Tag Archives: cake

Depression Cake(otherwise known as Vegan Choc Cake)

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Wow! You know sometimes you’re surprised by just how well a thing turns out? Like the Impossible Pie? This is one of those times…just wow! This  has to be the ULTIMATE make do & mend recipe(I can’t wait to share it with Jen and everyone on Thursday’s Twitter meet #makedoandmendhour)! Created during the Depression era in the US when expensive items were hard to come by, this egg/butter less cake is a godsend to Vegans or those with an intolerance to eggs/dairy! I trialled a number of vegan recipes when I worked baking for the coffee shop, oh how I wish I had this recipe then!

I wondered for a long time about this cake, not convinced it could ever be good with no eggs. Having now made it you can trust me when I say this cake is not only good for a vegan but a good one for EVERYONE!  It’s an easy recipe is a great activity for kids(I let my toddler help) I plan on letting my eldest try it out next, I figure everyone needs to know how to make at least one great cake!

I tweaked the recipe slightly as I didn’t have any vinegar(usually a Depression Cake has vinegar as it reacts with the baking soda to cause a rise in the cake) but did have some flat-ish cola! It works really well as the “acid” part needed for the reaction.

I used a rectangular cake pan but you could use an 8″ round too.

 

What I Used:

1 & 1/2 cups plain flour

1 cup caster sugar

1 tsp baking soda(bicarbonate of soda)

1/2 tsp salt

1/4 cup cocoa

1 tsp vanilla extract

1 cup of flat-ish cola(if yours isn’t flat open the can into jug half an hour before needed and stir it about every now and then to get rid of some bubbles)

1/4 cup oil

 

What I Did:

If you Google this cake the method is usually to dump the dry in a cake pan make wells(one for oil, one for vanilla and one for vinegar) but I decided that I’d rather do it this way…

Sift the dry together into the pan, then in a jug measure out the wet, THEN pour that over the dry.

Mix with a fork(plastic one is best if your pan is non-stick) until no floury bits are visible.

Bake at 360/180 for 30 mins or until a toothpick comes out clean.

Frost with your favourite frosting(I made buttercream) or glaze.

 

Eat, all the while marvelling at how good the cake is and wondering why we even bother with eggs in cakes at all! 🙂

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Ps. If you don’t have cola but do have vinegar you can just use plain water in place of the cola and add 1 tbsp of white vinegar!

*EDIT* I have since tried to make the cake without sieving the ingredients(like recipe on the net said) I also used cold coffee in place of cola(water) DO NOT DO THIS!

If you want the very best cake you can make use what I did and use a sieve to combine the dry ingredients. This might be a frugal recipe but there’s little point in making it not taste the best it can taste, what’s thrifty about a cake that you’d only eat if you had to as opposed to one you’ll make just to eat it? 😉

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Toffee Apple Cake!

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I had a Wright’s (<click here to see their site & more delicious bread and cake mixes) cake in the cupboard, I actually bought it with the intention of making a cake with the wee one. Oops!

 

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It’s ok though, he was busy with the play dough I had made, we’ll bake a cake another day 🙂

I wanted to bake something that was not just the regular toffee cake and I had some bramleys kicking about that I felt I should use up. Simple, let’s make a toffee apple cake!

Easy, tasty and quick what more could you ask for? By the way, this is MUCH yummier than you imagine a packet could ever taste, nobody will ever guess it was from a mix, honest!

 

What I used:

1x Wright’s Toffee Cake mix
3 medium Bramley apples, chopped and then stewed in 1tbsp water until soft
40mls Rape seed oil
100mls Milk
80mls Water
1/4 tsp Vanilla paste
1/4 tsp Baking powder
Small handful of pecan nuts, chopped
 

For the top:

4-5 Pecans, chopped
1tbsp Demerara sugar

 

What I did:

First off  stew the apples, until soft but not completely smushed*, set aside to cool

Tip baking mix into large bowl

Add other ingredients(and apple)

Pour into 9″x9″ lined pan

Sprinkle on the topping

Bake at 350(180) for about a hour or until a toothpick comes out clean

Remove from oven ad place o rack for 1-15 mins before turning out to completely cool

Eat! 🙂

*actual technical baking terminology

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My Favourite Cake(ever)!

