Rose, Lemon & Pistachio Baked Donuts

Rose, Lemon & Pistachio Baked Donuts

I’ve been thinking about combining rose and lemon in a baked donut for almost a year now, and finally I’m sharing this recipe with the wonderful addition of pistachios too. These Rose, Lemon & Pistachio Baked Donuts are filled with green nuggets of pistachio, and drenched in a sugary rose and lemon glaze. I hadn’t actually heard of a Persian Love Cake until I made these donuts, but it also uses these same three flavours. After tasting the donuts I completely understand where it gets it’s name, as I am in love with this flavour combination! So with this in mind, I thought these Rose, Lemon & Pistachio Baked Donuts would be perfect for Valentine’s Day!

Jump straight to the recipe!

I started by mixing together the caster sugar, milk, oil, vanilla extract, rose water, eggs and lemon zest.

Then I added the self raising flour and chopped pistachios.

I usually 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.

They baked for 12 minutes, then I left them to cool.

I made the glaze by mixing together the icing sugar, water, lemon juice and rose water.

I dipped each donut into the bowl of glaze, I spooned more on top if it needed it, then set the donuts onto a rack. The glaze will drip off, so I put a baking tray underneath to catch it. I then added chopped pistachios and edible rose petals as decoration.

Rose, Lemon & Pistachio Baked Donuts

To put into words what these Rose, Lemon & Pistachio Baked Donuts taste like I would describe them as dreamy, light and refreshing. The citrus zing from the lemon is absolutely tantalising, the pistachios are nutty and creamy, and the rose lingers perfectly with just the right amount of perfume. Is anyone else weak at the knees right now?!

It’s nice to come across a different flavour than the typical chocolate or vanilla for example. I don’t feel like I experiment with flavour enough, but if all my experiments turn out like these Rose, Lemon & Pistachio Baked Donuts then I would be happy to experiment more often! The most important thing with trying out flavours you’ve not made before is taste as you go. I taste a little bit of my batter and icing as I make them to see if I need to add more of a certain flavour.

   

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Easy Peasy Foodie, Bake of the Week hosted by Mummy Mishaps, and Fiesta Fridays hosted by The Not So Creative Cook and Life Diet Health.

 

5 from 4 votes
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Rose, Lemon & Pistachio Baked Donuts

Servings 12

Ingredients

For the donuts

  • 30 g Chopped pistachios
  • 175 g Caster sugar
  • 30 ml Vegetable oil
  • 175 ml Milk either cow's or plant milk will work
  • 2 Eggs large
  • 1 tsp Vanilla extract
  • 1 tsp Rose water
  • 225 g Self raising flour
  • 1 Lemons zest only
  • Butter for greasing

For the glaze

  • 250 g Icing sugar
  • 2 1/2 tbsp Water
  • 1 tsp Rose water
  • 3 tsp Lemon juice

For decoration

  • Chopped pistachios optional
  • Edible rose petals optional

Instructions

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

  2. Mix together the caster sugar, milk, oil, vanilla extract, rose water, eggs and lemon zest in a bowl with a whisk

  3. Add the self raising flour and chopped pistachios, and fold them in

  4. 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

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

  6. Make the glaze by mixing together the icing sugar, water, lemon juice and rose water until smooth. Add the water bit by bit as you may not need it all, you don't want the glaze to be too runny

  7. Dip each donut into the bowl of glaze, spoon more on top if needed, then set the donuts onto a rack. The glaze will drip off, so put a baking tray underneath to catch it

  8. Add chopped pistachios and edible rose petals as decoration while the glaze is till wet so they stick

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

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Red Velvet Cupcakes

Red Velvet Cupcakes

What is it about red velvet that people love so much? The dessert has surged in popularity over the past few years and The Hummingbird Bakery sell around 440,000 Red Velvet Cupcakes every year! I’ve made Red Velvet Cupcakes a few times in the past, so I really wanted to share my recipe with you as it is absolutely delicious, and it’s such a perfect dessert for Valentine’s Day. My two favourite things about red velvet are firstly the bright vibrant colour – it’s so attractive and appealing. Secondly – cream. cheese. frosting! Need I say more?! Cream cheese frosting is absolutely heavenly! If you want to find the way to my heart, presenting me with some Red Velvet Cupcakes is a pretty good way to start!

