Rhubarb and Custard Cake

When I think of Rhubarb and Custard, I always think of the hard boiled sweets which I used to love when I was little, so delicious, now as I’ve grown older, my taste has changed. I don’t really have many sweets but mainly chocolate. I randomly brought some rhubarb not sure why, lol and the first thing I thought to make was rhubarb crumble but then I thought about those sweets again and wondered if there is a cake recipe and there was.

I wasn’t sure how this cake would turn out, rhubarb can be quite tart but custard is overly sweet so you would think the two would balance each other out. I was half expecting the cake to be reminiscent of those sweets, sweet but slightly tart.

This cake, had a long bake as you can imagine it has rhubarb in, it was supposed to take 1 hour but in the end it took over 1h30!!!!!!!! I was like, this is just not right! The cake itself was not great, unfortunately, I didn’t like the taste, or lack of it. I couldn’t taste the rhubarb or the custard although the texture was nice and soft. I was a bit disappointed as it totally didn’t meet my expectations :( oh well, my dad liked it though on the bright side.

Rhubarb and Custard Cake
A rhubarb and custard cake made with fresh and tart rhubarb
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Ingredients
  1. 400g - rhubarb (cut into small bite sized pieces)
  2. 250g - unsalted butter, softened, plus extra for greasing
  3. 150g - ready-made custard (not the chilled kind; I used Ambrosia)
  4. 250g - self-raising flour
  5. 1/2 tsp - baking powder
  6. 4 large - eggs
  7. 1 tsp - vanilla extract
  8. 250g - golden caster sugar
  9. icing sugar, for dusting
Instructions
  1. 1. In a small baking tray place the rhubarb and scatter 50g of sugar, bake for 15mins, then leave to cool.
  2. 2. Grease and line a 9" cake tin and preheat the oven to 180°C.
  3. 3. Reserve 3 tbsp of the custard in a bowl. Beat the rest of the custard together with the butter, flour, baking powder, eggs, vanilla and sugar until creamy and smooth. Spoon one-third of the mix into the tin, add some of the rhubarb, then dot with one-third more cake mix and spread it out as well as you can. Top with some more rhubarb, then spoon over the remaining cake mix, leaving it in rough mounds and dips rather than being too neat about it. Scatter the rest of the rhubarb over the batter, then dot the remaining custard over.
  4. 3. Bake for 40 mins until risen and golden, then cover with foil and bake for 15-20 mins more. It’s ready when a skewer inserted into the middle comes out clean. Cool in the tin, then dredge with icing sugar when cool.
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Black Bean Brownies

Black bean in brownies?…why not hey?!. I’m all for adding vegetables into cakes to add extra moistness or a different texture. Everyone accepts carrots in carrot cake so why not black beans hey?. I have always wanted to try this recipe out since I seen it and finally had my chance :). I was dubious about how these would turn out, only as I wasn’t sure how much the texture or the taste would affect the usual ‘normal’ brownies. 

I’m usually a fan of dense, chunky brownies with that crispy top, I don’t usually go for the fudgy type as these I think are more like cake than what I class as brownies. 

These brownies are super quick and easy to make especially but you do need a blender. I looked for a number of recipes and some only used cocoa powder but I wanted to add chocolate, as that’s what brownies are made from. You need that chocolate fix after all especially when you make brownies.

The other thing I liked about them are they are super protein filled if you can imagine almost a tin of black beans went into these, so could these be classed as ‘healthy’ ;). My initial thoughts of them were that the texture was not like the ‘normal’ brownie, they were more fudge and cake like which I wasn’t expecting, although I shouldn’t have been surprised right? You definitely can’t taste the beans, I gave them to a number of people of which, none could taste the beans at all. Overall, I did think these brownies were a different alternative but I wouldn’t say they compare to a dense brownie. They are more fudge like and if you like that sort of thing then these will be up your street. I would make them again but I think it needed little more chocolate chips and maybe some nuts for that different texture.

