Quick Currant, Almond & Coconut Cake

Ingredients:
3 or 4ozs. Demerara Sugar
3 ozs. of Suma Olive Spread (dairyfree)
1oz. butter - - (or 4 ozs of Suma Olive Spread in total)
1/4 tsp. Almond essence and 1/4 tsp.Vanilla essence
2 eggs
3 ozs. Self-Raising Flour
1 oz.  Ground Almonds
approx. 3/4cup of Currants - (doesn't have to be exact)
Approx. Tablespoonful Desicated Coconut - (also doesn't have to be exact)
Paper Liner for ease - or - grease and flour baking tin.

1. Cream the sugar and fat together with the essences.

2. Add the eggs one at a time, beating together with a tablespoon of the flour*

3. Add the currants to the remaining flour and Ground Almonds and mix in well.

4. If the batter is a little heavy, pour in some slightly cooled boiled water, and stir/beat until you have a good cake consistency.  Dont overbeat the cake batter.

5.  Pour into your baking tin, sprinkle with the Desicated Coconut and
Bake at 160/180 deg.C, for approx. 45 mins.  
Test with a skewer in the centre, to make sure it comes out clean and the cake is cooked through.

Cool and eat.

*adding a small amount of flour with the eggs, stops the mixture from splitting.

If your cake batter does split, a small amount of boiling water, beaten in, usually does it.

Basic Cake Mix - very easy - all-in-one

Ingredients for Basic Cake:

2 eggs (weighing approx. 4ozs.)
4 ozs. Self-Raising Flour + 1 tsp. baking powder
4 ozs. butter
3 or 4 ozs. sugar (depending how sweet you want your cake) 
vanilla and/or almond essence

Flavouring of choice ie: 
handful of floured dried fruit, ground almonds, crushed ginger biscuits, blobs of jam, chocolate - optional choices You can just have the cake plain with just vanilla and/or almond essence.

1. Place all the cake ingredients into a bowl and whisk well together. Add your flavourings of choice.
If the mix is a little stiff, add a little-at-a-time hot water - straight from the kettle, just to make it into a nice creamy batter.
2. Place the mixture into your greased/lined baking tin and bake for approx. 30-45 mins.
3. Test with a skewer to see if cooked through, then cool the cake.
4. Slice and eat  :o)

Method 2:
The cake will also have a different texture if you cream the fat and sugar first, then add the eggs, one at a time, (and a little flour).  Add the remaining flour, and add some hot water if the mixture is still too stiff.

Cheesecake 'Lite'

This recipe only uses 8ozs.(225g.) of cream cheese and no butter - (it does have sour cream in it though.) When baked, the cake does sink - (well, mine did!) - even if you cool it in the oven, but dont worry.  I topped mine with sour cream, while still warm - and chocolate buttons), so it didn't look too bad - and doesn't taste too bad either :)   It's a much lighter cake, than the usual solid cheesecake.

This is a fairly basic recipe, but you can add anything else to it that you fancy - i.e. jam/lemon curd over the biscuit crumbs, fruit on top ..... your choice.

Grease and line your tin.

Oven:170deg.C - bake cake for approximately 1hr. but check, and use foil if top browns too quickly

Ingredients:
1. crumbed Digestive/Chocolate Digestive Biscuits for base
- I dont add melted butter to my biscuit base.
Place evenly at the bottom of your baking dish.
2. Then in a large bowl - mix together .....

8ozs. (225g) cream cheese
5fl.ozs. sour cream
1 tablespoon of cornflour
3ozs. sugar (caster preferably)
few drops of vanilla essence
1 tablspn. lemon juice
2 egg yolks (keep the whites separate for whisking) 
Whisk these ingredients together until smooth and creamy.

3. Whisk the egg whites together with a pinch of Cream of Tartar.   
Whisk the whites until stiff but not dry, and fold into the cheese mixture.  Bake.  

Cool in the oven - though cake may sink anyway!
While the cake is still slightly warm, once you've put it on a cooling rack, add some sour cream on top, and some chocolate buttons - if you fancy :)
Cool then chill the cake.

