Raspberry Drizzle Loaf Cake

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Summer is well and truly here and with the gorgeous sunshine we’ve been having here in the Southeast of England I have been indulging myself in all of the delicious soft fruits available at this time of year. My Summer Mixed Berry Sponge Cake is always a big hit using berries in the frosting as well as to decorate. So, drawing inspiration from that cake I decided to make an easier bake, especially as loaf cakes seem very popular with you, the readers of my blog.  Let me introduce my Raspberry Drizzle Loaf Cake.

Raspberry Drizzle Loaf Cake

Because this cake has fresh raspberries whipped into the cake batter it naturally turns light pink, keeping the colour while baking. Likewise the coral pink icing, that I use to drizzle over the cake, gets its hue from fresh raspberry pulp. Pushing the raspberries through a sieve ensures that the icing remains silky smooth and without any pips. Sieving the raspberries doesn’t take long to do and really makes a difference to the finished cake. And although the cake has whole raspberries in it, the seeds seem to get lost in the batter, as they are hardly noticeable when eating the cake.

Raspberry Drizzle Loaf Cake

Fresh Raspberry Cake Baked To Share

Raspberries may well be my favourite of the summer berries, although it is hard to choose! Yet as I was thinking about this cake I realised what a delicious prospect a raspberry drizzle cake would be. And baking in a loaf tin always results in a cake that is both easy to transport and slice, making it ideal for sharing with friends, family or colleagues. Taking a cake to anyone’s home or workplace is rarely a bad idea!

I always recommend reading a recipe through thoroughly before starting and especially so with this cake. Since you will find the lemon whose zest is needed for the cake is also required for its juice in the icing.

Recipe: Raspberry Drizzle Loaf Cake – serves 8-10

For the raspberry cake batter:

225g/8oz  Unsalted Butter at room temperature 

225g/8oz  Caster Sugar

1/4tsp Salt – I use Maldon 

Finely Grated Zest Of 1 Lemon – scrub the lemon under hot water and dry before zesting (the juice will be needed for the icing).

4 Large Free Range Eggs

1tsp Vanilla Extract – I use Nielsen-Massey

250g/9oz Plain White Flour

1tbsp (3tsp) Baking Powder

225g/8oz Raspberries – fresh (when making this cake during the colder months frozen berries are a perfect substitute, I buy 300g frozen punnets of raspberries from Waitrose).

For the raspberry icing:

100g/4oz Raspberries – same as for the cake

1tsp Fresh Lemon Juice

225g/8oz Icing Sugar (confectioners sugar)

2-3tbsp Sugar Nibs – alternatively use edible, small white cake decorations such as balls.

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

For this loaf cake you will need a 2lb loaf tin that is approximately 25cm x 11cm x 7.5cm (10in x 4.5in x 3in). Grease with butter and line the base with baking parchment.

Making And Baking The Raspberry Cake

  • First of all, add the butter, sugar and salt to a large mixing bowl.
  • Using an electric hand whisk beat all the ingredients together until pale and fluffy.
  • Next add the zest of a finely grated lemon, four large eggs and the vanilla extract.
  • Sift the flour and baking powder onto the wet mix and then add the fresh raspberries.
  • Now, using the electric hand whisk, beat all of the ingredients together until they are combined and the pink colour is uniform throughout the batter.
Four separate images showing each stage of making a raspberry cake batter.
Making the raspberry cake batter.
  • Spoon the pink cake batter into the prepared loaf tin and smooth the surface.
  • Place the tin into the centre of a preheated oven and bake for approximately 1 hour 30 minutes. Allow 10 minutes either side of this guide due to differences between ovens.
  • To test if the cake is baked insert a skewer (I use a metal one) into the centre of the cake. The cake is baked if the skewer is clean when removed. However, if there is cake batter on the skewer bake the cake for a further 5-10 minutes before retesting.
  • As soon as the inserted skewer comes out of the baked cake clean, remove the cake from the oven and place the cake, in its tin, onto a cooling rack. Leave the cake to cool completely in the tin.
A loaf cake tin showing both the unbaked and baked cake
The unbaked and baked raspberry cake.

Making Fresh Raspberry Drizzle Icing

  • While the cake finishes cooling make the raspberry icing.
  • Place the raspberries into a fine sieve over a bowl. Note – the sieve needs to be fine enough to stop raspberry seeds from passing through.
  • Use a spoon to push the raspberries against the sieve.
  • Every few minutes, ensure that the spoon is clean, lift up the sieve and scrape the raspberry pulp from underneath into the bowl.
  • Continue until only seeds and a small amount of pulp is left in the sieve.
  • Add one teaspoon of fresh lemon juice to the raspberry pulp in the bowl.
  • Next add the icing sugar to the bowl and mix the ingredients together with a balloon whisk, ensuring the finished icing is smooth and lump free.
  • The finished icing should be thin enough to spoon over a cake and drizzle down the sides, yet it should not soak into the cake. If the icing seems too thin add some more icing sugar.
Four images showing the making of a fresh fruit icing.
Creating fresh raspberry icing.

Decorating The Cake With Raspberry Icing

  • First of all run a palette knife between the outside of the cake and inside of the tin.
  • Turn out the cake and remove any parchment paper stuck to the base.
  • Place the cake on to a cooling rack which has a baking tray underneath.
  • Spoon the icing over the top of the cake, encouraging it to drip down the sides.
  • Continue until the top of the cake is completely covered and there are drips on all four sides. Discard any excess icing.
Four separate images showing how to decorate the cake.
Decorating the Raspberry Drizzle Loaf Cake.
  • Finally, sprinkle around the outside edge of the cake with your chosen decoration. I have used small, white, sugar nibs to contrast with the pink icing.
  • Transfer the cake to a serving plate. I use a fish slice on either end to lift the cake.
  • Leave the cake to set if you can.
  • During very warm weather I suggest putting the cake in the fridge to set.
Raspberry Drizzle Loaf Cake
  • Serving before the icing is set may result in the icing dripping from where it has been cut!

For best results bake and ice this cake the day before it is needed. Also, cooling the cake overnight in the fridge will improve its overall flavour and texture. Once cut, any remaining cake should be kept in an airtight container and eaten within four days. Store in the fridge during warm weather.

If you have enjoyed this recipe for Raspberry Drizzle Loaf Cake you may also like these:

Lemon Drizzle Cake

Lemon drizzle cake sliced with an accompanying bowl of fresh lemons.
Raspberry Drizzle Loaf Cake

Iced Cherry Coconut Loaf Cake

Sliced iced cherry coconut loaf cake.
Iced Cherry Coconut Loaf Cake

Mint Chocolate Chip Drizzle Cake 

Mint Chocolate Chip Drizzle Cake
Mint Chocolate Chip Drizzle Cake

Since making this raspberry cake I have received very positive feedback, especially from those who normally prefer ‘chocolate’ cake! Because the fruit in this cake is fresh, tangy and not too sweet I can see it becoming a favourite among friends, family and also neighbours. And we know that all food tastes better when it is shared. So who will you share your cake with?

So, 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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Lemon Sultana Buttermilk Scones

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Summer is finally here and I’m so excited. Since this season also makes life easier and more fun! Windows stay open allowing plenty of fresh air to flood our homes, washing is easily dried and long, sunlit days encourage outdoor eating. Whether it’s an organised picnic, cup of tea in the garden or venturing to an open air concert, Summer is THE season for outdoor fun. And these Lemon Sultana Buttermilk Scones are as ideal for Afternoon Tea as they are easy to pack up for a picnic.

