dessert – Page 4 – Feasting Is Fun

Cherry Chocolate Ice Cream

Are you a fan of ice cream? I am and I absolutely love making it myself. The reason for that is, firstly I own an awesome ice cream maker from Andrew James and secondly any flavour combination is possible.The only limit is your own imagination. So welcome to my Cherry Chocolate Ice Cream.

So, yesterday I was going to make a batch of Strawberry Ripple Ice Cream. Yet while foraging around in the cupboard for ingredients I came across a bar of Lindt Cherry Chocolate. And an idea started to form. Further rummaging and the second ingredient was found. A can of tinned cherries. Not sure if they would make it to the final recipe I hooked them out anyway. So it was time to start experimenting!

A tub of frozen swirled ice cream. — A tub of frozen Cherry Chocolate Ice Cream.

Flavours That Compliment Each Other

Cherry and chocolate are a classic combination. In truth, during cherry season I may try this recipe with gorgeous, glossy fresh cherries. Especially as we have a cherry tree in our garden. Instead their flavour is imparted firstly through the cherry chocolate bar. Resulting in a pleasantly mild flavour. However, once frozen the flavours dull. Resulting in the decision to use a full can of cherry pie filling (please don’t hate me) with the additional dark chocolate chunks added as well.

Scoops of flavoured ice cream in a bowl with a spoon. — Cherry Chocolate Ice Cream

Taste is an important part of developing a recipe, is key. As soon as the ice cream is churned, frequent tastings are made and more cherries are added. It’s a hard life! Eventually the balance was perfect using the entire can. Dark chocolate chunks transform any ice cream, with both flavour and texture. Here they provide deep chocolate flavour within the silky, mild chocolate ice cream. Resulting in this incredible Cherry Chocolate Ice Cream, my hubby’s all time favourite.

Scoops of ice cream in a glass bowl. — Cherry Chocolate Ice Cream

Recipe: Cherry Chocolate Ice Cream makes approx. 1L

300ml Double Cream

300ml Whole Milk

1tsp Vanilla Extract – I use Nielsen-Massey

4 Large Free Range Egg Yolks – the whites can be frozen for up to 1 month

1tsp Corn Flour – I use Dove’s Farm as it is certified gluten free

4tbsp Caster Sugar

100g Bar Lindt Cherry Chocolate

1 x 410g Can Cherry Pie Filling – check that the pie filling is gluten free. Alternatively use frozen, pitted cherries available from most supermarkets.

100g Dark Chocolate Chunks/Bar

Method: Place the bowl of the ice cream maker in the freezer at least 8 hours/overnight or follow the manufacturer’s instructions, prior to making this ice cream.

For step by step instructions and photos please see Very Vanilla Ice Cream .

Making The Custard Base

First of all pour the cream and milk into a heavy based saucepan placed over a medium heat.
While the cream is heating place the egg yolks, sugar, vanilla extract and corn flour into a large heatproof bowl.
Whisk the ingredients together until pale and frothy, keeping an eye on the heating cream.
Heat the cream and milk to scalding point, when a ring of bubbles appear around the rim of the saucepan, just prior to the liquid boiling. Remove from the heat once scalding point has been reached.
With the whisk on slow, gently pour in the heated cream, increasing the speed once it is all added.
Pour the custard mixture back into the pan and place over a medium heat. Stir to ensure that the base doesn’t burn. Continue until the custard is thickened and coats the back of a wooden spoon. Remove from heat.

Turning The Vanilla Custard Into A Cherry Chocolate Base

Break up the cherry chocolate bar and place into a heatproof bowl. Place a sieve over the bowl.
Next, pour the thickened custard through the sieve into the bowl.
Stir the custard until all of the chocolate has melted. Cover the custard with cling film placed directly on to the top of the hot, thick liquid, this will stop a skin from forming.
Set the hot, flavoured custard to one side and allow to cool.

FF Cherry Chocolate Ice Cream — Churning The Ice Cream And Adding Cherries And Chocolate Chunks

When the ice cream base has cooled place in the fridge to chill.
While the ice cream base is chilling prepare the chocolate chunks. If using a bar chop into pieces.
Set up the ice cream maker once the ice cream base is cold.
Pour the base into the ice cream maker and churn until softly frozen.
Decant the ice cream into a freezer proof container with a tight fitting lid.
Add the cherries and chopped chocolate.

Using the handle of a wooden spoon swirl the ingredients together.

Clip on a tight fitting lid and place in the freezer for 6 hours or ideally overnight.
Remove the ice cream 10-20 minutes prior to serving to allow it to soften, which will allow easy scooping.

Serve generous scoops of this utterly scrumptious ice cream in bowls or cones. And watch the smiles on faces as they discover whole cherries, nuggets of dark chocolate and enjoy feasting.

Why not turn this delicious ice cream into a Cherry Chocolate Ice Cream Sundae?

If you have enjoyed this recipe for Cherry Chocolate Ice Cream there are many other ice cream recipes on Feasting is Fun, here are a few:

Triple Chocolate Chunk Ice Cream

Lemon Ripple Ice Cream

Chocolate Rolo Ice Cream

Nothing beats homemade ice cream, especially on a hot, sunny day. And the flavour combinations are limitless. Since you are in control you can simply make flavours that aren’t available in the shops. I could not be parted from my ice cream maker. So the bowl has a permanent place in our freezer, ready for whenever the need for ice cream arises. And yes sometimes it is a need!

So, whatever you are making, baking and creating this weekend have fun.

Sammie xx

No part of this post may be copied without my specific written agreement. Please see my Disclosure Policy.

Toffee Cookie Base Chocolate Cheesecake

If you are a pudding or dessert lover, with a sweet tooth, this Toffee Cookie Base Chocolate Cheesecake will absolutely hit the spot. Easy to make, using great products, this is the perfect end to any meal. Or, as happened this morning, a great breakfast!

Starting at the bottom, the toffee cookie base provides a soft, chewy, toffee flavoured biscuit. Butterscotch cheesecake sits on top, then covered with a thick toffee sauce. Once set after being chilled in the fridge a dark chocolate ganache floods the top of the toffee covered cheesecake. Finally, it is finished with swirls of caramel Caramac, creating an overall balance of flavours and texture.

While this is a rich dessert, it isn’t overwhelming sweet. Cutting down through a slice, so every layer is tasted together, definitely enhances the eating experience.

To make this cheesecake you will need a 15cm/6″ diameter, springform, removable base cake tin.

