Category Archives: Cakes

All cake recipes

Traditional Danish “Dreamcake”, waiting for Baby to arrive, lets bake and eat cake! (£2.48 for full cake or 28p a piece)

Traditional Danish Cake, Dreamcake from Brovst – Drømmekage Fra Brovst


Yes, I’m still waiting for Baby “Flipper” to make its arrival and I’m getting impatient, only because I really wanted to have a natural birth experience… But unfortunately, it now seems that Baby “Flipper” got other ideas and instead I’ll be induced tomorrow morning, which means no water birth for me. Makes me slightly sad, especially as my birth experience with Toddler “Blip” was rather traumatic.

Believe me, I have tried all the tricks in the book to get this labour started, but no luck. Only thing I keep reminding myself off is as long as the baby is healthy, that is all that matters. Also, at least my nausea and throwing up will be over when he comes into this world. Can’t wait for that.

But, I may just try and see if a walk will do the trick. I kind of invited myself over for a cup of tea at a friend’s place. So, I thought, why not bake a cake firstly it is a horrible rainy day, secondly when it rains there is nothing cosier (hyggeligere as you would say in Danish) than a homemade cake!

This cake, I remember from my childhood, I remember it from going to our neighbours and families houses for tea time and I was served. It was such a treat, as my mum (who I obviously love) would never cook anything this unhealthy! Way too much sugar and white flour! I can still see the face she would make if we got served this, almost of fury… we still ate it though.. My mum always was and still is quite health obsessed, sometimes a bit too much, it doesn’t help that she does suffer from a whole range of allergies, but I still love her – to the moon and back.

Now traditionally, this cake does not have the chocolate in the topping, so feel free to leave it out, I just love it as it reminds me of a giant bounty! Also, you could make it without the vanilla, this is traditionally in the cake but it still taste really nice without it.

This cake makes 9 generous pieces, but is easily doubled. What is important is to use a baking tin with high edges, as the cake raises and when you put the topping on it will fall down the side of the cake if not proper contained. Believe me, I have tried this… Not an experience I would like you guys to try.

A Danish expression says, “By experience you become wise, but seldom richer” which is very true.

Apologies for the quality of the picture, but as I’m taking the cake with me to a friend, I didn’t really want to start cutting into the cake. But this is how it looks before it is cooked.

Now, hopefully, next time I write a blog, it will be with the news of the arrival of Baby “Flipper”!

Dreamcake, Drømmekage fra Brovst

Servings 9, generous portions (Total price £2.48 or 28p per piece)

Baking time approximately 25 min.

Ingredients:

Sponge:
100 ml Milk (either whole milk or semi skimmed)
25g Butter (preferable unsalted)
150g Sugar (granulated sugar is fine)
2 Eggs (medium)
125g Plain Flour
1 ½ Tsp baking powder
1 Tsp Vanilla Extract

Cake Topping:
50g Butter
50ml Milk (either whole milk or semi skimmed)
115g Light muscovado sugar (you can use the dark variety as well, makes it taste a bit more bitter)
25g Dark Chocolate (Optional)
100g Desiccated Coconut (unsweetened preferable)

Method:

  • Start by turning on the oven to 200C (conventional oven) or 180C (fan assisted oven). Then put some baking paper in a small square baking tin 7”x7” or (18CMx18CM).
  • Add the milk and butter to a small saucepan and warm it up on low heat, until the butter has melted. The mixture should be around 36C warm, so comfortable to touch with your finger. It is important it’s not scolding hot. When melted, turn of and leave.
  • Weigh off the flour and baking powder in a bowl, and leave it ready to mix into the batter.
  • In a bowl add the sugar and the two eggs and with electrical mixers, mix until it becomes a white airy sticky consistency. Then add the vanilla extract and give it another mix.
  • Now, you need to add the flour and baking powder to the egg mixture. For the best result, I would recommend sieving it into the mixture then fold it through as carefully as you can. Try to avoid knocking out too much of the air, when the mixture is almost combined slowly fold in the milk and butter mixture (don’t wash the sauce pan).
  • Make sure there is no flour lumps in the batter, before adding it to your baking tin, and bake for approximately, 20 minutes, or until a knife come out clean if you poke the mixture.
  • Whilst the cake is baking, you need to make the topping for the cake.
  • In the same sauce pan you used for the milk and butter earlier, add the butter, milk and sugar you need for the topping. Then on a low heat, make sure the mixture melts together to one mass (make sure it doesn’t burn), add the dark chocolate (if using it) and stir until melted. Now add the coconut and turn the heat up slightly, cook it through until well combined, you don’t want it runny, but not too set either.
  • When the sponge is baked, take it out of the oven, and turn up the oven with 20 degrees (so 220C conventional oven or 200C for fan oven). Now, spread the topping on top of the cake in an even layer and place it back in the oven for approximately 5 minutes, or until you can see the topping is bubbling all over. It is really important to keep a good eye on the cake at this point in time. You don’t want the topping to burn.  When you take out the cake, the topping will be extremely warm, leave to cool and the topping should become more set, but still nice and moist.

