Showing posts with label Cake Recipes. Show all posts
Showing posts with label Cake Recipes. Show all posts

Sunday, 1 December 2013

Simple Cinnamon Christmas Cake...


Fancy making a cake that is quick and easy to bake? 


Ingredients
  • 180g sugar
  • 75g butter
  • 2 happy eggs
  • 200ml milk
  • Two cups sifted flour
  • 2 tsp baking powder
  • 1 tsp powdered cinnamon
  • 1 tsp mace
  • 1 tsp mixed sugar and cinnamon


Method
  • Whip sugar and butter until no grains of sugar are left and it is a pale yellow colour. 
  • Beat eggs into the mix then add gradually milk, sifted flour, baking powder, cinnamon and mace, folding ingredients together.
  • Bake in a buttered, non-stick 20cm round dish for 40 minutes at 180ºC, until the sides just begin to pull away from the tin. 
  • Sprinkle the top of the cake with the cinnamon and sugar mix and replace in oven for 5 minutes to glaze.

Recipe and photo credit by- Mat Follas and happy egg co


Sunday, 24 November 2013

Mini Christmas Cakes...



Makes: 12

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Ingredients

  • 180g Whitworths Sultanas
  • 180g Whitworths Raisins
  • 100g Glace Cherries
  • 30g Candied Peel
  • 50ml Brandy
  • 100g Unsalted Butter
  • 75g Dark Brown Sugar
  • 100g Plain Flour
  • 2 tsp Mixed Spice
  • 1 Small Orange, zest and juice
  • ½ tbsp Black Treacle
  • 2 Medium Eggs
  • 50g Whitworths Flaked Almonds






Method

  • Soak the sultanas, raisins, glace cherries and candied peel in the brandy for 48 hours, in a covered bowl, before making the Christmas cakes.
  • Preheat the oven to 140°C (Fan 120°C), Gas Mark 1.
  • Use 25g of the butter to generously grease the twelve cups of a deep muffin tin.
  • Beat the remaining butter until soft in a large mixing bowl and then stir in the sugar.
  • Sift the flour and mixed spice together into the bowl and beat until evenly combined with the butter mixture.
  • Add the orange zest and juice along with the black treacle and gradually beat in the eggs, one at a time.
  • Fold the alcohol soaked fruit and almonds into the batter and gently mix until evenly distributed.
  • Spoon the mixture into the greased muffin tin cups.
  • Fill to the top of each cup, but do not overfill.
  • Bake on the bottom shelf of the preheated oven for 30-40 minutes.
  • To test if the cakes are fully baked, insert a skewer or sharp knife into the centre of one of the cakes.
  • The skewer should come out clean.
  • If there is any mixture on the skewer return to the oven and continue baking until the skewer can be removed clean.
  • Leave the cakes to cool completely before removing from the tin.
  • Use a round bladed knife to loosen the sides if required.
  • Store in a airtight container until required.
  • To decorate, dust with icing sugar, wrap a festive ribbon around the middle of each cake and top with pomegranate seeds.


Recipe and photo credit by- Whitworths

Saturday, 26 October 2013

Coconut Bites...


Today I have a guest recipe post from Bonne Maman, 30 Best Loved Recipes’ Hachette Book....

Some very yummy looking coconut bites....

How sweet are the jam jars too? I could think of lots of things to use them for...


Going to look for some of this jam too when I next go shopping next...




Makes 24 sponge bites

Ingredients

  • 140g flour
  • 4 eggs
  • 120g sugar
  • ½ jar Bonne Maman Raspberry Conserve
  • 60g desiccated coconut


Method

  • Preheat the oven to 180ºc / 350ºf / Gas Mark 4.
  • Sieve the flour into a large bowl.
  • Break the eggs into a glass bowl over a pan of simmering water, add the sugar and whisk until the mixture has doubled in volume. 
  • Remove from the heat and continue whisking until mixture has cooled to almost room temperature.
  • Gently fold in the flour and pour the mixture into a 33 x 23cm rectangular baking tin lined with greaseproof paper. 
  • Bake for 25 minutes, then leave to cool on a wire rack. 
  • Cut the sponge into 5x5cm cubes, cover each one with a thin layer of jam and roll in the desiccated coconut to serve.



About this guest post-

Taken from ‘Bonne Maman 30 Best Loved Recipes’ Hachette Book. Bonne Maman Bitter Orange Marmalade can also be used if preferred.


Thursday, 19 September 2013

Cake Pops...

I thought you had to have a cake pop maker to make cake pops, not with this recipe!!

How sweet are these cake pops...



