1-tin Carrot Cake

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cortijoblog carrot cake

CARROT CAKE

These are the proportions for a 1-tin carrot cake.

carrot cake

INGREDIENTS for the cake

  • 45g walnuts, roughly chopped
  • 1/2 orange, zested and juiced
  • 115g self-raising flour
  • 1/2 teaspoon baking powder
  • 85g brown sugar
  • 85ml sunflower oil
  • 1/2 heaped teaspoon cinnamon
  • 2 eggs
  • 140g carrots, roughly grated

INGREDIENTS for the ICING

  • 25g icing sugar
  • 25g butter, softened
  • 50g cream cheese
  • 1/2 orange, zested and juiced
  • 1/2 teaspoon lemon juice

METHOD

  1. Oil and line the cake tins
  2. Measure out the flour, baking powder and salt.
  3. Add the sugar and oil to a bowl and whisk well.
  4. Break in the eggs and continue mixing.
  5. Gradually tip in the dry ingredients and beat well.
  6. Stir in the juice of 1/2 orange, the orange zest, cinnamon, carrot and nuts, and mix well.
  7. Divide the cake mixture between the two tins and cook each one for 35 minutes (or until cooked) on the breadmaker BAKE setting.
  8. Leave to cool for 5 minutes and then turn out onto a baking rack.
  9. To make the icing, cream the butter and icing sugar together until smooth.
  10. Beat in the cream cheese.
  11. Add the lemon juice, and mix well. Stir in the orange juice a little at a time so that the icing is still quite stiff. It might not be necessary to add all the orange juice.
  12. Spread the icing out over the top of the cake..

1-tin Coffee and Walnut Cake

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COFFEE AND WALNUT CAKE

Coffee and Walnut Cake

These are the proportions for a smaller cake that is baked in 1 tin in the breadmaker on the BAKE setting.

 

CAKE INGREDIENTS

  • 65g walnut halves, chopped
  • 1 tablespoon coffee
  • 100g self-raising flour
  • 1 teaspoons baking powder
  • a pinch salt
  • 115g butter, softened
  • 115g brown sugar
  • 2 medium eggs

TOPPING INGREDIENTS

  • 2 teaspoons coffee
  • 100g icing sugar
  • 12 walnut halves

METHOD

  1. Heat a frying pan and gently roast the chopped walnuts and the walnut halves.
  2. Prepare some strong coffee. You will need 1 tablespoon for the cake and 2 teaspoons for the icing.
  3. Grease and line the cake tin.
  4. Dissolve the instant coffee in 1 tablespoon boiling water.
  5. Coarsely grind 30g of the chopped walnuts in a food processor.
  6. Cream the butter and sugar together until light and fluffy.
  7. Beat in the eggs.
  8. Gently fold in the ground walnuts, chopped walnuts, flour, baking powder and salt.
  9. Pour the mixture into the cake tin.
  10. Bake in the breadmaker for 25-30 minutes on the BAKE cycle until cooked.
  11. When the cake has cooked, leave to cool for 5 minutes.
  12. Turn out the cake.
  13. Prepare the topping by dissolving the instant coffee in 2 tablespoons of boiling water and stirring in the icing sugar.
  14. Ice the cake with the topping and decorate with the walnuts halves.

Rhubarb Crumble

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RHUBARB CRUMBLE

Rhubarb Crumble

This is another pudding I’ve prepared and the cooked in the breadmaker.

 

RHUBARB INGREDIENTS

  • Sticks of rhubarb, trimmed and cut into 1.5cm pieces
  • 1 dessertspoon sugar
  • 2 dessertspoons water

CRUMBLE INGREDIENTS

  • 50g butter
  • 50g sugar
  • 50g porridge oats
  • 50g plain flour

METHOD

  1. Put the rhubarb, sugar and water in a small pan and cover.
  2. Put on medium-high heat and cook for 5 minutes.
  3. Stir well and then leave with the lid on for another 5 minutes.
  4. Divide between 4 small ramekin dishes.
  5. Blitz the crumble ingredients until they ressemble fine breadcrumbs.
  6. Spoon the crumble mixture over the rhubarb and press down firmly with the back of a spoon.
  7. Cook in the breadmaker on the BAKE setting for 40 minutes.
  8. Serve with cream or ice-cream.

