Vintage Cakes
Page 4
3–4 apples (you will need about
450–500g small cubes of apple)
225g soft butter, plus extra for greasing
225g light soft brown sugar
3 eggs
230g self-raising flour
1 teaspoon baking powder
½ teaspoon ground cinnamon OR ¼ teaspoon mixed spice (optional)
40g ground almonds
demerara sugar, for sprinkling on top (or use granulated sugar)
cream or ice cream, to serve
YOU WILL NEED
a 23cm springform cake tin, greased with butter and base lined with baking parchment
makes 1 large cake (serves 8–10)
1/ Preheat the oven to 180°C (gas mark 4).
2/ Finely grate the zest of the lemon into a medium bowl. Add the juice of half the lemon. Peel and core the apples and cut them into small cubes about 1cm square. Add them to the bowl with the lemon zest and juice and toss to coat and prevent browning.
3/ Put the butter and sugar in a large mixing bowl. With a wooden spoon or an electric whisk, cream them together until they are pale and fluffy. Add the eggs one by one, beating well after each addition.
4/ Add the apples, flour, baking powder, cinnamon (if using) and ground almonds, and fold in firmly with a large metal spoon until all the ingredients are well mixed and combined.
5/ Spoon the mixture into the prepared baking tin and smooth the surface with the back of the spoon. Sprinkle a handful of demerara sugar over the surface.
6/ Bake in the preheated oven for 55–60 minutes, checking after 40 minutes to make sure the top is not browning too quickly. If it is, place a double thickness sheet of aluminium foil over the top of the tin. The cake is done when a metal skewer or sharp knife inserted into the center of the cake comes out clean.
7/ Transfer to a wire rack and leave to cool for 10 minutes before releasing from the tin. Serve warm with cream or ice cream. This cake is also good when cold.
STORAGE: Fresh apple cake is best on the day of making, but will keep for 2 days if stored in a cool place. It can be reheated gently in the oven, if preferred.
plum streusel
Streusel is the German word for the topping made with butter, sugar and flour (and often spice and nuts) that is scattered over cakes and pastries to add a layer of crunch and sweetness. It’s a finishing touch that has not yet become vintage in the countries where it is popular (Germany, Denmark and Sweden) because it has never gone out of fashion and is still part of a classic baking tradition enjoyed at Kaffee-und-Küchen (coffee-and-cake) moments. Fresh, seasonal fruits marry well with streusel toppings and this cake is a good way to use up ripe, juicy plums.
FOR THE CAKE
125g soft butter, plus extra for greasing
125g caster sugar
2 eggs
a few drops of vanilla extract (optional)
125g self-raising flour
5–8 fresh plums, pitted and cut into quarters
icing sugar, for dusting, if desired
custard, thick cream, whipped cream or ice cream, to serve
FOR THE TOPPING
30g cold butter, cubed
60g self-raising flour
a pinch of salt
60g granulated sugar (golden, if you have it)
30g hazelnuts, chopped (optional)
YOU WILL NEED
a 20cm round cake tin, greased with butter and base lined with baking parchment
makes 1 large cake (serves 8–10)
1/ Preheat the oven to 180°C (gas mark 4).
2/ Put the butter and sugar in a large mixing bowl. With a wooden spoon or an electric whisk, cream them together until they are pale and fluffy.
3/ Add the eggs one by one, along with a few drops of vanilla extract (if using), beating well after each addition. Sift over the flour and fold in gently with a large metal spoon.
4/ Spoon the mixture into the prepared tin and smooth the surface with the back of the spoon. Arrange the plum quarters over the top, on their sides and close together in concentric circles.
5/ Make the streusel topping. Put the butter, flour and salt into a mixing bowl. Rub the butter into the flour with your fingertips, until it looks like fine sandy breadcrumbs. Add the granulated sugar and chopped hazelnuts (if using) and stir well to combine. Scatter the streusel topping over the plums.
6/ Bake the cake in the preheated oven for 55–60 minutes until the topping is golden brown, the fruit is bubbling and a metal skewer or sharp knife inserted into the centre of the cake comes out without any uncooked cake mix on it.
