Apple coconut cake - great as a pudding

Apple and coconut cake

·         175g unsalted butter, softened

·         175g golden caster sugar

·         225g self-raising flour, sifted

·         1tsp baking powder

·         2 eggs, beaten

·         1tsp vanilla extract

·         ½tsp ground cinnamon

·         4 tablespoons milk

·         2 cups apple chopped and peeled (2 large apples)

·         100g dessicated coconut

Topping

·         2tbsp Demerara sugar

·         2tbsp desiccated coconut

·         ½ tsp cinnamon

Pre-heat the oven to 180° C

Method

·         Grease and line round 8 inch/20cm springform cake tin with parchment paper

·         Stir together flour, coconut and cinnamon 

·         In separate bowl stir together the topping ingredients

·         Cream together together the butter, sugar and vanilla extract until light and fluffy

·         Beat in the eggs, one at a time, mixing as you go

·         Fold in the flour, baking powder, cinnamon and milk until incorporated, then add the chunks of apple and 75g of desiccated coconut, mixing well.

·         Spoon into the prepared cake tin, and level off with the back of a wet tablespoon

·         Sprinkle over the topping mixture

·         Bake for 40-50m until a cake tester comes out clean when inserted into the centre

·         Remove from the oven and allow to cool in the tin for 10 minutes before turning out to cool completely on a wire rack

·         Cut with very sharp knife

The larger the apple chunks the more likely the cake will fall apart easily. This does not affect the taste.

http://realfood.tesco.com/recipes/apple-and-coconut-cake.html

1kg coconut to use up

A kilo of dessicated coconut is a lot of coconut, even if you are very keen on coconut. I have no idea why I bought such a big bag. It is about half empty, and the best before date is two weeks away. So the race is on. So far apple and coconut cake and coconut shortbreads are on the menu, the cake is in the oven. I've tweaked it of course. The apples are bramleys, there is more coconut, some milk instead of yoghurt, and some creamed coconut for good measure. Also some topping.

going to need a sharp knife to cut this... and friends over

chocolate and vanilla sponge marble cake

one of two cakes, and this is all that's left after a day

Marble cake, the mingling of vanilla with chocolate in random swirls. It looks fancy, tastes great, and is easy to make. Which is just as well, because I keep getting asked to make it. You need a little bit of organisation and two mixing bowls. I like making it in loaf tins, it's easier to slice, and I don't add any icing, there's enough going on without it. Maybe a light dusting of icing sugar, if you must.

I make a large batch, three good sized bread tins, lined with baking parchment. You spoon in some vanilla, followed by some chocolate and maybe a bit more vanilla, then you run a knife through it in a figure of eight. Don't stir it too much, it's nice if the two flavours aren't muddled up too much. The chocolate has a little spike of coffee, that makes it the perfect partner for a demitasse, or something longer if you prefer.

Recipe

makes 3 large loaves - line three large tins with baking parchment (crumple it up thoroughly to make it sit into the tins, or use pre-shaped parchment

vanilla sponge
150g sr flour
50g plain flour
1 tsp baking powder
200g fat, marg or butter
150g castor sugar
3 eggs
1 tsp vanilla
3 tbsp warm water

chocolate sponge
150g sr flour
50g pure unsweetened cocoa (sieved) including 1 tbsp instant coffee
1 tsp baking powder

200g fat, marg or butter
150g castor sugar
3 eggs
1 tsp vanilla

3tbsp warm water

• put all the ingredients for each sponge into two separate bowls
• beat together the vanilla spone, until well mixed (I use an electric whisk), adding the warm water at the last moment
• beat together the chocolate sponge until well mixed, adding the warm water last
• put three spoonfuls, spaced apart in each tin of the vanilla mixture
• fill the gaps with three spoonfuls of the chocolate mixture
• keep adding more spoonfuls alternately, until the mixture is all used up
• swirl a knife through each tinful of mixture in a figure of eight
• cook for around 30m at 160 degrees, or until a skewer, inserted, comes out clean

Cassis cake

success, this is two hours later...

Our blackcurrant bushes gave some delicious fruit this year, not tons of fruit, they are just established, but the  currants were plump, round and wonderfully black. I cooked them up in a pan with just a little sugar and tried them with yoghurt, but the flavour was very strong. So I decided to try them in a cake, just stirred into a basic sponge mixture. Result? Delicious.

I lined a large tart tin, and treated it like pudding, because I knew the fruit would sink, and I thought it might be a fall-apart-a-bit kind of a cake.  It worked, because it wasn't too tall, and didn't fall apart, however in a deeper tin I don't think it would work. So stick to a big tin, or halve the quantities and use a smaller tin.

If you don't have home grown fruit, use some frozen berries.

RECIPE

see how the fruit sinks through the cake mix

for 10"/25cm tart tin

Ingredients

mugful of blackcurrants or berries 

heaped tbsp sugar

cook on low heat for around 20m, don't allow to burn

four egg sponge ingredients (it's a clue)

set at 200C

4 eggs
250g each sugar, self-raising flour, butter
1/2 tsp baking powder
tsp vanilla

I use demerera sugar

• Mix the lot together thoroughly
• pour mixture into lined tart tin
• spoon fruit mixture on in five big puddles and stir through quickly with spoon handle (don't mix completely, you're just marbling the mixture)

• cook for 30m and check
• ready when skewer comes out clean
• leave to cool completely before removing from tin

Cake meets trifle, smiling

Many people think cake making is a mysterious art. This seems to be driven by an unhappy equation: desire for cake over failure in baking. I have experienced this, in the distant past, when I forgot essential ingredients like baking powder or sugar, and more recently when a cake failed to meet my expectations. Fortunately on these latter occasions, the enthusiasm of those eating the cake reduced my disappointment.

Making cake requires a degree of concentration, and the core ingredients, usually these are fat, flour, butter, sugar and eggs, with flavourings. The basic sponge recipe is for every egg you should use 60g each of flour, sugar and butter. For a 20cm/8" cake (top and bottom) I use six eggs. That is a handsome cake, enough for 8 greedy people who really like cake.

cake meets trifle, birthday treat

Everyone should have a birthday cake on their birthday. It is a small offering, it is a chance to take a god-like pause. Birthdays come around more often than weddings, or at least weddings where you are the bridegroom or bride. In Schultz's Peanuts, Linus always took a day off on his birthday, I used to read the cartoon strip and think that it looked a bit boring. Now I think it is a small gesture of indulgence, and one that we should all try, some time.

As someone who bakes cakes, I greedily grab the chance to make that moment happen. Last week I made chocolate nemesis for my friend, Alex. Today I am making a concoction I call cake-meets-trifle for my pal Margo. It's a cross between a Victoria Sandwich and a trifle, but I've junked the custard. Nothing else about this cake is reduced. It is not a cake to eat without a plate and cutlery, unless you like licking your fingers and wearing a bib.

Recipe follows with pix.