Old-Fashioned Chocolate Cake

Birthday cake time again, and this time it's Nigella's Old-Fashioned Chocolate Cake. I hadn't ever made this one before, and wanted to try it out.

Put the cake ingredients in a food processor (flour, sugar, baking powder, bicarb, cocoa, soft butter, eggs, vanilla and sour cream) and whizz them all up.

Before I had a food processor I used to hate it when recipes said things like that ('Thanks - I don't have a food processor!') but you can make it without one - see the recipe on Nigella's website.

Mine became a very thick mixture - so I added a couple of tablespoons of milk and blitzed it again.

Still very thick but a bit more smooth-looking. I'm not sure why it was originally so thick - maybe something to do with sour cream in Australia being very solid?

Divide mixture between two greased and base-lined cake pans and spread out as evenly as you can. Cook at 180 C for 20 minutes or so. The recipe says 25 to 35 minutes. Mine took just over 20 minutes.

When cooled down, remove from pans. One of my cakes was a bit bigger than the other, but never mind!

For the icing, melt chocolate and butter in a bowl over a pan of simmering water. When it's cooled down a bit, add the golden syrup, sour cream and vanilla, then mix together.

Put the chocolatey mixture into the food processor with the icing sugar and whizz it up.

(For non-food-processor-owners, sift the icing sugar into the choc/butter/cream mixture and beat it all together.)

Icing ready to spread on the cake.

Spread about a third of the icing on the first sponge, then put the other sponge on top.

Use the rest of the icing to cover the top and sides of the cake. The 'lines' on the top was my middle son's idea - he also decorated the cake with Smarties.

(Smarties are 'old-fashioned' enough for this cake I think - although I always forget how dull the colours are now that they've stopped using artificial colours. I think they should sell both types so people like me can use them for colourful birthday cake decorating!)

Ready for the birthday celebration...

Wow the icing is full-on! I know many bloggers have made this cake before, and I'll be checking to what others thought of the recipe.

Everyone in my family enjoyed this cake (it's chocolate cake after all) but I'm not sure I'd use this recipe again. I feel I could have made a similar cake using a more basic recipe using cocoa powder and no sour cream, but maybe this is down to a combination of my cooking abilities and personal taste!

I much preferred the Honey Bee Cake and Malteser Cake and would definitely make either of those again.

I suggested to everyone that if I made this cake again I would use half the amount of the icing - my husband agreed (and he is a real sweet-tooth!) but my children were horrified by the thought!

The recipe for the cake is here on Nigella's website.

Banana Breakfast Ring

This is the recipe I cook most from 'Feast' - it's so quick and easy to make, and is great for using up over-ripe bananas. It's also light and fluffy and has a slight lemony tang. I have to say I've never eaten it for breakfast though!

In a large bowl mash up bananas well, then add oil, eggs, lemon juice and zest, vanilla and caster sugar. Whisk them all together with a fork.

Add flour and raising agents (or self-raising flour which is what I've started using) and fold to combine.

You end up with a lumpy mixture - very muffin-like, which is probably exactly what it is. A big muffin.

Pour it into an oiled bundt tin, or normal round cake tin. Cook for 30-40 minutes at 180 C.

When it's all golden on the top, remove from oven and leave to cool in the tin for 5 - 10 mins.

Remove from tin and decide which is the 'right' way up to serve the cake. I think with bundt tins the bottom is the top bit, but I don't really like the look of this side.

This looks much better to me. Slice and eat while still warm, but it's great cold too.

Ingredients:
3 medium bananas
60 ml oil (I use olive oil)
3 eggs
zest and juice of half a lemon (I use a little zest and a decent squirt of lemon juice)
1 tsp vanilla essence
200 g caster sugar (I use 140 g)
325 g plain flour, 1 tsp baking powder, 1/2 tsp bicarb - or 325 g self-raising flour

Christmas Morning Muffins

I made these orange and cranberry muffins on Christmas morning - it's the fourth year in a row I've cooked them on Christmas Day, so I suppose it's becoming a sort of tradition! They are a Nigella recipe, from 'Feast', I think.

