Apple & Berry Crumble Cake

My recipe for Apple & Berry Crumble Cake

It’s a great way to use up any fruit you have and to encourage your family to eat some!

Ingredients
250g self-raising flour
175g butter
175g light muscovado sugar
1 1/2 tsp cinnamon
2 rounded tbsp demerara sugar
1 small eating apple , such as Cox’s (not cored or peeled)
1 small sweet pear (not cored or peeled)
2 large eggs , beaten
1 orange , finely grated zest
1 tsp baking powder
225g berries of your choice eg, blackberries, raspberries etc..

Method
Preheat the oven to 180C/gas 4/fan 160C. Butter and line the bottom of a 1.7 litre loaf tin (see tip below).

In a large bowl, rub the flour, butter and muscovado sugar together with your fingers to make fine crumbs. Measure out 5 level tbsp of this mixture into a small bowl for the topping, and mix in to it 1/2 tsp of the cinnamon and demerara sugar. Set aside.

Coarsely grate the apple and pear down to the core and mix in with the eggs and the zest. Stir the baking powder and the remaining cinnamon into the rubbed-in mixture in the large bowl, then quickly and lightly stir in the egg mixture until it drops lightly from the spoon. Don’t overmix.

Gently fold in three quarters of the berries with a metal spoon, trying not to break them up.

Spoon into the tin and level. Scatter the rest of the berries on top.
Sprinkle over the topping
and bake for 1¼ -1 hour 20 minutes. Check after 50 minutes and cover loosely with foil if it is browning too much. When done the cake will feel firm, but test with a skewer.

Leave in the tin for 30 minutes before turning out, then cool on a wire rack. Peel off the paper before cutting. Will keep wrapped in foil or in a tin for up to 3 days.

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Fruity Oaty Banana Muffins

This is a great recipe for using up left over fruit or dried fruit and over ripe bananas. Plus with the added bonus of being low fat and dairy free, it should please most appetites!

I find I can make about 12 – 14 regular muffins and 4-6 tiny muffins from this recipe

Ingredients

300g self-raising flour
1 tsp bicarbonate of soda
100g light brown sugar
50g porridge oats , plus 1 tbsp for topping
2 medium bananas , the riper the better
284ml yoghurt – natural or flavoured up to your taste preferences
5 tbsp light olive oil
2 egg whites
150g blueberries/raspberries/strawberries/raisins or could use a combination or use any other fruit you prefer or even carrots and walnuts! Works with most fruit really!

Method

Heat oven to 180C/fan 160C/gas 4
Tip the flour and bicarbonate of soda into a large bowl. Hold back 1 tbsp of the sugar, then mix the remainder with the flour and 50g oats. Make a well in the centre.
In a separate bowl, mash the bananas until nearly smooth. Stir the yoghurt, oil and egg whites into the mashed banana until evenly combined.
Pour the liquid mixture into the well in the dry ingredients and stir quickly and sparingly with a wooden spoon. The mix will look lumpy and may have the odd fleck of flour still visible, but DO NOT be tempted to over-mix.
Tip in the fruit you have chosen and give it just one more stir.
Divide the mix between the muffin cases – they will be quite full – then sprinkle the tops with the final tbsp of the oats and the rest of the sugar. PLEASE NOTE this part is optional I find it tastes nice either way and I never use all the 1tbsp sugar!

Burton sized muffins

Mummy & Daddy sized muffins

Bake for 18-20 minutes for regular size an 10-12 minutes for teeny muffins until risen and dark golden.
Cool in the tray before lifting out onto a rack to cool completely.

Here are banana, apple and raisin ones (using toffee yoghurt)

Here are banana, raspberry and raisin ones (using raspberry yoghurt)

Nom nom nom great for finger food (Burton loves them) and with a cuppa for grown ups!
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Chocolate & Peanut Butter Cake

This recipe is a bit of a faff to make compared to some sponge cake recipes, but the results of a light and airy chocolatey sponge are well worth the effort.
INGREDIENTS
200g of a good quality dark chocolate (70% cocoa solids)
170g unsalted butter
300g light brown soft sugar
3 large eggs, separated
370g plain flour
11/2 tsp baking powder
1 1/2 tsp bicarbonate of soda
2 tbsp peanut butter (your choice of smooth or unsmooth)
500ml semi skimmed milk
2 tsp good quality vanilla extract
BUTTERCREAM
125g unsalted butter
4 tbsp good quality cocoa powder (I used Green & Blacks)
150g icing sugar
2 tbsp peanut butter (I used unsmooth here to add texture)
METHOD
Grease and line 2 20cm/8inch cake tins
Pre heat oven to 170C fan/190C/375F/gas mark 5
Break the chocolate into pieces and melt either in microwave at 30sec intervals stirring every tine until melted, or over a pan of barely simmering water. Leave to cool once melted
In a large mixing bowl cream together the butter and cream until pale and smooth
Put the egg yolks in a separate bowl and beat and then add to the creamed butter and sugar and beat well. The add the cooled chocolate and the peanut butter and beat well.
Combine the remaining sifted dry ingredients into another bowl and combine the milk and vanilla in jug. Add one third of the dry ingredients to the creamed mixture and beat well and then do the same with the milk and vanilla. Repeat this until all has been mixed in.
In a clean bowl whisk the egg whites until soft peaks form and then carefully fold into the creamed mixture using a metal spoon.
Divide the mixture evenly between the tins and bake in centre of oven until skewer comes out clean (about 30 minutes). You may find you have a bit of cake mixture left if so make into cupcakes and cook for 25 minutes. Let the cake cool down completely once removed from the oven.
To make the buttercream, whisk the butter and icing sugar together until they form a paste and then add all the other ingredients and whisk until combined. Put half the buttercream on one side of the sponge cake and sandwich together with the other one and then add remaining buttercream as a topping. I added peanut m&ms to decorate mine because the person I have made it for likes them! But you could add crushed peanuts instead.
This is how it turned out:


Nom nom nom!!

