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Maple Syrup Frosted Apple Cupcakes

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Today we are celebrating National Apple Day here in the U.K. Since there are two trees groaning under the weight of their abundant apple harvest in our back garden, an apple bake is needed. And a gift of maple syrup sparked inspiration resulting in these Maple Syrup Frosted Apple Cupcakes. Finally, the finished result is better than I could imagine.

Maple Syrup Frosted Apple Cupcakes

One apple tree produces Spartan apples. Tennis ball sized, shiny red-green apples that are deliciously crunchy, sweet and ideal for little people hands! While the other apple tree variety is unknown. Sharper in taste than the Spartans, they are similar to a slightly sweeter version of Granny Smith apple. Also they are slightly larger with a similar colour that when rubbed becomes shiny. And fortunately, both apples are great for eating and cooking. Resulting in a combination of both being used for these cupcakes.

Maple Syrup Frosted Apple Cupcakes

Apples, The Core Of These Cupcakes:

Unlike Granny Smith apples, both varieties brown easily when sliced/grated and exposed to the air. While the grated apple be tossed in some fresh lemon juice, which would have prevented discolouration, I didn’t want to do this for two reasons. First of all, the lemon flavour would change the cupcake flavour, possibly overpowering the apple and frosting. Also, the lemon juice would have added moisture, resulting in a wetter batter, where the apple may not have kept it’s even distribution. Grating the apples into the cake batter keeps any discolouration to a minimum.

Maple Syrup Frosted Apple Cupcakes

Preparing the cake batter first and then adding the grated batter works really well. As it ensures each cupcake has plenty of evenly distributed apple within a light, moist crumb. Without the maple syrup frosting, these could easily be served as muffins, in which case the addition of some toasted pecan or walnut pieces would bring added flavour and texture. Tasting these cupcakes with the dreamy frosting means I could not possibly eat them any other way now!

A Maple Syrup Frosted Apple Cupcake cut in half.

Maple syrup frosting. Just think on those words for a moment!

Initially I had worried that the addition of maple syrup to a buttercream frosting would result in a too sweet topping. Instead, the opposite happened, with the maple syrup adding a very slight smoky, creamy flavour. Resulting in the sweetness of the unflavoured frosting being dumbed down. As a result, the final flavour paired beautifully with the lightly spiced apple cupcake.

Recipe: Maple Syrup Frosted Apple Cupcakes – makes 12

Cupcake Ingredients:

175g/6oz Unsalted Butter at room temperature

175g/6oz Soft Light Brown Sugar

1/8th tsp Salt – I use Maldon

3 Large Free Range Eggs

1tsp Vanilla Extract – I use Nielsen-Massey

200g/7oz Plain White Flour

3tsp Baking Powder

1/2tsp Cinnamon

200g/7oz Grated Eating Apple – approximately 3-4 peeled apples

Frosting Ingredients: you may have extra frosting left over

250g/9oz Salted Butter very soft, ideally removed from the fridge the night before

500g/1lb 2oz Sifted Icing Sugar

1tsp Vanilla Extract

2tbsp Maple Syrup – use real maple syrup not maple syrup flavouring

1tbsp Very Hot Water from a recently boiled kettle

Extra Maple Syrup to drizzle over the finished cupcakes

Method: Preheat the oven to 180C/160C fan, gas mark 4, 350F.

Making And Baking The Cupcakes:

First of all, line a 12 hole deep muffin tin with tulip cupcake wrappers, or deep muffin cases.

Next in a large bowl add the butter, sugar and salt. Whisk/beat them together until they are very pale and creamy.

Add the vanilla extract and all 3 eggs to the bowl. Whisk/beat briefly to partially mix the ingredients, without the risk of them curdling – no more than 30 seconds.

Now sift the flour, baking powder and cinnamon into the bowl. Set the bowl to one side.

Working quickly, yet carefully, peel and grate 200 grams of apple.

Add the grated apple on top of the flour, in the large bowl and using a spoon mix all the ingredients together, until they are just combined.

Next, using a dessert spoon, place a heaped spoonful of cake batter into each of the cupcake wrappers. Finish by dividing any remaining batter between the twelve cases, so that they are all equally filled.

Finally place the tin in the middle of the preheated oven and bake the cupcakes for 25-35 minutes.

The cupcakes are baked when they spring back from a light touch. Use an inserted skewer to check if they are baked, if it comes out clean they are ready to remove from the oven.

As soon as the cupcakes are baked remove them from the oven and leave them in the tin to fully cool, regardless of which type of wrapper/case has been used.

The stages of making the cupcake batter, through to filling and baking them.

Allow the cupcakes to fully cool before frosting them.

Making The Frosting And Decorating The Cupcakes:

First, add the very soft butter to a large bowl.

Then sift the icing sugar into the bowl.

Next add the vanilla extract, maple syrup and very hot water.

Finally whisk the ingredients, starting slowly and increasing in speed, until you have a smooth, creamy, light buttercream.

Fit a large piping bag with a large star piping nozzle – Wilton #1M.

Fill the piping bag with the maple syrup frosting.

Start in the centre of each cupcake pipe swirls, so the entire top of the cupcake is covered and then, continue to pipe, bringing the tip back to the centre and finishing with a star, as the nozzle is pulled away.

Continue to pipe frosting until each cupcake is generously topped with frosting.

To finish the decoration, drizzle approximately 1/2 teaspoon of maple syrup on to the top of the frosting, allowing the drizzle to drip around the frosting swirls.

Maple Syrup Frosted Apple Cupcakes ready to be served.

Maple Syrup Frosted Apple Cupcakes a taste of Autumn in a cupcake! If you enjoy the season of Autumn, or Fall as it’s also known, take a look at this non food related post Autumn The Most Beautiful Season.

Maple Syrup Frosted Apple Cupcakes

Baking these cupcakes certainly makes the most of seasonal fruit. Since there are plenty of apples freely available I will be making again. Another reason to bake them is also so they can be shared. While none of our friends or neighbours expect deliveries of cake, it is an extra special way of sharing our abundance of apples, which are also given away.

If you have enjoyed the recipe for these Maple Syrup Frosted Apple Cupcakes you may also like these:

Autumn Apple Almond Cake

Gluten Free – Autumn Apple Almond Cake

Crazy Caramel Carrot Cake

Crazy Caramel Carrot Cake

Cinnamon Drizzle Apple Walnut Cake Bars

Cinnamon Drizzle Apple Walnut Cake Bars

I enjoy baking and find the process very relaxing. And creating new recipes is also be very rewarding, especially as I get to share them here, on Feasting Is Fun. Firstly as a personal achievement and also because of the pleasure my baking brings to others. Watching faces full of pleasure as they bite into a delicious treat, big smiles when a friend receives a birthday bake and gracious thanks from a busy, tired family upon receipt of a homemade lasagne, all bring me a deep sense of joy. Life is for sharing and if my small contribution encourages others to do the same, well then, this blog, Feasting is Fun, will have served its purpose.

Do you share your makes and bakes?

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

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Posted on 2016-10-222022-10-29Categories RecipesTags Afternoon tea, Autumn, baking, buttercream, dessert, Fresh fruit, Maple Syrup, piping technique6 Comments on Maple Syrup Frosted Apple Cupcakes

Iced Bakewell Tart

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I adore Bakewell Tart. Especially the layers of pastry, raspberry jam and almond sponge combined, taste utterly delicious to me. Because I love the flavours so much I have a few ‘Bakewell’ recipes on here. Usually I am content to leave the top of the sponge covered in almond flakes. While following Mary Berry’s pretty iced tart last week, on the Great British Bake Off programme, I decided to try it out. Resulting in this Iced Bakewell Tart.

Everything you see on and in this tart is homemade, including the raspberry jam. Which, just happens to be my favourite and is incredibly easy to make, for the recipe please see HERE . I’ll put that into a separate post, otherwise this ones going to be miles too long, we just want to get to the part where we can eat this Iced Bakewell Tart!

Adding Fresh Flowers To Enhance The Photography

Having spotted a couple of open blooms open on my rose bush, I couldn’t resist cutting them and placing the vase next to the tart. They give the photos a romantic, afternoon tea look, echoing the pink icing on the top of the tart.

As much as I enjoy coming up with new recipes and testing them to ensure they will work as well for you as they do me, I’ve also grown to enjoy the photography side of my blog. Sometimes adding a single item can transform the ‘feel’ of a photograph. My slightly wind ravaged rose has added an element of beauty, but also imperfection, which I really like. Especially as I feathered the icing all in the same direction, more on that later!!!

