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Cakes

Chocolate orange cake (leaguefreak)

The original recipe is Link (roll over me to see where I go) but I dont do the 2 step icing, just make a ganache. I suggest making more candied peel than the recipe says and scattering all over the cake as it adds flavour and is not just a decoration. We found it too claggy and not enough orange vs chocolate flavour first time I made it. Using orange buttercream in between the layers and making a 200g dark choc/200ml cream ganache for the top and sides was much better.
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Scones – Plain or Fruit (Emulsion Mix - from recipe by Kenneth Hett@City of Glasgow College)

Ingredients
500g Self-raising flour
50g Egg (Whole)
100ml Oil
200ml Milk
50g Sugar
5g Salt
100g Fruit (if required)
Method
1. Sieve all dry ingredients into a bowl.
2. Make an emulsion with eggs, oil and milk, Whisk to emulsify.
3. Add to dry ingredients, and form a dough, pin out ½ inch thick.
4. Cut out with scone cutter, place on a baking tray, egg wash.
5. Bake at 350º-400ºF for approx 15-20 minutes
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Chilli chocolate brownies (leaguefreak)

Using this basic recipe Link (roll over me to see where I go) add approx half tsp of chilli flakes at melting stage. Different chilli flakes have different strengths but as the chilli melts into the fat you should be able to smell if you have it about right. Cuthbert usually takes charge of spicing for us.

Rhubarb and almond cake (MandyMoo)

Link (roll over me to see where I go)

Pear and ginger polenta cake (LMH)

Ginger and pear polenta cake
415 g can of pears, drained and finely chopped (juice reserved for drizzle)
180 g ground almonds
150 g unsalted butter, softened
125 g castor sugar
3 eggs
100 g fine cornmeal
3 pieces stem ginger in syrup (finely chopped) or 1 tbsp ground ginger or 3 tbsp crystallized ginger
1½ teaspoons baking powder
1 teaspoon almond extract
Pear Drizzle
6 tablespoons powdered icing sugar (confectioner's sugar)
3-4 teaspoons pear juice
Instructions
Preheat oven to 180C/160Cfan/350F. Grease a 23cm/9inch loose-bottomed or springform cake pan and line the base with baking parchment.
For the ginger and pear polenta cake:
Beat all cake ingredients until well combined.
Pour the mixture into the prepared pan and spread out evenly.
Cook for 35-45 minutes until the surface is browned and the cake pulls away slightly from the sides of the tin.
Allow the cake to cool completely in the pan before carefully turning out.
For the pear drizzle:
Stir the juice and powdered sugar together until smooth. Drizzle over the completely cooled cake and serve.

Toffee cupcakes (idle_wilder)

Link (roll over me to see where I go)

Chocolate and strawberry cake (monsenb1)

Google translate needed
Link (roll over me to see where I go)

Rhubarb and orange cake (halfpint)

Link (roll over me to see where I go)

Banana bread (Red Squirrel)

Link (roll over me to see where I go)

Banana bread (LindsD)

Link (roll over me to see where I go)
I don't use the walnuts but add chocolate chips instead

Banana Cake with Hazelnuts and Dark Chocolate (ZenTaoPlurp)

(adapted from BBC good food recipe)
Bowl 1:
250g plain flour + 1 tsp baking powder + ¼ tsp bicarbonate of soda (or just 250g SR flour)
25g cocoa powder
pinch salt
200g Muscovado sugar
Bowl 2:
3 ripe bananas (500g)
2 eggs, beaten
125g butter, melted and cooled slightly
Mix each bowl separately, then add bowl 2 to bowl 1, add 100g dark chocolate (chopped) and 50g hazelnuts (lightly toasted for more flavour and chopped). Mix.
Pour into loaf tins and bake at 180° for 45-ish minutes (mine ends up as one large loaf tin and a shallow cake in a second loaf tin for the remainder, the shallow cake gets 25 minutes).