Jump straight to the recipe!

I started by creaming together the butter and sugar, then I whisked in the eggs, buttermilk and red food colouring.

I added the cocoa powder and flour and whisked them in.

Then I divided the mixture between the cupcake cases. I decided to use white cases so the red of the sponge could be seen through the sides.

They baked for 20 minutes, then I put them on a rack to cool fully.

To make the cream cheese frosting I mixed together butter, icing sugar, cream cheese and vanilla extract until smooth.

I piped the frosting on top of the cupcakes, then added some cute little heart sprinkles.

Red Velvet Cupcakes

These Red Velvet Cupcakes are so light and fluffy, and the cream cheese frosting on top is an absolute dream! I’m usually quite happy to just have one slice or piece of my bakes, then give the rest away, but I wanted to eat several of these gorgeous Red Velvet Cupcakes!

Red Velvet Cupcakes

If you can’t hold of buttermilk, you can use milk with 1 tbsp lemon juice added, leave it for a few minutes until it goes lumpy. I use rainbow dust food colouring to get a vibrant red colour and you can find this on Amazon (see link below).

      

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Recipes Made Easy, Baking Crumbs hosted by Only Crumbs Remain, Bake of the Week hosted by Casa Costello, and Fiesta Fridays hosted by Everyday Healthy Recipes and Life Diet Health.

 

5 from 5 votes
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Red Velvet Cupcakes

Servings 12

Ingredients

For the sponge

  • 175 g Butter or baking spread
  • 175 g Caster sugar
  • 2 Eggs large
  • 65 ml Buttermilk
  • 175 g Self raising flour
  • 1 tbsp Cocoa powder
  • Red food colouring I use Pro Gel

For the cream cheese buttercream

  • 120 g Butter or baking spread
  • 280 g Icing sugar
  • 160 g Full fat cream cheese I use Philadelphia
  • 1 tsp Vanilla
  • Heart sprinkles Optional

Instructions

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

  2. Cream the butter and sugar together in a bowl with a wooden or silicone spoon

  3. Add the eggs and buttermilk and whisk them in. If you can't find buttermilk, use milk with a squeeze of lemon juice, let it sit for 5 minutes then add to the mixture

  4. Add the cocoa powder and flour, whisk in. Then add enough red food colouring to get a very bright red colour

  5. Divide the mixture between the cupcake cases

  6. Bake for 20 minutes or until a skewer inserted comes out clean, then put them on a rack to cool fully

  7. 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

  8. Pipe or spread the frosting on top of the cupcakes, then add sprinkles of your choice

  9. Store in the fridge and eat within 3 days

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

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Strawberry Milkshake Oreo Cheesecake (No Bake)

Strawberry Milkshake Oreo Cheesecake (No Bake)

Since moving house, my days recently have been all about buying furniture, unpacking boxes and trying to remember where my belongings are. It was nice on Saturday night to have a break from all that and go round to our friends for a meal and a games night. I offered to bring dessert (as I often do) and with Valentine’s Day coming up I got the idea to make this Strawberry Milkshake Oreo Cheesecake. This cheesecake will take you back to your childhood, with creamy strawberry milkshake filling and crunchy oreo base. It’s also super easy to make and is a no-bake recipe so you can’t really go wrong. I went all out with pink sprinkles, but you could drizzle white chocolate on top or add strawberry slices.

Jump straight to the recipe!

To make the base I whizzed up oreos in a food processor. I added melted butter and mixed it all together, then I pressed it into the bottom of a 23cm springform tin and put it in the fridge to chill.

For the strawberry milkshake cheesecake filling I used my electric hand mixer to whisk up full fat cream cheese and icing sugar. Then I added double cream and whisked it until it was thick. I added some strawberry flavouring (I used LorAnn flavour oil), and some pink food colouring until it was a nice baby pink colour.

I smoothed the filling over the base then left it in the fridge overnight to set.