Time to prepare: 1 hour, plus cooling and chilling time

Cooking time: 25 minutes

Makes: 20

Ingredients

  • 115g slightly salted butter, softened
  • 115g Tate & Lyle Fairtrade Caster Sugar
  • 1 tbsp Lyle's Golden Syrup
  • 2 medium eggs
  • 115g self-raising flour
  • 1 tsp baking powder
  • 2 tbsp cocoa powder

Frosting

  • 75g full-fat cream cheese
  • 2 tbsp Lyle's Golden Syrup
  • 125g Tate and Lyle Fairtrade Icing Sugar

Decoration

  • 200g plain chocolate, melted
  • 200g white chocolate, melted
  • Sprinkles as available





Method

  • For the cake pre-heat the oven to 180°C/160°C Fan/Gas Mark 4.
  • Grease and base line a 20cm round cake tin.
  • Put all of the ingredients for the cake into a large bowl and beat until smooth.
  • Transfer to the cake tin and level, then bake for 20-25 minutes until springy to touch and a skewer comes out clean when inserted into the centre of the cake.
  • Leave to cool in the tin for 15 minutes then turn out and cool completely.
  • Best left for a day before making the cake pops.
  • Mix the frosting ingredients together until smooth.
  • Crumble the cake into fine crumbs into a bowl, add the frosting and mix together to make a moist textured mixture that sticks together.
  • Cover with cling film and refrigerate until firm - for about 1 hour.
  • Take rounded teaspoons of mixture, and roll into firm balls with your hands.
  • Place on a sheet of greaseproof paper on a flat plate or tray.
  • Make about 20 balls.
  • Put into the freezer for about half an hour to firm.
  • Have ready a polystyrene block or a florist block.
  • Take a pop stick and dip into one of the cooled melted chocolates, about 2cm deep.
  • Insert immediately into a cake ball, about halfway through.
  • Now dip into the chocolate, making sure the cake ball is coated all over then gently tap the cake pop over the bowl to remove excess chocolate.
  • Place in the block and scatter sprinkles before the chocolate sets, which will be quite quick as the cake is cold from the freezer.
  • Repeat with the rest of the cake balls using both of the melted chocolates.
  • The pops will keep for a week in an airtight container in the refrigerator.




Recipe and photo credit by- This recipe was made using Tate & Lyle sugars and Lyle’s golden syrup, for more delicious recipes visit Taste And Smile or Lyles Golden Syrup



Tuesday, 17 September 2013

Elderflower And Lemon Drizzle Cake...


I love, love, love lemon cake and today Im sharing a Elderflower & Lemon Drizzle Cake as a guest post from Belvoir.


Serves 12

Preparation time: 20 minutes

Cooking time: 45-50minutes

Ingredients

  • 225g/8oz butter, softened
  • 225g/8oz caster sugar
  • 4 large eggs
  • 225g/8oz self raising flour, sifted
  • zest and juice 1 lemon
  • 100ml/4floz Belvoir’s elderflower cordial
  • 30ml/ 2 tbsp granulated sugar

Method

  • Preheat the oven to 180C/ Fan160C/Gas Mark 4.
  • Grease a (20cm) round, deep loose-based tin and base line with baking parchment.
  • Place the butter sugar and lemon zest in a large bowl.
  • Use an electric whisk to beat the butter and sugar together untl they are pale and fluffy.
  • Gradually add the eggs, whisking well between additions and adding 2 tbsp of the flour with the last egg - this will prevent curdling.
  • Sift over the remaining flour, then gently fold in with a metal spoon along with 2 tbsp hot water.
  • Spoon into the prepared tin, level the surface and bake for 45-50 mins or until it is shrinking away from the sides of the tin.
  • A fine skewer inserted in the centre should come out clean.
  • Cool in the tin for 5 mins.
  • Squeeze the lemon juice, then sieve to remove the bits, stir in the cordial.
  • Use the fine skewer to prick the cake all over, pour over the syrup then sprinkle over the sugar - it should sink in but leave a crunchy crust.
  • Leave to cool completely, before removing the cake from the tin.
  • Serve in wedges.

About this post -

Recipe and photo credit by Belvoir Fruit Farms


Friday, 13 September 2013

Elderflower And Lime Cheesecake...


I love cake and especially cheesecake, this one is on the list to make over the weekend, yum yum!!