Iced Bakewell Tart a delicious raspberry and almond treat for any special occasion.

The Importance Of Sharing A Meal

With Feasting is Fun, my aim is to make each meal, recipe or bake a feast. What I mean by that is this; when time is taken to prepare good, homemade food, it should be enjoyed and the atmosphere as we feast together should be fun. Conversation across the dinner table can be one of the most important parts of the day. People relax, enjoy their meal and open up about their day.

Sitting together as a family, at least one day a week, I believe is incredibly important for the health and well being of us all. Sharing a meal more regularly is preferable, however, my hubby doesn’t get in until late some nights and I realise we are not unique in that aspect of family life.

I honestly believe, that from sharing family time, over a meal, our 3 children have grown to enjoy the same foods and meals as us, their parents. Of course they all have their preferences and there are certain ingredients they do not eat. What we enjoy is sitting with a curry, or a couple of pizza’s and some homemade coleslaw, at the weekend, feasting both on the food and each other’s company.

Iced Bakewell Tart skimping on the raspberry jam simply shouldn’t happen!

Weekend Baking And Afternoon Tea

That’s why I love the idea of afternoon tea. Usually at the weekends when we tend to eat our evening meal a bit later. Mid afternoon the kettle will go on, teapot filled and we’ll feast on whatever ‘mum’s’ been making that morning. Truthfully, most of what I make on those occasions doesn’t make it to this blog. I want to enjoy the company of my family. That said on occasions when I am taking photos, once I’ve said that it’s ok for everyone to help themselves it still amazes me how quickly a cake can disappear!

I take this as a good sign that it tastes great 😉.

This tart was baked in an 25cm/10″ x 5cm/2″ deep loose bottom tart tin, the same one I use for my quiches, see here.

Recipe: Iced Bakewell Tart serves 10-12

400g Shortcrust Pastry – in my opinion the Iced Bakewell Tart is sweet enough without using sweetened shortcrust pastry, see my pastry recipe here

3-4 heaped tablespoons Raspberry Jam

175g/6oz Unsalted Butter

150g/5.5oz Caster Sugar

1/8th tsp Salt – I use Maldon

1tsp Vanilla Extract – I always use Nielsen-Massey extracts

1/2tsp Almond Extract

3 Large Free Range Eggs

100g/4oz Ground Almonds

75g/3oz Plain White Flour

1 tsp Baking Powder

For the icing:

350g White Icing Sugar

1/2 tsp Almond Extract

Alternatively for an un-iced finish you will need 25g flaked almonds

Method : Preheat the oven to 220C/200C fan, gas mark 7, 425F

Just a quick note about the pastry case – usually I trim any excess pastry from the tin, chill for 30 minutes in the fridge and then bake. When I baked this tart I was really pushed for time, so baked with an overlapping of pastry which was them trimmed after baking. I would thoroughly recommend trimming the pastry prior to baking for a neater edge. I also had a couple of problems with the pastry sticking right near the top.

Making And Blind Baking The Shortcrust Pastry Tart Shell

Roll the pastry fairly thinly, about the depth of a £1 coin and line the tart tin – note when using homemade pastry I never grease the tart tin, however if you are unsure of how non stick your tin is brush lightly with some cooled melted butter.

Dock the bottom of the pastry case with a fork to keep it flat during baking.

Cut a large piece of baking parchment, screw it into a ball and then line your pastry tart case with it and fill with baking/ceramic beans.

Place in the middle of the oven and ‘blind bake’ for 15 minutes.

After 15 minutes baking has elapsed, remove the tart from the oven. Lift out the baking beans using the baking parchment and place the tart back into the oven for a further 10 minutes, until it is golden and cooked on the base.

Making The Almond Cake Layer

In a large bowl whisk/beat together the butter, sugar and salt until it is very pale and creamy.

Add in the almond and vanilla extract and whisk/beat until incorporated.

Next add all 3 eggs and whisk/beat for a minute.

Remove the whisk, add in the flour, baking powder and ground almonds. Using a large spoon fold these ingredients into the mix until they are just combined.

Assembling And Baking The Bakewell Tart

Once the baked tart case has cooled slightly, spoon the raspberry jam into the centre and spread it, using the back of the spoon, so that it almost reaches the rim.

Now spoon over the almond sponge, starting from the outside and working towards the centre. The almond sponge will cover and seal the jam in. Thus stopping the jam from leeching out the side and on to the top of the sponge.

If you are baking an un-iced tart sprinkle the top with flaked almonds.

Lining, baking and filling the baked tart case.

Reduce the oven heat to 190C/170C fan, gas mark 5, 375F.

Place the jam and almond sponge filled tart back into the middle of the oven and bake for 45-50 minutes, until the sponge is golden and firm to the touch, without wobbling in the centre – mine took 45 minutes.

As soon as the tart is baked remove from the oven and allow to cool.

Beautifully Golden this cooked Tart was quickly snapped with the #GBBOTwitterBake Along in case I ran out of time!

Baked un-iced Bakewell Tart topped with flaked almonds.

Icing The Bakewell Tart

Sift the icing sugar into a bowl. Add the almond extract and enough water, I used approximately 30mls, to form a thick but pourable paste, once stirred together.

Remove 2tbsp of icing to a small bowl, add the tip of a cocktail stick, that has been dipped in pink gel icing and stir. Aim for a pale pink colour, however if you’d like a deeper pink, go for it! Place your coloured glacé icing into a small piping bag.

Keeping the 2 icings very separate, pour the pure white icing over the tart. Start in the centre use an offset spatula to push it to the edges.

Snip the end off of the small icing bag and pipe horizontal lines of pink icing across the white icing, separated by 5cm/2″, from edge to edge. Work fairly quickly as you want both icings to still be unset when you drag through, with a cocktail stick.

Feathering Piping Effect

Using a cocktail stick, again with a spacing of 5cm/2″, place the tip of the skewer at the top of the icing and drag it through to the bottom. Reversing from bottom to top next time. You can see, during the rush to complete my tart on time, I pulled my icing all in the same direction. Oh the pressure!

Below is a photo of my tart with my one directional feathering (if it can be called that) compare with the accurate feathering of my Cherry Almond Sandwich Cake.

You can see hire effective proper 2 directional feathering is here.

As the glacé icing is quite thick, leave for a good 2-3 hours before serving.

Place your Iced Bakewell Tart on a pretty plate or stand and serve with a drink of your choice. Mid morning with a steaming mug of coffee or a pot of tea mid afternoon.

Iced Bakewell Tart perfect at anytime.

If you enjoy the flavour of almonds and raspberry together, this Iced Bakewell Tart is really worth making.

If you have enjoyed this recipe for Iced Bakewell Tart you may also like these:

Raspberry Almond Cream Cake

Raspberry Almond Cream Cake

Bakewell Shortbread Bars

Bakewell Shortbread Bas

Cherry Bakewell Cookies

Cherry Bakewell Cookies

While talking about family time and feasting together, my intention certainly is not to preach. In truth, I eat far too many meals away from my family, in bed, due to my health. Rather what I’m trying to say I say, is, that when you have the opportunity, make the most of it!

Whatever you are making, baking and creating in your kitchens, have fun remembering times spent and times to come feasting with friends and family.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

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Posted on 2016-09-302022-05-20Categories RecipesTags Afternoon tea, almond sponge, baking, dessert, Eating together, family time, feasting with friends, garden party, Glacé icing, pastry4 Comments on Iced Bakewell Tart

Chocolate Vanilla Viennese Finger Biscuits

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Chocolate Vanilla Viennese Finger Biscuits sandwiched together with a light, white chocolate ganache. These light, melt in your mouth biscuits are perfect for an Afternoon Tea or morning coffee treat.

The first time I made Chocolate Dipped Viennese Fingers was an experience, shall we say. It was relatively early on in my blog and in my wisdom I decided to set the dipped Viennese biscuits on a cooling rack!

Most of them stuck. Badly.

Resulting in a kitchen full of broken biscuits where I managed to salvage just enough for a decent photograph. So, learning my lesson I did not make the same mistake when making these delicious, finger biscuits.

Chocolate Vanilla Viennese Finger Biscuits

These light, meltingly delicious Chocolate Vanilla Viennese Finger Biscuits are so yummy and are a favourite of my husbands.