 

Cut scones topped with clotted cream and lemon curd on a pretty plate.
Lemon Sultana Buttermilk Scones

Picnics are a great way to get friends and family together for feasting and fun. Whether you choose to meet at a local park, or trek to the seaside, they are a fantastic way of getting people together without being restricted by space or cost. Since most people are more than happy to bring food along with them. And if you are really organised, delegating who brings what can elevate the whole event to a really great occasion making memories and having fun.

 

Pinterest image of Lemon Sultana Buttermilk Scones with descriptive graphics.

Scones; Such An Easy Bake

When asked which recipe is suitable for a newbie baker I always point them to one of my scone recipes here on the blog. Since they are virtually foolproof and nobody minds an occasional slightly wonky scone. Also a sense of achievement and satisfaction builds confidence in the baker. And this then usually leads them to continue to bake more often while also trying more advanced recipes.

Lemon Sultana Buttermilk Scones

So, if I am completely honest, I have to say that these are my favourite scones yet. Not bad for someone who wouldn’t go near a scone until I started baking them myself!! So let’s get on and make these yummy, Afternoon Tea favourites.

Recipe: Lemon Sultana Buttermilk Milk Scones makes 8-10 large scones

450g/1lb Plain White Flour

3tsp Baking Powder

1/4tsp Sea Salt Flakes – I use Maldon

25g/1oz Vegetable Fat such as Trex

50g2oz Unsalted Butter

4tsp Caster Sugar – plus extra for sprinkling on top of the unbaked scones

Zest of 2 medium or 1 very large lemon (scrubbed and washed in hot water before zesting)

225g/8oz Sultanas

284ml/10fl oz Buttermilk

3-4 Tablespoons of Semi or Whole Milk

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

Note – you may notice an American dry cup measure in the photographs. Since we are decorating at the moment I was unable to locate my round cutters. So I improvised. Using a one cup measure worked perfectly for cutting out the scones. Also, if using a smaller cutter for smaller scones, remember to adjust the baking time.

Making The Buttermilk Scone Dough

  • First of all line a large baking tray with baking parchment.
  • Next, tip the flour, baking powder, salt and sugar into a large bowl.
  • Stir all the dry ingredients together with a balloon whisk.
  • Add the vegetable fat and butter in small chunks, then add the lemon zest.
  • Using a pastry cutter work the fats into the flour until it resembles breadcrumbs with some pea sized chunks of fat still visible.
  • Add the sultanas and using your fingers gently lift and drop them into the bowl so they become covered in flour.
  • Make a well in the centre of the flour mix and pour in all of the buttermilk.
Four stages showing how to incorporate fats and fruit with flour for a recipe.
Making the scone dough.
  • Using a butter knife stir all of the ingredients together until large clumps begin to form.

Turning Out And Shaping The Dough And Cutting Out Individual Scones

  • Turn the clumpy dough out onto a floured surface. And note, the dough should be quite wet and sticky.
  • Using floured fingers bring the dough together and pat out to form a round shape that is about 1 inch (2.5cm) deep.
  • Most importantly, check that the disc of dough moves freely across the surface and is not stuck.
  • Flour a round 3 inch (7.5cm) cutter that is also at least 2 inches (5cm) deep and place it on top of the dough.
  • Press the cutter straight down onto the dough taking care not to twist it.
Patting the dough out onto a pastry mat, ready to be cut.
Getting the dough ready.
  • Place each cutout scone onto the baking parchment lined baking tray.
  • Brush fresh milk onto the top of each scone using a pastry brush and then sprinkle a pinch of sugar over the top.

Baking The Lemon Sultana Buttermilk Scones

  • Place the scones into the centre of the oven and bake for 15-20 minutes. Because each oven is different and other variables such as the thickness of scone dough affect the baking time, I have given a range of times. My scones took 18 minutes to bake.
  • The scones are baked when the are risen, golden in colour and sound hollow when rapped on the base with your knuckle. Similar to bread when baked.
  • As soon as the scones are baked remove them from the oven and carefully place them on a cooling rack.
Raw and baked Lemon Sultana Buttermilk Scones
Before and after baking.

Serving And Enjoying The Scones

These scones can be eaten warm or cold. Also they can be enjoyed just as they are, or split in two and topped with either clotted cream or butter.

Split scones topped with clotted cream and lemon curd on a pretty plate. Fresh whole scones and lemons are in the background.
Lemon Sultana Buttermilk Scones

Topping a scone with clotted cream and lemon curd and sitting down with my favourite foodie magazine, a delicious cup of tea, and a relaxing afternoon.

Delicious magazine with a plate on top containing a tasty afternoon sweet treat.
Relax with a great foodie magazine and a clotted cream and lemon curd topped scone.

Homemade scones are usually best eaten on the day they are baked. Yet with this recipe they stayed moist for up to 3 days when kept in an airtight container.

If you have enjoyed this recipe for Lemon Sultana Buttermilk Scones you may also like these:

Super Light Scones

A platter set with small plain scones, fresh strawberries and clotted cream and jam in bowls.
Super Light Scones

Easy Blackberry Oat Muffin Recipe

A lined breakfast tray with muffins, cafetière and mug of coffee and a blush coloured dahlia flower.
Easy Blackberry Oat Muffin Recipe

Cheddar Sun Dried Tomato Scones 

Savoury cheese scones in a lined basket with fresh tomatoes and basil and a wedge of cheddar cheese.
Cheddar Sun Dried Tomato Scones

So, am I tempting you to make your own scones at home? Doing so is a very rewarding experience, especially when you share your bakes and receive compliments on your baking! And, aside from being a world away in taste and texture from their shop bought counterparts, you know exactly what has gone into your baking. Love cannot be bought, yet these scones were made with an extra large helping of it.

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

Sammie x

No part of this post may be reproduced or duplicated without the written permission of the owner. This post does not contain any sponsored content. Please see my Disclosure Policy.

Lemon Sultana Buttermilk Scones piled on a pretty cake plate with a bowl of fresh lemons in the distance.
Lemon Sultana Buttermilk Scones perfect for Afternoon Tea.

 

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Cherry Tomato Mozzarella Basil Focaccia

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Today is the first of June and finally it is beginning to feel like Summer. And, of course my mind immediately turns to all the lovely fresh produce that this season yields. Since we are currently celebrating British Tomato Fortnight I am creating recipes that celebrate the diversity of this tasty little fruit. So with caprese salad as my inspiration let me introduce you to my Cherry Tomato Mozzarella Basil Focaccia.

Pinterest sized image of Cherry Tomato Mozzarella Basil Focaccia Bread with descriptive graphics.

Focaccia is a bread with Italian origins. At its simplest it is a flat, white, airy bread, drizzled with olive oil and having a dimpled appearance. Serve it with salad, soup, pasta or as part of antipasti, the key is in the lightness of its crumb. In comparison, this cherry tomato and mozzarella topped bread with layers of basil hidden within the bread, is almost a meal in itself.

Two images of Cherry Tomato Mozzarella Basil Focaccia showing the light, airy crumb of the bread and the gooey, stringy cheese.
Cherry Tomato Mozzarella Basil Focaccia a feast that really is fun to make and eat!

As the bread bakes the fresh basil and garlic permeate throughout creating an incredible savoury flavour. Also, the fresh, vine ripened tomato flavour intensifies in the heat of the oven. Resulting in a joyfully flavoursome bread that is perfect for sharing, Italian style, around a table full of friends, family and food.

Baked Cherry Tomato Mozzarella Basil Focaccia fresh out of the oven
Cherry Tomato Mozzarella Basil Focaccia

If you haven’t made bread before, please do not worry. Because, as I am writing a recipe I always imagine the person reading it is standing next to me. Since I am a natural chatter-box, I describe each part of the process in easy to understand language and include photos for every step of the recipe. So you can be confident as you start your baking process.

