Chocolate orange Battenberg cake

This cake is for my Dad. He’s always loved Battenberg cake and the smell of an orange being peeled doesn’t remind me of him for no reason! So I decided to bring the two together for this delicious chocolate orange Battenberg cake.

Ingredients
Chocolate cake
6oz butter
6oz sugar
3 eggs
4oz self raising flour
2oz cocoa powder

Orange cake
6oz butter
6oz sugar
3 eggs
6oz self raising flour
The zest of one orange
Orange food colouring

Thin cut marmalade or marmalade
Marzipan
Icing sugar for dusting

Method
To make the chocolate cake:
Cream the butter and then add the sugar. Add the three eggs, one at a time, and mix well to give the mixture airy volume. Sift in the flour and cocoa and mix, but not for long (I usually mix for no more than 10 seconds building from a slow setting to the highest within that time). Put in a greased and lined tray bake tin and bake on 150 for around 30 minutes or until it passes the skewer test.

To make the orange cake:
Cream the butter and then add the sugar. Add the three eggs, one at a time, and mix well. Sift in the flour and then fold in the orange zest and orange food colouring. If you want to give it a bit of extra oomph add a capful of orange essence. Put into a greased and lined tray bake tin and bake on 150 for around 30 minutes or until it passes the skewer test.

Once the cakes are cooked and cooled, cut them both into four long strips. Build your Battenberg cake by placing an orange strip on top of a chocolate strip that you’ve already painted with the marmalade. Place next to another chocolate and orange ‘bunkbed’ cake, with marmalade between both – you need to make sure you’ve created a checkerboard effect rather than stripes! Roll out the marzipan on a dusting of icing sugar making sure you’ve rolled the icing into a size that will fully wrap around your stacked cakes. Paint the marzipan with the marmalade (I find it helps to warm the marmalade in the microwave first to get it to spread a bit thinner) and place the stacked cakes in the middle. Fold the marzipan up, overlapping slightly. You can seal the marzipan with either some marmalade or for something a little bit boozy – you know me, I just can’t resist! – run some Cointreau along the edge before sealing. Finally, roll your Battenberg in the icing sugar, making sure each side is lightly coated. Slice and enjoy!

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A special cake for a special friend; chocolate and lavender cake

Me, with Helen, aged 18

Helen and I have been friends since our first year of secondary school. We first met when, after our last class of our first day (music), I asked her if she was getting the bus home. She was, and being bus buddies, it was a question that cemented our friendship. Twenty-eight years later and we’re still good friends and I am proud Godmother to her beautiful nine-year-old daughter.

This year Helen reached a landmark age and I was devastated that I couldn’t go to the surprise birthday dinner her husband had lovingly organised (I was off at the O2 dancing to all things country!). However, there was one thing I could do for her – make her a beautiful birthday cake to remember.

Chocolate and lavender cake

As you may know by now, I love to work with fruits and flowers and my initial plan had been to make Helen my delicious pistachio and rose cake (that’s a recipe I fully intend to share one of these days!). But I’m afraid that foolish me didn’t check the cupboard for rose water and so I had to improvise (sorry Helen!). For me, it’s when I have to improvise that I come up with my finest recipes. I had lavender but wanted to do something a bit more indulgent for Helen’s special birthday, especially as I wasn’t going to be there. So I decided to put lavender with rich chocolate. And thankfully it worked a treat! I’ve since made the cake a couple of times in the shop and at home and the noises that come from people when they taste it – well, what can I say? Simply tastetastic!

Happy birthday Helen, here’s to another 28 years of friendship and more x

 

Chocolate and lavender cake

Ingredients

12oz butter

120z sugar

6 eggs

9oz self-raising flour

3oz cocoa powder

100g dark chocolate, chopped

For the icing

3oz butter

1lb icing sugar

100ml milk

Lavender essence

Culinary lavender for decoration

Method

Cream the butter and add the sugar. Mix in the eggs one at a time. Sift in the flour and cocoa powder and stir in the chopped chocolate. Transfer into two 8” tins and bake in the oven (I bake mine at 150 for 30 minutes) until they pass the skewer test.

For the icing, cream the butter and add the icing sugar a bit at a time. Add the milk, again, a bit at a time until you get the consistency you want. Mix in the lavender essence – I use six drops but it’s personal taste, so add two drops at a time until you’re happy with the flavour.

Once the cakes are cooked and cooled off, sandwich together with the lavender icing and ice the top of the cake. Decorate with the dried lavender to make it look as pretty as it is tasty!

Going bananas for cake!

