Apple Buns

Rich, unusual and quick to make

Cake tins needed

Baking sheet

2 apples

225g (8oz) wholemeal flour

Pinch of salt

1 tsp cinnamon

1 tsp baking powder

175g (6oz) butter

50g (2oz) raw brown sugar

1 beaten egg

Makes 12 buns

Core and dice the apples.

Combine the flour, salt, spice and baking powder in a basin.

Rub the butter until the mixture resembles fine crumbs.

Add the remaining ingredients and combine well together.

Place heaped spoonfuls on to a lightly greased baking sheet.

Bake at 190 C for 20-25 minutes until golden.

Cool slightly before transferring to a wire tray.

Coconut 'Ice'




Wholefood adaptation of coconut ice.
Will keep in the fridge for a week.

Ingredients

75g (3os) Cream cheese

50g (2oz) Raw brown sugar

100g (4oz) Desiccated coconut

50g (2oz) finely ground mixed nuts (pistachios, walnuts, roasted almonds.

Work all the ingredients together until evenly mixed.

Shape into a bar, then cut into small pieces.

Leave on greaseproof paper to ‘dry’.

 



Boozy Orange & Sultana Slices



Not for kiddies - contains alcohol (Grand Marnier). 
Very light and fat free. Ony 10 mins to bake.



Cake tin needed

33 x 23cm (13 x 9 in) Swiss Roll tin

For the cake

4 large eggs

100g (4oz) caster sugar

100g (4oz) self-raising flour

1tsp vanilla extract

4 tbsp sultanas

zest of one large orange

4tbsp fine cut marmalade

100ml Grand Marnier or any other orange liqueur

For the filling

4tbsp apricot jam

Preheat the oven to 220 ° C.

Soak sultanas in orange liqueur for about 1hr.

Grease the tin and line with baking parchment.

Whisk the eggs and sugar until mixture is light and frothy.

Sift the flour into the mixture, carefully folding it in.

Add orange zest and sultanas with liqueur.

Mix very gently.

Turn the mixture into the tin and give it a gentle shake.

Bake for about 10 minutes until golden brown.

Once the cake is cooked invert it onto cooling rack.

Quickly loosen the parchment on the bottom of the cake and peel it off.

Cut the sponge in half.

Mix the marmalade with spoon in a cup so it is easier to spread.

Sandwich two sponges with marmalade.

Cut into small squares or slices.

Lovely to eat while still warm.

Banana, Walnut and Cinnamon Muffins



Moist and sweet muffins.



Cake tin needed

12-hole muffin tin

Ingredients

300g plain flour

¾ tsp salt

1½ tsp baking powder

½ tsp bicarbonate of soda

2 tsp cinnamon plus extra to sprinkle

160g caster sugar plus extra to sprinkle

375ml buttermilk

1 egg

½ tsp vanilla extract

70g melted unsalted butter

400g mashed peeled bananas

Handful of chopped walnuts

Preheat the oven to 170 ° C.

Place muffin cases into the muffin tin.

Put the flour, sugar, salt, baking powder, bicarbonate of soda and cinnamon in a large bowl and beat with whisk until combined.

Put the buttermilk, egg and vanilla extract in a jug and mix to combine. 

Slowly pour into the flour mixture and beat on slow speed until all the ingredients are incorporated.

Pour in the melted butter and beat until incorporated.

Stir in the bananas and walnuts with a wooden spoon until evenly dispersed.

Spoon the mixture into the paper cases until two-thirds full and sprinkle a little extra sugar and cinnamon over the tops.

Bake for 20-30 minutes until golden brown.

Leave the muffins in the tray to cool slightly and then turn out onto wire rack to finish cooling completely.



Date and Apricot Slices



Yummy wholemeal date and apricot slices sandwiched between an oaty mixture.



Cake tin needed

11 x 7” (27 x 18 cm)  shallow tray

350g (12oz) dates and apricots chopped

6 tbsp water

Half lemon, grated rind

225g (8oz) 100% wholemeal flour

100g (4oz) porridge oats

75g (3oz) raw brown sugar

150g (5oz) melted butter

Makes 16 slices

Method

Preheat the oven to 200° C.

Put the dates, apricots, water and lemon rind in a saucepan.

Heat gently, stirring occasionally until the mixture is soft.

Combine the remaining ingredients and sprinkle half the mixture into the tin and press down well.

Cover with the dates and apricots, sprinkle the remaining oat mixture over and press down firmly.

Bake in the oven for 20 minutes.

Cool in the tin and then cut into slices.



Mini Chocolate Sponge Cakes

Cake tin needed

33 x 23 cm (13 x 9 in) Swiss roll tin

225g (8oz) caster sugar
225g (8oz) self raising flour
225g (8oz) softened butter

3 tbsp cocoa powder

1 tsp vanilla extract

4 eggs

Buttercream300g icing sugar & some for dusting
100g softened unsalted butter
40g cocoa powder

40ml whole milk

For cakes:

Mix all ingredients together in free standing mixer until light and fluffy.