Banana, hazelnut and chocolate loaf (LMH)

6oz butter,
6oz SR flour
6oz half/half caster and light brown sugar
2eggs
2 ripe bananas
2oz hazelnuts toasted and chopped into largeish bits
3oz chopped dark chocolate - roughly chopped up
Cream butter and sugar, beat eggs and add gradually alternating with flour, fold in the nuts and choc and break up the bananas into small pieces with knife or fingers and fold in as well (don't mash them up).
Bake in 2lb loaf tin at 180C for an hour to 11/4 hours approx.

Creme egg cupcakes (idle_wilder)

Link (roll over me to see where I go)

Simple vegan scones (Jenelopy)

240g plain flour (can mix wholemeal and white)
4 tsp baking powder
60ml canola oil
water to make it the right consistency (about 150ml to 175ml)
200g ish of chopped apple or onion and walnut
Bake at 190 for 15 min fan oven

Chocolate beetroot cake (LMH)

Chocolate beetroot cake
50g (2oz) cocoa powder
175g (6oz) plain flour
1½tsp baking powder
200g (7oz) caster sugar
250g cooked beetroot
3 medium eggs
200ml (7fl oz) sunflower oil
100g (3½oz) dark chocolate, finely chopped
icing sugar
Preheat the oven to Gas 4, 180°C, fan160°C, then grease and line the bottom of a 23cm (8½ - 9in) springform cake tin. Sieve the cocoa, flour, baking powder and sugar into a large mixing bowl.
Drain and halve the beetroot, then blend in a food processor. With the machine running, add the eggs one at a time, then pour in the oil. Blend the mixture until the liquid is just smooth.
Stir the wet mixture into the dry ingredients and mix in the chocolate. Pour into the tin and cook for 45 minutes or until a skewer comes out clean.
Remove from the oven and set aside for 10 minutes, then turn out and leave to cool. Dust the cake with icing sugar before serving.

Beetroot seed cake (panad)

Link (roll over me to see where I go)

Plum cake (HB/Fizz/NDWDave)

Link (roll over me to see where I go)

Sticky lemon and poppyseed cake (jacdaw)

Link (roll over me to see where I go)

Scones (sallykate)

The scones were actually REALLY good, despite my suspicion about using an egg. They rose well but needed longer than the 10-12 mins suggested; this might because I had my oven at 200 instead of 220 (it can be a bit fierce). I also added a little more flour as they seemed a bit wet but that might be because I halved the recipe and misjudged how much half an egg is.
Link (roll over me to see where I go)

Lemon drizzle cake (sallykate)

Lemon drizzle cake: I managed to burn it (trying to do too many things in too short a time!) so OH cut the top off. The recipe (4 butter / 4 sugar / 2 eggs / 5 flour / 1tsp baking powder / 2tbsp milk, whisk it all in a bowl together for 2 mins) couldn't be easier and always gives a good result. The link is to a traybake but we halve it and use a loaf tin.
Link (roll over me to see where I go)

Chocolate brownies (sallykate)

Link (roll over me to see where I go)

Genoese cake (sallykate)

Link (roll over me to see where I go)

Fruit loaf (Derby Tup)

Pound of dried fruit soaked overnight in hot black tea
Two mugs SR flour
One mug sugar
One large egg
75 mins at 160 deg C (middle shelf)

Lemon cheesecake (Gimme Medals)

Link (roll over me to see where I go)

Bran loaf (LMH)

1 cup porridge oats / oatbran
1 cup soft brown sugar
1 cup of mixed fruit (Aida likes sultana and cranberry)
1 cup milk
Mix together and leave to soak overnight / all day.
Add cup of self raising flour & and put into either greased, lined 2lb tin.
Bake at 180C until firm to touch.
This loaf will keep in a tin for a week to ten days.
Not American cup measurements just whichever cup you have.

Boiled fruit cake (Linds)

Link (roll over me to see where I go)

Cider cake (National Trust) (LMH)

120g/4oz butter
250g/8oz demerara sugar (I used soft brown)
150g/5ozsultanas or raisins
7 fl.oz/200ml dry cider (still or fizzy is fine)
1 egg
310g/11oz self-raising flour
grated nutmeg and 1 tsp ground mixed spice
Glaze:
60g/2oz demerara sugar
2 tbsp cider
In a pan heat together the butter, sugar, dried fruit and cider. Bring to the boil, then allow to cool for 1 hour.
Beat the egg, then whisk the egg into the cooled mixture with a fork.
Stir in the sieved flour and spices.
Pour into a lined 2lb loaf tin. (I had a little too much mixture so 1 muffin case too).
Bake at fan 140 / Gas 3 for 1 hour 30 minutes or until a cake tester shows clean.
Heat together the sugar and cider for the glaze until syrupy (about 5 minutes) and brush over the cake as soon as it comes out of the oven.
Allow to cool in the tin.

Chocolate peanut butter squares (Linds)

Link (roll over me to see where I go)
I use crunchy peanut butter and less sugar. Also half and half choc.
Score chocolate and use knife dipped in boiling water to cut otherwise they shatter.

Cherry Almond Loaf (vegan, recipe originally from V'rap)

Preheat oven to 220degC, and oil and flour a 2lb loaf tin.
Mix together thoroughly in a bowl:
250g plain white flour (gluten-free works fine)
150g ground almonds
200g soft light brown sugar
1.5tsp bicarbonate of soda
1tsp salt (don't be tempted to miss this out, it makes a huge difference)
Then add a couple of generous handfuls of frozen cherries. Or you could use other frozen berries instead. Make sure they're all coated well with the dry ingredients.
Mix together in a big measuring jug:
150ml flavourless oil (e.g. rapeseed or groundnut)
380ml soya milk, or another non-dairy milk
4tsp cider vinegar or white wine vinegar
2tsp vanilla extract
Stir the contents of the jug into the contents of the bowl, and mix gently until combined. It'll be runny. It'll smell a bit strange. Nobody will want to lick out the bowl. Don't worry about any of that. Tip the mixture into the tin and put it in the oven. After about 20 minutes, turn the temperature down to 180degC and cook it till it's ready. May take almost an hour.
Remove from tin and allow to cool.

Fruit scones (DT)

340 gm SR flour
1.5 teaspoon baking powder
75 gm caster sugar
60 gm butter (softened - it’s warm in our kitchen so butter is soft anyway)
1 large egg
About 200 ml milk
3 pinches salt
Mix flour, salt and baking powder. Rub in butter till you have what looks like breadcrumbs. Add fruit (2 big handfuls currants and / or glacé cherries). Break egg in mixing jug, whisk and make up to 220 ml with milk. Stir milk / egg into dry ingredients with fork (dough will seem quite wet and sticky* Turn out onto well floured surface. Roll out or pat until inch and half thick. Cut out with well floured cutter and put onto a well great baking sheet. Brush top of uncooked scones with milk. Cook at 220 deg C / fab 200 deg C / gas 7 for approx 12 mins
* the dough really is sticky. Avoid handling wherever possible and do not knead

Plum Yogurt Cake

Link (roll over me to see where I go)

Dorset Apple Cake (NDWDave)

Link (roll over me to see where I go)

Black Bean Brownies (LMH - Anita Bean)

Anita Bean's Black Bean Brownies - from Vegetarian Meals in 30 Minutes
400g tin black beans drained and well rinsed
2 tbsp cocoa
50g ground almonds
65g honey (or maple syrup)
2 tbsp brown sugar
2tbsn light olive oil
1tsp vanilla extract
1/2 tsp baking powder
pinch of salt
1 egg (or sub with flax egg)
100g dark choc chips
Preheat oven to 180C/fan 160C/ gas 4
Line a 20 x 20cm tin.
Put everything apart from choc chips in a food processor and process until smooth (I do the beans with a hand blender first). Stir in the chips reserving a few for decoration then pour into the tin. Smooth the surface, scatter over remaining chips.
Bake 18-20 minutes until risen and slightly firm. Leave to cool in the tin - they will firm up as they cool.
Anita cuts them in to 12 and says they are 161 cals; 4g protein; 9g fat (2g saturates); 16g carbs (12g total sugars) and 2g fibre each.

