Lemon & Almond Ricotta Cakes

Lemon & Almond Ricotta Cakes
When I was packing up my flat to move I was throwing out a lot of things and giving bags to charity. It got me looking at my baking supplies and ingredients too. I gave a bunch of baking supplies I’d never used, and duplicates I didn’t need, to charity. I had a lot of dry ingredients in the cupboard too and I wanted to try and use them up. I had some ricotta in the fridge that needed using, along with some lemons, and in my baking cupboard I had almonds. I found this recipe on Food Network for American ‘biscuits’, but to me and you they are Lemon & Almond Ricotta Cakes!

Jump straight to the recipe!

I creamed together caster sugar, butter and the zest of 2 lemons.

I then mixed in ricotta.

I added egg and the juice of 1 lemon and mixed well.

I weighed out plain flour, bicarbonate of soda, baking powder and salt, and mixed it into the wet ingredients.

I divided the mixture out between 12 muffin cases.

I sprinkled some toasted flaked almonds and some demerara sugar over each cake.

They baked for 20 minutes until risen and golden.

The Lemon & Almond Ricotta Cakes can be eaten warm or cold, and are delicious either way. I think they would be nice with some lemon curd!

The Lemon & Almond Ricotta Cakes were lovely and fluffy inside with a light and fresh flavour. The almonds and sugar on top are a nice crunchy contrast. I’m not sure why Americans call these biscuits… anyone?!

Lemon & Almond Ricotta Cakes

Ingredients

  • 200 g Caster sugar
  • 115 g Butter
  • 2 Lemons
  • 250 g Ricotta
  • 1 Egg large
  • 300 g Plain flour
  • 1/2 tsp Bicarbonate of soda
  • 1/2 tsp Salt
  • 1/2 tsp Baking Powder
  • A large handful of Toasted flaked almonds
  • 2 tbsp Demerara sugar

Instructions

  1. Pre-heat your oven to 160C Fan.180C/350F/Gas Mark 4, and line a cupcake tin with paper cases

  2. Cream together the caster sugar, butter and the zest of the lemons
  3. Mix in the ricotta
  4. Add the egg and the juice of 1 of the lemons and mix well
  5. Then mix in the plain flour, bicarbonate of soda, baking powder and salt
  6. Divide the mixture out between the paper cases

  7. Sprinkle the toasted flaked almonds and demerara sugar over each cake
  8. Bake for 20 minutes until risen and golden

You can find more of my Cupcake recipes by clicking here!

Lemon Easter Nest Baked Donuts

Lemon Easter Nest Baked Donuts
I had the idea for these Lemon Easter Nest Baked Donuts a couple of months ago, and I’ve patiently waited (something I’m not very good at!) until an appropriate time to make them. Easter eggs are in the shops, Mother’s Day and St Patrick’s Day are behind us, so it’s definitely ok to start baking for Easter in my eyes! These fresh lemon baked donuts are the perfect way to welcome spring with their light pastel colours and even lighter baked texture. Baked donuts are much different to the deep fried kind, their texture is similar to a light cake or I find them quite similar to Madelines too. I’ve topped these Lemon Easter Nest Baked Donuts with toasted coconut which gives a satisfying crunch against the soft donut base when you bite into it. And you can’t beat some cheeky chocolate eggs in the middle too!

Jump straight to the recipe!

I’ve made a few different flavours of Baked Donuts before so I used the same basic recipe. I started with plain flour, baking powder, salt and caster sugar in a bowl.

In a separate bowl I mixed together milk, eggs, oil, vanilla extract and lemon zest.

I poured the wet mixture into the dry mixture and whisked until combined and smooth.

I greased my Wilton donut pan with butter.

Then I filled each hole with about 3 tbsp of batter and I baked for 12 minutes. I pressed the donuts quickly with my finger and if they sprang back I knew they were done.

I gently prised the donuts out of the pan using a spoon and let them cool.

Next I made an icing using icing sugar and lemon juice. I wanted the icing to be fairly thick so I added the juice slowly. Then I spread the icing on top of the donut with a palette knife, then sprinkled the toasted coconut on top and left them to set. I got the toasted coconut from Holland & Barrett. Once they were set I placed three mini eggs in the middle.

