Apple & Blackberry Loaf Cake

After a long, hot summer, cooler weather is finally upon us and I’m pretty relieved to be able to turn on the oven without fear of accidentally cooking ourselves in our apartment/furnace. No doubt I will be complaining about the bitter cold in the weeks to come, but for now I’m embracing the fall feels with this simple loaf cake 😀

I love that this recipe celebrates the end of summer with the last of the ripe, sweet blackberries, and the beginning of autumn with the crisp, tart apples. It’s a lovely bake that’s quick to whip together and can be kept in an airtight container for 2-3 days afterwards (if you have the self-control not to eat it all once it comes out the oven!).

This is another delicious loaf cake (see here for another autumn loaf and here for an indulgent dessert loaf) that I’ve added to my recipe book 😋 The apples keep the cake moist and lightly sweet. Feel free to add more spice if you prefer, and substitute the caster sugar with honey for a healthier bake!

Ingredients

  • 160 g butter, melted
  • 160 g golden caster sugar
  • 2 eggs
  • 1 tsp cinnamon
  • 4 rounded tbsp Greek yoghurt
  • 225 g self-raising flour
  • 2 eating apples (I used Braeburn)
  • 70 g blackberries

Directions

  1. Preheat the oven to 160°C / 140°C fan / 320°F.
  2. Line your loaf tin with parchment paper, and grease with butter (if needed).
  3. Beat together the melted butter and sugar, and add the eggs into the mixture one by one. Gently whisk until the mixture is pale and creamy.
  4. Add the Greek yoghurt and cinnamon.
  5. Sift the flour into the mixture and fold together.
  6. Chop the apples into small pieces (0.5cm cubes) and combine with the batter.
  7. Pour one-third of the batter into the loaf tin and dot with half the blackberries. Repeat with another third of the batter and the remaining blackberries before filling up the loaf tin.
  8. Smooth out the top of the mixture.
  9. If you wish, make a crumble topping using cold butter, flour, cinnamon and demerara sugar and sprinkle over the top of the loaf.
  10. Bake for 1 hour 5 mins at 160°C / 140°C fan / 320°F. For the remaining 15 mins, increase the temperature to 180°C / 160°C fan / 350°F.
  11. Leave to cool on a wire rack.
  12. Enjoy!

Fotor_153851947160464.jpg

Molten Dark Chocolate Cakes

One of my favourite desserts growing up was the lava cake. It always fascinated me how one dessert could be solid on the outside but warm and gooey on the inside 😍 Having only eaten this dessert at restaurants or bought from shops, I just assumed that it would be too hard to make… until I actually searches up the recipe!

The recipe for this cake is actually really simple – the important part is getting the timing right when the pud is in the oven.

Ingredients (makes 2)

  • 40 g dark chocolate
  • 40 g milk chocolate
  • 75 g unsalted butter, and extra for greasing
  • 42 g caster sugar
  • 2 eggs
  • 1 tbsp flour
  • Cocoa powder, for dusting
  • Mixed berries, to serve
  • Ice cream, to top

Directions

  1. Prepare the ramekins. Generously brush the ramekins with melted butter and chill in the fridge / freezer. Repeat this step again so that there are two layers of chilled butter coating the ramekins. Finally, dust the inside of each ramekin with cocoa powder.
  2. In a large bowl over gently simmering water (don’t let the bowl touch the water though!), melt together the chocolate, butter and sugar.
  3. Whisk the eggs for 2-3 minutes.
  4. Gently incorporate the eggs into the chocolate mixture.
  5. Fold in the flour.
  6. Divide the batter between the ramekins.
  7. Chill in the fridge for at least 30 mins, preferably longer. You can freeze the cakes at this stage if not cooking them immediately.
  8. Preheat the oven to 200°C / 180°C fan / 390°F.
  9. Bake the cakes for 8-10 minutes, until the top appears to be just cooked. I would check the cakes at 8 mins and put it back in the oven for 1 minute, before checking again to see if they are ready.
  10. If cooking from frozen, add on 5 minutes to the baking time.
  11. Let the cakes cool for 3 minutes.
  12. To release the cakes, place a plate over the top of the ramekin, turn it over and gently lift up the ramekin. Use oven mitts or a tea towel as the ramekins will be hot!
  13. Serve immediately with a scoop of ice cream, mixed berries, or just a dusting of icing sugar.
  14. Enjoy!

(Recipe adapted from BBC Food)

It may take a few goes to get the cake just right, as ovens will always vary slightly. But let me tell you it is so satisfying when you do get it perfect and the rich chocolate flows out.

