Honey Almond Cake

I bought myself Mary Berry’s Fast Cakes: Easy Bakes in Minutes cookbook for my birthday last summer, and I’m working my way through the British baking queen’s many recipes. I’ve made several adjustments based on ingredients we have available here in the U.S., tweaked the preparation to accommodate those changes, and also swapped out a few ingredients to better suit my tastes.

For example, most of the cakes in this book call for margarine and use the all-in-one method, where you toss all of the ingredients into the mixer and blend it all at once. For this cake, I chose to use butter, and therefore also the creaming method, for this cake because I simply prefer the taste of butter-based cakes to margarine-based ones. The end result is delicious, not too sweet, and a great size for a small dinner party or get-together. It’s the kind of cake you could make if you want a cake, but not a standard-sized, what-am-I-going-to-do-with-all-the-left-overs kind of treat. Note: I found the deep, 7-inch round baking tin on Amazon.

Ingredients

For the cake

  • 10 tablespoons butter, softened
  • 1/2 cup light brown sugar
  • 2 tablespoons honey
  • 3 eggs
  • 1 1/4 cups self-rising flour
  • 3/4 cup almond flour
  • 2 tablespoons milk
  • 1 teaspoon almond extract

For the frosting and topping

  • 8 tablespoons butter, softened
  • 2 1/2 cups powdered sugar, sifted
  • 4 tablespoons honey
  • 2 1/2 teaspoons almond extract
  • 1/2 cup slivered almonds, toasted and cooled

Preparation

Preheat oven to 320 degrees. Lightly grease a deep, 7-inch round cake tin and line the base with parchment paper.

In a mixer fitted with the paddle attachment, cream together butter and light brown sugar until light and fluffy. Add honey and blend to combine, then add eggs, one at a time, beating well and scraping the sides of the bowl between each addition. Add self-rising flour and almond flour, then milk and almond extract, and beat to combine until you have a smooth batter.

Pour batter into prepared tin and bake for 40-45 minutes, until well risen and the top of the cake springs back when lightly pressed with your finger.

Remove from oven and allow to cool for about 10 minutes, then turn onto a wire rack and cool completely. Once cake has cooled, slice in half horizontally.

To make the frosting, combine butter and powdered sugar in a mixer fitted with the paddle attachment and mix until the sugar has been fully incorporated into the butter. Add honey and almond extract and beat until smooth and fully combined.

Spread frosting on bottom layer of cake and top with the second layer; frost the top and sides of the cake, then top with toasted slivered almonds.

Store in an airtight container at room temperature for 2-3 days. Makes about 8 servings.

Citrus “Traybake” Cake

“Traybake” isn’t really part of the American baker’s vocabulary…unless she watches the Great British Baking Show, of course. Visitors to this blog know very well of my GBBS obsession, which lives on in full force

A traybake can be a cake, brownie, or other dessert baked in a rectangular pan. Ranging from the simple to the complex, traybakes are apparently a staple of family baking in Britain. This recipe is adapted from Mary Berry’s Fast Cakes: Easy Bakes in Minutes; I subbed oranges for limes because that’s what I had on hand. I suspect that I slightly over-baked my cake, but Mike’s coworkers registered no complaints. I also made the mistake of zesting my lemon and orange in advance, then trying to sprinkle the chilled zest over my icing; next time, I’ll zest the fruit straight onto the icing so it falls more evenly, rather than in clumps.

Ingredients

For the cake

  • 1 cup margarine* straight out of the fridge
  • 1 cup superfine sugar
  • 2 1/2 cups self-rising flour
  • 4 eggs
  • 1 teaspoon baking powder
  • 2 teaspoons lemon curd
  • zest of 1/2 lemon
  • zest of 1/2 orange

For the icing

  • 2 1/2 cups powdered sugar, sifted
  • 3-4 tablespoons lemon and orange juice
  • zest from 1/2 lemon
  • zest from 1/2 orange

Preparation

Preheat oven to 350 degrees. Lightly grease a 9 x 13 (or 9 x 12, if that’s what you have) baking tin and line it with parchment.

Place all cake ingredients in a mixer and beat well to combine, until batter is light and fluffy. Pour into prepared tin and bake for 30-35 minutes, until well risen and the top springs back slightly when gently pressed.

Remove from oven and cool completely before icing.

To make icing, place powdered sugar in a bowl and add 1 tablespoon lemon and orange juice at a time to make a smooth, thick drizzle icing. Pour over cake; spread with an offset spatula to cover completely. Top with lemon and orange zest.

Allow icing to set, then cut into 16 pieces. Store in an airtight container at room temperature for 2-3 days.

Madeira Cake

How many recipes do I want to bake? All of them, I suppose…but some more than others. To stay on track and ensure that I try (and ideally, master) as many intriguing treats as possible, I’ve set monthly baking goals. September includes Madeira cake, which seems to be more common in Britain than here in the States.

