Chocolate and Banana Traybake

Self-Isolation Snack Game: STRONG
Easy Chocolate and Banana Traybake - The Cardiff Cwtch

So, hands up if you’ve spent a good deal of your self isolation so far stress baking. Yup, I can’t seem to stay out of the kitchen. Aside from needing far more snacks than usual to bring to the office (upstairs – what a commute) to feed my coworkers (…my husband and Bungle…), at this point I’ll do pretty much anything to keep my mind off the news for ten minutes. Baking’s always been one of my favourite ways to fill a bit of free time (…and if you come out of it with something delicious to fill your stomach with then even better!) and to be honest, if doing more of that means that I emerge from self-isolation in a few months happy and healthy, then I’ll take that as a win… even if it means my jeans start feeling a bit snug.

There is absolutely nothing fancy about this Chocolate and Banana Traybake. The ingredients are minimal (you probably won’t even need to go shopping to make it), there are no special moves involved, and you can whip it up in under thirty minutes (perfect if you fancy baking a little something during your lunch break). It’s also easily adaptable; so if you fancy throwing in a blob of peanut butter, or some walnuts, or adding a sticky caramel layer (see my Banana and Caramel Upside Down Cake) – then go for it!

Easy Chocolate and Banana Traybake - The Cardiff Cwtch - Cardiff Home and Lifestyle Bloggers

Chocolate and Banana Traybake

Ingredients
  • 150g butter
  • 150g milk dark chocolate (plus extra to decorate)
  • 150g plain flour
  • 50g caster sugar
  • 2 large eggs
  • 1/2 tsp baking powder
  • 3 bananas

 

…That’s it! Feel free to mix things up and add some walnuts, chocolate chunks or peanut butter into the mix. 🙂

Easy Chocolate and Banana Traybake - The Cardiff Cwtch - Cardiff Food Bloggers
Method
  1. First things first, set your oven to 180°C and line a deep, rectangular cake tin. (TIP: If you always struggle to get your baking paper to sit flat in the tin, rinse your baking paper under tap water for a couple of minutes until it becomes soft and pliable 😉 )
  2. To make the batter, pop the butter and chocolate in a bowl and melt them together in the microwave for about a minute. Set the bowl aside to cool.
  3. In a large bowl, mix together the sugar and eggs. Take one of the bananas and mash it, and then add it to the mix.
  4. Next, pour in the chocolate and butter mix, followed by the flour and baking powder. Stir to combine, but don’t over mix the batter.
  5. Pour the batter into the cake tin. Slice the two remaining bananas length-ways and arrange them on top.
  6. Bake for 25 minutes, then leave it to cool before decorating with chocolate and then slicing into squares to scoff. 🙂
Easy Chocolate and Banana Traybake - The Cardiff Cwtch - Welsh Baking Bloggers

Have a lovely weekend everyone! Stay indoors! 🙂

Almond and Raspberry Cake

Long live The Crimbo Limbo…
Almond and Raspberry Cake - The Cardiff Cwtch

The Crimbo Limbo, Twixtmas… whatever you call it, the gap between Christmas and New Year’s a bit of a weird one, isn’t it? I used to hate it as a kid; even though there’s still the New Year celebrations to come, Christmas is officially over. All the presents around the tree are gone, the family and friends who’ve come to stay are gone too and there’s about half the Sainsbury’s Cheese Counter and a Turkey carcass shoved into the fridge. It always felt a little sad to me as a kid, but now? I LOVE IT. Fridge full of cheese? Um, yes please. Enough leftovers to save me cooking for a week? Banging. A Bond film on the TV every night? Don’t mind if I do. Cake for breakfast? Why the hell not.

It’s the one time of year where adulting officially goes out the window and – even better – nobody’s going to think any less of you for it or worry that you’ve gone a bit mad. Brilliant! I was tempted to just whack my coat on over my Christmas PJs to take Bungle for his walk this morning, but changed my mind at the last minute. You’ve got to draw the line somewhere, I guess, and for me that line falls somewhere between the neighbours seeing me in my jammies and scoffing cake for breakfast. Specifically, this Almond and Raspberry Cake – which I whipped up last minute on Christmas Eve and was pleasantly surprised when it turned out to be a total winner. It’s pretty enough to decorate a festive table, moist enough to last through the limbo, and slightly sour enough to be a fresh change when you’ve dipped into the tub of chocolates a few too many times. Eat it warm with fresh cream or cold for breakfast, that’s totally up to you – I won’t tell! 😉

Christmas Golden Retriever - Raspberry and Almond Cake - The Cardiff Cwtch

Almond and Raspberry Cake

Ingredients
  • 250g Raspberries
  • 125g Butter
  • 175g Caster Sugar
  • 1 Egg
  • 100g Self Raising Flour
  • 50g Ground Almonds
  • Pinch of Salt
  • 100ml Milk
  • 25g Flaked Almonds
Method
  1. Set your oven to 170° and grease a 20cm open bottom cake tin.  Sprinkle with a little flour and then set aside.
  2. In your mixing bowl, cream together the butter and the sugar.  Stir in the egg.
  3. In a separate bowl sift together most of the dry ingredients; that’s the flour, ground almonds and salt.  Combine with the wet ingredients to make a very dry batter (don’t worry, it’ll come together during the next step!).
  4. Stir in the milk.
  5. Pour the batter into your cake tin and smooth over the surface.  Arrange the raspberries (hole down) on top, staring in the middle and working your way out to the edge.
  6. Bake for 45 minutes, scatter with flaked almonds and powdered sugar and then serve up with cream. 🙂

Hope you’re having a lovely Crimbo Limbo/Twixtmas!

