I found this matcha recipe here from ‘recipes from a pantry by Bintu’. It’s actually a recipe for matcha doughnuts but I don’t have a doughnut tray so I’ve improvised using a cupcake tray instead. The outcome was perfect, little green cakes that would look great for a green themed snack board. You can’t really notice the matcha flavour that much as there is only 1 and a 1/2 tsp used in the whole recipe, but there is a subtle tea taste.
I feel like a while back matcha was quite popular for having many nutritional benefits to the body and also because of the strong green colour. Matcha powder has several uses such as teas, smoothies and baking, and a little goes a long way. The most common nutritional benefit for matcha is being high in antioxidants, which reduce damaged cells that could eventually cause chronic diseases.
So, my intention with this cake was to achieve a type of ‘funfetti’ appearance and as you can see it looks nothing like it should however, the end result was really nice and different. The ingredients should have been hundreds and thousands instead of nonpareils which was my mistake. This recipe is something I am working on so expect an updated version soon but in the meantime I hope you enjoy this one!
I wasn’t really sure on the name for this cake because it is flatter than most so I thought it would be good for layering, however, as I’m writing this now, I feel like some warm stewed berries would really compliment a slice of this cake. This recipe is a little different because it has cornflour and demerara sugar, which really adds to the flavour.
Recipe: Moist layer cake (makes 1 small cake)
70g plain flour
1 tbsp cornflour
1 tsp baking powder
80g demerara sugar
1 tsp vanilla extract
2 tbsp nonpareils
Preheat the oven to gas mark 5 and line a small cake tin with baking paper.
Sift the dry ingredients into a bowl and set aside. Cream the butter and sugar together.
Whisk the egg, milk and extract in a jug. Add to the butter mixture.
Gently fold in the flour, pour into the tin and bake in the oven for 25-30 minutes until fully cooked.
Today’s post is a healthy one and a great snack when feeling peckish. I got the recipe from here a website dedicated to showing the nutrition of chia seeds with a range of recipes, the only difference is that I didn’t include the lemon curd. I found this recipe because I was trying to find something I could bake using chia seeds as I’d recently brought a packet with the intention of making chia pudding but the texture and taste wasn’t for me, a cake was my next option. Chia seeds are a great superfood known for being a rich source of fibre, omega-3 fatty acids and protein which is great if you are vegan/vegetarian because they are a great nutritious plant source. Overall, I really liked this cake because it wasn’t too sweet and I was able to appreciate the refreshing flavour of the lemon zest.
Recipe: Lemon and chia seed loaf (makes 1 loaf tin)
60g caster sugar
150g plain flour
1 tsp baking powder
1 lemon, zested
75ml milk (or milk alternative)
15g chia seeds
Preheat the oven to gas mark 6 and line a loaf tine with baking paper.
In a bowl, mix the sugar and butter together and beat in the egg.
Next sift the flour, baking powder and zest into the bowl and combine.
Add the milk and chia seeds, give it a final mix and pour into the loaf tin.
Hello everyone, I hope you’ve had a great day today.
I decided to make this cake whilst watching the tv, the presenters mentioned eating a coconut jam sponge for dessert and I thought… that’s what I’ll make. It’s pretty simple to make but the taste is honestly phenomenal, especially whilst it’s slightly warm. The sponge is slightly more filling and dense than the average cake because of the desiccated coconut and the sweetness of the jam compliments it so well.
I’ve used strawberry jam in the recipe but you could try raspberry, blueberry or apricot jam depending on your preference. It could also be an idea to make your own fruit preserve that would no added sugar. Desiccated coconut is low in salt and sugar making it fairly nutritious when consumed in moderation. It is important to note that desiccated coconut is a high source of saturated fat, which is thought to be healthier because of the medium chain fatty acids that promote weight loss by reducing fat in the body however research on this is varied.
Recipe: Coconut Jam Sponge (makes 1 loaf)
135g caster sugar
1/2 tsp vanilla extract
135g self raising flour
66g desiccated coconut, extra for sprinkling on top
2 tbsp milk
Heaped tbsp strawberry jam
Preheat the oven to gas mark 5 and line a loaf tin with baking paper.
Cream the butter and the sugar together and slowly mix in the eggs.
Add the vanilla extract, then fold in the flour, desiccated coconut and milk.
Pour into the prepared loaf tin and put in the oven to bake for 40 minutes until fully cooked and golden on top.
Place the tin on a wire rack and whilst it is cooling, mix the jam a little to loosen it up.
Evenly spread the jam over the top of the cake and sprinkle with the desiccated coconut.
I really liked making this cake as the method was a little different. Pound cake is known for being quite thick and dense however this cake was a bit lighter but still filling. I love adding fruit to cake and this was no exception, once baked, the aroma that comes from this delicious cake is amazing and so refreshing. Its not too sweet and the orange flavour really come through from the zest and juice. The cake can be eaten once cooled or warm with custard.
We all know that oranges are a great source of vitamin C, which is an antioxidant that protects our cells from damage. Not only that but oranges contain a range of other vitamins and minerals such as potassium, fiber, vitamin A and much more. Another great thing is that the peel contains higher nutrients compared to the flesh but I’m not sure I’ll be eating the peel just yet!!
Recipe: Orange Pound Cake (makes a 7 inch cake tin)
150g caster sugar
160g plain flour
1/2 tsp baking powder
150g butter, melted
1 orange, juice and zest
Preheat the oven to gas mark 5 and line a 7 inch round cake tin with baking paper. Melt the butter and set aside.
In a large bowl, whisk the eggs and sugar together until a pale yellow.
Sieve in the flour and baking powder and stir gently to combine.
Next pour in the melted butter, orange juice and zest and combine everything until smooth.
Pour into the prepared cake tin and bake in the oven for 45 minutes until cooked and golden on top.
Leave to cool fully on a wire rack before cutting.