Seeded Multigrain Baguettes

I love baking and nothing is as rewarding as homemade bread. The yeasty aroma of dough proving, followed by the smell of fresh bread baking, never grows old. These Seeded Multigrain Baguettes are crunchy and full of nutty flavour. Perfect for dunking into soup, or filling with mature cheddar for a satisfying lunch.

FF Seeded Multigrain Baguettes
Seeded Multigrain Baguettes

Since some people are scared about baking bread, here are a few tips to ensure great results. Use great quality, fresh, bread flour. Throw away any opened flour that has been sitting in the cupboard for over 6 months. Likewise, the same for yeast. Fresh yeast only lasts a few days in the fridge. Whereas dried yeast lasts longer, yet, still should be replaced after 6 months. Finally, by baking bread regularly, ingredients are used up and naturally replaced before losing their freshness.

FF Seeded Multigrain Baguettes
Seeded Multigrain Baguettes delicious with soup.

With bread, in its many forms; loaf, baguette, rolls etc. being so readily available in every supermarket, questions may be asked about baking baguettes at home. My personal reason is the same for everything that is cooked and baked in our kitchen. Every single ingredient is known. No additives, flavour enhancers, mould inhibitors or such are added. Each baguette, or loaf is made when required, negating the need to ensure that it stays fresh for an entire week.

FF Seeded Multigrain Baguettes
Seeded Multigrain Baguettes no artificial additives.

Satisfaction gained from making, shaping and baking bread dough is reward enough. Although superior flavour and freshness cannot be beaten. Eaten within 30 minutes of cooling, from the oven, sets homemade baguettes apart from their mass produced counterparts. Also no ‘invisible’ nasties enter the digestive system  from supposedly ‘healthy’ food.

Recipe: Seeded Multigrain Baguettes makes 4

340ml Water at room temperature

7g/Sachet Dried Yeast – I use Allinson

250g/9oz Strong White Bread Flour

250g/9oz Strong Multigrain/Malted with Seeds Bread Flour – I use Shipton Mill 

7g Sea Salt – I use Maldon

25g/1oz Unsalted Butter

4tbsp Mixed Seeds

Method:

This method uses a stand mixer to mix and knead the dough. You may easily mix and knead by hand, following the shaping technique given.

  • Place the stand mixer bowl on top of digital scales. Weighing ingredients, including water is, by far, the most accurate way to bake.
  • Weigh 340g water into the bowl. One gram equals one millilitre of water.
  • Next add the yeast.
  • Add the bread flours on top of the yeasted water. Keeping the yeast and salt separate allows the yeast to work without the salt killing it.
  • Weigh the salt and butter directly on to the flour.
  • With a dough hook attached mix on a low speed for 5 minutes.
  • Increase the speed to medium and continue to mix for a further 5 minutes.
  • As soon as the mixing time has finished switch off the stand mixer. Remove a small piece of dough and stretch it. When fully kneaded the dough should stretch without tearing, so that light can been seen through it – windowpane test. Continue to mix on medium speed for a further 2 minutes, until this test is passed.
  • As soon as the dough is fully kneaded, switch off the mixer and scrape any dough from the dough hook into the bowl, using your fingers.
  • Cover the bowl with a clean tea towel and leave to prove until doubled in size, 1-2 hours.
  • When the dough has doubled in size, turn out on to a lightly floured worktop. Make sure the top of the dough in the bowl is in contact with the worktop, becoming the underneath.
FF Seeded Multigrain Baguettes
Dividing the dough into four equal portions.
  • Pull out the dough 5-6 times, from the side and press into the centre of the dough ball.
  • Turn the dough over, shape into a rough log and cut into 4 even portions.
  • Take the first piece of dough, turn on its side and pull 4-5 times from around the edge. Sticking each piece of dough back into the centre as before.
FF Seeded Multigrain Baguettes
Shaping each piece of dough into a baguette.
  • Start to roll the dough into a log shape. Beginning at the front edge, use your thumb to roll the dough, as in top left picture above.
  • With the seam underneath place your hands in the centre of the log and start to roll the dough, gently easing it from the centre.
  • Continue rolling the dough until it is 10″/25cm. Finally roll either end to a point.
  • Place on to a baking tray or a perforated baguette baking tray.
  • Shape the remaining pieces of dough in the same way.
FF Seeded Multigrain Baguettes
Seeded Multigrain Baguettes proving.
  • Cover with a damp tea towel. Leave to prove until doubled in size.
  • While the baguettes are proving preheat the oven to its hottest setting. Place a pan of water in the base of the oven.
  • Once doubled in size spray, or lightly brush each baguettes with water. Sprinkle over the mixed seeds.
FF Seeded Multigrain Baguettes
Seeded Multigrain Baguettes ready to be baked.
  • Reduce the oven temperature to 230C/210C fan, gas mark 8.
  • Place the baguettes on their trays into the oven. The baguette baking trays fit in at an angle.
  • Bake for 20 minutes. The baguettes will be golden and sound hollow when rapped with a knuckle when fully baked.
  • As soon as they are baked remove from the oven and carefully transfer to a cooling rack.
FF Seeded Multigrain Baguettes
Seeded Multigrain Baguettes Hot from the oven.
  • Leave to cool until just warm.
FF Seeded Multigrain Baguettes
Seeded Multigrain Baguettes made at home.

Serve filled with your favourite sandwich fillings, or break apart and dunk in soup. Enjoy these baguettes on the day they are made, or alternatively, freeze wrapped in aluminium foil, for up to one month.

If you have enjoyed this recipe for Seeded Multigrain Baguettes you may also like these:

Garlic Cheese Bombs

FF Seeded Multigrain Baguettes
Garlic Cheese Bombs

Lighter Wholemeal Bread

FF Seeded Multigrain Baguettes
Lighter Wholemeal Loaf

Easy Crusty Baguettes

FF Seeded Multigrain Baguettes
Easy Crusty Baguettes

Making bread at home is so much fun. Including children in the process is almost foolproof. Dough is a great medium to play with. Especially with children, who, in my experience, are much more likely to eat what they have made. Pizzas are another big hit. It is amazing how a piece of green bell pepper can become a light sabre. This Better Than Takeout Pizza is a great recipe to try.

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

Sammie xx

Please do not copy any part of this post. All content is covered by copyright laws. For further details see my Disclosure Policy.

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Raspberry Vanilla Naked Celebration Cake

Someone once said “A celebration without cake is just a meeting.” How right they were. Whether it is birthdays, weddings, christenings, or any other form of celebration, cakes almost always feature. Recently Hawkshead Relish won Small Business Of The Year 2017. Having reviewed and used their delicious jams, chutneys and more recently spreads, I was absolutely thrilled for them. To celebrate their award I offered to make a cake featuring their best selling Raspberry and Vanilla Jam. Here is the Raspberry Vanilla Naked Celebration Cake made in celebration of such an amazing achievement.

FF Raspberry Vanilla Naked Celebration Cake
Raspberry Vanilla Naked Celebration Cake.

Three layers of light, vanilla sponge, sandwiched together with vanilla bean buttercream and raspberry vanilla jam. Covered lightly, yet incompletely with the same buttercream. Most of all, giving a very ‘on trend’ naked finish to the cake. Finished with edible garden flowers that reflect the geographic location of Hawkshead Relish, situated in the historic village of Hawkshead within the English Lake District.

FF Raspberry Vanilla Naked Celebration Cake
Raspberry Vanilla Naked Celebration Cake in the sunshine.

Using locally sourced ingredients Hawkshead Relish do not use any artificial additives or preservatives. Completely free from nuts, their range is also suitable for vegetarians. Holding 50 Great Taste awards, each product is made in small batches using traditional methods. Resulting in outstanding taste and quality, from a family run business.

FF Raspberry Vanilla Naked Celebration Cake
Raspberry Vanilla Naked Celebration Cake layered with buttercream and the very best jam.

Using the Hawkshead Relish motto “Embellish with Relish,” it has been my pleasure creating recipes that include their products. While creating Red Onion Sausage Plait, the Red Onion Marmalade is a vital ingredient to the finished bake. So unique are the  flavour of chutneys and sauces, they deserve more than to be spooned on to the side of a plate. Since including relish within recipes, a whole world of flavour combinations became unlocked.

