This cake is the epitome of summer. Light, refreshing, I could eat an ENTIRE loaf in one sitting. Just don’t dare me to do it… because I will…no self control clearly! Anyway, this cake is perfect to take along to a summer picnic, as indeed I did!
- 100g butter, or dairy free spread – I used Trex
- 75g Greek yogurt (I used the Total 0% variety)
- 175g caster sugar
- 3 eggs
- 225g flour
- 3 ½ tsp baking powder
- 90ml milk (I used almond milk)
- 10 ml elderflower cordial
For the elderflower drizzle:
- 4 tbsp elderflower cordial
- 4 tbsp white or golden granulated sugar
- Splash of warm water if needed
- Sift all dry ingredients together
- Melt butter or dairy free alternative or let it come to room temperature
- Mix all wet ingredients together until fully combined
- Combine wet & dry ingredients together, mix well
- Pour batter into greased loaf tin
- Bake on 225oC for 35-45 mins or until cake is cooked in the middle.
- Mix together cordial and sugar drizzle whilst you wait
- When it comes out of the oven, prick it lightly all over with a fork and pour the drizzle on top
- Wait to cool, and serve!
Brownies just got better. Yup, you’re reading that right! These brownies merit a LOT of your attention. Upon tasting them, a pastry chef friend exclaimed to me that my brownies were better than his. Life=made (if you’re reading this Bobby, here’s the recipe!)
- 185g dark chocolate
- 185g olive oil
- 250g caster sugar
- 3 eggs
- 85g plain flour (If using gluten free, also use 1/2 tsp xanthan gum)
- 40g cocoa powder
- 50-100g dark, milk or white chocolate chips
- Melt chocolate in a bain-marie
- Mix in olive oil and leave to cool
- Whisk eggs and sugar together until thick and frothy
- Pour in cooled chocolate & olive oil
- Sift flour and cocoa powder over the top and mix until just combined
- Stir in chocolate chips
- Pour mixture into well-greased tin (I use a square tin)
- Bake for 25 mins on 185oC
- Leave until totally cooled then cut into squares and stuff your face!
I served mine as dessert to a BBQ as well as to feed my friends the day after!
Crunchy. Salty. Sweet. Spicy. Moreish.
This is the popcorn that my friend said I should sell. Maybe now I will. Popcorn is so easy to make yourself at home… so I did! Let me introduce you to salted caramel popcorn with a hint of cinnamon. Your new best friend on Saturday night… or for that matter any night! Make this on the weekend for a lazy evening of TV and nosh.
Salted caramel popcorn
- 1/2 cup popcorn kernels
- 225g unsalted butter
- 1/2 cup golden syrup
- 440g soft brown sugar
- 1/4 teaspoon bicarbonate of soda
- 1 tsp maldon sea salt
- 1 tsp cinammon
- 1 dollop vanilla bean paste
- Pop your popcorn kernels, or get your pre-popped plain popcorn ready.
- Preheat to the oven to 120oC
- Mix the butter, golden syrup and sugar in a very large heavy bottomed pan
- Bring to the boil on a medium heat.
- Leaving bubbling away for 3-4 mins without stirring
- Add the bicarb, cinammon, salt, and vanilla and mix.
- Stir in the popcorn til it’s coated all over in the delicious caramel mixture.
- Line 2 deep baking dishes with greaseproof paper
- Bake for about an hour, and stir halfway.
- Remove, let cool and serve!
A summery update on the usual pineapple upside down cake, this cake was made dairy and gluten free for a special person’s birthday, although of course it works just as well with butter and plain flour! I underestimated the amount of fruit i’d need as well, so i’ve updated the recipe accordingly!
Upside down goodness
- For the topping:
- 100g softened butter
- 100g light soft brown sugar
- 2 punnets fresh raspberries
- For the cake:
- 150g softened butter (or margarine for dairy free)
- 150g golden caster sugar
- 150g plain flour (if using gluten free, please add 1 tsp xanthan gum)
- 1.5 tsp baking powder
- Squirt of golden syrup
- 1 tsp vanilla bean paste
- 3 eggs
- Heat oven to 160oC. Grease and line tin with parchment paper.
- For the topping, beat the butter and sugar together until creamy. Spread over the base of the tin and up the sides.
- Scatter raspberries on top.
- Sift in flour, xanthan gum if using and baking powder, and add in rest of cake ingredients.
- Mix together by hand or electric whisk until all ingredients are combined.
- Spoon the mixture on top of the raspberries and smooth out so it’s level.
- Bake for approx 45 mins. Leave to stand for 5-10 mins, turn out onto plate and serve!
Recipe adapted from BBC Good Food
Perfect for a spring or summer afternoon tea party!
