We all need a little extra sunshine at this time of year. I think that might be why nature made it that oranges only take on their beautiful colour once the weather turns cooler… This is a lovely dessert, a rich, buttery, chocolate crust topped […]
Today is set to be a scorcher! Whilst my little veggie patch is struggling a bit with the heat and my peas are looking very sorry for themselves, I have to confess that I am loving it. You just need to drink plenty and relax into it. Cue this cheeky recipe for a deliciously cool fruity frozen margarita.
This does take a little forward planing but only in so far as remembering to chuck a few kiwi fruit in the freezer, and they don’t really take that long to freeze.
serves 2 (you shouldn’t drink alone!)
3 large kiwi fruit, frozen (I used golden ones)
juice of 1 lime
70ml nice tequila (I used Patron Silver)
several dashes of orange bitters
Peel the frozen fruit and then toss everything into a blender and blitz until you have a smooth, boozy slush. Pour into glasses garnish with fruit before serving.
So you’ve heard of lemon drizzle cake right? Well soak cake is what happens when you make a little too much delicious drizzling syrup and don’t want to waste any of it! Seriously, this cake is literally drenched in deliciously fragrant, sweet, sticky syrup. Because I don’t like icing. If I could stomach icing then I could have just added a heap of icing sugar to the syrup to thicken it and used it to decorate the cake, which you can of course do if you’re on board with the idea.
I love this cake as it is though. It’s so soft, tender and moist (obviously) and the flavour of the bergamot is just amazing (I do love Earl Grey though!). I know that it’s not an easy fruit to get hold of though, my mum gave me this one, so feel free to swap it to a different fragrant, sour citrus fruit if you want. Lemon and lime would make a nice combination.
makes 1 medium bundt or loaf cake
zest of one bergamot
100g plain flour
1 1/2 tsp baking powder
50g ground almonds
pinch of salt
3 tbsp milk
juice of one bergamot
50g icing sugar (plus extra 50g more to finish)
Pre-heat your oven 180°c and prepare your tin. Grease and line it if you’re using a loaf tin or grease it and dust it with flour if you’re using a bundt tin.
For extra flavour you can blitz together the sugar and zest in a food processor if you like but don’t worry if you’re short on time. Cream together the butter, zest, salt and sugar in a large mixing bowl. Add the eggs, one at a time, before sifting in the flour and baking powder. Stir in the ground almonds and then mix through the milk to give the batter a nice dropping consistency. Pour the batter into the prepared tin and bake the cake for around 45 minutes. It should be well risen and golden on top and feel springy to the touch when it’s done.
While the cake bakes you can make the soaking syrup. Combine 50g of icing sugar with the gin and fruit juice in a small pan and heat gently. Let the syrup bubble until it thickens and reduces a little. Set it aside to cool a bit.
Take the cake out of the oven and pop it on a wire rack to cool but leave it in the tin. Use a cake tester or a cocktail stick to poke the cake all over. Use a spoon to drizzle about half of the syrup over the warm cake before leaving it to cool completely. Add the remaining icing sugar to the leftover syrup to thicken it, use as much as you need to get your desired consistency. Turn out the cake onto a serving plate and pour over as much or as little of the thickened syrup as you like to glaze the cake.
This is such a classic Christmas combination. Tart cranberries and sweet fragrant orange combined with all the luxury and indulgence we deserve at this time of year. Panna cotta is also a fantastic dessert for the festive season, when we’re all so busy and could […]
I haven’t baked cupcakes in forever. I’m not sure if it’s because they went out of style a little bit or because I’m a pretty greedy person and I’d rather bake one big cake that can be cut into generous slices!
These aren’t as sweet and sickly as some cupcakes can be, thanks to the rich and creamy mascarpone frosting and the tangy lemon curd filling.
90g butter, softened
375g plain flour
3 tsp baking powder
3 tbsp of elderflower cordial
4 tbsp milk
filling & frosting
2-3 tbsp lemon curd
150g butter, softened
150g icing sugar
1 tbsp elderflower cordial
lemon and lime zest to decorate
Pre-heat your oven to 190°c and line a cupcake tin with 12 wrappers.
Sift together the flour and baking powder then combine this with the sugar before beating in the butter until the mixture looks like damp sand.
In a separate bowl or jug mix together the milk and eggs. Slowly mix this into the dry ingredients a third at a time until you have a smooth, fairly liquid batter. Stir in the elderflower cordial.
Divide the batter evenly between the cupcake cases and bake for 20 minutes, give or take, until the cakes have risen and are nicely browned. Leave to cool on a wire rack.
Once the cakes are completely cool cut a small section out of the top of each one. If you have an apple corer this will do the job quickly and easily. Fill the resulting hole with a little lemon curd and replace the little sponge cap.
To make the frosting beat together the butter and icing sugar before adding in the mascarpone and the elderflower cordial. Pipe or spread the frosting on top of the cakes, being careful to cover the little sponge lids and then sprinkle each one with a little lemon and lime zest.
Doesn’t this just look like the perfect refreshing treat for a sunny day? Rich creamy cheesecake flavoured ice cream muddled with a tangy swirl of zesty lemon curd and studded with crunchy nuggets of biscuit. Who could resist diving straight into the tub? You can […]