Carrot Bundt Cake
November 20th, 2016 by Lesley

I often have a look at the recipes that I love and I do love carrot cake, it is one of those cakes that seems to hit the spot for most people.

I wanted to shake it up a bit and see what I could do. I enjoy the cream cheese frosting, it is very indulgent, however I though I wanted to make it a little more elegant.


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I had managed to find a ‘new’ bundt pan, nothing fancy, just a traditional ring, perfect for cooking a carrot cake as the heat gets into the cake quicker and no need to worry about the centre not being cooked with the dense mixture.

I have a couple of different recipes well to be honest a few different ways of baking the cake, this one is quite special in that it can be served as a dessert as the cream cheese frosting is IN the cake.

Carrot Bundt Cake

 

 

 

 

 

 

 

 

 

We had some guests coming for dinner so I thought this would be the perfect dessert dish, a little surprise inside with the cheese frosting ‘hiding’.

I enjoyed making this version of the carrot cake, hiding the cream cheese filling inside the cake, it does take a little bit of care to make sure the cream cheese filling is in the center of the cake, and not mixing with the cake mixture. Next time I will put the cream cheese filling into a piping bag and use that to push the filling into the cake mixture and then it is just topping with the remainder of the cake mixture. Then it is just waiting on the cooking of it.

Carrot cake freezes very well, I usually freeze it and then top with the cream cheese frosting once it is defrosted, but with the cream cheese is baked into the cake, so I had to test it, I am a happy to confirm that it freezes very well and is just as delicious when defrosted.

 

Carrot bundt cake
Delicious carrot cake with a little spice and the cream cheese frosting baked into the cake. Great with a cuppa and perfect for a dessert.
Servings Prep Time
12 30 minutes
Cook Time
50 minutes
Servings Prep Time
12 30 minutes
Cook Time
50 minutes
Carrot bundt cake
Delicious carrot cake with a little spice and the cream cheese frosting baked into the cake. Great with a cuppa and perfect for a dessert.
Servings Prep Time
12 30 minutes
Cook Time
50 minutes
Servings Prep Time
12 30 minutes
Cook Time
50 minutes
Ingredients
Cake
Cream cheese filling
Topping/icing
Servings:
Instructions
  1. Preheat the oven to 180°C/fan160°C/gas 4. Grease a 22cm round, bundt cake tin with a little butter and then dust with flour.
  2. Place the raisins in a small saucepan with the orange juice and bring to the boil. Simmer gently for 2 minutes until the raisins have absorbed all of the liquid. Set aside to cool.
  3. For the cream cheese filling, add the cream cheese to a bowl and whisk to soften, add the sugar and egg and whisk again to bring together and incorporate some air, add the lemon juice, vanilla extract and flour and whisk again until all incorporated, leave to the side until needed.
  4. Put the eggs, sunflower oil and sugar in a large bowl and whisk with an electric whisk until the mixture becomes light and creamy.
  5. Weigh flour, baking powder, bicarbonate of soda and ground ginger into a bowl and then sift it over the wet mixture, and fold it in then weigh the coconut, walnuts, carrot and raisins in to the bowl and mix together before adding to the cake mixture.
  6. Spoon 2/3s of the mixture into the bundt cake tin and then top with the cream cheese mixture, ensuring you add it into the center of the cake mixture, making sure not to allow it to touch the sides of the pan. Push the mixture gently into the cake mixture and then top with the remaining 1/3rd of the mixture, completely covering the filling mixture.
  7. Bake for 50 minutes and check with a cocktail stick/skewer pushed into the cake’s center comes out clean. If needed, place the cake backing to the oven for 5 minute intervals until the cake is cooked. Turn the oven off when you remove the cake.
  8. Leave to cool in the tin for 5 minutes gently run a toothpick around the outside and inside edges of your cake tin and then turn your cake out on to a piece of grease proof paper and place on a baking tray. (I placed the cake back into the cooling oven for 5 minutes just to get a nice crust on the outside) then transfer to a cooling rack to cool completely.
  9. For the icing, beat the cream cheese with the icing sugar and add the orange juice and zest until smooth and creamy, adding more icing sugar to taste, if needed. When the cake is cooled drizzle the icing over the top and sprinkle with extra walnuts.
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Posted in Afternoon Tea, Cakes & Fancies, Vegetarian Tagged with: , , ,

Lemon Drizzle Cake
December 29th, 2015 by Lesley

Lemon Drizzle Cake

 

 

 

 

 

 

 

At this time of year we are all stuffed with the traditional Christmas food and of course the leftovers.

