Raspberry, Lemon and Yoghurt Loaf Cake

  This light cake is a new favourite of mine. I love cakes that have yoghurt in them as it keeps them lovely and moist. The raspberries are a great addition and a nice surprise when you cut the cake. Despite the fact that this cake isn’t very seasonal, it’s so delicious that unfortunately, I don’t care. You can always buy frozen raspberries to cut the costs.
Ingredients:
  1. 115g salted butter, softened
  2. 225g caster sugar
  3. 250g plain flour, sifted
  4. 2 tsp baking powder
  5. Zest and juice of 1 lemon
  6. 2 large eggs
  7. 100g natural yoghurt
  8. 25g ground almonds
  9. 200g raspberries (defrosted if you are using frozen, do not use juice that comes off them after defrosting)
  10. 100g granulated sugar
Method:
  1. Preheat the oven at 180c.
  2. Grease and line a loaf tin.
  3. Cream together the butter and caster sugar. Ensure it is well combined until light and fluffy and pale in colour.
  4. Beat in the lemon zest.
  5. Once combined beat in the eggs, one at a time and adding the second only when the first is fully combined.
  6. Once eggs are fully combined, in a separate bowl sift together the flour and baking powder.
  7. Then fold in the sifted flour and baking powder in large spoonfuls.
  8. Next, fold in the yoghurt.
  9. Lastly, fold in the ground almonds.
  10. Spoon one third of the cake mixture into the loaf tin and top with a layer of raspberries.
  11. Repeat this process twice more until all the cake mixture and raspberries have been used up.
  12. Bake in a preheated oven for 45-50 minutes.
  13. If it requires longer (knife/skewer must come out clean) then cover with foil and bake until cooked.
  14. Once baked, leave to cool for five minutes in the tin.
  15. Make the lemon drizzle by combining the granulated sugar and lemon juice. Spoon over the cake, in the tin and leave to soak.
  16. Once drizzle has set, take cake out of the tin and allow to cool on a wire rack.
Let me know what you think to this recipe. It’s a winner in my family and perfect for those decadent days with afternoon tea.
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Toffee Apple and Pecan Cupcakes

image 2These cupcakes have to be the best cupcakes I have made in a long time. I’m currently slightly obsessed with apple, making these scrummy treats a bite of sugary, fruity, nutty heaven.
Ingredients (makes 10 large cupcakes):
Apple Sauce:
  • 3 cooking apples, peeled, cored and diced into small cubes
  • 50g butter
  • 50g caster sugar
Cupcakes:
  • 175g softened unsalted butter
  • 175g caster sugar
  • 3 medium eggs
  • 175g self raising flour, sifted
  • 1tsp cinnamon
  • 200g apple sauce (see above)
  • 100g pecans, chopped
Caramel Topping:
  • 1 can of condensed milk
  • 100g dark brown sugar
  • 100g softened unsalted butter
(this recipe makes extra apple sauce and caramel topping, ready for the next batch!)
Method:
  1. Preheat the oven at 180 degrees.
  2. Begin by making the apple sauce. Melt the butter and sugar together and then add the apple. Cook on a medium heat for 10-15 minutes until a puree consistency. Stir occasionally and turn down the heat if it’s catching. Allow to cool once finished.
  3. For the cupcakes, cream the butter and sugar together, mix for a good five minutes to make sure it is well combined and nice and fluffy.
  4. Add in the eggs, one at a time, only adding the next when the previous one is fully combined.
  5. Stir in the cooled apple sauce.
  6. Fold in the flour, cinnamon and chopped pecans.
  7. Distribute into cupcake cases and bake for 20-25 minutes.
  8. Once cooled, make the caramel topping. Begin by melting the sugar and butter together.
  9. Add the condensed milk and whisk constantly.
  10. Every now and again stop whisking to check if the topping is bubbling. Allow the topping to come to the boil until it begins to bubble quite vigorously and then remove from the heat. Put the caramel in the fridge to cool and so it doesn’t slide straight off the cupcakes (you can allow the caramel to bubble for longer if you would like a thicker topping).
  11. Once cooled and at a workable consistency, remove from the fridge and spread onto your cupcakes.
This seasonal recipe is a winner for me. Get coring, peeling and chopping because all that apple labour is worth it. You could make more apple sauce and freeze any left overs for next time, have it with roast pork, or if your easily pleased like me shovel it in, nice and warm.