Recipe: Raspberry Vanilla Naked Celebration Cake serves 14-16

  • To make the 3 cake sponges:
  • 275g/10oz Unsalted Butter + 100g/4oz both at room temperature
  • 275g/10oz Caster Sugar + 100g/4oz
  • 3tsp Vanilla Extract – I use Nielsen-Massey
  • 1/4tsp + 1/8tsp Sea Salt  – I use Maldon
  • 6 Large Free Range Eggs + an additional 3
  • 275g/10oz Plain White Flour + 100g/4oz
  • 2.5tsp Baking Powder + 1tsp
  • To make the buttercream:
  • 500g/12oz Icing Sugar
  • 250g/9oz Unsalted Butter softened to room temperature
  • 2tsp Vanilla Bean Paste
  • 2  Jars Raspberry and Vanilla Jam from – Hawkshead Relish
  • 2-3tbsp Very Hot Water from a recently boiled kettle
  • To decorate the cake:
  • A selection of organic, pesticide free edible flowers. Both mint and lavender flowers were sourced from our garden.

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

Making the cake:

You will need 3 x 18cm/7″ approx 7cm/2.5″ deep, loose bottom sponge tins. As most people own only 2, this method is written with that taken into account. Therefore, two separate bakes are included. First of all making the batter and baking two sponges. Followed by making the batter and baking one sponge. Finally, should you own and have oven space for three sponges to be made and baked together, simply follow the steps, using the total ingredients.

  • First of all, lightly butter the baking tins. Cover the base in baking parchment.
  • Into a large bowl add the first amount of sugar, butter and salt.
  • Whisk together until pale and creamy.
  • Next add 2 teaspoons of vanilla extract and 6 whole eggs.
  • Whisk everything together until combined.
  • Follow by sieving in the flour and baking powder.
  • Whisk the ingredients together until combined. Take care not to over beat, or the resulting cake will be tough.
  • Divide the cake batter equally between 2 greased and lined tins. If using the entire mix divide between 3 tins.
  • Place the tins in the top and centre of the oven and bake for 40-45 minutes.
FF Raspberry Vanilla Naked Celebration Cake
Preparing and baking the cake sponges.
  • When they have turned golden brown and spring back from a light touch the cakes are fully baked.
  • Remove from the oven, allowing each cake to cool in the tin for 10 minutes before turning out on to a cooling rack.
  • Wash up one cake tin and follow the steps given to make a single sponge cake. Make and bake as before. Each of the 3 sponges must be fully cooled before icing.

Icing to create a naked cake finish:

During the cake icing process, chilling of the iced cake in a fridge is required. Therefore a cake board, or flat plate is needed for transferring the cake. Also a cake decorating turntable is helpful for ensuring a smooth even finish to the buttercream. Alternatively use a cake stand large enough to accommodate the cake board/plate. A palette knife and large piping bag are also required.

  • Into a large bowl add the softened butter and vanilla bean paste.
  • Sieve the icing sugar into the same bowl.
  • Add 2 tablespoons of very hot water from the kettle and start whisking the ingredients on a low speed.
  • Continue whisking until the buttercream has turned very pale and has a light, creamy consistency.
  • Place the cake board on to the cake stand.
  • Next, put a small dollop of buttercream on to the centre of the board. Spread the icing so that it is slightly smaller than the diameter of a cake sponge.
  • Lay the first sponge, flat side uppermost on to the board. The buttercream anchors the cake to the board, providing a stable base.
  • Spread 4 generous tablespoons of jam on to the cake. Leave a 2cm gap between the jam and the edge of the cake.
  • Next, take a separate sponge and add a generous dollop/4tbsp of buttercream to the top.
  • Using a palette knife, spread the buttercream evenly so that it covers the sponge.
  • Carefully lift and flip the sponge, placing it on top of the jam sponge, buttercream side facing down. See the photos below for guidance.
FF Raspberry Vanilla Naked Celebration Cake
Layering each sponge with jam and buttercream.
  • Repeat the last steps, with the remaining sponge. However, this time the sponge should be placed flat side down. Hence leaving the finished, stacked cake with a natural top.
FF Raspberry Vanilla Naked Celebration Cake
3 sponge cake layers stacked. Also covering the top in buttercream.
  • Spoon a generous amount/5tbsp of buttercream on to the top of the cake.
  • Again, using a palette knife, spread the buttercream so that it covers the top of the cake evenly.
  • Fill a large, disposable piping bag with the remaining buttercream. Snip the end of the bag to give a 1cm opening. A nozzle is not required.
FF Raspberry Vanilla Naked Celebration Cake
Covering the cake sides with buttercream.
  • The purpose of piping buttercream is to fill in any gaps. Similar to plastering, buttercream is added and then smoothed on to the cake sides. During this process buttercream will be added and then taken off. Resulting in a ‘naked cake’ finish.
  • Pipe the buttercream in between each layer of the cake, including the base and the cake board. Take care not to get jam mixed with the buttercream.
  • Holding a palette knife at a slight angle to the side of the cake, slowly turn the cake stand. As the buttercream spreads across the cake it will also accumulate on the palette knife. Scrape the palette knife against the side of the butter bowl to remove any excess.
  • Continue turning the cake, piping buttercream on to any bare spots, until the sides of the cake are roughly covered. See bottom left photo above.
  • The next stage is creating a smooth, even finish across the entire cake.
  • Fill a jug with very hot water. Wipe any buttercream from the palette knife and then place it in the hot water. Since the heat of the knife melts buttercream, it is very helpful in creating the smoothest finish.
  • Remove the palette knife, wipe off any water and then hold it flat against the side of the cake. Rotate the cake slowly. When you start to feel a dragging sensation, turn the knife over and repeat. Creating a completely smooth cake requires a lot of repetition of these steps. Repeat until the sides of the cake are smooth.
  • Now use the same technique for smoothing the cake top. As soon as the cake top is smooth, run a hot palette knife around the outside of the top cake layer. Creating a smooth top and sides is the aim.
  • While it is tempting to keep going, there does come a point at which the cake is satisfactorily smoothed. Part of the beauty of naked cakes, is their imperfect finish.
  • Clean off any buttercream on the cake board.
FF Raspberry Vanilla Naked Celebration Cake
Raspberry Vanilla Naked Celebration Cake before and after smoothing with a hot palette knife.
  • Chill the cake, uncovered, in the fridge for an hour. Chilling sets the buttercream prior to decorating.
  • Decorating a naked cake:
  • If using fresh flowers it is important to decorate the cake on the day it is to be served.
  • While the cake is chilling prepare the flowers for decoration. Remove lower leaves on stalks and trim flowers so that they can sit on top, or to the side of the cake.
  • Decorate using your chosen flowers. It is important to consider the cake from every angle whilst decorating.
FF Raspberry Vanilla Naked Celebration Cake
Roses and herbs reflect the rural and natural products made by Hawkshead Relish.

Finally the Raspberry Vanilla Naked Celebration Cake is ready to be served.

FF Raspberry Vanilla Naked Celebration Cake
Raspberry Vanilla Naked Celebration Cake.

Store any leftover cake, floral decorations removed, in an airtight container, ideally refrigerated.

If you have enjoyed this Raspberry Vanilla Naked Celebration Cake recipe, you may also like these:

Lemon Drizzle Whipped Cream Filled Giant Doughnut

FF Raspberry Vanilla Naked Celebration Cake
Lemon Drizzle Whipped Cream Filled Giant Doughnut.

Toffee Cookie Base Chocolate Cheesecake

FF Raspberry Vanilla Naked Celebration Cake
Toffee Cookie Base Chocolate Cheesecake

Golden Egg Chocolate Sponge Cake

FF Raspberry Vanilla Naked Celebration Cake
Golden Egg Chocolate Sponge Cake.

Celebrating a special event, such as Hawhead Relish’s achievement, with cake, marks the occasion. Other desserts such as cheesecakes and pavlova’s can also make an impressive alternative. Especially as different dietary requirements may need catering for. All Pavlova recipes on Feasting is Fun are specifically gluten free, for that very reason. Including as many people in a celebration is always important.

