Tag Archives: 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.

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.

  • 175g caster sugar
  • 175g self-raising flour
  • 175g softened butter
  • 2 eggs
  • Finely grated zest of 1 lemon
  • 1 level tsp baking powder
  • 4 tablespoons milk

For the lemon drizzle topping:

  • 100g granulated sugar
  • Juice of 1 lemon

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

Pineapple and Fig Upside-down Cake

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cortijoblog pineapple cake

PINEAPPLE AND FIG UPSIDE-DOWN CAKE

I am still experimenting with using the breadmaker to make cakes and this is the recipe for a pineapple and fig upside-down cake baked in the breadmaker.

carrot cake

Pineapple and Fig Upside-down Cake

INGREDIENTS for the TOPPING

  • 60g butter
  • 100g brown sugar
  • 6 pineapple slices, patted dry
  • 6 pieces of dried figs, soaked overnight in the pineapple juice and then patted dry

INGREDIENTS for the CAKE

  • 115g butter
  • 150g sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 195g self-raising flour
  • 1.5 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk

METHOD

  1. For the topping, melt the butter in a small saucepan.
  2. Divide the butter between the two tins and use a small brush to grease the sides.
  3. Sprinkle the bottoms of the tin with the brown sugar.
  4. Arrange three slices of pineapple on the bottoms of both tins.
  5. Arrange the dried figs in the centre of each pineapple slice
  6. Measure out the flour, baking powder and salt.
  7. Soften the butter in a bowl using an electric whisk.
  8. Break in the eggs and whisk well.
  9. Alternately add some of the flour and some of the milk, beating well.
  10. Divide the cake mixture between the two tins and cook each one for 35 minutes (or until cooked) on the breadmaker BAKE setting.
  11. Leave to cool for 5 minutes and then turn out onto a baking rack.

Carrot Cake

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cortijoblog carrot cake

CARROT CAKE

I am still experimenting with using the breadmaker to make cakes and this is the recipe for a carrot cake I have just made. Next time, I will use two rectangular cake tins so that I can sandwich the two halves of the cake together.

carrot cake

Carrot Cake

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

 

INGREDIENTS for the cake

  • 85g walnuts, roughly chopped
  • 1 orange, zested and juiced
  • 225g self-raising flour
  • 1 teaspoon baking powder
  • 175g brown sugar
  • 175ml sunflower oil
  • 1 heaped teaspoon cinnamon
  • 3 eggs
  • 280g carrots, roughly grated

INGREDIENTS for the ICING

  • 50g icing sugar
  • 50g butter, softened
  • 100g cream cheese
  • 1 orange, zested and juiced
  • 1 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 2 tablespoons of orange juice, 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 orange zest and lemon juice, and mix well.
  12. Put some of the icing on top of one of the cakes.
  13. Spread out with a knife and sandwich the two halves together.
  14. Spread the rest of the icing over the top of the cake.