Carrot and orange cake

Surprisingly, I'm not returning with another variation of mini tarts (although I still really want to bake a lemon curd version) but with a carrot cake I baked for the Man's birthday last week.

Last year I baked the carrot and ginger cake from the Hummingbird Bakery's "Cake Days" book for his birthday. Hummingbird Bakery sure do know how to make an excellent carrot cake. I often default to the carrot cake recipe from their first book for family birthdays, however I fancied making something different and a bit smaller on this occasion.

After flicking through my recipe books I landed on a carrot cake from The Great British Book of Baking, the baking book which accompanied the very first series of The Great British Bake Off. It's a lovely book yet somehow I've baked very little from it over the years. The recipes and accompanying pictures make me feel nostalgic for the early series which were very much centred around traditional (dare I say old fashioned?) wholesome home baking. 

I love orange in a carrot cake. It gives it such a sunshine-y, fresh lift in flavour which feels appropriate for a Spring birthday. I also think orange zest makes the best addition to cream cheese icing (which also attracted me to this recipe.) For the last few years I've found it difficult to make a cream cheese icing without it.

It was only when I was typing up the recipe for the blog that I discovered that I had added the zest of a whole orange when I was only meant to add half to the sponge mix. Oops! Luckily we're both big fans of orange flavour.

My only criticism regarding the cake was that I found it a touch too heavy/wet in texture, but my eaters thought I was being overly picky. I don't think this recipe will replace my love for the Hummingbird Bakery's carrot cake but it was fun to try something different and dip into a baking book I haven't used in a long time.

Carrot and orange cake

Recipe very mildly adapted (because I dislike nutmeg and misread orange quantities) from The Great British Book of Baking 

Sponges:

225g self raising flour

1 tsp baking powder 

1 1/2 tsp cinnamon

1/2 tsp ginger

1/2 tsp ground mixed spice

225g soft light brown muscovado sugar

Zest of an orange (or half, if you read the recipe accurately. . . )

100g chopped walnut pieces

3 medium size eggs

150ml sunflower oil

250g grated carrots (Squeeze out excess moisture if they feel really wet.)

Icing:

200g full fat cream cheese

50g softened butter (I use slightly salted)

150g icing sugar

Zest of 1/2 an orange 

2 tsp orange juice

Preheat the oven to 180C/ fan 160C/ 350F/ Gas 4. Grease two 20cm/ 8" round cake tins and line the bases with baking parchment. 

Combine the flour, baking powder and spices in a large bowl. Next mix in the sugar, orange zest and nuts followed by the eggs, oil and carrots. Mix everything together until well incorporated then divide equally between the prepared cake tins.

Bake on the middle shelf of the oven for approx. 25 minutes, until risen, firm to touch and a skewer inserted into the middle of the cake comes out clean. Turn the cakes out of their tins and leave to fully cool on wire cooling racks.

For the icing, mix together the icing sugar, orange zest and butter until smooth before adding the cream cheese and mixing until well incorporated and smooth. 

Divide the icing between the two sponges and stack as a sandwich (layer) cake. Decorate with more orange zest or walnuts if desired. 

Banana and rhubarb streuselcake

Yes, I know, it's another rhubarb cake, but damn this is a good one!

It's another recipe from the "Rhubarbaria" I received last Christmas from the Man. I had never come across the pairing of rhubarb and banana so naturally it piqued my interest. I love banana cake, streusel topping and rhubarb so it had to be a winner.

As was the case with the last recipe I baked from this book elements of the recipe were on the vague side, which you can either be infuriated by or view as a fun challenge. I'm in the latter camp.

The recipe mentioned a 9" tin but didn't specify round or square - I guessed round and feel I made the correct choice. The ingredients were also listed as a mixture of ounces and cups. As many recipes from the book are from old UK newspaper clippings or WRI type groups I wasn't sure whether it was referring to standard American cup measures or more an old fashioned "use a drinking cup" type expression similar to my granny's handwritten recipes. In the latter case, capacity of cups vary wildly so you have to use a bit of common sense.

In the end I decided to use my American cup measures but weighed those quantities out in ounces to help gauge the quantities of the ingredients against others. My biggest alteration to the recipe was not adding all of the milk, instead stopping when I felt I had achieved a good consistency with the cake batter.