Starting my day right

Now we all know I am a self confessed Cookie Monster. So are my whole family. When I was younger my Grandad would bring my youngest Auntie, my sister and I a cup of tea, in bed, every morning. And, no one can make tea like my Grandad did. Anyway, we would always get three biscuits, which we would swap so that we had our favourites. I still cannot understand the appeal of custard creams, but each to their own.

Chocolate Vanilla Viennese Finger Biscuits

Since I was little, staying in the comfort and security of my grandparents home having biscuits with my morning tea was my routine. It still is. I can miss breakfast and lunch, so long as I’ve had a cup of tea and a biscuit or cookie first thing in the morning. And, it is the one thing I would choose to never give up. It is part of my morning routine, so much so, that when I was in hospital last year see here, I would save my packet of 3 biscuits given out with the hot chocolate in the evening, so that I could have them with my morning tea.

Why Homemade Biscuits Are Best

While growing up, although my Grandma was an accomplished cook, I cannot recall her making biscuits. Yet for me, it was the very first skill I mastered in my kitchen. Although these days I tend towards lazy cookies rolled into balls, or scooped with an ice cream scoop. So, to actually pipe biscuits, make a ganache and sandwich them together is a first for me (not the piping), I’ve definitely never made sandwiched biscuits.

I made and baked one batch of my Chocolate Dipped Viennese Fingers and then tweaked the recipe to make a chocolate version. There’s a tiny bit more icing sugar in the chocolate finger biscuits as I wanted to offset any bitterness from the cocoa.

Chocolate Vanilla Viennese Finger Biscuits

Tomorrow morning, I will have a luxury start to my day. A Chocolate Vanilla Viennese Finger Biscuit to accompany my morning cup of tea!

Recipe: Makes 18-24 Chocolate Vanilla Viennese Finger Biscuits

200g/7oz Very Soft Unsalted Butter

60g/5.2oz Icing Sugar – sifted

Pinch 1/8tsp Salt – I use Maldon

1tsp Vanilla Extract – I use Nielsen-Massey

15g Corn Flour – approx 1tbsp

50g/2oz Cocoa Powder

100g/4oz Self Raising White Flour

50g/2oz Plain White Flour

100g/4oz White Chocolate – for dipping the ends of the biscuits

100g/4oz Dark Chocolate – for dipping the ends of the biscuits

For the white chocolate ganache:

100g/4oz White Chocolate

100mls Double Cream

Method: Preheat the oven to 180C/160C fan, gas mark 4, 350F.

Making And Piping The Viennese Biscuit Dough

First of all line 2 baking trays with non stick silicone mats or baking parchment.

Whisk the butter until it is very soft and pale – approx. 5 minutes.

Add the sifted icing sugar and vanilla extract and continue whisking for 2 minutes.

Next sift in the cocoa powder. Whisk for a further 2 minutes until the mixture is a dark, chocolatey brown colour.

Sift the corn flour, plain and self raising flour into the bowl.

Using a metal spoon mix the ingredients together until the are just combined, with no visible white streaks present.

Fit a large piping bag with a large, Wilton #1M star tip.

Fill the piping bag with the soft, chocolate biscuit dough.

Pipe 3″/7-8cm lengths of biscuit dough on to the lined baking tray.

Piped Chocolate Vanilla Viennese Finger Biscuits ready for the oven.

Baking The Biscuit Halves

Place both trays of piped biscuits in the centre and lower part of the oven.

Bake the biscuits for 12 minutes. They will be firm to touch and may have spread a little.

As soon as the biscuits are baked remove from the oven and allow to cool completly on the tray.

Chocolate Vanilla Viennese Finger Biscuits beautifully baked.

Making The White Chocolate Ganache Filling

While the biscuit fingers are cooling make the chocolate ganache that will be piped on the underside of the fingers for sandwiching together.

In a heatproof, microwaveable jug add the white chocolate and double cream.

Zap for 1 minute on medium power.

Remove from the microwave and stir. If there are still lumps of unmelted chocolate, pop it back in for a further 30 seconds on medium.

Stir the ganache until the melted white chocolate is fully mixed into the cream.

Whisk the ganache to cool it and continue whisking until the ganache thickens and becomes airy – today it was so warm that I wasn’t able to get the ganache to solidify.

Whisk the ganache until it is cool and thickened.

If the weather is cool the thickened ganache can be scooped into a piping bag with a medium round tip fitted – I poured the ganache into a disposable piping bag, which I then sealed with an elastic band and I placed it into the coldest part of the fridge until it had thickened.

Decorating And Filling The Chocolate And Vanilla Viennese Sandwich Biscuits

While the ganache was cooling I melted both the dark and white chocolate in small heatproof, microwaveable bowls.

Dip the chocolate fingers into the white chocolate and the vanilla fingers into the dark chocolate. Lay the dipped biscuit fingers on to anon stick silicone mat or baking parchment.

Not all of the biscuit fingers will be dipped in chocolate, that’s fine it is nice to have a variety.

When the ganache has firmed up to piping consistency, think buttercream, then you are ready to assemble your biscuits.

Pipe a line of white chocolate ganache down the length, flat side upper, of one biscuit.

Place a similar sized biscuit on top and set aside.

Continue until all of the biscuits are sandwiched together.

Chocolate Vanilla Viennese Finger Biscuits sandwiched together with ganache.

NOTE: Due to the fragile, melting nature of the Viennese biscuits, it is inevitable that some will break. I thoroughly enjoyed ‘taste testing’ the few breakages with our 2 daughters!

I ended up with 18 perfectly sandwiched biscuits.

Due to the heat I popped all the filled biscuits on to a baking tray and placed them back into the fridge to set, before taking the photographs.

To store place the Chocolate Vanilla Viennese Finger Biscuits into a shallow tin and put in the fridge. With temperatures set to rise over the next few days, assuming they last that long 😉, they will keep for up to 4 days in the fridge.

Chocolate Vanilla Viennese Finger Biscuits ooh I bet you go back for seconds!

Serve on a pretty plate, adorned with flowers from the garden. These Chocolate Vanilla Viennese Finger Biscuits are perfect with afternoon tea, or morning coffee.

If you have enjoyed these Chocolate Vanilla Viennese Finger Biscuits here are some other recipes you may like:

Apricot Oat Crumble Cookies

Apricot Oat Crumble Cookies

Bakewell Shortbread Bars

Bakewell Shortbread Bars

Lemon Drizzle Cake Bars

Lemon Drizzle Cake Bars

Sitting together with friends over a mid morning coffee, or with family for afternoon tea, doesn’t have to be a formal occasion. Yet when a little extra effort is made, for example, adding the rose to the centre of the plate, it really lifts the occasion.

All food should be feasted on and enjoyed, not just eaten for the sake of it (unless circumstances, for example illness, dictate otherwise). Food shared, tastes better and eating with company can be more fun.

Make the most of what’s left of the summer to eat outside. Watching the butterflies, listening to the birds, bees and ruffling leaves of the trees, adds an extra element of fun to our feasting.

Sammie xx
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Posted on 2016-08-112023-05-17Categories RecipesTags Afternoon tea, baking, cookie swap, entertaining, Morning coffee, piping technique, Sandwich Biscuits, White Chocolate Ganache Filling4 Comments on Chocolate Vanilla Viennese Finger Biscuits

Mascarpone Topped Carrot Cake

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Mascarpone Topped Carrot Cake, moist, cinnamon spiced carrot cake, with added walnuts for crunch and sultanas for sweetness. Finished with a lemon scented mascarpone cream cheese and walnuts.

Mascarpone Topped Carrot Cake perfect for Afternoon Tea

What To Do When A Cake Craving Hits

When I crave cake, I really, really C R A V E it!

There are two important points to note:

First of all I rarely crave cake, maybe once or twice a year – but when I do I have to have it.

Secondly, without exception it HAS to be homemade. Too often I have been let down by supermarket copies, or bakery flops. And the only way to satisfy my craving is to bake the cake myself!

Yesterday, the craving hit for carrot cake. I’d been struggling with a migraine all day and wanted to snuggle under the duvet until the pain had passed. Yet during a brief respite in the afternoon I whipped up this Mascarpone Topped Carrot Cake in less than 10 minutes.

Mascarpone Topped Carrot Cake beautiful simplicity.

I have dozens of cookbooks and even have a Crazy Caramel Carrot Cake recipe on here, but in all honesty I didn’t have the patience to trawl through them deciding which cake to make. Because I knew the flavours I wanted to taste in my head I created the recipe as I went along. Fortunately having baked a lot of cakes I did have a rough idea of proportions.