Black Bean Brownies
Yields 9
A fudge black bean brownie
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Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
Ingredients
  1. 1 cup - black beans (approx 1 tin)
  2. 1/2 cup - applesauce
  3. 2 - eggs
  4. 1 tsp - vanilla
  5. 1/4 cup - cocoa powder
  6. 2/3 cup - sugar
  7. 100g - dark chocolate chopped into chunks
  8. 1/3 cup - plain flour
  9. 1/2 tsp - baking powder
  10. 1/4 tsp - salt
Instructions
  1. 1. Preheat the oven to 175°C and line a square tin with baking paper.
  2. 2. In a microwave safe small bowl, add 50g of chocolate and melt in the microwave in 30 second bursts and stir in between until fully melted, leave to cool. Meanwhile carry on with the other the rest of the steps.
  3. 3. In a blender, add the beans and applesauce with the optional dash of water, puree until smooth.
  4. 4. Add the eggs, vanilla, sugar, and cocoa powder. Blend until combined.
  5. 5. Add the melted chocolate to the blender and blend 2 seconds until combined.
  6. 6. Finally add the flour, baking powder, and salt. Blend until combined but don't over blend. The batter will be thick enough to coat the back of a spoon.
  7. 7. Pour into a tin then sprinkle over more chocolate chips, if desired. Bake for 25-30 minutes.
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Carrot Cake part 3

If you don’t know, the cake I’m most known for is Carrot Cake, it’s famous not just with family and friend but also work colleagues. It’s also my go-to cake and never fails me, I’ve been using the same recipe for such a long time but I did switch it up and have a go with another carrot cake recipe from the GBBO, only as Paul and Mary couldn’t contain their excitement over it, like seriously I’ve never seen them excited over a carrot cake before and I remember Paul saying it was the best carrot cake he has ever eaten (like jaw dropping reaction!). I was like WOW, if they must like it, then I have to try it….and….NO it didn’t meet my expectations, it was just your average carrot cake but with extra orange and spice flavour. :s
 
I carried on using the ’signature’ recipe until I came across this other carrot cake recipe. I was very very wowed with the photos and how they described it as being a very moist cake. I was actually telling my boss about this latest discovery of this amazing carrot cake, but she did say that why try something new when you have cracked it with yours, but the ever old silly me, just had to try it as I love trying new bakes and you never know, what if it did work out even better than the original?. But, yet again I wasn’t actually that impressed, I still felt my original recipe still had it. I made this cake to take to a family dinner and was super excited to try it, as I was expecting some miracle cake, but….yes, I was still left disappointed :(. Neither of my family members or I liked it boo :(, they all said the original is much better and why did I try something new. 
 
I cake itself did look nice and hold it’s shape and also it was easy to make but the texture was hard to explain it was more dense/rubbery not light like the one I make, the flavours were nice but I think I may have learnt my lesson now, just STICK to the original. :p I just need a reason to make the carrot cake again and stuff my face with it.

Carrot Cake Part 3
Carrot cake with added applesauce
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Prep Time
25 min
Cook Time
30 min
Prep Time
25 min
Cook Time
30 min
Ingredients
  1. 3 - large eggs, at room temperature
  2. 1 cup - granulated sugar
  3. 1/2 cup - light brown sugar, packed
  4. 3/4 cup - oil
  5. Just over 1/2 cup - applesauce
  6. 6 tbsp - sour cream
  7. 1/2 tbsp - vanilla extract
  8. 13/4 tsp - ground cinnamon
  9. 1/2 tsp - ground cloves
  10. 1/2 tsp - ground ginger
  11. 1/2 tsp - ground nutmeg
  12. Almost 2 cups - plain flour
  13. 11/4 tsp - baking powder
  14. 11/2 tsp - baking soda
  15. 1/2 teaspoon salt
  16. 21/2 cups - grated carrots
For the Cream Cheese Frosting
  1. 8 ounces - full-fat cream cheese, VERY soft
  2. 4 ounces - unsalted butter, VERY soft
  3. 1/2 tbsp - vanilla pure extract
  4. 3 cups - icing sugar, sifted, more only if needed
  5. Walnuts for decoration, optional
Instructions
  1. 1. Preheat oven to 175°C. Grease and line x3 7" cake tins.
  2. 2. In a stand mixer add the eggs, granulated sugar, light brown sugar, oil, applesauce, sour cream, vanilla, and spices; beat well to combine. Next add the flour, baking powder, baking soda, and salt to the wet mixture; stir until just combined. Batter will be on the thicker side but resist the urge to over mix! Add in the carrots and using a rubber spatula gently fold together until incorporated.
  3. 3. Divide the mixture evenly among the three pans, smoothing the top with a spatula. Bake cakes for 30-35 minutes, or until the top is golden brown and set, and a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool for 20 minutes in the pan, then transfer it to a wire rack to cool completely.
For the frosting
  1. 1. In the stand mixer beat the cream cheese, butter, and vanilla on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners' sugar. Once all of the sugar has been added beat on high-speed for 1-2 minutes.
  2. 2. When the cakes have completely cooled, place one round on a cake stand or large plate; spread the top and sides evenly with frosting. Gently place the second cake layer on top of the frosted one and press down very lightly to seal them together. Repeat with the final cake layer, then continue frosting the cake, using a thin spatula, offset spatula, or whatever you have that works best, until the top and sides of the cake are evenly frosted. Decorate with additional nuts, if desired, then slice and serve! Store this cake in the fridge, covered, for up to 3 days. Bring to room temperature before serving.
Notes
  1. I halved this recipe the full recipe is on the link above.
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Brookyln Blackout Cake

