Cakes Archives - Dash of Shasi https://dashofshasi.com/tag/cakes/ Tue, 19 Jul 2022 00:34:49 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.5 https://dashofshasi.com/wp-content/uploads/2022/04/cropped-1-32x32.png Cakes Archives - Dash of Shasi https://dashofshasi.com/tag/cakes/ 32 32 Blueberry Lemon Drizzle Cake https://dashofshasi.com/blueberry-lemon-drizzle-cake/ https://dashofshasi.com/blueberry-lemon-drizzle-cake/#respond Tue, 19 Jul 2022 00:32:18 +0000 https://dashofshasi.com/?p=770 The post Blueberry Lemon Drizzle Cake appeared first on Dash of Shasi.

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Blueberry Lemon drizzle cake with crunchy Demerara topping 🥰💙🥰

It may not be the first cake you select amongst all the other cake options out there but there’s a lot to be said about the combination of citrus, blueberries and the caramel crunch of demerara sugar!

Perfect for tea time or warm with cream or mascarpone cheese 😋

Yields1 Serving
Prep Time1 hrCook Time0 minTotal Time1 hr
To make:
 8 oz Butter
 8 oz caster sugar
 4 eggs
 8 oz self raising flour or (2oz ground almonds +6oz self raising flour)
 1 tsp baking powder
 Blueberries 1-2 punnets
 Demerara sugar for sprinkling on top
Drizzle:
 100 g sugar
 Juice of 1 lemon
1

Beat together butter, sugar, eggs, flour, baking powder. Add 2-3 tbls milk if too thick
Toss blueberries in 1 tbl flour and fold into the mixture
Bake at 180 degrees until done usually around 20 mins. Test with a knife to make sure it’s done
In a pan heat the drizzle ingredients and boil for 30 secs until syrupy
For the last 10 mins of bake drizzle with 2-3 tablespoons lemon syrup depending on how much citrus you like and Demerara sugar and put back in oven for 10 minutes until crunchy

Enjoy!

Ingredients

To make:
 8 oz Butter
 8 oz caster sugar
 4 eggs
 8 oz self raising flour or (2oz ground almonds +6oz self raising flour)
 1 tsp baking powder
 Blueberries 1-2 punnets
 Demerara sugar for sprinkling on top
Drizzle:
 100 g sugar
 Juice of 1 lemon

Directions

1

Beat together butter, sugar, eggs, flour, baking powder. Add 2-3 tbls milk if too thick
Toss blueberries in 1 tbl flour and fold into the mixture
Bake at 180 degrees until done usually around 20 mins. Test with a knife to make sure it’s done
In a pan heat the drizzle ingredients and boil for 30 secs until syrupy
For the last 10 mins of bake drizzle with 2-3 tablespoons lemon syrup depending on how much citrus you like and Demerara sugar and put back in oven for 10 minutes until crunchy

Enjoy!

Blueberry Lemon Drizzle Cake
IngredientsDirections

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]]> https://dashofshasi.com/blueberry-lemon-drizzle-cake/feed/ 0 Chocolate Tray Bake With Salted Caramel Frosting https://dashofshasi.com/chocolate-tray-bake-with-salted-caramel-frosting/ https://dashofshasi.com/chocolate-tray-bake-with-salted-caramel-frosting/#respond Mon, 18 Jul 2022 19:29:25 +0000 https://dashofshasi.com/?p=740 The post Chocolate Tray Bake With Salted Caramel Frosting appeared first on Dash of Shasi.

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I love oil based cakes, they turn out super fluffy, tender even after being in the fridge!

This cake was super quick and easy to make. And just go reassure you, you cannot taste those coffee, rather it enhances the chocolatey flavour in the sponge!

The frosting takes a bit more effort but you can use any frosting you like!

Yields1 Serving
Prep Time1 hrCook Time0 minTotal Time1 hr
Cake:
 250 g plain flour
 75 g cocoa powder
 1 tsp baking powder
 2 tsp bicarbonate soda or baking soda
 300 g light brown suga
 -2 large eggs
 100 ml oil, I used a neutral sunflower oil
 300 ml double cream
 225 ml hot coffee
 I made an espresso and topped with water until it reached 225ml
Frosting
 200 g milk chocolate
 400 ml double cream
 200 g caster sugar
 1 tsp vanilla bean paste
 1 tsp flaked sea salt
 50 g unsalted butter
Method:
1

Preheat the oven to 180C
Lightly grease a 9x13 inch rectangle pan, lining with a strip of baking paper.
-Start with frosting as it needs to chill for at least 2hours before whipping
Warm the cream in a pan over low heat
Break up the chocolate in a bowl
To make the caramel, in another pan place the sugar and add a tablespoon of water, let it heat up and eventually it will begin to change to a golden colour. Don’t stir, you can swirl the pan around to mix.

2

Add the salt and half the cream, take it off the heat as it will bubble and hiss a lot. Keep whisking then add second lot of cream.
Once well mixed pour over chocolate, let it sit for 2 minutes then whisk until it’s all combined. Cover bowl and chill in fridge for 2 hrs or overnight

3

For the cake sieve the flour, cocoa, baking powder, bicarb and brown sugar into a large bowl. Stir until mixed well.
Whisk the eggs together with all wet ingredients
Make a well in the middle of the bowl and pour in egg mixture. whisk until smooth
Pour mixture into tin and bake for about 25-30 minutes or until the cake is done.
Allow to cool before frosting
For frosting whip the chilled caramel chocolate mixture until soft peaks. This can take upto 5 mins.
Spread on cake and enjoy!!

Ingredients

Cake:
 250 g plain flour
 75 g cocoa powder
 1 tsp baking powder
 2 tsp bicarbonate soda or baking soda
 300 g light brown suga
 -2 large eggs
 100 ml oil, I used a neutral sunflower oil
 300 ml double cream
 225 ml hot coffee
 I made an espresso and topped with water until it reached 225ml
Frosting
 200 g milk chocolate
 400 ml double cream
 200 g caster sugar
 1 tsp vanilla bean paste
 1 tsp flaked sea salt
 50 g unsalted butter

Directions

Method:
1

Preheat the oven to 180C
Lightly grease a 9x13 inch rectangle pan, lining with a strip of baking paper.
-Start with frosting as it needs to chill for at least 2hours before whipping
Warm the cream in a pan over low heat
Break up the chocolate in a bowl
To make the caramel, in another pan place the sugar and add a tablespoon of water, let it heat up and eventually it will begin to change to a golden colour. Don’t stir, you can swirl the pan around to mix.

2

Add the salt and half the cream, take it off the heat as it will bubble and hiss a lot. Keep whisking then add second lot of cream.
Once well mixed pour over chocolate, let it sit for 2 minutes then whisk until it’s all combined. Cover bowl and chill in fridge for 2 hrs or overnight

3

For the cake sieve the flour, cocoa, baking powder, bicarb and brown sugar into a large bowl. Stir until mixed well.
Whisk the eggs together with all wet ingredients
Make a well in the middle of the bowl and pour in egg mixture. whisk until smooth
Pour mixture into tin and bake for about 25-30 minutes or until the cake is done.
Allow to cool before frosting
For frosting whip the chilled caramel chocolate mixture until soft peaks. This can take upto 5 mins.
Spread on cake and enjoy!!

Chocolate Tray Bake With Salted Caramel Frosting
IngredientsDirections

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