Lemon Cake Bars

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Ingredients

250g Self raising flour
150g Caster sugar (plus 2 tablespoons for glaze)
Zest and Juice of 2 lemons
1tsp Baking powder
70ml Sunflower or vegetable oil
200ml Oat milk (or any milk you fancy)

Method

Pre-heat the oven to gas mark 5/180c.
In a large bowl mix together the flour, sugar, lemon zest and juice of 1 of the lemons, baking powder, oil and milk.
Beat until smooth. I use a whisk but you can use a wooden spoon.
Line 2 loaf tins (or use the same tin twice!) with baking paper.
Pour half the mixture in to each tin. You can pour it all in to 1 tin if you want a thicker bar.
Place into the hot oven for 25- 30 minutes until golden brown on top.
Whilst the cake cooks mix 2 tbsp of caster sugar with the juice of 1 lemon.
Once the cakes come out of the oven, whilst still in their tins, prick all over the top with a cocktail stick (about 20 times).
Drizzle over the glaze (half over each cake or all over 1 cake).
Leave to cool in the tin and then remove and slice in to bars. You should get about 6 bar from each tin.

Tips and Cheats

You can make this mix any flavour you want. If you want chocolate remove 30g of flour and add in 30g of cocoa. Just mix the cocoa to a paste with some of the milk before adding to the cake and remove the lemon! You can swap the lemons out for 1 orange or you can use vanilla or almond essence instead of the lemon. You want about 1-2tsp of essence! I wrap the cakes in a little baking paper and pop them in the children’s lunch boxes. Enjoy!

Cake · Sweets

Cherry and Marzipan Cake

Featured thelittleredpinnyLeave a comment

Ingredients

250g self raising flour
150g sugar
1tsp baking powder
70ml vegetable oil
200ml oat milk (or other dairy free milk)
1tsp vanilla
1/2 tsp white or cider vinegar
200g marzipan
200g glace cherries

Method

Preheat the oven to gas mark 4/160c
In a large bowl add the flour, baking powder, sugar, oil, milk, vanilla, and vinegar and beat into a smooth batter. It doesn’t take long so it is super easy by hand,
In an 8 inch tin add a layer of baking parchment to the bottom. The tin will need fairly deep sides.
Pour in about 1/2 of the cake batter.
Roll out the marzipan in a disc the size of your tin and lay over the cake batter .
Chop the cherries in half and add on top of the marzipan in an even layer.
Pour over the rest of the cake batter making sure all the cherries are covered.
Pop the cake into the oven and cook for 50 minutes. It may need a little longer if a skewer doesn’t come out clean.

Tips and Cheats

This cake is so good warm from the oven. It is also good a day old with lashings of custard! (Birds custard powder is vegan!) If you want a more almond taste, or don’t have marzipan you can either add almond essence in place of the vanilla, or you can swap out 1/2 of the flour for ground almonds. This does result in a heavier cake! However, you eat it enjoy it!

Recipes · Sweets

Victoria Sponge

March 16, 2021 thelittleredpinny1 Comment

Ingredients

250g self raising flour
150g caster sugar
1 tsp baking powder
1tsp vanilla
1/2 tsp white wine or cider vinegar
70ml vegetable or sunflower oil
200ml dairy free milk (I use oat milk)

Method

Pre heat the oven to gas mark 5 or 180c.
Put all of your ingredients in to a mixing bowl and beat together. I like to use a Norwegian flat whisk but a wooden spoon or regular hand whisk will be fine too! You need a smooth-ish batter (no lumps of flour thank you!)
I then line two 7 inch cake tins (just the bottom) and split the mixture evenly between them.
Pop the tins in to the pre-heated oven for 25 minutes.
Take the cake out of the oven and leave it in the tin for a couple of minutes then transfer out to a cooling rack.
Once the cakes are cooled you can fill with jam. I love strawberry or raspberry jam! If you are feeling luxurious you could even add cream or buttercream!

Tips and cheats

This cake can’t really get any easier! It is a chuck it all in give it a beat and bake kind of cake. I am sure Mary Berry wouldn’t approve but it works and the kids love it too. It keeps for a couple of days in a tin too (if there is any left!) Enjoy!

Cake · Recipes · Sweets

Angel Cake

January 21, 2020 thelittleredpinnyLeave a comment

Ingredients

250g self raising flour
1 tsp baking powder
150g sugar
70ml vegetable/sunflower oil
210ml dairy free milk (I use oat)
1 tbsp vanilla extract
pink and yellow food colouring
300g icing sugar and water to make icing.

Method

Preheat oven to gas mark 5/180c
In a mixing bowl add the flour, sugar, baking powder, oil, milk and vanilla. Beat until smooth.
Split the mix in half and colour one half pink and one half yellow. (This is totally optional!)
I use a small roasting tin to cook the cake in but you can use any tin you wish. Line the tin with baking paper.
Pour in the pink mix and spread evenly.
Carefully pour over the yellow mix and very gently spread it out.
Cook for 25-30 minutes until a skewer comes out clean.
Allow the cake to cool
To make the icing put the icing sugar in a bowl and add in a tsp of water at a time until you get a thick icing. It should just be able to pour.
take out 3 tbsp of the icing and colour pink.
Pour the white icing over the cake and then either using a piping bag or a spoon drizzle over the pink icing in a pattern of your choice!
Allow the icing to set before cutting.

Tips and cheats

This cake really is a chuck it all in and mix cake it is so easy. You don’t have to colour the batter and you don’t have to colour the icing. Depending on your oven cooking time will vary slightly by 5 minutes so just watch it from 25 min so it doesn’t burn.