Getting older isn’t any cause for celebration, for me anyway :(, I swear I just feel too old, the only good thing is I don’t look my age (which can be a good, however when your still getting ID’d for alcohol, I’m like REALLY?!!!!) but as birthdays go, it’s about treating yourself and for me it’s having good tasty food and to pair it with nice drinks ;). 
 
With family coming over, to celebrate I wanted to treat myself and them. As it was for my birthday, it had to be something chocolatey of course! the only problem is half my lot don’t like chocolate as much, so it was going to be interesting to see how much would be leftover :0, which I was dreading but thought I will deal with that later! As I’m not such a meanie, I also made a non-chocolate dessert and just as indulgent Lotus Biscoff Cheesecake. Anyway back to the Brooklyn Blackout Cake, I’ve had a copy of the hummingbird cook book for some many years now and whilst looking through all them years ago I spotted the cake. It’s a moment when you stop and stare at something and admire it’s beauty and think WOW! this cake was just that moment, it’s amazing, like seriously amazinggggggggg. Obviously, I couldn’t replicate it to it’s full beauty but it’s worth giving it a go. 
 
Reading the description of the cake made it just more tempting…this is a must for chocolate lovers, the filling and frosting are made from an eggless chocolate custard….hold up! they had me at chocolate custard, oh man!!!! but I also love the effect of the crumbled cake crumbles that are liberally scattered over the cake, it finishes it off and gives it a very dark but elegant look.
 
The cake has a history behind which I didn’t realise: 
Ebinger Baking Company , with a chain of stores across the Brooklyn borough, was founded in 1898 by George and Catherine Ebinger. Famous for their cakes and pies, and especially their Blackout Cake, they closed in bankruptcy on August 26, 1972. The cake is named for the wartime blackouts.
 
I wasn’t so bothered about making the chocolate cake, which should be a simple affair but after researching over the web I found that the custard is very tricky and it can make or break the whole cake!!!….ekkkkkkkkkkkk!!!! It can be hard to get it smooth and without out lumps, but there are ways to rectify it if it does go wrong, so don’t worry. Before I started to make it I was having soooo much anxiety over making this bloody custard (yes I know, who has anxiety over that?) I really was worried it wouldn’t turn out, BUTTTTTTTTTT it worked out and I was ever so grateful :) :) :) if in doubt I would make the custard the day before. The funny thing is the recipe for their cake didn’t work out hahaha which was funny but not funny!. I didn’t like it, it was dry and slightly crispy around the edges and there’s me thinking that making the cake would be a breeze, how wrong was I?. Luckily I had my tried and tested and overly used chocolate cake recipe I made which was worked out fine. I should have made this from the beginning but I thought the custard wouldn’t hold the cake very well, as the chocolate cake recipe I use is very very moist.
 
**IMPORTANT: I made the cake in two tins and cut them in half therefore one of the quarters could be processed in the food processor, I would say that if you want to resemble those very fine crumbs there isn’t any other way then using the food processor I’m afraid, if you don’t have a food processor then it will be difficult to get those crumb your after and I’m not sure if theres another way around it.**
 
As for the family, luckily everyone seemed to enjoy the cake, I think it was the introduction of the chocolate custard which made it unusual and got everyone interested. Surprisingly there wasn’t as much as I thought left over, happy me. Saying that I had a lot of the chocolate custard left over and I would recommend making half the amount. 
 
