Tag Archive for: baking

Vanilla Blueberry loaf cake slicesCove Cake Design

Vanilla Blueberry Loaf Cake Recipe

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Vanilla Blueberry loaf cake slicesVanilla Blueberry Loaf Cake Recipe with Macadamia Coconut Crumble Topping

 

This vanilla blueberry loaf cake recipe is a quick and easy one to whip up for a teatime treat. I am a huge fan of loaf cakes, they are delicious and casual, with so many flavour variations possible.

The Vanilla Blueberry Loaf Cake Recipe

The recipe is adapted from my classic loaf cake base, which I have used in other recipes such as my Lemon Curd and Violet Loaf Cake or Orange Fennel and Honey Loaf Cake. The addition of a little yogurt to the cake makes it moist, light and not too sweet.

Blueberry was the chosen flavour for this recipe as I have just picked the first few blueberries from my garden. We have one blueberry bush which is incredibly resilient and has produced a lovely little crop for us every summer. I chose a simple combination of vanilla with my garden blueberries for this loaf cake but a little lemon zest would also work well. I have also added some dessicated coconut to marry with the flavour of the topping. This is however optional.

The topping came about by a little bit of a happy accident. I had been making a macadamia coconut crumble while testing a layer cake recipe. With some left over I decided to add it to my vanilla blueberry loaf as a topping. I love how it adds that little bit of a sweet crunch to the cake.

Serving and Storing

This vanilla blueberry loaf cake is delicious eaten on its own with a cup of your favourite tea. It can also be served with a dollop of yogurt. The cake keeps well at room temperature in an airtight container for 2-3 days.

I hope you enjoy this cake, do tag us on social media @covecakedesign with your creations!

Suzanne x

Vanilla Blueberry Loaf Cake Slice

Vanilla Blueberry Loaf Cake with Macadamia Coconut Crumble

 

Ingredients:

For the cake

  • 190g (7oz) unsalted butter
  • 190g (7oz) golden caster sugar
  • 1tsp vanilla bean paste
  • 3 medium eggs
  • 190g (7oz) plain flour
  • 1.5tsp baking powder
  • Pinch salt
  • 25g (1oz) dessicated coconut (optional)
  • 25g (1oz) whole milk yogurt
  • 75g (2.5oz) blueberries

For the crumble topping

  • 25g (1oz) finely chopped macadamia nuts
  • 15g (0.5oz) dessicated coconut
  • 40g (1.5oz) golden caster sugar
  • 20g (0.5oz) unsalted butter

Method:

  1. Preheat the oven (fan) to 160⁰C/320F. Grease the base and sides of a 450g/1lb silicone loaf mould or tin. If you are using a tin also line the sides and base with baking paper
  2. To make the crumble topping: place all of the ingredients into a bowl. Roughly rub the butter into the dry ingredients, leaving some lumps.
  3. To make the cake: sift together the flour, baking powder and salt into a bowl. Place the blueberries in another small bowl and sprinkle with a tablespoon or two of flour and stir to coat.
  4. Cream together the butter, sugar and vanilla bean paste in the bowl of a stand mixer with the paddle attachment until pale and light. Scrape down the sides intermittently.
  5. Turn the mixer down and add one egg and a tablespoon of the flour mixture. Mix on low before turning up the speed and mixing well. Repeat with the remaining eggs, adding one tablespoon of flour with each addition.
  6. Add the rest of the flour mixture and mix on low until just combined.
  7. Add the yogurt and dessicated coconut and mix on low until just combined.
  8. Scrape the mixture into the prepared mould or tin. Lightly press the blueberries into the cake mixture. Sprinkle over as much of the crumble topping as desired.
  9. Place the cake in the oven and bake for 50-60 mins before checking. Insert a skewer into the centre. If it comes out clean and the cake is springy on the surface it is cooked. If not then return to the oven and check at 10min intervals until cooked.
  10. Leave to cool for 10-15mins in the tin before removing.

 

 

Chocolate banana cake, tahini ganache, miso caramel, walnut pralineCove Cake Design

Chocolate Banana Cake with Tahini, Miso and Walnut

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Chocolate banana cake, tahini ganache, miso caramel, walnut pralineChocolate Banana Cake with Tahini, Miso and Walnut

The Chocolate Banana Cake Recipe

This chocolate banana cake recipe was devised when I had several overripe bananas in my fruit bowl. I have an inherent reluctance to throw away food, but luckily sweet, ripe bananas are absolutely perfect for baking. I regularly use them in recipes such as muffins, banana bread or flapjacks, but this time wanted to try them in a layer cake.

As a chocolate lover, chocolate cake is my go-to choice. And what better combination for banana than chocolate? In this cake, the overripe bananas add moisture, flavour and a natural sweetness to what is a delicious chocolate cake recipe. The cake itself is soft and light, so this recipe is suited to a weekend bake, rather than a layered celebration cake which requires more structure for slicing.

Tahini Ganache, Miso Caramel, Walnut Praline Filling

The tahini ganache was inspired by my banana flapjacks recipe. The flapjack recipe uses tahini instead of nut butter, which goes really well with the banana flavour. Tahini is a ground sesame seed paste, now widely available in supermarkets. It has a nutty flavour, but doesn’t taste sweet like some nut butters. The tahini ganache makes a bittersweet chocolatey filling for the banana cake. The quantity given in this recipe doesn’t give a very thick layer, but I think this is sufficient for a rich filling.