I wasn't sure what to expect when I put the cake in the oven but what a glorious cake came out. It rose beautifully and smelled amazing. Look at the depth of those slices!

The recipe recommends eating the cake warm like a pudding but it is equally lovely cold. It has a beautiful, soft texture with pockets of squidgy rhubarb and banana contrasted with a spiced and sweet crunchy nut topping. There's also a subtle hint of lemon which is lovely. 

It might all sound a bit random but it absolutely works. I'm ridiculously pleased with this cake and can't wait to make it again. 

Banana and rhubarb streusel cake 

Recipe mildly adapted from Rhubarbaria by Mary Prior

For the cake:

5oz softened butter/baking margarine (I used Stork)

7oz soft light brown sugar 

2 large eggs

10oz plain flour

Pinch of salt

1 tsp bicarbonate of soda 

1 cup milk (I used most but not all of it, I think about 1/4 pint - a bit of baking experience required here to gauge it)

1tsp vanilla extract

1 tbsp lemon juice

1 cup of rhubarb, chopped into small chunks (I used 2 smallish stalks and forgot to weigh them in ounces here)

1 banana, chopped into small chunks/slices

For the streusel topping:

2oz walnuts, chopped

2oz granulated sugar 

1 tsp melted butter

1tsp ground cinnamon 

Preheat the oven to 180C/ 160C fan/ gas mark 4. Grease and line a 9" round cake tin with greaseproof paper. 

In a large bowl cream together the sugar and margarine until light and fluffy, about 5 minutes. Add the eggs one at a time, mixing well between each addition. 

In a separate bowl, combine the flour, salt and bicarbonate of soda. Add this mixture to the butter mixture alternately with the milk, one third at a time, mixing well between each addition.

Add the chopped rhubarb, banana, vanilla and lemon juice and stir until well combined. Pour the mixture into the cake tin.

Before putting the cake in the oven, combine the streusel toppings in a separate bowl then scatter it on top of the cake mixture.

Bake the cake on the middle shelf of the oven for 50-60 minutes until well risen, firm to touch and a skewer inserted into the centre of the cake comes out clean. I put a layer of greaseproof paper on top of the cake after 50 minutes to stop the top from burning but allow the inside of the cake to continue cooking for another 5-10 minutes.

Leave to cool in the tin for at least 30 minutes before removing from the tin and transferring to a wire cooling rack.

Courgette and walnut cake

One would be forgiven for thinking I no longer baked judging by the rolling tumble weed on this blog, but look! Here's a cake I baked recently and remembered to photograph. 

Also, check out my beautiful ceramic kitchenaid mixer bowl which Santa gave me for Christmas (after some not so subtle hinting.) I love that it has a pouring spout and matches my 1950s pastel kitchen.

The cake is an adaption of the courgette and walnut layer cake from the Hummingbird Bakery's Cake Days book, scaled down to a more manageable 2 layer cake. Three layer cakes look spectacular but I always feel they're more of an "occasion" cake to feed lots of people so I often admire but skim past those recipes. I'm far more likely to bake a standard 2 layer cake.

Over the past year I've been really into baking with greens. A strange statement admittedly but bear with me. I've had brilliant success baking with avocados in chocolate based recipes such as brownies and cookies. I've also made a lovely courgette and chocolate loaf and this courgette, coconut and lime cake which I've already documented here from a couple of years ago. I doubt I'm going to start putting broccoli or kale in cakes though, that may be a step too far.

Basically if you love carrot cake then you will also enjoy this courgette and walnut cake. It's the same textures and flavours but with the carrot swapped for courgette.

The big difference with this cake is the icing which is a cinnamon flavoured butter icing with Greek yoghurt as opposed to a cream cheese icing. I've never used yoghurt in icing before so was intrigued to try it out. It adds a slight tang, similar to using cream cheese and the finished icing had a beautiful, mousse-like texture. However, I don't think it has replaced my love for cream cheese icing. I think most of my cake eaters also preferred a cream cheese icing to this one but it was fun to try something different.

Courgette and walnut cake

Recipe adapted from Hummingbird Bakery's Cake Days book 

Sponge:

2 large eggs

200ml sunflower oil

200g soft light brown sugar

1/2 tsp vanilla extract

200g plain flour 

Heaped 1/2 tsp baking powder (to work out roughly as 2/3 tsp for recipe ratio)

Heaped 1/2 tsp bicarbonate of soda (same as above.)

