The smell of Summer. Sun tan lotion, seaside air and luscious seasonal fruits. Ok, I accept that the fruits in this Refreshing Tropical Fruit Sorbet are not necessarily grown in this country, although they are cheaper and more readily available during the summer.
Making your own Refreshing Tropical Fruit Sorbet is so worth it. Forget about the adverts telling you that ‘you’re worth it’ this is a delicious, good for you treat, that tastes of fruit heaven!
The marriage between the flavours will make your tastebuds sing in harmony.
There are a couple of steps needed to prepare the fruit for this sorbet, but they are absolutely worth it to extract every drop of flavour from the fruit.
Once the fruit is prepped it is then cooked for a short time. This breaks down the pineapple and separates the passionfruit seeds from their surrounding juice. The cooked fruit mixture is then sieved, to remove the very crunchy seeds. A quick whizz with an immersion blender, or liquidiser, cool and your sorbet is ready to be churned.
This sorbet tastes of Summer. Light, intensely fruity, sweet – but not overly so and with a colour to brighten the dullest of days.
A light dessert or a delightful palette cleanser between courses for a more formal meal.
The mangos I bought for this recipe spent a few days on our sunny lounge window ledge ripening up, in fact they were warm when I prepared them. The passionfruit were smooth skinned when bought and ripened to a prune-like wrinkling of the skin. To test if a pineapple is ripe I suggest smelling it. If it smells of pineapple then it’s ripe.
Recipe: Makes 1L Refreshing Tropical Fruit Sorbet
6 Passion Fruit
2 Large Mango
1 Medium Pineapple
Optional – see note at the end – Orange Blossom Water 1/4tsp – I suggest Nielsen-Massey
Method: Ensure the frozen compartment of your ice cream maker has been in the deep freeze overnight or according to manufacturers instructions.
Scoop the contents of the 6 passion fruit into a large heavy based saucepan. Squeezing the empty skins to ensure every drop of precious juice is used.
Next prepare the mangos. Cut down either side of the central stone, you will have three pieces. Take a fleshy side of the mango and score into three pieces using a sharp knife. With the blade flat to the skin, run the knife along each third, releasing a long slither of juicy, ripe mango. Repeat for the other side. Place the mango slices into the saucepan. Hold the central flesh and skin covered stone over the saucepan and squeeze as hard as you can. Scrape all of the pulp and juice from your hand into the pan.
Prepare the pineapple by cutting off the green spiky top and the flat base. Cut the pineapple into half and then divide each half into 3 sections. Cut down the outside of the central hard core – it will be the point of the pineapple. As with the mango, lay the blade flat between the fruit and the skin and slice to separate the two. Chop the pineapple into large chunks and add to the saucepan. Squeeze the skin and the hard core pieces over the saucepan to extracte as much juice as possible.
Pour the water over the fruit.
Add the sugar and turn the heat on to high under the pan.
Once the contents of the pan have started to bubble reduce the heat to medium, keep an eye on the fruit to ensure it doesn’t boil over.
Continue cooking for 20 minutes.
Carefully remove a spoonful of liquid from the saucepan, allow to cool and taste. The flavour should be pure fruit, not watered down and not super sweet – just as if you had eaten a slice of ripe mango. If the flavour is a little weak, continue cooking for a further 10 minutes and taste again.
When you are happy with the tropical fruit flavour, remove the saucepan from the heat.
Place a sieve over a large bowl.
Carefully pour the hot fruit mixture into the bowl through the sieve.
Using a strong dessert spoon press all of the fruit through the sieve. Occasionally clearing the underside of the sieve with a clean spoon, so that all the fruit pulp and juice goes into the bowl below.
This takes about 10 minutes to get it to this stage.
I did taste the remaining pulp and although crunchy it was pretty flavourless, that said you could still have it swirled through yoghurt for breakfast.
If you have an immersion blender or liquidiser, blend the resulting lumpy liquid until velvety smooth.
Place the bowl on a trivet, to aid cooling air circulation and cover with a net food tent, or cling film to stop flies having a taste!
Allow the sorbet liquid to cool and then place in the fridge to chill.
Once chilled set up your ice cream maker according to manufacturers instructions.
Transfer the sorbet liquid to a jug, this makes pouring the liquid into the frozen chamber much easier.
With the machine churning pour the sorbet liquid into the ice cream maker and churn until slushy like.
Stop the machine, remove the paddle and scoop/pour the slushy mixture into a freezer proof, resealable tub.
Pop the lid on and place in the deep freeze, generally I leave ice creams and sorbets overnight, until frozen through.
To serve, remove the sorbet from the freezer 15-20 minutes to allow to soften slightly.
For me, this is the perfect dessert after a hot spicy meal such as a curry or my Chunky Chilli. The cool, fruity sorbet, soothing on your tastebuds.
This is the perfect sorbet to make if you happen upon marked down fruit in the market or shops. It will keep for 3 months in the deep freeze and brighten a dull Winter’s day.
If you have enjoyed the recipe for my Refreshing Tropical Fruit Sorbet here are some others you may also like:
I love creating, experimenting, tasting and testing different recipes. If you love mangos but aren’t a fan of pineapple, add more mango and leave the pineapple out.
Being allergic to oranges, means I always have to double check when I buy anything labelled ‘tropical’. Making my own Refreshing Tropical Fruit Sorbet means I know exactly what has gone into it. By all means adjust the sugar quantity if your fruit is sweeter, or riper. That’s why it is important to taste the liquid from the pan, remembering all the flavours will be dulled slightly by the freezing process.
I hope I have inspired you to get creative in your kitchens. Cooking should be fun. Combining flavours, adding a little something here or there, I hope that you take my recipes, try them and then change them to suit your tastes. I very much suspect a drop or two of orange blossom water would work very well in this recipe. But then I’ll never know 😉
This Union Jack Sponge Cake may be one of the simplest recipes I have made and yet it is also one of the most delicious cakes I’ve ever made.
A light vanilla sponge base, covered and piped with freshly whipped cream and decorated with strawberries and blueberries. A final sprinkling of glitter sets this cake off.
Why bake a flag cake?
On Twitter there is a community run by two fabulous, fun women, called @SundayBakeClub, they were recently featured in the Telegraph. Each week they pick a different theme that challenges bakers to express their creativity, try news skills, but mostly have fun! Last Sunday’s theme was #GirlPower. So the Spice Girls and our longest reigning monarch were my inspiration.