Recipe: Toffee Cookie Base Chocolate Cheesecake serves 6-8

Toffee Cookie Mix – available from Wright’s Baking

25g Unsalted Butter – plus a little extra for greasing the tin

1 Packet Butterscotch Angel Delight easily available from Asda and some other supermarkets

200mls Single Cream

280g Tub Philiadelphia Cream Cheese

3/4 Jar Toffee Sauce – available from Hawkshead Relish if using a different make ensure that it is semi solid so that it will set in the fridge

200g Dark Chocolate

200mls Double Cream

50g Caramac or White Chocolate as an alternative

Recipe notes – use 200g of toffee biscuits, bashed to crumbs in a bag. Tip into a bowl then add 100g melted butter if you are unable to obtain the cookie mix. Press the sandy biscuit/butter mixture into the base of the tin and chill for an hour.

Method: Preheat oven 180C/160C fan, gas mark 5

Preparing the base:

First of all, line the base of the tin with aluminium foil – this protects the cake tin base from knife marks and allows the cheesecake to be removed easily from the base.
Then very lightly grease the base with butter.
Make up the Toffee Cookie Mix according to the packet instructions. Butter is better to use than oil as it will give a firmer cookie base once baked and chilled.
Place the tin into the middle of the preheated oven and bake for 25-30 minutes.
The cookie base is baked when it is golden brown on top. It will not feel firm, however it will set as the base cools.
Place the tin on to a cooling rack and leave to cool completely. DO NOT REMOVE FROM THE TIN.

Building the cheesecake:

To make the next layer of the cheesecake, place the cream cheese and single cream into a bowl.
Whisk together until there is a smooth consistency.
Now add the packet of angel delight. Whisk until the mixture becomes very thick.
Spoon the butterscotch cheesecake on to the cold cookie base. Smooth with the back of a spoon, ensuring the top is level.
Place the cheesecake into the fridge to chill and set for 30 minutes.

While the cheesecake is chilling in the fridge check the toffee sauce.
If the sauce has set in the jar, it simply needs to be warmed so that it can be poured over the cheesecake layer. Pour some warm-ish water into a jug and then place the jar in the jug. The sauce will become less cloudy as it warms up. Remove the jar from the water and stir thoroughly with a spoon.
Take the cheesecake from the fridge and pour over the toffee sauce. It should cover the entire top of the cheesecake. Then return the cheesecake to the fridge, to allow the toffee to set.
While the toffee is setting make the dark chocolate ganache.
Break or chop the dark chocolate and place into a heatproof,microwaveable bowl. Pour over the double cream.
Place the bowl into the microwave and heat on medium for 30 second bursts, stirring after each heating.
When the chocolate is melting and the cream has warmed, remove from the microwave and continue stirring until the ganache is thick and glossy.
Leave the ganache to cool slightly, without setting, so that it doesn’t heat up the toffee layer.

While the ganache is still liquid, but cooled, pour it over the entire top of the chilled toffee sauce layer.

Place the cheesecake back into the fridge to chill and set.
Meanwhile place the Caramac into a small heatproof, microwaveable bowl and heat in short 20 second bursts, stirring in between until completely melted.
Pour the melted Caramac into a small disposable piping bag.
Remove the cheesecake from the fridge. Cut the very end of the piping bag off.
Pipe squiggles, or whatever pattern you like on to the chocolate ganache.
Place the uncovered cheesecake back into the fridge to completely set.
Due to the different layers in this cheesecake, it should be chilled for 4 hours, after the last stage, or ideally overnight.

To serve, remove from the fridge, run a sharp knife around the edge of the cheesecake to ensure it releases easily. Place the tin on to a large jar/tin and release the springform clip. Ease the side of the tin down, away from the cheesecake. Put the cheesecake on to a flat plate or cake stand.

Enjoy with friends and a drink of your choice. My preference would be strong coffee!

Treat your friends and family, indeed yourself, to this amazing dessert.

This cheesecake is best eaten within 48 hours of making.

If you have enjoyed this recipe for Toffee Cookie Base Chocolate Cheesecake then you may also like these:

No Bake White Chocolate Strawberry Cheesecake

Raspberry Chocolate Pavlova

Chocolate Brownie Raspberry Cheesecake

Dessert is a real treat here at home. Yet it can be the crowning glory to any meal. I have friends who will choose dessert before their main when we are out for a meal. I think that is awesome. But then I have awesome friends 😉.

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

Sammie xx

Wright’s Bakingprovided me with the cookie mix and Hawkshead Relish provided me with a curtesy jar of their toffee sauce. All content, including views and opinions are my own. i was not paid to create this recipe. Please see my Disclosure Policy for complete copyright and intellectual property laws that cover this website. No content may be copied or linked to without my consent.

Lemon Drizzle Whipped Cream Filled Giant Doughnut

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

Lemon Drizzle A National Favourite

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

Large baked lemon doughnut filled with whipped cream and topped with a lemon drizzle icing. — Lemon Drizzle Whipped Cream Filled Giant Doughnut

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

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

Giant Doughnut Or Sandwich Cake?

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

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

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

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

200g/7oz White Caster Sugar

1/8th tsp Salt – I use Maldon

5 Large Free Range Eggs

1tsp Vanilla Extract – I use Nielsen-Masey

200g/7oz Plain White Flour

2tsp Baking Powder – note Waitrose is gluten free

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

Filling and Icing:

3-4 tbsp Lemon Curd – I use Hawkshead Relish

1/2 juiced lemon – see above

200g/7oz Icing Sugar

Optional – Yellow Gel Food Colouring – I use Wilton

300ml Double/Heavy Cream

Sprinkles of your choice

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

Making And Baking The Lemon Doughnut Halves

First of all, grease the silicone moulds well, with softened butter.
Now into a large bowl add the caster sugar, butter and salt. Whisk/beat until very pale and fluffy.
Next, add the vanilla extract, lemon juice and sift in the flour and baking powder. Lastly add the lemon zest.
Finally mix all of the ingredients on slow, or by hand. This is called the all-in-one method and works particularly well with this recipe.
Divide the mixture between the two moulds and place them on separate baking trays.
Place the baking trays, evenly spaced in the preheated oven.
The doughnut sponge will take between 30 and 40 minutes to bake.
The sponge is baked when golden in colour and springs back from a light touch.
Once baked remove the moulds from the oven. Allow to cool for 5 minutes and then turn out the doughnut sponge halves onto a cooling rack.
While the sponges are cooling, the lemon drizzle icing can be made.

