I had the urge to bake on Sunday. I really fancied making a Victoria sponge, but came up with some additions which have made it AMAZING! A little bit of marmalade and dark chocolate make it very Jaffa cake-like.Ingredients
For the cake
- Weigh 3 eggs – use this weight to measure out equivalent amounts of the following
- Self raising flour
- Caster sugar
- Vanilla extract
For the topping
- Orange marmalade
- One bar of good dark chocolate
- Cream margarine and caster sugar.
- Add in the beaten eggs slowly (one tablespoon at a time) and mix.
- Add in half a teaspoon of vanilla extract.
- Sieve in the flour and stir in gently using the “round the world and down the middle” method to make it nice and fluffy.
- Add your mix to a lined round tin and bake at around 180 deg c for 18 mins and then keen an eye on it until a skewer comes out clean. My original recipe for this cake says 18 minutes, but it took way more than that this time round, so keep an eye on it.
- Take the cake out of the tin and while still warm, use about 2 tablespoons of marmalade to completely cover the top of the cake.
- Once cooled, melt the dark chocolate and drizzle all over. If you’re patient, wait until it’s cool to eat!
For some reason I have some serious baking mojo at the minute. This recipe is really good, so I felt I had to share it. I was intending to make some bara brith (aka speckled bread) which is a Welsh fruit tea bread, but I didn’t have enough fruit. So I raided the cupboard and made this chocolate baileys cake instead (I will make bara brith soon!).I found the basic recipe here but made some tweaks to make it super-decadent (and to use up what I have lurking in the cupboards).
- 100g/4oz margarine
- 192g/7oz dark muscovado sugar
- 3 eggs
- 2 tsp baking powder
- 1 tsp powdered instant coffee
- 165g/6oz plain flour
- 80g/3oz cocoa powder
- 180ml/6fl oz Baileys Irish Cream (or half milk/half Baileys)
- Optional – chocolate chips or chunks
- Preheat oven to around 180 deg C and line your loaf tin.
- Cream the margarine and sugar together until as smooth and fluffy as possible.
- Add the eggs one at a time to the creamed mix, beating the mix well each time.
- Add the flour, baking powder and instant coffee to the egg mix, and mix until all combined.
- Then add your cocoa powder, and continue mixing.
- Finally, add your Baileys (or Baileys/milk mix), and stir until the mix is smooth. Pour the mix into the lined loaf tin.
- Bake your cake for around 50 minutes (check it from about 45 minutes). When a skewer comes out clean, it is done.
The Baileys taste really comes through – definitely not one for the kiddies!
As sometimes happens, I have started a collection of manky bananas, which have been lurking in my lunch bag and in the fruit bowl. They went all motley and smelly, and there was nothing for it but to bake banana bread. There really is no other use for them!
So I had a nose around to see what sort of recipe took my fancy, and ended up making something up. The basic recipe is from this one at River Cottage and I added some other spices and a squeeze of honey to liven it up even more. It smelled lovely while it is baking, with all the chai inspired spices. It cuts really nicely and has a quite fresh taste to it which surprised me. I think it may be the cardomom. Definitely a bit more exciting than plain banana bread though, and I will be making it again.
- 5 cardamom pods (peel off the skin and grind up the seeds using a pestle and mortar)
- quarter teaspoon of ground ginger
- quarter teaspoon of nutmeg
- quarter teaspoon of cinnamon
- quarter teaspoon of all spice
- 250g self-raising flour (I ended up using some wholemeal flour and baking powder as a substitute)
- 100g margarine
- 125g brown sugar
- 100g chocolate chips
- 2 ripe bananas (about 250g, peeled weight)
- 1 egg, lightly beaten
- quarter teaspoon or there abouts of honey
- Line your loaf baking tin (my mum gave me some paper loaf tin liners which save a huge amount of faff and preheat the oven to 180C.
- Mix the flour, all of the spices and margarine in a large mixing bowl, until the mixture resembles medium breadcrumbs. Add the sugar and chocolate chips and mix. Make a well in the centre.
- Mash the bananas and add the egg and blend together, then pour into the well in the dry ingredients. Mix together and then beat until the mixture is thoroughly combined.
- Spoon the mixture into the prepared tin.
- Bake for about 45 minutes until well risen and a skewer inserted into the centre comes out clean.
- Take the cake out of the tin and leave to cool on a rack.
Just a quick post with some pictures of one of my embroidered heart cushions.
The cushion has a dessert theme and I used some stencils from an old issue of Mollie Makes, which I traced onto the fabric.