As well as creating art, I love to bake cakes for my art classes. You can’t beat a cup of tea and a proper piece of cake served up to keep the creative juices flowing! However, this year I started thinking about healthier and more ethical ways to make cakes so most of them are now reduced sugar and plant-based (no animal products) and all other ingredients are home-grown, fairtrade or organic where possible. On this page I have included some old favourite recipes - some are family favourites, some have been given to me by arty friends and some are from talented chefs whose links are below - all tried and tested and scoffed with a smile. Soon I will include some of the more recent healthier types when I've made (and eaten) a few more!!

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Family Favourite Chocolate Kate Cake

Ingredients: 
6oz marg/butter
6oz caster sugar
3 free range eggs
5oz self raising flour
1oz fairtrade cocoa powder

7oz icing sugar
1oz fairtrade cocoa powder
4oz butter

Method: Cream sugar and butter together until fluffy. Add the eggs and beat. Sift the flour and cocoa together in a separate bowl then fold into the mixture. Divide between two 18 cm (7 inch) greased and lined sandwich tins and bake at 190*C/ 375*F/ gas 5 for 20 mins.

For the filling: Sift icing sugar and cocoa together and cream in the butter. You may need to add a tbsp or two of hot water to loosen it up (or a cheeky drop of brandy!).


Coffee & Walnut Cake

Ingredients: 
6oz marg/butter
6oz caster sugar
3 free range eggs
6oz self raising flour
1tsp instant coffee dissolved in hot water

8oz icing sugar
2tsp instant coffee dissolved in hot water
4oz butter

Method: Same as above but add the coffee before the flour.

For the filling: Sift icing sugar, cream in the butter and add the dissolved coffee. Decorate with walnut halves.


Kay's Courgette, Pistachio & Lime Cake

Ingredients:
250 g courgettes (I used yellow ones from my garden)
2 eggs
125ml vegetable oil
150g caster sugar
225g self-raising flour
1/2 tsp baking powder
1/4 tsp salt
zest of half an unwaxed lime

100g full-fat cream cheese
250g icing sugar (I used 100g)
zest and juice of half a lime
30g pistachio nuts

Method: Grate courgettes coarsely (no need to peel). Put eggs, oil and sugar in a bowl and beat. Fold in flour, baking powder and salt. Stir in courgettes and zest (I also added 100g desiccated coconut). Pour mixture into 20cm lined tin and bake at 180*C/ gas 4 for 35-40 mins. Check with a skewer that it's completely cooked then leave to cool before putting on the topping which is cream cheese, zest, juice and icing sugar mixed together and poured over the top. It drizzles down the sides a bit too. Then sprinkle the nuts and store in the fridge.


Mum’s Best Bakewell Tart

Ingredients: 
8oz butter
8oz caster sugar
2 free range eggs
3oz ground almonds
5oz ground rice
1tsp almond extract

Raspberry jam
Shortcrust pastry block
Flaked almonds to decorate

Method: Line 8 inch flan case with shop-bought shortcrust pastry. Prick the base and spread generously with raspberry jam. Melt the butter in a pan, stir in sugar and cook for 1 min. Take off the heat and add eggs, ground almonds, rice and extract. Mix well and pour into the flan case. Sprinkle the top with flaked almonds and bake 180*C/ 350*F/ gas 4 for 30 mins. Serve with fresh raspberries!

Coconut Cake with Berries from the Garden

Ingredients: 
8oz marg/butter
8oz caster sugar
4 free range eggs
1oz desiccated coconut
7oz plain flour
2 tsp baking powder
grated rind of 1 lemon
5oz fresh berries or currants

7fl oz double cream
4oz lemon curd
3oz fresh berries or currants

Method: Cream sugar, butter and eggs together until fluffy. Sift the flour and baking powder, fold into the mixture with lemon rind and coconut, then fold in the berries. Divide between two 18 cm (7 inch) greased and lined sandwich tins and bake at 180*C/ 350*F/ gas 4 for 20 mins. Allow to cool before adding the topping.

Lemon cream: Whip the double cream until stiff then whip in the lemon curd. Divide between two cakes and sandwich together. Decorate with remaining berries (see photo).