Ingredients

  • 225g large pack Digestives
  • 100g/4oz unsalted butter
  • 50g/2oz sugar
  • 400g full fat cream cheese ( each tube has 200g)
  • 150ml double cream
  • Icing sugar, to taste
  • 1 lime
  • Zest of 1 lemon
  • 2tbs Belvoir Elderflower Cordial
  • Lime zest to decorate

Method

  • Place the digestive biscuits in a large plastic bag.
  • Hold one end of the bag and using a rolling pin, crush until they resemble fine breadcrumbs.
  • Reserve a couple of spoonfuls of biscuit crumbs to decorate.
  • Melt the butter in a large saucepan and add the crushed biscuits and sugar until they are fully combined.
  • Press the biscuit mixture firmly into an 20cm/8” round tin with a lift up base and place in the fridge to set.
  • Wash the lemon and grate the skin using a fine grater or use a lemon zester.
  • Place this zest together with the cream cheese, icing sugar and lime juice in a food processor and mix well.
  • Then slowly add the cream and elderflower cordial until it is a smooth thick paste.
  • Spread this mixture on the biscuit base and refrigerate for 2-3 hours or overnight if liked.
  • Place the cheesecake on top of a tall glass and firmly press down on the sides of the tin which will slide down the cheesecake.
  • Slip off the base onto the plate.
  • Decorate with the reserved crumbs and lime zest.


About this post -

Recipe and photo credit by Belvoir Fruit Farms


Tuesday, 3 September 2013

Piccolo Parsnip And Orange Cake With Mascarpone Frosting..



Today I am sharing a guest post from Piccolo Parsnip and not far from me in Newark, Nottinghamshire.

 How yummy does this cake look? Made with parsnips pecan nuts and cream cheese I can't wait to try!!

Ingredients

250g self-raising flour

1 tsp baking powder

250g butter, softened

250g brown sugar

4 medium eggs

2 tsp mixed spice

300g Piccolo parsnips, washed, trimmed and grated

50g pecan nuts, chopped finely

1 tsp vanilla

1 tbsp maple syrup

Rind of 1 orange and 1 tbsp the juice

A little milk

Frosting

250g mascarpone

250g cream cheese

1 tbsp maple syrup

Rind of 1 orange and a little juice

Pecan nut halves, to decorate

Icing sugar, to decorate

Preheat oven to 180°C/350°F/Gas 4

Method

Grease 2 x 20cm sandwich tins and line the bases with parchment paper.

Sieve the flour and baking powder together, cream the butter with the sugar until light and fluffy.

Add the eggs one at a time, adding a tablespoon of the flour with each egg.

Fold in the sieved flour, mixed spice, grated Piccolo parsnip, pecan nuts, vanilla, maple syrup, rind of the orange and 1 tablespoon of orange juice.

If the mixture is still too stiff add a little milk, it should be a dropping consistency.

Spoon the mixture into the cake tins and bake in the oven for 25-30 minutes until the top just springs back when lightly pressed.

Cool the cake slightly in the tins before turning out onto wire racks.

To make the frosting

Place the mascarpone and cream cheese in a bowl and beat until soft, stir in the maple syrup, orange rind and a little juice to give a spreadable, but thick consistency.

When the cake is cool spread half of the frosting over one half of the cake and sandwich the two halves together.

Then spread the rest of the frosting on top of the cake and decorate with pecan nut halves.

 Dust with icing sugar.

About this post -

Recipe and photo credit by Piccolo Parsnip



Tuesday, 13 August 2013

I Heart Cake, Hearty Slice Challenge...


Last week I was invited to take part in a fun baking challenge from find me a gift, to review one of these lovely Heart Cake Mould. Also I get to enter my cake creation into the draw, which one blogger will win a bundle of kitchen goodies worth £100.

I loved using the cake mould it is very sweet, I love how each piece cuts into hearts. When you have finished making your cakes you cut your slices in to large heart shapes which is great for yourself or to share with your loved ones.

The mould is very good quality, microwave, oven, freezer and dish washer safe and very easy to get your cake out of, all in one piece.

I made a strawberries and cream marble sponge cake and it tasted amazing, so much so it did not last 2 minutes, everyone loved it.


Serves 6 large hearts

Ingredients

  • 250g Margarine
  • 250g Caster sugar
  • 350g Self raising flour
  • 1 Teaspoon vanilla extract
  • 3 Medium eggs
  • 180ml Skimmed milk
  • 2 Table spoons cocoa powder

Topping

  • 200ml Double cream
  • 400g strawberries, washed hulled and half, few quartered
  • 1 Teaspoon cocoa powder

You will need

  • I heart cake mould

Method

  • Pre heat oven to 180c ( 170c fan )
  • Place the margarine, vanilla extract, and caster sugar in a bowl and whisk with and electric whisk until smooth.
  • Add a egg and a little sieved flour one at a time, then mix flour and milk together until light and fluffy.
  • Share the mixture into 2 bowls, add the cocoa powder to one bowl and mix together with a wooden spoon.
  • Spoon mixture into mould one spoonful then another to separate the colours.
  • Bake in over for 55-60 minutes
  • Leave to cool for 5-10 minutes then turn out to cool completely.
  • When cool place back in mould.
  • Whisk the double cream till double in size.
  • Place on to the cake top.
  • Place the chopped strawberries on top of the cream.
  • Sieve a little cocoa powder over the cake.



