Hey, I'm Tamsin a health and fitness blogger from Surrey. On my blog you'll find healthy recipes, fitness class reviews, information on fitness trends, reviews of healthy restaurants and cafes as well as lots of other things relating to a healthy lifestyle.
My 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 😉
225g unsalted butter
4 medium eggs
One can of light condensed milk
55g ground almonds
225g self raising flour
1tsp of baking powder
1tbsp of poppyseeds
200g of icing sugar
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!
This recipe combines two of my favourite things – apricots and pistachios so it was bound to be a hit! This is one of my favourite things i’ve baked to date and is delicious as a snack or as a dessert.
For the loaf –
150g fat free natural yoghurt
150g golden caster sugar
2 medium eggs
1 tsp vanilla essence
210g plain flour
1 tsp baking powder
125g dried apricots
For the topping –
75g icing sugar
1-2 tbsp lemon juice
1 tbsp of chopped pistachios
Preheat oven 180oc, fan 160oc, gas mark 5
Grease a loaf tin and line with greaseproof paper
Whisk the yoghurt, oil, caster sugar, eggs and vanilla extract
Mix in the flour, baking powder and apricot until a thick batter is formed
Pour into the loaf tin and cook for approx 55 minutes (use the skewer test to tell when the loaf is done)
Leave to cool
Mix together the lemon juice and icing sugar to form a thick icing
Drizzle over the loaf and sprinkle with pistachios
I am a huge fan of Nakd bars and so decided i’d try and make my own version of them at home. This was my first attempt at making something raw and I am looking forward to trying lots more raw recipes in the future! These are so so quick to make and easy so something for everyone.
200g of pecan nuts
250g of dried figs
100g of dried dates
1 tsp of vanilla essence
The zest of 1 orange
1 tsp of ground cinnamon
Preheat oven to 160oc fan/180oc conventional and cook the pecans for 3 minutes, ideally till they are a shade darker but be VERY careful that you do not burn them.
Leave to cool.
Once cooled, put in a food processor with all the other ingredients and blend until everything is mixed well and sticks together.
Spread the mixture into a rectangular tin and put in the fridge for an hour.
After the hour, move into a airtight container and store in the fridge.
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
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)
Preheat the oven to 180 oc, 160 oc fan, gas mark 4
Put 24 mini muffin cases on a baking tray
Depending on the size of your strawberries, half or quarter them and put 24 pieces to one side.
Chop the remaining strawberries
Cream the butter and sugar until smooth and light in colour
Add the flour and egg and stir in the ground almonds and almond extract
Add the chopped strawberries and mix well
Spoon into the muffin cases, top each cake with a piece of strawberry and the flaked almonds
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.