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Coca-Cola cake
MAKES 1
For the cake
200ml (7fl oz) Coca-Cola
125g (4½oz) unsalted butter, diced
¾ tsp bicarbonate of soda
250g (9oz) self-raising flour, sifted
1 tbsp cocoa powder, sifted
300g (10½oz) golden caster sugar
2 medium free-range eggs
125ml (4½fl oz) buttermilk
1 tsp vanilla extractFor the icing
3 tbsp Coca-Cola
50g (1¾oz) unsalted butter, diced
1 tbsp cocoa powder, sifted
225g (8oz) icing sugar, sifted
Little extras
unsalted butter, for greasing
plain flour, for dusting
chocolate sprinkles and cola
sweets, for decorating (optional)1 Bring the coke to the boil with the
butter. Once the butter has melted, stir
in the bicarbonate of soda, which will
fizz, then set aside for 20 minutes.
Preheat the oven to 190°C/Gas Mark
5, and butter and flour a 25cm (10in)
non-stick bundt tin.
2 Combine the flour, cocoa and sugar in
a large bowl, then add the cola mixture
and whisk until smooth. In a separate
bowl, whisk the eggs with the buttermilk
and vanilla.
3 Pour over the cake mixture and whisk
everything to combine. Transfer the
mixture to the prepared tin and give it a
couple of taps on the work surface to
bring up any air bubbles. Bake for about40 minutes until risen and set, and a
skewer inserted into the centre comes
out clean. Run a knife around the inner
and outer edges of the tin and set aside to
cool for about 30 minutes. Place a cake
stand or plate on top of the tin and invert it,
then leave to cool completely.
4 To make the icing, place the cola,
butter and cocoa in a small saucepan
and bring to the boil, whisking until
smooth. Stir in the icing sugar, which
will set ver y quickly, then without delay
trickle it over the crown of the ring,
letting it drip down the sides – these
don’t need to be completely covered.
Decorate with chocolate sprinkles if you
wish. Set aside for about an hour for the
icing to set.comes out clean the cake is ready, if not
return the cake to the oven for a further
5 minutes. Once cooked, allow to cool
in the tin on a cooling rack for
4 5 minutes, then remove from the tin
and cool completely.
5 Meanwhile, make the icing. Beat the
cream cheese and icing sugar together
until smooth, then stir in the sour cream
a little at a time and the zest of 1 lemon
until smooth and spreadable. Transfer
to a small bowl and place in the fridge
until needed.
6 When ready to assemble, place the
cake on a board. Top with the chilled
frosting, then scatter over a few thyme
leaves and the remaining lemon zest.
Slice and serve.
TIP Loaf tins dif fer in sur face area; this
recipe is for a high-sided, traditional
angled tin. As long as the raw mixture
comes three-quarters of the way up the
tin you’ll get a good even rise.280g (9¾oz) self-raising flour, sifted
½ tsp bicarbonate of soda
240g (8¾oz) caster sugar
2 tbsp runny honey
grated zest of 6 lemons
200g (7oz) full fat cream cheese
150g (5½oz) icing sugar, sifted
50g (1¾oz) sour cream1 Preheat the oven to 165°C/Gas
Mark 3.
2 Grease and line a 1.5 litre (2lb) loaf tin
with baking parchment – see Tip.
3 Place the oil, yoghurt, eggs, extract
and a few finely chopped thyme leaves
into a mixing bowl and mix well until
combined. Stir in the flour, bicarb and
sugar until well combined, then add the
honey and the zest of 4 lemons.
4 Spoon the mixture into the tin and
place in the oven, then bake for
45 minutes or until risen and golden.
Insert a skewer into the centre; if itLemon and
thyme loaf cake
SERVES 6-8
140ml (5fl oz) vegetable oil (you
can use olive oil if you want the
flavour)
300ml (10fl oz) plain or lemon
flavoured natural yoghurt
3 large Burford Brown or Old
Cotswold Leg bar eggs, or
2 Braddock Whites
1 tsp almond extract
a few sprigs of fresh thyme or
lemon thymeRecipe taken from
Annie Bell's Baking
Bible: Over 200 triple-
tested recipes that
you'll wan t to cook
again and again by
Annie Bell, published
by Kyle Books
(£25). http://www.
ocotpusbooks.co.ukRecipe and image
by Clarence Court Eggs