You may be thinking that these are somehow related to rock cakes. They’re not. The name came about when Granny made some cakes a while ago that she filled with jam and cream, and so when Andrew came to ask what they were called, she said “well, I guess we could call them scone cakes Andrew, because they’re a bit like scones with jam and cream”. Since then, Andrew has remembered, or so he thinks, the impromptu name of these cakes! We say ‘scone’ to rhyme with ‘stone’, and as the word with ’st’ is a frequent word in his vocab, that’s what’s stuck in his mind.
When it was showering outside one afternoon this week, I asked Andrew if he wanted to do some baking whilst we waited for the shower to pass before going in the garden. His reply was a very enthusiastic YES! When I asked what he wanted to bake, his request was ‘stone cakes’. So that’s what we did. The recipe is very simple – a basic sponge, with some raisins (like a fruit scone), with a filling of jam and buttercream. Like so many bakes, I find simple turns out to be very tasty, and is perfect for getting little ones involved.
- 120g sugar
- 120g butter (or margarine – I usually use marg but butter is what Granny has in for baking at their house where we’re living still)
- 2 eggs
- 120g self-rasiing flour
- 60g raisins
- Strawberry jam
- 100g icing sugar
- 50g butter
- Prepare a muffin tin with cake cases (9-10), and preheat the oven to 180 C.
- Cream the butter and sugar together until light and fluffy.
- Add the eggs and a little flour, to stop it curdling, and beat until well combined.
- Add the flour and raisins, and mix until the mixture is just combined and smooth.
- Spoon the mixture into the cake cases until 3/4 full.
- Bake for around 15-20 minutes, until a skewer inserted into the centre of the cakes comes out clean.
- Leave to cool completely.
- Meanwhile, cream the butter and icing sugar together to make the buttercream icing.
- When the cakes are cool, cut a small, round piece out of the tip of each one.
- Place a teaspoon of jam and 2 teaspoons of buttercream in each hole, then replace the piece of cake that you cut out, as a kind of ‘lid’ (that’s how I explained it to Andrew when he helped me make them!)
- That’s it, they’re finished! Eat and enjoy 🙂
When I was packing up the recipe books the other day, I came across my cupcake calendar that has a recipe on for each month of this year. I said back at the start of the year that I would make a type of cupcake based on the cupcake of the month in this calendar each month, and I did until August. Then somehow I just forgot! I think the calendar got buried in all the books on the shelf and I’ve had lots of other crafty things to do, including doing more sewing projects (mainly nappy related).
So I thought I could just about squeeze November’s recipe in before advent begins. Tom was pleased because the recipe was for lemon cupcakes, and lemon is his favourite cake. The cake sponge is quite unusual in flavour and texture because it is made with soft cheese as well as margarine, and it does have an almost cheesecake-like flavour to it, though the texture is still more like sponge than cheesecake. I found that the amount of lemon suggested in the recipe wasn’t much, so I added quite a bit more than it said and we didn’t think it was overpowering.
I hope to be back for one last cupcake of the month recipe in December, depending on how packing goes and if I get time and space to think about it!
Ingredients (makes 6)
- 90g margarine
- 90g soft cheese
- 2 eggs
- 90g self raising flour
- 75g sugar
- grated rind of half a lemon
- 10g margarine
- 50g soft cheese
- 120g icing sugar
- grated rind of half a lemon
- Prepare a muffin tin with some cupcake cases and preheat the oven to 170 C (fan).
- Cream the margarine, soft cheese and sugar in a large bowl until soft and fluffy.
- Add the eggs and a handful of flour to stop it curdling, and beat until well mixed.
- Add the flour and lemon rind and mix until just combined.
- Place the mixture into the prepared cupcake cases, and bake in the oven for about 15 minutes until golden on top and a skewer comes out clean when inserted.
- When they are in the oven, make the icing, by mixing together the ingredients in a bowl until smooth.
- Allow the cakes to cool completely before placing a teaspoon of icing on the top of each cake and letting it run across the top.
- Eat as fresh as possible (I stored them in the fridge).
I’ve not felt like baking in this baking heat, but yesterday saw a slight reprieve in the daytime temperature around here, a mere 24 degrees, so I seized the opportunity to sneak in July’s cupcake of the month recipe.