This cake is very moist, rich, gooey, dark, custardy and I loved it :). It would be better to have some cream on the side and you only need a small slither. 
 
 
Brookyln Blackout Cake
Serves 12
A rich, deep, dark, custardy, chocolately cake.
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Prep Time
50 min
Prep Time
50 min
Ingredients
  1. For the Cake:*
  2. 100g - Unsalted butter, softened
  3. 260g - Caster sugar
  4. 2 - Eggs
  5. 1/4 - Vanilla extract
  6. 45g - Cocoa powder
  7. 3/4 tsp - baking powder
  8. 3/4 tsp - baking soda
  9. pinch of salt
  10. 170g - plain flour
  11. 160ml - milk
  12. Chocolate custard:**
  13. 500g - Caster sugar
  14. 1 tbsp - Golden syrup
  15. 125g - Cocoa powder
  16. 200g - Cornflour
  17. 85g - unsalted butter, cubed
  18. 1/2 tsp - vanilla extract
For the custard
  1. 1. In a large (whiskable) saucepan. Add the sugar, golden syrup, cocoa powder and 600ml of water and bring to boil over a medium heat, whisking occasionally.
  2. 2. In a small bowl mix the cornflour with 120-200ml of water, whisking as you add the water. The consistency should be like glue and if it's too thick as a little more water but not exceeding 250ml.
  3. 3. Add the cornflour mix to the cocoa mix, whisking until constantly, bring to the boil and keep whisking until it becomes quite thick. (this took a while so be patient).
  4. 4. Once it has thickened remove from heat, add the butter and vanilla then pour into a bowl and cover with cling film and chill until very firm.
For the cake
  1. 1. In a stand mixer or using a hand mixer. Place the butter and sugar and cream until light and fluffy.
  2. 2. Add the eggs one at a time, and making sure you scrape the sides of the mixing bowl.
  3. 3. Turn down the mixer and add the cocoa powder, baking powder, baking soda, salt and vanilla extract until mixed well.
  4. 4. Add half the flour, then all the milk then the remaining flour, mix until well combined.
  5. 5. Divide between the two tins and bake for 25-30 minutes, check with a cake tester to make sure it's cooked.
  6. 6. Leave to cool completely.
  7. Assembly the cake.
  8. 1. Using a segrated knife, cut each cake into half. To make the cake crumbs using one of the quarters place roughly over half the cake into a food processor (I didn't use the whole quarter but you may) and blend until you achieve fine crumbs.
  9. 2. This cake needs to be refrigerated to set, as it's tall I suggest you put it on a cake board or if you enough space in your fridge (lucky you) and you can place it on a cake plate! Start by placing one of the quarters on the cake stand/plate and spread 1/4 of the custard over one of the layers of cake. Repeating for the other two layers. Then top off with custard and around the sides.
  10. 3. Finally pat the crumbs all around the cake with your hands straight away. Leave to set for 2 hours. Before serving the cake take it out the fridge to come to room temperature at least 2 hours before.
Notes
  1. * I have put the original cake recipe on here but I wasn't a huge fan and made my standard chocolate cake. Recipe for the cake in is a link above.
  2. ** I would suggest you half this recipe as I had huggggeeeee amount left over.
Adapted from Humming Bird Cookbook
Adapted from Humming Bird Cookbook
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Gluten Free Lemon Polenta Cake

I’ve always been interested in this cake after watching an episode on Celebrity Come Dine With Me. The guest on the show really enjoyed it and said it was the best dessert of the week! since then I’ve always been intrigued and wondered how it would taste and would it be on the as nice as they made out on the show. For me, Polenta isn’t something I think would make a very moist cake? I liked the idea of the lemon and the recipe I found used lemon zest as well juice, and not just the zest as some of them do. I was hoping the lemon would make the cake really moist. 

The great thing about this cake is it’s gluten free, so good for those who can’t get gluten. The other super thing is that it’s quite easy to make, but just remember that the butter needs to be super soft from the start.

As for the cake, I wouldn’t say I was totally wowed by it. It’s got a very different texture, not light and fluffy but more of a dense yet crumbly texture. The lemon didn’t come through as much as I thought it would, I could have done with more lemon, especially as it had 2 lemons. I think the influence from my mum is rubbing off on to me, her and her love for lemon!!!! also my biggest lemon critic wasn’t so keen, I’m glad I finally tried the cake, but it won’t be something I would make again.