Recipe: Cherry Tomato Mozzarella Basil Focaccia

For The Focaccia Dough

250ml Tap Water – at room temperature

7g Dried Yeast – I use Allinson 

1tbsp Runny Honey

350g/12oz Strong White Bread Flour – I use Wright’s 

5g Salt – I use Maldon sea salt

2 Garlic Cloves – finely minced or crushed

2tbsp Olive Oil

Filling And Topping The Focaccia 

2 Generous Handfuls Of Fresh Basil Leaves (approximately 25-30) – one handful for folding into the dough and the second for topping the focaccia

12 Mini Plum Tomatoes – cut in half. Alternatively use 24 small round cherry tomatoes

150g/5oz Approximately 20 Mini Mozzarella Balls – drained

1-2 Garlic Cloves

2tbsp Olive Oil

Pinch of sea salt and freshly ground pepper

Method:

Making The Focaccia Dough

I use a stand mixer with the dough hook attachment for the first part of mixing and proving the dough. Alternatively you can make the dough by hand. Large bowl in the instructions refers to the stand mixer bowl or the bowl used for hand mixing. Also, it is important to weigh all of the ingredients accurately to ensure a successful bake.

  • First of all add the tepid water to a large bowl and add the olive oil and then the honey. Adding the olive oil first ensures that the honey releases easily from the oiled tablespoon.
  • Next add the yeast.
  • Add the flour so that it covers all of the liquid ingredients.
  • Finally add the salt and minced garlic.
  • Fit the bowl to the stand mixer and lower the dough hook.
  • Mix on a low speed until all the ingredients are combined. Increase to a medium speed for approximately 10 minutes until the dough passes the windowpane test. To carry out the test stop mixing/kneading. Remove a small piece of dough and stretch it between your fingers. To pass the test the dough should stretch without tearing until light is visible through the dough. If the dough tears continue mixing/kneading for a further 2 minutes and test again.
  • As soon as the dough passes the windowpane test stop mixing/kneading and scrape any dough from the dough hook into the bowl.
  • Form the dough into a ball, place back into the bowl and cover with a clean tea towel.
  • Place the bowl in a draught free place and leave until the dough is doubled in size.

Knocking Back The Dough And Adding The Fresh Basil Leaves

  • As soon as the dough is doubled in size, turn it out of the bowl onto a lightly floured worktop. Most importantly, ensure the top of the risen dough is in contact with the worktop and the sticky underneath is now on top.
  • Pull out part of the dough with your hand and then tuck it into the centre of the dough.
  • Turn the dough clockwise, approximately 10 minutes if it were a clock and repeat the pulling and tucking technique. Repeat this process until the dough is smooth and not sticky to touch. See bottom right photo.
Four images showing each stage of shaping bread.
Building structure within the focaccia dough.
  • Turn the dough over and press out using your fingertips until it is a roughly square shaped approximately 10”/25cm.
  • Lay one handful of fresh basil leaves on top of the dough.
  • Fold the top third of the dough down and then fold the bottom third of the dough up and over.
  • Turn the dough by a quarter and repeat the folding step.
Detailed images showing fresh basil being folded into bread dough
Folding fresh basil into the bread dough.

Pressing Out The Focaccia Dough And Adding The Toppings

  • Turn the dough over and place onto a lightly oiled baking tray.
  • Drizzle 1 tablespoon of olive oil over the dough and use your fingers to press out the focaccia dough, taking care to keep the basil leaves within the dough.
  • Press the halved mini plum tomatoes into the dough.
  • Likewise add the mini mozzarella balls in the same manner.
  • Scatter over the minced garlic and last handful of basil leaves.
  • Finally drizzle lightly with olive oil and add a pinch of sea salt and black pepper.
  • Leave in a draught free place to rise and preheat the oven to 200C/180C fan, gas mark 6, 400F.
Four images showing the focaccia and adding the toppings
Shaping the focaccia bread and adding the toppings.

Baking The Cherry Tomato Mozzarella Focaccia

  • As soon as the focaccia has plumped up around the tomatoes and basil, while doubling in size, it is ready to be baked.
  • Place the focaccia into the centre of the oven and bake for 25-35 minutes.
  • The bread is baked when it is golden on top and underneath, use a palette knife to lift a corner.
  • And once baked remove from the oven.
Cherry Tomato Mozzarella Basil freshly baked.
  • Leave the focaccia to cool for 5-10 minutes before serving.
  • Alternatively, bake earlier in the day and reheat in a moderate oven for 10 minutes prior to serving.

To serve this focaccia I ran a pizza wheel across it at various angles to create interesting shapes and portions.

A pizza wheel is used to divide the Italian bread into portions for serving.
Cherry Tomato Mozzarella Basil Focaccia divided into portions.

This bread can be made a day in advance, including the toppings. Cover with cling film and refrigerate. To bake, remove from the fridge, allow the dough to come up to room temperature and puff up and then bake as per the recipe.

Any leftover focaccia can be placed in an airtight container and refrigerated for one day. Also, freezing the focaccia is not recommended due to the fresh tomatoes.

If you have enjoyed this recipe for Cherry Tomato Mozzarella Basil Focaccia you may also like these:

Baked Cheese Olive Ciabatta Bread

Baked cheese olive ciabatta bread being pulled apart to show the gooey cheese.
Baked Cheese Olive Ciabatta Bread

Tomato Thyme Garlic Focaccia Bread

Tomato thyme garlic focaccia bread cut in half.
Tomato Thyme Garlic Focaccia Bread

Garlic Cheese Bombs

Garlic cheese bombs mini bread rolls filled with mozzarella image shows one being pulled apart showing the gooey cheese.
Garlic Cheese Bombs

Because, when I bake, I use the very best ingredients I can afford, this always has an impact on the final flavour. And including locally grown, British produce give me a sense of pride at how incredible our farmers are here in the U.K. Supporting British farmers and also British businesses, such as Room Forty who provide an Afternoon Tea service, is something that I am passionate about. Our country has a wealth of talented people who produce an amazing array of produce and products. While they may be a little more expensive than mass produced imports, what they have in abundance is love and care. Resulting in far higher quality produce grown and made by people who are passionate about what they do.

Do you consider where your food comes from when grocery shopping?

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

Sammie xx

The British Tomato Association gifted me the tomatoes produced by Eric Wall to sample and taste during British Tomato Fortnight #BTF19. I have not been paid or received any financial gain for writing this blog post. All opinions, views and content are my own. 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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Cinnamon Drizzle Apple Walnut Cake Bars

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Today I have a real treat for you, my Cinnamon Drizzle Apple Walnut Cake Bars. Packed with freshly grated apple and toasted walnuts these cake bars are full of flavour. A simple cinnamon drizzle adds just the right amount of sweetness, while the sugar nibs add extra crunch. This simple traybake is a treat on the tongue and the senses.

FF Cinnamon Drizzle Apple Walnut Cake Bars
Cinnamon Drizzle Apple Walnut Cake Bars

I adore Autumn. While gales and rain lash down, there are also the bright, golden sunshine filled days. Because of the variations in the weather, some days are perfect for gardening, having a tidy up, and picking fruit and windfalls. Yet when the weather rages I find comfort in the kitchen, baking delicious cakes that make the whole house smell warm and inviting. I am even more content when I can include produce from my own garden, such as the apples used in both the cake bars and photographs.

FF Cinnamon Drizzle Apple Walnut Cake Bars
Cinnamon Drizzle Apple Walnut Cake Bars

Our Apple Trees

Due to the very hot summer we have had this year I wasn’t sure how well our two apple trees would fare. Because of the heat this years apples are sweeter than usual. While both our trees produce eating apples, one usually small, red and sweet, the other red and green, sharper in flavour. Similar to a Granny Smith apple’s flavour. As a result of the summer weather both varieties have a more intense apple flavour and are delicious to eat straight from the tree.

