dessert Archives - Page 3 of 10

Chocolate Cherry Chiffon Bundt Cake

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So, it’s another week and there’s another theme. Since #ChocolateWeek is now upon us, chocolate inspired bakes are bringing out the best cocoa creations from Twitter’s imaginative baking community. And, inspired by the theme, I created this beautiful Chocolate Cherry Chiffon Bundt Cake. Since it is always chocolate week here at home, this chocolate cherry cake fits the bill perfectly.

Chocolate Cherry Chiffon Bundt Cake

First of all, I absolutely adore Bundt pans. Since their beautiful designs and intricate moulding create the most exceptional looking cakes. While my cake decorating abilities are improving, due to regular practice, using a Bundt pan really does take away the need to decorate. Needing only a simple sprinkle of edible glitter to finish this cake. Alternatively, a light dusting of icing sugar (confectioners sugar) would also work well.

Chocolate Cherry Chiffon Bundt Cake

Chocolate And Cherry – A Flavour Match Made In Food Heaven

Cherry and chocolate are a delicious and classic flavour combination, which also happens to be a favourite of mine. And, using chocolate cherry naturally flavoured cocoa powder gives this cake it’s base flavour. Alternatively, a dash of kirsch (cherry liqueur) would also work well, when using plain cocoa powder. Finally, the addition of cherries and ground almonds creates a moist cake with surprise, hidden cherries inside. During baking the cherries drop to the bottom of the cake, which becomes the top of the cake after turning it out of it’s tin. Resulting in a jammy like topping inside the cake.

Chocolate Cherry Chiffon Bundt Cake up close.

The looping, scalloped design of the Chiffon Bundt Pan is very elegant. While flickers of light from the edible glitter, sparkle and accentuate the design. Aside from covering in a very thin glaze, as done here, this cake really is best left as is. Indeed, left un-iced, dare I say this would be utterly delicious eaten with hot custard.

Recipe: Chocolate Cherry Chiffon Bundt Cake serves 10-12

275g/10oz Unsalted Butter at room temperature

275g/10oz Light Soft Brown Sugar

1/4 tsp Sea Salt – I use Maldon

2 tsp Vanilla Extract – I use Nielsen-Massey

1/2 tsp Almond Extract

5 Large Free Range Eggs

4 tbsp/60ml Whole Milk

100g/4oz Ground Almonds

75g/3oz Chocolate Cherry Cocoa Powder* – available from Sugar and Crumbs

*If you are unable to obtain chocolate cherry flavour cocoa powder, use plain cocoa and add either cherry flavouring or 3-4 tablespoons of kirsch (cherry liqueur).

125g/4.5oz Plain White Flour

2 tsp Baking Powder

Half a 400g/14oz (200g/7oz) Tin of Cherries or Cherry Pie Filling. Alternatively, use the equivalent weight of fresh, de-stoned cherries.

1/4 tsp Edible Glitter to decorate, alternatively use 1-2 teaspoon of icing sugar (confectioners sugar) to dust the finished cake.

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

Tips on using Bundt pans:

This recipe uses a 10 cup Bundt Pan. I have used the Chiffon Bundt Pan available from Nordicware.

Most importantly, to ensure a successful release of the cake from the pan, cake release is highly recommended. Either available as a spray, or a liquid that is brushed on with a soft pastry brush. I recommend and always use Wilton
cake release.

Making And Baking The Bundt Cake

First of all add butter, sugar and salt to a large bowl. Whisk until the sugar is fully beaten into the butter.

Next add both vanilla and almond extracts. Also add 5 eggs and milk.

Now add ground almonds, cocoa powder, flour and baking powder.

Whisk everything together until fully combined. Take care not to over whisk as the resulting cake will be tough.

Prepare the Bundt pan, spraying, or brushing liberally with cake release.

Spoon the prepared cake batter into the pan, pushing the mixture into the base to avoid air pockets.

Finally, spoon half of tin of cherries on to the top of the cake batter, making sure that none of the liquid touches the side of the Bundt pan.

Place the Bundt pan into the lower middle part of a preheated oven and bake for 1 hour 20-30 minutes. Low, slow baking results in an evenly baked cake.

The cake is baked when it feels firm to touch, is coming away from the sides of the tin and an inserted skewer comes outs clean.

As soon as the cake is baked remove from the oven and place on a cooling rack.

Making and baking the Chocolate Cherry Chiffon Bundt Cake.

Allow the cake to cool for 10 minutes, then turn out on to a cooling rack.

Turning out the baked Chocolate Cherry Chiffon Bundt Cake.

Leave the cake to cool completely.

Finally, when cooled, place the cake on to a board or stand. Using a teaspoon, carefully sprinkle with glitter from a height.

Chocolate Cherry Chiffon Bundt Cake ready to serve.

The Finished Cake

Since this cake is so elegant, it could be used for any celebration, such as Christmas. Alternatively, if someone you know has a birthday, this cake would be a delicious surprise. And the addition of candles would simply make the cake sparkle more.

Chocolate Cherry Chiffon Bundt Cake.

Finally, to serve, slice and place on a pretty plate with a cake fork.

Store in an airtight container and eat within 5 days. Also, during warmer weather keep the cake refrigerated.

If you have enjoyed this recipe for Chocolate Cherry Chiffon Bundt Cake you may also like these:

Lemon Blueberry Bundt Cake

Lemon Blueberry Bundt Cake

Maple Syrup Iced Coffee Bundt Cake

Maple Syrup Iced Coffee Bundt Cake

Lemon Lime Gin Heart Bundt Cake

Lemon Lime Gin Heart Bundt Cake

Bundt pans are available in a wide variety of different shapes and designs. And, each pan creates a beautifully shaped cake without any extra effort required from the baker. While also allowing for creativity when decorating. Either with a simple dusting of icing sugar or glitter, or more precise icing, accentuating the features of each Bundt cake. Resulting in an exceptional, celebration worthy, unique cake every time.

So, whatever er you are making, baking and creating in your kitchens, enjoy preparing and sharing your feast.

Sammie xx

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

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Posted on 2017-10-102020-08-04Categories RecipesTags baking, birthday cake, Bundt pan, Cake, Celebration cake, christmas, dessert, flavoured cocoa.2 Comments on Chocolate Cherry Chiffon Bundt Cake

Caramel Crunch Rocky Road Bars

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As much as I enjoy baking, sometimes it is nice being able to whip up a sweet treat, without putting the oven on. Especially these Caramel Crunch Rocky Road Bars, requiring nothing more than a spot of microwave melting and chilling before being ready to eat. Resulting in a perfect, last minute party contribution, or satisfying Saturday evening hunger fest.

Using two packs of the ‘relatively new’ digestive nibbles gives these bars a really satisfying crunch. While the addition of Rolo’s add a not too sweet caramel bite. Mixed with mini marshmallows and set within a delicious chocolate base, every possible texture pops in the mouth. Crunchy, chewy and melting. The combination of all of the ingredients is incredible. Finished with the perfect white chocolate drizzle.

Caramel Crunch Rocky Road Bars.

So quick and easy to make, perfect for sharing.

