I’m not entirely sure where Have your bake & eat it by Casual Cooking came from. It was a book I cooked from in 2019 and then lost all the photos (and almost all the memories of) from, so I cooked from it again. It’s out of print now (the link above is an ebay link), so finding this book is going to be tricky, that said, I don’t think you really need to rush out and find it. Other recipe books (and the internet) have better or as good as versions of these recipes and there is nothing particularly special or unique about this book when there are so many good or better cookbooks available.
Overall, I give this 3 out of 5 stars.
Raspberry & almond cake
Ingredients:
- 115g self raising flour
- 1/4 tsp baking powder
- 2 eggs
- 115g unsalted butter, softened, plus extra for greasing
- 115g caster sugar
- 40g ground almonds
- 175g raspberries
- 2 tbsp falekd almonds
- icing sugar for dusting (if you like that kind of thing)
Method:
- Preheat the oven to 200C. Place a baking sheet in the oven to preheat. Grease a 23cm round cake tin and line the base with baking paper.
- Sift together the flour and baking powder into a large bowl. Add the eggs, butter and caster sugar and beat with a hand-held electric mixer until pale and creamy. Fold in the ground almonds.
- Spoon the mixture into the prepared tin. Gently level the surface and scatter over the raspberries and flaked almonds. Bake in the oven for 22 – 25 minutes, or until rise, golden brown and just firm to the touch.
- Leave to cool in the tin for 1 – 2 minutes, then turn out onto a wire rack. Dust with icing sugar and serve warm or cold.
Notes on this recipe:
- The most unsuccessful recipe in this book. My cake tins were either 20cm or larger than 23cm, so I went with the smaller one. In the time provided by the recipe, the cake was not cooked. I doubt it would be cooked in a 23cm tin either. We ended up having to keep it in the oven for another 20 minutes or so, and the edges burnt – as you can see in the photo.
- The cake tasted good, it just wasn’t as amazing as I was hoping, and the lie about baking time didn’t help.
Chocolate chip cookies
Ingredients:
- 175g plain flour, sifted
- 1 tsp baking powder
- 125g margarine (or butter) melted, plus extra for greasing
- 85g light msucovado sugar (you can use brown sugar)
- 55g caster sugar
- 1/2 tsp vanilla extract
- 1 egg, beaten
- 125g plain chocolate chips
Method:
- Preheat the oven to 190C. Grease (and line) two baking sheets.
- Place all the ingredients in a large mixing bowl and beat until well combined
- Place tablespoons of the mixture on the prepared baking sheets, spaced well apart.
- Bake in the preheated oven for 10 – 12 minutes, or until golden brown. Transfer to a wire rack and leave to cool.
Notes on this recipe:
- Stock standard chocolate chip cookies, nice and soft with a little chew. This receipe is very simple to follow and the results were good.
Raspberry cumble muffins
Ingredients:
- 280g plain flour
- 1 tbsp baking powder
- 1/2 tsp bicarbonate of soda
- pinch of salt
- 115g caster sugar
- 2 eggs
- 250ml natural yoghurt
- 85g unsalted butter, melted and cooled
- 1 tsp vanilla extract
- 150g frozen raspberries
Crumble topping
- 50g plain flour
- 25g unsalted butter
- 25g caster sugar
Method:
- Preheat the oven to 200C. Line a 12 hole muffin tin with 12 paper cases.
- To make the crumble topping, sift the flour into a bowl. Cut the butter into small pieces, add to the bowl with the flour and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and set aside.
- To make the muffins, sift together the flour, baking powder, bicarb and salt into a large bowl. Stir in the sugar.
- Lightly beat the eggs in another large bowl, then beat in the yoghurt, melted butter and vanilla extract. Make a well in the centre of the dry ingredients, pour in the beaten liquid ingredients and add the raspberries. Stir gently until just well combined; do not over-mix.
- Spoon the mixture into the paper cases. Scatter the crumble topping overf the muffins and press down lightly. Bake in the preheated oven for about 20 minutes, until well risen, golden brown and firm to the touch.
- Leave the muffins to cool in the tin for 5 minutes, then serve warm or transfer to a wire rack to cool completely.
Notes on this recipe:
- The most successful recipe of the bunch – light fluffy muffins with rapsberries and a crumbly crumble.
- These were devoured by the household, and requests were made to make again.
- Do recommend making these if you have some frozen raspberries around, they were very nice.
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