So so yummy, I can not wait to make another

You can also find every ones entry on Twitter by using the hastag #HeartySlice

How sweet is this mould? perfect for anytime of the year, sharing your hearts...

Heart mould £14.99 from find me a gift

About this review-

I got sent a cake mould to review and make a cake to enter into the competition. I was not paid for this post and all thoughts are my own honest opinion .

Tuesday, 18 June 2013

Lemon And blackberry Traybake...



Dotted with fresh blackberries, this light sponge tray bake is much lower in saturated fat than traditional cakes as it is made with sunflower oil rather than butter, with a surprise of grated beetroot for added moistness.

Cuts into 24 small pieces

Preparation time: 30 minutes

 Cooking time: 30-35 minutes

Ingredients

For the cake 3 medium eggs

150ml (1/4 pint) sunflower oil

175g (6oz) caster sugar

Grated rind of 2 lemons

225g (8oz) self-raising flour

1 tsp baking powder

175g (6oz) or 2 medium cooked beetroot from a chilled vacuum pack of beetroot in natural juices, drained and coarsely grated

150g (5oz) blackberries

To decorate

150g (5oz) icing sugar

Juice of 1 lemon Few lemon rind curls, optional

Method

Preheat the oven to 180oC (350oF) Gas Mark 4.

Line an 18 x 28 x 4cm (7 x 11 x 1½ inch) loose bottomed rectangular cake tin with a large piece of non-stick baking paper and snip into the corners of the paper diagonally.

 Press into the tin so that the base and sides of the tin are lined.

Add the eggs, oil, sugar and lemon rind to a large mixing bowl and whisk together briefly until just mixed.

Mix the flour and baking powder together, add to the egg mixture with the beetroot and whisk together until smooth.

Pour into the tin and spread into an even layer.

Arrange the blackberries over the top of the cake mixture in three rows then cook for 30-35 minutes until well risen and a skewer comes out cleanly from the centre.

Leave to cool in the tin.

 To decorate, sift the icing sugar into a bowl then gradually stir in the lemon juice to make a smooth icing that will slowly fall from a spoon.

 Drizzle the icing over the cake.

 Sprinkle with lemon rind removed with a zester or grater, then leave for 30 minutes for the icing to set.

About this post -

Recipe and photo credit by Seasonal Berries



Tuesday, 19 March 2013

Lemon Curd And Cherry Mini Cheesecakes...



Makes about 14-16 cupcake size individual cheesecakes

You Will Need

  • 200g ginger biscuits
  • 60g melted butter
  • 500g cream cheese
  • 250g mascarpone
  • 100g caster sugar
  • 1 jar English Provender Lemon curd
  • 2 eggs
  • 20 cherries, pitted and simmered in a pan for 10 minutes with a splash of water (If not in season use 150g drained cherry compote -I use Bonne Maman, or tinned cherries)

How To Make

  • Preheat the oven to 180c. 
  • Crush the biscuits in a food processor and pour the melted butter over.
  • Mix well and spoon into the bottom of 14-16 cupcake cases set in a cupcake tin.
  • Using an electric mixer beat the cream cheese, mascarpone, lemon curd and sugar.
  • Add the eggs one at a time.
  • Beat until smooth and then pour over the biscuit base.
  • Bake for 5 minutes and then lower temperature to 150c and bake for another 15-20 minutes.
  • Turn off the oven but let them sit in the oven to cool for a bit.
  • It will still be slightly wobbly but it will firm up in the fridge.
  • When cool, place the tin in the refrigerator.
  • When ready to serve peel off the cupcake wrappers and dollop each cheesecake with some cherries.


About this post - Recipe and photo credit by English Provender Co.

Thursday, 3 January 2013

Britain loves Beetroot : Beetroot And Raspberries Chocolate Muffins ...


A couple of months ago I was contacted by the lovely people at Baxters, informing me that they are launching a Britain loves Beetroot campaign. They were looking for bloggers to take part in a making their own beetroot recipe as part of a fun challenge.  We love beetroot in our house, (only yesterday my son had it with his fish and chips) so I was looking forward to taking part.


 This is the hamper we kindly got sent- 4 different jars of beetroot, a cooking apron and this beautiful picnic hamper. It arrived Christmas eve, great timing then to go with lots of party food. The first thing we tried was some Rosy Roast Beetroot Roots , a recipe I posted for Baxters a while ago. Not having got around to trying it myself I was looking forward to making these. As it was for Christmas day dinner and we were already having mash and roasted potatoes, I decided to change the recipe slightly to 300g of parsnips in place of the potatoes.


