I love the trend for naked cakes (cakes with little or no icing on top). I have a sweet tooth but am finding a lot of buttercream and sugarpaste a bit too much when I eat it on a cake no matter how beautiful and delicious it looks. This cake is the third and last cake I baked for our local village’s Spring Festival nearly a couple of weeks ago. I had a full bag of pecan nuts which needed using up and also wanted to use up a bag of Sugar and Crumbs Toffee Apple Icing Sugar in the cupboard. These would work amazingly well with some Butterkist Toffee Popcorn to top the cake off.
I had already baked a carrot cake and a banana loaf as seen in my previous two blog posts. By now it was Saturday afternoon and I still had to get this cake baked. I needed to chop the pecan nuts and toast them first. This I did roughly with a small, sharp knife and then chucked them onto a baking tray. They were lightly toasted for about 10 minutes then left to cool down.
The cake itself was made by creaming together butter and sugar for a few minutes until the mixture became light and fluffy. I used my hand held whisk to speed this up. After this I added in three eggs and half the quantity needed of milk, vanilla extract, self raising flour and baking powder. Then the rest was added in, all except I used four eggs the second time round making seven all together. Once all the mixture was combined well, I folded in the toasted pecan nuts.
As you can see in the pictures, the cake is a triple layer cake. So I had to use three 20cm (8″) circular sandwich tins. These I greased and lined. I love the ready made baking parchment circles you can buy in varying diameters as they save the hassle of cutting out circles by hand when you’re pushed for time.
I was very impressed with the way the Popcorn Naked Cake turned out. Each layer rose beautifully in the tin and was left to cool down before turning out onto a rack. While these were cooling down I made up some frosting. It was a buttercream filling using butter, Toffee Apple Sugar and Crumbs Natural flavoured icing sugar and full fat cream cheese. I know full fat cream cheese doesn’t sound healthy but using the low fat stuff just doesn’t work when you’re making icing. It goes all watery and separates. The icing was easy to spread and there was just enough to decorate the two filling layers and the top. About half a packet of Toffee Butterkist popcorn adorned the top of the cake.
At the Spring Festival that afternoon after dropping off the three cakes I had baked my mum and I sampled two of my cakes. We cut each piece in half. Apart from the cream cheese icing in the Naked Pecan Popcorn Cake being a bit too sweet for me, the main cake was delicious. I also had to watch the popcorn as I had refridgerated the cake and it did taste a little bit soggy. What I really needed to do was to have added the popcorn to the top just prior to serving the cake. Having said that, I’ll definitely be making this cake again. It tasted fabulous and looked it as well.
I’ve baked loads of recipes from Lorraine Pascale’s new book “Bake” now. I’ve been really impressed with the range of recipes on offer from cakes to biscuits and desserts and savoury bakes. I can’t bake as much as I’ve done in the past which does make me feel upset. But it doesn’t do me or my family’s health any good and also I just don’t have the time any more. So baking for local happenings and for Clandestine Cake Club events is really special.
This Banana Loaf with Peanut Butter Frosting was the second cake I baked to donate to a local village’s Spring Festival on the May Day Bank Holiday weekend. I love banana loaf and peanut butter but I’ve never attempted to use both these ingredients together in a cake before.
Lorraine says in her recipe introduction: “The bananas need to be super ripe for this cake recipe”. This is never a problem in our house. I always buy bananas in our weekly shop and it’s only really Mr SmartCookieSam that eats them. I like them but prefer berries on top of my porridge. Sometimes Mr SmartCookieSam puts them on his toast with peanut butter. I was lucky that there were two ripe bananas left which would be ideal to use in this recipe.
The main cake was very quick to bake. I always use ready made loaf tin liners which are so easy to use. When the oven was preheating, I creamed together butter and sugar until it became light and fluffy. I then added one egg, followed by half the quantity of self raising flour needed. This was repeated with another egg and the remaining flour. When all this was combined, in went two ripe mashed bananas.
The loaf was baked in the oven for about an hour. I had to keep checking that the top didn’t over brown. Thankfully it didn’t but I kept poking a skewer in the cake to check it was cooked. Finally after an hour it was ready to come out.
The cake was put on a wire rack and left to cool down still with the loaf tin liner wrapped around it. I didn’t dare move it before just in case it made the whole blinking thing fall apart.
Later on that afternoon I made the Peanut Butter frosting. I used Crunchy Peanut butter to add texture. I prefer to use a sugar free brand, such as Whole Earth or Meridian. There was no point in using a sugary one as I was already adding icing sugar to the frosting. The frosting also used a little bit of butter and a small amount of cream cheese which gave it a delicious flavour. This was simply all weighed out and mixed together with my hand held mixer. The frosting was spread on the top of the cake with a palette knife. To finish off I had bought a bag of salted peanuts to sprinkle on the top. I had to hide the rest of the bag so I wasn’t tempted to eat them.