Decorating The Lemon Drizzle Whipped Cream Filled Giant Doughnut

Weigh the icing sugar into a bowl containing the juice of half a lemon.
If desired add the tip of a cocktail stick, which has been dipped in yellow gel food colouring.
Stir vigorously, ensuring a uniform colour. If the icing seems too thick to drizzle add a drop more lemon juice or cold tap water.
Cover the icing with cling film placed directly in contact with the top of the yellow icing. Doing so stops the icing from drying out.
For the whipped cream, pour 300mls of cold cream into a bowl. Whisk lightly until the cream just holds a stiff peak.
Place the whipped cream into a piping bag fitted with a round piping nozzle, approximately 1cm diameter. Place the piping bag into the fridge until needed.
When the sponges are completely cool, decide which one will be the top and the bottom of the doughnut.
Place the bottom doughnut sponge, flat side up on a serving plate.
Spoon the lemon curd on top and spread with a knife so that it covers evenly.
To pipe the whipped cream, firstly see the picture below. Start just inside the outside edge, piping single ‘blobs’ around the outside. Continue with two more rows of piped cream, until the base is prettily covered.
Now place the top of the doughnut evenly on to the base.
Spoon the lemon drizzle on to the top sponge, leaving any drips as they add to the finished look.
Scatter sprinkles over the drizzle icing while it is still wet.

Serve this delicious doughnut chilled and with a smile.

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

Strawberry Whipped Cream Giant Doughnut

Chocolate Hazelnut Baked Giant Doughnut

Raspberries and Cream Giant Doughnut

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

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

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

Sammie xx

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

National Doughnut Week is 11-18 May 2019. And proceeds from doughnuts sold during this week are donated to The Children’s Trust, which supports children with brain injury. Why not bake some doughnuts and take them to work, selling slices to colleagues and donating the proceeds?

Smarties Chocolate Mini Egg Ice Cream

Easter is just over a week away. Will the sunshine break though as it has today, or not? The reason I ask is directly related to this Smarties Chocolate Mini Egg Ice Cream. Will a cold wet day force us to enjoy it inside, or better still, will we sit outside, in the warmth of the sun, munching on ice cream filled cones? I know where I’d rather be!

As Smarties mini eggs are not available all year round, yet this ice cream deserves to be made more often than Easter, here’s a solution. Simply use the same weight of regular Smarties. Since they don’t need to be chopped, making the ice cream will be even easier. Although, it isn’t a difficult recipe to make at all.

Suitable for both adults and children, a larger batch means that there is more to go around. Extra mini eggs on top of each serving show what is in the frozen treat and add to the fun. Since Easter is a time for celebrating, what better time to make this ice cream. Finally an ice cream maker makes the whole process simple and easy. I recommend Andrew James ice cream maker.

Recipe: Smarties Chocolate Mini Egg Ice Cream makes approx. 1L

400ml Double Cream

400ml Whole Milk

2 tsp Vanilla Bean Paste – I use Nielsen-Massey

6 Large Free Range Egg Yolks

1.5 tsp Corn Flour – I use Doves Farm

6 tbsp Caster Sugar

150g Dark Chocolate

2 x 100g Packs of Smarties Mini Eggs

Method:

Ensure the frozen part of your ice cream maker has been in the freezer for a minimum of 24 hours, or according to manufacturer’s instructions.

Detailed step by step photographs can be found here Very Vanilla Ice Cream

First of all, Place the milk and cream into a heavy bottomed saucepan, over a medium heat.
Now add the egg yolks, vanilla bean paste, corn flour and sugar into a large, heatproof bowl. Whisk the egg yolks with the other ingredients, starting slowly and increasing in speed, until thoroughly combined.
As small bubbles appear around the rim of the hot liquids in the saucepan remove the pan from the heat. This is called the scalding point.
With the whisk on low, pour the hot liquid into the egg mixture slowly. Continue whisking until thoroughly combined. Pour the egg custard mixture back into the saucepan, placed over a low heat.
While the custard is heating stir with a wooden spoon and quickly wash up the bowl
Place the chocolate into the base of the bowl. While stirring the custard also place a sieve over the bowl.
When the custard starts to bubble and coats the back of a wooden spoon it is cooked. Remove at once and pour through the sieve, on to the chocolate in the bowl.

As the custard base moves through the sieve, any lumps are filtered out.
Remove the sieve and stir the hot custard. As the custard melts the chocolate it will become visible. Continue stirring until all of the chocolate has melted.
Place cling film directly on top of the hot custard. This will stop any skiing from forming.
Move the bowl to a cool place. Once cooled to warm, place the bowl in the fridge.
While the chocolate custard is chilling the Smarties can be prepared.
Carefully chop one whole packet of mini eggs in half and tip them into s bowl containing a packet of whole smarties mini eggs.
When the chocolate custard is cold, set up the ice cream machine according to manufacturer’s instructions.
Pour the chocolate custard through the specific whole in the covering. For my machine, the paddle needs to be turning first.
Allow the ice cream to churn until it is softly set. Similar consistency to whipped ice cream.
Once this point has been reached, turn the machine off and remove the paddle.
Transfer the chocolate ice cream into a freezer proof tub with an air tight lid.
Now add all of the mini eggs, both chopped and whole. Gently stir to mix in the mini eggs. Then clamp on the lid and place into the freezer, where it will freeze completely.

Leave the ice cream to freeze solid. Overnight is ideal.
To serve, remove the ice cream from the freezer 20-30 minutes prior to scooping. As this ice cream doesn’t have any additives to keep it soft, leaving it on the side prior to serving allows it to soften.
Scoop the ice cream into cones or bowls. Also, sprinkle over a few extra mini eggs or Smarties.

These bowls of ice cream are bound to produce lots of smiles.

Store in the freezer for one month.

If you have enjoyed the recipe for Smarties Chocolate Mini Egg Ice Cream then you may also like these:

Chocolate Rolo Ice Cream

Lemon Ripple Ice Cream

Chocolate Honeycomb Ice Cream

Homemade ice cream is unique. Since you can change the flavours to whichever you prefer. Also, the convenience of having an ice cream maker allows you to make ice cream whenever you want.

Whatever you do this Easter, I hope that you take a moment to pause and remember it’s true meaning. Please see Important Stuff

Sammie xx

Please note: The chocolate ice cream by itself is gluten free, providing gluten free corn flour is used. However, the min smarties eggs do contain gluten.

Strawberry Topped Chocolate Heart Pavlova

Strawberry Topped Chocolate Heart Pavlova has a delicious crisp outer shell, with a deep, brownie-like inner, topped with whipped cream and chocolate dipped strawberries. Ultimately, this is the perfect dessert to share with those you love. And did I mention that it’s also Gluten Free!

I adore pavlova. Both making and eating it! Because this chocolate heart pavlova is as pretty as it is easy to make. So, simply follow the recipe and instructions and you too can bake this beautiful dessert.

Celebrating love

Last week we celebrated Valentine’s Day. So, I set about creating something that would be perfect to share with those I love. Although, every recipe posted on Feasting is Fun, is designed to be shared! Since hearts, strawberries and chocolates are all associated with February 14th, they are all incorporated in this recipe. Resulting in a beautiful and tasty dessert that should not be confined to one day of the year, in my opinion. It is definitely worth making anytime love is being celebrated.