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

Sammie xx

Hawkhead Relish kindly supplied the used in this recipe. All opinions, views, content including photography are my own. No part of this post may be reproduced without the express written permission of its owner. Please see my Disclosure Policy.

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Baked Cheese Olive Ciabatta Bread

Baked Cheese Olive Ciabatta Bread, quick and easy to make, perfect for sharing.

This post hardly needs any words. Simply look at the photos? Fresh ciabatta bread baked with the ultimate topping. Three different cheeses melted together, with kalamata olives and fresh basil. Resulting in crisp, crusty bread with the most flavourful, salty, fresh herb spiked, cheesy covering, Baked Cheese Olive Ciabatta Bread.

FF Baked Cheese Olive Ciabatta Bread
Baked Cheese Olive Ciabatta Bread gooey and inviting.

Since combining Philadelphia cream cheese, mozzarella and sharp cheddar gives this topping a great combination of melting gooeyness and great cheese flavour. Also adding the meaty kalamata olives and fresh basil provides an overall herby saltiness that goes well with cocktails, especially a Martini. While the topping is overly generous, it could be split to cover two open Ciabattas. Sliced thinly, or cut into squares, these would make elegant, pre dinner canapés.

FF Baked Cheese Olive Ciabatta Bread
Baked Cheese Olive Ciabatta Bread irresistible!
FF Baked Cheese Olive Ciabatta Bread
Baked Cheese Olive Ciabatta Bread look at the melted cheese.

Recipe: Baked Cheese Olive Ciabatta Bread

1 x Regular size Ciabatta Bread – split open

200g/7oz Mozzarella

75g/3oz Philadelphia Cream Cheese – I find own brands too watery for this recipe

75g/3oz Grated Sharp/Mature Cheddar – I use Wyke Mature Cheddar

50g/2oz Kalamata Olives – I use olives with the stones in

1tbsp chopped fresh basil

1/4 – 1/2tsp Freshly Ground Black Pepper – to taste

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

  • First of all place a medium sized bowl on to some digital scales. This will make adding ingredients much easier.
  • Spoon the Philadelphia cream cheese into the bowl and break up the drained mozzarella cheese, adding it to the cream cheese.
  • Next add the grated mature cheddar to the bowl.
  • Remove the stones from the olives. Press each olive with the flat side of the knife. Easily remove the stone using your fingers from the squashed olive.
  • Chop the olives roughly, adding to the bowl until the correct weight is achieved.
  • Now chop the fresh basil fairly roughly and add to the bowl.
  • Add 1/4 teaspoon of freshly ground black pepper.
FF Baked Cheese Olive Ciabatta Bread
Preparing the cheese, olive and fresh basil topping.
  • Use a fork to mix all of the ingredients together.
  • Cut the Ciabatta bread in half lengthways and place on to a baking tray.
  • Divide the cheese mixture in half and cover each half of the ciabatta.
FF Baked Cheese Olive Ciabatta Bread
Preparing the ciabatta for baking.
  • Place the ciabatta into the top of the preheated oven and bake for 15 – 20 minutes. The bread is baked when it is golden and crusty and the cheese is meltingly bubbly on top.
  • While the ciabatta is baking pour yourself a long, cool glass of your favourite drink!
  • Once baked remove the ciabatta from the oven. Also scoop any melted cheese that has escaped from the bread back on top.
FF Baked Cheese Olive Ciabatta Bread
Baked Cheese Olive Ciabatta Bread fresh from the oven.
FF Baked Cheese Olive Ciabatta Bread
Crunchy and oozing with cheese.

To serve, place on to a wooden board and slice the ciabatta across, dividing each half into 5 or 6 pieces. Pass around to delighted guests.

The topping can be made one day ahead and kept in a sealed container in the fridge. Once baked this bread should be consumed on the day it is eaten.

If you have enjoyed this recipe for Baked Cheese Olive Ciabatta Bread you may also enjoy these:

Mini Sparkenhoe Red Leicester Tarts

FF Baked Cheese Olive Ciabatta Bread
Mini Sparkenhoe Red Leicester Tarts

Cheddar Sun Dried Tomato Scones

FF Baked Cheese Olive Ciabatta Bread
Cheddar Sun Dried Tomato Scones

Bath Soft Cheese Chilli Tarts

FF Baked Cheese Olive Ciabatta Bread
Bath Soft Cheese Chilli Tarts

Quick, easy recipes, or in some cases assemblies are an absolute wonder to have in our repertoire. Whether we are rushed off our feet with the busyness of life, or the opposite, too hot or tired to contemplate ‘cooking’, we all need a stash of no fail, easy recipes. As soon as they are assembled and baked, we can breath a collective sigh of relief, take a deep breath and enjoy our time together.

Whatever you are making, baking or even assembling in your kitchens, remember to have fun. Food tastes better when shared and the hostess is relaxed!

Sammie xx

No part of this post may be copied or reproduced without the owner’s express, written permission. Please see my Disclosure Policy.

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Almond Topped Cherry Scones

Almond Topped Cherry Scones plus a review of Andrew James Stainless Steel Set of 5 Bowls with Airtight Lids.

Summer is truly here. Sunshine, Wimbledon, Strawberries and Scones. Well except for today, as it is raining, a welcome relief for the garden. Today I bring you not strawberries, but another seasonal summer treat, cherries. Stunning, deep ruby red jewels, that hang like earrings from the tree. Preserved as glacé cherries meaning these Almond Topped Cherry Scones can be made any time of the year.

FF Almond Topped Cherry Scones
Almond Topped Cherry Scones a classic flavour pairing.

Combining the flavours of cherry and almond in these scones is game changing. Add clotted cream and dark cherry preserve and you have yourself a delicious scone that is bursting with flavour. Honestly, I wish that I had made these scones a very long time ago, such is the pleasure obtained from the experience of eating one.

FF Almond Topped Cherry Scones
Almond Topped Cherry Scones extra special during cherry season.

Having been sent a nest of Stainless Steel Bowls with Airtight Lids by Andrew James, I decided to see how much damage I could do to them. Seriously, when reviewing new products they need to be put through a tough regime. As mentioned before, new or replacement equipment has to earn a place in my kitchen. Since honest reviews are the only ones you will ever read on this blog, your trust is never taken for granted.

FF Almond Topped Cherry Scones
Almond Topped Cherry Scones perfect for Afternoon Tea

Since first making shortcrust pastry in the 3500ml, the second largest bowl, then proceeding to make the scone dough in the same bowl. Again using a pastry cutter to cut the fats into the flour. I knew if anything could mess up these bowls, the pastry cutter would give them a hard time. Yet, following a full cycle in the dishwasher, the bowl came out virtually untouched.

FF Almond Topped Cherry Scones
Tested bowl on top, nest of bowls bottom.

The result of really attacking this bowl with a pastry cutter, a few scratches. In all fairness I was very heavy handed when making the pastry and scones. What I absolutely love about these bowls is the non slip base. Whether whisking up Yorkshire Puddings, Ice Cream, or pouring homemade Tomato Sauce into them, these bowls do not shift on the worktop. Each bowl comes with airtight fitted lids, with the largest bowl having a lid with a removable centre. Perfect for splash control when whisking liquids see Lime Ripple Luxury Ice Cream. Finally, the only minor downside to these bowls is that they cannot be used in the microwave. A small price to pay for the robust Stainless Steel bowl with non slip base and airtight lid.

These bowls come as a nest of 5 in the following sizes:

  • 4500ml capacity – 26cm diameter
  • 3000ml capacity – 24cm diameter
  • 2500ml capacity – 22cm diameter
  • 2000ml capacity – 20cm diameter
  • 1000ml capacity – 18cm diameter

 

FF Almond Topped Cherry Scones
A whole variety of uses in the kitchen.
FF Almond Topped Cherry Scones
Some of the recipes made using the stainless steel bowls.

Even though these bowls cannot be used in the microwave, they are so versatile and robust, not forgetting to mention space saving. Since all of the bowls stack conveniently inside each other. They receive a firm 5 out of 5 from me. These bowls are a welcome addition to my busy kitchen. If you are quick and order before the end of July, use SAMMIE10 code for a super 10% discount.

FF Almond Topped Cherry Scones
Almond Topped Cherry Scones

Time to make the scones!

