< PreviousPlainCake TXT 23-01-24 Text BlackBlackYellowMagentaCyan p14 BLOSSOM & BUT TER 15 A Plain Cake with Passionfruit Buttercream page 16 Weekday Lemon Cake page 19 Strawberry Streusel Cake page 20 GG’s Sponge (+ Strawberry Jam) page 25 Little Ricotta Cakes page 29 Pistachio & Rose Bundt Cake page 30 Rhubarb, Strawberry & Polenta Cake page 35 Raspberry-studded Tea Bars (GF) page 36 Butter Cake with Sultanas & Sherry page 38 MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 15MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 1523/1/23 2:28 pm23/1/23 2:28 pm II love that fleeting moment of love that fleeting moment of transition, of change of season transition, of change of season – the gentle exiting of spring before – the gentle exiting of spring before summer properly takes hold. summer properly takes hold. The faint scent of blossom in the The faint scent of blossom in the air and the knowledge that all air and the knowledge that all too soon the petals will fall like too soon the petals will fall like snowflakes and carpet the ground. snowflakes and carpet the ground. The scent of time spent outdoors, The scent of time spent outdoors, of eating butter cake in the sun. of eating butter cake in the sun. Of GG’s sponge, and raspberry-Of GG’s sponge, and raspberry- studded tea bars. Of pots of tea studded tea bars. Of pots of tea and blousy spring blooms.and blousy spring blooms. MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 14MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 1423/1/23 2:28 pm23/1/23 2:28 pmPlainCake TXT 23-01-24 Text BlackBlackYellowMagentaCyan p14 BLOSSOM & BUT TER 15 A Plain Cake with Passionfruit Buttercream page 16 Weekday Lemon Cake page 19 Strawberry Streusel Cake page 20 GG’s Sponge (+ Strawberry Jam) page 25 Little Ricotta Cakes page 29 Pistachio & Rose Bundt Cake page 30 Rhubarb, Strawberry & Polenta Cake page 35 Raspberry-studded Tea Bars (GF) page 36 Butter Cake with Sultanas & Sherry page 38 MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 15MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 1523/1/23 2:28 pm23/1/23 2:28 pm II love that fleeting moment of love that fleeting moment of transition, of change of season transition, of change of season – the gentle exiting of spring before – the gentle exiting of spring before summer properly takes hold. summer properly takes hold. The faint scent of blossom in the The faint scent of blossom in the air and the knowledge that all air and the knowledge that all too soon the petals will fall like too soon the petals will fall like snowflakes and carpet the ground. snowflakes and carpet the ground. The scent of time spent outdoors, The scent of time spent outdoors, of eating butter cake in the sun. of eating butter cake in the sun. Of GG’s sponge, and raspberry-Of GG’s sponge, and raspberry- studded tea bars. Of pots of tea studded tea bars. Of pots of tea and blousy spring blooms.and blousy spring blooms. MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 14MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 1423/1/23 2:28 pm23/1/23 2:28 pmPlainCake TXT 23-01-24 Text BlackBlackYellowMagentaCyan p16 MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 17MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 1723/1/23 2:28 pm23/1/23 2:28 pm THE PL AIN C AKE APPRECIATION SOCIET Y 16 Preheat the oven to 160°C (315°F) fan-forced and grease a deep 20 cm (8 inch) round tin thoroughly with butter. Line the base and side of the tin with baking paper. In the bowl of a stand mixer with a paddle attachment, cream the butter, caster sugar and vanilla until light and fluffy. Add the eggs, one at a time, beating well after each addition. Place the flour, bicarbonate of soda and salt in a separate bowl and whisk together. Add half to the creamed butter mixture, stirring gently, before adding half the buttermilk. Once incorporated, follow with the remaining flour, then the remaining buttermilk, stirring gently until the batter is smooth. Spoon the batter into the tin, smoothing the top with a spatula and tapping the tin gently on the bench a few times to remove