Over the last couple of months, I have had the absolute pleasure each Monday and Friday of volunteering at Battersea Dogs and Cats Home, assisting them to organise one of their biggest events of the year; The Annual Reunion. I had such a wonderful time while I was there, and my last day came around alarmingly fast. I just had to show them a token of my appreciation, and what better way to do this than with cake!
Baking is far from being my strong point and most people are striving to be healthy in July and August, so I was up against a challenge. Finally, I came up with a couple of simple recipes that they couldn’t resist!
One of your 5-a-day! Possibly. Maybe. Citation needed.
125g of self-raising flour
125g of caster sugar
125g of unsalted butter
1 punnet of strawberries
1. Pre-heat oven to 180 degrees
2. In a bowl, cream together the caster sugar and butter
3. Once smooth, beat in the two eggs
4. Sift and stir in the flour. Stir until lumpless and divine
5. Top the strawberries (cut their heads off) then destroy them in a food processor
6. Gently fold your strawberry goop into your cake mix
7. Grease your cake tin AND line the bottom with grease proof paper. This mix causes a lot of sticky when cooked!
8. Pour the cake mix into the tin and pop in the oven. Bake for approximately 30 minutes, though it may need longer due to all the moisture, so be sure to check!
9. Remove from oven and allow to cool
As I was icing two cakes, and as I’m a fiend for Buttercream Icing, I made a particularly large amount. You may find you don’t need so much!
250g of unsalted butter
500g of icing sugar
1 vanilla pod
Ice ice baby…
1. In a big bowl, cream up your butter
2. Sift in your icing sugar about 1/5 at a time, and stir it in ensuring you tackle any lumps!
3. Split your vanilla pod with a knife, then with a teaspoon remove all the little black seeds and add them to your mix. Josie then popped the empty pod into a bottle of Vodka, you may wish to do the same!
4. Stir in your vanilla seeds, then gloop this mixture all over your cake. To decorate, I lined the top edge with dried strawberries. Enjoy!
The cappuccino cake is even easier! Use the same ingredients as above, minus the strawberries. Measure out 40g of instant coffee (alter depending on your preference of strength) and blitz it up into a powder! Then, BEFORE you add the flour, add your coffee powder to the mix, stir it in and continue as normal. It needs slightly less time in the oven too- bake for about 20 minutes. Then just slather with your vanilla buttercream icing, dust with chocolate (just like a real cappuccino!) and enjoy. Who could resist that on a cloudy Monday?