Coffee, Maple and Walnut Cake

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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! 🙂

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Coffee, Maple and Walnut Cake

Ingredients

  • 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

To decorate:

  • 50g ground walnuts
  • 200g salted butter
  • 400g icing sugar
  1. Set your oven to 170°C and grease and line a small, round, spring-form cake tin (less than 20cm).
  2. 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.
  3. 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.
  4. 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.
  5. Pour the batter into the cake tin and bake for 50 minutes – or until an inserted skewer comes out clean.  Leave to cool.
  6. 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. 🙂

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Happy Father’s Day to all the Dads out there, but mostly to my awesome Dad.

Lemon and Rose Drizzle Cake

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I’m no stranger to a good old Lemon Drizzle Cake – it’s easy to bake and perfect just the way it is – nice and gooey and warm on the plate (especially after getting stuck out in a less pleasant kind of drizzle, eh?).  But it’s always nice to try a fresh twist on an old favourite.  Last time I tried pistachio, and this time I’ve gone for rose – which sweetens the lemon a little and takes out it’s sour edge.  So if you like your drizzle cake a little sweeter, then this one’s for you. 🙂

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Lemon and Rose Drizzle Cake

Ingredients

  • 2 Eggs
  • 100g Butter
  • 100g Caster Sugar
  • 100g Self Raising Flour
  • Zest of 2 Lemons
  • Juice of 2 Lemons
  • 200g Powdered Sugar
  • 2 Tsp of Rosewater
  • Handful of dried, edible rose petals
  1. Grease a small loaf tin and set your oven to 170°.
  2. Cream together the butter and caster sugar and then crack in the egg.  Pour in the lemon zest and rosewater, then stir in the flour.
  3. Pour the batter into the loaf tin and bake for 30 minutes or until an inserted skewer comes out clean.
  4. To make the drizzle, mix together the lemon juice and powdered sugar.  While the loaf is still nice and warm (and still in its tin!), create some holes in it with a cocktail stick or a knife (make sure you only insert them half way or you’ll get a soggy bottom!), then pour the drizzle over the top.
  5. Once the loaf has cooled, remove it from the tin and then decorate it with the dried rose petals.

Happy Friday everyone! 

Apple Pie Cake

It’s right about this time of year that my blood starts turning to into custard because – oh yeah – it’s finally getting cold enough to scoff puddings and pies again!  I love pies, but when it comes to custard?  Meh, I’m more of a hot, strawberry blancmange kinda girl  if I’m being totally honest (I’m an 80s kid through and through, okay?).  Sunny, on the other hand, is an absolute super fan who likes to drown his desserts in the stuff and would happily drink it on its own if I let him 😉  When it comes to the dessert itself, he does love a good old apple pie or crumble but would probably admit that at the end of the day they’re just a vehicle for the custard, and as for me I get a bit bored baking the same old apple dishes every year.  So, I’ve been on a mission to come up with an apple pie that’s so damn good it upstages the custard.

Enter the apple pie cake.  There’s no crust, just a fluffy, moist sponge, with juicy, cinnamon-spiced apples and it be eaten either hot or cold – unlike old humble apple pie.  I adapted the recipe from the fantastic buttermilk plum cake I baked over the summer and came up with a keeper.  🙂

Apple Pie Cake

Ingredients

  • 3 Apples of any variety (I used Pink Lady), peeled, cored and thinly sliced into segments.
  • Juice of Half a Lemon
  • 125g Butter
  • 175g Caster Sugar
  • 1 Egg
  • 100g Plain Flour
  • 1 tsp Baking Powder
  • 2 tsp Ground Cinnamon
  • 50g Ground Almonds
  • 100ml Buttermilk
  1. Boil your apple segments in lemon juice and water until they’re just soft enough for a knife to pierce them, then leave to cool.
  2. Set your oven to 170° and grease a 20cm open bottom cake tin.  Sprinkle with a little flour and then set aside.
  3. In your mixing bowl, cream together the butter and 125g of the sugar.  Stir in the egg.
  4. In a separate bowl sift together most of the dry ingredients; that’s the flour, baking powder, ground almonds and 1 tsp of cinnamon.  Combine with the wet ingredients.
  5. Stir in the buttermilk to make a light batter.
  6. Pour the batter into your cake tin and smooth over the surface.  Arrange the apples on top in a spiral starting about a centimeter away from the edge of the tin.  Make sure you overlap them so that when the cake rises in the oven you’re not left with any gaps.
  7. Before you pop the cake in the oven sprinkle over the remaining sugar and teaspoon of cinnamon.  Bake for 50 minutes and then serve up warm with custard or ice cream.  Add some toffee sauce to turn it into a toffee apple cake!

I honestly don’t think I’ll be baking any apple pies this year, it’ll just be this cake over and over and over again.  If you want to see me making it, check out my IGTV for the recipe in video form.