Recipe is loosely based on one from the book ‘Cupcakes from the Primrose Bakery’ by Martha Swift and Lisa Thomas I am linking this up to Recipe Shed

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Big Bake Off – Toffee & Crunchie Baked Cheesecake




Englishmum has set a bake-off competition which is open to everyone and anyone who can bake! All you need to do is make and bake a cake, tart, pie or bun and take a photo and then email it to her. The best photo wins a hamper filled with Green & Blacks chocolate.


I am also entering this cheesecake (along with my Strawberry & White Chocolate cake) because it is ever so naughty but ever so nice!!

I kind of made this cheesecake recipe up but it works!

For the base (20cm diameter spring form dish)
200g of crushed biscuits eg. shortbread or digestives – I used the new Cadbury’s Crunchie biscuits
50g melted butter
mix together and place in dish and allow to cool

For the cake:
600g cream cheese or curd cheese
100g golden caster sugar
3 tbsp plain flour
2 tsp vanilla extract
3 eggs
150ml pot toffee flavoured yoghurt
chocolates of your choice – eg. crunchie (as used by me but it would work with malteasers, dime bar etc…)
225g jar caramel or dulce de leche or the Carnation toffee sauce in a tin

Heat the oven to 180C/fan 160C/gas 4.
Crush the biscuits in a food processor, stir in the butter and press the mixture into the base of a 20cm spring-form tin.
Bake for 10 minutes then cool. Turn the oven down to 140C/fan 120C/gas 1.

Beat the cream cheese with the sugar, flour and vanilla.
Add the eggs, yoghurt and chocolate and combine. Pour 1/2 the cheesecake mixture carefully on top of base and then sprinkle your chocolates of choice over mixture and then top with rest of cheesecake mixture.
Bake for 60 minutes, the filling should still have a slight wobble when it is cooked.
Cool and then spread a layer of caramel on top and decorate with the chocolate you used

* Note – best to make this the night before ideally or several hours before you require it to allow it plenty of time to cool down and then set in the fridge before you add the toffee sauce.

** Enjoy!!!! Mmmmm 😉
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Big Bake Off – White Chocolate & Strawberry Cake

Englishmum has set a bake-off competition which is open to everyone and anyone who can bake! All you need to do is make and bake a cake, tart, pie or bun and take a photo and then email it to her. The best photo wins a hamper filled with Green & Blacks chocolate. 


So as I am always open to an excuse to bake a cake, I decided to take up the challenge and on Saturday I made a Strawberry & White Chocolate Cake. It comprises of a vanilla sponge with white chocolate chunks, sandwiched together with strawberry jam and vanilla buttercream and decorated with pink vanilla buttercream, fresh strawberries and white chocolate shavings.

Here it is


If you would like to recreate this yummy cake here is how you can!

Strawberry & White Chocolate Cake

You will need:


For the sponge:


225g unsalted butter, at room temperature
225g caster sugar
225g self-raising flour
1 tsp baking powder
4 large eggs
1 tsp vanilla extract
3 tbsp milk
12 squares of good quality white chocolate


For the filling & topping:


125g unsalted butter, at room temperature
250g icing sugar
3 tbsp milk
1 tsp vanilla ext rat
Red food colouring
Good quality strawberry jam
White chocolate shavings
A handful of fresh strawberries sliced (keep 1 whole)


Method:


Pre-heat oven to 160oC (fan) 180oC/350oF/gas mark 4
Grease and line two 20cm cake tins


Cream the butter and sugar together until pale in colour.
Put all of the dry sifted ingredients in a separate bowl
Add 1 egg at a time with a 1/4 of the dry ingredients and mix for a few minutes after each addition until all mixed.
Finally add the vanilla extract and milk beat again but do not over beat
Divide the mixture between the two tins. Then divide the white chocolate squares between the tins and sink each square just below the cake mixture surface.
Bake in the oven for 25-30 mins or until golden brown and cooked.


For the buttercream, whisk together the sifted icing sugar, milk, vanilla extract and butter until smooth and creamy.


Once cooled down put half the buttercream on the underside of one of the cakes and on the other cake add enough strawberry jam to generously cover the surface.
Sandwich the two cake halves together. Then add a squirt of the red food colouring to the remaining buttercream and once well mixed in add to the top of the cake. Then decorate with the fresh strawberries and white chocolate shavings.


Strawberry & White Chocolate Cake – done!



Recipe loosely based on a recipe taken from the book Cupcakes from the Primrose Bakery by Martha Swift and Lisa Thomas, but with my own added extras!
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Thank you xx