I had an identity crisis yesterday. Did a HIT workout and then ate an egg white omelette…with no toast. Lol I’d rather eat a muffin, thanks.
Time the eating of these right – not too hot to burn your mouth, not too cold to firm up the chocolate – and you get the most amazing little pockets of melted chocolate hiden in swirls of sweet banana cake.
I developed this recipe from a very old baking book that mum had on her shelf. It’s the kind of baking book where desiccated coconut and glace cherries are put on everything, and all the pictures have a kind of yellow tint to them. The recipes in this book are simple. They say things like ‘combine all of the ingredients, smooth into a tin and bake for 50 minuets.’ or ‘Once you have made the cake, ice it.’ In the spirit of this baking book, I’ve made this recipe really quick and easy. Have a good muffin!
Note on tins – This recipe makes 6 large muffins. If you’re using more of a standard cupcake style tin, expect to get about 12 muffins from the batter. Just remember they will need less time in the oven.
240g mashed banana – about 2 medium bananas
185ml / 3/4 cup milk
60g / 1/4 cup melted butter
1/2 tsp vanilla extract
185g / 3/4 cup + 3 tbsp caster sugar
1/2 tsp salt
250g / 1 1/4 cups + 1 tbsp self raising flour
1/4 tsp baking powder
For the Chocolate Batter
60g / 1/2 cup + 1 tbsp cocoa powder
120g / 3/4 cup dark chocolate, chopped – milk chocolate will work just as well
Pre heat the oven to 190C / 170C fan. Grease 6 miffin holes in a muffin tin.
In a large bowl, mix all the wet ingredients together; mashed banana, eggs, milk, melted butter and vanilla extract.
To this, add all the dry ingredients; sugar, salt, self raising flour and baking powder. Mix everything together to combine.
Pour half of this batter into another bowl. Add the cocoa powder and chopped chocolate. Give it all a mix.
Alternating between the two batters, spoon blobs of the cake mix into the muffin tins until they are 3/4 full. Using a skewer or knife draw a figure of eight through each muffin, this will give you the swirl effect.
Bake the muffins for 25 mins or until a skewer insterted into them comes out clean.
Cake On My Face is one T O D A Y boiiiiiiiii !! Happy Birthday to us! lol my nose and your arm got a bit of a camio.
Wow, big moment. We have a bigger family than we did a year ago, more than two readers actually (mum, dad, I’m lookin at you). Let’s give our hundreds of readers some reviews of our birthday cake; ‘Really good‘ – Mum. ‘The texture of the cake with the cream is really good‘ – Joe. Brilliant, that concludes our review section.
I know you would’ve preferred a chocolate birthday cake Joe but there is a big Chocolate Orange cake coming soon on here and I got in my head that I wanted to recreate the ricotta cake I made for mum’s last birthday. It was a peng cake creation but I didn’t write down how I made it, so it’s sort of remained a mystery cake. Well, I have recreated it for us, and this time I wrote down the recipe.
This cake is really good on its own, dust it with some icing sugar and it’s a moist and buttery dream. But the rhubarb cream is really beautiful with this cake, lil bit tart, lil bit sweet and paired with the cake it’s a rich, light and buttery combo. I’ll explain my thinkin behind the rhubarb cream. I’m not a huge fan of buttercream on cake if it isn’t chocolate or creamcheese based, so rhubarb buttercream wasn’t gunna happen. I was looking through some old baking books and every single cake in the book, other than muffins, was called a gateau. Lemon gateau, chocolate gateau, blueberry gateau, passionfruit gateau, tropical gateau (by tropical they meant mango)… replace the word ‘gateau’ with ‘cake’ and that’s pretty much what they were. Thought this really elevated the vibe of the cake. I worked out the gateau component of the cake was cream. No cream, Cake. Cream, Gateau. Instead of buttercream or icing, they covered their cake layers with a flavoured double (heavy) cream. So I made us a Gateau for our birthday.
My instructions on how to ice the cake are pretty lacking, so here is an informative picture guide detailing how I ice cakes.
This cake will keep in the fridge for about 3 days, so eat it fast!