I had some friends coming round for a cuppa this morning and wanted to have something a little lighter and fresher than the usual Christmas cake.

I had  quick think and look in the cupboard to see what I had and decided on a Lemon Drizzle Cake….. just what the doctor ordered.

So I set about gathering the ingredients together, self raising flour, eggs, sugar, butter and lemons of course.

Put the oven on, found the loaf tin, the mixer and we were ready to get started.

Lemon Drizzle Cake

 

 

 

 

 

 

 

I weighed the sugar and butter into a large bowl, put it into the microwave for 25 seconds to soften the butter.

I then mixed the sugar and butter together before using the electric whisk to whip some air into the mixture and some lightness, whip until the mixture is light and fluffy.

Add the eggs one at a time and whisk the mixture after the addition of each egg, I also added some flour after each egg.

So mix the sugar and butter together until light and fluffy, add one egg, whisk until it is incorporated, add some flour, mix again, add another egg, mix again and so on, until you have added all the eggs, and then add the remaining flour, whip the mixture for 1 minute to make sure it is well combined and then add the zest of the lemon and mix for 10 seconds to distribute the lemon zest into the mixture.

I lined the loaf tin with some grease proof paper and poured the mixture into the tin, it didn’t really ‘pour’ in, as it was nice and thick, but once all the mixture was in the loaf tin, I smoothed out the top and popped it into the oven.

Lemon Drizzle Cake

 

 

 

 

 

 

 

I set the timer and put the kettle on, I wanted a cuppa before the cake was ready, no harm in that!

The timer was set for 35 minutes to start with, so I can see if I needed longer and if the temperature needed altering.

The bell rang on the timer and I recovered the cake from the oven, the smell was delicious. I could see that the cake needed longer, although there was a nice golden colour on the cake and it was risen in the centre, it was still ‘wobbly’. So I returned the cake to the oven at the same temperature and set the timer for a further 12 minutes.

Again the bell rang and I brought this wonderful cake from the oven again. It was looking a lot better, but when I tested it with the toothpick, it was still wet in the middle, not just a wee bit, but it was wet……

So back into the oven, another 12 minutes on the timer and I turned the oven down to 170c as I didn’t want the ends to over cook.

The bell rang and this time, it was just perfect, the outside was a wonderful golden brown and the toothpick came out clean.

I placed the cake on the top of the cooker to cook slightly while I prepared the lemon drizzle for the ‘drizzle’.

Lemon Drizzle Cake

 

 

 

 

 

 

 

While the cake was cooling I used the toothpick to pierce the top of the cake all over. I used the full length of the toothpick to make sure the drizzle would reach through the cake. It was about 10 minutes from the time I removed the cake from the oven and before I started to add the drizzle.

Lemon Drizzle Cake

 

 

 

 

 

 

 

I used a small bowl to mix the lemon juice and sugar, the sugar didn’t complete dissolve in the lemon juice, but enough so I had a nice sticky lemon mixture. I used a small spoon and gradually ‘drizzled’ the lemon syrup over the top of the cake. Allowing the syrup to soak in between each ‘drizzle’.

Lemon Drizzle Cake

 

 

 

 

 

 

 

My friends arrived about 20 minutes later, so the cake was still a little warm and had soaked up all the lemon syrup, I couldn’t wait to try my creation.

Oh my it was well worth the wait. The drizzle had just enough sugar and lemon, a wonderful citrus flavour with a hint of sweetness a success even if I do say so myself. The cake was light and moist a hit with everyone.

Luckily there is a little left for later for me to enjoy with another cuppa.

This is really worth giving a go, a very easy recipe and not a lot to work through, took me about 15 minutes from start to finish to complete the mixing.

Next time and there will definitely be a next time, I think I will replace some of the lemon drizzle with a lemon icing, with a little grated lemon zest on top just to jazz it up.

I can see another invite to friends very shortly, and of course I will just have to bake another cake.

I don’t really need an excuse, but it’s nice at this time of year.

I do hope you enjoy this cake as much as I do, there are so many variations for this recipe, this can be your go to recipe.

