Double Drizzle Grapefruit Cake

Double Drizzle Grapefruit Cake

Lately I’ve been experimenting with cakes. I had a plan to create the ultimate kiwi cake but I have to report that I wasn’t very successful in my endeavour.

I baked a kiwi cake which was actually edible but it simply wasn’t as nice as I was expecting or even hoping it would be, so I decided to move on to different fruits.

Next in line was a grapefruit and this is what I came up with… Double Drizzle Grapefruit Cake…

My Double Drizzle Grapefruit Cake

Ingredients:

For the cake:

  • 3 eggs
  • 150g self-raising flour
  • 150g caster sugar
  • 150g unsalted butter
  • 1tsp baking powder
  • 3tbsp grapefruit juice
  • Zest of one grapefruit

For the grapefruit drizzle syrup:

  • 50g caster sugar
  • 10tbsp grapefruit juice

For the grapefruit drizzle icing

  • 200g icing sugar
  • 5tbsp grapefruit juice
  • Zest of one grapefruit

My ingredients are split into tablespoons of fresh grapefruit juice. I juiced two large grapefruits and they gave me 20 table spoons of bits free juice, so this is what I had to play with. As it ended up it was more than enough to create a lovely grapefruit cake, which will (despite the huge amount of sugar involved) leave a slight tingly feeling at the end of your tongue after you finish a slice. The taste is gentle, you won’t be sat there with a screwed up face when you bite into it. If you did want a stronger taste you could always juice a 3rd grapefruit and then reduce on the stove and allow to cool before using this will intensify the grapefruit taste.

Method:

Preheat the oven to 180C fan.

Grease (and line) one 8” loaf tin.

In a large bowl sift and mix together all the dry cake ingredients being: flour, sugar and baking powder.

Add the zest from one earlier washed grapefruit.

Melt your butter a little, so it is nice and soft (20sec in pulses in a microwave should do the trick).

Add the butter, eggs and 3tbsp of juice to your mixing bowl and beat all the ingredients until smooth.

Pour into your earlier prepared loaf tin.

Bake in the pre-heated oven for 35-40min or until golden brown.

Remove from the oven and allow it to cool for a few minutes.

With a toothpick or a wooden skewer poke the cake a little creating some small inconspicuous holes.

Mix the grapefruit juice with caster sugar and spread your drizzle syrup slowly all over your still warm cake.

Leave to cool almost completely.

After 15-20 minutes remove your cake from the baking tin and get ready for the icing.

In a large bowl mix the icing sugar, grapefruit zest and freshly squeezed juice. Incorporate the juice into the sugar one spoon at the time creating a smooth consistency that’s about the same as cold treacle.

Once your icing drizzle is ready pour it slowly all over your cake and allow it to drip everywhere and then set aside to firm up.

This amount of icing drizzle should let you cover all the cake. Alternatively you can make a half size portion and drizzle just over the top.

The cake is very moist and utterly delicious and the epitome of more-ish

Double Drizzle Grapefruit Cake @BarkTimeBark Time Double Drizzle Grapefruit Cake

Have you ever tried a grapefruit cake before?

More importantly do you know of any recipes out there for a Kiwi cake that works? And I don’t just mean a cake with some kiwi’s nicely placed on top, I want it to be a key ingredient in the making of the cake… I challenge you!

Chocolate and Orange Drizzle Cake

My Chocolate and Orange Drizzle Cake.

Last Sunday yet again I was asked to bake a Lemon Drizzle Cake. Don’t get me wrong, this is a lovely cake but after two weeks of baking it every other day I’ve decided it was time for something new. I didn’t want to disappoint nor, for safety reasons stray too far from the requested type of cake, so I decided to bake a “off spin” drizzle cake, or in cook-speak take it to the next level. It was my first attempt and I really wasn’t sure how it would turn out but in the end I needn’t have worried as it was quite something if I may say so myself; a bit more moist and sweater than a lemon version but extremely tasty and satisfying.

I present to you the Chocolate and Orange Drizzle Cake.

Chocolate & Orange Drizzle Cake

Ingredients:

For the cake:

  • 3 eggs
  • 150g self-raising flour
  • 150g caster sugar
  • 150g unsalted butter, soften
  • 1tsp baking powder
  • Zest of one large orange
  • 1tbs of fresh squeezed orange juice
  • 2tbs chocolate shavings

For the orange drizzle:

  • 50g granulated sugar
  • Juice of one large juicy orange

The above ingredients will make a cake that fits perfectly in an 8” loaf tin.