Eat it when cooled, I prefer it with a nice cup of tea – back home, as a kid it would be juice or as an adult properly a strong cup of coffee, but as I live in the UK I prefer it with tea. 😊

The egg, sugar, vanilla mixture
The topping before added to the sponge
The sponge when ready for the topping

Bon appetite – as my granddad would have said

Costings:

These has been based on Tesco’s prices and the basic products where possible (Correct as per August 2017)

To bring down the price, I find buying the coconut at Asian Grocery stores, is a huge saving. But, used Tesco prices as usual for consistency.

Ingredients:
Milk ((£1.00/2272ml) x 150ml) = 7p
Butter ((£1.30/250g) x 75g) =39p
Sugar ((£1.35/2000g)x150g) =11p
Eggs (8p each) = 16p
Plain Flour ((55p/1500g)x125g)=5p
Baking powder 5p
Vanilla Extract ((£1.30/35ml)x5ml)= 19p
Light muscovado sugar  ((£1.50/500g)x115g)= 35p
Dark Chocolate (Optional) ((0.45p/100g)x25p=12p
Desiccated Coconut ((£2.00/200g)x100g) =£1.00

Total price: £2.48  (per piece 28p) 

 

Grandmas Apple cake – Traditional Danish cake

Some of you may wonder why I haven’t posted until this afternoon, main reason was that Toddler “Blip” hasn’t been feeling too well this weekend. A “lovely” tommy bug, which I’m praying that I’m not getting. Being 37 weeks pregnant I really do not need that. The husband also wasn’t feeling too well.

Anyhow, today, Monday and Toddler “Blip” seems much much better, but I decided it probably was better to keep him home from nursery today. So, he requested to bake a cake, this definitely indicates he is better. How proud he was when we finished baking that cake!

I have been looking through, some old recipes, I got from my dad, they belonged to my grandma and are mostly written on small random pieces of paper and very few instructions. Therefore, I had to use a bit of my baking knowledge and the memories I got of apple cake. I never met my paternal grandparent as they passed away before I was born. But this type of cake is very popular back home or at least it used to be. I have baked it a few times now and made sure to perfect the recipe.


Really, it’s more of an Autumn cake I would say but you can bake it at any time, served nicely on a lovely plate a cup of tea and with whipped cream, this is so cosy or as you would say in Denmark, it is proper Hyggeligt!

The recipe card said use down fall apples, I think this was meant to be in Autumn, when you collected the apples from the trees and they were a bit bruised etc. I just used some wrinkled apples we had in the fruit bowl, I always seems to end up with some that are a bit wrinkled.

By the way, as you can see the kitchen was a proper mess, why? because, I didn’t follow any of my own guidelines for cooking with a toddler… LoL.. yes, there is a reason I normally follow them. I think that pregnancy is making my brain a bit fuzzy!

Grandmas Apple cake

Serves: 9 pieces

Ingredients:

3 apples
1 ½ tbsp cinnamon
2 eggs
125 g unsalted butter
250 g granulated sugar
250 g plain flour
2.5 tsp baking powder
150 ml milk

Topping:

1 apple
1 tsp cinnamon
1 tbsp granulated sugar

Method:

Start by peeling and cutting 3 of the 4 apples into squares, add to a bowl, mix with the cinnamon and leave to the side. Peel and cut the remaining apple in to thin wedges, leave for the top of the cake.

Melt the butter in a pot, whilst melting combine the eggs and sugar in another bowl and mix with a hand mixer until it is a white and airy mixture.

Then mix in the flour (I don’t sieve it), baking powder, milk, and melted butter when all combined you should add the apple pieces. Make sure it is well combined.

Pour the mixture into a baking tray lined with baking paper 9”x9” (23cmx23cm) approximately.  Then add the reserved apple wedges to the top and sprinkle cinnamon and sugar over the top.

Bake for approximately 1 hour at 180C in fan oven or until a knife/skewer comes out clean.