To decorate the Strawberry Milkshake Oreo Cheesecake I drizzled shop bought strawberry sauce all over the top, then whipped up double cream and piped rosettes all around the edge using a Wilton Number 6B Open Star tip. I then crushed up 5 oreos and sprinkled the crumbs in a ring, I added sprinkles in the middle and more sprinkles on the rosettes.

Strawberry Milkshake Oreo Cheesecake

The strawberry milkshake filling is so light and creamy, and the crunchy chocolate base is the perfect contrast. This Strawberry Milkshake Oreo Cheesecake was a success with my friends and it was clean plates all round. They said it reminded them of childhood favourites like angel delight and nesquik milkshakes. I love it when something I make can evoke happy memories!

This is the first thing I’ve made and photographed in my new house so bear with me on the lighting! I’m still trying to figure out where is the best spot in the house for my blog photos, and the yellow walls (soon to be re-painted!) are not the ideal background.

    

I’m linking this up with Cook Blog Share hosted this month by Hijacked By Twins, with the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivation, and with Recipe Of The Week hosted by A Mummy Too.


Strawberry Milkshake Oreo Cheesecake (No Bake)

Servings 12

Ingredients

For the oreo base

  • 75 g Butter melted
  • 250 g Strawberry Cheesecake Oreos

For the cheesecake filling

  • 750 g Full fat cream cheese
  • 180 g Icing sugar
  • 300 ml Double cream
  • Pink food colouring
  • LorAnn strawberry flavour oil to taste

For decoration

  • 300 ml Double cream
  • 1 tbsp Icing sugar
  • 1 tsp Vanilla extract
  • 200 g Strawberry dessert sauce
  • 58 g Strawberry Cheesecake Oreos
  • 200 g Pink sprinkles optional

Instructions

  1. To make the base use a food processor to whizz up the oreo biscuits into crumbs, or bash them with a rolling pin in a bowl

  2. Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set

  3. For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese and icing sugar until smooth with no lumps

  4. Add 10-15 drops of the strawberry flavouring (test it between additions to check the taste) and enough pink food colouring for a baby pink colour. Then add the double cream and whisk until it is thick and holds it's shape

  5. Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set

  6. Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish

  7. Decorate by drizzling the strawberry sauce all over the top of the cheesecake, then whip up the double cream with the icing sugar and vanilla, and pipe rosettes all around the edge

  8. Crush up the remaining oreos and sprinkle the crumbs in a ring, add sprinkles in the middle and more sprinkles on the rosettes

  9. Serve immediately, store any leftovers in the fridge and eat within 2 days

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

White Chocolate & Cranberry Baked Donuts

White Chocolate & Cranberry Baked Donuts

So we moved house! Yay! We’re still surrounded by boxes but as soon as the place looks a bit more presentable I’ll take some photos of my new kitchen. Before we moved I made these baked donuts which are perfect for Valentine’s Day. Baked donuts aren’t really donuts except for the fact they are ring shaped, they are more like little cakes. They are really easy to make, and I’ve flavoured them a few times in the past with cocoa powder, pumpkin puree and lemon zest but I’ve never tried putting fruit or choc chips in them, I thought white chocolate and cranberry was a great flavour mix for Valentine’s and I really had some fun decorating them!

Jump straight to the recipe!

I started by putting 225g plain flour, 2 tsp baking powder, 1 tsp salt and 175g caster sugar in a bowl and mixing it together.

In a separate bowl I mixed together 175ml milk, 2 eggs, 1 tbsp olive oil and 1 tsp vanilla extract.

I poured the wet mixture into the dry mixture and whisked until combined and smooth. In a third bowl I weighed out 50g dried cranberries and 50g white chocolate chips, I put 1 tsp plain flour into the bowl and tossed it around to coat the fruit and chocolate.

I added it to the batter and folded it in.

I greased my Wilton donut pan with butter, then filled each hole with about 3 tbsp of batter so it was almost full, but not quite.

I baked them on 180C/160C Fan/325F/Gas Mark 3 for 10-12 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. The white chocolate chips did stick a bit.