Bakewell Cake - all-in-one - Easy

this is a Bakewell Tart (traditional) - link here for its history

My recipe is more of a sponge cake which has the 'Bakewell' taste ..........

Oven: 160/70 deg. C
Timing: approximately 45 mins. - do check with a skewer that it's cooked through.

Ingredients:
4.5 ozs. (140g.) softened butter or Flora (for baking)
4.5 ozs. (140g) golden caster sugar
4.5ozs. (140g.) self-raising flour
2 large eggs
1/2 tsp. vanilla and 1/2 tsp. almond essence

Seedless Raspberry Jam

Beat all the ingredients, except the jam, together until nice and creamy.
If the mixture looks a little heavy - pour in some hot water (boiled) - just a little at a time until you have the right creamy consistency.
Prepare a cake tin, with either a liner, or greased and floured and pour the batter in - smooth it out (roughly) evenly :)

Place small dollops (teaspoons) of the raspberry jam on top - this will probably sink, but it doesn't matter.  If the jam is thin enough  - you could 'swirl' it through the batter.

Bake for approx. 1/2 hr and check the cake, then give it another 15 mins if not done - or until cake is cooked through - testing with a skewer.
The cake should just about be coming away from the edges of the tin.

Egg-Free Sponge Cake - Quick

Oven: 190 deg.C
Bake: approx. 1/2 hr - (40 mins if one larger cake is made)

Ingredients:
6ozs. Plain Flour (175g) - sifted with 3 tsps. baking powder

2.1/2 ozs. (70g) butter, margarine or Flora
2.1/4 ozs. (60g) caster sugar

1/4pt. milk (150ml.)
1 tblspn. golden syrup (pour hot water on the tablespoon - it's easier to pour off the syrup)

2-3 tablespoons of jam of choice

1. Cream the fat and sugar together till light and 'fluffy'
2. Warm the golden syrup and milk - just enough to melt the golden syrup
3. Place the flour and baking powder gently into your bowl, (on top of the creamed fat)
4. Using an electric beater, add the liquid and whisk until you have a nice smooth creamy consistency.  Use a spatula to gather mixture together and make sure all the flour is mixed in. 
Line either 2 sponge tins or one larger tin
5.Pour in the mixture, and bake until firm - test with a skewer to make sure it comes out clean.
6. Cool.
If using one large tin, slice the cake through and carefully spread your jam on to the base.  Replace the top of the cake.  Using a little sifted icing sugar to decorate.

This sponge is easy to make - especially if you are out of eggs (or aren't able to eat them).  I think it has a slightly denser texture, but isn't bad at all for a quick cake! :o)

Boiled Fruit Cake - makes lovely and easy Christmas Cake - no sugar added

This pic does look like a bit of a 'lump' - but we ate the rest!  It does taste delicious!

Ingredients:
1kg.mix of sultanas, raisins and currants (or mix of choice)
2.1/2 cups (625ml) fruit juice
2 cups of self-raising flour
tsp of ground ginger
tsp of cinnamon

if you like the mix sweeter - you can add honey or maple syrup (or sugar) - to taste, or use a sweetened fruit juice.

1. Place dried fruit and 2 cups of fruit juice into your saucepan.
2. Bring to the boil, reduce heat and simmer for 3-5 mins.  Remove from heat and leave to cool for about 2hrs.

3. Preheat the oven to 150 deg.C (fan oven) or 170deg.C conventional oven.

4. Line a 20cm. round spring form tin and set aside.
5. Sift the SR Flour and spices over the dried fruit mix and stir well to combine.  Use the remaining fruit juice if the mixture is too thick.
6. Pour into your tin and bake for about 2hrs. on the lowest shelf.
7. Remove from the oven and leave to cool in the tin.

8. Wrap in foil and keep in an airtight container for 2-3 days before slicing.
- you can also pierce the cake, when cooled and add some alcohol of choice :) 

Japanese Cheesecake

 

I found this recipe at "allrecipes.com" and thought I would give it a try. It uses very little cream cheese (and, actually not a large amount of any ingredient.)

