Great Bookish Bake off – Cornflake Tart

The cakes I bake and the books I read while baking them. 

Oh it feels like forever since I’ve done one of these posts, it feels even longer since I last ate this creation! In fact, I haven’t had it since I left school at eighteen! Actually, I’ve never seen this served anywhere else other than at school!

Cornflake tart, just like the school dinner ladies used to make!

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Did anyone else have cornflake tart at school or was it just a west country thing?
For those who didn’t get to experience this, you are in for a treat cos I’m about to tell you exactly how to make it! First though, what on Earth is it?
It is a biscuity/pastry base covered in jam and then topped in cornflakes and golden syrup.
Yes. I know. It’s an odd concept, but bare with me. I used to love this stuff during school dinners and the other day, my brother posted a photo of himself frying cornflakes on Facebook, which naturally was questioned and it turns out, he had acquired a recipe for the very thing we had at school, so I gave it a go whilst reading Unconventional, which, if you are a fan of Rainbow Rowell’s Fangirl, I think you might enjoy.
So, let’s a go.

You will need:
A mixing bowl
A cake tin
A frying pan
100g flour
50g butter (I used dairy free, but that’s really up to you)
a shot glass of water
a healthy dollop of golden syrup
10g sugar
Some cornflakes
A knob of butter.

Firstly, put the butter and flour into a mixing bowl and with your hands rub together to form breadcrumbs – see what I mean about being a bit like pastry? Anyway, once you get breadcrumbs, pour in your water shot and with a spoon, mix until you form a ball of dough, kneed the ball of dough until you’re happy with the consistency and then pat into the cake tin, making sure it is flat.

Pop it into the oven for 20 minutes, during which time you can start reading – like I said, I had Unconventional on the go, which is a story about the daughter of a man who runs conventions, you know, like comic con and well she has a meet cute with a guy who ends up being a convention guest and well, its a cute nerd love kind of story and there frankly aren’t enough of those in my life.

Once your base is cooked, set it aside to cool and get your frying pan ready. Drop a knob of butter and let it melt. Then add in the sugar and the golden syrup, stirring until combined, pour in the cornflakes and stir until coated. Leave on the heat while you spread jam over the biscuity base making sure it is completely coated. Spoon the cornflake mixture on top and pop back into the oven for five minutes, which probably doesn’t give you much reading time, but you can at least get the washing up done.

Leave the – what should we call this? Cornflake tart? Whatever, leave the cornflake cake biscuit, pie thing to cool for a few minutes before taking out of the cake tin and then settle down with a slice and the beverage of your choice to finish off another chapter of your book.

Let me know if you had this at school or if you’re trying it, I want to know if this is a national thing or just a my school thing!

Bean juice pancakes?!

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The cakes I bake and the books I read while baking them. 

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So I made a post about vegan pancakes last year, but this year I found a different recipe and thought I’d give it a try!

You will need:
A frying pan
Something to grease your pan with
200g flour
200ml soya milk
1 table spoon olive oil
1 table spoon sugar
1 table spoon maple syrup
40 ml aquafaba (chickpea water. Bare with)

So, let’s talk about the chickpea water.
I have seen on the internet you can use it instead of eggs, so I did. Basically, open a can of chickpeas and drain the water out, keep it though, measure out 40ml and add it to a bowl with the rest of the ingredients, give it a whisk and you’re ready to go!
Now usually I would read while baking, but I was making these while the Robert/Aaron wedding was going on and ya’ll know they’re my problematic ship, so pancakes and getting emotional over soap characters. Standard.

Pour the mix into your frying pan, heating for about 2 minutes on each side and then covering with the toppings of your choice! These did have a chewier texture than I’m used to, but I was using gluten free flour which may have been why, they were certainly the easiest pancakes to flip! So, though the idea of using the water out of a chickpea tin sounds weird, it actually worked really well!

Great Bookish Bakeoff – Ginger apple cake

bookishbakeoff

The cakes I bake and the books I read while baking them.

Is anyone else devastated that we’ve now had the last ever bake off as we know it? Whatever happens with the future of baking on TV, these posts will continue because I bloody love cake.

So, here’s the story, I was perusing Facebook, as you do, and I saw a post from someone who had made a cake using a box mix and a can of sprite, so naturally, I had to give that a go too, behold my dairy free ginger apple cake!

You will need:
A mixing bowl
Two round cake tins
A sauce pan
A box of Betty Crocker ginger cake mix
Some icing sugar
Cold water
Three apples
Cinnamon
Brown sugar
A can of sprite

First, pour the box of cake mix into a mixing bowl and gradually add the sprite, stirring as you do until you get what resembles cake mix. Split this into two and put them into your cake tins (either line them with baking paper or grease them, whatever!) pop them in the oven on 180 for 25 minutes.
While that’s baking, chop and skin your apples, put them in a sauce pan with cold water, sugar and cinnamon, pop a lid on the pan and leave to boil for 20 minutes or so, which should give you enough time to read something!
I was reading an ARC sent to me called Saying Goodbye to London, honestly, I was finding excuses to not read it, I don’t know if it is the writing style or if it is how unlikable the characters are, but I was struggling. So, I figured I’d reward myself with cake if I got through a couple of chapters.