This can be eaten straight away and warm, or you can serve it with whipped cream or I seem to remember it was served with Crème Fraise.  Alternatively, you could just eat it as it is.

Bon appetite – as my granddad would have said

Costings:

These has been based on Tesco’s prices and the basic products where possible (Correct as per July 2017) – I would recommend for spices to look in your local Asian grocery stores, you can get it much cheaper.

Ingredients:

Apples 60p (6 in a packet for 89p)
Cinnamon 40p (if you buy it from an Asian Grocer it is much cheaper)
Eggs 16p
Sugar 17p
Butter 65p
Plain flour 9p
2.5 tsp baking powder 8p
Milk 7p

Total: £2.22, (per piece 25p)

 

Traditional Danish Cake – Grandpa’s beard – Bedstefars skæg

It seems that I have been a bit in a Danish mood lately, and one of the thing I have been craving in this horrible Hyperemisis Pregnancy, is cakes. Especially, proper old traditional dishes that I kind of grew up with. When I say kind off, it’s because my mum would never ever have baked this type of cake. But I do remember the luxury of getting them when we visited family and friends in Denmark.

A very clear memory I got of this cake is staying a weekend at my dads house and my aunt Ingrid and her husband Bent came over. Bent had made this cake, he was very ill at the time, and I remember my surprise that he still had baked a cake. He was one of the most positive people I have ever known even with his many years of illnesses.  Which, makes me think I should be very grateful that this pregnancy at least only last for 9 months. I wish I had a picture I could share of him, but not at this point in time.

After I baked this cake, which took all my energy, even toddler Blip embrassed it and had a big piece of it. He isn’t the best at trying new things. But he seemed very happy. He kept trying to feed the baby Flipper in my tummy a piece of cake, which obviously  wasn’t possible but very very sweet.

Now, if you wonder why this cake has a very weird name, its because when you eat it the meringue on the top have a tendency to leave a white mark on your upper lip… which looks like a beard… Grandpa’s beard.


Recipe: Grandpa’s beard


Serves 16, (per piece 11p)


Main ingredients:

125 g sugar
125 g butter (soft)
4 egg yolks
300 g plain flour
2 tsp baking powder
150 ml milk

Topping:
150 ml apricot jam, raspberry or strawberry jam (depending what you like the most)
4 egg whites
250 g sugar


Method:

  • Cream together the butter and sugar until its nice and creamy.
  • Now beat in one egg yolk at the time.
  • Then fold in the flour and baking powder with the milk a bit of the time.
  • When all is mixed together pour it into a baking tray (approximately 30×40 cm) and bake for 15 minutes at 170 C fan oven.
  • Whilst the cake is cooking, make the meringue for the top of the cake. This is done by whisking the egg whites and sugar together until it’s become white and a very thick meringue. After the 15 minutes, take out the cake and carefully spread the jam in a thin layer on the top. Now add the meringue mixture and bake the cake for another 15-20 minutes until finished.
  • The meringue, should still be nice and soft.

Bon Appetite

Costings

Based on Tesco 2017 prices, I have chosen to base it mainly on their value range where possible.

Sugar 25p
Butter 59p
Eggs 32p
Flour 11p
Baking powder 10p
Milk 6p
Apricot jam 25p

Total cost £1.68 per piece (16 pieces = 11p)


Using up over ripe bananas (£1.68)

Having a toddler, I always seems to be buying bananas, some days toddler Blip will eat them, some days he won’t. Therefore, we seems to end up with over ripe bananas on a regular basis. Now, me being me, I hate wasting food… Also, toddler Blip loves to bake cake. So what better than  turning them into a lovely cake together.

For most of my pregnancy, I haven’t been able to bake/cook. However, this recipe is so easy and having a good day I decided to cook it anyways. What take longest with this cake is to cook it, not to put it together. Even though, without a toddler it would probably be even easier to assemble the cake!

Toddler Blip, has for a while been helping me in the kitchen, and is still learning to crack eggs. Which is a challenge for both mum and toddler. However, we are getting there. This time there was no egg shells in the cake… Jubiiiiii… progress!!

Banana cake (10 slices)

Ingredients
3 Over-ripe bananas (medium size)
60g melted butter
200g caster sugar
1 egg
1 tsp bicarbonate of soda
1 pinch of salt
1 tsp Vanilla extract
200g flour

For the middle of cake (Optional)
60g sugar
1 Tbsp cinnamon

Topping (Optional)
Icing sugar and chocolate.