FF Cinnamon Drizzle Apple Walnut Cake Bars
Cinnamon Drizzle Apple Walnut Cake Bars

Since we have plenty of windfalls from the recent storms I have used them in the recipe. If you have access to windfall apples make the most of nature’s opportunity. Either use them to make these cake bars or perhaps my Apple Pie? Finally, a quick note, if you like puddings, then I should mention that this cake is delicious served with hot custard!

Recipe: Cinnamon Drizzle Apple Walnut Cake Bars make 16

300g/10.5oz Unsalted Butter at room temperature

300g/10.5oz Soft Light Brown Sugar

1/2tsp Sea Salt

4 Large Free Range Eggs

2tsp Vanilla Extract – I use Nielsen-Massey 

375g/13oz Plain White Flour

4tsp Ground Cinnamon

1tsp Ground Ginger

3tsp Baking Powder

200g/7oz Chopped Walnuts

350g/12oz Grated Apple (peeled and cored)

For the cinnamon drizzle

225g/8oz Icing Sugar (confectioners sugar)

3tsp Ground Cinnamon

2-3 tbsp Cold Water

Optional – Pearl or Nibbed Sugar – I use Dansukker Parlsocker available from Amazon

Method: Preheat the oven to 190C/170C fan, 375F, gas mark 5.

For this recipe you will need a 22.5cm x 30cm x 5cm (9” x 12” x 2”) tin lined with baking parchment.

Making and baking the cake:

  • First of all add the butter, soft, light brown sugar and salt to a large bowl. Due to the quantity of ingredients I found a wide bowl easier to use.
  • Beat the sugar and butter together until creamy with no visible lumps.
  • Add the 4 eggs, 75g/3oz of flour and the spices to the bowl. Whisk everything together until fully combined.
  • Sieve the remaining flour and baking powder into the bowl and added the chopped walnuts.
  • Because some apples turn brown quickly once cut or grated I add them last.
  • Finally fold all of the ingredients together until they are just combined.
FF Cinnamon Drizzle Apple Walnut Cake Bars
Making the cake batter.
  • Spoon the cake batter into the prepared tin and ensure the batter is even and the top is smooth.
  • Place the cake tin into the centre of a preheated oven and bake for 40-45 minutes.
  • The cake is baked when it is golden in colour and firm (with only a little give) to touch in the centre.
  • As soon as the cake is baked remove from the oven and leave to cool completely in the tin.
FF Cinnamon Drizzle Apple Walnut Cake Bars
Filling the tin and baking the cake.

Portioning and decorating the cake bars:

  • Add the icing sugar and cinnamon to a large jug. Using a balloon whisk, stir the two powders to combine and break up any lumps.
  • Pour 2 tablespoons of cold tap water into the jug and stir using the whisk. Add more water as needed until a thick, not runny consistency is achieved.
  • Decant the cinnamon icing into a piping bag fitted with a small round nozzle. Alternatively use a plastic sandwich bag and just prior to decorating cut a very small hole in one corner, this also applies to disposable piping bags.
  • To prepare the cake for decorating first of all cut across the width of the cake, dividing it in half. Now cut from top to bottom in the middle of the cake creating 4 quarters. Cut each quarter into 4 bars from top to bottom.
  • While you can decorate the cake as a whole, I like to see the drizzle of icing on each cake bar.
  • Separate the bars and place on to a cooling rack over a baking tray, to catch any drips.
FF Cinnamon Drizzle Apple Walnut Cake Bars
Preparing the cake bars for decorating
  • Using gentle, steady pressure pipe diagonally across each cake bar. Continue piping until each bar is iced.
  • Sprinkle some sugar nibs over each bar while the icing is still wet.
  • Place to one side to allow the icing to set.
FF Cinnamon Drizzle Apple Walnut Cake Bars
Decorating the Cinnamon Drizzle Apple Walnut Cake Bars

Finally take a photo of your creation! Because your house will smell amazing and these cake bars will not last long.

FF Cinnamon Drizzle Apple Walnut Cake Bars
Cinnamon Drizzle Apple Walnut Cake Bars

Store the bars in an airtight container. They will keep for 5 days. Refrigerate during warmer weather.

The cake can be made a day in advance and decorated the following day.

If you have enjoyed this recipe for Cinnamon Drizzle Apple Walnut Cake Bars you may also like these:

Easy Blackberry Oat Muffin Recipe 

FF Cinnamon Drizzle Apple Walnut Cake Bars
Easy Blackberry Oat Muffin Recipe

Maple Drizzled Apple Blueberry Loaf Cake 

FF Cinnamon Drizzle Apple Walnut Cake Bars
Maple Drizzled Apple Blueberry Loaf Cake

Autumn Apple Almond Cake

FF Cinnamon Drizzle Apple Walnut Cake Bars
Autumn Apple Almond Cake a gluten free bake

Traybakes are made for sharing:

With Bonfire Night, November 5th not far away these cake bars are perfect for sharing. Whether you are going to an organised event, holding a bonfire party in your back garden, or simply watching from your window, everything about these cake bars will elicit oohs and aahs! Because they are so yummy, they deserve to be made and enjoyed all year round.

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 for details.

FF Cinnamon Drizzle Apple Walnut Cake Bars

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Easy Blackberry Oat Muffin Recipe

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September is here and after the long, hot summer I am ready for Autumn. While walking around the garden this morning I noticed some ripe blackberries on my thornless plant. Although, to be clear, I should mention That I’d forgotten to put my glasses on. Expecting a great harvest I hurried back to the kitchen to collect a modest size bowl. Also I grabbed my glasses. Five ripe blackberries. Five! So, consoling myself I plundered our freezer, where fortunately I had a stash. Finally I can now share my Easy Blackberry Oat Muffin Recipe.

FF Easy Blackberry Oat Muffin Recipe

While I find it very satisfying to use produce picked from our garden I am also a realist. Because of the very hot and dry summer some of our fruiting plants have suffered. While our cherry tree had a bumper crop this year, we haven’t any plums and as I mentioned the blackberries are small and scant. Although I am hopeful for a reasonable apple harvest. Even if they are a little smaller this year, I’m sure they will be sweet.

FF Easy Blackberry Oat Muffins Recipe
Easy Blackberry Oat Muffins Recipe

I am glad that I had the foresight to buy punnets of British blackberries and freeze them. Especially as most berries freeze well, with the exception of strawberries. While strawberries defrost to a mushy mess, frozen blackberries, raspberries, red and blackcurrants can be used in place of fresh fruit when it is out of season. Whether you buy and freeze the fruit yourself or buy it ready frozen, it means that we need not be denied luscious berries in the depths of winter.

