Clementine and Black Sesame Loaf Cake

Since making this salted chocolate and pistachio babka, I've wanted to make more in a different flavour combination per month. Black sesame and cinnamon sounded the perfect companion for a strong cup of coffee to start January with. So, off I went to the supermarket to stockpile as many black sesame seeds I could find. I prepped my dough using the tangzhong method which intend to create the softest, fluffiest milk bread possible: make a roux, add it to the rest of the milk for the dough. Simple? Yeah, alright then.

Nope. When I woke the next morning and leapt out of bed to excitedly spy on my overnight prove I found a massively underwhelmingly solid lump of dough with absolutely no rise at all. Perhaps I over-kneaded it, should have used a combination rather than 100% rye flour, or just did the tangzhong wrong. Not a great way to start the first bake of the year with.

I persevered and continued with the rest of the recipe hoping that a second prove in my toasty airing cupboard would help. Nope. Neither did some time in the oven. Absolutely solid and destined for the bin.

Determined to get something with all the black sesame seeds I hoarded I decided to change my game plan. Flick suggested I make black sesame ice cream sandwiches. Whilst it was a pretty epic suggestion, I have zero room in my freezer from batch cooking to add anything further in there. After my previous failure, I opted for something a little easier. Clementine and black sesame loaf cake. This recipe is super versatile, swap up the clementine for any citrus of your choice and the sesame seeds for poppy seeds or anything else similar.

C L E M E N T I N E   &   B L A C K   S E S A M E   L O A F   C A K E
(Recipe adapted from Call Me Cupcake, serves 12)

Clementine and black sesame loaf:

175g unsalted butter, softened

330g golden caster sugar

3 eggs

3tbsp black sesame seeds, toasted

1 1/2tsp baking powder

1/4 tsp salt

330g plain flour

zest of 2 clementines

100ml freshly squeezed clementine juice

75ml full fat milk

Clementine glaze:

60g icing sugar, sifted

1tbsp clementine juice

small handful of black sesame to top 

• Heat the oven to 175 degrees and grease and line a 2lb loaf tin.
• Beat together the butter and sugar until light and fluffy. Add the eggs one at a time, beating gently after each addition. 
• Add the remaining dry ingredients and continue to mix until smooth. Add the zest, juice and milk and mix once again until incorporated.
• Pour into the prepared loaf tin, smooth the top with the back of a spoon and bake for 45 minutes, until a skewer inserted comes out clean.
• Remove from the oven and allow to cool for ten minutes before removing from the tin to fully cool on a wire rack. 
• To make the glaze, combine the icing sugar with the juice, a little at a time, in a small mixing bowl. Once smooth, drizzle over the cooled cake and top with a scatter of sesame seeds.

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Sticky Ginger Cake with Coffee Frosting

This super simple cake certainly does pack a perfect ginger punch. Whilst its such a great standalone recipe without embellishment such as coffee frosting, its a great 'dress up' cake for any occasion also. In this instance I added a little frosting and chopped fudge chunks for a family birthday. Whether you prefer frosting or not, this cake will develop a delicious sticky top a day or two after baking. Step out the way shop bought Jamaican ginger cake, this is my new favourite. Next time I'm planning to bake it in a square tin and serve warm after a Sunday dinner with lashings of custard or ice cream.

S T I C K Y   G I N G E R   C A K E   W I T H   C O F F E E   F R O S T I N G
(Recipe adapted from Jamie Oliver)

Sticky ginger cake:

375g unsalted butter, softened plus a little extra to grease the cake tin

330g soft light brown sugar

225g black treacle

75g golden syrup

6 eggs

375g self raising flour

4 tbsp ground ginger

2 tbsp ground cinnamon

1 tbsp ground nutmeg

5 tbsp sour cream (roughly a 150ml tub)

8 pieces jarred stem ginger, chopped plus 6 tbsp syrup, separated

• Heat the oven to 180 degrees, and grease and line the bottom of a 2cm round cake tin.
• Cream together the butter, sugar, treacle and golden syrup until light and fluffy.
• Slowly add the eggs, beating well after each addition.
• Gently fold in the flour, spices, sour cream and chopped stem ginger until just incorporated.
• Pour into the prepared cake tin, smooth over the top and bake for 40-45 minutes, until a skewer inserted into the middle comes out clean.
• Remove from the oven and leave the cake to cool fully in the tin. Brush the top with the stem ginger syrup whilst still warm to allow to soak through the cake.