Method:

  • Preheat oven to 175 C (fan oven). Put baking paper in a loaf pan, depending on the size you may have to adjust the cooking time. It took me approximately 45 min to cook mine.
  • If adding the cinnamon sugar to the cake, start by making this in a small bowl. All you do is to mix the cinnamon and sugar for the middle of the cake. Leave until putting the batter into the loaf tin. – this part can easily be left out.
  • Melt the butter either in the microwave or in a saucepan.
  • Now in a bowl, mix the bananas, sugar, egg, melted butter and vanilla together, I use the hand mixer. Then sprinkle bicarb of soda and salt over the mixture.
  • Now fold in the flour, be careful not to over mix it.
  • Pour half the mixture into the loaf tin. Sprinkle over the cinnamon and sugar mixture you made earlier. Then add the remaining batter to the loaf tin.
  • Then place the loaf tin in the middle of the oven and bake. Check to see if it is cooked by inserting a clean skewer to the cake mixture. It should come out clean when finished.
  • Leave the cake to fully cool, then you can pour over the chocolate icing. This cake does taste really good without the topping though.

 

Bon Appetite – as my granddad would have said

Costings:
These has been based on Tescos prices (June 2017) not including the chocolate Icing.

Bananas 3 of 15 p each  = 45p
Butter 60g = 28p
Sugar 260g = 42p
Egg = 8p
Bicarbonate of soda 5 p
Salt 1p
Vanilla extract 11p
Flour 8 p
Cinnamon 20p

Total cost £1.68 = 17p per slice

 

 

A very rocky road

I do have a sweet tooth, but I try not to buy too many sweets, especially after my horrible pregnancy. I had Hyperemisis Gravidarum (HG), throwing up multiple times a day, it really was awful, the fear of having to be sick again. I don’t think anybody can imagine how horrible it is until they have tried it themself. Pregnancy is a time that should be enjoyable but unfortunately in my case it wasn’t. It was a “rocky road”, yes, I know what a pun. I will propberly write about HG another time, but not this time around. Obviously the result in the end was lovely. I would NOT change my Baby Blip for anything in the world, and luckily I got such a lovely husband as well, who always does support me.Unfortunately, having HG aftected my health and teeth rather badly, and I do try and take care of them even more than before pregnancy , brushing my teeth, using dental flush etc.

At home I find it easy enough to not eat sweet things and I also enjoy that it has become more of a treat than before. Its a bit like being a kid, I remember when me and my brother used to visit my grandma and grandad, normally we would get one soft drink to share, it was such a treat! At coffee time there where always sweets, but my grandma used to cut Marsbars in tiny pieces and they used to be at the top of a cake stand, you had to eat your way to the top so having something healthy first.

At work I find it much more difficult to keep away from the sweet stuff, especially in the afternoon, I start craving sweets, cakes, chocolate, perhaps it is the stress getting to me. In the canteen they got these tiny rocky road cakes £2.40 each and I have to fight not to buy them. I rarely do buy them as I find it way to expensive.

Yesterday I needed a gift for someone and I wasn’t sure what to give them, so I decided to make my own Rocky road cake. They got half of what I made and I still got 6 large pieces. It only cost me £3.13 in total to make them and they taste way better than the ones we have at the canteen at work.

This recipe doesn’t actually require the dried fruits, I just like to add them as it gives the cake an extra dimension. I had some dried papaya and mango at home so I added this, but you could use raisins or even nuts or simply leave it out. Also you could make it with 300g dark chocolate instead.


Rocky road cakes 

Makes 12 large pieces or 24 small squares

Ingredients:

200g dark chocolate (70% is best, I just used the basic from Sainsbury, its cheap)

100g milk chocolate

125g unsalted butter

70 – 125g mini marshmallows (Cut into smaller pieces if you cant find the mini ones)

3 tbsp syrup

200g biscuits

50g dried fruits (optional)

3 tbsp Icing sugar (optional)

Method:

1. In a pot ad the butter and syrup, warm it up until the butter is totally melted and it start bubbling. Meanwhile put the biscuits in a plastic bag and bash them up with a rolling pin (you want crumbs but large pieces as well, this is good stress relief.

2. When the syrup and butter mixture is bubbling take it off the heat. Add the chocolate to the mixture and stir until the chocolate is compleatly melted. Take away around a third of the mixture and reserve for later.

3. Now add the buscuits, marshmallows and fruit if using and stir it together, and pour it all in to a none stick baking tray, flattening it with a spatualla. If you don’t have a non stick tray using cling film to avoid it sticking.