 

FF Easy Blackberry Oat Muffin Recipe
Easy Blackberry Oat Muffin Recipe

Recipe: Easy Blackberry Oat Muffin Recipe

100g/4oz Unsalted Butter – melted

200ml/6.5fl oz Whole Milk

2 Large Free Range Eggs

1tsp Vanilla Extract – I use Nielsen-Massey 

250g/9oz Plain White Flour

50g/2oz Rolled Oats (Porridge Oats – not quick cook)

2tsp Baking Powder

100g/4oz Caster Sugar

1/4tsp Sea Salt

300g/10.5oz Blackberries – fresh or frozen Waitrose sell frozen British fruits all year round – the berries can be used frozen

Method: Preheat the oven to 200C/180C fan, 400F, gas mark 6

Making the muffin batter:

  • First of all into a large bowl add the flour, oats, sugar, baking powder and salt.
  • Usng a balloon whisk mix all of the dry ingredients together – dry mix.
  • Hold back 12 blackberries for topping the muffins and tip the remaining blackberries into the dry mix. Gently cover with the flour mixture to coat.
FF Easy Blackberry Oat Muffin Recipe
The dry part of the muffin mix.
  • Into a separate jug measure out the milk.
  • Add the eggs, melted butter and vanilla extract and beat with a fork to combine – wet mix.
  • Make a well in the centre of the dry mix and pour the wet mix in.
  • Stir the mixture (approximately 10 times) with a spoon to almost combine, taking care not to break up the berries.
  • A few flour streaks are acceptable. Over mixing will almost certainly result in tough muffins.
  • Line a muffin tin with paper liners. Alternatively tulip style muffin wrappers used in my Spiced Pumpkin Walnut Muffins also can be used.
  • Use an ice cream scoop to divide the muffin mixture evenly between the 12 cases.
FF Easy Blackberry Oat Muffin Recipe
Combining the wet and dry to make the batter.
  • Place a blackberry (from those held back) on top of each muffin.
  • Finally, using a teaspoon, tap a light dusting of caster sugar on top of each muffin.
  • Place the muffin tin into the centre of a preheated oven and bake for 25-30 minutes.
FF Easy Blackberry Oat Muffin Recipe
Topping the muffins before baking.
  • The muffins are baked when risen, golden and firm to touch.
  • As soon as the muffins are baked remove from the oven.
  • Immediately remove the muffins from the tin and place on to a cooling rack – take care as the muffins will be hot.

 

FF Easy Blackberry Oat Muffin Recipe
Easy Blackberry Oat Muffin Recipe
  • Allow the muffins to cool slightly before serving.
FF Easy Blackberry Oat Muffin Recipe
Easy Blackberry Oat Muffin Recipe

 

If you have enjoyed my Easy Blackberry Oat Muffin Recipe you may also like these:

Blueberry And Lemon Muffins 

FF Easy Blackberry Oat Muffin Recipe
Blueberry And Lemon Muffins

Raspberry White Chocolate Chip Muffins 

FF Easy Blackberry Oat Muffin Recipe
Raspberry White Chocolate Chip Muffins

Chocolate Madness Muffins 

FF Easy Blackberry Oat Muffin Recipe
Chocolate Madness Muffins

Freshly baked muffins are best eaten on the day they are made. Although you can store them in an airtight container for up to two days, refrigerate in warm weather and then refresh in a medium oven for 5 minutes. Especially delicious eats to start the day and also fill hunger gaps throughout the day. Since these muffins truly are delicious served warm from the oven, why not bake them with the intention to share. Neighbours, friends and family are always delighted with a surprise delivery of freshly made muffins. And it is a fact that food always tastes better when shared!

So, 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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Prosciutto Wrapped Cheese Puff Pastry Straws

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So, who is ready for a super easy, party food recipe? While there are plenty of sweet recipes here on the blog, personally, I prefer food that is more savoury. Given the choice I will usually choose a cheese board over dessert. Although my family always pick a delicious, sweet treat. Also, at parties I much prefer something salty and savoury to compliment my glass of wine or sparkling water. My Prosciutto Wrapped Cheese Puff Pastry Straws tick all of my preferred flavour boxes. So much so I ate three as soon as they were cool enough!

 

FF Prosciutto Wrapped Cheese Puff Pastry Straws
Prosciutto Wrapped Cheese Puff Pastry Straws

Easy Party Food Recipes:

Making recipes easy is always a top priority. These straws can be made ahead and kept refrigerated or even frozen. Since party food can involve lots of little morsels, keeping the recipe simple can reduce any stress and leave more room for fun. Because that’s what parties should be, fun! Whether it’s drinks with friends or a full on family bash, these straws are a perfect addition to any occasion.

FF Prosciutto Wrapped Cheese Puff Pastry Straws
Prosciutto Wrapped Cheese Puff Pastry Straws

So incredibly easy to make and bake, these straws are filled with grated cheddar and fresh basil. Followed by a strip of Prosciutto ham that is twisted with the cut straw and then baked. While baking the Prosciutto becomes crisp and salty on the outside with melting cheddar and fresh Basil inside. The hardest part of making these is not eating them all as soon as they are baked!

Savoury food snacks displayed on a platter and in a copper cup.

Recipe: Prosciutto Wrapped Cheese Puff Pastry Straws – makes 24

2 x 250g/14oz All Butter Puff Pastry – I use Waitrose own brand. Alternatively use ready rolled pastry, however you may need to adjust the cheese/basil/prosciutto quantities.

100g/4oz Finely Grated Mature (Sharp) Cheddar Cheese – I use Wyke Farms

A Handful of Fresh Basil Leaves – approximately 20 leaves. Alternatively when Basil is unavailable use 1tsp finely chopped thyme or rosemary

12 Slices Prosciutto Ham

Freshly Ground Black Pepper

Method: preheat the oven to 200C/180C fan, 400F, gas mark 6.

Making The Cheese Straws:

  • First of all line 2 large baking trays with baking parchment.
  • Roll the first block of puff pastry into a square, approximately 30cm x 30cm (12in x 12in).
  • Sprinkle half the grated cheddar over the top half of the square.
  • Place half of the fresh basil leaves on top of the cheese.
  • Add some freshly ground black pepper.
  • Fold the bottom half of the pastry up over the cheese and basil.
FF Prosciutto Wrapped Cheese Puff Pastry Straws
Filling the pastry with cheese and basil.
  • Using a rolling pin roll the pastry so that it flattens and becomes smooth.

Portioning The Straws And Wrapping With Prosciutto:

  • Divide the pastry in half using a sharp knife. Then cut each half in half again, you will have four separate pieces.
  • Cut each quarter into 3 strips. Resulting in 12 straws.
  • Tear a piece of prosciutto ham in two lengthways.
  • Place the ham on top of a straw and press at both ends so it sticks.
  • Using both hands twist the pastry so that the prosciutto wraps around.
  • Place the twisted pastry on to a baking sheet.
  • Repeat with the rest of the straws.
  • Roll out the second block of pastry and repeat the process again.
FF Prosciutto Wrapped Cheese Puff Pastry Straws
Cutting the straws and wrapping with Prosciutto.

Baking The Prosciutto Wrapped Puff Pastry Straws:

  • Place the baking trays into the oven and bake for 20-25 minutes until the pastry is golden and the prosciutto is crisp.
  • As soon as the straws are baked remove from the oven and place on a serving plate.
  • Note – if you are planning to freeze the straws, remove from the oven 5 minutes early when the straws are baked but have not much colour.
FF Prosciutto Wrapped Cheese Puff Pastry Straws
Baking the Prosciutto Wrapped Cheese Puff Pastry Straws
  • Allow the straws to cool slightly before serving.
FF Prosciutto Wrapped Cheese Puff Pastry Straws
Prosciutto Wrapped Cheese Puff Pastry Straws

Cool, place in an airtight container and refrigerate for up to 2 days or freeze. Reheat in a medium oven for 5-10 minutes.

If you have enjoyed this recipe for Prosciutto Wrapped Cheese Puff Pastry Straws you may also like these:

Mini Sparkenhoe Red Leicester Tarts

FF Prosciutto Wrapped Cheese Puff Pastry Straws
Mini Sparkenhoe Red Leicester Tarts

Spicy Sausage Rolls

FF Prosciutto Wrapped Cheese Puff Pastry Straws
Spicy Sausage Rolls

Cheddar Tomato Basil Quiche 

FF Prosciutto Wrapped Cheese Puff Pastry Straws
Cheddar Tomato Basil Quiche

Whether I’m hosting or going out, parties are fun and a great way to catch up with friends and make new ones. Recipes that are easy and also travel well make life easier. These Prosciutto Wrapped Cheese Puff Pastry Straws are perfect for taking to a party or get together. Also, as they can be frozen I am planning on making a big batch prior to Christmas. 10 minutes baking from frozen and I have an instant snack and drinks accompaniment for when friends and family pop round unexpectedly!