FF Chocolate Heart Pavlova — Strawberry Topped Chocolate Heart Pavlova

For this pavlova I piped the meringue heart and added swirls around the outside, defining the heart shape. So, if I can make this pavlova, then so can you. Most importantly it really isn’t difficult to do, and it creates a pretty finish. Also, this heart pavlova contains only cocoa, not chunks of chocolate, making it possible to pipe. Resulting in meringue mixture that resembles a light, airy mousse. And once baked it keeps it’s shape perfectly. Yum!

FF Strawberry Topped Chocolate Heart Pavlova — Strawberry Topped Chocolate Heart Pavlova each layer distinct.

I adore the way that whipped double cream tops the chocolate pavlova, rather like a down duvet covers a bed. Since it moulds and fills the pavlova’s contours. While creating a soft, velvety contrast to the crisp and fudgey pavlova. Finally, chocolate dipped strawberries add a touch of decadence, crowning this dessert with their contrasting colours.

FF Pavlova and tea — A slice of pavlova served on heart embellished china.

One mouthful of this delightful, gluten free dessert and your tastebuds are lost to the complimenting flavours and contrasting textures. And one serving provides plenty of time to fully appreciate this beautiful pavlova. Although I promise not to tell if you go back for seconds!

Recipe: Strawberry Topped Chocolate Heart Pavlova serves 6-8

4 Large Free Range Egg Whites – use the yolks to make lemon curd

200g/7oz Caster Sugar

1tsp Balsamic Vinegar

Scant 1/4tsp Salt – I use Maldon

50g/2oz Cocoa – I use Callebaut

1tsp Corn Flour – I use Doves Farm

300mls/ 1/2 pint Double Cream

400g Fresh Strawberries – I use British strawberries whenever possible

100g/4oz Milk Chocolate

50g/2oz White Chocolate

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

Making the meringue:

Prior to starting this recipe ensure the bowl used to mix the meringue is scrupulously clean. Wipe around the inside of the bowl with half a lemon to ensure no fat is present. Because the presence of fat, or oil will stop the egg whites from whipping up and incorporating air.

Also line a large baking tray with baking parchment. Draw a large heart on the reverse of the parchment with pencil, approximately 25cm wide by 27.5cm high, 10″w x 11″h.

First of all, pour the egg whites into the large clean, prepared bowl.
Whisk until the egg whites hold a stiff peak.
Continue whisking on high, adding the sugar one tablespoon at a time until it is all incorporated. The meringue should be white and glossy, holding a stiff peak. Rub a little of the meringue between your finger and thumb, it should feel smooth. If at all gritty, continue whisking, as not all of the sugar is dissolved into the egg white. Continue until the mixture is smooth.
While the egg whites are whisking fit a large piping ba with a large, open star nozzle, I use Wilton #1M.
As soon as the meringue has been whisked sift in the corn flour and cocoa. Then add the balsamic vinegar and salt.
Using a large, clean, metal spoon fold all of the ingredients together carefully. Taking care not to knock out the air that has been whisked into the egg whites.
Place four dots of meringue in the corners of the baking tray, then place the baking parchment on top. This will hold the baking parchment in place.

Creating the heart shape and baking the Pavlova:

Place a large spoonful of chocolate meringue into the centre of the heart. Spread the meringue with a palette knife, so that it fills the heart outline. There is no need to be too precise as it will be piped over.
Fill the piping bag with the remaining chocolate meringue.
Pipe swirls around the outline of the heart, leaving the bottom point and the top dip until last. Pipe a swirl at the bottom of the heart and then the top dip. Next pipe stars, inside the heart, on the base.

Place the pavlova into the centre of the oven and immediately reduce the heat to 160C/140C gas mark 3, 325F. Do not open the oven door whilst baking!
Bake for 1 hour exactly. After the baking time has elapsed turn the oven off and open the oven door a fraction, so that the pavlova cools slowly. I place a wooden spoon between the door and the oven.

Chocolate covered strawberries

While the pavlova is cooling the prepare the chocolate strawberries. Into separate, small heatproof, microwaveable bowls, break up and add the milk and white chocolate, separately. Zap for 20 seconds at a time in the microwave, stirring in between, until the chocolate has melted. Spoon the melted white chocolate into a small piping bag.

Select 10 of the biggest strawberries and leave their tops on. Dip 5 of the large strawberries into the milk chocolate, using a teaspoons to help fully cover them. Place the dipped strawberries on to some baking parchment. Also keeping the strawberries refrigerated helps the chocolate set quickly, especially during warm weather.
Next pipe lines across the 5 chocolate covered strawberries and also the 5 un-dipped ones, this gluten free recipe also uses chocolate strawberries. Leave to set on the baking parchment. In warm weather place in the fridge for a couple of minutes.

Filling And Decorating The Strawberry Topped Chocolate Heart Pavlova

As soon as the pavlova is completely cooled remove from the oven.
Pour the cream into a bowl and whisk until it has thickened but is not stiff.
Gently run a palette knife under the pavlova to loosen it from the baking parchment. Place the pavlova on to a flat plate, or stand from which it is to be served.
Spoon the cream inside the shell of the pavlova.

Arrange the chocolate dipped strawberries on the top of the cream, removing the tops if necessary.

Chop the remaining strawberries into fairly small pieces and sprinkle them around the whole strawberries. Alternatively, use whatever berries are in season at the time of making.

Finally all that is needed is someone to share this stunning dessert with. Because all food tastes better when shared!

Serve sliced, ensuring each portion has a chocolate strawberry.

This Strawberry Topped Chocolate Heart Pavlova is at its best eaten on the day assembled. Although the pavlova can be made the day before and left to cool, overnight in the oven. Also, the strawberries can be prepared 4 hours ahead and left in a cool place or placed in the fridge. Likewise the cream can be prepared at the same time as the strawberries and left in the fridge, it may need a quick whisk to bring it back to the consistency required.

The Pavlova will last, covered in foil, in the fridge for 2 days after assembly.

If you have enjoyed this recipe for Strawberry Topped Chocolate Heart Pavlova you may also like these:

Raspberry Coulis Drizzled Mixed Berry Pavlova

Lemony Strawberry Pavlova

Raspberry Chocolate Pavlova

Creating recipes that are accessible to as many people as possible is important to me. So, all of the pavlova recipes on this blog are gluten free. Therefore, serving a naturally gluten free dessert to friends and family ensures that everyone feels special. And hopefully no one feels that they have been ‘too much bother’ due to dietary limitations they may have. Resulting in a relaxed inclusive meal that everyone can share in and enjoy.