Lemon Polenta Cake
A lemony, crumbly, dense cake
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Prep Time
20 min
Cook Time
35 min
Prep Time
20 min
Cook Time
35 min
Ingredients
  1. 180g - unsalted butter, softened and diced
  2. 200g - caster sugar
  3. 3 - large eggs
  4. 2 lemons - finely grated zest and juice of
  5. 130g - ground almonds
  6. 2 tsp - baking powder, sifted
  7. 100g - fine polenta
  8. icing sugar for dusting
  9. Optional: Extra lemon for decoration
Instructions
  1. 1. Line and grease a deep 8" (5cm) cake tin and preheat the oven to 190°C/160°C fan/gas mark 5.
  2. 2. Put the butter and sugar in a stand mixer or using a hand mixer, cream together until soft and fluffy.
  3. 3. Place the rest of the ingredients in the bowl and blend until combined. The mixture should be
  4. smooth and creamy but slightly grainy.
  5. 4. Transfer to the tin, smoothing the surface with a spoon.
  6. 5. Bake in the oven for 35-40 minutes until golden, risen and firm and coming away from the sides. A skewer inserted into the centre should come out clean.
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Eggless Spiced Apple Cake

This cake shouts autumn, it has the lovely spice and apples and to top it off it’s eggless too woop. The mornings and evenings are really starting to get that bit chilly and the leaves are starting to change to the beautiful reds and orange shades how beautiful. 

I actually used a carrot cake recipe of mine and replaced the carrots with apples, super simple, however I found the taste of apples were not quite there. I think as this cake is so similar to carrot cake you get mistaken with thinking it’s a carrot cake and not an apple cake. For future baking I would suggest to cut the apples into chunks and possibly add some more of top of the cake which hopefully will bring give more of an apple taste and add a bite too.

The cream cheese frosting is always a must and something that always gives the cake the extra lift. Please don’t forget to add this!

Eggless Spiced Apple Cake
Serves 8
Spiced and fluffy eggless apple cke
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Cook Time
30 min
Cook Time
30 min
For the Cake
  1. 11/2 cup - plain flour
  2. 1 cup - brown sugar
  3. 1 tsp - baking soda
  4. 1/2 tsp - baking powder
  5. 1 1/2 tsp - cinnamon powder
  6. 1/2 tsp - ginger powder
  7. 1/4 tsp - salt
  8. 1 cup - grated apple
  9. 3/4 cup - water
  10. 1/2 cup - extra virgin olive oil
  11. 1 tsp - vanilla extract
  12. 1 tsp - vinegar
  13. 3/4 cup - chopped walnuts
Cream Cheese Frosting
  1. 250g - cream cheese
  2. 40g - unsalted butter
  3. 1/4-1/2cup - icing sugar
For the Cake
  1. 1. Line and grease a 9-inch round/square baking pan. Preheat the oven to 175°C.
  2. 2. In a large bowl of a stand or hand mixer blend all the dry ingredients add flours, brown sugar, baking soda, baking powder, spices and salt).dd the grated carrot and stir until well blend.
  3. 3. In a separate bowl mix the wet ingredients (water, olive oil, vanilla and vinegar). Add the wet ingredients to the first mix and mix until combined.
  4. 4. Fold in the grated carrot and walnuts until just combined.
  5. 5. Pour the batter into the prepared baking pan and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool.
For the cream cheese frosting
  1. 1. In a stand mixer on a slow speed beat together the icing sugar and butter until smooth. Add the cream cheese beat on high speed until it's all smooth and combined.
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Strawberry and Cream Cupcakes

The summer is starting to fade away (kindaof) and slowly the mornings are starting to crisp up and feel chilly, all in time for the autumn season. 

These cupcakes are very quintessentially British but also shout summer, who doesn’t like a bit of strawberries and cream, maybe it should really be called Wimbledon cupcakes as you know, that is how you roll when your there!

These are a very basis and easy recipe with the added twist (and bonus) of the strawberries inside the cupcake too! So for those how are fans of strawberries these are real treat for you.

