Posts Tagged loaf cake
I have abstained from baking, particularly cakes for the last few weeks. Well one can only abstain for so long! It was a long weekend here last week and I wanted to make a cake! You would imagine that I would have known exactly what to bake but that was not the case, choosing which cake proved to be a hard decision. Lots of recipe perusing left me with a craving for an orange cake, lots more perusing led me to the discovery of orange and cardamom cakes! After all this perusing I was out of time and now didn’t have all the ingredients for any of the cakes I found so I improvised, using my Lemon Olive Oil cake recipe but swapping orange and cardamom for lemon and making my own buttermilk as I forgot to buy yoghurt! I could not have been more disorganised if Id tried!
Despite my disorganisation this cake was a triumph! Orange and cardamom are a match made in heaven! The smell of the fresh ground cardamom and the orange zest is amazing, if ever I get around to making my own body scrub this will be the scent I use! The cake is light and fluffy and very moist.
note : Making your own buttermilk, if you don’t have any, is really easy! Just stir 1 tbsp of lemon juice into 1 cup of milk, it will begin to thicken almost immediately, leave for 10 minutes and use instead buttermilk
Orange Cardamom Cake
- 200 grams (1 cup) caster sugar (I use unrefined)
- zest of 1 large orange (unwaxed if you can)
- 3 cardamom pods
- 2 eggs
- 220 grams (1.5 cups) self-raising flour
- 20o mls (3/4 cup) buttermilk
- 155 mls (2/3 cup) olive oil
- Pre heat your oven to 180 C, 350 F, Gas 4. Grease and base line a loaf tin.
- Remove the seeds from the cardamom pods and grind until powdery using a pestle and mortar. Add to the sugar with the orange zest and using your fingers mix together well, this releases the oils in the zest and makes a wonderful fragrant mix.
- Whisk together the orange, cardamom sugar and the eggs, adding the eggs one at a time. I use my stand mixer for this.
- Mix in the buttermilk.
- Mix in the olive oil.
- Fold in the flour.
- Pour into prepared loaf tin and bake for 45 minutes.
- Allow to cool in the tin for 10 minutes before turning out to cool completely.
The theme for this months #TwelveLoaves is booze! Well that had me stumped! Not only do I have a little issue using yeast but apart from the odd glass of wine or Margarita I’m not much of an alcohol user, in fact Id go so far to say that alcohol in cooking many times spoils things for me. I almost wimped out. I hate doing that though and with it been the season to be jolly I thought I should enter into the spirit of things (excuse the pun, lol!). One alcohol infused thing I do have a fondness for is mincemeat, in days gone by I used to enjoy a mince pie a day leading up to Christmas! That was of course before I realised the calories in one mince pie, gosh ignorance is bliss! I made my own mincemeat last year which was wonderful. This year I’m less organised and pushed for time so I began with a jar of ready-made mincemeat and added my own additions to liven it up a little. I had visions of using a yeast bread along with my mincemeat but that time thing cropped up again so I opted to make a loaf cake which is also known as a quick bread and suitable for the #TwelveLoaves challenge.
I added dried cranberries, dried cherries and of course brandy to my mincemeat, letting them soak overnight before making this festive loaf the next day. I don’t know why I’ve never thought of this before! It’s really easy and perfect for this time of the year. It’s a great way to use up mincemeat if you can’t be bothered to make or don’t like pastry. I used Mary Berry’s recipe as my base.
Time is running away and its Christmas Eve as I’m posting this. Growing up Christmas eve was always so exciting for us but very busy for my Mother. It seemed to be the day for a big clean followed by preparing for the next days big meal. I know a lot of people enjoy Christmas eve even more than Christmas day, personally I always find it to be a slightly chaotic day with lots of list checking, last-minute wrapping and shopping and me alternately cleaning and cooking. I look forward to the end of the day when all is done and I can enjoy a glass of mulled wine while watching a Christmas movie. However you are spending your Christmas eve I hope its a good one.
Merry Christmas to all.
Brandied Mincemeat Loaf (adapted from Mary Berry’s recipe)
- 1 jar of mincemeat
- 75 grams dried cranberries
- 75 grams dried cherries
- 1.5 tbsp brandy
- 75 grams light muscodavo sugar
- 75 grams butter, softened
- 1 large egg
- 115 grams self-raising flour
- The day before you want to make your loaf empty the mincemeat into a bowl, add the dried cranberries, dried cherries and brandy. Mix together well. Cover and leave overnight to steep.
- Preheat oven to 160 C, 325 F, Gas 3. Grease and line a loaf tin.
- Cream together the butter and sugar.
- Beat in the egg.
- Add all the other ingredients, combine well then pour into the prepared loaf tin.
- Bake for 1 hour to 1 1/4 hours until a toothpick inserted into the middle of the cake comes out clean.
- Allow the loaf to cool in the tin for about 30 minutes before turning out onto a cake rack to completely cool.
This cake was a happy accident. I had bought some apples to go in with the lunch my husband’s takes to work, too much of a healthy push from me and the poor apples sat on the counter for a couple of days, unwanted. Not wanting to waste them and with the weather so Autumnal at the moment (please note its Spring as I write this!) I thought I would make an apple cake. As this was a spur of the moment decision the butter was hard in the fridge so I used olive oil. I like using olive oil in cakes, as well as the oil been ready to use right away cakes made with olive oil seem to have a really nice bounce to the texture. I’ve made this cake in a loaf tin and in a round cake tin, it worked well both ways. Trying to keep things a little healthier I used a mix of wholemeal and white flours and also used the less refined muscodavo sugar.
- 100 g wholemeal flour
- 50 g white flour
- 2 tsp baking powder
- 1/2 tsp ground Cinnamon
- 100 g light brown muscodavo Sugar
- 75 g caster sugar
- 150 ml olive oil
- 60 ml plain yogurt
- 2 apples, peeled and grated I used Cox apples but any eating apple would be fine.
Use either a loaf tin or an 8 inch loose bottom round baking tin.
- Pre-heat the oven to 200 C, 400 F, Gas mark 6
- Base line and grease your baking tin.
- Whisk together the flours, baking powder and cinnamon. Set aside.
- Mix together the sugars and oil, I used my stand mixer.
- Add the eggs, one at a time mixing with each egg.
- Mix in the yogurt.
- Add half the flours, baking powder and cinnamon mix, mix then add the rest.
- Fold in the grated apple.
- Pour into the prepared cake tin.
- Bake for 45-50 minutes if using the round tin, 50-60 if using the loaf tin.
- Once cooked, let the cake cool in the tin for about 20 minutes before turning out onto a cooling rack to finish cooling.