Easy Caramel Walnut Cake

Fancy a cake thats decadent, but still afternoon/morning tea appropriate? Well I have found it! This caramel walnut cake is a doddle to mix up, and I'd say I would always have these ingredients on hand. If not, its just a quick dash to the local shops.

Let's get started...

[cake]

• 1 cup, firmly packed brown sugar
• 100g butter
• 100ml milk
• 1 egg, lightly beaten
• 3/4 cup walnuts, chopped
• 1 cup self-raising flour

 [buttercream]

• 100g butter, softened
• 1/3 cup golden syrup
• 3/4 cup icing sugar, sifted

Preheat oven to 170C. Line a 10cm x 20cm loaf tin with baking paper. 

Place the sugar, butter and milk in a saucepan over medium-low heat. Stir it until the butter melts, then remove from heat. Mix in the egg and nuts with a wooden spoon or sturdy spatula. Add the flour, and stir gently to just combined. 

Pour into the tin and bake for 30-35 minutes. It will be golden brown and slightly sunken in the middle, plus a skewer should come out clean when done. Stand for 5 minutes on a wire rack before turning out of the tin. Leave it on the rack, covered with a tea towel, until completely cool.

Once it's cool, get on with the butter cream. In a electric mixer, beat the butter and golden syrup on medium-high speed until pale and creamy. Turn the mixer down and add the icing sugar bit by bit to avoid a mushroom cloud of powder. Once combined, turn the mixer back up and beat until creamy. All up, the beating should take about 5 minutes. Spread the buttercream over the cooled cake and serve in generous slices. 

Don't keep this cake in the fridge (it ruins the nice crumbly texture), but in an airtight container for about 2-3 days. Good luck getting it to last that long!

Nigella Challenge: Jam Doughnut Muffins

These go down a treat every time I make them. They're such unassuming little morsels.

I do prefer these in their mini form. This is a personal preference (who doesn't like cute, small food though?) and

From the 'Childrens' chapter in How to be a Domestic Goddess I bring you the ultimate sugary delight. Soft cake and sweet jam, rolled in buttery-sugar. And only 30 minutes making time (including baking!).

• 125ml milk
• 85ml vegetable oil (not olive - I used rice bran)
• 1 egg
• 1/2 tsp vanilla extract
• 200g self-raising flour
• 100g caster sugar
• 12 tsp strawberry jam (you could use another berry if you prefer, or try out Nutella or peanut butter)
• 100g unsalted butter 
• 150g caster sugar 
• 1 tsp cinnamon (optional)

Preheat oven to 190C. Line a 24-hole mini muffin tin with patty cases or grease a 12-whole ordinary muffin tin. If you make mini muffins, you'll get about a tray and half total, so put your extra batter to the side while you do the first batch (to completion - rolling in sugar as well).

Place flour and caster sugar in a bowl. In another bowl/jug, whisk together milk, oil, egg, and vanilla using a fork. Pour the liquid into the dry ingredients and gently fold together. Don't over mix or you'll end up with a tough muffin.

Half fill each muffin hole with batter, then spoon in 1/2 a teaspoon of jam (use a full teaspoon for the bigger muffins). Top with more batter. There's no need to be exact with the jam here - you can add more or less if you really wanted too. You could even leave it out if its not your thing.

Bake for 15-20 minutes - depending on you oven, both sized muffins could take anywhere in this time frame. My experience has been about 15 for mini ones, and 20 for the big ones. Just keep an eye on it as they turn quickly.

While they're baking, get on with melting the butter. Pour it into a small bowl to make the next step easier. In another small bowl place your white sugar. I like pasta plates as they're quite shallow which makes them easy to get into.

When they muffins are done, and while they're still hot, take each and roll the top in the melted butter and then in the sugar. Place on a rack to cool. If you made the bigger version, cover the whole muffin in butter and then roll in the sugar.

These are best eaten hot, but that doesn't seem to deter anyone from hooking in once they've cooled. They actually travel quite well. I couldn't recommend them any further except to tell you that I ate about 1/4 of them before they even made it to the cooling rack!