For 2 round 8inch Ricotta Cakes
125g unsalted butter, softened
200g caster sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
150g ricotta cheese
20g (1 tablespoon) milk
50g wholemeal flour
150g plain flour
2 teaspoons baking powder
1/4 teaspoon bicarbonate of soda
1/4 teaspoon cinnamon
For The Rhubard Sauce – can be made up to a week in advance, just keep it covered maybe?
200g rhubarb, chopped into small pieces
1/2 teaspoon cornflour or plain flour
For The Cream
600ml double cream
a splash of milk
Preheat the oven to 180 / 160 fan oven. Grease and line two 8 inch round cake tins.
Cream the butter, sugar, vanilla and salt for 3 mins until pale and fluffy, it’s easiest to use electric beaters here but you can also use a wooden spoon. Add 50g of the plain flour and one egg. Beat together to incorporate. Add the other two eggs, one at a time, beating to combine until you have a glossy and fluffy batter.
Mix the ricotta and milk in a small bowl and set aside. In a separate bowl (sorry, washing up, but it’s worth it), sift in the remaining flours, baking powder, bicarbonate of soda and cinnamon, adding back any bran from the wholmeal flour that the sieve collected.
To the batter, add the flour mixture in three goes and ricotta in two, beating inbetween each addition, starting and ending with flour. Pour the batter into the prepared tins and bake for 50/55 mins, until a skewer inserted into the cake comes out clean. Allow the cakes to cool completely before icing.
For the rhubarb cream. Add the rhubarb, sugar and a splash of water to a small sacupan. Heat on medium, until the fruit softens and bubbles (about 4 mins). You may need to help it by mashing it a bit.
With a whisk at hand, add the flour and whisk quite quickly to make sure the flour doesn’t clump. It’s fine if it does, no one is gunna see with all the cream. Once the flour has been incorporated, let the mixture bubble for another 10 mins or so. It’s best to watch and whisk this for the 10 mins because it’s not much fruit so it can burn easily.
Once the mixture is thicked and reduced pour onto a plate and allow to cool completely (about an hour and a half).
When the rhubarb sauce is cooled put it in a large bowl and gradually whisk in the cream. Once all the cream is incorporated add in the milk (not to much). If you’re worried this cream won’t be able to hold up the cake, dont worry, it will, it’s pretty sturdy stuff. Because the rhubarb is acidic, it thickens the cream so you won’t have to whisk this as long to get it thick enough to ice the cake. Keep whisking, either by hand or with an electric whisk, until the cream holds a stiff peak when you lift the whisk out the batter. Keep the cream covered in the fridge until you are ready to ice the cake.
Fill and cover the cake with the cream. If you want this really neat, you can trim the cake to get a flat top and even sides before you ice it. Give a generous amount of cream for the middle, sandwich the other cake on top and spread the whole thing with the remaining cream. Stick in a candle, call it a gateau and sing happy birthday.
This loaf has a crunchy sugar crust and a kinda caramel vibe to its soft inside, in its sweet stickiness. It’s the kind of stickiness that makes you want to eat one thick slice of this cake after another… and another, and then another. And then, it’s gone! Hmm. Oops. I really had no idea that a vegan cake could taste so good. A while ago, Beulah had sent me a photo of a carrot cake recipe scribbled on a notebook page that she had been given by a friend. I wanted to make her a surprise carrot cake using this recipe. I was asking her if she liked raisins in her carrot cake, before I chucked them in. Didn’t want her to be eating the surprise carrot cake, smiling but feeling sad that there were unwelcome raisins in her cake. The conversation went like this:
Caitlin: If you had a hypothetical carrot cake would you want it with or without raisins?
Beulah: I am an unhypothetical vegan. But I love raisins!
I worked on the un-vegan (non-vegan?) carrot cake recipe she sent me. What I ended up with was a beautiful beautifl lil vegan carrot cake that I’d take any day over one with eggs and butter.
175g caster sugar
250g plain flour
1/2 teaspoon salt
1 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
1 1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
3/4 teaspoon cardamom
3/4 teaspoon nutmeg
100g vegetable oil
50g golden syrup
50g black treacle
60g chopped walnuts – any nuts are good
375g grated carrot – yes, 3 7 5 g
40g demerara sugar – to sprinkle over the top
Pre heat the oven to 190 / 170 fan. Grease and line a 1kg (2lb) loaf tin.