It tastes rather like a very light, fluffy omelette, rather than a solid cake.  Although it is a little moreish, I think I will stick to my traditional cheesecake recipe, but this was nice to try.

Oven: 175 deg.C - 20 mins. then 150 deg. C for about 15 mins.

Ingredients:
3ozs. cream cheese
1/4 cup of milk (semi-skimmed is fine)
2 eggs - separated
1/4 cup of caster sugar (fine white)
1/3 tsp. Cream of Tartar
3 tablespoons of Plain or Self-Raising Flour  (I used SR)
1.1/2 tablespoons of Cornflour (Cornstarch)

1. Place the cream cheese and milk in a small saucepan, and melt over a gentle heat - stirring.  Set aside.

2. In another bowl, beat the yolks and half of the sugar until lighter and creamy.

3. Fold into the cream cheese mix and sift in the flour and cornflour - stir (or using an electric beater) - whisk till blended, but dont overbeat.
This really doesn't look as though it's going to be enough to make a cake - but it does.(!)

4. In another bowl, beat the egg whites until soft peaks, add the remaining sugar and whisk the whites until stiff peaks.  Fold into the cream cheese mix.

5.  Pour into a cake tin (I used a largeish one, as I didn't know how high this would rise)
and bake for approx. 20 mins at 175 C then lower the temperature to 150 C for another 15 mins.
When ready, the cake should feel 'firm' when gently touched - test with a skewer too, to see whether it comes out clean - then it is baked.
Leave it to cool in the tin.

I usually use paper cases, (as above pic.), so it's easier to lift the cake out, although I dont ever think the shape is as neat as just greasing and flouring and baking in the actual tin.

Very Easy Apple Cake (1)

Ingredients:
8ozs. sifted Self-Raising flour (or Plain flour and 2 tsps. of baking powder)
pinch of salt
1/2 - 1tsp. ground ginger
1/2 - 1tsp. mixed spice
2 eggs
4 ozs. demerara sugar
4ozs. butter - softened
approx. 3 apples, cored but dont need to peel - chopped fine in food processor
few drops of vanilla essence if wanted.

Round or Loaf Tin

1. Cream the butter and sugar
2. Beat in one egg at a time with about a tblspn. of the flour
3. Add in the remaining flour and spices and mix together - dont overbeat, but mix should be fairly nice and creamy.

If the mixture is a little too stiff for a 'dropping' consistency, add a little slightly cooled boiled water, small amount at a time.  Beat in.

4. Mix in the chopped up apple and spoon into your prepared baking tin.

I forgot to put my oven on (!) so I put the cake into a cold fan over - temp. about 150 deg.C - and baked it for approximately an hour - do check (with a skewer) though as ovens vary.

This cake is lovely warm, but just as nice cold :)

TIP: It's a good idea to use a good quality flour when baking cakes - it does make a difference.

APPLECAKE (2)

Honey Bees + Scottish Honey & Whisky Cake & Honey Cake Recipes

Honey Bees

The above is a link to a lovely site with tons of useful information about Bees, and also has a very nice recipe selection.

Recipe 1.
Scottish Honey & Whisky Cake

Ingredients:
6 oz self-raising flour (or all-purpose flour with baking powder)
6 oz butter
6 oz soft brown sugar (light brown sugar)
3 beaten eggs
4 tablespoons whisky
Rind of a small orange, grated .... (can also use the juice instead of the whisky)

Ingredients for butter Icing:
6 oz icing (frosting) sugar
2 oz butter
2 tablespoons clear honey
Juice from a small orange
Toasted flaked almonds as decoration

Method:
1. Cream the butter and sugar together, add the orange rind and beat in the eggs, one at a time. 

2. Whisk until the mixture is pale and fluffy. 

3. Sift in half the self-raising flour (or all-purpose flour and baking powder) and pour in the whisky. 4. Fold in to the mixture and sift in the remaining flour and again fold in. 

