I am constantly being asked to bake cakes for fundraising events, and in the last couple of weeks the requests have been coming thick and fast because of the Haiti relief appeals. I am normally only too happy to contribute to the various cakes stalls, but I have to confess that today, I had reached my compassionate limit. I marched into school with my head held high, handed over a crisp fiver at the gate and went home to do one of the thousand other jobs waiting to be done.
However, there are lots cakes which can be made which don’t require too much effort and taste delicious. It might be worth making several of one cake so double or triple the ingredients accordingly. Most of these can be made using storecupboard ingredients. Sorry, no pictures; like I said, I haven’t baked (I will at the weekend though)
Use my Basic Sponge mix to make a Victoria Sandwich or bake in little paper cases and get your children to decorate them with glace icing and sweets. Click on the link for the recipe.
Very quick, very easy, vaguely healthy – click on the link for the recipe.
Really easy and everyone loves them.
CHERRY AND COCONUT CAKE
1 x large mixing bowl
1 x small bowl
1 x measuring jug
1 x metal tablespoon
1 x 1lb loaf tin or an 8″ cake tin
5oz / 150g self raising flour
¼ tsp salt
4oz / 120g white sugar
3oz / 90g butter – cut into small pieces
4 floz milk
6oz / 180g glace cherries,washed, drained and cut in half
2oz / 60g dessicated coconut
Pre-heat the oven to 180 / 350 / 4
Grease and flour the cake tin ( or use a liner for speed)
Put the flour and sugar into a bowl and stir in the sugar
Rub in the butter until it resembles fine breadcrumbs
Beat the egg and milk together in a jug
Mix the cherries and coconut together (important as the coconut coating stops the cherries sinking)
Add everything to the flour mixture and fold in gently with the spoon
Bake for 45-50 minutes until firm or until a knife stuck in the middle comes out clean.
Leave to cool in the tin for 10 minutes then remove and transfer to a wire rack to cool.
1 x rolling pin
1 x pastry brush
Something about 6″ / 15cm diameter to cut round
1 x baking tray
1 x medium mixing bowl
small bowls for water and sugar
1 pack of puff pastry
1oz white sugar (you may need a little more) for dipping
water for brushing
4oz / 120g currants or raisins
1oz / 30g dark brown sugar
1oz / 30g butter – melted
Pre-heat the oven to 220 / 425 / 7
Grease and flour the baking tray
Roll out the pastry to about 1/8″ / 3mm thick and cut out as many rounds as possible
Mix the dried fruit, brown sugar and butter together
Place a dessertspoonful of mixture in the centre of each round
Brush a little water round the edges of the pastry rounds and fold into the middle, pinching slightly to seal
Make a couple of slits in the top with a knife
Brush each cake with water and dip the wet side into the sugar
Place on the baking sheet and cook for 15-20 minutes or until the tops are golden brown
Transfer immediately to a wire rack to cool
This lot should get you some Brownie points. (chocolate variety obviously).