The cakes on the calendar this month were called ‘ruby-red’ cupcakes, and required red food colouring as well as cocoa powder to make a deep red colour. However, since we had red currants in the fruit and veg box this week, I thought that I’d make the cakes red by putting red currants in instead of the food colouring – as simple as that. The photos make them look more brown, but when you bite into them, there is lots of redness!
I also had some union jack cupcake cases left from last summer’s olympic and jubilee festivities, and I thought why not bake some cakes with lovely local British summer fruit in them.
They turned out very well – the recipe makes quite a dense cake, very moist and tasty, as it has natural yoghurt in it. They weren’t too sweet either, as the red currants added a sharpness and the cocoa powder a bitterness as well as the sugar to sweeten. My testers approved, which is the main thing in our house.
Ingredients – makes 12
- 130g self-raising flour
- 100g sugar
- 100ml yoghurt
- 25g cocoa powder
- 2 eggs
- 100g margarine
- 80g red currants
- 50g margarine
- 100g icing sugar
- 20g red currants
- Prepare a muffin tray with cupcake cases, and preheat the oven to 180ºC (fan).
- Cream the butter and sugar in a bowl until smooth and fluffy.
- Add the eggs and beat well.
- Add the flour and cocoa powder and mix until just combined.
- Add the red currants and yoghurt and mix until just combined.
- Spoon into the cases to about two thirds full.
- Bake for about 20 minutes until a skewer inserted into the centre comes out clean, and leave to cool.
- Meanwhile make up the drizzle by creaming the margarine, icing sugar and red currants together – I left a few lumpier bits of red currant for texture, but most of the juice went into the drizzle.
- Spoon it onto the top of the cakes.
- Eat and enjoy as fresh as possible.
This might sound a bit wacky, but I promise you it works. Baking cakes with parsnip is no different really from carrot cakes. The cupcake recipe in my calendar for this month was simply a ginger one, but I’d been meaning to have a go at parsnip cake after the success of my chocolate beetroot cake, and I thought the flavour combination of parsnip and ginger would work well. With all the chocolate hanging around at the moment (that makes it sound like the chocolate needs an ASBO – I can assure you that it doesn’t!), these provide a lighter and different alternative.
Apart from the addition of parsnip, I changed the recipe quite a bit from the calendar one: I only put a small amount of sugar in, a third of what it says on the calendar, as the parsnip adds sweetness and I wanted to make some smaller ones to be toddler-friendly as well as some big adult-sized ones with icing on; I added some stem ginger, because in my opinion, if you’re going to have ginger, you might as well have proper chunks of fiery ginger rather than just ground stuff; I used honey instead of syrup, as usual; I made a few other changes too – so it’s nothing like the original really!
The instructions on the calendar said use a cake mixer. I don’t usually bother with one when baking, unless I’m whisking egg whites (I don’t enjoy the muscle ache afterwards when I do it by hand!), mainly because I don’t have one of those super duper fancy gadgets they have on the Great British Bake Off, just a small handheld one that cost about a fiver from Wilkos when I was a student many years ago. But as the calendar put the idea into my head, I was curious to see how the cakes worked out, particularly as I was guessing it would be quite a dense, moist mixture and therefore any extra air I could beat into it would not go amiss. As I suspected, even with the aerating skills of the electric mixer, the cakes didn’t rise massively, but I like the sticky, moist texture anyway, as is often the case with carrot cakes. I would say it’s fine to use either hand or machine in this recipe – whatever mood you happen to be in.
I think that’s all I wanted to waffle on about, so here’s what you do if you want to have a go yourself. Enjoy! Tom’s verdict: de-scrump-tu-licious!
Cakes – makes 10-12 big plus 10-12 small
- 250g self-raising flour
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 175g margarine
- 120ml milk
- 40g brown sugar
- 4 tbsp honey
- 1 large parsnip
- 50g stem ginger, plus extra for decoration
- 50g margarine
- 100g icing sugar
- splash of ginger syrup from the stem ginger jar
- Pre-heat the oven to 170ºC (fan) and prepare a muffin tin with cupcake cases and a fairy cake tin with cases.
