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Tag Archives: easy cake

Salted Caramel Cake

Posted on March 7, 2023 by The quirk and the cool

Cake

175g butter

150g caster sugar

2 tablespoons shop bought caramel –Nestlé Top ‘n Fill Caramel is a good option

3 free-range eggs

175g self raising flour

1/2 teaspoon baking powder

1/4 teaspoon salt

Caramel Buttercream Icing

100g butter

300g icing sugar

2 tablespoons shop bought caramel

1/4 teaspoon salt

Method

Preheat the oven to 180 degrees C, 160 degrees C fan. Grease a 20cm cake tin, and line the base with baking paper.

Cream the butter and sugar together, add the caramel and mix until well combined.

Add the eggs, one at a time, accompanying each one with a tablespoon of the flour. Add the rest of the flour, baking powder and salt and mix until just combined.

Spoon the mixture into the prepared cake tin and bake in the oven for 25-30 minutes or until a skewer inserted into the cake comes out clean.

Once the cake is cool, turn out onto a cake rack.

To make the icing, cream the butter, icing sugar, caramel and salt together until you have a soft icing consistency. You may need a little extra icing sugar if the icing isn’t firm enough. And add an extra pinch of salt to taste.

Ice liberally with the caramel buttercream icing. I decorated with some fresh figs as they’re in season.

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Lemon Drizzle Loaf

Posted on August 13, 2021 by The quirk and the cool

I know that most people have made a version of a lemon drizzle, but just because it is such a great and easy cake to make, I thought I would write up my version for anyone looking for a simple recipe.

It’s a great lockdown cake! And really easy as it’s an “all in one cake” – you just mix all the ingredients together in a bowl.

This week I had a Zoom cookalong during lockdown with a friend, and we made this cake, with great success. I have included photos in the post of both our lovely loafs.

While you can bake this in a round cake tin, we baked it into a loaf tin, which cuts into beautiful thick slices! If you haven’t got a loaf tin, bake it in a round cake tin, 18 cm or 20cm.

Tip: it’s important to have the butter really soft and the eggs at room temperature.

Ingredients

Cake

175g self-raising flour

175g caster sugar

175g very soft butter

3 large free-range eggs, at room temperature

1/2 teaspoon vanilla extract

Zest of a lemon

3 tablespoons milk

Lemon Syrup

100g caster sugar

Juice of a lemon

Lemon Icing

Juice of 1/4 lemon

Enough icing sugar to make a dripping icing (about a cup)

Method

Preheat the oven to 170 degrees fan or 180 degrees non fan.

Grease a 21 cm loaf tin with butter. Line the base with baking paper.

To make the cake, place all the cake ingredients (minus the milk) into a large bowl. Using electric beaters, mix the ingredients to a smooth batter with no lumps.

Add the milk to loosen the batter.

Transfer the mixture to the loaf pan. Place in the preheated oven and bake for 35-45 minutes until the cake is brown on top and a skewer inserted in the centre of the cake comes our clean. Remove from the oven.

While the cake is baking, make the lemon syrup. Heat the sugar and lemon juice until the sugar is dissolved in a small saucepan. Bring to a simmer and cook for a couple of minutes until slightly thickened.

Once the cake is out of the oven, prick all over with a skewer. Pour the warm syrup all over the cake. The cake is still in the pan.

Once cool, turn the cake onto a board or plate. Turn right way up.

Serve as is or with an optional simple lemon icing.

To make icing, put the lemon juice in a small bowl and then add enough icing sugar to make a dripping icing. Using a palette knife, drip a thin layer of lemon icing over the cake.

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Vanilla and White Chocolate Fun Cake

Posted on May 21, 2020 by The quirk and the cool
Posted on June 21, 2013 by The quirk and the cool

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Here’s one from the vault – a simple vanilla and white chocolate cake pimped with some hundreds and thousands or sprinkles.

Usually these are just used as decoration on the icing on top of the cake, but I folded a few through the cake batter too – for a bit more fun!

This is a beautiful moist butter cake with a rich vanilla and white chocolate flavour. It is a colourful cake with hundreds and thousands baked into the mixture and sprinkled on top.

Lots of butter cream icing flavoured with vanilla paste makes it really yummy!

Butter Cake

Ingredients

250 gms butter softened

1 tsp vanilla extract

1 1/4 cups caster sugar

3 eggs

2 1/4 cups self-raising flour

3/4 cup milk

100 gms white chocolate, melted

A handful to taste of hundreds and thousands

Method

Preheat oven to 180 degrees C or 160 degrees C fan-forced. Grease and line a 22 cm round cake tin.

Beat butter, extract and sugar in a food processor until light and fluffy. Beat in eggs one at a time. Stir in flour and milk in 2 batches.  Stir in melted white chocolate. Gently mix in hundreds and thousands.

Spread mixture into the tin. Bake about 1 hour, or until a skewer inserted into the centre of  cake comes out clean. Stand in cake tin until cake is cool. Turn out onto wire rack.

Butter Icing

3 tbls softened butter

Enough icing sugar to make a butter cream

1 tbs milk

1 tsp vanilla paste

2 tsps hundreds and thousands

Method

Cream butter with icing sugar, adding more icing sugar and the milk to make a smooth paste. Add vanilla paste.

The main thing is to add as much icing sugar sugar as is necessary to reach the required icing consistency that will be thick enough to stay on the cake but not too stiff.

Ice the cake, top and sides, and scatter hundreds and thousands on top of the cake.

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