The saying goes that if you can walk, you can dance.
And with that in mind, I think that if you can eat cake, you can bake it.
I’ve had a few people tell me that they’re not good at baking, that it always goes wrong. And hey, I completely relate – I’ve had people giggle at my burnt, inedible cookies, and there’s been plenty of times I’ve had a meltdown and ended up washing icing out of my hair. But to me, baking is something that anyone can do really – you just need to start simple and get practicing, just like other hobbies!
So with this is mind, today I have a really great, foolproof bake for those who don’t bake that often, but want to bake something with no mishaps. Something super easy, but delicious and still impressive.
And really, it can’t get any better than an all-in-one cake.
A little bit of know how for you – there’s a few ways of creating the base of a cake:
Rubbing technique – this is when mix your flour and sugar together and then rub in the fat (usually butter), rather than mixing it (usually this would be used for scones)
Whipping method – as simple as whipping egg whites and sugar together, before folding in the rest (usually to create something like pavlova)
Creaming technique – creaming together butter and sugar before adding the eggs in one by one and folding in the flour, to add more air into the bake (to make sponge cake etc)
All in one – shoving all the ingredients together and mixing (this makes a cake a bit more dense, so best for loaf cakes like a lemon drizzle)
The all-in-one method is definitely foolproof, so long as you don’t mix it for too long – mix until the ingredients are combined and no longer, otherwise it will get rid of all the air – and it’s really just as simple as mixing, popping in a tin, and baking.
So without further ado, here is my super easy, super tasty, super foolproof…super bake!
A jaffa drizzle cake.
Basically the classic lemon drizzle with a fancy twist.
To bake this you will need:
For the cake:
– 170g self raising flour
– 170g caster sugar
– 170g butter
– 3 medium eggs
– Zest of two oranges
– 1/2 tsp baking powder
For the drizzle:
– Juice of two oranges
– A bag of granulated sugar (I’ll explain my lack of measurements later)
– 100g chocolate (any flavour!)
To make the cake, simply put all of the ingredients in a bowl and mix until combined. To make it easier, zest the oranges with a grater (no one needs to know!), and also remember to not mix for too long. It won’t make your bake a disaster if you do, but it will knock out the air so you’ll have a dense cake.
Then pour your mixture into a pre-lined loaf tin. Make it easier to get the cake out by greasing with butter and covering the whole of the tin with baking parchment. (baking parchment itself can be a faff – make that easier by scrunching it up into a ball first – this will make it far easier to work with)
Then pop it in the oven for 30-40 minutes at Gas Mark 4. Don’t turn the heat up, or it won’t cook in the middle, and if it looks like the top is burning, simply place a sheet of tin foil over the top.
To check if it’s done, put a cocktail stick into the middle and if it comes out with no mixture/moisture in it, the cake is done. If it has cake mixture on it, put the cake back in!
Once out, you’ll then need to leave it to cool in the tin for ten minutes, and then tip onto a cooling tray. You’ll need the cake to be completely cool before you put on the drizzle, otherwise it will just slip off.
To make the drizzle, juice your oranges. Prick your bake with another cocktail stick numerous times all around the entire top of the cake.
Pour quarter of the orange juice onto the top of the bake – this will sink into the middle to give it even more of a citrus kick.
Then, gradually pour granulated sugar into the remaining juice. The reason I didn’t give a measurement is that you’ll need to just keep adding the sugar until your get a thick, glossy drizzle – you can’t really determine how much sugar that will be!
You’ll then need to pour the drizzle on top of the cake and spread evenly – it will gradually set and create a delicious, cracked top.
Then you’ll need to melt your chocolate. Now, the easiest way to do this is to break it into a bowl and microwave for 30 seconds each time until melted – definitely the easiest way, but not the best! If you want the chocolate to be smooth and glossy, you’ll need to do it the conventional way – which is just as easy, I promise.
Heat a small pan of water until simmering, and then put a heatproof bowl on the top of the pan – make sure the water isn’t touching the bottom of the bowl. Then simply break the chocolate into the bowl and keep stirring until melted. Easy peasy.
Then get yourself a spoon and dip it into the melted chocolate. Hover the spoon over the top of the cake and make zig zag motions with your hand – this will create the tiger effect that looks alot prettier than spreading it on top (and you can still see the drizzle!) Make sure to not put too much chocolate on the spoon, otherwise it’ll make really big splodges.
And there you have it. It’s so delicious with that distinctive jaffa cake taste, and so easy that I’m sure even if this is your first ever bake you shouldn’t have problems!
Let me know if you do try to bake this, and show me a photo! I’d love to know what you think.
I did film myself making this, but thanks to bad lighting it might not be salvagable… we’ll see!