Lemon Easter Nest Baked Donuts

Everyone commented on how cute the Lemon Easter Nest Baked Donuts looked and how the citrus flavour was delicious! They are best eaten straight away as the coconut can lose it’s crunch, but they still taste good the next day. The lemon flavour is so fresh and zingy, especially the icing, it goes perfectly with the coconut. The Lemon Easter Nest Baked Donuts are the perfect way to welcome in Easter!

 


Lemon 'Easter Nest' Baked Donuts

Servings 12

Ingredients

For the donuts

  • Butter for greasing
  • 225 g Plain flour
  • 2 tsp Baking Powder
  • 1 tsp Salt
  • 175 g Caster sugar
  • 175 ml Milk
  • 2 Eggs large
  • 2 tbsp Vegetable oil
  • 2 Lemons
  • 1 tsp Vanilla extract

For decoration

  • 200 g Icing sugar
  • Toasted coconut flakes
  • 2 packs of Mini eggs

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and grease two donut tins with the butter

  2. Place the plain flour, baking powder, salt and caster sugar in a bowl and stir together
  3. In a separate bowl mix together the milk, eggs, olive oil, vanilla extract and the zest of the lemons

  4. Pour the wet mixture into the dry mixture and whisk until combined and smooth
  5. Divide the batter between the trays. You can put the batter into a piping bag to make it a bit neater to dispense into the trays, but you can do it with a spoon too

  6. Bake them for 12 minutes, then remove them from the tin (I use a spoon to prise them out) and leave to cool

  7. Make an icing by mixing the icing sugar with the juice of 1 and a half of the lemons. Add the juice slowly. Spread the icing on top of the donuts with a palette knife, then sprinkle the toasted coconut on top and leave them to set. Once they are set place three mini eggs in the middle

Recipe adapted from Lakeland.

You can find more of my Donut recipes by clicking here! Or for more Easter recipes click here!

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Limoncello Cheesecake Squares

Limoncello Cheesecake Squares
It may only be March, but these Limoncello Cheesecake Squares bring a touch of summer to the season! I love the bright yellow of lemon, it’s so cheery. And it goes perfectly with creamy soft cheese. I had some leftover Limoncello after making a Raspberry & Limoncello Tart last month, so I wanted to incorporate it into my baking again. This recipe is really easy to follow and quick to make, which is definitely a bonus. The only struggle is waiting for it to cool before you tuck in!

Jump straight to the recipe!

I used a food processor to crush digestive biscuits into crumbs. You could also put them in a bag and bash with a rolling pin. I mixed in the zest of half a lemon (the other half of the lemon zest will be used later).

I melted butter, mixed it into the biscuits, and pressed the mixture into a greased and lined baking tray.

I baked it for 10 minutes, then left it to cool completely.

Next I whisked up ricotta cheese and cream cheese. I then whisked in caster sugar.

I added limoncello, vanilla extract, lemon zest, and eggs and mixed in well.

Then I poured the cheesecake into the baking tray over the cooked crust.

I baked it for 30 minutes. It still had a slight ‘wobble’ to it.

Once the Limoncello Cheesecake Squares were fully cool I removed from the tin and cut into squares, I decorated them with a slice of lemon. I stored them in the fridge to keep them fresh. They went down really well with my colleagues and I got some great comments on the flavour!


Limoncello Cheesecake Squares

Servings 12

Ingredients

  • 225 g Digestive biscuits
  • 2 Lemons
  • 85 g Butter
  • 340 g Ricotta cheese
  • 225 g Cream cheese
  • 225 g Caster sugar
  • 115 ml Limoncello
  • 2 tsp Vanilla extract
  • 4 Eggs large

Instructions

  1. Grease and line a 12" x 9" tin, pre-heat your oven to 160C Fan/180C/350F/Gas Mark 

  2. Use a food processor to crush the digestive biscuits into crumbs. Then mix in the zest of half of one of the lemons
  3. Melt the butter, mix it into the biscuit crumbs, and press the mixture into a greased and lined baking tray
  4. Bake it for 10 minutes, then leave it to cool completely

  5. Whisk the ricotta cheese, cream cheese and caster sugar together
  6. Add the limoncello, vanilla extract, the zest of 1 1/2 of the lemons, and the eggs (add one egg at a time) and mix in well
  7. Pour the cheesecake mixture into the baking tray over the cooked crust. Bake it for 30 minutes

  8. Once fully cool, remove from the tin and cut into squares, decorate with half a slice of lemon. Store them in the fridge to keep them fresh

Recipe slightly adapted from Liv Life.

You can find more of my Cheesecake recipes by clicking here!

