Lemon and Thyme Bundt Cake

We keep going back to bundt cakes ever sine we got a tin and this week is no exception. Fortunately Simply Nigella contains quite a number of these, and we seem to be working our way through them with this lemon and thyme bundt cake. If you want to find a copy of this recipe online, you can find it at Chatelaine.

The cake is pretty easy to make – basically bung it all together and stick it in the tin (or at least that’s my recollection!). It rises enormously though – this was by far our biggest bundt do far! We topped it off with some lemon icing (badly) and sugar stars. It looked pretty enough and the slices were huge!

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It was a hugely substantial and hugely satisfying cake, but the flavour wasn’t quite as strong as we were expecting. This is possibly because I didn’t put enough thyme it, and possibly also because I forgot to add the juice of one of the lemons (I just added the zest). The result was more like a Madeira cake with a hint of lemon – but that’s certainly no bad thing and we demolished the lot!

Cider and Five Spice Bundt Cake

Last week’s bundt was a hit, so we decided to get our money’s worth from the bundt tin and make another. It’s another Nigella recipe this time, but it comes from her most recent book, Simply Nigella.

The ingredients for this cake are, well, to be frank, a bit weird. Cider? Chinese five spice? And it’s described as a ginger like cake but there’s no dried ginger in here, only some fresh.

The first step is mixing the wet ingredients – Nigella uses vegetable oil, but I only had olive oil to hand and used that. This is then mixed with treacle and brown sugar, plus the cider which has been opened in advance to remove some of its fizz. Deliciously, we only needed half the bottle of cider so the other was a mid-afternoon treat! Mixing these ingredients is touch – the treacle kept getting clogged up in my whisk but eventually it dissolved… sort of! It was a bit of a weird consistency but seemed OK. Also, I should mention that I didn’t have enough treacle and so replace the last 100g with an equivalent weight of golden syrup.

In a separate bowl you then mix the dry ingredients and then pour them into the wet ones, beating all the time to try and avoid any clumps of flour. The resulting batter is very runny but it smells amazing.

After about 45 minutes in the oven the cake emerged and it’s utterly delicious. Kind of like a rich ginger cake, but with a different level of spice – quite similar to German Lebkuchen actually. We’ve found its dense consistency goes really well with double cream!

Maple & Pecan Bundt Cake

Mark’s been hankering for a bundt tin for quite some time but we never seem to see many of them in the stores here in the UK (or at least, not attractive ones… most seem pretty plain, and surely the whole point of a bundt tin is that it should be highly decorative?).

Mark’s done plenty of research in the meantime and come to the conclusions that a) Nordic Ware bundt tins seem to get the best reviews and b) they’re more expensive than most others. So we would often hunt through stores like HomeSense in the hope that they may have some in stock – they never did, until this weekend! Suddenly we were spoilt for choice and came home with a new cake tin to use! I can’t find the exact one on Amazon, but this one is pretty similar.

The first recipe book I had to hand was good old Nigella Kitchen, and it has a recipe for a maple and pecan bundt. They’re basically two of my favourite things so it seemed a no brainer to make this one!

The ingredient list isn’t too exotic – creme fraiche, pecans and maple syrup were the only things we didn’t already have in the cupboard or fridge. The method is a bit fiddly though – basically you need three bowls on the go.

In the first you mix butter and flour with a fork to create a kind of crumble. To this you add chopped pecans, a teaspoon of cinnamon and some maple syrup, then mix it all together with a fork to create the most amazing smelling mixture – this is your filling.

Next mix the flour, bicarbonate of soda and baking powder in a second bowl.

In a third bowl, cream butter and caster sugar together. Add a tablespoon of the flour mixture to this and beat in, followed by an egg, then another tablespoon of flour, and then another egg. Beat it together after each addition, and then add the rest of the flour. The resulting mixture is pretty stiff so you may get tired when doing this! Finally, the creme fraiche gets added to this.

