Easy Pumpkin Traybake

Easy Pumpkin Traybake

If you’re looking for a quick and simple recipe to satisfy your loved ones, keep the trick or treaters happy or for a Halloween bake sale, then this Easy Pumpkin Traybake is here to help! Traybakes are so easy to throw together, and the decoration requires minimal effort and is easily customised to your needs. I’ve covered this Easy Pumpkin Traybake with a cream cheese frosting as it pairs so well with the light spiced sponge. You could use a simple vanilla buttercream too if you like. Most important of all, it’s a fast bake and it’s delicious of course!

Jump straight to the recipe!

To make the sponge I whisked together vegetable oil and light brown sugar. Then I added eggs and pumpkin puree. Finally I whisked in flour and spices.

I poured it into my lined tin and spread the mixture out evenly.

It baked for around 25 minutes until it was golden.

While it was cooling, I made the cream cheese frosting from butter, full fat cream cheese, vanilla extract and icing sugar.

I spread it all over the cooled sponge.

Easy Pumpkin Traybake

I decided to add some orange and bronze sprinkles to jazz up the Easy Pumpkin Traybake before slicing it into squares for serving. You could leave it bare, or add some Halloween themed sprinkles.

Easy Pumpkin Traybake

The sponge was lovely and light with delicious pumpkin and cinnamon flavour, and the cream cheese frosting was of course beyond yummy, as it always is!

I’m linking this recipe up with Cook Blog Share hosted by Curly’s Cooking, and Fiesta Fridays hosted by Zoale and Life Diet Health.

5 from 3 votes
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Easy Pumpkin Traybake

Ingredients

For the sponge

  • 225 g Light brown sugar
  • 125 ml Vegetable oil
  • 3 Eggs large
  • 200 g Pumpkin puree
  • 275 g Self raising flour
  • 2 tsp Cinnamon
  • 1/2 tsp Mixed spice
  • 1/4 tsp Ground ginger
  • 1/4 tsp Nutmeg

For the frosting

  • 160 g Full fat cream cheese
  • 120 g Butter or baking spread
  • 1 tsp Vanilla extract
  • 280 g Icing sugar
  • Sprinkles of your choice optional

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, grease and line a 12" x 9" traybake tin

  2. To make the sponge, mix together the oil and light brown sugar until smooth

  3. Then whisk in the eggs and pumpkin puree

  4. Then whisk in the self raising flour, cinnamon, mixed spice, ginger and nutmeg

  5. Pour the mixture into the tin and bake for 25-30 minutes or until a skewer inserted in the centre comes out clean. Leave to cool fully

  6. To make the cream cheese frosting use an electric hand whisk to mix together the butter and icing sugar, when they start to come together, add the cream cheese and vanilla extract and mix until smooth

  7. Spread the frosting on top of the sponge, then add sprinkles of your choice

  8. To serve, slice into squares. Store any leftovers in the fridge and eat within 3 days

Recipe Notes

If you can't get hold of pumpkin puree you could also use grated raw pumpkin, or butternut squash would work too. You can also roast or steam the pumpkin, then puree it and let it cool completely before adding to the mix.

Mixed spice is a British spice blend containing Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger. If you can't get hold of it, use a Pumpkin Spice mix instead

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

Easy Pumpkin Traybake

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Galaxy Golden Egg Millionaire’s Shortbread

Galaxy Golden Egg Millionaire’s Shortbread

I’m so excited to share my first Easter recipe of the year! I’ve created recipes around all of the popular Easter chocolate treats which I’ll be sharing in the run up to Easter. First I bring you these luxurious and indulgent Galaxy Golden Egg Millionaire’s Shortbread. Galaxy Golden Eggs have a beautiful golden shimmering exterior, and inside is creamy Galaxy chocolate and crunchy bits. The fact they are golden made me think of decadence and luxury. Millionaire’s shortbread immediately came to mind! This Galaxy Golden Egg Millionaire’s Shortbread features buttery shortbread, gooey caramel and milk and white chocolate swirled on top. A luxury Easter treat!

Jump straight to the recipe!

To make the biscuit base I mixed together butter, golden caster sugar and flour. I pressed it into the bottom of a line tin.