Coffee buttercream frosting:

75g unsalted butter, softened

250g icing sugar, sifted

25ml buttermilk or just regular milk

15ml strong espresso coffee

• Cream the butter and half of the icing sugar until light and fluffy on a low speed. I like to add the icing sugar in intervals in attempt to cover as little of myself in clouds of sugar as possible. Add the buttermilk and coffee and mix once again on a low speed until fully incorporated.

To assemble:

Once the cake has fully cooled, upturn from the cake tin onto a plate. Smooth over the buttercream with a large palette knife. To decorate I added some chopped shop bought fudge and some gold leaf, but of course this is completely optional. Crushed ginger biscuits would also work well.

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Bake Off Bake Along: Week 1 - Lemon and Raspberry Loaf

Hello, remember me? It's been far too easy over the last few months to eat all the food and not share. But, excuses aside, if there was anything that was going to blow off my baking cobwebs, then no surprises it was going to be the return of the Great British Bake Off. And boy was it good.

Initially I thought the first 2 challenges were a little on the easy side. But then I remembered the small fact that I've never dared make a swiss roll, let alone mini ones, and that my fruit is forever sinking in my cakes.

And so, I decided to ease myself in gently and try challenge one, the fruit cake. Adapted from an old favourite of mine, this lemon and raspberry loaf probably would have underwhelmed Paul in terms of its simplicity. And also the small fact that I managed to burn the top, let the berries sink AND go completely overboard with drenching it with syrup! Otherwise, all in all a great tasting loaf.

L E M O N   A N D   R A S P B E R R Y   L O A F
Makes one 2lb loaf

200g plain flour

2tsp baking powder

1/2 tsp salt

230g plain natural yogurt

215g caster sugar

3 eggs

zest of 2 lemons

1/2 tsp vanilla extract

120ml vegetable oil

200g fresh raspberries

80ml lemon juice

2tbsp caster sugar

• Heat the oven to 180 degrees and grease and line a 2lb loaf tin.
• Add the flour, baking powder and salt to a large mixing bowl.
• In a separate bowl, add the yogurt, sugar, eggs, zest, vanilla and oil and gently whisk until combined.
• Fold the wet mixture into the dry before gently adding the raspberries at the very last minute.
• Pour into the prepared loaf tin and bake for 45 - 50 minutes, until a skewer inserted into the middle comes out clean.
• In a small pan, melt the additional sugar into the lemon juice to make a syrup. Prick the top of the baked loaf with a fork and pour over the syrup whilst still warm.

Bake Off Bake Along:

Week 1: lemon and raspberry loaf

Week 6: lemon pasteis de nata, egg custard tarts

Week 8: treacle rum nicky tart

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Jam Doughnut Bundt

This month's obsession is currently doughnuts. Particularly every single flavour Crosstown sells, all of the chocolate filled ones from Bread Ahead and, you know what, even a regular supermarket's jam filled when needs must. If you've never had any of these then you are missing you, I'm telling you.

There's certain things, like doughnuts, that I know will cause me more frustration than joy if I attempt to master them in my very own kitchen. Whilst I may be an avid baker, I am more than keen to leave certain things to the professionals.

Everything except combining my love of a simple one bowl bundt cake mix with all the joys of a doughnut, in one giant form.

And so here I present to you, a jam doughnut cake, or a giant doughnut if you will. Because I doubt very much I could replicate something as good as my market favourites.

Of course this is very much a cake and not made from dough, but all prep can be done in one bowl within 10 minutes. Forget making dough, kneading and proving, this guy is super easy going. Filled with your favourite jam, mine is always raspberry, and smothered in cinnamon sugar once baked.

Just remember to thoroughly grease your bundt tin for ultimate upturning and bob's your bundt uncle, a stress free bake!

