September 2011

I recently did a lot of baking over the weekend. Me and my son had been out picking blackberries and we had 1.1kilos, so I thought I would make some cakes and buns.

The first thing I made was this blackberry sponge cake with cream. Trust me this is so delicious you will be hard pressed to get a piece once the family see it.

  • 200gms self raising flour
  • 200gms butter, softened
  • 200gms caster sugar
  • 2tsp vanilla extract
  • 4 eggs
  • 300ml double cream
  • 200gms blackberries and 3 handfuls for the cream
  1. Preheat the oven to 180C or Gas mark 4.
  2. Beat the butter and sugar together until light and fluffy. I use a hand blender for this.
  3. Add the eggs one at a time as you continue to mix.
  4. Once mixed together add the extract.
  5. Stop blending if using a hand blender then slowly fold in the blackberries. Remember to keep 3 handfuls for the cream.
  6. Slowly fold in the flour. Keep folding the ingredients together until you have a batter like consistency. As you are folding the mixture, try not to crush the berries.
  7. Take 2 20cm cake tins and divide the mixture between the 2.
  8. Bake in the oven for 20 minutes or until golden brown and a skewer, inserted into the middle comes out clean.
  9. Once the cakes are cold mix the cream with 2tsb of sugar until the cream starts to harden. Stop mixing then fold in the 3 handfuls of berries into the cream. The idea is not to mix too much so as you crush the berries.
  10. Take a palate knife or any type of knife if you don’t have a palette knife. Spread the cream over the top of one of the cakes. When covered gently place the second cake on top and push down carefully.

  11. Sprinkle the cake with caster sugar and serve.

On Sunday I decided to do some baking. One of the things I made was this succulent, tasty carrot cake.

Carrot Cake

  • 170gms brown sugar
  • 170gms sunflower oil
  • 170gms self raising flour
  • 3 eggs, beaten
  • 130gms grated carrots
  • zest of 1 lemon
  • 2tsp cinnamon
  • 1tsp bicarbonate of soda
  • 1tsp ground nutmeg. If you have fresh all the better as it will taste better
  1. Preheat the oven to 180C or gas mark 4.
  2. Line an 18cm cake tin with greaseproof paper.
  3. Add sugar to a mixing bowl along with the oil and eggs. Mix everything together then stir in the carrots and lemon zest.
  4. Sift in the flour, bicarb and the spices then mix everything together.
  5. Pour the mixture into the prepared cake tin.
  6. Bake in the oven for 40 minutes or until you can slide a skewer in and and it comes out clean.
  7. Remove from the oven and allow to cool for 10 minutes in the tin before turning out onto a wire rack. Remove the paper and either allow to totally cool or serve immediately with some cream or ice cream.

This is a really great carrot cake recipe. It’s moist, delicious and should be something you try to make at least once.