It was my Dad’s birthday a couple of weeks ago and so – of course – I baked him a cake. He’s a big fan of coffee and walnut cake, and so I decided to bake him one of those – but fancied levelling up the flavours a little. I have a candle in my kitchen called “Coffee Break” (a TK Maxx bargain!) that I like to burn in the morning while I’m making breakfast or cleaning; I’m one of those weirdos who doesn’t drink coffee but absolutely LOVES the smell of it. Anyway, this candle smells like an American Coffee Shop in the best kind of way; it gives off a kind of nutty, syrupy, dark roast smell and I love it! I kind of gave myself the challenge of making the cake taste like that candle smells – which is a very weird thing to do, I know – but I think I kind of pulled it off! I added in a good glug of maple syrup and some brown sugar and that seemed to do the trick! Nutty, syrupy, coffee(-y) – it’s the perfect bake for Father’s Day! 🙂
Coffee, Maple and Walnut Cake
- 2 eggs, whisked
- 2 egg whites
- 150g butter
- 150g ground walnuts (just blitz them in a blender until they look like wet sand)
- 50g dark brown sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 3 tbsp maple syrup
- 100g self raising flour
- 75ml milk
- 2 tbsp coffee granules
- 50g ground walnuts
- 200g salted butter
- 400g icing sugar
- Set your oven to 170°C and grease and line a small, round, spring-form cake tin (less than 20cm).
- In a large bowl, cream together the butter and brown sugar, then pour in the eggs and egg whites. Mix until well-combined and fluffy.
- Next, warm the milk in the microwave and mix in the coffee granules. Leave the coffee mixture to cool before stirring it into the batter (you don’t want to scramble the eggs!). Stir in the maple syrup.
- Next, sift all the dry ingredients together in a separate bowl (that’s the flour, salt, baking powder and ground walnuts), then gradually add the mixture to the batter – stirring until well-combined.
- Pour the batter into the cake tin and bake for 50 minutes – or until an inserted skewer comes out clean. Leave to cool.
- Once the cake has cooled, carefully slice into two or three layers (depending on how dab-handed with a knife you are!). Sandwich the layers together with buttercream, then ice the cake with whatever you’ve got left. Sprinkle with ground walnuts and decorate with whole nuts and fresh flowers. 🙂
Happy Father’s Day to all the Dads out there, but mostly to my awesome Dad. ♥
I feel like baking’s been on the back seat for a lot of this year; I’ve been so busy the past few weeks that just getting dinner on the table (/my lap… TV’s just been too good) has been a struggle. I just haven’t had time to batter up and whip up something sweet. Last weekend though, I had a little window and instead of just scrolling or snoozing through it, I decided that I wanted to bake something fuss-free that would perk up my mid-morning cuppa come Monday – and this is what I came up with.
This Strawberry Picnic Cake is one of those bakes that looks super fancy but actually involves barely any effort – if you’re a dab hand with a wooden spoon and can slice a strawb, then you’ve got this. Texture-wise, it’s a cross between a brownie and an angel slice – with a gooey layer of fresh strawberries (and some raspberries thrown in for a sour edge) sandwiched between a soft, pink sponge. Once it’s sliced up and dusted with a little icing sugar, it makes for a cute little lunchbox pick-me-up, or would be the perfect treat to pack in your picnic basket (…along with a little tub of fresh cream, obviously!) – if the weather ever perks up… 🙂
Strawberry Picnic Cake
- 150g Ground Almonds
- 150g Salted Butter
- 100g Caster Sugar
- 150g Self Raising Flour
- 2 eggs (whisked)
- 300g Strawberries (sliced)
- 50g Raspberries
- A few drops of pink food colouring
- Icing Sugar to dust
- Grease and line a deep, rectangular baking tray and set your oven to 180°C.
- Grab a mixing bowl and pour in all the cake ingredients except the strawberries and raspberries – hold those back! Stir everything together to make a thick, lumpy, pink batter.
- Pour half of the batter into your baking dish and spread it out into all the corners. Create a sandwich layer by topping the batter with the strawberries and raspberries, then smooth over the remaining batter.
- Before you pop the cake in the oven, add a neat layer of evenly spaced sliced strawberries on top – one for each slice (I cut nine slices).
- Bake for 30 minutes, then leave to cool before slicing.
- Finish with a dusting of icing sugar and serve with cream. 🙂
Have a lovely week everyone! 💕
Aha! Honey, honey! It was my Dad’s birthday over the weekend and so, in celebration of him and the fact that the weather’s still behaving (I actually can’t remember the last time it rained, is this even Wales?) we had a bit of a barbecue and I decided to make a cake. If you saw Friday’s post then you’ll remember me mentioning that Sunny and I completely fell in love with the honey cake we tried at Bistrot Pierre last week, so, with the taste of that fresh in my mind I decided to try and make something similar.
I did a bit of research and found a couple of very old and dusty recipes for Burgundian Honey Cake – which is kind of like a French version of Christmas Pudding (heavy, spiced, sticky). Anyway, the recipe I ended up playing with must have come straight out of a medieval castle kitchen though, because IT, WAS, MASSIVE. It also took way, way too long to cook (I’ve only got a little oven, not a castle furnace after all) and was also far too dense and far too sticky. So anyway, I’ve fiddled around with the quantities and balanced everything out to make an actual cake… y’know, rather than something you’d throw off the battlements to ward off an invading army. 🙂
- 200g Runny Honey
- 170g Butter
- 1tsp Ground Cinnamon
- 2 Eggs
- 100g Dark Muscovado Sugar
- 250g Self Raising Flour
- 1 tbsp Milk
- Set the oven to 180° and grease a cake tin.
- In a saucepan, gently heat the honey, butter, cinnamon, milk and sugar together until smooth and melted. Leave to cool.
- Sift the flour into a mixing bowl and create a well in middle. Gradually pour in the honey mixture and whisked eggs, and stir into a smooth batter.
- Bake for around 45 minutes – or until you can poke the cake with a skewer and have it come out clean. Either eat warm with ice cream, or leave the cake to cool and serve with buttercream frosting (I mixed in a little honey and lavender flavouring to mine 🙂 then decorated it with flowers).
Have a lovely week everyone! 🙂