Chocolate Cherry Bakewell Loaf

It’s been a couple of months at least since I’ve been to a Clandestine Cake Club event.  I’ve been working full time and I haven’t baked much recently.  The Clandestine Cake Club’s VCake Events are a fantastic idea if you can’t get to an event but you still want to bake.  I love taking part in them and I baked a cake.  But unfortunately, I forgot to email my cake photos to the Club’s founder, Lynn Hill so my cake wasn’t included in the event write up.

The  event write up is featured on the Clandestine Cake Club website and the link is here  Magazines, Leaflets and Booklets 

The idea was that many people collect or stash recipes gleaned from magazines, leaflets and booklets. I do. I buy Good Food magazine and Delicious magazine but only get chance to cook recipes out of them sometimes.  I’m always picking up recipe leaflets and booklets but never seem to get round to cooking anything from them. This event was such a good idea to get you searching through those cake recipes you wish you had had chance to bake.  Funnily enough this month’s Good Food magazine came with a free cake recipe booklet to celebrate the magazine’s 300th issue! I’ve not been buying all of those, I was only 18 when the first issue of Good Food mag came out and as a sixth former cooking was the last thing I was interested in!

There were several recipes I wanted to try in the booklet but the one that I thought my whole family would eat was the Chocolate Cherry Bakewell Loaf.  All the flavours of a bakewell tart but in a loaf form and with chocolate as well.  Bound to be a hit!

Last Sunday I chose to bake this, along with some scones.  Mr SmartCookieSam was out at a Classic Car show and my two grown up children were at work. So it was me on my lonesome! Perfect opportunity to get my apron on and the scales out, especially as the weather has been so rubbish.

Recipe as featured in Good Food Magazine.

Cuts into 8-10 slices.

Ingredients:

200g softened butter

140g fresh, stoned and halved cherries *

140g plain flour

200g golden caster sugar

3 medium eggs

1 1/2 tsp baking powder

75g ground almonds

2 tbsp milk

1 tsp each of vanilla and almond extracts

200g dark or milk chocolate, chopped.

2 tbsp toasted, flaked almonds.

  • First, heat the oven to 160oC/ 140oC fan/ Gas Mark 3.  Line a 900g loaf tin with baking parchment.  I swear by the ready made loaf tin liners readily available from shops like Lakeland.
  • Now to deal with the cherries.  If you are using fresh cherries, you need to wash, destone and half them first.  Then toss them in a tablespoonful of the flour from the quantity already weighed out.  If you are choosing to use glace cherries like I did, then thoroughly wash them to get the syrup off.  Then pat dry on a paper towel, halve them, rinse and dry again.  Then toss in a tablespoonful of flour.
  • Cream the butter and sugar together in a large bowl until the mixture becomes light and fluffy.  When this is done, add the eggs one by one and mix well between each addition.
  • Fold in the rest of the flour, the baking powder and the ground almonds.
  • Stir in the milk, the two extracts and half of the chocolate.  Then add in the cherries.
  • Bake in the oven for 1 hour 10 minutes approx or until an inserted skewer comes out clean.
  • Leave to cool in the tin for 10 minutes and then turn out on to a wire rack to cool down completely.
  • When the cake has cooled down, melt the remaining chocolate in the microwave and drizzle or pipe it on top of the cake.
  • Scatter on top with toasted, flaked almonds.
  • Wait for the chocolate on top to set a bit before slicing the cake.

Now as I’m always doing things in a hurry or have a zillion things on the go at once, I was a little bit disappointed to find my chocolate and cherries had sunk to the bottom of the cake.  I’ve made cherry cakes before which have remained in the middle.  So why not this one? I thoroughly rinsed and dried the cherries as well as tossing them in flour.  Maybe it was the rest of the cake mixture.  Didn’t spoil the taste of the cake though.  I also didn’t bother with adding toasted almond flakes to the top of the cake.

I demolished a slice of this gorgeous cake with a cup of tea on that Sunday afternoon while reading a magazine.  It had the almond flavour running through it and tasted just like a cherry bakewell cake should taste with the added dimension of dark chocolate.  Cherries and chocolate work so well together.  I will definitely make this cake again as my family really enjoyed it.  The remainder froze well, although the cake apparently does keep in a cake tin for up to four days.