So, 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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Strawberry Oat Crumble Cookies

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I, as some of you may know, am a self confessed Cookie Monster. Since early childhood starting the day with a cup of tea and a biscuit has become a tradition. Something I have passed on to our children as well. As long as I’ve had my cuppa and biscuit/cookie I can face the day. Especially if I have to wait a while for breakfast. Oat and fruit cookies are among my favourites, obviously the children always prefer chocolate. Yet, after tasting these Strawberry Oat Crumble Cookies there were smiles all round and they received a big thumbs up.

FF Strawberry Oat Crumble Cookies

Since I discovered these baked strawberries from Urban Fruit I have loved adding them to bakes, such as my Double Strawberry Almond Muffins. Similar in texture to dried apricots, the baked strawberries are little pods of intense strawberry flavour. As well as being a delicious snack they are perfect for adding to bakes. Because fresh strawberries are so full of water they can be difficult to add to dry bakes. Whereas the chewy texture of the baked strawberries contrasts well in the oat crumble cookie.

FF Strawberry Oat Crumble Cookies
Strawberry Oat Crumble Cookies

While I have used the snack pack strawberries from Urban Fruit I have also checked online and found similar products available to buy from both high street stores and online. I find it quite frustrating when wanting to try a recipe and it requires a specialist ingredient. Actually I bulk bought these baked strawberries from Amazon. 

 

FF Strawberry Oat Crumble Cookies
Strawberry Oat Crumble Cookies

 

Recipe: Strawberry Oat Crumble Cookies makes approximately 20

225g/8oz Unsalted Butter at room temperature

150g/5oz Caster Sugar

1/4tsp Sea Salt (halve if using table salt)

1 Large Free Range Egg Yolk

1tsp Vanilla Extract – I use Nielsen-Massey 

100g/4oz Rolled Oats – not quick cook

175g/6oz Plain White Flour

90g/4oz Baked Strawberries – I use 1 packet from Urban Fruit

Method: Preheat the oven to 180C/160C fan, 325F, gas mark 3

Making the cookie dough

  • First of all line 2 large baking trays with baking parchment.
  • Into a large bowl add the butter, sugar and salt. Whisk together until pale and creamy.
  • Add the egg yolk and vanilla extract. Continue whisking until fully incorporated.
  • Next add the rolled oats.
  • Using a sharp knife chop the baked strawberries in half.
  • Add half of both the flour and strawberries to the bowl. Toss the strawberries around in the flour, this will stop them sticking together. Add the remaining flour and strawberries and repeat as before.
FF Strawberry Oat Crumble Cookies
Making the strawberry and oat cookie dough
  • Using a spoon mix the cookie dough together.
  • Place the cookie in the fridge for half an hour to chill and firm up.

Shaping the cookies

  • Remove a heaped teaspoon of cookie dough and roll into a ball. Place on the baking tray. Repeat until both baking trays are full.
  • Gently press down with your fingers to flatten the dough ball.
  • Note – I placed 8 cookies on each baking tray. After baking and cooling I flipped over the baking parchment, added the remaining 5 cookies and baked them.
FF Strawberry Oat Crumble Cookies
Shaping the cookies

Baking the cookies

  • Place the baking trays into the oven and bake the cookies for 20-25 minutes until golden brown.
  • As soon as the cookies are baked remove from the oven.
  • Leave to cool for 5 minutes on the tray and then transfer to a cooling rack.
  • Check the underside of the cookie is golden.
FF Strawberry Oat Crumble Cookies
The baked cookies.

Leave the cookies to cool before serving.

FF Strawberry Oat Crumble Cookies
Strawberry Oat Crumble Cookies

Who could resist a delicious crumbly, strawberry and oat cookie with a cup of tea? Not me!

Once cooled store the cookies in an airtight container and eat within 5 days.

If you have enjoyed this recipe for Strawberry Oat Crumble Cookies you may also like these:

Walnut Chocolate Chunk Cookies 

FF Strawberry Oat Crumble Cookies
Walnut Chocolate Chunk Cookies

Cherry Bakewell Cookies 

FF Strawberry Oat Crumble Cookies
Cherry Bakewell Cookies

Oat Chocolate Chip Cookies 

FF Strawberry Oat Crumble Cookies
Oat Chocolate Chip Cookies

I love baking cookies, especially to share with others. And while it would be a real stretch to call these cookies healthy, sneaking oats into the recipe does add extra goodness. Also, the oats give these cookies their delicious crumbly texture. The perfect cookie to bake and take to your workplace and share with colleagues. Because all food tastes better when shared.

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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Creamy Garlic Lemon Chicken Pasta Salad

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Phew this Summer has been hot, hot, hot so far. And for me that means super easy dinners that can be prepared early in the day before the heat builds. Also, as a family we are wanting cool meals in the evening. Especially meals that don’t leave a lot of washing up! Because everyone is just too hot and tired. So I created this recipe for Creamy Garlic Lemon Chicken Pasta Salad. Not only does it taste good, the bulk of washing up is done earlier in the day.

FF Creamy Garlic Lemon Chicken Pasta Salad
Creamy Garlic Lemon Chicken Pasta Salad

Since receiving a jar of Garlic Mayonnaise from Kentish Oils I wanted to use it almost as a sauce for a pasta dish. While sunny, daily temperatures are in excess of 30C  I decided on a cold pasta dish. Although the mayonnaise has garlic in it, it is not an overwhelming, raw, hot garlic flavour. Also it blends beautifully with the lemon chicken and crunchy vegetables in this dish.

FF Creamy Garlic Lemon Chicken Pasta Salad
Creamy Garlic Lemon Chicken Pasta Salad 

Because the chicken is baked in lemon juice it has a juicy, light lemon flavour. Also, when serving this dish I added very thinly sliced lemons. They are tangy to eat and add an extra punch to this cool, Summer meal. Likewise, an additional teaspoon of the garlic mayonnaise on top of the plated salad gives a tasty finishing touch.

FF Creamy Garlic Lemon Chicken Pasta Salad

Recipe: Creamy Garlic Lemon Chicken Pasta Salad serves 6

450g/1lb – Four Chicken Breasts skin and bone removed

3-4 Whole Lemons – washed and dried

2 Sweetcorn Cobs – approximately 275g/10oz or the equivalent tinned sweetcorn – drained

450g/1lb Pasta – I use rigatoni

8 Spring Onions (scallions)

2 Red Bell Peppers

2 Sticks of Celery

125g/4.5oz – approximately 5 tablespoons of Garlic Mayonnaise (plus extra to garnish) – I use Kentish Oils alternatively use the equivalent amount of mayonnaise and add one clove of minced/crushed garlic

Sea salt and freshly ground black pepper to season

Method: Preheat the oven to 180C/160C fan, 325F, gas mark 3.

Preparing the chicken

  • First of all, place the chicken breasts in an ovenproof dish. Season with sea salt, freshly ground black pepper and the juice from two whole lemons.
  • Cover the dish with aluminium foil and bake in the centre of the oven for 45 minutes.