Recipe: Almond Topped Cherry Scones makes 10

450g/1lb Plain White Flour

1/4tsp Salt – I use Maldon

40g/1.75oz Caster Sugar

3tsp Baking Powder

75g/3oz Cold Unsalted Butter cut into cubes

25g/1oz Cold Vegetable Fat – Trex

75g/3oz Natural Glacé Cherries cut into halves

250mls Whole Milk plus a little extra to brush the tops of the scones before baking

2tsp Almond Extract – I use Nielsen-Massey

2-3tbsp Flaked Almonds

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

  • Line a large baking tray with baking parchment.
  • Sieve in the flour and baking powder, then add both of the fats.
  • Using the tips of your fingers, or a pastry cutter, work the fats into the flour until it resembles breadcrumbs with some larger, pea sized pieces of fat visible.
  • Next add the salt and sugar. Mix together using a balloon whisk.
  • Now add half of the glacé cherries. Toss them about in the mixture, this prevents them sticking together. Add the other half and do the same.
  • Make a well in the centre of the mix, pour in the milk and almond extract.
  • Use a butter knife to gently stir the milk into the flour mix. As the dough starts to come together switch to using your hand. Gently bringing the mix to a coherent dough.
  • Tip the dough on to a floured surface and gently knead to form a 5cm/2″ thick disc.
  • Using a well floured 5cm/2″ round cutter, cut out the scones, remembering to press straight down without twisting the cutter. Twisting can cause odd shaped or lopsided scones as they bake. Place each scone on to the lined baking tray.
  • Bring all the bits of scone dough together once the scones are cut, knead lightly and continue to cut out the remaining scones. Repeat the last step until all of the dough is used.
  • Once all of the scones have been cut out brush the tops with milk and sprinkle over flaked almonds.
FF Almond Topped Cherry Scones
Making the Almond Topped Cherry Scones
  • Place the baking tray into the centre of the preheated oven and bake for 25 – 30 minutes.
  • The Almond Topped Cherry Scones are baked when they are risen, golden brown and sound hollow when rapped on the base with a knuckle.
  • Once baked remove the scones from the oven and place immediately on to a cooling rack to cool.
FF Almond Topped Cherry Scones
Baked Almond Topped Cherry Scones cooling on a rack.
  • When the scones are cooled, or slightly warm then they are ready to be served.
FF Almond Topped Cherry Scones
Serve the Almond Topped Cherry Scones on a platter.

I like to serve the scones on a large platter with ramekins of clotted cream and cherry preserve. Adding fresh cherries when they are in season, finishes the platter beautifully.

Serve with a large pot of tea and the best china you own!

All scones are at their best on the day they are made. If you wish to make ahead, you can do so by one day. Make the scones, cool completely and store in an airtight container, such as the large stainless steel bowls. The next day 20 minutes prior to serving, warm in a preheated oven, at baking temperature for 5-10 minutes. Cool slightly and serve. Rather like bread, the reheating simply refreshes the scones and they taste freshly baked.

If you have enjoyed this recipe for Almond Topped Cherry Scones you may also like these:

Fruit Filled Butter Scones

FF Almond Topped Cherry Scones
Fruit Filled Butter Scones

Afternoon Tea

FF Almond Topped Cherry Scones
Afternoon Tea

Super Light Scones

FF Almond Topped Cherry Scones
Super Light Scones

Homemade scones are a world away from their shop bought counterparts. In fact I never even liked scones before I made them myself. Essential to any Afternoon Tea they are simply the easiest treat to quickly make should visitors unexpectedly arrive. Making the scone dough in the Stainless Steel bowl made the process even easier. Especially with the non slip base and dishwasher safe factors.

If you make these Almond Topped Cherry Scones please let me know? I love and really appreciate reading the comments that you take time to leave. Pop a picture on Twitter or Instagram and tag me in. I’ll be sure to give you a shoutout from @sammiefeasting.

Do take a look at this nest of bowls and don’t forget your 10% discount code SAMMIE10, only available against these bowls from Andrew James. I highly recommend them for camping, caravaning or even taking on holiday as they are super lightweight.

Whatever you are making, baking and creating in you kitchens or indeed caravans, have fun creating your feast.

I regularly bake on holiday. Do you?

Sammie xx

Andrew James provided me with the nest of 5 stainless steel bowls with matching airtight lids for the purpose of review. All comments and opinions are my own and are a complete reflection of my experience in using them. I was not paid to write this post and the discount is curtesy of Andrew James. No part of this post may be reproduced in any way without my prior permission. Please see my Disclosure Policy for further details.

 

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Lemon Lime Gin Heart Bundt Cake

I love Bundt Pans. Their detailed and versatile shape, moulds cakes into edible replicas of the pan. Of course, if you are still at the beginners stage of cake decorating, the finished cake needs no more than a dusting of icing sugar. Since I have baked more than a few Bundt cakes, I have become more adventurous with how they are decorated. This Lemon Lime Gin Heart Bundt Cake is glazed carefully with a thick icing and finished with sprinkles.

FF Lemon Lime Gin Heart Bundt Cake
Lemon Lime Gin Heart Bundt Cake perfect with lemon tea.

Bundt pans are available in all shapes and sizes. From small bundtlettes such as Mini Lemon Drizzzle Bundt Cakes to larger sized pans, such as Heart Engagement Bundt Cake. While solid pans are available, Bundts are generally recognised by the hole in the centre. Here in the U.K Nordic Ware own the copyright to name Bundt tin/pan. Therefore only cake’s baked in one of their pans can accurately and legally be called a Bundt cake.

FF Lemon Lime Gin Heart Bundt Cake
Lemon Lime Gin Heart Bundt Cake the icing emphasises the detail of the cake.

For this cake one whole lemon and lime are used in the recipe. The fragrant zest adds flavour and balance to the gin baked in the cake. While thick, white icing, made using the juice of the zested fruits, provides a sharp, citrus tang. Finally, green and yellow sprinkles hint at the cake’s flavour.

FF Lemon Lime Gin Heart Bundt Cake
Lemon Lime Gin Heart Bundt Cake the perfect flavour combination.

Tiger Gin has underlying orange citrus notes. Incorporating this with the lemon and lime gives this cake a unique citrus flavour. Yet it is the botanicals added in the process of making this gin that really linger on the palette.

FF Lemon Lime Gin Heart Bundt Cake
Elegant Heart Bundt Pan

Recipe: Lemon Lime Gin Heart Bundt Cake serves 10-12

200g/7oz Unsalted Butter at room temperature

200g/7oz Caster Sugar

1/4tsp Salt

30mls/2tbsp Gin plus extra for icing – I use Tiger Gin

5 Large Free Range Eggs

100g/4oz Natural Plain Yoghurt

1tsp Vanilla Extract – I use Nielsen-Massey

250g/5.5oz Plain White Flour

2tsp Baking Powder

1 Lemon – scrubbed

1 Lime – scrubbed

400g/14oz Icing Sugar

Sprinkles in coordinated colours

Method: Preheat the oven to 170C/150C fan, gas mark 3

If new, wash the Bundt Pan in hot soapy water. Do not use anything abrasive to clean it. Dry and prior to use spray with cake release. I use Wilton. ensuring the inside is completely covered.