7/ Transfer to a wire rack and leave the cake to cool for 15–20 minutes before removing it from the tin.
8/ Dust with icing sugar, if liked. Serve warm with custard, thick cream, whipped cream or ice cream.
STORAGE: This cake is best eaten on the day of making, although it will keep for 1–2 days if wrapped in foil and stored in an airtight tin in a cool place.
polenta cake
This cake has all the makings of a timeless favourite. It’s a beguilingly damp, citrussy, almondy cake with an intriguing bite from the polenta. It needs to be eaten with a fork and is best served as a wonderful dessert with something on the side, such as poached apricots, a spoonful of thick, tangy yogurt or crème fraîche, and a glass of something nice, cold and sweet.
FOR THE CAKE
finely grated zest of 3 lemons (unwaxed or well washed)
juice of ½ a lemon
225g soft butter, plus extra for greasing
225g caster sugar
3 eggs
200g ground almonds
110g polenta
1 level teaspoon baking powder
a pinch of salt
YOU WILL NEED
a 23cm springform or round loosebottom cake tin, greased with butter and base lined with baking parchment
makes 1 medium–large cake (serves 8–10)
1/ Preheat the oven to 160°C (gas mark 3).
2/ Start by zesting the 3 lemons, and squeezing one to obtain half its juice. Set aside until needed.
3/ Put the butter and sugar in a large mixing bowl. With a wooden spoon or an electric whisk, cream them together until they are pale and fluffy. Add the eggs one by one, beating well after each addition.
4/ Add the ground almonds, polenta, baking powder, salt and lemon juice and zest. With a large metal spoon or flexible spatula, mix well until all the ingredients are combined. Spoon into the prepared tin and level the surface with the back of the spoon or spatula.
5/ Bake in the preheated oven for 45–50 minutes until the cake is golden brown and pulling away from the sides of the tin and a metal skewer or sharp knife inserted into the centre comes out clean.
6/ Transfer to a wire rack and leave to cool for 10 minutes before turning out of the tin. Serve with creamy yogurt or mascarpone, and a glass of something nice and chilled. Polenta cake is also delicious with a light tea such as Darjeeling.
STORAGE: Polenta cake keeps well for up to 3 days if wrapped in aluminium foil and stored in an airtight tin in a cool place.
parsnip cake
Thrifty bakers have known since medieval times that certain naturally sweet vegetables are an economical way of bringing flavour and a long-lasting moist texture to sponge cakes; carrot cake is a widely known example, parsnip cake less so. When paired with pecans and a gentle spice such as nutmeg, parsnips offer a surprisingly subtle flavour which works well with the tangy cream-cheese filling.
FOR THE CAKE
butter, for greasing
250g parsnips, peeled and grated
75g pecans, chopped (or use walnuts)
250g plain flour
2 teaspoons baking powder
a good grating of nutmeg and a generous pinch of mixed spice
¼ teaspoon salt
250g golden caster sugar
225ml sunflower oil
1 teaspoon vanilla extract
3 eggs
FOR THE FILLING
75g soft butter
100g icing sugar
a few drops of vanilla extract
TO FINISH
icing sugar, for dusting
YOU WILL NEED
two 20cm round cake tins, greased with butter and bases lined with baking parchment
makes 1 large cake (serves 10–12)
1/ Preheat the oven to 180°C (gas mark 4).
2/ Prepare the parsnips and pecans, put in a small bowl and set aside until needed. Put the flour, baking powder, spice, salt, sugar, oil and vanilla in a large mixing bowl and beat well with a wooden spoon or an electric whisk until smooth. Add the eggs one by one, beating well after each addition. Add the parsnips and pecans and stir well to mix thoroughly.
3/ Divide the mix equally between the prepared tins. Level the surfaces with the back of the spoon or spatula. Bake in the preheated oven for 20–25 minutes until well risen and golden on top, and a metal skewer or sharp knife inserted into the centre comes out clean. Transfer the cakes to a wire rack and leave to cool for 10–15 minutes before removing from the tins.
