Cake has taken on a brand new significance now that almost all of us are caught at house all day, on daily basis. We’re comfort-eating and baking like there’s no tomorrow. But what do you do when you fancy a sponge, however can’t discover eggs or your oven is damaged and nobody will repair it? Here are some recipes to get you thru each ingredient shortfall.
If we advise you substitute one missing ingredient with one other that you just don’t have, or that you’d usually by no means dream of shopping for, keep in mind that no two kitchen cabinets are the identical and you might discover that grocers can nonetheless provide “fancy” alternate options equivalent to ricotta or flaxseeds whereas the staples are however a reminiscence.
No self-raising flour
You could make any cake that calls for self-raising flour with out it. Nigella Lawson doesn’t even hassle conserving any, as she explained a few years back. As lengthy as the ratio (2 tsp baking powder to 150g plain flour), it’s straightforward to make some. There are loads of first rate bakes that embrace this course of within the methodology, from Dan Lepard’s bitter cream butter cake (billed as the simplest cake on the earth) to Claire Ptak’s picture-perfect raspberry vanilla sandwich.
No baking powder
Baking powder isn’t the one solution to get some rise into your bakes. German yeasted muffins are a marvel – healthful and weighty; as shut as a candy can get to lunch, and all the higher for it. If you’re baking bread, put aside a little bit of the leavened dough for Felicity Cloake’s excellent plum cake, German baking professional Luisa Weiss’s Apfelkuchen or the myriad different cinnamon, cardamom and honey-scented choices to be discovered elsewhere.
No flour of any sort
In one in every of her extra daring strikes, Anna Jones makes a lemon cake with cannellini beans, floor almonds and 4 eggs. It is a stone-cold winner – fudgy, wealthy and candy. For one thing extra decadent, strive the basic flourless chocolate cake. The recipe I’ve used for years is as follows: soften 200g butter with 100g darkish chocolate over a bain-marie, then combine 4 egg yolks with 100g sugar, and fold that into the chocolate combine. In one other bowl, beat the egg whites into stiff peaks, regularly including an extra 100g sugar, then fold into the chocolate combine and bake in a buttered tin at 180C (160C fan)/350F/fuel mark 4 for 45 minutes or till set within the center. Serve with whipped cream, Greek yoghurt or creme fraiche – when you have any – and a dusting of icing sugar.
Bakers eager to keep away from refined sugar have loads of choices, equivalent to syrups (maple, agave, date), fruit (dried and contemporary) and candy root veg (carrots, candy potato). Nadia Lim does a beautiful banana loaf with coconut. Leela Cyd does one with dates. But having no sugar in lockdown occasions could name for a extra 1950s strategy. In her new ebook, Oats in the North & Wheat from the South, Regula Ysewijn makes a really old-school slab of parkin utilizing solely tinned sweeteners: warmth up 200g golden syrup with 45g treacle and 200g butter, then combine in 200g oat flour (simply blitz up some oats in a meals processor when you have none), one other 100g oats which were much less finely blitzed, 2 tsp every of bicarb and floor ginger, a pinch every of nutmeg and salt, one egg and a pair of tbsp whisky (or milk). Bake at 160C (140C fan)/325F/fuel mark 3 for about an hour then go away it to chill within the tin. (As an apart, Ysewijn says: “Never fan! Fan is super-evil and should be avoided at all times!”)
If your stockpiling concerned stashing away a tin of Nestlé Carnation as a substitute, you possibly can decide for this recipe from Australia (though clearly you gained’t wish to sprinkle icing sugar on prime).
Vegan bakers have just a few methods up their sleeves. Mix 1 tbsp chia seeds or milled flaxseeds with Three tbsp water and put aside for 15-20 minutes, and you’ve got what’s often called a vegan egg, which usually works as a direct swap-in, say, for a brownie or a loaf cake. If your recipe calls for whipped-up egg whites, as it could for an ethereal sponge, you possibly can (with some effort) whip up aquafaba (AKA chickpea brine) into frothy white peaks. Again, Three tbsp is the equal of 1 egg and a pair of tbsp for an egg white; Anna Jones tells you what to do right here.
Or take a tip from Ruby Tandoh’s moist chocolate fudge cake. Where most recipes warning that you must not overmix the batter after getting added within the flour, Tandoh’s resolution for not utilizing eggs is to do precisely that. You flavour the combo with candy spices, sweeten it with dates and brown sugar after which beat it for minute to present it some construction. Once baked, it’s slathered with a mixture of melted darkish chocolate and golden syrup.
This one is simple. Use olive oil. Ideally you’d make Maialino’s version with Grand Marnier and orange, however Rachel Roddy does an wonderful stand-in with ricotta (which you possibly can substitute with strained full-fat yoghurt) and lemon. The citrus or dairy provides the bake tang, however I might fortunately eat a very primary one, too, flavoured solely with vanilla essence (equivalent to this Kim Boyce recipe, solely utilizing plain flour and with out the chocolate or rosemary.) And then there’s the equally primary French gateau au yaourt. Clotilde Dusoulier’s model calls for vegetable oil, however I’ve tried with the dregs of many bottles, and it’s at all times a winner.
No fats of any sort
The fantastic thing about yoghurt lies within the fluffy, tangy, moist crumb it fashions, with or with out added fats. Thomasina Miers’ model makes use of Greek yoghurt, 4 eggs and a remarkably tiny quantity (35g) of plain flour, with lemon, pistachio and cardamom for flavour. The BBC, in the meantime, lists an entirely fatless sponge (crammed, with scrumptious irony, with an enormous quantity of whipped cream) that’s so placing it deserves a strive.
Another doozy. If you haven’t tasted a clementine cake, just like the one with which Ben Stiller’s Walter Mitty wins over hostile Afghan warlords, you merely haven’t lived. I really like the truth that utilizing the entire fruit brings bulk, liquid and flavour. Nigella’s recipe is my go-to: boil up 4 clementines (I’ve finished it with a few oranges, too), then blitz them to a pulp. This is then used as the bottom for a batter of egg, sugar, floor almonds and a little bit baking powder.
No elevating agent of any sort (ie eggs, baking powder, bicarb, self-raising flour)
Meera Sodha’s superlative chocolate, olive oil and fervour fruit cake would match a number of classes right here, that includes neither eggs, dairy nor elevating agent of any sort. It’s a treasure of a recipe. Ysewijn suggests Cornish heavy cake (additionally in her new ebook). Essentially an enormous rock cake, it has been made since properly earlier than there have been issues equivalent to self-raising flour; her recipe dates from 1920. You roughly combine 50g every of butter and lard with 340g plain flour, 50g sugar and a tsp of salt. Pour in 125ml of milk or water and knead to mix, earlier than including 180g currants and 50g candied peel and kneading once more. The dough is then put aside for an hour or two, earlier than being baked in a tin, sprinkled with sugar, at 190C (170C fan)/375F/fuel mark 5 for 40-50 minutes.
This needs to be the place your cake plans hit a wall. But no. No-bake fridge muffins are a factor, and Cloake’s excellent no-bake cheesecake is tough to beat: a base of buttery, syrupy cornflakes, a filling of lemon-spiked cream cheese and ricotta, a two-hour chill within the fridge. Cornflakes! Of course you’re making this proper now.