Mollycake Recipes

GOOEY MOLLY CAKE (FAT FREE!)

Steps:

• Preheat the oven to 180C/160C fan/gas 4. Place the dates in a saucepan, and add the water. Bring the mixture to the boil, reduce the heat and simmer for 5 minutes. Turn off the heat and set aside.
• Sieve the plain flour, wholemeal flour and baking powder into a large mixing bowl. Add the mixed spice and cinnamon.
• Pour the wet date mixture into the dry mix, then add the dried fruit and the orange juice. Stir gently with a wooden spoon until well combined.
• Spoon the mixture into a greasproof paper-lined loaf tin, or divide it between 6 smaller tins. Bake for 40-45 minutes if making one large loaf, or 30 minutes for the mini mollies. A skewer stuck in the centre of the cake should come out clean.
• Leave the cake to cool on a wire rack for at least an hour. To make the iced topping (if using), melt the jam and water together in the microwave. Add wet mixture to the icing sugar, and stir well. Drizzle over the cake, and sprinkle the chopped apricots and cherries on the top. Alternatively, decorate with ready to roll icing, cut into shapes.

MOLLY CAKE

Steps:

• Pre-heat oven to 170oC/Gas Mark 3 and line 2 loaf tins with baking parchment (this will make two flattish cakes, for a full-sized cake use just one tin).
• Put the dates and water in a pan and bring to the boil. Remove the pan from the heat and set aside.
• Sieve the plain flour, baking powder and mixed spice into a bowl. Add the wholemeal flour, mixed fruit and ground almonds. Stir to combine. Stir in the wet date mixture and the orange juice. Mix well.
• Spoon into the tin(s). Bake for 50 minutes (170C / gas mark 3) or until a skewer comes out clean. Turn out onto a wire rack and cool.
• Serve in slices with a nice cup of tea.

MOLLY CAKE - EASY SPONGE CAKE RECIPE

Steps:

• Preheat your oven to 320° / 160°C (fan heat) and line with baking paper a 6 inch / 15 cm cake pan.
• In the bowl of your stand mixer, whisk the eggs and sugar at high speed for about 5 to 8 minutes, the mixture will double in volume.
• Meanwhile, in another bowl, sift together the flour, salt and baking powder, avoiding direct contact between salt and yeast.
• Lower the speed of the stand mixer and pour the dry ingredients into the egg-sugar mixture, let the mixer run until the mixture is well blended, then set this mixture aside.
• Beat the whole liquid cream with a stiff whisk and then gently fold it into the previous mixture with a spatula.
• Pour the cake mixture into your cake tin and bake for about 45-50 minutes.
• Check the baking of your cake by dipping a cake tester or a knife blade into the center of the cake, the cake is baked when the blade or tester comes out clean.
• Let your cake cool for about 10 minutes in its pan before removing it, then let it cool completely on a cake rack.
• When your cake has completely cooled, wrap it in cling film and keep it in the fridge for at least 2 hours before cutting it with a cake leveler.

CHOCOLATE-TAHINI FUDGE CAKE

Steps:

• Place an oven rack in the middle position and preheat the oven to 300 degrees F.
• Grease a 9-inch cake pan with cooking spray or butter. Line the bottom with a parchment round. Set aside.
• In a medium mixing bowl set over a saucepan with barely simmering water over medium-low heat, add the butter, tahini and chocolate chips. Gently cook, stirring occasionally, until just melted and smooth. Whisk in the granulated sugar until combined. Remove from the heat. Add the eggs one at a time, whisking until fully incorporated. Add the vanilla and salt and stir to combine. Add the flour and mix until just combined.
• Pour the cake batter into the prepared pan. Bake for 1 hour to 1 hour and 15 minutes, until a toothpick inserted into the middle comes out with a few fudgy crumbs and the sides pull slightly away from the pan. Cool completely in the pan on a wire rack.
• To assemble the cake, remove the cooled cake onto a platter or cake stand. Cut and serve with a dollop of Tahini Whipped Cream and crumbled halva on top.
• In the bowl of a stand mixer fitted with the whisk attachment, add the heavy cream, powdered sugar and salt. Beat on low speed until incorporated, then increase the speed to medium. Beat to medium peak and then add the tahini. Beat until smooth and just under a stiff peak.