Blueberry-cake-slice.jpg

Spicy Apple Cake

Ingredients:
550g apples from the garden, peeled, cored and chopped
225g softened butter
200g light soft brown sugar
6 tablespoons honey
275g wholemeal flour
75g plain flour
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp ground cloves
3 tablespns ground almonds
50g sultanas
5 eggs
4 tablespoons milk
flaked almonds

Method: Cream together the butter and sugar then beat in the honey. Mix all the dried ingredients together and add to the mixture. Chuck the rest of the ingredients in and mix well before spooning out into a loaf tin or 9 inch square cake tin, sprinkle with flaked almonds and bake at 160*C for 50-60 mins.


Sue’s Quick Mix Fruit Cake

Ingredients: 
8oz marg/butter
8oz soft brown sugar
4 free range eggs
8oz mixed dried fruit
1oz chopped walnuts
12oz self raising flour
1 tsp ground cinnamon
1 tsp mixed spice

Method: Mix all the ingredients together in a bowl and beat well. Spoon into a lined 20-22.5cm (8-9 inch) deep round tin and bake at 140*C/ 275*F/ gas 1 for 1 3/4 hrs or until no mixture sticks to the skewer. Easy!

Jackie’s Lemon Drizzle Cake

Ingredients: 
8oz marg/butter
8oz caster sugar
4 free range eggs
8oz self raising flour
grated rind of 2 lemons
pinch of salt

4oz sifted icing sugar
1/4pt fresh lemon juice

Method: Cream sugar, butter and eggs together until fluffy. Sift the flour and fold into the mixture with lemon rind and salt. Spoon into a lined 2lb loaf tin and bake at 160*C/ 325*F/ gas 3 for 70-80 mins.

To make it sticky: Create a syrup by mixing icing sugar and lemon juice together. When the cake comes out of the oven, turn it onto a piece of foil big enough to wrap it in. Form a case around it, prick the top with a cocktail stick and pour over the syrup. Leave to cool then wrap the cake and leave it to rest for a couple of days if you can resist eating it straight away!


Fanouropita (Greek Cake For Lost Things)

[Ask Kate about the lost dentures... it's a true story!!! ]

Ingredients:
1/2 cup corn oil
1/2 cup orange juice and zest
1 tsp baking soda
dash of whisky or cognac
1 1/2 cups self raising flour
1 1/2 cup of chopped nuts (walnuts, almonds, hazelnuts)
1 tsp ground cinnamon
1/4 tsp ground cloves
4 eggs
1 cup sugar
sesame seeds

Method: Mix the orange juice and baking soda together then combine with the corn oil and booze. In an other bowl mix together the flour, nuts and spices. Whisk the eggs and sugar together. Put the oil mixture into the flour bowl and mix well, then fold in the whisked eggs. Put into a large square tin, sprinkle sesame seeds over the top and bake at 180*C for about 30 mins.


Ioanna's Coconut Balls

Ingredients:
400g condensed milk
400g desiccated coconut (set aside 1 cup for rolling balls in)
100g packet of shortbread biscuits
2 Oreo biscuits
Almonds, walnuts, chocolate chips, dried fruit of your choice.

Method: Roughly chop the nuts and dried fruit, bash the biscuits into small pieces. Combine all the ingredients, divide up and roll into small balls. Coat the outside with the reserved coconut, vermicelli, chopped nuts or cocoa powder. Yummy with a cup of coffee and they keep in the fridge for ages (only if well hidden!!).

Links to other fabulous recommended recipes

Cinnamon Nutella Cake
http://www.bbcgoodfood.com/recipes/1688/cinna mon-nutella-cake


Lindsay's Coconut and Cranberry Cookies

Ingredients:
300g softened butter
250g granulated sugar
1 tablespoon grated orange peel and/or a teaspoon of orange essence
390g plain flour
1 teaspoon baking powder
1.5 cups dried cranberries
1.5 cups dried coconut

Method: Beat together butter, sugar and orange zest until smooth. Mix flour and baking powder and add to the butter mixture until the dough comes together. Stir in cranberries and coconut. Shape the dough into 1 inch balls, flatten them and put on baking sheets. Bake at 350* F/ 175*C until the cookie edges begin to brown after about 8-10 mins. A shorter baking time will yield a chewier cookie and a longer baking time yields a crisper one.