Banana loaves are, as we all know, a great way to use up squishy brown bananas that have maybe seen better days. But I find they can be a great way to use up other fruits or other sweet foods.

The secret ingredient I use in my banana loaves is clotted cream. It adds richness to the cake and prevents the loaf from becoming too dry. With such a wet mix it does mean that you may have to bake it for a bit longer (top tip – cover the cake with foil for the second half of the bake to prevent the top from becoming too dark) but it’s worth it – and the extra calories!

Today I’m going to share not one but two of my favourites with you. Banana and pear is a particular favourite of mine; I love cooking with pears, whether savoury or sweet. I stumbled upon using pears in a banana loaf when I had some that were on the turn and I just didn’t fancy making a plain pear cake and I had bananas that needed to be used up so why not put them in the same cake? And it worked really well! So it’s now my go-to recipe when I want to make a banana loaf with a fresh twist.

In winter though, don’t we just want a bit of chocolate in almost everything we eat?! So today’s banana loaf included a good measure of roughly chopped dark chocolate. This makes the cake feel that bit more indulgent, especially if served with a generous blob of cream!

 

Banana loaf with pear

Ingredients

4oz butter

4oz sugar

2 eggs

1 banana, mushed

1 pear, finely chopped

1 tspn vanilla extract

4 dessert spoons of clotted cream

8oz self-raising flour

 

Method

Cream together the butter and sugar until light and fluffy. Add the eggs, followed by the vanilla extract, clotted cream and banana. Stir in the chopped pear before sifting in the flour and mixing on a high setting very quickly. Transfer into a greased and lined loaf tin and bake on 150c for 40 minutes. You may need to cover the cake with foil and bake further (I check at 10 minute intervals) until the cake passes the skewer test.

 

Banana loaf with chocolate

Ingredients

4oz butter

4oz sugar

2 eggs

2 bananas, mushed

100g dark chocolate, roughly chopped

1 tspn vanilla extract

4 dessert spoons of clotted cream

8oz self-raising flour

 

Method

Cream together the butter and sugar until light and fluffy. Add the eggs, followed by the vanilla extract, clotted cream and bananas. Stir in the chocolate before sifting in the flour and mixing on a high setting very quickly. Transfer into a greased and lined loaf tin and bake on 150c for 40 minutes. You may need to cover the cake with foil and bake further (I check at 10 minute intervals) until the cake passes the skewer test.

 

A fresh idea: fresh mint chocolate cupcakes

It’s always lovely when customers give you something, especially if it can be used in baking! Last Monday two little girls – who have been loyal customers since Willow Bough opened – called in for their usual hot chocolate and gave me a lovely bag of fresh mint they’d picked that morning from their garden. I could have used it for fresh mint tea (or taken it home to garnish my Pimms!) but instead chose to use it for cakes.

The challenge I have with mint – as much as I love it – is that I find it hard to disassociate it from toothpaste! So I wanted to find a cake that would complement the fresh taste of the mint without giving me that ‘just brushed’ feeling!

Because it’s summer, which makes me think about ice-cream just a bit too much, I thought I’d try mint-choc cupcakes. I used a basic chocolate cake mix, with just a hint of peppermint extract so the mint flavour isn’t too overpowering and finished each cake with a delicious minty buttercream icing in a pretty pale green shade, topped off with the fresh mint leaves. They look almost as good as they taste!

Mint choc cupcakes – makes 12

Ingredients

For the cake:

8oz butter

8oz sugar

4 eggs

6oz self-raising flour

2oz cocoa powder

A few drops of American peppermint extract

For the icing:

5oz butter

7oz icing sugar

A few drops of American peppermint extract

A few drops of green food colouring

Fresh mint leaves to decorate

 

Method

Cream the butter and sugar together until light and fluffy before adding the eggs one at a time. Sift in the flour and cocoa powder and mix, adding the peppermint extract. Fill the cupcake cases until they’re three quarters full and bake in the oven on around 150c for 20 minutes. Once baked (test with a skewer, which should come out of the cake clean) leave to cool on a rack.

To make the icing, cream together the butter, icing sugar and peppermint extract until smooth. Add green food colouring a drop at a time, until you have the colour you want. I like the icing to be quite a pale green, as it contrasts well with the brightness of the fresh mint leaves and the darkness of the chocolate cake. Using a palette knife apply the icing to each cake, giving a smooth finish. Top each cake with one or two fresh mint leaves, put on a cake plate and invite your friends over to enjoy!

 

Willow Bough Tea Rooms is open 9am-5pm Monday to Saturday and can be found at 11 Merton Park Parade, Kingston Road, Wimbledon SW19 3NT.