Recipe: Caramel Crunch Rocky Road Bars makes 12 large or 18 small

200g/7oz Milk Chocolate

100g/4oz Dark Chocolate

100g/4oz Unsalted Butter

2tbsp Golden Syrup

1/4tsp sea salt – I use https://www.maldonsalt.co.uk

150g/5oz Mini Marshmallows

3 packs Rolos approximately 150g

2 Packs McVities Digestive Nibbles – 240g combined available from Waitrose, Sainsburys, Ocado, Tesco. – or 2 large bags of Maltesers. Alternatively substitute with an equal weight of shortbread or digestive biscuits

200g/7oz White Chocolate

Method:

Making the rocky road

First of all, line a 20cm x 28cm x 5cm tin (8″ x 11″ x 2″) with baking parchment.

Into a large, heatproof, microwaveable bowl add the butter and broken up milk and dark chocolate. Heat in the microwave, on medium power, for 30 second bursts. Stir after each heating burst. As soon as the chocolate and butter are melted remove the bowl from the microwave. And then add the golden syrup and salt. Stir continuously until the mixture is fully combined and glossy.

Next add 2 packets of Digestive nibbles.

Follow by adding the marshmallows and Rolos.

Stir until everything is slicked in chocolate.

Combining ingredients for Caramel Crunch Rocky Road Bars.

Spoon the mixture into the prepared tin, taking care to fill evenly.

Now break up the white chocolate and place into another heatproof, microwaveable bowl. Again, heat on medium for 30 seconds stirring after each heating burst. Take care not to overheat the chocolate. As soon as it starts to melt remove and stir continuously until it is completely liquid.

Using a spoon, drizzle the white chocolate over the rocky road mixture in the tin.

Filling the tin and drizzling over white chocolate.

Place the tin in the fridge for 30 minutes, or until the chocolate has completely set.

Two portion sizes

As soon as it is set, remove the slab of rocky road from the tin using a palette knife to lift beneath the baking parchment.

Using a sharp knife cut across the width, creating 3 evenly sized portions. Then cut through the centre. For smaller bars divide each half into 9 squares, as on the left. Divide into 6, as on the right, for larger bars.

Slicing into bars.

Finally some advice, if you are making these for a party, place in a baking parchment lined, airtight container and hide them!

During warm weather keep in the fridge. While they will keep for up to one week, however I very much doubt, if you have children or teenagers around that you will have any left after 48 hours. I speak from experience.

Caramel Crunch Rocky Road Bars.

So incredibly delicious and surprisingly not overly sweet, these Caramel Crunch Rocky Road Bars are perfect for parties and family gatherings.

If you have enjoyed the recipe for Caramel Crunch Rocky Road Bars, then you may also like these:

Chocolate Fudge Double Hazelnut Brownies

Chocolate Fudge Double Hazelnut Brownies.

Multi Millionaires Shortbread Squares

Multi Millionaires Shortbread Squares.

Chocolate Vanilla Vienesse Finger Biscuits

Chocolate Vanilla Viennese Finger Biscuits.

Over the years I have made many different versions of this recipe. Digestive biscuits work well, when broken up. Because their slightly salty, wholemeal flavour balances the sweetness from marshmallows and chocolate. And Digestive Nibbles have that same quality. While they also bring a uniform shape to the cut bars, resulting in less crumbling when handled.

So whatever you are making, baking and creating in your kitchens, have fun preparing your feast.

Sammie xx

No part of this post may be replicated or copied without the written permission of the owner. Please see my Disclosure Policy.
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Posted on 2017-10-012022-08-25Categories RecipesTags dessert, Digestive nibbles, easy recipe, no bake, party food, Sweet TreatLeave a comment on Caramel Crunch Rocky Road Bars

Lemon Coconut Sponge Layer Cake

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Lemon flavoured anything is always a hit with me. And judging by the number of page views and pins of my recipes, it is the same with you, my readers too. Having made a delicious, gluten free lemon cake for friends, I craved a lemon hit here at home too. Since I very rarely make the same cake twice, adding shredded, sweetened coconut seemed like a good idea. Good it wasn’t, fantastic it was. So welcome to my Lemon Coconut Sponge Layer Cake.

Light, golden, lightly flavoured sponges sandwiched together with tart lemon curd and creamy, lemon buttercream. Additionally, topped with more buttercream and sprinkled with coconut, this cake is a flavour feast in every bite. While the coconut is ordered from Amazon UK, it is never a faff. The moist, sweet bite of every single strand is worth the small extra effort. Alternatively you can, if you must, make this cake using dessicated coconut.

Afternoon tea set up.

Eating And Enjoying A Well Made Cake

While the photograph above shows a slender slice of cake, know that this is near impossible to achieve. And so it should be! Photographic aesthetics aside, please do cut a decent portion when serving. Otherwise you and your guests will be left longing for another slice, or two, such is the more-ish-ness of this sweet treat. Enjoy the satisfaction of not only seeing a decent slice of cake on your plate, but also from eating it.

Lemon Coconut Sponge Layer Cake sandwiched with tart lemon curd and creamy buttercream.

Cake is not something that most people eat everyday. Although I cannot think of a single reason why it shouldn’t be, considering the consumption of biscuits and chocolate, we as a population eat our way through. Rather, cake and the eating of it, is a celebration. Perhaps of the moment, days gone by, or memories brought to mind. Eating cake, in itself is a feast. And a feast should never be eaten half heartedly.

Recipe: Lemon Coconut Sponge Layer Cake serves 8-10

For the cake sponge:

225g/8oz Unsalted Butter at room temperature

225g/8oz Caster Sugar

1/4tsp Sea Salt (halve for free flowing) – I use Maldon

4 Large Free Range Eggs

Zest of 2 Lemons

225g/8oz Plain White Flour

2tsp Baking Powder

150g/5oz Sweetened Shredded Coconut – I use Baker’s Angel Flake available from Amazon UK – alternatively use dessicated coconut and add 3 tbsp of milk to the cake batter

For filling, frosting and decorating:

100g/4oz Unsalted Butter at room temperature

200g/7oz Icing Sugar

1/2tsp Lemon Extract (optional) I use Nielsen-Massey

1tbsp Very Hot Water from a recently boiled kettle

3tbsp Good Quality Tart Lemon Curd – I recommend Hawkshead Relish

50g/2oz Sweetened Shredded Coconut

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

Butter and line with baking parchment, two 20cm/8″ round sandwich tins.

Making And Baking The Lemon Coconut Sponge Cakes

First of all, place the butter, caster sugar and salt into a large bowl. Whisk until pale and creamy.

Next add all 4 eggs and the zest of two lemons.

Sift the flour and baking powder into the same bowl. Now add the sweetened, shredded coconut.

Whisk briefly until everything is fully combined.

Divide the cake batter evenly between the 2 sandwich tins. Smooth the surface of the batter with a spoon.

Place the tins into the centre and lower parts of the oven and bake for 35-45 minutes.

The cakes are baked once they have turned golden brown and spring back from a light touch.

As soon as they are baked, remove the cakes from the oven and allow to cool in the tin for 10 minutes.