Happy Baking!

Love Sam xx

Banana and Peanut Butter Loaf.

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.

Happy Baking!

Love Sam xx

Apple and Blackberry Loaf Cake- A Passion For Baking.

I’ve probably mentioned before that I’m a big fan of Jo Wheatley who won the Great British Bake Off back in 2011.  I love baking from her two recipe books and her Apple and Blackberry Loaf Cake is absolutely gorgeous.   I have baked this recipe a couple of times before but last week I planned to bake it for the parents at school where I work.  When the new starters settle into school we have a Welcome Mass in church and then the parents are invited back for tea or coffee.  I usually bake some goodies to treat the parents.

I wanted to bake something seasonal and using fruit from my garden.  I have a small apple tree in my front garden with some eating apples on it but my greedy labrador has worked out a way of shaking the tree so an apple will fall off and he can get it! No apples for us then, so I used ones from the supermarket but I did manage to get the blackberries from the hedge in my garden.

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Blackberries picked from the hedge in my back garden.

Anyway, last week was very stressful in lots of ways.  It started off with a powercut in our village on the Sunday night which was a massive problem for me.  It had a knock on effect all week.  At least it had its merits: we got to talk to one another instead of my hubby being glued to the telly.  It was also pretty to look out at the full moon.  Instead of going to bed at 11pm, it was 9.30pm and I hadn’t got my work done on the computer.  The power ended up being off until about 4am and there were workmen across the road from me setting up a noisy generator.  I was very grateful that they got us wired up to a generator though.

So, two days later and our end of the village is still wired up to a generator. But I came home at lunchtime on the Tuesday ready to start baking that afternoon for our coffee morning.  I wanted to bake two different traybakes and an Apple and Blackberry Loaf cake, hence the title of this post!  It never happened!  The generator wasn’t working and there were two vans next to it with workmen near it.  The power was off AGAIN in our village! Why not another time?  In the end I chose to go up to my hubby’s office 5 miles away and work on his spare computer on my planning (which I was going to do that night) and to get a much needed cup of tea!  Hubby said that was fine when I phoned him on my mobile.  Only when I got there twenty minutes later, we find that his internet server had gone down!  What a joke!

So, all I could do was have a cup of tea and then go and collect the kids from school.  What a wasted afternoon!  When I got back in from the school run, the power had come back on again so I opted to bake just the loaf cake.

The cake had a crunchy streusel type topping on it made from brown sugar, butter and flour.  The rest of the ingredients for the main cake were mixed together with the chopped apple and blackberries folded in at the end.  I always use paper loaf tin liners and I popped the cake into the oven before our dinner.  At the same time I hoped and prayed that the power would stay on while it was baking!

At the time I was very distracted and had lots going through my mind. When the cake was baking I couldn’t remember when I’d put it in  the oven as I’d forgotten to set the timer! It was complete guesswork so I went by the look of the cake.  I tested it and when it seemed cooked I put it on the worktop to cool.  To save time at these events I usually pre slice the cakes and I tried to slice the loaf at home.  What a mistake!  The cake crumbled and looked a complete mess.  So I gave up and planned on buying some biscuits at the garage on the way to school the next morning instead.

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As I had rushed my baking, all the blackberries had sunk to the bottom of the cake. The cake was also very crumbly when I cut it.

 

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My family ended up with another cake to go into the freezer and my school ended up with biscuits bought from the garage.

 

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Crammed into a plastic box to put in the freezer for another day.

If you would like to bake this recipe for yourself, then you can find it in Jo’s first book “A Passion For Baking”.  I’m sure it would work well with other fruits such as raspberries or pears.  Last Friday after a busy time catching up on jobs, I defrosted a slice and enjoyed it with a cup of coffee.  It was gorgeous.

Happy Baking!

Love Sam xx

 

Sticky Toffee Loaf Cake With Fudge Icing- from Delia’s Cakes

Gosh, is it really nearly three weeks since my last post?  Well over half term I was away on holiday up on the Isle of Mull, a beautiful part of the world and since I’ve been back I haven’t managed to get anywhere near my laptop.  So better late than never I suppose!

