Showing posts with label Cakes. Show all posts
Showing posts with label Cakes. Show all posts

Monday, 20 October 2014

White Chocolate And Raspberry Blondies...

Cuts into 12

Preparation time: 30 minutes

Cooking time: 30-35 minutes

  • 150 g (5 oz) white chocolate 
  • 100 g (4 oz) butter 
  • 3 eggs 
  • 175 g (6 oz) caster sugar 
  • 1 teaspoon vanilla essence 
  • 200 g (7 oz) self-raising flour 
  • 1 teaspoon baking powder 
  • 175 g (6 oz) raspberries 
  • 75 (3 oz) white chocolate, melted to decorate 

  1. Preheat an oven to 180°C, 350°F, gas mark 4. 
  2. Line an 18 x 28 cm (7 x 11 inch) roasting tin with a large piece of non-stick baking paper, snipping diagonally into the corners so that the paper fits snugly over the base and up the sides of the tin. 
  3. Break the chocolate into a bowl, add the butter and set the bowl over a saucepan of gently simmering water and leave until melted. 
  4. Whisk the eggs, sugar and vanilla in a second bowl with an electric whisk for about 5 minutes until very thick and the mixture will leave a trail when the whisk is lifted up. 
  5. Gently fold the melted chocolate and butter into the egg mixture then the flour and baking powder. 
  6. Pour the mixture into the lined tin and sprinkle with the raspberries. 
  7. Bake for 30-35 minutes until well risen, the top is crusty and the centre still a little soft. 
  8. Leave to cool in the tin then lift the paper and blondies out of the tin and put on to a chopping board. 
  9. Drizzle with the melted chocolate to decorate then leave to set. 
  10. Cut into squares and peel off the paper to serve. 
  • Unlike a Victoria sandwich style cake, blondies or brownies are almost better if they are slightly undercooked as the high proportion of chocolate will firm up slightly as it cools.

About this post -

This is a guest post.

No payment was received.

Recipe and photo credit by Seasonal Berries..

Friday, 26 September 2014

Posh fridge cake...

The easiest cake you’ve ever made ..

 Incredibly quick to mix together but remember to leave plenty of time for the cake to set in the fridge or it will crumble as you cut it...

Makes 20 pieces

Preparation time: 15 minutes

  • 200g (7oz) dark chocolate broken into pieces
  • 50g (2oz) butter
  • 2 tablespoons golden syrup
  • 180g pack soft amaretti biscuits or 175g (6oz) good shortbread biscuits, roughly broken into pieces
  • 50g (2oz) pistachio nuts, roughly chopped
  • 175g (6oz) raspberries
  • 150g (5oz) blueberries
  • 75g (3oz) white chocolate, melted

  1. Line a 20cm (8in) shallow square cake tin with a large square of non-stick baking paper, snipping diagonally into the corners of the paper then pressing the paper into the tin so that the base and sides are lined.
  2. Add the dark chocolate, butter and golden syrup to a bowl set over a saucepan of gently simmering water and heat for about 5 minutes, stirring from time to time until the chocolate has melted and the mixture is smooth and glossy.
  3. Take the bowl off the heat, add all the biscuits and, keeping a few nuts and berries back for the top, stir the rest into the chocolate mix. 
  4. Spoon into the paper lined tin and press into an even layer. 
  5. Sprinkle with the remaining nuts and fruit. 
  6.  Chill for 3 hours until firm.

To finish
  • Drizzle the melted white chocolate over the top of the cake in zigzag lines using a dessert spoon, then chill for an extra 30 minutes until set. 
  •  Lift the cake out of the tin, peel away the paper and cut into small squares. 
  •  Arrange in a pretty box lined with a square of non-stick baking paper and interweave the layers with squares of extra paper and tie with ribbon. 
  •  Keep in the fridge and eat within 2 days.

About this post -

This is a guest post.

No payment was received.

Recipe and photo credit by Seasonal Berries..

Sharing this post over at ~ Post Comment Love

Thursday, 11 September 2014

Gallo Family Vineyards Summer Rosé Canapé Cakes...