At the Spring Festival the following day I chose to buy a slice of the Banana and Peanut Butter Loaf to test it out (pictured above with a slice of my Pecan Pie Popcorn Naked Cake). My mum and I halved the slices of both cakes to check them out. I really enjoyed the banana loaf although I did find the frosting a bit on the sweet side. Since losing weight I’ve found my sweet tooth isn’t there as much as it used to be.
I’ll definitely bake the cake again. It would also work well with chocolate chips sprinkled in the cake itself and on top of the cake instead of salted peanuts.
Long time, no see! It’s been over a month since I’ve last blogged. My excuse is I’ve simply been busy working. Teaching full time on different supply contacts, doing extra shifts in a day nursery during the Easter holidays definitely took it’s toll though and by the Easter weekend I felt terrible. I went down with a stinking cold which then turned into a horrible cough. This pretty much made me feel like not doing anything much for the second week of the Easter holidays. So much for wanting to go out running. I didn’t even feel like getting my bum off the sofa let alone gathering up some energy to stick my trainers on!
This cake was one I baked right back at the beginning of April. I really miss baking and hadn’t done much mainly because I’m meant to be on a diet. This hasn’t really worked well the last few weeks as I have been so tired after coming in from work. Slimming World has gone by the wayside, especially when Mr SmartCookieSam gets involved with the cooking. He thinks nothing of using lots of olive oil. So when I get chance I like to take a cake into a school I’m teaching in. I was working in a school for the last week before the Easter holidays and decided to take a cake to leave in the staff room on the table. I explained I loved baking but baking didn’t love my figure.
This Lemon Curd Victoria Sponge is from a recipe in Lorraine Pascale’s latest book “Bake,” You might have realised I’ve baked a few recipes from her book recently but that’s what I usually do when I get a new book. I get a bit carried away. It’s a traditional two layer Victoria Sponge baked in an 8″ or 20cm diameter sandwich tin and sandwiched together with both lemon curd and a little buttercream. I was definitely not going to spend my precious time making my own Lemon Curd so I bought a jar of Tiptree with my weekly shop. I used about half the jar in the filling so Mr SmartCookieSam was happy to use the rest on his toast in the morning!The cake was very quick to bake and perfect for a Spring day. I reckon I only spent an hour baking it from start to finish, if that. A quick dusting of icing sugar on top and the cake was good to go. Or if you prefer caster sugar, go with that.
The morning after I arrived at the school, put my lunch in the staffroom fridge and the cake in a plastic box on the table. I left a note telling people to help themselves. It was quite a big school so I didn’t get along to the staff room until lunchtime. When I got there I noticed nearly three quarters of the cake had gone. Several staff members thanked me for the cake. I said I would bring some more another time, if I had time to bake. It gave me a warm, cosy feeling knowing that some teachers appreciated my baking. Especially at a time when it was getting near to the end of term and everyone was tired. A little bit of cake just helps you get through the day.
Last Monday afternoon I got in from work and finished my jobs. It was one of those afternoons where I had an urge to bake something. It had to be something quick that I could sling together and chuck in the oven before disappearing off to collect my kids from school.
Brownies or blondies work well for me as I make them such a lot, you get it down to a fine art and they don’t take long to whip up and in the oven. So, for this month’s Cooking The Books Challenge where I am baking a recipe from every chapter of Rachel Allen’s Bake, her recipe for White Chocolate and Peanut Butter Blondies would be just the ticket. In the recipe introduction Rachel says “Fed up of brownies? Try blondies! These little squares are great on their own, eaten with ice cream they are simply sinful!” Well we all need a pick me up or a little treat to help us get through life don’t we?
I looked in my baking cupboard knowing that I’d bought a packet of white chocolate chips a couple of weeks back and would have enough to go in the blondies. But when I opened the cupboard.. they just weren’t there! I can only put it down to my kids helping themselves! So frustrating, but I couldn’t prove who had took them! Luckily though I had a packet of dark chocolate chips and they would have to do instead!
To begin with I creamed some butter and crunchy peanut butter together in a large mixing bowl. When this was done I sifted some plain flour and bakingpowder in another bowl. To the peanut butter bowl I added soft brown sugar, egg and some vanilla extract. Finally in went the bag of chocolate chips.
As for the tin, I used the square one I always use for my brownies. It’s a either a loose bottomed one I bought a few years back in Lakeland or one I bought at a Jamie At Home party which isn’t loose bottomed but still worked as well. Either tin always makes either 16 small square brownie bites or 12 large ones. No problem again here, the dough went into the tin fine and 25-30 minutes later out it came after being baked in the oven at 170oC (electric fan oven here).
After about 1/2 hour’s cooling time I attempted to cut up the blondies and quickly hid them in a box in the cupboard away from my family. They were going into work to share with my work colleagues and I thought if my family knew there were blondies about there wouldn’t be any left the next day.
I thought I’d got away with it as it was an afternoon when I was at home and my kids were still at school. I had hidden the evidence but when we got in from the school run my daughter started sniffing when she came back in. She said “Have you been baking? I can smell chocolate!” My kids have baking radar but I lied and said she was imagining things!