☂☼ rain or shine

small cakes are always a hit in my house:

easier for a break time treat:

when I was young they were fairy cakes or as an extra

treat ~ butterfly cakes:

now we bake muffins ~ somehow a more substantial bite 

so versatile and an oh so easy recipe :

weigh out the dry stuff:

ready the wet:

then mix the two but don't be too thorough:

for me they will always be called muffins just as the cases

are named on the packet:

don't mention the 'c' word!

magic muffins

you will need:

140g caster sugar

85g butter

250g self raising flour

1 teaspoon bicarbonate of soda

2 eggs

1 teaspoon vanilla extract

200ml milk

and the filling of your choice ~ today I used a small bag of choc chips:

more suggestions at the end ☟

*this will make 12 gorgeously plump muffins*

preheat your oven to 200°c/ gas 6

fill your tray with muffin cases:

*my lovely daughter Hayley bought me some silicone cases which are divine 

but are a pain to clean:  so today I used paper cases that will be thrown 

to the composter after the cake has disappeared into my tum*

in a large bowl combine all the dry ingredients:

melt the butter ~ I zap mine in the microwave for 20 seconds:

then add the milk, vanilla and beat in the eggs:

pour the wet mix into the dry mix and stir until just combined:

but don't over mix it!

a few streaks of unmixed flour will be fine trust me:

now dollop your mix into the muffin cases until they are all filled:

bake for 15~18 minutes until firm and golden and smelling delicious:

cool on a rack until you can contain yourself no longer:

best eaten warm with a cuppa:

will keep in a tin for a few days ~ but I doubt they will last that long!

other fillings could be ....

apple & walnut

switch 50g of the flour for 50g rolled oats: grate 2 apples and

add 100g walnut pieces: 

sprinkle in a teaspoon of cinnamon and top with demerara for extra crunch:

snickeryums

use muscovado sugar instead of caster:

chop up 3 snickers bars and mix 2 of them into the batter:

top with the remaining pieces before backing:

coco-banana

reduce the milk to 100ml and add two mashed ripe bananas:

then add 50g dessicated coconut:

raspberry & lemon drizz

swap the milk for 150g plain yoghurt mixed with the zest

and juice of ½ a lemon:

fold in 140g fresh raspberries then bake:

when muffins are cool drizzle with 85g icing sugar

mixed with the zest and juice of the other half of the lemon:

amaretto

replace vanilla with almond extract:

decrease milk to 150ml:

add 50g toasted flaked almonds:

soak 140g chopped apricots in orange juice, drain

and add to the mix:  

top with a few more flaked almonds before baking:

❣ happy birthday Nannie

it's my Nannie's birthday today and we went to visit her yesterday:

I know she loves apple cake so I baked this one for her:

the sharpness of the bramleys really works with the vanilla sponge:

Nannie is 87 years young and as she said 'with all marbles rolling'

apple cake for my Nannie

you will need:

250g caster sugar

250g butter

250g self raising flour

3 bramley apples ~ peeled, cored and cut into wedges

4 eggs

a vanilla pod ~ it's the seeds you need 

*or 1 teaspoon vanilla extract

2 tablespoons demerara sugar

half teaspoon cinnamon

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

line and grease a 30cm spring form tin:

in a large bowl cream together the sugar and butter until pale and fluffy:

next add the eggs one at a time and beat well:

*and rest in between as this is hard work or you could use an electric whisk*

add the vanilla seeds or extract and mix:

then fold in the flour:

put half the mixture into the bottom of your tin:

then layer on your apple wedges:

cover with the rest of the mix and sprinkle with

demerara and cinnamon:

bake for 35-40 minutes until springy to touch:

leave to cool in the tin for 10 minutes then remove

and cool on a rack:

delicious on its own or with custard: 

mmM

∭ swirly for my girlie

sundays are baking days for us:

that's if we haven't already baked one on saturday:

usually I let Libbie decide what cake to make 

and being valentines she wanted a heart ❤ cake:

so ignoring that I've gone for this ↷

*no I'm not really that mean, it's just the heart cake tin we have is too 

small for this recipe*

swirly marble cake

now this cake can be made in a food processor if you have one:

not often you get to do that!