Raspberry & Limoncello Tart

Raspberry & Limoncello Tart
I am getting a lot of use of my new Tarte Maison tin! I decided to use it again after it’s first Spinach & Feta Tart outing to make this Valentine’s themed dessert. Valentine’s Day can be quite cheesy I admit, but I personally love it! Celebrating love and being romantic is lovely and I think ‘why not?!’ You can enjoy the day whether single or loved up in my opinion, we all have loved ones we can shower with affection. Over the years my friends have been kind enough to send me cards, flowers and baked goods. And I’ve done the same back. Now I have a wonderful boyfriend to focus my affection on, but I still like to surprise my friends with a fun card or Valentine’s treat. This Raspberry & Limoncello Tart would be great to share between friends or enjoy as dessert with a romantic meal.

Jump straight to the recipe!

I started by making the filling. In a bowl I mixed together fresh raspberries, sugar, cornflour, limoncello and the zest of one lemon. I let it sit to infuse together while I made the pastry.

To make the pastry I used the same method and amounts from my Pumpkin Pie recipe. This is my favourite shortcrust pastry recipe, it does make a little too much but don’t worry I have a great idea for the leftovers later on.

I greased my tin and lined it with the pastry, cutting off any excess and pricking the bottom with a fork. I then put baking paper in the pastry and poured in some baking beans. It baked for 10-15 minutes until the pastry started to brown around the edges.

I took the paper and baking beans out and baked it again for 5-10 minutes until the bottom looked fully cooked.

I measured out the lid and cut heart shapes in it. Of course you can do the lid any way you like, lattice works well too.

I filled the pastry base with filling. Then put the pastry lid on top, which was a bit fiddly as the filling is very wet, but I got it on and sealed the edges with beaten egg, then brushed beaten egg all over the pastry lid.

I baked the Raspberry & Limoncello Tart for 20-25 minutes until it was golden brown. The lid did split from the sides at either end, which was partly my fault as I think I could’ve sealed it better, but I was still really pleased with the heart effect!

When cut, the filling was much more solid, almost like a jelly or jam. The filling was fruity, sweet and delicious. The Raspberry & Limoncello Tart is great with custard and I think would also work well with ice cream! You could do mini versions too if you didn’t want to make a large tart.

I did have a little leftover pastry and filling, so I made these cute Heart Shaped Hand Pies. All you need to do is roll the pastry out and cut out heart shapes. Lay them on a lined baking tray, put a spoonful of filling in the middle and cover with another piece of pastry. Seal the edges with a fork and cut a slit or cross in the middle. Bake on 180C/350F/Gas Mark 4 for about 20 minutes.

Raspberry & Limoncello Tart

Ingredients

For the pastry

  • 2 Egg large
  • 350 g Plain flour
  • 170 g Butter
  • 1 Beaten egg for glaxing

For the filling

  • 450 g Fresh raspberries
  • 200 g Caster sugar
  • 60 g Cornflour
  • 60 ml Limoncello
  • 1 Lemon

Instructions

  1. Start by making the filling. In a bowl mix together the fresh raspberries, caster sugar, cornflour, limoncello and the zest of the lemon. Let it sit to infuse together while you make the pastry
  2. To make the pastry rub together the plain flour and butter until it resembles breadcrumbs. Add the eggs until a dough forms. Wrap in cling film and chill in the fridge for 30 minutes
  3. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4

  4. Grease the tin and line it with the pastry, cutting off any excess and pricking the bottom with a fork. Put baking paper in the pastry and pour in some baking beans. Bake it for 10-15 minutes

  5. Take the paper and baking beans out and bake it again for 5-10 minutes
  6. Measure out the lid and cut heart shapes in it
  7. Fill the pastry base with filling. Then put the pastry lid on top, and seal the edges with the beaten egg, then brush the beaten egg all over the pastry lid
  8. Bake the tart for 20-25 minutes until golden brown

You can find more of my Tart recipes by clicking here!

Things To Do With… Zested Lemons, Limes & Oranges

Things To Do With… Zested Lemons, Limes & Oranges

I often find myself with leftover lemons, limes and oranges after zesting them for a recipe and I never know what to do with them. It always seems like recipes call for zest only, or more zest than juice, so I imagine this is a common problem for bakers! In order to resolve this problem and avoid food waste guilt I’ve had a scout around and collected together some recipes that use only the juice of citrus fruits. It took me a while to find recipes that don’t need zest at all, but I’ve found a good selection.

