Tag Archives: cakes

Cupboard cake

I think of this as my cupboard cake as the afternoon I first made it, my sole motivation was cake. I didn’t want to go out to buy ingredients, which discounted fruit cake as I had run out of sultanas and raisins. I spent a pleasurable half an hour leafing through various cookbooks before I found this Mary Berry recipe. She calls it her ‘Cherry and Almond Traybake’. But in our house, my name has stuck.

225g glacé cherries
275g self-raising flour
2 tsp baking powder
225g soft margarine
225g caster sugar
finely grated rind of 2 lemons
75g ground almonds
5 eggs
25g flaked almonds Pre-heat the oven to 180°C/350°F/Gas 4. Grease and base line a 30x23cm roasting tin with greased greaseproof paper.

Cut each cherry into quarters, put into a sieve and rinse under running water to remove the sticky goo. Drain well and dry thoroughly on kitchen paper. If you skip this step, your cherries will sink in the baked cake.

Measure all the remaining ingredients [excluding cherries and flaked almonds] into a large bowl and beat well for one minute to mix thoroughly.

Lightly fold in the cherries. Turn the mixture into the prepared tin, level the top, and sprinkle with the flaked almonds. Bake in the pre-heated oven for about 40 minutes or until well-risen, golden brown. A skewer inserted into the centre should come out clean.

Leave to cool in the tin for 10 minutes before turning out. Remove the paper and finish cooling on a wire rack.

My cake is a gluten-free version of this recipe so instead of the self-raising flour, I substituted 275g gluten-free self-raising flour and 2 tsp of gluten-free baking powder.

If you like this, try:-
A cake to make on a cool afternoon
An apple and cinnamon cake
White chocolate and cranberry flapjack

5 to remember
las cerezas glacé – the glacé cherries
agradable – pleasurable
media hora – half an hour
en el centro – into the centre
la motivacion – the motivation

 

 

This recipe is from Mary Berry’s Ultimate Cake Book [UK: BBC]

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
Cupboard cake: easy, quick & very tasty #Spain #Recipe by #MaryBerry via @Spanish_Valley http://wp.me/p3dYp6-1Zh

An easy iced cake

Glace cherries are one of those childhood things which, for me, takes me straight back to the kitchen and ‘helping’ my mother make cakes. They are sickly things really, but I loved them. The redness? The stickiness? The fact that they were a treat and not considered appropriate for an everyday cake?

This cake by Mary Berry satisfies my need for glace cherries on a wet Sunday when I fancy cake. It is pretty foolproof in that all the ingredients go into a large bowl at the same time for mixing.

Makes 1 x 2lb loaf [900g]
75g glace cherries
3 extra large eggs [I used 4 large eggs]
175g self-raising flour [I used gluten free plain flour plus 2 tsps gluten free baking powder]
100g soft margarine
100g light muscovado sugar
100g ready-to-eat dried apricots, chopped
150g sultanas
For the icing:-
100g icing sugar, sifted
1 tbsp apricot jam
1 tbsp water
2 ready-to-eat dried apricots, chopped loaf-tin-linedPre-heat the oven to 160°C/325°F/Gas 3. Lightly grease and line a 2lb loaf tin with greased greaseproof paper.
First, prepare the cherries. Quarter, wash and thoroughly dry on kitchen paper.

Break the eggs into a large mixing bowl and then measure in the remaining cake ingredients including the cherries. Beat well until the mixture is smooth.

Turn into the prepared tin, level the top, and bang the tin on the worktop to eliminate bubbles. ready-to-go-into-ovenBake in the pre-heated oven for about 1 hour 10 minutes, or until the cake is golden brown, firm to the touch, and shrinking away from the sides of the tin. It is cooked if a fine skewer, inserted into the centre of the cake, comes out clean.

Allow the cake to cool in the tin for about 10 minutes then turn it out and cool completely on a wire rack.

Once the cake is cold, it is ready to be iced. Measure the sifted icing sugar into a bowl. In a small pan, heat the apricot jam and water until mixed [do not overheat]. Pour the jam onto the icing sugar and mix to a smooth texture. Spoon over the top of the cake. Decorate with a sprinkle of chopped apricots down the centre of the cake.

