Two autumn bakes to warm up the soul

I love autumn and all its glorious colours. Wrapping up in cosy layers, going for long, slow walks, and baking. There is nothing better in autumn then baking. It warms up the home and the smell of autumnal spices is so good. I wanted to share with you two of our favourite autumn bakes. The coffee and walnut cakes are absolutely delicious for an afternoon treat and it’s a family recipe which my mother always baked for me as a child. The raisin cookies from Hemsley and Hemsley are perfectly packed into a weekday lunchbox or picnic hamper for the weekend.

To make the Coffee and Walnut Cakes: 

Ingredients (makes 12)

  • 4 oz soft butter
  • 4 oz light muscovado sugar
  • 4 oz organic flour
  • 2 eggs
  • 1 tsp granulated coffee + 1.5 tbsp cocoa(dissolved in a little water)

For the buttercream:

  • 4 oz icing sugar
  • 2 oz soft butter
  • 1 – 2 tsp (depending on your preference to strength) granulated coffee dissolved in water

Preheat the oven to 160° C. Line two tins with 12 cupcake papers. Beat the butter until it’s creamy and then add the sugar. Mix until it turns pale. Add the eggs one at a time. Fold in the flour until the mixture comes together and add the coffee mixture. Spoon into the cupcake papers and bake for 15 minutes until the toppings are golden brown.

For the buttercream, mix the icing sugar and the butter together and once formed add the dissolved coffee. Once the cakes are completely cooled spread a little buttercream over the top of each one and pop a walnut half in the centre. * You can change out the butter for mascarpone for a lighter topping.

The cinnamon and raisin cookie recipe comes from Hemsley and Hemsley’s The Art of Eating Well

Ingredients (Makes 10 cookies)

  • 250g ground almonds
  • 1 tsp bicarbonate of soda
  • 2 tsp ground cinnamon
  • 4 1/2 tbsp coconut oil (or butter)
  • 2 tsp vanilla extract
  • 2 tbsp maple syrup
  • 50g raisins (we used golden raisins)
  • a small pinch of sea salt

Preheat the oven to fan 180°C. In a bowl combine the ground almonds with the bicarbonate of soda and then add the rest of the ingredients. Stir in the raisins using a spoon after all of the other ingredients are well mixed. Roll 2 tbsp of the mixture into balls, press slightly to flatten and place on a baking tray leaving plenty of space between each cookie. Bake for 10-12 minutes until browned on the edges, then leave to cool on the tray.

Vanessa x

You can find more cooking with children inspiration from Vanessa on her website

Wild Flours


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