Gallo Family Vineyards Summer Rosé Canapé Cakes
  • Preparation time: 40 minutes
  • Cooking time: 25 minutes
  • Serves: 12

Cake Canapés: You’ll need…
  • 115g unsalted butter, room temperature
  • 280g caster sugar
  • 2 eggs
  • 1/2 tbsp red liquid food colouring
  • 325g plain flour, sifted
  • 30g cocoa powder, sifted
  • 250ml buttermilk
  • 1 tbsp bicarbonate of soda
  • 1 tbsp cider vinegar
  • 7 raspberries
  • 150g double cream, whipped
  • pink rose petals (to decorate)
  • Strawberries (to decorate)
  • Toasted pecans, cooled & brushed with edible gold lustre dust (to decorate)
  • 10 inch round cake tin, greased and lined

Cake Canapés: How to…
  • Preheat the oven to 180˚C fan assisted/gas mark 6.
  • Cream together the butter and sugar until light and fluffy, starting on medium and increasing to high speed – the mixture should be pale and increased in volume, about 4 minutes. 
  • Add the eggs gradually, then the food colouring, and beat until just incorporated.
  • Sift together the flour and cocoa and add half to the batter, beating to incorporate evenly and ensuring you scrape down the sides. 
  • Then beat in the buttermilk & raspberries and finally the second half of the dry ingredients.
  • In a small bowl, using a clean spatula or teaspoon, mix together the bicarbonate of soda and cider vinegar (it will fizz up) and fold it immediately into the batter – do not use the mixer, just fold evenly with a spatula by hand.
  • Tip the mixture into your tin and level out to the edges. Bake for 20–25 minutes, or until a toothpick inserted in the centre comes out clean. 
  • Remove from the oven and leave to cool in the tins for 10 minutes before turning out on to a wire rack to cool completely.

Coulis: You’ll need…
  • 80g rhubarb, chopped into small pieces
  • 125ml Gallo Summer Rose
  • 30g light brown sugar

Coulis: How to…
  • Add all ingredients to a pan over medium/high heat and heat until rhubarb has softened.
  • Once soft use a hand blender to pulse until you have a thick, smooth coulis.

Whipped Cream: You’ll need…
  • A chilled bowl (large enough to hold at least double the volume of cream you are whipping)
  • An electric hand whisk
  • Very cold double cream
  • 1 tbsp caster sugar and 1/4 tbsp vanilla extract per 200ml of cream (optional)

Whipped Cream: How to
  • Pour the cream into the bowl and whip thoroughly and evenly, beginning on a medium speed.
  • Ensure that you run the beaters around the edge of the bowl to keep it all evenly mixed. 
  • When the cream starts to thicken and you see the first sign of soft peaks, add the sugar and the vanilla, if using.
  • Now reduce the speed to medium-low and watch carefully, it’s almost done.
  • Continue just until you have very soft peaks. Using an electric hand mixer this should take under 2 minutes.

To assemble...
  • Once cooled, use a small round cookie cutter to cut out your canapés. 
  • Transfer onto a plate or little cake cases.
  • Pipe or spoon some double cream onto each case, followed by some of the coulis, a rose petal and strawberry half.
About this post -

This is a guest post from Gallo Family Vineyards

No payment was received.

Thursday, 27 February 2014

Sunday, 1 December 2013

Simple Cinnamon Christmas Cake...

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

  • 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

  • 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


  • 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


  • 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

Monday, 11 November 2013

Dainty Delights Review...

My second born sons birthday is in a fortnights time so our cake making winter fun usually starts then, carries on throughout Christmas and finishes in the New Year, (or at least I try to ease off then!) We always try new recipes which we have found throughout the year. Hoping to perfect them ready for Santa. We love to try out fun recipes, cake topping, new cooking trays or cookie cutters that we have spotted in the shops to see who can come up with the best looking cakes in the party season.

With that in mind I was delighted when asked to review the Dainty Delights cake maker and the Tiered cake maker. I really liked the tiered cake maker, it makes making cakes much more fun.

Would my cakes turn out as perfect as the cakes in the above pictures?

I was super excited to find out?

Drum roll please...Da Da

Makes 8 cakes in 4 to 5 minutes and oh so yummy.

This is my favourite cake maker, I love this one. It is perfect for us and I know it is going to get lots of use over the next few weeks. Even my children were impressed with how nice they tasted and my daughter says- "They are so sweet, just like mummy!!"

About the Sweet Treats Dainty Delights Maker

Is so quick and easy to use, turning out 8 mouth-watering home-made dainty cakes in minutes. 

Simply pre heat your Dainty Delights Maker, pop your cake mixture into each mould, cook for 4-5 minutes and, hey presto, 8 delicious dainty delights ready to share.

Allow the cakes to cool before decorating with your choice of icings or creamy fillings. And don’t forget to experiment by adding different flavourings, or fruit, to your cake mixes too – in fact whatever your sweet tooth calls for! And if you’re looking for inspiration, why not start with some of the delicious recipes that come with the Dainty Delights Maker!

As with all Sweet Treats products the Dainty Delights Maker has non-stick coated plates to make baking and clean up easy and fun too.