Lemon Drizzle Cake
Delicious, light and zingy lemon drizzle cake. Ideal at any time of the day.
Servings Prep Time
10 Slices 15 minutes
Cook Time Passive Time
50 minutes 10 minutes
Servings Prep Time
10 Slices 15 minutes
Cook Time Passive Time
50 minutes 10 minutes
Lemon Drizzle Cake
Delicious, light and zingy lemon drizzle cake. Ideal at any time of the day.
Servings Prep Time
10 Slices 15 minutes
Cook Time Passive Time
50 minutes 10 minutes
Servings Prep Time
10 Slices 15 minutes
Cook Time Passive Time
50 minutes 10 minutes
Ingredients
Servings: Slices
Instructions
  1. Pre-heat the oven to 210c. Line a 1lb loaf tin with grease proof paper.
  2. Weigh 225 grams of sugar and butter into a large bowl and place in the microwave for 20 seconds to soften the butter.
  3. Mix the butter and sugar together and using a whisk, whip the mixture together until you have a light whipped mixture.
  4. Add 1 egg and mix until all combined, add a little flour and mix again.
  5. Repeat adding the eggs and flour alternatively until the four eggs have been added and then add the remaining flour. Mix lightly until the mixture is fully combined.
  6. Grate the zest of the lemon and add to the mixture. Whip again for 10 seconds to distribute the lemon zest through the batter.
  7. Smooth the mixture into the loaf tin and place in the oven. Turn the oven down to 200c, bake for 35 minutes.
  8. Remove the cake from the oven and check to see if the centre is cooked, test with a cocktail stick. Return the cake to the oven and reduce the oven to 170c and cook for a further 10 minutes.
  9. Test again with the toothpick, this time it should be clean.
  10. Remove the cake from the oven and allow to cook for 10 minutes before drizzling with the Lemon syrup. Using the toothpick, push it into the cake all over the top, using the full length of the toothpick so the lemon drizzle will work down into the cake.
  11. To make the lemon drizzle, weigh 70 grams of castor sugar into a small bowl and squeeze the juice from the lemon. Stir the mixture together to dissolve some of the sugar.
  12. Leave the cake in the tin and pull the grease proof paper up so that when you pour the lemon drizzle over the top of the cake it can run down the sides of the cake and not the tin.
  13. Gradually spoon the lemon drizzle over the top of the cake, I did this in 3 stages, allowing the drizzle to soak into the cake between each addition.
  14. Allow the cake to cook slightly before slicing, this will allow it to firm up slightly and makes it easier for cutting. Delicious.
Recipe Notes

This recipe is ideal for any loaf cake, swap the lemon for orange, grapefruit etc, what ever you fancy and you can make an icing for the top instead of the drizzle, with a little zest on top.

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Italian meringue butter-cream
May 31st, 2015 by Lesley

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We were invited to a friends house this week, to join them and their family for some drinks and food, which is always a great day/night.

They had some family over visiting and one of the family members was going to be celebrating a special birthday……

When we had discussed it before, I offered to make a cake for the birthday girl, as my cooking guests would have left early in the day and I would have the morning and afternoon to make the cake.

So I knew it was going to be the classic victoria sponge, so simple but so complex at the same time, it just brings all the wonderful thoughts of summer and light fluffy cakes to mind.

But of course for me there had to be something else to this cake, so I started to have a route around looking for the perfect icing for this birthday cake, there are so many to choose from and so many great recipes and videos out there to help these days.

So I decided I wanted to attempt ‘Italian Meringue Butter-cream‘, I worked through so many recipes, they all had similar quantities of ingredients, some had a little colour added, some a little flavour and others some alcohol. The only other thing to take into consideration was the fact that the recipes warned about the mixture ‘splitting’ but to ‘just work through it’……

For me this was the challenge I was looking for, not only to make the IMBC, but to actually pipe it into a pretty pattern.

So after the guests left on Wednesday morning, I set about clearing the kitchen, ready for the cake baking and then the icing……

I started off by bringing the egg whites out of the fridge and leaving them on the side to warm up to room temperature, always whats needed for Italian Meringue.

I then started on the victoria spong. I softened the butter in the microwave, (not melting it, just softened) so, it would whip better with the sugar. Then when the butter was softened, I added the sugar and using the electric whisk, I whisked them together until they were nice and fluffy and lighter in colour.

I then added the eggs one at a time, whisking in between each addition, with a teaspoon of flour, so as it would all come together and not look as though it was splitting. ** If you are making a cake, butter, sugar and eggs, and the mixture looks like it is curdling, then just add 1 spoonful of the measured flour and it will come back together again.

Once all the eggs were whipped in, I added the sifted flour and baking soda mixture and whipped again, just until it all came together.

Then I split the mixture between two 9 inch lined cake tins, I weighed the mixture to ensure I had an even split of the mixture and ultimately equal layers for the finished cake.

I popped them into a pre-heated oven and baked them for 30 minutes. It was perfect, of course I checked with a tooth pick in the centre, to just make sure that it was cooked through.

