At The Larder we love our cakes and sweet treats. We also know that you all do too. We have added some of our delicious recipes to the site for you to have fun making them at home.

 

Sweet Treats:

 

Tyne 9 Cake

This is a single layer cake

Ingredients for cake mix:

250ml of Tyne 9 ale

230g of butter

75g of cocoa powder

300g of palm sugar 

142ml of sour cream

2 eggs (beaten)

1tsp of vanilla extract

275g of plain flour

2 1/2 tsp of bicarbonate of soda

 

Ingredients for icing:

300g of cream cheese

150g of icing sugar

125ml of double cream

 

Method:

Pre-heat oven to 175*c/Gas mark 3 

1. Place the butter and beer into a pan and heat until the butter is just melted

2. Once cool add the beaten eggs, sour cream and vanilla

3. Once mixed add the sugar and cocoa powder

4. Add the flour and bicarb and fold into the mixture

5. Once combined add the mixture to a lined 20cm/7inch round tin and bake for 45mins at 175*c/Gas mark 3 on the bottom shelf of the oven

6. Use a skewer to check the centre of the cake is baked before removing from the oven 

7. Once cake is ready for icing combine the icing ingredients and smooth over the top of your cake 

 

Lemon Drizzle Loaf

This will require a 8 x 21cm loaf tin

Ingredients for cake mix:

225g of margarine

225g of caster sugar

4 eggs

225g of self raising flour

zest of 1 lemon

Ingredients for lemon drizzle topping:

Juice of 1 1/2 lemons

85g of caster sugar 

 

Method:

Pre-heat oven to 160*c/Gas mark 3

1. Beat the margarine and sugar together with a mixer or electric hand whisk until light and fluffy then add the eggs in one by one

2. Sift in the self raising flour and lemon zest and fold in with a wooden spoon

3. Place mixture into a lined loaf tin (8 x 21cm) and smooth out the top

4. Bake in a pre-heated oven at 160*c/Gas mark 3 near the bottom of the oven for 50 mins

5. Use a skewer to check the centre of the cake is baked before removing from the oven

6. For the topping mix the sugar and lemon juice together.

7. Once the cake has cooled slightly prick holes into the top of the cake and pour over the drizzle. The juice will sink into the cake and the sugar will create a crisp top 

 

 

Tarset Valley Marmalade Cake - (we make this marmalade on site and it is available to buy in our deli)

This is a single layer cake

Ingredients for cake mix:

Pinch of salt

120g of unsalted butter

100g of caster sugar

2 eggs lightly beaten

120g of plain flour

1 1/2 tsp of baking powder

3tbsp of Tarset Valley Marmalade or any orange marmalade of your choosing

2tbsp of milk

1/2 orange thinly sliced to add to the bottom of the cake tin sprinkled with palm sugar

Ingredients for topping:

1tbsp of marmalade

50g of icing sugar

1tbsp of warm water

 

Method:

Pre-heat oven to 160*c/Gas mark 3

1. Line a 20cm/7inch round cake tin and lay out your orange slices with palm sugar sprinkled over them

2. Beat butter and sugar together until light and fluffy with a mixer or electric hand whisk

3. Add eggs

4. Mix flour, salt and baking powder in a separate bowl then fold in the dry mixture and add the marmalade and milk

5. Pour mixture over the orange slices in the tin and bake in the middle of the oven for 50mins at 160*c/Gas mark 3 

6. Use a skewer to check the centre of the cake is baked before removing from the oven 

 

Vegan Chocolate Cake

This is a double layer cake and will require 2 x 20cm/7inch round tins

Ingredients for cake mix:

2tbsp of lemon juice

600ml soya milk

550g of self raising flour

50g of cacao powder

2tsp of bicarbonate of soda

350g of caster sugar

300g of vegan spread

6tbsp of golden syrup

Ingredients for icing:

150g of vegan spread

400g of icing sugar

50g of cacao powder

4tbsp of water

 

Method:

Pre-heat oven to 160*c/Gas mark 3

1. Add the lemon juice to the soya milk and leave to one side

2. Sieve the flour with the cacao podwer into a bowl with the bicarb and sugar

3. Put the vegan spread, milk and golden syrup into a pan and melt over a low heat

4. Once the vegan spread, milk and golden syrup have all melted add it to the dry mixture and fold together.

5. Pour the mix into 2 x 20cm/7inch lined cake tins (ensure you grease the tin with the vegan spread and not butter) and bake at 160*c/Gas mark 3 for 40mins in the middle of the oven.

