Apple Streusel Cake


In my last post I gave you a snippet of this Apple Streusel Cake… it is honestly the best thing I have baked to date… It’s kinda a mixture between a cake and a crumble… perfect!

What you need:

a spring form cake tin

For The Cake:

140g plain flour plus a little extra for dusting
60g softened unsalted butter
100g caster sugar
1 large egg
1/2 tsp vanilla essence
1 tsp baking powder
a tiny bit of salt
80ml whole milk
3 apples (I used bramley apples)

For The Crumble Topping:

70g plain flour
40g chilled and diced unsalted butter
1/2 tsp cinnamon
70g soft light brown sugar




Preheat your oven to 170 degrees, butter your spring form tin and dust with a little flour.

To make the crumble topping, sift the flour and cinnamon into a bowl and add the butter. With your fingers, rub the mixture together until it starts to look like crumbs. Add the sugar and mix together.

Next, to make the cake, put the butter and sugar into a bowl and cream together until quite fluffy and then add the egg and vanilla and stir until everything is well mixed together.

In another bowl, add the flour, baking powder and salt, mix and then slowly start adding it to the butter mixture, along with half of the milk. Mix it all together and then add the rest of the flour mixture and the rest of the milk. Pour this into your tin.

Peel, core and slice your apples and place them on top of your cake batter in circles. Add the crumble topping on top of the apples and put the tin in the oven for 40 mins or until when you insert a knife or skewer into the middle of the cake, it comes out clean.

Let it cool for a little while and then serve with either cream, ice cream or custard! We went for vanilla cream… Delicious!





PS. Let me know if you try it! :)


Giant Smarties Cookies


Last weekend we had a few friends round so I wanted to bake something that was easy and good to share around. I decided on cookies… I thought Smarties would be a good shout and I added some Dairy Milk chocolate too to mix it up! ;-)

This recipe makes 24 normal size cookies or if like me you only have 2 baking trays, 12 giant cookies!


What you need:

400g plain flour
350g soft brown sugar
225g unsalted butter
2 eggs
1/2 tsp vanilla extract
1/2 tsp salt
2 1/2 tsp bicarbonate soda
200g Smarties
150g Dairy Milk (cut up into chunks)



Preheat the oven to 170 degrees and for giant cookies, line 2 baking trays with greaseproof paper.

Mix the butter and sugar in a bowl until it’s light and fluffy. Add the eggs one at a time and once mixed, add the vanilla extract and beat well.

Add the flour, salt and bicarbonate of soda and mix well until it forms a dough. Now add the Smarties and chopped chocolate until it’s evenly mixed throughout the dough.

Divide the dough into 12 equal pieces and lay them out onto the baking trays with equal spacing as the cookies will spread.

Bake in the oven for 10-15 minutes or until the edges of the cookies are golden brown and quite flat.

Leave them to cool and the cookies should be soft and chewy!

The last thing to do is put the kettle on and enjoy!



My Weekend: Peggy Porschen Cakes


At the weekend, the boyf and I got up fairly early and went to have a little look around the Capital Car Boot Sale in Pimlico. I’d heard a few good things about it so we wanted to check it out. We actually managed to grab ourselves a bargain and spent five whole pounds on a little wooden and leather chest for our living room! ;-)

Since we were in and around the area, we decided to go on a little explore and go and find Peggy Porschen Cakes after I’d read about it in Stylist the other week.












IMG_1121Topshop Top .:. Topshop Leggings .:. Zara Leather Jacket .:. Forever 21 Necklace .:. Topshop Slippers .:. Topshop Studded Belt

I’m not going to lie, I’m a bit obsessed with any sort of baked good and a cupcake is definitely one of my favourites so I was quite excited to get my paws on a cupcake after a bit of a chilly morning! The cake shop was quite easy to spot with its pink exterior and I couldn’t wait to get inside! There were quite a few flavours on offer, with the Strawberry and Champagne looking pretty delicious, but the Banoffee did it for me! Paul opted for an apple strudel and we took them to go to enjoy with a nice cuppa when we got home!

