Recipe: Pimms Sponge Cake

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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!

Ingredients:

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

Method:

  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.

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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.