Lemons
Lemon Vinaigrette Lemon Sugar Cookies Lemon Bars
Uses 2 tbsp Lemon Juice Uses the Juice of 1 Lemon Uses 85ml Lemon juice
Lemon Curd Lemon Cream Pie Lemon Meringue Pie
Uses 125ml Lemon Juice Uses 210ml Lemon Juice Uses 250ml Lemon Juice
Limes
Key Lime Cheesecake Pina Colada Fruit Jellies Banana Mango Muffins with Lime Glaze
Uses 175ml Lime Juice (about 3 Limes) Uses 3 tsp Lime Juice Uses 1/2 a Lime Juice plus 1 tsp
Chocolate Covered Lime Cheesecake Bites Coconut Lime Cheesecake Bars
Uses 60ml Lime Juice Uses 4 tbsp Lime Juice

 

Oranges

 

Blueberry Orange Juice Bread Apple Crepes with Orange Sauce Peach Romanoff
Uses 175ml Orange Juice Uses 175ml Orange Juice (plus 2 1/2 tsp Lemon Juice!) Uses 6 tbsp Orange Juice
Sicilian Orange Almond Cake Baked Cinnamon Bananas with Orange Juice
Uses 75ml Orange Juice Uses 40ml Orange Juice

Let me know in the comments if you make any of these recipes and how they turn out!

Hints & Tips

There is approx 30ml juice in a Lemon
There is approx 30ml juice in a Lime
There is approx 80ml juice in an Orange

Other ideas for leftover citrus fruits…

– Squeeze some lemon over chicken before roasting
– Squeeze lime over fish and prawns
– Pop a wedge or slice into your drink, or get cocktail making!
– Mix any citrus juice with enough icing sugar to make a runny icing, then drizzle over a cake
– You can freeze the juice in ice cube trays for easy portion control, and add to drinks and cocktails in the future

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Courgette, Linseed & Lemon Muffins

Courgette, Linseed & Lemon Muffins
A few weeks ago when attending the BBC Good Food Bakes & Cakes Show I watched Cathryn Dresser, a former Bake Off contestant, make these Courgette, Linseed & Lemon Muffins on stage. I was intrigued by the idea of courgette in cake. I thought it was a great way to eat a vegetable without realising it! I’ve altered Cat’s original recipe slightly as I wanted to make these more healthy (she tops hers with buttercream) and more suitable for an ‘on the go’ breakfast or quick snack.

Jump straight to the recipe!

To start, I used a food processor to grate the courgette. The I squeezed the water out of it with my hands and put it in a mixing bowl. I added golden caster sugar, orange zest and lemon zest.

Then I added vegetable oil, eggs and yoghurt. I mixed everything together.

In a separate bowl I measured out golden linseeds (also called flaxseeds), salt, self raising flour and wholemeal self raising flour.

I added the dry ingredients to the wet ingredients and mixed together.

I put the batter into muffin cases in a tray and baked for 25 minutes until golden brown.

I’ve been enjoying these Courgette, Linseed & Lemon Muffins from breakfast and have made a couple more batches since. My boyfriend really loves them too and handing him a couple of these in the morning stops any unhealthy “McBreakfasts”!


Courgette, Linseed & Lemon Muffins

Servings 12

Ingredients

  • 1 Courgette
  • 115 g Golden caster sugar
  • 1 Lemon
  • 1 Orange
  • 2 Eggs
  • 2 tbsp Greek yoghurt
  • 60 ml Vegetable Oil
  • 25 g Golden linseeds
  • 100 g Self raising flour
  • 50 g Wholemeal self raising flour
  • A pinch of Salt

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with paper cases

  2. Use a food processer to grate the courgette. Squeeze the water out of it with your hands then put it in a mixing bowl. Add the golden caster sugar, and the zest of the lemon and the orange

  3. Then add the vegetable oil, eggs and greek yoghurt. Mix everything together
  4. In a separate bowl measure out the golden linseeds, salt, self raising flour and wholemeal self raising flour
  5. Add the dry ingredients to the wet ingredients and mix together
  6. Divide the batter between the paper cases and bake for 25 minutes until golden brown

  7. Store leftovers in an airtight container, they can also be frozen

You can find more of my Muffin recipes by clicking here!