And not to forget my outfit… quite easy going, a pair of basic black leggings and a long top with this studded leather jacket, which I absolutely love! I added a little studded belt and a gold and black necklace that I managed to pick up in Florida earlier this summer.

Just one last thing about the cupcakes… SO light and fluffy!! Deffo a must if you’re ever in the area!


Banana & Cinnamon Muffins


In aid of ‘The Great British Bake Off’ being back on our screens, I did another spot of baking! This time, I made banana and cinnamon muffins, from the first Hummingbird Bakery cookbook. They are really easy and really tasty so why not give them a go? You probably have most, if not all, of the ingredients in your cupboard.

What you need:

350g plain flour
3/4 tsp salt
1 1/2 tsp baking powder
1/2 tsp bicarbonate of soda
2 tsp ground cinnamon plus extra to sprinkle
160g caster sugar plus extra to sprinkle
375ml buttermilk
1 egg
1/2 tsp vanilla extract
70g melted unsalted butter
400g peeled, mashed banana
Muffin cases



Preheat the oven to 170 degrees. Into a bowl, add the flour, sugar, salt, baking powder, bicarbonate of soda, cinnamon and mix it all together. Into a separate jug, whisk the buttermilk, egg and vanilla extract.

Slowly pour the mixture into the bowl and mix until all of the ingredients are well incorporated. Pour in the melted butter and add the mashed bananas. Once everything is mixed, spoon the dough into the muffin cases until they are about 1/3 full. Sprinkle a bit of cinnamon and sugar on top and bake for about 20-30 minutes or until you do the skewer test (the skewer comes out clean when inserted into the muffin).




Once baked, enjoy with a nice cup of tea. I even took them to work for breakfast! Made a nice change to cereal… ;-)

Have you ever tried making these beauts? Let me know if you try them!


Olive Loaf



This weekend I decided to have a go at making olive bread. It’s one of my favourite types of bread with it’s distinct salty flavour. It’s nice on it’s own, with olive oil and balsamic vinegar or my favourite – an accompaniment to scrambled eggs.  So I had a look through my cookbooks and online and once again, the third Hummingbird Bakery book came to the rescue.

What you need:

600g strong white bread flour (I used strong brown bread flour as I prefer brown bread)
1 tbsp baking powder
1/2 tsp ground black pepper
1/8 tsp crushed garlic
1 tsp Maldon sea salt plus extra for topping
1 tbsp finely chopped fresh rosemary plus extra for topping
2 large eggs
125ml olive oil plus more for greasing
250ml whole milk
1 tbsp honey
200g pitted black olives
2 tbsp black olive tapenade


Preheat the oven to 160 degrees. Mix all of the dry ingredients together in a bowl and in a separate jug, mix the olive oil, milk, eggs and honey.

Add the chopped olives and tapenade into the dough mixture and then slowly pour in the liquid and mix until everything is even.


Grease a loaf tin with olive oil and spoon the dough into the tin. Sprinkle some extra sea salt over the top and add a few rosemary sprigs.

Bake the loaf for 1-1.5 hours and do the skewer test to see if the skewer comes out clean.  Let the loaf cool and viola! Your freshly baked olive loaf… pretty easy huh?

Let me know if you try it! :)


Chocolate Shortcakes with a Peanut Butter Filling


Sunday baking is becoming a bit of a tradition it seems. Paul and I were up early today for a screening of Iron Man 3 courtesy of work (amazing film by the way), which meant there was so much time in the day for other things! Not that we’ll be getting up that early on a weekend in a hurry though!

I decided to try ‘Chocolate Shortcakes with a Peanut Butter Filling’ from the third Hummingbird Bakery Book ‘Home Sweet Home’. (It’s the latest baking book I’ve bought, hence the reason for baking from this particular book again!)