Once your cake is done (take a moment to be amazed that it worked because I totally did), leave it to cool and see to your apples, what you should have is stewed apples and these are what you are going to stick the cake together with. Create your cake/apple tower and leave it to completely cool before making standard icing, gradually adding water to icing sugar until you end up with smooth icing, drizzle over the top and voila! You have a dairy free cake that tastes like cake and no need to go out finding eggs or oil! Next time you fancy cake but don’t have any of the key ingredients, don’t fret as long as you have something fizzy and a packet mix, you are good to go!

Great Bookish Bake off – Maple Syrup Drizzle Cake

bookishbakeoff

The cakes I bake and the books I read while baking them. 

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So, my grandad gifted me a bottle of maple syrup and as bake off no longer exists and I have nothing else cake related to do on a Wednesday I decided to attempt some sort of cake involving maple syrup and came up with this weird but super nice and Autumnal maple syrup drizzle cake!

What you will need:

150g self raising flour
150g brown sugar
150g butter (I used vegan butter but you can use whatever!)
1 table spoon of cinnamon
1 table spoon of Maple Syrup
2 table spoons apple sauce (this was my egg substitute, so either use eggs or whatever other kind of replacement you like)
3 table spoons of water
scales
a mixing bowl
electric whisk
a loaf tin
The book of your choice. I was reading Whispers Underground, the third Rivers of London book – if you’ve never checked out this series before, do it! They’re amazing!

So, in the mixing bowl put the flour, sugar, butter, cinnamon, syrup and sauce into a bowl and start to whisk, once it starts coming together, add the water and continue mixing until you get a nice smooth mixture. Pour into a lined loaf tin and cook on 180 for 45 minutes. Which is ample time for reading! The Rivers of London books are kind of how I imagine life is like for ex Hogwarts students, Peter Grant is after all a police officer who also happens to be a wizard and spends his time solving supernatural crimes in London. If that doesn’t sound awesome enough, the whole thing is just so well written and funny and I did almost a little bit let the cake burn… I didn’t though its all good!
Once the 45 minutes are up, check the loaf is cooked and then stab it a little and pour a bit more maple syrup over the top. Leave it for a few minutes to soak in and then eat that bad boy because dear God, if there was ever something you didn’t know you needed, this is it.

Great Bookish Bake Off – Dairy free chocolate brownies!

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The cakes I bake and the books I read while baking them

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Firstly, I can’t make this post and not mention the absolute travesty that is the bake off controversy. I haven’t been this upset since Brexit. That aside, this series has been great, Selasi is my fave, he reminds me of someone I know and its just too much!
Anyway, partly inspired by bake off, partly inspired by a recipe I saw on the internet and partly because I was approaching my day of birth and cake… Well… I decided to give these a try and then tell you about them – so here we go – dairy free brownies that can also be made peanut butter flavoured and gluten free. LETS GO. Though it became a bit of a monster as you can see. It did taste pretty good  though.

What you will need:
A mixing bowl
A wooden spoon
A baking tray (I did not have a deep enough baking tray and instead made this in a loaf tin. ROOKIE ERROR)
320g flour (I used self raising, but feel free to use gluten free stuff if you like!)
240g brown sugar
240g caster sugar
225ml cold water
225ml vegetable oil
2 tea spoon vanilla extract
80g dark chocolate
optional – 1 table spoon of peanut butter/ biscoff spread. Whichever you prefer, I put biscoff in mine because caramel.
Your other option is a book to read while baking cos this does take a while. I was reading Emmaline Pankhurst’s autobiography, My Own Story, which is so interesting. I might have to make a post all about it when I’ve finished.

Firstly, get your mixing bowl and wooden spoon ready, then add all the dry ingredients first. Mix the flour, sugars and cocoa powder together. Once that’s all mixed in add the optional spread if you want to use it, oil, vanilla, chocolate and mix it again. Once you’re happy with the constistency, pour into your baking tray. Cos you’d have been clever enough to find out if you had one of those before you started making this right? Stick it into the for 45 minutes on 170 degrees and get reading.

Like I said, I just started reading Emmaline Pankhurst’s autobiography and it is so interesting! I’m a bit history nerd anyway and I’ve been wanting to read more about women’s suffrage and gender politics, so I was pretty happy to find this in my library. Its super interesting so far and I’ve learned so much more about the movement and how it came about. Also, its made me rethink Gladstone’s place on my list of favourite prime ministers. Yes. I have a list of favourite prime ministers. Gladstone was on it. Now I’m not so sure.