It baked for 30 minutes until it was golden brown. I let it cool completely.

I made the caramel by melting together butter, sugar and condensed milk. Once it was melted I turned up the heat and let it bubble for 7 minutes.

I poured the caramel on top of the biscuit base and put it in the fridge to cool and set.

Next, I brought the caramel and biscuit back to room temperature before adding the melted chocolate. I smoothed the milk chocolate all over then added the white chocolate in blobs.

  

Then I used a cocktail stick to swirl the mixture around, then added the Galaxy Golden eggs in neat rows.

Galaxy Golden Egg Millionaire's Shortbread

Let the chocolate set at room temperature and it will be much easier to cut into neat slices. If you really can’t wait, set in the fridge, then use a hot knife (be careful!) to melt through the chocolate. The Galaxy Golden Egg Millionaire’s Shortbread was absolutely sumptuous, and every bite felt like complete decadence.

Galaxy Golden Egg Millionaire's Shortbread

If you can’t find golden eggs, you could use Mini Eggs, Smarties Eggs, or any other chocolate eggs you like! You could also use Galaxy chocolate for the topping if you’re feeling flush (or it’s on offer!)

   

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Everyday Healthy Recipes, We Should Cocoa hosted by Tin & Thyme, and Fiesta Fridays.

 


5 from 1 vote
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Galaxy Golden Egg Millionaire's Shortbread

Servings 35

Ingredients

For the biscuit base

  • 300 g Plain flour
  • 125 g Golden caster sugar
  • 265 g Butter

For the caramel layer

  • 150 g Butter
  • 150 g Light brown sugar
  • 397 g Condensed milk

For the chocolate topping & decoration

  • 350 g Milk chocolate melted
  • 75 g White chocolate melted
  • 35 Galaxy Golden Eggs optional

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4. Lined a 12 x 9 traybake tin with baking paper

  2. To make the biscuit base, mix together the butter, golden caster sugar and plain flour. Then press it into the bottom of a line tin in an even layer all over

  3. Bake it for 30 minutes until it is golden brown. Do not remove it from the tin, and let it cool completely

  4. To make the caramel, melt together the butter, light brown sugar and condensed milk. Once it is melted, turn up the heat, keep stirring it constantly, and let it bubble for 7 minutes

  5. Carefully pour the hot caramel on top of the biscuit base and put it in the fridge to cool and set

  6. Bring the caramel and biscuit back to room temperature before adding the melted chocolate otherwise the chocolate will harden and set before you can swirl it together. Smooth the milk chocolate all over then added the white chocolate in blobs

  7. Use a cocktail stick to swirl the white chocolate into the milk chocolate to create a pretty pattern, then add the Galaxy Golden eggs in neat rows

  8. Leave the chocolate to set at room temperature, then remove from the tin, slice into squares and gobble up!

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

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Jammie Dodger Blondies

Jammie Dodger Blondies

Jammie Dodger biscuits are one of my favourites, I remember eating them as a child and always picking them first out of biscuit selection boxes. They have such a fun appearance – with the splash effect on the biscuit and heart shaped hole revealing the jam in the middle. It’s no wonder they are the most popular kid’s biscuit in the UK! I’ve incorporated yummy Jammie Dodger biscuits into these soft gooey Jammie Dodger Blondies, as well as adding some extra strawberry jam (because that’s the best bit!) If you’ve not heard of blondies before, they are the white chocolate version of brownies, and if you enjoy these you’ll love my Raspberry & White Chocolate Blondies too!

Jump straight to the recipe!

I started by melting the butter and golden caster sugar together in a pan on a low heat.

Once the butter was melted, I took the pan off the heat and added the white chocolate. I left it for a couple of minutes, then stirred it in.

I added the eggs, whisking as I poured them in to make sure the mixture didn’t cook the eggs. Then I stirred in the vanilla.

Then I added the flour, and poured the batter into a lined traybake tin. I placed the Jammie Dodger biscuits in a neat pattern on top, then added blobs of strawberry jam all around the biscuits, once I was happy with the amount of jam I swirled it around using a butter knife.