340g plain flour
2 tbsp cocoa powder
3/4 tsp baking powder
1/4 tsp salt
80g caster sugar
65g unsalted butter
85g milk chocolate chips
60ml double cream
1 tsp vanilla extract
3 large eggs
30g demerara sugar


280g full fat cream cheese
60g crunchy peanut butter
60g icing sugar

Firstly line a tray with baking paper. Mix the flour, cocoa powder, baking powder and salt together in a bowl and then add the caster sugar. Rub the butter into the ingredients and then add the chocolate chips.


Mix the double cream, vanilla extract and two eggs in a jug and pour this into the flour mixture. This will form a rough dough when you stir it.


Lightly flour a surface and pat the dough down onto it to a thickness of about 4cm.


Using a cookie cutter, (I actually don’t have one, so I used a small glass ramekin) cut out about 6-7 pieces and any extras from your dough.


Place the cakes onto your tray and put them into the freezer for 20 minutes.

After this time is up, preheat the oven to 170°C and then beat the last egg in a bowl and brush the cakes. Sprinkle some of the demerara sugar onto each cake and place in the oven for 20-25 minutes.

To make the filling, beat the cream cheese and the peanut butter until it’s smooth and then add the icing sugar.


Once the cakes are baked and cooled, cut them in half and spoon a few teaspoons onto the bottom halves of the cakes and sandwich the cakes together.


I always need a cup of tea with a cake and Earl Grey is my tea of choice so this was perfect for a weekend afternoon treat! (I have started walking to work to make sure all of these cakes don’t take an effect! Ha!)

2013-04-28T18-09-16_0In future, I may make the shortcakes slightly smaller as they are quite filling! But if you like your chocolate fix then keep them this size! ;)

What do you think? Hope you enjoy them like we did!

Have a good week!


Jammy Swiss Roll


After a chilled sunny Sunday, I fancied a little bit of baking. Since we haven’t done a big shop this weekend, I had to make do with what I had in the flat! After a quick flick through a few of my cookbooks, I settled on a ‘Raspberry Jelly Roll’ from the third Hummingbird Bakery Cookbook ‘Home Sweet Home’.

I adapted it a bit and added a lemon cream cheese frosting to the raspberry jam filling to give it a bit of a fresh zing!


4 eggs separated
180g caster sugar
1tsp vanilla extract
120g plain flour
3/4tsp baking powder
1/4tsp baking powder
1/4tsp salt
Icing sugar for dusting
160g raspberry jam

Lemon Cream Cheese Frosting (Optional):

300g icing Sugar
50g unsalted butter
125g cream cheese frosting
Zest of 1/2 lemon

Preheat the oven to 180°C and line a tray with baking parchment.

Whisk the egg whites until stiff but don’t overbeat. (This is where I need to get an electric whisk!)


In another bowl, mix the egg yolks and then add the caster sugar and vanilla extract until pale and fluffy.

Sift the flour, baking powder and salt, and add to the egg yolks. Gently add the egg whites into the batter. Pour the batter evenly into the tray and bake for 10-15 minutes or until the sponge is light golden brown.


Once it’s time, take the sponge out of the oven.


Dust some icing sugar onto a clean tea towel and flip the sponge onto the tea towel with the baking paper still attached.

Roll up the sponge and towel together and let it cool with the seam down for 10-15 minutes.


To make the cream cheese frosting, beat the icing sugar and butter together until it is well mixed. Add the cream cheese and the lemon zest and beat until it is light and fluffy.

After the sponge has cooled, unroll the sponge and remove the baking paper. Spread the cream cheese frosting over the sponge and then the raspberry jam.


Re-roll the sponge and dust with icing sugar and voila! Jammy Swiss Roll with lemon cream cheese frosting!


We enjoyed it with a nice cup of Earl Grey on today’s sunny Sunday afternoon! Heaven!


Hope you like it and what do you think of the added lemon cream cheese frosting? Let me know if you give it a go! :)

Hope you’ve had a lovely weekend! Can’t believe it’s Monday tomorrow already!