For more flavour contrast I also added sweet miso caramel to the filling, a bit of a twist on traditional salted caramel. If you can’t find miso, simple add a little bit of salt to the caramel instead.

The final flourish for the cake is some walnut praline for a crunchy texture. Walnuts are a perfect pairing for banana and chocolate but other nuts would work well here too, you could try pecans or hazelnut for example. Experiment with what is to hand!

Happy Baking!

I hope you enjoy this cake, do tag us on social media @covecakedesign with your creations And don’t forget to subscribe to the mailing list to receive cake news and recipes straight to your inbox!

Suzanne x

Chocolate banana cake, tahini ganache, miso caramel, walnut praline

Chocolate Banana Cake, Tahini Dark Ganache, Miso Caramel, Walnut Praline

 

Ingredients:

For the chocolate banana cake

  • 375g (13.25oz) unsalted butter
  • 250g (8.75oz) caster sugar
  • 50g (1.75oz) soft light brown sugar
  • 3 medium eggs
  • 375g (13.75oz) plain flour
  • 25g (1oz) cocoa powder
  • ½ tsp bicarbonate soda
  • 2 tsp baking powder
  • 125g (4.5oz) 70% dark chocolate, chopped or drops
  • 300g (10.5oz) ripe bananas, mashed
  • 2tbsp whole milk
  • 1tsp vanilla bean paste

For the tahini dark chocolate ganache

  • 150g (5.25oz) 54.5% dark chocolate
  • 150ml (5 fl oz) single cream
  • 75g (2.5oz) smooth tahini paste
  • 15g (0.5oz) caster sugar
  • 40g (1.5oz) unsalted butter

For the miso caramel

  • 75ml (2.5 fl oz) single cream
  • 100g (3.5oz) caster sugar
  • 50g (1.75oz) cold unsalted butter
  • 1–2tbsp sweet white miso paste to taste

For the walnut praline

  • 100g (3.5oz) caster sugar
  • 100g (3.5oz) walnuts

Method:

  1. Preheat the oven to 150⁰C/300F. Grease and line the base and sides of two 20cm/8” cake tins
  2. To make the cake, melt the chocolate in a bowl over a pan of gently simmering water.
  3. Sift together the flour, cocoa powder, bicarbonate of soda and baking powder into a bowl.
  4. Cream together the butter, sugars and vanilla bean paste in the bowl of a stand mixer with the paddle attachment until pale and light. Scrape down the sides intermittently.
  5. Turn the mixer down and add one egg and a tablespoon of the flour mixture. Repeat with the remaining eggs, adding one tablespoon of flour with each addition.
  6. Add the rest of the flour mixture and mix on low briefly.
  7. Add the melted chocolate, mashed banana and milk. Mix on low until combined.
  8. Divide the mixture evenly between the tins.
  9. Bake for approximately 40–45 mins until springy to the touch and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 mins before turning out onto a wire rack to cool completely.
  10. To make the tahini dark ganache, place the chocolate in a bowl. Heat the cream, sugar and tahini in a small saucepan until just below simmering. Pour over the chocolate and shake the bowl gently. Leave for one minute before stirring with a spatula until the chocolate has melted. Add the butter and stir again until a smooth ganache is achieved. Cover the surface with cling film and leave to cool until the ganache is a spreadable consistency.
  11. To make the miso caramel, place the sugar and water in a small saucepan. Heat on medium, swirling intermittently until the caramel turns a golden brown colour. Take care not to let it burn. Add the cream and stir, take care as the caramel will bubble and spit. With a sugar thermometer continue to heat the caramel stirring until it reaches a temperature of 180⁰C/225F. Remove from the heat and add the butter in cubes, stirring to combine. Add the miso and stir again. Place the caramel in the fridge to cool.
  12. To make the walnut praline, chop the nuts an toast in the heated oven for 5–10 mins. Heat the sugar in a saucepan over a medium heat until dissolved. Continue to heat, swirling gently, until the sugar has turned to a caramel colour. Add the nuts and stir with a spatula to coat. Quickly scrape the nut praline out onto a piece of baking paper and leave to cool. Break up the praline in a small blender or pestle and mortar.
  13. To assemble, level each cake if required by trimming off the tops. Place one cake layer on a cake board or plate. Spread ½ of the tahini ganache on top. Spread 4–5 tablespoons of miso caramel in the centre and sprinkle over most of the walnut praline. Invert the next cake layer on top. Spread the remaining ganache over the top and sprinkle the remaining praline around the edges.

 

Lemon Almond Raspberry CakeCove Cake Design

Quick Lemon Raspberry Almond Cake

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Lemon Almond Raspberry CakeQuick Lemon Raspberry Almond Cake

The Cake

This Quick Lemon Raspberry Almond Cake, uses almond paste in the cake batter to make an quick an easy informal cake. I am a lover of anything almond, including almond paste. From my experience however, I know that almond paste is a controversial ingredient. At Christmas time there is always a strong divide between those who love the edge slice of the Christmas cake so they get the most almond paste, and those who avoid it at all costs. I am firmly in the former camp!

This cake is is dense and moist, and with the raspberry and lemon, exceedingly delicious.  With the richness of the almond paste, it is one for the almond lover!