Grate the carrots and chop the nuts. Set them aside.
Combine sugar, flour, salt, bicarbonate of soda, baking powder and spices in a large bowl. Set this aside.
In a small saucepan, heat the oil, syrup and treacle. When the first bubbles appear, remove from the heat and pour into the dry ingredients. Add the carrots, nuts and raisins. Mix everything together until combined.
Pour into the loaf tin. Sprinkle the top of the unbaked loaf with the demerara sugar and bake for 55 mins or until a skewer inserted into the cake comes out with no wet batter on it.
Bruh, these are peng. Hahahaha you just sent me a message with ‘bruh’ in it and I think it’s a great word. These took a few goes to get right, but once they found their sweet spot, they were perfect. A lil bit crispy round the edges but so chewy and fudgy in the middle, these are now the only chocolate cookies I will ever need. I was trying to recreate the Sainsbury’s Taste The Difference Triple Belgian Chocolate Cookies, they are the best cookies. You really can taste the difference.
To get the Sainsbury’s flat, chewy, dense cookie vibe I did a bit of playing around with my Double Chocolate Cookies recipe. The ingredients are similar but the key is to use plain flour instead of self raising. This gives you less of an American style cake like cookie and more of a… Sainsbury’s style cookie.
If you want cookies that look like they are straight out of a bakery, add a couple chocolate chunks and, for these cookies, a sprinkling of sea salt to the top of your cookie balls. These additions stay on top of the cookies as they bake and make them look very ‘pretty’ (Joe this was your review of them before they went in the oven.)
Freezing Cookie Dough: Once you’ve formed the cookies into balls, you can bake half the batch and freeze the rest for cookies on a rainy day. Bake them thawed, as instructed in the recipe or add 2/3 mins to the baking time if you’re going straight from freezer to oven. I do not have a degree in food hygiene so use your judgment on how long to keep them in the freezer for before baking, maybe a week?
100g caster sugar
150g light brown sugar
1 teaspoon salt
1/2 teaspoon vanilla extract
170g plain flour
60g cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
250g chocolate, chopped into rough chunks – I use a mixture of white and dark
Line a plate with grease-proof paper and set aside.
Cream together the butter, sugars, salt and vanilla until light and fluffy. It’s easiest to use electric beaters here, but can be done with a wooden spoon. Add in the egg and cream the batter again.
Sift in the plain flour, cornflour, cocoa powder, baking powder and bicarbonate of soda. Use a wooden spoon to work the dough together until there is no more dry flour visible.
Stir in your chopped chocolate, saving a small handful to press into the top of your cookie dough balls.
Form the dough into balls. I use a 4.5cm ice-cream scoop, which fits a lil more than a level tablespoon of dough but you can easily use a spoon to scoop and your hands to roll. Place the dough balls on the lined plate and put in the fridge for 30 mins. (I see you’re about to, but don’t skip this step). If your dough is too squidgy to form into balls pop the bowl in the fridge for 15mins to let the dough firm up.
Preheat the oven to 180 regular oven / 160 fan over while the cookies are chilling. Line a couple of baking trays with grease-proof paper.
Top the balls with chocolate chunks and a lil sprinkle of salt, and place them spaced apart on the baking trays. Bake for 9-12 mins until the outer edge is set but the center is still soft. Keep an eye on these, they go from perfect to burnt fast.
When they come out of the oven, bang the baking tray on your work surface a couple times. This flattens the cookies, giving them a rippled effect on the crust and a dense chewy interior.
Remove the cookies from the baking tray to stop them cooking further.
this is a bit of a long one, hahahah pretty much a dissertation, not the recipe, the post. Maybe whack on some Pokémon vids in the background?
It’s the last of our Breaduary adventure! A pretty momentous moment and so I’m ending with a pretty momentous bread. Really, this is the only fruit loaf you’ll ever need. The sweet cinnamon, creamy cashews and sharp cranberries come together in a symphony of peng. Yep, this bread is peng. This recipe came about from my attempt to recreate mums bread love, the Tesco cashew cranberry bloomer.
