Cakes & Bakes: Sticky date cake

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Home made sticky date cake with vanilla ice cream | H is for Home

Delia Smith is probably my favourite ‘celebrity chef’. I think it’s because she’s really down to earth, and so are her recipes. Easy to follow recipes that result in simple, hearty, tasty food.

Mixed dried fruit , butter and condensed milk in a saucepan

This week’s recipe is a case in point, her sticky date cake. Delia calls it a ‘boil and bake’ cake – not terribly enticing I admit, but bear with me.

Boiled mixed dried fruit , butter and condensed milk in a saucepan

It’s quick to mix but takes up to 3 hours to bake in a low oven. The result is a big, unctuous, flavourful fruit-filled cake. The original recipe calls for a dollop of orange marmalade – which we never have in the house – so I substituted it for some lime marmalade I made a while ago.

Pouring sticky date cake batter into the lined cake tin

The taste and texture of this cake make it like a cross between a sticky toffee pudding and a Christmas cake.

Home made sticky date cake | H is for Home

Try it with vanilla ice cream, thick pouring cream and a splash of brandy or rum for a festive flourish!

Redcurrant ice cream
Ingredients
  1. 500g/17½oz redcurrants
  2. 100g/3½oz caster sugar
  3. 300ml/10½fl oz whipping creamHome-made redcurrant ice cream ingredients
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Instructions
  1. Pre-chill a clean, dry plastic container in the freezer
  2. Put the redcurrants in a colander/strainer, rinse under water and pat dry
  3. In a medium-sized saucepan on a medium heat, cook the redcurrants until they have burst (about 5-10 minutes)
  4. Strain the redcurrants through a fine sieve and combine with sugar to taste. Refrigerate
  5. Whisk the whipping cream until it forms stiff peaks
  6. Gently fold the whipped cream into the cooled redcurrant concentrate trying not to loose too much of the air
  7. Pour into the pre-chilled container, cover and freeze until firm
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Adapted from Allrecipies
Adapted from Allrecipies
H is for Home Harbinger http://hisforhomeblog.com/

Cakes & Bakes: Double chocolate stout cake

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slice of double chocolate stout cake with a small vintage bottle with milk | H is for Home #recipe #chocolate #cake #stout

This double chocolate stout cake was a resounding hit this week! I’ve used stout to make bread before, but this is the first time that I’ve used it as a cake ingredient.

It was moist, dense and dark with the stout giving the chocolate a greater depth of flavour. The was pretty tasty too!

Here’s the recipe – based on the one I found in The Delia Collection: Chocolate

Have a look at some of the other recipes where we used stout.

Double chocolate stout cake

Cook Time: 30 minutes

Yield: Makes 8 slices

Double chocolate stout cake

Ingredients

  • For the cake
  • 2 oz/50g cocoa powder
  • 7 fl oz/200 ml Young's Double Chocolate Stout, Guinness or similar
  • 4oz/110g butter, softened
  • 10oz/275g brown soft sugar
  • 2 large eggs, beaten
  • 6oz/175g plain flour
  • ¼ tsp baking powder
  • 1 tsp bicarbonate of soda
  •  
  • For the icing
  • 4oz/110g icing sugar, sifted
  • 2oz/50g very soft butter
  • 2 tbsp stout
  • 4oz/110g dark chocolate
  •  
  • To decorate
  • 8 walnut halves
  • cocoa powder, for dusting
  •  

Instructions

  1. Pre-heat the oven to 180°C/350°F/Gas mark 4
  2. In a large mixing bowl, cream the butter and sugar together until pale & fluffy
  3. Beat the eggs in a small jug and add it a little at a time to the butter & sugar mixture
  4. Into the smaller mixing bowl, sift the flour, baking powder and bicarbonate of soda
  5. Into the smallest mixing bowl, add the cocoa, gradually stirring the stout into it using a whisk
  6. Carefully and lightly fold small quantities of the sifted flour alternately with the cocoa & stout liquid into the egg mixture
  7. Divide the cake mixture equally between two 20cm/8" loose-based cake tins
  8. Bake in the centre of the oven for 30-35 minutes
  9. Leave them to cool in the tins for 5 minutes before turning out on to a wire rack
  10. To make the icing, beat the icing sugar and butter together until blended
  11. Gradually add the stout, making sure it's thoroughly mixed in after each addition
  12. Melt the chocolate in a bowl set over hot water, making sure the bottom of the bowl doesn't touch the water
  13. One by one, dip the walnut halves up to their middle into the warm, melted chocolate
  14. Leave them on a side plate or parchment paper to harden
  15. Carefully fold the remaining melted chocolate into the icing mixture and allow to cool
  16. Once cooled to a spreadable consistency, using a palette knife, sandwich the cake with ⅓ of the icing
  17. Spread the remaining ⅔ on the top of the cake
  18. Arrange the dipped walnut halves on top

Notes

http://hisforhomeblog.com/cakes-bakes/cakes-bakes-double-chocolate-stout-cake/

Cakes & Bakes: Sponge cake with raspberry and mascarpone cream

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Slice of sponge cake with raspberry and mascarpone cream with a cup of tea

A Victoria sandwich is a quintessentially British cake and this sponge cake with raspberry and mascarpone cream is a little twist on that. It follows the Delia Smith all-in-one sponge recipe that I use as the base of many of my sponge cakes.