Dads Birthday Trifle Cake

Harvest and my Dads birthday always clash so this year I decided to make a combine friendly version of his favourite dessert. A trifle cake. Admittedly, the finished product is still a little tricky to eat in a moving vehicle (let alone a combine) but he loved it! So layer them up and try this scrummy cake!
Ingredients for the cake:
  1. 400g butter
  2. 400g caster sugar
  3. 1tsp baking powder
  4. 8 eggs
  5. 4tbsp coconut cream*
  6. 400g self raising flour
* if you can’t find coconut cream (which I couldn’t) then use coconut milk. Open the tin but do not mix it together and scoop out the hardened milk.
Ingredients for the fillings and topping:
  1. 8tbsp icing sugar
  2. 500ml readymade custard
  3. 8tbsp white rum
  4. Juice and zest of 2 limes
  5. 400g raspberries
  6. 200g raspberry jam
  7. 150ml double cream
  8. Desiccated coconut for sprinkling on top (optional)
Method:
1. Heat oven to 180c and grease and line two 20cm cake tins (or bake one after the other).
2. Beat all the ingredients for the cake together, apart from the self raising flour. Once they are all combined and the mixture is smooth sift in the self raising flour and fold in.
3. Separate the mixture evenly into the two tins. Or you can halve the ingredients and make it in two batches to make it more manageable. Bake for around 40 minutes.
4. Whilst baking prepare the custard filling. Whisk together the remaining hardened coconut milk (discard the coconut water) and sifted icing sugar. Bring the custard to the boil and quickly whisk in the coconut mixture. Allow to thicken on the heat and then cool in the fridge.
5. To make the drizzle for the layers mix the white rum, lime zest and juice and 4 tbsp icing sugar.
6. Cut one of the cakes horizontally into two. These are your top two layers. Leave the remaining cake to be the base.
7. Line the cake tin with a little oil and cling film. Place the base cake into the tin and sprinkle with some of the rum mixture. Mix the jam and 150g of the raspberries together and spread on top of the base. Don’t let the name mixture go right to the edge.
8. Put in the next layer of cake and top with more of the rum mixture. Then spread over the custard.
9. Finally, add the last layer and sprinkle with the last of the rum mixture. Put in the fridge for at least 3 hours to set.
10. When you are ready to serve, whisk the cream with 1tbsp of icing sugar. Allow to thicken so that it will spread onto the top of the cake and stay. Once the cream has been spread on top, add the raspberries and desiccated coconut.
image 3

Lemon and Lavender Drizzle Cake

With the hot weather recently it was about time to bake a light, summery cake. I love a good lemon cake and this one really delivered. After purchasing some lavender extract, I decided it had to feature in my cake. Enjoy with a nice cup of tea (dog is optional).
Ingredients:
Cake:
  1. 175g self raising flour
  2. 150g caster sugar
  3. 150g softened butter
  4. 3 medium eggs
  5. Zest of 2 lemons
  6. 1 tsp lavender extract
Drizzle:
  1. 80g caster sugar
  2. Juice of 1½ lemons
Icing:
  1. 60g icing sugar
  2. Juice of ½ a lemon
  3. Edible lavender
Method
  1. Grease and line a 18cm x 18cm square baking tin, preheat oven at 180°C
  2. Begin by creaming together the butter and caster sugar to make the cake. I used an electric whisk which saved time and got it nice and fluffy.
  3. Measure and sift the self raising flour and set aside.
  4. Then add the beaten eggs gradually, still using the electric whisk.
  5. Add one spoonful of the sifted self raising flour, again using the electric whisk to incorporate.
  6. Add the grated lemon zest.
  7. Add one spoonful of the sifted self raising flour, still using the electric whisk.
  8. Add 1 tsp of lavender extract to the mixture (add more to taste but not too much as the cake will taste soapy).
  9. Fold in the remaining self raising flour until fully incorporated, do not over mix.
  10. Pour the mixture into the tin and bake for 20-25 minutes.
  11. Once cooked through, cool on a wire rack.
  12. Prepare the lemon drizzle. Heat the sugar and lemon juice on the hob and once the sugar has dissolved spoon over the cake. Prick the top of the cake with a fork across the top so the drizzle can really soak in. When the cake doesn’t appear to absorb any more, leave for a few minutes and continue to add more once it has all been incorporated. Continue until all the drizzle has been used.
  13. Once the cake has completely cooled make the icing and drizzle over the top.
  14. Sprinkle your cake with edible lavender.

image 3

Raspberry Jam and Chocolate Surprise Cupcakes

Raspberry Jam and Chocolate Surprise Cupcakes

As exams draw to a final close, sharing cakes seems like the perfect way to celebrate. I decided to do a bit of experimenting with a limited selection of ingredients and these delightful cupcakes is what I came up with.