A Union Jack Sponge Cake idea was born.
To be completely honest my original idea was to make a cheesecake with a Union Jack design on it, however, I woke up on Sunday with a cracking migraine. I resigned myself initially to not being able to take part.
Later in the day the pain eased enough for me to get a sponge base made and baked. Back came the pain. Back I went to bed!
After a couple of hours I was able to get up and decorate the cake. I am really pleased that I saw this bake through. You have no idea how many times I start something, only for me to be too unwell to complete, or photograph the results. So on this occasion #GirlPower really did prevail.
I love how the Sunday Bake Club is a community of bakers who inspire and help each other. The main focus is to encourage people to get baking and stretch those who already bake often. The environment is completely non competitive, although the ‘Best Bits’ are chosen, by the organisers and posted on to their Blog. Bakers may then vote for their favourite and the ‘winner’ is awarded a virtual golden spoon.
A few weeks ago I was very fortunate to be awarded a golden spoon for my Hazelnut Raspberry Vacherin, I promise to write it up and post it on here soon. It has three tiers of hazelnut meringue with whipped cream, raspberries and toasted hazelnuts in between and on top. It was a real technical challenge for me
Back to the Union Jack Sponge Cake, you will need a 20cm x 28cm x 5cm (8″ x 11″ x 2″) Swiss roll tin to bake this flag cake.
Recipe: Union Jack Flag Cake serves 12
225g/8oz Unsalted Butter at room temperature – plus an extra tablespoon for greasing the tin
225g/8oz Plain White Flour – plus an extra tablespoon for dusting the tin
2tsp Baking Powder
400ml Double Cream
300g Fresh Blueberries
400g Fresh Strawberries
1tsp Caster Sugar
Optional – edible glitter
Method: Preheat the oven to 160C/140C fan, gas mark 3
Using the extra tablespoon of butter thoroughly grease the Swiss roll tin.
Next add one tablespoon of flour and tip it around the tin until the inside of the tin is completely coated. Tip any excess away into the bin.
In a large bowl add the butter, sugar and salt.
Whisk/beat together until pale and creamy.
Add 1tsp vanilla bean paste, all four eggs and the flour.
Whisk/beat slowly until everything is just combined. Finish mixing using a spatula or spoon to ensure all the ingredients are combined – be careful not to over mix as your cake will not be light.
Tip the cake batter into the prepared tin and smooth out so that it fills each corner and is even.
Place in the centre of the oven and bake for 30-40 minutes.
The sponge is baked when it is golden and springs back from a light touch.
Once baked remove the tin from the oven and allow the cake to cool for 10 minutes in the tin.
Run a palette knife around the edge of the cake and then tip the sponge out on to a cooling rack.
Allow the sponge to cool completely before decorating.
As I didn’t have a board large enough for this cake, I placed it on to some baking parchment and then back on to the cooling rack to decorate.
Decorating the Union Jack Sponge Cake:
Place the cold fresh cream, 1tsp of caster sugar and 1tsp of vanilla bean paste into a bowl.
Whisk until the cream just holds a stiff peak.
Place half of the whipped cream into a piping bag fitted with a large star tip. Secure the bag and place in the fridge – it was an extremely hot summer’s day when I made this cake, so I had to work quickly!
Spread the other half of the whipped cream on to the surface of the cake, using a palette knife to achieve a flat even finish. You DO NOT need to cover the sides in cream.
Hull and slice the strawberries. Wash and dry the blueberries, sorting through them as you dry them to remove any stalks or over ripe berries.
Have a picture of the Union Jack flag in front of you. By all means use my cake as a reference, but a picture is more accurate.
Start by forming the central red cross using sliced strawberries.
Cut some of the strawberry slices in half. Angle these into the cream to create the X shaped cross.
Use the blueberries to fill in the triangles ensuring there is a gap of plain cream to represent the white lines of the flag.
Now pipe stars around the outside. I first piped around the bottom edge of the cake and then again around the top edge. It gives the cake a beautiful finish.
If like me you like a few sparkles, sprinkle over some edible glitter to complete your Union Jack Sponge Cake!
I popped the whole cake, uncovered, into the bottom of the fridge for an hour before serving. It helped the cream set and cooled the cake down. As I mentioned I baked and decorated this cake on a very, very hot day.
If the temperature isn’t melting everything in sight this Union Jack Sponge Cake is fine to serve as soon as it has been decorated. Cut into squares, or slice down the centre and serve as slices.
This cake kept exceptionally well, in an airtight tin for 5 days in the fridge. It remained light and fresh and is simply one of the best cakes to enjoy with a cup of tea!
If you have enjoyed this Union Jack Sponge Cake recipe, here are some others you may like:
Franklins Fruity Summer Drink a delicious, refreshing drink packed full of fruit and flavour. Alcohol free this fun drink is perfect for picnics, parties, barbecues and summer gatherings!
Summer is almost here. In fact a few days ago I was convinced it had arrived early, but the weather was just teasing us Brits! During the brief, sunny, warm spell I created a fantastically fruity, refreshing tipple bursting with Summer flavour. Have a glass of Franklins Fruity Summer Drink on me!
Bursting with flavour, Dandelion and Burdock gives this fabulous drink wonderful spicey base notes, lifted by the slightly sour Scicillian Lemon Tonic and sweetened by juicy, ripe, British strawberries.
Franklins Fruity Summer Drink is incredibly easy to make, using nothing more than fresh fruit and Franklin & Sons soft drinks.
You may recognise this drink as looking incredibly similar to a well known British summer tipple?
That was the idea! To create a non alcoholic version of a very traditional summer drink, associated with Wimbledon, picnics, summer parties and Polo matches, held across our beautiful, British Isles.
Franklins Fruity Summer Drink is perfect for those who want to have fun, yet cannot, or choose not to drink alcohol.
I love a glass of something wonderfully refreshing, clinking with ice and full of flavour, whilst sitting in the garden or attending a family barbecue on a hot, summery day.
Franklins Fruity Summer Drink is incredibly thirst quenching, delicious and so pretty to look at too!
The addition of fresh mint is not used simply for garnish. It’s fresh, clean flavour works so well with the fruit and Franklin’s soft drinks combination, to lift this from a great summer drink to a must have Summer drink.
