cake

Jam & Coconut Tray Bake

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This is one of my all time favourite bakes, it is so easy to make and it is perfect on its own or with some custard as a dessert. I do have a Slimming World friendly version of this here.

Ingredients

  • 225g margarine
  • 225g caster sugar
  • 4 eggs
  • 250g self raising flour
  • 50g dessicated coconut
  • 1tsp vanilla extract
  • 1tsp baking powder
To decorate
  • Jam
  • Dessicated coconut

Method

Preheat oven at 170c. Grease and flour a baking tin, I use 9×11 inches tray. Set aside. Cream the margarine and sugar together till it is light and creamy. Add the eggs, one at a time, followed by a spoonful of the flour. Once all eggs have been added, add the vanilla extract, followed by the rest of the flour, baking powder and dessicated coconut. Mix all ingredients well together and transfer into prepared tin. Bake in the preheated oven for 30 minutes. Once the cake baked, let it cool slightly before removing from the tin. Melt some jam in the microwave and spread all over the cake. Sprinkle with coconut and cut into slices.

Cardamom Loaf

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A simple, tasty treat that will go perfectly with a cup of chai. This is a very easy to make bake, my 11 year old daughter made the one pictured!

Ingredients

  • 200g unsalted butter, at room temperature
  • 200 granulated sugar
  • 10 cardamom seeds, peeled and crushed
  • 3 eggs
  • 200g plain flour
  • 1tsp bicarbonate soda
  • 1/4 tsp salt
  • 1tsp vanilla extract

Cardamom Loaf

Cardamom Loaf

Method

Pre heat oven to 170C.

Grease and flour a loaf tin and set aside till needed.

Mix the butter, sugar and cardamom well until it is light and creamy.

Add the eggs, one at a time, mixing well after each addition.

Sift the flour, bicarbonate soda and salt together and add it to the batter carefully and mix until all ingredients are well incorporated.

Lastly add the vanilla extract and mix it in.

Pour the batter into the prepared loaf tin and bake for around 55 minutes or longer if needed.

Banana Loaf

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This recipe works best when made using really ripe bananas, the browner the better! It tastes delicious straight out of the oven. I didn’t even get a chance to take a better picture once it was cooked! Please note this is not a SW friendly recipe, I like to bake from time to time and will share baking recipes for friends who are not following a diet. Hope you enjoy this recipe, feel free to tag me in your pictures if you make this or any other recipe from my blog.

Banana Loaf

Banana Loaf

 

Ingredients

  • 140g butter, melted
  • 140g light brown sugar
  • 140g self raising flour
  • 2 large eggs
  • 2 very ripe bananas
  • 1/2 tsp ginger powder
  • 1/2 tsp cinnamon powder
  • 50g chocolate chips (optional)

Method

Pre heat oven to 160C. Grease and dust with flour a loaf tin and keep it aside till needed.

Mix the melted butter with the sugar using an electrical whisk. Add the eggs, one at a time, mixing well after each addition.

Slowly add the flour making sure it is well incorporated with the ginger and cinnamon.

Add the mashed bananas and chocolate chips (if using) and mix well by hand.

Pour batter into the prepared loaf tin and bake for 45 minutes or more if needed.

Jam & Coconut Sponge Cake

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I came across this recipe from a lovely lady on Instagram (do check out her account if you use IG – @skinnycakesnbakes). She makes the most amazing low syn cakes and bakes!

Makes: 16 slices

Syns: 15.5 syns for the whole cake

Time Taken: around 60 minutes

Difficulty: Moderate

Jam & Coconut Sponge Ingredients

Jam & Coconut Sponge Ingredients

Ingredients

  • 37g coconut flour
  • 5 large eggs, separated
  • 2 tbsp sweetener
  • 1 tsp coconut essence
  • 1 tsp baking powder
  • 3 tbsp water
  • 2 tbsp raspberry jam
  • 15g dessicated coconut

Method

Pre heat the oven to gas mark 4.

Sift together the flour and baking powder. Add the egg yolks, sweetener, most of the coconut (keep some aside to decorate the cake), essence and water. Mix it altogether.

Whisk the egg whites until stiff and gently fold into the mixture.

Pour the mixture into a square 7/8 inch lined cake tin and bake for 30 minutes.

Once cooled, spread over the jam and sprinkle the remaining coconut.

Jam & Coconut Sponge

Jam & Coconut Sponge

 

Carrot & Cinnamon Baked Oats

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I’ve had quite a few people ask me for the recipe for the carrot and cinnamon baked oats I posted on my Instagram and Facebook page. The basic recipe is exactly the same as I’ve posted previously here but this one should be clearer to follow if you intend on doing this flavour baked oats. Enjoy, and remember to tag me on your posts when you make them!

Carrot & Cinnamon Baked Oats

Carrot & Cinnamon Baked Oats

 

Serves: 1

Syns: 0.5 syn plus healthy extras A & B choices

Time Taken: 25 minutes

Difficulty: Easy

Ingredients

  • 40g porridge oats
  • 50ml milk (any of your choice, I use skimmed milk normally)
  • 1 tbsp sweetener
  • 1 egg, beaten
  • 1 small carrot, peeled and finely grated
  • 1 tsp vanilla extract
  • 1 tsp cinnamon powder

Method

Weigh out the porridge in a bowl and add all the ingredients to it apart from the carrot. Squeeze out any water from the grated carrot before adding it to the oats mix.

Spray a small baking dish with spray oil before adding the mixture to it.

Bake in a pre heated oven gas mark 6 for around 20-25 minutes.

Once baked, you can add any toppings of your choice. Just remember to syn accordingly!

Weetabix Fruity Muffins

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If you’re a fan of fruity malt loaf, you’ll love this recipe for Weetabix cake packed with juicy blueberries and mixed spices. You can replace the blueberries with any fruit of your choice just remember to syn accordingly. This is one of my husband’s favourite treat with a cup of tea.

Makes: 12

Syns: 2.5 syns each

Time Taken: 4o minutes

Difficulty: Easy

Weetabix Fruity Muffins

Ingredients

  • 2 Weetabix, crushed
  • 100g blueberries
  • 150ml skimmed milk
  • 150ml water
  • 100g self-raising flour
  • 2 tsp mixed spice
  • 4 tbsp sweetener
  • 1 tsp vanilla extract
  • 1 egg, beaten

Method

Preheat the oven to 180°C/160°C Fan/Gas Mark 4.

Put the Weetabix and blueberries in a bowl. Pour the milk and water over the top and leave it to soak for about 10 minutes.

Stir in the flour, mixed spice, sweetener, vanilla extract and beaten egg.

Spoon the mixture equally into 12 silicone muffin cases and bake for 25-30 minutes.