How to Host an Afternoon Tea Party with Cocktails

How to Host an Afternoon Tea Party with Cocktails

It was my birthday at the end of July and as I’m not really into clubs much anymore all I wanted to do was stay in, eat cake and hang out with my friends! So I decided on an Afternoon Tea Party & Cocktails. We all got dressed up, I made a table full of goodies, and we spent the day eating cake and drinking tea, then as the evening came, we hit the cocktails, played games and had a brilliant time! I wanted to create this guide to help you have a great afternoon tea party too!

I started a few days in advance by making these fruit scones. I put them in the freezer to keep them fresh, then took them out the night before the party. If you have any gluten free guests try this scone recipe from The Gluten Free Alchemist, or for vegan guests try this recipe from Wallflower Kitchen.

I also made my own raspberry jam to go on the scones, which I made a few days in advance too. And of course the scones were not complete without clotted cream! So I made sure to get a couple of tubs in for the party. If you don’t want to make your own jam, there are so many quality options in the supermarket now, I would suggest buying a more premium option for the party – it is a special occasion after all!

A classic Victoria Sponge Cake was the centre piece of the table. I made a basic sponge mix and sandwiched the two halves with jam and fresh cream in the middle. You can’t go wrong with a Mary Berry recipe or my Strawberries & Cream Cake is sure to impress!

For the second cake I wanted something a bit different so I made this Spiced Carrot Loaf Cake with Cinnamon Cream Cheese Frosting, it was so yummy! The recipe is from BBC Good Food, I omitted the walnuts and sultanas.

I made some pretty lemon cupcakes and sat them on one of my birthday gifts, a beautiful cupcake stand from Laura Ashley. You can find the recipe below:

Lemon Cupcakes

Servings 12

Ingredients

Sponge

  • 2 Eggs
  • 175 g Caster sugar
  • 175 g Butter
  • 175 g Self raising flour
  • 1 Lemon zested

Buttercream

  • 150 g Butter
  • 300 g Icing sugar
  • 1 tsp Lemon extract
  • Yellow food colouring
  • Sprinkles

Instructions

  1. For the sponge, cream together the butter and caster sugar until soft and fluffy
  2. Add in the eggs and lemon zest and mix well
  3. Fold in the self raising flour
  4. Separate the batter into cupcake cases in a muffin tin and bake at 180C/160C Fan/350F/Gas Mark 4 for 20-25 minutes until golden brown and a skewer inserted comes out clean. Leave to cool completely
  5. To make the buttercream mix together the butter, icing sugar and yellow food colouring until smooth and the desired shade
  6. Pipe the buttercream onto the cupcakes using a piping bag fitted with a closed star nozzle and add desired sprinkles

For savoury lovers and also to provide a break from all the sweet treats, I made three types of finger sandwiches – salmon and cream cheese, cucumber and cream cheese, and ham. They were very popular and I ended up having to make more half way through the day! I also provided some crisps for nibbling on. There are so many sandwich filling options and I’ve listed some more ideas below, don’t forget to check if any of your guests require gluten free bread.

Beef & Mustard

Egg Mayonnaise

Hummus & Roasted red pepper

Hummus & Cucumber

Cheese & Pickle

I bought a good selection of tea to suit everyone’s tastes, I included decaf and fruit teas. I also provided soft drinks and juices. If you have a teapot you can make up a pot of tea for everyone.

 

I decorated my table with bunting, fresh flowers and a floral table cloth. I also hired some gorgeous vintage cups, saucers and plates from Tamaryn’s Treasures. They were so beautiful and really made the party special! I loved the one with the gold pattern inside the cup. They really added that vintage afternoon tea party feel to the day. Here are a few other companies that offer the same service, if you Google ‘Hire vintage crockery’ you will find lots of results:

Pretty Vintage (Lincoln)

The Vintage Affair (Buckinghamshire/Berkshire)

Add Vintage (Leeds)

Honey Bees (Leicestershire)

Later on we moved onto cocktails. This is a Cosmopolitan, a delicious mix of vodka, triple sec, lime juice and cranberry juice. Throughout the night I also made lime daquiris, pina coladas and long island ice teas. These are all classic cocktails and the recipes are readily available online, try Social and Cocktail for 100 cocktail recipes.

We played some awesome games. First we played Cranium which is a fairly well known family game, well to everyone except me! I had never heard of it but apparently a lot of people play it at Christmas. Later on we played the hilarious Cards Against Humanity – which I highly recommend. Games are such a great way to get everyone involved and interacting with each other, especially if your guests don’t all know each other well.

