Jaffa cake loaf

Jaffa cake loaf

So, the second of my cakes from yesterday and alas this one is a bit of a sad story. I mentioned yesterday about listening to your cakes – when you’re baking, a quick and easy way to tell if your cake is finished cooking is to listen to it. Put your ear to your cake and if it’s not quite ready you’ll be able to hear little bubbles popping and you should put your cake back in the oven. A done cake should be silent. Well! I pulled this loaf out after 40 minutes and it was still bubbling so I put it back in for five minutes and pulled it out without listening. Had I done that, I’d have realized that the cente was completely raw and that my cake would collapse as soon as it started cooling. Sigh.

Anyway, the parts of the cake that were cooked were out of this world but this is a cake I’d definitely recommend being careful with.

To make it yourself, you will need:

140g butter , softened
200g self-raising flour
1½ tsps baking powder
200g light brown sugar
3 large eggs
6 tbsp milk
finely grated zest 1 large orange

For the topping
3tbsp juice from your zested orange
50g golden caster sugar
50g dark chocolate

Preheat your oven to 180C/Gas 4. Grease and line the base of a 1.2l (2pint) loaf tin. Put all the cake ingredients into a bowl and beat with a hand whisk or wooden spoon for 3-5 mins until light and fluffy. Spoon the mixture into the tin and level the top.

Bake for 40-50 mins until golden brown and firm to the touch. Meanwhile, heat the orange juice and sugar gently in a small pan, stirring until dissolved. When the cake is cooked, remove it from the oven and spoon over the orange mix. Leave to cool in the tin, then remove and cool completely on a wire rack. I usually mark holes in the top of this cake the way I would with lemon drizzle cake, using a skewer.

Break up the chocolate and melt. Drizzle over the cake and leave to set.

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Nigella Lawson’s Jam doughnut muffins

I have been craving something jammy and cakey all week but I haven’t had a chance to bake. Tonight, I promised my eldest son that we’d make something together but since we were short on time we picked this as it’s such a simple recipe to knock out.

125ml milk
85ml corn or other vegetable oil, plus more for greasing
1 large egg
1/2 tsp vanilla extract
200g self raising flour
100g caster sugar
12 tsps strawberry jam
100g unsalted butter
150g granulated sugar

Preheat the oven to 190C/Gas mark 5. Grease a 12-bun cake tin.
With a fork, beat together the milk, oil, egg and vanilla extract. Stir this into the flour and caster sugar to just combine: the lumps don’t matter and overbeating leads to tough muffins. Spoon the mixture into each muffin cup so that it’s just under a third full. Then with a teaspoon add a dollop of strawberry jam and top wth more muffin mix so that the cases are just about full.

Nigella Lawson’s Jam doughnut muffins

Put them in the preheated oven and cook for about 20 minutes or until the tops feel springy and resistant and the muffins have puffed up into little toadstools..
Meanwhile, melt the butter slowly in a thick-bottomed pan, and pour the sugar into a wide, shallow bowl. As soon as the muffins are ready, remove them from their moulds, dip them in the butter and roll in the granulated sugar. Best served warm, and this recipe makes 12.

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