Make this once and you will have friends and family begging you for the recipe!
Whilst arranging a party with family and friends, no longer will it be –
“Who is bringing the beer, wine, and oh we should probably get something in for the drivers?” the first question on everyone’s lips will be –
“Who’s bringing the Franklin’s?”
Recipe: Makes approximately 1 litre Franklins Fruity Summer Drink
300g British Strawberries
1tbsp Caster Sugar
275 ml 1 x Franklin’s Bottle Dandelion and Burdock
600ml 3 x Franklin’s Sicilian Lemon Tonic
200ml 1 x Franklin’s Tonic Water
1 of each Lemon, Lime, Orange
Handful of Mint leaves – plus extra to garnish
Hull and quarter the fresh strawberries and place in a bowl.
Sprinkle over 1 tablespoon of caster sugar. Cover and allow to sit for at least 30 minutes or up to 2 hours (if they are prepped earlier then cover the bowl in cling film and pop in the fridge for up to 8 hours).
Note: Having made Franklins Fruit Summer Drink twice, I would suggest assembling the drink at least 15 minutes before serving. This gives the mint and fruits time to release their oils/juices and really give the drink a fuller flavour.
Slice all of the citrus fruits, halving if very large.
Slice the cucumber and cut each slice in half.
Fill a large jug 1/4 full with ice cubes.
Add half of the sliced citrus fruit, cucumber and strawberries to the jug.
Pour in the bottle of Dandelion and Burdock, 2 bottles of Sicillian Lemon Tonic and Tonic Water.
Stir with a long spoon (sundae spoons are great).
Take a hanful of mint leaves and gently scrunch them up in your hand. This will help them to release their wonderful oils.
Add the mint leaves to the jug and give a final stir.
Top up with extra Sicilian Lemon Tonic, strawberries and citrus/cucumber slices, until the jug is almost completely full.
We are going for a look of abundance here, this is a party in a jug after all!!!
Allow the drink to sit for 15 minutes. If possible double up on the quantities and keep a ready made jug in the fridge
To serve, pour the Franklins Fruity Summer Drink into tall, highball glasses, ensuring each glass receives a generous serving of fruit. Top each drink with a sprig of mint and serve with a smile 😉
I love sparkling water, with ice and a slice of lemon, yet I have become completely hooked on Franklins Fruity Summer Drink. I think it’s because it is not sickly sweet, like some soft drinks can be.
When I found out that Franklin & Son Ltd. made Dandelion and Burdock, THE drink of my childhood I was uncontrollably excited and yes it tastes just as good as it did back when I was a nipper!
Everyone who has tried Franklins Fruity Summer Drink has loved it and some have mistaken it for another well known, alcoholic summer drink! What is great about this drink, is that those who do not drink alcohol can still have a glass full of refreshing, thirst quenching liquid that will have the ‘drinkers’ begging for a taste.
I love the odd glass of champagne at special occasions, yet due to my medication, I really cannot drink alcohol, apart from the odd sip. Finally I have created a drink that allows me and others to party with the best, instead of sitting on the sidelines nursing a super sweet warm cola.
Franklins Fruity Summer Drink is THE drink of Summer 2016.
Whatever your plans make sure you have a freezer full of ice, fresh fruit in the fridge and a case or two of Franklins soft drinks, ready to create the ultimate summer party in a glass!
Top Tip: If you are going on a picnic, place some plastic still water bottles in the freezer over night. Pack the sliced fruit and strawberries into plastic containers. Pack the frozen water bottles around the Franklin soft drink bottles. Pop some mint into a plastic jug with a lid and remember to pack plastic glasses. Assemble as above, pouring away (or drinking) any defrosted water and then using a heavy implement to break up the ice in the plastic bottles (cricket bats are good!).
You now have the drink of this Summer wherever you go – beach, park, woods, anywhere!
Here’s looking forward to a Summer filled with fun, feasting, family, friends and Franklins Fruity Summer Drink.
Summer is near, not that you’d know it, with certain parts of the country blanketed in snow and with it heralds the start of the soft fruit season. I do like all fruit, but soft fruits are my favourites; strawberries, raspberries, peaches, nectarines, apricots and plums, as well as many others. To celebrate this I have made this utterly divine Strawberry Chocolate Cheesecake.
No bake cheesecakes are incredibly easy to put together. So whether you’re an experienced home cook, or just starting out, I can guarantee that you can make this Strawberry Chocolate Cheesecake.
All you need, aside from the ingredients is a 10″ (25cm) springform cake pan.
Oh yes please!!
As promised, I am making a conscious effort to include more desserts on Feasting is Fun. I have been making cheesecakes for many years and the recipe has adapted over time. When I was younger I would whip vanilla angel delight into mascarpone and single cream. It makes an utterly delicious cheesecake, however, I can no longer find angel delight in the shops.
This has been a good thing! As good as the cheesecake of years passed was, this Strawberry Chocolate Cheesecake is better!
Whipping melted chocolate into cream cheese and cream gives this cheesecake a wonderful lightness. This Strawberry Chocolate Cheesecake is perfect to serve at any time, however, it is beautifully light after a large Sunday Roast Dinner like my Redcurrant Glazed Roast Lamb.
One of the most important parts of a cheesecake to me, is the crust. I don’t want some flimsy – can barely hold it together, low carb nonsense – I need a thick, crunchy base, that is delicious and contributes to the cheesecake as a whole. Digestive biscuits are the answer! Not too finely broken up either. A few small chunks makes for incredible texture against the smoothness of the softly whipped cream cheese and cream.
The crunchy, crumbly, golden base also gives this Strawberry Chocolate Cheesecake a very slight, salty hit. Not as salty as pretzels, just enough to balance out the sweet tang of the chocolate cheesecake that covers it. To conclude, this cheesecake is more than the sum of it’s individual parts. Eating a little of each layer together will give your taste buds a flavour party like never before!
Before we start, I should mention that there are a few hours chilling in the fridge required, so it’s best to plan for that. If this cheesecake is needed for the same day, start the base in the morning, if you have a little more warning, I suggest making the base the night before. Actual time spent hands on making this cheesecake is very little, but it’s worth knowing about the chilling times before you start.
