Monday, 27 August 2012

Cake of the Week: Snickers Cake

I love love love Snicker bars! I searched high and low for a cake recipe that would mimic the amazing chocolate, peanut and caramel combination of this gorgeous chocolate bar, but I couldn't find anything suitable-so I decided to make my own one up!


200g soft butter
200g caster sugar
150g SR flour
4 eggs, beaten
50g cocoa
75g salted peanuts, whizzed in a food processor till they are small nibs

100g soft brown sugar
25g butter
3 tbsp milk
200g icing sugar
1 snickers bar, chopped into small slices
25g milk chocolate, melted


Cream butter and sugar till light and soft. 

Add the beaten egg slowly, mixing well between each addition. Once all the egg mix is incorporated, give everything a really good mix together. 

Next fold in the sifted flour and cocoa, followed by the peanuts. 

Dollop the mix into two 8cm diameter cake tins which you have base lined with baking parchment and greased the sides (I like to use the butter wrapper to smear around the edges). 

Bake at 180c until the sponges are risen and spring back when you touch them lightly with your finger.

When the cakes are cool, remove them from their tins (run a blunt knife around the edge of the tins to loosen first). 

To make the icing, put all the ingredients (aside from the icing sugar, vanilla extract and snicker bar) into a pan and heat over a low heat (do not stir the mixture). When the mixture starts to bubble, take it off the heat and add the vanilla extract. 

Leave the mixture until it is cool and then beat in the sifted icing sugar till you get a soft, fudgy consistency (if you need to loosen the mixture, you can add a little extra milk). 

Spread the middle and top of the cake with the icing and sandwich it together. 

Top with the chopped snicker pieces and then drizzle over the melted chocolate in a crazy pattern using a fork. Allow the icing to set then dig in!

Wednesday, 22 August 2012

Cake of the Week: Lemon Curd and Pistachio

OK, so this week's cake that I'm trialling is a recipe I've devised to make use of a VERY large quantity of lemons that I've got left over from my Wedding! I've made lemon curd and lemonade already, so I thought it was time to make a new cake recipe too.  This cake is gorgeously dense and fudgy...


250g butter
250g SR flour
4 large lemons, zested and juiced
250g caster sugar
3 large eggs, beaten
2 tbsp milk
4 tbsp lemon curd

a handful of roughly chopped pistachios
4 tbsp caster sugar


Cream the butter and sugar until light and fluffy. Add the eggs a little bit at a time, beating the mix well between each addition to prevent curdling. Once all the egg has been added, give everything a really good mix. 

Next, fold in the lemon zest and flour till combined. Add the lemon curd and milk to loosen the mixture. Scrape the whole mix into a 20x30 cm tin, lined with baking parchment and bake at 180c until a skewer inserted comes out clean and the cake is springy to touch. 

Whilst waiting for the cake to bake, make the drizzle topping by combining the lemon juice and sugar and giving it a good stir. When the cake comes out of the oven sprinkle it with the pistachios and drizzle over the sweet and gunky lemon mix.