I’m planning to try some other flavour combinations for this classic lava cake – matcha & white chocolate, or salted caramel? Let me know your suggestions in the comments!

Fotor_152391144900994.jpg

Chocolate & Banana Loaf Cake

Happy February! It’s been extra cold, wet and windy this past weekend in London and this recipe was the perfect remedy! I love banana bread in its original form (is it called a bread to hide the fact that it is a deliciously buttery and perhaps not-so-healthy cake?) but adding chocolate makes this bake absolutely divine.

If we’re being honest, this is just a chocolate cake that’s super rich and kept moist and sweetened by the bananas. Again, like most loaf cakes, this is a simple recipe that gives an incredible result.

IMG_9630

Ingredients

  • 175 g plain flour
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 4 tbsp cocoa powder
  • 125 g caster sugar
  • 125 g unsalted butter, melted
  • 3 medium ripe bananas
  • 3 large eggs, 2 separated
  • 50 ml milk
  • 100 g milk chocolate chips

Directions

  1. Preheat the oven to to 160°C / 140°C fan / 325°F.
  2. Line your loaf tin with parchment paper.
  3. Sift together the flour, baking powder, bicarb, cocoa powder and add in the caster sugar. Mix well.
  4. Mash the bananas to a lumpy pulp using a fork.
  5. Combine the mashed bananas with the melted butter and eggs.
  6. Gently whisk the wet mixture so that the ingredients are well-incorporated.
  7. Fold together the wet and dry mixtures. Add in the chocolate chips.
  8. Scrape the cake batter into the loaf tin.
  9. Bake for approx. 1 hour 15 minutes, or until a skewer comes out clean.
  10. Enjoy!

(Recipe adapted from bbcgoodfood.com)

Sweet Potato & Walnut Loaf Cake

I missed the whole pumpkin dessert bandwagon when Halloween rolled around, but then I thought, why not use another orange-y vegetable instead? Sweet potatoes are one of my favourite root vegetable and I love how brightly coloured they are.

Back in Hong Kong, my mum always used to buy these amazing little Japanese purple sweet potatoes, but I haven’t yet been able to find a variety as moist and with such an intense flavour as those in the UK. These sweet taters were so delicious that there was a cafe dedicated to making sweet potato soft serves 😀

IMG_2564

Unfortunately, I think this place is now closed, but if I’m able to source some really good sweet potatoes from somewhere, I may give a go at making some purple ice cream too!

Anyway, back to this cake – since other vegetables have worked well in bakes (carrot, pumpkin and even courgette!), using sweet potato also made sense. I’ve adapted my recipe from the one I found here, mainly in cutting down the amount of sugar and upping the spices.

IMG_9289 (2)

Ingredients

  • 2 medium sweet potatoes (you’ll need 200 g of its cooked weight)
  • 150 g caster sugar
  • 120 ml vegetable oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 200 g plain flour
  • 2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp mixed spice
  • 1/4 tsp nutmeg
  • 50 ml water
  • For the topping:
    • 80 g walnuts
    • 1 tbsp caster sugar
    • 1/2 tsp mixed spice

Directions

  1. Cook the sweet potatoes (either in a microwave for 8 mins or until soft, or in a steamer), scoop out the flesh and mash. Leave to cool.
  2. Preheat the oven to 180°C / 160°C fan / 350°F.
  3. Line your loaf tin with parchment paper.
  4. Whisk together sugar and oil, adding one egg at a time and mixing well.
  5. Add vanilla extract.
  6. In a separate bowl, sift flour and combine with baking powder and spices.
  7. Add a third of the dry ingredients into the wet mixture, adding a splash of water in between mixes, until all the ingredients have been folded together.
  8. Stir in the mashed sweet potato.
  9. Pour the cake batter into the loaf tin and top with the walnut, sugar and spice mix.
  10. Bake for an hour, or until a skewer comes out clean.

This loaf cake turned out to be really tasty! As I cut down on the sugar, it is only lightly sweet and delicious with a cup of tea. The cake is more like a pound cake than a sponge but it isn’t uncomfortably dense, and the walnut topping adds a great contrast in the textures. All in all, another lovely cake for the cooler autumn season 🙂

IMG_9295

Autumn Toffee Apple Cake

Autumn is in full swing so I thought I’d finally do some baking to warm up these chillier days. Unfortunately work has gotten busier so I haven’t written as much recently, but this delicious dessert has made me realise how much I like trying out new recipes and eating it all afterwards 😀

This spiced toffee apple cake is the perfect answer to cold grey afternoons when all you want to do is curl up in bed. In fact I think this is what a hug would taste like if you ate it. It does take a bit of prep before baking but it’s actually quite therapeutic and the results are well worth it.