Anyway, would be interested to see if any of you guys give this recipe a go and if you actually manage to cook it in a tray…

The Great Bookish Bake Off – Eggless Meringue?!

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The cakes I bake and the books I read while baking them. 

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Yes, you did read that right, this is meringue, as in crispy on the outside, marshmallowy on the inside meringue and not an egg in sight!
Do you ever get the urge for baked goods and then realise you have no ingredients and your nearest super market closed ten minutes ago? Its something I get a lot, its why I should really stop watching Come Dine with Me marathons. They always leave me wanting desert and its always a really inconvenient time of day in which to go get desert. If you’re a seasoned vegan, this recipe won’t be new to you, but if like me, your someone that is fairly new to vegan baking and is also someone who doesn’t tend to have things like egg in the house while watching cooking shows where suddenly pavlova is on offer, this might interest you!

What you will need:
A can of chickpeas,
A mixing bowl,
Caster sugar,
An electric whisk,
A baking tray
Also a book, if you like for when they’re cooking.

I know, I know, you’re hung up on the chickpea thing right? Well, hold up and I’ll splain you a thing.
Open that tin of chickpeas, and drain the contents into the mixing bowl, now, do what you will with those chickpeas, but put them somewhere safe for now because all you really need is the juice. Yes, you read that right. It might sound weird af, but you’re going to need the weird bean water that your chickpeas were living in.
So now you have your bean juice in your mixing bowl, plug in the electric whisk and whisk that bean juice for ten minutes, after a while it starts to look exactly like egg whites! At this point, you should start slowly pouring in the caster sugar while continuing to whisk. You’ll need the same measurement of sugar as you had bean juice, so judge this on the size of your tin. Ya’ll know how meringues work, but basically you need to whisk together until you get the stiff peaks you would with normal meringue. When you’re satisfied, dollop your mixture onto a lined baking tray and cook on 180 degrees for 40-50 minutes, depending on how hot your oven gets, you may want to adjust the time. Mine were ready in 45 minutes!

However long they take, you will have time to do a spot of reading! I was finishing off Me Before You by JoJo Moyes – I’ve heard mixed reviews about the movie, anyone seen it? I had mixed feelings about the book, so I’m not sure whether to see it or not… Thoughts?

Anyway, once these are ready, take them out of the oven and let them cool down before enjoying them – they are exactly as you’d imagine meringues to be! So next time you get that Come Dine with Me induced desert feeling and have no eggs (or you’re vegan and you fancy meringues) then give this a go!

Great bookish bakeoff – Vegan Lemon Drizzle Cake

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The cakes I bake and the books I read while baking them. 

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Why hello there, its been a while since I’ve done one of these, you might have noticed that many of these deserts have been veganised… Sorry about that. Anyway, now I live on my own and I’m not a big fan of eggs (that and I do the vegan thing most of the time) I didn’t want to have to buy eggs whenever I want cake, so I’ve been searching for egg substitutes. I experimented with baking powder and vinegar, which I’ve discovered only really works with chocolate cake… Now, I’ve found an incredible and cheap egg substitute, with which I’ve managed to create lemon drizzle cake with no dairy and is legit delicious!

Things you will need:
Mixing bowl
A cake tin
Electric mixer
150g self raising flour
150g sugar
2 table spoons apple sauce (any kind, I got a 29p tin from Asda)
75ml oil
2 table spoons of lemon juice for the sponge, 2 squirts for the icing
175g icing sugar
2 table spoons of warm water
The book of your choice. I was reading Translation of Love by Lynne Katsukake.

Firstly, drop your apple sauce, oil, sugar and lemon juice into a mixing bowl and whisk until combined. Fold in the flour until mixed. Unlike using baking powder and vinegar, this will actually look like normal sponge mix, if a bit stiffer. Spoon this (yes it is that stiff) into a prepared tin (I would recommend using grease proof paper rather than greasing it because it stuck to my tin anyway!) and pop in the oven at 180 degrees for half an hour. During which time, you can either begin the washing up or you can do a spot of reading. No prizes for guessing what I did…

After thirty minutes, take the cake out of the oven and stick a knife through the middle to check it is cooked – if not, pop it back into the oven for a bit, other than that, wonderful, you have made cake and it looks just like a normal sponge right?! Let it cool and then pop it out of the cake tin. I put glace icing over the top of mine, but really, its entirely your call.
To make the glace icing, put 175g icing sugar into a bowl, drop in two table spoons of warm water and stir until thick enough to cover the back of a spoon, squirt some lemon juice into the icing for flavour and then spread over the cake. I put mine in the fridge for ten minutes just to firm up the icing and then serve! You might not believe this, but this tastes exactly like making lemon drizzle cake the normal way with eggs and butter etc! You can’t taste the apple at all, instead all you get is a light, fluffy sponge cake with a hint of lemon!

If you give this a try, let me know how you get on!
And just think, if you fancy cake and you don’t have any usable eggs in the house, that doesn’t mean you can’t still have cakes!