  • Into a large bowl add the butter, sugar and salt. Whisk until pale and creamy.
  • Now add the eggs, yoghurt, gin and vanilla extract – wet ingredients.
  • On top of the wet ingredients sieve the flour and then baking powder.
  • Zest both the lime and lemon. Place the zest into the bowl.
  • This cake uses the all-in-one method. Whisk slowly until all the ingredients are just combined. Give the mixture a final mix with a spoon before carefully pouring into the prepared Bundt Pan.
  • Place the Bundt into the centre of the oven and bake for 50-60 minutes.
  • The cake is baked when it is golden and coming away from the sides of the pan. Also an inserted skewer will come out clean.
  • Remove the cake from the oven and allow to cool for 10 minutes.
FF Lemon Lime Gin Heart Bundt Cake
Preparing the cake batter, filling and baking the Lemon Lime Gin Heart Bundt Cake.
  • After 10 minutes cooling in the tin, turn the cake out on to a cooling rack.
  • Leave the cake to cool completely before decorating.
  • While the cake is cooling prepare the icing.
  • Sift the icing sugar into a medium sized bowl.
  • Next, if using gin in the icing add one tablespoon at first. Now add the juice of both the lemon and lime until it reaches a very thick, yet still drops from the spoon, consistency.
  • As soon as the cake is cooled it can be decorated.
  • Place the cooling rack over, with the cake on it, a larger baking tray. This will catch the drips from the icing.
  • Spoon the icing over the top of the cake, encouraging it to drip down the sides of the cake.
  • Continue to add icing in this way until each of the dips, in the heart pattern, have icing dripped on them.
  • Take care to completely cover the inside of the heart indentation at the top and the outside of the heart point at the bottom – see photos.
  • Carefully place sprinkles across the top of the heart. Again use the photograph for guidance.
  • Allow the cake to set for 5 minutes.
FF Lemon Lime Gin Heart Bundt Cake
Step by step photos showing how to decorate the cake.
  • Gently run a palette knife under the cake, separating any icing that may be stuck to both cake and rack.
  • Transfer the cake to a suitable plate or cake stand and leave to fully set.
FF Lemon Lime Gin Heart Bundt Cake
Lemon Lime Gin Heart Bundt Cake set and ready to serve.

Served sliced with a delicious cup of lemon tea and of course a smile!

FF Lemon Lime Gin Heart Bundt Cake
A tasty, tangy slice of Lemon Lime Gin Heart Bundt Cake.
FF Lemon Lime Gin Heart Bundt Cake
Lemon Lime Gin Heart Bundt Cake eat with your eyes first!

This cake will keep for up to four days in an airtight container. The cake was made the evening prior to icing and stored wrapped in baking parchment. In my opinion the cake is better the day after it is made.

If you have enjoyed this recipe for Lemon Lime Gin Heart Bundt Cake, then you may also like these:

Maple Syrup Iced Coffee Bundt Cake

FF Lemon Lime Gin Heart Bundt Cake
Maple Syrup Iced Coffee Bundt Cake

Chocolate Sunflower Bundt Cake

FF Lemon Lime Gin Heart Bundt Cake
Chocolate Sunflower Bundt Cake

Lemon Blueberry Bundt Cake

Lemon Lime Gin Heart Bundt Cake
Lemon Blueberry Bundt Cake

Baking is fun. Especially when you gain a little experience and confidence. Mixing flavours, experimenting with different cake tins and Bundt Pans. Creating a feast that will surprise people. Making friends, family and neighbours smile. Almost half of this cake has now gone. Slices sent on paper plates, with a pretty napkin, to unsuspecting, yet thoroughly grateful neighbours, this afternoon.

Sharing is so important at Feasting headquarters. Indeed we all believe that food tastes better when it is shared.

Sammie xx

No part of this post may be copied without my express, written permission. Please see my Disclosure Policy for details.

NOTE: If baking with alcohol, you must be at least 18 years old, here in the U.K.

I am entering this cake for Bake of the Week hosted by: Jenny and Helen at

Mummy Mishaps

Casa Costello

FF Lemon Lime Gin Heart Bundt Cake

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Cheddar Sun Dried Tomato Scones

Cheddar Sun Dried Tomato Scones are the best savoury scones made at Feasting headquarters so far. Sharp, mature cheddar pairs beautifully with the sun dried tomatoes and the addition of fresh basil completes the final flavour. These scones need no addition as they are moist and light.

FF Cheddar Sun Dried Tomato Scones
Cheddar Sun Dried Tomato Scones perfectly delicious.

Two things are really important when making these scones. First of all, use great ingredients. That doesn’t mean everything has to be top of the range, but buy the best mature cheddar you can afford. While the final flavour is not overpowering, if a milder cheddar is used it’s flavour will be lost. Secondly, lightness of hand while making the scone dough. If it is worked, or handled too much the scones will be heavy.

FF Cheddar Sun Dried Tomato Scones
Cheddar Sun Dried Tomato Scones it’s hard to stop at one!

Since the sun dried tomatoes add a depth of savoury flavour to the finished scone, they are crucial to the recipe. Dry packaged are best, however if they are only available in oil that’s ok. Simply remove slightly more than the recipe calls for and drain them thoroughly using kitchen towels. Their deep, unique flavour and texture will still work in this recipe.

FF Cheddar Sun Dried Tomato Scones
Cheddar Sun Dried Tomato Scones the cheese melts into the scone, yet the basil and tomatoes are still visible.

Time to get baking!

Recipe: Cheddar Sun Dried Tomato Scones makes 10-12

450g/1lb Plain White Flour

3tsp Baking Powder

25g/1oz Trex – solid vegetable fat kept very cold

50g/2oz Unsalted Butter kept very cold

250mls Whole Milk straight from the fridge – plus a little extra for brushing the tops of the scones

150g/5oz Freshly Grated Mature/Sharp Cheddar – I used Wyke Farm mature cheddar

50g/2oz Sun Dried Tomatoes preferably not in oil

Handful of Fresh Basil Leaves – approx. 10 large leaves.

1/4tsp Sea Salt Flakes – I use Maldon

Good grinding of Black Pepper to taste

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

You will need two large baking trays lined with baking parchment and a 5cm/2″ plain round cutter.

  • First of all prepare the ingredients. Grate the cheese and chop, or snip the sun dried tomatoes and basil into similar sized pieces – see photo.
  • Add your flour, baking powder, salt and a good grinding of black pepper to a large bowl. Use a balloon whisk to blend the ingredients together.
  • Next add both the fats and blend them into the flour using a pastry cutter. Alternatively rub the fat into the flour using your fingers. Finally the flour should have a breadcrumb appearance with some larger, pea sized, pieces of fat visible.
  • Add one third of the grated cheese to the bowl. Use your fingers to toss the cheese in the flour. This coats the cheese and stops it from clumping. Repeat with half of the remaining cheese. Set the unused cheese to one side.
  • Now do the same with the sun dried tomatoes and fresh basil, tossing them in the flour to coat them.
  • Make a well in the centre of the bowl and pour in the cold milk.
  • Stir the ingredients together with a dinner knife, until they form a rough dough.
  • Use your hand, shaped like a claw to pull all the ingredients together.
  • Tip the scone dough on to a lightly floured work top.
FF Cheddar Sun Dried Tomato Scones
Making the Cheddar Sun Dried Tomato Scones dough.
  • Bring the dough together with your hands and pat into a rough circle approximately 1 inch/2.5cm deep.
  • Thoroughly flour the round cutter and cut out the scones. NOTE: Do not twist the cutter as you push through the dough as this will result in uneven/lopsided final bakes. Place the scones on to the lined baking trays.
  • Brush the top of each scone with milk and add a little of the remaining cheese.
FF Cheddar Sun Dried Tomato Scones
Shaping the dough and cutting out the scones.
  • Place the baking trays into the preheated oven and bake for 20-25 minutes.
  • The scones are baked when they are a golden colour and similar to bread sound hollow when rapped on the base with a knuckle.
  • As soon as they are baked remove the scones from the oven.
  • Immediately place the scones on to a cooling rack, using a clean tea towel to transfer them as they will be very hot.
FF Cheddar Sun Dried Tomato Scones
Cheddar Sun Dried Tomato Scones cooling on a rack.

Since these scones are at their absolute best when still slightly warm, there is no need to wait for them to completely cool before tasting!

FF Cheddar Sun Dried Tomato Scones
Cheddar Sun Dried Tomato Scones delicious split with a little butter!

While delicious eaten warm, cool completely before packing into an airtight container to store.

These scones can be made ahead, cooled and packed into freezer bags. They will keep for up to one month in the deep freeze. Ideal for making ahead.

If you have enjoyed this recipe for Cheddar Sun Dried Tomato Scones you may also like these:

Beauvale Cheese Walnut Scones

FF Cheddar Sun Dried Tomato Scones
Beauvale Cheese Walnut Scones.

Super Light Scones

FF Cheddar Sun Dried Tomato Scones
Super Light Scones

Goddess Cheese Pine Nut Muffins

FF Cheddar Sun Dried Tomato Scones
Goddess Cheese Pine Nut Muffins

Cheddar Sun Dried Tomato Scones, such a delicious combination of flavours and texture. Also perfect for making ahead and freezing, ready to pop in the oven on a low heat when unexpected guests arrive. Make ahead recipes are my all time favourites. Especially as I never know from one day to the next how my body will be. Fortunately it’s always nice to know that there is good, homemade food in the house.