any air bubbles. Bake in the oven for 45–50 minutes or until golden, risen and cooked through. Allow the cake to cool in the tin for 10 minutes before carefully turning out onto a wire rack to cool completely. When the cake is cool, make the passionfruit buttercream. Mix the butter and half the icing sugar in a stand mixer with a paddle attachment until smooth. Add the remaining icing sugar and passionfruit pulp and beat until light and fluffy. Spoon the buttercream onto the cooled cake, smoothing it out to evenly cover the surface, and top with a little extra passionfruit pulp, if you like. Serve at room temperature in thick slices, with a large pot of tea and a good friend. Any left-over cake will keep happily in an airtight container in the fridge for 2–3 days; just return to room temperature before serving. As a cake baker and recipe writer, I probably shouldn’t say this, but I’m going to: I think this is my favourite cake. A comfortingly simple butter cake, with just the right ratio of cake to sunny passionfruit buttercream. This is the cake I make first when I’ve been away from home, and the one I crave with a big cup of tea when my mum is not around for a hug. TEA & BLOOMS MATCH Darjeeling and spring blossom. 185 g (6½ oz) unsalted butter, softened 185 g (6½ oz) golden caster (superfine) sugar 1 teaspoon vanilla bean paste 3 eggs 225 g (8 oz) self-raising flour pinch of bicarbonate of soda (baking soda) pinch of salt 125 ml (4 fl oz) buttermilk, at room temperature PASSIONFRUIT BUTTERCREAM 125 g (4½ oz) unsalted butter, softened 240 g (8½ oz) icing (confectioners’) sugar 2 tablespoons passionfruit pulp, plus extra to decorate A Plain Cake with Passionfruit Buttercream MAKES ONE 20 CM (8 INCH) CAKE MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 16MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 1623/1/23 2:28 pm23/1/23 2:28 pmPlainCake TXT 23-01-24 Text BlackBlackYellowMagentaCyan p16 MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 17MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 1723/1/23 2:28 pm23/1/23 2:28 pm THE PL AIN C AKE APPRECIATION SOCIET Y 16 Preheat the oven to 160°C (315°F) fan-forced and grease a deep 20 cm (8 inch) round tin thoroughly with butter. Line the base and side of the tin with baking paper. In the bowl of a stand mixer with a paddle attachment, cream the butter, caster sugar and vanilla until light and fluffy. Add the eggs, one at a time, beating well after each addition. Place the flour, bicarbonate of soda and salt in a separate bowl and whisk together. Add half to the creamed butter mixture, stirring gently, before adding half the buttermilk. Once incorporated, follow with the remaining flour, then the remaining buttermilk, stirring gently until the batter is smooth. Spoon the batter into the tin, smoothing the top with a spatula and tapping the tin gently on the bench a few times to remove any air bubbles. Bake in the oven for 45–50 minutes or until golden, risen and cooked through. Allow the cake to cool in the tin for 10 minutes before carefully turning out onto a wire rack to cool completely. When the cake is cool, make the passionfruit buttercream. Mix the butter and half the icing sugar in a stand mixer with a paddle attachment until smooth. Add the remaining icing sugar and passionfruit pulp and beat until light and fluffy. Spoon the buttercream onto the cooled cake, smoothing it out to evenly cover the surface, and top with a little extra passionfruit pulp, if you like. Serve at room temperature in thick slices, with a large pot of tea and a good friend. Any left-over cake will keep happily in an airtight container in the fridge for 2–3 days; just return to room temperature before serving. As a cake baker and recipe writer, I probably shouldn’t say this, but I’m going to: I think this is my favourite cake. A comfortingly simple butter cake, with just the right ratio of cake to sunny passionfruit buttercream. This is the cake I make first when I’ve been away from home, and the one I crave with a big cup of tea when my mum is not around for a hug. TEA & BLOOMS MATCH Darjeeling and spring blossom. 