The Weekly Digest #25

1. Easter is coming around again (I know!), and I have just discovered a genius idea: hot cross bun loaf! I like mine toasted, but those buns are hard to fit in a toaster so this could be my new favourite thing.
2. These simple-as guide for boiling the perfect egg from bon appetit. For something so simple, its incredibly difficult.
3. DIY painted pots. Because sometimes terracotta is just so drab. 
4. And this idea from E.A.T. blog for reusing olive oil tins. I've always cut out the top, but this is genius. 
5. Brownies with stuff swirled through them. I made a batch with dulce de leche from the latest Delicious magazine, but these goats cheese & raspberry ones look amazing. Or you could just bung in some chunks of mars bar...

Nigella Challenge: Baby Bundts

These are adorable. And luscious. These are perfect for any occasion. I'd love them as part of an afternoon tea spread, but they make an easy snack as well. They are just very pretty all laid out together.

If you don't have a mini Bundt tray and don't want to invest (and if you do, make it a very good non-stick one), you can make them in ordinary muffin tins. I did the first time I made them, and just needed to thicken the icing. On another note, these age very well. If anything, they get better! Rather than going dry and stale, they stay wonderfully moist.

As for variations, its citrus, so all can be used fairly interchangeably and a little blending is definitely possible.

These are nothing fancy, but you could easily convince people they are

• 125ml natural yoghurt
• 75g butter, melted
• 2 eggs
• zest of 1 lemon
• 150g plain flour
• 1/2 tsp bicarb soda
• 125g caster sugar
• 200g icing sugar
• juice of 1 lemon

Preheat the oven to 170C. Grease your tray by with an oil spray or brush on melted butter with a pastry brush.

In a measuring jug, combine yoghurt, butter, eggs and lemon zest. Set aside.

In a large bowl, combine the flour, caster sugar and bicarb. Mix in the wet ingredients.

Carefully spoon into your tray, trying not to spill any on the edges. Bake them for 20-30 minutes. The timing will depend on the size of your moulds - mine are 12-hole and only need 20-25 minutes, but Nigella used a 6-hole tray and suggests up to 30 minutes cooking time. Even if you over cook a little, they shouldn't dry out thanks to the yoghurt.

When done, cool in the tin for 10 minutes before turning out onto a wire rack. 

For the icing, combine the icing sugar and lemon juice in a jug. With the cakes on the wire rack or on a plate (depends if you want to see the hole in the middle or not - on the rack the icing will drip through), pour over the icing. Leave to set.

I stored in an airtight container for a few days out of the fridge as I didn't want the icing to set solid. It stays a soft-set this way.

 

Nigella Challenge: Baklava Muffins

These are delicious. Not much else to say really. They manage to be stupidly simple and fancy at the same time.

As a flavour combination, you can't get much better than baklava. But it is a tricky thing to make, so why not try fool-proof muffins instead? They're best eaten warm so you can truly appreciate the crunchy, melting buttery-honey taste.

[filling]

• 100g walnuts, chopped
• 75g demerara sugar
• 1 1/2 tsp cinnamon
• 45g butter, melted

[muffins]

• 210g plain flour
• 2 tsp baking powder
• 1/2 tsp bicarb soda
• 75g caster sugar
• 1 egg
• 45g butter, melted
• 250ml buttermilk (or 175g yoghurt & 75g milk)*

[topping]

• 125ml honey (warmed in microwave to make runny or using a squeeze bottle)

*I know it sounds really odd to weigh a liquid, but I'm just trusting Nigella on this one. FYI I used this method.

Preheat oven to 200C. Line a 12-whole muffin tray with paper cases (essential, as we'll be drizzling with honey later).

Combine the walnut filling ingredients in a small bowl and set aside.

Next, combine the dry ingredients for the muffins in a mixing bowl. In a jug, whisk together the egg, melted butter and buttermilk. Pour into the dry ingredients and lightly mix until just combined. Remember not to over mix - it should be a lumpy-ish mixture. Over mixing is the death of muffins. 

Fill each paper case one-third full and then add a tiny teaspoon of the walnut filling. Cover this with more batter, filling about two thirds full. If you have any filling leftover, just dot it on top of the muffins.