To decorate them I made up some white icing and some pink icing. I used 450g icing sugar in total mixed with enough water to make a smooth paste, and some pink food colouring for the pink icing. I had fun decorating them with different combinations of sprinkles!

They were really tasty and packed with sweet white chocolate flavour and tart cranberries. Plus they looked so fun. These would be a great bake to make with the kids and a sweet treat for your loved one.

      

I’m linking this up with Cook Blog Share hosted this month by Sneaky Veg, and with the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivation.


White Chocolate and Cranberry 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 Cow's or plant milk will both work
  • 2 Eggs large
  • 2 tbsp Olive oil
  • 1 tsp Vanilla extract
  • 50 g Dried cranberries
  • 50 g White Chocolate Chips

For the icing

  • 450 g Icing sugar
  • Pink food colouring
  • Sprinkles of your choice

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 and vanilla extract

  4. Pour the wet mixture into the dry mixture and whisk until combined and smooth

  5. Add the cranberries and white chocolate chips and fold in

  6. Grease the donut pan with butter

  7. Fill each hole with about 3 tbsp of batter and bake for 10-12 minutes. Gently prise the donuts out of the pan using a spoon and let them cool on a rack

  8. Make the icing by mixing the icing sugar with enough water to make a thick paste. Split the icing in half and dye one half pink with the food colouring

  9. Spread the icing on top of the donuts with a palette knife, then decorate as you like with your chosen sprinkles

Recipe adapted from Lakeland.

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

Strawberry Cupcakes with Nutella Buttercream

Strawberry Cupcakes with Nutella Buttercream
January can be quite a slow and dull time of year, but it feels like as soon as February hits, there is so much going on! It’s Chinese New Year today, Mother’s Day is fast approaching, and Easter is not long behind it. And of course this weekend we have Valentine’s Day, which I think is a perfect time of year to show love. It doesn’t just have to be about romantic love, why not spread love, happiness and kindness to your family, friends and colleagues too! And the perfect way to do it? These Strawberry Cupcakes with Nutella Buttercream of course! Easy to make, pretty to look at it, and best of all – totally delicious to eat.

Jump straight to the recipe!

I started by dicing up fresh strawberries, then I added flour and mixed in, to ensure they wouldn’t sink when baking.

In a large bowl, I stirred together self raising flour, baking powder and cinnamon.

I added almond milk (or you can use regular milk), melted butter and eggs.

I gently folded in the strawberries and caster sugar.

The mixture divided between 23 cupcake cases.

I baked them on 180C/160C Fan/325F/Gas Mark 3 for 25 minutes until golden brown, then left them to cool.

To make the buttercream I mixed together butter and icing sugar.

I then added Nutella, double cream and vanilla extract.

Strawberry Cupcakes with Nutella Buttercream

Using a piping bag, I piped it onto the Strawberry Cupcakes with Nutella Buttercream and sprinkled some pink heart sprinkles on top. The Strawberry Cupcakes with Nutella Buttercream are perfectly moist with a delightful strawberry flavour, and the buttercream is absolutely delicious! It’s just the right amount of Nutella flavour. These would be such a perfect treat for any of your loved ones on Valentine’s Day.


Strawberry Cupcakes with Nutella Buttercream

Servings 23

Ingredients

For the cupcakes

  • 400 g Fresh strawberries
  • 480 g Self raising flour
  • 1 tsp Baking Powder
  • 1 tbsp Cinnamon
  • 285 ml Almond milk
  • 225 g Butter melted
  • 2 Eggs large
  • 285 g Caster sugar

For the buttercream

  • 300 g Icing sugar
  • 200 g Nutella
  • 150 g Butter
  • 3 tbsp Double cream
  • 1/2 tsp Vanilla extract

Instructions

  1. Pre-heat your oven to 180C/160C Fan/325F/Gas Mark 3, line a muffin tray with cupcake cases

  2. Dice up the fresh strawberries. Add 1 heaped tsp flour and mix in, to ensure they won't sink to the bottom when baking
  3. Stir together the flour, baking powder and cinnamon
  4. Add the almond milk (or you can use regular milk), melted butter and eggs
  5. Gently fold in the strawberries and the caster sugar. Fill the cupcake cases with the mixture
  6. Bake them for 25 minutes until golden brown, then leave them to cool

  7. To make the buttercream, mix together the butter and icing sugar

  8. Then add the Nutella, double cream and vanilla extract. Pipe onto the cupcakes using a piping bag and nozzle of your choice, then add sprinkles as desired

Sponge recipe from Ina Garten, buttercream recipe from What Jess Baked Next.