I baked the Jammie Dodger Blondies on 160C Fan/180C/350F, Gas Mark 4 for 30 minutes until they were golden brown all over. Then I left them to cool completely in the tin before removing and slicing into pieces.

I didn’t want to cut up the biscuits, but if you want to make the pieces smaller I like to cut them diagonally into triangles. Or you could use mini Jammie Dodger biscuits. You can also add more jam if you want to, or a different flavour of jam.

These Jammie Dodger Blondies were an absolute hit with my friends! They are so yummy, the sponge is sweet from the white chocolate, the Jammie Dodger biscuits are delicious of course and the extra bits of jam are definitely the best bit!!

      

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Hijacked By Twins and Baking Crumbs hosted by Only Crumbs Remain.

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4.73 from 11 votes
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Jammie Dodger Blondies

Servings 12

Ingredients

  • 200 g Butter
  • 300 g Golden caster sugar
  • 150 g White chocolate broken into pieces
  • 3 Eggs large
  • 1 tsp Vanilla extract
  • 225 g Plain flour
  • 12 Jammie Dodger biscuits
  • 6 tbsp Strawberry Jam

Instructions

  1. Pre heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line a 12" x 9" traybake tin

  2. Melt the butter with the golden caster sugar in a pan on a low heat

  3. Once the butter has melted, take the pan off the heat and add the white chocolate. Leave it for a couple of minutes to melt, then stir together. Leave the mixture to cool for 5 minutes

  4. Break the eggs into a bowl and add them to the mixture, keep whisking as you pour them in to make sure the mixture doesn't cook the eggs. Then stir in the vanilla extract

  5. Add the flour and whisk it in, then pour the batter into the lined traybake tin

  6. Place the Jammie Dodger biscuits in rows on top of the batter, then added blobs of strawberry jam all around the biscuits, once you are happy with the amount of jam, swirl it around gently using a butter knife

  7. Bake the blondies for 30 minutes until they are golden brown all over. Leave them to cool completely in the tin before removing and slicing into pieces.

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

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Unicorn Millionaire’s Shortbread

Unicorn Millionaire’s Shortbread

I’ve seen unicorn themed food everywhere over the past few months and it inspired me to make this Unicorn Millionaire’s Shortbread. As well as cakes and cupcakes featuring golden horns and glittering manes to look like the mythical creatures themselves, food decorated with candy pastel colours is also part of the trend. I’ve used pastel coloured candy melts and chocolate stars to give this delicious shortbread a magical appearance!

Jump straight to the recipe!

I started by making the shortbread layer. I mixed together 300g plain flour, butter and 150g caster sugar then pressed it into the bottom of a lined traybake tin until it was compact.

Then I baked it on 160C/325F/Gas Mark 3 for 35 minutes until it was golden brown. I left it in the tin and put it on a cooling rack to cool completely.

To make the caramel layer I put 100g butter, 100g light brown sugar and a can of Carnation condensed milk (397g) into a pan on a low heat. Once the sugar had dissolved I turned the heat up and let the caramel bubble for 5 minutes whilst I stirred constantly.

I poured the caramel on top of the shortbread and put it in the fridge to set.

For the chocolate topping I melted the white chocolate, pink candy melts, blue candy melts and yellow candy melts in separate bowls.

First I poured the white chocolate over the caramel and smoothed it out, then I added blobs of the candy melts all over and used cocktails sticks to swirl them around. I also added some white chocolate stars for an extra magical touch!

After the chocolate had set, to slice up the bars I ran a knife under hot water to heat the blade. I gently pressed it onto the chocolate so it melted it and cut through without cracking the chocolate.

Unicorn Millionaire's Shortbread

The Unicorn Millionaire’s Shortbread base is buttery and melt in the mouth, the caramel is rich and gooey and the white chocolate is sweet and creamy. I cut some of the pieces in half again, but my partner was happy with a big slice as he loves white chocolate! This Unicorn Millionaire’s Shortbread would be great for a children’s birthday party.

           

I’m linking up with We Should Cocoa hosted by Tin & Thyme, Cook Blog Share hosted by Hijacked By Twins, and Bake of the Week hosted by Casa Costello.