Last month I spent a very busy afternoon baking four different cakes to take down to the Village Hall at my local Open Gardens event.  Usually I have a stall at the Open Gardens where I sell all my handmade cookies, cupcakes and other treats but this year I had been far too busy as well as it being the day before I was due to go into hospital.  I also ended up being the judge at our village baking competition so a stall would have been a bit tricky to fit in.  Anyway, I found four different cakes I fancied trying out on visitors to our village and hoped that they would be fine.

First of all I chose to bake Delia Smith’s Sticky Toffee Fudge Loaf Cake which comes with a fudge icing.  Another recipe also to tick off my Cooking The Books Challenge for May.  I love Sticky Toffee Pudding and have made different variations of it in cake form.  But this version as a loaf cake looked absolutely delicious.  I didn’t have any dates in my baking cupboard, though so I ended up adding an equal amount of raisins to the mix instead.

Here’s how it was made:

No dates in this sticky toffee loaf cake but there were plenty of chopped pecan nuts!
No dates in this sticky toffee loaf cake but there were plenty of chopped pecan nuts! I chopped these first before getting on with the rest of the cake.
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Butter, black treacle and golden syrup went into a saucepan to be melted together on the hob.
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The treacle mixture melted down to look like this.

Once the mixture in the pan had been taken off the heat and cooled slightly I added two beaten eggs.  After this I weighed out the dry ingredients needed for the cake: plain flour, mixed spice, ground ginger and bicarbonate of soda.  These were sifted together then folded into the melted mixture.  Delia recommends Silverwood bakeware in her latest book.  I love Silverware cake tins and love my traybake tins but my loaf tin is equally fantastic, a Lakeland one.  As you might have gathered I swear by Lakeland’s loaf tin liners and can’t do without them whatever loaf cake I bake.  They worked perfectly with this one too!

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The spicy aroma filling my kitchen once the Sticky Toffee Loaf cake came out of the oven was just heavenly. It rose perfectly in the oven. Here it is just cooling down.
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As the cake cooled down on the work top I got on with making the fudge icing.

I used my brand new pan which my auntie bought me from John Lewis on my birthday.  My mum had bought me some new pans but my auntie treated me to the small one in the set.  So the pan was “christened” by having the fudge icing made in it.  It was a very rich icing: evaporated milk, butter and brown sugar which was melted and then simmered until it thickened up.

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The fudge icing as it melted.

My icing turned out a little bit runnier than the one shown on the picture in the book.  But it still looked presentable to take down to the Village Hall.  I hoped it would go down well as it was a very warm day and I usually associate sticky toffee pudding as a Winter comfort food!

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The finished cake! Ta-dah!
My mum tried a piece down at the Village Hall when we went there for tea and cake.  I didn't eat any as I'd already sampled lots of cake when I was judging the competitions earlier.
My mum tried a piece down at the Village Hall when we went there for tea and cake. I didn’t eat any as I’d already sampled lots of cake when I was judging the competitions earlier.

My mum enjoyed her piece of cake and I was glad by the time I saw the cake about half of it had gone.  That was a relief.  I would definitely bake it again.

Happy Baking!

Love Sam xx

Orange and Olive Oil Loaf- The Great British Bake Off Everyday

A couple of weeks ago I was told by my hubby to stop baking things so much as we were all trying to lose weight.  I agreed with him as I find it is all too tempting to “taste test” what I’ve baked.  I just love baking so much though. Usually the cakes and cookies I bake for Sam’s Smart Cookies are special occasion ones and the same recipes over and over again.  But occasionally I like to try new things out so if I have a stall or someone wants something different I know I can offer it to the customer and that it will “work”.

Sometimes, though it is frustrating when my hubby comes in and says “I’m hungry. Have you got any cake anywhere?”  This happened to me  only two days after the “Stop doing so much baking” lecture.  In the end I thought well I will have to make something and keep it handy.

