September 03, 2010
August 08, 2010
set oven to 190 / Gas 5 and put your prettiest muffin cases in to a 12 hole muffin tin
mix together all of the wet ingredients
fill muffin cases almost to the top and then bake in the centre of the oven until they are golden and firm to the touch - about 30-35 minutes
perfect for a lazy Sunday breakfast, tea-time treat - or just because!.....
August 02, 2010
I have decided that I don't cook enough cake!
That may sound a little strange seeing as I am always making cupcakes, and, much as I love making those little cuties, whilst looking through all my cuttings and books for inspiration for new flavours I realised that I had so many cake recipes that I wanted to try out. So, that's just what I'm going to do; work my way through all of my cuttings, folders, and books, of all the cake recipes I have wanted to make, but just never quite got around to.......starting with this loaf cake. I feel I must say, in defence of loaf cake, that although it may not sound all that inspiring, it delivers good, down to earth scrumptiousness with no fuss or frills, just good honest comfort food!
This recipe is really just an amalgamation of several that I've had book-marked for ages, and it produced a wonderfully fragrant slab of fruity indulgence - thanks to the delicate perfume of the blackberries and raspberries and the warm vanilla, and the addition,(just because I couldn't resist it!) of drizzly pink icing and fresh fruits on the top. In fact, in the end it tasted more like a pudding than a cake, reminiscent of warm blackberry crumble!
Summer Berry and Vanilla Loaf Cake
Recipe (by Alfie)
125g caster sugar (vanilla sugar is good if you have some)
2 teaspoons vanilla essence
80g butter, melted
60mls natural yoghurt
300g self-raising flour
250g of mixed summer berries (fresh, or frozen)
Set oven to 180 C or Gas 4 and grease a standard loaf tin - you can also line it if you want, although with a non-stick loaf tin you probably won't need to
Whisk together the eggs, sugar and vanilla until frothy, and then pour in the melted butter and yoghurt
Combine dry ingredients together and then toss in the fruit to coat with the flour. If you are using frozen fruit there is no need to thaw it first as it will go a bit too mushy
Add the wet ingredients to the flour and fruit and gently mix until it just comes together. Don't be tempted to over-mix, it will look a little lumpy, but that's fine
Then, just put the mixture into the loaf tin and bake for around 50 mins to 1 hour - until a skewer inserted in the cake comes out clean - and let the magic happen!
Leave to cool in the tin for 10 mins and then when the cake is completely cool, ice with a little icing sugar mixed with some fruit puree. Or just leave it plain for a more 'rustic' look
July 25, 2010
February 13, 2010
well.....I just couldn't resist when I'm surrounded by them! Over the last couple of days I've baked and iced dozens of cute Valentine Chocolate Truffle cupcakes - chocolate heaven, seeing them all lined up neatly, ready to be boxed and delivered in time for Valentine's Day.
......and these little fluffy pillows of delicate pink raspberry marshmallow using this marshmallow recipe from James Martin.....I'm a sucker for anything pink and edible, especially when it's so pretty!