Bake for 15 minutes until golden brown.

Put the muffins onto a rack and drizzle with honey while they're still hot. It could get messy so maybe throw down an old tea towel or bit of newspaper to save on cleaning up. 

Give the honey a minute to soak in before eating as the filling is HOT (I learnt the hard way...).

Nigella Challenge: Scones

These are not my scones of choice. Too British; too many ingredients. I make a lemonade scone, but as these are part of the challenge, the must be made!

They are very good though, and relatively foolproof. Plenty of raising agent keeps them soft and fluffy. Don't let the solid exterior fool you.

Actually, they are very very good...

• 500g plain flour
• 1 tsp salt
• 2 tsp bicarb soda
• 4 1/2 tsp cream of tartar
• 50g cold butter, diced
• 25g vegetable shortening, diced (or just use butter)
• 300ml milk
• 1 egg, for glazing

Preheat oven to 220C. Grease or line a baking tray (I like to do mine straight on the tray for nice, golden bottoms).

Sift the dry ingredients into a bowl (Nigella & I never sift, no need normally, but here it is essential). Rub in the butter and shortening until it resembles "damp sand". I have one of those fancy pastry cutter/mixer thingies, but fingers work just as well. Add the milk, mixing it in briefly wth your hands before turning out onto a floured surface and kneading lightly until it forms a dough. 

This isn't bread, so no need for any pounding - you're really just bringing it all together.

Roll out to 3cm thick and stamp out your scones with a 6-7cm cutter (I just used a glass, but you can buy crinkled edge cutters in kitchen shops). You'll end up with 10-12 scones, with a little re-rolling and shaping to use up all the dough.

Place them on the tray, and brush with an egg wash. Nigella directs you to put them close together so they all join together and then you pull them apart to serve. Some of mine joined, some didn't. Its not imperative. 

Bake for 10 minutes until golden and risen. They really are quite massive.

Serve as you like! I had mine with double cream and homemade blackberry jam. They're also yummy with cream and golden syrup or treacle.

For variations, Nigella suggests adding 75g sultanas (or other diced dried fruit) or adding 75g grated strong cheese (like a good cheddar or parmesan) for cheese scones. I've made these and they're amazing with lashings of butter.

The Weekly Digest #19

1. The five rules of feminist cooking. Inspired by Nigella of course.
2. J. Mendel's spring/summer 2014 collection. The mix of hard, edgy lines and lace is a perfect match.
3. Cleansing Oils. They're the new it-product in skincare and I'm hooked! I've started using Nude Skincare's Perfect Cleanising Oil (available at Mecca Cosmetica) and after a fortnight I can really feel the difference. It's a strange way to cleanse, and I'm still getting used to it, but I really love it.
4. Pecans - I love them and try to include them in lots of my baking (from simple cookies to luscious breakfast muffins). I challenge you not to do the same after trying out these recipes: pecan cream cake, pecan pie ice-cream pie, poppy seed & nut granola, blackberry & pecan biscuits, and triple-choc pecan cookies.

 

The Weekly Digest #17

1. I'm loving pearl barley! Its very old-school, and a wonderful way to bulk out stews, soups and other such things. My pick of the bunch at the moment: porcini, chicken & barley stew, braised lamb, barley, pumpkin & sage risotto, beef pie and 4-grain salad.
2. Enamel-wear. Also very old-school, its wonderful as a baking dish for pies and crumbles, there's some really cute teapots & jugs, plus I really like the buckets as they're both functional and nice to look at! Check out the Exchange Store if you fancy some. They've got some other wonderful bits and bobs too like metal tea caddies, soaps and retro watering cans. 
3. Honey. I have some creamed honey in the pantry at the moment & it's amazing! So, here are some other honey treats I'm craving: French honey cake, honey-berry roulade, lemon & honey Anzac tart and raspberry & honey tart.  