Recipe: Makes one Strawberry Chocolate Cheesecake serves 8-10
300g/11oz Digestive Biscuits – Graham Crackers can be used as an alternative
200g/7oz Milk Chocolate – at least 35% Cocoa – or use plain chocolate if you want a richer chocolate flavour
1tsp Caster Sugar
10 Strawberries – or more
1tsp Icing Sugar to finish
Method: Line the base of a 10″ – 25cm Springform Pan with aluminium foil.
Place the digestive biscuits into a freezer bag and whack with a rolling pin until they are almost completely broken up. You can also you a food processor to blitz them, I’m just too lazy to get it out for a few biscuits 😉.
In a medium sized saucepan gently melt the butter. Note: if you melt the butter too fast it could spit and burn you, also the butter may burn. I have learnt this from experience!
Once the butter is melted, remove the pan from the heat and add the crushed biscuits to the melted butter.
Stir well, ensuring all the biscuit crumbs are covered in melted butter.
Tip the butter slicked biscuit crumbs into your foil line springform pan.
Press the biscuit crumbs into a uniform layer using the back of a metal spoon.
Cover the pan with cling film and place into the fridge to chill and set the biscuit layer – I actually made the base the night before – a couple of hours should be sufficient to set the base.
Once the base has set the cheesecake layer can be made.
Break or chop up the chocolate and place into a heatproof microwaveable bowl.
Zap for 30 seconds at a time stirring in between. When almost melted remove from the microwave and keep stirring until completely melted. Set the chocolate to one side.
Into a large bowl add the cream cheese, 200mls of double cream and 1tsp of vanilla extract.
Whisk until light and creamy – approx 3 minutes.
Next, whist whisking add the melted chocolate to the cheesecake mix – it helps if you have someone to hold the whisk whilst you add the chocolate, alternatively add the chocolate in thirds, whisking well after each addition.
Spoon the chocolate cheesecake mix on to the biscuit base. Smooth the surface with the back of a spoon.
Cover the pan with cling film and pop back into the fridge for an 2 hours. This allows the chocolate to set the cheesecake layer. The cheesecake layer does not set to a firm consistency, rather it is able to hold its shape and support the whipped cream a strawberries on top.
When set and ready to decorate, run a palette knife that has been dipped in very hot water, between the pan and the cheesecake. Place the springform pan on to a large can (of beans or whatever you have in the cupboard) and release the spring latch. Allow the sides of the pan to drop down.
Place the cheesecake – still on the foil covered pan base – on to a cake stand or serving plate. Note: I have never successfully transferred an entire cheesecake off of its base, so I cover the base in foil to protect it from knife marks and keep the cheesecake on the pan base!
Into a large bowl add the remaining 400mls of double cream, 1tsp vanilla extract and 1tsp of caster sugar. Whisk until the cream holds its shape.
Fit a large piping bag with a large star tip – I use Wilton #1M.
Fill the piping bag with the whipped cream.
Pipe swirl roses – start piping the letter e and continue round – around the outside edge of the cheesecake. Fill in the empty spaces with simple piped stars.
Place a strawberry on each of the piped swirls – I removed the green stalks for these – and place three strawberries, with their stems still on, in the centre of the cheesecake.
Dust the Strawberry Chocolate Cheesecake with icing sugar – I use a clean tea strainer – and serve.
How enticing does this Strawberry Chocolate Cheesecake look?
It is said that we eat with our eyes first. Well this is certainly a feast to be gazed upon – and then eaten 😉.
This cheesecake travels well too. Simply prepare the cheesecake without the whipped cream and strawberries, take to your destination and complete the decoration there!
Once fully decorated this cheesecake is best eaten straight away, although it will keep for up to two days wrapped in cling film, or stored in an airtight container, and placed in the fridge.
Cheesecake for breakfast anyone??
I hope that you have enjoyed this Strawberry Chocolate Cheesecake recipe, here are some others you may like too:
Thank you for all your lovely comments, please keep them coming I love reading your views on what I am posting. Again it is wonderful to see so many of you cooking and baking my recipes and popping a photo on Twitter or Instagram. I always feel genuinely honoured that you have chosen to make one of my recipes.
I am working hard to balance Feasting is Fun with a few more savoury recipes. Is there anything you would particularly like to see more of on here?
Have fun making and baking in your kitchens and enjoying the memories that you are making whilst feasting together with friends and family.
There is something about the colour orange that I am drawn to. Orange can be warm and vibrant, bright yet soft. My first bedroom, when I was a little girl was orange, I loved the colour then and 40 years later I still love it. Especially when it is the gorgeous orange of the navel oranges used in this recipe for Glazed OrangeBundt Cake.
Orange also happens to be Peeta’s favourite colour in the Hunger Games Trilogy, not the bright orange of Effie’s hair, but the colour of a sunset.
No apologies, I’m a huge Hunger Games fan, although very few, if any, of the citizens of District 12 would have had the luxury of eating cake. Never mind this totally delicious Glazed Orange Bundt Cake.
If you have absolutely no clue as to what the last few lines mean, don’t worry – just know that I love the colour orange in all its shades!
Our son adores oranges and he is going to be absolutely thrilled, when he gets in from school tonight and sees that I’ve made another Orange Cake. Using Wright’s new Orange Cake Mix to make this beautiful loaf, makes baking this cake so easy. From opening the packet to popping the cake into the oven takes less than 10 minutes.
10 minutes – yes I’m repeating it because the reward for a few minutes measuring and mixing is massive. This delicious cake has such a tender crumb and is packed full of dried fruit. The orange glaze further enhances the tangy orange flavour. Baked in my pretty Citrus Bundt Tin from Nordicware, the detailed markings are clearly visible through the glaze.
This new Orange Cake Mix from Wright’s has received a massive thumbs up from both my family and our neighbours. I do like to share!!
If you are not a fan of cake mixes, try this one and I bet you will change your mind? This is the second time I have baked with it and it is consistently good. Perfect for keeping stashed in the cupboard for when the urge to eat cake hits, or when unexpected visitors arrive. I am sure that they would be delighted by a slice of this Glazed Orange Bundt Cake and a hot drink.
Recipe: Makes one Glazed Orange Bundt Cake serves 10
1 packet of Wright’s Orange Cake Mix
4tbsp Vegetable Oil – as directed on the packet
200ml Water – as directed on the packet
Cake release spray if baking in a Bundt tin, alternatively use a loaf tin which has been greased and lined with baking parchment.