Creating This Mascarpone Topped Carrot Cake Recipe

From memory I recalled baking a carrot cake with our youngest daughter, following a school recipe book method. Except all I could remember was that the recipe used oil! And because I love the flavour that butter imparts to a moist cake, I added both!

Mascarpone Topped Carrot Cake

The need for walnuts, both flavour and crunchy texture was prevailent, so I made some walnut flour to boost the nutty flavour within the cake. It’s so easy, just toast the walnuts to bring out their flavour and either pulse in a food processor or use a mini chopper to achieve the desired result. Think ground almonds and you’re spot on.

One of the big problems I find with shop bough carrot cakes is that they are simply too sweet. I’m not talking the frosting or icing, the actual cake itself. Carrots are an inherently sweet vegetable, sultanas plump up and provide natural sweetness, why dump loads of extra sugar in the recipe? Don’t get me wrong there is sugar in this cake. It is there to add sweetness in balance with the other ingredients.

Can you tell that I’m really picky about my carrot cake 😉

Mascarpone Topped Carrot Cake the perfect cake?

Recipe: Mascarpone Topped Carrot Cake serve 8-10

100g/4oz Unsalted Butter plus a little extra for greasing the tin.

50g/2oz Sunflower Oil

1tsp Vanilla Extract – I use Nielsen Massey

150g/5oz Light Soft Brown Sugar

1/4tsp Salt – I use Maldon

3 Large Free Range Eggs

150g/5oz Plain White Flour

50g/2oz Walnut Flour – walnuts chopped in a food processor or mini chopper until flour like consistency

2tsp Baking Powder

2tsp Cinnamon

150g/5oz Grated Carrot

50g/2oz Walnut Pieces – plus extra halves for topping the cake (approx 10)

75g/3oz Sultanas

375g Mascarpone Cheese

2tbsp Icing Sugar – sifted

1/2tsp Lemon Extract – Vanilla Extract can be substituted

Method: Preheat the oven at 180C/160C fan, gas mark 4, 350F.

Making And Baking The Carrot Cake

Grease and line the base of loaf tin with baking parchment.

Place all of the walnuts into a dry frying pan over a medium heat. Shake the pan occasionally and remove from the heat when you can smell the walnuts – approx 3-5 minutes. Tip the walnuts on to a tray so they can cool.

In a large bowl add the butter and microwave on low until just melted.

Add in the sunflower oil, sugar, salt and vanilla extract. Whisk for 5 minutes.

Next add all 3 eggs. Continue whisking on high for a further 2 minutes. You want the liquid mixture to be very light and frothy.

Prepare the 50g of walnut flour by chopping in a mini chopper, or pulsing in a food processor.

Add the walnut flour, plain flour, cinnamon and baking powder to the bowl.

Next add the grated carrots, sultanas and 50g of walnut pieces to the bowl.

Using a metal spoon fold all of the cake ingredients together until they are fully mixed, taking care not to over mix the batter.

Tip the cake batter into the prepared loaf tin and smooth the top.

Mascarpone Topped Carrot Cake ready for the oven.

Place the cake tin in the centre of the oven and bake for approximately 1 1/2 hours, or until an inserted skewer comes out clean.

As soon as the cake is baked remove from the oven and allow to cool in the tin for 20 minutes.

Gently go around the outside rim of the cake with a palette knife to ensure no part of the cake has stuck to the tin.

Tip the cake out, removing the base layer of baking parchment and allow to fully cool on a cooling rack.

Beautifully scented carrot cake cooling.

Making the Mascapone Topping

In a bowl add the mascarpone cream cheese, sifted icing sugar and lemon extract (vanilla if you do not have lemon).

Whisk on a high speed for 3 minutes until the mascarpone is light and fluffy.

Dollop the mascarpone cheese on top of the cold carrot cake.

Using a palette knife spread the mascarpone so that it evenly covers the top of the cake. you can leave the topping smooth or create a pattern with the palette knife.

Mascarpone Topped Carrot Cake next walnuts!

Adorn the top of the cake with the saved walnut halves and your Mascarpone Topped Carrot Cake is complete.

Mascarpone Topped Carrot Cake ready to serve.

How To Enjoy This Cake At It’s Best

My suggestion for serving, is, to chill the cake in the fridge for 30 minutes – somehow it just seems to pull the cake together as one and set it – if you can’t wait, don’t worry.

Slice and enjoy with a delightful cup of afternoon tea, preferably made in a pot, it gives the leaves time to release their flavour as well as colour.

Mascarpone Topped Carrot Cake my absolute favourite.

I love this pretty tea-for-one set that my hubby bought me for our anniversary. It really does turn a simple slice of cake and cup of tea into a sumptuous afternoon feast.

The Mascarpone Topped Cream Cake absolutely satisfied my cravings. The tiny hint of lemon in the mascarpone is very subtle and works with the nutty, fruity, spiced cake. This may very well be one of THE very best recipes I have come up with so far!

No I’m not egotistical, in fact the very opposite. So many recipes do not make it on to Feasting is Fun as they aren’t good enough. Also considering I wasn’t at my best, physically, this cake hits all the right spots. Spiced, crunchy, moist, fruity without tasting like a fruit cake.

If you have enjoyed the recipe for this Mascarpone Topped Carrot Cake you may also enjoy these:

Classic Coffee & Walnut Cake

Classic Coffee & Walnut Cake

Double Chocolate Chip Loaf Cake

Double Chocolate Chip Loaf Cake

Loveliest Lemon Curd Cake

Loveliest Lemon Curd Cake

Any of these delicious cakes would make a wonderful gift to new neighbours, friends who have moved home, even bereaved families. Although taking cake to those struggling with grief isn’t necessarily for them to eat. Rather it’s likely they will have endless visitors wishing to pay their respects. And a slice of cake, that someone has thoughtfully made, served with a cup of tea, may just make the visits more bearable.

The walnuts used in this recipe come from a a very dear friend who has a walnut tree in her garden. Sadly my dearest friend passed away a few months ago. Yet making this cake, or cooking using either things she bought me, or those her family have kindly given me, has, in some way, made her passing easier.

Everytime I use her cutters, cake stand, dragee balls or a myriad of other everyday kitchen items, I feel close to her. Whether it’s the memory of her laugh, tinkling across the gardens mid afternoon, or how we finished each other’s sentences. And she truly was the very best of people who lived her life to the full, despite becoming a widow at too young an age. Pat was the Green Goddess, my chief taste tester.

So this post is dedicated to her and the love she had for people. Because life is not about what we do. It is not about who we love. Rather it is indeed about those whose hearts we touch. How much we are loved in return. Please see Important Stuff.

Sammie xx
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Posted on 2016-08-102021-09-14Categories RecipesTags Afternoon tea, baking, carrot, Cream cheese frosting, dessert, loaf cake, Pound cake, walnuts2 Comments on Mascarpone Topped Carrot Cake

Monster Mint Chocolate Cookies

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This this week just happens to be National Afternoon Tea Week. Not that we need an excuse to enjoy a good cup of tea with a little something on the side, however, I decided to get into the spirit of things and make these Monster Mint Chocolate Cookies.

Monster Mint Chocolate Cookies perfect for Afternoon Tea.

Afternoon Tea is traditionally served with dainty finger sandwiches, delicate pastries, intricately decorated cakes and the like. I seem to have stamped all over tradition with these Monster Mint Chocolate Cookies!

I do not apologise for this.

For one simple reason, these cookies are really, really good.

Monster Mint Chocolate Cookies packed full of crunchy dark chocolate mint crisps.

I seem to have got out of my regular cookie baking. There was a time when I made almost all of our biscuits and cookies along with our bread. I’m still keeping up with the bread making see here, but have been remiss with baking cookies.

Sometimes I think it is good to be reminded just HOW much better homemade food is. Instead of ripping open a packet of bourbon biscuits I made these cookies this morning. Boy am I glad I did!

Deep chocolate biscuit, flavoured with peppermint extract and chunks of Elizabeth Shaw Dark Mint Chocolate Crisps throughout, make these cookies an unforgettable experience. The crunch from the mint crisps only serves to add to the variety of textures from soft cookie, melted chocolate and crisp, crunchy mint pieces.

Yep. These are pretty much Mint Chocolate Cookie perfection in plus size.

Monster Mint Chocolate Cookies perfect with a cup of tea.

You could of course make these smaller, but I think you’d lose the thickness and density these cookies need to conceal their hidden mint chocolate delights. Besides having one Monster cookie simply stops you going back for a second one!

