Prep Time : 15 Minutes | Cook Time : 6 Minutes | Total Time : 1 hour | Difficulty : Moderate
Hello my lovelies! I love to experiment with different flours. One of my all-time favourite books is Alice Medrich’s Flavour Flours. I made the buckwheat genoise sponge from that book and it was utterly delicious. It set my little brain in motion. Wouldn’t buckwheat madeleines be a great idea? As a jumping off point I made my normal recipe with a 100% substitution of buckwheat flour and swapped the butter for oil on Alice’s recommendation. And it was excellent. No tweaking required. The cakes are bouncy and soft. The amazing nuttiness of the buckwheat comes through. The only addition is a tiny lemon drizzle to give a little sharp contrast. Whenever I make madeleines I kick myself for not making them more often. There’s a little bit of fiddling making sure you prep the pans properly but with a stand mixer they actually take very little effort at all. No more than any cupcake. Less really. And you’re meant to enjoy them straight away. My kind of cake. These have the added bonus of being both dairy and gluten free. Everyone should get to have cake.
Prep Time : 15 + 5 Minutes | Cook Time : 45 Minutes | Total Time : 2 hours | Difficulty : Easy
Hello my lovelies! Fruitcake is a polarising food. People love it or hate it. I personally love it. But I am alone in this in our household. So the solution? A smaller cake that you can have to yourself of course! This makes a 6 inch cake which will last a brave fruitcake lover for a good week. In addition to being delicious fruitcake keeps well. If you’re not alone in your affection for fruitcake just double the recipe and bake accordingly. Adjustments are given in the notes. This is a fairly untraditional version. No raisins here. I love the traditional flavour combination but this one has a lot of my favourite things. This cake is lighter than a Christmas cake and comes together easily in a pot. There’s a bit of waiting time in the middle but the effort expended is minimal. If you don’t like or don’t have any of the fruits in this particular cake, just make up the same weight of fruit with whatever you do like. We’re not here to judge. Just make cake.
Prep Time : 30 Minutes | Cook Time : 25 Minutes | Total Time : 4 hours | Difficulty : Fiddly
Hello my lovelies! I’ve been going on about it enough. So here is a delicious buttery, spicy version of my new favourite thing. I am here to help you get over a fear of yeast. And show you it makes more than just bread. It takes a bit of planning. NBD. But the results are delicious and easy on the sugar. 1/4 cup is the extent of the damage. This makes a small cake. I haven’t tested a double recipe in a larger pan or cupcakes yet. I will get onto it. This cake will serve 8 people a slice. Serve it on it’s own with a cuppa or dress it up with raspberries and a little yoghurt or whipped cream for dessert. The only raspberries around here are frozen so it’s coulis for me. You lucky northern hemisphere people can go for fresh. A standing mixer is the recommended tool. A food processor can do the job so long as the bowl isn’t too big. You can opt to do it by hand but be prepared to mix for a bit. Get some children *coughslavelabourcough* to help. Mixing is key. Lumps are the enemy. It’s easier than you think. And totally worth it.
Prep Time : 15 Minutes | Cook Time : 25 Minutes | Total Time : 1 hour | Difficulty : Easy
Hello my lovelies! These delightful cakes were born out of a cake I made when a couple of friends came around for dinner. The last time we had gotten together one had suggested a future cake with pears and spices, maybe made with almonds. Naturally I got to work! The cake was delicious, and these mini-cakes have virtually no variations. The main change is that the original cake had a layer of thinly sliced pears in the bottom which became an upside-down decoration. The cake was fabulous until that layer of pear gradually made the whole cake soggy. So these cakes do away with it and stick to ribbons of sweet pears running through the cakes themselves. On the day of baking they will have a chewy golden caramelised crust. Over the next couple of days the crust will soften, the spices will become a little stronger and the pear will melt into the cakes. What you prefer is up to you! There are notes on making full size cakes in the Cook’s Notes at the bottom. These cakes can also be gluten free by switching out the small amount of flour with a cup-for-cup blend. These cakes are fast and delicious and look delightfully elegant and french. Perfect for your next cup of tea.
Prep Time : 15 + 15 Minutes | Cook Time : 20 Minutes | Total Time : 1 hour | Difficulty : Easy
Hello my lovelies! I know we have had a few cupcake recipes lately. It’s such a quick way to get some cake in your face. So long as they’re good. I’ve eaten some dry cupcakes in my time. With too much frosting. These cupcakes are not that. Moist tender and flavourful cake. Topped with just enough buttery, lightly spiced frosting. I found this recipe in an old American recipe book that my mother has. After flipping through it on my last visit to my parents’ I got myself a copy from Thriftbooks. I made some tweaks to the ingredients. Added more butter. Then flipped the method. I always get great results using the Hummingbird Bakery method. Rub the butter into the dry ingredients then add the liquids. It’s so forgiving. Perfectly domed cakes with great texture. Molasses has a wonderful caramelly, licoricey slightly bitter flavour that mellows beautifully when you put it in cake.
Prep Time : 15 + 15 Minutes | Cook Time : 15 Minutes | Total Time : 1 hour | Difficulty : Easy
Hello my lovelies! I was in a cupcake mood. It’s been getting greyer and greyer lately. Autumn is definitely here. Cake fixes everything. I am also now at my parent’s place and wanted to leave something nice at home for my snug-bug. Now I wish I had the cupcakes with me. With their fluffy banana sweetness and soft silky frosting. These are comforting stuff-in-your-face cupcakes with indulgent frosting that will stick to your fingers and the tip of your nose. No sculpted artifice here today. Just a finger-licking treat! Sour cream frosting is perfect here because it’s not too sweet tanginess balances with the banana.
Prep Time : 15 Minutes | Cook Time : 40 Minutes | Total Time : 1 hour | Difficulty : Easy
Hello my lovelies! Say hello to your new, better go-to one bowl chocolate cake. Before y’all are like “but you said you were going to eat healthy”… this chocolate cake is practically health food. Olive oil and greek yoghurt. Minimal sugar. The ground almonds and oil make this cake so tender. Oil is liquid at room temperature so cakes made with it stay super soft. Ground almonds help break up gluten and also retain moisture. It’s fabulous on it’s own but can also be dressed up if the occasion requires. It also comes together in moments in a single bowl. Which is a bonus for everyone. But especially for people who have kitchen accidents and end up being a one-handed gimp for a while. It’s essentially my job to make food so you’d think I’d be able to tell the difference between food and fingers… This cake is so easy a person with one arm can make it. No excuses.