Black Bottom Cake!

So the last few days of fruitiness have got me craving pure decadence, and black bottom cake suits that title entirely.

Wacky Sponge cake

During recipe research I turned up an unusual sponge recipe by the name of ‘wacky cake’ a sponge mixture of very little wet ingredient; it’s not something I’ve made before but I can see that the dense sponge accompanies the light fluffy cheese cake mixture perfectly! That’s whats been making black bottom cakes so irresistible all these years aha!

Wacky Cake

  • 1 1/2 c.flour
  • 1 c. sugar
  • 4 tbsp. Baker’s cocoa
  • 1 tsp. soda
  • 1/2 teaspoon of salt

Sift the above ingredients together and make 3 wells in the dry combination. In one add 1/3 cup of oil, the second a teaspoon of vanilla and the 3rd a tablespoon of vinegar!

Over this pour a cup of water and mix thoroughly, bake at 350 for 35-40 minutes! Except don’t; as first we are going to mix up some cool creamy cheese cake mixture, pass the awesome picture below you’ll find out how!!

Nothing to do with my recipe just a totally awesome picture I just found and just had to share!

Cheese Cake

  • 8oz cream cheese
  • Egg
  • 1/3 Sugar
  • Pinch of salt

Beat the above together untill light and fluffy. Bring back to the black bottom mix. For individual cupcakes fill muffin cases with 1/3 batter and a dollop of cream cheese mix.

Bite sized decadence!

Its bake day for me tomorrow so am off for some rest, let me know of any much-needed tips before I embark upon a bakemare, although am quietly hopeful of another triumph in the kitchen!

Nicola Quigley

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Kiwi Jam

Long ago during my years residing in Portsmouth I came across Kiwi Jam for the first time. The gentlemen running the stall at the local farmers market, behind a varied and towering display of pickles and jams I’d never heard of before piped in ‘depending on your taste buds this will taste like strawberries or gooseberries not kiwi’s’.

Well I can’t say either was true for me, delicious was all my mind registered. I’d return with every farmers market and stock up. Thinking about this the last few days got me to wondering whether it would make a nice alternative to strawberry jam in a Victoria Sponge and so the first experiment begins.

I’m firstly going to prepare my own Kiwi Jam following this recipe I found amongst the internet archives

  • 12 kiwi fruits, peeled and mashed
  • 60ml  Pear juice
  • 1 tablespoons fresh lemon juice
  • 3 apples, unpeeled and halved
  • 800g (1 3/4 lb) caster sugar

The apples are removed after boiling and are present to add pectin. Am off to the shops for some supplies and will be in touch with my results.

Jar of Yummy..Hope mine looks this good!

So has anyone else out there any tips before I embark up on my experiment, any others before me decided to replace strawberry for kiwi in a sponge would love to hear what mistakes you’ve already made or am I onto something here?

Chat soon all

Nicola