Monster Mint Chocolate Cookies with a little help from Elizabeth Shaw Chocolates.

Recipe: Makes 14 Monster Mint Chocolate Cookies

225g/8oz Unsalted Butter softened to room temperature

150g/5oz Light Soft Brown Sugar

1 Large Free Range Egg Yolk

1tsp Vanilla Extract

1/4tsp Salt – I use Maldon

1tsp Peppermint Extract – I use Nielsen-Massey

50g/2oz Cocoa Powder – I use Callebaut

225g/8oz Plain White Flour

1 box Elizabeth Shaw Mint Crisp Dark Chocolates – unwrapped and broken into quarters

Method: Preheat the oven to 180C/160C fan, gas mark 4

Line 3 large baking trays with baking parchment or a non stick silicone mats.

In a large bowl add the butter, sugar, salt, vanilla and peppermint extract.

Whisk/beat for a good 5 minutes until the mixture is pale and very creamy.

Add the egg yolk and continue to beat for a further 2 minutes.

Next sift in the cocoa and flour.

Add the broken mint crisp chocolates.

Monster Mint Chocolate Cookies in the making.

Mix by hand using a large spoon until everything is combined – don’t over mix or you’ll end up with tough cookies (which make be a good personality traight but not so pleasant to eat 😉).

Using a large, spring loaded ice cream scoop, scoop out mounds of delicious mint chocolate cookie dough on to lined baking trays.

Using a damp hand press lightly to flatten the cookie.

Monster Mint Chocolate Cookies ready for the oven.

Place all three baking trays in the oven, rotating them twice during the 20 minutes baking time.

Remove from the oven after 20 minutes and allow the Monster Mint Chocolate Cookies to cool on the baking trays.

Monster Mint Chocolate Cookies cooling.

Once the Monster Mint Chocolate Cookies are cooled, make yourself a proper cup of tea and enjoy.

Monster Mint Chocolate Cookies perfect for sharing.

I have to confess, deeply chocolate cookies are not my favourite kind. In general I prefer oat/fruit combinations. These cookies though, with their refreshing, lingering minty aftertaste are utterly scrumptious. Even on a hot, Summer’s afternoon, I felt thoroughly refreshed after my tea and cookie.

I like pushing myself outside of my comfort zone. Making a cookie that isn’t necessarily my ‘cup of tea’ for the children. This time they’ll have to watch out for mum raiding the cookie jar 😉

If you have enjoyed the recipe for these Monster Mint Chocolate Cookies, here are some others you may also like:

Cherry Bakewell Cookies

Cherry Bakewell Cookies.

Oat Chocolate Chip Cookies

Oat Chocolate Chip Cookies

Caramac Caramel Cookies

Caramac Caramel Cookies

I am known as a bit of a Cookie Monster. The cookies mentioned are but a small representation of the recipes on my site. Type cookies into the search bar and see what else you may like to make.

Thank you for you photos on Instagram and Twitter. It really makes my day to see you having fun making my recipes. I also love reading your comments.

Is there a cookie recipe that you would like to see on Feasting is Fun?

Would you like to share a favourite family recipe that has been passed down through the generations?

Let me know and I’ll do my best to create cookies for you to share and feast on.

Sammie xx

Elizabeth Shaw provided the chocolates used in this recipe. All opinions, views, content and photography is my own. Please see my Disclosure Policy.
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Posted on 2016-08-08Categories RecipesTags Afternoon tea, baking, chocolate mints, cookie doughLeave a comment on Monster Mint Chocolate Cookies

Strawberry Whipped Cream Giant Doughnut

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Ooh this Strawberry Whipped Cream Giant Doughnut has been made twice now, once using regular flour and then using gluten free flour. Nobody could tell the difference! Delicious, light vanilla sponge, sandwiched with strawberry jam, whipped cream and topped with chocolate piped strawberries.

Piping the strawberries with white and dark chocolate takes this cake to the next level in terms of prettiness. That said, beautiful, lush summer strawberries, left un piped would still look fabulous.

Strawberry Whipped Cream Giant Doughnut such a pretty cake.

Having made this cake with both whipped cream and whipped buttercream, I have to say we all preferred the whipped cream. I have given quantities for buttercream in the recipe for those who prefer it.

I don’t know about you, but I love making the most of our delicious, homegrown, seasonal strawberries in summer. Yes I am guilty of buying the occasional punnet of imported ones during the colder months. With the invention of poly tunnels and huge greenhouses, we are increasingly able to buy British grown berries over a longer period. Thank you farmers!

Strawberry Whipped Cream Giant Doughnut

Going Gluten Free

As you can see from the photographs there is no real visual difference between the gluten free and regular Strawberry Whipped Cream Giant Doughnut. Only the size of the strawberries! The ones in the photo above were huge, which made them easier to pipe. Whereas the smaller ones were more tricky. If possible choose longer strawberries as they look more effective with the piping on. That said, I’d definitely choose flavour over size any day. The strawberries above may have been big, but they were also utterly delicious!

How do I tell if they are going to taste good? I smell them. If the punnet smells of warm summer strawberries they will taste delicious, however, if you can barely detect that delicious strawberry smell, move on as they will be bland.

Both of these giant doughnuts were made to go with afternoon tea and they were a huge hit. So, whether you are on a restricted diet or not, you can make this Strawberry Whipped Cream Giant Doughnut and feast!

Recipe: Strawberry Whipped Cream Giant Doughnut serves 8-10

225g/8oz Plain White Flour – or gluten free flour I used Doves Farm

2tsp Baking Powder – ensure certified gluten free

225g/8oz Unsalted Butter at room temperature – plus a little extra for greasing the silicone doughnut moulds.

225g/8oz Caster Sugar

1/4tsp Salt I use Maldon

5 Large Free Range Eggs

1tsp Vanilla Bean Paste – or Vanilla Extract – I use Nielsen-Massey

10 Good Quality Strawberries

2tbsp Good Quality Strawberry Jam – I used Hartleys Best Strawberry Jam

300mls Cold Double Cream – alternatively for buttercream use 300g/11oz icing sugar and 150g/5oz butter and a drop of vanilla extract

50g/2oz White Chocolate

50g/2oz Dark Chocolate

Optional – edible glitter

Method: Preheat the oven to 160C/140C fan, gas mark 3

Making The Cake Batter And Baking The Doughnut

Grease both the silicone doughnut moulds thoroughly with butter. Place on a large baking tray.

Into a large bowl add the butter, sugar and salt.

Whisk/beat for a good few minutes – 5 minutes ideally – until pale and creamy.

Add in the vanilla bean paste (or extract) and beat until incorporated.

Next add all 5 eggs. Continue whisking/beating until the mixture is pale and creamy. If the mix looks as though it has split (curdled) add 1 tablespoon of the weighed flour, continue mixing and it will pull back together.

Sift in the flour (gluten free or regular) and the baking powder.

Fold in the flour until just combined.

Divide the batter equally between the 2 doughnut moulds.

These silicone doughnut moulds from Lakeland are so easy to use.

Place the baking tray into the centre of the oven and bake for 30-40 minutes.

The sponge is baked when it is a golden colour and springs back when lightly pressed – note – the gluten free doughnut was slightly paler than the regular doughnut, this is nothing to worry about.

As soon as they are baked remove the baking tray from the oven and allow the doughnuts to cool for 10 minutes before turning them out on to a cooling rack.

Leave the doughnut halves to cool completely on the rack.

Filling And Decorating The Doughnut

Whilst the doughnut’s are cooling, break up the white and dark chocolate and place into separate heatproof, microwaveable bowls. Zap until just melting and stir until completely melted. Fill 2 small disposable piping bags with each melted chocolate. Snip off the very end, leaving a small hole. Place the strawberries on baking parchment or a silicone mat placed on a baking tray (helpful if you need to move them). Pipe some with white chocolate zig zags and others the same using dark chocolate. Allow to set, in hot weather pop in the fridge for a few minutes to set.

When completely cooled place one doughnut half, flat side up on to a board or plate.

Whisk the cream (or icing sugar/butter/vanilla) until it holds its shape (or until the buttercream is pale and creamy).

Spoon the strawberry jam on to the base of the doughnut and spread so that it almost reaches the edges.

Fill a disposable piping bag, fitted with a large star tip, with the cream/buttercream.

Pipe some cream on top of the jam.

Strawberry Whipped Cream Giant Doughnut – luscious swirls of cream inside the doughnut!

Place the other half of the doughnut, flat side down, on top of the base.

