Category Archives: Cakes

Grapefruit & Ginger Cake


The Sunday just gone marked our second attending at Leicester’s excellent Clandestine Cake Club, this time at Deli Flavour in the recently refurbished Silver Arcade. The theme this month was “Memory Lane”, though I must shamefully admit that the caked I baked has no link to memories whatsoever. I just fancied baking a grapefruit cake, so I err…did.

Before I divulge the recipe, I would like to draw attention to the fact that on 3rd May I shall be cycling 100 miles to raise money for Alzheimer’s Research and YoungMinds. Please follow this link if you would like to donate, which would make me and my little legs very happy indeed! In some crazy twist of fate I also believe this is our 100th post. Huzzah!



1 grapefruit
250g sugar
225g stork/butter/spread
3 eggs
300g self raising flour
1 tsp baking powder
1 tsp cinnamon
1 tsp ground ginger


50g stork/butter/spread
200g cream cheese
300g icing sugar
zest of a lemon
2 stem ginger balls, finely sliced


Boil the grapefruit in a pan for 20 minutes, drain the water, then repeat. (I must admit I don’t entirely understand the change of water but the recipe told me to so I did!). Leave the grapefruit to cool before removing pips and blending to a pulp (the whole thing, including skin).

Preheat the oven to 18ºC/350ºF/gas mark 4Beat the stork and sugar together. Beat in the eggs one at a time, followed by the pulp. Fold in the flour, baking powder, cinnamon and ground ginger. Divide the mix between two well greased/lined 20cm cake tins. Bake for 20-25 minutes until golden brown. Leave in the tins for a few minutes before turning out onto a cooling rack.

To make the icing, beat the butter and half the icing sugar together. Add the cream cheese, remaining icing sugar, zest and sliced stem ginger and beat until smooth. Keep in the fridge until the cake has cooled enough to ice it. Spread half the icing on each sponge, starting in the centre and spreading it outwards in ever increasing circles. For the bottom layer leave a 1-2cm gap around the edge so that when you place the upper layer on top the icing doesn’t splurge out. Place one on top of the other, decorate with a few strips of lemon zest. Share with friends at your local cake club!




Tiramisu Cake


So George’s sister introduced us to our local Clandestine Cake Club. Each month they hold themed cake making/scoffing extravaganzas based on three simple principles:

1. You make a cake big enough to share
2. You get together and eat and share your cakes (and attempt conversations between mouthfuls of yumminess)
3. You take all sorts of cake home and get fat for the next week

This month’s theme was cakes based on other puddings or in other words, puddings masquerading as cakes. There’s no judging or egotism, just friendly people filling their faces as bemused members of then general public mosey on by. This tiramisu cake is based on the Smitten Kitchen tiramisu cake recipe, whose marsala cream is to die for. In fact, even if you don’t make the cake just make the cream and let spoon meet mouth.


For the coffee cake:

150g butter
120g sugar
150g self raising flour
3 eggs
1 tbsp baking powder
3 tbsp coffee essence such as camp coffee or very strong instant coffee

For the chocolate cake:

130g plain flour
40g cocoa
1 tsp baking powder
100g butter
2 eggs
120g sugar
120ml buttermilk (made simply by adding a tablespoon of lemon juice to milk and leaving for 10-15 minutes)
pinch salt
1 tsp vanilla essence

For the coffee syrup:

3 tbsp coffee essence (as above)
1 tbsp water
1 tbsp icing sugar

For the marsala cream:

250g marscapone
50g icing sugar
200ml double cream
1 tsp vanilla essence
2 tbsp marsala wine


Preheat the oven to 160oC/320oF/gas mark 3  as you prepare the cakes and grease two 23cm (or thereabouts) cake tins.

For each of the two types of cakes, mix the dry ingredients together in separate bowls (sieved flour, baking powder, salt, sugar, cocoa). Add the butter and mix with an electric whisk until each turns to a sandy consistency. Add the respective flavourings.

In a separate bowl or mug, gently beat the eggs for one cake and add to the mixture a bit at a time, whisking until incorporated. Repeat with the eggs for the other cake. The coffee cake mixture is now ready to be poured into the cake tin and baked for 20-30 minutes. To the chocolate cake mixture, add the buttermilk and continue whisking until it becomes smooth. Pour into the second tin and bake for 20-30 minutes.

When baked, take the cakes out of the oven and mix up the coffee syrup in a small bowl. Drizzle evenly over the cakes and leave the cakes to cool fully.

