Cake Mix Matrix

Life is simpler when you have a template! I have a formula for making cupcakes (and layer cakes) which I always use whether I am working on a new recipe – or returning to an old favourite. Depending on what I'm making, I refer to it as a 2 egg mix, or a 4 egg mix etc. Now, the metric to imperial weight conversions below are not completely correct but they are close enough, I've tested them and they work!  My three "go to" flavours for cupcakes are vanilla, citrus (either orange or lemon) and chocolate.  In the matrix below I've given the quantities of flavouring ingredients you need to add or substitute (in the case of cocoa) for each of those flavours.

Eggs	Caster or Superfine Sugar	Unsalted Butter	Plain or All Purpose Flour	Baking Powder (tsp)	Salt (tsp)	Milk (tbsp)	Add Citrus Zest (tsp)	Swap Flour for Cocoa	Yields How Many Cupcakes
1	50g / 2oz	50g / 2oz	65g / 2.5oz	½	Pinch	1	½	15g / ½oz	6
2	100g / 4oz	100g / 4oz	130g / 5oz	1	½	2	1	30g / 1oz	12
3	150g / 6oz	150g / 6oz	195g / 7oz	1 ½	¾	3	1 ½	45g / 1½oz	18
4	200g / 8oz	200g / 8oz	260g / 10oz	2	1	4	2	60g / 2oz	24
5	250g / 10oz	250g / 10oz	325g / 12oz	2 ½	1 ¼	5	2 ½	75g / 2½oz	30

Method:

1. Cream butter and sugar together (using the paddle attachment) until the mixture is light, fluffy and almost white.
2. Add the eggs one at a time, beating well in between each addition.
3. In a separate bowl, mix together (with a balloon whisk) the flour, salt, baking soda and cocoa if you're using it.
4. With the mixer set to low speed, gradually add the flour mixture to the butter mixture until it is all incorporated.

Now – we need to talk about flavourings and milk: since you can add practically any flavouring to a cupcake it's hard to be prescriptive about the quantities – you need to use your judgement. However, some flavourings (like cocoa) will require you to adjust the volume of milk you add to the batter. Another consideration is the humidity on any given day. I live in a (mostly) very dry climate so I generally need to add a little more milk. In any event, start with the quantities above and make adjustments if you need to.  Please note that if you are adding chopped fresh fruit (such as apples or plums) to the cake batter, do not add any milk at all - you need a slightly firmer mix so that the fruit doesn't all sink to the bottom!

General rules:

• Bake cupcakes at 160 C / 350 F for about 20 minutes or a loaf cake for about 45 minutes at the same temperature. For sandwich tins it very much depends on the size of them and how full they are.
• A 2 egg mixture will make one loaf cake
• If you prefer your cupcakes flat (rather than domed) bake them at a lower temperature for slightly longer. If you prefer them to be really domed or peaked (to make butterfly cakes for example) bake them at a higher temperature for less time.
• Cakes made to this template keep well for about 4-5 days if wrapped and/or stored in an air tight container.

Warmly Spiced Plum Cake
If you need a cake for afternoon tea, or just as a stand-by in the cupboard, this one couldn't be easier.  It can be served in slices (as below) or in thicker wedges with a little plum compote and cream on the side - perfect as a pudding!  In this case I've added plums, but almost any seasonal fruit could be substituted.  It tastes soft and almost autumnal - and fills the house with such a warm comforting aroma it's worth making it as a room fragrancer!

Ingredients:
2 large eggs
100g butter (softened)
100g caster (or superfine) sugar
130g plain (or all purpose) flour
1 tsp baking powder
1 tsp ginger
1/2 nutmeg - grated (or about 1/2 tsp of ground nutmeg)
3 dessert plums - 1 sliced into 8 segments, the other chopped
2 tsps "coffee sugar"** granules, or a couple of sugar cubes broken in a mortar and pestle.