200g/7oz Icing Sugar
1 Orange – you will need the juice of half
Edible glitter – optional
Method: Preheat the oven to 165C/150C fan, gas mark 2.
Spray the Bundt tin with Cake Release Spray.
Make up the cake batter according to the packet instructions.
Pour the orange cake batter into the Bundt tin.
Place the tin in the middle of the preheated oven.
Bake for 45-50 minutes.
The cake is cooked when it is a golden colour and an inserted skewer comes out clean.
Once baked remove the cake from the oven.
Allow to cool for 10 minutes in the tin before turning out onto a cooling rack.
Allow the cake to cool completely before decorating.
To make the glaze:
Sift the icing sugar into a bowl.
Add the juice of half an orange – the glaze should be thick, but still drip from the spoon.
Place the cooling rack on top of a clean baking tray – this is important as the glaze that drips through will be used to cover the sides of the cake.
Spoon the orange glaze over the top of the cake.
Spoon the glaze over the top of the cake and allow it to gently drip down the sides.
Allow the glaze to drip down the sides of the cake.
Ensure the entire top of the cake is covered in glaze.
Carefully lift the cooling rack a little and scoop teaspoons full of glaze, from the tray underneath. Use this to cover the sides of the cake.
When the cake is completely covered in glaze leave to set.
Transfer the Glazed Orange Bundt Cake to a serving plate.
Sprinkle with edible glitter if desired.
Slice and serve the cake with a lovely cup of tea or coffee, ooh and guests. I always think cake should be shared!
If you have enjoyed this Glazed Orange Bundt Cake then you may like these other fruity bakes:
Hello my lovely readers. I have a rare recipe on my blog for you today – a dessert. I was shocked when I realised just how few dessert recipes I have. It just goes to show, we may have cake or cookies in the tin, but I rarely make dessert, much to my Hubby’s disappointment. So in order to correct this I have made a delicious Lemony Strawberry Pavlova!
As you may be aware, I love lemons, especially in cakes like my Mini LemonDrizzle Bundt Cakes. This lemon pavlova is the stuff of fairies, rainbows and dreams. It is incredibly light, with a crisp, outer shell that hides a soft, marshmallow like interior. It really does melt in your mouth!
Slathering the top with dreamy, lightly whipped cream, fragrant strawberries and finishing with a limoncello sticky drizzle. This Lemony Strawberry Pavlova is the perfect dessert, especially on a Sunday after a roast.
Having made a few pavlovas now, I think that I’ve got them pretty much nailed. Yes I know that the weather, in particular humidity, can play havoc with them, but they are a fairly easy, foolproof dessert. The way I see it is this; if the worse happens and they crack and crumble, then make an Eton mess – whipped cream, crumbled meringue and fresh fruit. Altenatively if the cracking isn’t that bad, slather them with whipped cream and fruit and nobody will notice the disaster you have managed to avert 😉.
Fortunately this Lemony Strawberry Pavlova behaved. Today is a sunny dry day and apart from me using a new baking tray that was just a teeny bit too wide for our oven, hence this pavlova was cooked on a slant, it turned out beautifully. Better than that it tastes amazing. If you’ve ever eaten lemon roulade, then that has a similar texture to this pavlova.
When I first started making pavlovas I hadn’t any pictures to guide me through the process, so I’ve included a few so that you will know how things are supposed to look!
Also I managed to get hold of some early season British strawberries, they smelled so fragrant. This pavlova would also work well with Raspberries, Blackberries and Blueberries, so use whatever fruit is in season.
Recipe: Makes one Lemony Strawberry Pavlova serves 8
6 Large Free Range Egg Whites – the yolks will keep for a day in the fridge and I’m making ice cream tomorrow which they will be perfect for!
300g/10.5oz Caster Sugar plus 1tablespoon for the drizzle
1tsp Corn Flour – also known as corn starch
1tsp White Wine Vinegar
300ml Double Cream
300g/10.5oz Fresh Strawberries
50ml Limoncello – optional use water if preferred
Method: Preheat the oven to 180C/165C fan, gas mark 4.
Make sure the large bowl you will be whisking the egg whites in is scrupulously clean.
Cut 1 lemon in half and wipe around the inside of the bowl with it.
Separate the egg whites from the yolks and place the egg white into the clean, lemon wiped bowl.
Squeeze the juice of the cut lemon into the bowl with the egg whites, ensuring pips and pulp are caught by a sieve.
Start whisking on a slow speed and gradually build up to high.
Keep whisking until the egg whites have reached the stiff peak stage.
This is where, if you hold the whisk up the whisked egg white will not flop over
I couldn’t take a photo and hold the whisk up, but you can see the peaks in the bowl stand up and the egg white on the whisk didn’t move whilst I stopped to take a snap.
Resuming whisking on a high speed add the caster sugar 1 tablespoon at a time, or do as I did, pour it from a jug in a slow gentle stream so that it all becomes slowly incorporated into the egg whites.
Once the meringue looks glossy, with a satin sheen, the meringue is mixed.
Add the corn flour and vinegar and gently fold into the meringue, so as not to knock out any of the air.
Draw a 25cm circle on a piece of baking parchment that fits onto a baking tray.
I drew round a 10″ cake pan.
Flip the baking parchment over and secure to the baking tray with a dob of meringue in each corner.
Scoop half of the meringue onto the middle of the disc.
Using a palette knife spread the meringue out so that it fills the marked circle, ensuring it is fairly level.
Fill a large piping bag, fitted with a large star tip, with the remaining half of the meringue.
Pipe a swirl pattern around the edge of the pavlova base.
Place the meringue into the hot oven and immediately turn the heat down to 150C/130C fan, gas mark 2.
Bake for 1 hour 15 minutes – 1 hour 30 minutes.
When baked the pavlova will have a hard outer shell with a hint of soft marshmallow deliciousness inside.
Remove from the oven and allow to cool on the baking tray.
Once cooled use a palette knife to slide under the pavlova and separate it from the baking parchment. Transfer to a cake stand or serving dish.
When ready to decorate, place the limoncello, juice of 1 whole lemon and tablespoon of caster sugar into a small pan. Bring to a bubble and reduce the heat until the liquid is about a quarter of its original volume.
Whilst the lemon drizzle is reducing, pour the double cream into a bowl and whisk until it has reached the floppy stage. It will not be stiff, just thickened enough to hold a figure of eight.
