Saturday, 15 May 2010


I’m always on the lookout for more unique and pretty ways of presenting or making cake. I stumbled on this little gem when flicking through the paper. It’s a cake which is grilled. Yup, grilled. Thin layers of cake batter are spread on top of each other and browned under the grill. Each layer is cooked through by the heat of the grill and when cut produces an amazing stripy effect. The cake is beautifully moist!

(Huge kudos, of course, to Natasha Solomons for the recipe and The Times)


225gr unsalted butter, softened

225gr caster sugar

225gr plain flour

6 eggs

Zest and juice of a lemon

Icing sugar


1, Cream together with butter and sugar until pale

2, Add in the eggs, one by one, and beat until smooth and creamy

3, Add the lemon zest and then slowly add in the flour until you have a thick creamy batter

4, Preheat your grill to medium

5, Grease your cake pan (I used a 7inch deep sandwich tin) and smooth a thin layer of cake mix into the bottom.

6, Place under the grill and watch it like a hawk, until it is brown.

7, Remove from the grill and spread another thin layer and place back under the grill. Repeat until all the batter has been used or the cake pan is full. Try and make them as even as possible.

8, When finished, leave the cake for a couple of minutes and turn out onto a cooling rack.

9, Make a glace icing with the juice of the lemon simply adding icing sugar until thick and white. Slather onto the fully cooled cake and leave to set!

10, Slice and enjoy.

Sunday, 2 May 2010

Come Rain or Shine?

After braving the bank holiday rain to get a new loaf tin, I sat deflated on the sofa. There was one thing that is the ultimate pick me up for rainy weekend mornings. Almond and Vanilla Biscotti and an Espresso!


230gr of self-raising flour

50gr of melted (and slightly cooled) unsalted butter

2 eggs

100gr of almonds, roughly chopped

90gr of caster sugar

2 tbsp of honey

1 tsp of amaretto (optional)

1, Preheat the oven to 190 degrees or gas mark five

2, Put the flour, sugar and almonds into a bowl.

3, Beat the eggs, butter, honey, and amaretto together in a separate bowl.

4, Add the dry ingredients to the wet ingredients and mix well until it forms a dough.

5, Halve the dough and form two logs on a baking sheet (20cm long and 6 or 7 cm wide) and bake in the oven for 18-20 mins

6, Cool the biscotti logs for about 20 mins and then cut each log into 10-12 slices with a sharp serrated knife

7, Arrange the slices back onto the baking sheet and return to the oven for a further 20 minutes until they are golden and crisp. Cool and serve!

Saturday, 1 May 2010

Recipe Index

What's that?

It would be handy to have all my recipes in an index?

Go on then.


Cupcakes & Muffins

Biscuits & Cookies 

Bitesized Bits, Brownies & Bars

Pies & Tarts




Breakfast & Brunch

Sweets & Hot Sugar

Frozen Treats

Jellies, Jams, Curds, Chutneys & Pickles




My name is Hannah.

I have a husband. 

We live in a cottage with pretty windows 
We have one of these...
...and one of these. 
And, like many others, I have a passion for food.
Creating it.
Growing it.
Writing about it.
Sharing it.
And eating it.

You can contact me via:-

Twitter: @CornerCottageB

(Edited: June 2012)