Strawberry and Cream Cupcakes
Yields 12
A delicious and creamy strawberry and cream cupcake
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Cook Time
15 min
Cook Time
15 min
For the cupcakes
  1. 3 - large eggs
  2. 175g - unsalted butter
  3. 175g - caster sugar
  4. 175g - self-raising flour
  5. 11/2 tsp - baking powder
  6. 1 tsp - vanilla extract
  7. 12 - Large strawberries
For the cream
  1. 300ml - double cream
  2. icing sugar to taste
  3. 1 tsp - vanilla extract
  4. 6 strawberries cut in half (optional) decoration
Instructions
  1. 1. Pre-heat the oven to 180°C/Fan 160°C/gas 4. Line cupcake tin with cases.
  2. 2. Cut each strawberry into four lengthways. Place four strawberries so it lines up against the case.
  3. 3. Measure the butter, sugar, eggs, flour and baking powder into a large bowl and beat until thoroughly blended.
  4. 4. Divide the mixture evenly between the cases.
  5. 5. Bake in the pre-heated oven for about 15 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger. Leave the cupcakes to cool on a wire rack.
For the cream
  1. 1. In a stand mixer mix the cream, sugar and vanilla extract until it's forms stiff peaks.
  2. 2. Pipe onto cooled cupcakes and top off with a strawberry.
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Eggless Cookies and Cream Cupcakes

Cookies and Cream are a perfect couple.

As well as many others, wine and cheese, bread and butter, gauc and tortilla chips, burger and fries the list can go on and on!

These cupcakes were the best eggless cupcake I’ve made, I was really impressed. They were light, fluffy and moist. I would happily make them again and again and feel happy in the process! They also tasted so yummy, I especially loved the frosting as I tweaked it to be made with cream cheese instead of buttercream. 

The other great thing about these cupcakes was how easy they are to make. So this recipe deserves an extra *gold star*. Happy, happy me :).

cookies-cream-cupcake cookies-cream-cupcake2cookies-cream-cupcake3cookies-cream-cupcake

Cookies and Cream Cupcakes
Yields 12
Creamy cookies and cream cupcakes
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Cook Time
20 min
Cook Time
20 min
For the cupcakes
  1. 350ml - coconut milk
  2. 165g cup - sugar
  3. 80ml cup - canola oil
  4. 1 tsp - Apple cider vinegar
  5. 1 tsp - vanilla extract
  6. 240g - all purpose flour
  7. 3 tbsp - Cocoa powder
  8. 3/4 tsp - baking soda
  9. 1/2 tsp - baking powder
  10. 1 cup - roughly chopped Oreo cookies
For the frosting
  1. 250g - Philadelphia cream cheese
  2. 250g - softened/room temp, good quality unsalted butter
  3. 350g - icing sugar
  4. 2 tsp - vanilla extract
  5. 1 cup - ground oreos
Instructions
  1. 1. Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
  2. 2. In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda, baking powder and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together).
  3. 3. Next, add coconut milk, canola oil, apple cider vinegar in a jug and whisk until well combined.
  4. 4. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl, add chopped oreo cookies and mix for another 20 seconds.
  5. 5. Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
  6. 6. Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.

For the frosting
  1. 1. In the stand mixer add the butter and icing sugar, beat until fluffy.
  2. 2. Add the cream cheese and then fold in the ground oreos.
  3. Pipe the
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Eggless Sticky Date Cake

So, I’ve come to a conclusion, that this sticky date cake, is basically a little bit like a sticky toffee pudding. It has dates (tick), it has the caramel sauce (tick) but the only thing is, it’s not as smooth and it’s a light as your normal sticky toffee pudding but half way there is good enough I thought.

I really enjoyed making this cake as it’s been a while since I made a sticky toffee pudding and it wasn’t like your normal procedures of making a cake. I wish I thought of putting spice in the cake, like cinnamon and mixed spice (note to myself for next time I make this cake) this would have elevated the flavour of the cake a lot more. Even so, the cake was nice enough, but be warned this cake is quite rich so a little goes a long way!

eggless-date eggless-date2 eggless-date3 eggless-date4eggless-date5eggless-date6eggless-date7eggless-date8eggless-date9eggless-date10