Dunno why, but you keep calling this bread a Stollen. It’s not a Stollen joe. But I see where your coming from, it does have some Christmassy vibes. Seeing we’re at the end of February, I think of this bread as a hint towards the Hot Cross Buns that come in Easter time (find my Hot Cross Bun recipe here). This bread takes a bit of time, but there is only about 20 mins where you are hands on doing things to the bread, it actually does most of the work itself. Great! I’m selling this well. Just make this bread, it won’t last a day, it’s that good.
What is a Half-Sponge Method? (Caitlin’s dissertation)
My recipe is adapted from Dan Leopards Farmhouse tin loaf, which uses the ‘half-sponge method’ to give the loaf it’s flavour. All the water is mixed with the yeast and half the flour the night before baking the bread. This allows the bread to develop it’s flavour and texture over night.
This method was used before we started to put lots of additives in breads, before bread making became a fast industrialised practice. Using the sponge method gives the dough time to develop naturally occurring enzymes (proteins) in your bread flour, that give the dough strength to rise. In modern day bread making these enzymes don’t occur naturally, and so have to be added in (in very small amounts). Wow, isn’t wikipedia a wealth of information!
Maybe I’ve lots you a bit… tbh I’m also a lost lol, I don’t know all the science behind it. But, you can taste the difference when using the sponge method. And even if you can’t taste the difference, there is something important, I think, in letting the chemicals in the bread do what they need to do, in the time that they need to do it. Sort of like a philosophy for life (hahaha), or very little, personal protest against our fast modern life.
Cool. So now I’ve written my dissertation on the half-sponge method, I’ll give you the recipe.
Note On Shape, There Are Endless Possibilities.You do not need to use a loaf tin for this bread.I’ve written this recipe to bake in a loaf tin because it’s the easiest way to shape bread. My preferred way to bake this bread, is a free form round shape that you stick on a baking tray. You can do this too by forming the dough into a ball shape after it’s first rest and continuing as the recipe instructs. Alternatively, you can make an elongated free form loaf without a tin by rolling the bread into a sausage, tucking in the ends and placing seam-side down on a lightly floured baking tray.
For the Sponge, the night before
230ml warm water
1 teaspoon (a little less than a 7g sachet) dried instant yeast
175g strong white bread flour
130g dried cranberries
70g roughly chopped cashew nuts
For the Dough, the next morning
175g strong white bread flour
20g unsalted butter
1 teaspoon salt
15g soft light brown sugar
2 teaspoons cinnamon
Just before bed, the night before you want bread, add the water and yeast to a mixing bowl, mix together. Add in the flour, cranberries and cashews and mix thoroughly. Scrape the sides of the bowl clean with a spatula. Cover the bowl with a tea towel or clingfilm and leave overnight.
The next morning, add the flour, and cubed butter to a bowl. Rub the butter through the flour with your fingertips until it vanishes into the flour. Add in the salt, sugar and cinnamon. Mix together. Add the flour to the yeast sponge you made the night before and mix everything together into a shaggy dough with a spoon. Scrape any bits off the spoon and cover the bowl with a tea towel, leave for 10 mins.
Give the dough three quick kneads over the next 30 mins (ish). By a quick knead I mean about 15 seconds of kneading (Roll. Squash. Fold. Repeat) on a very lightly oiled work surface before putting it back in your bowl and covering with a cloth. After the third and final knead, leave the dough on your worksurface while you wash the bowl. Dry it, lightly oil it, then place the dough back in the bowl to rise in a warm place (next to a radiator, maybe) for a further 30mins.
While the dough rises, butter and lightly dust with flour a 2lb loaf tin (about 21cm long and 11cm wide). When the dough is ready, tip it onto a lightly floured work surface. Flatten into a rectangle that measures, from left to right, slightly less than the length of your loaf tin. Roll the dough up tightly and put it, seam-side down, into the tin. Cover the tin with a tea towel and leave in your warm place until it has doubled in size, about an hour and a half. Don’t worry about the time this takes, when you think it has doubled it will be ready.