I looked into hiring people to come and do hair and make up for us, but I didn’t have the budget for this. If it was a bigger event like a hen party I would definitely have hired a professional, but I was lucky enough to have a very talented friend who did everyone’s hair. And I thought we all looked fab! If you can find someone in your local area to come and do your hair and make up, and you have the budget for it, then get on Google and Facebook and have a search. I’ve listed below some I found and the locations:

Hen Heaven (Major UK cities)

Lipstick & Curls (London & Leeds)

The Vintage Beauty Parlour (Manchester)

I had such a fun time and I highly recommend this kind of get together if you can’t be bothered with the hassle of going out (and you love cake!) Staying in is much more fun! I made everything myself for the party, but you could get your friends to bring a bake each to lessen the workload. If you do want to make everything yourself, the freezer is your friend! You can freeze the cakes (undecorated) and the scones in advance. I hope you have fun! Let me know in the comments if you have any other tips for the perfect afternoon tea party!

Lemon Angel Food Cake with 7-minute Frosting

I made this cake for the latest Manchester South Clandestine Cake Club meeting. The theme was Winter Olympics. I had already decided to make an Lemon Angel Food Cake as I had about 10 egg whites in the freezer that I really wanted to use up. So to fit my cake into the theme I decided to cover it in a ‘snowy’ 7-minute frosting! The only frosting I have ever made is regular buttercream so I thought it was about time I tried another kind. I’d heard of 7-minute frosting before around the internet, and always thought one day I would make it, and I’m glad I did!

Jump straight to the recipe!

First I greased and floured my non-stick bundt tin. If you use a non stick tin to make an Angel Food Cake (like my bundt pan) then you need to grease and flour it so the cake has something to grip to and help it to rise. An Angel Food Cake tin is not non stick, so if you were using one of those, you wouldn’t grease it.

I made a Chocolate Angel Food Cake last year using an Ina Garten recipe and it turned out great so I decided to follow her recipe for this cake too. I started by sifting together caster sugar and plain flour 4 times to get plenty of air in it.

In my food mixer I whisked up egg whites, along with salt and cream of tartar. Once soft peaks formed, I slowly added caster sugar whilst continuing to mix.

 

Once the mixture was glossy I added lemon zest and vanilla extract and whisked in.

I tipped the egg whites into a large bowl and gently folded in the flour and sugar mixture. Ina’s tip for folding works for me every time. Cut the mixture down the middle with a spatula and pull it round the edge of the bowl, keep doing this and turn the bowl as you fold.

I poured the mixture into my pan and put it in the oven on 180C/350F/Gas Mark 4 for 35 – 40 minutes.

 

When the cake is done, you must cool it upside down and in the tin. When I tipped it out it was lovely and golden.

To make the 7-minute frosting I used this recipe. I started by mixing together egg whites, caster sugar, golden syrup, vanilla and cold water in a bowl.

I put the bowl over a pan of boiling water (as above) and used an electric hand beater to whisk it continuously on high for 7 minutes or until the frosting will stand in peaks on the beaters.

It fluffed up and went pure white. It was soft and fluffy and reminded me of Fluff (those jars of gooey marshmallow stuff). It also tasted awesome! A sweet tooth’s dream!

You have to use the frosting straight away, so I covered my cake and made it look like snow by doing peaks. The frosting has a similar texture to meringue so is easy to spread and texturise. I also sprinkled on some silver glitter and some snowflake sprinkles, but as it is so white, it is very difficult to see in the photos!

It was a small cake club gathering, but at a lovely cosy venue in Hale Barns called Smithy’s Cafe. They had sofas and a fireplace, it was the perfect atmosphere for eating cake on a cold night!

My friend Claire made this awesome Lemon Ski Slope Cake complete with finish line and Doctor Who snowboarder!

Janice made a Russian Honey Cake that was really delicious, with creme fraiche between the layers of dough and an Olympic ring design.

Helena made a gorgeous Blood Orange Bundt Cake. This is such a pretty tin to use and the cake was delicious and moist.

Claire made this Honey & Ginger Cake that was so yummy, I really enjoyed the flavours! It was decorated with the Russian flag.

Sue’s Russian Napolean Celebration Cake was a huge hit with everyone and despite it being the biggest cake, it was the one that disappeared first! It was like a giant vanilla slice – so good!

Emma made a Blackberry Vodka Bundt. A girl after my own heart using alcohol in a bake!

