Churros Cake

We’re still in desperate need of anything that’ll make us feel good and for these dark dismal lock-down days to pass as quickly as possible, although that said today was beautiful and sunny and hopefully a hint of brighter things to come.
Isn’t it crazy that we’re nearly a year into the Covid-19 pandemic and some of the simple joys of the first lockdown (the peace and quiet, quality family time, having to be at home but in some really gorgeous sunny weather and just the novelty of the whole situation – whilst not forgetting the horror and the misery people have had to cope with) has been replaced with boredom and drudge. No-one has zoom calls and quizzes anymore, no-one enjoys yet another day with nothing interesting to do, it’s all gone on for far too long.
I do believe that some good food and tempting treats do add little rays of sunshine into these otherwise dismal days and have been baking like crazy. Some experiments are quickly forgotten about, others become the seeds of new and exciting recipes. This is one of those successes…

Churros, cinnamon buns, snickerdoodles and more – all these bakes have such a wonderful warmth about them, there’s something so ultimately comforting about baking (and eating) with cinnamon and sugar. It’s almost like a sweet warm hug, the kind of hug we’re all missing right now.

I saw a photo of a churros cake on Instagram and immediately knew I had to make a ‘friendly’ version. So here we have a lightly spiced sponge, rippled with a spicy cinnamon swirl and then sprinkled with a crunchy sugar coating, just like a churros in cake form. How could that not be a spectacular combination? Add a warm, dark chocolate ganache sauce and you’re in churros heaven!

 

I served this cake for both pudding and a teatime treat, and it worked superbly in both scenarios. It won’t look quite so pretty without a bundt cake tin but it’ll still taste amazing. Let me know what you think?

Churros Cake

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

 

makes one cake

370g self-raising flour

2 tbsps Birds custard powder (make sure it’s the diary free version)

220g caster sugar

1 1/2 tsps bicarbonate of soda

pinch of salt

290ml dairy-free milk

2 tbsps dairy-free yogurt

100g dairy-free margarine, melted

3 tbsp soft brown sugar

1 tsp cinnamon

2 tbsp caster sugar

  1. Preheat the oven to 190 degrees Centigrade/Gas Mark 5. Grease the cake tin with melted margarine and sprinkle over a dusting of caster sugar and cinnamon
  2. Sift together the flour, custard powder, bicarb and salt
  3. Stir in the caster sugar
  4. In a separate bowl, mix together the dairy-free milk, melted dairy-free margarine and yogurt.
  5. Mix the wet ingredients into the dry. Mix gently until well combined.
  6. Pour half into the cake tin, sprinkle over the cinnamon sugar and then top with the other half of the better. Gently marble thebatzer with a skewer and bake for 30-35 minutes, until a knife comes out clean
  7. Remove from the tin and sprinkle with the extra sugar whilst still warm. If you want to add a chocolate sauce melt together 50g dark chocolate with 3 tbsp dairy-free cream.
Caramel muffins

Caramel Muffins

When I last visited the supermarket (how is it that a simple trip to the supermarket is now the most exciting part of the week), I spied a sign for a delicious looking caramel muffin in the coffee shop window. Now a caramel muffin sounds like a great idea, why haven’t i thought of that before? It’s funny how I usually get inspiration from so many different places, now it’s either from a screen or a brief trip out of the house. I do hope that when this is all over we don’t take simple luxuries, like eating out, browsing the shops or just the signs of bustling life for granted.

Since we as family have become rather fond of the new caramel filled Nomo bars (simply the best free-from alternative to a Cadbury’s Caramel that you are likely to find), I had the idea of stuffing the muffins with a square to give a gooey caramel chocolatey centre. This results in a filling that remains gooey even once the muffins have cooled, and an oozy chocolatey caramel simply has to be a good idea. These muffins don’t need the icing, but it does add a bit of extravagance that is very welcome in the rather dismal winter of 2021.

Caramel Muffins

(dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)

makes 6 large muffins

20g caster sugar

25g soft brown sugar

1/2 tbsp baking powder

125g plain flour

pinch of salt

55g dairy-free margarine, melted

75ml dairy-free milk

75ml dairy-free yogurt

30ml golden or maple syrup

1/2 tsp caramel essence (optional)

6 squares of Nomo caramel filled chocolate 

for the icing:

40g dairy-free margarine

80g icing sugar

splash of dairy-free milk

  1. Heat the oven to 190 degrees Centigrade. Fill a muffin tray with liners.
  2. Mix all the dry ingredients together. Pour in the wet ingredients and combine. You do not want any clumps of raw flour but do not over-mix, a little lumpy is good.
  3. 1/4 fill the liners and then place a square of the chocolate in the middle. Cover with the remaining muffin mix.
  4. I topped mine with some Demerara sugar, but it’s not necessary
  5. Bake for 20 minutes, or until risen and golden and a knife comes out clean.
  6. Cool on a wire rack.
  7. If icing, whisk together the icing ingredients and pipe rosettes on the top of each muffin, topped with another square of caramel chocolate if you wish.