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

Sammie xx

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

Chocolate Heart Topped Rose Bundt Cake

Valentine’s Day is nearly upon us and whether you subscribe to red hearts, roses and all things lovey-dovey, or not, walk down any high street and you can’t fail to avoid it. For me, each day is about expressing my love to those around me. Most importantly my hubby, our children and then my beautiful sister and her amazing family. Whether you celebrate February 14th as a specific day to show people your love, or choose other days, every single day, this Chocolate Heart Topped Rose Bundt Cake is sure to be well received.

Love, for me is about showing someone I’ve thought of them. It can be a small act of making a cup of tea and a kiss, or it can be a grander gesture, such as buying theatre or concert tickets. One way I like to show loved ones that I’ve thought of them is to bake or cook for them. Making their favourite meal, baking cookies such as these Chocolate Heart Cookies, all adds to the love in our home.

Something absolutely guaranteed to win most people round is chocolate. Having been sent a beautiful selection of chocolates from Lloyd’s Chocolatiers, I wanted to show them off. As the chocolate hearts are filled with delicate whipped creams, caramel, praline or divine caramel, they provide the perfect decoration to this lightly flavoured cake. Easily removed when served, they create a stunning addition to any plate.

Made with love. Served with love. These beautiful and varied chocolate hearts create a stunning dessert plate. This definitely says “I love you”.

FF Chocolate Heart Rose Bundt Cake — **Chocolate Heart Topped Rose Bundt Cake**

While baking a chocolate cake may seem an obvious choice, I instead decided to choose a flavour to compliment the chocolates. Keeping the rose flavour subtle within the cake also stops it from overpowering the chocolates. Since the aim is, that each should compliment the other. Finishing with an un-flavoured glaze and dust of glitter, takes this cake from pretty to elegant.

Recipe: Chocolate Heart Topped Rose Bundt Cake serves 8-10

For the cake batter:

275g/10oz Unsalted Butter softened

275g/10oz Caster Sugar

1/4tsp Salt – I use Maldon

2tsp Vanilla Bean Paste – or Vanilla Extract

6 Large Free Range Eggs

1tsp Rose Extract – I use Nielsen-Massey

300g/11oz Plain White Four

2tsp Baking Powder

100g Full Fat Natural Yoghurt- I use Yeo Valley

For the icing and decoration:

450g/1lb White Unflavoured Icing Sugar

100mls Cold Tap Water

Edible Glitter – I use My Cake Decor gold glitter pump spray

Chocolate Hearts

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

First of all, ensure the Bundt pan is clean and dry. Shake the can or bottle well. Spray, or brush Wilton cake release thoroughly using a soft pastry brush. Note – if the weather is cold the liquid in the bottle may be difficult to squeeze out and brush. Stand the bottle in a jug of hot water for 10 minutes, shake well and use.

Making the cake batter: Into a large bowl add the softened butter, sugar and salt.
Whisk/beat together until well combined, pale and creamy.
Next, into a separate bowl, sieve the flour and baking powder together – dry ingredients.
Into the creamed butter bowl add the vanilla paste, rose extract and 2 eggs. Then add one third of the dry ingredients. Mix until just combined.
Add a further 2 eggs, another third of the dry ingredients and mix as before.
Finally, add the last 2 eggs, yoghurt and the last third of the dry ingredients. Mix until thoroughly combined, however take care not to over mix.
Spoon the cake batter into the prepared Bundt pan, pressing down as you do. Smooth the top of the batter with a spoon.
Place the Bundt pan in the centre of the oven and bake for 1hr – 1hr 15 minutes.
The cake is baked when it is golden in colour, shrinking away from the sides of the pan and an inserted skewer comes out clean.
Once baked remove the cake from the oven.

Allow the cake to cool in the tin for 10 minutes.
Now turn out the Bundt cake on to a cooling rack.
Leave the cake to cool completely before icing.

While the cake is cooling, make the glacé icing.
Sift the icing sugar into a bowl.
Add the water and stir thoroughly, until a smooth consistency is achieved.
When cool, place the cake on the cooling rack, over a clean baking tray. This will catch any excess icing drips.
Start to spoon the icing over the top of the cake, working your way around the cake.
Continue to spoon icing through the central hole and around the outside until the cake is fully covered.
Leave the icing to naturally drip from the cake and finally set.
If using, dust the cake with edible glitter.
Move the cake on to a serving plate or stand.

Place the chocolate hearts on top of the cake, reserving some for serving alongside.

Serve with love and a smile.

The cake will keep in an airtight container for up to 5 days. If it lasts that long.

If you have enjoyed this recipe for Chocolate Heart Topped Rose Bundt Cake then you may also like these:

Maple Syrup Iced Coffee Bundt Cake

Strawberry Sweetheart Cake

Lemon Blueberry Bundt Cake

Nordic Ware have a range of different shapes and styles of Bundt Pans. Since they are not cheap they are an investment worth looking after. Especially, if like me, cake decorating isn’t your strongest point. Yet, if looked after properly, the detailed Bundt Pans will last you a lifetime. Because each cake baked has love stirred into it, nothing else can compare with the taste. Ultimately they pay for themselves, with magnificent cakes that aren’t bought from a bakery.

On Valentine’s Day and everyday, I wish you love, health, peace and happiness.

Sammie xx

LLoyds Chocolatiers sent me the chocolate hearts to try. All content, photography, views and opinions are my own. Please see my Disclosure Policy.

Chocolate Hazelnut Baked Giant Doughnut

While I enjoy eating chocolate, after the festive season, unwrapping and eating another choccie, can, lose its appeal. And yes I realise that I’m probably in a minority here! Since wasting chocolate is not an option that cannot even be considered, incorporating it into bakes and desserts seems the perfect answer. So, I present to you my Chocolate Hazelnut Baked Giant Doughnut.

While using Fererro Rocher to top this bake, another Christmas chocolate was also used for the drizzling. Look away now if you love Teddy Bears. Because I used a whole Lindt Christmas jumper bear, melted down. Saying this is an indulgent bake, would be to understate. Serving this for dessert, will, without a doubt, bring about happy smiles and much excitement.

FF Chocolate Hazelnut Baked Giant Doughnut — **Chocolate Hazelnut Baked Giant Doughnut** sandwiched together with whipped cream and chocolate hazelnut spread.

Creating a giant, baked doughnut, using silicone moulds, readily available online – mine were bought from Lakeland, makes an unusual and fun change from a sandwich cake. Alternatively, if you cannot source the moulds, this recipe can be baked in two, greased and lined 6 – 7 inch sandwich tins. Baking time will be approximately the same.

While a single, regular doughnut is perfect for one person, this giant doughnut is perfect for sharing. Since it is my belief that all food tastes better when it is shared, surely this can only be a good thing!