5. Grease two seven inch sandwich tins and divide the mixture between the two, smoothing the tops. 6. Bake for 20/25 minutes in an oven at 375F/190C/Gas Mark 5 until the cake is a light golden colour. 

Turn onto a wire rack to allow it to cool.

Honey Butter Icing:  
Put the butter, honey and one tablespoon of orange juice in a mixing bowl.

Slowly sift in the icing (frosting) sugar and work the mixture till they are all combined. 

Use half the butter cream as a sandwich between the two halves of the cake and spread the rest smoothly on the top. 

Add the toasted almonds as decoration. 

Honey Cake - Recipe 2 (simple)

1.1/2 cups sugar

3 eggs

3 cups plain flour

¼ tsp bi-carb

2.1/2 tspns mixed spice

2 tsps baking pdr

¾ cup veg or sunflower oil combined with 1 cup warm honey & 1 cup warm water

1. Beat eggs and sugar till thick, yellow and creamy.

2. Sift dry ingredients and add alternately with the oil, water and honey mixture.  Mix well to combine.

Add a  handful of sultanas if wanted.  (Lightly flour the fruit before putting into the mix.)

The batter will be pretty runny – don’t worry this is fine!

Pour into a large greased and floured container – baking tin, roasting tin, glass dish etc.  Making sure at least 1-2” is left for cake to rise.

Bake at 325 deg.F. (Gas 3) or 170 deg.C. for approx. 1hr.

Check carefully in center to see whether cake is cooked through.

You can do this by very gently pressing the top of the cake or use a clean skewer.

If browned enough but not cooked through, lightly cover with large sheet of foil so it will continue to cook but wont brown further.

"One-Banana" Cake - very easy

This cake just fits the bill when you have one (manky) banana left. 
It makes a super cake - very moist and just delicious.

Oven: 160/180 deg.C
Approximately 40 mins. cooking time - test with skewer to see if cooked through

Ingredients:
1 ripe banana
1/8 cup of sunflower oil ..... (approx. 1/2 of a quarter cup measure)
1/8 cup of butter
1 cup of self-raising flour
pinch of cinnamon
1 scant cup of sugar
2 eggs
pinch of salt
handful of raisins - dusted in flour 
small amount of hot water (if necessary) 

1. Place all the ingredients (except the hot water and raisins) into a large bowl and beat together.  Try not to overbeat the mixture.

2. Add some hot water if the mixture is a little thick, and beat in.  It should be a nice 'dropping' consistency. Mix in the floured raisins.

3. Grease and/or line your tin (a pound size loaf tin is good) - and put the batter in - smooth the top, making a small well in the centre.

4. Bake until nicely risen and golden.  Test with a skewer to see if cooked through.  You can also actually hear if there is still some raw mixture cooking - dont burn your ear though :o)

PS: could also add some Chocolate Chips.

Gingerbread Cake Recipe - easy, and excellent as a Traybake

Oven: 350 deg. F : 180 deg. C - approx. 50 mins

Liquid Ingredients:
3 rounded tablespoons of Golden Syrup (approx. 6 ozs.) *
3 rounded tablespoons of Black Treacle (Molasses) *
3 ozs. of caster sugar
6 ozs. of butter
Melt all these ingredients together,  in a large bowl over a saucepan of hot water.
*When measuring out the syrups - have a small bowl of very hot water handy and dip your tablespoon measure in - the syrups will glide off easily.

2 large eggs
1/4pt. milk + 4 tablespoons - beat the eggs into the milk

Dry Ingredients:
12 ozs. (325g.) Plain Flour
2 teaspoons of Ground Ginger
1 teaspoon of Mixed Spice or Allspice
1 teaspoon of Bi-Carbonate of Soda
+ pinch of salt
handful of raisins or sultanas - dredged in some of the flour before adding in.

