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We’re halfway through the week and it’s getting colder and darker. But if there’s one thing that can remedy that is cakes! We have a couple of delightfully delicious cake recipes.

coconut-cake

Coconut cake by James Martin who will be demonstrating live at  the BBC Good Food Show Winter, 25th-27th November at Birmingham NEC.

www.bbcgoodfoodshowwinter.com

Coconut cake by James Martin

Cooking Time: 20-25 minutes

Servings: 6-8

A spectacular looking cake.

 

Ingredients

50g coconut cream
50g coconut oil
175g butter, softened
200g caster sugar
3 eggs
1 tsp vanilla extract
175g plain flour
2 tsp baking powder
50g desiccated coconut

FOR THE BUTTERCREAM
125g butter, softened
40g coconut cream
250g icing sugar, sifted
50g–75g coconut shavings
3–4 sprigs lemon verbena

TOP TIP: For the filling and decoration, use fresh coconut rather than dried, as the latter tends to dry out the buttercream, but you could toast the coconut shavings first, if you like

Method

  • Preheat the oven to 180°C. Grease and line two 17cm deep-sided cake tins
  • Gently heat the coconut cream and oil together in a small saucepan until liquid, then set aside to cool slightly
  • Put the butter and caster sugar into a kitchen mixer or large bowl and beat until lightened and fluffy. Add the eggs, one by one. Add the vanilla extract then sift in the flour and baking power and fold together. Add the desiccated coconut, cooled coconut cream and oil and mix well, then divide between the prepared cake tins
  • Smooth the tops over and bake for about 20–25 minutes until golden brown and risen. A skewer inserted into the centre should come out clean – if it doesn’t, return the cakes to the oven for another 5 minutes and repeat
  • Cool on a wire rack for 15 minutes before turning out of the tins and cooling completely
  • Meanwhile, make the buttercream. Beat the softened butter, coconut cream and icing sugar together in a food mixer or a bowl with an electric whisk until really light, fluffy and almost white in colour
  • Spoon the icing into a piping bag fitted with a 13mm plain nozzle. Pipe swirls of coconut cream all over one sponge, then scatter some coconut shavings over the top, so that they stick out around the edge of the cake. Gently lay the second cake on top. Pipe small peaks of cream all over the top of the cake and finish with some more coconut shavings and small sprigs of lemon verbena

 

 queens-cake

Her Majesty Queens cake by Nadiya Hussain who will be demonstrating live at BBC Good Food Show London on the 11th-13th November at London Olympia

www.bbcgoodfoodshowlondon.com

 

 

For the cake

700g plain flour, sifted

4 teaspoons baking powder

500g unsalted softened butter, diced

500g caster sugar

8 medium eggs

3 tablespoons lemon juice

Zest of 3 oranges

For the buttercream

400g unsalted butter, softened

800g icing sugar, sifted

Zest of 2 oranges

4 tablespoons whole milk

For the fondant drizzle

150g white fondant, grated

25ml water purple food colouring

For the orange drizzle

Juice of 3 oranges (you need about 200–300ml)

150g caster sugar

For decoration

white sugarpaste roses, varying sizes, or real roses

edible glue or glucose syrup

edible silver glitter

Prep: 50 minutes to 1 hour Cook: 1 ¼ to 1 ¾ hours

Sponges can be frozen before decorating and drizzling

For the cake, line and grease 2 x 20cm spring form tins. Preheat the oven to 180°C/fan 160°C. Add all the ingredients to a bowl one by one then, using a handheld or stand mixer, mix everything together for 3 minutes till you have a smooth batter

Divide the mixture between two tins and level off the tops. Bake for 1½ hours to 1¾ hours, but check it after 1 ¼ hours as it will depend on your oven

While the cakes are cooking you can get on and make the buttercream and drizzles. To make the buttercream, add the butter to a mixing bowl and mix on high for 2 minutes. Add the icing sugar a little at a time and mix on a medium speed. Add the milk and orange zest and mix on a high speed for 3 minutes until you have a light and fluffy buttercream

When the cakes are golden brown, with a slight peak at the top, and a skewer inserted comes out clean, they are ready. Remove from the oven and leave to cool for 10 minutes in the tin. Turn out and leave to cool completely on a wire rack. Cut the domed tops off both sponges and level them off. Carefully slice both cakes across into two, giving you four sponges

To make the orange drizzle, add the orange juice and sugar to a jug and mix well. The sugar will not dissolve completely. Spoon the mixture equally over the 4 sponges

Lay the four sponges out, making sure that one of the two with crusts faces down and one faces up. Then generously cover the top and side of each with the buttercream. Put the crust-side-down slice on a cake base or plate then carefully place the other layers on top, finishing with the crust-side-up slice. Place the whole cake in the fridge or in a cool place for about 15-20 minutes until the buttercream has crusted over

Now make the fondant drizzle. Add the grated fondant and water to a pan and heat on low to medium, stirring continuously, until it has melted and become and liquid. Add the food colouring a little at a time until you have a vibrant purple colour. Transfer into a bowl and leave to cool completely. Add a drop or two of cold water to loosen if needed

Pour the cold purple fondant over the top of the cake, drizzling it gently down the sides. Then finish off the decoration by brushing the tips of the sugar paste roses with edible glue and dipping them in glitter. Arrange them in a crescent shape around one edge of the top of the cake. Or simply decorate it using real white roses

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