My summer outfit of choice.
ADEAM Spring Ready-To-Wear 2014

Nigella Challenge: Rosebud Madeleines

Ever had a madeleine? I had, and I assumed there must be something tricky to them becuase something this simple couldn't possible be this good! Luckily I was wrong, and madeleines are really quite basic. The only interesting bit of kit you need is the tin (get one here, here or here, or just check out any good kitchenware store). And I do recommend this, as they really aren't worth making otherwise. A digital scale could be handy too if you don't have an ordinary one that goes up in small enough increments.

Aside from that, they can be quite versatile. Not a fan of rose? Replace with some other flavouring - orange blossom water would be the obvious place to start, but you could try anything from the vast variety of citrus to classic vanilla or tropical coconut. Just become familiar with the essences shelf in the supermarket, or even the weird looking liqueurs at the bottle shop hidden away on the very top or bottom shelves. (I must confess I never have tried these with anything but rose as I find it most delicious!)

• 50g unsalted butter, plus extra tbsp for greasing
• 1 egg
• 40 caster sugar
• 45g plain flour (or Italian 00 if you can)
• 1 tbsp rosewater
• icing sugar, for dusting
• a madeleine tin (either 12 or 24 hole mini tin)

Melt butter (on stove over low heat or in short blasts in the microwave). Set aside.

Beat eggs and caster sugar with an electric mixer until its thick (like mayonnaise - the proper stuff). Sift in the flour, and fold in gently with a spoon. 

Set aside a tablespoon of the melted butter, and add the rest to the batter along with the rosewater. Mix well, but gently (I know right, but you get what I mean - we don't want to beat the crap out of it). Rest in the fridge for an hour, the  take out and rest at room temperature for 30 minutes. 

Preheat oven to 220C.

With a pastry brush, coat the insides of the madeleine tins with melted butter. This mixture makes enough for 24 mini madeleines, or 12 ordinary sized ones. Divide the batter evenly between holes, about a teaspoonful for the mini ones, or 2 for the full sized (it spreads quite a lot, so don't worry about how little each seems to have). 

Bake for 3-5 minutes. They should be lightly golden at the edges and spring back when lightly pressed.  Turn out to cool on a wire rack. Dust with icing sugar to serve.

P.S. Apologies for the awful photos. I can assure you these are far prettier and delicate looking in real life!

Nigella Challenge: Sponge Drops

A sponge cake-come-pikelet-come-whoopie pie, these little treats are everything. They can be elegant and special if needed, or you can slap them together quickly for a last-minute morning or afternoon tea. They'd even be good for night-time situations involving larger numbers of people and minimal seating (think BBQ). Everyone will be impressed, and there is even room for experimenting and making do with what you have. Kids could make these unattended, they're that simple!

These lasted 5 minutes before being devoured; I barely had time to photograph them!

[sponge]

• 2 eggs
• 75g (1/3 cup) caster sugar
• 50g (1/3 cup) self-raising flour
• 25g (1 heaped tbsp) cornflour
• 1/2 tsp baking powder
• 1/2 tsp vanilla (optional)

[filling]

• 150ml thickened cream, whipped to soft peaks (add a little icing sugar to give them some firmness if you aren't serving straight away)
• jam (use whatever - go crazy! Though blackberry or raspberry is good if you're stuck for ideas)
• a punnet of berries (this is optional, and just use whatever is in season/matches your jam)

Preheat to 200C. Line 2 large baking sheets/trays with baking paper.

Using an electric mixer (hand-held or stand), lightly whisk the eggs. Add the sugar and whisk until it is pale and creamy. 

Sift the flour and baking powder in, and then fold gently to combine. Do make sure you  sift here. I'm not normally one for sifting (who can be bothered?), but trust me that it is necessary here. The mixture should resemble a thick, but still liquid, pancake batter.

Spoon dessert-spoonful sized amounts onto your trays. Leave plenty of room, as they grow quite a bit. And make sure you have an even number, or you'll be left with an odd side when it comes to sandwiching. Cook for 5 minutes (see what I mean about speedy!). Once they're golden all over, pull them out of the oven and lift off with an egg flip or spatula to cool on a wire rack. 

Once cool (shouldn't take too long), sandwich them together with the cream, jam and berries (which you're lightly crushed or chopped up finely).