Contrary to its name, Madeira cake contains no wine. Victorians enjoyed this pound cake-like treat with Madeira, and today it’s served with tea or liqueur. Traditional Madeira cake has a crack in the top, and I’m proud to say that mine did, too. The recipe comes from The Kitchn, and mine yielded a well-flavored but slightly dry cake, likely because I had to bake it for longer than I’d planned. Next time I’ll bake it in a 9 x 5 loaf tin, rather than an 8 x 4, to cut down on baking time.

Ingredients

  • 2 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups unsalted butter, at room temperature
  • 1 cup plus 2 tablespoons sugar, divided
  • Zest of 1 medium lemon
  • 3 eggs, at room temperature
  • Juice of 1 medium lemon

Preparation

Preheat oven to 325 degrees. Grease an 8 x 4 loaf tin with butter, then line the tin with parchment.

In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a mixer fitted with the paddle attachment, cream butter, sugar, and lemon zest until light and fluffy, about 3-5 minutes, scraping the bowl well at least a few times.

Add the first egg and one spoonful of flour mixture, beating to combine. Scrape down the bowl, then repeat with remaining eggs and one spoonful of flour mixture for each egg, scraping the bowl between each. Add remaining flour and lemon juice and mix until combined; batter will be quite thick.

Spoon batter into the pan and smooth out the top, then sprinkle the remaining 2 tablespoons of sugar over the top. Bake for about 60-70 minutes, until a cake tester inserted in the center comes out clean. Cool in pan completely, then lift out by the parchment and store, well wrapped, at room temperature. Makes about 10 servings.

At left, you get a nice view of the crack down the side of the top. 

Little Lemon Almond Cake

Last week, my mom turned 73, and she and our nephew Roman, who was in town visiting for the week, came over for dinner. Roman got his own batch of chocolate cupcakes, but since Genny isn’t a chocolate fan, I decided to whip up this little, four-serving lemon almond cake for her. I’m pleased to say she really enjoyed it.

This makes one single-layer, 6-inch cake, so you could easily double the recipe for a two-layer cake. The cake itself is a denser cake that is better paired with drizzle-style icing than a buttercream frosting, but you could still frost it with buttercream if you prefer. This cake would also be great with some whipped cream and fresh berries.

Ingredients

  • 1/2 cup flour
  • 1/2 teaspoon baking powder
  • dash of salt
  • 4 tablespoons butter, softened
  • 6 tablespoons sugar
  • 1 egg
  • 1 1/2 teaspoons almond extract
  • Zest of 1/2 one medium lemon
  • About 1 1/3 cups powdered sugar
  • 1 teaspoon almond extract
  • 4-5 teaspoons lemon juice
  • Toasted flaked almonds, for decorating

Preparation

Preheat oven to 350 degrees. Lightly grease a 6-inch round cake pan, line with a parchment circle, and lightly grease the parchment.

In a small bowl, combine flour, baking powder, and salt; set aside.

In a mixer fitted with the paddle attachment, cream together the butter and sugar until very well-blended. Add egg, almond extract, and lemon zest and beat well to combine, scraping the sides of your bowl a few times.

Add flour and milk alternatively in two batches, beginning and ending with the flour and beating until completely combined.

Pour batter into prepared pans and bake for 18-22 minutes, until a cake tester comes out clean. Remove from oven and allow cakes to cool in the pan for about 5 minutes, then carefully turn out onto a wire rack to cool completely.

To make the drizzle icing, combine powdered sugar, almond extract, and 2 teaspoons lemon juice in a small bowl. Mix until smooth, adding more lemon juice as necessary to reach a thick but pourable drizzling consistency. Pour over cake and spread with an offset spatula so drizzle just starts to drip down the sides of the cake. Add toasted flaked almonds, if desired.

Store, covered, at room temperature for 2-3 days. Makes 4 servings.

Molasses Snack Cake

Cake can be a snack, right? The folks at Little Debbie, Tastycake, and Hostess certainly think so, as do I. But my molasses snack cake is quite different from the cream-filled, waxy-icing-covered treats you can find at your local grocery store or quick mart. This snack cake, created from a “make-it-mine” recipe in my Better Homes and Gardens Baking book, is a delicious creation of tender spiced cake, crunchy pecans, and a gentle drizzle of icing.

“Make-it-mine” recipes are among my favorites because they lend themselves to such creativity. Reading over my options for flavor combinations, I decided on a molasses cake with a blend of cinnamon, nutmeg, ginger, and cloves. You could leave this cake un-drizzled, but I think the icing adds a nice contrast of sweetness to the spices in the cake itself.

Ingredients

  • 2 cups flour
  • Heaping 1/4 teaspoon cinnamon
  • Heaping 1/4 teaspoon nutmeg
  • Heaping 1/4 teaspoon ginger
  • Heaping 1/4 teaspoon cloves
  • 1 1/2 cups sugar
  • 1/2 cup molasses
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups milk
  • 2/3 cup vegetable oil
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/2 cup chopped toasted pecans
  • 1 cup powdered sugar
  • 1-2 tablespoons water

Preparation

Preheat oven to 350 degrees. Lightly grease a 9 x 13 baking pan.

In the bowl of a stand mixer, stir together flour, sugar, cinnamon, nutmeg, ginger, cloves, baking powder, baking soda, and salt. Add molasses, milk, vegetable oil, and vanilla and beat on low to medium speed for two minutes. Add eggs and beat, scraping the sides of the bowl a few times; beat for an additional 2 minutes.