185 g (6½ oz) unsalted butter, softened 185 g (6½ oz) golden caster (superfine) sugar 1 teaspoon vanilla bean paste 3 eggs 225 g (8 oz) self-raising flour pinch of bicarbonate of soda (baking soda) pinch of salt 125 ml (4 fl oz) buttermilk, at room temperature PASSIONFRUIT BUTTERCREAM 125 g (4½ oz) unsalted butter, softened 240 g (8½ oz) icing (confectioners’) sugar 2 tablespoons passionfruit pulp, plus extra to decorate A Plain Cake with Passionfruit Buttercream MAKES ONE 20 CM (8 INCH) CAKE MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 16MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 1623/1/23 2:28 pm23/1/23 2:28 pmPlainCake TXT 23-01-24 Text BlackBlackYellowMagentaCyan p18 BLOSSOM & BUT TER 19 Preheat the oven to 160°C (315°F) fan-forced and grease a 1.5 litre (52 fl oz) loaf (bar) tin thoroughly with butter. Dust with a little plain flour, tapping out any excess. Place the caster sugar and lemon zest in a large mixing bowl and use your fingertips to rub the zest through the sugar, releasing the oils and perfuming the sugar. Add the flour to the bowl and whisk to combine. Pour in the melted butter, eggs, yoghurt, milk and lemon juice and whisk to a smooth batter, taking care not to overmix. Spoon the batter into the tin, smoothing the top with a spatula and tapping the tin lightly on the bench to remove any air bubbles. Bake in the oven for 45–50 minutes, or until golden brown and cooked through. Allow the cake to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely. When the cake is cool, make the lemon glaze. Combine the icing sugar and lemon juice in a bowl and stir until smooth. Check the consistency of the glaze and add a little more lemon juice if needed until you have a nice drippy glaze. Drizzle the glaze over the cooled cake and allow to set (or not) before cutting the cake into thick slices and serving with a big cup of tea. This cake with keep happily in an airtight container at room temperature for 2–3 days. plain (all-purpose) flour, to dust 220 g (7¾ oz) caster (superfine) sugar finely grated zest and juice of 1 lemon 225 g (8 oz) self-raising flour 125 g (4½ oz) unsalted butter, melted and cooled 3 eggs, lightly beaten 130 g (4½ oz) Greek-style yoghurt 60 ml (2 fl oz) full-cream (whole) milk LEMON GLAZE 120 g (4¼ oz) icing (confectioners’) sugar 1 tablespoon lemon juice A while ago, I spent a couple of days working in a little studio looking out on the most gloriously laden lemon tree I have ever seen – fruit drooping from its branches by the dozen. It truly was a magnificent sight. In honour of that beautiful tree, and the philosophy of The Plain Cake Appreciation Society – the appreciation of good, simple cake – I give you my weekday lemon cake. A (very) simple melt-and-mix number, perfect for when cake is in order, but fuss is not. Weekday Lemon Cake TEA & BLOOMS MATCH Earl Grey and white peonies. MAKES 1 LOAF CAKE MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 19MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 1923/1/23 2:28 pm23/1/23 2:28 pmMB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 18MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 1823/1/23 2:28 pm23/1/23 2:28 pmPlainCake TXT 23-01-24 Text BlackBlackYellowMagentaCyan p18 BLOSSOM & BUT TER 19 Preheat the oven to 160°C (315°F) fan-forced and grease a 1.5 litre (52 fl oz) loaf (bar) tin thoroughly with butter. Dust with a little plain flour, tapping out any excess. Place the caster sugar and lemon zest in a large mixing bowl and use your fingertips to rub the zest through the sugar, releasing the oils and perfuming the sugar. Add the flour to the bowl and whisk to combine. Pour in the melted butter, eggs, yoghurt, milk and lemon juice and whisk to a smooth batter, taking care not to overmix. Spoon the batter into the tin, smoothing the top with a spatula and tapping the tin lightly on the bench to remove any air bubbles. Bake in the oven for 45–50 minutes, or until golden brown and cooked through. Allow the cake to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely. When the cake is cool, make the lemon glaze. Combine the icing sugar