Apart from lots of little snacks over the Christmas holidays using the beetroot, I was thinking is there a sweet recipe I could try? How could I incorporate beetroot into cake? There must be a way!! 

 Here then is my recipe I made up for the beetroot challenge.  My daughter who is not yet a beetroot fan could not wait to try them, and she loved them too...


Ingredients

  • 75g Beetroot in sweet malt vinegar, drained and grated
  • 75g Thawed raspberries drained and cut up
  • 125g Self raising flour (sieved)
  • 125g Golden Caster sugar
  • 125g Stork baking liquid
  • 2 Eggs
  • 25g Coco powder
  • 1tsp vanilla essence

Topping

  • 100g Cream cheese
  • 70g Icing sugar
  • 1 Tbsp of raspberries juice ( from the thawed raspberries)
  • 12 Thawed raspberries
  • Chocolate sprinkles
  • Sprinkle of icing sugar for dusting tops

Method

  • Preheat the oven to 180˚C/Gas Mark 4.
  • Place 12 muffin bun cases in a 12 holed muffin tray.
  • Place the baking liquid and golden caster sugar in a bowl and mix together with an electric whisk.
  • Beat in the eggs one at a time with a little of the flour.
  • Mix in the remaining flour and coco powder.
  • Using a wooden spoon mix in the beetroot, Raspberries and vanilla essence.
  • Spoon the mixture evenly between the muffin cases.
  • Cook in the middle of a preheated oven for around 25 minutes.
  • Once cooked place on a wire rack and leave to cool completely.

Making the icing

  • Place the cream cheese in a bowl with raspberries juice and with a fork mix together.
  • Sieve the icing sugar into the bowl and mix again ( place in fridge for 30 minutes) to cool as it may get a little runny.
  • Place a spoonful on top of each bun.
  • Place a raspberry in the middle few chocolate sprinkles and little bit of icing sugar.



I was so pleased with how my beetroot and raspberries chocolate muffins turned out...

About this post- I was kindly asked to take part in this beetroot challenge and was not paid for this post. All thoughts are my own honest opinion...

Saturday, 17 November 2012

Blackberry And Blueberry Christmas Cake...



A lighter alternative to the traditional cake

If you are not a fan of heavy dried fruit cakes then try this light almondy sponge cake speckled with blackberries and blueberries drizzled with glace icing.


Serves 8

Preparation time: 25 minutes

Cooking time: 40-50 minutes

To decorate: 5 minutes

What you need

  • 175g (6oz) mixed blackberries and blueberries, if the blackberries are very large, cut them in half
  • 175g (6oz) self-raising flour
  • ½ tsp baking powder
  • 175g (6oz) butter, at room temperature
  • 175g (6 oz) caster sugar
  • 3 medium eggs, beaten
  • 75g (3oz) ground almonds
  • Few drops almond essence, optional

To decorate


  • 175g (6oz) icing sugar
  • tsp cold water
  • 3 tbsp toasted flaked almonds
  • Few extra blackberries and blueberries or a few halved strawberries

Method

  • Preheat the oven to 180C/350F/Gas Mark 4.
  • Brush inside a 23cm (9 inch) diameter or 1.5 litre (3 pint) fluted ring mould with a little oil.
  • Add the blackberries and blueberries to a small bowl with 2 tablespoons of the flour and gently stir together until the berries are coated.
  • Add baking powder to the remaining flour.
  • Cream the butter and sugar together in a large bowl with a wooden spoon or electric mixer until light and fluffy.
  • Gradually mix in alternate spoonfuls of beaten egg and remaining flour, beating well after each addition and continuing until both have all been added.
  • Stir in the ground almonds and almond essence if using, then fold in the flour coated berries.
  • Spoon the mixture into the cake tin and level the top.
  • Bake for 40-50 minutes or until well risen, the top is golden and a skewer comes out cleanly when inserted into the cake.
  • Leave to cool for 30 minutes then loosen the edges of the mould, turn out on to a wire rack and remove the mould.
  • Leave to cool completely.
  • Sift the icing sugar into a bowl, gradually mix in just enough water to mix to a smooth icing that will slowly fall from a spoon.
  • Transfer the cake to a serving plate, drizzle the icing over in zig zag lines, decorate with a few extra berries and sprinkle with the flaked almonds.
  • Leave to stand for 15 minutes or so for the icing to set, then cut into thick slices and serve.

Tip:

  • As the cake has lots of fresh fruit in the mixture it is best eaten within 2 days.


Recipe and photo credit by- Seasonal Berries



Sunday, 30 September 2012

Triple Chocolate Orange Cake...


By Bill King

Serves 10

391 calories / 31.5g fat per portion

Maria says: ‘This simple-to-make cake is rich and tasty – a family favourite with a touch of class!’