I was really pleased with how my Lemon Angel Food Cake came out, it was so incredibly light and very moreish. It went down really well at cake club and what leftovers remained were enjoyed by my colleagues the next day too! The citrus zing balances out the sweetness of the frosting. I would have preferred slightly stronger lemon flavour so I may add more next time.

Angel Food Cake is also fat free as it has no butter in it! The frosting is delicious and sweet, I would advise eating it within 24 hours for best results. This will be my last post for a couple of weeks. I am going on holiday, and my laptop is also being sent for repair so I’m not sure when I’ll get it back. In the meantime, I hope you all have a Happy Valentine’s Day!

If you make these and have lots of egg yolks leftover, check out these recipe ideas: Custard Tarts and Things To Do With… Leftover Egg Yolks.

Lemon Angel Food Cake with 7-minute Frosting

Servings 12

Ingredients

For the angel food cake

  • 400 g Caster sugar
  • 170 g Plain flour
  • 10 Egg whites
  • 3/4 tsp Salt
  • 3/4 tsp Vanilla extract
  • 1 1/2 tsp Cream of tartar
  • 2 Lemons

For the 7 minute frosting

  • 300 g Caster sugar
  • 1 1/2 tsp Golden syrup
  • 80 ml Cold water
  • 2 Egg whites
  • 1 tsp Vanilla extract

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 

  2. Grease and flour a non-stick bundt tin. If using an Angel Food Cake tin, skip this step
  3. For the sponge, sift the plain flour 4 times to get plenty of air in it

  4. In a food mixer whisk the egg whites with the salt and cream of tartar. Once soft peaks form, slowly add the caster sugar whilst continuing to mix

  5. Once the mixture is glossy, add the zest of the lemons and vanilla extract and whisk in

  6. Gently fold the flour and sugar mixture into the egg whites

  7. Pour the mixture into the pan and bake for 35 - 40 minutes. When the cake is done, cool it upside down and in the tin

  8. To make the 7-minute frosting, mix together the egg whites, caster sugar, golden syrup, vanilla extract and the cold water in a glass bowl

  9. Put the bowl over a pan of boiling water and use an electric hand beater to whisk it continuously on high for 7 minutes or until the frosting will stand in peaks on the beaters. It will fluff up and turn pure white in colour
  10. Cover the cake with the frosting, add additional decorations such as sprinkles if desired

You can find more of my Cake recipes by clicking here!

Lemon & Blueberry Loaf Cake

Lemon & Blueberry Loaf Cake

Lemon and blueberry is one of my favourite cake flavours, and I love an easy loaf cake recipe too, so this Lemon & Blueberry Loaf Cake was born! It’s a light sponge flavoured with lemon zest and packed with juicy blueberries, then I’ve drenched it in a zingy lemon juice icing (for flavour and because I like to use all of the lemon!) and then I’ve piled it high with fresh blueberries. It’s a simple, yet impressive bake that is sure to go down well with any crowd!

Jump straight to the recipe!

To make the sponge I mixed the butter and sugar together, then mixed in the lemon zest.

Then I whisked in eggs and milk.

Next I whisked in the flour, then gently folded in the blueberries.

I put the mixture into a lined loaf tin and I baked it for 1 hour.

Lemon & Blueberry Loaf Cake

Once it was cool I made icing using the juice of the lemons and icing sugar and I drizzled it on top, then I added a big pile of fresh blueberries.

Lemon & Blueberry Loaf Cake

The Lemon & Blueberry Loaf Cake tastes so good! Lovely light sponge packed with juicy blueberries and a zingy lemon icing – perfection!

Lemon & Blueberry Loaf Cake

Servings 10

Ingredients

For the loaf cake

  • 200 g Butter or baking spread I use Stork
  • 200 g Caster sugar
  • 3 Lemons
  • 4 Eggs large
  • 2 tbsp Milk
  • 225 g Self raising flour
  • 150 g Blueberries

For decoration (optional)

  • 150 g Icing sugar
  • 50 g Blueberries

Instructions

  1. Pre-heat the oven to 160C Fan/180C/350F/Gas Mark 4 and grease and line a 2lb loaf tin

  2. Mix together the butter and caster sugar using an electric mixer or a spoon until light and fluffy, then mix in the zest of the lemons

  3. Add the eggs and milk and whisk in until smooth

  4. Whisk in the flour until fully combined

  5. Toss the blueberries in a little flour to help stop them from sinking to the bottom of the cake, then gently fold the blueberries into the cake batter

  6. Pour the mixture into the loaf tin and bake for 1 hour, or until a skewer inserted in the centre comes out clean. Leave to cool fully

  7. Juice the lemons then add the juice little by little to the icing sugar until you get a pourable consistency, drizzle it all over the cake

  8. Pile the blueberries on top

  9. Store in an airtight container in a cool place and eat within 3 days

You can find more of my Cake recipes by clicking here!