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

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Pink Velvet Cake Truffles

Pink Velvet Cake Truffles
After making the Hidden Heart Cake from my last blog post, I had a lot of leftover cake lying around. Cake pops are of course an option when you have leftover cake, but I am not great at getting them to balance on the sticks so I figured Cake Truffles was my safest option. I called them Pink Velvet Cake Truffles because the leftover cake I used was pink, and they contain cream cheese, but you can use any type of leftover cake to make these tasty treats!

Jump straight to the recipe!

To start, I used a food processor to turn my leftover cake into crumbs. I had about 400g cake. It doesn’t matter how much cake you have, you just need approx half the amount of cream cheese.

So I needed 190g cream cheese to get my cake to a stage where if I rolled it into a ball it stuck together. I recommend using full fat cream cheese, it just tastes better!

I rolled all the cake into balls using my hands and placed them onto a lined baking tray. Then I put them in the freezer for about an hour.

I melted white chocolate (this covered 16 of the cake truffles). I also melted dark chocolate for the remaining 8 cake truffles.

After I removed the truffles from the freezer, I dipped them into the chocolate and coated them using two forks to balance them. I placed them onto some greaseproof paper and placed a single heart sprinkle on each one. Then I left them to set.

I loved the final effect of the Pink Velvet Cake Truffles and I thought they looked really pretty! I also found them a lot easier to handle and less messy to dip in chocolate than regular chocolate based truffles.

Inside the Pink Velvet Cake Truffles is a delicious moist centre. I mean, cream cheese and cake mixed together, is that ever not going to be good?! It’s dangerously easy to eat several of these in one sitting!

Pink Velvet Cake Truffles

Servings 24

Ingredients

  • 400 g Leftover cake
  • 190 g Full fat cream cheese
  • 250 g White chocolate
  • 125 g Dark chocolate
  • Heart sprinkles

Instructions

  1. Use a food processor to turn the cake into crumbs
  2. Mix the cream cheese into the cake crumbs
  3. Roll the cake into balls using your hands and place them onto a lined baking tray. Then put them in the freezer for about an hour
  4. Melt the chocolate
  5. Remove the truffles from the freezer and dip them into the chocolate, coating them fully. Place them onto some greaseproof paper and place a single heart sprinkle on each one. Leave to set

Recipe Notes

250g of white chocolate will cover 16 truffles

125g of dark chocolate will cover 8 truffles

You can mix up the chocolate types and quantities depending on your preference

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

Hidden Heart Chocolate Cake

Hidden Heart Chocolate Cake
I was recently contacted by the team at BakingMad.com to try out one of their Valentine’s recipes. BakingMad.com is a very helpful website that is full of not only many recipes, but also lots of helpful tips to aid you with your baking. They partner with Billingtons Sugar, Allinson’s Flour and Nielsen Massey flavour extracts. They sent me some flour, sugar and vanilla extract to make my chosen recipe with. I chose this Hidden Heart Chocolate Cake as I’ve wanted to try out this technique for a while, it looks so impressive and clever! There are lots of different ideas out there of what image to hide inside. I think this is a good one to start off with if you want to give hidden designs a go for the first time.

Jump straight to the recipe!

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

I then added eggs and vanilla extract and whisked in.

Finally I folded in self raising flour, baking powder and enough Pink food colouring to get a strong shade.

I poured it into a loaf tin and baked for 45 minutes. Leave it to cool completely before cutting (I left it overnight). When fully cool I cut off the ends of the sponge, then scored marks along it the same thickness as my heart shaped cutter.

I cut the sponge into pieces and then used my heart shaped cutter to cut out hearts from each piece. BakingMad.com recommends making cake pops with the leftovers. They also make good snacks! I made some easy no bake Pink Velvet Cake Truffles with mine.