Cooking the pasta and preparing the vegetables

  • While the chicken is cooking place a large pan of water on a high heat. As soon as the water is boiling add 1 teaspoon of sea salt and then add the pasta. Cook the pasta according to the packet instructions.
  • Chop the spring onions, red peppers and celery to about the same size and place in a large bowl. If using tinned sweetcorn add it to the bowl.
  • Stand a sweetcorn cob on one end and carefully cut down between the husk and the corn. Turn the cob and repeat until all of the corn is removed. Repeat for the second cob.
  • 3 minutes before the pasta has finished cooking add the fresh sweetcorn to the pan.
  • Once cooked drain the pasta and sweetcorn.
FF Creamy Garlic Lemon Chicken Pasta Salad
Preparing the vegetables and pasta.

Assembling the salad

  • After 45 minutes check that the chicken is thoroughly cooked. Cut through the thickest part of the biggest chicken breast, there should not be any pink colour, this shows the chicken is cooked. If there is even a hint of pink return the chicken to the oven for a further 10 minutes and check again.
  • As soon as the chicken is cooked remove from the oven and place the chicken breasts on a plate for 10 minutes to rest.
  • Cut the chicken into slices.
  • Add the cooked pasta and sweetcorn to the bowl and the add the garlic mayonnaise. Mix using a large spoon.
  • Now add the sliced chicken to the bowl and mix again.
  • Taste and check for seasoning, adjust if needed.
FF Creamy Garlic Lemon Chicken Pasta Salad
Assembling the Creamy Garlic Lemon Chicken Pasta Salad

The finished Creamy Garlic Lemon Chicken Pasta Salad.

Creamy Garlic Lemon Chicken Pasta Salad

Cover the bowl with cling film and refrigerate until ready to eat. This dish tastes best when it is fridge cold.

Serve the salad with very thin slices of lemon, extra wedges of lemon to squeeze over and a drizzle of garlic mayonnaise.

Creamy Garlic Lemon Chicken Pasta Salad

Keep any leftovers refrigerated in an airtight container and eat within two days.

If you have enjoyed this recipe for Creamy Garlic Lemon Chicken Pasta Salad you may also like these:

Roasted Summer Vegetable Orzo Salad 

FF Creamy Garlic Lemon Chicken Pasta Salad
Roasted Summer Vegetable Orzo Salad

Chicken Pasta Pesto Salad

FF Creamy Garlic Lemon Chicken Pasta Salad
Chicken Pasta Pesto Salad

Lemon Garlic Vegetable Orzo 

FF Creamy Garlic Lemon Chicken Pasta Salad
Lemon Garlic Vegetable Orzo

I love the versatility of pasta and it is one of my favourite staples to have in the kitchen. Since all I need are a few crunchy vegetables and this yummy garlic mayonnaise I am set now for the heatwave! Because we all need a stash of easy, light, quick recipes for when we are busy and especially when the weather is hot. Now is not the time for slow cooked casseroles! I say cool, quick and easy saves the day.

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.

Kentish Oils sent me the Garlic Mayonnaise to try. All opinions and views are my own and this is NOT a sponsored post.

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Mint Chocolate Chip Drizzle Cake

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Wow this Summer has been hot so far. So when I was asked to bake a cake I wanted to create something that was not only delicious, but also refreshing. My Mint Chocolate Chip Drizzle Cake ticks both of the boxes. A rich chocolate cake that is full of mint chocolate chips finished with a peppermint drizzle icing. This cake was a big hit with all who tried it!

FF Mint Chocolate Chip Drizzle Cake

Mint Chocolate – which side are you on?

While I love the combination of mint and chocolate together, it appears that opinion is split. While there are those who wholeheartedly agree with me, there are also a group of people who really dislike the flavour combination. Since I love sharing and assume that you do too, check that those you will be sharing with enjoy fresh mint flavour with chocolate. Unless of course you want the whole cake to yourself?

FF Mint Chocolate Chip Drizzle Cake
Mint Chocolate Chip Drizzle Cake

I adore the way that mint is such a refreshing flavour. In this cake it really lifts the deep chocolate flavour of the sponge, with nuggets of mint chocolate bursting in your mouth with every bite. Also, the peppermint hit in the icing merges with the cake to create a party in your mouth. I love the flavours in this cake, especially during the heat of the summer. Because of the mint, I can literally bake my cake AND eat it!

FF Mint Chocolate Chip Drizzle Cake
Mint Chocolate Chip Drizzle Cake

While I have baked this cake in a loaf tin, I’m sure it would also look great baked in a square or round tin. For me the straightforward slicing of a loaf cake makes it easy to pack, ready sliced for picnics. Alternatively, it also is great for packed lunches.

Recipe: Mint Chocolate Chip Drizzle Cake serves 8-10

For the cake:

225g/8oz Unsalted Butter at room temperature

225g/8oz Caster Sugar

1/4tsp Salt

5 Large Free Range Eggs 

1tsp Vanilla Extract

75g/3oz cocoa

100g/4oz Dark Mint Chocolate – cut into small chunks

175g/6oz Plain White Flour

3tsp Baking Powder

For the icing:

175g/6oz Icing Sugar

3 drops Peppermint Extract – I use Nielsen-Massey 

Optional – Green Food Colouring – I use Wilton Food Colouring Gel

Grean and White small sugar balls

Method: Preheat oven to 180C/160C fan for 1 hour, 350F, gas mark 4

To bake this cake you will need a 25cm x 11.5cm x 7.5cm (10” x 4.5” x 3”) 2lb loaf tin. Grease thoroughly with butter and line the base of the tin with baking parchment.

Making and baking the cake

  • First of all into a large bowl add the butter, sugar and salt. Whisk until pale and creamy and thoroughly combined.
  • Add the eggs, vanilla extract and cocoa powder. Whisk again until the mixture is fully combined with no lumps.
  • Sift the flour and baking powder into the bowl and add the chopped mint chocolate.
  • Finally, using a spoon mix all of the ingredients together until they are just combined. Take care not to overmix the cake batter as this can result in a heavy cake once baked.
FF Mint Chocolate Chip Drizzle Cake
Making the cake batter.
  • Spoon the cake batter into a prepared tin and smooth the surface.
  • Place the cake tin into the centre of the oven and bake for approximately 1 hour. Baking times may vary due to oven differences or using a different size tin.
  • The cake is baked when an inserted skewer comes out clean.
  • As soon as the cake is baked remove from the oven and leave the cake to fully cool in the tin.
FF Mint Chocolate Chip Drizzle Cake
Filling the loaf tin and baking the cake.
  • When the cake is cooled carefully run a palette knife between the cake and the tin.
  • Turn the cake out of it’s tin and remove the baking parchment.
  • Place the cake on to a cake or board ready to be iced.

Making the icing and decorating the cake

  • First of all add the icing sugar to a bowl. Gently stir with a balloon whisk to remove any lumps. I find this method much easier than sifting the sugar. Especially as sifting results in icing sugar going everywhere!
  • Add the peppermint extract and enough water to for a thick, but still slowly dripping paste.
  • Dip the tip of a cocktail stick into the food colouring gel and then swirl the stick through your icing. I opted for a very subtle mintgreen colour. Stir the icing so that the colour is even throughout.
FF Mint Chocolate Chip Drizzle Cake
Making the mint flavoured drizzle icing.
  • Spoon the icing over the cake so that the top is completely covered. Use the spoon to encourage the icing to drip around the sides.
  • Finally, sprinkle the coloured sugar balls around the outside edge of the icing before it sets. And then sprinkle the white balls inside the border.
FF Mint Chocolate Chip Drizzle Cake
Icing and decorating the Mint Chocolate Chip Drizzle Cake

Allow the icing to set before slicing the cake for serving.

FF Mint Chocolate Chip Drizzle Cake
Mint Chocolate Chip Drizzle Cake

Slice and serve with a smile.