Cupcakes (makes 8 large cupcakes):
110g self raising flour
110g unsalted butter
110g caster sugar
1tsp vanilla flavouring
2 large eggs
2 tbsp milk
50g melted milk or white chocolate
1/2 jar of raspberry jam

Cream cheese frosting:
50g unsalted butter
150g soft cheese
50g icing sugar
1 tsp vanilla flavouring

Preheat oven at 180C
1. Begin by making the cupcakes. Cream the butter and sugar together until it becomes lighter in colour.
2. Once fully combined, slowly add the eggs and beat together. Add milk to make the mixture of dropping consistency. Finally add the vanilla flavouring.
3. Fill the cupcake cases until they are half full and bake for around 15 minutes until golden brown.
4. Allow to cool for a while on a wire wrack. Then, using a knife cut a 10p size circle into the cupcake and spoon out the centre with a spoon. Allow for quite a big hole but so it doesn’t reach the cupcake case on the bottom.
5. Spoon in the jam until the hole is 3/4 full. Finally top with melted chocolate until the hole is levelled off. I used milk chocolate but think white chocolate would work really well but I didn;t have any in my cupboards. Leave to set.
6. Make the frosting next. Beat the butter in a bowl until it becomes soft. Then beat in the cream cheese. Sift and fold in the icing sugar until combined and then beat to get rid of any lumps.
7. Finally add the vanilla flavouring and allow the icing to set a little in the fridge until the cupcakes are completely cool.
8. Ice your cupcakes! I sprinkled freeze dried raspberries on top for added raspberry flavour.

Enjoy.

A Sprinkling of Love

A Sprinkling of Love

These brownies didn’t need much dressing up. Just a sprinkling of pink glitter and a few hearts and voila, love in a tin. Salted caramel gooey brownies… heat them up in the microwave (or eat them freshly baked) for an extra feeling of gooey warmth.

This was my first time making salted caramel. I’ve been desperate to make it after having some delicious brownies from a little bakery in Clifton (Bristol) and macaroons from Selfridges. Valentines Day seemed like the perfect occasion to brave it and push the boat out.

The recipe I used was easy to follow. It includes videos and pictures and, if followed to a tee, promises brilliant, mouth-watering results. I can’t claim the recipe to be mine, so here it is:

http://theboywhobakes.co.uk/2013/01/salted-caramel-brownies/

Let me know what you think. I know I’ll be making them again!

Dijon Mustard Topped Salmon with Long Stem Broccoli and Brown Rice

Dijon Mustard Topped Salmon with Long Stem Broccoli and Brown Rice

A delicious meal with lots of flavour, light yet wholesome. I love mustard and I was worried it might overpower the salmon but my fears did not become a reality.

Recipe: (serves 2)
1. 1 boneless salmon fillets, skin on
2. 2 tbsp dijon mustard
3. 1 white onion, finely sliced
4. 1 clove of garlic, crushed
5. 6 pieces of long stem broccoli, boiled
6. 120g cooked brown rice
7. A few sprays of FryLight

Preheat the oven at 180’c.
Put the rice on first as brown rice can take a while to cook. Then, begin my topping the salmon with 1 teaspoon of dijon mustard per salmon fillet. If you have small fillets, may be use a little less mustard, just ensure that there is a thin layer on the top. Spray the frying pan with a little FryLight and then, skin side down put the salmon fillets in the pan. Top the salmon with some of the onion and garlic, just enough so it is scattered on top. Allow the salmon to cook in the frying pan for about 7 minutes, add a tiny drizzle of oil if you think the skin is catching. Transfer the salmon into the oven for another 10-15 minutes, depending on how rare you like it.

The broccoli should take around 6 minutes to cook so factor this in too! Whilst the broccoli and rice is cooking, fry off the remaining garlic and onion in FryLight and put to one side until the rice is finished. As soon as it is finished, drain the rice and add to the frying pan to bring the all these bits and bobs together. If you use the same pan that was used for the salmon there should be enough FryLight/oil to prevent the rice from sticking but keep stirring it or add some more FryLight if you feel it’s catching.

I loved this meal, just the right amount of comfort in the rice. I love long stem broccoli because the stems are so much sweeter than normal broccoli and it works really well with the strong dijon mustard flavour!