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Blueberry and Apple loaf cake
125 grams butter (chilled, diced, plus extra for greasing
225 grams plain flour
1 tsp baking powder
175 grams golden caster sugar
2 large eggs (lightly beaten)
1 large apple (eating apples are best, peeled, cored and thinly sliced)
4 small handfuls of blueberries
Preheat the oven to 190ºC. Grease with butter a medium loaf tin .
Sieve the flour into a mixing bowl with a pinch of salt and add the butter. Whizz with a handheld whisk/electric whisk/stand alone mixer until it resembles breadcrumbs. Add the sugar and eggs and whiz again to make a smooth mixture.
Gently fold (mixing gently) the blueberries into the mixture
Spoon half the cake mixture into the loaf tin, then scatter with the sliced apples. Spoon over the remaining cake mixture.
Bake for 1 hour, or until risen and firm. To test it, insert a skewer/tooth pick into the centre – it should come out clean.
Leave to cool completely,
Slice, Gobble up and enjoy x
With thanks to Auntie Lilly
Made with leftover Easter Eggs!!
What you need….
To make the vanilla cake :
1. Preheat oven to 180C, gas 4.
2. Lightly grease and flour a 25cm round cake tin or a 20cm square cake tin.
3. Cream the butter and sugar until it turns pale and fluffy – about 5 minutes. Mix the vanilla extract into the creamed butter and sugar.
4. Add the eggs, one at a time, mixing well between each addition. Add half the flour and then half the milk and mix until fully combined. Repeat with the remaining flour and milk.
5. Pour the mixture into the already prepared tin and bake for 35-45 mins, or until a cocktail stick inserted into the centre of the cake comes out clean. Once baked, leave the cake to cool on a wire rack.
Crumble the cake thoroughly in a large mixing bowl. It’s best to do this by hand as it gives a finer crumb, but you can also use your food processor. You may want to remove the crusts of the cake with a sharp kitchen knife first to avoid any lumps.
Once you have crumbled the cake take a teaspoon of the icing and mix it in, slowly but surely the crumble mixture will come together, keep adding a little of the icing at a time (If you add too much it goes all sticky and hard to work with).
Wrap the mixture in cling film and chill for at least 1 hour. The mixture should be firm but not too hard when it’s ready to work with.
Break off a small piece of the mixture about the size of a ping-pong ball and roll into a ball with your palms. It doesn’t have to be perfect. Place each ball on a tray lined with baking paper. Refrigerate for 15-20 minutes, or until they are firm.
Meanwhile, prepare your left over Easter eggs. Place the eggs in a bowl over a pan over boiling water. Stir gently until you get a smooth chocolatey mix.
Take a lollipop stick and dip one end about 20cm deep into the melted chocolate. Immediately insert the stick into the top centre of each cake ball about halfway through. Don’t insert it too deep or too shallow. Place on a tray lined with baking paper to set. It should take 1-2 minutes for the chocolate to set.
To dip cake pops, make sure the bowl is deep and quite full with chocolate so you don’t need to tilt it. Hold an undipped cake pop by the stick and dip fully into the chocolate. When dipping, be sure to cover right to the top of the stick to secure the pop in place
You can either decorate with sprinkles or sugar decorations before the chocolate has set or leave the cake pops to dry completely if you’re making a more elaborate design.
With thanks to Auntie Lilly
For those of you that have a cupcake machine! I was given one and found this was a great recipe.
For the cupcakes:
60g/2oz caster sugar
60g/2oz unsalted butter, softened
45g/1.5oz self raising flour
For the frosting:
60g/2oz dark chocolate
100g/3.5oz mascarpone, room temperature
1. In a bowl, cream together the butter and sugar until pale. Add the egg and beat until thoroughly combined.
2. Sift the flour and cocoa into the bowl and fold into the mixture until almost smooth.
3. Line the cupcake holes with cake cases and spoon the mixture equally between them. Bake for 8 to 9 minutes. When the cakes are ready, turn them out onto a wire rack to cool.
4. Whilst the cakes are cooling, begin to make the frosting by melting the chocolate in a bowl over a pan of gently simmering water. Stir until the chocolate has melted smoothly.
5. Remove the bowl from the heat and let the chocolate cool slightly. Gently stir the mascarpone into the cooled chocolate until thick and creamy. Pipe or spoon the frosting onto the cooled cakes.
Recipe with thanks to Lakeland
Prepped and cooked in under 30 minutes!
225g caster sugar
300g plain flour (sifted)
200g butter (melted)
1 tsp vanilla extract
A pinch of salt
100 – 200g chocolate chips
They taste fantastic!
6 oz Flour,
6 oz Margarine
6 oz Sugar
This easy cake always comes out great!
Chocolate icing (Butter icing is my favourite – butter, icing sugar and chocolate powder with splash of boiling water) and decorate top as you wish!
I’m not a timer type! I would probably say about 35 to 40 mins but I test it with a skewer and if it comes out clean it’s done! At 180 degrees centigrade
Good luck and enjoy x
A bestseller and gluten free too!
200g softened and diced butter,
275g caster sugar,
Finely grated zest of 2 oranges,
Finely grated zest of 1 lemon,
350g ground almonds.
For the syrup
75g caster sugar,
Juice of 2 oranges and 1 lemon.
Prepare the tins
Preheat the oven to 160 degrees Celscius (fan), 325 degrees fahrenheit, gas mark 3.
Line the base of the tin with a disc of baking parchment, grease the sides with butter or vegetable spread.
Making the mixture
Recipe courtesy of Fryton Catering Coffee House (featured in the July 2017 newsletter)
SCONES – MAKES 6
350g Self Raising Flour
Pinch of Salt
1 teaspoon Baking Powder
85g Unsalted Butter
3 tablespoons Caster Sugar
Jam and Cream
Preheat the oven to 200°C
Tip the flour and butter into a large mixing bowl and combine until the mix resembles breadcrumbs. Add in the sugar. Once the dry ingredients are all combined make a dip in the middle of it (this is called a well), and pour in the milk, quickly mix everything together (use your hands – it gets VERY sticky). Mix until the dough comes together.
Scatter some flour onto a work surface and tip the dough out. Cover both the dough and your hands with more flour and roll the dough around the surface until it is smooth and looks like a ball. Pat down until it is about 4cm deep.
Take a round cutter (or a glass) and push into the dough, do this a few more times till you have roughly 4 ‘scone’ rounds. By now you’ll probably have to gather all the remaining bits and cut out another lot of rounds.
Place the scones on a baking tray and place in the middle of the oven for 12 mins (until they go golden)
Eat with lashings of jam and cream.
With thanks to Aunty Lilly