J A M   D O U G H N U T   B U N D T
(Serves 8-10)

400g plain flour

2tsp baking powder

225g golden caster sugar, plus extra for topping

175g butter, melted, plus extra for topping

250ml full fat milk

2 eggs

half jar of raspberry jam

1tbsp ground cinnamon

• Heat the oven to 180 degrees and grease a bundt tin.
• Add the flour, baking powder and caster sugar to a large mixing bowl.
• Whisk together the butter, milk and eggs in a jug before pouring into the dry ingredients. Gently mix until everything is just incorporated.
• Pour half the batter into the prepared bundt tin. Use a small spoon to smooth some of the mixture up the walls of the bundt tin in order for the jam to be fully enveloped during baking. Dollop the jam evenly around the middle of the bundt ensuring not to touch any sides. Pour over the remaining batter, smooth the top and bake for 45-50 minutes until a skewer inserted into the centre comes out clean.
• Remove from the oven and leave to cool before upturning onto a wire rack to cool fully.
• As the bundt is cooling, brush with a little melted butter and scatter over cinnamon sugar to coat each side.

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Christmas Gingerbread Cake with Cream Cheese Frosting

I wouldn't say that gingerbread cake is the most synonymous with Christmas for me, I love it all year round. But in lieu of not making an actual Christmas cake this year I decided to make it so. With the minimal amount of decorating I am patient enough for.

This super moist, gently spiced gingerbread cake is layered with a big thick layer of cream cheese frosting and topped with a mini rosemary and cranberry Christmas tree. The addition of some strong coffee into the mix helps give a rich flavour which I love with the ginger.

This layer cake is now a firm favourite within the family. I almost definitely deviated from the recipe and made it in one giant deep cake tin and simply sliced it in half once cooled to save on washing up. Even better still, this recipe is a one bowl method that Mary Berry would be proud of.

C H R I S T M A S   G I N G E R B R E A D   C A K E   W I T H  
C R E A M   C H E E S E   F R O S T I N G
(Makes a 3 layer 8 inch cake, or 2 layer 10 inch cake)

For the cake:

375g plain flour

200g golden caster sugar

1tbsp ground ginger

2tsp ground cinnamon

1/4tsp ground nutmeg

2tsp bicarbonate of soda

1tsp baking powder

1/2tsp salt

2 eggs

240ml vegetable oil

180ml molasses

240ml freshly brewed hot coffee

For the frosting:

225g full fat cream cheese

225g unsalted butter, softened

345g icing sugar

1tsp vanilla extract

Rosemary and dried cranberries to top, optional!

• Heat the oven to 180 degrees and grease and line your baking tins.
• Place all of the dry ingredients into the bowl of a large stand mixer and give a quick whisk on a low speed to incorporate.
• Add the eggs, vegetable oil and molasses and whisk once again, this time of a medium speed, until well combined.
• Add the coffee and gently fold together until smooth.
• Divide between the prepared baking trays and bake for 18-20 minutes in the 8 inch tins or 20-25 minutes in the 10 inch tins. Once baked, a skewer inserted into the middle should come out clean.
• Remove from the oven and leave to cool in the tin for 10 minutes before upturning onto a wire rack to cool fully.
• To make the frosting, beat together the butter and cream cheese until smooth on a medium speed of a stand mixer.
• Sift in the icing sugar, give a super gentle fold with a spatula to avoid a dust cloud before beating on a low speed. Add the vanilla extract and continue to beat for up to 5 minutes until fluffy.
• To construct the cake, layer the bottom layer of the cake on a large plate. Top with a big dollop of frosting, smoothing round with a palette knife before adding the other layer(s). There should be enough frosting to sandwich a 3 layer cake including the top layer - I had loads leftover, but decided to do a super thick middle layer only. 

Decorate with sprigs of rosemary and dried cranberries to make a christmas tree. Alternatively, lashings of glitter or a dusting of icing sugar for snow would also work.

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Ginger & Golden Syrup Bonfire Cake

Its been a busy week at work and whatnot but also in mentally preparing myself for the biggest bake I've ever done. Persephone's wedding cake! Flick and I are pretty honoured to be making a giant stack of brownies for the special day tomorrow. So whilst my kitchen is filled with countless trays and kilos of chocolate, I've just squeezed in some time to make a birthday cake for my Stepdad.

I'm slightly envious of his bonfire night birthday, the perfect time for a big ginger cake and some fireworks in the garden. (We'll forget the year a Catherine wheel set the garden gate on fire!) So whilst I'll be wearing my dancing shoes and shimmying around during P's reception, I'm sending this cake over in my absence.

