Save the Children Name A Day Campaign : Kiwi and Lime Bundt Cake

This is a slightly different post to normal. Yes there is still cake involved but I'd like to take the time to talk about an important issue. Cake and hunger are not two words you would normally put together but this is how I can make a difference by raising awareness and spreading the word through what I can do - baking.

Did you know that in a world with food enough for everybody, 300 children die of malnutrition every hour of every single day? 

This month's Pink Whisk Challenge is dedicated to Save the Children and the Hidden Hunger Campaign. Ruth says "I would love for you to donate a recipe. The theme for the challenge is ‘Family Favourites’, recipes you enjoy making and that you love to share, there’s nothing more to it than that – it doesn’t even have to be baking (I hope you realise how much that hurt me to write!)  All recipes gathered for the challenge will be collated and published in a Save the Children e-book which will be sold to raise awareness and funds for the campaign."

Read about Ruth's firsthand experience in Rwanda here and here.

Save the children asks that you name a day to beat hunger. They want the Prime Minister to host a world hunger summit aimed at making the global food system work for the millions of children going hungry.
All you have to do is name a day and when your day comes round, they’ll ask you to take one of five simple actions – from sending a tweet to cooking a meal – to help spread the word about this devastating crisis. I've named my day. Will you? 

This cake is not strictly a family favourite (but I'm sure it will be!) as I wanted to create my own recipe for this challenge.  My dad used to study in New Zealand which made me think of kiwis.  It's not a fruit I've ever baked with before so I thought it would be a good challenge.  It's very similar to my lemon and raspberry cake which worked well so I decided to modify it for this. I love making smoothies with lime, kiwi and honey so I thought why not make it into a cake? 

I tried to blitz the whole lime but it didn't work out so I used lime juice and lime zest instead.  There's whole kiwi fruit and pureed kiwi fruit in the batter.  It's quite a dense, moist sponge with the freshness of the fruit and the citrus tang from the limes. It was delicious with the glaze but you can have it plain if you prefer.   

 adding kiwi to the batter - I forgot to coat the kiwis in flour first so they sank to the bottom, well top as this was a bundt cake :( 

 I also added some kiwi puree

 thought it was a good time to use my new bundt tin

 love the heart shapes :) 

 add glaze... 

 delicious! you can see the kiwis at the top of the cake! 

An original recipe by me, bakingaddict

Makes 1 small bundt cake as shown

For the cake

150g yoghurt

140g caster sugar

40g honey

2 eggs

1/2 cup vegetable oil

1 teaspoon vanilla extract

180g self raising flour

Juice and zest of 2 limes

4 kiwi fruit - peeled and chopped into 1/8

1 kiwi fruit - peeled and pureed

For the glaze

50g icing sugar

1-2 tablespoon lime juice 

• Preheat the oven to 180C
• Butter and flour your bundt pan or line normal cake tin with greaseproof paper. 
• In a large bowl, mix together the yoghurt, sugar, honey, eggs, vanilla extract and oil. 
• Add in the lime juice and zest. 
• Stir in the flour and mix well.
• Coat the chopped kiwi fruit in 1-2 tablespoons of flour then add to the batter. 
• Puree 1 kiwi fruit and stir into the batter. 
• Pour into the prepared tin and bake for 40-45 minutes until a skewer inserted into the centre comes out clean.
• Allow to cool on a wire rack.
• To make the glaze, sift the icing sugar into a bowl. 
• Add enough lime juice to make a glaze of dripping consistency. 

Ginger and treacle spiced traybake

Tea Time Treats is a new monthly blogging event hosted by Karen from Lavender and Lovage and Kate from  What Kate Baked. This month's theme hosted by Karen is Ginger and Bonfire Treats. I love joining in these blogging challenges and was really excited to bake something that would fit this theme. However I don't like ginger but I was pretty sure I could find some other bonfire treats to fit the bill. In the end, I actually picked a ginger recipe as I made this for a team that I was visiting as part of my induction to my new job. I thought it would be nice to bring some cakes along and most people love ginger. Plus I wanted to try some new recipes from 1 of my many new cookbooks that I purchased recently. This recipe is from Mary Berry's 100 Cakes and Bakes. It's a really simple mix everything in one type of recipe - my favourite kind! The longest time taken was to finely chop the stem ginger. 

I do apologise for the lack of photos as it was a gift so I couldn't get a cross section of the cake. I was told that it tasted good but I didn't try any myself. It certainly smelled good - gingery and spicy.  

I am also submitting this to The Pink Whisk November challenge which is traybakes. 

 first time using black treacle and stem ginger

 ready to go in the oven

 looks and smells good 

 top with icing

 sprinkle chopped stem ginger on top

225g butter, softened

175g light muscovado sugar

200g black treacle

300g self raising flour

2 teaspoon baking powder

1 teaspoon ground allspice

4 large eggs

4 tablespoons milk

3 bulbs of stem ginger from a jar, finely chopped

For the icing

75g icing sugar

3 tablespoons stem ginger syrup from the jar

3 bulbs of stem ginger from a jar, finely chopped to decorate 

• Preheat the oven to 180C.
• Measure all the ingredients for the traybake into a large bowl and beat until well blended. 
• Pour the mixture into the tin and level with the back of a spatula. 
• Bake for 35-40 minutes or until the cake has shrunk from the sides of the tin and springs back when pressed in the middle. 
• Leave to cool for a few minutes before turning out to cool on a wire rack. 
• Make the icing by sifting the icing sugar into a bowl and adding the ginger syrup. 
• Pour the icing over the cake and spread it to the edges with a small palette knife.
• Sprinkle with chopped stem ginger to decorate.
• Allow the icing to set before slicing. 

Cinnamon Crumble Apple Cake

I'm having a great time baking with apples recently as it's delicious, versatile and in season! So I'm pleased that this month's pink whisk challenge is apples.
I chose a cinnamon crumble apple cake from Waitrose (yes not BBC Good Food for a change!).  Initially, I thought it was a disaster but it tasted good so it wasn't a complete disaster! I burnt the cake slightly and was very disappointed that the middle had sunk. I then realised that I put quite a lot of apples on top (more than the recipe suggested) which probably weighed the cake down. The crumble didn't quite work out as expected, probably because my butter was not cold.  I actually contemplated not bringing it in to work (as planned) but I'm glad I did in the end as it tasted much better than it looked. The sponge was moist and light and the apple crumble with the cinnamon was divine. 

 I added a bit more cinnamon as I love the flavour and smell 

 

Recipe from waitrose.com 

• 3 small eating apples
• 2 tsp ground cinnamon
• 250g caster sugar
• 250g pack Lurpak Butter Slightly Salted
• 250g self-raising flour
• 4 medium eggs

• Preheat the oven to 180°C, gas mark 4. 
• Grease and line the base of a 23cm round, deep cake tin. 
• Peel, core and thinly slice the apples, toss in 1 tsp of the cinnamon and set aside. 
• To make the crumble topping, measure 50g each of the caster sugar, butter and flour into a bowl. Add the remaining cinnamon and rub everything together with your fingertips until it forms a rough crumble. Set aside.
• Put the remaining sugar and the eggs in a large bowl and use an electric whisk to mix together. Whisk for about 10 minutes until the mixture is pale and thick, and leaves a trail on the surface when the whisk blades are lifted.
• Melt the remaining butter in a pan, cool slightly, then drizzle into the whisked mixture, folding it in carefully to preserve as much air as possible. 
• Sieve the flour over the top and fold in. 
• Turn the mixture into the cake tin and scatter the apple slices evenly over the top. 
• Sprinkle the crumble over and bake for 50-55 minutes, until the cake is firm to the touch and golden brown. 
• Allow to cool for 10 minutes in the tin.