To make the marsala cream, (which by the way, is extremely versatile and I challenge you not to eat any before it sees your cake) begin by beating the marscapone with the sieved icing sugar. In a second bowl, whisk the double cream until it forms stiff peaks. Add around a quarter of the cream to the marscapone mixture and mix thoroughly. Add the rest of the cream to the marscapone and fold very gently, so as not to lose the air from the mixture. When evenly mixed, store in the fridge until you’re ready to assemble your cake…if you can manage to not eat it all first.

To assemble the cake, place the chocolate cake on a plate or tray (the chocolate cake is slightly more structurally sound thus it makes sense for it to go on the bottom). Cover with a thick layer of marsala cream. Place the coffee cake on top. Spread the remaining marsala cream over the top. Dust with cocoa powder in some kind of pretty pattern. And go and join your local CCC!


How to bake the World’s Best Brownie


Brownies are great. Everybody loves a well baked brownie – you might know someone who doesn’t, but you only remember them because they are one in a million. This recipe is extremely versatile. It’s a rich, moist brownie that you can throw anything into to make it your own. The other great thing about this recipe is it is extremely difficult to get wrong – there is no danger of overmixing anything and it ending up as a chocolatey mess, and I have found that using the basic ranges of ingredients works just as well – just don’t tell anyone!


200g dark chocolate
250g unsalted butter (or baking spread/Stork)
300g sugar
1 tsp vanilla essence
4 large eggs
80g cocoa
1 tsp baking powder
65g plain flour


Melt the butter and chocolate  in a bowl above a saucepan of boiling water slowly. You can do this in a saucepan directly, but just be sure to do it slowly and keep stirring it regularly – it will be fine. Add the sugar to a bowl (or a large jug) along with the vanilla essence. Pour in the chocolatey buttery mixture and stir well. Add the four eggs and mix thoroughly until smooth. Sieve the flour into the bowl and beat until smooth and silky – you can try very hard – but I have never found it possible to overmix this – just beating it with a wooden spoon until smooth works just fine. Line a brownie tin with baking paper (neatly – this is the most important bit!) and pour in the mixture. Gently bash the tin on the worktop Bake for around 15 minutes at 170° until the outside is cakey and the middle is still a bit squidgy. As a general rule – check your brownie and if it wobbles when you shake it – it needs longer – ideally 5 minutes after the time it stops wobbling. There is a varying degree of squidgyness so if you’re into eating your brownie with a spoon – you probably want to leave it for less time – mine turn out quite sturdy, but moist in the middle. This advice becomes very important when you start adding things like raspberries and cheeseecake topping.

Optional extras:

You might like to try adding chopped nuts, chocolate chips, cherries, fresh raspberries (you can add frozen too – but you’ll need to substantially increase the cooking time) or chopped stem ginger. Add to the mixture at the end.

If dark chocolate is not your thing – this recipe works just as well with milk chocolate – just knock the sugar down to 250g and the butter down to 200g.

Adding a cheesecake topping and swirling it through the mixture adds a wonderfully simple, yummy extra. Mix 150g cream cheese with 60g icing sugar and a tsp vanilla extract. Beat in one egg and dollop on top of the mixture. Swirl through with a skewer or knife. Alternatively pipe it in lines and sweep the skewer through it in alternate directions for a posh pattern.

You could use this mixture to create a base for a normal cheesecake, or a triple layered brownie cheesecake. I would recommend halving the recipe and adding the cheesecake and raspberry cream layers according to the recipe here. You could just as easily add a non-baked cheesecake mixture to the top of a thinner brownie base and chill to set. Any other ideas for how to use this ultimate brownie recipe would be greatly appreciated – post ideas below!

For more of our brownie ideas and thoughts, see Our Quest for the World’s Best Brownie.

How to shufty buttercream icing.


After the recent success of our post ‘Is cumin safe for cats?’ (for the answer, see here) I thought I would spend ten minutes of my newly discovered ‘free time’ to explain some other commonly searched terms that have landed people on our blog. I can’t help but feel people might be disappointed having searched for ‘cheese adventure’ and been delivered this pile of random recipes. They wanted to see some real hardcore cheese.

So here you go, cheese adventurers:

Here is a link to the website I found this on, just in case this isn’t enough cheese for you. It’s all about cheese eateries in Wisconsin and famous cheeseheads. Cool story.