Heat the oven to 220 / 200 fan oven. lightly Dust the top of the loaf with flour and, if you want to, use a sharp knife to slash the loaf diagonally a couple of times. Bake for 25 mins. With out opening the oven door, reduce the heat to 200 / 180 fan oven and bake for a further 20 mins, until dark golden brown. Take the bread out the tin and allow to cool for 30 mins before slicing.
I’ve been feeling a bit rough the last couple weeks. Breaduary, though, has been a bit of a saviour. So here comes the 3rd addition of this bready adventure. Pictured in this post is a Walnut, Cheddar and Stilton loaf, but really, this recipe comes alive when you add in whatever combination of nuts and cheese you have at home.
You know Breaduary is actually takin off a bit on Instagram, there are some really cool bakers that have been doing it along with me, and there’s a handful of other bakers that saw our invitation to get involved…and they did! Been posting their contributions with #breaduary.
I feel like we should introduce ourselves again for newcomers to Cake On My Face. My name’s Caitlin, I’m a student in Glasgow. Joe, the one I’m chatting to in this post, is my brother. He’s a published poet currently working in London. Have a lil look at my About page for a bit more info on Joe’s poetry.
Ok. Bread! Really, this loaf is for Dad. He kept asking me for a walnut loaf and he always seems to have 4 Tesco three cheese bloomers on the go at once so I thought I combine the two. This recipe is adapted from Paul Hollywood’s cheese loaf and Dan Leopards Walnut Loaf. I’ve designed it to be able to incorporate any combination of nuts and cheese, so go wild. Red Leicester, Jarlsberg, Cheddar, Stilton all work really well. Maybe leave out the cottage cheese? Really, any nuts work in this. For those that are allergic to nuts whack in some (very very expensive) pine nuts. Pine nuts are Kernels NOT nuts. Give it a google.
500g strong white bread flour
7g (1 sachet) dried yeast
25g unsalted butter, softened
320ml warm water (you may not need all of this)
100g walnuts, chopped roughly into decent sized chunks (you can use any nuts here. Hazelnuts, cashews and pine nuts work well)
80g, cheddar cheese, crumbled
50g blue cheese, like stilton, crumbled (substitute the cheddar and/or stilton with any cheese you like. For this bread you want 130g cheese in total)
Oil, any kind, to knead
Combine the flour and yeast in a bowl. Add in the salt, butter and mix again. Pour in 300ml of the water. Give everything a mix with a spoon, forming a shaggy ball of dough. If there is still some dry flour in the bowl, gradually add more water from the remaining 20ml until all flour is hydrated. This dough drinks up water with a passion, so don’t don’t be afraid to add water until it’s a little on the sticky side. The water will incorporate as you knead and you’ll end with a lovely soft bread.
Tip the dough onto a lightly oiled work surface. Knead for about 10 mins until the dough is smooth, elastic and tacky (so, not very sticky). Knead any way you like: roll, fold, pummel, squash. Just really get it moving. When the dough is kneaded whack it in a lightly oiled bowl, cover with a tea towel or cling film and set it in a warm place to prove (rise) until it’s doubled in size. This will take about an hour.
When the dough has risen, tip out into a worksurface, flatten out and tip over half of the nuts and cheese. Fold the dough around the nuts and cheese, so you have a little parcel. Flatten this again and tip the other half of the nuts and cheese over the flattened parcel. Press the inclusions into the dough with your palms and then give the dough a short knead for as long as it takes for the nuts and cheese to be incorporated into the dough. It will feel like there is too much nuts and cheese, but it will eventually incorporate together. Some little bits may just not want to stay in the dough, let them stay out.
Flatten out the nutty cheesy dough into a wide rectangle, and roll it up tightly into a sausage. With the seam of the dough sausage on the work surface, tuck in the ends gently to seal them together. Roll the dough a couple of times with your hands on the ends of the susage to tapper the ends slightly, light an elongated lemon. This is only to make the dough into a pleasing shape, you don’t have to do it if your happy with the sausage shape.