Filling the tins and cooling the baked cakes.

After cooling in the tin for 10 minutes, turn the cakes out on to a cooling rack.

Carefully remove the baking parchment from the base of each cake.

Set the cakes aside to cool completely.

Filling And Decorating The Layer Cake

While the cakes are cooling make the buttercream.

Add the butter, hot water, icing sugar and lemon extract to a large bowl.

Starting on a slow speed whisk the ingredients together, increasing the speed until the mixture is very light and creamy.

For ease of decorating, fill a piping bag, without a nozzle fitted, with the lemon buttercream.

To fill and decorate the cake ensure it is fully cooled before starting.

Place the bottom sponge flat side up, on to a plate or board.

Spoon over the lemon curd and spread to cover the cake just inside the edge.

Tun the top sponge so that it is flat side up. Pipe half of the buttercream in a swirl on to the cake. Spread so that the buttercream covers the cake, similar to the lemon curd.

Turn the top sponge over and gently place on top of the lemon curd covered bottom Sponge.

Pipe the remaining buttercream on to the top of the cake and spread evenly, so that the top of the cake is covered.

Filling, assembling and covering a sponge cake.

Finally sprinkle over the sweetened, shredded coconut, so that it evenly covers the top of the cake.

Lemon Coconut Sponge Layer Cake ready to serve.

Serve generously sliced, to friends, family and neighbours. Likewise, include a fork as this cake is delectably soft, more so on the day of making.

If you know someone who loves the combination of lemon and coconut, why not bake them a cake as a surprise.

Store this cake in an airtight container for up to 5 days. Refrigerate during warm weather.

A slice of cake served with tea.

If you have enjoyed this recipe for Lemon Coconut Sponge Layer Cake you may also like these:

Coconut White Chocolate Snowball Cupcakes

Coconut White Chocolate Snowball Cupcakes

Iced Cherry Coconut Loaf Cake

Iced Cherry Coconut Loaf Cake

Lemon Drizzle Whipped Cream Filled Giant Doughnut

Lemon Drizzle Whipped Cream Filled Giant Doughnut

Finally, should you want to indulge your love of lemon recipes further, why not visit Pinterest at Sammie | Feasting Is Fun. All of my recipes are easy to find on one board and I also have one board dedicated to Lemon Love. Whether sweet or savoury, lemon is an ingredient I am never without in my kitchen. And from coleslaw to cakes, there are a myriad of recipes using lemon to inspire you.

So whatever you are making, baking and creating in your kitchens, have fun preparing your feast.

Sammie xx

No part of this post may be reproduced or replicated without the written consent of the owner. Please see my Disclosure Policy.
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Posted on 2017-09-072021-08-13Categories RecipesTags Afternoon tea, baking, dessert, enjoying cake, sandwich cake, sweetened shredded coconut6 Comments on Lemon Coconut Sponge Layer Cake

Chocolate Fudge Double Hazelnut Brownies

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If you are a fan of nuts and brownies I can guarantee you will be mad for these Chocolate Fudge Double Hazelnut Brownies. Since they are packed with an almost obscene amount of chocolate, giving the dense fudgey texture and taste required in all great brownies. Also add in a ridiculous amount of chopped and whole hazelnuts and the resulting flavour is Ferrero Rocher in a brownie. Resulting in a gooey, crunchy combination of chocolate and hazelnut flavours.

Chocolate Fudge Double Hazelnut Brownies.

Since eating a brownie is an indulgence, it makes sense to eat only the best. Made using 400 grams of good quality chocolate, dark, treacly sugar and aromatic vanilla extract, the basic brownie is already exceptional. In addition, by adding roasted, chopped hazelnuts to the brownie batter, not only does the flavour resemble Nutella, the hazelnuts add crunch to the texture. Finally, whole hazelnuts, roasted during the baking process, completes the exceptional flavour profile.

Chocolate Fudge Double Hazelnut Brownies

Preparing The KItchen For Brownie Making

While brownies are fun to make, things can get messy! So wearing an apron, or if you are like me with chocolate in the kitchen, overalls, is advisable. Also a sink full of soapy water is handy. Furthermore, mentally preparing for a ‘bit’ of kitchen mess relaxes the mind for the chocolate bomb to come! Since it is impossible for me to make brownies without creating a mess, I assume the same of everyone. Finally, know that the clean up process takes less time than baking the brownies. 😉

Recipe: Chocolate Fudge Double Hazelnut Brownies makes 15

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

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

225g/8oz Unsalted Butter

2tsp Vanilla Extract – I use Nielsen-Massey

4 Large Free Range Eggs

1/4tsp Sea Salt – 1/8tsp Free flowing salt – I use Maldon

225g/8oz Dark Brown Muscavado Sugar – I use Waitrose as their dark sugar’s are made by Billingtons

75g/3oz Plain White Flour

1/2tsp Bicarbonate of Soda

100g/4oz Ready Roasted Chopped Hazelnuts

100g/4oz Whole Blanched Hazelnuts

Method: Preheat the oven 170C/150 fan, gas mark 3.5, 325F

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

Making The Hazelnut Studded Brownie Batter

First of all break or chop the chocolate into chunks and place in a medium, heatproof, microwaveable bowl.

Add the butter to the chocolate.

Heat, using a microwave, on medium power, for 30 second bursts. Stir between each heating period.

As soon as the chocolate starts to melt remove the bowl from the microwave. Continue to stir until all of the chocolate is melted and combined with the melted butter. Set to one side to cool.

Next, into a separate bowl, add the eggs, sugar and vanilla extract. Stir to combine the ingredients.

As soon as the chocolate mixture is cooled to body temperature pour the egg mixture in and stir constantly until the mixture is combined.

Sieve the flour and bicarbonate of soda on to the combined mix. Now add the chopped, roasted hazelnuts.

Stir the flour and nuts into the chocolate mix.

Nutty brownie batter ready for the baking tin.

Pour the brownie batter into the prepared tin.

Chocolate Fudge Double Hazelnut Brownies ready for the oven.

Tips On Baking The Ultimate Brownies

Unlike baking a cake, where air bubbles are needed to help the cake rise, brownies are rich and dense with very little rise. To encourage an even bake, rap the filled baking tin sharply on the worktop. Doing so encourages any air bubbles present to rise to the surface of the batter.

Place the baking tin in the centre of the oven and bake for 10 minutes exactly.

Remove the baking tin after the initial baking time has elapsed. The surface of the brownies will have just started to set.

Sprinkle over the additional whole hazelnuts, use the back of a spoon to gently press into the surface of the brownie. Take care as the brownie tin will be very hot.

Whole hazelnuts give crunch to the finished bake.

Return the tin to the oven and continue to bake for 20-25 minutes.

The brownies are baked when set, with only a hint of a wobble in the centre.

As soon as the brownies are baked remove from the oven and place the tin on a cooling rack.

Chocolate Fudge Double Hazelnut Brownies cool in the tin.

Leave the brownies to cool in the tin. Or if you simply cannot wait, cool slightly, scoop portions of brownie into bowls and top with vanilla ice cream!