Sticky Marmalade Cake

Have you been making marmalade? It seems like the thing to do in January. The Seville oranges hit the shelves after Christmas and then suddenly everyone is making marmalade. 
I jumped onto the marmalade bandwagon and made some rather tart but tasty grapefruit marmalade this year and have ended up with so many jars that I’m not quite sure what to do with it all. But it is a very rewarding and thrifty thing to make, with just a few citrus fruits, a ton of sugar and some water and you end up copious amounts of the sticky orange stuff. I used 3 grapefruits and 2 lemons and have ended up with 7 jars of Paddington’s favourite!
In usual times I’d give the jars to friends and family, but as you can’t really see anyone right now and everyone is simply stuck at home, the pantry shelves are groaning with jars of freshly made marmalade! So it is officially operation use up the marmalade. Obviously it’s great on toast, works well in marinades and sauces or for when you want a sweet dish to not be too sweet, such as in a cake or biscuits. 

This marmalade cake is a fantastic combination of sweet sponge with the bitter hints of marmalade running through it, topped with a sweet icing which also has a bitter marmalade edge. You might say it’s a more grown up kind of cake, one that is more akin to accompanying a cup of tea than to a children’s tea party.

Sticky Marmalade Cake

(dairy-free, egg-free, nut-free, can be soya-free, sesame-free, vegetarian and vegan)

makes 1 loaf cake

200g plain flour

1 tsp baking powder

1/2 tsp bicarbonate of soda

pinch of salt

1 tbsp cornflour

100g caster sugar

1 tbsp orange or lemon juice

100ml flavourless oil

100ml dairy-free yogurt

125ml dairy-free milk

4 tbsp marmalade

for the icing:

100g icing sugar

1 tbsp warm water

1 tbsp marmalade

  1. Preheat the oven to 180 degrees Centigrade and line a loaf tin (I used a 2lb tin)
  2. Sift together the flour, bicarb, baking powder, salt and cornflour. Stir in the sugar.
  3. In a separate bowl mix together the oil, yogurt, lemon juice, milk and marmalade. Pour into the dry ingredients and mix to form a smooth batter (there will obviously be some lumps from the peel in the marmalade)
  4. Pour into the lined loaf tin, level off and bake for 45-55 minutes until a knife comes out clean.
  5. Remove from the tin and cool on a wire rack.
  6. Mix together the icing ingredients and drizzle over the cake adding a few extra pieces of marmalade peel

Mini Panettone

These days panettone is a big part of Christmas. Every food shop seems to have a huge pile of beautifully packed panettone flown straight from Italy. Since I started making homemade friendly panettone it has also become a family tradition for us.

This year I’ve decided to make mini panettone. After all, what could be more temping and cute than a perfect individual panettone?

This version is chocolate chip as I know that’s the flavour combination that’ll be devoured in this house, but you could easily swap the chocolate for dried fruit or mixed peel for a more traditional vibe.

If you can find proper mini-panettone cases to place in empty tin cans or panettone moulds, then you are luckier than me! I used the tulip type muffin liners placed in a deep muffin tin, which did a pretty good job.

Did you notice the mistletoe and the tag in the photos? Every year we and our neighbours have a mistletoe fairy who mysteriously leaves mistletoe with a tag in our letterboxes. We don’t know who it is, but it’s a lovely festive treat 🙂

Mini Panettone

(dairy-free, egg-free, nut-free, can be soya-free, sesame-free, vegetarian and vegan)

makes 6

250g plain flour

30g caster sugar

1/2 tbsp yeast

1/4 tsp salt

100ml dairy-free milk, warmed to body temperature

25g cup dairy-free margarine, melted

Zest of 1 lemon and 1 clementine

30g cup dairy-free dark chocolate chips

  1. Sift the flour into a bowl.
  2. Stir in the sugar, yeast and salt.
  3. Pour in the warm milk, margarine and zests and bring together to form a smooth and elastic dough.
  4. Knead in the chocolate until they are evenly distributed
  5. Leave in a warm place to double in size.
  6. Knock back and form into a smooth ball. Cut into 4 equal pieces, approximately 75g each
  7. Place in a lined muffin tins.
  8. Leave to rise again until it they’ve grown a lot. An hour in a warm place should be adequate
  9. Brush the top with oat milk and sprinkle with a pearl or chouquette sugar. (if you can’t find that use demerara)
  10. Place in a preheated oven and bake at 180 degrees centigrade fan/190 degrees centigrade non-fan/gas mark 5 for 20-25 minutes, until golden and cooked through (it will sound hollow when tapped on the bottom.)
  11. Cool

