Posts Tagged ‘cake’

Cakes & Bakes: Baked Banana Cheesecake

Thursday, April 10th, 2014

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Baked banana cheesecake | H is for Home

Our favourite dessert to make for a dinner party is a freshly-baked, light & airy vanilla cheesecake. The recipe we posted, one of Gordon Ramsay‘s, is by far the most popular of our Cakes & Bakes series.

This week, I suggested to Justin that I’d make a baked banana cheesecake for a change. Being a traditionalist, he wasn’t as enthusiastic about the idea as I was. I went ahead and made it anyway – I thought that if it was put in front of him, he’d eat it anyway. And so he did!

The secret to a light & airy banana cheesecake is to whisk the mixture to within an inch of its life. Using an electric food mixer makes the job a lot less laborious. However, doing it by hand with a balloon whisk will burn off a lot more calories and tone up the bingo wings! :-)

Cakes & Bakes: Baked Banana Cheesecake

Cook Time: 1 hour, 15 minutes

Yield: makes 6-8 slices

Cakes & Bakes: Baked Banana Cheesecake

Ingredients

  • for the base
  • 150g/5oz ginger nut biscuits
  • 50g/2oz butter
  • 25g/1oz Demerara sugar
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  • for the cake
  • 400g/14oz cream cheese
  • 125g/4½oz low fat plain yoghurt
  • 2 eggs
  • 1tsp vanilla essence
  • 2 medium-sized, very ripe bananas
  • 180g/6½oz caster sugar
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Instructions

  1. Preheat the oven to 160ºC/325ºF/Gas mark 3
  2. Grease a 20cm/8in deep, spring-form cake tin
  3. In a food processor, grind the ginger nut biscuits making sure there are no lumps
  4. In a medium-sized saucepan on a low heat, add the butter & Demerara sugar and stir until the butter is melted and sugar has dissolved
  5. Remove from the heat, add the ground ginger nuts and mix
  6. Put the mixture into the cake tin and press firmly & evenly into the base using the back of a spoon
  7. Put the tin into the fridge while you make the cake mixture
  8. In a food mixer, using the balloon whisk attachment, mix the cream cheese and yoghurt on a high speed setting for 3 minutes until aerated
  9. In the food processor that was used for grinding the ginger nuts (no need to clean it out between the two stages), puree the bananas
  10. Add the banana puree to the cheese & yoghurt mixture and whisk on a low speed for a minute
  11. In a measuring jug, whisk the eggs before adding it to the cake mixture in 2 stages, whisking after each addition
  12. Add the vanilla essence to the mix then add the caster sugar and whisk until well blended, light & airy
  13. Remove the cake tin from the fridge and cover the bottom & sides with a double layer of tin foil
  14. Pour the cake mixture into the tin, over the ginger nut base and place the tin into a deepish baking tray
  15. Add water to the tray, to a level about 1.5cm below the rim
  16. Carefully put the tray containing the cake tin into the oven and bake for 75 minutes
  17. Remove from the oven, take the cake tin out of the water bath and allow to cool for 10 minutes
  18. Remove the cake from the tin, allow to cool for a further 20 minutes before chilling in the fridge for a couple of hours or overnight.
http://hisforhomeblog.com/cakes-bakes/cakes-bakes-baked-banana-cheesecake/

Cakes & Bakes: Hazelnut fig frangipane cake

Thursday, April 3rd, 2014

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Hazelnut and fig frangipane cake | H is for Home

When the image of Domestic Sluttery’s delicious looking Hazelnut fig frangipane cake appeared on Facebook, I immediately pinned it to our Cake! Pinterest board.

Justin loves frangipane and I’ve never used it in a recipe before. The idea of frangipane, figs and runny honey… in a cake… IRRESISTABLE!

We happened to already have all the ingredients in the store cupboard. We used soft dried figs instead of fresh or tinned as the original recipe calls for – they worked a treat!

 

Cakes & Bakes: Hazelnut and fig frangipane cake

Yield: makes 6 slices

Cakes & Bakes: Hazelnut and fig frangipane cake

Ingredients

  • for the cake
  • 100g hazelnuts
  • 140g butter, softened
  • 140g golden caster sugar
  • 3 large eggs
  • 60g ground almonds
  • ½tsp vanilla extract
  • ¼ nutmeg, finely grated
  • 60g self raising flour
  • 6 soft dried figs
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  • for the syrup
  • 2 tbsp honey
  • 1tsp hot water
  • Icing sugar and a few rough chopped hazelnuts, to decorate (optional)
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Instructions