Put the shaped loaf, seam side down, on a lightly flour baking tray. Cover with a tea towel or cling film and leave in the warm spot until doubled in size again (about 45 mins). Pre heat the oven to 220 / 200 (fan oven).
Dust the dough with flour and scour it with a very sharp knife, making criss-cross cuts across the top of the loaf. Bake for 35 – 40 mins until it is the colour you like. Allow the bread to cool down a bit before cutting into it.
Have a good bread! The last bread of Breaduary is out next week, and she is a fruity one, yummmm. Speak then xx
Breaduary number 2 boiiiiiiiii. If you’re not joe an haven’t a clue what Breaduary is, click here. This is my everyday white loaf. I’ve messed around with this recipe quite a bit and what I’ve ended with is just right. It’s a really soft bread with a crust that holds its own but isn’t too chewy. There’s no fat in this bread, I wanted it to be the most simple ingredients list I could make without compromising the texture and taste of the bread (lol it’s food critic Caitlin). Because there’s no butter, the crust needs some help to keep from becoming chewy and tough. The help is a tea towel. Wrapped around the bread as soon as it comes out the oven, it keeps in the steam given off by the bread as it cools and softens the crust. The only addition to flour, water, yeast and salt is 10g of sugar, you can leave it out but it gives it a beautiful slightly sweet taste and helps the bread last longer.
I make this bread in a 2lb / 9 x 5 x 2.5 inch loaf tin because I like the shape. You don’t need to use a loaf tin for this recipe, put the shaped dough onto a flour dusted baking tray and bake as stated in the recipe.
450g white bread flour
7g (1 sachet) instant dried yeast
10g brown sugar, any kind
310ml warm water
A little oil, any kind
Mix the flour and salt in a large bowl. Add the yeast and sugar and mix again. Pour in the water and mix together with a metal spoon to form a shaggy ball of dough with no dry flour at the bottom of the bowl.
Smear about half a teaspoon of oil onto your worksurface. Clearing the sides of the bowl, tip/scrape the dough out onto the lightly oiled surface. The dough will be lumpy and sticky, but hold off from adding any more flour.
Knead the dough for at least 10 mins until it is smooth, elastic and tacky (not sticky). Because the dough is quite a wet one you want to keep any contact you have with it firm and quick to avoid getting dough spread all over the counter and your hands. The best way to knead this dough is by picking it up and flipping it over so it lands with hard slap on the counter, folding it over itself (in half roughly) then turning it 90 degrees. Repeat this motion quickly. No need to be too precious about the exact movement, all you want to do is get the dough moving. Alternate this with whatever kind of kneading you like, but when the dough gets too sticky, go back to the slapping/folding motion and you’ll find the dough will become much easier to work with.
Very lightly oil the bowl used earlier. Put the kneaded dough in it. Cover the bowl with a tea towel or cling film. Place in a warm place for about an hour, until the dough has doubled in size.
Grease your loaf tin or flour your baking tray and set aside. Tip the risen dough out onto a lightly floured surface and flatten into a rectangle about the length of your loaf tin, (if your not using a loaf tin, make it any size you like). Roll up the dough tightly, tuck the ends slightly and place on the tray or in the tin. Cover with cling film or a tea towel and place back in the warm place until doubled in size again, about 45 mins. Pre heat the oven to 180 (fan oven) / 200 (non fan oven).
When the bread is doubled in size dust it with a little flour and bake for 35 – 40 mins, until the crust is a light golden brown.
When the bread comes out the oven take it out the tin/off the baking tray straight away and wrap it up in a tea towel (maybe use a clean one…?). Let it cool a little for 30 mins before cutting your slice. As I said this bread (and any bread) keeps much better wrapped in its tea towel.
Thanks Sue, Jess and Tiger for eating all of my experiment breads xoxoxo Caitlin x
Its pretty funny that you’ve given up bread this month. Thought I’d use it as an opportunity to launch Breaduary! I’m posting one new bread for each week of Feb. These breads, with a bit of adapting deepening on what’s in your cupboard or fridge, are the only breads you’ll ever need. Baking with yeast is addictive – really – it’s magic and has been made to sound a lot harder than it is. All bread follows the same basic steps; mix, kneed, prove (rest), shape, prove, bake. Even if it burns, bulges, or deflates, it’ll still taste like bread. You don’t need a bread machine, stand mixer or 00 triple artisan Italian flour.