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This really is my all time favourite cake recipes. It’s lovely, even my Granny Rose likes it, high praise indeed! It’s not too sweet, it’s just right. Be sure to add the cinnamon sugar to the top it really does add a lovely wee crunch! 🙂

I was given this recipe while on holiday in the beautiful Perthshire Highlands. The lovely lady who gave me it told me it was given to her by Scot Herbs. I was curious about the use of the herb rosemary in it(if I’m being frank, I thought it was a bit weird sounding).  Worry not though Dear Reader, it’s fabulous!

Here is the recipe, tweaked slightly(and added measurements in US cups[SO much easier than grams, right?] to my taste but click here for a link to the original Scot Herbs recipe!

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Blueberry and Rosemary Madeira Cake

 

What I used:

250g(1 cup/2 sticks) Soft Butter

200g(1 cup)  Sugar/white super fine

3 Large Eggs

300g(2  1/2 cups)PlaiFlour/all purpose

2 tsp Baking Powder

1/4 tsp Vanilla Extract Paste

2 tsp Fresh Rosemary Needles, chopped finely(I use a pair of scissors for this)

4 tsp Milk

Two handfuls of frozen Blueberries

 
Cinnamon Sugar(for top)
2 tbsp Demerara Sugar
A  big pinch of cinnamon 

 

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What to do:

Preheat the oven to 170oC/Gas Mark 3.
Grease and line a loaf pan, or if you’re like me cheat and use a liner(life’s too short to always grease pans)
Cream the butter adding the sugar until it is pale and fluffy
Beat in the eggs one at a time, adding a tablespoon of the flour after each egg.
Add the vanilla.
Fold in the rest of the flour and chopped rosemary needles
Thin out with the milk
Fold in half of the frozen blueberries
Pour into  loaf pan
Add a few more berries on the top(helps so that not all of them are at the bottom of the cake)
 Sprinkle the spiced sugar over the top
Bake for 1 – 1 ¼ hour or until a toothpick comes out clean

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It’s got good staying power this cake if, like the Scot Herbs site says, it lasts that long! Freezes well too. 

🙂

 

Salted Caramel Chocolate Fudge Icecream Bars

 

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Wow, this “recipe” is easy! In fact, I’d probably go so far as to say it’s amazingly ridiculously easy 🙂

AND it’s pretty darned tasty but then, you knew it would be with a name like that, right? 😉 It’s a bit like a frozen version of Scottish Millionaire’s Shortbread-yum.

 

Get a dish of some sort, not too big but not too small a 1lb loaf tin would be perfect, or like me you could use a long thin one( to be precise).

Line your pan with cling film or seeing as I had none I used foil backed parchment, or is it parchment backed foil?…I digress…

Get 100g of cookies and crush them into crumbs, I say crumbs because we don’t want dust here, it’s not a cheesecake base so you can be a little chunking if you like, texture is good!

I used a delicious oat one from Borders Biscuits, but depending on the combo you’re going for the sky’s the limit! Their strawberry shortbread with strawberry cheeesecake ice cream anyone?

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Next take 65g of butter( I used unsalted as the ice cream I chose was salty enough) & melt it. Combine the melted butter with the cookie crumbs.

Tip about half of this into the tin, I may have been a little heavy handed at this point resulting in a mere scattering over the top, but really it doesn’t matter, just make sure you have a good layer on the bottom. Press into the base and stick in the freezer while you do the next bit.

Take the icecream about half the tub(500mls) and soften. I don’t mean melt it, but you want it soft enough so that you can spread it over the base. Return to the freezer.

Next, in a pan over a low heat, combine 100g of fudge (I chose Ochil Fudge Pantry‘s Death by Chocolate) which you’ve chopped, with 2tbsp of double cream. Stir until melted and glossy. Let cool a little, give a last stir, then pour over the icecream. working quickly so that it doesn’t melt scatter the remaining cookie crumbs over the fudge layer, press down slightly and return to freezer until needed.

 

When you want to eat it, simply take from deep freeze and cut off a bar! 🙂

 

 

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