Morning Cake Snobbers! It’s official… the holidays are OVER! 😦 Don’t cry just yet though, I have the perfect thing to lift your spirits… a spot of brunch!
I definitely overindulged this weekend (diet starts today right?!) by cooking and baking some yummy dishes that will definitely be repeated.
First up: kick off your day with this Shakshuka-style dish of eggs, perfect for picky eaters (like myself!)
My take on Shakshuka
I’m not a fan of all the veggies etc that go into these dishes usually, so I made my own version! (Feeds 2 very hungry people!)
- Garlic (2 cloves)
- Mushrooms (optional)
- Carton of Passta (I like the garlic+herb one)
- Fresh or dried parsely
- Mixed herbs
- Sriracha or other hot sauce (optional)
- 4 eggs
- Handful or your favourite grated cheese
- First, drizzle a generous amount of olive oil in a heavy bottomed pan
- When hot, crush garlic and fry til brown
- Add mushrooms and fry over
- Add in passata, herbs, paprika, a drop or two of hot sauce, and parsley
- Add a good squeeze of honey, a dash of salt, and mix!
- Simmer for 10/15 mins until mixture has slightly reduced
- Crack in your eggs and add another sprinkling of parsley
- When your eggs are nearly done, sprinkle your cheese over and let it melt!
- Serve immediately in the pan, with some fresh bagels or pita bread
Brunch for 2 hungry people… DONE! (And it’s even kinda healthy too!)
Next time i’d add in some spinach for added iron!
12 hours of baking, 3 hours of eating and one very long day! Yesterday saw my first ever charity bake sale, and boy was it a good one!
Vanilla and Chocolate cupcakes
Lemon poppyseed loaf
Giant Red Velvet Cupcake
Choc Chip Shortbread
The whole spread!
I made Blueberry Bundt cake, chocolate, vanilla and guinness cupcakes, chocolate chip shortbread, red velvet giant cupcake, lemon poppyseed loaf cake, dairy and gluten free peanut butter caramel cookies, and brownies! I also had lots of help, with carrot cake, victoria sponge, cheesecake, teacakes, jam tarts, lemon meringue and cookies donated!
Thanks to everyone who came and raised over £200 for a great cause!
A very happy customer (boyfriend!)
It’s that time of year again… Yes its Easter but it’s also Passover, which means I can’t eat the lovely easter egg I got from work last night, boo!!
Passover means I can’t eat anything leavened for a whole week (what, no cake?!) So it means I have to be a little more creative with my baking! One thing that is in abundance at Passover is Matzah, a cracker that pretty much tastes like cardboard! So I decided to take matzah and transform it into something everyone wants to eat!
Toffee Chocolate Matzah
It’s so easy, ANYONE can make it!
- 220g unsalted butter (I used kosher for passover rose butter)
- 215g brown sugar (I used demarera but ideally a finer sugar is better)
- 5 matzah
- Bag of semi-sweet chocolate chips
- 1tsp vanilla essence
- Assemble 2 trays lined with foil, then baking parchment, and arrange your matzah on them, filling all gaps
- Preheat oven to 180oC
- Melt together butter and sugar over a medium heat, until it is bubbling away.
- After cooking for a few minutes, take off heat, add a big pinch of salt and vanilla and mix
- Pour caramel mixture over matzah and put on oven
- The mixture should bubble up but not burn, so bake for 12-15 mins
- Remove from oven and sprinkle over chocolate chips immediately
- Leave for a few minutes, then use a spatchula to smooth the now melted chocolate into a thick layer over the caramel
- Leave to harden then break up and serve to your guests, preferably with a cup of tea!
Layers of goodness!
I can’t even taste the matzah!
Happy Valentine’s Day (like you could forget!) If you’re at a loss about what to whip up, i’ve got 2 very easy and quick treats for you to make.
Chocolate covered oreos and Marshmallow krispies… Love themed of course!
Pink Marshmallow Cake
I ❤ Oreos
To make the oreos, I melted a LOT of Cadburys dairy milk, submerged the oreos in them, then lay them out on a baking sheet and added heart sprinkles. I put in the fridge to harden, then drizzled white chocolate on top.
To make the krispies, I melted a knob of butter over a low heat with a few squares of white chocolate. When this was melted, I added a bag of mini marshmallows and some red gel food colouring. Once melted, I added to a bowl and mixed in rice krispies til they were covered. I transferred the mixture to a pan covered in baking paper and let set, before adding an extra drizzle of white chocolate.
The finished krispie cake!
Grab one before they’re gone!
These are both so quick and easy to make, you can do them once you’re home from work. Enjoy! What are you making this Valentine’s Day?