6. Use a skewer to check the centre of the cake is baked before removing from the oven 

7. For the icing, combine all the ingredients and add the water bit by bit till you get the consistency you require but ensure the cake is fully cooled before icing your cake 

 

Coconut loaf cake

This will require a 900g lined loaf tin

Ingredients for cake mix:

115g of butter cut into cubes

225g of self raising flour

115g of demerara sugar

100g of desiccated coconut

2 large eggs lightly beaten

4tbsp of milk

Method:

Pre-heat oven to 160*c/Gas mark 3

1. Sift the flour into a mixing bowl and rub in the butter with your fingertips until the mixture looks like breadcrumbs

2. Add the sugar and 85g of coconut and mix

3. Add the eggs and milk until all combined

4. Pour the mixture into the lined loaf tin and smooth out the top

5. Bake on the bottom shelf of the oven for 30 mins

6. Remove the cake and sprinkle with the remainder of the coconut and return to the oven for an extra 20-25mins

7.Skewer the centre of the cake to ensure it is baked and set aside to cool.

For additional decoration you can drizzle over icing and the remainder of the coconut if you'd prefer to do it that way. Thats what we did !

 

Chocolate dipped fork cookies  (this is a good one to do with the kids)

This recipe requires a large baking tray lined with greaseproof baking paper

Ingredients for cookies:

100g of softened unsalted butter

50g of caster sugar

150g of self raising flour 

Method:

Pre-heat oven to 180*c/Gas mark 4

1. Mix the butter and sugar till light and fluffy

2. Sieve in the flour and mix until well combined

3. Using your hands roll walnut sized balls and place on the baking tray

4. Fill a cup with cold water. dip a form into the water and then gently press down each ball of dough

5. Bake or 12-15mins until golden brown

6. For the chocolate dip - melt the chocolate of your choosing in a glass bowl on top of a pan of gently boiling water (a job for the adults). Once melted dip one half of the cookie in the chocolate and pop back on to the baking paper to cool 

 

Double Chocolate Brownies

This will require a lined 20 x 27cm brownie tin

Ingredients:

120g of plain flour

160g of unsalted butter

80g of cacao powder

290g of golden caster sugar 

4 eggs beaten

1tsp of baking powder

200g of chopped dark chocolate (we use Green & Balcks dark cooking chocolate)

Method:

Pre-heat oven to 160*c/Gas mark 3

1. Melt the butter over a low heat 

2. Whilst butter is melting chop the cooking chocolate into chunks

3. Once the butter is melted add the sugar and cacao powder until combined

4. Add the eggs and once combined add the flour and baking powder

5. When all of the ingredients are mixed then add the chopped chocolate  and pour mixture into a lined brownie tin

6. Bake for 15 mins in the centre of the oven on 160*c/Gas mark 3

7. Once cooled this should provide you with 9 good sized pieces of brownie.

 

Shortcrust pastry

For this recipe we recommend a food processor or hands that wont cramp

Ingredients:

2lb of plain flour

1lb of cubed unsalted butter

Water

Method:

1. Place the flour in your food processor and add the cubed butter

2. Mix the flour and butter on short 5 second bursts with the processor until the resemble breadcrumbs. If you don't have a processor rub the cubed butter into the flour until you end up with the same resemblance of breadcrumbs

3. Finally add water bit by bit to mixture until its all combined and results in a firm dough

4. Cut into 3 equal pieces and wrap in clingfilm. This should provide you with enough dough to line 3 standard quiche sized trays 

 

Bakewell Tart

This recipe will require a 25cm loose base flan tin

Ingredients:

Shortcrust pastry: If you dont want to make the amount that is listed above in the recipe you can make a smaller amount for this recipe.

8oz/226g of plain flour

4oz/113g of unsalted butter 

Cold water to bind

Follow the steps above in the shortcrust pastry recipe

For the Bakewell filling:

7oz/200g of soft butter

7oz/200g of caster sugar

2 eggs

2tsp of almond extract

1.5oz/42g of plain flour

7oz/200g of ground almonds

flaked almonds to decorate the top

Jam - we use the Hawkshead Raspberry & Vanilla jam available in our deli

Method:

Pre-heat oven to 170*c/Gas mark 3 

1. Roll out the pastry and line the flan tin

2. Spread out as much jam as you want in your base and set to one side

3. Mix the butter and sugar in a mixer until light and fluffy

4. Once combined add the beaten eggs and almond extract

5. Once mixed add the flour and ground almonds.

6. Smooth the mixture out over the top of the jam and pastry base and sprinkle over the flaked almonds

7. Bake at 170*c/Gas mark 3 for 35mins near the bottom of the oven.

 

When you remove the tart if the top of it is very wobbly we recommend you pop it back into the oven to cook for another 5/10mins. A little wobble is ok though. To ensure the top doesn't burn, if you have to pop it back into the oven, we recommend placing tin foil over the top to make sure the top doesn't darken too much.