Lemon & Blueberry Loaf Cake

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Lemon Meringue Cupcakes

Lemon Meringue Cupcakes
Lemon meringue pie is a classic dessert, so I thought why not make a cupcake version! I’ve flavoured the sponge of these Lemon Meringue Cupcakes with tangy lemon zest, hidden a lemon curd centre inside that oozes out when you bite into it and topped them with sweet meringue. If you love lemon or anything citrus, you will dive right into these yummy Lemon Meringue Cupcakes!

Jump straight to the recipe!

 

I started by creaming together the caster sugar and butter, I then added the eggs and lemon zest and whisked them in.

I’ve discovered frozen lemon zest recently in Tesco and it’s so handy and easy to use.

Finally I folded in the self raising flour and then separated the batter into cupcake cases in a muffin tin. I only made 9 in the photos, but the recipe makes 12.

I baked them on 160C Fan/180C/350F/Gas Mark 4 for about 20 minutes until they were golden brown. Then I left them to cool fully.

Using a cupcake corer, I made holes in each cupcake and filled with lemon curd.

I made an Italian meringue which requires a sugar syrup. To do this, I put the caster sugar and water in a pan and let it come to the boil with the lid on. If I noticed any sugar around the edges of the pan I brushed them away with a wet pastry brush. When the mixture boiled I took it off the heat and poured the sugar syrup into a jug.

Meanwhile, in a stand mixer I whisked up the egg whites with the cream of tartar until they reached soft peak stage. Then, keeping the mixer on, I poured the sugar syrup into the meringue. And being very careful not to let the sugar syrup hit the side of the bowl. I kept the food mixer running until the bowl felt cool, it had a wonderful fluffy texture and was white and shiny.

I put the meringue in a piping bag fitted with a star nozzle and piped it on top of the cupcake. Then I used my kitchen blowtorch to brown the meringue all over.

Lemon Meringue Cupcakes

These lemon meringue cupcakes are so yummy! Tangy lemon flavour with sweet meringue topping, how can you resist?!

Lemon Meringue Cupcakes

The lemon curd centre oozes out for an intense citrus hit!

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Lemon Meringue Cupcakes

Servings 12

Ingredients

For the sponge

  • 175 g Caster sugar
  • 175 g Butter
  • 3 Eggs large
  • 1 tbsp Lemon zest (zest of 2 lemons)
  • 175 g Self raising flour

For the filling and meringue

  • 125 g Lemon curd
  • 170 g Caster sugar
  • 95 ml Water
  • 1/2 tsp Cream of tartar
  • 3 Egg whites large

Instructions

  1. Pre-heat the oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with paper cases

  2. Cream together the caster sugar and butter until smooth and fluffy

  3. Add the eggs and lemon zest and whisk them in

  4. Mix in the self raising flour and then divide the batter between the paper cases

  5. Bake them for 20-25 minutes until they are golden brown and a skewer inserted comes out clean. Leave them to cool completely

  6. Using a cupcake corer or a knife, make holes in each cupcake and fill with the lemon curd

  7. To make the Italian meringue put the caster sugar and water in a pan and let it come to the boil with the lid on. If you notice any sugar around the edges of the pan brush them away with a wet pastry brush. When the mixture boils, take it off the heat and pour the sugar syrup into a jug

  8. In a stand mixer whisk up the egg whites with the cream of tartar until they reach soft peak stage (foamy and they are just starting to holding their shape on the whisk but not quite)

  9. Then, keeping the mixer running, pour in the sugar syrup. Be careful not to let the sugar syrup hit the side of the bowl. Keep the food mixer running until the bowl feels cool, and the meringue is white and shiny

  10. Put the meringue in a piping bag fitted with a star nozzle and pipe it on top of the cupcakes. Use a kitchen blowtorch to brown the meringue all over (be careful when using a blowtorch!)

  11. Serve immediately and eat leftovers within 2 days

You can find more of my Cupcake recipes by clicking here!

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