Baking cake Recipes

Battenburg Cake

225g (8oz) Almond Paste 
110g (4oz) Butter, softened 
110g (4oz) Caster Sugar 
110g (4oz) Self Raising Flour 
50g (2oz) Ground Rice 
2 Eggs, lightly beaten 
3-4 tbsp Apricot Jam 
½ tsp Baking Powder 
Almond Essence 
Red Food Colouring

Pre-heat oven to 170°C: 325°F: Gas 3. 
Grease and line an 18 cm (7 inch) shallow square baking tin with buttered greaseproof paper. 
Add the beaten eggs gradually with a little of the flour. 
Fold in the remaining sieved flour, ground rice, flour, baking powder and a few drops of almond essence. 
Spoon half the mixture into one half of the prepared baking tin. 
Use a strip of buttered greaseproof paper to create a barrier. 
Add a few drops of the red food colouring to the remaining mixture to turn it a rich pink colour. 
Spoon into the other half of the tin, smoothing the surface. 
Bake for 35-40 minutes or until well risen and is springy to the touch and has shrunk slightly in the tin. 
Turn out and cool on a wire rack. 
When cool, trim the edges and cut lengthwise into four equal parts. 
Place the jam into a saucepan and heat gently to melt. 
Brush a the portions of cake with the jam to stick them together, to form a chequerboard effect. 
Roll out the almond paste into a rectangle, long enough to wrap around the cake. 
Brush the outside of the cake with jam. 

Black Forest Gateau

1 x 425g (15oz) Tin black cherries, pitted, drained, liquid reserved 
450ml (¾ pint) Double Cream 
400g (14oz) Chocolate Buttercream 
140g (5oz) Caster Sugar 
90g (3oz) Plain Flour 
90g (3oz) Plain Chocolate 
20g (¾oz) Cocoa Powder 
3 Eggs 
3-4 tbsp Kirsch or Brandy 
2 tsp Arrowroot

Pre-heat oven to 190°C; 375°F: Gas 5. 
Grease a 23cm (9 inch) round baking tin and line with buttered greaseproof paper. 
Add the beaten eggs gradually with a little of the sieved flour. 
Fold in the remaining well sieved flour and cocoa powder. 
Pour the mixture into the prepared baking tin. 
Bake for 25-30 minutes or until well risen and firm to the touch. 
Turn out and cool on a wire rack. 
Mix 150ml (¼ pint) of the liquid with the arrowroot. 
Slowly to bring the boil, stirring continuously and boil until clear and thickened. 
Reserve 8 cherries for decoration, halve the remainder, add to liquid, remove from heat and allow to cool. 
Whip the cream until to piping consistency and place 4 tablespoons into a piping bag with a large star nozzle. 
Split the cake into three layers horizontally. 
Spread the first layer with some of the whipped cream and half of the cherry mixture. 
Top with the second layer of cake, sprinkle with the Kirsch (or Brandy), then spread with some of the chocolate buttercream and the remaining cherry mixture. 
Top with the final layer of cake. 
Cover the sides with the remaining of the chocolate buttercream. 
Shave the chocolate into curls and press around the side of the cake. 
Spread the remainder of the whipped cream over the top of the cake. 
Pipe the top with 8 whirls of cream and decorate with cherry on each whirl. 
Chill for 2-3 hours, before serving.

Brack

225g (8oz) Sultanas 
225g (8oz) Self Raising Flour 
175g (6oz) Demerara Sugar 
150ml (¼ pint) Tea, hot 
110g (4oz) Raisins 
110g (4oz) Currants 
1 Egg, beaten

Pre-heat oven to 170°C: 325°F: Gas 3 
Grease and line the base of a 1kg (2lb) loaf tin. 
Add the egg to the tea mixture, beat well, then stir in the flour. 
Place the mixture into the tin. 
Bake for around 1½ to 1¾ hours, until firm. 
Turn out on to a wire rack to cool. 
Makes 12 slices

Brecon Light Cakes

110g (4oz) Self Raising Flour 
2 Eggs 
50g (2oz) Caster Sugar 
25g (1oz) Butter 
25g (1oz) Soft Brown Sugar 
2-3 tbsp Milk 
2 tbsp Orange Juice 
Pinch Salt

Beat the eggs with half the orange juice. 
Add the caster sugar. 
Add the egg mixture, stirring well. 
Whisk in enough milk to produce a fairly thin batter. 
Melt the butter in a frying pan. 
Add a tablespoon of the mixture, allowing room to spread 5-8cm (2-3 inches). 
Cook until golden brown on each side. 
Drain on kitchen paper. 
Serve sprinkled with soft brown sugar and orange juice.

Chocolate-Orange Guinness Cake

275g (10oz) Self-Raising Flour 
225g (8oz) Butter, room temperature 
225g (8oz) Soft Dark Brown Sugar 
150ml (¼ pint) Guinness 
4 Eggs 
2 tbsp Cocoa 
1 tsp Baking Powder 
1 pinch Salt 
Grated rind of 1 Orange 
Icing 
225g (8oz) Icing sugar 
110g (4oz) Butter 
Orange

Preheat oven to 190°C: 375°F: Gas 5. 
Grease 2 8-9-inch cake tins. 
Cream the butter and sugar until light, sift the flour, baking powder, salt and cocoa into a bowl. 
Add the orange rind to the mixture, beating well. 
Carefully fold in the Guinness, blend thoroughly without over-beating. 
Divide the mixture between the tins, smooth down, and place the cakes into the centre of the oven. 
Bake for 35-40 minutes, or until the cakes are springy to the touch and have shrunk slightly in the tins. 
Turn out and cool on a wire rack. 

