Cake – Page 6 – The Food Wife

Tiffin

7th September 20208th September 2020
by thefoodwife

Makes 16 squares

A perfect non-bake â€˜bakeâ€™ to make with children. Tiffin, or refrigerator cake, is a rich biscuity chocolate concoction which combines store cupboard and fridge ingredients to make a tasty treat. Itâ€™ll keep for up to a week in the fridge too (although Iâ€™ve never known it to last so long!)

Iâ€™ve given you options here to turn it into a gluten-free and/or vegan treat, if required. You can vary the amount of biscuits used (see below) using the lower amount will give a softer, fudgier tiffin, the higher makes a more solid tiffin. Both are good!

Ingredients:
150g butter/vegan baking block
75g caster sugar
75g golden syrup
30g cocoa powder
160g-200g biscuits (I like using digestives or rich teas) (gluten-free/vegan if required), crushed to a mix of powder and chunks
2 handfuls of sultanas
200g dark and/or milk chocolate (gluten-free/vegan if required), melted
Optional: Handful of mini marshmallows (gluten-free/vegan if required)

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 biscuits and sultanas, and then stir through the 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.

Step 5: Smooth over the molten chocolate and, if using, sprinkle over the marshmallows, pressing them gently into the melted chocolate. Cover and place in the fridge to set for a few hours. Once fully set, cut into 16 squares using a hot knife.

Store in a sealed container in the fridge.

Apple, Sultana and Cinnamon Banana Loaf Cake

14th July 202014th July 2020
by thefoodwife

Serves 8-10

Looking to make a fruit cake? Iâ€™m not sure you could get a fruitier loaf cake?! This has the base of a banana cake but then has the addition of apple, sultanas and cinnamon to transform it into an apple cake. A great way to use up the fruit bowl when things are past their best, and it couldnâ€™t be easier to make. Itâ€™s dairy free too!

Ingredients:
2 large/3 medium/4 small very ripe bananas, mashed
110g vegetable oil
60g caster sugar
170g self raising flour
2 large eggs, beaten
1 tsp ground cinnamon
50g sultanas
2 eating apples, peeled, cored and cut into small chunks

Step 1: In a large bowl, mix the bananas, oil, sugar, flour, eggs and cinnamon together.

Step 2: Fold in the sultanas and apples.

Step 3: Pour into a lined 1lb loaf tin and bake in a preheated oven at 180c (fan) for 50 mins, or until golden, risen and springs back to the touch.

Step 6: Remove from the oven and allow to cool for half an hour before transferring (out of the tin) to a wire rack.

Store in an airtight container and it can
last a few days.

Lemon Loaf Cake

15th May 202015th May 2020
by thefoodwife

Serves 8-10

Behold! My bake for VE Day!

Lemon cake is a favourite here. If Iâ€™m making a gluten-free lemon cake then I go for my Lemon and Blueberry Polenta Cake, which can also be made dairy-free. This is a best-seller on my market stall.

Here is a more traditional lemon loaf cake with a lemon icing. The sponge is flecked with lemon zest and I adorn the icing with candied lemon slices and more zest.

This is lovely served as part of an afternoon tea.

Ingredients:
190g softened butter/margarine
190g caster sugar
2 unwaxed lemons, zested
3 large eggs
190g plain flour
1 tsp baking powder
Pinch of salt
1 heaped tbsp sour cream

For the icing:
2 lemons, juiced
200g (royal) icing sugar

Step 1: Cream together the butter, sugar and lemon zest.

Step 2: Add the eggs, one at a time. Beat until smooth.

Step 3: Gently beat in the sour cream, flour, baking powder and salt.

Step 4: Pour into a lined loaf tin and bake in a preheated oven at 170c (fan) for 50-60 minutes until cooked through.

Step 5: Remove from the oven and allow to cool.

Step 6: Make the icing by combining the lemon juice and icing sugar to a smooth consistency. Pour over the cooled cake and allow to set.

If you like you can decorate with candied lemon zest and slices. To make these make a sugar syrup with equal parts sugar and water (50g/50ml of each is enough to make enough for the top of the cake). Add thin slices of lemon and/or the zest to the syrup on a gentle simmer and cook for about 10 minutes. Remove the pieces into a non stick surface, such as some greaseproof paper, until ready to use.

Dairy-free Banana and Cherry Loaf Cake

14th April 202014th April 2020
by thefoodwife

Makes 8-10 slices

This is a bit of a favourite in our house at the moment. Using up over-ripe bananas, no need for butter as it uses vegetable oil, and using frozen cherries to get little bursts of extra fruitiness.

Itâ€™s great to make with kids, as itâ€™s an all-in-one method that just needs stirring together (another benefit of using oil over butter).

To make this a bit more naughty you could also add 100g of broken dark or white chocolate (dairy-free if required) to the mix at the same time as the cherries.

Ingredients:
2 large/3 medium/4 small very ripe bananas, mashed
110g vegetable oil
60g caster sugar
170g self raising flour
2 large eggs, beaten
1 tsp vanilla extract
100g frozen pitted cherries

Step 1: In a large bowl, mix the bananas, oil, sugar, flour, eggs and vanilla together.

Step 2: Fold in the cherries.

Step 3: Pour into a lined 2lb loaf tin and bake in a preheated oven at 180c (fan) for 50 mins, or until golden, risen and springs back to the touch.

Step 6: Remove from the oven and allow to cool for half an hour before transferring (out of the tin) to a wire rack.

Store in an airtight container and it will
Last a few days.

Apple and Cinnamon Loaf Cake

2nd April 20202nd April 2020
by thefoodwife

Serves 8-10

A simple loaf cake packed with apples and sultanas and spiced with cinnamon which goes excellently with a cup of tea.

There is no need for butter in this cake as it is made with vegetable oil, and can be kept totally dairy free by using a plant-based milk if required.

Using Demerara sugar as a sprinkle on top makes a delicious crust, but if you donâ€™t have any then simply leave it out.

N.b. You will need a lined 2lb loaf tin.

Ingredients:
270g self-raising flour
170g caster sugar
100ml vegetable oil
70ml milk (plant-based if required)
2 large eggs, beaten
1 tsp ground cinnamon
3 eating apples, peeled, cored and cut into 1cm dice
50g sultanas
Demerara sugar for sprinkling

Step 1: Preheat the oven to 180c (fan) and line a 2lb loaf tin.

Step 2: Combine all the ingredients (except the Demerara sugar) lightly in a bowl, you want to stir until just mixed to keep a light batter.

Step 3: Pour into the lined loaf tin and level with the back of a spoon. Sprinkle the top with the Demerara (a tablespoon or two is ample).

Step 4: Bake in the oven for 50 minutes.

Step 5: Remove from the oven and allow to cool in the tin.