Add the dredged raisins into the dry flour and mix together.
Pour the melted ingredients into the flour.
Add the eggs and milk and beat gently until combined and glossy.
Pour into a prepared tin (lined or greased and floured) and bake.
Test with a skewer to see if cooked through, or just press lightly and if it springs back to the touch - it's ready.  I also 'listen' to my cakes and you can still hear if the mixture is uncooked :)

Christmas Carol Cake - Women's Weekly recipe from 1976 (slightly updated)

Cake: 
7" square tin: 
Oven: 160 C for 1/2 hr. then 
2.1/4 hrs. at 150 C. (300 F, gas 3)
Store, then decorate two weeks before Christmas*
nb: (1oz. = 25g.)

Ingredients:
4ozs. (125g) currants
10 ozs. (275g) sultanas
4 ozs. raisins
4 ozs. glace cherries (rinsed, drained, dried and chopped)
(2ozs. blanched almonds if wanted)
Grated rind of 1 lemon
9ozs. (250g) plain flour + pinch of salt
1 tsp. mixed spice,
1 tsp. nutmeg,
1/2 tsp. cinnamon
8ozs. (250g) butter - softened
8ozs. soft brown sugar
3 large eggs
1 tablespn black treacle
1 dessert spn milk
2 tablespns rum or brandy

1.  Grease the tin and line with 2 doubled strips of greaseproof paper, crossing over the base of the tin to extend an inch above the rim on both sides.  Grease the paper lining.
2. Mix the dried fruit together in one bowl (adding the nuts if using these)
3. Mix the flour, salt, and spices in another bowl.
4. In a third bowl,  beat the butter and sugar until creamy and gradually add the eggs, adding a little of the flour, to stop it curdling.
5. Beat in the treacle
6. Finally fold in, using a metal spoon, the dry ingredients plus the rest of the ingredients.
Combine well, but dont overbeat.
7. Turn into the prepared tin and make a small well in the centre.
Bake on the centre shelf at 160 deg.C for 1/2 hr. then turn down to 150 deg.C for a further 2.1/4 hrs.  
Test with a skewer to see if cooked through.  The skewer should come out 'clean' from the centre of the cake.  
Leave the cake in the tin for at least 1 hr. to cool completely, then pack into an airtight tin until 2 weeks before Christmas.*

Turn the cake upside down to ice and decorate, so you have a nice flat surface.

Almond Paste:
10ozs. (275g) ground almonds
5 ozs. caster sugar
5ozs. sifted icing sugar
2 egg large egg yolks.
juice of 1/2 lemon.
about 8ozs. sieved apricot jam
and a dusting of Cornflour.

Mix all ingredients together, dont overwork, dust a surface with icing sugar and roll out.
Brush cake with warmed sieved apricot jam to 'glue' icing on. 
Cut icing to shape and 'stick on' carefully to cover the cake.
Stand the cake on a wire tray and leave for about a week to dry out before icing.

Royal Icing:
3 large egg whites
1.1/2 lbs.l sifted icing sugar
2 tsps. lemon juice
1tsp. glycerine
a little yellow and brown food colouring.

Beat the eggs whites and lemon juice together lightly and gradually beat in the sifted icing sugar until the consistency thickly coats the back of a wooden spoon. Stir in the glycerine and a small amount of the colouring, to make a creamy colour.  Spread enough of the icing to cover the top and sides - prick out any bubbles with a skewer - and leave for 3 days for the icing to dry.

Decoration: - (to choice.)
Cake Board 9"square
a sheet of gold paper
little sifted icing sugar
If writing on the cake: 
no.2 plain writing pipe
no.3 plain writing pipe
no. 7 star pipe
spring of holly,

4 greaseproof paper icing bags.

how-to Video Link

Prune, Apple and Armagnac Cake - Delia's - good recipe for Christmas

Oven: 180 C : 350 F : gas 4 
20cm. tin (8" - greased and lined
Ingredients:
Prunes:
350g (12 ozs.) ready-to-eat prunes (stoneless)
75g (3ozs.) caster sugar
150 ml water   
75 ml. port or Armagnac

Place ingredients, except Armagnac,  in a saucepan, bring to boil, then simmer gently for 15 mins. 
Drain, discard the liquid - place the prunes in a bowl, add the Armagnac/Port, cover and leave overnight.
Delia soaks her prunes, (although it's not necessary), so if doing this, soak prunes the night before baking the cake.