Just a note, this doesn't make very many (about 8-10 sandwiches) but it is relatively easy to bulk up. I would just make repetitive batches though instead of making one huge batch.

Nigella Challenge: Winter Plum Cake

Like the previous Nigella Challenge cake Rhubarb Polenta Cake, this is a cake that can be altered to suit ingredients you have to hand. Have an old tin of peaches at the back of the cupboard? Use them! I've just come across some apricots that need to be used. The plums are delicious however, and I'd make sure you try the original version at some point.

There is an ingredient in this cake that may prove hard to come by. Unrefined (or golden) icing sugar isn't often found on supermarket shelves, and it really isn't an optional extra in this recipe. I made the cake the first time without it, and it just felt like something was missing. It gives a wonderful toffee-like taste to the icing, and a golden caramel colour you can't replicate without it. There are solutions however! I have found it online (Gluten Free Shop, The Essential Ingredient) and in some good specialty grocers,  but it is also possible to make your own. To do this, process golden/raw caster sugar or ordinary raw sugar in a blender or food processor until it is a very fine powder (it will look like ordinary icing sugar, but not pure white). Do this 1 cup at a time until you have the right amount. This sounds like an awful lot of work, but it is so necessary and so worth it.

[cake]

• 375g tin plums
• 125g self raising flour
• 1/2 tsp baking powder
• 75g ground almonds
• 125g butter, softened
• 125g brown sugar
• 2 eggs
• 1 tsp almond essence

[icing]

• 160g unrefined/golden icing sugar
• 1-2 tbsp hot water

Preheat oven to 170C. Grease and line the base of a 20-23cm round springform tin.

Drain plums, chop and return to sieve. 

In a large bowl, combine the dry ingredients. In the bowl of an electric mixer, cream the butter and sugar. Add the eggs separately, followed by a tablespoon of the flour mixture after each (this stops it all curdling, and ensures it combines properly). Add the almond essence. Fold the wet mixture into the dry ingredients  followed by the plums.

Spoon into tin and smooth over the surface. Bake for 1 - 1 and 1/4 hours. When done, it should bounce back when lightly pressed in the centre. Cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.

To ice, combine the icing sugar and water (1 tablespoon at a time) to make a shiny paste. It should be pourable, but not runny. Pour over the cake in the centre, and let it pool and drip down the sides. Let set before serving.

This makes a good dessert cake if you leave it un-iced and serve with custard.

Nigella Challenge: Apple & Walnut Cake

I'm not usually one for sultanas in cakes (and so will not be offended if you leave them out), however this cake is a delectable flavour combination. It's based on an Italian recipe and comes with a "proviso". The walnut oil is not essential - it can be easily replaced with pure olive oil and actual walnuts. If you do use walnut oil, I'd still add walnuts for texture.

• 100g sultanas
• 75ml rum (or water)
• 150ml walnut oil/pure olive oil
• 200g caster sugar
• 2 eggs
• 350g plain flour/Italian 00 flour
• 1 tsp cinnamon
• 1 1/2 tsp bicarb soda
• 1/2 tsp cream of tartar
• 450g eating apples, peeled/cored/cubed
• zest 1 lemon
• 100g walnuts, chopped

Place sultanas and rum (or water) into a small pan and bring to boil. They should become nice and plump. Remove from heat and set aside.

Preheat oven to 180C. Grease and line the base of a 20cm springform round tin.

Beat oil and sugar, adding eggs one at a time, until pale in colour. This can be done with a whisk or using an electric mixer. Add dry ingredients (sift flour if using plain, or not if using Italian 00). Stir in apples, lemon and walnuts. 

Smooth the thick batter into prepared tin and bake 1 hour, testing to ensure its cooked through. Stand for 10 minutes before removing from tin.

You can serve it warm (which I recommend), but it will be a little crumbly to cut. Wash down the crumbs with some fresh darjeeling or orange pekoe tea.

Nigella Challenge: Banana Bread

"This is the first recipe anyone hesitant about baking should try: it's fabulously easy and fills the kitchen with that aromatic fug which is the natural atmospheric setting for the domestic goddess."