Coffee and Walnut Cake

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COFFEE AND WALNUT CAKE

Coffee and Walnut Cake

This is another cake that I’ve baked in the breadmaker using the BAKE setting.

 

CAKE INGREDIENTS

  • 125g walnut halves, chopped
  • 2 tablespoons instant coffee
  • 200g self-raising flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 225g butter, softened
  • 225g brown sugar
  • 4 medium eggs

TOPPING INGREDIENTS

  • 4 teaspoons instant coffee
  • 200g icing sugar
  • 24 walnut halves

METHOD

  1. Heat a frying pan and gently roast the chopped walnuts and the walnut halves.
  2. Grease and line the cake tin.
  3. Dissolve the instant coffee in 1 tablespoon boiling water.
  4. Coarsely grind 50g of the chopped walnuts in a food processor.
  5. Cream the butter and sugar together until light and fluffy.
  6. Beat in the eggs.
  7. Gently fold in the ground walnuts, chopped walnuts, flour, baking powder and salt.
  8. Pour the mixture into the cake tin.
  9. Bake in the breadmaker for 25-30 minutes on the BAKE cycle until cooked.
  10. When the cake has cooked, leave to cool for 5 minutes.
  11. Turn out the cake.
  12. Prepare the topping by dissolving the instant coffee in 2 tablespoons of boiling water and stirring in the icing sugar.
  13. Ice the cake with the topping and decorate with the walnuts halves.

Lemon Drizzle Cake

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I’m still experimenting with baking cakes in the breadmaker and trying out as many different recipes as possible. The recipe for this lemon drizzle cake came from Helena’s mum. It was super easy to make and tasted delicious – moist and lemony. This is a photo of the original recipe:

I’ve converted it into metric.

LEMON DRIZZLE CAKE

This recipe is delicious and quick and easy to make.

Lemon Drizzle Cake

This recipe is easy to prepare and only requires turning after 20 minutes.

 

CAKE INGREDIENTS

  • 6 ounces or 170g self-raising flour
  • 6 ounces or 170g sugar
  • 4 ounces or 115g butter, softened
  • 1 lemon, zested and juiced (use the zest for the cake and the juice for the topping)
  • 2 eggs
  • 1 level teaspoon baking powder
  • 4 tablespoons milk

TOPPING INGREDIENTS

  • 4 ounces or 115g granulated sugar
  • juice of the lemon

METHOD

  1. Heat the oven to 170ºC (fan).
  2. Grease and line the loaf tin.
  3. Add all the cake ingredients to a mixing bowl and beat for 2 minutes.
  4. Pour the mixture into the loaf tin and bake for about 35 minutes (or until cooked).
  5. For the topping, mix together the sugar and the lemon juice in a small saucepan and heat gently until the sugar has dissolved.
  6. When the cake has cooked, remove from the oven.
  7. Prick the top of the cake with a skewer and pour over the lemon topping.
  8. Leave to cool before serving.

This is an alternative recipe which uses more butter, no milk and an extra egg. The mixture is dryer but the cake is just as good.

    • 250g Soft Unsalted Butter
      250g Caster Sugar
      290g Self Raising Flour
      4 Large eggs
      Zest of 2 Lemons
      1. 1 Tbsp Milk
  •  

Topping:
Juice of 1 Lemon
100g Granulated sugar

Follow the same method as before but heat the oven to 160ºC (fan oven) and cook the cake for 35- 40 minutes. Turn off the oven at the end of the cooking time and leave the cake for a final 5 minutes if necessary.