Posts Tagged ‘Cake’

With my left over Lemon Curd, I wanted to make some kind of biscuit type things… I’m not a huge fan of proper crunchy biscuits and I didn’t want another muffin/cake type… so I thought i’d go for something in the middle, and seeing as I invented the recipe, I can call it what I like. So I’ve chosen ‘Lemon Curd Jaffa Cakes’…. Not a biscuit, not a cake… Somewhere in the middle. 

Makes 24 (plus I had a tiny little bit left over so I put them in petit four tins and made 6 mini ones!)


320 g SR flour,

225 g Butter,

150 g Caster sugar,

1 tsp Vanilla extract

Some Lemon Curd (you could use bought stuff, but if you’re already making homemade ‘biscuits’ you might as well go the whole hog!)


Preheat the oven to gas mark 4. Cream the butter and sugar together in a bowl then add the flour and vanilla extract. Put some elbow grease into the mixing….! Then stir in a couple of spoons full of lemon curd. 

Grease some muffin tins, then take a bit of dough, and roll it into a ball in your hands. About a 3 cm wide ball…. Plop them in the muffin tins then press the middle down with your thumb. 

Bake in the oven for about 15-20 minutes, until golden brown! Take them out and pipe some more lemon curd into the centre then put them back in the oven for 2 more minutes to firm up the curd.

And… you’re… DONE.

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As I said in my last post, I made lemon curd muffins for a quiz, but as insurance, I thought i’d make some mocha muffins too, just in case someone didn’t like lemon curd… (I know, shocking huh?! But there are some crazy fools like this in the world!)

This is my mocha muffin recipe… 

Makes approximately 10 large muffins…


6 oz Butter,

6 oz Caster sugar,

3 Eggs,

5 oz SR flour,

2 oz Cocoa powder,

1 tsp Vanilla extract,

2-3 tsps Instant coffee granules,

A handful of chocolate chips (optional)

Preheat your oven to gas mark 4 (As I said in my previous post, you need a big blast of heat to make the muffins rise well, so you may want to crank up the oven to full power as it preheats and turn it down to 4 when you go to put the muffins in…)

Make up your coffee so it has time to cool. You want 2-3 big teaspoons of coffee granules depending on how coffee-e you like it! Add some boiling water, only about an espresso sized amount! So I guess it would work out to be about 2 tablespoons of water. Just enough for the granules to dissolve!

Shove the flour and cocoa powder together…. They don’t need to be seperate… Cream the butter and sugar together, then add the vanilla then the egg and flour/cocoa powder alternately… an egg, a tablespoon of flour/cocoa powder and so on…. Hold a couple of tablespoons of flour/cocoa powder back.

When the coffee is cold, add that to the mix and then finish it all off with the remaining flour/cocoa powder. Give it a good beating!! And then mix in a handful of chocolate chips! (That’s optional…)

Line muffin tins with muffin cases… then fill them up with the mix! Fill them up pretty much to the top for nice big buns. (That’s probably a bad choice of words, but i’m sticking with it!)

Pop them in the oven for about 20-25 minutes. Stick a skewer in and if it comes out clean, you’re done!

Leave them to cool, and bob’s your uncle, they’re done.



I left them plain, but you could top them with a coffee buttercream, or a chocolate icing… whatever you want!

Happy Muffin-ing!



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A couple of weeks ago I needed to make some sort of sweet sugary something to take with us to a quiz. So it was experiment time!

I thought it would be fun to make a muffin with a lemon curd centre, so that when you cut it open you could see a little pool of glorious curd staring at you! And thankfully, they turned out well!

So this is Karen’s vanilla muffins with a lemon curd centre, recipe!

Makes about 8 big muffins! You could make smaller cup cake ones, and i’d think you’d get maybe 15 depending on the size! I was feeding men…. So knew that small ones would be laughed at!


1 Batch of lemon curd (You could use bought stuff! Or you could make it yourself with this Homemade Lemon Curd recipe!)

6 oz SR flour,

6 oz Caster sugar,

6 oz Butter (softened),

3 Large eggs,

1 tsp Vanilla extract.