Of all the muffins I make, these are my favourite - they contain butter and are have a crunchy topping, so they are a little more luxurious than the others - but they also seem to have a better texture on the inside.

Combine dry ingredients in a large bowl.

Squeeze orange juice into a measuring jug, then add milk until it reaches 150 ml.

Add melted butter and egg, then beat to combine.

Add wet to dry ingredients and stir to combine.

Lightly fold in cranberries and fill muffin cases.

Top with cinnamon and sugar mixture then cook for 15 - 20 mins at 200 C. Nice spread with butter.


Ingredients:
200 g plain flour
3 tsp baking powder
1/2 tsp bicarb
75 g demarara sugar
grating of nutmeg
juice of 1 small orange (about 100 ml)
50 ml milk (approx)
60 g unsalted butter, melted
1 large egg
75 g - 150 g dried cranberries (I use a handful)
Topping: 2 tsp demarara mixed with 1 tsp ground cinnamon

Malteser Cake

Just three days after making the Honey Bee Cake, it's now my middle son's birthday, and he has chosen the Malteser Cake from Feast.

This one takes a little more concentration because you can't just put all the ingredients in the processor. Eggs and sugar are beaten together in a bowl; milk, butter and Horlicks are heated in a pan, and flour, cocoa, baking powder and bicarb are mixed together in another bowl.


Then the hot milk mixture is beaten into the egg mixture, and the flour mixture is folded in at the end. The runny mixture is divided between two 20 cm baking tins, and cooked for 25 mins at 170 C.

I think my sponges didn't quite rise as well as they should, and they were bubbly-looking on the surface. Something didn't quite go right here, but I tested a tiny bit and it tasted fine.

The buttercream is made by beating up icing sugar, butter, Horlicks and cocoa and then you sandwich the sponges together with half the buttercream and then spread the rest on the top.

(Or you get Birthday Boy to do this bit for you, and also ask him to decorate the cake with Maltesers while he's there.)

This cake tastes just like a giant Malteser!

It turned out very well, even with my strange-looking sponges. I can imagine this cake becoming a birthday regular.

Ingredients:
Cake:
150 g soft brown sugar
100 g caster sugar
3 eggs
175 ml milk
15 g butter
2 tbsp Horlicks
175 g plain flour
25 g cocoa, sieved
1 tbsp baking powder, 1/2 tsp bicarb

Icing and decoration:
250 g icing sugar (sieved or make icing in food processor)
1 tsp cocoa
45 g Horlicks
125 g soft unsalted butter
2 tbsp boiling water
around 80 g Maltesers (I bought a big pack)

Honey Bee Cake

This was my youngest son's choice of cake for his 6th birthday - the Honey Bee Cake from 'Feast'. It's quite easy to make, very chocolatey and fun to decorate!

Put all the cake ingredients (except hot water) in a food processor if you have one and whizz till smooth. Pour in the hot water while the processor is running. Pour the runny mixture into a springform tin and cook at 180 C for around 1 1/2 hours. Cover with foil after half an hour to avoid the top burning.

Mine rose more than I expected and touched the foil, which is why a bit of the top is missing. Maybe I processed the mixture for too long and added too much air to the mixture?

Put the cake on its serving plate and put strips of baking paper under the sides to keep the plate clean - these can be removed before serving.

For the honey glaze, heat water and honey in a medium pan (I was a little sparing with the honey as there are a few of us who are not too keen on it and I didn't want it to overpower the cake), then add chopped up chocolate. Swirl the mixture around to start the chocolate melting, then whisk until smooth. Gradually stir in seived icing sugar, then pour it over the cake.

This was the fun bit - making the bees. I coloured some marzipan with some yellow food colouring, then the children made lots of cute bees by painting on stripes and eyes with the left-over glaze, and sticking in flaked almond wings.

As my cake was a little rounded at the top and the icing was runny, our (quite hefty) bees kept sliding down to the sides. Next time I shall probably slice a little off the top of the cake to avoid this problem! And making slightly smaller bees would help too.

Add the bees to the cake - I forgot to take a photo of the cake all alight with candles but it looked really sweet, especially to a newly-six year-old who had helped make the bees!