I looked at what ingredients needed using up and had some oranges in my fruit bowl.  I noticed that there was an orange and olive oil loaf in the latest Great British Bake Off book.  It is made with white spelt flour though, which I did not have.  I did have some wholemeal spelt flour though.  We had olive oil but only extra virgin oil, not a mild and fruity one.  At least I could try and see what it turned out like.

Eggs, olive oil, orange zest and milk are added to a large mixing bowl.
Eggs, olive oil, orange zest and milk are added to a large mixing bowl.
These ingredients are whisked together.
These ingredients are whisked together.
Caster sugar is mixed in and whisked together.
Caster sugar is mixed in and whisked together.
The spelt flour and bicarbonate of soda are sifted into a separate bowl.
The spelt flour and bicarbonate of soda are sifted into a separate bowl.
The dry ingredients are folded in with a metal spoon.
The dry ingredients are folded in with a metal spoon.
The mixture is spooned carefully into a loaf tin lined with one of the special loaf tin liners you can buy in Lakeland.
The mixture is spooned carefully into a loaf tin lined with one of the special loaf tin liners you can buy in Lakeland.
Fresh out of the oven. While still warm the top of the loaf was brushed with a tablespoon of marmalade.
Fresh out of the oven. While still warm the top of the loaf was brushed with a tablespoon of marmalade.

Well, I was totally disappointed with the cake.  It tasted claggy and the olive oil was totally overpowering.  This probably could have worked if I had used mild olive oil but all I could taste was the olive oil.  Maybe rapeseed or sunflower oil would have been better as well.

So did my hubby get his teabreak fix? No, not at all. I put it in the tin and noticed it was still there 5 days later.  Not a great success this time, I’m afraid!

Happy Baking!

Love Sam xx

Honey and Courgette Loaf- The Great British Bake Off Everyday

As mentioned in my previous post, I had to reluctantly cancel going on a family picnic last Friday due to a stinking cold. I just wanted to stay at home and vegetate!  I had managed to bake the three things I wanted to take as my contribution to the picnic before finally admitting I was just too ill to go.

I wanted to try out the Honey and Courgette Loaf from the new Great British Bake Off Book- The Great British Bake Off Everyday.  I knew my kids wouldn’t eat courgettes if they were served up on a plate sliced up as part of a meal but I was sure they would eat them grated up within a cake made with honey and chocolate chips!

This recipe was very simple to make and ideal for a picnic or an afternoon tea. It’s a wonderfully moist cake and didn’t need any accompaniment to it.

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Whole, blanched hazelnuts are chopped into small pieces in the food processor.
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Runny honey, sunflower oil, eggs and light brown muscovado sugar are put into a bowl and mixed together carefully.
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A medium sized courgette was prepared for the cake by washing it, topping and tailing it and then grating it into a small bowl.
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In another bowl wholemeal flour, baking powder, and mixed spice were weighed out.
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All the ingredients were combined gently with the addition of a packet of dark chocolate chips as well as the courgette and the chopped hazelnuts.
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The chocolate chips get added last of all!
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When making loaf cakes I always like to use loaf tin liners bought from Lakeland. They save me greasing and lining the tin with parchment.
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The loaf cake was baked in the oven for about 45 minutes.
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After about 10 minutes cooling down in the loaf tin, I then removed the cake from the tin and left it in the wrapper until it was completely cool. I warmed through a tablespoon of runny honey to drizzle over the top of the cake.
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The loaf cake sliced beautifully into several slices. They freeze well, although in my house some cakes don’t even get into a cake tin!

Although I didn’t get to go on the picnic with feeling ill, my mum asked if the cake would freeze as she would like to try some.  I told her it would and that we would save some for her.  Unfortunately for my mum, the cake got scoffed over the weekend.  Once my kids realised there was a cake with chocolate chips and honey in it, it vanished.  I lied about the courgettes though as I’m the only one who eats them in our house. Purely psychological as they happily munched the cake not knowing about the courgettes. I can’t convince them to eat them in savoury meals though!

I’m definitely going to bake the Honey and Courgette Loaf again and again.  It had a delicious taste to it and I have promised some to my mum.  It was a real treat.

Happy Baking!

Love Sam xx