Tag Archives: cinnamon

Spice Cake Deliciousness

12 Sunday Jul 2020

Posted by in Cakes, Desserts, Uncategorized, Walnuts

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Just had to taste a bit before taking the photo! Spice Cake Deliciousness

The last few weekends I have been testing my baking skills – not always my strong point – as I am not really an exact science sort of cook – which I think good baking often asks for. Don’t let the one pot, easy and quick mind-set put you off taking the baking plunge though! This cake doesn’t require too much love and exactness – AND it can be made in the food processor. Double win. Mr MWCED gives it the thumbs up – and he is a pretty ace baker himself…..

  • 1 cup milk (I used long-life non-Dairy – it has been asking to be used for some time – so I thought I would experiment – and it turned out fine)
  • 2 cups flour (all-purpose preferably – but you could try gluten-free)
  • 2 cups brown sugar
  • 3/4 cup walnut pieces
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 egg
  • 6 oz (170 g) butter, preferably unsalted
  • 1 heaped teaspoon ground nutmeg (or fresh if you have some)
  • 1 heaped teaspoon ground cinnamon
  • 1 heaped teaspoon all-spice
  • (note – next time I will also try adding some cardamom)
  • a springform pan (about 9″/23 cm) – you could also try using a loaf tin.  Best to prepare the tin by rubbing a small amount of butter around sides and bottom and then using baking paper to line the tin.  Or after adding butter, put a tablespoon or so of flour into the pan,  jiggle around until sides and bottom are covered and tip superfluous flour out.  
  1. Preheat your oven to 350F (175C).
  2. Mix the baking soda (not baking powder) into the milk. Set aside.
  3. Put flour, baking powder, spices and brown sugar into food processor. Pulse until mixed.
  4. Add in the butter cut into cubes. Pulse until mixed and mixture is crumbly.
  5. Pour HALF of the crumbs into your pan. Press out a crust using your fingers and knuckles.
  6. Crack an egg into the food processor with the rest of the crumbs still in it.
  7. Pour in the milk and baking soda mixture. Continue to mix until a slightly lumpy tan batter.
  8. Pour the batter over the crust in the springform pan.
  9. Gently sprinkle the walnut pieces over the batter.
  10. Bake for approx. 40 minutes at 350F (175C). It’s ready when the top is golden brown, and when it passes the toothpick test (comes out clean).     This took longer in my oven (which is old and tired) – probably about 60 minutes – so if you are finding it needs longer it’s a good idea to put a clean piece of foil over the top of the cake to prevent it burning.
  11. Cool the cake in the pan – then take out and cool further on a wire rack.  

Delicious with vanilla bean yoghurt if dairy is not your thing – otherwise whip up some cream!

Raspberry, Lemon & Cinnamon Muffins

12 Saturday Aug 2017

Posted by in Fruit, Muffins, Raspberry, Uncategorized

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Mr MWCED has been asking me for ages when I am going to use up the frozen raspberries in the freezer.  Hmmm, I didn’t really have an answer – we still have PLENTY of berry vinegar so that wasn’t an option.  Go to Google.  Of course!  Muffins.   The lemon cuts the raspberry and sugar, and the cinnamon adds a delightful extra.   These are Very Good.     Be careful when mixing the muffin mix, you want the raspberries to stay as whole as possible.  That way you get lip smacking whole goodness raspberry taste as you bite in.  Yummmm.

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There were quite a few recipes on Google,  I cut and pasted from a couple of them.  Hope you approve of the mix.   Enjoy.

Ingredients

1 1/2 cups (375 ml) all-purpose flour
1 1/2 cups (375 ml) wholemeal flour
2 tsp (10 ml) baking powder
1/2 tsp (2 ml) baking soda
1/2 tsp (2 ml) salt
2/3 cup (160 ml) brown sugar
1 egg
1 1/2 cups (375 ml) milk
1/4 cup (60 mL) butter
2 tbsp (30 ml) freshly squeezed lemon juice PLUS lemon zest from one lemon
2 tsp (10 ml) vanilla extract
2 cups (500 ml) fresh or frozen raspberries

Topping:
1/3 cup (80 ml) brown sugar
1/3 cup (80 ml) quick-cooking rolled oats
1 tsp (5 ml) ground cinnamon
1 tbsp (15 ml) freshly squeezed lemon juice

Preparation

Preheat oven to 375 °F (190 °C). Butter 12 nonstick muffin pans or line with paper liners.
In a bowl, combine sugar, oats, cinnamon and lemon juice; set aside.   If you want a finer topping then quickly whizz these ingredients in the food processor (I did not do that, but think I will when making this again).

In a large bowl, combine flours, baking powder, baking soda and salt.

In the food processor, whisk together sugar with lemon zest.   I couldnt find our zester so had to finely chop before putting into the food processor. You just want the lemon zest pieces to be very tiny. Ok, I admit it, I am a very lazy cook!

Add the egg, milk, butter, lemon juice and vanilla extract. Pour over dry ingredients and sprinkle with raspberries; stir just until moistened.   Really do only just stir so that all ingredients are mixed. Golden rule with muffins is do not over-mix. Even I know that 🙂

Spoon into prepared muffin pan, smoothing tops; sprinkle evenly with topping. Bake for 25 to 30 min or until tops are firm to the touch.  I found my mixture was quite sloppy so baked them for a wee bit longer, probably about 40-45 minutes – just watch the topping……..

Let cool in pan for 10 min. Transfer to rack to cool. And then spread with cream cheese for a truly sinful morning or afternoon delight.

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