~ Nigella Lawson ~

And that, my friends, is all the explanation and inspiration you will need!

Just a note, I made one of the variations listed in the book - a chocolate banana cake.

• 100g sultanas (an optional, which I didn't opt for)
• 75ml bourbon or dark rum (optional, only needed for sultanas)
• 150g plain flour (175g for plain cake)
• 25g cocoa powder (optional - only if making chocolate version)
• 125g chocolate, chopped (optional)
• 2 tsp baking powder
• 1/2 tsp bicarb soda
• 125g unsalted butter, melted
• 150g sugar
• 2 large eggs
• 4 small ripe bananas (about 300g), mashed
• 60g chopped nuts (Nigella says walnuts, I used pistachios)
• 1 tsp vanilla extract

If using sultanas, place them and rum in a small saucepan over medium heat and bring to boil. Remove from heat, cover, and set aside until they are plump and have absorbed most of the liquid.

Preheat oven to 170C. Line a 23x3x7cm loaf tin. 

Combine flour, cocoa, baking powder, and bicarb in a bowl. Using a stick (or other hand-held) mixer, beat the butter and sugar. Add eggs one at a time - it will be sort of foamy. Add the banana. Stir in nuts, chocolate, vanilla, and sultanas if using. 

Combine wet and dry ingredients. Pour into tin and bake for 1-1 1/4 hours. Test using the skewer method. Remove from oven and cool in tin.

I was impatient, and cut a slice off while still warm, and that is definitely the most delicious way to eat it - the chocolate all gooey, and the cake soft and warm.

Nigella Challenge: Rhubarb Polenta Cake

This is a cake everyone should have in their repertoire. Its incredibly versatile, as you can eat it at anytime - warm it makes a great dessert cake & cooled it suits an afternoon tea. Its also versatile as it is really a basic cake that you can play with. Put whatever fruit you happen to have in the fridge or pantry in it! I've been successful with apple and stewed peaches.

If you do use something already stewed, skip the first step in the recipe. It will be obvious why when you come to it.

Also, polenta is cornmeal. They are the same thing, but it is generally sold as polenta here and is readily available in supermarkets (try the health food shelves if its not in baking).

• 500g rhubarb
• 300g caster sugar
• 150g plain flour
• 1 tsp bicarb soda
• 1 tsp cinnamon
• 155g fine polenta
• 2 eggs
• 1 tsp vanilla extract
• 125g butter, softened
• 250g natural yoghurt

Preheat oven to 180C. Grease and line a 23cm round cake tin (preferably springform to make your life easier).

Cut the rhubarb into half-cm pieces. Place in a glass bowl and toss with 100g of the caster sugar. Set aside.

Combine flour, bicarb, cinnamon and polenta. In another bowl, whisk vanilla into the eggs. With an electric mixer, cream the butter and remaining sugar in a large bowl. Gradually add egg mixture  beating as you go. Add flour mixture alternatively with yoghurt until just combined. Be wary of over-mixing. 

Lastly, add the rhubarb and its juices. Pour into tin and smooth the top. Bake for 1 hour until it springs back when lightly pressed in the centre. If it looks like its browning too quickly, cover with foil and continue cooking. Cool completely in the tin before serving.

If you're eating it warmed up, its delicious with custard. If eating it cold, I'd go with double or clotted cream. 

Nigella Challenge: Cherry-Almond Loaf Cake

This cake opens the 'Fruited Cakes' section in 'How to be a Domestic Goddess'. Its is beautifully simple, and simply beautiful.

The dark sweetness of the cherries, is a wonderful contrast to the lightness of the cake. It really is an afternoon cake in my opinion. Morning tea calls for something more elegant, which this decidedly isn't. Its a homely cake, but sometimes thats just what you need.

I have made this cake twice now. Once using the glacé cherries, and a second time using preserved morello cherries as I just happened to have a jar. The second cake is damper as these cherries aren't dry. I have included photos from the second cake, but please choose which cherries you prefer (or can find).  You could easily use fresh cherries if they are in season, though I would suggest peeling them. 