and lemon juice in a bowl and stir until smooth. Check the consistency of the glaze and add a little more lemon juice if needed until you have a nice drippy glaze. Drizzle the glaze over the cooled cake and allow to set (or not) before cutting the cake into thick slices and serving with a big cup of tea. This cake with keep happily in an airtight container at room temperature for 2–3 days. plain (all-purpose) flour, to dust 220 g (7¾ oz) caster (superfine) sugar finely grated zest and juice of 1 lemon 225 g (8 oz) self-raising flour 125 g (4½ oz) unsalted butter, melted and cooled 3 eggs, lightly beaten 130 g (4½ oz) Greek-style yoghurt 60 ml (2 fl oz) full-cream (whole) milk LEMON GLAZE 120 g (4¼ oz) icing (confectioners’) sugar 1 tablespoon lemon juice A while ago, I spent a couple of days working in a little studio looking out on the most gloriously laden lemon tree I have ever seen – fruit drooping from its branches by the dozen. It truly was a magnificent sight. In honour of that beautiful tree, and the philosophy of The Plain Cake Appreciation Society – the appreciation of good, simple cake – I give you my weekday lemon cake. A (very) simple melt-and-mix number, perfect for when cake is in order, but fuss is not. Weekday Lemon Cake TEA & BLOOMS MATCH Earl Grey and white peonies. MAKES 1 LOAF CAKE MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 19MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 1923/1/23 2:28 pm23/1/23 2:28 pmMB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 18MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 1823/1/23 2:28 pm23/1/23 2:28 pmPlainCake TXT 23-01-24Text BlackBlackYellowMagentaCyan p20 MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 21MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 2123/1/23 2:28 pm23/1/23 2:28 pm THE PL AIN C AKE APPRECIATION SOCIET Y 20 Preheat the oven to 170°C (325°F) fan-forced. Grease a 22 cm (8½ inch) round springform tin thoroughly with butter and line the base with baking paper. For the streusel topping, place the ingredients in a small mixing bowl and use your fingertips to work the butter and vanilla through the sugar, flour and salt until the mixture resembles large breadcrumbs. Set aside. For the cake, place the melted butter, eggs and vanilla in a medium mixing bowl and whisk to combine. In a separate large bowl, whisk together the flour and baking powder, before stirring in the salt, almond meal and sugar. Make a well in the centre of the dry ingredients and pour in the butter and egg mixture, stirring gently to combine. Spoon the batter into the lined baking tin and smooth the top with a spatula before scattering with the strawberries. Sprinkle with the streusel topping and bake in the oven for 55–60 minutes or until the cake is cooked through and the streusel is starting to colour. 125 g (4½ oz) unsalted butter, melted and cooled 3 eggs 1 teaspoon vanilla bean paste 100 g (3½ oz) plain (all-purpose) flour 1 teaspoon baking powder pinch of salt 150 g (5½ oz) almond meal 185 g (6½ oz) caster (superfine) sugar 375 g (13 oz) strawberries, hulled and quartered ice cream or cream, to serve STREUSEL TOPPING 60 g (2¼ oz) butter, cubed ½ teaspoon vanilla bean paste 55 g (2 oz) caster (superfine) sugar 75 g (2½ oz) plain (all-purpose) flour pinch of salt I don’t know about you, but lately I have taken great comfort in the known; in tried and tested cakes, and all things familiar. This cake is a real favourite of mine – simple, delicious and easily adaptable (surely good qualities for navigating life in general, really). I make it often with strawberries as pictured, or plums, but raspberries or ripe apricots would be equally lovely. It’s inspired by the streusel cakes I ate in Germany when I was an exchange student, and in the absence of seeing old friends there, I’ll eat this cake. Strawberry Streusel Cake CONTINUED OVERLEAF MAKES ONE 22 CM (8½ INCH) CAKE MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 20MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 2023/1/23 2:28 pm23/1/23 2:28 pmPlainCake TXT 23-01-24Text BlackBlackYellowMagentaCyan p20 MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 21MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 2123/1/23 2:28 pm23/1/23 2:28 pm THE PL AIN C AKE APPRECIATION SOCIET Y 20 Preheat the oven to 170°C (325°F) fan-forced. Grease a 22 cm (8½ inch) round springform tin thoroughly with butter and line the base with baking paper. For the streusel topping, place the ingredients in a small mixing bowl and use your fingertips to work the butter and vanilla through the sugar, flour and salt until the mixture resembles large breadcrumbs. Set aside. For the cake, place the melted butter, eggs and vanilla in a medium mixing bowl and whisk to combine. In a separate large bowl, whisk together the flour and baking powder, before stirring in the salt, almond meal and sugar. Make a well in the centre of the dry ingredients and pour in the butter and egg mixture, stirring gently to combine. Spoon the batter into the lined baking tin and smooth the top with a spatula before scattering with the strawberries. Sprinkle with the streusel topping and bake in the oven for 55–60 minutes or until the cake is cooked through and the streusel is starting to colour. 125 g (4½ oz) unsalted butter, melted and cooled 3 eggs 1 teaspoon vanilla bean paste 100 g (3½ oz) plain (all-purpose) flour 1 teaspoon baking powder pinch of salt 150 g (5½ oz) almond meal 185 g (6½ oz) caster (superfine) sugar 375 g (13 oz) strawberries, hulled and quartered ice cream or cream, to serve STREUSEL TOPPING 60 g (2¼ oz) butter, cubed ½ teaspoon vanilla bean paste 55 g (2 oz) caster (superfine) sugar 75 g (2½ oz) plain (all-purpose) flour pinch of salt I don’t know about you, but lately I have taken great comfort in the known; in tried and tested cakes, and all things familiar. This cake is a real favourite of mine – simple, delicious and easily adaptable (surely good qualities for navigating life in general, really). I make it often with strawberries as pictured, or plums, but raspberries or ripe apricots would be equally lovely. It’s inspired by the streusel cakes I ate in Germany when I was an exchange student, and in the absence of seeing old friends there, I’ll eat this cake. Strawberry Streusel Cake CONTINUED OVERLEAF MAKES ONE 22 CM (8½ INCH) CAKE MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 20MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 2023/1/23 2:28 pm23/1/23 2:28 pmPlainCake TXT 23-01-24 Text BlackBlackYellowMagentaCyan p22 MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 23MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 2323/1/23 2:29 pm23/1/23 2:29 pm THE PL AIN C AKE APPRECIATION SOCIET Y 22 STRAWBERRY STREUSEL C AKE CONTINUED Allow the cake to cool in the tin for 10 minutes or so before carefully releasing from the tin and placing on a wire rack to cool further. Slice into large wedges and serve the cake warm with ice cream or cream. While best eaten the day it is made, any left-over cake will keep happily in an airtight container in the fridge for a day or two – just warm slightly before serving. TEA & BLOOMS MATCH Irish breakfast, gum blossom and a pink waratah. MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 22MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 2223/1/23 2:29 pm23/1/23 2:29 pmPlainCake TXT 23-01-24 Text BlackBlackYellowMagentaCyan p22 MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 23MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 2323/1/23 2:29 pm23/1/23 2:29 pm THE PL AIN C AKE APPRECIATION SOCIET Y 22 STRAWBERRY STREUSEL C AKE CONTINUED Allow the cake to cool in the tin for 10 minutes or so before carefully releasing from the tin and placing on a wire rack to cool further. Slice into large wedges and serve the cake warm with ice cream or cream. While best eaten the day it is made, any left-over cake will keep happily in an airtight container in the fridge for a day or two – just warm slightly before serving. TEA & BLOOMS MATCH Irish breakfast, gum blossom and a pink waratah. MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 22MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 2223/1/23 2:29 pm23/1/23 2:29 pmNext >