1 1/2 tsp ground cinnamon

1/2 tsp ground ginger

Pinch of ground mixed spice 

200g grated courgette (with excess moisture squeezed out.)

66g walnuts, chopped into small chunks

Icing: (I can't remember exactly, but this is roughly what I did)

175g butter

1 tsp ground cinnamon

250g -300g icing sugar

50g - 75g plain Greek yoghurt

Preheat the oven to 170C/ 150C fan/ 325F/ gas Mark 3. Grease and line 2 round 20cm/ 8 inch sandwich tins with baking parchment.

Whisk together the eggs, oil, sugar and vanilla extract in a large bowl for a couple of minutes until well combined.

In a separate bowl sift together the flour, baking powder, bicarbonate of soda and ground spices. Add this dry mixture to the wet egg mixture in two batches, mixing well after each addition. Mix until fully combined.

Stir in the grated courgettes and chopped walnuts then divide the cake batter into the two prepared cake tins.

Bake for 35 - 40 minutes in the centre of the oven until risen, golden on top and springy to touch. Leave to cool in the tins for a few minutes before turning out to finish cooling on cooling racks.

To make the icing mix the butter, icing sugar and cinnamon together. Once fully combined add the yoghurt and keep mixing for around 5 minutes until the icing is light and fluffy.

Fill and top the cooled cakes with the icing and decorate with more walnut pieces.

a fruity carrot cake

A few months ago I had a craving for carrot cake and wanted to celebrate having survived my first block of beginner adult ballet classes. Instead of defaulting to my usual favourite recipes I flicked through my baking books to find something slightly different.

Perhaps a controversial statement but I enjoy dried fruit in carrot cakes so this fruitier carrot cake recipe from the Clandestine Cake Club Cookbook appealed to me. I've always meant to try adding raisins or sultanas to my carrot cakes yet somehow this is the first time I've done it.

The resulting cake was well spiced, dark and had satisfying bursts of orange juice-soaked raisins and chunks of walnuts. My only gripe was that it took an eternity to bake in the oven. There's no way the recommended temperature and timing in the book are correct. My gut instinct thought the temperature looked too high and it was right. When I opened the oven door after the recommended 45 minutes the top was borderline burnt yet the inside of the cake was still raw so I turned the temperature down and laid a folded sheet of greaseproof paper on top of the tin to stop the top from burning further.

As I made this a couple of months ago I can't remember how much longer it took, I'm guessing an extra 20-30 minutes. I know that when I baked this cake again a week later I baked it at a lower temperature for at least an hour and it turned out much better.

I also found the cream cheese icing from the recipe slightly too sweet so I added more cream cheese. There's no point in cream cheese icing if you can't taste the tang of the cream cheese! It's almost the best thing about carrot cake, surely?

I think this recipe has the potential to become a favourite with a little bit of tinkering. I just need to write down my changes next time since I have the memory of a goldfish. If/when I do make this cake again I'll update my recipe at the bottom of the post.

As mentioned at the beginning of the post, I baked this cake to celebrate having survived my first block of adult ballet classes without my dodgy back or leg going into sciatic spasm. Yay! Progress, people! I've now finished my second block of classes and making small steps of progress. I can see a difference in my flexibility and I'm feeling slightly less uncoordinated. My core strength is still pants though and I really struggle with stability in pirouttes and turns. I just wobble and fall to the side EVERY DAMN TIME.

I'm also the proud owner of a pair of ballet slippers. My first pair! I was so happy when I put these on my feet for the first time. Childhood dream fulfilled! Darcey Bussel better watch her back. HA!

Carrot cake

Recipe adapted from Clandestine Cake Club Cookbook (Published 2013)

cake:

100g raisins (or sultanas, whichever you prefer)

juice from 1 large orange

175g self-raising flour

1 tsp mixed spice

1 tsp ground cinnamon

1 tsp bicarbonate of soda

1/2 tsp salt

175g soft light brown sugar

2 large eggs

125ml sunflower oil

175g grated carrots

50g chopped walnuts

cream cheese icing:

100g cream cheese (possibly more, sorry I can't remember. Add to taste!)

50g softened butter

225g icing sugar 

1 tsp vanilla extract

First, soak the sultanas in orange juice in a bowl. You can either leave them to soak overnight, or if like me you forget to do that, set the sultanas and juice in a pan and place on the hob over a low heat for about 5 minutes or until the sultanas have soaked up some of the juice.

