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.

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!