Pour batter into prepared pan and bake for 20 minutes; top with chopped toasted pecans and continue to bake for another 15-20 minutes, until top of cake springs back lightly when touched and a cake tester comes out clean.

Once cake is completely cool, make drizzle; stir together powdered sugar and enough water to make a thick drizzling consistency. Use a spoon to pour drizzle over cake.

Store, covered, at room temperature for 2-3 days.

Makes 12 servings.

 

Orange Swiss Roll

Somewhere along the way, “make fluffier Swiss roll sponge cake” became one of my baking goals. I’m proud to say that last week’s orange Swiss roll, my Easter dessert, yielded a very fluffy sponge. Paired with the delicious orange curd I had left over from our seder, this orange and almond sponge turned out very well.

How does one achieve fluffy Swiss roll sponge? You can go with a different prep method than I’ve used below; many bakers find success by separating their eggs and mixing the yolks with the other ingredients, then whipping up the whites to a meringue and folding them in just before baking. Given all the baking I’d done for Passover, I wanted to go with a simpler solution, so I started by giving my sponge a full 12 minutes of baking before I checked it to keep as much heat in the oven as possible. My sponge baked for about 13 minutes before I pulled it; I also let it cool for about 2-3 minutes before I rolled it, and didn’t roll it as tightly in the towel for cooling. Success!

Ingredients

  • 3/4 cup flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 eggs, at room temperature
  • 3/4 cup sugar
  • 3/4 teaspoon almond extract
  • zest from 1 Valencia orange
  • Orange curd, for filling
  • Powdered sugar, for dusting

Preparation

Preheat oven to 400 degrees. Line a 10 x 15 x 1 pan with parchment. Place a lint-free tea towel on a heatproof surface (I use a cutting board) near your oven and lightly dust it with powdered sugar.

In a small bowl, sift together flour, baking powder, and salt; set aside. In a mixer fitted with the whisk attachment, beat eggs until foamy, then slowly add the sugar, beating on medium speed until the mixture is thick and a light lemon color, about 5-7 minutes; add almond extract and orange zest just before you stop beating. When the batter is done, it will fall from the whisk in a ribbon, then mound on top of the batter before blending back in. Gently fold in the flour mixture so you don’t lose volume, but make sure you get all the streaks of flour; they can hide in the fluffy batter.

Pour batter into prepared pan, spreading with a spatula to create an even layer. Bake for 12-14 minutes, until the top is golden brown and springs back when you touch it. Remove from oven, then quickly and carefully flip your cake onto the powdered sugar-sprinkled tea towel. Gently peel the parchment away and allow to cool for about 2-3 minutes before rolling. Starting at one of the short ends, roll the cake up in a spiral and allow to cool on a wire rack completely before filling.

When cool, unroll the cake and spread on the orange curd. Re-roll and dust with powdered sugar. If not serving immediately, wrap the cake in plastic wrap and keep in the refrigerator. Makes about 8 servings.

Walnut Cake

Passover is upon us, and last night Mike and I had our annual interfaith seder. Three Catholics, three Protestants, and one Jew celebrated the story of the exodus along with a ton of food, including my traditional orange almond cake (this time made with Valencia oranges for the best result yet) and a new, delicious treat. I found this recipe for flourless walnut cake at Food 52, and it is life-changing.

The thing about Passover baking is: no flour. So what’s a baker to do? Ground nuts and eggs feature heavily in Passover cake recipes, and that was the case with this cake as well. It was my first experience whipping egg whites separately, then folding them into batter. Full disclosure: I had to start over with the whites because holy cow, it’s easy to over-whip egg whites. In any case, the end result was absolutely delicious, tasting almost like the nut filling in a nut roll pastry. The cake sinks in the middle as it cools, leaving a wonderful indentation for a pool of freshly whipped cream. I’ll absolutely make this cake again, for many occasions, and may try hazelnuts or pecans next time.

Ingredients

  • 8 ounces ground walnuts
  • 9 ounces superfine sugar
  • 6 eggs, separated, at room temperature
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • Whipped cream, for serving

Preparation

Preheat oven to 350 degrees. Line the bottom and sides of a 9-inch springform pan with parchment paper.

In a mixer fitted with the paddle attachment, beat egg yolks and sugar until fluffy and light in color, about 8-10 minutes. Stir in cinnamon and vanilla extract.

In a separate bowl, whip egg whites to soft peaks. (Not sure how to do that? Watch this.) In three parts, carefully and gently fold the whites into the batter.

Gently pour batter into prepared pan and bake for 30-35 minutes, until a cake tester inserted in the center comes out clean, or with just a few small moist crumbs. Cool in pan about 10 minutes, then open the pan and peel back the paper, allowing the cake to cool completely. The cake will sink in the middle as it cools, and this is perfectly fine. Fill the indentation with fresh whipped cream, candied walnuts, or whatever you like. Store a plain cake at room temperature; if you’ve added whipped cream on top, keep it in the fridge.

Makes 8 servings.