Cherry Bakewell Cake

This is my 'Cherry Bakewell Cake' recipe, which is effectively a Victoria Sponge Cake crossed with a Bakewell Tart. I love anything with the combination of cherries and almonds. Bakewell Tart is one of my favourite puddings. I know the flavours are not everybody's cup of tea, but if you like them like me, give this a whirl!

Like most of my recipes, this cake doesn't take much effort. The filling is jam and the decoration is a drizzle of icing - which is by no means tricky. I think the most effort, is roasting the almonds. As they are so easy to burn! Set a timer.

But the end result is great. It is a very classic looking cake, it looks straight out of a WI coffee morning and really is delicious.

Recipe:

3 medium free range eggs
6 oz self raising flour
6 oz caster sugar
6 oz softened butter or stork margarine
50g ground almonds
raspberry jam 

To decorate 
glace cherries chopped
flaked almonds approx 40g (roasted - careful not to burn - they need about 3 mins in the oven)
icing sugar mixed with water to drizzle.

Method:

Pre heat your oven to 160c Fan
Line two sandwich tins with greaseproof baking paper

Weigh the butter and sugar into a bowl and cream together with a spoon.
Beat the eggs into a small jug and add slowly to the mix.
Slowly sieve the flour into the mixture, followed by the ground almonds. Mix gently. 
Divide the cake mixture evenly into the two cake tins and bake for approx 22 mins until nicely risen and golden brown.

When cool, sandwich together with a generous helping of raspberry jam. Use the best quality you can find as it really makes a difference. If you are lucky enough to have been given a jar of homemade jam by a kind relative, this is the perfect recipe for it.

Scatter the flaked almonds on a baking sheet and roast in a preheated oven for 3-5 mins until browned. Set aside to cool

Mix approx 5 dessert spoons of icing sugar in a bowl with 1 dessert spoon of water to make a water icing. Adding more icing sugar to thicken up if necessary.

Drizzle generously over the cake and sprinkle with chopped cherries and roasted almonds. 

Banana and Chocolate Chip Loaf Cake

Who doesn't like banana loaf cake?

I make it all the time. Banana loaf requires very little effort, it is delicious warm from the oven and there is no need for decoration. I often think the most simple, basic cakes are the best and even if you have never baked before, you will be able to manage this recipe.

Loaf cakes are great to have at home when you need a pick me up in the afternoon with a cup of tea. It is not a fancy multi layer cake, so you tend to have a small slice - which is hardly going to make you pile on the pounds. Plus, you are often using up an old banana that would have otherwise gone into the bin ;-) Guilt free all round!

As much as I love a good old simple banana loaf, I am a big fan of experimenting with flavour combinations. Chocolate and Banana go so well together,  so adding chocolate chips is a wonderfully simple but delicious modification!

Recipe:

190g self raising flour
120g butter/stork margarine (softened)
160g light brown sugar - caster sugar is fine if you don't have LBS
2 medium free range eggs 
2 overly ripe bananas - the more bruised the better!
100g chocolate chips. 

Method:

Preheat the oven to 160C fan oven
Line your loaf tin with grease proof paper
Weigh out the butter and sugar into a bowl and cream together with a spoon
Beat the eggs into a small jug and SLOWLY add to the creamed butter and sugar, stirring as you go.
Mash the Bananas with a fork and fold into the mix.
Weigh the flour and sieve slowly into the mix. Stir gently.
Sprinkle the chocolate chips into the mix - mixing evenly. Save a handful to sprinkle on the top too.

Add the mix to the prepared loaf dish and bake in the middle shelf of the oven for approx 50 mins to an hour.  Until nicely risen and golden brown. 
Enjoy! If you have a slice when it is warm from the oven, the chocolate chips will be nice and goey inside.

* Decorating tips: 

If you have any chocolate going spare in the house. Melt in a glass bowl over a small saucepan of boiling water and then drizzle over the top of the cake.
Alternatively, you can spread Nutella over the cake which is equally as delicious!