Recipe: *Easter Special* Vanilla & fruit sponge topped with frosting & sugar strands

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As much as I love being healthy and do so 99% of the time, every now and then you have to have something naughty.

This is a recipe for the easter cake i’ve made this year which is a vanilla based cake filled with dried fruit and drizzled in icing/buttercream and sugar strands.

Ingredients:

For the sponge

175g golden caster sugar

175g self raising flour

3 medium eggs

175g unsalted butter

1 tsp Baking powder

1 tsp Vanilla extract

75g sultanas

75g glace cherry halves

For the topping:

Frosting (I used a tube of sainsburys designer white icing)

100g icing sugar

1 bag of mini eggs

Hundreds and Thousands

Pink food colouring (or colour of your choice)

 

Method

  1. Preheat oven to 180oc/160oc fan
  2. Grease a 7inch round cake tin
  3. Put all the ingredients for the sponge in a bowl together and mix well until smooth and fluffy
  4. Pour into a tin and bake for approx 40 minutes or until a skewer comes out clean
  5. Leave to cool
  6. Mix the 100g icing sugar with 1 tsp of warm water adding more if necessary until a thick consistency is made
  7. Stir the icing with food colouring until your desired colour is reached
  8. Start by decorating the outer rim of the cake with frosting
  9. Use a palette knife to then spread the icing into the middle of the cake
  10. Decorate with mini eggs and hundreds/thousands
  11. EAT AWAY
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Recipe: Lemon Drizzle Cake (Mothers Day Special)

Lemon cake is always a favourite in my household and so I decided to make this far healthier version as a treat for my mum. It’s super light and fresh and substitutes in yoghurt as a healthy alternative!

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Ingredients:

For the cake

  • 75ml rapeseed oil
  • 175g self raising flour
  • 100g ground almonds
  • 1 1/2 tsp baking powder
  • zest of two lemons
  • 140g golden caster sugar
  • 2 medium eggs
  • 225g 0% fat natural yoghurt

For the syrup

  • juice of two lemons
  • 85g caster sugar

Method

  1. Preheat the oven to 160c fan/180c
  2. Grease and line a large circular cake tin (around 20x5cm)
  3. Mix the flour, baking powder, almonds, sugar and lemon zest in a bowl
  4. Beat the eggs in a separate bowl and stir in the yoghurt and oil
  5. Pour into the main mixture and stir together
  6. Spoon into the cake tin and cook for approx 40 minutes
  7. Heat the lemon juice and sugar for the syrup on a low heat until a syrupy consistency is reached
  8. When the cake is cooked then make holes over the top with a skewer and drizzle over the lemon syrup so it absorbs in

Optional….

I chose to add some icing to make it look prettier which you can do by mixing 100g icing sugar with 1-1/2 tbsp of warm water.