A super tall, sticky ginger and golden syrup cake, soaked in more golden syrup and topped with sticky toffee popcorn from Popworks. There's heaps of sparklers for the top for tomorrow night, but for now I've improvised! 

G I N G E R   & G O L D E N   S Y R U P   B O N F I R E   C A K E
(Serves 12)

225g golden syrup

100g unsalted butter

100g golden caster sugar

75g glace ginger pieces

200ml full fat milk

2 eggs, beaten

225g self raising flour

1tbsp ground ginger

1tsp bicarbonate of soda

1tsp salt

2-3tbsp extra golden syrup

popcorn to top

• Heat the oven to 180 degrees and grease and line a deep 6 inch round cake tin.
• In a saucepan over a medium heat, melt the golden syrup, butter and sugar together until smooth. Remove from the heat and leave to cool.
• Add the ginger, milk and eggs and stir together.
• Place the dry ingredients into a large mixing bowl, make a well in the centre and pour in the wet ingredients.
• Fold the mix together and pour into the prepared tin. Bake for 50-60 minutes, until golden and a skewer inserted into the middle comes out clean. Mine started browning on the top half way through so I popped a foil hat on.
• Once baked, remove from the oven and pour over a generous dollop of golden syrup, smoothing over the top.
• Leave to cool in the tin for at least 10 minutes before turning out onto a wire rack to cool fully.

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Bake Off Bake Along: Week 8 - Cherry, Marzipan & Pistachio Cake

If you haven't already guessed I wasn't entirely enamoured with Tudor week. I didn't fancy making a pie, knotted biscuits or fussing around with twiddling some marzipan over a cake. So I took it upon myself to boycott Henry VII and made a cake instead, with marzipan baked in. Sorry Henry. But...this cake is super moist as it uses ground almonds, and is the perfect balance to the cherries and pistachio. 

I couldn't find any fresh cherries in my local supermarket so opted for frozen ones and left them to defrost and dry out, before a good flour coating in a bid to stop them from sinking to the bottom of the cake as much as possible. I even added some on the very top, but they still sunk a little. Any tips to stop this baking experts?

C H E R R Y,   M A R Z I P A N   &   P I S T A C H I O   C A K E
(Recipe adapted from Delicious, serves 12)

300g cherries, pitted and finely chopped

150g marzipan, chopped into small chunks

150g self raising flour, plus 1tbsp extra

225g unsalted butter, softened

185g caster sugar

zest of 1 lemon

1tsp almond extract

4 eggs

100g ground almonds

1tsp baking powder

50g pistachios, roughly chopped

icing sugar to dust

1. Heat the oven to 170 degrees and grease and line a 20cm springform cake tin.
2. Mix both the marzipan and cherries with the 1tbsp of flour, this will help them to not sink in the cake during baking. Set aside.
3. Beat the butter, sugar and zest together until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. Gently fold in the flour, ground almonds, baking powder and a pinch of salt. Fold in half of the cherries and marzipan and pour into the prepared springform tin. Add the remaining cherries and marzipan on the top and gently press into the top of the mixture.
5. Bake in the centre of the oven for 20 minutes before turning down the heat to 160 degrees and baking for a further 50 minutes. Once cooked, a skewer inserted into the middle will come out clean.
6. Remove from the oven and leave to cool for at least 10 minutes before turning out and leaving to cool fully.
7. Top with chopped pistachios and dust with icing sugar to finish.

F O L L O W   M Y   B A K E   O F F   B A K E   A L O N G...

     

Week 1 - Jaffa Cakes
Week 2 - Iced Doughnut Biscuits
Week 3 - Chocolate Twist Babka
Week 4 - Giant Churros
Week 5 - Cherry Bakewell Tart
Week 6 - Brownie Bottomed Coffee Mousse Cake
Week 8 - Cherry, Marzipan and Cherry Cake

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Bake Off Bake Along: Week 1 - Jaffa Cakes

And so there it is, the Great British Bake Off is back again for another summer in the tent of dreams. With week one starting as cake week, I thought the title of Star Baker would be an absolute steal.

I was super tempted to make a drizzle cake or something with a super glossy mirror glaze. But, in the name of challenge, I tried my hand at making my own jaffa cakes. Finesse and patience just isn't my way but that's exactly what I love about baking along with the show, you get to try things you wouldn't normally bake.