Fancy another cake? Try making these:-
An apple and cinnamon cake
Peanut butter biscuits
An Italian cake of Spanish apples

5 to remember
tamizado/a – sifted
la mermelada – the jam
no sobrecalentar – do not overheat
una textura suave – a smooth texture
los albaricoques picados – the chopped apricots

mary berry's ultimate cake book 20-1-14

 

This recipe is from ‘Mary Berry’s Ultimate Cake Book’ by Mary Berry [UK: BBC Books]

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
An easy iced #cake with apricots & cherries #recipe via @Spanish_Valley http://wp.me/p3dYp6-1Wf

An English cake in Spain

This wonderful lemony cake is not Spanish at all, I was given the recipe by an English cake-baking friend and had to try it with our Spanish lemon curd. The fact that it combines two of my favourite things – lemon curd, and almonds – makes it a regular in our house when friends visit. It does look rather indulgent and as it is best kept in the fridge, it gets eaten very quickly. I used our own lemon curd, but shop-bought will do the job just as well. piece-of-cakelemon-zestFor the cake:-
225g butter
225g caster sugar
4 eggs
½ tsp almond extract [or vanilla extract]
Finely grated rind of 1 ½ lemons
75g plain flour [we used gluten-free]
150g ground almonds
1½ tsp baking powder [we used gluten-free]
For the icing:-
200g mascarpone
100ml whipping cream [we used nata para montar]
2 tbsp icing sugar
2 tbsp lemon curd [plus more for spreading]
Handful of lightly toasted flaked almonds

Preheat the oven to 170F. Lightly butter two round 8 inch cake tins. pablos-eggsmixing
First, prepare the wet ingredients. Beat the butter and sugar. Add the eggs, almond extract, and lemon rind.
Next, prepare the dry ingredients. Into a separate bowl, sift the flour. Stir in the ground almonds and baking powder until thoroughly combined. adding-eggs-to-dry-mixtureNow add the dry ingredients to the wet, folding in.
Spoon the mixture equally into the two tins, and level the tops. ready-to-go-into-the-ovenBake for 20-25 minutes until risen and golden, and just coming away from the sides of the tins. just-out-of-the-ovenLeave to cool in the tins for 10 minutes, then remove from the tins and leave to cool on a cooling rack.
To make the icing, simply beat together all the icing ingredients. icing-close-upSpread the top of one cake with lemon curd, and half the icing. Place the second cake on top, and spread the rest of the icing on top. Swirl a little more lemon curd through the icing. Sprinkle the top with lightly toasted flaked almonds. almonds-on-top

If you want to bake another cake, try one of these:-
A cake to make on a cool afternoon… cherry cake
A sweet and sour cranberry cake
Oh so sticky… chocolate flapjack

5 to remember
la receta – the recipe
indulgente – indulgent
como bien – just as well
el extraco de almendra – almond extract
un tazón – a bowl

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
An indulgent English cake in #Spain #recipe via @Spanish_Valley http://wp.me/p3dYp6-1RB

A cake to make on a cool afternoon

This is the sort of cake I like to make: all the ingredients go into one bowl at the same time, a quick stir, pour it in the cake tin and pop it in the oven. That’s it.

And this has glace cherries… a favourite of mine since childhood. a glace cherrycake, cutMakes one 20cm cake

200g glace cherries
275g gluten-free self-raising flour
75g ground almonds
2 tsp gluten-free baking powder
225g soft margarine
225g caster sugar
4 eggs eggshellsPre-heat the oven to 160°C/325°F/Gas 3. Lightly grease and, using greased greaseproof paper, base line a 20cm deep round cake tin

Cut each cherry into quarters, put in a sieve and rinse under running water. Allow to drain, then dry thoroughly on kitchen paper. cherries, rinsedMeasure all remaining ingredients into a large bow, beat well for one minute to mix thoroughly. This can be done by hand or in a mixer. in the mixerDust the cherries with a little flour to stop them sticking together, then lightly fold the cherries into the cake mix. ready to go into the ovenTurn into the prepared tin and level the surface. Bake for about 1½ to 1¾ hours, or until a skewer comes out clean. just out of the ovenLeave the cake to cool in the tin for 10 minutes. Turn out, and leave to cool on a wire rack. plateful5 to remember
un revuelo rápida – a quick stir
las cerezas glace – the glace cherries
en curatos – into quarters
la superficie – the surface
dejar enfriar – leave to cool

Want to make something else sweet? Try these:-
Canela apple cake
A sweet and sour cranberry cake
Oh so sticky… chocolate flapjack

mary berry's ultimate cake book 20-1-14

 

This is our gluten-free version of the English Cherry Cake recipe from Mary Berry’s Ultimate Cake Book [UK: BBC Books]