Christmas Fruit Squares (Diabetic)

175g (6oz) Flour, sifted 
110g (4oz) Apple 
110g (4oz) Dried Cherries (no-sugar-added variety) 
85g (3oz) Dried Apricots 
140g (5oz) Brown Sugar or Substitute 
50g (2oz) Sultanas 
50g (2oz) Walnuts 
1 large Egg 
1 large Egg White 
2 tbsp Fresh Orange Juice 
1 tbsp Oil 
1 tsp Ground Cinnamon 
½ tsp Baking Powder 
Pinch Salt

Preheat oven to 180°C: 350°F: Gas 4 
Line a 9-inch (22.5 cm) square baking tray with parchment paper. 
Lightly coat the paper with oil. 
Peel, core and chop the apple, chop the apricots and walnuts (and cherries too, if desired) Combine the nuts and fruits in a separate bowl. 
Toss the fruits in the flour, ensuring they are separate the fruits and evenly coated with flour. 
Add to flour and fruit mixture and stir with a wooden spoon until thoroughly mixed and evenly moistened. 
Spoon into prepared baking tray and press down firmly. 
Bake in the middle of the oven for 25 minutes, until top is golden and when a skewer inserted in the centre comes out clean. 
Allow to cool in the tray on a rack for 10 minutes. 
Use a sharp knife to cut into squares. 
Cool completely. 
Store in an airtight container. 
Makes approx. 25

Welsh Cinnamon Cake

Teisen Sinamon
225g (8oz) Flour 
110g (4oz) Sugar 
110g (4oz) Butter 
2-3 Egg Whites 
2 Egg Yolks 
1 tsp Ground Cinnamon 
½ tsp Baking Powder 
Caster Sugar 
Jam 
Milk to mix

Pre-heat oven to 200°C: 400°F: Gas 6. 
Sieve the flour, cinnamon and baking powder into a large mixing bowl. 
Rub in the butter. 
Add the egg yolks and enough milk to make a stiff mixture. 
Spoon into a well greased backing tin or ovenproof dish which the cake can also be served in. 
Bake at for 20 minutes. 
Allow to cool for at least 30 minutes in the tin. 
Whisk the egg whites until stiff and then fold in one tablespoon of caster sugar for each white used. 
Spread the top of the cooled cake with jam of your choice (apricot, raspberry, etc.). 
Spread spread the meringue on top of this. 
Re-heat oven to 170°C: 325°F: Gas 3. 

Clogged Artery

225g (8oz) Butter, softened 
170g (6oz) Milk Chocolate 
170g (6oz) Dark Cooking Chocolate (70% cocoa solids) 
110g (4oz) Caster Sugar 
80ml (3fl oz) Water 
5 Eggs

Pre-heat oven to 180°C: 350°F: Gas 4 
Make a syrup from the sugar and water. 
Break the chocolate into small pieces into a food processor. 
Pour half the syrup over the chocolate and process until smooth. 
Add the remaining syrup and the butter a little at a time and process. 
Add the eggs one at a time. 
Grease a spring-form cake tin, pour in the chocolate mixture 
Bake for 30 minutes 
Allow to cool and serve with a strawberry or raspberry coulis

Cut and Come Again Cake

225g (8oz) Self Raising Flour 
170g (6oz) Mixed Dried Fruit 
110g (4oz) Sugar 
110g (4oz) Margarine 
50g (2oz) Glace Cherries 
50g (2oz) Chopped Nuts 
1 Egg 
1 tsp Mixed Spice 
½ tsp Salt 
7 tbsp Milk

Pre-heat oven to 180°C: 350°F: Gas 4 
Place the flour, sugar, spice, salt, in to a bowl. 
Rub in margarine lightly. 
Add the dried fruit, cherries and nuts. 
Beat eggs together with the milk and add to mixture, mixing well, to form a dropping consistency. 
Grease and line a 2lb loaf tin with greaseproof paper. 
Bake for about 1 hour 20 minutes or until well risen and golden brown 
Allow to cool on a wire rack.

The Foody Christmas Cake

450g (1lb) Flour 
450g (1lb) Soft Brown Sugar 
450g (1lb) Raisins 
340g (12oz) Unsalted Butter 
225g (8oz) Sultanas 
225g (8oz) Currants 
225g (8oz) Glacê Cherries 
150ml (¼ pint) Brandy or Dark Rum 
110g (4oz) Ground Almonds 
110g (4oz) Glacê Pineapple 
110g (4oz) Mixed Peel 
6 eggs 
1 tsp Baking Powder 
1 tsp Ground Mace

Pre-heat oven to 150°C: 300°F: Gas 2. 
Grease a 25cm (10 inch) cake tin, line with a double thickness of greaseproof paper and grease the paper. 
Mix the flour, baking powder and ground mace together in a large bowl. 
Rub in the butter with your fingertips. 
Stir in the sugar, dried and glacé fruits. 
In a separate bowl, lightly beat the eggs and brandy (or rum) together. 
Add the egg mixture to the flour and fruit, mixing with a wooden spoon or your hands. 
Ensure that the mixture is fully combined. 
Spread the mixture evenly into the prepared cake tin, use the back of a spoon dipped in 
water to hollow the centre slightly. 
Bake for 2 hours. 
After the 2 hours, reduce the heat to 140°C: 275°F: Gas 1 and cook for a 1½ to 2 hours or until the cake is dark and firm to the touch. 
Switch off the oven and wait for 30 minutes before removing it. 
Once completely cooled, wrap in foil, place in an airtight tin. 
Store for at least 30 days before using.

Optional Maturing 
Every 5-7 days pierce the bottom of the cake with a skewer and pour in some brandy (or rum). 
The amount depends on your personal tastes as how boozy you like. 
Another good way to achieve the same effect is to use a broad needle and syringe (if you have them available).

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