Grease and line a 20cm round, springform cake tin and preheat the oven. The original recipe says to preheat to 200C/Fan 180C/Gas 6 however I think this is way too high. I would recommend 180C/Fan 160C/Gas 4. I think that's what I went with the second time I made this cake and it turned out better.

Sift together the flour, spices, bicarbonate of soda and salt into a large bowl. Add the sugar and mix. Whisk the eggs in a separate small bowl and add them to the sunflower oil. Pour the egg mix into the flour mixture and mix well. Add the grated carrot, chopped walnuts and soaked sultanas and fold the mixture until fully combined.

Pour the cake batter into the tin and spread it out evenly. The original recipe says to bake for 40-45 minutes but as mentioned earlier I found that to be way off the mark. Baked at the lower temperature I recommend, it should take about an hour. Keep an eye on it after about 50 minutes and if it looks cooked on top but is still raw in the middle when you stick a knife/skewer into the centre of the cake, then put a greaseproof paper hat on it until the cake is fully baked. Once baked, turn the cake out onto a wire rack to cool.

For the icing, beat together the icing sugar and butter then add the cream cheese and vanilla extract. Whisk for a few minutes until very smooth. Spread the icing on top of the cake once the cake is completely cool and decorate with more chopped walnuts and a dusting of cinnamon.

Banana, date, honey and walnut cake

Hands up if you love banana cake! If you do then you've come to the right place. I love putting borderline mouldy bananas to use.

I came across this banana, date, honey and walnut cake recipe at Jean's blog, Baking In Franglais towards the end of last year and immediately bookmarked it. The combination of banana and dates really appealed to me and I also loved the idea of pouring warm honey on top of the cake fresh from the oven, like a drizzle cake.

Although I think I slightly underbaked my cake I can safely say this is one of my favourite banana cakes I've baked in a long time. My mum, who loves dates but proclaims to dislike honey, also thought the cake was utterly delicious. It was particularly tasty warm from the oven as the dates were so soft that they melted in the mouth. I also liked that most of the cake's sweetness came from the honey rather than sugar. You could almost say it's a healthy cake. Maybe. I'm going with it.

This recipe also gave me an opportunity to use the digital scales I received for Christmas. Being able to measure out precisely 80g of sugar was rather exciting.

I'm also very pleased with my new (to me) cake plate. It appears I'm fussy about rectangular cake plates as I have been scouring second hand and charity shops for years and this is the first one I've liked enough to buy. It's plain but has enough detail to be interesting. I love the gentle, frilly edge and I'm always a sucker for yellow roses on china.  Finally I have something pretty to put my loaf cakes on instead of a chopping board!

carrot bundt cake

Another birthday cake! There have been 4 family birthdays in the last few weeks so I have been very busy in the kitchen. This one was for brother number 2 last weekend. He loves carrot cake so his birthday cake choice was a no brainer.

It turns out that Hummingbird Bakery triple layer cake recipes, or certainly the carrot cake one, fill a 10 inch ring/bundt tin perfectly! I decided to revisit this recipe after not feeling fully satisfied with the one I made a couple of weeks ago.

I've come to the conclusion that for topping carrot cakes I like a higher quantity of cream cheese in my cream cheese icing. The Hummingbird Bakery's cream cheese icing has a bit too much icing sugar in it for my carrot cake tastes. A different cream cheese icing on top made the world of difference, to me anyway!

I've also come to the conclusion that I prefer walnuts to pecans in carrot cake (despite liking pecans as a nut more) and I like the cake served as a big slab rather than cut into multiple layers. I think it makes more of the rustic texture. I like being able to see the carrot gratings and big chunks of (wal)nuts. Does that make sense?

Who would have thought I'd become such a fussy bugger with carrot cake. What an odd discovery.

What's your favourite carrot cake recipe? Any other fussy carrot cake eaters out there?

Carrot bundt cake

Cake recipe same as here. 

