Tag Archives: Cake

Coffee Almond Cake

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This is a really lovely recipe I’ve adapted from Katie Stewart’s  Sainsbury’s Magazine ages ago!

Ingredients

150g (5oz) self-raising flour
25g (1oz) ground almonds
1 level tbsp instant coffee granules
150g (5oz) butter at room temp
150g (5oz) light muscovado sugar or soft brown sugar
2 large eggs, lightly beaten
salt

Frosting

200g (7oz) icing sugar
40g (1.5oz) butter
25g (1oz) caster sugar
1 level tsp instant coffee granules
10g (0.5oz) flaked almonds, lightly toasted

2 x Mini Stoneware Bakers (lightly buttered) OR 2 x 18cm sandwich tins buttered and lined.

Method

  • Preheat the oven to 180C/ 350F/ Gas Mark 4.
  • Sift the flour with a pinch of salt in Classic Batter Bowl and add the ground almonds.  Measure the coffee granules into Prep Bowl and add 3tbps of boiling water and stir to dissolve.  Allow to cool.
  • Cream the butter and muscovado sugar until soft and light (I use an electric mixer but you can use good old fashioned elbow power if you prefer!).  Gradually add the eggs – about a third at a time (If using electric mixer add whilst on low setting) mixing each addition in well before adding the next one.  Add a little flour with the last lot of egg.  Add half the flour mix, and fold in.  Add remaining flour and the dissolved coffee and mix thoroughly.
  • Divide the cake mixture between the 2 tins, spread level, then bake in the oven for 20-25 minutes until firm to the touch.
  • Allow cakes to cool in bakers/ tins for 5/10 minutes then turn out on to a cooling rack and leave until cold.
  • When the cakes are cool, make the frosting.  Sift the icing sugar into Small Batter Bowl.  Put the butter, caster sugar, coffee granules and 2 tbps of cold water in a small pan.  Stir over low heat until the butter is melted, and the sugar and coffee are dissolved.  Bring just to the boil and remove from the heat.
  • Add to the icing sugar and blend with Mix ‘N Scraper until smooth and soft.  Keep stirring until it has cooled a little and is thick enough to leave a good trail.  Then sandwich the cake layers with about 2 tbps of frosting.  Spoon the remainder on top of the cake and swirl it around a bit.  Immediately scatter the flaked almonds on top – it must be done before the icing sets.

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Filed under Almonds, Batter Bowl, Eggs, Stoneware

Red Velvet Marble Cake

This recipe has been adapted from one in a Sainsbury’s magazine a couple of years ago.  It looks very impressive and my children LOVE it and request it frequently!

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Ingredients

225 soft butter
225 caster sugar
4 medium eggs
225 self-raising flour
3 tbsp milk
2 tbsp cocoa powder, sifted
2 tsp red food colouring
1 tsp vanilla extract
Icing:
200g soft butter
200g icing sugar, sifted
1 vanilla pod or 1/4tsp vanilla extract

Method

  1. Preheat the oven to 180C/ fan 160C/ gas 4.  If your Stoneware Mini Baker isn’t well seasoned lightly grease it, if it is seasoned I really wouldn’t bother!
  2. Cream together the butter and sugar in an electric mixer or with electric hand whisk, until pale and fluffy.  Add eggs one at a time whilst mixer is still on.  If the mixture looks curdled add a spoonful of flour and beat vigorously.  Fold in the flour and add the milk.
  3. Put half the mixture in Classic Batter Bowl.  Add cocoa powder to one half and the food colouring and vanilla extract to the other.  You are aiming for a scary level of red here!!  It does darken in the oven.
  4. Put a spoonful of cocoa mixture in the Mini Baker, then of red.  Alternate until none is left.  Don’t bother to level the top – I know you want to but just don’t!  Bake for 45-50 mins until Cake Tester comes out clean.  Leave to cool for 5 minutes and then transfer to Stackable Cooling Rack to cool completely.
  5. For the icing, put the butter into electric mixer (or Batter Bowl and electric hand whisk) and beat at Max speed for 3 minutes, until pale and creamy.  On low, gradually add the icing sugar.  Using Petite Paring Knife split the vanilla pod and scrape the seeds into the bowl (or add extract if using). Beat at Max again for 3 minutes until the icing has increased in volume and is light and fluffy.  Ice the top and the sides of the cake, I go for a “snowy” look rather than a flat…much easier!
  6. Present with a flourish – Ta Da!!!

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Filed under Batter Bowl, Eggs, Stoneware