or use electric / good old fashioned hand whisk

you will need:

250g soft butter

250g plain flour

250g caster sugar

4 eggs

½ teaspoon bicarbonate of soda

1½ teaspoons baking powder

3 tablespoons cocoa powder

*1 tablespoon espresso powder 

*this is optional but I find it gives the cocoa a push*

1 tablespoon milk

zest of an orange and 3 tablespoons of the juice

preheat the oven to 180°c/ gas 4/350°f

line and grease a 22cm round *or square*  baking tin: 

chose your mixer and pile the butter, sugar, flour, eggs, orange zest, 

baking powder and bicarb and blitz/whisk/mix to a smooth batter:

now drizzle in the orange juice and mix again:

scoop half the mixture into a separate bowl and stir

in the cocoa powder, milk and espresso powder *if using*

dollop *I ❤ that word!* the light coloured cake mixture into your tin

and alternate with the chocolate one, like this ☟

when you have filled your tin with all the mixture:

take a skewer or knife and swirl swirl swirl:

*Libbie loves doing this bit*

then place your tin in the oven and bake for 35 minutes:

test after 30 minutes by putting a skewer in the middle >

if it comes out clean = done!

cool on a rack for ten minutes then remove from tin,

peel off baking paper and cool a bit more if you can resist:

sweet for my sweet ❤

⫽ choco-love cake

here's a beautifully soft and gorgeous cake to make for those you love:

it's light as a feather so you can have a big slice:

get your tins ready for a heavenly chocolate feast:

*it goes without saying that for this cake it's worth getting the best chocolate and cocoa powder you can get:

I use green & blacks organic: all other ingredients are organic where possible*

you will need:

for the cake .....

200g plain flour

4 tablespoons cocoa powder 

2 teaspoons baking powder

1 teaspoon bicarbonate of soda

200ml milk

1 teaspoon lemon juice

2 large eggs

100g butter ~ softened

175g caster sugar

½ teaspoon vanilla extract

for the syrup ....

4 tablespoons of apricot jam

2 tablespoons lemon juice

for the filling ....

50g butter

100g icing sugar

100g chocolate ~ at least 60% cocoa solids

preheat your oven to 190°c/ gas 5/ 375°f

grease two 20cm round cake tins

*I cut some round greaseproof for the bottoms as this baby can be tricky to get out
 if you weren't liberal enough with the greasing: better safe than sorry*

stir the lemon juice into the milk to curdle it:

in a large bowl cream the butter and sugar together until light and fluffy:

add the beaten eggs a little at a time:

sift the flour, cocoa, bicarb and baking powder into a bowl:

now add a little of this to your butter/sugar mix along

with some of the milk:

beat well and continue to do this until your batter is mixed:

*it might be quite thick but don't worry*

stir in the vanilla extract and divide between the prepared tins:

bake for 20 ~ 25 minutes until springy to the touch:

leave to cool in the tins for a few minutes then turn out

onto a cooling rack:

prick the bases gently all over:

now heat the apricot jam and lemon juice together and  

drizzle over your cooling cakes:

for the filling ....

melt the chocolate in a heatproof bowl, placed over a saucepan of

simmering water *make sure the bottom of the bowl doesn't touch the water*:

set aside to cool slightly:

in a bowl, cream together the butter and sifted icing sugar until smooooth:

now stir in the shiny gorgeous chocolate:

and pile onto one of your cakes:

sandwich them together and shower with icing sugar:

when you can contain yourself no longer ....

slice and eat and smile:

with ❤

♨ sweet n savoury

this savoury is a winner of a recipe:

with the fresh tastes of Summer to waken up those sleepy tastebuds:

⋘ has walnuts to please suzie & is gluten free ⋙

maple glazed feta with walnuts *and other delicious things*

you will need: *for 4 people*

350g baby potatoes ~ washed not peeled

120g shallots or red onions ~ peeled

150g feta cheese ~ cubed

100g broad beans *I use frozen soya beans if not*

100g sugar snap peas

50g walnut pieces

grated rind of an orange

3 tablespoons of chopped fresh parsley

2-3cm piece ginger ~ peeled and finely grated

5 tablespoons maple syrup

2 teaspoons olive oil

greaseproof paper and some string

firstly, if you are using red onions ~ cut them into quarters

add them and the potatoes into a steamer:

*if you don't own one then place a colander over a saucepan of

simmering water with a lid on*

steam until just tender:

cut 4 squares of greaseproof paper about 30cms:

*if the paper is a bit thin, as some brands are, then double up!*

in a bowl ~

toss the potatoes and onions with the feta, beans, peas, walnuts, 

orange rind, parsley and ginger:

season well:

divide the mixture between the 4 greaseproof squares:

mix the maple syrup and oil together and drizzle over the veggies:

bring the paper up over the filling, twist and tie with string to seal:

place the parcels in a steamer, cover and cook for about 10 minutes:

*your potatoes and onions are already cooked remember,

so you're just heating up the rest*

put each parcel onto a plate and serve with a green salad and walnut bread:

we like ours with couscous 

^_^

tomorrow a cake recipe for the one you love ....

happy saturday

❀ daisy daisy

there are many recipes that include lemon:

*I shall put up my lemon drizzle soon I promise*

but not so many with orange:

so I was delighted when I saw this recipe a few years back:

it was in a book that I bought for my sister:

thumbing through the cake section *like you do*

it read

 "this cake is a novelty as it comes from the oven

already iced and ready"

why it is called daisy cake I'm not sure:

perhaps it's the yellow and white effect of the cake

that reminded the creator of those simple little flowers:

*the recipe is measured in cups and since I am

lucky enough to own a vintage set, that's what I use*

you will need:

½ cup butter *which is about 115g*

½ cup sugar *115g*

2 eggs

1 cup self raising flour *100g*

3 tablespoons of milk

½ teaspoon vanilla extract

grated rind of an orange and a squeeze of the juice

1 extra tablespoon sugar

½ cup dessicated coconut *40g*

preheat your oven to 180°c/ 350°f/ gas4

grease a 20cm round cake tin:

in a large bowl, beat the butter and sugar together until light and fluffy:

then add the yolks of the eggs, one at a time:

add the milk, vanilla, orange rind and juice, and mix:

now fold in the flour and pour into your tin and level off:

beat the egg whites to a stiff froth:

add the tablespoon of sugar and beat again:

then fold in the coconut gently:

spread this mixture over the top of the cake batter:

and bake for 40 ~ 45 minutes:

enjoy the delicious orangey coconut aroma:

cool, cut, eat:

maybe I'll try it with lemon too:

next week ~ a savoury recipe perhaps?

∻ tasty combination

I do love pears and chocolate:

it always seems that pears are either too hard to eat 

or at that soft-but-not-too-soft perfection, all at the same time!

so this recipe is great for using them up and oh so delicious :

you will need :

140g self raising flour

175g butter ~ softened

140g caster sugar

2 large eggs

5 ripe pears

75g chocolate ~ chopped

2 tablespoons apricot jam

preheat oven to 140°c/gas3

then line and grease a 20cm square cake tin

 

first chop two of your pears into small chunks:

then slice the other three into thin strips :

*I don't peel them as the skin cooks to soft, but I slice around the cores 

then throw those in the bin*

chop the chocolate into various sized chunks :

in a large bowl add the flour, butter,sugar and eggs

and mix until smooth:

*I use an electric whisk for this*

now fold in the chunks of chocolate and pear :

spoon the mixture into your prepared tin and smooth the top:

then arrange your sliced pieces of pear on the top of the mix 

pressing down lightly :

bake for 50~60 minutes until firm to the touch

cool in the tin for 10 minutes then turn onto a rack:

warm the apricot jam and brush all over as a golden glaze:

slice: eat: savour: share: