All That I'm Eating

Recipe ideas for budget meals, everyday cooking and a little indulgence. Travel inspiration and restaurant reviews too.

Honey Cake

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There’s honey, and then there’s honey. I like all of it but my preference is for local honey. Delicious in so many recipes I wanted to make the honey the star of the dish; so I set about baking a honey cake.

At a market recently I tried some different honeys from a local producer. Not only were they different to each other, and commercial honeys, in colour and texture but the taste was out of this world. I chose the wildflower honey and remembered I had wanted to bake a honey cake for a while. The name ‘honey cake’ conjures up images of fine summer picnics in the garden, tall glasses of lemon barley water and sounds like you imagine it tastes. read more

Upside Down Lime Cake

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upside down lime cake sliced and served

Citrus in January is obligatory as far as I’m concerned. Whether its limes, lemons, grapefruits, blood oranges or, if you’re lucky, bergamot lemons there’s always got to be something citrussy in the kitchen. That sharp hit of acidic, fresh taste is just what I need on these cold, grey days and if that lifting flavour can be added to a cake then it’s all the better. This Upside Down Lime Cake was born out of necessity; my need to be greedy and a need to use up all the limes I had in my fruit bowl.

Ingredients

You will need:

  • 100ml golden syrup
  • 1 lime, finely sliced
  • 100g unsalted butter, softened
  • 100g caster sugar
  • 2 eggs, beaten
  • 100g self raising flour
  • 1 tsp baking powder
  • Zest 1 lime

Method

Start by greasing a 20cm cake tin. Don’t use a springform cake tin otherwise the golden syrup will leak out!

Pour the golden syrup into the tin and then put the lime slices on top.

Preheat an oven to 180C.

Beat the butter and sugar together until light and fluffy. Properly softened butter is the key to this.

Slowly add the eggs to the butter and sugar beating well after each addition.

Fold the flour, baking powder and lime zest into the mix then pour everything into the prepared cake tin.

Bake for 25-30 minutes until the cake is baked through. Remove from the oven and leave to cool in the tin for 15-20 minutes then turn the cake out upside down onto a plate.

I was amazed how much the limes had shrunk after I turned the cake out; all that flavour had seeped into the syrup and sponge. The flavour of lime is so distinctive, I think it’s one of my favourite tastes, and this cake distracted me completely from the drizzle outside. The limes themselves are a real treat to chew on after the sponge has been eaten; so sharp, sticky and intense. Also, I don’t think I’m biased in saying this is an excellent cake, the OH described it as, “The best cake ever”.

Bergamot Lemon Drizzle Cake

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Bergamot Lemon Drizzle Cake

Lemon drizzle has got to be up there with my most loved cakes. If there was a line up of carrot, lemon and chocolate caramel cake I’d be hard pushed to decide which to have, and, let’s be honest probably try to find a way to get a slice of each. You may have been following my bergamot adventures and it would have been silly not to bake a bergamot lemon drizzle cake as it combines two of my favourite things in one: tea (bergamot from Earl Grey) and, well, cake.

You will need:

  • 250g butter, softened
  • 250g caster sugar
  • 4 large eggs
  • 250g self raising flour
  • Zest from one bergamot lemon
  • Juice from two bergamot lemons
  • 3 tbsp caster sugar

Line a loaf tin with greaseproof paper and preheat the oven to 180C. I always use an independent thermometer in my oven, it’s such a liar.

Cream the butter and sugar together until light and fluffy then add the eggs one at a time mixing everything together well before adding the next one.

Fold in the flour and bergamot zest. The cake should be a nice thick dropping consistency.

Pour the mix into the loaf tin then bake for 45-50 minutes, or until golden brown and fully baked.

Remove the cake from the oven and pierce all over with a skewer. I didn’t have one so had to use a fork instead.

Mix together then 3tbsp sugar and the juice from both lemons to make the icing. Pour this over the top of the cake making sure you get plenty in the holes then leave the cake to cool completely before removing it from the tin.

It would be rude not to serve this with a cup of earl grey.