Fruit bowl cake

We were about to go away for a couple of weeks and had a dilemma: more eggs than we could eat, some hard nectarines in the fruit bowl which just would not soften, and the first of our own apricots picked too soon and also hard. The answer: you guess it… make a cake! Given its provenance, this is now known in our house as the Fruit Bowl Cake. mixing the cake - fork in the bowl 2-6-14
cake - close-up 2-6-14
150g butter
150g sugar
Nectarines and apricots
3 large eggs [or 4 of Pablo’s]
75g plain flour
1½ tsp baking powder
100g ground almonds
50g shelled walnuts or almonds, chopped roughly walnut - close-up 2-6-14Set the oven at 180°C. Grease and line a square 20cm cake tin, about 6cm deep, with parchment paper.cake tin - lined 2-6-14First prepare the fruit. With a small sharp knife, remove the skin from the nectarines and apricots. Then carefully slice the flesh from the stone. Cut into even-sized chunks. nectarines and apricots - prepared 2-6-14Beat the butter and sugar until pale and fluffy, I always mix my cakes by hand as it seems easier. Break the eggs into a small bowl and beat gently, then add bit by bit to the butter mixture. Sift the flour and baking powder into a separate bowl, stirring to mix, fold them gently into the butter mixture. Fold in the ground almonds, then the nuts.

Scrape the mixture into the cake tin, give the tin a firm tap on the counter to help the mixture settle and get rid of air bubbles. spooning the cake mix into the tin 2-6-14Place the pieces of nectarine and apricot evenly into the cake mixture, alternating the type of fruit to alternate the flavour. They will sink during cooking so don’t worry about making a pretty pattern. cake tin - ready to go into oven 2-6-14Bake for 40-45 minutes, test with a skewer, if the skewer comes out clean the cake is done. cake tin - just out of the oven 2-6-14cake - on the cooling rack 2-6-14Remove the cake from the oven and set the tin on a cooling rack. Once the cake is cold, remove from the tin and peel off the paper. As it contains fruit, this cake is best kept in the fridge in a plastic box. It also freezes well. As a whole cake is too much for us, I either cut it in half and freeze, or cut into slices and freeze two at a time.

To wrap for freezing, I first wrap it in a large sheet of greaseproof paper. Then a layer of foil. freezing - in paper 2-6-14freezing - in foil 2-6-14Finally I put it into a freezer bag, suck out the air with a straw, and tie with a freezer tie. freezing - in bags 2-6-14Wrapped securely like this, and without air in the bag, the cake keeps exceptionally well in the freezer and when defrosted tastes like fresh. Imagine… nectarine and apricot cake, in the middle of winter!

5 to remember
envolver – to wrap
en capas – in layers
una bolsa de congelar – a freezer bag
una pajita – a straw [drinking]
congelar – to freeze

fig cake - cover The Kitchen Diaries 12-7-13

 

‘The Kitchen Diaries’ by Nigel Slater

Walnuts: from tree to cake

We are so lucky here to have so many walnut trees that, in a good year, they produce more nuts than we can eat. That said, last year we got none. I get a kick each time I make a dish using our own walnuts, knowing they went from tree… walnut tree 21-5-14… to baby walnut… baby walnut 8-5-14… to nuts… 15 walnuts… to kernels which I can cook with. walnut - close-up 21-5-14This walnut teabread is another reliable cake recipe from Mary Berry. It keeps well, it freezes well, and it eats well! cake - cut into 21-5-14100g granulated sugar
175g golden syrup [I accidently used a maple-flavoured version, which I didn’t realise I’d bought, but it tasted just as good]
200ml milk
50g sultanas
225g self-raising flour [in our case, a valuable drum of Homepride bought from Iceland on the coast, what a treat!]
1 tsp baking powder
50 walnuts, roughly chopped
1 egg, beaten [I used two of Pablo’s small eggs]

Pre-heat the oven to 180C/350F/Gas4. Lightly grease, then base line a 2lb [900g] loaf tin with greased greaseproof paper or baking parchment. cake tin - lined 21-5-14Measure the sugar, syrup, milk and sultanas into a pan and heat gently until the sugar has dissolved. Leave to cool. milk in jug 21-5-14in pan - syrup, sugar & sultanas 21-5-14in pan - milk, syrup, sugar & sultanas 21-5-14Measure the flour and baking powder into a bowl. flour drum 21-5-14a teaspoon of baking powder 21-5-14add flour to baking powder 21-5-14Roughly chop the walnuts, I used a mezaluna which I find very easy to use. Add the nuts to the flour. mezaluna 21-5-14add walnuts to flour 21-5-14Add the cooled syrup mixture to the dry ingredients with the beaten egg, and stir well until the mixture is smooth. eggs in bowl 21-5-14add syrup mix and eggs to flour 21-5-14Pour into the prepared loaf tin. cake tin - ready to go into oven 21-5-14Bake in the pre-heated oven for 50-60 minutes or until firm to the touch. A skewer inserted into the centre should come out clean. After 30 minutes, cover the top loosely with foil if the cake is becoming too brown.

