Cake Blog

Welcome! My name is Alberto. I am Italian and I have been living in London since 2013.  After visiting various cooking blogs and websites for years, I decided to start my own blog.  Cooking is an old passion and the kitchen is a great place to relax. The pandemic forced all of us to adapt to a new “normal”, for which no one was prepared. Spending most of the time at home, I decided to take the opportunity to use my spare time to start experimenting in a field completely unknown to me: baking cakes and sweets in general. The purpose of this blog is to document my “journey”, to discover the world of cakes and sweets, sharing recipes, photos and experiences. Thanks for visiting my blog! Alberto

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Orange Cake with Dark Chocolate Glaze

Ingredients

3 eggs

80 g of sugar

250 g of thick cut orange marmalade

100 ml of sunflower oil

200 g self-raising flour

80 ml of water with 2 teaspoon of orange essence

300 g of dark chocolate

250 g of single cream

75 ml of glucose syrup

40 g of butter 

Preparation

Break 3 eggs into a bowl and whisk them with 80 g of sugar.

Add 250 g of thick cut orange marmalade with the sunflower oil.

Then, add the self-raising flour a little at a time.

When the batter is quite dense, add the mix of water and orange essence and keep mixing.

Pour the mixture into a greased 20 cm mold.

Bake in a ventilated oven, preheated to 170°C for about 45 minutes or until a skewer comes out clean.

While the cake is cooling down, prepare the glaze to cover it.

Break the dark chocolate bar in small pieces and place them in a clear glass bowl. 

Microwave in 20-second intervals, stirring after each, until totally smooth.

Heat the single cream in a saucepan, without letting it come to a boil.

Pour it into the bowl with the melted chocolate ad add glucose syrup and butter.

Emulsify the mixture with a hand blender.

When the temperature of the glaze  is around 25-30°C, pour it onto the cake.

Complete the decoration with some glace orange peel.

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Orange Yogurt Cake

Ingredients

5 eggs

1 big orange

170 g of sugar

250 g self-raising flour

125 g of natural yogurt

150 ml of sunflower oil

Preparation

Wash a big orange and cut the top and the bottom to remove its stalks. 

Cut the orange into pieces, pour them into a bowl and blend it finely.

Break 5 eggs and separate the yolks from the egg whites using two large bowls.

Whisk the egg whites until stiff.

Then, wisk the yolks with sugar until the mixture gets clearer.

Pour the sunflower oil and mix it well.

Add the natural yogurt and the blended orange.

Add the sieved self-raising flour until the mixture is well combined.

Incorporate the egg whites, previously whipped until stiff, with a bottom-up movement.

Pour the mixture into a greased 20 cm mold.

Bake in a ventilated oven, preheated at 180°C for about 45 minutes or until a skewer comes out clean. 

Sprinkle it with icing sugar.

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Coffee Walnut Cake

Ingredients

3 eggs

175 g of sugar

170 g of self-raising flour

135 ml of sunflower oil

1 ½ tablespoon of instant coffee

1 ½ teaspoon of baking powdwer

75 g of walnuts

Preparation

Chop finely the walnuts and set them aside.

Sift the flour and the baking powder into a large mixing bowl.

Then add oil, eggs, sugar and coffee powder and whisk the mix until it gets smooth and creamy.

In case, it is possible to add 2-3 tablespoon of milk. 

Fold the chopped walnuts into the mixture.

Pour the batter into a greased 20 cm mold.

Bake in a ventilated oven, preheated at 170°C for about 45-50 minutes or until a skewer comes out clean.

Sprinkle it with icing sugar.

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Banana Chocolate Chip Muffins

Ingredients 

2 ripe bananas

225 g of self-raising flour

2 eggs

175 g of sugar

110 ml of sunflower oil

2 teaspoon of vanilla essence

½ teaspoon of salt

3 tablespoon of milk

100 g of dark chocolate chips

Preparation

Preheat oven at 180°C and line a nonstick muffins mold with paper cups.

Combine all of the ingredients in a mixing bowl and beat until smooth.

Fill muffins cups two-third full.

Bake at 180°C for 25 minutes or until a skewer comes out clean.

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Greek Yogurt Apple Cake

Ingredients

2 eggs

3 apples

1 lemon (juice and zest)

150 g of sugar

200 g of Greek yogurt

200 g self-raising flour

Preparation

Peel and dice two apples 

Peel and slice the remaining apple.

Put them in separate mixing bowls and pour some lemon juice on them.

Break 2 eggs into a large bowl.

Add sugar, the grated zest of a lemon and whisk the mix until the batter is clearer and fluffy.

Pour the Greek yogurt and keep mixing.

Add the sieved flour a little at a time and keep mixing.

Incorporate the diced apples and mix them in the batter.

Pour the batter into a greased 20 cm mold.

Decorate with the apple slices and sprinkle some sugar on top.

Bake in a ventilated oven, preheated at 170°C for about 45 minutes or until a skewer comes out clean.

Sprinkle it with icing sugar.

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Coffee Muffins

Ingredients (14 pieces)

250 g of self-raising flour

170 g of sugar

4 teaspoon of instant coffee

2 teaspoon of cinnamon

1/2 teaspoon of salt

2 eggs

230 ml of milk

110 ml of sunflower oil

2 teaspoon of vanilla essence

Preparation

Preheat oven at 190°C and line a nonstick muffins mold with paper cups. 