Serving Suggestions

Cut the cooled brownie slab into 3 even sized widths, then cut across at 5 evenly spaced lengths. Use a palette knife to slide between the base of the brownie and foil. Although the foil/baking parchment should easily peel away.

Chocolate Fudge Double Hazelnut Brownies very tasty.

Serve slightly warmed (20 seconds in the microwave) with a scoop of ice cream for dessert. Alternatively, serve with a cold tumbler of milk.

Once cooled keep in an airtight container for up to 5 days. Although, who’s kidding that they will last that long? Definitely not in this house!

If you have enjoyed this recipe for Chocolate Fudge Double Hazelnut Brownies then you may like these:

Chocolate Biscuit Base Mini Egg Brownies

Chocolate Biscuit Base Mini Egg Brownies

Bakery Style Soft Triple Chocolate Cookies

Bakery Style Soft Triple Chocolate Cookies

Chocolate Madness Muffins

Chocolate Madness Muffins.

I really enjoy baking cakes, brownies, muffins and cookies at home. And once I have mastered a particular recipe I can then adapt it to include other ingredients. Since you are the baker, you get to decide if hazelnuts or alternatively peanuts are used in your bake. As a result you get to create your own, personalised feast. And that is part of the fun of baking at home!

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 replicated or copied without the written consent of the owner. Please see my Disclosure Policy.

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Posted on 2017-08-302021-04-13Categories RecipesTags bake sale, baking, chocolate, dessert, easy recipe, hazelnuts, tray bakeLeave a comment on Chocolate Fudge Double Hazelnut Brownies

Raspberry Vanilla Naked Celebration Cake

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

Raspberry Vanilla Naked Celebration Cake.

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

Raspberry Vanilla Naked Celebration Cake in the sunshine.

Embellish with relish

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

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

Using the Hawkshead Relish motto “Embellish with Relish,” I’ve enjoyed creating recipes using their products. Especially when including them as ingredients in their own right. When creating my Red Onion Sausage Plait, using their Red Onion Marmalade is a vital to the flavour of the finished bake. So unique are the flavours of their chutneys and sauces, they deserve more than to be spooned on to the side of a plate. Since including relish within recipes, a whole world of flavour combinations became unlocked.

Recipe: Raspberry Vanilla Naked Celebration Cake serves 14-16

To make the 3 cake sponges:

275g/10oz Unsalted Butter + 100g/4oz both at room temperature

275g/10oz Caster Sugar + 100g/4oz

3tsp Vanilla Extract – I use Nielsen-Massey

1/4tsp + 1/8tsp Sea Salt – I use Maldon

6 Large Free Range Eggs + an additional 3

275g/10oz Plain White Flour + 100g/4oz

2.5tsp Baking Powder + 1tsp

To make the buttercream:

500g/12oz Icing Sugar

250g/9oz Unsalted Butter softened to room temperature

2tsp Vanilla Bean Paste

2 Jars Raspberry and Vanilla Jam from – Hawkshead Relish

2-3tbsp Very Hot Water from a recently boiled kettle

To decorate the cake:

A selection of organic, pesticide free edible flowers. Both mint and lavender flowers were sourced from our garden.

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

Making and baking the cake:

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

First of all, lightly butter the baking tins. Cover the base in baking parchment.

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

Whisk together until pale and creamy.

Next add 2 teaspoons of vanilla extract and 6 whole eggs.

Whisk everything together until combined.

Follow by sieving in the flour and baking powder.

Whisk the ingredients together until combined. Always take care not to over beat, or the resulting cake will be tough.

Divide the cake batter equally between 2 greased and lined tins. If using the entire mix divide between 3 tins.

Place the tins in the top and centre of the oven and bake for 40-45 minutes.

Preparing and baking the cake sponges.

When they have turned golden brown and spring back from a light touch the cakes are fully baked.

Remove from the oven, allowing each cake to cool in the tin for 10 minutes before turning out on to a cooling rack.

Wash up one cake tin and follow the steps given to make a single sponge cake.

Make and bake as before. Each of the 3 sponges must be fully cooled before icing.

Building The Raspberry Vanilla Naked Celebration Cake:

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

Making the vanilla buttercream:

Into a large bowl add the softened butter and vanilla bean paste.

Sieve the icing sugar into the same bowl.

Add 2 tablespoons of very hot water from the kettle and start whisking the ingredients on a low speed.

Continue whisking until the buttercream has turned very pale and has a light, creamy consistency.

Place the cake board on to the cake stand.

Next, put a small dollop of buttercream on to the centre of the board. Spread the icing so that it is slightly smaller than the diameter of a cake sponge.

Lay the first sponge, flat side uppermost on to the board. The buttercream anchors the cake to the board, providing a stable base.

Spread 4 generous tablespoons of jam on to the cake. Leave a 2cm gap between the jam and the edge of the cake.

Next, take a separate sponge and add a generous dollop/4tbsp of buttercream to the top.

Using a palette knife, spread the buttercream evenly so that it covers the sponge.

Carefully lift and flip the sponge, placing it on top of the jam sponge, buttercream side facing down. See the photos below for guidance.

Layering each sponge with jam and buttercream.

Repeat the last steps, with the remaining sponge. However, this time the sponge should be placed flat side down. Hence leaving the finished, stacked cake with a natural top.

3 sponge cake layers stacked. Also covering the top in buttercream.

Creating a (semi) naked effect:

Spoon a generous amount/5tbsp of buttercream on to the top of the cake.

Again, using a palette knife, spread the buttercream so that it covers the top of the cake evenly.

Fill a large, disposable piping bag with the remaining buttercream. Snip the end of the bag to give a 1cm opening. A nozzle is not required.

Covering the side of the cake with buttercream.

The purpose of piping buttercream is to fill in any gaps. Similar to plastering, buttercream is added and then smoothed on to the cake sides. During this process buttercream will be added and then taken off. Resulting in a ‘naked cake’ finish.

Pipe the buttercream in between each layer of the cake, including the base and the cake board. Take care not to get jam mixed with the buttercream.

Holding a palette knife at a slight angle to the side of the cake, slowly turn the cake stand. As the buttercream spreads across the cake it will also accumulate on the palette knife. Scrape the palette knife against the side of the butter bowl to remove any excess.

Continue turning the cake, piping buttercream on to any bare spots, until the sides of the cake are roughly covered. See bottom left photo above.

Creating a smooth finish:

The next stage is creating a smooth, even finish across the entire cake.

Fill a jug with very hot water. Wipe any buttercream from the palette knife and then place it in the hot water. Since the heat of the knife melts buttercream, it is very helpful in creating the smoothest finish.

Remove the palette knife, wipe off any water and then hold it flat against the side of the cake. Rotate the cake slowly. When you start to feel a dragging sensation, turn the knife over and repeat. Creating a completely smooth cake requires a lot of repetition of these steps. Repeat until the sides of the cake are smooth.

Now use the same technique for smoothing the cake top. As soon as the cake top is smooth, run a hot palette knife around the outside of the top cake layer. Creating a smooth top and sides is the aim.