Recipe: Chocolate Hazelnut Baked Giant Doughnut serves 8

For the Doughnut Sponge

200g/7oz Unsalted Butter – softened, plus extra to grease moulds

200g/7oz Caster Sugar

1/4tsp Salt – I use Maldon

6 Large Free Range Eggs

1tsp Vanilla Extract – I use Nielsen-Massey

100g/4oz Plain White Flour

75g/3oz Cocoa Powder – I use Callebaut

1.5tsp Baking Powder

Filling and Topping the Doughnut

200ml/8fl oz Double Cream

3tbsp Chocolate Hazelnut Spread – I use Jim Jams Spreads

100g/4oz Milk Chocolate

2tbsp Chopped Roasted Hazelnuts

8 Fererro Rocher or other chocolate to decorate

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

Making And Baking The Chocolate Doughnut Batter

First of all, grease the insides of the doughnut moulds with softened butter. Then place them on a baking tray, ensuring that they don’t touch. The silicone mould could easily be misshapen if pressed.
To make the batter, start by placing the butter, salt and sugar into a large bowl. Whisk/beat together until pale and creamy.
Next add all 6 eggs and the vanilla extract.
Now sift the cocoa powder, plain flour and baking powder into the same bowl.
Whisk/beat all the ingredients until they have just come together. Use a spatula to scrape down the sides of the bowl then give the batter a final mix.
Divide the batter equally between the two moulds. Finish by smoothing the surface of the batter to ensure an even bake.

Place the baking tray, with the moulds on, into the centre of the oven and bake for 35-45 minutes.
The sponge is baked when it feels firm to touch and springs back when lightly pressed.

Allow to cool for 5 minutes in the moulds and then turn the doughnut halves out on to a cooling rack. Cool completely before decorating. Since this doughnut was baked in the evening, it was stored, with baking parchment underneath and between, in an airtight container. Ready to be filled and decorated the next day.

Assembling The Giant Doughnut

First of all, pour the double cream into a large bowl and whisk until it just starts to thicken. Continue whisking slowly until it just holds its shape. Take care not to over whisk so that it becomes stiff, this will make it difficult to pipe.
Now take the half that is to be the top part of the doughnut and spread the chocolate and hazelnut spread evenly on to the flat underside.
Place the bottom half of the doughnut, flat side up, on to the plate or stand on which it is to be served.
Fill an icing bag fitted with a large star tip – I use Wilton #1M – with the whipped cream. Pipe a swirl pattern on to the bottom doughnut – as seen in the pictures. Alternatively you can spoon the cream on to the doughnut.
Place the top half of the doughnut on to the bottom half.
Pipe cream stars all around the centre, where the two halves meet. This creates a beautiful finish.

Decorating The Doughnut

Break or chop the chocolate into small pieces and place into a heatproof, microwaveable bowl. Zap in the microwave for 30 seconds at a time, stirring, between each heating. As soon as the chocolate starts to melt remove the bowl and continue stirring until the chocolate is liquid.
Drizzle the chocolate, using a teaspoon, over the doughnut.
Next, working quickly before the chocolate sets, add the unwrapped Fererro Rocher to the top of the doughnut. Holding each one in place for a few seconds so that it sticks to the chocolate.
Sprinkle over the toasted, chopped hazelnuts and allow the chocolate to fully set before serving.

As soon as the chocolate is set this Chocolate Hazelnut Baked Giant Doughnut is ready to be served.

To serve, cut using a sharp knife, wiping the knife clean, between each cut, will keep the slices tidy. The sponge, whipped cream and chocolate hazelnut layers are clear to see.

Store any leftovers in an airtight container in the fridge. While best on the day assembled, this doughnut will keep for up to 2 days.

If you have enjoyed this recipe for Chocolate Hazelnut Baked Giant Doughnut you may also like these:

Black Forest Giant Doughnut

Strawberry Whipped Cream Giant Doughnut

Raspberries Whipped Cream Giant Doughnut

Since something as simple as a silicone giant doughnut mould can create such fun and show stopping desserts, I highly recommend them. Most of all, if you serve up a Giant Doughnut as dessert to dinner guests, they are not only likely to be impressed, but also inquisitive about how it is made.

Baking should be fun, creative and adventurous. Most importantly, it should be shared.

Sammie xx

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

Amaretto Creamy Ice Cream

Winter and ice cream. Can they really hold hands and be friends during the coldest months? I say absolutely! My Amaretto Creamy Ice Cream scooped into a bowl and topped with hot, toasted, flaked almonds is perfect any day of the year. Ice cream is for every season, we just have to get creative!

The Benefits Of Adding Almond Liqueur

Amaretto is an Italian Almond Liqueur. It’s flavour is of warm, toasted almonds which, when sipped, produces a warming feeling throughout the body. Add it to ice cream and two different things happen. First of all, due to the alcohol content, this ice cream does not need to wait around, warming up before it can be scooped. Furthermore, the ice cream becomes dreamily creamy. Creating a dessert that stands alone on its own merits, the toasted flaked almonds adding a crunchy texture to the smoothness of the ice cream.

Frozen dessert scooped into a glass mug served on a white plate with a silver spoon. — Amaretto Creamy Ice Cream, 2 scoops into a glass mug.

Two Dessert Options

However, the Italians have a wonderful dessert called Affogato. A scoop or two of ice cream, drowned in a shot of hot, intense, espresso . The coffee drowns the ice cream. The resulting effect being a meeting of ice cold, ice cream and scalding hot coffee. If you love coffee, then this is an incredibly stylish way to end a meal.

Affogato dessert made using Amaretto Creamy Ice Cream and freshly brewed coffee, served in a glass mug. — Amaretto Creamy Ice Cream with fresh, hot coffee poured over, creating Affogato.

The combination of opposites; hot and cold, sweet and bitter, dessert and drink, create an exciting, enticing, taste experience. Most of all, that tastebud sensation is completely homemade. Because the dessert is created from scratch, the control of flavours is in your hands.

Almond liqueur bottle alongside a bowl of frozen dessert made use the liqueur. — Amaretto Creamy Ice Cream topped with toasted, flaked almonds.

Recipe: Amaretto Creamy Ice Cream makes 750ml

300ml/ 1/2 pint Double Cream

300ml/ 1/2 pint Whole Milk

1tsp Vanilla Bean Extract I use Nielsen-Massey

4 Large Free Range Egg Yolks

5tbsp Caster Sugar

1tsp Corn Flour I use Doves Farm as it is 100% gluten free

5tbsp Amaretto Liqueur

Method:

Most importantly, ensure the freezing compartment of the ice cream machine has been in the freezer overnight, or as per manufacturer’s instructions.

For step by step photographs, showing the making of an ice cream base, please see Very Vanilla Ice Cream.