Combine flour, sugar, coffee granules, cinnamon and salt in a large mixing bowl. 

In another bowl, combine eggs, milk, oil and vanilla essence. 

Add wet ingredients to dry mixture and stir with a whisk until the batter is well combined. 

Fill muffins cups two-third full.

Bake at 190°C for 22-24 minutes or until a skewer comes out clean.

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Chocolate Chip Cinnamon Ricotta Cake

Ingredients

3 eggs

200 g of sugar

250 g of ricotta

240 g self-raising flour

120 ml of sunflower oil

1 teaspoon of cinnamon

120 g of chocolate chips

Preparation

Put 250 g of ricotta with a teaspoon of cinnamon in a bowl and mix them.

In a bigger bowl, break 3 eggs, add the sugar and whisk the mix until it gets foamy.

Add the flavoured cinnamon ricotta and keep mixing. 

Pour the sunflower oil and keep mixing.

Add the sieved flour a little at time.

Add the chocolate chips.

Pour the batter into a greased 20 cm mold.

Bake in a ventilated oven, preheated at 170°C for about 45-50 minutes or until a skewer comes out clean.

Sprinkle it with icing sugar.

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Lemon Curd Cake

Ingredients

3 eggs

80 g of sugar

250 g of lemon curd

100 ml of sunflower oil

250 g of self-raising flour

80 ml of water and lemon juice

Icing sugar for decoration

Preparation

Break 3 eggs into a bowl and whisk them with 80 g of sugar.

Add 250 g of lemon curd with the sunflower oil. 

Then, add the self-raising flour a little at a time. 

When the batter is quite dense, add the mix of water and lemon juice and keep mixing.

Grease a mold of 20 cm with butter and sprinkle some flour. 

Pour the batter into the mold.

Bake in a ventilated oven, preheated to 170°C for about 45 minutes  or until a skewer comes out clean.

Decorate the cake with a slide of lemon and icing sugar.

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Glazed Coffee Cake

Ingredients

230 ml of hot water

20 g of instant coffee

100 g of sugar

250 g of flour

16 g of baking powder

50 ml of sunflower oil

Preparation

Pour the instant coffee in a cup with 230 ml of hot water.

Add sugar and keep mixing.

Prepare in a large bowl the flour and mix it with the baking powder.

Pour the sweetened coffee, add the sunflower oil and keep mixing.

Grease a mold of 20 cm with butter and sprinkle some flour.

Pour the batter into the mold.

Bake in a ventilated oven, preheated to 170°C for about 45-50 minutes or until a skewer comes out clean.

While the cake is in the oven, prepare the glaze adding icing sugar in 40 ml of cold coffee.

Pour the glaze on the cake and let it dry.

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Lemon Ginger Apple Cake

Ingredients

3 eggs

150 g of sugar

3 apples

1 lemon

1 tbs of grated ginger

80 ml of sunflower oil

200 g self-raising flour

Preparation

Peel the apples, cut them in thin slices and put them in a bowl.

Peel and grate a fresh ginger and add it in the bowl.

Break 3 eggs into a large bowl.

Add 150 g of sugar and start mixing with a whisk. 

Add the sunflower oil and keep mixing.

Add flour a little at a time and keep mixing.

Set aside some apple slices for the decoration.

Add the remaining apples in the batter and mix it all. 

Grease a mold of 20 cm with butter and sprinkle some flour. 

Pour the batter into the mold, put the apple slices and sprinkle some sugar on top.

Bake in a ventilated oven, preheated at 170°C for about 45-50 minutes or until a skewer comes out clean.

Sprinkle it with icing sugar.

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Pink Grapefruit Cake

Ingredients

3 eggs

150 g of sugar

80 ml pink grapefruit juice

Grated zest of 1 pink grapefruit 

80 ml of sunflower oil

200 g self-raising flour

Preparation

Break 3 eggs into a bowl.

Add 150 g of sugar and start mixing with a whisk or a mixer. 

Add the grated zest of 1 grapefruit and its juice and keep mixing. 

Add 80 ml of sunflower oil.

Add flour a little at a time and keep mixing.

Grease a mold of 20 cm with butter and sprinkle some flour. 

Pour the batter into the mold.

Bake in a ventilated oven, preheated to 170°C for about 45-50 minutes or until a skewer comes out clean.

Decorate with a slice of grapefruit and sprinkle with icing sugar.

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Peach Cake

Ingredients

4 eggs

160 g of sugar

200 g self-raising flour

1 tin of peaches in syrup or 4 fresh peaches

Icing sugar for decoration 

Preparation 

Break 4 eggs into a bowl.

Pour 160 g of sugar and start mixing with a whisk or a mixer for about 6-7 minutes. 

Add the 200 g self-raising flour a little at a time and keep mixing. 

When the batter is quite dense, add the diced peaches previously drained of their juice.

Grease a mold of 20 cm with butter and sprinkle some flour. 

Pour the batter into the mold.

Bake in a ventilated oven, preheated to 180°C for about 45-50 minutes or until a skewer comes out clean.

Leave the cake in the oven off with the door ajar for 10 minutes.

Sprinkle the cake with icing sugar.