While it is tempting to keep going, there does come a point at which the cake is satisfactorily smoothed. Part of the beauty of naked cakes, is their imperfect finish.

Clean off any buttercream on the cake board.

Raspberry Vanilla Naked Celebration Cake before and after smoothing with a hot palette knife.

Chill the cake, uncovered, in the fridge for an hour. Chilling sets the buttercream prior to decorating.

Decorating the cake using fresh, edible flowers:

If using fresh flowers it is important to decorate the cake on the day it is to be served.

While the cake is chilling prepare the flowers for decoration. Remove lower leaves on stalks and trim flowers so that they can sit on top, or to the side of the cake.

Decorate using your chosen flowers. It is important to consider the cake from every angle when adding the flowers.

Roses and herbs reflect the rural and natural products made by Hawkshead Relish.

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

Raspberry Vanilla Naked Celebration Cake.

Store any leftover cake, floral decorations removed, in an airtight container, ideally refrigerated and eat within 3 days.

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

Lemon Drizzle Whipped Cream Filled Giant Doughnut

Lemon Drizzle Whipped Cream Filled Giant Doughnut

Strawberries And Cream Cake

Strawberries And Cream Cake

Chocolate Honeycomb Sponge Cake

Chocolate Honeycomb Sponge Cake

Celebrating a event, such as Hawhead Relish’s achievement, with cake, marks the occasion as special. Also, other desserts such as cheesecakes and pavlova’s can make an impressive alternative. Especially as different dietary requirements may need catering for. All the Pavlova recipes created for Feasting is Fun are specifically gluten free, for that very reason. Because, including as many people as possible in a celebration is so important to me.

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

Sammie xx

Hawkhead Relish kindly gifted me the jam used in this recipe. All opinions, views, content including photography are my own. No part of this post may be reproduced without the express written permission of its owner. Please see my Disclosure Policy.
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Posted on 2017-08-082023-01-06Categories RecipesTags Afternoon tea, anniversary, baking, birthday, Celebration cake, complete cake decorating instructions, dessert, semi naked cake, special occasion, sponge cake, step by step photographs, Wedding cake6 Comments on Raspberry Vanilla Naked Celebration Cake

Reeses Peanut Butter Cup Ice Cream

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How do you improve on one of the best flavours of ice cream known to man? You squish it between two incredible, homemade cookies! And so I bring you Reeses Peanut Butter Cup Ice Cream. Because lovely people, this is the foodie equivalent of winning all the coins and one-ups in a Super Mario game and then some. So, stick with me as I take you through an incredible ice cream journey.

Reeces Peanut Butter Cup Ice Cream

First of all there is ice cream, packed with Reeses Mini Peanut Butter Cups. While some are mini cups are left whole, others are roughly chopped. Resulting in a peanut butter cup filled ice cream base. While dark chocolate ganache ripples through the vanilla base, with a hit of pure peanut butter in every spoonful. Take a moment. Because, I undersrand if you want to think on that for a while?

Finally, complimenting such a flavour punched ice cream are my Caramac Caramel Cookies. Since a large, robust Cookie is the only way to go when sandwiching chunks of peanut butter cup ice cream. And because these cookies are double their usual size, they are perfect for creating an ice cream sandwich.

Reeces Peanut Butter Cup Ice Cream Cookie Sandwich

Finally, completely sending this ice cream cookie sandwich over the top, is the customisation of the mega cookies. First of all they are dipped in dark chocolate and then sprinkled with peanut butter chips, rather than contrasting, they compliment the flavours within the ice cream.

Recipe: Reeses Peanut Butter Cup Ice Cream makes 1L approx.

300mls Double Cream plus an additional 100mls for the chocolate ganache

300mls Whole Milk

6tbsp Caster Sugar

1/4 tsp Sea Salt – I use Maldon

4 Large Free Range Egg Yolks

1tsp Vanilla Extract – I use Nielsen-Massey

1tsp Cornflour

100g/4oz Dark Chocolate minimum 70% Cocoa plus an additional 100g of Dark Chocolate for dipping the cookies

50g/2oz Peanut Butter

1 x 226g/8oz Reeces Peanut Butter Cup Minis – alternatively use the equivalent weight of regular Reeces Peanut Butter Cups roughly chopped

Caramac Caramel Cookies recipe to create the cookie sandwiches.

Method: Preparing the ice cream maker.

Ensure the freezing part/bowl of the ice cream maker has been in the freezer for at least 6 hours, ideally overnight, or according to manufacturer’s instructions.

Note: For step-by-step instructions, including photographs please see here.

Making The Ice Cream Base

First of all, Place the milk and cream into a heavy bottom saucepan over a medium heat. Heat the cream mixture to scalding point, little bubbles appear around the rim of the saucepan before the mix reaches boiling point. As soon as scalding point is reached, remove the pan from the heat.

While the cream mix is heating, place the eggs, salt, sugar, cornflour and vanilla extract into a large heatproof bowl. Whisk together until the eggs have thickened.

With the whisk switched to slow, gently pour the hot cream mix into the bowl with the egg mix, whisking constantly. This creates the custard base for the ice cream.

Pour the custard base back into the saucepan, place over a medium heat and stir constantly. Cook until the custard has thicker and coats the back of a wooden spoon.

Remove the pan from the heat and pour the custard through a sieve, into a large heatproof bowl.

Place cling film directly on top of the custard to stop a skin from forming.

Leave the custard to cool a little before placing in the fridge to chill.

Preparing The FlavouringS And Churning The Ice Cream

While the ice cream base is chilling, prepare the mini Reeces butter cups. Tip out on to a chopping board, roughly divide into two thirds which will be roughly chopped and one third, which are kept whole.

Also make the chocolate ganache, which will be swirled through the ice cream. Place 100g of chocolate and 100mls of double cream into a heatproof/microwaveable jug. Heat on medium for 30 second bursts, stirring after each heating session. As soon as the chocolate starts melting into the cream continue stirring until the ganache is smooth and shiny. Set to one side to cool.

Set the ice cream maker up as per manufacturer’s instructions.

Add the peanut butter to the ice cream base. Use a balloon whisk to break it up into small pieces within the ice cream base.

Pour the ice cream mixture into the already churning ice cream maker.

As soon as the ice cream is thickened and frozen stop the machine. Remove the paddle so the ice cream can be scooped out.

The process of making Reeces Peanut Butter Cup Ice Cream.

Adding The Reeses Peanut Butter Cups And Chocolate Ganache To The Ice Cream

Scatter a few chopped Reeces Peanut Butter Cup Minis in the bottom of the freezing container.

Scoop half of the ice cream on top of the peanut butter cups.

Add one half of the remaining chopped and whole peanut butter cups. Now add the remaining ice cream.

Using the handle of a wooden spoon, swirl the peanut butter cups through the ice cream using a figure of eight motion.

Adding the chocolate ganache swirl to the Reeces Peanut Butter Cup Ice Cream.

Pour the cooled, yet still liquid, chocolate ganache on top of the ice cream. Again, using the handle of a wooden spoon swirl the ganache through the ice cream.

