Baking round-up: coffee and walnut cake + chocolate flapjacks + upside down blueberry cake + snake pie!

I can’t believe it’s been over 5 weeks since I last posted! Did you miss me?! I haven’t been away or anything – just lazy about updating the blog, and I also seem to keep losing time to playing Zelda: Breath of the Wild (it’s seriously, seriously great).

I have, however, been baking…

Coffee and walnut traybake


This is a Mary Berry recipe (of course) that is very similar to the coffee and walnut cake recipe used on Bake Off a while ago. The only difference is that this is a single layer traybake as opposed to a two-layer round cake.
The recipe calls for coffee essence, which I’d never heard of and couldn’t find in the supermarket, so I made up a small quantity of very very strong coffee instead, and stirred that in.

The coffee flavour ended up being somewhat subtle, but it didn’t seem to matter because the sponge was just beautiful – exceedingly light and fluffy and very more-ish. It didn’t last long, I can tell you!

Double chocolate flapjacks

I had a strangely specific urge for exceedingly chocolatey flapjacks a couple of weeks ago, so I dug around the internet until I found this recipe.

I tinkered with the recipe a little by pouring the melted chocolate on top of the flapjacks instead of dipping each one into it. I also (rather randomly) chopped up a couple of Penguin bars and threw them into the flapjack mix for extra crunch and chocolateyness.

The flapjacks ended up slightly overbaked, but they were still delicious! I can’t say I particularly noticed the Penguin bits in there, but I’m sure they didn’t hurt.

Upside down blueberry cake

Confession: I made this so long ago that I have no idea where I got the recipe from – sorry! However, it was pretty straightforward and very similar to pretty much any other upside down cake. The cake itself contained ground almonds, which added a nice summery flavour to the proceedings.
It was a delicious cake; I only wish I could remember the recipe so I can make it again…!

Moroccan snake pie

My husband and I (mainly my husband!) made this for a Moroccan-themed meal at his mum’s house recently. Also known as m’hanncha, snake pie is basically a lot of filo stuffed with a sugary, buttery, almondy mix that is then rolled up and coiled around to form a ‘snake’, before baking.
It was a little labour-intensive and there was a panic when the pie started leaking in the oven, but it turned out really well and was warmly received by all! The recipe is a Jamie Oliver one and can be found here.

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Fresh blueberry flapjacks

Fresh blueberry flapjacksI was feeling a little bored last Sunday evening, so, of course, I decided to bake something. I just wanted to make something quick and easy, but also something vaguely good for you. As I had some blueberries in the fridge, I decided to go with these incredibly simple but delicious fresh blueberry flapjacks.

I found the recipe online on the Vegetarian Living website, and followed it to the letter – sort of. I didn’t have quite enough oats, so I made up the difference with oatmeal. I don’t think the substitution made much of a difference to the flavour or texture of the flapjacks!

Fresh blueberry flapjacks
I really like the use of lemon zest in this recipe – lemon and blueberry is such a classic combination, and goes really well with the sweet oats.

Fresh blueberry flapjacks
My fresh blueberry flapjacks went down a storm when I took them into the office the next day. Ok, so this recipe is only half healthy – fresh fruit and oats and oats are all very well, but when you sugar, butter and golden syrup the bad-for-you foods seem to cancel out the good-for-you ones… oh well! The flapjacks are still super tasty and very easy to make, and surely they’re still a better option than a sponge cake bursting with cream and jam…?!

Oat, blueberry and honey muffins

Oat, blueberry and honey muffinsNow this is a lovely recipe for when you want something that’s sweet, (sort of) good for you and quick to make. These oat, blueberry and honey muffins are really easy to whip up and are delicious – plus there’s no butter in these, just oil and milk instead, so you can fool yourself into thinking you can have more than just one!

Oat, blueberry and honey muffins
The recipe is much like most other muffin recipes – make up the dry and wet mixes, then carefully combine them without overmixing. The original recipe called for raisins, but I replaced these with blueberries as I happened to have some in the fridge.

Oat, blueberry and honey muffins
I also increased the amount of sugar in the mix, as blueberries aren’t quite as sweet as raisins. You end up with a rather wet mix, but that’s apparently what it should be like! Cue lots of messiness as I attempted to spoon the mix into the muffin cases…

Oat, blueberry and honey muffins
The muffins baked in 20 minutes, but I think I would give them a couple of minutes longer next time, due to the extra moisture provided by the fresh fruit. Still, these are scrumptious – not too sweet and lovely and purple inside!

Oat, blueberry and honey muffins
The original recipe says to have these for lunch with cheese or on their own with some butter and extra honey, both of which I might try over the next couple of days. If there are any left after today, that is!

Oat, blueberry and honey muffins
The recipe

Makes 12 muffins

  • 250g plain flour
  • 85g porridge oats
  • 1 tbsp baking powder
  • 0.5 tsp ground cinnamon
  • 0.5 tsp salt
  • 100g blueberries
  • 2 eggs, beaten
  • 200ml milk
  • 75ml vegetable or sunflower oil
  • 75g light brown sugar
  • 5 tbsp honey

Method:

  1. Preheat the oven to 200C/Gas 6/fan 180C. Line a muffin tin with 12 paper cases, or butter the holes directly.
  2. Mix the flour, oats, baking powder, cinnamon, salt and blueberries together.
  3. In another bowl, mix the eggs, milk, oil, sugar and honey.
  4. Add the wet mix to the flour mix and stir until just combined. The mix should be fairly runny.
  5. Spoon the mixture into the tin and bake for 20 to 25 minutes until risen and golden on top.
  6. Leave the muffins to cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely. Serve alone, with cheese or buttered with honey.

First bake: raspberry and blueberry muffins

Raspberry and blueberry muffins 2I had a big pile of berries in the fridge and a decision to make over what to bake for the weekly charity cake sale at work last week, so I eventually settled on experimenting with some raspberry and blueberry muffins using a much-loved recipe for triple chocolate chunk muffins.

Raspberry and blueberry muffin mix

Raspberry and blueberry muffin mix

I chose this recipe as it’s a surefire winner – it uses soured cream to create a wonderfully soft texture and is really easy to whip up. I pretty much just replaced the chocolate with the berries and added more sugar to compensate for the lack of white/milk chocolate.

Raspberry and blueberry muffinsThe muffins came out wonderfully considering it was an experiment – fruity, sweet and beautifully soft. The one problem is that any leftover muffins go soft very quickly due to the moisture in the cooked fruit, so make sure you eat them all within a day!

I made some savoury courgette and mozzarella muffins to sell too, but (somewhat predictably) the sweet muffins were more popular than the savoury!

Raspberry and blueberry muffins and courgette and mozzarella muffins

Raspberry and blueberry muffins (left) and courgette and mozzarella muffins (right)

The recipe

Makes 12 muffins

  • 250g plain flour
  • 2 tsp baking powder
  • 0.5 tsp bicarbonate of soda
  • 100g raspberries
  • 100g blueberries
  • 2 eggs, beaten
  • 284ml soured cream
  • 170g light muscovado sugar
  • 85g melted butter
  1. Preheat the oven to 200C/180C fan/gas 6. Butter a 12-hole muffin tin or line with paper cases.
  2. In a large bowl, combine the flour, baking powder, bicarbonate of soda and fruit.
  3. In another bowl, mix together the eggs, soured cream, butter and sugar.
  4. Add the wet mix to the dry mix and stir until just combined and the mixture is fairly stiff, but avoid overmixing.
  5. Spoon the mix into the muffin tin and bake for 20 minutes until well risen.
  6. Cool in the tins for 15 minutes before removing and cooling the muffins on a wire rack.