Pipe swirls of cream/buttercream around the doughnut and then pipe stars around the centre, on the side.

Top the swirls with chocolate piped strawberries and sprinkle with edible glitter.

Beautiful swirls of whipped cream are topped with chocolate piped strawberries.

Serving The Giant Doughnut

Make sure you take a photo of your beautiful Strawberry Whipped Cream Giant Doughnut, as once it is assembled I can guarantee that it will not last long!

I have specified more strawberries in the recipe than you see on the cake. This is so that everyone gets a delicious, chocolate piped strawberry with their slice.

Served with a proper cup of tea, I can think of no better way than feasting on this delicious treat any afternoon.

I bought the giant doughnut silicone mould from Lakeland at a silly price in the sale. That said, they are so much fun, I’d happily pay full price for one!

If you have enjoyed the recipe for Strawberry Whipped Cream Giant Doughnut then you may like these too:

Raspberry and Cream Giant Doughnut

Raspberry and Cream Giant Doughnut

Black Forest Giant Doughnut

Black Forest Giant Doughnut

Loveliest Lemon Curd Cake

Loveliest Lemon Curd Cake

The idea of Afternoon Tea really appeals to me. Even if I can’t be fussed to make finger sandwiches and the like, making a treat for Sunday afternoon, where we sit down and enjoy as a family, is becoming a tradition.

Quite often I will bake the cake/giant doughnut on the Saturday, ready for icing the following day. We give a lot of the sweet treats that I make away. Primarily because as a family we love sharing, we are also conscious of our health too.

If you have family traditions I’d love to hear about them. Leave a comment for me to read in the comments section?

Whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.
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Posted on 2016-08-032019-05-12Categories RecipesTags Afternoon tea, baking, Cake, dessert, donut, gluten free option, silicone mould, summer berriesLeave a comment on Strawberry Whipped Cream Giant Doughnut

Loveliest Lemon Curd Cake

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For for those of you who have visited Feasting is Fun before, you will be very aware of my love affair with lemons. I absolutely adore not only their tart, intense flavour, but also their ability to transform a sweet or savoury dish. After using lemon curd to create my Lemon Ripple Ice Cream, I decided to use it in a bake. Specifically this delightful Loveliest Lemon Curd Cake.

Loveliest Lemon Curd Cake perfect for afternoon tea.

A wonderfully moist, damp cake, the lemon curd injects a wonderful tartness in the centre that is balanced by the lemon swirled buttercream on top.

If you love lemons, then I’ll guarantee this Loveliest Lemon Curd Cake will delight you!

Loveliest Lemon Curd Cake whatever time of year brings the sunshine indoors.

Baked as a whole cake, that is then cut in two, this refreshingly flavoured cake is simple to make and decorate.

Loveliest Lemon Curd Cake with an added sprinkle of glitter.

I was sent a new cake tin to try out, so I decided on this Loveliest Lemon Curd Cake. The cake batter has both finely grated lemon zest and lemon extract oil in it. I’ve given an alternative for the oil in the recipe, although I do recommend buying some if you can. It brings another level of lemonyness to the cake and unlike fresh lemon juice, does not cause any curdling of the cake batter or buttercream.

Loveliest Lemon Curd Cake look at how the light shines through the lemony yellow of the cake?

Lemons have such a sunny yellow colour that they really do bring the sunshine indoors whatever the weather!

Recipe: Loveliest Lemon Curd Cake serves 8-10

You will need an 8″/20cm diameter cake tin that is 3″/7.5cm deep

275g/10oz Unsalted Butter – plus a little extra for greasing

275g/10oz Caster Sugar

1tsp Lemon Oil – I use Nielsen-Massey

6 Large Free Range Eggs

275g/10oz Self Raising Flour (if using plain add 2tsp baking powder)

1/4tsp Salt – I use Maldon Sea Salt

Grated Zest of 1 Whole Lemon

4-5tbsp Lemon Curd – I use Waitrose luxury lemon curd – make sure you pick a tart one

For the icing:

100g/4oz Unsalted Butter

200g/7oz Sifted Icing Sugar

1/2tsp Lemon Oil – or 1tbsp Lemon Curd

2tbsp Very Hot Water from a kettle

Optional – Sprinkles and edible glitter

Method: Preheat the oven to 160C/140C fan, gas mark 3

Grease with butter and line the base of the cake tin with baking parchment. I was testing a new PushPan. I still greased and lined the tin.

Into a large bowl add the butter, salt and sugar.

Whisk/beat until pale and creamy.

Add all 6 eggs (I crack mine into a separate bowl first) and the lemon oil/substitute with 1tbsp of lemon curd if no lemon oil is available.

Sift in the self raising flour.

Mix on a low speed until just combined.

Add the finely grated zest of one whole lemon.

Mix the cake batter until just smooth – I do this by hand using a spoon.

Spoon the Loveliest Lemon Curd Cake batter into the cake tin and smooth the top.

Loveliest Lemon Curd Cake ready for the oven.

Place the cake tin into the centre of the oven and bake for 1 hour – 1 hour 15 minutes. The cake is baked when an inserted skewer comes out clean. My cake took 1 hour 15 minutes to bake.

Once the cake is baked remove from the oven and allow to cool completely in the cake tin.

Baked Loveliest Lemon Curd Cake cooling in the tin.

When the cake is cold remove from the tin.

With the PushPan tin I used, I simply popped the pan on to a tin of beans and pressed the sides down. The cake released from the tin very easily.

Loveliest Lemon Curd Cake easily released from the PushPan

Making the lemon buttercream:

Into a large bowl add the softened butter, sifted icing sugar, lemon oil or curd and 2 tablespoons of hot water.

Whisk slowly at first, increasing in speed as the icing sugar is absorbed. Continue whisking on high for a couple more minutes until you have a pale, creamy, light buttercream.

Scoop the buttercream into a disposable piping bag fitted with a large closed star tip.

Carefully cut the cake in half horizontally, so that it becomes a sandwich cake.

Spoon enough lemon curd on to the bottom layer to cover it generously.

Add a generous layer of lemon curd.

Place the top of the cake back on and pipe six buttercream swirls around the edge and one in the centre of the cake.

Loveliest Lemon Curd Cake so pretty but there’s room for a finishing touch.

Add sprinkles and edible glitter (if using) and your Loveliest Lemon Curd Cake is ready to be sliced and served.

Loveliest Lemon Curd Cake sparkling deliciousness.

I do love a slice of cake for Sunday afternoon tea, or any day of the week afternoon tea, when the cake is this good!

Loveliest Lemon Curd Cake perfect for any occasion, but especially afternoon tea.

I honestly think the pictures in this post speak for themselves. This Loveliest Lemon Curd Cake bursts with lemony yellowness once cut and tastes absolutely perfect. The soft buttercream and tart lemon curd, with a deliciously moist lemon cake.

Today will not be the only time I make this cake!!

If you have enjoyed the recipe for this Loveliest Lemon Curd Cake here are some others you may also enjoy:

Glazed Lemon Bundt Cake

Glazed Lemon Bundt Cake

Lemony Strawberry Pavlova

Lemony Strawberry Pavlova

Lemon Drizzle Cake Bars

Lemon Drizzle Cake Bars

Whilst this Loveliest Lemon Curd Cake looks pretty with the buttercream swirls, it really is the layers of lemon flavour that make this cake so enticing.

Whatever you are making and baking in your kitchen this weekend I hope that you are having fun. As I popped a couple of slices of this yummy cake over the back fence to our neighbours, almost blinded by the glitter sparkling in the sunlight, I was reminded of how much I simply enjoy sharing.

Baking for my family, friends, neighbours, postman and postlady, random delivery drivers, makes me feel good. Why?? Because it puts a smile on someones face. The heart of this blog is to share, enjoy feasting with people and have fun whilst doing so.

There is no price to making someone smile.

Who will you make smile this week?

Sammie xx
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Posted on 2016-07-032018-06-08Categories RecipesTags Afternoon tea, baking, buttercream, cake decorating, Citrus, easy recipe, piping, testing new product6 Comments on Loveliest Lemon Curd Cake

Black Forest Giant Doughnut

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Today is #NationalDonutDay. While I can only assume from the spelling that it applies to those in the United States and yet here I am baking a Black Forest Giant Doughnut. Because any reason to eat doughnuts is good enough for me!