Snap on an airtight lid, or double wrap in cling film and place the ice cream into the freezer to firm up.

Leaving the ice cream to freeze overnight ensures the chocolate ganache fully freezes within the ice cream.

Reeces Peanut Butter Cup Ice Cream ready to serve.

Finally, to serve, remove the ice cream from the freezer 10-20 minutes prior to scooping. Allowing the ice cream to soften slightly. Scoop two balls of ice cream and place on one large cookie, top with another cookie and press gently to form the ice cream cookie sandwich. Alternatively, scoop and serve in a bowl with additional Mini Reeces Peanut Butter Cups.

Reeces Peanut Butter Cup Ice Cream Cookie Sandwich using Wright’s Toffee Cookie Mix.

Reeces Peanut Butter Cup Ice Cream served in a bowl.

Decorating The Cookies

Make the Caramac Caramel Cookies according to the Recipe.

Allow the cookies to cool completely on the baking tray.

Melt 100g of chocolate in a heatproof, microwaveable bowl, on medium setting, for 30 seconds at a time. Stir the chocolate after each heating session.

As soon as the chocolate is melted, dip each cookie into the chocolate, using a spoon to cover halfway across the top oven each cookie.

Place the chocolate covered cookies on to baking parchment and sprinkle Reece’s peanut butter chips over the chocolate covered half. Leave to set. In hot weather place in the fridge for a few minutes until set.

Baking and decorating the cookies for the ice cream sandwich.

Such an incredible ice cream deserves a cookie that enhances all of its qualities.

If you have enjoyed this recipe for Reeses Peanut Butter Cup Ice Cream you may also like these:

Caramac Caramel Cookieswith Very Vanilla Ice Cream

Caramac Caramel Cookies with Very Vanilla Ice Cream.

Rolo Chocolate Cookies with Chocolate Rolo Ice Cream

Rolo Chocolate Cookies with Chocolate Rolo Ice Cream.

Chocolate Monster Mini Egg Cookies with Smarties Chocolate Mini Egg Ice Cream

Chocolate Monster Mini Egg Cookies with Smarties Chocolate Mini Egg Ice Cream.

Since all of the recipes shown can only be made at home, this emphasises the core beliefs of Feasting is Fun. Because creating flavour combinations at home, should be fun. Resulting in each one of these examples as a feast in itself. Also, most importantly, invite your friends over to share these incredible ice cream cookie sandwiches. Finally proving that all food 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 without my specific written permission. Please see my Disclosure Policy.

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Posted on 2017-08-022020-07-19Categories RecipesTags churned, dessert, feasting is fun, Homemade ice cream, sharing, Summer, Sweet Treat2 Comments on Reeses Peanut Butter Cup Ice Cream

Strawberry Rose Ice Cream

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Strawberries are THE taste of Summer. While I love eating strawberries with a tiny sprinkle of sugar and splash of cream, or fresh from the plant warmed by the sun, I also wanted to make a beautiful ice cream with them. Except with a twist! Because summer, is also synonymous with roses blooming in our garden, I decided that would be the additional flavour to compliment the strawberries in this ice cream. And, the addition of rose extract elevates the final flavour to another level. One taste and you are transformed into a bygone era, where life seemed easier, simpler and slower. So, whatever you do this summer, don’t miss out on making this Strawberry Rose Ice Cream.

Strawberry Rose Ice Cream served in a tea cup.

A Summer Dessert Of Your Dreams

Removing all the pips are during the making of this dreamy dessert, ensures the ice cream has silky texture that lingers on the tongue. As both fresh strawberry and rose flavours meld together, they create a unique flavour experience. Likewise, this truly is a dream ice cream where the finished recipe is so much more than the addition of its component parts. Sieving the strawberries is very important in creating the smooth, finish. And as this small, important step only takes a couple of minutes, it is worth it to ensure the final ice cream has the silky, smooth, texture.

Strawberry Rose Ice Cream exceptionally easy to scoop.

Finally, this ice cream is the epitome of summer in a dessert. And as summer is the season when strawberries and roses are celebrated as being at their best, what better way to celebrate them. While all roses included in the pictures for this post, are from our own garden, I haven’t gone as far as to make my own Rose Extract. That process can safely be left in the hands of Nielsen-Massey , the professionals. Rather, the roses in the photos hint at their presence within the ice cream.

Strawberry Rose Ice Cream delicious in a cone.

Note: Prior to starting this recipe ensure that the frozen bowl of the ice cream maker is placed in the freezer overnight for at least 8 hours. Or as per manufacturer’s instructions.

Recipe: Strawberry Rose Ice Cream makes approx. 1L

400g Punnet of Strawberries hulled and larger ones cut in half

3tbsp Sugar

4tbsp Tap Water

Scant 1/4tsp Rose Extract- I use Nielsen-Massey

20-30mls Freshly Squeezed Lemon Juice

4 Large Free Range Egg Yolks

1tsp Cornflour – I use Doves Farm as this is guarenteed gluten free

5tbsp Caster Sugar

300mls Double Cream

300mls Whole Milk

1tsp Vanilla Extract

Method:

For full step by step instructions with photos on how to make the custard ice cream base, please see Very Vanilla Ice Cream.

Making The Strawberry Puree

First of all place the prepared strawberries into a heavy bottom, medium sized saucepan. Sprinkle over 3 tablespoons of sugar and 4 tablespoons of tap water.

Place the pan over a medium heat and cook the strawberries until the liquid starts bubbling.

Swirl the pan to ensure that the sugar is dissolved and then let the strawberries cook for a further 5 minutes.

While the strawberries are cooking place a sieve over a heatproof bowl.

Once cooked pour the strawberries and liquid on to the sieve.

Cooking and sieving the strawberries.

Use the back of a dessert spoon and gently press the strawberries into the sieve. The juices and flesh will pass through the sieve. Keep running the back of the spoon over the pulp until all that’s left are seeds and the remaining strawberry fibres.

Scrape the underneath of the sieve with a clean spoon. This ensures all of the strawberry that’s passed through the sieve goes into the bowl underneath.

Discard the seeds and pulp left in the sieve.

Cover the bowl with cling film and chill.

Preparing the ice cream base prior to churning.

Making The Ice Cream Base

To make the ice cream base, first place the cream and milk into a heavy bottom saucepan over a medium heat. Heat to scalding point, where little bubbles form around the rim prior to boiling.

While the cream mix is heating place the egg yolks, cornflour, sugar and vanilla extract into a large heatproof bowl. Whisk together until thickened.

As soon as the milk and cream have reached scalding point remove from the heat.

With the whisk on slow gently pour the hot liquid into the egg mix, increasing the whisk speed to medium.

Pour the custard base back into the saucepan over a medium heat. Stir until the custard is thickened and coats the back of a wooden spoon.

Once cooked pour the custard through a sieve into a heatproof bowl.

Place cling film directly on to the custard to stop a skin from forming.

Leave the custard to cool before placing in the fridge to chill.

Once the strawberry juice has cooled add the Rose extract. Take care not to add more than the recipe indicates, as the finished result will taste soapy. Also add the juice of a small lemon 20-30mls and stir.

