The only vegan drizzle cake recipe you’ll ever need. It’s an easy-to-make zesty loaf cake which has a lovely texture and is super tasty. The recipe is healthier than many as it’s made with wholemeal spelt flour and a bit less sugar and fat. You can use whatever citrus you like, but if you have calamansi, use those.
Never let it be said that I fail to keep my powder dry. Here’s a post I’ve just found from August 2012 that has yet to see the light of day on my blog – until now.
Not a grand cake for CTs birthday, but a nice simple one that would travel well and his mother would enjoy. The day after his birthday CT was leaving to visit her for a few days and given that we were going to spend his actual birthday out and about I didn’t think there would be much room left for cake anyway. With an organic lemon in need of using up and some home made lemon curd, it had to be some sort of lemon cake. When I did a search on Eat Your Books for lemon and chocolate, a recipe for lemon drizzle with chocolate chunks came up from G&Bs Unwrapped. Brilliant, I would make the lemon cake, swirl through some lemon curd rather than adding chocolate and make a chocolate topping instead.
This is how I made:
Lemon Cake with Chocolate Icing
- Creamed 125g unsalted butter and 125g cardamom sugar (caster) until light and fluffy.
- Grated in the zest of one large organic lemon and creamed some more.
- Beat in 2 large eggs, one by one.
- Sifted in 150g flour (half wholemeal, half white) and 1 heaped tsp of baking powder.
- Added 1 tbsp of milk and 1 tbsp lemon juice and stirred gently until just incorporated.
- Spooned into a 2lb loaf mould and baked at 180C for 40 minutes until well risen and a toothpick inserted into the middle came out more or less clean.
- Turned out onto a rack to cool.
- Simmered 25g caster sugar with 25ml water for a couple of minutes.
- Allowed to cool a little, then stirred in 40g of chopped milk chocolate (G&B 35%).
- Stirred until smooth, then added 5g unsalted butter.
- When cool but still just about runny, poured this over the cake.
- Decorated with yellow sugar strands.
I was right, we were so full from lunch, we only managed a small slice each when we got home. The cake was delicious though and my concern that lemon wouldn’t go desperately well with chocolate was unfounded. It tasted just like Madeira cake and because I’d forgotten to add the lemon curd, it wasn’t too lemony.
Despite a really busy week at work I managed to take the day off. In true botanist style, CT chose to spend the day visiting gardens and nurseries in and around the English Riveria – in other words, across the border and into Devon. Amazingly it didn’t rain and we had a lovely day. We had lunch at The Combe Sellers, a pub restaurant right on the banks of the River Teign. The food was really good and the setting was lovely. As well as a celebratory glass of Pimms, we finished up with a sharing dessert platter which was responsible for us only managing a sliver of cake when we got home!
It just so happens that this month’s Love Cake theme over at JibberJabberUK is Feeling Fruity. So this lemon cake is winging its way in that direction.
A sweet, but really delicious banana cake. It’s made with dark muscovado sugar which gives it a gorgeous caramel flavour. You can make this muscovado banana bread with either raisins or chocolate chips. It’s superb with both.
If you like a zingy and zesty drizzle cake, this coconut and lime loaf cake is for you. It’s easy to make and the tropical flavours of lime and coconut pair really well. You can even add some white chocolate chips if you like.
Lovely CT bought me two books for Christmas, one was The Dessert Deli by Laura Amos, a book full of luscious and decedent desserts and the other was the acclaimed Scandilicious Baking by Signe Johansen, cook and fellow food blogger. I was particularly thrilled by the latter as I’ve heard much about Scandinavian baking, but actually know very little about it.
With the theme for Tea Time Treats being zesty citrus this month and the theme for One Ingredient being oranges, I was keen to make some sort of marmalade cake. I had a look on Eat Your Books and came up with a number of delicious and suitable recipes, but before going ahead, I thought I’d just check my new acquisition (not yet added to EYB). I have to say, I wasn’t very hopeful as marmalade is not something I associate with Scandinavia, but I was wrong. Signe had a recipe for a chocolate and orange marmalade loaf cake. That was the one for me, or at least the one I was going to adapt. As well as a jar of marmalade that needed using up, I also had half a small jar of the lemon marmalade I made just before Christmas – I fancied a St Clements Marmalade Cake. I’d also got it into my head that cardamom would pair very nicely with marmalade. Actually, I knew it did, due to the success of the nonnettes I made this time last year. So I omitted both the coffee and vanilla stated and added some ground cardamom instead.