4/ When the layers are completely cool, make the filling. Put the cream cheese and butter in a mixing bowl. Sift in the icing sugar and add a few drops of vanilla extract. Mix until smooth with a wooden spoon or flexible spatula. This transformation will happen quite quickly, and the trick with cream-cheese filling is not to overmix.
5/ Put one of the cake layers the wrong way up on a plate or stand, and spread the filling evenly over the surface. Put the other cake layer on top, the right way up, and dust with icing sugar if desired.
STORAGE: Parsnip cake keeps well for 2–3 days if wrapped well in aluminium foil and stored in an airtight tin in a cool place.
maple & walnut cake
Real Canadian maple syrup has a certain unique magic – a combination of its beautiful amber colour, rich caramel aroma and flavour, and concentrated sweetness – which makes it a wonderful ingredient in baking. Beware cheap imitations, though, and use authentic, good-quality syrup combined with soulmate walnuts to create a pale ivory cake suffused with an appealing, gentle toffee sweetness.
FOR THE CAKE
150g soft butter, plus extra for greasing
150g light soft brown sugar
3 eggs
4 tablespoons good-quality maple syrup
2–3 tablespoons milk
75g walnuts, chopped
220g self-raising flour
16 walnut halves, to decorate
FOR THE TOPPING
200g cream cheese
50g soft butter
80g soft light brown sugar
3–4 tablespoons good-quality maple syrup
YOU WILL NEED
a 20cm square cake tin, greased with butter and lined with baking parchment
makes 16 squares
1/ Preheat the oven to 180°C (gas mark 4).
2/ Put the butter and sugar in a large mixing bowl. With a wooden spoon or an electric whisk, cream them together until they are pale and fluffy.
3/ Lightly whisk the eggs and mix with the maple syrup and 2 tablespoons of milk.
4/ Add the liquid ingredients, walnuts and flour to the mixing bowl. With a metal spoon or flexible spatula, fold in gently and thoroughly until the ingredients are well mixed and you have a soft dropping consistency (i.e. the mixture drops off the spoon easily when tapped lightly against the bowl). Add a little more milk if necessary to obtain the right consistency.
5/ Spoon the mixture into the prepared cake tin and level the surface with the back of the spoon. Bake in the preheated oven for 30–35 minutes until well risen and golden brown, and a metal skewer or sharp knife inserted into the centre of the cake comes out clean. Transfer to a wire rack and leave to cool before turning out of the tin. When the cake is completely cool, it is ready for the topping.
6/ To make the topping, put the cream cheese, butter, sugar and 2 tablespoons of maple syrup into a large mixing bowl. With a wooden spoon or an electric whisk, mix well until you have a very smooth and glossy frosting. Add more maple syrup according to taste and to obtain the right consistency.
7/ Spread the frosting in a generous layer to cover the cake. Finish with 16 walnut halves set out in a 4 x 4 grid pattern so that each square will have a walnut half when cut. Just before serving, cut the cake into 16 squares.
STORAGE: Maple and walnut cake is best when fresh, but it will keep well for up to 2 days if wrapped in foil and stored in an airtight tin in a cool place.
coffee & walnut cake
Some cakes are more than just layers of sponge and filling, they are part of our shared baking history. ‘Coffee and walnut cake’ is shorthand for afternoon tea with vintage bone china cups, leaf tea, a hand-embroidered tablecloth, and polite conversation. The nuts give a nobbly texture to the sponge, while the coffee brings a touch of bitterness to offset the sweet buttercream. It’s a cake for sharing; it should be made to good proportions and cut with a relaxed hand to give generous slices.
FOR THE CAKE
225g soft butter, plus extra for greasing
225g light soft brown sugar
4 eggs, lightly beaten
2–4 teaspoons instant coffee powder or granules (3 is generally the right number)
2 teaspoons boiling water
225g self-raising flour
1½ teaspoons baking powder
65g walnuts, chopped
1 tablespoon milk
8–12 walnut halves for decoration
FOR THE FILLING & TOPPING
400–450g icing sugar (unrefined would work very well)
175–200g soft butter
2–3 teaspoons instant coffee powder of boiling water or granules dissolved in 2 teaspoons
YOU WILL NEED
two 21cm round sandwich tins, greased with butter and lined with greaseproof paper or baking parchment
makes 1 medium–large cake (serves 8–10)
1/ Preheat the oven to 180°C (gas mark 4).
