ʘ chocomocha bundt

the first time I saw Bundt cake was in Hamburg:

I was intrigued by the shape and the tin:

the cake I ate was quite plain but light

with a syrup drizzle to add moistness:

finally I have got my hands on a tin for my collection:

my recipe search in books and on the net

was quite meagre:

so I made up my own from the basic 

recipes out there:

chocomocha bundt cake

you will need ....

200g plain flour

200g caster sugar

175g butter {soft}

1 teaspoon baking powder

40g {best} cocoa powder

2 heaped teaspoons espresso powder

{or a shot of cooled espresso}

2 eggs

150ml {or so} of milk

preheat your oven to 180°c/ gas 4:

now this bit is very important so take your

time ....

grease and flour your tin by brushing with a little

melted butter and sprinkle with flour:

don't miss anywhere or your cake will stick!

in a large bowl

either by hand or with an electric mixer

cream the sugar and butter until light and fluffy

add your eggs one at time and mix well

now fold the flour and baking powder

adding a little milk so the mixture drops 

from the spoon quite easily

add half the batter to your tin

back to the remaining batter ....

 stir through the cocoa powder and espresso

adding more milk if needed

dollop spoonfuls into the tin

and swirl with a skewer

bake for 45 ~ 50 minutes ....

{you know the drill, test by poking a skewer through

if it comes out clean then it is done yAy}

you can eat the cake just like this

but not me

oh no

drizzled with some butter and chocolate melted

together then sprinkled with walnut pieces

coffeewalnutchoc deliciousness

◉ oreo~eo~eo

always looking for new recipes:

different recipes from the usual

Libbie found one for these cupcakes:

and you know what?

they are rather nom!

well they are after some tweaks:

oreo cupcakes

you will need ....

a pack of oreos

120g softened unsalted butter

120g caster sugar

120g plain flour

60g cocoa powder

3 eggs

1½ teaspoons baking powder

60ml milk

preheat your oven to 180°c/ gas 4

line your muffin tin with paper cases

then twist each oreo to separate the top and bottom

put the creamy side of an oreo into each paper case

cream together the butter and sugar until pale and fluffy

then mix in the eggs one at a time

in a separate bowl ~ mix all the dry ingredients

then add them, with the milk to the bowl

and mix carefully

pile this mixture onto your prepared cases

and bake in the oven for 20 minutes or so

they should be springily firm

leave to cool completely before icing

I iced these with a mixture of cream cheese and

sifted icing sugar: 

then blitzed up the remaining oreo halves

and sprinkled them on the top:

can you see the oreo half in the bottom of the cake?

it left an imprint on the empty case!

{if you're not too jazzed for the chocolate cakey part then 

you could omit the cocoa powder and add a few 

drops of vanilla extract}

☤ corny good

after being struck with the awful norovirus

and my appetite returned

I wanted a cake without gluten:

something lemony:

thumbing through the internet

turned up a recipe that claimed 

'if you try to imagine what lemon curd 

would taste like in cake form,

this would be it':

lemon polenta cake

you will need ....

200g softened butter

200g caster sugar

200g ground almonds

100g fine polenta {cornmeal}

1½ teaspoons baking powder {gluten free}

3 eggs

the zest of 2 unwaxed lemons

for the syrup .....

the juice of 2 lemons

125g icing sugar

preheat your oven to 180°c/350°f/gas 4:

line the base of a 9in/23cm springform cake tin

and grease the sides well

either with a gadget or by hand

mix the butter and sugar together until

pale and fluffy

mix together the flour, almonds, baking powder

and polenta

now add some of this to the butter mixture

along with one egg and mix well

repeat this for the other 2 eggs

stir through the lemon zest then  

spoon into your baking tin

bake for about 40 minutes testing with a 

skewer to for 'doneness'

it should come out cleanish

cool in the tin on a rack

while you.....

make the syrup by heating the lemon juice 

and icing sugar until dissolved

pierce the top of your cake all over

then drizzle on the syrup

leave to cool before taking out of the tin

super moist and soft

eat on its own or with a dollop of

something creamy!