Spoon into 1 lined swiss roll tin.
Bake for 18-20 mins on 200° C.Leave to cool.
Cut out rounds.

Buttercream:

Beat the icing sugar, butter and cocoa powder together on medium-slow speed.

Turn down to slow speed.

Add the milk to the butter mixture a couple of spoonfuls at a time.

Once the milk has been incorporated, turn the mixer up to high seed.

Continue beating until light and fluffy about 5 minutes.

Sandwich two rounds with the buttercream.
Top with icing sugar dusting.

Cocoa Squares (Croatian Recipe - Kakao snite)




This is old Croatian recipe. Cake is light and moist. 

 
Cake tin needed

12 x 9in traybake

For the cake

150g softened butter

250g caster sugar

250g self-raising flour

4 large eggs

2 tbsp cocoa powder

4 tbsp apricot jam - this will make the sponge nice and moist

1 tsp bicarbonate soda

9 tbsp water

For the icing

150g plain chocolate

1 tbsp butter

2 tbsp water

2 tbsp apricot jam - this will 'seal' the cake crumbs and be easy to ice over with chocolate

 Method

Preheat the oven to 200° C.

Line the tin with baking parchment.

Mix butter, sugar and egg yolks until smooth and fluffy.

Add 9 tablespoons of water and 4 tbsp of apricot jam.

Mix all until well blended.

In a separate bowl sift flour, cocoa powder and bicarbonate of soda and add gently to the egg mixture.

Whisk egg whites in separate bowl until stiff.

Fold whisked egg whites to egg & flour mixture.

Bake for 20 - 25 minutes.

Cool in the tin for 10 minutes then take out and place on cooling tray.

Prepare chocolate icing:

Warm 2 tbsp of apricot jam and spread over the warm cake.

Melt chocolate, butter and water in a small bowl over a pan of hot water.

Spread on top of the apricot jam and leave to set.

Lemon Loaf



Drizzled with the lemon syrup, this is incredibly moist and tangy cake.



Cake tin needed

23 x 13 cm loaf tin

For the cake

300g caster sugar

3 large eggs

grated zest of 2 lemons

350g plain flour

1.5 tsp baking powder

1 tsp salt

250ml whole milk

0.5 tsp vanilla extract

200g melted unsalted butter

For the lemon syrup

Juice and zest of 1 lemon

50g caster sugar

Makes 8-10 slices

Preheat the oven to 170 ° C.

Put the sugar, eggs and lemon zest in a freestanding mixer with a paddle attachment and beat until well mixed.

Sift the flour, baking powder and salt into a separate bowl.

Combine the milk and vanilla extract in another bowl. 

Add one-third of the flour mixture to the sugar mixture and beat well, then beat in one-third of the milk mixture.

Repeat this process twice more until everything has been added.

Turn the mixer up to high speed and beat until the mixture is light and fluffy.

Turn the mixer down to low speed, pour in the melted butter and beat until well incorporated.

Pour the mixture into the prepared loaf tin and bake in the preheated oven for about 1 hour 15 minutes, or until golden brown and the sponge bounces back when touched.

For the lemon syrup:

While the cake is baking, put the lemon juice and zest, sugar and 100ml water in a small saucepan and bring to the boil over low heat.

Raise the heat and boil until it has reduced by half, or until it has a thin syrup consistency.

When the hot cake comes out of the oven, put it on a wire cooling rack and pour the syrup all over the top.

Leave to cool slightly in the tin before turning out onto the wire cooling rack to cool completely.

Peanut Butter Cookies

Soft and chewy all-time American favourite cookies.
I used crunchy peanut butter and chocolate for better texture and flavour.

Cake tin needed

4 Baking sheets lined with greaseproof paper

Ingredients

225g unsalted butter at room temperature

200g caster sugar

200g soft light brown sugar

2 large eggs

0.5 tsp vanilla extract

240g crunchy peanut butter

340g plain flour

2.5 tsp bicarbonate of soda

0.5 tsp salt

75g plain chocolate chopped

Preheat the oven to 175°C.

Put the butter and sugar in a freestanding electric mixer with paddle attachment and cream until light and fluffy.

Add the eggs one at a time, mixing well.

Turn the mixer down to slow speed and beat in the vanilla extract and peanut butter.

Add the flour, bicarbonate of soda and salt and mix well until smooth dough is formed.

Stir in the chocolate until evenly dispersed.

Arrange 6 equal amount of cookie dough on each prepared baking tray.

Make sure that the cookies are spaced apart to allow for spreading while baking.

Bake in preheated oven for about 10 minutes until golden brown around the edges and quite flat.

Leave the cookies to cool slightly on the trays before turning out onto a wire cooling rack to cool completely.