- Grate the parsnip, and chop the stem ginger into small chunks.
- With a spoon, mix the flour and ground spices in a large bowl.
- Put all the other ingredients apart from the parsnip and stem ginger into the bowl and mix with a mixer until well combined.
- Add the parsnip and stem ginger and fold in with a spoon until evenly distributed.
- Fill the cake cases to about three quarters full.
- Bake for about 25 minutes until golden on top and a skewer inserted in the middle comes out clean.
- Remove from the oven and leave to cool.
- Meanwhile, mix the ingredients together for the icing until smooth.
- Put into a piping bag and pipe onto the cooled cakes (big ones only!) in whatever design you wish.
- Finish with a small chunk of stem ginger on top. Perfect!
I’ve been thinking about baking a beetroot cake for a while now, since I saw the idea somewhere online – I can’t actually remember where exactly I saw it, but the picture looked good and I didn’t hang around long enough to look at the recipe in detail as I think I was looking for something else at the time. We’ve had beetroot a few times in the veg box, but as it’s usually just the right amount of veg for a week of meals, I haven’t felt like using some of it in a cake. However, since I was ill last week and didn’t eat anything for a couple of days and then moved on to a plain toast diet for a couple more, we had a bit of a glut of veg, including some beetroot, so I seized this opportunity now that I’m feeling better to have a go at what I’d wanted to do for a while.
From my googling, I figured out that there were 2 ways in which people recommend using beetroot in cake: 1) similarly to carrot, by grating it raw and baking it in a fairly light sponge; or 2) pureeing it when cooked and adding it to chocolate cake to make a very moist and dense sponge. I thought the second option looked the most yummy, so I went for that. The recipe I came up with is loosely based on Nigel Slater’s recipe which I found on the BBC Food website.
I wasn’t too sure what to expect from the finished cake, though I’d seen it written online that this kind of beetroot cake doesn’t have much, if any, traces of beetroot taste, rather it’s a fudgey chocolate cake in taste but the beetroot gives it a lot of moistness. And now that I’ve made one myself, I concur with this description – it is incredibly moist and dense without being greasy like some fudge cakes. If I didn’t know it had beetroot in, I wouldn’t have guessed that it does, though the slight red tinge in the right light gives it away a little.
You could try and argue that this is a good way to get kids (or adults) to eat some veg, but I’m not sure whether the almost equal quantity of chocolate to beetroot really makes it that ‘healthy’ (‘everything in moderation’ is my approach to a balanced diet). I personally love beetroot simply roasted in some olive oil, though I can’t sand it pickled in vinegar (*shuddering at the thought*). Andrew has been known to eat it and refuse it, and in general we can’t complain at how much fruit and veg he eats, so I’m not about to give him this cake just because I think he needs a veg top up…. he can have a slither as a treat anyway.
Here’s the recipe. It’s not the simplest cake I’ve ever made, with quite a few stages and techniques, so make sure you give yourself enough time if you have a go yourself.
- 200g margarine
- 300g raw beetroot
- 250g dark chocolate
- 4 tbsp milk
- 150g plain flour
- 5 eggs, separated
- 225g golden caster sugar
- 60g margarine
- 120g icing sugar
- few drops vanilla essence
- Pre-heat the oven to 170ºC (fan). Grease 2 medium cake tins (I have silicone moulds so I didn’t grease).
- Cut the beetroot into small chunks and boil for about 8 minutes until just tender.
- Blend the beetroot with the milk in a food processor to a rough purée.
- Melt the chocolate in a microwave or over a pan of hot water on the hob.
- Cut the margarine into small chunks, and stir into the molten chocolate until it too melts. Leave to cool slightly.
- Separate the eggs.
- Beat the yolks in a bowl, then stir them into the chocolate and margarine mixture.
- Add the beetroot, flour and sugar to this mixture, and mix until well combined.
- Whisk the egg whites until stiff peaks form when the whisk is removed.
- Fold the egg whites into the chocolate mixture, being careful not to over mix and lose all the air you whisked into the egg whites.
- Pour the mixture into the prepared tins and bake for about 40 minutes, until a skewer inserted comes out clean.