If I were you I’d slice and sniff before making up the icing. If the lemon is particularly fragrant you may want to mix it with half a normal lemon, if it’s not very strong then use two bergamots to make sure you get the flavour out. I found some of mine were stronger than others you see.
Considering a bergamot lemon is slightly bigger than a lime it’s amazing how much juice comes out. This cake is lemon drizzle on another level, you certainly need to like the flavour of bergamot, and it was delicious. For some reason my icing didn’t come out as crunchy as usual but I made it on a Saturday and it was gone by the Sunday evening. I think an honest indicator of a cake’s tastiness is how quickly it’s gone, this one must have been rather good.

My Perfectly Imperfect Chocolate Cake

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Perfect Chocolate Cake - All That I'm Eating (1 of 3)

I have a secret and I’m pretty sure I’m not the only one who keeps this quiet. I love baking, but, most of the time it never turns out quite how I envisaged it would. Getting all of a huff in the kitchen when the butter is still too cold, spilling the ingredients even when I’m being extra careful and being super paranoid checking the oven temperature is an awful lot of hard work for something that turns out too flat, not quite right or sinks in the middle. Cakes, I’m looking at you. Frankly, I’ve had enough of aiming for perfection and frowning at anything that dares to come out of the oven less than 100% correct, and if it tastes good who cares if it looks a bit skewiff? Enter my Perfectly Imperfect Chocolate Cake.

You will need (for the cake):

  • 110g plain flour
  • 40g cocoa powder
  • 125g caster sugar
  • 125g butter
  • 2 eggs
  • Drop vanilla extract

For the icing:

  • 200g caramel chocolate bars
  • 75ml double cream

Start by creaming the butter, sugar and vanilla extract together until light and creamy. This always takes much longer than I think it will.

Add the eggs, one at a time and mix until fully incorporated. If it curdles, add a bit of flour and it should all be ok.

Sift the flour and cocoa together into the sugar mix and fold the flour through.

Divide between two greased 18cm cake tins, smooth over and bake at 160C for 20-25 minutes or until cooked. I normally poke the top of the cake and check it springs back before I take it out of the oven.

Remove from the tin and leave to cool on a wire rack.

To make the icing, put a bowl over a pan of simmering water. Break up the caramel chocolate and add it to the bowl. Let it melt slowly. It will look a bit grainy and thick when it’s all melted so at this point, add the cream and mix all together really well until smooth.

Use the icing to sandwich the two cakes together then use the rest to spread over the top and outside edges.

I like an honest, slightly wonky, not polished cake; it’s more inviting, more tempting to cut in to. The whole point of this cake is that it is simple to make but tastes fantastic. No, it’s not the tallest cake in the world or the widest, or the one with the most layers but wait till you get a taste of that icing. This is the cake you bake when you want to don your apron and scratch that baking itch but it’s not about looks it’s all about taste; it’s perfectly imperfect.

Beetroot and Poppy Seed Cupcakes

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Beetroot and Poppyseed Cupcakes - All That I'm Eating (1 of 3)

I am a fan of beetroot; I’ve tried many different recipes with them in the past but sometimes when the vegetable box keeps bringing me beetroot I am stuck for what to do. I have made chocolate and beetroot cake in the past and I fancied trying something sweet with my latest accumulation, hence, Beetroot and Poppy Seed Cupcakes. Something a little different and somewhat stripy for the lunchbox.

You will need (for 12 cupcakes):

  • 200g self raising flour
  • 1 tbsp baking powder
  • 150g caster sugar
  • 2 eggs
  • 150ml sunflower oil
  • 200g raw beetroot, peeled and grated
  • 2 tbsp poppy seeds
  • 25g softened butter
  • 200g full fat cream cheese
  • 300g icing sugar
  • 1 tbsp poppy seeds

Preheat the oven to 180C. Squeeze as much water out of the grated beetroot as you can (your hands will turn a fabulous pink colour).

Mix the flour and baking powder together in a bowl.

In a mixer (or another bowl) whisk the oil and sugar together until well combined then add the eggs making sure they are well mixed in.

Stir in the beetroot and poppy seeds then fold in the flour and baking powder.

Spoon the mix into cupcake cases until about 3/4 full then bake for 18-20 minutes or until cooked. Remove from the oven and leave to cool while you make the icing.

