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!
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?
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!)
Hi Cake Snobs! Have you missed me? Yes I know sorry I’ve been away for ages. But I will make it up to you. Promise! How? With this:
Kit Kat Birthday Cake
Why yes, that is a victoria sponge cake, sandwich together with raspberry jam and buttercream, covered in white chocolate buttercream, studded with maltesers and peanut m&m’s, finished with a border of kit kats. Phew! Even saying that makes my mouth water! Let’s take another look…
From the top
I made it for the boyfriend’s birthday, and I think he really liked it…
Just for me!
In fact everyone couldn’t wait to gobble it down!
Lets just take one more look shall we?
So – I made this cake using the victoria sponge recipe from Lily Vanilli’s book Sweet Tooth – a great recipe!
I used raspberry jam and standard buttercream to make the filling. I then coated it in a batch of white chocolate buttercream:
- 220g unsalted butter
- 500g icing sugar
- 300g white chocolate
- 2 tablespoon milk
- Whisk the butter and icing sugar together until smooth
- Melt the white chocolate, and when cool, add to the buttercream
- If mixture is too stiff, add in amount of milk (I used skimmed) until it softens
I did a crumb coating first, leaving the cake in the freezer for 10 mins before applying a second coat of buttercream.
I then lined the outside with 2 finger kit kats (warning – buy 3 packets or you will run out and have to find a supermarket that is open at midnight!)
Then i decorated the top and used a ribbon to finish. And voila! The birthday cake is ready! The whole thing took me an evening to make, about 4-5 hours including cake cooling time!
I suggest you make this for your next party, it was a huge crowd pleaser and it was gone within the day!
Sometimes in life you just need a blowout. Especially before one embarks on a pre-holiday diet! So these are my rich, blowout brownies!
Dark chocolatey, intense, raspberry filled bites of goodness. Oh, with some sweet white chocolate drizzled on top. Drooling? You better be!
- 115g unsalted butter, melted
- 100g caster sugar
- 110g light brown sugar
- 1 tsp vanilla bean paste
- 2 large eggs
- 65g cocoa powder
- 100g flour
- 90g chopped dark chocolate (I used Bournville)
- Punnet of fresh raspberries
- 100g approx melted white chocolate for drizzling
- Cream together butter and both sugars in your stand or hand mixer
- Add in eggs and vanilla paste and mix until well combined
- Sift in flour and cocoa powder until your batter takes on a thick constistency
- Stir in your chocolate chips and raspberries
- Pour into a brownie tin and bake on 175oC for 25-30 mins, until a stick inserted into the middle comes out clean
- Cool completely and then drizzle melted white chocolate on top
James can’t resist!
Hi Cake Snobs! As some of you may know, I’ve changed my diet since the end of August this year to try and be a bit healthier. Of course i’m still making/baking cupcakes which means still having a taste but it means that the other aspects of my diet are better. Yesterday I reached my Club 10 award in Slimming World, which means I’ve lost 10% of my body weight. I’m really happy and hope it will spur me on further! So without further ado, here’s some recipes I made for last night’s SW buffet:
Lemon Meringue Pie:
Syn free LMP
- 500g Quark (fat free cream cheese)
- Juice & zest of 1 and a 1/2 lemons
- 6 tbs sweetener (I use splenda)
- 5 egg yolks
- Beat this in a bowl and spoon into silicone cupcake cases or ramekins
- Bake in the oven at 180 degrees celsius for about 14 mins
- Whilst this is happening, whisk remaining egg whites (5) with a squeeze of lemon juice until it forms soft peaks, then add in about 4tbs sweetener and vanilla essence.
- Once “pies” have been baked, pipe or spoon this mixture on top and bake for a further 8 mins.
- Serve once slightly cooled.
Take a bite of pie!
I’ve also been enjoying breakfast, and my favourite weekend treat is to kick back with a bowl of special porridge, which I make as normal but add a dash of cinnamon to the oats/milk/water whilst cooking. Once the porridge is made, I drizze some Walden Farms sugar&fat free caramel syrup over it and add a handful of fresh raspberries. DELISH!
For a pimped up version – bake your porridge oats for half an hour, it tastes like a muffin!
Happy Monday CakeSnobs! Sorry I haven’t blogged much recently, but i’ve been on a bit of a healthy kick recently and haven’t been making many desserts and a fat free dessert is very disappointing 😦
However I have had 2 successes – sugar free meringues and frozen yogurt.
Sugar free meringues:
I added sweetener to stiff egg whites to make these goodies. Best eaten on the day of baking as they go soft when stored in tupperware.
For this scoop of deliciousness, I added natural yogurt, vanilla yogurt and vanilla extract all mixed together into my ice cream machine and let it go for about half an hour. Without a machine, mix all ingredients together and freeze!
I have to say this is one of the yummiest things I have ever made – healthy or not! If you have any healthy dessert recommendations please let me know!
Wish me luck for this week as I am make french macarons as a present for my best friend’s engagement party, I’ll need it! Cake you later…
This weekend I made Dr Who cupcakes for a birthday. These were vanilla cupcakes, filled with either raspberry jam or dulce de leche, bringing an extra flavour sensation to the cupcake, and keeping it extra moist!
I topped these with Dr Who figures made from edible rice paper. Needless to say the birthday boy was very happy and the cupcakes didn’t last past the weekend!