Yes they are as cheeky as they sound. If you’re at slimming world then close your eyes, cos these bad boys are SINFUL.
Cookie + jaffa cakes + brownie + Terry’s chocolate orange = a lot of layers, a lot of fun.
Everybody loves a classique brownie, but honestly these are just on another level. If you still need more convincing, here’s some feedback from my scavenger housemates who polished off the entire tray within 24hours.
Since nobody has been able to jet off to Benidorm or any other exotic location this year, it’s time to bring the sun to us with this tropical traybake.
This orange and passionfruit cake will provide the sunny vibes, but if you really want to recreate the ‘Brit on holiday’ experience, then you’ll also need to do the following:
wear a ridiculous tropical shirt (bonus points if it matches with the rest of your travel companions)
get up at the crack of dawn to ‘save the sunbeds’
burn to a crisp on the first day
say it’s boiling at least 17 times a day
learn how to say hello in the local language, then proceed to speak English
Before we get into the nitty gritty of the recipe, here is this week’s (very embarrassing) kitchen goss
I can’t quite believe I’m exposing myself this much on KG, but this is too funny not to share.
So I recently rediscovered this voice memo I made in 2018 when I was revising for my chemistry A-level. I must’ve seen a pinterest thing on creative ways to revise or something, because something unholy possessed me to make a song about electrophilic addition.
Yes it’s to the tune of ‘These Words’ by Natasha Bedingfield
Yes it took me all day to write (and I couldn’t even make it rhyme)
Yes the full version of ‘Mechanisms Mix *flame*’ is available on soundcloud
I can’t bring myself to listen to the full thing, and safe to say I will never be doing that again.
Back to the bake…
FOR THE CAKE
225g caster sugar
225g self raising flour
1 orange – zested n juiced
1tsp vanilla extract
FOR THE ICING
300g icing sugar
3tbsp passionfruit curd (or adjust to your taste)
1tsp vanilla extract
gel food colourings
whack your butter and shug in a bowl and beat until light and fluffy
add eggos one at a time
fold in flour, orange zest, vanilla and 3/4 of your orange juice (save the remaining quarter for icing time)
Whack this in whichever tray tickles your pickle, make sure to grease and line it
bake for 20-25 mins at 180C (or if your oven doesn’t have numbers on it like mine, then just take it out when it looks golden and a knife comes out clean when you poke it in)
Whilst that’s cooling you can crack on with the icing
whip up the butter and icing sugar
add the orange juice and passionfruit curd to your taste (it can be quite zingy)
if you want to decorate with painted buttercream flowers then split icing into bowls and add colourings of your choice (gel food colourings work best here)
once the cake is cool, remove from the tin and spread over a base layer of icing
Let this set up in the fridge – very important step otherwise going to be difficult to add more buttercream on top!
once harder to the touch, get the cake out and get creative
I ‘painted’ flowers onto mine, which is a technique I’ve been wanting to try out for ages, but go with whatever you feel looks fun n fresh
If you’re interested in how I decorated my traybake, then take a look at this very speedy vid below.
We’re taking it back to my baking roots – the birthday cake. When I had first properly got into baking about age 12, the fondant bday cake was my stomping ground. Now, fondant isn’t what all the trendy kids want (youths these days grrr), so instead we move over to buttercream cakes – tastier, but harder to make look semi-decent.
This is one of my first buttercream cakes and went a bit off the rails with it. Feelin like one of those edgy art people and off to get a very short fringe cut to fit my new persona. Honestly, just call me Bob Ross x
Before we move on, here’s this week’s KG…
I’m back in L town after TOO long. My cave is finally decorated (yes the nawti Mary Berry poster has made a return.) Despite all odds, my houseplants have survived their first week (hello Miss Greenfingers). I won’t do my washing until I have 1 sock and an age 12-13 T-shirt left. My housemates don’t hate me yet – give it another week girls 😉 and my diet has gone back to exclusively sour skittles and spag bol. IT’S. GOOD. TO. BE. BACK.
For the sponge:
340g caster sugar
340g self-raising flour
zest of 3 lemons
For the lemon syrup:
85g caster sugar
juice from 1 1/2 lemons
For the buttercream:
3 tbsps lemon curd
swiss meringue buttercream or Italian meringue buttercream (basic recipe link here, you will need 2 or 3x this recipe:)
We all love a naughty bit of lemon driz, and this recipe from my queen – Mazza Bazza – is absolutely spectacular.
I was trying out my new loaf tin for this bad boi (yes it was another B&M purchase before you ask) and now I think I’ve spiralled into a slightly worrying tin obsession. What will be next?!? Classic bundt tin, or maybe a fun willy shaped one??? Who knows x
Before we get into the citrussy goodness, time for some juicy kitchen goss…
6 years ago, the entire nation was busy filming themselves being drenched in iced water. Sometimes you’d stumble across a gem – ones where people’s tops fell down or they slipped – but most were just like mine: uncomfortable to watch.
Here I am, aged 14, sporting my Ed Sheeran T-shirt (my first concert which I attended with my dad.) Jeans cutting off circulation to my legs, alarmingly large eyebags. Is that a festival wristband you see? Oh no sir, that is a wristband from guide camp. The bun and full fringe, a strong and iconic look that I am SURE will make a come back very shortly. I was cool x
This vid may be cringe, but the ice bucket challenge did help to raise lots of monies for a great cause and is providing quality entertainment 6 years on, so we allow it x
You saucyyyyy minx. *Said in dirty Northern accent*
As my closest homies will know, my fave EVER dessert is a classic sticky toffee pudding. But when the craving hits, there’s just no time to scurry out to get dates or slave over making a toffee sauce. This is where this self-saucing pud saves the day.
It’s pretty snazzy, the sauce is poured over the cake batter and everything gets banged in the oven. 30 mins later and the cake has magically swapped places with the toffee sauce. It is genuine witchcraft.
Before we get crackalackin, here is the KG:
Today is a very very special day. After 4 long weeks my homebrew is FINALLY ready for a naughty sample. Like all good craft beers, I needed an edgy name for my little baby.
Rochdale Rat P*ss seemed fitting. Genuinely would rather have a plague-riddled rat from the Dale tinkle in my mouth than drink this.
Now I’ve always been more of a tea gal myself, but the struggle of making it into anatomy on 4 hours sleep has forced me to branch out to coffee. I must admit I’m a bit of a baby when it comes to coffee – just about handling a brew with half a pint of milk and 236487293487 sugars. I do, however, enjoy a vanilla latte which is why these bad bois have been rustled up.
We all love cake. We all love choccie. But for all you dieters out there, I know the shame of putting on ANOTHER pound at slimming world is nearly enough to stop you from scoffing another piece of cake. Not to worry, this cake has fruit in it so that means zero cals and one of your 5 a day!!! Ideal x