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By Anna, 7 November, 2009 1:28 pm

This recipe is from ‘Delicious’ magazine’s Dec 2009 edition. It is very delicious. Very delicious indeed. Mum made it last week; it took just one bite for me to shove the magazine in my handbag and scurry home to make one for us as well.

Moist, moist, moist, plummy, fudgey with marzipan and some chopped nuts for an additional texture.
Not just that, this genuinely works as a cake. It isn’t a ‘best served warm’ cake, it is a proper cake. Likewise, if you serve it warm, it is a real pudding.
A really clever recipe that comes together without a lot of fuss. In addition to all this, it can be frozen. That is pretty marvellous at this time of year – you never know when you’re going to need a cake or pudding on standby.

Continue reading 'Plum, Marzipan and Almond Cake or Pudding'»

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By Anna, 7 October, 2009 9:02 pm

I had most of a pot of sour cream left over, so I had to make something with it, right? Luckily, I still have a little left over, so I can sense some fajitas in the not-so-distant future.

I wanted a really cinnamon flavoured cake, but I didn’t want to put any nuts in it, so this was the answer. Moist, tender crumbed, cinnamon-y enough to satisfy – more than a nice way to use up sour cream.

Continue reading 'Cinnamon Sour Cream Cake'»

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By Anna, 28 September, 2009 12:21 pm

Espresso cake. It can be a dilemma for me; choosing between chocolate and coffee, but there are times when only coffee cake will do. As a point of interest, (well, for me anyway) a search on the internet highlighted a common theme for us Brits in that coffee cake in the US is a type of cake – being one that is eaten with coffee as opposed to being coffee flavoured. I was briefly confused as to why these recipes had no coffee in them – then the penny dropped.

I have a recipe for a sour cream golden cake that with some amendments to the quantity of flour, was delicious. It had scope for further adaptation and I have found that the average coffee flavoured sponge cake can err on the side of dryness. I didn’t want to rely on making a soak for the cut sections of cake, so this already moist cake fitted the bill.

Some espresso strength coffee in the icings kept the whole cake pleasingly and instantly identifiable as coffee. More cappuccino than espresso in colour, but there is nothing wishy-washy about the flavour.

Continue reading 'Espresso Sour Cream Cake'»