Changes included using walnuts instead of pecans and a 10 inch/ 25.5cm bundt tin instead of three 8 inch/ 20cm cake tins. Grease the tin thoroughly with cake release spray and a dusting of plain flour. Tip any excess flour out into the sink. Bake at the same temperature but extend the baking time to roughly 1 hour until well risen, firm to touch and a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin for 10 minutes before inverting onto a wire cooling rack.

cream cheese icing:

100g icing sugar (roughly, I ended up adding a bit more)

175g full fat cream cheese

50g softened butter

a few drops of vanilla extract

Put the icing sugar, cream cheese, butter and vanilla in a bowl and mix together until smooth. Add more icing sugar if you feel the mixture needs thickening or sweetening. Cover the whole (cooled) cake with the icing and decorate with a dusting of ground cinnamon and extra crushed walnuts.

apple and cinnamon cake

Spring has arrived! The sun has finally appeared, the daffodils are out.... so I've baked an Autumnal flavoured cake. I'm nothing if not contrary.

This is another one of my classic "use the almost out of date/leftover food" bakes. The fruit basket contained a large pile of wrinkled, questionable looking apples as I've been neglecting to snack on them lately, favouring mini KitKats instead. Oops. Nevermind, I made a cake from my sad fruit. Hurray for unhealthy eating habits. Although I could claim this is healthy as it contains apples, sultanas and dried cranberries. That's 3 of my 5 a day.

Speaking of eating sweet stuff and being healthy, last week the dentist told me that my teeth are in very good condition. YAY! Although she did say that my lower set of wisdom teeth have decided to grow in horizontally. It seems even my teeth are contrary buggers.

The only way to celebrate having healthy teeth is to eat more sweet stuff and this cake is a good way to start. I first baked this cake 3 years ago and I'm horrified that it has taken me so long to bake again.

It truly is a beauty of a cake. The squidgy, spiced apple filling is a real treat, as is the crisp, sugary crust. There's a really satisfying balance of textures and flavours so I definitely won't leave it 3 years before I bake it again.

Apple and Cinnamon cake

Recipe slightly adapted from Mary Berry's Baking Bible.

225g (8oz) margarine

225g (8oz) light muscovado sugar

3 large eggs

100g (4oz) chopped pecans

50g (2oz) sultanas

50g (2oz) dried cranberries

225g (8oz) self-raising flour

2 level teaspoons baking powder

400g (14oz) apples, peeled, cored and grated

1 level teaspoon ground cinnamon

To finish:

light muscovado sugar, for sprinkling

chopped walnuts, for sprinkling

icing sugar, for dusting

Preheat the oven to 180C/Fan 160/Gas 4. Grease and line a 23cm (9in) deep round cake tin with baking parchment. Measure the margarine, sugar, eggs, chopped pecans, sultanas, dried cranberries, flour and baking powder into a large bowl and beat for about 2 minutes until thoroughly blended. Spoon half the mixture into the prepared tin then spread the grated apple and ground cinnamon in an even layer on top. Spoon the remaining cake mixture on top, level the surface then sprinkle generously with light muscovado sugar and walnuts.

Bake in the oven for 1 1/4 - 1 1/2 hours until the cake is well risen, golden brown and a skewer inserted into the centre comes out clean. Leave to cool in the tin for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack. Dust with icing sugar to serve.

maple and walnut cake

Finally, a bake I can blog about! I haven't had much luck with baking recently. So far this year I have baked a chocolate banana cake which didn't quite hit the spot, a bundt which failed to come out the tin (again!) and a batch of sad looking cherry bakewells (burnt frangipane with barely cooked pastry). Annoyingly, they were all things I have baked before successfully.

Even this maple and walnut cake is a bit on the overcooked/dry/crumbly side, but it's the best bake I've produced so far therefore worth showing. Time for a tea party!

The best thing about this bake has to be the icing; it's so rich, sweet and creamy. However I almost thought I had a disaster with that too! Whilst mixing it looked as if it was curdling, so I swapped my beater attachment for a whisk and crossed my fingers. Thankfully it came together smooth and glossy.

I almost swapped the walnuts for pecans but I'm glad I stuck with the walnuts as their slight bitterness contrasted the sweet maple flavour nicely. It's a classic combination for a reason.

Three nights till I'm in Glasgow for the 2014 Strictly Come Dancing Tour, WOOHOO!!! Not that I'm excited.... much.

Sparkly clothes at the ready!