 

 

Unicorn Millionaire's Shortbread
5 from 1 vote
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Unicorn Millionaire's Shortbread

Ingredients

Shortbread

  • 300 g Plain flour
  • 265 g Butter
  • 150 g Caster sugar

Caramel

  • 100 g Butter
  • 100 g Light brown sugar
  • 397 g Carnation condensed milk

Chocolate

  • 400 g White Chocolate
  • 70 g Pink candy melts
  • 70 g Blue candy melts
  • 70 g Yellow candy melts
  • 3 tsp vegetable oil
  • Star sprinkles optional

Instructions

  1. Pre-heat your oven to 160C Fan/180C/325F/Gas Mark 3. Line a 12" x 9" traybake tin with baking paper

  2. To make the shortbread layer, mix together the plain flour, butter and caster sugar and press it into the bottom of the tin until it is compact and level

  3. Bake it for 35 minutes until golden brown. Leave it in the tin and put it on a cooling rack to cool completely

  4. To make the caramel put the ingredients into a pan on a low heat. Once the sugar is dissolved, turn the heat up and let the caramel bubble for 5 minutes whilst stirring constantly. Do be careful as the caramel gets extremely hot!

  5. Pour the caramel on top of the shortbread and put it in the fridge to set
  6. Remove from the fridge and let it come to room temperature before adding the chocolate, otherwise it will set too fast and you won't be able to swirl the colours around

  7. Melt the chocolate and candy melts in separate bowls. Add 1 tsp of the vegetable oil to each candy melt bowl to make the mixtures smoother and easier to work with
  8. Pour the white chocolate over the caramel and smooth it out, then add blobs of the candy melts all over and use cocktails sticks to swirl them around. Add white chocolate stars or other sprinkles of your choice

  9. To slice up the shortbread, remove from the tin and place onto a chopping board. Run a sharp knife under hot water then gently press it onto the chocolate, it will melt through without cracking the chocolate. Please take care as the metal blades can get very hot

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

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Cherry Traybake & Bake Box 4 Unboxing

Cherry Traybake & Bake Box 4 Unboxing

Bake Box 4 arrived last week and as usual I was very excited to find out what was inside! If you’ve not heard of Bake Box before it’s a bi-monthly subscription service for all the baking lovers out there. Once you sign up, every two months you receive a themed box filled with bakeware items, a specialist decorative item and 6 recipe cards to inspire you. You can read my other Bake Box posts here and here.

Jump straight to the recipe!

This month’s theme was Teddy Bear’s Picnic and inside the box was:

  • A teddy bear shaped cake mould
  • A lattice pastry roller
  • Toadstool and owl shaped and embossed cookie cutters
  • 3 stencils
  • 3 Cherry shaped icing cutters
  • Yellow food colouring

The item I liked the most was definitely the lattice roller. I’ve seen them on TV, but always thought it was a bit of a frivalous item to buy, so getting one as part of the box was perfect! The cookie cutters were also really cute and I loved their woodland design.

The recipe cards were a gorgeous looking selection of picnic treats and stunning bakes. I decided to make the cherry traybake as I love cherries! It also looked like an easy recipe to pack up for a picnic whilst still looking really pretty.

I started by making the sponge, I creamed together butter and golden caster sugar. Then I whisked in eggs and milk. Finally I folded in self raising flour, baking powder and ground almonds.

I tossed glacé cherries in flour then added them to the mixture.

I poured the batter into a lined traybake tin and smoothed it out.

It baked on 160C Fan/ 180C/350F/Gas Mark 4 for 30 minutes.

To make the cherries I decided to use marzipan as I had it in the cupboard already and I thought the almond flavour would go well with the cherry sponge. I split the marzipan in half and kneaded green and red food colouring into each half. I then dusted my work surface with icing sugar and rolled them out into strips and connected them by rolling the edges together.

Then I used the cherry plunger from Bake Box to cut out the cherry decorations. I lay them on some baking paper to set.

When the sponge was cool I brushed it all over with 2 tbsp jam. I used strawberry as I had some in the fridge, but of course cherry would be ideal.

Then I rolled out the white ready to roll icing.

I covered the sponge with the white icing, trimmed the edges, then cut the traybake into squares – 4 by 6.

