Baking | Cinnamon Apple Bundt Cake

INGREDIENTS

225 grams soft butter

(plus more for greasing the bundt tin generously)

300 grams caster sugar

6 large eggs

350 grams plain flour

½ teaspoon bicarbonate of soda

4 teaspoons vanilla extract

6 apples

4 teaspoons cinnamon

1 teaspoon freshly grated nutmeg

1 teaspoon allspice

ICING

8 heaped tablespoons icing sugar

dash milk / water to make a thick paste

1 or 2 teaspoons cinnamon

Taiwan | Sugar and Spice Pineapple Pastry

Images from the website:

We got given these treats at work this week, either bought in Taiwan or maybe bought from an airport shop en route over to the UK from that direction. I love trying new foods from different countries, these were delicious and unusual! 

The Sugar & Spice website is cute, it took me about 10 minutes to find the English translation button so I could find out more, then eventually I found the product page for this cake. 

The ingredients say: Pineapple, Butter, Eggs, Flour, Sugar so not much that explains the interesting filling. 

The filling is almost like candied pineapple, a bit like a mince pie consistency with an outer which is close to a British sweet suet pastry. 

Baking | Mocha tray bake... again

MOCHA (CHOCOLATE & COFFEE) TRAY BAKE

6 oz recipe

4 oz Self raising flour 

3 oz cocoa (extra 1 oz for richness & lighter sponge)

6 oz Butter

6 oz Eggs (3 large free range)

1 Teaspoon baking powder

1 Tablespoon coffee chicory essence

3 Tablespoons cold, strong coffee (just mix 2-3 teaspoons of instant coffee with boiling water and use enough to create a paste, then dilute with 3 tablespoons-ish cold water)

1 Teaspoon vanilla essence

Made in a brownie pan

Line with grease proof paper & butter
Baked for 20 minutes, middle shelf, gas mark 4.

Taken out the oven, lifted straight onto a wire rack to cool.

When 100% cold, spread with mocha icing.

MOCHA ICING

1 Tablespoon Salted Butter
1 Tablespoon Cocoa Powder
1 Tablespoon Coffee Chicory Essence
2-3 Tablespoons Cold Strong Coffee
1 Teaspoon Vanilla
8 oz Icing Sugar

Whizz until smooth, add more coffee / cocoa / icing sugar to taste.

Baking | Coconut lime drizzle tray bake

I have already made this and posted it before but this is slightly different.

This time I made a 6 oz tray bake with a lime drizzle top, vs previously I made cupcakes with an 8 oz recipe and a lime coconut frosting / icing.

INGREDIENTS:

6oz Self Raising Flour

6oz Butter

6oz Eggs 

(Which was 3 Large Free Range British)

4oz Desiccated Coconut

Juice and Zest of 2 Limes

1 tsp Baking Powder

The icing topping was lime, and 3oz unrefined golden caster sugar which is spooned over the cake when still in the baking tray and still warm.