Cider making is experiencing a revival at the moment and this cake is a perfect excuse to open a bottle! The flavour of the cider soaked raisins is echoed in the sweet, crumbly topping. Serve cold with a pot of tea or warm as a dessert. You can replace the cider with apple juice.
Serves: 12
Prep: 30 mins + marinading overnight
Cooking Time: 50-60 mins
Ingredients:
175g/6oz large raisins
200ml/7fl.oz Gwynt y Ddraig Cider
175g/6 oz self raising flour
1 tsp baking powder
1 tsp ground cinnamon
110g/4oz soft Bethesda Butter
110g/4oz demerera sugar
2 large eggs
2 tbsp Calon Wen Organic Wholemilk
2 tbsp Gwynt y Ddraig Cider left over from marinading raisins
1 large cooking apple (about 225g/8oz in weight) peeled and diced
TOPPING
75g/3oz self raising flour
25g/1oz Bethesda Butter
50g/2oz demerera sugar
50g/2oz whole almonds halved lengthways
Method:
Soak the raisins in the cider overnight or alternatively (if you are in a hurry) put the raisins and the cider in a small saucepan and simmer gently for about 20 minutes until the raisins are plump and have absorbed the cider. Set aside to cool and pour out any cider left over and keep to one side.
Sift the flour and baking powder into a bowl, add the rest of the cake ingredients (except the apple and remaining cider) and using an electric hand whisk or a wooden spoon beat the mixture until smooth. Fold in the apple and raisins and if the mixture is too dry add some of the remaining cider and milk.
Spoon the mixture into a 20cm/8” spring form tin which has been greased and lined with greaseproof paper.
To prepare the topping, place the flour and butter into a small bowl and rub in until the mixture resembles breadcrumbs. Add the sugar, mixing it in evenly then sprinkle in a dessert spoon of the reserved cider. Sprinkle this mixture on top of the cake and arrange the almonds evenly over the surface. Bake in the centre of a preheated oven 180°C/gas mark 4 for 50-60 minutes until cooked through. Leave to cool in the tin for 30 minutes before turning out on a wire rack. Sieve icing sugar over the surface before serving.
Mairwen Evans Boiled Fruit Cake
Ingredients
4oz Margarine
6oz sugar
6oz currants
8oz sultanas
8 floz water
1 tsp bicarbonate soda
2 tsp mixed spice
2 eggs beaten
4 oz plain flour
4oz self raising flour
pinch of salt
Preparation
1. lining or greasing roughly 7" tin
2. place margarine, sugar, fruit, water, bicarbonate and mixed spice in a saucepan
3. bring to the boil and simmer for 1 minute
4. leave to cool
5. add eggs once cooled, flour, and salt, mix well
6. place in prepared tin
7. bake on gas mark 4/180C for one hour
Spicy pumpkin cake
Cooking time - Prep: 20 mins Cook: 30 mins Servings - Cuts into 15 generous portions
Ingredients
For the cake 300g self-raising flour 300g light muscovado sugar 3 tsp mixed spice 2 tsp bicarbonate of soda 175g sultanas ½ tsp salt 4 eggs, beaten 200g butter, melted zest 1 orange 1 tbsp orange juice 500g (peeled weight) pumpkin or butternut squash flesh, grated
For drenching and frosting
200g pack soft cheese
85g butter, softened
100g icing sugar, sifted
zest 1 orange and juice of half
Tip: Pumpkins can vary dramatically in water content, so keep an eye on the cake towards the end of cooking – yours may take less or more time to cook through. If you’re not carving out a pumpkin this year butternut squash works brilliantly, too. Method
Heat oven to 180C/fan 160C/gas 4. Butter and line a 30 x 20cm baking or small roasting tin with baking parchment. Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine. Beat the eggs into the melted butter, stir in the orange zest and juice, then mix with the dry ingredients till combined. Stir in the pumpkin. Pour the batter into the tin and bake for 30 mins, or until golden and springy to the touch.
To make the frosting, beat together the cheese, butter, icing sugar, orange zest and 1 tsp of the juice till smooth and creamy, then set aside in the fridge. When the cake is done, cool for 5 mins then turn it onto a cooling rack. Prick it all over with a skewer and drizzle with the rest of the orange juice while still warm. Leave to cool completely.
If you like, trim the edges of the cake. Give the frosting a quick beat to loosen, then, using a palette knife, spread over the top of the cake in peaks and swirls. If you’re making the cake ahead, keep it in the fridge then take out as many pieces as you want 30 mins or so before serving. Will keep, covered, for up to 3 days in the fridge.
Courgette and Chocolate Loaf
Instructions
1. Preheat the oven to 180°C (350°F/Gas 4) and line a 2-lb loaf tin with non-stick baking paper or use a loaf tin liner. 2. Sift all the dry ingredients into a large bowl or whizz in a food processor to combine. 3. Add the oil, vinegar, vanilla and water and mix well until everything is combined. Stir in the grated courgettes. 4. Scrape into the prepared tin and bake in the preheated oven for about 40–45 minutes, or until a skewer comes out clean. Leave to cool in the tin. 5. To make the icing place the dairy-free margarine, cocoa powder and water in a bowl and melt gently in the microwave or in a small pan over a low heat. Stir in the icing sugar and mix well until smooth. Spread a generous layer on the top of the cooled cake.
Ingredients
· 200 g plain flour · 200 g caster sugar · 80 g cocoa powder · 1 tsp bicarbonate of soda · ½ tsp salt · 5 tbsp vegetable oil · 1 tsp vinegar (white wine or malt vinegar) · 1 tsp vanilla extract · 250 ml water · 150 g raw courgettes, grated
For the icing · 35 g margarine (or vegan alternative) · 2 tbsp cocoa powder · 2 tbsp boiling water · 180 g icing sugar