• 200g natural glacé cherries (or the same of preserved morello cherries)
• 250g self raising flour
• 225g butter, softened
• 175g caster sugar
• 3 eggs, beaten
• 2-3 drops almond essence
• 100g almond meal
• 6 tbsp milk

Preheat your oven to 170C. Line a 23 x 13 cm loaf tin (approximately 7cm deep) with baking paper, or grease very well..

Halve the cherries, and set aside. Cream butter and sugar with an electric mixer until light and fluffy. Gradually add eggs and almond essence. Gently fold in the flour and almond meal with a spoon or spatula. Fold in cherries and milk. This is a very thick mixture, so don't be alarmed by how much you need to mix it to combine everything.

Spoon mixture into the tin and bake 45-60 mins (you will need a little longer I found for the morello cherries as the mixture will be wetter). A cake tester or skewer should come out clean. Cool completely in the tin before slicing to serve. 

Nigella Challenge: Autumnal Birthday Cake

This is a cake of epic proportions. I think I freaked my (then) housemates out when they came across it in the fridge. It's giant; but not as intimidating to make as you may think. Approach with caution however - if you don't like maple syrup and you don't like marshmallowy-meringue STAY AWAY! I personally think those factors are the making of this cake, and the motivation you need to give it a go.

My advice? Approach slowly and carefully. There is no need to stress. The recipe takes up one page in the book. The Victoria Sponge, Boston Cream Pie, Courgette Cake and Butterscotch Layer Cake all took up at least 2 each! And as always, Nigella is by your side gently guiding you towards success.

[cake]

• 175g soft butter
• 100g golden caster sugar (often sold as raw caster sugar here)
• 3 eggs
• 350ml maple syrup (make sure its the real stuff not the flavoured version)
• 500g self-raising flour
• 175ml hot water

[icing]

• 2 egg whites
• 125ml maple syrup
• 125g golden caster sugar
• 1/4 tsp cream of tartar
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/4 teaspoon maple syrup extract (this is optional but i do know you can get it in Harris Farm supermarkets & some specialty food stores)
• 125g pecans, crushed (smaller than what you can see in the picture here if you can)

Preheat oven to 180C and line 2 x 21cm round tins.

Cream butter and sugar, then add eggs one at a time. Gradually add maple syrup, beating until mixture is smooth. Turn down mixer speed and spoon flour in alternately with the hot water, beating gently to combine. Divide between tins and cook for 40 minutes until a skewer comes out clean (when inserted in the middle). Leave to cool in tins for 10 minutes before removing to wire rack to cool completely.

Once cakes are cooled, begin the icing.

Place everything except the pecans and extracts into a glass/metal bowl that fits over a saucepan (to create a double boiler). The water in the pan shouldn't touch the bottom of the bowl. Bring water to boil and place bow on top and using a hand held whisk, beat vigorously until it stands up like peaks in a meringue mixture (should take 5-10 minutes). Remove bowl from heat and add extracts, beating for another minute to combine. 

Line the cake with strips of baking paper (see here). Ice the middle, sides and top of the cake and give it a "swirly" effect rather than smoothing it out. Sprinkle pecans over the cake and press gently into the sides (a good way of doing this is literally throwing the nuts at the side of the cake - bit messy though). 

This cake doesn't keep well (maybe a day or so at best), so its really an occasion cake. It would be spectacular at a birthday or anniversary of sorts. Its also great with unsweetened coffee to cut through the sweetness of the maple syrup and meringue icing. 

Nigella Challenge: Coconut Cake

This has gone down as a cake to remember. Its a very delicate cake, and takes indulgence to a whole new level. Its one of the most popular of the Nigella Challenge so far among my taste-testers!

And despite all that build-up, it's relatively simple.

Nigella recommends using Malibu rather than a coconut flavouring as it gives a less chemical taste. Can't argue with that!

• 225g unsalted butter, softened
• 225g caster sugar
• 1/2 tsp vanilla extract/essence
• 4 eggs
• 200g self-raising flour, sifted
• 25g cornflour, sifted
• 1/2 tsp baking powder
• 50g dessicated coconut, soaked in 150ml boiling water

Preheat oven to 180C. Grease and line 2 x 21cm tins (square or round).