I spread a few large dollops of the wild raspberry jelly I made in the summer between the layers and used a mascarpone/fromage frais mix instead of whipped cream. I like that little bit of acidity it gives to counter the sweetness of the jelly. This is a lovely cake to have for afternoon tea!

Cakes & Bakes: Sponge cake with raspberry and mascarpone cream

Cook Time: 30 minutes

Yield: 8 slices

Cakes & Bakes: Sponge cake with raspberry and mascarpone cream

Ingredients

  • For the sponge
  • 8 oz/220g self raising flour, sifted
  • 2 tsp baking powder
  • 8 oz/220g caster sugar
  • 8 oz/220g butter or margarine (at room temperature)
  • 4 large eggs
  • 4-6 drops vanilla essence
  • For the filling
  • 8tbs raspberry jam or jelly
  • 250g mascarpone
  • 200g fromage frais
  • 1tbs castar sugar
  • 3 drops vanilla essence

Instructions

  1. Pre-heat the oven to 170ºC325ºF/Gas mark 3
  2. Lightly grease two 20cm/8" loose-based cake tins
  3. Into a large mixing bowl, sift the flour and baking powder, holding the sieve high to give the flour a good airing. Then simply add all the other ingredients to the bowl, and whisk - preferably with an electric hand whisk - until thoroughly combined
  4. If the mixture doesn’t drop off a wooden spoon easily when tapped on the side of the bowl, add 1 or 2 teaspoonfuls of tap-warm water and whisk again
  5. Add equal amounts of the mixture to the 2 prepared tins, level off and bake on the centre shelf of the oven for about 30 minutes
  6. When cooked leave in the tins for only about 30 seconds, then loosen their edges by sliding a palette knife all round and turning them out onto a wire cooling rack
  7. For the filling, combine the mascarpone and fromage frais in a bowl; a balloon whisk will amalgamate them more quickly
  8. Stir in the sugar and vanilla extract
  9. Spread 4 tablespoons of jam/jelly over one of the sponge sandwiched, do the same with the other Spread the cream mixture over one of the sandwiches then put the other one, jam side down, on top
  10. Press down carefully to sandwich everything together and finish off with a light dusting of icing or caster sugar
http://hisforhomeblog.com/cakes-bakes/cakes-bakes-sponge-cake-raspberry-mascarpone-cream/

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Piece of Cake

slice of chocolate sponge cake with dessicated coconut topping on vintage John Russell Black Velvet plate with coffee in matching cup & saucer | H is for Home

A new cake has been made for the tin by the kettle – a rather nice chocolate sponge cake with a coconut chocolate topping.

The recipe is taken from Delia Smith’s Cookery Course Part Two book. It’s based on her quick & easy ‘All-in-one sponge’ recipe:

  • 4oz/110g self raising flour, sifted
  • 1tsp baking powder
  • 4oz/110g soft margarine, at room temperature
  • 4oz/110g caster sugar
  • 2tbs cocoa powder
  • 2 large eggs
  • 2-3 drops vanilla essence

Pre-heat the oven to gas mark 3/325ºF/170ºC

Lightly grease a 7-inch/18 cm sponge tin and line its base with greaseproof paper (also greased) or silicone paper.

Take a large, roomy mixing bowl, and sift flour and baking powder into it, holding the sieve high to give the flour a good airing. Then simply add all the other ingredients to the bowl, and whisk them – preferably with an electric hand whisk – till thoroughly combined. If the mixture doesn’t drop off a wooden spoon easily when tapped on the side of the bowl, then add 1 or 2 teaspoonfuls of tap-warm water, and whisk again.

Add to the prepared tin, level off and bake on the centre shelf of the oven for about 30 minutes. When cooked, leave it in the tin for only about 30 seconds, then loosen the edge by sliding a palette knife all round and turn it out onto a wire cooling rack.

To finish:

Melt 100 g milk chocolate in a bowl over hot water (bain marie). Add 1 tbs dessicated coconut to the chocolate and spread over the top. Finish with a further sprinkle.

It can be tweaked with all kinds of other flavours, fillings & toppings – vanilla, ginger, dried fruit etc. We also like the look of this new version that Delia has on her own website

If you prefer a thicker cake with a middle layer of butter cream, jam etc, just double the quantities, and use two tins.

close up of chocolate sponge cake on vintage John Russell Black Velvet plate with vintage Joseph Rogers cake fork

It’s delicious – give it a go next time you have a few minutes to spare – and enjoy it with a nice cuppa!