Lemon curd loaf cake

140g (5 oz) self raising flour
110g (4 oz) caster sugar
110g (4 oz) butter or margarine, softened
2 eggs, beaten
2 heaped tablespoons lemon curd
Topping
2 tablespoons granulated sugar
zest of 1 lemon
2 tablespoons lemon juice
Preheat the oven to 170 C / Gas 3.
Put flour, caster sugar, margarine, eggs and lemon curd into a mixing bowl or food processor, and mix well together. Put into a greased or lined 900g (2 lb) loaf tin (or makes approximately 16-18 cupcakes).
Place in centre of oven and bake for 1hour - 1hr 30mins (or 40-45 minutes for cupcakes).
While in the oven make the topping: blend together the granulated sugar, lemon juice and lemon zest.
Once cake is cooked, leave to cool still in the tin for about 2 to 3 minutes. Then while still hot to warm, pour over the topping so that it soaks into the cake. Leave to cool for about 1/2 hour then turn out of tin.

Parkin (Linds via BeRo)

4oz SR flour
4oz medium oatmeal
4oz soft brown sugar
1tsp ground ginger
4oz black treacle
2oz butter
5tbsp milk
1 small egg, beaten
(sorry it's imperial. It's old)
1. Grease 7" square tin and line bottom
2. Mix dry ingredients
3. Warm treacle, butter and milk. Add dry ingredients and egg and beat well.
4. Pour in tin and bake for 50-55 mins mark 3/160 deg in the middle of the oven
LEAVE FOR THREE DAYS BEFORE EATING

Parkin - LMH recipe (can't remember original source)

120g treacle
80g golden syrup
170g butter, plus extra to grease
200g wholemeal flour
200g medium oatmeal
3 tsp ground ginger
1/2 tsp ground nutmeg
175g soft dark brown sugar
1/4 tsp fine salt
1.5 tsp bicarbonate of soda
1 egg
45ml milk
Generously grease a 22cm square baking tin.
Heat the oven to 140C. Weigh the treacle, syrup and butter in a medium pan and place over a medium heat until melted together, being careful not to let it boil. Take off the heat.
Combine the flour, oatmeal, spices, sugar, salt and bicarb in a large mixing bowl, then pour in the treacle mixture, stirring to combine. Beat the egg with the milk and then beat into the batter until it’s just loose enough to pour into the tin.
Bake for about an hour and a half to an hour and three quarters until it’s just firm in the centre and, when pressed, springs back. Allow to cool in the tin for at least 30 minutes, then turn out, slice and either serve warm, or store in a tin for up to three weeks; the texture will carry on improving.

Honey cake with apples (sallykate)

Recipe from an instruction booklet which came with a mixer.
Honey-apple mixture: puree 30g apple with 110g honey in a mini-chopper. Or you could just grate the apples, or chop them finely...
Cake:
3 eggs
60g butter
100g plain flour
60g ground walnuts
1 tsp cinnamon
2 tbsp vanilla sugar
1 tsp baking powder
1 apple
Tin: suggested size 35cm x 11cm loaf tin, greased and lined. Doesn't sound like a standard UK size so a 2lb loaf tin should do.
Oven: 180 deg C.
Separate the eggs. Whisk the whites until stiff.
Beat the yolks with the sugar until pale and fluffy. Add the (soft) butter and honey/apple mixture.
Combine other dry ingredients in a bowl then add to the moist mixture and stir in.
Fold in the egg whites.
Place in loaf tin.
Top with apple slices.
Bake for 30 mins (or until skewer comes out clean / sides start creeping away from the edges).
Cool on a wire rack.
I think this basic mix could work with other flavours - especially carrot - or replace the honey with golden syrup. The nuts aren't crucial, I left them out with no problem. Could replace with almonds or hazelnuts too.