Tag Archives: cakes

Lemon Drizzle Cake

It is a lovely time of year for enjoying a small slice of cake with a cup of tea in the late afternoon sun. Well, some of us show some restraint. Unfortunately Fanny always helps herself to gargantuan slices and drinks our home made Plum Vodka with hers!!!

lovely tea time lemon drizzle cake by fanny and brenda

Ingredients
225g butter –  softened
225g caster sugar
4 egg plus a yolk if you’re feeling decadent
2 lemons – zest finely grated ( I recommend doing this directly into the mix at the time)
225g self-raising flour
3/4 tsp baking powder
For the drizzle topping
juice of 2 lemons
100g caster sugar

Method

.    Heat oven to 150°C fan.

.    Beat together the softened butter and caster sugar until pale and creamy, then add the  eggs one at a time,  mixing through after each one.

.    
Now sift in the flour -  I like to put half in first, mix, then the other half (it helps avoid flour storms…) and the baking powder –  next zest the lemon directly into the bowl, which ensures all the lemon oil (and therefore flavour) gets into the mix –  and combine well.

.    
Line a loaf tin (8 x 21cm) with buttered greaseproof paper,  spoon in the mixture and level out the top.

.    Bake for 50-55 mins until a skewer inserted right into the cake comes out clean. While the cake is cooling in its tin, mix together the lemon juice  and the caster sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a crisp sweet-tangy topping.

.    
Once the cake is completely cool, turn it out of the tin, slice and serve…

lovely tea time lemon drizzle cake by fanny and brenda

Almond Cake with Plum Purée

This really is a lovely tea-time treat and simple to make. The end result is sweet and moist and with the plum purée it could double as a delicious pud too.
fanny and brendas almond cake with plum puréee - simple to make and an absolute treat

Ingredients

200g ground almonds

275g caster sugar

1/4 tsp salt

1 tsp almond extract

3 large eggs

250g salted butter (softened)

1 measure of Galliano (vanilla) liqueur (or apricot brandy or indeed cherry brandy)

75g plain flour

1/4 tsp baking powder

Icing sugar to dust

Purée

Small bowl of stewed plums

Icing sugar to sweeten

——————————————-

Preheat oven to 180°c/350°F

Take a cake tin with a push out bottom and grease it. Then place some baking paper in the bottom and grease that too.

Add a scattering of sliced almonds to the base.

fanny and brendas almond cake with plum puréee - simple to make and an absolute treat

Take your ground almonds and mix them with the sugar and salt in the blender.

Now take a small handful of that mixture and scatter it over the base and round the edges. This will give a rather lovely crust to the finished product.

Add the eggs, butter and Galliano to the mix and blend well

Add the flour and baking powder and blend

fanny and brendas almond cake with plum puréee - simple to make and an absolute treat

Pour mixture into cake dish and place in the middle of the oven.

Cook for 20 minutes and then reduce to 150°c/300°F for the last 15 minutes.

Leave to cool for a couple of hours and then take out of cake dish.

Place on presentation plate and dust with icing sugar

fanny and brendas almond cake with plum puréee - simple to make and an absolute treat

For the purée

Take a bowl of stewed plums

Sieve them into another bowl

Add icing sugar to sweeten to taste

Serve cake with cream and purée and watch your guests become friends for life!

fanny and brendas almond cake with plum puréee - simple to make and an absolute treat

Orange and Ginger Sponge Cake

brenda gateway's orange and ginger sponge cake - at fanny and brenda!

I was awoken this morning by the sound of some appallingly obtrusive snoring from the next bedroom. I had never heard such disgusting sounds, at least not within the realms of civilised humanity. I poked my gracious head around the door and saw an elephantine lump breathing and belching flatulently, a vision that might have been redolent of a particularly nasty pyscho horror film. Fanny was on her back under the duvet, her head wrapped in her lacy bonnet, her substantial red nostrils flaring with every intake of breath dreaming no doubt about her latest Brazilian. It was a sight that few could have withstood without mental damage, but magically I survived.

I will have you know however that it was too damned early, and Ruby the cat was annoyed by the unnecessary sleep interruption. Desperate times call for desperate measures and frankly I felt like eating a large and sumptuous cake as compensation for the rude awakening. I stamped downstairs and decided on making a refreshing stimulating and quite fabulous orange and ginger sponge cake. Here is the recipe.

Zesty Orange and Ginger Cake

Preheat oven to 160°c

brenda gateway's orange and ginger sponge cake - at fanny and brenda!

For the cake
• 250g butter
• 250g self-raising flour
• 1 level tsp baking powder
• 125g golden caster sugar
• 125g soft brown sugar
• 4 large eggs
• finely grated zest of 2 oranges
• 2 heaped dessert spoons glace ginger

For the butter icing
• 75g butter, softened
• 75g icing sugar, sifted
• 1 dessert spoonful of glace ginger pieces
• finely grated zest of 2 oranges

For the glaze topping
• 100g icing sugar
• juice of an orange (approx 100g)
• zest of 1 orange

Method

Grease two loose bottomed cake tins and place a sheet of baking paper on the base of each. This will help later when you have to extract the cake from the tins.

brenda gateway's orange and ginger sponge cake - at fanny and brenda!

Put all of the dry cake ingredients into a large mixing bowl and combine them with the butter and the zest till you have a rather lovely fragrant doughey mixture.

Add the eggs, and whisk to blend giving a soft cake mixture.

Stir in the glace ginger dispersing it well.

Split the mixture between the two loose bottomed greased cake tins

Place in the oven for 20 minutes.

Check with skewer that the cakes are cooked. If still slightly gooey in the centre give them another 4-5 minutes.

Take out and place on a rack to cool.

brenda gateway's orange and ginger sponge cake - at fanny and brenda!

Sandwiched buttercream icing

Once the cake has cooled mix the softened butter and the icing sugar in a large bowl.

Add half the grated rind.

Take one of the cakes and add a layer of icing to it.

Add some of the glace ginger to the layer that will be in the middle of the cakes.

brenda gateway's orange and ginger sponge cake - at fanny and brenda!

For the topping

Mix the icing sugar and juice of half an orange

Add the zest

Pour the thin liquid over the top of the cake allowing it to overflow down the sides

Leave to set for a couple of hours – giving you a slightly crispy topping!