 

Gluten Free Carrot & Apricot Cake

This recipe requires a 25cm round cake tin and is a 1 layer cake

Ingredients:

350g palm sugar

350ml of sunflower oil

6 eggs beaten

280g of grated carrot

200g of chopped apricots

zest of 2 large oranges

350g of gluten free self raising flour

2tsp of bicarbonate of soda

2tsp of ground nutmeg

2tsp of ground cinnamon

Icing:

300g of cream cheese

100g of icing sugar

zest of 1 large orange

Method:

Pre-heat oven to 160*c/Gas mark 3

1. Beat the oil and sugar together with a hand whisk then add the eggs

2. Once mixed add the grated carrot, orange zest, nutmeg and cinnamon.

3. Once combined fold in the flour and bicarb

4. Pour mixture into a lined cake tin and bake for 50mins at 160*c/Gas mark 3

5. Once the cake has cooled combine all icing ingredients and spread evenly over the top of the cake. To decorate, cut 7 dried apricots in half and evenly put around the edge of the cake and this should allow for 14 slices.

 

Flapjacks - (dairy and gluten free)

 

This will require a lined 20 x 27cm brownie tin

Ingredients:

200g of vegan spread

250g of honey

150g of chopped dates

350g of gluten free oats

100g of desiccated coconut 

1oz/30g of gluten free flour

Method:

Pre-heat oven to 170*c/Gas mark 3 

1. Place the vegan spread, honey and dates in a pan and place over a low heat

2. Once melted add the flour, porridge oats and coconut and mix well

3. Once combined places the mixture into a lined brownie tin and spread out evenly.

4. Bake in the centre of the oven for 20mins at 170*c/Gas mark 3 

5. Once cooled this should provide 9 good sized pieces of flapjack 

 

Coffee & Walnut Cake 

This mixture is a double layer cake recipe and will require 2 x 25cm round cake tins

We use Tynemouth coffee in our cake recipe so any reference to coffee shots will need to be substituted with instant coffee if you don't have a coffee machine at home. 

Ingredients:

4 shots of Tynemouth espresso or 230ml of dissolved instant coffee

450g of margarine

450g of palm sugar

450g of self raising flour

200g of chopped walnuts

8 eggs 

Icing:

2 shots of espresso or 118ml of dissolved instant coffee

250g of soft unsalted butter

500g of icing sugar 

Method:

Pre-heat oven to 160*c/Gas mark 3

1. Mix margarine and sugar in a mixer or with an electric hand whisk until light and fluffy

2. Add the beaten eggs to the cold coffee and gradually add to the butter and sugar mixture whilst the mixer is going. 

3. To reduce the chance of the mix splitting, add a tbsp of the flour immediately after adding the egg and coffee mixture.

4. Once the eggs, coffee and flour have been added mix in the chopped walnuts

5. Pour mixture into 2 x lined 25cm round cake tins and bake in the centre of the oven for 30mins at 160*c/Gas mark 3

6. Using a skewer pierce the centre of the cake to ensure it is baked.

7. Whilst the cake is cooling, put the softened butter for the icing into a mixer and mix till its light and fluffy. In alternate patterns add the coffee then the icing sugar bit by bit so it doesn't split. Then spread half the mixture onto one cake before sandwiching together and finishing off the top with the remainder of the icing.

8. To decorate place 14 walnut halves around the out edge of the cake 

 

Savoury treats:

 

Hummus

This recipe will give you approx 500g of hummus

Ingredients:

2x Tins of chickpeas (Drained - keep the liquid for later)

6tbsp of olive oil

4tbsp of tahini

4 chopped garlic cloves

1tbsp of smokey paprika

juice of 1 lemon

salt and pepper for seasoning

Method:

Place all the ingredients (apart fro the chickpea liquid) and mix in a food processor. Slowly add the liquid to the mix until the hummus is at the consistency you would like. The mix should last you approx 5 days - keep chilled

 

Salmon Pate

This recipe should give you approx 400g of pate

Ingredients: 

200g of salmon

100g creme fraiche 

100g cream cheese

1tbsp of chopped dill

1tbsp of horseradish

Juice of 1 lemon

Salt & pepper for seasoning

Method:

Place all ingredients in a food processor and blend for 1 minute. This pate needs to be kept chilled and should last approximately 3 days 

 

Welsh Rarebit

This will make you approximately 400/500g of rarebit mix

Ingredients:

300ml of ale

50g of soft butter

50g of plain flour

20g of mustard powder

300g of grated cheddar (we use mature cheddar in our mix)

2tbsp of Worcester sauce

Method:

1. Warm the ale and melt the butter together with the Worcester sauce in a pan

2. Once the butter is melted add the mustard powder and plain flour and mix with a hand whisk till any lumps have gone.

3. Once all combined add the cheese and return to the hob on a low heat and stir vigorously until all the cheese in melted and you are left with a smooth mix. 

4. Pour into a container and leave to one side to cool and set. Once set this mix can be placed into a chiller and will last approximately 5 days