Spoon the whipped cream onto the inner part of the pavlova.
Decorate with strawberries.
The concentrated lemon drizzle should look like the picture above.
Drizzle it over the strawberries, for an intensely lemon flavour.
The lemon pavlova can be made, unfilled a day in advance. Store on the original baking parchment, but loosen it first with palette knife, wrap in cling film. The cream can be whipped ahead of time and stored covered, in the fridge. Make the drizzle and assemble just before serving.
This Lemony Strawberry Pavlova is sure to wow any dinner party guests and your family. It is so light and the lemon so refreshing, it is absolutely perfect for dessert after a heavy meal, such as a roast or curry.
One bite of this delicious delight and my mouth felt cleansed and ready for a second, third……. 😉.
Whilst I am unreliable at the best of times, I really am going to try to make one dessert a month. Yes really, a proper pudding, or lighter dessert during the warmer months. My husband will be a very happy man!
Are you a dessert person? Do you look at a restaurant menu, pick your dessert and plan your meal around it??
If you have enjoyed this Lemony Strawberry Pavlova here is my other pavlova dessert for you to try:
I love reading your comments, thank you for taking the time to leave them and keep them coming please? I’m usually around on Twitter most days, so if you have any cooking/baking dilemmas send me a tweet and I’ll do my best to get back to you? I may not always have the answers, but I belong to an awesome community of amazing cooks and bakers. Between us there isn’t usually much that we can’t help with!
Have fun whilst you are cooking/baking and remember a feast can be improved with good company.
I love Spring and all the promise that it holds. Finally the sun is shining for longer than it is dark. Each tree and shrub holds on tightly to their buds, until bursting open to reveal blossom and lime green leaves. Daffodils still abound, their bright sunny faces shining, even when the sun is hidden by clouds. Yellow, for me is a warm happy colour and maybe that’s why I love these Mini Lemon Drizzle BundtCakes so much?
Does this photograph make you feel happy? It certainly does me!
Lemon Drizzle is such a popular cake recipe and for good reason. The lemon in cakes wakes up our tastebuds in a sweet/sour heavenly combination. Whether in a large cake thickly drizzled with lemon icing or a thinner icing that soaks into the warm cake, as here in my Lemon Drizzle Cake. There are many different methods and recipes for this delightful fruit and cake combination.
For me though, these Mini Lemon Drizzle Bundt Cakes completely steal the show in terms of cuteness!
The correct name for these individual portions of lemony loveliness is Bundtlettes. Slightly larger than a cupcake, with a central hole that is a common element of most Bundt cakes, these individual Bundts are adorable. They are certain to create avid conversation amongst whom ever they are served.
Remember you only see shadows on a sunny day!
Recently I joined a Food Photography Group on one of the social media platforms – and no I’m not going to say which one! Anyway, photographing my creations is a hugely enjoyable part of food blogging for me. Recently I tweeted that the most ‘cropped out’ feature of my photos were my feet! So in a bid to learn how to improve I joined this group.
Well, let’s just say, I don’t think we were of the same mindset!
I left after I’d posted my second photograph. It seems that whilst I was more than willing and still am, to learn by constructive criticism, there was a dogmatic sense of what was right or wrong. That’s fine, some people are very black and white, but I certainly did not join the group to be bullied!
The reason I mention it, is because, to me and others, the photograph above is perfect, precisely because it is imperfect – I’ll explain. Shadows are bad in food photography, neutral light against a soft background works best. Well maybe, yet it was a gloriously sunny day when I made these Mini Lemon Drizzle Bundt Cakes and through my eyes, that is reflected in the photograph. Beauty is in the eye of the beholder and I hold no resentful feelings against the group.
I have giggled over one photo of mine that has received numerous positive comments and shares!! I’m an inclusive person and bullying, whatever the form it takes, will never be allowed to have a place in my life.
Recipe: Makes 12 Mini Lemon Drizzle Bundt Cakes – halve the quantities if you only want 6.
You will need a Bundlette tin like this from Nordic Ware
Cake Release Spray – I use Wilton’s or alternatively use melted butter & flour to grease the tin (see note below)
225g/8oz Unsalted Butter – softened at room temperature
225g/8oz Caster Sugar
4 Large Free Range Eggs
225g/8oz Plain Flour
2tsp Baking Powder
2 Lemons – scrubbed with a nail brush under hot water if waxed, then zested using a grater/lemon zester and squeezed.
200g/7oz Icing Sugar
Method: Preheat the oven to 155C/140C fan, gas mark 2
Prepare the Bundlette tin by spraying with Cake Release. If you choose to use melted butter, brushed on and then coat in flour – NOTE there is a slight chance that the cakes may stick. I have had mixed results so recommend cake release.
In a large bowl add the caster sugar and butter.
Whisk/Beat until pale and creamy.
Sift the flour, baking powder and salt into a separate bowl – dry ingredients.
Add 1/3 of the dry ingredients and 2 eggs to the butter/sugar.
Mix together until just incorporated.
Repeat the last 2 steps.
Add the final 1/3 of dry ingredients and the zest of 2 lemons.
Mix until all of the ingredients are combined.
Spoon the lemon cake batter into each individual mould in the Bundlette tin.
Smooth the top (actually it will become the bottom!) of each mould with a teaspoon.
Place in the middle of the oven and bake for 15-20 minutes.
The cake is baked when it is golden brown and springs back from a light touch.
Once baked remove the cakes from the oven.
Allow to cool for 5 minutes in the tin before turning out onto a cooling rack.
Making the lemon drizzle:
Sift the icing sugar into a bowl.
Add the juice of 2 lemons and whisk until smooth.
Whilst the cakes are still hot, spoon the lemon drizzle over them (saving half for the other 6 Bundlettes).
The lemon drizzle will be absorbed into the hot cake and creates a fantastic crunch on cooling.
Rinse the Bundlette tin, dry, prepare, fill and bake the other 6 cakes – spooning the rest of the lemon drizzle over them whilst they are hot.
Leave the cakes to cool – if you can wait!
The texture of these Mini Lemon Drizzle Bundt Cakes is wonderful. Beautifully light sponge with the added crunch that comes from the soaked in lemon drizzle. If you like lemon cake I guarantee that you will love these cute Bundlettes!