Streusel Topping:
75g self-raising flour
25g butter - room temp.  ... crumb these 2 ingredients, then add
75g demerara sugar
Add 1 dessertspoon of cold water - stir in until mixture is coarse and lumpy - set aside

50g whole un-toasted almonds - halved lengthways and finely shredded - leave to one side.

Cake:
75g (3ozs.) self-raising flour
1/2 tsp. baking powder
50g (2ozs.) soft butter
25g (1oz.) ground almonds
50g (2 ozs.) caster sugar
1 egg (medium or large)
2 tblspns. milk
50g (2ozs.) diced Bramley apple

1.  Sift flour add baking powder
2. Add the rest of the ingredients (except for the apple)
3. Beat until smooth.
4. Fold in the apple then spoon the mixture into the prepared tin.
5. Arrange the prunes over the mixture then fork the streusel topping over them, and finally sprinkle the almonds evenly over the surface.
6. Place cake in centre of oven and bake for approx. 1 hr.  Remove it from the oven and leave in the tin for at least 30 mins before turning it out.
7. Sift icing sugar over the top before serving.

Raspberry Bakewell Fairy Cakes

Ingredients: makes about 12
Oven: 160/170 deg.C
120/30 g. ground almonds
approx. 10g of dessicated coconut - making the amount  up to 140g.

140g softened butter  - or Flora and butter
140g golden caster sugar
140g self-raising flour
2 large eggs
1 tsp. vanilla extract or 1/2 tsp. vanilla and 1/2 tsp. almond essence.

Raspberry Jam
Paper Muffin cases plus tin.

1. In a large bowl, beat all the cake ingredients together.  Dont overbeat.
If the batter looks a little heavy, beat in a  little slightly cooled boiled water, until the right consistency is reached.  
2. About half fill the paper cases with batter, leaving about a teaspoon of batter in the bowl, to top each cake.  
3. Place a small 'dollop' of jam (use a teaspoon and your finger :) ) on top of each cake, and place approx. a teaspoonful of the remaining batter on top of the jam.  A blob of batter is fine, as long as the jam is mostly covered. 

Dont overfill the paper cases.

Bake for 20 minutes - plus extra time if necessary.  
Bake until the cakes have risen, and beginning to become golden.  
Test with a skewer to see if cooked through.  

Icing/Glaze:
175g softened butter
1/2 tsp. vanilla extract
2-3 tablespoons of milk and/or lemon juice - (lemon juice is good against the sweetness).
350g icing sugar - sifted

 

I made a fairly thin glaze, which you can pour/spread on to the top of each cake.  However, I find the cakes store better (in an airtight tin), without the icing/glaze, but they are lovely with the glaze poured over just before serving.

Amish Sugar Cookies (sort of !)

Oven: 200 deg.C : 400 deg.F
Ingredients:
2 large eggs
1.1/2 cups of white sugar
1 cup of vegetable oil
1 cup of either buttermilk, OR half whole milk yogurt and fromage frais
1 tablespoon of baking powder
3 cups of plain (all purpose) flour
1 tsp. of vanilla extract

some Demerara sugar mixed with cinnamon for sprinkling on top of batter.

1. Beat together the eggs, sugar and oil.  This already begins to look like thick custard.
2. Add the buttermilk and baking powder
3. Beat in the flour.  Let the batter stand for 5 mins.
4. Butter a traybake tray and ladle the mixture in.  It shouldn't quite reach the top of the tin.
5. Sprinkle the cinnamon sugar over and bake until golden, feels firm and springs back slightly when touched.  The cake should just be shrinking from the sides of the tin*
6. Cool slightly and cut into squares.  (These are lovely when still warm :) )

batter

buttered tin

ready for the oven

baked!

 

*cake just shrinking from the sides

cut into squares when cool, then leave till cold.

I found this recipe on jollieprimitives.com* and made half the recipe just to try them out.  I found the batter was like a thick custard and decided to pour it into a traybake tray and bake it that way. The batter wasn't  stiff enough as a dough.  