Mini Christmas Muffins (with a mince pie version)

Mini muffins are such a great bake. Tasty, moreish and bite sized. I like to pop a couple into a lunchbox for a tasty sweet treat, or have a platter ready to welcome everyone home.

These mini muffins taste like Christmas; spiced with cinnamon, mixed spice, nutmeg and clementine zest. I think they’ll make a lovely treat to leave out for Father Christmas or as a Festive treat with hot chocolate while snuggled on the sofa in pyjamas.

I added a filling of mincemeat to half the mix to make mince pie muffins – and very nice they were too. Although I was the only family member to try those – everyone else hates mince pies!

 

 

Christmas Spice Mini Muffins/Mince Pie Muffins

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

Makes 24 mini or 6 large

120g or 1 cup plain flour

75g or 1/3rds cup soft brown sugar

1/2 tbsp baking powder

large pinch salt

55g or 1/4 cup dairy-free margarine, melted

75ml or 1/3rd cup dairy-free milk

125g or 1/2 cup dairy-free yogurt

1 tsp ground cinnamon

1/4 tsp mixe spice

a pinch of ground nutmeg

zest of 1/2 clementine

(optional) 1/2 tsp mincemeat for each mini muffin 

water icing and Christmas decorations

  1. Preheat the oven to 190 Degrees Centigrade/Gas Mark 5. Line a muffin tin
  2. In a bowl mix together the milk, yogurt, vanilla and melted dairy-free margarine. Set aside.
  3. Sift together the flour, baking powder, salt, spices and zest. Stir in the sugar.
  4. Make a well in the centre and pour in the wet ingredients. Mix until combined (make sure you don’t over mix).
  5. 2/3rds fill each muffin liner. (for the mince pie version, 1/3rd fill then add the mincemeat and then top with the other 1/3rd of muffin mix)
  6. Bake for 12-14 minutes for mini muffins or 20-25 minutes for large ones, until golden on top and a knife comes out clean.
  7. Cool on a wire rack.
  8. Either leave plain or top with water icing (add just enough water a few drops at a time to make a very thick icing) and Christmas decorations

Brownies with a Biscoff Swirl

Brownies are such a popular and useful sweet treat. They work equally well as a cake, snack or a pudding; we particularly like a warmed brownie with ice cream and caramel or magic chocolate sauce – mmmmm pure pudding heaven. Since it was chocolate week on the Bake Off and brownies were one of the challenges I had to post a brownie recipe. In the show the contestants went for decorated brownies which mainly ended up too sweet and sickly. In my opinion a brownie doesn’t feed much adornment – instead it’s all about the chocolate flavour.

However, this version with a subtle Biscoff swirl manages to look gorgeous and also enhance the flavour without overpowering the chocolate. Since these brownies are extra rich and decadent with plenty of melted chocolate stirred in, the sweet Biscoff swirl works a treat, adding a smooth sweetness than plays well against the chocolate. The resulting brownies are luxurious, intensely chocolatey with a super Biscoff swirl, what could be better?

Brownies with a Biscoff Swirl

(dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)

4 tbsp cocoa powder

150g self-raising flour

110g caster sugar

1/2 tsp salt

1 tsp vanilla extract

5 tbsp flavourless oil, I use sunflower

250ml dairy-free milk

100g dairy-free chocolate, melted

4 tbsp Biscoff spread

  1. Preheat the oven to 180 degrees centigrade. Line a brownie tin with parchment
  2. In a bowl, mix together the cocoa, self-raising flour, caster sugar and salt.
  3. Pour in the oil, milk and vanilla and mix to form a smooth batter
  4. Stir in the melted chocolate (this will make the batter much stiffer)
  5. Transfer to the lined brownie tin and level off.
  6. warm the Biscoff spread so it becomes runnier, dollop over the brownie batter and using the handle of a wooden spoon swirl it though
  7. Bake for 20-25 minutes. It should be a bit gooey looking in the middle. Cool fully in the tin before cutting into portions.