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Treacle Cake Recipe

I really did not know whether to call this a treacle cake recipe or a liquorice cake recipe, when you taste it for yourself you will understand why - any lovers of liquorice will adore this cake!

Dark treacle also know as black strap molasses is such a rich ingredient in any recipe especially spice cakes. I could not call this recipe a spice cake as it uses a whopping 12 ounces of treacle which gives the cake its wonderful treacle and liquorice flavour. Read more about black treacle here.

The texture of my treacle cake is spongy, soft and very moist, especially the next day after baking. I topped my cake off with some white icing but you can use fresh cream or nothing at all it is up to you.

Treacle contains Iron and B Vitamins which are very healthy for you.

If you love treacle you will love this cake so give it a try and indulge your taste buds to the depth of the liquorice flavour in this cake.

Ingredients for Treacle Cake recipe
4oz Margarine/Butter/Shortening
4oz Caster sugar
1 Egg (beaten)
10oz White spelt flour or All purpose plain flour
12oz Treacle
1 + 1/2 tsp Bicarbonate of soda
1 tsp Cinnamon
1 tsp Ginger
1/4 tsp Ground cloves
225ml Boiling water
Cream or white icing to top

Picture of black treacle or black strap molasses.

How to make Treacle spice cake recipe

Cream together the fat with the sugar until light and fluffy.

Mix in the treacle then add the beaten egg a little at a time mixing well between each one.

Sift together all of the dry ingredients.

Add a little of the dry ingredients then a little hot water mixing well between each one keep repeating this process until all the ingredients are well combined.

Pour into a greased and floured square cake tin approx 9 inches.

Tap the tin gently on the side to remove bubbles.

Place into a hot oven at 180C for 55-60 minutes.

Do not open the oven door for at least 35 minutes to check.

Once cooked leave to cool in the tin on a wire rack.

The treacle cake will be very dark in colour - it is a treacle cake after all.

Once cooled serve with fresh cream or white frosting on top.

This cake tastes fabulous the next day.

Enjoy Chef Jeenas Treacle Liquorice Cake Recipe.

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Pea Puree and Pea Soup Recipe

6:22 AM | Labels: dairy free recipes, pea puree recipe, pea soup recipe, pean and mint soup recipe, vegan pea recipes, vegetarian recipes

My pea puree recipe is so creamy and delicious that you will never need to use cream or butter in a pea puree ever again.

You can have this recipe thick as a pea puree or thin as a pea soup.

I use mint leaves in my recipe so you could call it a pea and mint puree recipe or a pea and mint soup recipe, this is optional as it tastes just as good without the mint as it does with the mint.

I use frozen garden peas, potatoes and spinach which blend together nicely into a creamy whipped puree or soup.

My pea puree/pea soup is dairy free and vegan.

Peas contain fibre, iron and vitamin C, my recipe is simple to make and very healthy too so why not give it a try yourself?

Ingredients for pea soup recipe
2 Cups Frozen garden peas
1 Medium potato(peeled, chopped small)
Few sprigs fresh mint leaves (optional)
1-2 Handfuls fresh spinach leaves
Knob of Sunflower margarine or olive oil
Salt to Season
Water

Would you like a taste of this creamy green treat?

How to make Chef Jeenas Pea soup and Pea puree

Place the peas and potatoes into a pan with enough water to cover the vegetables.

Bring to the boil and simmer until all of the potatoes and peas are soft.

Add spinach and mint leaves simmer for two minutes.

Drain the water from the peas, do not discard this water.

Place peas and potatoes into a blender and mix, keep adding enough of the water to produce either a soup consistency or a thick puree consistency.

Taste and add salt and margarine/oil as needed.