Heavenly Travel cake

The name of the cake caught my eyes first. And reading through the recipe the final marmalade glaze sold me. I had to try it, and it proved to be a keeper of a recipe. When I gave it to a family member to taste the verdict was ” heavenly, heavenly”…. So, without anymore dawdling here goes.

Things you will need:

204gm plain flour

11/4 tsp baking powder

1 tsp cardamom powder

1 tsp ginger powder

1/2 tsp salt

250 Gm white sugar

1 lemon

4 eggs

120 ml heavy cream

11/2 tsp vanilla essence

75gm butter melted

For glaze:

1/3 cup marmalade

1/2 tsp water

Whisk together and keep.


Preheat oven to 350F or 160C.

Grease well and then dust a loaf pan with flour.

Mix the flour, spices and salt and sieve. Rub the sugar and zest of lemon for a few minutes between your fingers. Now add the eggs one at a time to the sugar and whisk well each time. Add the juice of lemon then the cream. Mix well. Add the flour mix in two portions. Finally add the melted butter and essence. Gently mix together.

Pour into the loaf pan and bake for 70-75 minutes checking to see if done with a cake tester.

Remove from oven and after five minutes turn it onto a rack. Glaze with the maramalade and water whisked together.

Leave to cool then devour. The beauty of this cake is it keeps well with no taste deterioration even after a few days. Although it won’t last long, if storing keep in fridge tightly wrapped.

Recipe source: New York Times



Double chocolate banana bread

This is a ‘bread’ for chocolate lovers. From Deb of the famous Smitten kitchen blog. Decadent, with chunks of chocolate and cocoa powder, and some banana to, um, make it healthy? It’s definitely a keeper of a recipe.

1 cup of mashed banana

115 g melted butter

145 g brown sugar

1 egg

1 tsp vanilla essence

1 tsp baking soda

1/ 4 tsp salt

1/2 tsp cinnamon

1 cup plain flour

1/2 cup cocoa powder

200g chocolate chips or chunks of chocolate

Mix the melted butter, sugar, egg, vanilla essence and banana.

Sieve the flour, soda, cocoa powder, salt and cinnamon.

Mix dry to wet ingredients. Add the chocolate. Gently fold.

Grease a 9×5″ loaf pan fill it with the mix and bake in a 170C fan forced oven for 55- 60 minutes.

Cool in the tin for ten minutes before turning out.

Keeps for 4 days

Recipe source: Smitten kitchen

A nice slice

A shortbread like base topped with jam and lots of nuts what’s not to like? Bill Granger’s nutty slice.


210g butter

55g + 110g castor sugar

2 tsp vanilla essence

200g almond flakes

2 Tb milk

225 g plain flour

40 g corn flour

1/2 -3/4 cup jam


Preheat oven to 180C

Line a 24x20cm rectangular tray.

In a pan, heat 55g sugar, milk, almonds, 1 tsp of essence and 60g of the butter, stirring to make sugar melt. Remove and cool the mix.

Rest of butter beat with the remaining sugar and vanilla till creamy.

Sift the flours and add to the beaten mix gradually beating on low speed.

Pour into the prepared pan and bake for 12 minutes. Remove from oven and cool for 10 minutes. Now spread the jam on then top it with the nut mix.

Bake for 20 minutes.

Makes about 20 x 5cm slices.

Recipe Source: Bill Granger


Easy oat bars

When you are looking for a quick snack which is healthy and delicious and easy to make, look no more. Nigella Lawson’s oat bars made with oats, nuts and dried fruits all bound together with condensed milk and baked are truly tasty. Although the can of condensed milk might put off some, just remember, these make a lot of oat bars. And Nigella calls them breakfast bars…

Heat a 395g can of sweetened condensed milk with the following:

250g rolled oats

75g dessicated coconut

100g dry cranberry

125g mixed seeds( I used sesame seeds, pumpkin seeds and sunflower kernels)

125g peanuts roasted

Gently heat till it all comes together for about five minutes on low heat.

Now tip it into a 23x33x44cm rectangle tray lined with baking paper. Bake in a 130C for 1 hour. Cool for 15 minutes, then cut.

Makes 16 bars

Recipe source: Nigella Lawson