I made the chocolate sponge by creaming together butter and golden caster sugar. I then added eggs, milk and vanilla extract and whisked in.

Finally I folded in self raising flour, baking powder and cocoa powder.

I put some mixture into the bottom of the tin, about 3cm high, and set the heart shaped pink cake into it as neatly as I could in a row.

Then I spooned the remaining mixture around and on top of the pink sponge.

It baked for 45 minutes.

To make the buttercream I mixed together icing sugar, vanilla extract and butter. I then added in melted dark chocolate and mixed until smooth.

I spread the buttercream over the fully cooled sponge and sprinkled on some pink heart sprinkles I found in the Tesco baking aisle.

Now came the moment of truth! Did the Hidden Heart Chocolate Cake design technique work for me? As you can see, yes it did! I thought it looked great and I was really pleased with the effect. I do think I could’ve used a larger heart shape, but I’m glad I was cautious on my first go on this. It’s such a cool effect and will certainly provide a surprise for whoever you bake it for!

Hidden Heart Cake

Ingredients

For the pink sponge

  • 175 g Butter or baking spread
  • 175 g Golden caster sugar
  • 3 Eggs large
  • 1 tsp Vanilla extract
  • 175 g Self raising flour
  • 1/2 tsp Baking Powder
  • Pink food colouring

For the chocolate sponge

  • 175 g Butter or baking spread
  • 175 g Golden caster sugar
  • 3 Eggs large
  • 1 tsp Vanilla extract
  • 150 g Self raising flour
  • 35 g Cocoa powder
  • 1/2 tsp Baking Powder
  • 1 tbsp Milk

For the buttercream

  • 150 g Butter or baking spread
  • 300 g Icing sugar
  • 75 g Dark chocolate melted

For decoration

  • Heart sprinkles optional

Instructions

  1. Pre heat the oven to 170C/150C Fan/350F/Gas Mark 4 and grease and line a 1lb loaf tin

  2. Make the pink sponge first. Cream together the butter and golden caster sugar

  3. Add eggs and vanilla extract and whisk in

  4. Fold in the self raising flour, baking powder and enough pink food colouring to get a strong shade

  5. Pour the mixture into a loaf tin and bake for 45 minutes. Leave it to cool completely, then cut off the ends of the sponge, then scored marks along it the same thickness as your heart shaped cutter

  6. Cut the sponge into slices following the scored lines and then used your heart shaped cutter to cut out hearts from each piece
  7. Make the chocolate sponge by creaming together the butter and golden caster sugar. Add the eggs, milk and vanilla extract and whisk in

  8. Fold in the self raising flour, baking powder and the cocoa powder

  9. Put some of the mixture into the bottom of the tin, about 3cm high, and set the heart shaped pink cake into it neatly in a row
  10. Spoon the remaining mixture around and on top of the pink sponge
  11. Bake for 45 minutes, allow to cool fully

  12. To make the buttercream mix together the icing sugar, vanilla extract and butter. Then added the melted dark chocolate and mix until smooth

  13. Spread the buttercream over the fully cooled sponge and sprinkle on some pink heart sprinkles

Hidden Heart Cake Recipe from BakingMad.com. I was sent flour, sugar and vanilla extract to make this recipe with. All opinions are my own.

You can find more of my Cake 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!

Strawberry Fudge

Strawberry Fudge

I’m so excited to share this Strawberry Fudge that I made my boyfriend for Valentine’s Day, as it is absolutely yummy! I have made fudge a few times now. At Christmas I made vanilla and Baileys flavours as gifts to my family and my boyfriend. Once he had devoured the Christmas fudge (most of it before Christmas Day!) he asked if I could make him some Strawberry Fudge one day. I had to create my own recipe as a lot of fudge recipes use marshmallows (especially strawberry ones for some reason), and my boyfriend is a vegetarian so he can’t eat them because they contain gelatine. This turned out to be one of the best fudges I have ever made!

Jump straight to the recipe!

