“Baking is all about confidence, and having a few basic melt-and-mix recipes like this in your arsenal – recipes that you can really master – is perfect for growing that confidence. I love how approachable these simple cakes are. Sometimes I just want the instant gratification of mixing a few different ingredients together and knowing that a great product is going to be pulled out of the oven. But then, being able to then dress them up, make them special and really make them your own… that allows you to really let your personality shine through your bakes!
The best baking tip I can give you is to not overthink the entire process! There is so much conversation around baking being a science, and yes, while there are scientific reactions that happen within the baking process, it can be really intimidating to think you need to understand them all to be a great baker. Getting started on a few basic recipes, that you can keep simple or make special, is a great way to begin learning!”
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BASIC SPICED PUMPKIN CAKES
MAKES 12
You’ll need a 12-hole friand mould.
250g peeled butternut pumpkin, grated
20g unsalted butter
1 cup (220g) caster sugar
2 large eggs, at room temperature
230ml thickened cream
1 ½ cups (225g) plain flour
2 tsp baking powder
1 tsp each mixed spice and ground cinnamon
Preheat oven to 170°C/150°C fan-forced. Grease a 12-hole friand mould.
