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

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.

Recipe: Cranberry & Pistachio Mini Loaf Cakes

 

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I made these little loaves for some family who came round to visit, perfect accompaniment for an afternoon tea break.

Ingredients:

225g unsalted butter

225g caster sugar

1 large orange

50g pistachio nuts (buy them unshelled if possible to save time)

125g fresh cranberries

1 tsp baking powder

225g self raising flour

4 medium eggs

Mini loaf cases x 10

Method:

  1. Preheat the oven to 160oc fan, gasmark 4 and arrange the mini loaf cases on a baking tray
  2. Cream the butter, sugar and orange zest until the mixture is light and fluffy
  3. Add the eggs one by one and then add the flour/baking powder
  4. Fold in the nuts and cranberries but keep approx a quarter aside to use for decorating
  5. Spoon the mixture into cases and top with the remaining nuts and cranberries
  6. Cook for approx 25 minutes until a skewer comes out clean
  7. Pierce the loaves and drizzle over with the juice from the orange

Recipe: Lemon Drizzle Sponge Cake

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20151031_133953_resizedMy boyfriend had his birthday this weekend and so I made him a lemon drizzle cake. I’m not going to pretend that this is the healthiest cake you could make because it’s not but it is simply delicious and definitely worth making for a cheat day or a birthday 😉

Ingredients:

225g unsalted butter

4 medium eggs

One can of light condensed milk

55g ground almonds

5 lemons

225g self raising flour

1tsp of baking powder

1tbsp of poppyseeds

200g of icing sugar

Method:

1)Heat oven to 180/160f fan/gas mark 5.

2) Grease a 20cm loose bottomed cake tin.

3) Put the butter, eggs, milk, almonds, baking powder, flour and poppyseeds in a large mixing bowl. Add the grated zest and juice of 1 lemon and whisk together until smooth and light in colour.

4) Bake for 50-55 until the cake turns golden.

5) Prepare the lemon syrup by mixing the the juice of 3 lemons with 100g of icing sugar in a saucepan on a low heat.

6) Make holes all over the cake using a skewer and pour the syrup over the top so it is absorbed into the sponge.

7) Leave the cake to cool.

8) Once cool then make the icing by adding the juice of one lemon to the leftover 100g of icing sugar and mix until a thick pouring texture is formed. (Ensure you add the juice slowly and that the mixture does not become too runny)

9) Drizzle over the icing and it is ready to serve!

Recipe: Gluten Free Mini Strawberry Frangipanes

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These are super scrummy and a lovely little guilt free treat. I made these to enter the Holland & Barrett free from bake off challenge and you can vote for my entry by liking the post on their facebook page here https://www.facebook.com/HBFreeFrom?fref=ts or by tweeting @HBFreeFrom #votetamsin

Ingredients:

175g strawberries

75g unsalted butter

75g golden caster sugar

50g GF plain flour

1 medium egg

50g ground almonds

3 drops of almond extract

40g approx flaked almonds (to taste)

Method:

  1. Preheat the oven to 180 oc, 160 oc fan, gas mark 4
  2. Put 24 mini muffin cases on a baking tray
  3. Depending on the size of your strawberries, half or quarter them and put 24 pieces to one side.
  4. Chop the remaining strawberries
  5. Cream the butter and sugar until smooth and light in colour
  6. Add the flour and egg and stir in the ground almonds and almond extract
  7. Add the chopped strawberries and mix well
  8. Spoon into the muffin cases, top each cake with a piece of strawberry and the flaked almonds
  9. Cook for 12-15  minutes until golden brown

You can check the cake is cooked by either using a skewer and seeing if it comes out clean or by seeing if they spring back when pressed with the tip of your finger.

Recipe: Gluten Free Flourless Chocolate & Pear Cake

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Ingredients:

– 85g butter, plus extra for tin

– 85g golden caster sugar, plus extra for tin

– 85g dark chocolate, broken into pieces

– 3 eggs, separated

– 85g ground almonds

– 3 very ripe pears, peeled halved and cored

– Icing sugar, for dusting

Method

Cut a circle into baking parchment, thus fitting the base of a 25cm loose-bottomed tin. Afterwards melt 1 tbsp of butter and brush the inside of the tin, then line the base with the parchment and brush once more with butter.

Heat the over to 180’C/fan 160’C/gas 4. Melt the chocolate and butter over a bowl of hot water, remove from the heat. Stir in the brandy and leave to cool. Whisk the egg yolks with the sugar in a large bowl until pale and highly viscous. Fold the mixture into the chocolate with the hazelnuts.

In a separate bowl, with a clean whisk, beat the whites until soft peaks appear. Try not to whisk them too stiffly or you will have an issue folding them in.

Stir in a spoonful of the whites into the chocolate mix, then carefully fold in the rest in two separate additions. Spoon into the prepared tin. Level, then arrange the pears over the mixture, cut side down.

Bake for 40 minutes until the pears are soft and the cake is cooked all the way through. Leave to cool in the tin slightly before releasing it, then place on a rack to cool completely.

Dust with icing sugar and serve.