This is how I did it:
- Spooned 100 ml Seville orange marmalade and 100 ml lemon marmalade into a small bowl.
- Juiced one large orange and stirred this into the marmalade.
- Melted 100g salted butter and 200g runny honey in a pan over gentle heat, then left to cool slightly.
- Sifted 200g flour (100g wholemeal, 80g white, 20g buckwheat) into a large bowl with 2 tsp baking powder and 1/4 tsp rock salt.
- Sifted in 50g ground almonds and 50g cocoa powder.
- Ground the seeds from 2 cardamom pods in a pestle and mortar and added this to the mix.
- Made a well in the centre and poured in the butter and started to mix.
- Added 2 medium eggs, mixing them in one by one, working outwards from the middle.
- Added 2 tbsp yogurt and continued to mix.
- Added half of the marmalade mixture and stirred until all incorporated.
- Finally, stirred in 100 ml of warm water.
- Poured the mixture into a 2 lb loaf mould and baked at 180C for 40 minutes.
- Whilst still hot, pricked the cake all over with a skewer and poured the remaining marmalade mixture over the top.
- Left to cool, then turned out onto a plate to serve.
This was my first introduction to Scandinavian baking and it won’t be my last; we both really enjoyed this cake. My photographs have by no means done it justice and I was a little disappointed with the holes, but it was moist with a sticky top or as CT described it (not very diplomatically I thought) “reassuringly pudding like”. Pudding like it may be, but its restrained sweetness means it probably won’t be as popular with the children. The cardamom flavour did as I hoped and complemented the citrussy tang and bitterness of the marmalade. It gained the seal of approval from my mother, who is a little hard to please when it comes to cakes.
This is my zingy start to the New Year and my entry to Tea Time Treats with Karen of Lavender and Lovage and Kate of What Kate Baked.
As I used up two half jars of marmalade, I am sneaking this into the new Credit Crunch Munch event started by Camilla of Fab Food for All and Helen of Fuss Free Flavours.
Earlier in the year, the more than occasional baker made an apple cake using Wensleydale cheese with added cranberries. Well, I was intrigued by this and her description had me bookmarking the recipe immediately. As with most of the recipes I bookmark, it’s taken me some time to try it out, but try it out I eventually did. The Wensleydale I used was one studded with cherries. With my recent discovery that chocolate and cheese go very well together I also added some chocolate, but this could of course be left out if it is deemed to be overkill.
I was recently sent a few Fairtrade goodies from the Fairtrade Foundation and I was keen to try them out.
This is how I did it:
- Placed 150g unsalted butter in a bowl and left it on our storage heater for an hour to soften (the kitchen has gone into it’s no need for a fridge phase).
- Sifted 175g flour (half white, half wholemeal) into a bowl together with 1 tsp baking powder.
- Peeled, cored and chopped 1 large tart apple (unidentified Cornish variety) and tossed into the flour ensuring all surfaces were coated to prevent browning.
- Chopped 50g of Traidcraft dark chocolate (70%) into chips.
- Crumbled 125g cherry Wensleydale cheese into small bits.
- Creamed the butter with 175g golden caster sugar until it was really pale and fluffy.
- Beat in 2 duck eggs, one by one.
- Folded in the flour and apple, mixing in 3 tbsp milk when the mixture became too stiff.
- Gently stirred in the chocolate and cheese.
- Spooned into a 2lb loaf mould.
- Cored, peeled and sliced a small tart Cornish apple (variety unidentified) and laid over the cake.
- Sprinkled over 1 tbsp demerara sugar and baked at 180C for 45 minutes.
- Allowed to cool for 10 minutes before turning out onto a rack and cutting a slice immediately!
The cake looked so tempting with its shiny toffee apple top that I couldn’t wait for it to cool, so I cut a slice whilst still warm. The smell of cheese on toast as I raised it to my lips was slightly disconcerting, but luckily this didn’t put me off. It had a fantastic texture and good flavour, sweet with little bursts of saltiness courtesy of the cheese. As the cake was quite sweet, this worked really well; together with the tart apple and bitter chocolate almost all taste sensations were covered.
I’m submitting this to Jac’s Bookmarked Recipes over at Tinned Tomatoes.