Method:

Preheat the oven to 180C fan.

Grease and line your baking tin, or just grease it.

In a large bowl mix together all the dry ingredients being: flour, sugar, chocolate shavings and baking powder; add zest from one large orange, soften butter, eggs and fresh squeezed orange juice – mix all ingredients until smooth.

Pour into your earlier prepared loaf tin.

Bake in the pre-heated oven for 40-45min or until golden brown.

Remove from the oven and allow it to cool for a few minutes.

Prepare your drizzle by mixing the sugar with the orange juice. “Stab” your cake repeatedly with a toothpick and then slowly drizzle it with your mixture allowing it to soak in deep inside the cake.

Let it cool completely.

Cut, serve and enjoy!

Chocolate and Orange Drizzle CakeChocolate & Orange Drizzle CakeMy Chocolate and Orange Drizzle Cake

Happy Baking!
Yum

Quick and Easy Lemon Drizzle Cake

Quick and Easy Lemon Drizzle Cake

Lately we seem to have become obsessed with a Lemon Drizzle Cake. In the last 2 weeks I have baked one seven times 🙂 It was proving very hard to “save” the cake until I could actually take some pictures, but a few days ago I succeeded, so here you go – my Lemon Drizzle Cake recipe.

Ingredients:

1. Quick and Easy Lemon Drizzle Cake

For the cake:

  • 3 eggs
  • 150g self-raising flour
  • 150g caster sugar
  • 150g unsalted butter
  • 1tsp baking powder
  • Zest of one lemon
  • Icing sugar for decoration

For the lemon drizzle:

  • 50g caster sugar
  • Juice of one large lemon

The above ingredients will make a cake that fits perfectly in an 8” loaf tin.

Method:

Preheat the oven to 180C fan.

Grease and line your baking tin, or just grease it if you have problems with making a perfect lining like me 😉

In a large bowl mix together all the dry ingredients being: flour, sugar and baking powder.

2. Quick and Easy Lemon Drizzle Cake

Add the zest from one large lemon. Due to possible wax coating on the lemons nowadays remember to wash it well before grating the zest (I like to keep it in a bowl of hot / boiling water for a few minutes first).

Melt your butter a little, so it is nice and soft (20sec in pulses in a microwave should do the trick).

Add the butter and eggs to your mixing bowl and beat all the ingredients until smooth.

3. Quick and Easy Lemon Drizzle Cake

Pour into your earlier prepared loaf tin.

Bake in the pre-heated oven for 40-45min or until golden brown.

4. Quick and Easy Lemon Drizzle Cake5. Quick and Easy Lemon Drizzle Cake

Remove from the oven and allow it to cool for a few minutes.

6. Quick and Easy Lemon Drizzle Cake

Mix lemon juice with sugar and prepare to drizzle.

I like to remove my cake from the tin before drizzling begins and place it on a cooling rack.

“Stabbing” the cake all over with a little toothpick will help your drizzle to soak deeper into the cake, but it is an optional extra.

Drizzle your cake and allow it to cool…

When totally cool, sprinkle the cake with a little bit of icing sugar, which will give it a nice even finish.

If you want a more crunchy drizzle, use granulated sugar and for even more crunch go with icing sugar.

If you decided to give this cake a try and it is not lemony enough for you, just add a bit of lemon juice inside the cake during the mixing process and it will boost the lemon flavour right up.

Quick & Easy Lemon Drizzle Cake

Happy Baking!

What’s Cooking – Cinnamon Swirls

Cinnamon Swirls
Cinnamon Swirls

Guest post by Mark :-)…  again

The other night for some inexplicable reason I awoke at 3am, you know the one where you feel like you have had 8 hours sleep and could take on the world even though you have only been asleep for a couple of hours. So the dilemma unfolded, stay in bed and try to return to the land of nod or get up and do something. What to do if I did get up, stumped I lay there and thought. Then it occurred to me, I’ll cook up a treat for breakfast. Instantly I was consumed with a burning desire to munch on a cinnamon swirl, don’t ask me why as I have no idea, I have not had a cinnamon swirl for years, all I knew now was “I want one NOW”.