4. Add the reserved chocolate to the top and smooth it over with the spatually.

5. Leave it to rest in the fridge for at least 2 hours or over night.

6. When propper set cut it into squares and dust with the icing sugar, best way is to put it throw a small sieve. You could leave out the icing sugar it is mostly for the astetics of the cake. .

7. Store in fridge.

8. Eat them!!!

Bon Appetite – Eventhough I think my grandma would have loved this recipe more than my grandad as she was the one with the sweet tooth!

Oh a nice big cup of tea goes very well with this!!
Costings:

Dark chocolate = £0.70p (Sainsbury Basic)

Milk chocolate = £0.35p (Sainsbury Basic)

Butter (£0.85 / 250g) x 125g = £0.43p (sainsbury)

Marshmallows (75g) = £0.70 (sainsbury)

Golden Syrup (£1.15 / 454g) x 20g = £0.05p

Rich Tea Biscuits = £0.20 (Sainsbury Basic)

Icing sugar (£0.90 / 500g) x 20g = £0.04

Dried fruits (island mix (£3.30 / 250g) x 50g = £0.66p

Total price £3.13 Price per slice (12 total) =£0.26 each

Without fruit

Total price: £2.47 Price per slice (12 total) £0.21p

First bbq of the year

Yesterday we were doing a bbq, we had been preparing since Saturday, and this week we are defiantly not going to stay within our weekly budget of £25.00 even though we did most of the shopping at Lidl, the butchers and the rest at Morrisons.

But then we are cooking for a lot of people and hopefully there will be lots of leftovers.

The husband made homemade Colombian sausages for the first time yesterday. They taste awesome and I’m super impressed!

On top of that we are having: prawn lollipops, bbq ribs (cooked in slowcooker over night, now marinated ready for BBQ), chicken wings, lobster tail ( bloody expensive but husbands idea), mackerel, beef skewers Chinese style and European style, tuna, corn on the cob, grilled peppers and jalapeños, salad and a fruit salad!

Not to forget lots of drinks, wine, sangria, beer, juice and normal soft drinks.

Last but not least we are having my homemade pineapple and coconut cake. It’s my own invention and it is pretty delicious!

Pineapple and coconut cake recipe

Batter

4 eggs

300 g sugar
150 g flour
3 tbsp baking powder
100 g desiccated coconut
50 g dried pineapple
150 ml milk
100 ml pineapple juice
50 g salted butter
1. Start by chopping the dried pineapple into tiny pieces.
2. Melt the butter and milk in a saucepan until butter is just melted.
3. Whilst melting the butter and milk. Use a hand mixer to beat the eggs and sugar on high to a light airy consistency. It should almost be white. I find around five minutes on high is the right time.
4. Mix the flour, baking powder, dedicated coconut and pineapple pieces together. Now fold it through the egg mixture.
Half way through add the milk and butter mixture. Should be around 38c. And after this the pineapple juice. Keep folding.
5. Now put in a baking tin, lined with baking paper.
6. Place in a preheated oven at 180 c for around 25 minutes.  Check with knife that cooked through.
Filling ( optional)
 
200g pineapple 
50 g sugar 
1 dl water
1. Purée pineapple, sugar and water together
2. Add to pan slowly boil until consistency of a jam
Topping – Italian merengue  (to make it simpler just do a normal icing and a bit of coconut, instead of the below).
 
100 ml water
400 g sugar
4 egg whites 
2 tbsp lemon juice
 
100 g desiccated coconut 
 
Italian Merengue
1) In a small saucepan, combine sugar and water. Heat over high heat, brushing down sides of pot as necessary with a pastry brush dipped in water. Cook until sugar syrup registers 121 c on a sugar thermometer.
 
2 Meanwhile, beat egg whites and lemon juice in a bowl and mixer to medium speed and mix until soft peaks form (the peaks in the egg whites should very slowly collapse back into themselves, takes about 2 minutes).
  •  
  • 3. With the mixer running, carefully and slowly drizzle in hot sugar syrup. Increase speed to high and whip until desired stiffness is achieved.
  •  
  • 4. Lightly roast coconut 
  • Assembling the cake
  • 1. Now half the cake, fill it with the coconut jam.
  • 2. Put the Italian merengue
  • 3. Throw over the toasted coconut!
  • 4. Serve and eat!!
  •  Must  admit it looks a bit like a massive blob on the plate.
  • The bbq went really well. But happy to have a normal day today!