I realise that we use a rather select vocabulary on our blog, which when writing to us sounds perfectly normal. However it has been made apparent that perhaps some of the more obscure words may need to be included in a short glossary.

jujjzzh, juzhj, zjujjzh, zhuzzh [jschu-jjzh] v:

1. to blend or chop with a hand blender or food processer eg. He jujjzhed up the soup to a smoother consistency.

syn: to whizz, to blend

shufty [shuff-tee] n:

1. the act of shuffling or jiggling items within a confined space eg. He gave the roast potatoes a shufty to spread them out.

mush [muh-sh] v:

1. to mash or squash an object eg. He mushed up the tomatoes.

whack [wa-ck] v:

1. to put something in a specific location, not necessarily with aggression eg. He whacked the pan in the oven.

Finally one of the other questions I feel we are truly lacking on is explaining to people how to make standard buttercream icing with only a limited amount of icing sugar. So, here goes.

Buttercream icing


icing sugar
soft, unsalted butter or margarine (eg. Stork)
vanilla extract
milk (optional)

Butter or margarine Icing sugar Vanilla Milk
10g 20g ¼ tsp ¼ tsp
20g 40g ¼ tsp ¼ tsp
30g 60g ¼ tsp ½ tsp
40g 80g ¼ tsp ½ tsp
50g 100g ½ tsp 1 tsp
60g 120g ½ tsp 1 tsp
70g 140g ¾ tsp 1 ½ tsp
80g 160g ¾ tsp 1 ¾ tsp
90g 180g ¾ tsp 1 ¾ tsp
100g 200g 1 tsp 2 tsp


Soften the butter or margarine by beating it thoroughly in a bowl. Sieve in the icing sugar a quarter at a time and beat thoroughly between each addition. Mix in the vanilla before adding half the milk (roughly). If that makes it into a spreadable consistency leave it at that, if it still looks a bit firm, add the rest of the milk and even a bit more if you so wish.

Note: you’ll need the 100g butter and 200g icing sugar amounts to ice a standard sized cake of around 15cm diameter or 12 cupcakes. Though honestly, if I was icing cupcakes, I’m a huge fan of the Hummingbird Bakery Vanilla Frosting which is much lighter and tastier on cupcakes than this type of icing. Add colourings and sprinkles until your heart’s content.

So that concludes our cheese adventure and buttercream shuftying for one day. I hope you will now realise that buttercream is not a suitable consistency to shufty and therefore the title of this post is ridiculous – but maybe it was useful or at least made you drool over the sheer amount of cheese visible on one computer screen.


Red Velvet Cake


Recipe adapted from the Hummingbird Bakery recipe for red velvet cake, by Kerry, winner of our Bake-Off in aid of Arthritis Research!


60g unsalted butter
150g caster sugar
1 egg
20g cocoa powder
40ml red gel food colouring
½ tsp vanilla extract
120ml buttermilk
150g plain flour
½ tsp bicarbonate of soda
1½ tsp white vinegar

300g icing sugar
50g unsalted butter
125g cream cheese


Preheat the oven to 170°C. Mix the butter and sugar until light and fluffy. Add the egg and beat until well incorporated.

In another bowl, mix the cocoa, red food colouring and vanilla to make a dark paste. Add to the other mixture and mix thoroughly until combined. Be sure to scrape the bowl to evenly mix the colouring through. Add half of the buttermilk to the mixture and stir before sieving half the flour. Beat again. Repeat to add the rest of the buttermilk and flour. Beat until you have a smooth, even mixture.

Add the bicarbonate of soda and vinegar. Beat for a couple more minutes.

Spoon into a lined, greased tin and bake for around 25 minutes. Alternatively, spoon into individual cases and bake as individual cupcakes for 20-25 minutes. As with standard cakes, a skewer should come out clean and the cake should be soft to the touch.

To make the cream cheese frosting, beat the icing sugar and butter together until well mixed. Add the cream cheese and beat again until incorporated. Continue until light and fluffy but be very careful not to overmix as it may separate and become runny. Spread over the top of the cake. Note you may need 1 1/2 – 2 times the frosting recipe to cover the entire cake.


Great Arthritis Bake Off


So what’s a better excuse to get together with friends, eat a tonne of cake and have a few drinks than to raise money for charity? Not much. Arthritis Research were offering me this very opportunity when I was perusing their website the other day – so I decided to go for it!

With a bit of planning, a few fairy lights and some help from my friends, we put on an awesome BBQ (with all the trimmings) and some tunes. I encouraged everyone to bring along their most impressive baked creation for the chance to win a small prize! See the pics below for some ideas of what was on offer. I will post the recipe for the winning cake in due course!