Beat the butter until really soft. Add the cheese and a few big spoonfuls of the icing sugar and beat again until combined. Add the remaining sugar with the poppy seeds and mix again until combined.

I had planned to pipe (who am I kidding, I planned to spoon) the lusciously thick icing onto the cakes for a little finesse but the icing was somewhat thinner than I had hoped. I think I overbeat the cream cheese, more fool me. So I ended up dunking my little cakes into the pool of icing which was rather enjoyable but somewhat messy. Still tasty though.

They were amazingly pink before they went into the oven but as you can see the colour baked out; it stayed on the top but not inside. I still thought they looked very pretty especially with the poppy seeds dotted throughout. I was surprised how the beetroot flavour didn’t carry over as much as I thought; you could certainly tell it was there but it wasn’t as distinctive as I’d anticipated.

These are well worth a try next time you have some fresh beetroot and as they contain plenty of vegetable and seed particulates I’m sure you could argue that they’re healthy. Ignoring the oil, sugar and full fat cream cheese of course. If you find you have many, many beetroot and are after some further beetroot inspiration, check out some of my other ideas here.

Review: Maple Pecan Cupcake Recipe from Baking Mad

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I learnt something about myself the other day: I am not a domestic goddess. Let me explain. I was sent some baking goodies from Baking Mad and I had chosen to attempt their recipe for Maple Pecan cupcakes. I planned to give them to my Mum for an early Mother’s Day treat. I went for a walk to the pub last week and was offered a goose egg to take home; excellent for my cupcakes. All was going well and I was ready for baking. In my head I’m swishing around the kitchen; mixing a bit there, sprinkling a bit here, birds are singing and the radio is playing non-stop jolly tunes. This is not quite how it happened. read more

Victoria Sponge with Rhubarb and Vanilla Compote

By 20 Comments

It’s always nice to see some bright pink rhubarb poking its head out at the market but as it’s the first of the season it can be quite pricey. So when you have only £1.80, what can you do with two rhubarb sticks? Make a lovely, vibrant rhubarb compote/jam to sandwich in the middle of two fat slices of cake of course. Other things that you can do with two sticks of rhubarb include: jousting, a spot of relay running or making a parasol (if you have the leaves left on) but none of those would be anywhere near as good as this cake. read more

Sticky Toffee and Date Cake from Baked In

By 14 Comments

Back in July I was at a food festival and got talking to a company called Baked In. They sell the dried ingredients you need to make a cake, all pre-weighed and ready to go. They asked me if I’d like to give one of their mixes a try, the sticky toffee and date was calling out to me so I grabbed a bag and headed off looking forward to putting on my apron. Since then we have had some very lovely hot weather and baking on a hot day wasn’t appealing to me; I’d much rather be outside in the sun. Last week however there was a rainy day last week which was the perfect time to get baking! read more

An Autumn Picnic 3 of 3: Caramelised Pears with Crumbled Parkin

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A picnic must always have something sweet to round it off; a jam tart or two, some chocolate biscuits or even a slice of cake. This being an autumn picnic meant that the sweet must have a seasonal feel. Pears were an obvious choice but you can’t finish a picnic with just a pear that would be akin to having a carrot instead of a birthday cake. No, these pears needed some warmth and caramelised pears seemed just the ticket. 

Parkin is a traditional cake eaten on Bonfire Night so I made some a few days before the picnic as I had heard it is a cake better left before eating. This would be the perfect accompaniment to the warm gooey pears. read more

Orange and Caraway Cake

By 26 Comments

I didn’t mean to make this cake. I was sat there minding my own business and my mind started to wander. It wandered into realms of freshly baked things, delicious wafting scents and warm moist sponge. My imagination ran away with me and before I knew it my hands and arms were creeping in to the fridge and searching for butter and eggs.

There have been many times where I’ve fancied something in particular and invariably I never have what I need to fulfil my requirements. But this time I did. I was having one of those days where I just needed a bit of warm cake; a spontaneous bake if you will. It was also one of those days where a plain sponge just wouldn’t do; I wanted some spice in my life and so this orange and caraway cake was born. read more


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