With warmer weather promising, these Mini Lemon Drizzle Bundt Cakes are perfect for taking on picnics, afternoon tea in the garden, o just because they taste soo darn good!
As soon as the weather warms up I love to spend time in our garden, listening to the birds, watching busy bees going about their business, enjoying the warmth that the sun brings. Oh and trying not to notice all the ‘jobs’ that need doing. I’ve got a trick for that, I just lay down on our swing seat and close my eyes 😉.
Do you feel better in yourself when the sun shines and the warmer weather arrives? I know I do!
If you have enjoyed these fruity Mini Lemon Drizzle Bundt Cakes here are some more recipes you may like to try:
I love baking in the sunshine with the back door open and in the midst of winter with the heating on. Today most certainly is on the chilly side, yet these Mini Lemon Drizzle Bundt Cakes have brought some sunshine indoors!
Thank you so much for taking the time to comment, please keep them coming? It is one of the best things about writing Feasting is Fun, interacting with you, my amazing readers. Also I’m on Twitter and Instagram, so put up a photo of your make or bake and tag me in. I love to see what you’re up to in your kitchens and I’ll be sure to give you a shoutout or retweet.
Whatever you are doing this weekend, I hope you have lots of fun and enjoy feasting on delicious home cooked food!
Do any of you, my lovely readers have fears? I like to think that I don’t but, I’m never too happy with heights – the bridge in ‘Indiana Jones and the Temple of Doom’ yep I’m pretty sure I’d have to be blindfolded, gagged and carried across!! Another irrational fear I’ve had for a while has been baking with silicone. It looks like plastic to me and plastic melts in the oven – right? Well today I faced my fear and baked this delicious Raspberries Cream Giant Doughnut using a silicone mould!
And guess what – it didn’t melt!!!
Yep you can always trust Sammie to NOT be at the forefront of new baking technology 😉.
I cannot tell you what a relief it is to have finally baked using a silicone mould. In fact I have to agree with friends that bake with silicone all the time, they are an absolute dream to work with. I’ve had these silicone giant doughnut moulds since the January sales, I like to ease into things gradually!!
When I’m baking and cooking I really try to use seasonal fruit and vegetables. This Raspberries Cream Giant Doughnut has defrosted frozen raspberries in the middle. Raspberries are most definitely not in season, however I find the frozen British raspberries from Waitrose are fantastic quality and perfect for use, as fresh fruit, during the colder months.
We grow quite a bit of fruit in our back garden, including raspberries, strawberries, cherries, apples, plums and pears – ooh blackcurrants, redcurrants and blackberries too. Last year wasn’t brilliant for raspberries in our garden, yet we had buckets full of cherries. Our children are duly dispatched to various neighbours houses, sharing the fruit.
In a good year when there is an abundance of raspberries I always try to freeze some down. Usually there are only enough for our trifle on Christmas Day, as we love eating them fresh, or turning them into jam. Raspberry jam has to be my absolute favourite and I was going to make a small batch of fresh jam to use in this Raspberries Cream Giant Doughnut – however, my body had other ideas.
Still I focus on the positives, those being: this Raspberries Cream Giant Doughnut is so easy to make, bake and decorate. On top of that, once the doughnut is assembled and sliced into – well, the flavour is outstanding. The sponge is lighter than light, the ‘fresh’ raspberry tartness works well with the sweetness of the jam and the hint of almond in the glacé icing, adds that extra level of flavour.
This is my favourite recipe today 😉
Recipe: Makes one Raspberries Cream Giant Doughnut at a guess I’d say this should serve 8-10 people, but there again if they want seconds…….
200g/7oz Unsalted Butter – softened plus 1tbsp extra for grasing the doughnut moulds
200g/7oz Caster Sugar
1tsp Vanilla Bean Paste – can substitute for vanilla extract – I use Nielsen-Massey
Method: Preheat the oven to 155C/140C fan, gas mark 2.
Grease both of the doughnut moulds with butter – remembering to grease the middle section that will make the doughnut hole.
Into a large bowl add the butter and sugar.
Whisk/beat together for 5 minutes. This is important as it will help the sponge be very light and tender.
Add the vanilla bean paste and whisk/beat for a further 2 minutes.
Add all 5 eggs to the bowl.
Sift in the flour, baking powder and salt.
Whish/beat slowly until the ingredients have just come together.
Use a rubber/silicone spatula to give the mix a couple of stirs, ensuring all the ingredients, especially from the bottom of the bowl are combined.
Carefully spoon half of the batter into each of the doughnut halves.
Smooth the top of the batter for an even bake.
Place the doughnut halves, making sure they do not touch, on a baking tray and place in the middle of the oven.
Cook for 40-50 minutes. Mine took 45 minutes.
The doughnut is cooked when it is golden and springs back from a light touch. You will also notice, from the picture below that the cake has started to come away from the side of the mould.
Once cooked remove the giant doughnut halves from the oven and place onto a cooling rack for 10 minutes.
After 10 minutes cooling in the mould has elapsed, gently tip each doughnut half out of its mould.
Allow to cool completely on the rack
Once both halves are cooled the doughnut can now be decorated.
Place one half, flat side up, on a pretty serving plate, board or cake stand.
Carefully spread the raspberry jam so that it covers the flat surface.
Arrange the raspberries in a pattern, on top of the jam.
In a bowl addy the double cream and sugar.
Whisk until it just holds a stiff peak.
Fit a large piping bag with a #1M Wilton large star tip.
Fill the piping bag with the whipped cream.
Pipe a swirl pattern around the middle of the bottom layer.
Pipe stars all around the inside and outside edge of the doughnut half.
Place the other doughnut half on top of the fruit and whipped cream, curved side facing up. You now have a giant doughnut!!
To make the icing, sift the icing sugar into a small bowl, add the almond extract.
Add 2tsp of water and mix, then add a tiny bit of pink gel colouring using a cocktail stick.
The icing consistency needs to be thick but still pourable – add a little extra water to achieve this.
Using a spoon, drizzle the thick icing over the top of the doughnut, as shown in the picture.
Finally add your sprinkles before the glacé icing sets.
Serve the Raspberries Cream Giant Doughnut sliced with a nice cup of afternoon tea.
Whilst Sunday tea may not be a national tradition anymore, sometimes it’s nice to have a beautiful slice of something delicious, mid afternoon, just because you can!