Leave to cool in the tin for 10 minutes, then turn out and leave to cool completely on a wire rack.

Serve buttered. This is a dense, sticky cake, best with rich unsalted butter. plateful 21-5-145 to remember
confiable – reliable
el jarabe – the syrup
de arce – of maple
un pincho – a skewer
el papel de aluminio – the baking foil

If you like this, try:-
Fragrant Pineapple Cake
Perfect Pear Cake
Cupboard Cake

mary berry's ultimate cake book 20-1-14

 

This recipe is from ‘Mary Berry’s Ultimate Cake Book’ by Mary Berry [UK: BBC Books]

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
Walnut teabread: from tree to cake #Recipe by #MaryBerry #Spain http://wp.me/p3dYp6-10V

Fragrant pineapple cake

I don’t think I have ever put pineapple in a cake. I have eaten pineapple upside-down cake a couple of times, but long ago. sticky spoon 1-6-14This cake is a triumph, made when the pineapple in the fruit bowl was smelling over-ripe and we didn’t have enough time to eat it. So it seemed obvious to put the fruit into a cake, using a Nigel Slater recipe. cake - close-up1 1-6-14pineapple - piece of 1-6-14150g butter
150g sugar
A whole pineapple
3 large eggs [or 4 of Pablo’s]
75g plain flour
1½ tsp baking powder
100g ground almonds
50g shelled walnuts or almonds, chopped roughly walnuts - chopped 1-6-14Set the oven at 180°C. Grease and line a square 20cm cake tin, about 6cm deep, with parchment paper. cake tin - lined 1-6-14To prepare the pineapple, take a large sharp knife and cut off the top and bottom. Sit the pineapple on its end on the cutting board, and from the top take off a slice of skin, curving the knife at the bottom. Don’t go too deep as you don’t want to lose flesh. Once you have gone around the fruit, turn it upside down and take off any remaining bits of skin, and also nick out the remaining bits of stalk one at a time with the tip of your knife. The centre of a pineapple is tough, so cut thick slices from the core and throw the core away. Then chop the remaining slices into chunks.

Beat the butter and sugar until pale and fluffy, I always mix my cakes by hand as it seems easier. Break the eggs into a small bowl and beat gently, then add bit by bit to the butter mixture. cake mix - add flour 1-6-14Sift the flour and baking powder into a separate bowl, stirring to mix, fold them gently into the butter mixture. cake mix - add ground almonds 1-6-14cake mix - add walnuts 1-6-14Fold in the ground almonds, then the nuts.

Scrape the mixture into the cake tin, give the tin a firm tap on the counter to help the mixture settle and get rid of air bubbles. Place the pieces of pineapple evenly into the cake mixture, they will sink during cooking so this is not an artistic process. cake tin - ready to go into oven 1-6-14Bake for 40-45 minutes, test with a skewer, if the skewer comes out clean the cake is done.

Remove the cake from the oven and set the tin on a cooling rack. Once the cake is cold, remove from the tin and peel off the paper. As it contains fruit, this cake is best kept in the fridge in a plastic box. cake tin - just out of oven 1-6-14cake - close-up2 1-6-145 to remember
fragrante – fragrant
una piña – a pineapple
el corazón – the core
un rabillo – a stalk [of fruit]
la punta del cuchillo – the tip of the knife

fig cake - cover The Kitchen Diaries 12-7-13

 

This is an adaptation of a Nigel Slater cake recipe.
‘The Kitchen Diaries’ by Nigel Slater [UK: Fourth Estate]

If you like this, try these:-
Perfect Pear Cake
Lemon & Thyme Cake
An Italian Cake of Spanish Apples

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
Impossible to resist: fragrant pineapple cake #Recipe by @NigelSlater #Spain via @Spanish_Valley http://wp.me/p3dYp6-11S