Session 6

Welcome to session 6 of the online baking course. This week I am using some of my favourite recipes for cakes to share with you. Hope you enjoy the session!

Chocolate/Cherry Cake


200g Margarine
250 Sugar
6 Egg Yolks
½ tsp. Cinnamon
100g Ground Hazelnuts
100g Ground Almonds
150g Ballybrado Whole Grade Spelt Flour
1 tsp. Baking Powder
200g finely grated Dark Chocolate
300g Sour Cherries from a glass
6 Egg Whites





1.    Preheat fan oven to 160º Celsius.
2.    Beat margarine, egg yolks and sugar together until light and fluffy.
3.    Add cinnamon, hazelnuts, baking powder and flour.
4.    Add grated chocolate and drained sour cherries.
5.    In another bowl, whisk the egg whites until small peaks form.
6.    Fold whisked egg whites into the flour mix and fill into a well greased spring form.
7.    Bake in the preheated oven on the bottom shelf for 70-80 minutes.
8.    Take out of the oven and leave to cool in the tin for 20 minutes. Then turn onto a cooling     rack and cool completely.
9.    Dust with cocoa powder and icing sugar    
and serve with whipped cream.


Carrot Cake


250mls good quality oil (Second Nature rape seed oil)
250g Organic brown sugar
3 Eggs
720g grated carrots (6-7)
120g chopped Hazelnuts
375g Ballybrado Organic Wholegrade Spelt flour
3tsp. baking powder
½ tsp. baking soda
2 tsp. mixed spice


1.    Stir in carrots and nuts.
2.    Add dry ingredients.
3.    Pour into a well greased spring form and    
bake @180 degrees Celsius for approx. 60    
minutes or until skewer comes out clean.
4.    Leave in tin for 10 minutes t
5.    Beat oil, sugar and eggs until thick and    
creamy with electric mixer.
6.    Then turn out onto wire rack to cool.

Icing:30g Butter, 80g Cream cheese, 1tsp organic
lemon zest, 240g icing sugar. Beat butter, cream
cheese and zest in bowl and add icing sugar


Banana Bread


285g Ballybrado whole grade spelt flour
1 tsp bicarbonate of Soda
½ tsp Salt
110g Butter plus extra for greasing
225g Caster sugar
2 Organic eggs
4 ripe bananas mashed
85ml Buttermilk (or normal milk mixed with 1½ tsp lemon juice or vinegar)
1 tsp vanilla extract

1.    Preheat the oven to 180C/350F/Gas 4.
2.    Sift the flour, bicarbonate of soda and salt into a large mixing bowl.
3.    In a separate bowl, cream the butter and sugar together until light and fluffy.
4.    Add the eggs, mashed bananas, buttermilk and vanilla extract to the butter and sugar mixture and mix well. Fold in the flour mixture.
5.    Grease a 20cm x 12.5cm/8in x 5in loaf tin and pour the cake mixture into the tin.
6.    Transfer to the oven and bake for about an hour, or until well-risen and golden-brown.
7.    Remove from the oven and cool in the tin for a few minutes, then turn out onto a wire rack to cool completely before serving.


Poppy Seed Cake
Butter 150g
Icing Sugar 200g
Zest of one organic lemon
200ml Dark Rum
Pinch of Salt
6 Egg Yolks
6 Egg Whites
200g Poppy seeds
50g Ballybrado Whole Grade Spelt Flour
30g Corn Flour


1.    Cream butter with a 1/3 of the sugar. Add lemon zest, rum and salt. Add egg yolks just one at a time and make sure they are mixed in well.
2.    Whisk egg whites until they form soft peeks. Add the rest of the icing sugar and whisk until it has become a steady mass.
3.    In a bowl mix together flour, corn flour and poppy seeds.
4.    Fold 1/3 of the whisked egg whites into the butter mix until well combined.
5.    Add the rest of the whisked egg whites and fold into the butter mix.
6.    Add the dry ingredients and fold into the mix carefully.
7.    Preheat oven to 180ºCelsius.
8.    Fill mix into a well greased spring form and bake on the middle shelf for 45-50 minutes.
9.    Leave to cool in the tin for 30 minutes and then turn out onto a wire rack to cool.
10.  Dust with icing sugar and serve.


So now I’d be delighted if you sent me a picture of you and your baking results which I can put on our website. Then after each baking session we will select a winner who will receive a large Ballybrado goodie box. Hope you have fun baking with us this week. Hope you join us again in two weeks time. Deadline for entries for session 6 is the 9th of August 2013.