Ingredients

For the cake:

175g (6oz) Kerrygold butter

175g (6oz) caster sugar

3 eggs

225g (8oz) plain flour

1½ tsp baking powder

15g (½ oz) cocoa powder

50g (2oz) dark chocolate chips

finely grated zest of 1 orange

For the topping

110g (4oz) dark chocolate

2 tbsp Grand Marnier or Cointreau

110g (4oz) Kerrygold butter

fine shreds of orange zest, to decorate

Method

Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4. Line a 20cm (8 inch) round cake tin with baking paper.

Beat the butter and sugar together until light and fluffy. Gradually add the eggs, beating well between each addition. Sift together the flour, baking powder and cocoa powder, then fold into the mixture with the chocolate chips and orange zest.

Spoon into the prepared tin and level the surface. Bake for 50- 55 minutes or until a fine skewer inserted into the cake comes out clean.

Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

For the topping, melt the chocolate and Grand Marnier or Cointreau in a heatproof bowl positioned over a saucepan of gently simmering water. When fully melted, add the Kerrygold butter a little at a time, stirring to combine. Allow to cool and thicken, then spread over the cake using a palette knife and sprinkle with fine shreds of orange zest.

Cook’s tip: If you’re not keen on adding alcohol to the topping, simply leave it out, or add 2 tbsp double cream instead

About this post- This is a free guest post by-

 Bill King’s recipe has been taken from the Kerrygold Community Recip-e-book, available for free download now! Visit Kerrygold UK for more delicious recipes and to download your free copy.


Friday, 20 July 2012

Summer Almond Cake with Lavender Icing ...



Summer Almond Cake with Lavender Icing : By Alan Palmer

Serves 10

320 calories / 19.8g fat per portion

Alan says: ‘This recipe sums up summer – fresh, light and bursting with colour and flavour’

Ingredients

For the cake

  • 110g (4oz) Kerrygold butter, softened
  • 110g (4oz) golden caster sugar
  • 3 free range eggs
  • 75g (3oz) self raising flour
  • 1tsp baking powder
  • 45g (1½ oz) ground almonds
  • 110g (4oz) blueberries
  • 110g (4oz) raspberries

For the icing

  • 75g (3oz) Kerrygold butter, cubed and softened
  • 150g (5oz) icing sugar
  • 1 tbsp single cream
  • 1 tsp fresh lavender
  • lavender sprigs, to decorate

Method

  • Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4. 
  • Line a 20cm (8 inch) round cake tin with baking paper.
  • Beat the butter and sugar together until light and fluffy.
  • Gradually add the eggs, beating well between each addition.
  • Sift together the flour and baking powder, then fold into the mixture with the ground almonds.
  • Gently fold in the blueberries and raspberries.
  • Spoon into the prepared tin, level the surface and bake for 40-45 minutes. 
  • Cool for 20 minutes, then remove from the tin and place on a wire rack to cool completely.
  • When cool, prepare the icing.
  • Beat the butter and icing sugar together until combined, then whisk vigorously until pale and fluffy.
  • Add the cream and half the lavender.
  • Spread over the surface of the cake and decorate with the remaining lavender.

Cook’s tip:

  • Check online for suppliers of culinary lavender.
  • If you can’t find any, try using a little finely grated lemon or orange zest in the icing instead.

About this post -

Recipe and photo credit by Alan Palmer’s recipe has been taken from the Kerrygold Community Recip-e-book, available for free download now!

Visit Kerrygold UK for more delicious recipes and to download your free copy.


Saturday, 14 July 2012

Blackberry And Hazelnut Brownies...



Blackberry and Hazelnut Brownies
By Laura Blake

Makes 8

346 calories / 21g fat per portion

Laura says: ‘Try this naughty and decadent way to make the most of these gorgeous berries - rather than popping them into pies or crumbles.’

Ingredients

  • 150g (5oz) Kerrygold butter
  • 40g (1½ oz) good quality dark chocolate, broken into pieces
  • 2 large eggs, lightly beaten
  • 120g (4½ oz) caster sugar
  • 60g (2½ oz) light muscovado or soft light brown sugar
  • 1 tbsp Greek-style natural yogurt
  • 1 tsp vanilla extract
  • 150g (5oz) plain flour
  • 30g (1¼ oz) cocoa powder
  • 40g (1½ oz) hazelnuts, roughly chopped
  • 150g (5oz) fresh or frozen blackberries