The Lemon Raspberry Almond Cake Recipe

Almond Paste

This cake uses shop-bought almond paste. Almond paste is slightly different from marzipan. The former having a higher almond to sugar ratio, more delicious in my book. Pre-made ingredients are not something I usually recommend, so you may be a little perplexed to find a shop bought item in my ingredients list. However, I do buy almond paste every Christmas to cover my fruit cakes. I find the bought product rolls more readily and avoids having raw egg product in the cakes. I often end up with some leftover, and given that I don’t make fruit cakes outside the Christmas season, this leftover almond paste can end up going to waste. Which is where this recipe comes in.

The Recipe

The recipe is an adaptation of Nigella Lawson’s Easy Almond Cake Recipe from her classic book, How To Be A Domestic Goddess. It certainly is an easy one, basically involving the blending of classic cake ingredients with almond paste…no creaming or whisking and only one vessel to wash up afterwards.

One of my favourite cake flavour combinations is lemon and raspberry, both of which of course work with almond. I hence decided to use this combination in this almond cake by adding fresh lemon zest and raspberries.

You can of course play fast and loose with this cake, choosing ingredients you have to hand, such as marzipan rather than almond paste, or other berries such as cherries or blackberries for the raspberries. An orange version of this cake would also be a great one to try, made by swapping the lemon zest for orange zest.

Serving and Storing

Feel free to decorate this cake with what you have to hand, a dusting of icing sugar with some edible flowers and herbs would work well. A dollop of Greek yogurt would also be a lovely teatime addition.

The cake keeps well at room temperature in an airtight container for 2-3 days.

Lemon Almond Marzipan Raspberry Cake

Quick Lemon Raspberry Almond Cake Recipe

Ingredients:

  • 250g unsalted butter
  • 250g shop-bought almond paste
  • 125g caster sugar
  • 6 medium eggs
  • 150g self-raising flour
  • Finely grated zest 1 lemon
  • 150g raspberries (fresh or frozen)
  • Pinch salt

Method:

  1. Preheat the oven (fan) to 160⁰C/320F. Grease the base and sides of a 22cm/9” springform cake tin and line the base. (I have also made this in a 20cm/8″ tin which worked fine too but the cake was a little more dense)
  2. To make the cake, break or chop up the almond paste and place in a food processor. Blend until broken up a little more. Add the butter and sugar and continue to blend. If the butter is soft it should become smooth. I made this on a rather cold day and the mix was still a little lumpy but the cake worked perfectly. (As I said above, I can be a little fast and loose when home baking!).
  3. Sift the flour into a bowl and add the lemon zest.
  4. Add the eggs to the food processor, one at a time, blending after each addition. You may need to scrape down the sides intermittently.
  5. Add the flour mixture and blend until combined. Scrape down the sides and base of the processor and mix once more to ensure it is well combined.
  6. Scrape the mixture into the prepared tin. Lightly press in the raspberries throughout the cake mixture.
  7. Place the cake in the oven and bake for 55-60 mins before checking. Insert a skewer into the centre. If it comes out clean and the cake is springy on the surface it is cooked. If not then return to the oven and check at 10min intervals until cooked.
  8. Leave to cool for 10-15mins in the tin before removing. When cool, place on a plate or cake stand and sprinkle with icing sugar and any other decoration.

I hope you enjoy this cake, do tag us on social media @covecakedesign with your creations!

Suzanne x

 

Pea Lime Coconut Cake Recipe

Pea Lime Cake with Coconut Lime Mascarpone

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Pea Lime Coconut Cake Recipe

Pea Lime Cake with Coconut Lime Mascarpone

This Pea Lime Cake with Coconut Lime Mascarpone Icing is a quick recipe that I whipped up one sunny weekend as a post-lunch treat. A cake that definitely falls into the easy and casual category, it is light and delicious and sings of summer. Although it may sound a little unusual, there is nothing more joyful than producing something for dessert that is a talking point for family and guests. Do read on and give it a try!

Pea Lime Coconut Cake

Pea Lime Cake

I first came across using peas in a cake from the book Sticky Fingers Green Thumb by Hayley McKee. Her cakes are inspired by a love of garden produce, and her book contains a pretty Green Tea bundt cake with a Garden Pea Cream. The idea of using garden peas in a dessert makes quite a bit of sense, they have a delicate if earthy sweetness, and that vibrant green colour is nothing short of beautiful.

For this recipe I added the peas in a simple cake recipe that uses vanilla for a little more sweetness, and lime zest to give that summery zing.

Pea Lime Coconut Cake

Lime Coconut Mascarpone Icing

I absolutely adore any type of mascarpone icing. The coconut cream and lime zest keep this particular icing light, fresh and creamy. It is quite a soft icing, almost a yoghurt-like consistency, something that actually doesn’t matter too much for this type of casual cake. It does however firm up a little in the fridge.

The quantity of icing makes more than is needed to cover the cake, but I have used these amounts so as to correspond with the quantities of the mascarpone tub and coconut cream can. There is nothing worse than having a spoonful or two of an ingredient left in a container. The extra icing can be served alongside the cake, or even eaten on its own with some summer berries perhaps!

Pea Lime Coconut Cake

Serving and Storing

Feel free to decorate this cake with what you have to hand, edible flowers and herbs, dessicated or shredded coconut, meringue pieces or nut pralines would all work well. The cake is best eaten on the day but will keep overnight in the fridge also. Bring back to room temperature before serving.