As soon as the custard base is chilled, remove the cling film and add the strawberry mix, then stir.

Churning And Freezing The Strawberry Rose Ice Cream

Churning and storing the Strawberry Rose Ice Cream

Set up the ice cream maker as per manufacturer’s instructions.

With the machine switched on pour in the flavoured custard base and churn until softly frozen. Similar in consistency to whipped ice cream in a cone.

When the right consistency has been reached switch off the ice cream maker and dismantle.

Spoon the churned ice cream into a freezer proof container with an airtight lid. I used a clean loaf tin to store the ice cream. This was purely for the photos, having seen similar images on Pinterest! The tin was then double wrapped in freezer proof cling film.

Place the container into the freezer and leave overnight, or for at least 12 hours, to allow the ice cream to fully freeze.

To serve, remove the ice cream from the freezer 10-20 minutes prior. As there are no artificial, only natural selection ingredients, this allows the ice cream to soften, so that it can be easily scooped.

Strawberry Rose Ice Cream

So easy to scoop!

Strawberry Rose Ice Cream served as dessert in a tea cup.

Serve in tea cups for dessert or afternoon tea. Likewise, scoop into cones for a delicious fun treat. Also, by using a certified gluten free cornflour, the ice cream is naturally gluten free.

If you have enjoyed this recipe for Strawberry Rose Ice Cream you may also like these:

Amaretto Creamy Ice Cream

Amaretto Creamy Ice Cream

Lemon Ripple Ice Cream

Lemon Ripple Ice Cream

Triple Chocolate Chunk Ice Cream

Triple Chocolate Chunk Ice Cream

Making ice cream at home, is such a creative and fun process. As you choose flavour combinations the possibilities become endless. Also by only using certain ingredients, homemade ice cream can easily be made gluten free. Finally, I would not be without an ice cream maker now, using it to make countless different flavours.

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

Sammie xx

Please note that no part of this post may be reproduced or replicated without the specific, written permission of the owner. Please see my Disclosure Policy.

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Posted on 2017-07-202022-06-12Categories RecipesTags Afternoon tea, churned ice cream, dessert, Fresh fruit, Gluten free, Summer, summertimeLeave a comment on Strawberry Rose Ice Cream

Almond Topped Cherry Scones

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

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

Almond Topped Cherry Scones a classic flavour pairing.

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

Almond Topped Cherry Scones extra special during cherry season.

Always Honest Reviews

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

Almond Topped Cherry Scones perfect for Afternoon Tea

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

Tested bowl on top, nest of bowls bottom.

How Well Did These Stainless Steel Bowls Perform

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

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

4500ml capacity – 26cm diameter

3000ml capacity – 24cm diameter

2500ml capacity – 22cm diameter

2000ml capacity – 20cm diameter

1000ml capacity – 18cm diameter

A whole variety of uses in the kitchen.

Some of the recipes made using the stainless steel bowls.

While these bowls cannot be used in the microwave, they are versatile, robust and space saving in any kitchen. Since all of the bowls stack conveniently inside each other. They receive a firm 5 out of 5 from me. Therefore, these bowls are a welcome addition to my busy kitchen.

Almond Topped Cherry Scones

Time to make the scones!

Recipe: Almond Topped Cherry Scones makes 10

450g/1lb Plain White Flour

1/4tsp Salt – I use Maldon

40g/1.75oz Caster Sugar

3tsp Baking Powder

75g/3oz Cold Unsalted Butter cut into cubes

25g/1oz Cold Vegetable Fat – Trex

75g/3oz Natural Glacé Cherries cut into halves

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

2tsp Almond Extract – I use Nielsen-Massey

2-3tbsp Flaked Almonds

Making The Scones

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

Line a large baking tray with baking parchment.

Sieve in the flour and baking powder, then add both of the fats.

Using the tips of your fingers, or a pastry cutter, work the fats into the flour until it resembles breadcrumbs with some larger, pea sized pieces of fat visible.

Next add the salt and sugar. Mix together using a balloon whisk.

Now add half of the glacé cherries. Toss them about in the mixture, this prevents them sticking together. Add the other half and do the same.

Make a well in the centre of the mix, pour in the milk and almond extract.

Use a butter knife to gently stir the milk into the flour mix. As the dough starts to come together switch to using your hand. Gently bringing the mix to a coherent dough.

Tip the dough on to a floured surface and gently knead to form a 5cm/2″ thick disc.

Using a well floured 5cm/2″ round cutter, cut out the scones, remembering to press straight down without twisting the cutter. Twisting can cause odd shaped or lopsided scones as they bake. Place each scone on to the lined baking tray.

Bring all the bits of scone dough together once the scones are cut, knead lightly and continue to cut out the remaining scones. Repeat the last step until all of the dough is used.

Once all of the scones have been cut out brush the tops with milk and sprinkle over flaked almonds.

Making the Almond Topped Cherry Scones

Baking The Almond Topped Cherry Scones

Place the baking tray into the centre of the preheated oven and bake for 25 – 30 minutes.

The Almond Topped Cherry Scones are baked when they are risen, golden brown and sound hollow when rapped on the base with a knuckle.

As soon as the scones are baked, remove from the oven and place immediately on to a cooling rack to cool.

Baked Almond Topped Cherry Scones cooling on a rack.

When the scones are cooled, or slightly warm then they are ready to be served.

Serve the Almond Topped Cherry Scones on a platter.

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

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

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

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

Fruit Filled Butter Scones

Fruit Filled Butter Scones

Afternoon Tea

Afternoon Tea

Super Light Scones

Super Light Scones

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

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

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

Sammie xx

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

Note: Sadly, Andrew James Ltd is no longer trading. This post remains unaltered as a record of my review.
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Posted on 2017-07-142020-06-26Categories Product Review, RecipesTags Afternoon tea, Andrew James, baking, dessert, easy recipe, packed lunch, picnic, product review, VegetarianLeave a comment on Almond Topped Cherry Scones

Lime Ripple Luxury Ice Cream

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Hi to all my fabulous readers. Are you enjoying the current spell of warm weather here in the south of England? While it is so hot, a no churn ice cream recipe is ideal. And this Lime Ripple Luxury Ice Cream can be made in the morning, ready to enjoy by the evening.

Loving Limes

Currently I am in the middle of a full blown love affair with limes. I make no apology, because they taste so good. And having a softer, less sour flavour than lemons, they work well in many savoury dishes such as Lime Couscous . While in sweet dishes limes add a rounder, less tart, more subtle flavour. So my kitchen is never without lemons or limes.

Lime Ripple Luxury Ice Cream refreshingly good.

This ice cream recipe uses homemade lime curd. Since lime curd is readily available online and in the shops, feel free to substitute. My recipe for lime curd will be posted on here in the next week or so. Importantly, as a food blogger I always double check a new recipe before sharing it. Resulting in a reliable and consistent recipe that you may then follow in confidence.

Lime Ripple Luxury Ice Cream with homemade lime curd.