Method

  • Preheat the oven to 190°C/fan oven 170°C/Gas Mark 5. 
  • Line a 23cm (9 inch) square baking tin with baking paper.
  • Over a very low heat, gently melt the butter and chocolate, stirring occasionally and keeping a close eye on them. 
  • Allow to cool for 10 minutes.
  • Meanwhile, whisk the eggs, caster sugar, light muscovado or soft light brown sugar, yogurt and vanilla in a large bowl until pale and fluffy. 
  • Do this with an electric whisk on full speed for about 5 minutes.
  • Pour in the melted butter and chocolate and mix gently until combined.
  • Sift the flour and cocoa powder together, then fold into the chocolate mixture with half the hazelnuts and blackberries, using a large metal spoon.
  • Pour into the prepared tin and level the surface, then sprinkle the rest of the blackberries and hazelnuts on top.
  • Bake for 20 minutes and check with a skewer - it should come out clean. 
  • If not, bake for another 5 minutes.
  • Cool for half an hour on a wire rack before cutting into 8 squares.

Cook’s tip 

  • Try using fresh or frozen raspberries if you can’t find blackberries.


Recipe and photo credit by -Laura Blake’s recipe has been taken from the Kerrygold Community Recip-e-book, available for free download now! Visit Kerrygold UK for more delicious recipes and to download your free copy.

Monday, 18 June 2012

Goats Cheese Challenge : Creative Mondays...


Hello and welcome to Creative Mondays hosted by Clairejustineoxox and Judyh-jsThoughts where you can link up all your creative post each week.... what have you all been up to this week?
This week I've been creative making recipes from goats cheese in the Capricorn Goats Cheese Challenge

What I  made Here

Sunday, 3 June 2012

Traditional Victoria Sponge Cake...



You will need

2 x 8” cake tins

Ingredients

  • 150g Billington’s golden caster sugar
  • 150g Allinson Nature Friendly White Self Raising Flour
  • 150g butter or soft margarine (room temperature)
  • 3 medium eggs
  • 2 tsp Nielsen-Massey Vanilla Extract
  • 2 tbsp strawberry jam

Method

  • Pre-heat the oven to 180C (350F Gas mark 4).
  • Grease the cake tins with some of the butter or margarine and lightly dust with flour, place a circle of greaseproof paper in the bottom of each.
  • Cream the butter and sugar together in a bowl until the mixture turns white and fluffy.
  • Slowly add the beaten eggs and vanilla extract while whisking continuously
  • Sift the flour into the mix and then carefully fold in until it is all combined
  • Spoon mixture into the cake tins (half in each) and bake for 20-25 minutes until springy to the touch and golden brown.
  • Leave to cool.
  • Once cool, spread the strawberry jam on the top of one layer and place the other layer on top.
  • Dust the top with icing sugar


About this post -

Recipe and photo credit by Baking Mad

Saturday, 2 June 2012

A Jubilee Sponge Fit For The Queen...



 
BART’S JUBILEE SPONGE

Serves 10

Ingredients

½ tsp Bart Bristol Blend Five Peppercorns
½ tsp Bart Ground Cinnamon
1 tsp Bart Ground Ginger
¼ tsp Bart Ground Nutmeg
2 tsp Bart Mint (Freeze Dried)
250g self-raising flour
¼ tsp salt
250g margarine or butter
250g Bart Vanilla Sugar
4 eggs, beaten


For the filling and topping

250g cream cheese
150ml double cream
100g icing sugar
250g strawberries, quartered
200g blueberries


Method


Grease and line 2 20 cm round sandwich tins. Preheat the oven to 180°C/Gas 4.

Cream together the margarine and vanilla sugar until light and creamy.

Mix all the dry ingredients together and slowly add to the mixture, along with the eggs.

Divide the mixture between the two prepared tins and smooth the tops. Bake in the oven for 20-25 minutes until well-risen and golden brown and a skewer inserted in the centre comes out clean.

Leave to cool in the tins for 10 minutes then turn out onto wire racks to cool completely.

When completely cool, cut each cake in half horizontally so you have four thin cakes.

To make the filling, beat together the cream cheese, cream and icing sugar until thick and smooth.

Spread the cream on top of one cake layer and scatter over one quarter of the strawberries and blueberries. Top with another cake and repeat.


Credit Bart Ingredients

Monday, 21 May 2012

Union Jack Jubilee Cake : Creative Mondays Blog Hop....

Hello and welcome to Creative Mondays hosted by Clairejustineoxox and Judyh-jsThoughts where you can link up all your creative post each week....

What have you all been up to this week?


This Week I'm sharing this amazing cake from my guest post friends at  Seasonal Berries this cake looks amazing and a must for anyone having a party fot the Diamond Jubilee...