So off to the kitchen we go. The dogs looked at me like I had lost the plot, but undeterred I carried on. Rummaging around in the pantry the ingredients started to form up on the island worktop. The final collection included the following items:

  • 150ml of warm milk
  • 150ml of warm water
  • 1tsp heaped of honey
  • Fresh yeast about 25g
  • 500g strong bread flour
  • 1tsp salt
  • 3tbs of Olive oil
  • 2tbs of ground cinnamon
  • 50g butter melted
  • 100g Raisons
  • 1 Shot of espresso coffee
  • Shot of brandy
  • 100g of flaked almonds
  • 1 pack of course ground natural brown sugar
  • Some butter and grease proof paper for greasing your baking tray

So how do we make them…

Put your oven on at 180C and place a shelf in the middle position.

Put your milk and water (300ml total) into a beaker and microwave for 1 minute, or heat up in a small saucepan. When warm but not burning to the touch mix in the honey and then crumble in your yeast, give it all a good stir and place somewhere warm.

Make your espresso coffee by whatever method you would normally, we are after a single but strong shot. Put your raisons into a bowl and pour the hot coffee over and add the brandy. Place this bowl with your yeast cocktail.

Melt the butter gently, again in the microwave or a small saucepan. When almost melted remove from the heat and add your cinnamon and stir to make a nice thick paste. Add this to your growing collection of bowls.

Take a large baking sheet and with your butter give it a good greasing all over, don’t miss anywhere out.  Now place a large handful of your sugar in the middle and with a 70’s disco dance move shake the tray all around so that the sugar sticking to the butter ends up forming a nice even layer all over. Tip out any excess sugar into a bowl, we will use that later. If there are any gaps repeat until you have them all filled in.

Now if you have a food mixer this next bit is easy, if you don’t then prepare for your early morning workout. Measure out your flour and sift it into your mixing bowl, add the salt and olive oil.

By now hopefully your oven is up to temperature, place the almonds on a baking tray and bake for 8-10 minutes till they are a nice golden brown. This as it goes is just enough time to add your yeast mixture to your mixing bowl and mix until a dough has formed. Now either with a dough hook kneed your doe in your food mixer, or alternatively tip out onto a floured work surface and hand kneed. Remember you cannot stop until the almonds are toasted, so keep going. When done rub some olive oil over you dough ball and around the inside of you mixing bowl, put your dough in the bowl and cover with cling film and a spare tea towel and leave somewhere warm for an hour, or at least until the dough has doubled in size..

Take your almonds out of the oven and leave to cool.

Ok, you can now go and have a cup of tea, or coffee and relax for a while, you are ahead in this game.

When the dough has doubled in size remove the cling film and punch the dough to flatten it down. Grab your dough and place on a floured worktop and kneed for another minute or two. Then with a floured rolling pin roll out your dough gently. You want to try as hard as possible to keep a rectangular shape to your dough and it should be about half a cm thick.

Take your almonds and roughly smash them up to get a range of sizes in the pieces.

Finally we can start building. Spread your cinnamon/butter mix all over the dough, like your buttering a slice of bread. Drain your raisons and sprinkle them over the top, and then the almonds. Now sprinkle half the remaining sugar from your dusting remains to complete the toppings.

Use a large knife or preferably a pallet knife to lift up the short end of your dough and start to roll gently till you end up with a large sausage roll. With a very sharp knife cut into slices about 2cm thick and place on your sugared baking sheet. Don’t fret a small degree of reconstruction will inevitably be required at this point. Place your swirls close to each other so they almost tough their neighbours. When your tray is full, lay a sheet of cling film over the top and return to a warm place for another 45 minutes to an hour.

They should now be all puffed up and starting to look tasty, but resist! Sprinkle the last of the sugar over the top and a dusting of cinnamon powder and pop into the oven for 20-25 minutes until they are a nice golden brown. Remove and let cool on the tray for 10 minutes, you can use this time to fully appreciate just how amazing your house smells at this moment.

Straight from the oven
Straight from the oven

Now the sugar from the tray and what you sprinkled on top should have caramelised so you may need a knife and a fish slice and a degree of delicate persistence to get them out but trust me it’s worth all the effort .

Serve with a nice homemade latté (boil some milk and add a shot or two of espresso or just a spoonful of instant coffee), or if you have the equipment make a proper one!

Perfect combination - cinnamon swirls and freshly brew coffee
Perfect combination – cinnamon swirls and freshly brew coffee

Best enjoyed when warm.

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