Recipe: Pimms Sponge Cake



Made this delicious sponge for my dad’s birthday cake to have something different from the norm. This was my first birthday cake and so thankfully it went down very well and was  a 10/10 all round!


For the sponge

225g unsalted butter

225g golden caster sugar

4 medium sized eggs

1 tsp almond extract

zest of 1 orange

225g self raising flour

1 1/2 tsp of baking powder

2 tbsp skimmed milk

For the syrup

300 ml pimms

100g caster sugar

2 tbsp orange juice

For the cream

200g light mascarpone

100ml double cream

2 tbsp icing sugar

Zest of 1/2 orange

1 tbsp of juice

For the inside and the topping

400g strawberries, sliced downwards

Fresh mint leaves

1/2 cucumber (in ribbons)

Zest of half an orange


  1. Preheat oven to 160 fan, 180 conventional or gasmark 4
  2. Grease 2 8″ sandwich tins and line with greaseproof paper
  3. Whisk butter and caster sugar together until smooth
  4. Add the egg slowly whilst continuing to stir until the consistency is pale and fluffy.
  5. Add the almond extract and orange zest.
  6. Add the flour, baking powder and milk .
  7. Pour into sandwich tins.
  8. Bake for approx 25 minutes until golden.
  9. Whilst the cake is cooking, make the pimms syrup.
  10. Put the pimms, sugar and orange juice in a saucepan and warm on a low heat until the sugar has dissolved.
  11. Once dissolved, boil briskly for 15 minutes until syrupy then set aside to cool.
  12. Make the mascarpone cream – combine the mascarpone, icing sugar, orange zest and juice in a bowl and whisk until smooth.
  13. Put one layer of cake on the cake stand and drizzle with 2 tbsp of pimms syrup.
  14. Pipe the cream on the cake and decorate with strawberries.
  15. Add the top layer and pipe the remaining cream and add strawberries, mint and cucumber for decoration.
  16. Drizzle over the rest of the pimms syrup.

NB – to make the cucumber ribbons, use a sharp knife slice thinly down until you reach the core and then bend the cucumber into a ribbon shape.


Recipe: Turkey & Spring Onion Burgers



I am attempting to get my family to adapt to a healthier lifestyle so made my first homemade burgers. I served these with sweet potato fries (3 sweet potatoes worth) as they are a favourite of mine and some broccoli. The burgers came out really well and I can’t believe it’s taken me till now to make them, will definitely be making again in the future.

This recipe makes approx 4 burgers depending on how large/small you want to make them.



500g Turkey Mince

3 Spring Onions

60g grated low fat cheese



  1. Chop the spring onions across ways so they become small circles
  2. Mix the onion with the mince and cheese
  3. Refrigerate for around 15-20 minutes
  4. Grill on a medium heat for approx 25 minutes until they are golden brown

Recipe: Blueberry Yoghurt Cookies

What could be a better thing than super quick and tasty blueberry cookies?

Blueberry Cookies


1 cup of oat flour

3/4 cup of fat free greek yoghurt

1 egg white

1/2 tsp vanilla essence

1/3 cup of granulated stevia

1 tsp of baking powder

3/4 cup of blueberries

1/2 tsp salt



  1. Preheat oven to 170oc/150oc fan
  2. Combine the wet ingredients and dry ingredients in two separate bowls
  3. Mix together and then add the blueberries and stir in
  4. Put the cookies onto a greased baking tray
  5. Bake for 9-11 minutes

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 or by tweeting @HBFreeFrom #votetamsin


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)


  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



– 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


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.

Recipe: Low Fat Cappuccino Cake


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I adore coffee cake so I decided to find a healthy alternative way of making on which includes one of my favourite foods – greek yogurt!

Ingredients for the cake:

  • 1 tbsp coffee granules
  • 225g self-raising flour
  • 1 tsp baking powder
  • 25g walnut halves
  • 50g ground almonds
  • 85g light muscovado sugar
  • 50g golden caster sugar
  • 2 medium eggs
  • 250g natural or greek yoghurt
  • 75ml walnut oil

Ingredients for the filling:

  • 100g quark
  • 1 tbsp icing sugar
  • 1/2 tsp vanilla extract
  • 1 tbsp icing sugar
  • 140g light mascarpone
  • 2 tbsp golden caster sugar
  • 2 tsp coffee granules

Ingredients for the topping:

  •  1 tsp coffee granules
  • 1 tsp of walnut halves
  • 140g fondant icing sugar


The method!!

Preheat oven to 180oc/160oc fan

Grease a 10cm round tin, ideally one with a loose centre

Mix the coffee for the cake with 2tsp of hot water and put aside

Mix the flour, almonds, sugars, walnuts and sugars in a mixing bowl and form a dip in the centre

Pour the eggs, yoghurt, oil and coffee mix in the dip and stir together

Spoon mixture into the tin and bake for 40-45 minutes (do the skewer test), once done then leave to cool


Now it’s time to make the filling!

Put the caster sugar and coffee in a saucepan with 3tbsp water

Heat till dissolved then do a hard boil for approx 2-3 minutes until it forms a syrup

Leave to cool

Mix the mascarpone, icing sugar, quark and vanilla essence and then add to the syrup


Last but not least, we need to make the icing


Sift the icing sugar into a mixing bowl and add the coffee with 1tbsp of warm water

Add a further tsp of water to make it a smooth consistency


Cut the cake into two halves and stick together with the filling

Spread the icing on top and sprinkle with walnuts

Eat and enjoy!!


(This cake will need to be stored in the fridge due to the yoghurt in the sponge)

Recipe: A healthy take on banana bread

Since going on holiday to Barbados last year and trying banana bread for the first time, I have always wanted to recreate something similar at home. This is delicious with some low fat spread as both a snack and a dessert.

Here is my recipe for a healthy banana bread (serves 10)



140g Wholemeal Flour

100g Self Raising Flour

1 tsp each of bicarbonate of soda and baking powder

300g of mashed bananas

4 tbsp of sugar free maple syrup

3 eggs

150ml of low fat natural yoghurt

40g of dried fruit of your choice

25g of pecans or nuts of your choice


Preheat the oven to 140oc (fan assisted) and grease and line a 2lb loaf tin with greaseproof paper

Mix bicarbonate of soda, baking powder, dried fruit and both flours together in a bowl (ideally using an electric mixer)

Mix bananas, maple syrup, yoghurt and eggs

Mix all ingredients together and pour into the loaf tin

Sprinkle the pecan nuts on top of the cake

Bake for 1 hour 10 – 1 hour 15 minutes

Transfer to wire rack for cooling

An Introduction


So this is my first blog post, exciting times ahead!

I thought I would start by introducing myself and telling you all a bit about myself 🙂

I have just finished my postgraduate course in Law after completing my Law degree in Bristol in 2014.

I first became interested in health and fitness last April after biting the bullet and signing up for a gym membership at my local gym. This was a big step for me as I had always hated sport at school and was always the one being picked last for teams!

After the first few weeks of forcing myself to go, I began to enjoy it and I also fell in love with zumba classes which I now do 4-5 times a week.

Coupled with this came the desire for me to improve what I ate and this led to me eating a lot healthier and also baking my own healthier versions of treats, which I would have normally ate without batting an eyelash (thank you to my boyfriend for buying me a lovely pink kitchen mixer to assist with this!

On this blog, I plan to feature a variety of posts related to health and fitness including healthy recipes, fitness class reviews, fitness trends and anything else I feel like adding along the way!

Till my next post!

Tammy Jayne. xxx