Finally I brushed water onto the back of the cherry decorations and stuck them down onto each square.

I thought the Cherry Traybake looked so pretty! The cherry design from the plunger looked so fun and colourful. The sponge was delicious too, it was really light and perfectly punctuated by the sweet cherries throughout.

Disclaimer: I am sent the Bake Box free of charge, all opinions are my own.

Cherry Traybake

Servings 24

Ingredients

For the cake

  • 225 g Butter
  • 225 g Golden caster sugar
  • 3 Eggs large
  • 3 tbsp Milk
  • 275 g Self raising flour
  • 3/4 tsp Baking Powder
  • 65 g Ground almonds
  • 200 g Glace Cherries

For the decoration

  • 250 g Marzipan
  • 1 kg White icing
  • 2 tbsp Jam
  • Red food colouring
  • Green food colouring

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, grease and line a 12" x 9" traybake tin

  2. To make the sponge cream together the butter and golden caster sugar. Then whisk in the eggs and milk. Finally fold in the self raising flour, baking powder and ground almonds
  3. Toss the glace cherries in some flour to coat them then add them to the mixture
  4. Pour the batter into the tin and smooth it out

  5. Bake for 30 minutes or until a skewer inserted in the centre comes out clean. Leave to cool fully

  6. Split the marzipan in half and knead green food colouring into one half and red food colouring into the other half. Dust the work surface with icing sugar and roll them out into strips, connect them by slightly overlapping the edges and using a rolling pin to roll over them and seal the edges together

  7. Use the cherry plunger from Bake Box to cut out the cherry decorations. Lay them on some baking paper to set
  8. When the sponge is cool, brush it all over with the jam
  9. Roll out the white icing, either onto cling film or onto a icing sugar dusted work surface
  10. Cover the sponge with the white icing, trim the edges, then cut the traybake into squares - 4 by 6. Brush water onto the back of the cherry decorations and stick them down onto each square

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

Golden Oreo Blondies

Golden Oreo Blondies
I’ve just got back from a weekend away in West Wales. The occasion was our friend’s 30th birthday, and 14 of us rented out a large house in a little village called Aberdovey. It was such a beautiful place full of lambs frolicking in the fields, quaint houses painted in bright colours and gardens filled with wild flowers. I’m such a city girl and sometimes I find the countryside quite daunting as I don’t really understand it. I’m so used to convenience, modern technology and city life. But I really enjoyed myself and would definitely go back! I wanted to take along some treats for everyone and I found a blondie recipe in Olive Magazine, that used custard creams which I made a few weeks ago. This time I went for Golden Oreo Blondies and they didn’t stick around for long!

Jump straight to the recipe!

I started by melting butter, light brown sugar, golden caster sugar and custard powder on a low heat.

I let it cool for 5 minutes then whisked in eggs and vanilla extract.

By hand, I broke up 18 Golden Oreo biscuits.

I added a pinch of salt, self raising flour, white chocolate broken into chunks and a third of the biscuits.

I poured the mixture into a lined baking pan and sprinkled the rest of the biscuits on top.

They bake on 180C/160C Fan/350F/Gas Mark 4 for 30 minutes. I left them to cool in the tin.

Golden Oreo Blondies

I removed them and sliced them up. The Golden Oreo Blondies were so sweet and gooey, and every other bite you come across a chunk of white chocolate or a piece of golden oreo. They went down really well with everyone this weekend!

Golden Oreo Blondies

Servings 12

Ingredients

  • 175 g Butter
  • 200 g Light brown sugar
  • 125 g Golden caster sugar
  • 4 tbsp Custard powder
  • 2 Eggs large
  • 2 tsp Vanilla extract
  • 18 Golden Oreos
  • 150 g White chocolate broken into chunks
  • A pinch of Salt
  • 250 g Self raising flour

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and grease and line a 12" x 9" traybake tin

  2. Melt the butter, light brown sugar, golden caster sugar and custard powder in a  pan on a low heat

  3. Let it cool for 5 minutes. Meanwhile, break up the golden oreos into chunks and set aside

  4. Then whisk the eggs and vanilla extract into the melted butter and sugar mixture

  5. Then add the salt, self raising flour, white chocolate and a third of the broken up Oreos

  6. Pour the mixture into the tin and sprinkle the rest of the Oreos on top

  7. Bake for 30 minutes. Leave them to cool in the tin, then slice and serve

You can find more of my Traybake and Blondie recipes by clicking here!