Method:

1. Preheat your oven to 160 C / 350 F.
2. Either grease and flour a large loaf tin, or use a pre-formed loaf tin liner.
3. You can use a free standing mixer or a large bowl and wooden spoon.  Either way the order of ingredients is the same.  For a mixer:  using the paddle attachment, place the softened butter, sugar and eggs in the bowl of the mixer.  Stir on low to combine, then switch up to medium and beat for 2 minutes.  Switch off the mixer.  Add the flour all in one batch with the baking powder and spices.  Beat very slowly to combine, then give it a burst on medium to ensure it's really well mixed.
4. Remove the bowl from the mixer, stir in the chopped plums then turn the mixture into the prepared cake tin.  Level the top of the cake then hollow it slightly (and only slightly) in the centre.  Arrange the slices of plum in a line down the centre of the cake.  Sprinkle over the sugar granules, then bake in the centre of the oven for approximately 35 minutes - it may take a few minutes longer depending on your oven.
5. Allow to cool in the tin for 10 minutes, then transfer to a cooling rack.

If you're planning to keep this cake for a few days wrap it in greaseproof (parchment) paper then foil.  I find that it keeps quite happily for up to 5 days if wrapped carefully.
** Coffee sugar is like a Demerara sugar but the crystals are bigger.  They don't melt into the cake batter during cooking which gives the crust a lovely crunchy texture.  If you can't get coffee sugar just place a couple of sugar cubes (brown preferably) in a mortar and pestle and give them a bit of a bash!

Welcome to Better Get Baking.  So what to put on my first post?  I decided that "Fortune Favours the Bold" so I've gone for some big bold flavours from a lunch in Provence.

Pissaladiere - some claim it's the original pizza: a French creation enjoyed (and made) by the Papal entourage whilst resident in Avignon, then taken to Italy where tomatoes and cheese were added.  Others say it was brought to France by the Italians and the French removed the cheese and tomatoes.  I have no idea if any of that's true, but I know that it's easy to make and really good to eat.  Plus, you can make it from the pantry - no trips to specialist shops (or even the supermarket) are required...how good is that?

For the topping:
2 large or 3 medium onions, sliced across into half moons
3 tblsp olive oil
1 good fat pinch of salt
1 heaped tblsp Dijon mustard
10-12 anchovies, sliced in half lengthways so you have long thin strips
12-15 pitted black olives sliced in half

1. Place the onions, olive oil and pinch of salt into a saucepan (if you have one with a glass lid that would be great), bring to a good sizzle then reduce the heat to low/medium, put the lid on and cook for around 40 mins - stirring occasionally - until they are caramelised and golden brown (the glass lid makes your life really easy!).

For the base:
2 cups of plain or all purpose flour
1 tsp table or fine salt
2 tsps instant dried yeast
Approx 140mls warm water

1. Place all the ingredients in a bowl, start by adding 120mls (about 1/2 a cup) of warm water and mix - either with the dough hook on your mixer, or by hand (that's my preferred method).  You need to bring the dough together so that it leaves the sides of the bowl clean without being sticky.  If you need more water, add it a tablespoonful at a time...and if you find that the dough is sticky, add a little more flour.
2. Next, turn the dough out on to a floured surface and knead it for about 10 minutes.  You will suddenly feel the dough become softer and more pliable - when that happens, it's ready for rolling.  Now, providing you use instant dried yeast you can use the dough straight away.  If you couldn't get the instant variety, leave the dough to rise in a warm place for about 45 mins, knock it back, knead it a little and now you're ready to roll!
3. Roll out the dough to a 30x20cm (12x8in) rectangle and place on a lined baking sheet.
4. Spread the Dijon mustard over the rolled out dough using an offset spatula, then top that with the caramelised onions.  The mustard and the onions can be spread right to the edge if you'd prefer a more uniform look when slicing it later.
5. Next, arrange the slivers of anchovy in a lattice pattern over the onions and place a piece of olive at each intersection.
6. Bake at 220 C / 425 F for approx 20-25 minutes until the dough base is crisp.

Allow to cool a little then cut into squares or wedges and serve on their own as an appetizer, or with a salad for lunch.