If you like a good fruit loaf, you’re in for a treat with this chocolate ale fruit cake. It’s virtually fat-free and is tangy and moist with a nice chewy texture. Serve it with a wedge of cheese for a lunchtime special. It’s also delicious toasted with butter.
It’s Random Recipe time again and as a tribute to the birth month of this fabulous event, we have been given the task of picking a recipe from the book we used when we first took part in this challenge. I was mightily pleased about this as I was panicking rather at having to use the Valrhona chocolate book which CT gave me for Christmas. There isn’t a single simple recipe in it – in fact they all look way beyond my capability. Divine by Linda Collister is a much more accessible book. Last year I made butterscotch swirl brownies which were a great success; what would this year bring I wondered?
After my less than successful strawberry fairy cakes, the next recipe to catch my eye in my not-so-new-now Peyton and Byrne, was this malty chocolate cake. It wasn’t the picture that entrapped me this time – there was no picture, but the word malty. Malt conjures up so many childhood treats. I loved malt extract, except when it was used as a method to hide cod liver oil – yuck! A cup of horlicks was always welcome as was the jar that I would pinch the odd teaspoon out of when no one was looking. And my mother still makes a mean malt loaf. Anyway, I sort of guessed this was going to be a really good cake and thankfully it was. This is what I did:
- Melted 50g 85% dark chocolate with vanilla in a bowl over hot water.
- Creamed 70g dark muscavado sugar and 110g light muscavado with 125g unsalted butter until pale and well incorporated.
- Beat in 1 duck egg.
- Sifted in 140g flour (100g wholemeal, 20g quinoa, 20g white), scant tsp baking powder, 1 heaped tbsp Horlicks and a pinch of salt.
- Stirred this in, followed by the chocolate.
- Mixed in 110ml milk
- Stirred in 65g milk chocolate drops (40%).
- Spooned into a 900g loaf mould and baked at 170C for 35 mins in the first instance. The book said 35-40 mins, but my cake needed another 15 minutes and was still slightly underdone.
- Left to cool, then turned out onto a rack to cool completely.
I’ve had my eye on this tea bread ever since I bought Paul A Young’s book Adventures with Chocolate last year. I’m not quite sure why it’s taken me so long to actually make it, but with tea being this month’s special ingredient for We Should Cocoa, I was spurred into action. Assam tea was Paul’s tea of choice, but as I didn’t have any of that I used Earl Grey instead. Earl Grey is a black tea but has the addition of Bergamot which gives it a lovely scent and flavour. Bergamot is also meant to be uplifting and helps relieve anxiety, so combined with the antioxidants in the tea and chocolate as well as the anti-inflammatory properties of ginger and detoxifying cardamom, this loaf is positively loaded with health giving goodies.
This is what I did:
- Made 200ml of very strong Earl Grey tea using 4 tsp of leaves.
- Poured this over 100g raisins and 250g crystallised ginger.
- Ground the seeds from 20 cardamom pods and added this to the tea together with 2 heaped tsp powdered orange zest.
- Stirred in 1 large duck egg.
- Sifted in 200g flour (100g wholemeal spelt, 80g white, 20g quinoa) and 2 level tsp baking powder.
- Finally stirred in 100g chopped 70% dark chocolate.
- Spooned mixture into a lined 2lb (1kg) loaf tin and baked at 160C for 1 hr and 20 mins, reducing the temperature to 150C after first 45 mins.
- Cooled in tin for 30 mins then turned onto a rack to cool completely.
The house smelt absolutely wonderful throughout the process of making this cake. First a wonderful scent arose from grinding the cardamom seeds, then soaking the fruit in tea and orange was highly fragrant and finally the long baking released a heady mix of all of the above with the addition of ginger.
CityHippyFarmGirl reported that she was disappointed with this when she made it last year, but I was really pleased with it. True, this is not for the faint hearted: it has strong robust flavours and tasted quite strongly of tea; in my youth, I would not have liked this loaf. The smell and taste were quite similar to chai and the butter smothered on top helped to reinforce that impression. The loaf was moist, not too sweet and cut really well. It also lasted well over a week (only because we were away for a few days). CT thought it was good restorative provender following a few hours slogging away outdoors; he pronounced that a little went a long way and one slice was enough. I can, however, vouch for the fact that he did actually enjoy it and managed to have one slice on quite a few occasions.