Non stick cooking plates

Recipe Book

Makes 8 individual cakes

Bakes faster than your oven

Power & Reday to Cook Neon Indicators

Dainty Delights Maker RRP £29.99

The cakes I made was the recipe from the Dainty Delights makers booklet-

Makes 24

Victoria's Surprise

  • 200g Unsalted butter, softened 
  • 200g Caster sugar
  • 4 eggs
  • 200g Self raising flour
  • A few drops of vanilla extracts
  • 2 Tablespoons skimmed milk
Few tablespoons of icing sugar for dusting
punnet of strawberries

Great on there own, with melted chocolate, Ice cream or as we did all 3

  • Cream the butter and sugar together with a hand mixer until light and fluffy.
  • Add the eggs one at a time until fully incorporated.
  • Add the flour, Vanilla and milk and mix again until combined.
  • Pre-heat the Dainty Delight maker and add enough mixture to almost fill the moulds.
  • Spreading it slightly to fill the moulds.
  • Bake for 4-5 minutes until golden brown.
  • Remove from the until and allow to cool.
  • Repeat until all the mixture has been use ( 2 more times on this recipe )
  • Leave all cakes to cool.
  • Sprinkle with icing sugar and place fresh fruit on plate.
About this review-

I got sent this cake maker to try out and review. I was not paid for this post and all thoughts are my own honest opinion .

Tuesday, 5 November 2013

Tiered Cake Maker By Sweet Treats Review...

We love making yummy cakes in our house and I am a huge fan of quick and easy kitchen gadgets. It was only last week for Halloween I made some fun treats in my whoopie pie cake maker my daughter got off Santa a few Christmas ago. At Christmas, birthdays, Halloween or any reason for a party we like to get the cake maker out and bake some tasty cakes.

Last week I asked by sweet treats (the same brand as my whoopie pie maker) if I would like to review the tiered cake maker and the dainty delights cake maker (review to follow in a few days) to see if we can make some fun creative cakes. How lucky are we? Getting to try fun kitchen gadgets and lots of yummy cakes all weekend long that all cooked in minutes...

First post up is the Tiered cake maker...

These are so cute and so sweet!! I loved making the tiered cakes. These are perfect little cakes for all occasions.

I made some Chocolate orange cakes...

Makes 6 tiered cakes

You will need
  • Tiered cake maker
  • 100g Margarine
  • 100g Light brown sugar
  • 2 eggs, beaten
  • 100g Milk chocolate, melted and cooled a little
  • 2 Tbsp cocoa powder
  • 150g Self raising flour
  • 50g White chocolare chips
  • 2 Tbsp juice from a satsuma 

  • 2 Satsumas
  • 100ml double cream
  • Icing sugar to dust
  • Cream the butter and sugar with a hand mixer until creamed together.
  • Add the eggs and beat well.
  • Beat in the melted cooled chocolate.
  • Add the flour and cocoa powder.
  • Mix well, until all combined together.
  • Add the chocolate chips, satsuma juice and stir with a wooden spoon.
  • Pre heat the tiered cake maker.
  • Fill each mould and spread flat.
  • Bake for 5-6 minutes, until cooled.
  • Remove the cakes and transfer to a cooling rack.
  • Repeat until all mixtures has been used up.
  • leave to cool.
When ready to serve
  • Mix the double cream with an electric whisk until thick.
  • Place the whipped cream in-between the tiered cake layers.
  • Decorate with satsuma pieces.
  • Sieve some icing sugar over.

About the Sweet Treats Tiered Cake Maker
  • The great thing about the Sweet Treats Tiered Cake Maker is its versatility. 
  • Have endless fun creating fantastic 3 tiered cakes, or sandwich two cakes together to create mini sponge cakes. 
  • Or try stacking 2 or 3 of the same size and cover them in butter cream and decorate.
  • Why not colour cakes using food colouring. 
  • Simply divide the mixture in two and colour one half of it with food colouring. 
  • This will give you a great result when the cakes are cut into two. 
  • And if you’re looking for inspiration, get started with some of the delicious recipes here – enjoy!
  • Tiered Cake Maker RRP £21.99
About this review-
  • I got sent this cake maker to try out and review. 
  • I was not paid for this post and all thoughts are my own honest opinion .

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


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


  • 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.

Saturday, 28 September 2013

The Baking Boutique Cake Pop Maker From QVC Review...

I am a huge fan of sweet and yummy treats, especially when it comes to making cakes. Just recently I have become obsessed with wanting to try the latest craze, the cake pops. I have been bookmarking fun recipes to try, and planning to treat us all to an electronic cake pop maker around Christmas, so me and the children can have fun making some and decorating them too. With all this in mind I was very pleased when QVC UK asked me if I would like to review one of the silicone Baking Boutique cake pop set that they sell. I was very interested in seeing how the cakes would turned out, being cooked in the oven.

What are cake pops?