Making The Amaretto Ice Cream Base

First of all, pour both the cream and milk into a large, heavy based saucepan and place over a medium heat. Allow to heat until small bubbles form around the rim of the saucepan – this is known as the scalding point. Once reached, remove the saucepan from the heat.
While the milk/cream mixture is heating, add the egg yolks, sugar, corn flour and vanilla bean extract to a large, heatproof bowl. Whisk until pale and frothy.
As soon as the eggs are mixed and the milk/cream have reached scalding point, continue with the following:
With the whisk still on slow, gradually pour the hot milk mixture into the bowl containing the egg mixture. Keep pouring until all of the hot, creamy liquid is mixed in.
Next pour the contents of the bowl back into the saucepan and place over a low heat. Keep stirring to ensure the custard base does not catch. Continue heating until the custard has thickened and coats the back of a wooden spoon.
Remove the saucepan from the heat.
Place a sieve over a large heatproof bowl and pour the custard base through.
Also, to ensure a skin does not form on top of the custard, place cling film on to the custard. So that it is in direct contact.
Set the bowl aside to cool and then place in the fridge to chill thoroughly.
When the custard has fully chilled remove from the fridge. Now is the time to add the Amaretto Liqueur. Stir to mix.

Smooth Ice Cream Is The Result Of Being Churned

Set up the ice cream machine as per manufacturer’s instructions.
With the machine turned on, pour the deliciously scented custard base into the churning bowl.
Continue churning until the ice cream has a thick consistency.
Stop the machine and remove the lid and paddle. Scrape the ice cream from the paddle into a suitable freezer proof, airtight container. Then, using a silicone spatula, decant the rest of the ice cream into the container. Wipe away any splashes, clip on the lid, label and finally place the container into the freezer to finish freezing.

To serve, remove the ice cream from the freezer and scoop straight away. Since the ice cream contains a good slug of alcohol, which freezes at a much lower temperature, it is ready to serve immediately.

Affogato Italian Dessert. — Affogato, using Amaretto Creamy Ice Cream. One scoop or two?

To create an Amaretto Affogato, simply scoop one or two balls of ice cream into a heatproof glass. Immediately pour over a steaming, hot shot of espresso and serve.

Please make sure any dinner guests who are driving have an alternative. My Very Vanilla Ice Cream works very well in an Affogato. Likewise if you want the almond flavour, without the alcohol, you could add 2 teaspoons of good quality almond extract, instead of the Amaretto. The ice cream will need to sit for 20 minutes once removed from the freezer to soften.

If you have enjoyed this recipe for Amaretto Creamy Ice Cream you may also like these:

Chocolate Orange Ice Cream

FF Amaretto Creamy Ice Cream — Chocolate Orange Ice Cream

Dark Chocolate Chip Vanilla Ice Cream

Lemon Ripple Ice Cream

Investing in an ice cream machine, need not only be for the warmer summer months. Cold ice cream melting over a warm Chocolate Fudge Brownie is my idea of comfort food heaven. I love the taste sensation of hot and cold together.

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

Sammie xx

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

Baked Lemon Drizzle Doughnuts

Winter is finally here and with it, all the coughs, colds and horrible bugs, that have been waiting for an opportunity to attack our immune systems. Perhaps that is a bit of an over statement. Still, with half the household coughing and sneezing, it gave me an idea of what to bake. Rich in Vitamin C, these Baked Lemon Drizzle Doughnuts are saturated in fresh, immune fighting, lemon juice, or so I like to believe! So, don’t let anyone tell you that cake’s not good for you.

Lemon Love

These doughnuts are tangy and light, providing goodness in a fun way. Even our son’s tastebuds, dulled by the bug he is fighting off, tasted the tart lemon juice present in the lemon drizzle icing. While the crumb of the doughnut is tender enough not to aggravate his very sore throat. All in all, a complete hit, that produced a much longed for smile.

Being re-introduced to the foggy, sleep deprived world, caused by administering medicine and love, throughout the night to a child, sent shockwaves throughout my body. Something I thought was well in my past! Being re-aquatinted with the hunger surge that comes, for me, from broken nights, means, these delicious doughnuts provide the perfect pick-me-up, mid afternoon, as the slump set in!

Much as I hope that you can enjoy these Baked Lemon Drizzle Doughnuts for the delicious delights that they are, it is also nice to know that they are a good for you treat!

How To Bake Doughnuts

A quick note about the recipe – do not over fill the doughnut pan with batter. You should fill the rings to two thirds of their depth. Also, ensure that you grease the doughnut pan well. I use Wilton cake release. Because, the pans were not greased for the first attempt, even though they are non stick, the doughnuts stuck firm. There are two reasons for this, firstly, I overfilled them and secondly, the buttermilk in the recipe caused the doughnuts to stick.

The pan I use is a Wilton 6 hole doughnut pan. I have two as they are so good and I highly recommend them.

FF Baked Lemon Drizzle Doughnuts — Wilton 6 hole non stick doughnut pan.

Recipe: Baked Lemon Drizzle Doughnuts makes approximately 15-18

For The Doughnuts

175g/6oz Unsalted Butter softened

175g/6oz Caster Sugar

1/4tsp Salt- I use Maldon

3 Large Free Range Eggs

1.5tsp Lemon Extract or finely grated zest of 1 Whole Lemon – I use Nielsen-Massey lemon extract

75g/3.5tbsp Buttermilk

200g/7oz Plain White Flour

2tsp Baking Powder

For the Drizzle:

200g/7oz Icing Sugar – sifted

Juice of 1 Whole Lemon

Yellow/White sprinkles for decoration

Making And Baking The Doughnuts

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

First of all prepare the doughnut pans. Thoroughly brush the inside of the doughnut rings with either cake release, or melted butter.
Next, into a large bowl add the butter, sugar and salt. Whisk the ingredients together until they are pale and creamy.
Now add the eggs, lemon extract/zest and the buttermilk. Sift the flour and baking powder on top of these ingredients.
Whisk everything together until it is completely combined.
Finally, use a silicone spatula to stir the batter through a couple of times.
Fill a large piping bag, fitted with a circle piping tip (if using), with the doughnut batter. Snip the end of the disposable bag off, so that it it approximately 1cm wide.
Carefully pipe circles into the doughnut pan, taking care not to overfill.
Once the pan is piped place in the centre of the preheated oven and bake for 12-15 minutes.
The doughnuts are baked when they are a golden colour and firm to touch – a pressed finger should not leave any indentation.

As soon as the doughnuts are baked remove them from the oven.
Tip the doughnuts out on to a cooling rack.
Wash up, dry and re-grease the doughnut pan and continue as before, unto all of the batter is used.