The cake was very delicious, and I'm not the biggest fan of chocolate cake. The sponge part was soft, moist and fine, and there was only the slightest hint of honey which was good for those of us who are not so keen.

Recipe here on the Nigella Website

Baci di Ricotta

Coby inspired me to try making these. I always assumed they would be complicated to make but they are very easy. As she said, it's quite difficult to photograph these once they're cooked as they get gobbled up very quickly!

They are from Nigella's book 'Feast' and they are like little ricotta fritters, slightly sweet, tasting very much like cinnamon doughnuts.


Beat ricotta and eggs, then add flour, baking powder, salt, cinnamon, sugar and vanilla extract. Beat until reasonably smooth.

Heat about 2 cm oil in a shallow pan (I used a very small frying pan as it uses less oil) and heat until a small blob of batter sizzles when dropped in.

Drop in rounded teaspoons of batter, a few at a time. I found 4 was a good number - any more and there would have been too many to manage because they cook very quickly.

As they become golden brown, flip them over and let them cook for another minute or two before removing them onto some kitchen paper.

Dust with icing sugar and eat straight away.

Ingredients:
200 g ricotta
2 eggs
75 g plain flour
1 1/2 tsp baking powder
pinch salt
1/2 tsp cinnamon
1 tbsp caster sugar
1/2 tsp vanilla extract
veg or corn oil for frying (I used olive oil)
icing sugar for sprinkling

Makes about 30

Kuchen

This is from Nigella Bites, and in the book it's topped with blackberry, apple and an oaty crumble. I decided to make the sponge base and top it with demerara sugar instead.

Kuchen is German for cake, so is a very general term. This cake is made with yeast and is half bread and half cake - not overly sweet, and slightly lemon and cinnamon-tasting.

In one bowl combine 350 g of the flour, the salt, sugar and yeast. In a jug combine milk, eggs, vanilla, zest and cinnamon.

Stir the liquid into the flour mixture, to make a medium-soft dough. Add more flour if it's too sticky.

Work in the soft butter and knead for several minutes until dough becomes smooth and springy. Cover and leave to rise for 1 hour or so until doubled in size.

After it has risen (mine didn't rise much), punch the dough down and gradually stretch it over the base of a Swiss roll tin (20 x 30 cm).

I spread it out over the base of the pan, lifted up the dough and added a piece of baking paper to avoid any sticking. Leave to prove for 15 - 20 mins while oven is heating to 200 C.

Just before putting the dough in the oven, brush it with a mixture of egg, cream and cinnamon. Sprinkle demerara sugar over generously and put in oven. Cook for 15 mins, then turn oven down to 180 C and cook for a further 20 mins until slightly risen and golden.

Cooked and ready to cut with a bread knife. (I had to stop myself 'trying' pieces as I was slicing it up!)

Really good eaten with ice cream, and on its own - with a hot drink - and would be lovely topped with fruit and crumble, like in the original recipe.
At its best when fresh out of the oven, but still good when cool. I'll definitely be making this again.

Ingredients:
350 - 400 g strong white flour
1/2 tsp salt
50 g caster sugar
3 g (heaped half-tablespoonful) instant yeast
2 eggs
1/2 tsp vanilla extract
grated zest of 1/2 a lemon
1/4 tsp ground cinnamon
125 ml milk, lukewarm
50 g butter, soft
Topping:
1 egg, beaten
1 tbsp cream
pinch of ground cinnamon
demarara sugar for topping

Mini Meatloaves

I saw these in Nigella Express and thought we could have them for dinner and have the rest in sandwiches the next day.

They are almost as quick and easy as putting fish fingers in the oven, and much less fiddly than making meatballs.

Mix all ingredients together and divide the mixture into 12 balls. Shape into mini loaves and sit them on a lined baking sheet.

Cook for 30 minutes at 200 C

The cooked loaves (meatloaf never looks pretty) ready to be dipped in lots of sauce and mayonnaise.

Ingredients:
500 g minced beef
500 g sausagemeat (I just used beef)
80 g quick cook oats
70 g (or a huge squirt) A1 steak sauce (I used bbq sauce)
2 eggs, beaten
2 tsp Worcestireshire sauce
1/2 tsp salt