James Martin’s Cola Cake

James Martin’s Cola Cake

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Ingredients:
Cake:

250g self raising flour
300g golden caster sugar
1/2 teaspoon bicarbonate soda
3 heaped tablespoons cocoa
2 eggs
teaspoon vanilla extract
200ml milk
250g butter
75ml milk

Icing:

200g icing sugar
2 tablespoons cocoa
2 tablespoons cola
100g butter

Loose bottomed 9 inch cake tin, buttered.
Whisk.
Large mixing bowl.
Small mixing bowl.
Small pan.

Preheat oven to Gas 4/180C.

Sift flour, bicarbonate of soda and cocoa into a large mixing bowl. Add sugar and mix. Add the eggs and vanilla.

In a pan melt the butter and cola, making sure it does not boil. Take off the heat and add in the milk.

Start to combine the eggs/vanilla/flour mix then pour in half the liquid mixture from the pan. Give it a quick whisk (by hand) then add the remaining liquid and wish until lumps have gone and bubbles start appearing. It is quite a runny cake mix, this is how it should be! Pour into your prepared tin and bake for 50 mins to 1 hour – a skewer should come out clean.

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For the icing put the icing  sugar and cocoa into a small mixing bowl, mix. Melt the butter and cola in a small pan, again, make sure it does not boil. Turn off heat and pour half into the icing sugar, whisk to combine (by hand again) and then add remaining liquid and whisk until smooth. Pour over your cake and leave to cool. Once cool remove the cake tin ring and enjoy!

Lovely by itself or warm with ice cream!

No cheese, no bake lemon cheesecake!

Cheats cheesecake! Shouldn’t really call it a cheesecake as it has no cheese but it’s easier!

A friend gave me this recipe, only 5 ingredients and pretty easy to do! Makes quite a good sized cheesecake! I use a 9″ dish, or a plate and the ring from a loose bottom cake tin.

Ingredients:

10 oz/300g digestive biscuits, crushed ( I used mixing bowl and a rolling pin, can use food processor but don’t do them too much, leave some chunkier bits)
3 oz/85g unsalted butter (I only had salted in fridge, works just the same!)
3 lemons, juice and rind.
300ml double cream, whipped till smooth and thick.
397g can condensed milk.

What do do:

Melt butter in a large pan. Take off heat and add biscuit crumbs, mix well and push into bottom of dish/plate.

Into a large bowl pour the condensed milk (I use a spatula to get every last bit out!) and add the lemon rind. Mix. Gradually add the lemon juice, mixing between additions until lemon juice is incorporated, then fold in the whipped cream. If, like I did yesterday, you over whip your cream and it goes a bit lumpy, you’ll find it doesn’t fold in very well, I used a hand whisk to mix it in and take out the lumps. Spread on top of your biscuit base and stick in the fridge. I made mine in the morning, ready to eat that evening, needs a good few hours in fridge to set. I used gluten free shortbread biscuits to make a small one for my dad and I.

Can also be done with a couple of limes and ginger biscuits!

Apple & raspberry crumble.

I love crumble and it’s one of the recipes where you can just substitute the normal plain flour for gluten free flour (usually you have to add more liquid or use different kinds of flours etc.)

The other day I bought two tubs of raspberries as they were on offer, and my little boy chomps them like they’re going out of fashion, so I thought I’d get some apples and make a crumble. I know traditionally it’s blackberries that are put with apple, but raspberries, in my opinion, work just as well!

Here’s the recipe I use!

30g butter
5 apples (think I used braeburns)
however many raspberries you like (I used about half the tub)
2 tablespoons of caster sugar (which I didn’t have yesterday so just used soft brown)
teaspoon vanilla sugar (I reckon you could just add a couple of drops of vanilla extract instead!)

Crumble:
50g cold butter
55g caster sugar (I used granulated for this too and it was lovely and crunchy!)
110g plain flour (or gluten free)

Preheat oven to gas mark 4 (180℃)

Peel, core and slice the apples. Melt the butter in a frying pan then add the sugar, stir until sugar has dissolved, then tip in the apples and stir to coat, fry gently until they’ve gone golden. If you like them with a bit of crunch just take them off the heat sooner. I like mine soft! Tip the apples and the juices into a dish and sprinkle over the raspberries, pat down with a spoon to level the surface.

For the crumble, cut the butter into cubes. Put the flour and sugar into and large bowl, add the butter and rub together until it resembles breadcrumbs. Sprinkle over the apples and raspberries and cook for 30-40 minutes.

Delicious with ice cream, yum!