Maple and walnut cake
Recipe from "Vintage Cakes" by Jane Brocket. Published 2012 by Jacqui Small

150g butter, softened
150g soft light brown sugar
3 large eggs (I used duck eggs)
4 tablespoons maple syrup
2-3 tablespoons milk
75g walnuts, chopped
220g self-raising flour
extra walnut halves (or quarters in my case!) to decorate

icing:
200g full fat cream cheese
50g butter, softened
80g soft light brown sugar
3-4 tablespoons maple syrup (I used 3)

Preheat the oven to 180C/gas mark 4 and grease and line a deep 20cm square cake tin. In a large bowl, beat the butter and sugar together until light and fluffy. In a jug, lightly whisk the eggs, maple syrup and milk. Pour the liquid mixture into the bowl, along with the chopped walnuts and flour. Carefully mix/fold everything together until just combined. The mixture should be of a soft dropping consistency. (Add more milk if the mixture doesn't drop off the spoon easily when tapped against the edge of the bowl.) Spoon the mixture into the tin and level the top. Bake for 30-35 minutes until well risen, golden and firm to touch or until a skewer inserted into the centre of the cake comes out clean. Leave the cake to cool completely before turning out of the tin.

For the icing, mix together the cream cheese, butter, sugar and maple syrup in a large bowl until smooth and glossy. Spread the icing over the cake (don't worry about making a smooth surface. The more rustic it looks the better!) and divide the cake into a 4 x 4 grid pattern, cutting 16 square pieces of cake. Top each piece with a walnut half and serve.

Dad's birthday carrot cake

For Dad's birthday this year I decided to make a carrot cake. He has been growing vegetables this year so I thought it would be a great idea to use some of his homegrown carrots.

I used my usual carrot cake recipe as I like its chunkiness. It turned out slightly wetter than usual, and it was definitely fully cooked, so I'm putting it down to the amount of orange juice I added (it was a pretty big orange.)

I decided to keep this cake dairy free by using an orange glaze (just icing sugar with fresh orange juice) rather than cream cheese icing as we're fairly sure now that my eldest nephew is lactose/dairy intolerant. I wanted to bake a cake which everybody could enjoy.

Although I probably still prefer a cream cheese icing, the orange glaze complimented the cake really well. I'm on the look out for more dairy free bakes so I'd be delighted if anybody has any good ones to share.

Now for some funny photos! Dad has quite a few hilariously weird carrots. I used only the best mutants for his birthday cake :)

I drew eyes on the carrot on the right as his "growths" looked like an awesome moustache. You have no idea how much enjoyment I got from this.

Easily amused :)

carrot and banana cake

I really couldn't be bothered "dressing" these photographs, but perhaps the lack of fuss suits this simple, rustic cake.

I baked this a couple of weeks ago (before the UK's ridiculous heatwave) and it's a cake I've baked before. All-in-one mixing recipes are just so satisfying and any cake with cream cheese icing is a winner in my book.

Anyone else in the UK struggling with the freakish heatwave? I admire all the food bloggers who have put up posts recently, I can barely go near an oven to cook at the moment never mind bake. I'm just not built for heat.

Despite feeling like I'm melting, I've been having a great holiday over the past week visiting friends in Edinburgh, Glasgow and Carlisle (such a jetsetter!) I may not be baking but I've still been eating plenty of cake. And ice-cream!

Mary Berry carrot cake

Now Mary Berry, I don't like to disagree with you, after all you are baking royalty, but is this strictly a carrot cake when it contains banana?

I have to clarify that this is not a bad thing (unless you hate bananas). In fact, I thought it gave the cake a lovely smooth texture which contrasted nicely which the chopped walnuts. Not to mention the fact I love bananas in baking.

My aunty has a very similar cake recipe which we always refer to as passion cake. I always thought the addition of banana was what made it a "passion" as opposed to a "carrot" cake. After a bit of Googling I now see that the terms are fairly interchangable. Perhaps I won't complain to Mary Berry after all, especially when this cake is so juicy and tasty.

Yes, that is a rather large slice. And yes, I did eat it all. I admit it, I'm greedy.

Usually I put a lemon and honey cream cheese icing on carrot cake however Ms Berry called for a vanilla flavoured cream cheese icing. It was rather tasty indeed. I really could eat an unholy amount of cream cheese icing, with or without the cake.

If you'd like to try this recipe (you really should) you can find it here. The only difference I found with this online version is the icing. In Mary's Baking Bible she says to use 175g full fat soft cheese (I use Philly cheese), 50g softened butter, 100g sifted icing sugar and a few drops of vanilla extract. Decorate with as many walnut halves as you want.

