Cake for local Charity Bazaar

Another good opportunity to make multiple bakes…….

Cappuccino cake

  • 250g stork
  • 250g golden caster sugar
  • 4 eggs
  • 150ml natural yoghurt
  • 2 tsp vanilla extract
  • 280g self raising flour
  • 1 tsp baking powder
  • 100ml strong coffee made with 2 tbsp coffee granules


  • 140g icing sugar
  • 350g mascarpone
  • cocoa powder to dust
  • chocolate coffee beans to decorate

Beat the sugar and stork together until lightened in colour and beat the eggs in one by one mixing each in well.  The volume will increase and don’t worry about the mix when it curdles.  Stir in the yoghurt and vanilla.  Sift the flour and baking powder and mix in well.  Finally combine 50ml of the strong coffee. The original recipe from the Good Food website calls for 1 tbsp of cocoa in the batter but I prefer the lighter colour and flavour of just the coffee.  Spread the batter into a lined 21 x 31cm tray bake tin and bake at 160’c fan oven for 30 minutes.  Once out of the oven, cool for 5 minutes and using a teaspoon pour over about 30ml of the remaining strong coffee.

For the icing beat the icing sugar and mascarpone together until thick and spreadable. Turn the cold tray bake upside down so the coffee drizzle is on the bottom of the cake and spread over the icing.  Dust with cooca and decorate with chocolate coffee beans.  Very light and very delicious.  One piece isn’t enough.


White chocolate chip tray bake

I posted this recipe in April but it was so good I pulled it out again.  It’s based on a white spotty cake recipe from the Good Food website.

  • 250g stork
  • 250g caster sugar
  • 4 large eggs
  • 150ml greek yoghurt
  • 3 tbsp milk
  • 1 tsp vanilla essence
  • 2 tsp baking powder
  • 300g self-raising flour
  • 100g white chocolate chips


  • 200g white chocolate
  • 300g cream cheese
  • 100g icing sugar
  • Milk chocolate buttons to decorate

Beat the sugar and stork together and added the eggs one at a time, mixing them in well.  I found the stork and the creaming method made a lighter batter.  Beat the yoghurt, vanilla and milk into the batter and then folded in the flour and baking powder.  Before the flour was completely combined I added the chocolate chips.  The batter was thick, fluffy and dropped easily off the spoon.  I spread it gently into a lined baking tin 21cm x 31cm and baked for 31 minutes at 160′c fan.  The bake was golden on top, slightly cracked and skewer came out clean.

Once the cake is cold beat melt the white chocolate and beat with cream cheese and icing sugar.  Leave to thicken before spreading over the sponge and decorate with buttons (giant ones in this picture).  The icing is generously thick on this cake.


Cherry and almond cake

  • 200g stork
  • 200g golden caster sugar
  • 4 eggs
  • ½ tsp almond extract
  • 175g self-raising flour
  • 85g ground almonds
  • 1 tsp baking powder
  • 300g glacé cherries
  • 100ml milk
  • 2 tbsp flaked almonds plus extra to decorate
  • icing sugar to dust

Beat the stork and sugar together until lightened.  Add in the eggs and almond extract.  Stir in the ground almonds and then sift in the flour and baking powder and stir until well combined.  Fold in the cherries and loosen the mix with the milk.  Pour into a lined 8″ round tin, sprinkle with flaked almonds and bake for 1 hour and 20 minutes 140’c fan oven, it may take longer.  Once cooked and cooled sprinkle with more flaked almonds and dust with icing sugar.

20130602-204836.jpgThanks for reading



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