Persaonally I’m all for tradition and think bringing back a proper Sunday afternoon tea, where all the family gathers together, is a brilliant idea. Maybe not every week, although there is nothing wrong with that, perhaps once a month, with everyone contributing so that the burden of baking doesn’t fall on only one pair of shoulders.
For me baking isn’t a burden, but a pleasure. However, sometimes it is nice to share things out, that way we all get to enjoy each other’s bakes!
Are there any traditions that you would like to see brought back?
Do you have a fear of cooking with a certain ingredient or silicone?
I hope you have enjoyed this Raspberries Cream Giant Doughnut post, for other fresh cream recipes you may like these:
It is Monday and although the sun is shining, a cold wind is whipping through the air. This beautiful Lemon Blueberry Bundt Cake was made to cheer us all up on chilly days.
I absolutely adore the combination of lemon and blueberries together, in fact my Lemon Blueberry Cupcakesare one of my favourite recipes.
This time however, I wanted to make a Bundt cake and actually mix the blueberries into the cake batter, breaking them up as they were whisked in. Of course I saved a few whole blueberries, to put in the batter and bake into little pods of jam within the cake.
What I hadn’t bargained for was, the extra moistness the broken blueberries would add to this cake. With plenty of fresh lemon zest added this Lemon BlueberryBundt Cake delivers moist, flavourful, cake perfection, in every bite!
After baking the beautiful Flower Vanilla Bundt Cakefor little baby Florrie and her mum, I wanted to make another cake with a sunny, Spring theme. So I chose my Blossom Bundt by Nordic Wareand set about creating the recipe.
I always prefer to use lemon zest in a cake, as it imparts a wonderful, zingy, lemon flavour. The lemon juice, from the zested lemons, has its own starring role. Added to icing sugar to form the glaze for this cake, it is the first taste to hit your tongue as you bite into this cake, jolting your tastebuds awake!
Bundt tins are a great investment, especially if you aren’t very confident with your cake decorating skills. These beautifully shaped tins do all the work for you. This Lemon Blueberry Bundt Cake would still have looked pretty and tasted delicious with a light dusting of icing sugar.
With a little care and proper preparation a Bundt tin will give you years of beautiful cakes, with no extra effort required by the baker!
That doesn’t mean you can’t choose to decorate them though! This is the first Bundt cake that I have fully glazed with a thicker icing. My Glazed Lemon Bundt Cakeis fully glazed, with a thinner, lighter icing – still completely delicious.
I knew I would need a thicker icing to cover the dark blueberries near the surface of the cake. What I hadn’t envisaged was the thickness of the icing, along with it’s pretty yellow colour, actually looked just like custard as I was spooning it onto the cake!!
We all had a giggle at the similarity – that’s what baking and experimenting with decorating is all about for me. Fun!
Let’s get on with making this cake!
Recipe: Makes one Lemon Blueberry Bundt Cake serves 10-12
Cake release spray – I use Wilton’sor extra butter & flour for preparing your Bundt tin
450g/1lb Icing sugar
Optional – Yellow Gel Food Colouring I use Wiltonfood colouring gel
Apperiels, white pre made sugar flowers – these are readily available in supermarkets and online.
Method: Preheat the oven to 165C/150C fan
Into a large bowl add the sugar, butter and vanilla extract.
Whisk or beat until pale and fluffy – approx 5 minutes
Into a separate bowl sift the flour, baking powder and salt together (dry ingredients).
Add one third of the dry ingredients and two eggs to the creamed butter and sugar, whilst whisking/beating on a slow speed.
Repeat the last step.
Add two thirds of the blueberries to the batter, the zest of two lemons, one egg and the final third of the dry ingredients. Whisk/beat on a slow speed until just combined.
Prepare the Bundt tin by spraying well with Cake Release, or brush with melted butter, ensuring you completely cover all the groves in the pan – then add 2tbsp of plain white flour and rotate the tin ensuring the entire inside has a flour coating. Tip any excess flour out of the tin and dispose.
Spoon the cake batter into the Bundt tin, pressing down as you do so to ensure the batter fills all the little dips and grooves.
Only fill the Bundt tin 3/4 full. Any excess batter can be baked as cupcakes once the main cake is cooked.
Place the Bundt tin into the middle of the preheated oven.
Bake for 1 hour, or until an inserted wooden skewer comes out clean.
Once cooked remove the cake from the oven.
See how beautiful this cake is?
A light dusting of icing sugar and this Lemon Blueberry Bundt Cake would be perfect to serve alongside a nice, hot cup of tea or coffee.
To Glaze the Bundt Cake
Ensure the cake is completely cold before icing.
Sift the icing sugar into a large bowl.
Add the lemon juice and stir thoroughly to form a very thick paste – additional water can be added. The icing should hold a figure 8 for a few seconds.
Using a cocktail stick add a tiny amount of yellow gel icing, mix thoroughly, add more colouring until the desired colour is achieved. Mine really was the consistency and thickness of really good custard.
Place the Bundt cake on a rack over a tray – I used a roasting tin, as you will see.
Starting at the top of the cake, spoon over the thick icing evenly.
Allow gravity to work and let the icing slowly drip down the cake.
Fill in gaps with more icing until the whole cake is completely covered.
I did spoon some of the icing, from the tray underneath, back over the cake to fill in gaps – just beware of cake crumbs!
As soon as the cake is completely covered and has settled – the icing is no longer moving – carefully place the cake onto a board/cake stand.
Add any further decorations whilst the icing is still slightly wet.
Set the cake aside to dry.
Take lots of photographs and give yourself a big pat on the back for creating such a beautiful Lemon Blueberry Bundt Cake.
This Lemon Blueberry Bundt Cake is certain to cheer up anybody’s day and they get a vitamin C boost as well!
It may sound silly, but looking at this cake makes me smile. In some ways it is a reflection of my personality, sunny whatever the weather.
I really hope I have inspired you to make this cake. Please send me a photo on Twtter/Instagram I absolutely love seeing your cakes and bakes?
Have fun whilst you are baking and if you feel a little blue just take a look at this cake. Spring is on its way and with it, warmer weather and more sunshine – hopefully!
If you enjoyed making this Lemon Blueberry Bundt Cake and have been bitten by the ‘Bundt Bug’ here are some other recipes for you to make and enjoy: