Week One Hundred & Seventeen – Mary Berry’s Angel Sponge Cheesecake & Marmalade Cake

Week 117 and I now delve into Mary Berry‘s Baking Bible and flip back and forth through the pages looking for bakes I haven’t yet done which is getting smaller by the week!

I chose Mary’s Angel Sponge Cheesecake , I must say I haven’t really liked the baked cheesecakes that I have made and at least this one was not baked but is sounded different. Mary asks you to make a sponge first.  She asks you to beat the eggs and sugar together until it leaves a trail, then sift in the flour and fold in lightly. Put this mix in the prepared tin and bake.

Mary Berry's Angel Sponge Cheesecake

Once baked to a golden brown, allow to cool and then cut in half.

Kin's Angel Sponge

Please one half in the bottom of a deep cake tin, cut side up. Mary then asks you to make the cheesecake filling by beating the sugar and butter together, add the egg yolks , orange rind, orange juice and cheese and mix well. Whip the cream and fold into the cheese mixture, whisk the egg whites and fold them in- quite complicated! Spoon the mix into the tin onto the sponge and level, lay the other half of the sponge on top, cut side down. Cover with clingfilm and put in the fridge. Now Mary asks you to leave in the fridge for about 4 hours then remove from the tin and serve. Now after four hours, mine was nowhere near set and if I had tried to remove it, I would have had a puddle. At this point, I did what I usually do and looked at Rising to The Berry to see what Anneliese did and having read her blog, decided to leave mine in overnight. Even though I did this, when I turned mine out, it still sagged and when we tasted it, it was more like a mousse between two sponges.

Kim's Angel Sponge Cheesecake

The second recipe was Mary’s Marmalade Cake. I nicknamed it “Paddington Cake” as Paddington loved marmalade. I very carefully chopped washed and dried all the cherries this time and added them to all the other ingredients and mixed well, thankfully it was one of Mary’s all in one recipes.

Mary Berry's Marmalade Cake

I lined a loaf tin with one of my 99p Shop liners, poured the mix in and put it in the oven to bake. I did observe Mary’s warning that it you were heavy handed with the marmalade, the fruit would all sink to the bottom as it would slacken the mixture. Once baked, allow to cool and then remove from the tin and warm some marmalade and brush it over the top. I must say that despite the amount of marmalade in it and on top, it still tasted like a fruit cake, the orange didn’t come through too much.

Kim's Marmalade Cake

I had mentioned my blog might be a little late as indeed it is . This was because I was helping my chief tasters finish their garden by leveling the last bit ready for turfing. They brought a digger in and I had a go, it was great fun but harder than it looked. I was “chief skip leveller” – as in, when they dumped the earth into the skip, I made sure it was evenly distributed and the maximum space was used- with my trusty old Woolworths rake!

Kim's digger fun

I have now reached the heady countdown of…….forty



Mary’s Baking Bible has 19 sections to it and I have now completed all the recipes in the following sections:

“Cupcakes and Other Small Bakes”

” Traybakes and Flapjacks”

“Shortbreads and Bars”

“Baking for Children”

“Tarts and Pastries”

“Fruit Breads”

thumbs up



Week One Hundred & Sixteen – Mary Berry’s English Cherry Cake & Mississippi Mud Pie

Week 116 and strangely enough I find myself blogging about this bake on the same day that I actually tackled it! Wonders will never cease! I delved into Mary Berry‘s Baking Bible and found these two recipes- her English cherry cake and Mississippi Mud pie.

I began with the Mississippi mud pie. It began with crushing digestive biscuits, combining with melted butter to create the base. I always find Mary is a bit stingy in this part so I doubled the amount of biscuits and butter and I felt it was just about enough. I pressed it into the tin and got on with the next step of the recipe.

Mary Berry's Mississippi Mud pie

Mary asks you to put the chocolate, butter and water into a pan and melt gently. In another bowl, whisk six eggs (!) with the single cream and dark sugar and add the chocolate mix when melted and cooled slightly. Whisk all together, pour onto the base and cook. One word of warning, if you fancy tackling this bake, if you are using a loose bottomed tin, then stand it on a baking tray as it may leak slightly. Once baked, Mary tells you to leave it in the tin until cool. It will recede from the edges and sink/settle slightly. Once cool, add some whipped cream to the top and serve.

Kims mississippi mud pi side view

The second recipe was Mary Berry’s English cherry cake. One of the first things Mary tells you is to quarter the cherries, wash and dry thoroughly. I did all of this and covered the cherries in a fine layer of flour.

Mary Berry's English Cherry Cake

Put all the other ingredients in a bowl andmix thoroughly, then fold in the cherries so hopefully they don’t all go to the bottom. Put the mix into a lined cake tin, I chose a square one rather than Mary’s recommendation of a circular one. Bake for the recommended time.

The cake came out well but I was disappointed to see that my cherries occupied the lower half of the cake rather than being distributed evenly- must try harder!

Kim's english cherry cake

The Easter weekend is coming up but I am going to be a little busy so the bake and the blog may be a little later than the usual weekend.

The countdown has now reached the heady heights of…


Week One Hundred & Fifteen – Mary Berry’s Battenburg Cake & Glazed Fruit Tartlets

Week 115 and as is becoming usual, i am blogging about this bake a week behind, but I will also be blogging about this week’s bake after this so I will be all caught up if you get my meaning ..or ahead of myself even! I delved into Mary Berry‘s ever shrinking baking bible to find some recipes and found her Battenburg cake and the glazed fruit tartlets.

Mary Berry's Battenburg

I began with the battenburg cake, I think I had put off doing this recipe for so long because it’s one of the few cakes that I really don’t like but luckily my hubby and the chief tasters do. Mary asks you to do one of her all in once recipes for the cake mix- with a bit of a twist. Once the cake mix is done, put half of the cake mix into one half of the tin, then add red food dye to the rest of the mix, blend in and put the pink mix on the other side of the cake tin. I thought this would be really tricky but actually it wasn’t too bad but I was worried about how it would look when I cut into it.

KIm's battenburg mix

Mary gives you two options for the marzipan, either make your own or buy a ready made pack and I must confess that that’s exactly what i did, ready made is fine with me- I really don’t like marzipan anyway! Once the sponge was cooked and cool, Mary asks you to cut the cake into sections and put together in a checker board style, held together with warmed apricot jam. Then cover the cake with the jam and wrap in marzipan. Finally score the marzipan and hey presto- one battenburg cake. I was pleased with the way it looked but can’t tell you what it tasted like!

Kim's battenburg

The second recipe was for Mary’s glazed fruit tartlets. Mary asks you to make the pastry, put it in the fridge for half an hour then line four tartlet tins and blind bake until golden brown.

fruit tarlet

When the tartlet cases are cool, put some whipped cream in the bottom, fill with fruit- I chose strawberries and tried to make them look pretty. Finally glaze with warmed jam – now these were quite yummy!

Kim's fruit tartlet

The countdown seems to be gathering pace now and we have not got to…


Week Fifty Two – Mary Berry’s St Clements Muffins

Week fifty two….eventually. You may have stopped by to check on what last week’s bake was and noticed that nothing had appeared! Well that’s because it was an absolute s*** of a weekend, I won’t bore you with the details but between a hole in a water pipe and me damaging hubby’s car, let’s just say I wasn’t in the best frame of mind to bake!

Mary Berry's St Clements Muffins

I chose Mary Berry‘s St Clements muffins, they sounded lovely but given the weekend events, maybe I was aiming too high? The recipe was straight forward enough, and I was careful not to overmix the muffin mixture. I divided the mix between the cases and popped them into the oven to cook. After the pinger went, I checked them and took them out of the oven. They looked a nice colour, and were springy in the middle. I left them in the tin for a while and then put them on the rack….and watched them deflate alarmingly!!! what a disaster- it about capped my weekend off.

Kim's disastrous St Clements Muffins

I set about making a second batch, I was not going to be defeated , I followed the recipe really carefully, divided the mix again into the cases and baked them. I allowed a little extra time for cooking and when the pinger sounded, I left the muffins in the tin to cool slower and then put them on the rack. I still wasn’t overly impressed with them. They were not my idea of a muffin, light and airy with the distinctive muffin top and they really stuck to the cases.

Mary Berry's St Clements Muffins

I don’t think muffins are my thing, I have since googled “foolproof muffins” and found that like me, there are loads of people out there whose muffins do not rise as they should. I will aim to defeat my muffin nemesis …..but not this weekend!

Week Fifty – Mary Berry’s French Apple Tart & Devonshire Apple Cake

Week fifty -woo hoo I have nearly completed one year of this challenge and I have decided where I can to double up on Mary Berry‘s recipes from her Baking Bible otherwise it would take me two and a half years just to finish her book!
Mary Berry's French Apple Tart

As you may have noticed from last week, I have an apple tree in my garden and due to the exceptional weather this year, I have an abundance of apples and despite giving loads away, I still have loads. The first recipe was Mary’s French apple tart which I started on the Friday when I made the pastry and the apple puree for the sauce and put together on Saturday.

I got to use my little ceramic blind baking beads for the first time in the challenge to bake the base of the tart before the filling went in. Next went in the apple puree that had taken ages to make because you have to cook the apples and then push it all through a sieve..zzzzz. such an exciting time! Finally I peeled, cored and sliced the top apple and arranged it like Mary’s tart and in it went for it’s final bake. I was pleased with the results.

Kim's French Apple Tart

the second recipe was Mary’s Devonshire apple cake which used up some more of my apples! Mary asks you to make a sponge mix and cut your apples into small pieces. I used a traybake tray from Lakeland ( my favourite shop) and poured half the sponge mix in, then added the apples and topped it with the rest of the sponge mix. Mary says that this cake doesn’t look particularly attractive but tastes nice warm with cream.

Mary Berry's Devonshire Apple Cake

I topped it with some sprinkled almonds as per the recipe and set the timer. This was a long bake and I set to  a little more baking ( not Mary’s recipes) while I waited. I set the bread machine off with a white crusty loaf, made some mini apple pies and some honeycomb.

The final result of the Devonshire cake was better than I expected. I thought it looked nice. I cut it in half, put half on the freezer and sent some slices of this and a slice of the tart to hubby’s parents who are also chief tasters!

Kim's Devonshire Apple Cake

I can’t wait for the Great British Bake Off this week, I am so enjoying this series and still support Frances in her creativity, although I think Ruby is shining through now too.

Week Forty Eight – Mary Berry’s Cherry Loaf Cake

Here at last is week forty eight’s posting, we came back from holiday mid week and suddenly I had a pile of washing and ironing the size of Ben Nevis and all thoughts of updating my blog went out of the window! The apple and cinnamon cake from last week had just been polished off and we were feeling a bit “caked out” so I chose Mary Berry’s cherry loaf cake because I love cherries– hubby is not so keen, and I could freeze it to enjoy later.

Mary Berry's Cherry Loaf Cake

Mary’s recipe was straight forward, add all the ingredients in a bowl, except for the cherries and mix well. Fold in the cherries which I had to wash, dry and then quarter. Mary asks you to line a loaf tin, but on one of my shopping trips, the 99p store has loaf tin liners which I purchased and I used one of these. In to the oven it went for what seemed like forever- but was actually about an hour and a quarter. When taken out, it smelled lovely and was a golden brown colour. I let it cool and then popped it in the freezer for later enjoyment.

Kim's Cherry Laof Cake

I am loving Tuesday nights when The Great British Bake Off is on. As I said before, my skills are not up to the show’s expected levels but I love watching what they create or tackle the new challenges. I am particularly loving the artistic and creative talent of Frances, but it is early days yet!


Week Forty Seven – Mary Berry’s Apple & Cinnamon Cake

Week Forty Seven and I chose Mary Berry‘s Apple & Cinnamon cake as the apples on my apple tree in the garden were ready and this is a perfect recipe for them.

Mary’s recipe asks you to add all the ingredients except the apple into a bowl and mix well for two minutes. Then add half the mixture into a cake tin, this is where my spring form cake tin came in handy, then spread the grated apple over the mixture, sprinkle with cinnamon and top with the other half of the cake mix. Decorate with some walnuts and sprinkle with some brown sugar. Into the oven it went for about an hour and a quarter.Mary Berry's Apple & Cinnamon Cake


The smell of apple and cinnamon was mouth watering and the cake smelt lovely when it came out but doesn’t look overly attractive. Hubby has had a slice already and says it’s lovely which is high praise from him!

Kim's Apple & Cinnamon Cake

I tuned into some of The Great British Bake Off tonight, managed to watch some of it and from what I saw, I know what I will be doing every Tuesday at 8pm for a while!