Preheat the oven to gas mark 4. (To get really risen muffins, you need to give them a big blast of heat when they first go in, so I tend to turn it up to full, to heat up, while I make the mix, then turn it down to 4 when I put them in…)

I’m a huge fan of mixing by hand, but you could of course use a mixer if you wanted! Cream the butter and sugar together in a bowl. Chuck in the vanilla, and then add the egg and flour alternately…. one egg, a spoonful of flour and so on so on… until its all combined. Give it a good beating.

Line muffin tins with the little muffin cases. Then fill the cases half way up, put a dollop of lemon curd on top and then fill them to the top with more mix. (The lemon curd will soak into the cake, this wont be the oozy centre, that comes last! This is just for flavour! )

Whack them in the oven. They should take about 20-25 minutes to cook. When you can stick a skewer in and it comes out clean, they’re done.

Unless you specifically love sunken muffins, be sure to not open the oven door until at least 10 minutes after beginning to cook! Don’t be impatient!

So, once they’re cooked, take them out. Leave them in the tins for 5 minutes or so, to keep their shape then transfer them to the cooling rack.

Put the Lemon Curd into a piping bag. Once the muffins have cooled, so they’re still warm, but not HOT, cut a little cross in the top, and push the piping bag into the hole. Fill the centre with curd. Do this to them all, and leave for the muffins to cool properly.

And you’re done.


Fresh from the oven…


Piped and ready to go!


You can add an icing on top too if you want… I went for a Greek yogurt and lemon icing glaze- a spoon of Greek yoghurt, icing sugar and lemon juice.


But they’re brilliant plain too!



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It was my biggest Brother’s birthday at the beginning of this month and so I wanted to make him a big fat cake with his favourite things…. a good carrot cake would be his favourite and knowing that he has a (possibly unhealthy…) love of crystallised ginger, a combination of the two seemed like my best option!

I searched far and wide for a good recipe and ended up blagging it a little bit by using the baking side of my brain and referencing back to a few of the recipes.

It’s a huge three layer cake… and because carrot cakes are always a bit more dense than a regular cake, it end up as a hugggge dessert cake. You could easily half it and it would be just as good.

This is how my recipe ended up….

(It’s in cups because I recently got some cups measurers and wanted to take them for a spin!)


5 cups of grated carrot (it looks like it’s wayyyy too much, but stick with it…),

1/2 cup of thinly chopped crystallised ginger,

2 1/2 cups of plain flour,

1 tbsp baking powder,

1 tsp baking soda,

1 tsp salt,

1 tsp ground ginger,

1 cup of butter,

1 1/2 cups of granulated sugar,

4 eggs,

2 tsp vanilla extract,

2/3 of a cup of milk.


Preheat the oven to gas mark 4.

Peel and grate the carrot… Don’t be silly and use a hand grater if you can use a food processor…. Finely chop the ginger. Set both aside in separate bowls.

I’m normally a manual beater, but this time I went for the electric mixer. Beat the butter in the mixer and gradually beat in the sugar. Leave it mixing on medium for a couple of minutes… beat in the eggs and vanilla and add the flour and milk alternately and gradually. Then fold in the ginger and carrots with a spatula.

Grease and line 3 sandwich tins and distribute the mixture evenly. Tap each tin on the counter to get rid of air bubbles!

Bake for 30-35 minutes until the centres are firm. Skewer it and if it comes out clean, it’s done!

Leave the cakes in their tins for 10 minutes before turning out onto wire racks to cool fully.

Then make up the white chocolate icing.


1 cup of butter,

6 oz of white chocolate,

1 tsp almond extract,

3 cups of icing sugar

Melt the chocolate either in a heat proof bowl over a saucepan of water, or in the microwave (but be careful not to burn it if you do it in the microwave! It can turn in an instant!) leave to cool! Beat the butter in a bowl until creamy,  stir in the cooled melted chocolate and almond extract. Gradually stir in the sifted icing sugar until it’s the right consistency  Judge it!

Once the cakes are completely cooled, sandwich them together with the butter icing then cover the whole thing with the icing and leave in a cold place to set.

And it’s done…

It really is a mammoth cake… So, make at your own risk!

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