Cakes

Many people are surprised at how versatile a slow cooker can be. I have discovered that cakes cooked in this way are amazingly successful, and even the ones that fail to turn out as I expected are usually delicious served as a pudding!

I usually cook cakes without a cover (but with the lid of the slow cooker in place) but if you find that the surface of the cooked cake turns out too moist, you may prefer to cover the dish with a 'hat' of baking parchment. Always preheat the slow cooker while you are mixing the ingredients, and always cook cakes on High.

Orange and Coriander Cake with Orange Icing

This is an interesting variation on the ever-popular gingerbread, which you could also easily make just by replacing the coriander with ground ginger. The icing is an optional extra - it makes an attractive finish but the cake is just as good eaten plain.

MAKES AN 18 CM/7 IN CAKE

100 g/4 oz/½ cup butter or margarine, plus extra for greasing
350 g/12 oz/3 cups plain (all-purpose) flour
A pinch of salt
15 ml/1 tbsp ground coriander
10 ml/2 tsp baking powder
2.5 ml/½ tsp bicarbonate of soda (baking soda)
175 g/6 oz/¾ cup soft brown sugar
225 g/8 oz/2/3 cup golden (light corn) syrup
1 egg, lightly beaten
Finely grated zest of 1 orange
200 ml/7 fl oz/scant 1 cup milk
For the icing (frosting)
100 g/4 oz/2/3 cup icing (confectioners') sugar
15 ml/1 tbsp orange juice

Preheat the slow cooker on High.
Lightly grease and line the base of an 18 cm/7 in cake tin (pan) or ovenproof dish with non-stick baking parchment.
Sift the flour, salt, coriander, baking powder and bicarbonate of soda into a mixing bowl.
Put the sugar, butter or margarine and syrup into a small pan or in a bowl in the microwave and heat gently, stirring occasionally, until just melted. Remove from the heat.
Whisk the egg and orange zest into the milk. Add the milk and syrup mixtures to the flour and beat well until smooth. Pour into the prepared tin.
Put into the slow cooker and pour in sufficient hot water to come halfway up the sides of the tin.
Cover and cook on High for 5-7 hours until cooked through and firm to the touch.
Lift out of the slow cooker and allow to stand for 10 minutes. Loosen the sides with a knife, turn out on to a wire rack lined with non-stick baking parchment, and leave to cool completely.
Meanwhile, make the icing, if using. Mix sufficient icing sugar with orange juice to make a thin pouring consistency. Drizzle over the top and sides of the cooled cake.

Date and Walnut Cake with Muscovado and Nutmeg

Date and walnut cake is a classic, and a favourite in many families - but I bet you never thought it could be made in a slow cooker. Serve thick slices of this coffee break or teatime treat with a good dollop of Greek-style yoghurt or crème fraîche.

MAKES AN 18 CM/7 IN CAKE

100 g/4 oz/½ cup butter or margarine, plus extra for greasing
225 g/8 oz/2 cups plain (all-purpose) flour
10 ml/2 tsp baking powder
2.5 ml/½ tsp grated nutmeg
100 g/4 oz/2/3 cup ready-to-eat dried dates, chopped
40 g/1½ oz/1/3 cup chopped walnuts
100 g/4 oz/¾ cup dark muscovado sugar
2 eggs
About 150 ml/¼ pt/2/3 cup milk

Preheat the slow cooker on High.
Lightly grease and line the base of an 18 cm/7 in ovenproof soufflé dish with non-stick baking parchment.
Sift the flour, baking powder and nutmeg into a mixing bowl and, using your fingertips, rub in the butter or margarine until the mixture resembles fine breadcrumbs. (This can also be done in a food processor.)
Stir in the dates, walnuts and sugar.
Lightly whisk the eggs into the milk and stir into the dry ingredients. Spoon the mixture into the prepared dish and level the surface.
Put into the slow cooker and pour in sufficient hot water to come halfway up the sides of the dish.
Cover and cook on High for 4-6 hours until cooked through and firm to the touch.
Lift out of the slow cooker and allow to stand for 10 minutes. Loosen the sides with a knife, turn out on to a wire rack lined with non-stick baking parchment and leave to cool completely.

Lemon Drizzle Cake with Crunchy Lemon Glaze

This is a slow cooked version of another popular teatime speciality. Drizzle the icing over the cake while it is still warm, so some seeps into the sponge, making it even moister and more lemony, and the rest stays on top, setting as it cools to a lovely, slightly crunchy topping.