To assemble, pour about 2/3 of the mixture into the bundt tin. It’s a thick mixture, so you can then make a bit of a “trough” into which you pour the nutty filling. The important thing is that the filling shouldn’t touch the sides of the tin – you want in encased within the cake. You use the rest of the mixture to cover it up, and then bake in the over for 30 – 40 minutes. Once it’s out and cooled you dust it with a bit of icing sugar. It looks so pretty, Nigella herself even retweeted our photo!

A tip from Nigella – she suggests oiling the inside of the bundt tin first and standing it upside down over some newspaper whilst you get on with the rest. This way it’s oiled, but not too oily (it seemed to work for us, the cake came out of the tin really easily).

The result cake is lovely – the sponge itself is fairly plain and light, but the sweet and nutty filling gives a great contrast. Delicious and beautiful!

Pineapple, Courgette and Walnut Loaf

The government says we should always try to get our five portions of fruit and veg every day, and Thrive on Five is a great book for finding tasty ways of doing just that. We’ve made one of their cakes before and it was fantastic, serving up 2 portions per slice. This cake only serves up 1 portion per slice but that’s still a portion we’d have missed out on otherwise!

The list of ingredients is pretty long, and grating courgette is tedious work. Beyond that though, it’s pretty simple. Mashing the pineapple in a mortar and pestle was a bit tedious, and the recipe was unclear as to whether the resulting juice should go in the cake or not (I assumed it should, and this seemed to turn out OK).

End result is a great looking and tasting loaf – it took a bit longer in the oven than expected and nearly burned so I had to cover it with tin foil for the last 10 minutes. It’s not often you can have a slice of cake and say it’s one of your 5 a day though, so the effort is definitely worth it.

Apricot and Orange Sponge Cake

It’s been a while since I made a cake, so I had a crack at this one from Nigel Slater’s Appetite. The main recipe is actually for a lemon cake, but the variations suggested that orange could be used instead, and I love an orange cake.

Nigel describes this cake as incredibly easy, but I’m afraid I don’t agree. It’s easy, yes – if you’re using a food processor. By hand? Not so much. First up you have to cream the butter and sugar until “white and fluffy” – this takes a really, really long time by hand. I also found Nigel’s technique to be misleading – the next step described is to zest and juice the fruit… but he actually expected you to NOT add them to the bowl at this point. I realised too late, and because I’d used an orange rather than a lemon I had quite a lot of juice… this began to dissolve the sugar so I was going to lose all the air I had worked so hard to incorporate.

I decided to add an extra bit of raising agent in the form of a teaspoon of bicarbonate. I chose this over baking powder because I believe the latter includes bicarb and acid – but with all the acidic orange juice in the mixture, I decided that would be enough.

Nigel also says you need to chop some apricots until almost like a paste – again, that’s an easy task for a machine but not by hand. Fortunately I have a mezzaluna (this one, in fact) which made things easier than they may have otherwise been.

Once I was done with all that hassle and stress it went into the oven and actually rose really nicely. It sank a little in the middle afterwards, and a bit of the butter separated out in the middle making it look a bit greasy but – all things considered – it’s a bloody nice cake. We had some warm on the first night with raspberries and a blob of skyr, and then some more the next day after keeping it in the fridge. I think it was better for being in the fridge, and Mark prefers his with Greek yoghurt rather than skyr.

If you’ve got a food processor, try this one out. If not, give it a go anyway but make sure you read the entire recipe through before you begin and be prepared for some hard work!

Secret Ingredient Chocolate Fudge Cake

Well, this is a strange one. The recipe comes from John Whaite’s Perfect Plates in 5 Ingredients, and whilst it looks like a run of the mill chocolate cake, one of these five ingredients is definitely not like the others. Yes folks, this cake really does include a tin of condensed tomato soup.

It would be fair to say I was very suspicious when making this, and the smell of tomatoes whilst making the mixture was much stronger than I had imagined – although I did use a bit too much soup (the tin we bought was bigger than the quantity required and I only spotted just before the last drops went in!). Once the cake batter is made it goes into two sandwich tins and bakes in the oven for about half an hour – and out comes chocolate cake! Quite an attractive looking one, too.