I removed them from the oven and placed them on a rack to cool down, this part does take longer than you think and you really need to make sure that it is cold before you start to cover it with the Italian Meringue Butter-cream, or it will just melt and slide off, not pretty.

I removed them from the tins after about 30 minutes and placed them on a rack, and turned on the kitchen fan, just to speed up the process.

While the cakes were cooling down, I started on the challenge of the Italian Meringue Butter-cream, all the details are in another post, (linked) so you have the full recipe and instructions, but lets just say, it was great….. It took about 40 minutes in total, between the sugar syrup, the whisking of the italian meringue and then the addition of the butter to complete the Italian Meringue Butter-cream, but take it from me (and all the guests at the party), it was well worth it.

I removed the lining paper from both cake layers, and covered the bottom layer with strawberry jam, and carefully placed the next layer on top. I used some (not a lot) of the Italian Meringue Butter-cream on the sides and top of the cake, just to level it off and give the pipped layer something to stick too. I place the covered cake in the fridge for 15 minutes to just firm up, it was very hot in the kitchen.

Victoria Sponge slice

 

 

 

 

 

 

 

It was then on to the piping, I used a 3-slit star nozzle for the piping, I had a little practice on the lid of my bowl, so I could just wipe it off and start again.

I placed the plate on top of a bowl, so I had a bit of height on the cake and it was easier to pipe at eye level rather than looking down.

Starting at the bottom of the cake working in vertical lines, upwards, I pipped roses, they were not all perfect, but it looked great, everyone raved about it at the party so it was really worth it.

Next time, I will blend some colour into the Italian meringue butter-cream to get an even better effect.

Victoria Sponge with Italian meringue butter-cream icing
Victoria sponge is a delicious cake on its own, ideal for this spring into summer period. Delicious with a cup of tea or coffee for that classic afternoon tea and for the basis for the best birthday cake.
Servings Prep Time
14 people 1 hour
Cook Time Passive Time
1 hour 2 hours
Servings Prep Time
14 people 1 hour
Cook Time Passive Time
1 hour 2 hours
Victoria Sponge with Italian meringue butter-cream icing
Victoria sponge is a delicious cake on its own, ideal for this spring into summer period. Delicious with a cup of tea or coffee for that classic afternoon tea and for the basis for the best birthday cake.
Servings Prep Time
14 people 1 hour
Cook Time Passive Time
1 hour 2 hours
Servings Prep Time
14 people 1 hour
Cook Time Passive Time
1 hour 2 hours
Ingredients
Servings: people
Instructions
  1. Pre-heat the oven to 180C. Prepare 2 x 9 inch cake tins, add a little butter to the tin and line with grease proof paper.
  2. Cut the butter into cubes and place into a large bowl, warm in the microwave if necessary, you need the butter to be soft but NOT melted.
  3. Add the sugar to the soft butter and whisk with an electric whisk. Whisk until the mixture is completely combined and light and fluffy.
  4. Working with the eggs, add 1 egg at a time and whisk each time, to ensure the egg is fully combined before adding the next egg.
  5. Sift the self-raising flour and baking soda together and add to the bowl with the mixture. Using the electric whisk, beat the flour into the egg mixture, until just combined.
  6. Add the vanilla essence and whisk briefly until it is incorporated into the cake batter.
  7. Split the mixture between the 2 cake tins, weighing them to ensure you have an equal split. (Giving you equal layers)
  8. Bake the cakes on the middle shelf of the oven, after 30 minutes, test the centre of the cake with a tooth pick, if there are any bits sticking to the tooth pick place the cake back in the oven for another 5 minutes.
  9. Be careful not to over the cook the cake, or it will be dry.
  10. When ready, remove the cake tins from the oven and place on a rack to cool for 30 minutes.
  11. After 30 minutes, remove the cakes from the tins and leave on a rack to cool completely. About 2 hours.
  12. Once the cake is completely cold, place 1 layer of the cake onto a cake stand/plate and cover the top of the cake with a good layer of strawberry jam.
  13. Place the second layer of cake on top of the jam and line up. Cover the sides and top of the cake with a thin layer of the Italian meringue butter-cream and place the cake in the fridge for 20-30 minutes to firm up and give a base for the roses.
  14. Once the cake and icing are cold, start to pipe the icing onto the cake, starting at the bottom and working upwards in vertical lines.
  15. Once the sides are completed, start working on the top of the cake, starting on the outside edge and working in circles, inwards, pipe the roses, finishing with a single rose in the centre.
  16. Place the completed cake in the fridge to firm up the icing, This cake and icing are best served at room temperature. Remove the cake from the fridge until approx 30 minutes before serving, to allow the icing to soften slightly.
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