Making a Black Forest Gateaux has been on my list of bakes for a while. Finally I took the opportunity of making a Black Forest Giant Doughnut. Alternatively, if you do not have doughnut moulds – mine were from Lakeland are were very reasonably priced – I see no reason why this recipe shouldn’t work using 7-8″ sandwich tins.

Since this has the lightest of chocolate sponges I opted to add a little Kirsch (cherry liquer).

Cherries And Chocolate Sponge

When in season fresh cherries, that have been macerated in a little liquer and sugar will be used. Because they aren’t quite in season yet, I opted for tinned cherry pie filling. Alternatively, morello cherry jam would work well here. Since this is a very adaptable recipe, use whatever you have to hand, or can easily get hold of.

Black Forest Giant Doughnut deliciously easy to make and assemble.

Although this is a giant doughnut I would happily bring it out for dessert after dinner, or serve with afternoon tea on a sunny day in the garden. Most importantly I encourage you to share this delicious bake. Because it is simply too good to be kept hidden away.

Recipe: Makes one Black Forest Giant Doughnut serves 8

200g/7oz Unsalted Butter – plus a little extra for greasing the moulds

200g/7oz Caster Sugar

Scant pinch of salt – no more than 1/4 tsp

1 tsp Vanilla Extract – I use Nielsen-Massey

6 Large Free Range Eggs

75g/3oz Cocoa Powder

125g/4oz Plain White Flour

1.5 tsp Baking Powder

For the filling/topping:

200ml/8fl oz Double Cream

1 x 410g Tin Cherry Pie Filling – note morello cherry jam and fresh cherries can be used instead.

Optional – 1tbs Kirsch

Method: Preheat the oven to 160C/140C fan, gas mark 3, 325F

Making And Baking The Chocolate Doughnut Halves

First of all, grease the inside of both doughnut moulds well with soft butter.

In a large bowl add the butter and sugar.

Whisk/beat until pale and creamy. Approx 5 minutes, this helps create a very light sponge.

Add all 6 eggs and the vanilla extract to the bowl – I always crack my eggs into a separate bowl first.

Sift the flour, salt, cocoa powder and baking powder into the bowl.

Whisk/beat on a slow speed until all the ingredients have come together.

Using a large spoon give the chocolate sponge mix a good stir to ensure all the ingredients are well combined.

Divide the cake batter in half and spoon into each of the 2 doughnut moulds.

Two halves of a giant doughnut ready to be baked.

Place the doughnut moulds on to a baking tray, ensuring they don’t squash each other (I actually switched trays after this photo was taken).

Put the tray into the centre of the oven and bake the doughnut halves for 30-40 minutes.

The doughnut halves are baked when they spring back from a light touch.

As soon as the doughnut halves are baked remove from the oven.

Each half of the giant doughnut is beautifully baked.

Carefully place each silicone mould on to a cooling rack.

Adding A Kick Of Kirsch

If adding Kirsch carefully prick each mould lightly with a cocktail stick, being careful not to puncture the silicone mould.

Lightly prick the sponge all over so that the Kirsch can be absorbed.

Spoon half a tablespoon of Kirsch over each half of the doughnut sponge whilst it is still hot.

Leave to cool for 5 minutes and then turn each of the sponges out onto the cooling rack. Cool fully before decorating.

Decorating The Black Forest Giant Doughnut:

In a medium bowl add the double cream and whip until it holds a firm peak.

Fill a piping bag with a large star tip (I use Wilton #1M) with the whipped cream).

Place one half of your doughnut, flat side up on a cake stand or plate.

Reserve 8 whole cherries to decorate the top, spoon the remaining cherry pie filling on to the bottom half of the doughnut – DO NOT over fill.

Spoon slightly less filling than I have, this splurged a bit when the top was put on!

Pipe the cream in a swirl pattern on top of the cherries.

Place the top of the doughnut on to the base. Wipe away any excess cherry syrup – notice that in my finished photos there isn’t a doilie.

Pipe 8 swirls evenly around the top of the doughnut and top each with a reserved cherry.

Pipe stars around the outside of the middle of the doughnut, this creates a tidy, professional finish.

Black Forest Giant Doughnut

Serve the Black Forest Giant Doughnut cut into generous slices, with a smile and a lovely hot drink!

Black Forest Giant Doughnut a real treat.

While growing up I had Black Forest Gateaux every year, for my birthday. So taking a classic recipe and turning it into an amazing giant doughnut was fun.

Finally this is a stunning, yet easy to accomplish bake. Since a slice of Black Forest Giant Doughnut is bound to evoke memories of the retro gateaux and break out smiles once tasted and devoured!

If you have enjoyed this Black Forest Giant Doughnut Recipe here are some others you may like to try:

Raspberry and Cream Giant Doughnut

Delicious Raspberry and Cream Giant Doughnut

Black Forest Cupcakes

Black Forest Cupcakes

Lemon Blueberry Cupcakes

Lemon Blueberry Cupcakes

While this recipe can be made using sandwich tins I recommend buying the silicone doughnut moulds. Because they create a beautiful rounded doughnut shape, are incredibly easy to use and inepensive to buy. Alternatively add them to your birthday or Christmas list!

Sammie xx
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Posted on 2016-06-032019-03-28Categories RecipesTags Afternoon tea, Baked doughnut, baking, Celebration cake, dessert, Giant Donut, sharingLeave a comment on Black Forest Giant Doughnut

Swirl Lime Drizzle Cake

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If you love cake, especially the fruity citrus types, then you must try this Swirl Lime Drizzle Cake. A light, slightly tingly-on-the-tongue cake treat that is perfect for sharing!

Swirl Lime Drizle Cake utterly beautiful and equally delicious.

This cake is so pretty, I really cannot stop looking at. Light sponge, flavoured with the juice and zest of fresh limes, draped in a tangy lime glaze and finished with sugar flowers.

When Is A Cake Pan A Bundt Pan?

I adore Bundt pans. Their beautifully detailed moulding creates a beautiful cake without the need for excessive decoration. I have the Heritage Bundt pan from Nordic Ware, which is very similar to this swirl silicone cake mould.

Nordic Ware own the trademark name ‘Bundt’ in this country. So although this beautiful Swirl Lime Drizzle Cake may look similar to a traditional Bundt pan, technically it cannot be called a Bundt cake.

The name of this creation – Swirl Lime Drizzle Cake – accurately describes exactly what this cake it. Yet only a bite can really covey the tongue tingling, luscious lime flavours, locked within it’s beauty.

Alternatively, this cake can be bake in a greased and lined 2lb loaf pan. Baking times may vary.

Swirl Lime Drizzle Cake full of zesty citrus flavour.

Citrus Flavours

Although Lemon Drizzle Cake is one of my favourite cakes, I have fallen in love with the lime flavour in this swirl cake. In contrast to the sharp, tangy lemon this Swirl Lime Drizzle Cake delivers a great, fresh, citrus flavour, that is softer on the palette. Lime has a rounder, less sharp flavour than lemon with added floral notes to it. Resulting in each bite of cake being gently filled with luscious flavour.

Because fresh lime juice is added to the drizzle glaze your tastebuds are immediately awakened on biting into a slice of this cake. And then golden, buttery sponge with a hint of lime and visible flecks of lime zest throughout the cake, give a pleasant rounded cake flavour.

Swirl Lime Drizzle Cake the silicone mould creates the beautiful shape.

The beautiful mould that was used to bake this cake was from the Bake Box. A monthly box full of baking equipment, recipe cards and instructions.

A monthly subscription that will expand you baking knowledge and teach you new techniques.

Bake Box Review

Each box contains:

Inspirational theme

6-8 bespoke bakeware items

1 Specialist colour, dust or glitter

Unique recipes with a creative twist

6 Full colour recipe cards

Each box is available on a monthly subscription at £14.99 (rrp £40). Personally I think this Bake Box is a great way to learn new techniques and at an amazing price. Also I am considering buying this as a subscription for my daughter’s birthday. So, why not a look at their website, Bake Box 3 has a back to nature theme!

Swirl Lime Drizzle Cake baked with the mould from Bake Box 1.

Recipe: Swirl Lime Drizzle Cake serves 8

225g/8oz Caster Sugar – plus 2tbsp butter for greasing the mould

225g/8oz Unsalted Butter – at room temperature

5 Large Free Range Eggs

225g/8oz Plain White Flour- sifted

2tsp Baking Powder

1/4tsp Sea Salt – I use Maldon

2 Fresh Limes

250g Icing Sugar

Optional – sugar flowers and coloured sprinkles

Method: Preheat the oven to 160C/140C fan oven, gas mark 3, 325F.

