Thank you for all your lovely feedback on our October Box. I am sorry that it has taken me so long to finally share the recipe for the Spiced Apple Cake. Thanks for your patience, here it is:
225g Butter, softened
225g Dark Brown Soft Sugar
225g Self Raising Flour
2tsp Mixed Spice
1tsp Ground Cinnamon
150g Bramley Apples, peeled and chopped into 5mm cubes
100g Butter, softened
200g Icing Sugar
Caramel Sauce – bought or homemade
Using a freestanding (or handheld) mixer cream the butter and sugar until light and fluffy.
Beat the eggs lightly and then gradually add them to the butter/sugar mix with a little flour. Making sure that you beat them in well before adding more egg.
Fold in the remaining flour and spices
Place the mix evenly into the tins and add the apple
Sprinkle the top of one of the cakes with some sugar (demerara would be best)
For the icing, beat together the butter and icing sugar until it is light and fluffy
Assembly – the cake topped with sugar is the top cake. On the other one spread on the icing and add a layer of caramel sauce.
Add on the top cake and voila!
Enjoy with a big cuppa tea.
Please do get in touch if you bake this cake. We would love to hear how you get on.
We have some great bakes coming up in the next few months. If you are yet to join us at Cake Club then you can get your first Classic box for half price. Alternatively, if you will be sharing your box how about trying our brand new Family Box – you can get £10 off your first box.
We are busy getting ready for our August bake which ships on Tuesday 28th August. If you would like to try a HALF PRICE Classic Cake box for just £7.50 including postage then head on over to the website NOW!
In May we celebrated our second birthday here at Cake HQ – for us any birthday is not complete without chocolate!
Our choc chip cake was a hit with many of our subscribers and we included the recipe card in our box. Anyone had a go yet? For those who haven’t signed up to Cake Club yet here is the recipe we used so you can have a go at home. Do let us know how you get on and remember to share a photo with us over on Instagram or Facebook@thecaketastingclub.
225g Golden caster sugar
225g Self raising flour
4 Free-range eggs
1 tsp Vanilla bean paste
100g Dark choc chips
Cream the butter and sugar together until light and fluffy using a stand mixer (or handheld mixer)
Using a fork lightly beat the eggs together with the vanilla bean paste
Add a third of the egg mixture with a tablespoon of flour to the butter and sugar and beat until well combined
Repeat until all the egg has been added
Gently fold in the rest of the flour
Then, fold in the chocolate chips
Pour the mixture into the tins and level the mix gently
Bake for 20-25 mins until a skewer comes out of the cake cleanly with just a few crumbs
Icing – beat the butter, cocoa and icing sugar together until light and fluffy, adding a little milk if needed
Assemble the cake adding half the icing to the middle and the other half to the top
I have been a little bit obsessed with the new Choc chip almond cookies that Pret have introduced to their menu. They are gooey, nutty and deeply chocolatey – I had a play last night with a recipe that I think is pretty close to the original. I only had peanut butter (crunchy) so I will definitely be trying them again with almond butter and chopped roasted almonds to see if they are even closer to the Pret original.
If you give this recipe a go I would love to hear what you think. We gobbled so many fresh from the oven and they were gooey in the middle and lovely and crisp on the edge. Today they have crisped up slightly more so I will also have a play with the cooking time next time.
You will need:
2 baking trays lined with baking paper
Oven preheated to 180C
60g Peanut butter (other nut butters should work as well)
60g Coconut oil
100g Golden caster sugar
100g Dark soft brown sugar
1 tsp Vanilla Extract
125g Plain flour
50g Cocoa powder
1 tsp Bicarbonate of soda
1/4 tsp Salt
1-3 Tbsp Oat milk (or other non-dairy milk)
100g Dark Chocolate
Add the coconut oil and sugars to a stand mixer and cream together. Add the vanilla and mix in.
Sift the flour and cocoa powder into a mixing bowl and mix in the baking soda and salt.
Add the dry ingredients to the wet, mixing in by hand until crumbly.
Add 1 Tbsp oat milk, or other non-dairy milk, and mix into a thick cookie dough – you may need to add more milk but be careful not to add too much.
Add the chocolate chunks and mix in. Your cookie dough will be very thick, but sticky enough to easily roll into balls.
Roll into small balls and space evenly on baking trays.
Bake for 10 minutes. The edges will be firm but the cookies will still be soft in the middle. This is fine, they will firm up as they cool.
We would love to hear from you if you make the tiffin so please do get in touch. If you missed out on this month’s box remember that you can sign up over at The Cake Tasting Club and receive your first Classic box on subscription for just £7.50 including delivery. Our next shipment leaves Cake HQ on Monday 16th April.