Spring has sprung! Well… spring is sorta, almost here… in short sporadic bursts of sunshine! And to celebrate spring, you NEED this lemon-y slice of heaven! Believe it or not, this cake gets better the LONGER you leave it, so dont worry and make this a day or two before you need it! It’s also dairy free, and so simple you’re going to laugh right in my face!
You’ll have to excuse the terrible photo – I made this one in my mum’s cheapy horrible oven and I can reassure you that it doesn’t usually crack like this!
- Zest of 2 unwaxed lemons
- Juice of 2 lemons
- 4 eggs
- 175g caster sugar
- 1/2 cup olive oil
- 130g plain flour
- 1/2 tsp baking powder
- Sprinkle of salt
- For the topping:
- 150g caster sugar
- Juice of 1 lemon
- A cake pan (I used a 10 inch spring pan) and parchment paper to cover the bottom of the pan for best results.
- Measure out the flour, salt and baking powder into a medium sized bowl and mix with a fork.
- Zest your citrus fruit over the flour mixture (more is better!) and mix it in.
- Juice the fruits
- Smear butter or oil on the inside of the baking pan, and line the bottom with parchment paper.
- Whisk the four eggs with the sugar for a couple minutes until pale and frothy
- Add in the olive oil while whisking
- Add in the citrus juice while whisking
- Pour into the flour mixture and mix well, with either a wooden spoon or whisk
- Pour the batter into your pan, and pop it into the oven
- Bake at 180oC for 35-45 mins or so until cooked all the way through
- When cake is done, mix together sugar and juice for topping and pour over cake whilst hot
- Let it cool completely in pan!
Serve at the end of a roast dinner and you’re in for a winner!
Overloaded with chocolate!
These chocolate overload cupcakes are pure decadent, a light chocolate sponge, topped with a rick chocolate buttercream, drizzled with salted caramel sauce, and finally topped with a sprinkle of your favourite chocolate bar. These are definitely NOT for the faint-hearted but are definitely FOR you chocolate-lovers out there!
Chocolate Overload Cupcakes
I’m drooling just thinking about them…
- 200g plain flour
- 2tbs baking powder
- 40g cocoa powder
- 250g caster sugar
- 80g unsalted butter, at room temperature
- 240ml whole milk
- 2 eggs
- 1tsp vanilla bean paste
- 280g butter, softened
- 100g cocoa powder
- 400g icing sugar
- 75 grams best-quality unsalted butter
- 50 grams soft light brown sugar
- 50 grams caster sugar
- 50 grams golden syrup
- 125 ml double cream
- 1 teaspoon fleur de sel
- For the cake, mix the dry ingredients and butter together until mixture resembles breadcrumbs
- Beat the milk and eggs together with vanilla and add to the cake mix a third at a time
- Mix until all combined well
- Scoop into cupcakes cases and back on 180oC for approx 15 mins or until a toothpick inserted into the cupcake comes out clean
- For the buttercream, sift the cocoa powder and icing sugar together, add the butter and whisk on high
- If needed add some milk or double cream to loosen the mixture.
- Pipe onto cupcakes once cooled
- For the sauce, melt the butter, sugars and golden syrup together in a heavy saucepan, swirling every now and again
- Once the mixture is a bubbling, golden colour, add the cream and then the salt, to your taste
- Stir with a wooden spoon and let cook for a minute or so more
- Decant into a jug, and once cooled, drizzle over your cupcakes
- Top with your favourite chocolate bar and serve
- Eat. Immediately!
Sometimes, there’s nothing better than a slice of victoria sponge… especially when you pimp it up with fresh berries and homemade berry coulis!
Don’t drool on the screen now!
I’ve been using Lily Vanilli’s recipe again, but this is so easy to make yourself… just use any old sponge recipe, it could even be a box mix (but shhh don’t tell anyone!)
To assemble make buttercream by whisking butter and icing sugar together. I made a coulis instead of a jam, which again was very easy! It’s made by boiling together 50g caster sugar with 50ml water and 200g any fruit (I used raspberry and blackberries) Simmer for 15 mins then take off the heat and blend well. Sieve to remove seeds.
Drizzle the coulis in the middle of the cake as well as on top. Add berries to the middle and top of the cake for a delicious slice bursting with berry goodness!
Soft and delicious!
This is the perfect weekend bake! What are you baking this week?
Alcohol… chocolate…cheesecake…. what more could a girl want? Baileys Cheesecake Brownies, that’s what! Literally the best breakfast on a Friday morning.
The trio… alcohol chocolate and cheesecake!
You better grab one before they all go…
Ooops… too late! These brownies were surprisingly easy to make and it only took me an hour from start to finish. It’s not like you needed an excuse anyway right?! This recipe makes about 30 brownies… enough for me right?!
- 220g dark chocolate
- 220g butter
- 240g golden caster sugar
- 60g plain flour
- 4 free range eggs
- Half a glass of Baileys!
- 450g full fat cream cheese
- 80g caster sugar
- 2 eggs
- A few splashes of Baileys
- Preheat oven to 150oC
- For the brownies:
- Melt together the dark chocolate and butter in a bain marie
- When cooled, mix in the sugar
- Add in the eggs one by one and mix well
- Sift in the flour and mix until combined
- Add the Baileys to your taste (I tend to be more generous!) and mix well
- Put the mixture into two brownie tins, spreading it evenly to the edge
- For the cheesecake:
- Whisk together the cream cheese and sugar
- Mix in eggs
- Add Baileys to taste
- Layer this on top of the brownie mixture, and lightly swirl the two mixes together
- Put in oven for about 30 mins, until just set in the middle.
- Remove from oven and leave to cool completely before serving!
Enjoy cake snobs!
Layers of swirly goodness!
Recipe adapted from here.
Sometimes in life, you only need a few cupcakes, whether it’s for a friend, or just for you! Last night I baked 6 perfect cupcakes for a colleague’s wife’s birthday, so I though I’d share with you the recipe.
Sweet and simple
Hard to resist…
I made chocolate chip cupcakes with a simple vanilla buttercream, as the birthday girl is also newly pregnant… congratulations!
- 100g flour
- 20g cocoa powder
- 125g caster sugar
- 1/2 tablespoon baking powder
- 40g butter
- 120ml milk
- 1 egg
- Handful of chocolate chips (optional)
- 125g butter
- 250g icing sugar
- dash vanilla bean paste or extract
- dash of water
- colouring + sprinkle optional!
- Sift flour, baking powder and cocoa powder together
- Add in sugar and 40g butter at room temperature and use electric or stand mixer to combine
- Whisk milk and egg and add slowly to the mixture
- Sprinkle in those chocolate chips and give one more good mix
- Spoon into cupcake cases and bake for 15-20 mins at 170oC
- When cupcakes are cooled, sift icing sugar into a bowl and add in butter at room temperature.
- With an electric or stand mixer, mix until well combined. Add in vanilla
- If the icing isn’t combining, add in a dash of cold water
- Colour if desired and swirl on top, adding in as much glitter and as many sprinkles as you want!
6 little cupcakes, all in a row!
I hope the birthday girl enjoys these tomorrow, they will be hard to resist!