Apricot Swirl Cheesecake Squares

Apricot Swirl Cheesecake Squares

I am constantly looking for ways to use up ingredients as I really hate wasting food. Apricot jam is one of those things I use in very small quantities when baking, usually for glazing or sticking fondant to sponge, but I always have to buy a whole jar. These Apricot Swirl Cheesecake Squares are a great way to use up about 3/4 of a jar of apricot (or any other flavour) jam!

Jump straight to the recipe!

 

To make the base I used a food processor to make crumbs out of the digestive biscuits. I added the melted butter to the biscuit crumbs and mixed well. I pressed the mixture into a lined baking pan. It baked for 10 minutes.

To make the filling I whisked together the cream cheese, caster sugar, eggs and vanilla until smooth.

 

I poured the filling over the base, and then added blobs of apricot jam all over. I used a knife to swirl it around until a pretty pattern formed.

Apricot Swirl Cheesecake Squares

It baked for 30 minutes until it had set fully and only had a slight wobble. Once fully cool, I cut it into squares.

Apricot Swirl Cheesecake Squares

The Apricot Swirl Cheesecake Squares were so delicious! Everything came together really well, the crust and the filling were both really yummy and well balanced. I was really pleased. My boyfriend loved it as did my colleagues and friends. This is such a fantastic and delicious recipe for using up jam and I will definitely be making it again next time I have leftover apricot jam!

Apricot Swirl Cheesecake Squares

Servings 12

Ingredients

For the biscuit base

  • 300 g Digestive biscuits
  • 100 g Butter or baking spread melted

For the cheesecake topping

  • 600 g Full fat cream cheese
  • 2 Eggs large
  • 115 g Caster sugar
  • 1 tsp Vanilla extract
  • 3/4 jar of Apricot jam or other flavour

Instructions

  1. Grease and line a 12" x 9" tin, pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4

  2. Use a food processor to make fine crumbs out of the digestive biscuits. You could also smash them in a bowl with a rolling pin

  3. Add the melted butter to the biscuit crumbs and mix well. Press the mixture into the lined tin and bake for 10 minutes

  4. To make the filling, whisk together the cream cheese, caster sugar, eggs, and vanilla extract

  5. Pour the filling over the base, then add blobs of the apricot jam all over. Use a butter knife to swirl it around

  6. Bake for 30 minutes until it has set fully and only has a slight wobble. Leave to cool fully, then chill in the fridge

  7. To serve, cut into squares. Keep any leftovers in the fridge for up to 2 days

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

Apricot Swirl Cheesecake Squares

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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!

Apricot Bakewell Slices

Apricot Bakewell Slices

I am moving flats soon and trying to use up some of the many baking ingredients I have lying around (there are a lot of them!) This recipe was a great way to use up three of those things: apricot jam, flaked almonds and ground almonds. They are also a great traybake recipe, perfect for bake sales! I took these into work for a bake sale we did recently to raise money for Key 103’s Cash for Kids. They are a Manchester based charity that help out children in the local area, I think it’s a fantastic cause and it’s great to take part in raising money for the local community. If you want to know more about Cash for Kids, click here. And if you want to know how to make these yummy Apricot Bakewell Slices, read on…

Jump straight to the recipe!

You can buy a pack of shortcrust pastry if you like, but making it is so simple and much cheaper! To start, rubbed butter into plain flour until it resembled breadcrumbs.

I added cold water and brought the mixture together to form a dough. Then I wrapped it in cling film and chilled for 30 minutes.

I rolled the pastry out to fit the baking tin and pricked it with a fork.

I baked the pastry on 180C/350F/Gas Mark 4 for 10 minutes.

To make the sponge I first creamed butter and golden caster sugar together.

I whisked in eggs and almond extract, and folded in ground almonds and self raising flour.

Using a brush I spread the apricot jam over the pastry. You can use any kind of jam you like with this recipe, whatever needs using up in your fridge!

