Bake Text Only. Rachel Allen
inserted into the middle comes out clean.
7 Leave in the tin for about 10 minutes until cool enough to handle, then run a knife around the edge and remove the cake from the tin. Allow to cool on a wire rack.
8 Dust with icing sugar, if you wish, and serve.
RACHEL’S BAKING TIP
*If using butter straight from the fridge, you can grate it into the flour and mix it without having to rub it in.
POPPY SEED CAKE WITH VANILLA BUTTERCREAM ICING
This cake came about when our German au pair told me how much she missed her mum’s poppy seed cake—so we decided to make it in Ireland. After a little bit of experimenting, we came up with this recipe. It is incredibly rich—one small slice generally suffices—and it is absolutely divine! This cake will keep for a few days but it can also be frozen un-iced.
SERVES 8-10
150g (5oz) butter, softened
100g (3½oz) caster sugar
3 eggs, beaten
100g (3½oz) plain flour
1 tsp baking powder
75g (3oz) poppy seeds
1 x quantity vanilla buttercream icing
20cm (8in) diameter spring-form/loose-bottomed tin
1 Preheat the oven to 170°C (325°F), Gas mark 3. Butter the sides of the cake tin and line the base with greaseproof paper.
2 Cream the butter in a large bowl or in an electric food mixer until soft. Add the sugar and beat until the mixture is light and fluffy. Gradually add the beaten eggs, beating well between each addition.
3 Sift in the flour and baking powder, add the poppy seeds and stir until combined.
4 Spoon the mixture into the prepared cake tin, making a slight hollow in the centre with the back of a spoon. Bake in the oven for 25-28 minutes or until it is cooked in the centre and a skewer inserted into the middle comes out clean.
5 Allow the cake to stand for 5 minutes before carefully removing it from the tin and transferring it to a wire rack to cool.
6 Make the vanilla buttercream icing. If you wish, when the cake is cool, split it in half using a long-bladed serrated knife. Place one layer of the cake on a serving plate and spread over 2 generous tablespoons of the vanilla buttercream, then place the other half of the cake on top. Spread the remaining icing over the top and sides with a palette knife or table knife. The cake can also be kept whole, with the icing spread over the top and sides.
MOCHA CAKE
This sumptuous coffee cake is great for sharing with friends over a large cappuccino and a gossip.
SERVES 10-12
175g (6oz) self-raising flour
50g (2oz) cocoa powder
225g (8oz) soft light brown sugar
175g (6oz) butter, melted
4 medium eggs, separated
60ml (2fl oz) very strong coffee, cooled
3 tbsp water
1 x quantity coffee butter icing
Easy chocolate curls or chocolate coffee beans, to decorate
13 x 23cm (5 x 9in) loaf tin
1 Preheat the oven to 190°C (375°F), Gas mark 5. Oil and line the loaf tin with parchment paper so that it comes over the sides of the tin. Sift the flour and cocoa powder into a large bowl, add the sugar and stir to combine.
2 Using a wooden spoon or a hand-held whisk, beat in the melted butter, egg yolks, coffee and water until smooth.
3 Whisk the egg whites in a large clean bowl until fairly stiff peaks form, then gently fold into the cake mixture in three batches making sure there are no lumps of egg white left.
4 Turn the mixture into the prepared loaf tin and smooth the surface. Give the tin a tap to remove any air bubbles. Bake in the oven for 35 minutes, then reduce the oven temperature to 160°C (325°F), Gas mark 3 for the last 20 minutes or until a skewer inserted into the middle comes out clean.
5 Allow the cake to cool in the tin for 10 minutes then lift out by the parchment paper onto a wire rack to cool completely.
6 Make the icing. When the cake is cold, remove the parchment paper. Using a bread knife, split the cake horizontally and spread about a third of the icing on the lower half with a palette knife. Place the other half of the cake back on top and spread the rest of the icing over it.
7 Decorate as desired. It’s best to leave the cake for 30 minutes to settle before cutting.
VARIATION
Cupcakes: This mixture also makes lovely cupcakes. Divide into 12 cupcake cases and bake for 15 minutes in an oven preheated to 190°C (375°F), Gas mark 5, then cool and simply dust with icing sugar.
RED VELVET CAKE
This delicious treat has layers of vampy red cake contrasting with snowy white frosting. The result is quite spectacular, both to look at and to eat. A journalist once wrote in The New York Times that this is the Dolly Parton of cakes—rich and tacky, but much loved all the same!
SERVES 10-12
150g (5oz) butter, softened
300g (11oz) caster sugar
1 tsp vanilla extract
3 eggs, separated
250g (9oz) plain flour
25g (1oz) cornflour
1 tsp baking powder
2 level tbsp good-quality cocoa powder
250ml (9fl oz) buttermilk
Red food colouring (use 2 tbsp liquid colour or ½ tsp thick red food paste)
Pinch of salt
1 tsp white wine vinegar
1 tsp bicarbonate of soda
For the white frosting
2 large egg whites
250g (9oz) caster sugar