Because not everyone owns an ice cream maker, this no churn recipe allows anyone to make great ice cream at home. So easily made with three main ingredients, a delightful dessert, to share with family and friends.

Lime Ripple Luxury Ice Cream quick and easy to make.

A quick note before starting. Depending on what the flavour is to be added to the base, has a direct impact on the quantity of condensed milk used. The lime curd used in this recipe is reasonably tart, as it is homemade. Shop bought curds should be similar. Yet if making, for example milk chocolate ice cream, the condensed milk should be reduced. Otherwise the result may well be an overly sweet ice cream. This is not a one size fits all recipe.

Recipe: Lime Ripple Luxury Ice Cream makes 1L approx.

600ml Double Cream

250g Condensed Milk – I use Carnation

1tsp Vanilla Extract – I use Nielsen-Massey

150g Lime Curd

Method:

This recipe forms part of my review for Andrew James and uses their Set of Five Stainless Steel Mixing Bowls With Air Tight Lids. The largest bowl holds 4500ml and has a splatter proof lid, meaning that a handheld whisk can be placed through the central hole where part of the lid is removed. This bowl proved excellent for whisking this ice cream.

Largest of the nest of 5 bowls with splatter proof lid.

Making The No Churn Lime Ice Cream

First of all, pour the cream into a large bowl and then weigh the condensed milk directly into the bowl. Add the vanilla extract.

Whisk the ingredients in the bowl. For this bowl the lid was attached with the centre removed and the ingredients were whisked until thickened. The thickness of the cream mixture should easily hold a figure of eight.

Making the no churn base for this ice cream

The splatter guard on this bowl only let through the tiniest spots of cream. Usually there is a massive kitchen clear up, wiping cupboards and floors! So the splatter guard is something that I find a huge bonus on this bowl

Next add in 50g of lime curd and give the mixture a quick mix, so that it is fully incorporated.

Pour the ice cream base into a freezer proof container, which has a secure fitting lid.

Now pour over the remaining 100g of lime curd and ripple it through the whipped cream.

Finally swirl the lime curd through using a wooden spoon handl

Creating the Lime Ripple Luxury Ice Cream ready for the freezer.

Freezing The Ice Cream

Snap the lid on to the ice cream container and place in the feeezer. If made in the morning ready for eating later in the day, switch the freezer to fast freeze mode and the ice cream should be frozen after 6 hours. The fast freeze setting is not required if freezing overnight.

Lime Ripple Luxury Ice Cream ready to serve.

Remove from the freezer 10-20 minutes prior to serving. As there are not any preservatives or additives added, it needs a little time to soften up, before scooping.

Lime Ripple Luxury Ice Cream

Because coconut, lime chocolate, extra lime curd all compliment the lime beautifully, have fun and play around with toppings. Alternatively simply enjoy it as it is!

If you have enjoyed the recipe for Lime Ripple Luxury Ice Cream you may also like these:

Dark Chocolate Chip Vanilla Ice Cream

Dark Chocolate Chip Vanilla Ice Cream

Lemon Ripple Ice Cream

Lemon Ripple Ice Cream

Triple Chocolate Chunk Ice Cream

Triple Chocolate Chunk Ice Cream

Since creating recipes and sharing them is the heartbeat of Feasting is Fun. Therefore each recipe is always double checked. Most importantly is sharing tasty, consistent and reliable recipes that you can easily follow.

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

Sammie xx

Please do not copy any part of this post without my specific written agreement. See my Disclosure Policy
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Posted on 2017-06-202022-07-11Categories Product Review, RecipesTags Citrus, dessert, easy recipe, Gluten free, No Churn Ice Cream6 Comments on Lime Ripple Luxury Ice Cream

Lemon Lime Gin Heart Bundt Cake

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

Lemon Lime Gin Heart Bundt Cake perfect with lemon tea.

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

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

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

Lemon Lime Gin Heart Bundt Cake the perfect flavour combination.

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

Elegant Heart Bundt Pan

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

200g/7oz Unsalted Butter at room temperature

200g/7oz Caster Sugar

1/4tsp Salt

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

5 Large Free Range Eggs

100g/4oz Natural Plain Yoghurt

1tsp Vanilla Extract – I use Nielsen-Massey

250g/5.5oz Plain White Flour

2tsp Baking Powder

1 Lemon – scrubbed

1 Lime – scrubbed

400g/14oz Icing Sugar

Sprinkles in coordinated colours

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

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

Into a large bowl add the butter, sugar and salt. Whisk until pale and creamy.

Now add the eggs, yoghurt, gin and vanilla extract – wet ingredients.

On top of the wet ingredients sieve the flour and then baking powder.

Zest both the lime and lemon. Place the zest into the bowl.

This cake uses the all-in-one method. Whisk slowly until all the ingredients are just combined. Give the mixture a final mix with a spoon before carefully pouring into the prepared Bundt Pan.

Place the Bundt into the centre of the oven and bake for 50-60 minutes.

The cake is baked when it is golden and coming away from the sides of the pan. Also an inserted skewer will come out clean.

Remove the cake from the oven and allow to cool for 10 minutes.

Preparing the cake batter, filling and baking the Lemon Lime Gin Heart Bundt Cake.

After 10 minutes cooling in the tin, turn the cake out on to a cooling rack.

Leave the cake to cool completely before decorating.

While the cake is cooling prepare the icing.

Sift the icing sugar into a medium sized bowl.

Next, if using gin in the icing add one tablespoon at first. Now add the juice of both the lemon and lime until it reaches a very thick, yet still drops from the spoon, consistency.

As soon as the cake is cooled it can be decorated.

Place the cooling rack over, with the cake on it, a larger baking tray. This will catch the drips from the icing.

Spoon the icing over the top of the cake, encouraging it to drip down the sides of the cake.

Continue to add icing in this way until each of the dips, in the heart pattern, have icing dripped on them.

Take care to completely cover the inside of the heart indentation at the top and the outside of the heart point at the bottom – see photos.

Carefully place sprinkles across the top of the heart. Again use the photograph for guidance.

Allow the cake to set for 5 minutes.

Step by step photos showing how to decorate the cake.

Gently run a palette knife under the cake, separating any icing that may be stuck to both cake and rack.

Transfer the cake to a suitable plate or cake stand and leave to fully set.

Lemon Lime Gin Heart Bundt Cake set and ready to serve.

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

A tasty, tangy slice of Lemon Lime Gin Heart Bundt Cake.

Lemon Lime Gin Heart Bundt Cake eat with your eyes first!

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

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

Maple Syrup Iced Coffee Bundt Cake

Maple Syrup Iced Coffee Bundt Cake

Chocolate Sunflower Bundt Cake

Chocolate Sunflower Bundt Cake

Lemon Blueberry Bundt Cake

Lemon Blueberry Bundt Cake

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

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

Sammie xx

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

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

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

Mummy Mishaps

Casa Costello

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Posted on 2017-06-122018-06-08Categories RecipesTags Afternoon tea, all-in-one, baking, Bundt pan, Celebration cake, citrus fruit, dessert, drizzle icing, Tiger Gin6 Comments on Lemon Lime Gin Heart Bundt Cake

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