Serves 18

Preparation time: 25 minutes

Cooking time: 40-45 minutes

To decorate: 40 minutes

 What you need

  • 350 g (12 oz) soft margarine
  • 350 g (12 oz) caster sugar
  • 450 g (1 lb) self-raising flour
  • 1 and a 1/2 teaspoons baking powder
  • 6 medium eggs, beaten
  • Grated rind 2 lemons
  • Juice of 1 lemon
  • Red and blue paste food colouring, optional


To decorate 

  • 350 g (12 oz) butter, at room temperature
  • 675 g (11/2 lb) icing sugar, plus a little extra, no need to sift
  • Juice of 1 lemon
  • 200 g (7 oz) white ready to roll icing
  • 250 g (9 oz) blueberries
  • 150 g (5 oz) raspberries
  • 225 g (8 oz) baby strawberries with green hulls still on


 Method

  • Preheat the oven to 180oC/fan 160oC/Gas Mark 4. 
  • Line the base and sides of a 30 x 20 x 5 cm/12 x 8 x 2 inch rectangular cake tin (or roasting tin with the same base measurement) with a large piece of non-stick baking paper, snip diagonally into the corners then press the paper into the tin so that the base and sides are lined and the paper stands a little above the top of the tin sides.
  • Cream the soft margarine and sugar together in a bowl or food processor until light and fluffy. 
  • Mix the flour and baking powder together then gradually mix in alternate spoonfuls of egg then flour until both have all been added and the mixture is smooth.
  • Stir in the lemon rind and lemon juice until the mixture is a soft dropping consistency. 
  • Spoon the cake mixture into the lined tin, or for a patriotic red, white and blue marble cake, spoon half the cake mixture into the lined tin. 
  • Then divide the remaining cake mixture between two bowls, colour one half red, the remainder blue.
  • Add spoonfuls of the coloured mixtures to the lined tin then swirl together with a small knife.
  • Bake for 40-45 minutes until the cake is well risen, golden brown and a skewer comes out cleanly when inserted into the centre of the cake. 
  • Leave to cool for a few minutes then invert the cake on to a wire rack, remove the tin and leave to cool.

To make the buttercream 

  • Beat the butter and one third of the icing sugar together in a bowl or food processor until smooth.
  •  Gradually beat in the remaining icing sugar and lemon juice until light and fluffy. 
  • Cover and keep at room temperature until ready to use.
  • Peel the paper off the cake, turn the cake over and trim the top level if needed. 
  • Cut in half then sandwich back together with a thin layer of buttercream. 
  • Put top down on a large plate, tray or cake board.
  • Spread a very thin layer of buttercream over the outside of the cake to stick the crumbs in place then spread a thicker layer all over the cake and smooth with a palette knife, reserving a couple of tablespoons for piping later.
  • Knead the ready to roll icing to soften then roll out half into a long strip on a work surface lightly dusted with sifted icing sugar. 
  • Trim to make 2, 4 cm (11/2 inch) wide strips long enough to make a cross over the centre of the cake then trim the ends level with the edges of the cake. 
  • Mix the trimmings with the remaining icing then roll out and cut two long strips about 2.5 cm (1 inches) wide and long enough to go diagonally from corner to corner of the cake, trimming the strips to sit flush with the wider white cross.
  • Arrange the blueberries between the strips of white ready to roll icing. Spoon the remaining buttercream into a paper or plastic piping bag, snip off the tip then pipe dots on to the diagonal white strips and arrange the raspberries in lines on top. 
  • Add dots of icing over the central cross and stick the whole strawberries in place.
  • Chill in the fridge until ready to serve.

Tip

  • To help you get ahead, the undecorated cake can be frozen wrapped in foil, take out the morning of the party and allow to defrost at room temperature for 3-4 hours.



Thursday, 12 April 2012

Healthy Food Guide blueberry muffins....



prep 10 min cook 25 min

makes 12

Ingredients

2 medium eggs

250ml jar apple sauce

5tbsp light olive oil

250ml skimmed milk

1tsp vanilla extract or paste

200g plain wholemeal flour

100g plain flour

3½tsp baking powder

50g caster sugar

200g blueberries, thawed if frozen

1tsp icing sugar, sifted, to decorate

Method

1 Preheat the oven to 190°C/170°C/gas 5 and line a 12-hole muffin tin with paper muffin cases.

2 In a bowl, lightly beat the eggs, apple sauce, olive oil, skimmed milk and vanilla extract or paste.

3 Sift the flours, baking powder and sugar into a large bowl and pour in the egg mixture. Add two-thirds of the blueberries and mix until just combined.

4 Spoon the mixture into the muffin cases and scatter with the remaining blueberries. Bake for 20–25 min, or until an inserted skewer comes out clean.

5 Leave to cool, then sprinkle with the icing sugar.


LinkWithin

Related Posts Plugin for WordPress, Blogger...

40+ style

Shoe love

Run Mum Run