I hope you enjoy this cake, do tag us on social media @covecakedesign with your creations!

Suzanne x

Pea Lime Cake with Lime Coconut Mascarpone

Ingredients for the Pea Lime Cake:

  • 140g frozen garden peas (or fresh if you have them)
  • 25ml whole milk
  • 200g unsalted butter
  • 175g caster sugar
  • 250g plain flour
  • 2tsp baking powder
  • 3 eggs
  • 1tsp vanilla bean paste
  • Grated zest 2 limes
  • Pinch salt

Ingredients for the Coconut Lime Mascarpone Icing:

  • 250g tub mascarpone
  • 160g can coconut cream
  • 200g icing sugar
  • Zest 1 lime

Method:

  1. Preheat the oven (fan) to 150⁰C/300F. Grease and line the base and sides of a 20cm/8” cake tin. 
  2. To make the cake, bring the peas just to the boil in a small saucepan of water. Drain immediately (you only want to just cook the peas so they retain their vibrant colour).
  3. Place the peas in a high powered blender with the milk and blend to a smooth vibrant green puree. You may need to add a little more milk. The smoothness you achieve will depend on your blender, but it is best to get it as smooth as possible as you don’t want whole or large bits of pea in the cake.
  4. In the bowl of a mixer, beat together the butter, sugar, vanilla extract and lime zest for 2-3 mins until light.
  5. Beat in the eggs one at a time.
  6. Sift together the flour, baking powder and salt and add to the butter mixture. Mix on low until just combined.
  7. Add in the the pea puree and mix again until combined.
  8. Scrape the mixture into the tin and bake for approximately 45-55 mins or until springy to the touch and a skewer inserted into the centre comes out clean. Leave the cake to cool in the tin for 10 mins before turning out onto a wire rack to cool completely.
  9. To make the lime mascarpone coconut icing, place all the ingredients in a mixer and beat for a few minutes until smooth.
  10. To assemble the cake, place the cake on an appropriate plate or stand. Spread about half of the lime and coconut mascarpone icing on top, reserving the rest to serve.
  11. Decorate as desired, I used dessicated coconut, pistachio praline and some dried edible flowers

 

 

Chocolate Ginger Cake Recipe

Chocolate Ginger Cake, Chai Pear, Pecan Praline

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Chocolate Ginger Cake Recipe

Chocolate Ginger Cake, Chai Pear, Pecan Praline Recipe

Winter months and their associated festivities bring with them a desire to cosy up indoors with woollen jumpers and log fires, while our palates turn from light and fresh summer fare to rich and aromatic flavours. This recipe for Chocolate Ginger Cake with Chai Buttercream, Chai Poached Pear and Pecan Praline is inspired by those warm and spicy scents and flavours of winter.

This recipe was originally created in 2017 for a feature in American Cake Decorating magazine and it subsequently was featured in The Taste.ie. It is such a good seasonal cake which I have made many times. I thought it was time that I shared it directly with my followers for you to enjoy too!

Chocolate Ginger Cake Recipe

Chocolate Ginger Cake Flavours

The chocolate ginger cake is deliciously light and moist, with the ginger adding just the right amount of heat to give a little winter kick, without being overbearing for those who are not so inclined towards ginger.

Chai is a spiced milk tea from India, with the spices used varying from region to region but generally including the heady mix of cinnamon, ginger, cloves, cardamom and pepper, a perfect spicy compliment to the ginger of the chocolate cake. I have introduced the chai flavour with a flavoured butter in the buttercream icing, and also in the chai poached pears. Chocolate and pear is a match made in heaven and the pears are a beautifully sweet and fresh addition to this cake.

The final flourish is the pecan praline, adding a little crunch and extra seasonal decadence!

Chocolate Ginger Cake Recipe

Chocolate Ginger Cake Details

Decorated with a half poached pear, candied pecans and a little gold leaf this cake is a little bit special and would make a delectable centrepiece dessert for seasonal gatherings. Much can be made in advance in preparation for entertaining: un-iced the cake keeps well in an airtight container for up to a week while the buttercream can likewise be made in advance and stored in the fridge. Once assembled it can be wrapped tightly in cling film and kept in the fridge for 1-2 days…..if any lasts that long!

I hope you enjoy this cake, do tag us on social media @covecakedesign with your creations!

Suzanne x

Chocolate Ginger Cake Recipe

Chocolate Ginger Cake, Chai Pear, Pecan Praline

Ingredients for the Chocolate Ginger Cake:

  • 175g unsalted butter
  • 150g 70% dark chocolate callets
  • 150g caster sugar
  • 150g soft light brown sugar
  • 45g cocoa powder
  • 225mls hot coffee
  • 1tbsp dark treacle
  •  2 large eggs, beaten
  • 210g plain flour
  • 2heaped tsp ground ginger
  • 1tsp baking powder
  • 1tsp baking soda
  • Pinch salt

Ingredients for the Chai Swiss Meringue Buttercream:

  • 340g unsalted butter
  • 3 chai teabags
  • 150g fresh egg whites
  • 250g granulated sugar
  • 1tsp cinnamon
  • ½ tsp ground ginger

Ingredients for the Chai Poached Pears

  • 500ml water
  • 3 chai teabags
  • Squeeze of lemon juice
  • 150g caster sugar
  • 2 pears