Whatever you are making, baking and creating, have fun. Please tweet me @sammiefeasting with your cooking and baking pics? I love seeing what you have created.

Sammie xx

No part of this post may be copied. Please see my Disclosure Policy.

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Double Chocolate Exam Busting Cupcakes

If you are a parent and have children, you will know that from year 6, exams become an important part of their lives. Whether it’s SATS, GCSE’s, A Levels. College or University exams. The end game always focuses on tests or exams. Since today is the start of GCSE’s here in England these Double Chocolate Exam Busting Cupcakes, are designed to lift the spirits and fill the tummies of all students sitting their exams.

FF Double Chocolate Exam Busting Cupcakes
Double Chocolate Exam Busting Cupcakes with coffee – study fuel!

Of course these cupcakes could and should be made all year round, such is their delicious simplicity. Chocolate cake topped with the ultimate white chocolate vanilla frosting. Perfect for chocolate lovers everywhere.

FF Double Chocolate Exam Busting Cupcakes
Double Chocolate Exam Busting Cupcakes the reflect balance of flavours.

Since these cupcakes can be made, from start to finish in under an hour, they are also handy for short notice or unexpected guests. Likewise they can be whipped up, literally, in moments. The comforting aroma of home baking, wrapping around your weary children, like a cosy, soft blanket, when they arrive home.

FF Double Chocolate Exam Busting Cupcakes
Double Chocolate Exam Busting Cupcakes comfort at the ready.

While my hard working teens are sitting and studying for their exams, I can be found in the kitchen. Busy rustling up delicious, sustained energy food and lots of treats. The amount of energy burned up during studying is vast. Since this can be a tough time of year for them, their usual ‘healthy’ food intake is topped up with extra yummy goodies!

Recipe: Double Chocolate Exam Busting Cupcakes makes 12

100g/4oz Unsalted Butter – softened to room temperature

50g/2oz Caster Sugar

50g/2oz Light Brown Sugar

1/4tsp Salt – I use Maldon

1tsp Vanilla Extract – I use Nielsen-Massey

3 Large Free Eggs

60g Plain White Flower

1tsp Baking Powder

40g Cocoa Powder – I use Callebaut

For the frosting:

150g/5oz Icing Sugar

75g/3oz Unsalted softened to room temperature

1tsp Vanilla Bean Paste

100g/4oz White Chocolate

Sprinkles of your choice

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

First of all line a 12 hole cupcake tin with cupcake cases.

  • Into a medium sized bowl add the butter, both sugars and salt. Beat together until the mixture is free from lumps and smooth.
  • Now add the vanilla extract and all three eggs.
  • Sift in the flour, cocoa and baking powder.
  • Beat/whisk all of the ingredients together until fully mixed.
  • Divide the mixture between the 12 cupcake cases – approximately one dessert spoonful of mixture per case.
  • Place the cupcake tin into the centre of the preheated oven and bake for 25-30 minutes.
  • The chocolate cupcakes are baked when they spring back from a light touch.
  • When baked remove from the oven and allow to cool for 10 minutes  before transferring to a cooling rack. Allow to fully cool.
FF Double Chocolate Exam Busting Cupcakes
Making, filling and baking chocolate cupcakes.
  • Preparing the frosting and decorating the cupcakes:
  • Note – due to the high chocolate content of the frosting it is advisable to make it directly before piping, while it is soft.
  • Firstly, break up the white chocolate and place in a heatproof, microwaveable bowl. Set to one side.
  • Into a separate bowl add the icing sugar, butter and one teaspoon of very hot water, from a recently boiled kettle. Whisk until almost combined.
  • Place the bowl with the white chocolate into the microwave. Heat for 20 seconds, stirring in between, until the chocolate is liquid.
  • Pour the warm, melted chocolate in with the butter and icing sugar mixture.
  • Whisk the ingredients together immediately and then continue to whisk until the frosting is light and fluffy. During the whisking add the vanilla bean paste.
FF Double Chocolate Exam Busting Cupcakes
Making the frosting, piping and decorating the chocolate cupcakes.
  • Fit a large piping bag with a large closed star piping nozzle.
  • Fill the piping bag with the frosting and proceed to pipe rose swirls on each cupcake. Starting in the centre of the cupcake, pipe the shape of an ‘e’ then continue around until the cupcake has a complete swirl on top.
  • Finally, sprinkle over your choice of decoration.
FF Double Chocolate Exam Busting Cupcakes
Double Chocolate Exam Busting Cupcakes so good!

Serve with a hug, smile and a hot drink!

FF Double Chocolate Exam Busting Cupcakes
Double Chocolate Exam Busting Cupcakes much needed.

Store these cupcakes in an airtight container where they will last for three days.

If you have enjoyed this recipe for Double Chocolate Exam Busting Cupcakes you may also like these:

Marshmallow Frosted Mango Cupcakes

FF Double Chocolate Exam Busting Cupcakes
Gluten Free Marshmallow Frosted Mango Cupcakes

Maraschino Cherry Chocolate Drizzle Cupcakes

FF Double Chocolate Exam Busting Cupcakes
Maraschino Cherry Chocolate Drizzle Cupcakes

Cheer Up Chocolate Chip Cookies

FF Double Chocolate Exam Busting Cupcakes
Cheer Up Chocolate Chip Cookies

While cupcakes are delicious, the cookies are for those meltdown moments when the pressure is simply too much. Firstly, so that whoever reads this blog post realises that they aren’t on their own. Sometimes it all gets too much. Fresh air, good music and a break all help. As do hugs, talking and simply letting it all out.

Wishing anyone taking exams, all the very best. If you do your best, no one can expect more of you than that x.

Sammie xx

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Lemon Drizzle Whipped Cream Filled Giant Doughnut

Lemon Drizzle Whipped Cream Filled Giant Doughnut, perfect any time of the year. Most especially when shared with friends and a great cup of tea. Recently having seen a list of the most popular cakes depending on season, there wasn’t any surprise when Lemon Drizzle made all four lists.

FF Lemon Drizzle Whipped Cream Filled Giant Doughnut
Lemon Drizzle Whipped Cream Filled Giant Doughnut perfect for sharing.

Since this week is National Doughnut Week, a baked giant doughnut was the desired way to celebrate in our home. Honestly though, it’s never difficult eating a doughnut! Still this had to be a celebratory doughnut. As mentioned before, lemon drizzle is not only the Nation’s favourite, it is ours too, here at home.

FF Lemon Drizzle Whipped Cream Filled Giant Doughnut
Even on an overcast day, this Lemon Drizzle Whipped Cream Filled Giant Doughnut is full of sunshine.

Light, lemon sponge, filled with the best lemon curd from Hawkshead Relish piped, whipped cream. Topped with another deliciously lemon sponge and then drizzled in fresh lemon icing. Finally, finished with colour co-ordinating sprinkles, for fun and added crunch.

FF Lemon Drizzle Whipped Cream Filled Giant Doughnut
The whipped cream cuts through the delicious tart lemon flavours.

The silicone moulds needed to bake this giant doughnut are available online, Amazon or from Lakeland. Inexpensive and easy to use, I can guarantee you will not regret buying. If that is beyond your means then this doughnut can be baked in two 7-8″ sandwich, cake tins. Perhaps add the moulds to a birthday or Christmas list?

FF Lemon Drizzle Whipped Cream Filled Giant Doughnut
Lemon Drizzle Whipped Cream Filled Giant Doughnut dessert anyone?

Due to the flavour and presentation of this bake, it is perfect to serve for dessert, or any time you have friends or family pop round.