The cookies should be soft and chewy.

Swiss Roll



This is fat free, very light and tasty cake. 





Cake tin needed

33 x 23cm (13 x 9 in) Swiss Roll tin

For the cake

4 large eggs

100g (4oz) caster sugar

100g (4oz) self-raising flour
1tsp vanilla extract

For the filling

4tbsp strawberry or raspberry jam

Preheat the oven to 220 ° C.

Grease the tin and line with baking parchment.

Whisk the eggs and sugar until mixture is light and frothy.

Sift the flour and vanilla extract into the mixture, carefully folding it in.

Turn the mixture into the tin and give it a gentle shake.

Bake for about 10 minutes until golden brown.

While the cake is cooking, spread a piece of parchment a little bigger than the tin and sprinkle it with caster sugar.

One the cake is cooked invert it onto sugared parchment.

Quickly loosen the parchment on the bottom of the cake and peel it off.

Trim the edges of the cake and make a score mark 2.5cm (1in) in from one shorter edge, be careful not to cut it through.

Leave to cool slightly and then spread with the jam .

Roll the cake firmly from the cut end.

Sultana and Orange Muffins




Moist and sweet, very orangey and filling muffins.  My favourite flavour.

 

Cake tin needed

12-hole muffin tin

Ingredients

300g self-raising flour

150g caster sugar

2 large eggs

175mls milk

125ml veg oil

zest of 2 oranges

juice of 2 oranges

200g sultanas

1tsp vanilla extract

1tsp baking powder

2 tbsp brown sugar

Preheat the oven to 190°C.

Place muffin cases into the muffin tin.

Soak the sultanas in orange juice for 30 minutes.

Sift the flour and add caster sugar and baking powder into a bowl.

Mix together the eggs, vanilla extract, milk and oil together.

Pour the wet mixture all in one go into the dry ingredients.

Add sultanas.

Mix quickly with wooden spoon to blend.

The mixture should have a lumpy consistency.

Spoon the mixture into the paper cases in the tin, filling almost to the top.

Sprinkle some brown sugar on top.

Bake for 20-25 minutes.

Leave to cool for a few minutes in the tray, then lift out the paper cases and cool the muffins for a little longer on a wire rack.

Easter Iced Orange Fairy Cakes



Lovely little cakes, ideal for children's parties



Cake tin needed

a 12-hole bun tin

For the cakes

100g (4oz) softened butter

100g (4oz) caster sugar

2 large eggs

100g (4oz) self-raising flour

1 level tsp baking powder

Zest of one orange

For the icing

225g (8oz) sifted icing sugar

Juice of 1 orange

Decorations

Preheat the oven to 200°C.

Place paper cases in the bun tin.

Measure all the cake ingredients into a large bowl and beat for 2-3 minutes until mixture is smooth.

Fill each case with the mixture.

Bake for 15-20 minutes until cakes are well risen and golden brown.

Lift the paper cases out of the bun tin and cool the cakes on a wire rack.

To make the icing

Put the icing sugar in a bowl and gradually blend in orange juice until you have a fairly stiff icing.

Spoon over the top of the cakes and decorate with chosen decorations and leave to set.

Hazelnut and Chocolate Cupcakes



Special little cupcakes for any chocolate lover - filled with Nutella.  Absolutely yummy.



Cake tin needed

12 hole cupcake tray lined with paper cases

For the cake

100g plain flour

20g cocoa

40g caster sugar

1.5 tsp baking powder

a pinch of salt

40g softened butter

120ml full fat milk

1 large egg

120g Nutella

For the frosting

250g icing sugar

80g softened unsalted butter

25ml full fat milk

80g Nutella

Method

Preheat the oven to 170° C.

Beat the flour, cocoa powder, sugar, baking powder, salt and butter in a bowl of electric  mixer fitted with the paddle attachment on slow speed until you get a sandy consistency and everything is combined.

Slowly pour the milk int the flour mixture, beating well until all the ingredients are well mixed.

Add the egg and beat well (scrape any unmixed ingredients from the side of the bowl with a spatula).

Spoon the mixture into paper cases until two-thirds full and bake in the preheated oven for about 20 minutes.

Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

When the cupcakes are cold, hollow out a small section in the centre of each one and fill with dollop of Nutella.

For the hazelnut and chocolate frosting:

Beat the icing sugar and butter in the bowl of electric mixer fitted with the paddle attachment on medium-slow speed until the mixture comes together and is well mixed. 

Turn the mixer down to slow speed.

Slowly pour in the milk, and then when it is al incorporated, turn the mixer up to high speed.

Continue beating until the frosting is light and fluffy, at least 5 minutes.

The longer the frosting is beaten, the fluffier and lighter it becomes.

Stir in Nutella by hand until evenly mixed into the frosting.

Spoon the frosting on top when the cupcakes are cold.