- Leave to cool completely and remove from the tin/mould.
- Meanwhile, make the icing by beating the ingredients together in a bowl until smooth and fluffy.
- Spread the icing over the top of one cake, and place the other cake on top to make a sandwich cake with icing in the middle.
- Eat! You can also freeze this – it makes quite a big cake, so you might have to!
For Christmas, Tom bought me a weekly fruit and veg box, which was a fantastic present. I’d been saying for a while that I wanted to buy fruit and veg that’s grown as locally as possible, but I find I don’t have the time to get to a green grocers as well as the supermarket for our other groceries, and when I’m in the supermarket I don’t seem to have the patience to look at all the labelling and spot which fruit and veg are grown in the UK or, better still, in East Anglia. And I’m not an expert on what’s in season when. So Tom acted on my whinges and chose a local company – Cambridge Organic Food Company – to deliver to us. If you live in the area I’d highly recommend them. We get the smallest mixed box and it’s easily enough veg for us for a week, and we eat a lot of it, though I buy one more item of fruit such as a bunch of grapes, a bunch of bananas or a melon. This works out quite a bit cheaper than national companies like Abel & Cole and Riverford. Overall I reckon that we spend no more on this than we would if I got good quality organic stuff from a supermarket, and it tastes so good. Plus we know that each item comes from as local a source as possible, and it’s less for me to carry back in the buggy from the shop – often fruit and veg can mean almost a whole supermarket trip in themselves. We get to tailor our box to our needs and tastes, such as by stating what we would rather not have, which brings me onto…… lemon drizzle cake (finally).
Last week we got a lemon in the box for the first time. As we rarely use lemons, I subsequently added it to our “no thank you” list (which so far only consists of lemons!), but as we had this one, I thought about what I could make – this is another good thing about getting a box, as it’s a surprise each week, which makes you try items and recipes that you wouldn’t necessarily think of otherwise. I immediately thought sweet rather than savoury, so lemon drizzle cake sprang to mind. This isn’t a cake I’d normally go for myself, but I know Tom loves it, so I did it more for him. Of course I tried it too 😉
The recipe I came up with after doing a bit of googling is inspired by a few different recipes, and is simple to make. The ground almonds make it really moist, and the lemon flavour is intense as it comes from three sources: zest in the sponge, juice in the syrup poured over the cake when warm to soak in, and juice in the crunchy icing drizzled over the top. Note that not all the juice came fresh from the one lemon – I used some Jif too! Tom loves lemon cake, but he likes it best when it actually tastes of lemon rather than the lemon-ish ones that you can buy in the shops. He says he often wishes they were made with twice as much lemon, just like his Nan used to make. So that was my aim, and after tasting it, he gave me the thumbs up for lemon-ness – hooray!
Are you feeling like a lemon today?! Why not have a go too……
- 180g margarine
- 180g sugar
- 3 eggs
- 120g self-raising flour
- 60g ground almonds
- 1/2 tsp baking powder
- zest of 1 lemon
- 60g icing sugar
- 60ml lemon juice
- 60g granulated sugar
- 30g icing sugar
- juice of half a lemon – about 20ml
- Grease a 1lb loaf tin (I used a silicone tin so no greasing needed) and pre-heat the oven to 180ºC (fan).
- Cream the margarine and sugar together in a bowl until light and fluffy.
- Beat in the egg until smooth.
- Add the lemon zest and stir in.
- Add the flour, baking powder and ground almonds and mix until just combined – don’t over mix.
- Pour into the tin and bake for around 30 minutes until a skewer inserted into the centre comes out clean.
- Meanwhile, to make the syrup, heat the icing sugar and lemon juice in a pan until it comes to the boil and allow to simmer until the sugar is fully dissolved and it starts to go darker in colour.
- Remove the cake from the oven, and while still warm, make several holes across the top using a skewer. Pour the syrup over the top while it’s still in the tin.
- Allow to cool before removing from the tin and transferring to a plate.
- Mix the icing ingredients in a bowl until smooth. Pour this over the centre of the top of the cake and allow it to drizzle down the sides.
- Eat as fresh as possible – Tom tasted it after about 10 minutes of it being complete!