I started with caster sugar, butter and evaporated milk on a low-medium heat in a large pan. I stirred gently until the sugar and butter dissolved fully.

Then I added food colouring until it turned a nice light pink colour. Followed by strawberry flavouring, I used about 8 drops.

I used Sugarflair in Baby Pink and LorAnn Strawberry flavour oil.

Then I turned up the heat! I boiled the mixture for 10 minutes and stirred constantly. It does bubble away quite a lot and the mixture rises in the pan – use a bigger pan than you think you’ll need! A silicone spatula for stirring is also a must.

Once it was done I took it off the heat and stirred in white chocolate.

Finally I beat the fudge for about 10 minutes with a wooden spoon. This means stirring it quite aggressively! It will thicken up and start to lose it’s glossy finish.

Then I poured it into a square 8×8 tin lined with baking paper.

I sprinkled freeze dried strawberry pieces on top for an extra punch of fruity flavour, it looks really pretty too! Gently, I pressed the pieces into the fudge with my whole palm to make sure it stuck and so as not to cause any dents in the fudge.

I left the Strawberry Fudge to cool overnight in the tin, then took it out and sliced it in the morning. My boyfriend loved this and started munching on it straight away! I’m really pleased with how the recipe turned out and I am going to make more fudge in the future with different flavours and colours. This recipe is completely versatile and you can add any colour or flavour you fancy!

 

Strawberry Fudge

Ingredients

  • 500 g Caster sugar
  • 100 g Butter
  • 400 g Evaporated milk
  • Pink food colouring
  • 8 drops LorAnn Strawberry flavouring
  • 200 g White chocolate
  • Freeze dried strawberry pieces

Instructions

  1. Heat the caster sugar, butter and evaporated milk on a low heat in a large pan. Stir gently until the sugar and butter dissolve fully
  2. Add enough food colouring until it turns a nice light pink colour. Then add 8 drops of the strawberry flavouring

  3. Turn up the heat and boil the mixture for 10 minutes, stirring constantly
  4. Take it off the heat and stir in the white chocolate
  5. Beat the fudge for about 10 minutes with a wooden spoon
  6. Pour it into a square 8x8 tin lined with greaseproof baking paper

  7. Sprinkle the freeze dried strawberry pieces on top and press the pieces into the fudge gently with your palm or the back of a spoon
  8. Leave the fudge to cool completely in the tin, then take it out and slice into squares

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

Pink Heart Flapjacks

I’ve finally found some time to do some Valentine’s baking this month! This is a gift for my boyfriend as his absolute favourite thing are flapjacks. I hope he doesn’t read this post before getting them…look away now if you are!! I’ve made flapjacks before, so I decided to make these special and Valentine’s appropriate by making them pink and heart shaped! These flapjacks are a super simple to make and a sweet and tasty romantic gift for your beloved.

I melted 2 tbsp golden syrup, 225g butter and 225g soft brown sugar on a low heat until smooth.

I then mixed in 350g porridge oats and some dried fruit. I didn’t measure the dried fruit, just put in how much I thought looked enough. You could add chocolate chips, but remember they are getting covered in chocolate too!

I didn’t know the best way to get the flapjacks heart shaped so I did this method first. I use heart shaped cookie cutters and pressed the flapjack mixture into them on a lined baking tray. I baked for 30 minutes on 150C/300F/Gas Mark 2.

I also made a small batch of flapjacks in a seperate dish and baked on the same temparature for the same time, I used the cookie cutter to cut the hearts in it when it was still warm.

Turns out both these methods worked! The ones made in the cookie cutters were more shaped and crispy round the edges, whereas the ones in the dish were a lot more moist. So it depends what you prefer.

I melted some white chocolate and mixed in some red food colouring, I put in quite a lot, but it stayed pink rather than the red I was aiming for, so I went with it.

I dipped the flapjacks in the chocolate and left them to set.

I thought they looked really yummy and cute!

I packed them up and sent them to my Valentine, they look a bit girly I admit, but this is Valentine’s Day after all!

I am entering these into February’s Calendar Cakes Challenge – My Achy Cakey Heart, hosted by Dollybakes and Laura Loves Cakes.