Nutella cakes

I love these little cakes. They serve as the perfect vehicle for transporting Nutella to the body and are ridiculously simple to make.

what you need: makes 12

  • 4 oz self raising flour
  • 1/2 tsp baking powder
  • 2 heaped tbs cocoa
  • 4 oz butter
  • 4 oz caster sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 tbs milk
  • approx. 6 heaped tsp of Nutella

what you do:

  • preheat oven to 180C
  • cream together the butter and sugar in a large bowl
  • beat the eggs with the vanilla and pour slowly into the butter and sugar mixing well
  • sieve in the flour, baking powder and cocoa and mix well
  • add the milk and beat into a smooth batter
  • put a dollop of the cake batter into each cake case making sure it covers the whole of the bottom
  • add 1/2 tsp of Nutella to each cake
  • top with the remaining cake batter
  • bake for approx 15 minutes until well risen and set

to serve:

for me these really have to be straight out of the oven and served with ice-cream so the Nutella is still warm and runny. But you can eat yours however you like…

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custard splat sponge

This cake must be eaten in wodges. It’s a wodge kind of cake.

what you need:

  • 4oz butter
  • 4oz caster sugar
  • 2 eggs
  • 4oz self raising flour
  • 5tbs custard powder
  • 2tbs milk
  • 5tbs icing sugar

what you do:

  • preheat the oven to 180C
  • cream together the butter and sugar in a mixing bowl
  • beat the eggs in a jug & add slowly to the butter/sugar mix
  • sieve in flour and 3 tbs of custard powder
  • add the 2 tbs of milk and mix into smooth batter
  • pour into a greased cake tin (I use an 8 inch heart-shaped silicon mould)
  • bake for approximately 18-20 minutes until a skewer comes out clean
  • once cool mix the icing sugar and remaining custard powder in a jug with a tiny drop of boiling water – splat the icing onto the cake from a height, for no other reason that it sounds nice and splatty.

to serve:

Obviously with a cup of tea and elevated feet.

like cake?  try my carrot & banana traybake 

iced lemon and poppy seed scones

These are a quick little treat. Ideal for when you’ve not got much in! This recipe makes 9 medium scones.

what you need:

  • 8oz self raising flour
  • 2oz butter
  • 2 tsp poppy seeds
  • 1 lemon
  • 2oz caster sugar
  • milk to mix
  • 5 heaped tbs icing sugar

what you do:

  • preheat oven to 210C
  • put the flour into large bowl and rub the butter into it using your fingers
  • add the poppy seeds and sugar and mix in using a knife
  • grate in the zest of the lemon
  • add some milk drop at a time until the mixture forms a stiff dough
  • take golf ball sized amounts of dough and mould into scone shapes using hands
  • place the scones well spaced on a greased baking sheet and cook for 10 minutes
  • once cool mix the icing – add icing sugar to a bowl with juice of half a lemon and a tiny drop of boiling water – mix well into smooth drippy icing
  • drizzle on top of the scones in a haphazard way

to serve:

my preference is with a nice cup of tea. I also pop these into packed lunches. Although I have been known to slice them open and fill them with lemon curd and clotted cream….