Store any leftover cake in an airtight container or wrapped in cling film. Also during warmer weather I keep the cake refrigerated. Eat within 5 days of making.

If you have enjoyed this recipe for Mint Chocolate Chip Drizzle Cake you may also like these:

Iced Cherry Coconut Loaf Cake

FF Mint Chocolate Chip Drizzle Cake
Iced Cherry Coconut Loaf Cake

Lemon Drizzle Cake

FF Mint Chocolate Chip Drizzle Cake
Lemon Drizzle Cake

Raspberry Drizzle Loaf Cake 

Beautiful natural pink icing coloured using fresh raspberries that Is drizzled over a pink, raspberry, loaf cake.
Raspberry Drizzle Loaf Cake

While I don’t personally eat a lot of cake, although I always taste them, I do enjoy making them. My tastebuds prefer a more savoury flavour, yet many of my family and especially my husband do have a sweet tooth. Loaf cake slices are easy to cut in half so that younger ones can have a finger of cake. My cakes are always made with love and with the minimum of artificial ingredients.

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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Rich Raspberry Chocolate Fudge Brownies

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Hello everyone. I have THE most amazing recipe to share with you all today. Not only do these Rich Raspberry Chocolate Fudge Brownies taste incredible, they can also be made gluten free. Yippee! I absolutely love creating recipes that can be enjoyed by more people. Also, this brownie recipe has an added, optional boozy ingredient. Yet, as always this can be left out so that children and those who don’t or can’t have alcohol can also delight in these brownies.

FF Rich Raspberry Chocolate Fudge Brownies

Brownies are one of my favourite bakes. And lately I’ve been experimenting with various additions. It is important that the resulting brownie delivers both flavour and that damp, slightly squidgy texture that qualifies a true brownie. Yet I’ve found the addition of other ingredients can create a fantastic, taste bud treat, such as these Chocolate Fudge Double Hazelnut Brownies. Since I know that raspberries and chocolate are a great flavour combination I decided to try it in a brownie. Oh wow. I was totally unprepared for how incredible the result was.

FF Rich Raspberry Chocolate Fudge Brownies
Rich Raspberry Chocolate Fudge Brownies

Raspberry and Chocolate Alchemy

As soon as the raspberries start to bake into the brownie batter something incredible happens. While exposed to the heat of the oven the raspberry flavour intensifies. Also the raspberries merge with the brownie so that they become as one. With the addition of raspberry liqueur the final taste is raspberry and chocolate heaven. Since the raspberries also add to the fudgey texture, creating a ridiculously good dessert.

FF Rich Raspberry Chocolate Fudge Brownies
Rich Raspberry Chocolate Fudge Brownies

If I were to serve these brownies at a dinner party I would top with fresh raspberries and a generous scoop of the very best Vanilla Ice Cream. Also I would warm each brownie for 10 seconds in the microwave. Doing so further awakens the combination of flavours.

Recipe: Rich Raspberry Chocolate Fudge Brownies, makes 15

200g/7oz Milk Chocolate minimum 35% Cocoa solids

200g/7oz Dark Chocolate minimum 70% Cocoa solids

225g/8oz Unsalted Butter

1/4 tsp Sea Salt (halve if using table salt)

2 tsp Vanilla Extract – I use Nielsen-Massey

4 Large Free Range Eggs

225g/8oz Light Brown Muscavado Sugar

Optional – 2 tbsp Raspberry Liqueur

75g/3oz Plain White Flour – for Gluten Free use all purpose gluten free flour – I use Doves Farm

300g/10.5oz Fresh Raspberries (frozen raspberries also work well here, use straight from the freezer, no need to defrost.) – plus extra to serve if you wish

175g/6oz White Chocolate

3 tbsp Freeze Dried Raspberries – I buy mine from Waitrose

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

You will need a 22.5cm x 30cm (9” x 12”) deep tin, lined with baking parchment or tin foil.

Making And Baking The Rich Chocolate Fudge Brownies

  • First of all break up the chocolate and place into a heatproof, microwaveable bowl with butter and salt. Microwave on medium power for 30 seconds, stirring in between, until the butter is melted and the chocolate has started to melt. Remove from the microwave and stir continuously until all of the chocolate has melted and combined with the butter. Set aside to cool.
  • Weigh the sugar into a large jug, add the eggs, vanilla extract and raspberry liqueur (if using). Using a fork stir to combine the ingredients.
  • As soon as the chocolate has cooled, pour the egg/sugar mixture in stirring constantly.
FF Rich Raspberry Chocolate Fudge Brownies
Creating the brownie base.
  • Add the flour and stir into the chocolate mix.
  • Finally add half of the raspberries to the brownie batter. Stir carefully to combine.
  • Pour the brownie mixture into the prepared tin.
  • Finish by adding the remaining raspberries evenly to the top of the mixture.
FF Rich Raspberry Chocolate Fudge Brownies
Adding fresh raspberries into the batter and on top of the traybake.
  • Place the tin into the centre of the oven and bake for 25-30 minutes.
  • Halfway through the baking time open the oven and using gloves rap the brownie tin on to the shelf a couple of times. Doing so helps to release any air bubbles formed during baking. Resulting in dense, fudgey brownies.
  • The brownies are baked when the surface is shiny, with a slightly crackled appearance. Also, there should be a very slight wobble to the centre of the bake.
  • As soon as the brownies are baked remove from the oven,  leave to cool completely in the tin.
FF Rich Raspberry Chocolate Fudge Brownies
Baking, cooling and decorating the Rich Raspberry Chocolate Fudge Brownies

Drizzling and Decorating the Brownies

  • As soon as the brownies are cooled lift them out of the tin, using the baking parchment. Pull out the sides of the parchment so the paper is flat.
  • Break up the white chocolate and place in a heatproof, microwaveable bowl. Zap for 30 seconds at a time, stirring in between. As soon as the chocolate starts to melt remove from the microwave and stir continuously until it is completely liquid.
  • Pour the melted chocolate into a disposable piping bag. Snip the very end of the bag leaving a small opening.
  • Starting at a corner drizzle white chocolate in a diagonal pattern over the brownie slab.
  • Sprinkle over freeze dried raspberries so they stick to the melted chocolate.
  • Leave to set.
  • Cut across the width at 3 even intervals, wiping the knife with a cloth between each cut. Follow by cutting vertically down at 5 even intervals. Resulting in 15 brownies.
FF Raspberry Chocolate Fudge Brownies
Rich Raspberry Chocolate Fudge

Serve chilled with a glass of something sparkling. Alternatively, warm as mentioned and serve with ice cream. However you enjoy these brownies they will taste better when shared!

Because of the fresh raspberries store in an airtight container, between layers of baking parchment, in the fridge

If you have enjoyed this recipe for Rich Raspberry Chocolate Fudge Brownies you may also like these:

Bakery Style Soft Triple Chocolate Cookies 

FF Rich Raspberry Chocolate Fudge Brownies
Bakery Style Soft Triple Chocolate Cookies

Bakewell Shortbread Bars 

FF Rich Raspberry Chocolate Fudge Brownies
Bakewell Shortbread Bars

Maltesers Popping Candy Cupcakes 

FF Rich Raspberry Chocolate Fudge Brownies
Maltesers Popping Candy Cupcakes

We have experienced a very warm start to the Summer this year and I haven’t wanted to have the oven on. Yet, when I’m baking brownies, it is such a short baking time that I haven’t minded. Similarly, meringues bake at a low oven temperature, so why not try this Raspberry Chocolate Pavlova? Finally why not try one of the many ice cream recipes here on my blog? It is so much fun coming up with new and delicious flavours!

I hope that whatever you are making, baking and creating in your kitchens, you 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 Diclosure Policy.

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