2/ Put the butter and sugar in a large mixing bowl. With a wooden spoon or an electric whisk, cream them together until they are pale and fluffy. Add the eggs one by one, beating well after each addition.
3/ Put the instant coffee and boiling water in a small container (such as an egg cup) and mix until the powder or granules are fully dissolved.
4/ Sift the flour and baking powder into the large bowl containing the butter mixture, pour in the concentrated coffee mix, add the chopped walnuts and the milk and fold together gently with a large metal spoon until thoroughly mixed.
5/ Divide the mixture evenly between the prepared cake tins and bake for 22–25 minutes until the cakes are golden brown and springy, and a metal skewer or sharp knife inserted into the centre of each cake comes out clean.
6/ Leave the cakes on a wire rack to cool for 5 minutes before turning them out of their tins. Leave them to cool completely before filling and icing.
7/ To make the filling and topping: sift 400g of the icing sugar into a bowl and add about 175g of the butter. With a mixer, electric whisk or wooden spoon, beat well until pale and fluffy. Mix the coffee and boiling water as in step 4 and pour into the bowl. Mix again, adding more icing sugar, butter or coffee to taste if necessary until you have a smooth, light, spreadable buttercream. (You can, of course, just use a base of 450g icing sugar and 200g soft butter – this makes a very generous amount of filling and topping.)
8/ Place one of the cake layers upside down on a plate or cake stand. Spread half the buttercream over the surface and place the other layer on top the right way up. Use the remainder of the buttercream to cover the top of the cake. Decorate with walnut halves.
STORAGE: Coffee and walnut cake is at its best on the day of making, but keeps well for a further 1–2 days if stored in an airtight tin in a cool place.
simple chocolate cake
Every home-baker needs a reliable chocolate cake recipe, one that can be made with storecupboard ingredients for parties, c
ake stalls, gifts and unexpected celebrations. This is the tried-and-tested, vintage Phoebe Brocket recipe that has been used for many years, and never fails to please. Although it’s deep and dark in appearance, it is gratifyingly sweet, something which appeals to young and mature palates alike. It’s soft and moist enough to serve with cream as a dessert and, as it is large and slices well, it can be dressed up with chocolate sweets and turned into a birthday cake.
FOR THE CAKE
230g soft butter, plus extra for greasing
230g caster sugar
4 eggs
180g self-raising flour
50g good-quality cocoa powder
1 level teaspoon baking powder
FOR THE FILLING & TOPPING
350g icing sugar
75g good-quality cocoa powder
100g soft butter
3–4 tablespoons milk, to mix
TO DECORATE
chocolate balls, buttons or other chocolate sweets of your choice
YOU WILL NEED
two 20cm round sandwich cake tins, greased with butter and lined with baking parchment
makes 1 medium–large cake (serves 8–10)
1/ Preheat the oven to 180°C (gas mark 4).
2/ Put the butter and sugar in a large mixing bowl. With a wooden spoon or an electric whisk, cream them together until they are pale and fluffy. Add the eggs one by one, beating well after each addition.
3/ Measure out the flour, cocoa and baking powder and sift into the bowl. With a large metal spoon, fold in gently and thoroughly until the ingredients are fully combined.
4/ Divide the mixture evenly between the 2 prepared tins, smooth the surfaces with the back of the spoon, and bake in the preheated oven for 20–25 minutes or until a metal skewer or sharp knife inserted into the centre of each cake comes out clean.
5/ Leave the cakes to cool on a wire rack. Remove them from their tins when nearly or completely cool (chocolate cake is crumbly and fragile before it is cold).
6/ Make the chocolate buttercream filling and topping. Sift the icing sugar and cocoa powder into a large bowl and add the butter and 2 tablespoons of milk. Mix well with a round-ended knife or electric whisk, adding more milk if necessary to make the buttercream soft, smooth and easy to spread. Taste and adjust the flavour, adding more icing sugar or cocoa powder if needed, and mix in well.