Ingredients

  • 200 g dates (I used medjool)
  • 200 ml milk
  • 200 g unsalted butter, softened
  • 175 g light soft brown sugar
  • 4 large eggs
  • 250 g self-raising flour
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 tsp vanilla extract
  • 2 small red apples (I used cox)
  • 1/2 bramley apple
  • Squeeze of lemon juice
  • For the toffee sauce:
    • 8 toffees
    • Splash of milk
    • Pinch of sea salt

Directions

  1. Preheat the oven to 180°C / 160°C fan / 350°F.
  2. Line your baking tin with parchment paper.
  3. Roughly chop the dates and simmer gently in the milk in a saucepan for 5 mins. Leave to cool.
  4. Blitz the dates and milk in a blender / food processor until it forms a smooth puree.
  5. Prepare the apples. Peel and dice the bramley apple into small chunks.
  6. Quarter and core the cox apples and cut into thin slices. Toss them with a squeeze of lemon juice and leave in a bowl.
  7. Using an electric whisk, cream together the butter and sugar. Crack in the eggs, one at a time and mixing in between. Add in the date puree and vanilla extra and continue whisking until smooth, but don’t worry if there are still some lumps.
  8. Combine the dry ingredients in a separate bowl (flour, baking powder and spices).
  9. Fold the dry ingredients into the wet ingredients until well combined.
  10. Add the diced bramley apple into the cake batter and mix gently.
  11. Scrape the cake batter into the baking tray.
  12. Arrange the sliced apples into overlapping rows on top of the cake. You should be able to get three rows.
  13. Bake for 50 minutes until a skewer poked into the centre comes out clean.
  14. While you leave the cake to cool, prepare the toffee sauce. You can either melt the toffees with a splash of milk and a pinch of salt in a saucepan, or in the microwave (mixing every 30 seconds). Start with less milk and add more to loosen the sauce if it is too stiff.
  15. Drizzle the toffee sauce generously over the cake.
  16. Serve warm (and with vanilla ice cream, if you’d like) – enjoy!

(Recipe adapted from bbcgoodfood.com)

IMG_9174

This cake is wonderfully moist (thanks to the date puree) and surprisingly fluffy. The sharp tangy apples are nicely balanced against the salted toffee drizzle. I can’t wait to try out more recipes with autumn and winter flavours, and I hope you give this one a go!

IMG_9185

Classic Carrot Cake

Weekends are for baking so on Friday evening, I decided to make one of my favourite cakes – carrot cake! Ever since coming to the UK, I’ve become addicted to this sweet, rich dessert so I wanted to find a perfect recipe to make it at home.

I find recipes like this – where you basically dump everything into a huge bowl, mix and then bake – so satisfying and therapeutic. While I appreciate using actual technical skill to make perfect macarons, for example, sometimes after a long week, all you want is a simple, (fairly) effortless recipe. The result here is an incredibly moist and warmly spiced cake, which can be enjoyed as afternoon tea, after dinner and even for breakfast.

Usually, I love the combination of carrot cake and cream cheese icing, but I’ve opted for an icing sugar drizzle for this recipe as it keeps the cake lighter (and means that it’s more justifiable to have several servings in one sitting!).

IMG_8406

Ingredients

  • 160 g light brown sugar
  • 145 ml vegetable oil
  • 3 large eggs
  • 160 g grated carrot
  • 100 g raisins
  • 175 g plain flour
  • 2¼ tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • ½ tsp grated nutmeg
  • 100 g icing sugar
  • 2 tbsp orange juice

Directions

  1. Preheat the oven to 180°C / 160°C fan / 350°F.
  2. Line your baking tin with parchment paper.
  3. Put the sugar, oil and eggs into a mixing bowl and lightly whisk until combined.
  4. Add in the grated carrot and raisins and mix gently.
  5. Sift in the dry ingredients – flour, baking powder, bicarbonate of soda, cinnamon and nutmeg.
  6. Fold everything together.
  7. Transfer the carrot cake mixture into the baking tin.
  8. Bake for 40 – 45 minutes.
  9. Cool in the tin for 5 minutes, and then on a wire rack.
  10. For the frosting/drizzle, beat the icing sugar and orange juice until smooth, then drizzle over the cake in any way you like!
  11. Serve and enjoy!

(Recipe adapted from bbcgoodfood.com)

IMG_8413