  1. Preheat oven to 160ºC /325ºF/Gas mark 3
  2. Grease a 23cm/9inch round, loose-bottom cake tin
  3. Put the hazelnuts in a dry, heavy-bottomed saucepan and set over a medium heat to toast for around 5 minutes, shaking every so often to make sure they don't burn
  4. Tip out onto a clean tea towel and rub vigorously to remove the skins
  5. Using a mini food processor or similar, finely grind the hazelnuts and set aside
  6. Cream together the butter and caster sugar until pale and fluffy
  7. In a small measuring jug, gently whisk the eggs before adding them to the butter & sugar in three stages, mixing after each addition
  8. Add the ground hazelnuts, almonds, vanilla and grated nutmeg
  9. Gently fold in the flour until just combined
  10. Spoon the mixture into the greased cake tin and level out with a spatula
  11. With a pair of scissors, remove the hard stalk from the figs and press each gently into the mixture
  12. Sprinkle the top of the cake with a little caster sugar
  13. Bake for 40 minutes until a skewer inserted comes away clean
  14. Cool in the tin on a wire rack for a few minutes
  15. Dilute the honey with the teaspoon of hot water
  16. Poke a few holes in the cake whilst it's still warm and spoon over the syrup evenly over the top
  17. Remove from the tin, dust with icing sugar and a few chopped, toasted hazelnuts and serve warm with mascarpone or Greek yoghurt and a nice cup of tea!
http://hisforhomeblog.com/cakes-bakes/cakes-bakes-hazelnut-fig-frangipane-cake/

Cakes & Bakes: Banana blueberry cranberry buttermilk cake

Wednesday, March 19th, 2014

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slice of banana blueberry cranberry buttermilk cake with cup of tea | H is for Home

We always have a stash of berries in the freezer. It’s usually a lot cheaper than fresh – and often more nutritious, not deteriorating on the supermarket shelves over time. And it means you can get hold of them all year round. It’s usually blueberries from Morrisons, only £2 for a 350 gram container. Sometimes it’s strawberries from Lidl.

I bought a container of fresh cranberries at Christmas when they were on offer, and put them straight into the freezer with the intention of doing something with them at a later date. The first thing I did was to use some of them in a smoothie. I thought the smoothie was quite tasty but after the first sip, Justin pulled a face like he’d just sucked on a lemon!

My second cranberry endeavour has been much more successful. I made a banana blueberry cranberry buttermilk cake. ‘Tasty. More an afternoon cake with a cup of tea, than a dessert cake.’, was the verdict. I think that meant he approved!

Cakes & Bakes: Banana, blueberry & cranberry buttermilk cake

Cook Time: 40 minutes

Yield: makes 8-10 slices

Cakes & Bakes: Banana, blueberry & cranberry buttermilk cake

Ingredients

  • 115g butter, softened
  • 250g caster sugar
  • 2 eggs
  • 60ml buttermilk
  • ½ teaspoon vanilla extract
  • 300g plain flour
  • 1tsp baking powder
  • ¼tsp bicarbonate of soda
  • pinch tsp salt
  • 3 bananas
  • 100g blueberries
  • 50g cranberries (I used frozen blueberries & cranberries, but you can use fresh if it's in season)
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Instructions

  1. Preheat the oven to 180ºC/350ºF/Gas mark 4
  2. In a food processor, using the K-beater attachment, cream the butter & caster sugar until fluffy
  3. In a small measuring jug, lightly beat the eggs, before adding them to the butter & sugar, a little at a time, mixing after each addition
  4. Mix in the buttermilk and vanilla extract
  5. In another medium-sized mixing bowl, sift all the dry ingredients together - flour, baking powder, bicarb & salt
  6. Add the dry to the wet mixture in 3 stages, mixing after each addition
  7. Roughly slice the bananas and mix into the batter
  8. With a spatula, fold in the blueberries and cranberries
  9. Pour the batter into a greased 23cm/9inch loose-based deep sandwich cake tin and make level with the spatula
  10. Bake for 35-40 minutes or until an inserted skewer comes away clean
  11. Leave in the tin for 5 minutes before running a sharp knife around the inside circumference of the tin and easing it away
  12. Allow to cool on a wire rack
http://hisforhomeblog.com/cakes-bakes/cakes-bakes-banana-blueberry-cranberry-buttermilk-cake/

Cakes & Bakes: Banana upside down cake

Thursday, February 6th, 2014

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slice of banana upsidedown cake on vintage Turi Tor Viking plate

Cold, winter weather makes you crave hearty, warm, delicious puds. This easy to make banana upside down cake fulfils the criteria!

We’ve posted a few recipes that use bananas as an ingredient, they’re a daily staple in our diet chez H is for Home – even Fudge loves them!

This banana upside down cake is delicious served warm or at room temperature, with extra butterscotch and/or custard.