Ingredients for the Pecan Praline

  • 75g caster sugar
  • 50g pecan nuts, toasted and roughly chopped

Method:

  1. Preheat the oven to 150⁰C/300F. Grease and line the base and sides of three 15cm/6” cake tins. 
  2. To make the cake, melt the butter and chocolate in a saucepan over a low heat.
  3. Remove from the heat and whisk in the sugar and cocoa powder until incorporated.
  4. Slowly add the hot coffee and whisk until smooth.
  5. Whisk in the treacle and then the eggs one at a time.
  6. In the bowl of a mixer (or a large bowl), sift together the flour, ginger, baking powder, baking soda and salt and mix gently until combined.
  7. With mixer on low speed gradually pour the chocolate mixture into the flour mixture. Once added, beat on medium-high speed for approximately 1min. Scrape the bottom of bowl and beat again briefly until there are no lumps and everything is well mixed.
  8. Divide the mixture between the three tins and bake for 25-30 mins or until springy to the touch and a skewer inserted into the centre comes out clean. Leave cakes to cool in the tin for 10 mins before turning out onto a wire rack to cool completely.
  9. To make the chai poached pears, place the water in a saucepan with a squeeze of lemon juice and bring to the boil.
  10. Remove from the heat and add the chai teabags. Leave to infuse for approximately 10-15mins before removing the teabags.
  11. Add the sugar to the chai tea and bring to a simmer again to dissolve.
  12. Peel the pears and add to the poaching liquid.
  13. Simmer for approximately 25-30mins until pears are soft through.
  14. Remove the pears from the poaching liquid, drain of excess liquid and set aside to cool completely.
  15. To make the pecan praline, heat the sugar in a small saucepan over a medium heat, swirling from time to time until sugar has melted and starts to turn a golden brown colour. Take care not to burn.
  16. Remove from the heat and quickly add the chopped pecans, stirring to coat.
  17. Quickly scrape the praline onto non-stick baking paper and spread out. Leave to cool before roughly breaking up in a small blender or pestle and mortar.
  18. To make the chai swiss meringue buttercream icing, melt the butter in a saucepan over a medium heat. Heat until the butter begins to sizzle, darkens slightly and exudes a delicious toffee-like aroma.
  19. Remove from the heat and add the chai tea bags. Leave to infuse for at least 30 mins.
  20. Remove the tea bags and pour the butter into a bowl. Place in the fridge until firm.
  21. When ready to make the buttercream, remove the flavoured butter from the fridge and allow to warm up slightly (you want the butter cool but not fridge cold).
  22. Clean the bowl and whisk of an electric mixer with a squeeze of lemon juice and dry with paper towel to remove any traces of grease.
  23. Place the egg white and sugar into the bowl and place over a pot of simmering water, whisking constantly, until the temperature reaches 160°F on a candy thermometer. If you don’t have a thermometer, whisk until the sugar has completely dissolved and the egg whites are hot.
  24. Transfer the bowl to the mixer and using the whisk attachment whisk until the meringue is thick and glossy and the bottom of the bowl feels neutral to the touch.
  25. Switch to paddle attachment and with mixer on low speed add the butter a cube at a time, mixing until incorporated after each addition.  If the mixture curdles continue to mix until it comes back together. Add the cinnamon and ginger and mix again briefly. If the buttercream is too runny, refrigerate until firmer and mix again before using.
  26. To assemble the cake, trim the tops of each cake so they are the same height.
  27. Place one cake layer on a plate or cake stand. Pipe one third of the chai buttercream on top and smooth with a palette knife. Chop one and a half of the poached pears into small pieces and sprinkle half on top of the buttercream (you don’t have to add all the pear if you feel it is too much). Sprinkle over a third of the praline. Repeat with the second cake layer.
  28. Invert the final cake layer on top. Pipe and spread the remaining buttercream and sprinkle with the remaining pecans. Place the remaining half a poached pear on top. If desired add a little gold leaf.

 

 

Matcha Blackberry Cake Recipe

Matcha White Chocolate Cake with Lemon Curd, Blackberry Buttercream and Blackberry Thyme Jam

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Try this recipe for a rich white chocolate match cake with tangy lemon curd, blackberry buttercream and homemade blackberry thyme jam.

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Carrot Orange Walnut Layer Cake

Carrot Cake with Orange, Walnut and Thyme Caramel Recipe

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Carrot Orange Walnut Layer Cake

Carrot Cake Recipe

Carrot cake is a definite classic and a flavour that I adore. We actually had carrot cake as one of the tiers in our wedding cake many years ago. Despite my love for carrot cake, I haven’t actually made it for a long time. I was delighted to revisit it recently however in the creation of this comforting layer cake recipe which I am so pleased to share with you. 

The Carrot Cake

This carrot cake recipe is one that I had been testing out for my ebook, Layer Cakes The Essential Collection. It didn’t however make the final edit as the book was focused on cakes that can be cut neatly into finger portions, something which is required for wedding and celebration cakes. Carrot cake recipes like this one tend to be a little crumbly due to their oil based structure and grated carrot pieces. This cake is hence not particularly suited to cutting into neat finger slices, but is however especially delicious and very much worth sharing!