Eggless Sticky Date Cake
Yields 12
A rich, sticky, date cake perfect with sticky gooey caramel sauce
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Prep Time
20 min
Cook Time
45 min
Prep Time
20 min
Cook Time
45 min
For the pudding
  1. 300g - dates
  2. 250ml - boiling water
  3. 1 tsp - baking soda
  4. 1 cup - self-raising flour
  5. 1 cup - brown sugar
  6. 113g - butter
Instructions
  1. 1. Preheat oven to 180°C and grease and line a 8"square baking tin.
  2. 2. In a small bowl, add the dates, boiling water and baking soda and allow to sit for 10 to 15 minutes until the dates have softened.
  3. 3. In a stand mixer beat the brown sugar and butter until pale and fluffy. In another bowl, add the self-raising flour, brown sugar and margarine.
  4. 4. Drain the dates, keep the liquid and pour this in the butter/sugar bowl. Add the flour and mix.
  5. 5. In a food processor, add the dates and pulse until finely chopped. Scoop the finely chopped dates into the bowl with the rest of the ingredients.
  6. 6. Use electric beaters to beat the mixture until smooth and creamy.
  7. 7. Pour the mixture into the baking tin and allow to bake for 45 minutes until risen and a skewer comes out clean when poked into the centre.
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Baked Jam and Cream Doughnut Sandwich

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I love eating baked doughnuts it’s much easier to make and less fattening. 

I decided to use the recipe I made for the mini cinnamon doughnuts and tweak them a little to make regular sized jam and cream doughnuts sandwich…yeh how amazing!! it’s like a Victoria Sandwich but in a doughnut form.

These are very simple and easy to make, I also recommend using this doughnut tin. I’ve used it a few times and it’s really good quality and doesn’t stick (although remember you have to grease it first).

When I make sugary doughnuts, I love the process of dipping the doughnuts in butter and then in the sugar, it’s fun and messy! The only problem with these doughnuts are (apart from being so yummy) is they are very delicate to handle once you make them into a sandwich, so quite difficult to handle when dishing them out.

I usually fill the doughnut pan 3/4 way full but I think for next time I would make larger doughnuts, I would fill them to the top and add extra baking time. I think this would help give the doughnuts more structure and hold.

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Baked Jam and Cream Doughnut Sandwich
Yields 12
Delicious and moist jam and cream baked doughnuts
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Prep Time
20 min
Cook Time
10 min
Prep Time
20 min
Cook Time
10 min
For the doughnuts
  1. 125g - plain flour
  2. 1 tsp - baking powder
  3. 1/4 tsp - baking soda
  4. 1/4 tsp - salt
  5. 1/4 tsp - ground cinnamon
  6. 1 large - Egg
  7. 65g - light brown sugar
  8. 60ml - milk
  9. 60g - yogurt
  10. 30g - unsalted butter, melted
  11. 1 1/2 tsp - pure vanilla extract
For the sugar
  1. 200g - Castor sugar
  2. 1 tsp - ground cinnamon
  3. 115g - unsalted butter, melted
For the cream
  1. 1 small tub of double cream
  2. icing sugar taste
  3. 1 tsp - vanilla extra
  4. 1/4 -1/2 jar - Jam (any kind but I used strawberry)
Instructions
  1. 1. Preheat oven to 175°C and spray/grease a donut pan.
  2. 2. In a medium bowl whisk the flour, baking powder, baking soda, salt and cinnamon together. In a another bowl whisk the egg, brown sugar, milk, and yogurt together until smooth. Add the melted butter and vanilla, whisking until fully combined.
  3. 3. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix, the mixture will be very thick.
  4. 4. The best way to fill each donut cup is by using a piping bag, filling each doughnut cup 2 ∕3 – 3 ∕4 of the way full.
  5. 5. Bake for 9–10 minutes or until the edges are lightly browned, allow to cool for about two minutes and transfer to a wire rack set. Allow donuts to cool down until you can handle them.
  6. 6. In a two bowls big enough to dip the doughnut in, combine the sugar and cinnamon in one and melt the butter in another. Dip the donuts in the melted butter first then dunk into the cinnamon/sugar mixture coating all sides. Allow doughnuts to cool completely.
For the cream
  1. 1. In a stand mixer add the cream sugar and vanilla and beat until you achieve stiff peaks but be careful not to overheat.
To decorate
  1. 1. Make sure the doughnuts are completely cool.
  2. 2. Cut the doughnut in half on side pipe or spread the cream. On the other half spread the jam and carefully place the jam side on top of the cream side.
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