Recipe: Lemon Drizzle Whipped Cream Filled Giant Doughnut serves 8-10

200g/7oz Unsalted Butter softened to room temperature – plus a little extra to grease the moulds

200g/7oz White Caster Sugar

1/8th tsp Salt – I use Maldon

5 Large Free Range Eggs

1tsp Vanilla Extract – I use Nielsen-Masey

200g/7oz Plain White Flour

2tsp Baking Powder – note Waitrose is gluten free

1 Large Lemon scrubbed clean – zest of whole lemon and juice of half used in the Sponge batter

Filling and Icing:

3-4 tbsp Lemon Curd – I use Hawkshead Relish

1/2 juiced lemon – see above

200g/7oz Icing Sugar

Optional – Yellow Gel Food Colouring – I use Wilton

300ml Double/Heavy Cream

Sprinkles of your choice

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

  • First of all, grease the silicone moulds well, with softened butter.
  • Now into a large bowl add the caster sugar, butter and salt. Whisk/beat until very pale and fluffy.
  • Next, add the vanilla extract, lemon juice and sift in the flour and baking powder. Lastly add the lemon zest.
  • Finally mix all of the ingredients on slow, or by hand. This is called the all-in-one method and works particularly well with this recipe.
  • Divide the mixture between the two moulds and place them on baking trays. Unless you’re trays are large enough to accommodate 2 moulds without squishing them.
  • Place the baking trays, evenly spaced in the preheated oven.
  • The doughnut sponge will take between 30 and 40 minutes to bake.
  • The sponge is baked when golden in colour and springs back from a light touch.
  • Once baked remove the moulds from the oven. Allow to cool for 5 minutes and then turn out the doughnut sponge halves onto a cooling rack.
FF Lemon Drizzle Whipped Cream Filled Giant Doughnut
Creating, making and baking the giant doughnut.
  • While the sponges are cooling, the lemon drizzle icing can be made.
  • Weigh the icing sugar into a bowl containing the juice of half a lemon.
  • If desired add, no more than the tip of a cocktail stick, which has been dipped in yellow gel food colouring.
  • Stir vigorously, ensuring a uniform colour. If the icing seems too thick to drizzle add a drop more lemon juice or cold tap water.
  • Cover the icing with cling film placed directly in contact with the top of the yellow icing. Doing so stops the icing from drying out.
  • For the whipped cream, pour 300mls of cold cream into a bowl. Whisk lightly until the cream just holds a stiff peak.
  • Place the whipped cream into a piping bag fitted with a round piping nozzle, approximately 1cm diameter. Place the piping bag into the fridge until needed.
  • When the sponges are completely cool, decide which one will be the top and the bottom of the doughnut.
  • Place the bottom doughnut sponge, flat side up on a serving plate.
  • Spoon the lemon curd on top and spread with a knife so that it covers evenly.
  • To pipe the whipped cream, firstly see the picture below. Start just inside the outside edge, piping single ‘blobs’ around the outside. Continue with two more rows of piped cream, until the base is prettily covered.
  • Now place the top of the doughnut evenly on to the base.
  • Spoon the lemon drizzle on to the top sponge, leaving any drips as they add to the finished look.
  • Scatter sprinkles over the drizzle icing while it is still wet. This ensures that the sprinkles will stick to the icing.
  • Finally stand back and admire your beautiful handiwork!
FF Lemon Drizzle Whipped Cream Filled Giant Doughnut
Building and decorating the Lemon Drizzle Whipped Cream Filled Giant Doughnut.
  • Serve this delicious doughnut chilled and with a smile.
FF Lemon Drizzle Whipped Cream Filled Giant Doughnut
A generous slice of Lemon Drizzle Whipped Cream Filled Giant Doughnut.

Such a sunny and beautiful treat. Why wouldn’t you want to share it?

FF Lemon Drizzle Whipped Cream Filled Giant Doughnut
Lemon Drizzle Whipped Cream Filled Giant Doughnut ooh so good.

If you have enjoyed this recipe for a Lemon Drizzle Whipped Cream Filled Giant Doughnut then you may also like these:

Strawberry Whipped Cream Giant Doughnut

FF Lemon Drizzle Whipped Cream Filled Giant Doughnut
Strawberry Whipped Cream Giant Doughnut comes with a Gluten Free recipe included.

Chocolate Hazelnut Baked Giant Doughnut

FF Lemon Drizzle Whipped Cream Filled Giant Doughnut
Chocolate Hazelnut Baked Giant Doughnut.

Raspberries and Cream Giant Doughnut

FF Lemon Drizzle Whipped Cream Filled Giant Doughnut
Raspberries Cream Giant Doughnut.

I hope these delicious recipes have shown how versatile the silicone doughnut moulds can be?

The gluten free recipe for the Strawberry Doughnut, should also work well for both the Raspberry and Lemon Drizzle. Please ensure that any decorations, baking powder are certified gluten free. I am sure that anyone on a restricted diet, would be thrilled with a giant doughnut as a birthday cake!

Sammie xx

 

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Maltesers Malted Chocolate Loaf Cake

Easter was only a couple of weeks ago. Time flies. Fortunately, Maltesers bunnies don’t! Since I had these cute, chocolate bunnies leftover from Easter, I decided to bake a loaf cake and use them to decorate. While also having a large bag of Maltesers and a whole jar of Maltesers Spread. The resulting Maltesers Malted Chocolate Loaf Cake is for Maltesers lovers everywhere.

FF Malteser Malted Chocolate Loaf Cake
Maltesers Malted Chocolate Loaf Cake delicious any time of the year!

My Double Chocolate Chip Loaf Cake recipe is very reliable, so that is where this recipe started. However, a few ingredients were changed to suit the flavour of this cake. While still wonderfully moist, malt powder adds another level of flavour with the chocolate. Using Maltesers spread, in a thick layer, to top the cake is all the ‘icing’ that’s needed. Finishing with crunchy, Maltesers adds taste, texture and fun. Resulting in a tasty cake.

FF Malteser Malted Chocolate Loaf Cake
Maltesers Malted Chocolate Loaf Cake with added chocolate bunnies for Easter.

Tiny white pearls echo the Maltesers crunch that is in the chocolate spread, on top of the cake.

FF Malteser Malted Chocolate Loaf Cake
Malteser Malted Chocolate Loaf Cake with added bunnies

Recipe: Maltesers Malted Chocolate Loaf Cake serves 8-10

175g/6oz Unsalted Butter softened

175g/6oz Light Brown Sugar

1/4tsp Salt –  I use Maldon

3 Large Free Range Eggs

1tsp Vanilla Extract – I use  Nielsen-Massey

100g/4oz Full Fat Yoghurt

50g/2oz Cocoa Powder

2tbsp Malted Drink Powder – I use Horlicks

125g/5oz Plain White Flour

2tsp Baking Powder

To decorate:

I jar Malteaser Chocolate Spread

1 Large Family Bag or Box of Maltesers – if you are particularly partial to Maltesers add an extra bag!

Small pearl or silver  edible balls

Packets of Maltesers Chocolate Bunnies, as many as needed – only available at certain times of the year.

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

For this bake you will need a 2lb loaf tin. Grease thoroughly with butter and line the base with baking parchment.

  • First of all sift the flour, cocoa powder and baking powder together in a bowl. Then add the two tablespoons of malt powder. This is the dry mix.
  • Into a large bowl add the butter, sugar and salt. Beat until the mixture is fully combined and has very few lumps.
  • Next add the three eggs to the bowl, the vanilla extract and also the yoghurt. Beat for one minute to break up the eggs.
  • Gently tip in the dry ingredients and beat slowly until all the ingredients have combined. Switch to a large spoon and stir, ensuring the entire cake batter is fully combined.
  • Since the batter is quite thick, spoon it carefully into the loaf tin, smoothing the top, for an even bake.
  • Place the tin into the centre of the oven and bake for 45-55 minutes.
  • The cake is baked when it is firm to touch and an inserted skewer comes out clean.
  • Once fully baked remove the cake from the oven and allow to cool fully in the tin.
  • When cooled, carefully turn the cake out of the tin, removing the baking parchment from the base.
FF Malteser Malted Chocolate Loaf Cake
Making the cake batter, filling the tin and the finished, baked cake.
  • When ready to decorate, place the loaf cake on a plate or stand.
  • Using a palette knife, spread the entire contents of the Maltesers jar on top of the cake.
  • If using bunnies, these can be attached to the side of the cake using some of the spread.
  • Cover the top of the cake with Maltesers. Add as many as you can fit on.
  • Finally sprinkle over the tiny pearl/silver balls.
FF Malteser Malted Chocolate Loaf Cake
Decorating the cake.

Finally, the finished cake!