I spooned the sponge over the top and gently spread it out. A final sprinkling of flaked almonds and it was ready to go in the oven.

After 35 minutes baked on 160C/325F/Gas Mark 3 it was a lovely golden brown.

I cut it into appropriate sized pieces, and froze them as I made them a few days before the bake sale. They froze really well (as most baked goods do). I didn’t get much verbal feedback on them, but the tray they were on emptied out pretty quickly! I also managed to sneak a slice and it was very tasty! If you like, I think these would benefit from a drizzle of icing on top too.


Apricot Bakewell Slices

Ingredients

For the pastry

  • 100 g Butter
  • 225 g Plain flour
  • 2 1/2 tbsp Cold water

For the sponge & filling

  • 200 g Golden caster sugar
  • 200 g Butter
  • 4 Eggs large
  • 2 tsp Almond extract
  • 100 g Self raising flour
  • 100 g Ground almonds
  • 1 jar of Apricot Jam
  • A handful of Flaked almonds

For decoration (optional)

  • 100 g Icing sugar

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and grease and line a 12" x 9" traybake tin

  2. To make the pastry rub the butter into the plain flour and salt

  3. Add the cold water and bring the mixture together to form a dough. Wrap it in cling film and chill for 30 minutes
  4. Roll the pastry out to fit the baking tin, lined the tin and place the pastry in it, then prick it with a fork. Chill it again for 20 minutes

  5. Bake the pastry for 10 minutes

  6. To make the sponge cream the butter and the golden caster sugar together

  7. Whisk in the eggs and almond extract, then fold in the ground almonds and self raising flour
  8. Spread the apricot jam over the pastry
  9. Spoon the sponge batter over the top and gently spread it out. Sprinkle the flaked almonds all over the top
  10. Bake for 35 minutes until golden brown. Once completely cool, drizzle with icing if desired, then slice into squares

Recipe adapted from BBC Good Food.

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

Orange & Pomegranate Cake

Happy New Year Readers! Seen as it’s January I wanted to bake something with some (slight) health benefits, and also more importantly, I wanted to use seasonal produce. Orange and pomegranate are both seasonal fruits for January, so I decided to combine them into this tasty moist cake. Garnished with pomegranate seeds, which are packed full of antioxidants and vitamins (that’s the slight health benefit part!).

First I beat together 240g butter and 340g caster sugar in a food mixer until fluffy and well combined.

I then added 2 eggs and 200ml semi-skimmed milk and mixed again.

 

In a pan I gently heated 100g golden syrup and 50g black treacle. Just until they mixed together and are a bit easier to work with. I let it cool for a little while, then added to the mixture and combined.

I measured out the dry ingredients of 340g plain flour, 1 1/2 tsp baking powder, 1 tsp ground ginger, 1 tsp mixed spice, a pinch of salt, and the zest of one large orange. I folded all of this into the mixture.

I poured the batter into a square brownie pan.

And baked on 180C/350F/Gas Mark 4 for 30 minutes.

Whilst it was baking I put 6 tbsp caster sugar, 8 tbsp pomegranate juice and 4 tbsp fresh orange juice (I used the same orange I got the zest from) in a pan.

I heated it slowly until it boiled then took it off the heat to cool. I hadn’t seen pomegranate juice before, but I found it very easily in Tesco.

When the cake came out of the oven I poked holes all over it with a skewer, then using a spoon, drizzled the syrup over it, coating it fully. Then I left it in the pan to cool.

I came back to the cake a while later and it was still a little warm so I put it on a cooling rack. By the time I returned to check on it again it was looking nice and moist as the syrup had soaked in.

I made a cream cheese icing using 150g icing sugar, 75g butter, 50g cream cheese and 1 tsp vanilla extract.

I spread it over the cake, then garnished with pomegranate seeds, and finally added a sprinkle of gold glitter for some extra sparkle!

The cake was delicious and moist, I ate a piece straight away to test my recipe. I could taste the orange and ginger, and the moist sweetness of the pomegranate syrup. I am very pleased with the results!

I have also entered this recipe into the Calendar Cakes January Challenge ‘New Year, New You’, hosted by Laura Loves Cake and Dollybakes.