Apple and cinnamon cake

I've been trying my best to put my Mary Berry book down, but we had loads of apples at the weekend and this recipe looked perfect.

This cake was good, REALLY good. Mary Berry is such a genius. The juicy layer of cinnamonny apples which runs through the middle of the cake is delicious. Although the sugary crusty top is pretty great too. I was a bit worried about what the texture of the cake would turn out like as it was a really stiff batter but it turned out lovely. Don't doubt Mary Berry.

Although the flavours apple and cinnamon tend to fall under the autumn/winter bracket I fancied photographing it with softer colours. I quite like the contrast of rustic warm flavours with a fresh backdrop.

My internet has been down since Saturday which was annoying as I had a couple of posts lined up. Thankfully it came back this afternoon so I can catch up on blogging. Hello to all the new followers! I will try my best to visit and reply to everyone soon.

Apple and Cinnamon cake

Recipe from Mary Berry's Baking Bible

225g (8oz) softened butter

225g (8oz) light muscovado sugar

3 large eggs

100g (4oz) chopped walnuts

100g (4oz) sultanas

225g (8oz) self-raising flour

2 level teaspoons baking powder

400g (14oz) cooking apples, peeled, cored and grated (although I used eating apples which was fine)

1 level teaspoon ground cinnamon

To finish:

light muscovado sugar, for sprinkling

extra chopped walnuts, for sprinkling

icing sugar, for dusting

Preheat the oven to 180C/Fan 160/Gas 4. Grease a 23cm (9in) deep round cake tin then line the base with baking parchment. Measure the butter, sugar, eggs, chopped walnuts, sultanas,flour and baking powder into a large bowl and beat for about 2 minutes until thoroughly blended. Spoon half the mixture into the prepared tin then spread the grated apple and ground cinnamon in an even layer on top. Spoon the remaining cake mixture on top, level the surface then sprinkle generously with light muscovado sugar and walnuts (I stupidly almost forgot this last step!) Bake in the oven for 1 1/4 - 1 1/2 hours or until the cake is well risen and golden brown. Leave to cool in the tin for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack. Dust with icing sugar to serve.

Note: I am in no ways sponsored by Mary Berry and her people. I just have a rather unhealthy obsession with her cake recipes.

Spiced carrot traybake

I appear to have a fixation with Mary Berry's Baking Bible at the moment. I keep going back to it despite receiving two new baking books at Christmas which I haven't ventured into yet.

Like the lemon drizzle traybake I made last week, this traybake rose beautifully. It has a very light and moist texture.

I was a bit worried that the cake might not be as good as it should because I was an ounce short with my grated carrot, but it doesn't appear to have made a massive difference. The only other thing to note is that this traybake only took 40 minutes to bake, not 50-60 minutes as the recipe states.

American spiced carrot traybake

Recipe from Mary Berry's Baking Bible

275g (10z) self-raising flour

350g (12oz) caster sugar

2 level tsp baking powder

75g (3oz) chopped unsalted mixed nuts. (I just used loads of walnuts as it's my favourite)

3 level tsp ground cinnamon

2 level tsp ground ginger

300ml (1/2pint) sunflower oil

275g (10z) grated carrots

4 large eggs

1 tsp vanilla extract

For the topping:

400g (14oz) full-fat soft cheese

4 tsp clear honey

2 tsp lemon juice

chopped unsalted mixed nuts to decorate (yes, you guessed it, I used more walnuts!)

Preheat the oven to 180C/Fan 160C/ Gas 4. Grease a 30 x 23cm (12 x 9in) traybake or roasting tin then line the base with baking parchment. Measure all the dry cake ingredients into a large bowl. Add the oil, grated carrot, eggs (one at a time) and vanilla extract, beating between each addition. Pour into the prepared tin and level the surface. Bake in the pre-heated oven for 50-60 minutes (mine took 40 minutes) or until the cake is risen, golden brown in colour and firm to the touch. Leave to cool in the tin for 10 minutes then turn out, peel off the parchment and finish cooling on a wire rack.

To make the topping, mix together the cheese, honey and lemon juice, adding more lemon juice if necessary, to make a spreading consistency. (I added some icing sugar to taste, as I like the sweetness.) Spread evenly over the cake then sprinkle over the chopped nuts to decorate and cut into squares.