Banana upside down cake

Banana upside down cake

Ingredients

  • cake mix
  • 3 large bananas
  • 250g/9oz plain flour
  • 2 teaspoons baking powder
  • 2 eggs
  • ½tsp vanilla extract
  • 85g/3oz butter
  • 125g/4½oz soft brown sugar
  • 150ml/5fl oz milk
  • 1 capful dark rum
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  • butterscotch sauce
  • 100g/3½oz soft brown sugar
  • 150ml/5fl oz double cream
  • ½tbs golden syrup
  • 12g/½oz butter
  • 1 capful dark rum
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Instructions

  1. Peel & slice 2 of the bananas
  2. Grease the base of an 18cm/7in loose-based, deep cake tin, line the base with the banana slices, overlapping slightly
  3. Put all the butterscotch sauce ingredients into a small saucepan
  4. Stir over a medium heat using a wooden spoon until the mixture is well combined and begins to bubble
  5. Reduce the heat and simmer for a further 5 minutes, stirring occasionally
  6. Pour enough of the sauce into the cake tin to almost cover the bananas
  7. Preheat the oven to 180ºC/350°F/Gas mark 4
  8. In a large mixing bowl, cream the butter with the sugar until fluffy
  9. In a small measuring jug, lightly whisk the eggs
  10. Slowly add the eggs to the sugar & butter mixture, stirring continuously
  11. Add the rum and vanilla essence and mix until combined
  12. Sift the flour and baking powder into a small mixing bowl
  13. Add the flour in 3 batches to the batter, alternating with adding the milk, stirring continuously, until well combined
  14. Chop the last banana into cubes and gently fold into the batter
  15. Pour the mixture carefully & evenly over the butterscotch-covered bananas
  16. Bake for 50-60 minutes until a skewer inserted into the middle comes away clean
  17. Leave to rest for 10 minutes before running a sharp knife around the circumference of the cake tin and carefully flipping it over onto a plate
  18. Lift off the cake tin outer rim, run the knife carefully across the tin bottom before lifting it off
  19. Serve warm with the rest of the (reheated) butterscotch sauce
http://hisforhomeblog.com/cakes-bakes/cakes-bakes-banana-upside-down-cake/

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Cakes & Bakes: Carrot & coconut Bundt cake

Thursday, January 30th, 2014

"Cakes & Bakes" blog post banner slice of carrot & coconut Bundt cake with mug of tea | H is for Home We’re always on the lookout for vintage kitchenalia and baking equipment. We bought a mixed lot at auction recently that included an old Bundt cake tin – something previously missing from my cooking arsenal! I didn’t have to think that long about what cake to make so that I could bring it into service. Our local supermarket seemed to have a glut of carrots that they were selling off cheap – a big bag for a mere 55p! bag of carrots I’ve already posted a favourite carrot cake recipe, so I thought I’d jazz it up a little and make a carrot & coconut Bundt cake.

Cakes & Bakes: Carrot & coconut Bundt cake

Cook Time: 50 minutes

Yield: 8 slices

Ingredients

  • For the cake
  • 350g/12oz wholemeal flour
  • 1tsp baking powder
  • pinch of salt
  • 125g/4½oz soft brown sugar
  • 100g/3½oz muscovado sugar
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • ½ tsp ground allspice
  • 100g/3½oz desiccated coconut
  • 75g/2½oz sultanas
  • 75g/2½oz chopped walnuts
  • 350g/12oz carrots, grated
  • 3 eggs
  • 200ml/7fl oz vegetable oil
  • 300ml/10½ fl oz milk
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  • For the icing
  • 400g/14oz cream cheese
  • 1tsp vanilla extract
  • 200g/7oz icing sugar
  • 3-5tbs water
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  • To decorate
  • 20g/¾oz dessicated coconut, toasted
  • 8 walnut halves
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Instructions

  1. brew a strong cup of black tea (you could alternatively use Earl Grey or Lady Grey) and allow to cool
  2. soak the sultanas in the tea for at least an hour
  3. preheat the oven to 180ºC/350ºF/Gas mark 4
  4. in a large mixing bowl, combine all the dry ingredients and make a well in the centre
  5. beat the eggs and combine with the vegetable oil
  6. pour the egg & oil mixture and milk into the well, drain the sultanas and add them to the grated carrot before folding into the dry mixture
  7. combine thoroughly until you have quite a wet, sloppy mixture
  8. pour the mixture evenly into a 26cm spring-form Bundt tin
  9. bake for 45-50 minutes or until a skewer comes away clean
  10. leave in the Bundt tin for 5 minutes before carefully easing the cake out an on to a wire cooling rack
  11. allow to cool completely before icing
  12. in a smaller mixing bowl, combine the cream cheese, vanilla essence, water and icing sugar ( sieve the icing sugar first if there are any lumps )
  13. using a small spatula spread the icing over the cake allowing it to drizzle down the sides
  14. sprinkle over the toasted dessicated coconut and place the walnut halves evenly around the top
http://hisforhomeblog.com/cakes-bakes/cakes-bakes-carrot-coconut-bundt-cake/

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