This is not a crisp cookie/biscuit but just inbetween a cake and biscuit.  Whether I made them correctly I'm not sure! but they have a very nice taste - (I tweaked the original recipe slightly).............

 and had enough mixture for another small bake.   

 

* Have since found another website with another recipe: link

Blueberry Cake

Oven: 180 deg. C : 350 deg.F - approx. 35 mins (or longer)
Ingredients:
3/4 cup of sugar
1/4 cup of softened butter
1 large egg
1/2 cup of milk
2 cups of Plain flour
2 tsps. baking powder*
1/2 tsp. salt
2 cups of Blueberries - more or less :)

Topping:
1/2 cup of sugar
1/3 cup of flour
2 tsps. cinnamon
1/4 cup of softened butter


1. Mix together the sugar, butter, egg, milk, flour, baking powder and salt.
2. Fold in the Blueberries
3. Pour the mixture into a 9 x 13" or 8 x 11" baking dish (loaf shape tin is good too)
4. Mix the topping ingredients together and crumble over the cake batter.
5. Place in the oven and cook for the 35 mins - check the cake with a skewer to see whether it is cooked through. The original recipe said 35 mins but I baked mine for longer.

* This American recipe originally came from www.madetobeamomma.com/category/recipes
and is called "Blueberry Buckle" - I have tweaked it slightly, and in fact had a little accident when I was making it!   .........
After it had been in the oven for a few minutes, I realised I hadn't added the baking powder!  I 'speedily' managed to scoop out the batter into a bowl, added the baking powder - mixed it together again, (gently), and stuck it back in the oven!  Unfortunately the topping got mixed into the batter as well, but the cake turned out beautifully!

PS: I've made this cake again - (correctly this time!) - and thought it was better the first time! :)

Sponge Cake - small, quick-mix teatime sponge cake

Oven: 160 deg. C, 325 F. - 30 - 40 mins.
Ingredients:
4ozs. (1 cup) self-raising flour - sifted with
1 teaspoon of baking powder
4ozs. (1/2 cup) soft margerine
4ozs. (1/2) cup of either caster or demerara sugar
few drops of vanilla essence
2 eggs

Raspberry (or jam of choice) for filling and sifted icing sugar for top

Instructions:
Grease and line a small tin (7" square or 8" round)
Place all the ingredients (except jam and icing sugar!) into a mixing bowl and combine well - dont overbeat.
If the mixture seems a little heavy, mix in a small amount of hot water.

Place in your baking tin, even out a little, and
Bake until firm to the touch, and going lightly golden.  Also the edges will have moved away from the side of the tin, when it's done.

Cool the cake on a wire rack, then slice carefully in half.
Place jam on the base and replace the top.
Add some sifted icing sugar over.
Serve ........... how you fancy.

This is a very easy spongecake, and you can add or fill it with lots of other stuff :)

Apple and Raisin Cake - small cake and very easy

Oven: 160 deg. C - approx. 45 mins.
Ingredients:
4 ozs. (110 g) soft margerine (Olio, Flora or similar - make sure it's ok for baking)
4 ozs. demerara sugar
2 medium eggs
4ozs. self-raising flour
1 sweet apple - peeled, cored and chopped
2 - 3 tablespoons of  raisins
1/2 tsp. vanilla essence
tablespoon or two of plain yogurt, milk or warm water*, if mixture is too thick

1. Cream sugar and fat together.
2. Beat eggs and add them one at a time with a small amount of the flour.  This should stop the mixture from curdling.
3. Add vanilla.  (A few drops of both vanilla and almond essence is also nice.)
4. Dredge the raisins in flour and add both to the mix with the chopped apple.  Stir in, adding either a little milk, yogurt or warm water if the mixture looks a little thick.
5. Grease and flour a smallish cake tin/dish and bake until cooked - test the centre with a skewer.
6. Leave to cool, remove and store in an airtight container.

While it's still warm you can drizzle some Maple Syrup over the top - - yummy.