And do you know what? They aren't as difficult as they look. A super quick sponge bottom that bakes up in just 5 minutes, a homemade orange jelly and a coating of dark chocolate. The only difficulty is getting the perfect topping. Whilst these aren't the most uniform, there's absolutely no comparison to shop bought, sorry McVities!

J A F F A   C A K E S
(Recipe adapted from The Guardian, makes 12 jaffa cakes)

For the sponge:

1 large egg, plus one extra yolk

40g caster sugar

40g plain flour

zest of 1 orange

For the orange jelly:

100ml orange juice

juice of 1 lemon

zest of 1 orange

3 tbsp caster sugar

1 packet gelatine powder

2 tbsp thin cut marmalade

100g dark chocolate (I love using Lindt Excellence's dark chocolate with orange and almond in)

• Grease a 12 hole muffin tray and line the bases with circles of baking paper. Heat the oven to 200 degrees.
• Beat together the eggs and sugar on a medium-fast speed until the mixture doubles in size and reaches ribbon stage, where a ribbon of the cake mixture sits on top for a few moments before sinking back in to the rest of the mix.
• Add the flour and gently fold until just combined before adding the orange zest.
• Divide the batter evenly between the prepared muffin tray and bake for 5-6 minutes, until the cakes just start to turn golden and shrink away from the sides. Leave to cool in the tray.
• To make the jelly, add the orange juice, lemon juice and zest to a small saucepan. Add the sugar, marmalade and whisk in the gelatine and bring to a simmer on a low heat. Remove from the heat immediately and divide between the cakes. Leave to set in the fridge for 10-20 minutes.
• Use a small knife to run round the edges to release each cake from the muffin tray.
• Melt the chocolate over a pan of barely simmering water. Leave to cool slightly before spooning over the jaffa cakes gently rounding off the edges as neatly as you can.
• Leave to set once more, in the fridge if you're short on time before serving.

F O L L O W   M Y   B A K E   O F F   B A K E   A L O N G...

     

Week 1 - Jaffa Cakes
Week 2 - Iced Doughnut Biscuits
Week 3 - Chocolate Twist Babka
Week 4 - Giant Churros
Week 5 - Cherry Bakewell Tart
Week 6 - Brownie Bottomed Coffee Mousse Cake
Week 8 - Cherry, Marzipan and Cherry Cake

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Custard Cream Cupcakes

You can't go wrong with custard creams, they really are king of the biscuits in my eyes. Whilst much research has been done on the ultimate dunker, I'll challenge purists and say that these guys are better than a ginger nut. They may not have the sculptural dignity, but they do offer the perfect flavour balance to a brew with the added cream bonus in a bid to hold some shape.

Maybe I'm biased, but they truly are my favourite.

When hearing all about my friend's new bakery business and all the cupcakes she's making I was inspired to get into the kitchen and make my own...for myself! Cupcakes are the divas of the cake business, only best on the day of baking, but there's something to be said by having your own personal little frosted cake...or three (no one's counting)!

Vanilla sponge packed with crushed custard creams and topped with custard flavour buttercream. In order to have unlocked ultimate cupcake achievement levels, I'd have loved to have made some fresh custard to fill the centres with. But alas, I was hungry and the kitchen is too hot from last week's heat wave (my jar of coconut oil still hasn't set yet). I'm saving my efforts for the Great British Bake Off starting up next month and attempt to bake along again each week.

C U S T A R D   C R E A M   C U P C A K E S
(Recipe adapted from Primrose Bakery's Everyday, makes 12-16 cupcakes)

150g self raising flour

115g plain flour

10g custard powder

120ml semi-skimmed milk, room temperature

1tsp vanilla extract

110g unsalted butter, softened

225g golden caster sugar

2 large eggs

100g custard cream biscuits, crushed

Custard buttercream:

200g unsalted butter, softened

280g icing sugar, sifted

4tbsp custard powder, sifted

few drops of milk if needed to help combine

custard creams to decorate

• Heat the oven to 180 degrees and line a cupcake tray with cupcake cases.
• Pour the milk and vanilla extract into a jug and mix together. In a bowl, add the flours and custard powder.
• Beat together the butter and sugar until light and fluffy. Continue to mix on a slow speed whilst adding each egg, one at a time, beating well after each addition.
• Whilst continuing to mix, pour in the third of the flour until combined and alternate between the mix and the rest of the flour mix. Add in the crushed custard creams and gently fold together with a spatula.
• Spoon the batter evenly between each cupcake case, filling up to two thirds full.
• bake for 15-18 minutes, until a skewer inserted into the middle comes out clean. Leave to fool fully on a wire cooling rack before frosting.
• To make the frosting, beat the butter on a medium speed to ensure soft before gently and slowly adding in the icing sugar and custard powder. Continue to beat on a low speed at first, then medium until well combined.
• Load the butter cream into a piping bag, pipe a swirl onto the top of each cupcake and top with two halves of custard creams.

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Flourless Salted Chocolate Pretzel Cake

I feel like pretty much everything I bake is chocolate, even besides the brownies. When flicking through my cookery books I was looking for the ultimate chocolate cake, something super dense and fudgey for a dessert. The difference with flourless chocolate cakes, is just that, they're dense and incredibly moreish. Essentially all the great bits of a brownie but in cake form.

This cake is a little different to those I've made before. Usually a sugar syrup is used in recipes to help keep a cake moist, but in a flourless cake I don't really understand why that would be a problem like this recipe calls for. Anyone know? Sugar aside, this cake is baked in two stages. The first half is baked until just firm, cooled and the remaining batter poured over the top for a second bake. The result gives a crisp base and a dense fudgey topping with a shiny, slightly flaky topping.

F L O U R L E S S   S A L T E D   C H O C O L A T E   P R E T Z E L   C A K E
(Recipe adapted from The Cook and Baker, serves 10)

240g salted butter, chopped

360g dark chocolate, chopped 

pinch of sea salt

285g soft light brown sugar

5 eggs, separated

handful of crushed pretzels, for dusting

• Heat the oven to 180 degrees and grease and line the base and sides of a 9 inch springform tin.
• Melt the butter and dark chocolate in a medium pan over a low heat. Once fully melted take off the heat and stir through a generous pinch of sea salt. 
• In a small pan, melt the sugar in 60ml of water and bring to a gently boil. Pour the syrup over the chocolate mixture and beat in the egg yolks.
• Whisk the egg whites on a medium speed until stiff peaks.
• Fold the egg whites into the chocolate gently until combined.
• Pour half of the batter into the tin and bake for 30 minutes, until a skewer inserted comes out clean. Remove from the oven and leave to cool fully.
• Pour over the remaining batter and bake for 25 minutes.
• Leave to cool completely once more before removing from the tin and scatter the crushed pretzels over the top to decorate. 

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Coconut and Blueberry Gluten Free Cake

I've always been curious about coconut oil, and just how good it is to bake with. Many prefer it to regular fats for its nutritional values but just what difference does it make to the taste? We've all heard by now about melting points and that coconut oil pretty much trumps the rest with one of the highest. But in baking, this means cakes will have a lightness you won't be able to achieve with butter. Just substitute it one on one with your regular quantity of fat and gently melt in a pan or microwave before adding it to your ingredients. Admittedly, the coconut flavour isn't suited to all recipes but you can always use half butter and half coconut oil to limit the fat in any recipe.

And something I've not heard too much about, coconut flour (unless I've been living in a shell). I tend to swap any flour with ground almonds as a gluten free alternative if needed. I love the moistness and flavour it gives, particularly in brownies. But I'm not a fan of regular gluten free alternatives like rice flour. I just can't get the substitute quantities right, and to be frank, the taste is just not right. My research tells me that as coconut flour is so absorbent you need much less flour as it will soak up all your liquid ingredients. You'll also need more eggs to help bind everything together.

Essentially, coconut flour is low in carbohydrates and non-inflammatory unlike other grain free options so is much easier to digest. Although it would seem that substituting quantities is difficult, its definitely worthwhile for the added healthy fats it includes and as its high in fibre.

And so, here it is, a tried and tested recipe that introduced me into the world of coconut flour. This cake is almost virtuous so I'm just going to help myself to another slice...

Holland and Barrett online is my new favourite place for baking supplies! I didn't know how many coconut ingredients existed.

C O C O N U T   A N D   B L U E B E R R Y   G L U T E N   F R E E   C A K E
(Serves 6-8)

4 eggs
125g soft light brown sugar
100g coconut oil, melted
50g coconut flour
1tsp gluten free baking powder
50g desiccated coconut
200g fresh blueberries
220g cream cheese
120g icing sugar
zest of 2 lemons

• Heat the oven to 180 degrees and grease and line the base and sides of three 6 inch sandwich tins (or one 7 inch deep round tin).
• Whisk together the eggs and sugar on a medium speed until light, fluffy and doubled in size.
• Continue to mix on a low speed and slowly pour in the coconut oil.
• Add in the coconut flour, baking powder and coconut and gently fold together with a spatula.
• Add the blueberries and mix until just combined.
• Pour into the prepared tray, smooth a knife over the top to level and bake for 30 minutes. After this point, turn the heat down to 150 degrees for another 25 minutes, until a skewer inserted into the middle comes out clean.
• Remove from the heat and leave to cool in the tray for 10 minutes before inverting onto a wire rack to cool fully.
• To make the icing, beat together the cream cheese, icing sugar and all but a spoon of the zest until smooth and creamy.
• Sandwich the cakes between layers of frosting and sprinkle the remaining lemon zest on top for decoration.

Thanks to the team at Holland and Barrett for sending over some coconut goodies to inspire this post.

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Chocolate Caramel Poke Cake

This is no mean feat, especially for a chocolate and caramel lover. But that's exactly what I love about sheet cakes, the greater surface area allows for mass chocolate chip/drizzle combo topping. Its not the prettiest, nor the best executed. More like an excuse to make yourself a cake and load it up with all your favourite toppings.

There's no limit to poke cakes either. You could load it up with chocolate ganache, something boozy or anything else you fancy in place of the caramel. A poke cake literally means poke holes in it and pour over a sauce, it knocks the socks off a drizzle cake...unless it's the super boozy gin and tonic cake I made last week!

C H O C O L A T E   C A R A M E L   P O K E   C A K E
Serves 12

Chocolate cake

140g unsalted butter

350g plain flour

25g cocoa powder

2tbsp malted milk powder (like Horlicks)

1tsp bicarbonate of soda

2tsp baking powder

1/4tsp salt

300g soft light brown sugar

300ml milk

150ml vegetable oil

1tsp vanilla extract

Caramel

395g tin condensed milk

2tbsp golden syrup

60g unsalted butter

Chocolate caramel frosting

250g unsalted butter, softened

500g icing sugar

100g dark chocolate (at least 70% cocoa solids), melted and cooled

1-2tsp caramel extract

Chocolate chips and 50g white chocolate for finishing

• Heat the oven to 180 degrees and grease and line a 23x33cm baking tray.
• Melt the butter in a small pan over a low heat and leave to cool slightly.
• In a large bowl, whisk together the flour, cocoa powder, malted milk powder, bicarbonate of soda, baking powder and salt to remove any lumps and add in the sugar.
• In a separate bowl, whisk together the milk, oil, vanilla and cooled butter before whisking into the dry ingredients. 
• Pour into the prepared tin and bake for 25-30 minutes, until a skewer inserted into the middle comes out clean. Leave to cool in the baking tray for 10 minutes before using the end of a wooden spoon to poke holes over the surface of the cake.
• Whilst the cake is baking in the oven, make the caramel. Add all the ingredients into a medium sized pan on a medium heat and gently whisk until the mixture starts to steam, about 7 minutes. Remove from the heat and continue to whisk for a further minute.
• Pour the caramel over the cake ensuring to cover every edge and poke hole. Cover and leave to chill for one hour in the fridge.
• To make the chocolate frosting, whisk the butter and sifted icing sugar together, gently at first, until light and fluffy. Slowly add in the cooled melted dark chocolate whilst continuing to beat.
• Spread the frosting evenly over the surface of the cooled cake. 

Top with whatever treats you want for finishing touches, I threw over a generous helping of chocolate chips and sprinkles and a drizzle of white chocolate.

The cake is quite oozy, so feel free to pop in the fridge to chill a little again in order to make neat slices for serving. Alternatively, eat straight from the tin with a fork and in great quantities. 

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