Bread number one, The Every Day One. It’s a light wholemeal loaf, sweet and nutty. It’s so soft and got the crustiest crust on it. If I had to pick one bread to have everyday it would be this. Because this doesn’t have much water in it, it’s a really easy one to knead and shape.
You can easily turn this into a white bloomer loaf by replacing the wholemeal flour with the same weight of strong white bread flour, leaving out the Vitamin C and halving the weight of sugar.
250g Strong white bread flour
250g Wholemeal bread flour
20g brown sugar, any kind
½ 500mg Vitamin C tablet, crushed into a powder (Yes, really! Google ‘why put vitamin c in bread’. Mine are orange flavour because that’s all they had in the shop. You can’t taste the orange so get whatever they have.)
7g (1 sachet) dried yeast
1 teaspoon salt
30g butter, very softened
320ml warm water, you might need a drop more
Put the flours, sugar, and vitamin c in a bowl, add the yeast on one side and salt on the other side (salt can kill yeast if in direct contact. Lol how dramatic). Mix together. Add the very soft butter, rub this into the flour until it disappears. Pour in the water and mix with a spoon until a shaggy mass of dough forms cleaning the side of the bowl. If there is still some dry flour in the bowl, add a drop (just a drop!) more water.
Pour about half a teaspoon olive oil onto your work surface and smear it out. Tip the dough onto it and knead until the dough is smooth and elastic (10mins ish). Kneading is easy to do but hard to write. Use your hands to stretch, fold and roll the dough back on itself, if you do it quickly, you are kneading.
Put the dough into a very lightly oiled bowl and cover with cling film. Set it in a warm place – on a chair next to the radiator is great – until doubled in size (1 hour ish).
Lightly flour a baking tray. Tip the dough onto your work surface and flatten it out into a wide rectangle, then roll it up tightly. Rotate it 90 degrees and repeat the first step, flattening to a rectangle, narrower this time, and rolling up, ending with the seam of the roll on the work surface. Tuck each end of the bread under itself slightly and place on the baking tray. Cover with cling film and put back in the warm spot until doubled in size (30mins ish). Pre heat the oven to 220 ready for the bread.
Dust the top of the loaf with flour and slash with diagonal lines using a very sharp knife. You don’t have to do this; it just helps the loaf keep its shape. Bake for 15 mins, then turn down the oven to 200 and bake for a further 25 mins.
Let the bread cool for 15 mins until you cut into it, or you’ll squash your bread! I like mine with lots of butter and jam. Try it. You’ll never look back.
A Maderia is the best kind of cake. It’s sweet and dense but so moist, it keeps for ages and you can slice and eat it like bread. It’s the thick sugar icing that makes me want to eat this cake all of everyday. Coloured pink from the blood oranges, its sweet but sour enough to be able to eat it on it’s own with a spoon. Paired with the mellow and buttery orange cake its peng. A traditional Madeira cake has equal parts butter and sugar, I’ve put more butter in which makes the cake hold together better when sliced and makes it stay moist for longer.
This is a really easy cake, it’ll make your kitchen smell of sweet orange and it’s pink. Great!
200g softened butter
175g caster sugar
1/2 teaspoon vanilla extract
Pinch of salt
Zest of 2 small blood oranges
225g self raising flour
For the icing
100g icing sugar
Juice of blood orange and a splash of milk, added to the consistency you like.
Pre heat the oven to 170, 150 for a fan oven. Butter and line a loaf tin, I use a 1lb loaf tin, 20 cm x 10cm x 6cm.
Cream the butter and sugar together until light, fluffy and pale in colour. Add the eggs, vanilla, salt, and orange zest. Cream until fluffy and pale in colour again.
Sift and then fold in the flour, pour into the loaf tin and bake for 55 mins to an hour, or until a knife inserted into the cake comes out clean.