Decorating The Doughnuts With Lemon Drizzle

While the doughnuts are cooling the lemon drizzle icing can be made.
Into the bowl of sifted icing sugar add the juice of one lemon. Stir thoroughly to mix, ensuring there are no lumps. The icing should be fairly thick, but still be able to pour, ensuring it can be drizzled.
Fill a small piping bag with the icing. Snip the end of the bag off to create a very small hole. Alternatively, you can use a teaspoon to drizzle over the icing.
First, place the cooling rack over a baking tray to catch any drips.
The doughnuts should be completely cooled before icing.
Keeping an even pressure on the piping bag, pipe back and forth, across each doughnut, until they are all iced.
While the icing is still wet scatter over sprinkles.
Place the doughnuts to one side to allow the icing to set.

Thinking of sneaking a doughnut to ‘taste test’? I won’t tell 😉.

As these doughnuts are so yummy, don’t expect them to hang around for long. They will keep in an airtight container for up to 3 days, however, they are at their best within the first 24 hours.

A sunny, refreshing treat, that is perfect served at anytime of the year.

If you have enjoyed the recipe for these Baked Lemon Drizzle Doughnuts you may also like these:

Lemon Ripple Ice Cream

Mini Lemon Drizzle Bundt Cakes

Baked Pumpkin Spiced Doughnuts

As well as creating a treat that can help boost the immune system, these Baked Lemon Drizzle Doughnuts brought smiles to faces that were suffering. While not advocating these as a health food, there is something to be said for the power of feeling good. Rather than simply accepting things as they are and waiting for them to pass, small presents, or treats can make the process more bearable.

Whatever you are making, baking and creating in you kitchens, I wish you a happy, healthy and fun 2017.

Sammie xx

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

Maple Drizzled Apple Blueberry Loaf Cake

As a family we eat a fairly balanced diet, with lots of fruit and vegetables and the occasional takeaway. Because balance is everything, in life, as it is in cooking and eating. While I cook most of our meals from scratch I’m also realistic. So in our freezer there is usually a bag of oven chips, frozen peas and some good quality sausages. Occasionally though it’s treat time and my Maple Drizzled Apple Blueberry Loaf Cake is not only delicious it’s also packed full of fresh fruit.

To be clear, I am not advocating that this cake is a ‘health food’. Rather, that anything homemade firstly, has to be better than a mass produced, long shelf life product and secondly, while cooking and baking, we become more aware of the ingredients that go into our food.

FF Maple Drizzled Apple Blueberry Loaf Cake — **Maple Drizzled Apple Blueberry Loaf Cake** perfect for sharing.

Because there is a large portion of fruit packed into this cake, it is extremely and deliciously moist. Ideal for slicing, wrapping and adding to a packed lunch. Yet equally enticing, shared with friends or neighbours over a mid morning cup of coffee. Since all food tastes better when shared, why not bake this cake and take it with you to work? Sharing does not have to be confined to our homes!

A quick note before making this cake: similar to Maple Syrup Frosted Apple Cupcakes, the cake batter is made before grating and adding the apple. Because a sweeter variety works best, unlike Granny Smith’s which are more acidic, this helps to ensure the apple browns as little as possible. Also, the skins are left on the apple quarters whilst grating.

Recipe: Maple Drizzled Apple Blueberry Loaf Cake serves 8

175g/6oz Unsalted Butter softened

150g/5oz Caster Sugar

1/8tsp Salt – I use Maldon

50g/2.5tbsp Maple Syrup I use – Pure Maple

1tsp Vanilla Extract I use – Nielsen-Massey

3 Large Free Range Eggs

225g/8oz Plain White Flour

2tsp Baking Powder

1/4tsp Cinnamon

225g/8oz Grated Apple preferably a sweeter variety

125g/4.5oz Blueberries

75g/3oz Icing Sugar

2tbsp Maple Syrup

Method: Preheat the oven to 160C/140C fan, gas mark 3, 315F

First of all grease a 2lb loaf tin, 26cm x 12cm x 7cm (approx. 10″ x 5″ x 3″). Line the base with baking parchment.

Making The Apple And Blueberry Filled Cake Batter

Into a bowl sift the flour, baking powder, cinnamon and salt – dry ingredients. Set this to one side.
Next, in a large bowl add the softened butter, caster sugar and 2.5 tablespoons of maple syrup. Beat until pale and creamy. Rub the mixture between your finger and thumb, it should feel smooth. If it feels gritty continue mixing until the sugar is fully combined with the butter.
Add the vanilla extract and beat to incorporate.
Now add all 3 eggs and then the sieved, dry ingredients. Gently mix until just combined.
To grate the apple set a bowl on to digital scales. Cut one apple at a time into quarters, removing the core. Use a box grater and grate the apple, using the coarse grater, until only skin remains. Continue until the whole apple has been grated. Add the grated apple to the bowl on the scales, this will give you an idea of how much each grated apple yields.
Continue grating the apples, as before, until you have the desired weight.
Tip the grated apple and whole blueberries into the cake batter.
Fold the fruit into the batter using a spoon and taking care not to break up the blueberries.
Spoon the cake batter into the prepared loaf tin and smooth the surface using the back of a spoon.

Baking The Loaf Cake

Place the tin into the centre of the oven and bake for 1 hour – 1 hour 20 minutes.
The cake is baked when an inserted skewer comes out clean.
As soon as the cake is baked remove from the oven and allow the cake to cool completely in the tin.
When the cake is cooled, use a palette knife to run around between the cake and the inside of the tin, releasing any sticky bits.
Now turn the cake out on to a cooling rack and gently peel away the baking parchment.
Place the cooling rack over a clean baking tray.

Making The Maple Syrup Drizzle And Decorating The Cake

Sift the icing sugar into a bowl. Then add 2 tablespoons of maple syrup and stir until the icing has a smooth consistency.
Use a spoon to drizzle the icing across the cake. Also encouraging the icing to drip down the sides of the cake.
Leave the cake to set.

While the icing is setting, put the kettle on and invite your neighbours round!

Since this delicious cake was made a little while ago, it is very tempting to jump through the screen and grab a slice!

Serve this cake sliced and with a smile. It will keep in an airtight container for 3 days. During warmer weather store in the fridge.

If you have enjoyed this Maple Drizzled Apple Blueberry Loaf Cake you may also enjoy these:

Chocolate Chip Pumpkin Loaf Cake

Mascarpone Topped Carrot Cake

Lemon Blueberry Bundt Cake

Adding fresh fruit to cakes makes them deliciously moist. And fruit filled cakes are a million miles away from dry, moisture sucking, mass produced alternatives that are readily available in the shops. Most of all, home baked cakes not only taste so good, their flavour is far superior to most bought cakes.

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 duplicated without the written permission of the owner. Please see my Disclosure Policy.