You can make the cake by blitzing all the ingredients in a food processor, or in the traditional way as follows:

Cream butter and sugar, until pale and creamy. Add vanilla. Add eggs one-at-a-time, adding a spoonful of flour after each to prevent curdling. Gently fold in flours and baking powder. Fold in coconut.

Pour into tins and bake 25-35 minutes until ready - a cake tester should come out clean when inserted into the middle of the cake. Leave to cool completely on a rack.

For the buttercream filling:

• 25g dessicated coconut
• 75g unsalted butter, softened
• 150g icing sugar, sifted
• 1 tbsp Malibu

Toast coconut in a dry frying pan, tossing every so often, until fragrant and golden. Let cool.

Cream butter and icing sugar. Beat in Malibu and coconut. Set aside.

For the icing:

• 2-4 tbsp Malibu (depending on your own tastes)
• 125g instant royal icing

Make up to packet instructions, replacing the water with Malibu.

Coles didn't have any instant royal icing when I was there (though it does exist! 'Queen' makes it), and so I made mine from scratch. You can find the recipe here. It's a smooth, pure white icing usually used for Christmas cakes, wedding cakes and gingerbread houses.

To construct the cake, place first half on a serving plate and spread with buttercream. Top with second half. Pour icing directly into the middle of the cake so that it spreads and drips down the sides a little. 

Leave to set before serving.

Nigella Challenge: Boston Cream Pie

This cake looks like its going to make you crumble under the pressure of it all. It won't though. So long as you pay attention to what you're doing, and you take your time. This cannot be done as a rush job; its not one of those cakes you whip up when someone's coming for a cuppa in an hour.

It is however the kind of cake you make when you want to impress. It is very grand looking.

Don't stress out, and don't put it in the too-hard basket. Take the challenge, focus, and you'll be well rewarded.

For the cake recipe, see the Victoria Sponge I made previously (click here).

[chocolate ganache icing]

• 150ml thickened cream
• 1 tsp vanilla extract
• 1 tsp unsalted butter
• 150g dark chocolate, chopped (though I used a half-&-half of milk and dark)

[creme patissiere]

• 125ml milk
• 125ml thickened cream
• 1 vanilla pod OR 1 tsp vanilla extract
• 3 egg yolks
• 50g caster sugar
• 15g plain flour

Make the cakes as per Victoria Sponge recipe (see link above). Make the creme patissiere while they bake.

To make, warm the milk and cream in a saucepan and the vanilla pod split length-wise (if using extract, and not the pod, add it later when all ingredients are combined). Bring to the boil then remove and stand 10 minutes to infuse.

In a bowl, whisk the yolks and sugar until creamy. Whisk in the flour. If using the vanilla pod scrape out the seeds and add to the milk. Add the milk to the yolks, whisking until smooth. Pour back into the saucepan, add the extract (if using) and whisk over low heat until it becomes a (very) thick custard. Remove from the heat and pour into a wide bowl/glass baking dish, and cover with some wet greaseproof paper (to stop it forming a skin). Nigella says DON'T put it in the fridge or the texture will be ruined. I diligently followed her instructions, so I cannot confirm or deny this. I worship believe Nigella though, so keep it out of the fridge.

When the cakes and the creme patissiere are cool, begin the ganache. 

Warm the ganache ingredients over medium heat. Use a non-stick, heavy bottomed pan (or be very, very careful and stir constantly). Bring it to the boil and then remove from heat. Whisk until smooth and thick. Cool before icing, but not so much that it sets. It need to be runny enough to pour over the cake.

On your serving plate arrange 4 x 8cm strips of baking paper in a square. I didn't understand this when I first saw it, so here's a diagram (blue being the plate, white being the paper):

This stops the icing dripping onto the plate. Clever huh?

Sit the first cake on the plate and top with creme patissiere. Top with second cake. Dollop spoonfuls of icing on top and letting it spread and run down the sides. 

When it's all cool and set, remove the paper, and serve.