While the cake is cooling make the icing. Sift the icing sugar into a bowl, add a small splash of milk and a squeeze of the blood orange juice and give it a mix. Keep adding very small amounts at a time of the orange juice until you get the thickness you like.
Once the cake has cooled, pour over the icing and eat cake!
This recipe makes Cinnamon Rolls how I think they should be. Soft and pillowy, swirled with a slightly-salty, sugary cinnamon filling, covered in a not-too-thick vanilla cream cheese icing that gets all over your face when you eat it. Out the oven, these buns are sticky and soft from all angles, with the icing on the top and a buttery caramel that bakes itself into the bottom of the buns as they bake.
Joe, I know sweet buns ain’t really your ting but Sue wanted Cinnamon Rolls a couple months back, so I made her a cakeonmyface version. Since then, I’ve noticed lots of friends and family seem to be LOVING living the Cinnamon Roll life (Shannon, Emma, Shabri, Jess and Jerry, I’m looking at you).
You make this dough the night before you want Cinnamon Rolls. It makes the whole baking process much quicker.
You don’t need a stand mixer to make this dough. I just use hands.
My dough recipe is borrowed from Paul Hollywood’s iced finger buns. Cheers Paul, it works perfect for Cinnamon Rolls.
For 6 Cinnamon Rolls
250g strong white bread flour
25g caster sugar
20g unsalted butter, softened
7g sachet instant yeast
1 teaspoon salt
80ml warm milk
90g light brown soft sugar
1 generous teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
40g unsalted butter, very softened
70g icing sugar
30g cream cheese
1/4 teaspoon vanilla extract
Pinch of salt
2 teaspoons milk
The night before you want the Cinnamon Rolls. In a bowl add all the ingredients for the dough apart from the 60ml of water. Mix everything together with one hand, squeezing the dough through your fingers to incorporate the milk. Add the 60ml of water and give it another mix and squeeze.
Tip out the dough from the bowl onto a floured surface, you can be generous with the amount of flour you use. Don’t worry if the dough looks shaggy at this stage. Knead the dough for about 10 mins until it feels smooth, elastic and not too sticky. There is no right way to knead just repeatably squash, fold and roll the dough however you like. The quicker you knead the less time you will have to knead for.
Put the dough in a lightly oiled mixing bowl. Cover the bowl with cling film. Leave for about 20 mins before putting it in the fridge over night.
The morning. Grease and line a small rectangle baking dish (I use a 25 cm x 18cm one). In a small bowl, mix together all the ingredients for the filling apart from the butter. Set the sugar filling aside.
Take the dough out the fridge, tip it onto a lightly floured work surface and squash it into a fat rectangle. Roll out the dough to a 9 x 13 inch rectangle. As you roll, gently pull the corners of the dough to keep as best a rectangle shape as you can, it will make the rolling and cutting easier.
To fill and roll the dough position the 13inch edge towards you. Leaving a centimetre around the edge of the dough free from filling, spread the butter evenly over the dough rectangle. Sprinkle over the sugar mixture and pat down.
Roll up the dough tightly so you end with a sausage of dough 13 inches long, seam side down on your work surface. Use a sharp knife to cut the dough into 2 inch pieces. You should get 6. If you like maths you’ll notice I’ve given you an extra inch to play with in case something goes wrong. Put these buns evenly spaced apart in the baking dish. If you want the central swirl of each bun to rise up a little, like mine in the pictures, hold a bun in one hand like you would a glass, gently push your thumb of the other hand up, into the centre swirl of what will be the underside of the bun.
Cover with a tea towel and leave somewhere warm (on a chair next to the radiator) until doubled in size. The temperature of your home will depend on how long this takes, but it will be roughly and hour and a half. You can tell they are ready for the oven by lightly pressing a finger into the dough, if it springs back to its original position, the yeast is happy and it’s ready for the oven.
Pre heat the oven to 180 (170 for a fan oven). Bake the cinnamon rolls for 25-30 mins, until golden brown on top.
Mix together the icing sugar, cream cheese, vanilla and salt. stir in a teaspoon of milk, if you want a looser icing add the other teaspoon. Let the buns sit out of the oven for 10 mins before pouring and spreading over the icing.