Carrot Layer Cake Recipe

The Carrot Cake Details

This is a traditional carrot cake recipe with oil, brown sugar and aromatic spices such as cardamom and cinnamon. I have paired the cake with an orange and walnut praline buttercream and delicious thyme caramel. The thyme caramel is my favourite element in the recipe, adding a little bit of a decadent flavour twist.  I love using herbs in baking.  Thyme is the perfect partner for carrots in savoury dishes, and translates equally well as a pairing for a cake. You may have a little extra caramel from the quantity in the recipe which can be drizzled over the top or served in a jug with the cake.

Feel free to make your own variations too, other nuts such as pecan or pistachio would make great substitutions for the walnut for example. I have specified baking in two 6″ tins and cutting each layer in half horizontally to create a 4 layer cake, you could also bake in two 8″ tins for a 2 layer cake.

I hope you enjoy this cake, do tag us on social media @covecakedesign with your creations!

Suzanne x

Carrot cake recipe Cove Cake Design

Carrot Cake with Orange, Walnut and Thyme Caramel

Ingredients for the Cake:

  • 300g self-raising flour
  • 3 eggs
  • 100g caster sugar
  • 100g light soft brown sugar
  • 185ml rapeseed (or other) oil
  • 2tsp baking powder
  • 2tsp bicarbonate soda
  • Pinch salt
  • 300g grated carrot
  • 2tsp vanilla
  • 1tsp ground cinnamon
  • 1tsp mixed spice
  • 1tsp ground cardamom
  • Grated zest of one orange (optional)
  • 1tsp freshly chopped thyme (optional)

Ingredients for Thyme Caramel:

  • 75ml cream
  • 100g caster sugar
  • 50g cold unsalted butter
  • Few sprigs fresh thyme
  • Pinch salt

Ingredients for the Walnut Praline

  • 50g walnuts
  • 50g caster sugar

Ingredients for the Buttercream Icing

  • 300g icing sugar
  • 175g unsalted butter, room temperature
  • Finely grated zest of one orange

Method:

  1. Preheat the oven to 150⁰C/300F. Grease and line the base and sides of two 15cm/6” cake tins. 
  2. To make the cake, whisk together the eggs, sugars, oil and vanilla in a large bowl or in the bowl of an electric mixer. Add the grated carrot, orange and chopped thyme (if using) and mix to combine.
  3. Sift together the flour, baking powder, bicarbonate soda, salt and spices into a separate bowl. 
  4. Slowly add the flour mixture to the egg and sugar mixture and mix to combine. 
  5. Divide the batter evenly between the two tins. 
  6. Bake for approximately 40-45 mins until springy to the touch and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 mins before turning out onto a wire rack to cool completely. Wrap in cling film and leave for at least a few hours or overnight before filling.
  7. To make the thyme caramel, heat the cream gently in a small saucepan and add the thyme, leaving to infuse.
  8. Put the sugar into a larger saucepan and heat on med–high until sugar starts dissolves and turns a golden caramel colour, swirling to ensure it is even.
  9. Remove from the heat and add in the butter a little bit at a time and stir until smooth (it will sizzle a bit when butter added).
  10. Slowly strain the heated cream into the caramel (take care as it sizzles) and stir again until smooth. Add the salt and stir.
  11. Pour the caramel into a small jar. You can put a fresh sprig of thyme in the jar to infuse further, remove before use.
  12. To make the walnut praline, toast the nuts for 8–10 minutes until golden. Chop finely.
  13. Heat the sugar in a saucepan over a medium heat until dissolved. Swirl gently but do not stir. Continue to heat gently until the sugar has turned to a caramel colour. Remove from the heat, add the nuts and stir with a spatula to coat.
  14. Quickly scrape out onto a piece of baking paper and leave to cool.
  15. Break up the praline in a small blender or pestle and mortar.
  16. To make the buttercream icing, place all ingredients in the bowl of an electric mixer and beat with the paddle attachment for 8–10 minutes, scraping down intermittently, until light and fluffy. Add the walnut praline (you may not need all of it) and mix to combine.
  17. To assemble the cake, trim the tops of each cake and cut in half horizontally. Place the base cake layer on a board or plate. Spread approximately 1/4 of the buttercream icing on top of the first cake layer and drizzle over the thyme caramel. Place the next cake layer on top and add a layer of buttercream and thyme caramel. Repeat for remaining cake layers, finishing with a layer of buttercream icing. Drizzle caramel over the top or serve the additional caramel in a jug.

 

 

Lime Basil Blackberry Bundt Cake Recipe Cove Cake Design

Lime Basil Blackberry Bundt Cake Recipe

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Lime Basil Blackberry Bundt Cake

Bundt Cakes

This Lime Basil Blackberry Bundt cake is a refreshing, delicious and easy recipe to make. Bundt cakes are so easy to make, require little decoration and serve a crowd…hence I always love making a bundt cake for weekend treats or family celebrations! There are various bundt tins on the market with different shapes but I particularly love my silicone one which makes this sharp mountainous style. The silicone makes it easy to release too.

Lime Basil Blackberry Flavour Combination

I have recently been experimenting with basil in some of my cake recipes, which was inspired by an incredible vanilla and basil ice-cream that I tasted in a gelateria in Lisbon a while ago. Basil pairs well with berries such as strawberries, but with blackberries in season just now I wanted to try it with this alternative and I thought the colour contrast would be quite visually appealing too. Lime and basil are another known flavour pairing and the lime gives this cake a flavoursome lift.