They are a form of cake styled as a lollipop - cake crumbs are mixed with icing or chocolate, and formed into small spheres or cubes in the same way as cake balls, before being given a coating of icing, chocolate or other decorations and attached to lollipop sticks.

When my parcel arrived I was impressed with the quality of the silicon mould and 72 reusable cake pop sticks you get in the set. I was really looking forward to trying it out and reading the recipes too. Aw no recipes included, this is such a shame as I would have like a few fun ideas and had no clue of the quantilty of cake mixture to use!!

Getting started I made up my favourite cake mixture using-


175g Margarine

175g Caster Sugar

3 Eggs

175g Self raising flour

2 Tbsp of Cocoa powder

Setting the cake pop sticks

4 Piece of cooking chocolate

Decorating the cakes

200g Cooking chocolate

Rainbow sprinkles


pre heat oven 170c 325f/gas mark 3

Mix the margarine with an electric whisk until light and fluffy

With a wooden spoon mix in the eggs one at a time, adding a little flour until all mixed in

Then use the electric whisk add the cocoa powder and mix well together all the ingredients

Spoon the mixture into the cake pop tray

cover with cake pop tray cover

Cook for around 20 minutes

Leave to cool

Remove from the tray

Them place them back inside to add the cake pop sticks

Melt the 4 piece of cooking chocolate in a microwave

Mix the end of the cake pop sticks inside the chocolate, then scoop a bit of the chocolate into the cakes

Place in fridge for 15 minutes so the cake pop sticks can set

Melt the cooking chocolate and place some rainbow sprinkles into a bowl

Dip the cake pops into the chocolate then into some sprinkles and place standing up into a cup

Leave to set

 I really like the cake pop maker, I think it would have been great with a recipe booklet. My cake mix there was a bit left over so I also made 6 cupcakes too. I think there is plenty with this recipe for 2 batches as I used a little too much mixture in the trays, with not really knowing how much to put in at first go. The cakes did taste great but a few were a bit to heavy for the sticks and fell off!!

 Just need to find the perfect recipe now

About the Baking Boutique cake pop set

This two-piece set includes 72 re-useable sticks and a silicone cake pop mould. Fun for all the family, this cake pop set is a great way to use up leftover cake and create delicious treats for everyone.

Use up leftover cake or cake crumbs

Sticks cannot be used in the oven but the silicone can

Bake the cake mix in the silicone moulds, wait till cool, add the sticks and decorate

Dimensions of tray (l x w x h): 28.5cm x 26.5cm x 5cm (12.25" x 10.4" x 2")

Hand wash only

Instructions included

Precautionary information: Do not place the silicone cake pop mould under or over a direct heat source - on a hot hob or under a grill.

All measurements are approximate

Price £15.75 clearance price £7.92

About this review- I was sent this cake pop maker to review, I was not paid for this post and all thoughts are my own honest opinion

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


  • 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


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


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


  • 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

Chocolate Brownies : Childrens Party Cakes...

With 4 children its always like a party here, and that is just at dinner time. 

Today's guest post is how about trying some tasty Gluten Free Chocolate Brownies?


  • 1 cup Orgran All Purpose Plain Flour (120g)
  • 1½ cups caster sugar
  • 3 eggs, lightly beaten
  • 150g chopped butter
  • 125g chopped dark chocolate
  • ¼ cup cocoa powder (20g)
  • 1 tsp. vanilla essence pure icing sugar to dust


  • Preheat oven to 180°C (355°F)
  • Grease 20cm (8”) square tin with oil or melted butter.
  • Line base with baking paper, extending over two opposite sides (to help you lift the brownies out).
  • Bring small pan of water to a simmer.
  • Put butter and chocolate in heatproof bowl.
  • Place the bowl over the pan, but do not let the base of the bowl sit in the hot water.
  • Stir occasionally until smooth.
  • Remove from heat and cool slightly.
  • In a large bowl whisk eggs, sugar and vanilla together.
  • Add melted chocolate mixture and whisk together.
  • Stir in the combined sifted flour and cocoa, taking care not to over beat.
  • Pour into the greased tin and bake for 40 minutes or until slightly risen and just firm.
  • Leave to cool in the tin (brownie will sink back down on cooling).
  • When cool, lift out and cut into squares.
  • Dust with sugar icing and serve


  • For nut brownies, add 1 cup of chopped roasted macadamias, walnuts, or pecans to the mixture.
  • For white chocolate brownies, use white chocolate melts instead of the dark chocolate.
  • For marshmallow brownies, add 1 cup of mini marshmallows to the raw mixture.
  • To make a brownie ice-cream sandwich, cut brownies into small squares and sandwich two squares together with vanilla ice-cream.
  • Serve with hot chocolate fudge sauce as a dessert.

Recipe and photo credit by Orgran

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


  • 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


  • 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


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