Preparing The Silicone Mould And Making The Cake Batter

First of all, melt 2 tablespoons of butter. Brush the inside of the mould with butter, ensuring every part of the cake mould is buttered. Set to one side.

Place the sugar, butter and salt into a large bowl and whisk/beat until pale and creamy.

Add 1/3 of the sifted flour and 2 eggs. Whisk/beat until just combined.

Repeat the last step.

Sift the last of the flour and baking powder into the bowl. Add the last egg, the finely grated zest of 2 limes and the juice of half a lime.

Mix gently until everything just combines.

Spoon the mixture into the prepared cake mould and fill no more than two thirds full.

Swirl Lime Drizzle Cake ready for the oven.

Baking The Swirl Cake

Place the filled cake mould on to a baking tray and place in the middle of a preheated oven

Bake for an hour. The cake is baked when an inserted skewer comes out clean.

As soon as the cake is baked remove from the oven.

Swirl Lime Drizzle Cake a beautiful even bake.

Allow the cake to cool until just warm, in the silicone cake mould.

When just warm carefully turn the cake out onto a cooling rack.

Swirl Lime Drizzle Cake the mould gives the cake such a beautiful pattern.

Preparing The Lime Drizzle And Decorating The Cake

Sift 250g of plain icing sugar into a bowl.

Add enough lime juice, squeezed from the zested limes, to produce a thick, yet just dripping, paste.

Ensure you have a clean baking tray under the cooling rack.

Carefully spoon over the lime drizzle, scooping drizzle from the tray underneath by sliding the cooling rack along, until the entire cake is completely covered in lime drizzle icing.

Add little sugar flowers and/or sprinkles, whilst the icing is still tacky.

Set aside to allow the icing to set.

Swirl Lime Drizzle Cake sure to impress everyone as it tastes as good as it looks!

Perfect for afternoon tea, or a celebration. This Swirl Lime Drizzle Cake certainly stands out, both for its swirl shape and delightful soft, lime flavour.

Because of the slightly softer flavour that lime has, it works beautifully in this cake. A beautiful Spring cake that can be eaten throughout the year. And the only rule is, this cake must be shared. Since it is too good to keep it all to yourself!

If you have enjoyed this Swirl Lime Drizzle Cake here are some other recipes you may like to try:

Glazed Lemon Bundt Cake

Glazed Lemon Bundt Cake

Mini Lemon Drizzle Bundt Cakes

Mini Lemon Drizzle Bundt Cakes

Lemon Blueberry Bundt Cake

Lemon Blueberry Bundt Cake

I hope that you’ll agree, Bundt style cake moulds and genuine Bundt Pans really do produce beautifully patterend cakes, without any extra work from the baker.

That had got to be a good thing – right??

So, whatever you are making and baking in your kitchens, be sure to have lots of fun and create a feast worth sharing, As food always tastes better when it is shared.

Sammie xx

Bake Box provided me with box 1 from their monthly subscription, for the purposes of review. All opinions, views, content and photographs are my own. Please see my Disclosure Policy.
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Posted on 2016-05-212022-03-22Categories RecipesTags Afternoon tea, Bundt, citrus fruit, Glacé icing, Moulded cake8 Comments on Swirl Lime Drizzle Cake

Double Chocolate Chip Loaf Cake

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Whilst I love a beautifully decorated cake, sometimes a delicious cut-and-come-again cake is what I crave. This delicious Double Chocolate Chip Loaf Cake certainly delivers on flavour. Packed full of chocolate chips and made with sour cream, it is utterly yummy!

Double Chocolate Chip Loaf Cake simply really good cake!

This delicious cake however, was made at the request of our eldest daughter. Chocolate cake with chocolate chips and NO icing. In all fairness she has never been a lover of anything creamy, so I was more than happy to oblige and decided to make a Double Chocolate Chip Loaf Cake.

Double Chocolate Chip Loaf Cake fancy icing not needed.

This cake may have a simple recipe but boy does it win in the flavour votes. It is a really chocolatey, chocolate cake. In fact served warm with custard, ooh and a scoop of Very Vanilla Ice Cream and this would make rather a delicious pudding.

I just love it when a cake can be dual purpose!!

Double Chocolate Chip Loaf Cake however you eat this cake it is utterly yummy!

After making yesterday’s Coffee and Walnut Cake I was really regretting not making an extra cake for us! The smell of the coffee cake cooking and the walnuts toasting, had my tummy rumbling. In truth it would only have been Hubby and me that ate it. Coffee cake is not our children’s favourite – although two of them will eat Tirimasu???

Without further ado, let’s get to the recipe so that you too can bake this delicious cake!

Recipe: Makes one Double Chocolate Chip Loaf Cake

175g/6oz Unsalted Butter – at room temperature

175g/6oz Soft Light Brown Sugar

1tsp Vanilla Bean Paster -can be substituted with vanilla extract

3 Large Free Range Eggs

150g/5oz Sour Cream – I find it easier to measure by weight

1/4tsp Salt

125g/4.5oz Plain White Flour

50g/2oz Good Quality Cocoa Powder

2tsp Baking Powder

200g/7oz Milk Chocolate Chips/Chunks – use dark/white if preferred

Method: Preheat the oven to 155C/140C fan, gas mark 2

Grease and line the base of a 2lb loaf tin with baking parchment.

Add the butter and sugar to a large bowl.

Whisk/beat until pale and creamy.

Add the 3 eggs and vanilla bean paste and whisk for a further 5 minutes until all the ingredients are fully combined.

Add the sour cream and sift in the flour, cocoa powder, baking powder, salt and add the chocolate chips.

With a spoon fold all the ingredients together until just combined.

Spoon the cake batter into the prepared loaf tin.

Place into the middle of a preheated oven and bake for 45-50minutes.

The cake is baked when it is firm to touch. I don’t suggest inserting a skewer, as if it goes through a warm chocolate chip you may think that the cake is still uncooked.

Once baked remove the Double Chocolate Chip Loaf Cake from the oven.

Double Chocolate Chip Loaf Cake don’t work about the crack on top – it proves its a good homemade cake!

Allow the cake to cool in the tin until it is warm, or preferably cold.

To remove from the tin, gently go around the outside edge, between the cake and the tin with a palette knife. Place a plate or cooling rack on top of the tin and flip over. The cake should release easily.

Double Chocolate Chip Loaf Cake sliced and ready to be eaten!

In complete honesty, I must say that the cake was still warm when removed from the tin. Such was our eagerness to taste it!! My family have got used to waiting for the blog photos to be taken. Two minutes after the above photo was taken, the slices of cake you see were plated and dished out with forks.

Still slightly warm, with nuggets of semi melted chocolate chunks throughout, this cake made for very nice elevenses with a cup of tea!

We seem to have got into a habit of having cake or a sweet treat such as my Lemony Strawberry Pavlova on a Sunday, not necessarily a bad thing I think!

This cake, should there be any left, will keep for 4 days in an airtight container. Actually from experience it tightens up a bit on the second day and is not only easier to cut, but also improves in flavour – I’ll leave it up to you to decide whether to wait 😉.

Double Chocolate Chip Loaf Cake

This delightful cake is perfect for picnics, afternoon tea, or elevenses in the garden, when the sun is shining as beautifully as it is today! I’m not a big fan of taking iced cakes on picnics, as the extra sugar seems to be a magnet for bugs!

Do you enjoy eating outside when the weather is nice? Do you have a favourite bake that you always make before a trip to the seaside, or picnic in the park?

Asking these questions reminds me of mug Grandma, who always spent the day before a family outing baking. The only thing I consistently remember her baking was Rock Buns. I’ll have to dig out a recipe – for those of you who aren’t familiar with them, they are fruit filled buns, halfway between a cake and scone. Any tips please let me know in the comments section?

If you have enjoyed this Double Chocolate Chip Loaf Cake here are a few more recipes you may like to try:

Glazed Orange Bundt Cake

Glazed Orange Bundt Cake perfect for afternoon tea.

Cherry Almond Sandwich Cake

Cherry Almond Sandwich Cake with pretty feathered icing.

Chelsea Buns

Chelsea Buns easy to make and easier to eat! www.feastingisfun.com

Whatever you are making and baking in your kitchens today, make each mouthful a feast and have lots of fun.

Sammie xx

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Posted on 2016-04-17Categories RecipesTags Afternoon tea, cut and come again, easy recipe, picnic foodLeave a comment on Double Chocolate Chip Loaf Cake

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