Meanwhile you make some chocolate icing/ganache from a mixture of water, cocoa, butter and muscovado sugar. I found that the quantities in the recipe produced about 25% more than I needed. However, I did find icing the cake to be quite tricky because both my sponges were quite domed, and when I assembled the cake the top sponge broke up a little bit – the icing ended up being more of a glue to hold the whole thing together.

The resulting cake is really nice, really rich and really fudgey. I’m not sure whether that’s due to the tomato soup, or if it’s the massive (and I do mean massive) quantities of sugar and cocoa used in the cake. Are they there in their own right, or to mask the flavour of tomatoes? I’ve no idea, but the cake will be demolished by us two I can assure you of that.

Boston Cream Pie

When we first set up this website, we used a photo of a Boston Cream Pie I had made as the profile picture – it was something I made a long time ago and posted on my personal Instagram account.

Since it was my birthday recently, I decided to revisit the recipe as my birthday cake. And I decided to make two cakes – one for my workplace and one for the Two Hungry Boys.

This recipe comes from How To Be A Domestic Goddess and features three distinct stages – first you make a batch of Nigella’s Victoria Sponge mixture, then some creme anglais to place between the two sponges, and finally some chocolate ganache to top it.

The resulting cake is amazing – light sponge, sweet custard and a thick chocolatey topping. Very rich and very filling, and it vanished within minutes when I took it to work!

Banana and Cardamom Loaf

There were a pair of bananas gloating at me in the kitchen, slowly turning brown in the fruit bowl so rather than let them go to waste it seemed appropriate to try out a banana bread recipe from Nigella’s latest book, Simply Nigella.

I had to deviate from the recipe though because it calls for cacao nibs. There were only two places I could find selling these – a health food store where they were very expensive, or through the wonderful Bulk Powders website but they wouldn’t have arrived in time for when I wanted to cook this. So I took the easy option and went with dark chocolate chips instead.

The cardamom is an unusual addition but it works… I really need to invest in a proper mortar and pestle though because grinding them using a rolling pin in a bowl wasn’t the most efficient method.

End result was a success – I know this because Mark wanted a second slice!

Chocolate Mayonnaise Cake

Weird title, right? This one was inspired by my co-workers who were talking about an article they’d read in the Metro about using mayonnaise to create a chocolate cake. That article in turn linked to a piece on KansasCity.com which had an actual mayonnaise chocolate cake recipe and, well, curiosity got the better of me!

After converting the weird American volume units (cups? yuck!) into lovely metric weights I got cracking. Because you use mayonnaise instead of butter, it’s very easy to mix – no butter to beat in. But it’s a very odd recipe… it calls for a huge quantity of water to be added and the mixture was already very runny so I decided to deviate and use less than half the specified amount.

Another weird feature was that the recipe told you how to make two sponges but made no recommendations for what to ice the thing with, so I just went for a simple buttercream of icing sugar, salted butter and cocoa powder.

The last thing I found odd was the quantities. It uses a lot of cocoa powder, which is naturally quite bitter. To compensate it then uses a huge amount of sugar… a slice of this cake is nearly your entire day’s allowance of sugar!

The resulting cake is, admittedly, pretty good though! I wouldn’t say it was out of this world, but it’s a very nice, very chocolatey cake with a close but moist crumb. Don’t be put off by the idea of mayonnaise, it works really well here and nobody would ever even realise that you had used it!

Apple and Walnut Cake

Rounding out the week with a bit of baking from that old reliable, How To Be A Domestic Goddess by Nigella Lawson.

It’s a bit of an unusual recipe, using walnut oil for the fat (although you can use olive oil) and then the resulting cake batter is very thick – and that’s before you add the diced apple, chopped walnuts and rum soaked sultanas. It takes quite a long time in the oven too – a whole hour.

The final cake is very nice, but I’m a bit concerned it could dry out as the week progresses. Fortunately we have ice cream in the freezer as an emergency “moist maker”.