MAKES AN 18 CM/7 IN CAKE

100 g/4 oz/½ cup softened butter or margarine, plus extra for greasing
175 g/6 oz/¾ cup caster (superfine) sugar
175 g/6 oz/1½ cups self-raising (self-rising) flour
2 eggs
30 ml/2 tbsp milk
Finely grated zest of 1 lemon
15 ml/1 tbsp lemon juice
For the icing (frosting)
30 ml/2 tbsp lemon juice
150 g/5 oz/scant 1 cup tbsp icing (confectioners') sugar

Preheat the slow cooker on High.
Lightly grease and line the base of an 18 cm/7 in ovenproof soufflé dish with non-stick baking parchment.
Put the butter or margarine into a mixing bowl with the sugar, flour, eggs, milk, lemon zest and juice. Beat until smooth, then spoon the mixture into the prepared dish and level the surface.
Put into the slow cooker and pour in sufficient hot water to come halfway up the sides of the dish.
Cover and cook on High for 2-3 hours until cooked through and firm to the touch.
Lift out of the slow cooker and allow to stand for 5 minutes before loosening the sides with a knife.
Carefully insert a fine skewer in several places into the top of the cake.
Mix the ingredients for the icing, blending until smooth, and slowly spoon or pour the mixture over the top of the cake.
Leave the cake to cool in the dish before turning out and serving.

Almond Cake with Lemon and Honey Topping

The combination of ground almonds and semolina, rather than ordinary flour, produces a cake with a very pleasing texture. As well as being a delicious cake, it can also be served while still hot as a pudding - it is delicious with Greek-style yoghurt.

MAKES AN 18 CM/7 IN CAKE

100 g/4 oz/½ cup softened butter or margarine, plus extra for greasing
75 g/3 oz/1/3 cup caster (superfine) sugar
100 g/4 oz/½ cup semolina (cream of wheat)
75 g/3 oz/¾ cup ground almonds
2 eggs
Finely grated zest of 1 lemon
60 ml/4 tbsp lemon juice
For the topping
60 ml/4 tbsp lemon juice
60 ml/4 tbsp clear honey

Preheat the slow cooker on High.
Lightly grease and line the base of an 18 cm/7 in ovenproof soufflé dish with non-stick baking parchment.
Put the butter or margarine into a mixing bowl and add the remaining ingredients. Beat well until smooth.
Spoon the mixture into the prepared dish and level the surface.
Put into the slow cooker and pour in sufficient hot water to come halfway up the sides of the dish.
Cover and cook on High for 2½-3 hours until cooked through and firm to the touch.
Lift out of the slow cooker and allow to stand for 5 minutes, then loosen the sides with a knife and turn the cake out on to a wire rack lined with non-stick baking parchment.
Stir together the lemon juice and honey - this may be easier if you heat it - and spoon it slowly over the top of the cake until it has all been absorbed.
Serve warm or cold.

Glacé Cherry and Coconut Cake

Cherries and coconut - another of those combinations that work so well! The idea with this impressive cake is that the cherries remain perched on top to give a decorative finish, so you will have to turn it out on to the wire rack very carefully.

MAKES AN 18 CM/7 IN CAKE

100 g/4 oz/½ cup butter or margarine, plus extra for greasing
225 g/8 oz/2 cups self-raising (self-rising) flour
100 g/4 oz/½ cup caster (superfine) sugar
75 g/3 oz/¾ cup desiccated (shredded) coconut
100 g/4 oz/½ cup glacé (candied) cherries, finely chopped
2 eggs
1.5 ml/½ tsp almond essence (extract)
150 ml/½ pt/2/3 cup milk
A few whole glacé cherries, for decoration

Preheat the slow cooker on High.
Lightly grease and line the base of an 18 cm/7 in ovenproof soufflé dish with non-stick baking parchment.
Sift the flour into a mixing bowl and, using your fingertips, rub in the butter or margarine until the mixture resembles fine breadcrumbs. (This can be done in a food processor.)
Stir in the sugar, coconut and chopped cherries.
Lightly whisk the eggs and almond essence into the milk and stir into the dry ingredients.
Spoon the mixture into the prepared dish and level the surface. Cut the whole cherries in half and arrange on top.
Put into the slow cooker and pour in sufficient hot water to come halfway up the sides of the dish.
Cover and cook on High for 2½-3 hours until cooked through and firm to the touch.
Lift out of the slow cooker and allow to stand for 10 minutes, then loosen the sides with a knife, turn out on to a wire rack and leave to cool completely before serving.

Rich Peanut Butter Cake with Chocolate Chips

This is a cross between a cake and a pudding - so you could serve it as either. It's wonderfully gooey and rich so you won't need to serve very big slices. Think about making it for an older child's birthday party - I'm sure it would go down very well indeed!