I have made this cake with just a simple lime syrup or also with a glace lime icing, either work well to give an added citrusy sweetness. This cake is the perfect afternoon or teatime treat. Not too sweet…and the flavour pairings will surely be a talking point for those who get to sample a piece!

Happy Baking!

Suzanne x

Lime Basil and Blackberry Bundt Cake Recipe

Ingredients for the cake:

  • 250g unsalted butter
  • 250g self-raising flour
  • 250g caster sugar
  • 3 medium free range eggs
  • Approx 10 large basil leaves (you can vary this depending on your preference for the basil flavour)
  • Pinch salt
  • 2-3 tbsp milk
  • Finely grated zest of 1 lime
  • 150g fresh blackberries
  • Rapeseed or other flavourless oil for greasing.

Ingredients for the syrup or glaze:

  • Juice of 1 lime
  • 50g caster sugar (for the syrup) or 150g icing sugar (for the glace icing)

Method:

    1. Preheat the oven to 160°C/320F.  Grease a bundt tin by brushing with a flavourless oil such as rapeseed oil.
    2. Put the caster sugar and basil leaves into a high speed blender and pulse or blend for a minute or two until the basil is incorporated into the sugar. The sugar begins to clump due to the moisture in the basil so you may need to stop and shake it around a bit. Any large pieces of basil that fail to get blended can be removed if preferred.
    3. Cream together the basil sugar with the butter, salt and lime zest in an electric mixer or by hand until light.
    4. Add the eggs one at a time, beating well after each addition.
    5. Add in the flour and mix on low speed until combined.
    6. Add a few tbsp of milk and mix again to a soft dropping consistency.
    7. Finally add the blackberries and give one last stir with the mixer. I like to do this to break up the blackberries slighly which creates nice little flecks and streaks of colour. You can of course do this as much as you like or indeed keep the blackberries fully whole by placing them into the cake batter once it is in the tin.
    8. Pour the mixture into the bundt tin and bake for 40-50 mins until the top of the cake is firm to the touch and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 5 mins before turning out onto a rack to cool completely.
    9. To make the syrup (optional): Add the lime juice and sugar to a pan and bring to the boil. Allow to simmer until reduced slightly. Pour over the bundt cake while the cake and syrup are still warm. It helps to insert a skewer into the cake in several places to create channels for the syrup to penetrate the cake.
    10. To make the glace icing (optional): The glace icing can be added as well as or instead of the syrup. Mix lime juice and icing sugar to get a consistency such that it is not too runny but will still drip down the side of the cake. You can add more lime juice or icing sugar as required. Pour or spoon over the cake when it is cool.

Lime Basil Blackberry Bundt Cake

 

Orange Almond Cake Recipe Cove Cake Design

Orange Almond Cake with Basil Mascarpone Recipe

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The Flavours

Orange Almond Cake is an option that I find hard to resist on cafe menus! With flavours reminiscent of sunny Spain, it is generally a moist and nutty cake with a refreshing citrussy burst of flavour…delicious! I was inspired to develop this Orange Almond Cake with Basil Mascarpone recipe having been sent samples of fruit syrups by  Dasha Caffrey Photography, who is developing the range as a new business venture. With fruity flavours such as Raspberry and Thyme, the syrups were delicious mixed with cocktails and even sparkling water. I was particularly drawn to the Orange Basil flavour, a combination that I hadn’t tried before. As well as adding the syrup to drinks, I of course had to experiment with the flavour combination in a cake!

Orange Almond Cake with Basil Icing

The Recipe

This simple single layer Orange Almond Cake with Basil Mascarpone recipe is adapted from a recipe I use for layer cakes, with a higher percentage of ground almonds for that denser, nuttier texture. I used Dasha’s Orange Basil syrup as a flavoursome soak, but have included the recipe for a simple orange syrup here. The basil mascarpone icing is a tangy and not too sweet contrast to the cake and adds an interesting twist to a classic orange almond combination.

I brought this to a summer barbecue dinner with friends and it went down a real treat…I urge you to try it! (And don’t forget to tag your bakes on social media, @covecakedesign #bakingwithcovecakedesign, for me to share!)

Happy Baking!

Suzanne x

Orange Almond Cake Slice

Orange Almond Cake with Basil Mascarpone Icing

Ingredients for the Cake:

  • 250g unsalted butter
  • 250g caster sugar
  • 250g self-raising flour
  • 5  medium eggs
  • 100g ground almonds
  • 1/4 tsp baking powder
  • Grated zest 1 orange
  • 50ml whole milk yogurt
  • 2-3tbsp orange juice
  • Pinch salt
  • 1-2 drops almond essence

Ingredients for Orange Syrup:

  • Juice 2 oranges
  • 100g caster sugar

Ingredients for the Basil Mascarpone Icing:

  • 250g tub mascarpone
  • 50g unsalted butter
  • 175 icing sugar
  • 20 large basil leaves
  • 2-3 tsp orange juice (or more as required to taste)
  • Crushed pistachios to decorate (optional)

Method:

  1. To make the cake, preheat the oven to 150°C/300F.  Grease a 20cm/8″ round cake tin with butter and line the base and sides with baking parchment.
  2. Sift together the flour, baking powder and salt into a bowl.
  3. Cream together the butter, sugar, orange zest and almond essence in the bowl of a stand mixer with the paddle attachment until pale and light. Scrape down the sides intermittently.
  4. Turn the mixer down and add one egg and a tablespoon of the flour mixture and mix on low before turning up and mixing well. Repeat with the remaining eggs, adding one tablespoon of flour with each addition.
  5. Add the rest of the flour mixture and the ground almonds and mix on low until just combined.
  6. Add the yogurt and orange juice and mix on low. The batter should be thick but have a dropping consistency.
  7. Pour the batter into the prepared tin.
  8. Bake for approximately 45-50 mins until springy to the touch and a skewer inserted into the centre comes out clean.
  9. To make the syrup, heat the sugar and orange juice in a saucepan over a medium heat. Simmer until the sugar is dissolved and the syrup has reduced (approx 5 mins).
  10. While the cake is still hot and in the tin, poke holes in the cake with a skewer and pour the hot syrup over the cake allowing it to soak down into the cake.
  11. To make the icing, finely chop half the basil leaves and beat with the butter and icing sugar in a stand mixer until pale. Add the mascarpone and enough orange juice to create a spreadable icing and mix gently to combine. Pound the other half of the basil leaves in a pestle and mortar to begin to release some of the herby liquid. Scrape into a sieve and place the sieve over the bowl of icing. Press down with a spatula to get some of the basil juice into the icing. Mix. Test the icing to taste for basil. If the flavour is not strong enough for your liking repeat the latter step and/or add more chopped fresh basil.
  12. When the cake is cool, generously spread the icing on top and decorate with crushed pistachios.
  13. Because of the mascarpone icing this cake needs to be stored in the fridge. Bring to room temperature before serving however. It should keep for 2-3 days although I will be honest and say that we didn’t manage to let it last that long to test!

 

 

Carrot Cardamom Loaf Cake Recipe Cove Cake Design

Carrot Cardamom Loaf Cake Recipe with Burnt Honey Cream Cheese Icing

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Carrot cardamom loaf cake slice

Carrot Cardamom Loaf Cake

I have always loved carrot cake (I even had it as one tier of our wedding cake!). I tend to nowadays veer towards flavours that are new and interesting but there are times when the classics are called for and comforting. With the global shutdown for coronavirus currently confining us to our homes and lending an air of anxiety to our daily lives, I decided to make a classic carrot loaf cake (with a twist of course!) for an Easter treat.

Carrot Cardamom Loaf Cake

The Recipe

The Carrot Cardamom Cake

The recipe is based on standard carrot loaves, using oil instead of butter and brown sugar for depth of flavour. I used half plain and half wholemeal flour, but all plain flour will work too. I also used a mix of dark soft brown sugar and caster sugar, but for this type of rustic cake I think it is fine to play fast and loose with whatever sugar you have (espeically given the current shopping restrictions too!).  Cinnamon and mixed spice are typical additions to carrot cake, but I chose to add some cardamom too for an extra layer of flavour.

The Burnt Honey Frosting

Burnt honey was something I came across in my browsing of recipes and was a bit of a revelation! If you have a really good honey perhaps with citrus flavour this would work beautifully. I only had a standard honey in my cupboard which is perfectly fine too. The bicarbonate of soda aids in the caramelisation of the honey. The recipe makes extra honey but use this can be kept and used in any recipe or situation you use honey. If you don’t want to make burnt honey a little plain honey or as an alternative some citrus zest would also work well in the icing.

Happy Baking!

Suzanne x

 

Carrot Cardamom Loaf Cake with Burnt Honey Cream Cheese Icing Recipe

Ingredients for the Cake:

  • 150ml rapeseed oil (or other oil), plus extra for greasing
  • 2 free range eggs
  • 100g dark soft brown sugar
  • 100g caster sugar
  • 300g grated carrot
  • 90g plain flour
  • 90g wholemeal flour
  • 1tsp baking powder
  • 1/2 tsp bicarbonate soda
  • Pinch salt
  • 1tsp cinnamon
  • 1tsp ground cardamom
  • 1tsp mixed spice

Ingredients for Burnt honey:

  • 120ml honey
  • 1/8 tsp bicarbonate soda
  • 30mls water

For the Cream Cheese Icing :

  • 50g butter
  • 50g icing sugar
  • 180g tub cream cheese
  • 3-4 tbsp burnt honey plus extra for drizzling

Method:

  1. To make the cake, preheat the oven to 160°C/320F.  Grease a loaf tin with some oil and line with baking parchment.
  2. Place the grated carrot, rapeseed oil, eggs and sugars into a large bowl and whisk to combine. .
  3. In a separate bowl, sift together the flours, baking powder, baking soda, spices and salt.
  4. Pour the dry ingredients into the carrot mixture and stir well to combine.
  5. Pour the mixture into the loaf tin.
  6. Bake for approx 60mins, until a skewer inserted into centre comes out clean.
  7. Leave the tin to cool for 10mins before turning out onto a wire wrack to cool completely.
  8. To make the burnt honey, heat the honey in a small saucepan over a medium heat until it starts to bubble and turn a darker brown colour. Reduce heat to low and gently add they tiny amount of bicarbonate soda. Be careful as it will bubbble. Stir using a wooden spoon. Remove from heat and add the water, stirring to combine. Set aside to cool.
  9. To make the icing, beat the butter and icing sugar together in a stand mixer. Add the cream cheese and beat again. Finally add burnt honey to taste.
  10. Once the cake is cool, spread with the icing and drizzle extra honey over the top.
  11. As this cake has a cream cheese icing store in the fridge.