Cake – Page 3 – The Food Wife

Banana â€œCarrot Cakeâ€ Muffins

5th April 20245th April 2024
by thefoodwife

Makes 12

These muffins, combine banana and carrot with spices to create a light and fluffy treat. These are super easy to whip up and will store for up to 3 days in an airtight container.

I used vanilla sugar in my mix, but if you donâ€™t have this use regular caster sugar, and add a teaspoon of vanilla extract to the wet ingredients. Happy baking!

Ingredients:

3 very ripe bananas, mashed

1 large carrot, finely grated

280g self-raising flour

3/4 tsp bicarbonate of soda

1/2 tsp salt

1 tbsp mixed spice

120g (vanilla) sugar

125g vegetable oil

2 eggs

60g natural/greek yoghurt (plant-based if dairy-free)

Step 1. Pre-heat the oven to 200Â°C (fan). Place 12 cases in a muffin pan.

Step 2: Loosely combine the banana, carrot, flour, bicarbonate of soda, salt, mixed spice and sugar in a bowl.

Step 3: Next in a jug combine the oil, eggs and yoghurt.

Step 4: Lightly combine the wet ingredients with the dry ingredients. Keep mixing to a minimum, this is essential for a light muffin.

Step 5: Fill the 12 muffin cases to the brim. Bake in the oven at 200Â°C for eight minutes, then lower the temperature to 180Â°C and bake for a further 15 minutes. Remove from the oven and allow to cool.

Once cooled, store in an airtight container for up to three days.

Chocolate Sprinkle Lollies

10th March 202410th March 2024
by thefoodwife

Such a great make with kids (or without!) and as my six-year old declared â€œthese are super easy!â€ So no excuse not to make them!!

These are totally adaptable to your dietary requirements, just make sure your ingredients are suitable; gluten-free/vegan/vegetarian (be careful on the sprinkles – some are made with gluten/animal products) .

All you need is your chocolate of choice, sprinkles, lolly sticks, grease proof paper, a baking tray and a fridge or freezerâ€¦

Ingredients:

200g chocolate (gluten-free/vegan as required)

Sprinkles (gluten-free/vegan as required)

10 lolly sticks

Step 1: Prepare a baking tray with grease proof paper. Make sure the tray will fit flat in your fridge or freezer.

Step 2: Melt the chocolate in a bowl, either in the microwave (30 seconds at a time, stirring in between each increment). Stop shortly before all pieces are melted and then stir until smooth. Alternatively melt in a bain marie.

Step 3: Use a dessert spoon to make a thin circle of chocolate (about 4cm diameter) and then place a lolly stick into the centre. Repeat until you have made 10. Then put in the freezer (or fridge) until set (just a couple of minutes in the freezer).

Step 4: Remove the tray from the freezer and repeat a thicker circle over each lolly so you have a neat lolly. Cover with sprinkles and then return to the freezer, until set.

Try not to eat them all at once, instead store them in a tub in the fridge.

Store the lollies in a sealed tub in the fridge

Cheeky Biscoff Twists

21st December 202321st December 2023
by thefoodwife

Makes 10 twists

These couldnâ€™t be easier and only need 2 ingredients and 20 minutes.

Ingredients:

1 sheet of ready rolled puff pastry

2 heaped tbsp of smooth biscoff spread (I heated it for 30 seconds in the microwave to make it runny)

Optional: Icing sugar to serve

Step 1: Preheat the oven to 200c (fan) and line a large baking tray.

Step 2: Take the sheet of ready rolled puff pastry, spread half of it with the biscoff spread then fold the other half on top.

Step 3: Cut into 10 equal strips, and twist!

Step 4: Spread on the lined baking tray and bake for 18 mins.

Step 5: Dust with icing sugar and serve!

Chocolate Bourbon Tiffin

21st November 202321st November 2023
by thefoodwife

Makes 16 squares

I love tiffin. Itâ€™s also known as refrigerator cake, as thereâ€™s no baking required. Setting the cake in the fridge results in a rich biscuity chocolate concoction, studded with other sweet treats. Adaptations are listed below to make these vegan and/or gluten-free.

Ingredients:

150g butter/vegan baking block

75g caster sugar

75g golden syrup

30g cocoa powder

150g chocolate bourbon biscuits (gluten-free/vegan if required), crushed to a mix of powder and chunks

2 handfuls of sultanas

2 handfuls of mini marshmallows (gluten-free/vegan if required)

100-200g dark and/or milk chocolate (gluten-free/vegan if required), melted.

Optional: Iâ€™ve made mine extra special with two tubes of Rolos (these should be gluten-free but unfortunately are not vegan)

Step 1: Line an 8×8 inch baking pan with grease proof paper.

Step 2: Over a medium low heat, melt the butter, sugar, syrup and cocoa together until smooth, remove from the heat and allow to cool slightly.

Step 3: In a bowl combine the crushed bourbon biscuits, sultanas, marshmallows and rolos (if using) and then stir through the cooled molten cocoa mix until fully combined.

Step 4: Tip into the lined pan and press out until it is in one smooth and level layer. Place in a fridge to set for half an hour.

Step 5: Smooth over the molten chocolate (100g will give a thin layer, 200g a thicker) and cover and place in the fridge to set for a couple of hours until everything is firm. Once fully set, cut into 16 squares using a hot knife.

Store in a sealed container in the fridge for up to a week.

Panettone Family Breakfast Stack

13th November 202313th November 2023
by thefoodwife

Serves 2-4

This is an excellent way to use up any leftover panettone. For my family breakfast stack I used a quarter of a 700g panettone that needed using up. Obviously you can increase (or decrease!) these quantities. We had this between four of us – each having a thick slice. Bigger appetites may manage two (or more!) slices. We served ours with maple syrup but you could bulk it up with fresh berries and Greek yogurt.

Ingredients:

1/4 wedge of a large panettone cut from base to top into four even slices.

2 large eggs

Splash of milk

Zest of one orange (optional)

Nob of butter

Vegetable oil

Topping ideas:

Maple syrup (optional)

Fresh berries (optional)

Greek yogurt (optional)

Chocolate sauce (optional)

Step 1: Beat together the eggs, a decent splash of milk and the zest of an orange in a wide dish. It needs to be wide enough to hold the panettone slices without damaging them. You can do these one or two at a time. Nestle them in the dish and allow them to soak up the eggy mixture for a minute until careful turning over for another 30 seconds or so.

Step 2: Heat a non stick pan over a medium high heat with a small amount of vegetable oil and the nob of butter. Once the butter is melted and bubbling itâ€™s ready for the panettone.

Step 3: Add the slices of panettone not crowding them and allow them to cook, lowering the heat as necessary. Cook each side for a few minutes until golden and slightly crispy.

Step 4: Stack the cooked panettone on a serving plate and either dress with your choice of toppings and give everyone a plate and let them dig in, or divide between plates and top as desired before devouring. Enjoy!

Banana â€œCarrot Cakeâ€ Muffins

Chocolate Sprinkle Lollies

Cheeky Biscoff Twists

Chocolate Bourbon Tiffin

Panettone Family Breakfast Stack

Banana â€œCarrot Cakeâ€ Muffins