MAKES AN 18 CM/7 IN CAKE

100 g/4 oz/½ cup butter or margarine, plus extra for greasing
225 g/8 oz/2 cups plain (all-purpose) flour
10 ml/2 tsp baking powder
100 g/4 oz/½ cup caster (superfine) sugar
2 eggs
150 ml/¼ pt/small carton of soured (dairy sour) cream
30 ml/2 tbsp milk
45 ml/3 tbsp peanut butter
5 ml/1 tsp vanilla essence (extract)
85 g/3 oz/½ cup chocolate chips

Preheat the slow cooker on High.
Lightly grease and line the base of an 18 cm/7 in ovenproof soufflé dish with non-stick baking parchment.
Sift the flour and baking powder into a mixing bowl and, using your fingertips, rub in the butter or margarine until the mixture resembles fine breadcrumbs. (This can be done in a food processor.) Stir in the sugar.
Lightly whisk the eggs with the cream, milk, peanut butter and vanilla essence. Stir the liquid into the dry ingredients, then add the chocolate chips and stir again.
Spoon the mixture into the prepared dish and level the surface.
Put into the slow cooker and pour in sufficient hot water to come halfway up the sides of the dish. Cover and cook on High for 3-4 hours until cooked through and firm to the touch.
Lift out of the slow cooker and allow to stand for 10 minutes, then loosen the sides with a knife, turn out on to a wire rack lined with non-stick baking parchment and leave to cool completely.

Sticky Ginger and Walnut Cake

This is a wonderfully moist and delicious indulgence for ginger lovers everywhere. If you're not as mad about ginger as I am, you could replace the ground ginger with mixed spice and the crystallised ginger with the same measure of crystallised pineapple.

MAKES AN 18 CM/7 IN CAKE

100 g/4 oz/½ cup butter or margarine, plus extra for greasing
100 g/4 oz/1 cup plain (all-purpose) flour
10 ml/2 tsp ground ginger
2.5 ml/½ tsp baking powder
175 g/6 oz/½ cup golden (light corn) syrup
100 g/4 oz/½ cup light muscovado sugar
2 eggs, lightly beaten
50 g/2 oz/½ cup walnuts, chopped
50 g/2 oz crystallised (candied) ginger, chopped

Preheat the slow cooker on High.
Lightly grease and line the base of an 18 cm/7 in ovenproof soufflé dish with non-stick baking parchment.
Sift the flour, ground ginger and baking powder into a mixing bowl and, using your fingertips, rub in the butter or margarine until the mixture resembles fine breadcrumbs. (This can be done in a food processor.)
Stir in the remaining ingredients, beating well.
Spoon the mixture into the prepared dish and level the surface.
Put into the slow cooker and pour in sufficient hot water to come halfway up the sides of the dish.
Cover and cook on High for 1½-2½ hours until cooked through and firm to the touch.
Lift out of the slow cooker and allow to stand for 5 minutes, then loosen the sides with a knife, turn out on to a wire rack lined with non-stick baking parchment and leave to cool completely.

Light Chocolate and Chestnut Cake

Chocolate fans, especially adult ones, will love this surprisingly light cake. It can be served warm while it is still soft, but I prefer to enjoy it cold when it has set firm to a lovely creamy consistency - though it takes a lot of self control to wait that long!

MAKES AN 18 CM/7 IN CAKE

100 g/4 oz/½ cup unsalted (sweet) butter, plus extra for greasing
100 g/4 oz plain (semi-sweet) chocolate, broken into squares
100 g/4 oz canned or vacuum-packed chestnuts
120 ml/4 fl oz/½ cup milk
2 large eggs, separated
75 g/3 oz/1/3 cup caster (superfine) sugar
30 ml/2 tbsp plain (all-purpose) flour

Preheat the slow cooker on High.
Lightly grease and line the base of an 18 cm/7 in ovenproof soufflé dish with non-stick baking parchment.
Gently melt the butter with the chocolate in a pan on the hob or in the microwave until smooth and glossy.
Put the chestnuts and milk into a food processor or liquidiser and blend until smooth.
Beat the egg yolks with the sugar until light and fluffy. Sift the flour over the top, then stir in the chocolate and chestnut mixtures until smooth.
With clean beaters, whisk the egg whites until they form stiff peaks and fold them into the chocolate mixture. Pour the mixture into the prepared dish. Put into the slow cooker and pour in sufficient hot water to come halfway up the sides of the dish.
Cover and cook on High for 1-1½ hours until the cake is cooked through and pulling away from the sides of the dish (it will still have a slight 'wobble').
Lift out of the slow cooker and allow to stand for 5-10 minutes, then loosen the sides with a knife and turn out on to a wire rack lined with non-stick baking parchment.