Open day cake recipes!

Rather belatedly I'm putting up the recipes for the open day! Some are direct links to recipes I found online, some are from friends and therefore written out. Happy baking everyone 😊

CAKES - NOT VEGAN

Old school sponge cake

• 175g self raising flour
• 1.5 tsp baking powder
• 175g sugar (light brown soft or granulated white)
• 175g butter
• 3 eggs

170C/325F, grease and line your chosen tins (I used a rectangular traybake tin)

Beat together slightly softened butter and sugar by hand or in stand mixer until fluffy. Add eggs one at a time, each with a tbs of the flour to stop the mix curdling (although it doesn't matter if it does really). Then fold in all the flour and baking powder and mix well. Spoon into the tins and back for 30 minutes until the cakes spring back to a light touch in the centre. You can also test with a skewer. Let cool in tins for a few minutes before turning onto wire rack. Don't decorate until completely cool.

NB. For the iced traybake version I let it cool in the dish because it's easier to pour the icing over and it doesn't go all over your sideboard.

Courgette muffins

Recipe from my friend Erin - makes 24 muffins, or a loaf and 12 muffins, or two loaves

• 600 g courgette, coarsely grated (no need to peel)
• 500 g plain flour
• 2tsp bicarbonate of soda
• 2 tsp ml baking powder
• 1 tsp salt
• 1 tbsp ground cinnamon
• 1 tsp ground nutmeg
• 4 large eggs
• 240 ml sunflower or light olive oil
• 300 g light brown sugar
• 100 g caster sugar
• 2 tsp vanilla extract
• 150 g walnuts or chocolate chips (optional)

Steps
1. Heat the oven to 175°C (155°C fan). Line a 2lb loaf tin and a 12-hole muffin tin (or 2 x 12 hole muffin tins). Set one shelf in the middle and one just above it.
2. Put courgette, coarsely grated (no need to peel) in a clean tea towel and squeeze out some of the liquid. Don't wring it bone dry, because a little moisture keeps the crumb soft.
3. In your largest bowl, whisk together flour, bicarbonate of soda, baking powder, salt and spices.
4. In another bowl, whisk the 4 large eggs, oil, sugars and vanilla extract until smooth, then stir in the courgette.
5. Fold the wet mixture into the dry until just combined, since overmixing makes it tough. Fold in walnuts or chocolate chips if using.
6. Pour half the batter into the loaf tin. Spoon the other half into the muffin cases, about three-quarters full. Or all into muffin cases which is what I did.
7. Put the loaf on the middle shelf and the muffins on the shelf above. After 25 minutes, test the muffins with a skewer and take them out once it comes out clean. Leave the loaf in.
8. Bake the loaf for another 30–40 minutes, 55–65 minutes in total, until a skewer in the centre comes out clean. If the top browns too fast, lay foil loosely over it for the last 15 minutes.
9. Cool both in their tins for 10 minutes, then turn out onto a rack. The loaf slices more cleanly once it's fully cool.

Ginger loaf

I love this recipe, it's so gingery! Online via Felicity Cloake from The Guardian recipe here.

VEGAN SELECTION

Vegan iced sponge

I found this recipe on the internet here. Check the sprinkles you use are vegan - some contain beeswax! 

Vegan chocolate beetroot brownie

Recipe online here - only I didn't do the extra bit with glazed beetroots etc.

Vegan banana loaf

Recipe online here. I used walnuts instead of pecans.

Vegan lemon drizzle cake

This proved very popular! I try to find unwaxed lemons - often in Lidl. Recipe here.