FF Malteser Malted Chocolate Loaf Cake
Maltesers Malted Chocolate Loaf Cake ready to share.

To serve slice and serve with a smile.

FF Malteser Malted Chocolate Loaf Cake
A slice of Maltesers Malted Chocolate Loaf Cake

This cake will keep for up to 5 days in an airtight container, on a planet where nobody lives 😉.

It lasted 2 days here at home!!!

If you have enjoyed this recipe for Maltesers Malted Chocolate Loaf Cake then you may also like these:

Chocolate Biscuit Base Mini Egg Brownies

FF Malteser Malted Chocolate Loaf Cake
Chocolate Biscuit Base Mini Egg Brownies

Golden Egg Chocolate Sponge Cake

FF Malteser Malted Chocolate Loaf Cake
Golden Egg Chocolate Sponge Cake

Chocolate Monster Mini Egg Cookies

FF Malteser Malted Chocolate Loaf Cake
Chocolate Monster Mini Egg Cookies

 

Since Easter is celebrated once a year, these recipes are all designed to be adaptable. While Maltesers are easy to obtain, in the other bakes Smarties, M & M’s, or any other chocolate can be used. Due to the liquid content of caramel, or creme eggs, it is advisable to freeze these, prior to using them in a bake. As a result any frozen substitutes will bake beautifully.

I hope that you had an enjoyable Easter and wish you all the very best with your making, baking and creating.

Sammie xx

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Chocolate Biscuit Base Mini Egg Brownies

Easter weekend is finally here. Four days holiday for most people. Enjoying the good weather, lawns are mowed, kitchens prepare treats for the weekend, while teenagers prepare for upcoming exams. Whatever you and your family are doing, this Chocolate Biscuit Base Mini Egg Brownies bake is sure to bring about a smile.

FF Chocolate Biscuit Base Mini Egg Brownies
Chocolate Biscuit Base Mini Egg Brownies using Wright’s Brownie Mix.

The base of these brownies is a chocolate biscuit. More like a slightly harder version of the soft, squidgy brownie on top. The advantage being that, with a firmer base these brownies are easier to pick up and hold. While developing this recipe my thoughts were directed by practicality.

FF Chocolate Biscuit Base Mini Egg Brownies
Chocolate Biscuit Base Mini Egg Brownies perfect for packed lunches and picnics.

No matter how practical these brownies are, they absolutely had to be fun, as well as tasty. Since the addition of pretty, pastel Cadbury’s eggs, was a necessity. So also were the party streamer, piped coloured chocolate drizzles. Resulting in a beautiful, yet fun, Easter bake.

FF Chocolate Biscuit Base Mini Egg Brownies
Chocolate Biscuit Base Mini Egg Brownies perfect for celebrating.

While this may look like a complicated bake, it absolutely isn’t. First of all the biscuit base is made, then baked. Once cooled the Wright’s Brownie Mix, which takes seconds to make, is poured over. Followed by a generous sprinkle of chocolate mini eggs, another quick bake. Finally after cooling you can let your creativity run wild, decorating your bake.

FF Chocolate Biscuit Base Mini Egg Brownies
Chocolate Biscuit Base Mini Egg Brownies. Complete fun!

A quick note: This bake will look and taste just as good if you’d prefer not to use coloured Candy Melts. Since this is your bake, feel free to add coloured sprinkles, chocolates or whatever you like. Most importantly, have fun!!!

Recipe: Chocolate Biscuit Base Mini Egg Brownies makes 24

For the Biscuit Base

225g/8oz Unsalted Butter

150g/5oz Light Brown Sugar

1 Large Free Range Egg

1tsp Vanilla Extract – I use Nielsen-Massey

75g/3oz Cocoa Powder – I use Callebaut

200g/7oz Plain White Flour

For the Brownies

2 x Packets of  Wright’ Baking Brownie Mix – available online in the U.K. – if you are unable to obtain the Mix please use this recipe Chocolate Fudge Brownie Bites.  Leaving out the addition of chocolate chunks out of the recipe.

Decoration:

1 x Family Pack (326g) of Cadbury’s Mini Eggs or the rough equivalent weight in smaller bags/tubes

75g/3oz of each of the following :

White Chocolate, Rainbow Dust Pink/Blue/Purple Candy Melts -available from Party Animal Online

Any additional decorations that you like – I found a bag of really small mini eggs from Sainsbury’s.

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

First of all grease a 33cm x 23cm x 5cm (13″ x 9″ x 2″) tin with a little butter. Line the base and sides with baking parchment.

  • Starting with the biscuit base, add the butter, salt and sugar to a large bowl. Beat until fully combined and free from lumps.
  • Next add the egg and vanilla, continue mixing until smooth.
  • Sieve the flour and cocoa powder into the same bowl. Starting at a slow speed mix the ingredients until combined.
  • Finally tip the biscuit base dough into the baking tin. Spread the dough, using the back of a spoon until it evenly covers the base of the tin.
  • Place the tin into the middle of the preheated oven and bake for 20-25 minutes.
  • While the base is baking, make the Brownie Mix, according to the packet instructions.
FF Chocolate Biscuit Base Mini Egg Brownies
Creating and baking the layers of the Chocolate Biscuit Base Mini Egg Brownies
  • The biscuit base, once baked may still be a little soft to touch, however it will be darker than the uncooked dough.
  • Remove the tin from the oven and allow to cool for 5 minutes.
  • Pour the brownie batter over the biscuit base. Tilt the tin to ensure even coverage.
  • Follow by sprinkling 200g of mini eggs on to the brownie batter.
  • Place the tin back in the oven and bake for a further 20-25 minutes.
  • The brownie batter is baked when it has a sheen and does not wobble in the centre.
  • Remove the tin from the oven and allow to cool completely.
FF Chocolate Biscuit Base Mini Egg Brownies
Portioning and decorating the Chocolate Biscuit Base Mini Egg Brownies
  • Once completely cooled remove the entire bake from the tin and place on a solid surface.
  • Cut centrally through the length and width with a sharp knife. Now cut each half into 12 even sized portions.
  • Place 75g of each coloured Candy Melt or chocolate into a separate heatproof, microwaveable bowl.
  • Heat the first bowl for 20 seconds at a time, stirring in between until the chocolate is fluid.
  • Spoon the liquid into a small, disposable, piping bag. Be careful, it will be very warm.
  • Snip the very end of the bag off and pipe whatever pattern you wish over the top of the bake.
  • Continue, in exactly the same way with the second colour.
  • Follow this by adding extra mini eggs or decorations, hold a few back.
  • Prepare and pipe the third colour, allowing some to cover the newly added eggs.
  • Finally finish with white chocolate, piped all over the bake and sprinkle any remaining decorations.
FF Chocolate Biscuit Base Mini Egg Brownies
Happy Easter!

Place to one side to allow the chocolate to set.

FF Chocolate Biscuit Base Mini Egg Brownies
Chocolate Biscuit Base Mini Egg Brownies Happy Easter.

Serve with a big smile and my preference, a glass of cold milk.

If you have enjoyed the recipe for Chocolate Biscuit Base Mini Egg Brownies you may also like these:

Golden Egg Chocolate Sponge Cake

FF Chocolate Biscuit Base Mini Egg Brownies
Golden Egg Chocolate Sponge Cake.

Chocolate Monster Mini Egg Cookies

FF Chocolate Biscuit Base Mini Egg Brownies
Chocolate Monster Mini Egg Cookies

Smarties Chocolate Mini Egg Ice Cream

FF Chocolate Biscuit Base Mini Egg Brownies
Smarties Chocolate Mini Egg Ice Cream

 

Since most of these recipes are designed specifically for Easter and for using left over chocolate, I hope that you will make them throughout the year. Although, that may not be a good thing for our bodies. Maybe the fun is in making them only during the Easter Holidays.

I wish everyone who reads this a very Happy Easter, please see Important Stuff.

Sammie xx

Wright’s Baking gave me the Brownie mixes to create this recipe. All opinions, view, content and photography are my own. Please do not copy it. For your information please see my Disclosure Policy.

This month I am linking up with Stuart at Cakey Boi  and Kat at The Baking Explorer  who is hosting this month’s Treat Petite .

FF Chocolate Biscuit Base Mini Egg Brownies

 

 

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