dessert – Page 7 – Feasting Is Fun

Black Forest Giant Doughnut

Today is #NationalDonutDay. While I can only assume from the spelling that it applies to those in the United States and yet here I am baking a Black Forest Giant Doughnut. Because any reason to eat doughnuts is good enough for me!

Making a Black Forest Gateaux has been on my list of bakes for a while. Finally I took the opportunity of making a Black Forest Giant Doughnut. Alternatively, if you do not have doughnut moulds – mine were from Lakeland are were very reasonably priced – I see no reason why this recipe shouldn’t work using 7-8″ sandwich tins.

Since this has the lightest of chocolate sponges I opted to add a little Kirsch (cherry liquer).

Cherries And Chocolate Sponge

When in season fresh cherries, that have been macerated in a little liquer and sugar will be used. Because they aren’t quite in season yet, I opted for tinned cherry pie filling. Alternatively, morello cherry jam would work well here. Since this is a very adaptable recipe, use whatever you have to hand, or can easily get hold of.

FF Black Forest Giant Doughnut. — **Black Forest Giant Doughnut** deliciously easy to make and assemble.

Although this is a giant doughnut I would happily bring it out for dessert after dinner, or serve with afternoon tea on a sunny day in the garden. Most importantly I encourage you to share this delicious bake. Because it is simply too good to be kept hidden away.

Recipe: Makes one Black Forest Giant Doughnut serves 8

200g/7oz Unsalted Butter – plus a little extra for greasing the moulds

200g/7oz Caster Sugar

Scant pinch of salt – no more than 1/4 tsp

1 tsp Vanilla Extract – I use Nielsen-Massey

6 Large Free Range Eggs

75g/3oz Cocoa Powder

125g/4oz Plain White Flour

1.5 tsp Baking Powder

For the filling/topping:

200ml/8fl oz Double Cream

1 x 410g Tin Cherry Pie Filling – note morello cherry jam and fresh cherries can be used instead.

Optional – 1tbs Kirsch

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

Making And Baking The Chocolate Doughnut Halves

First of all, grease the inside of both doughnut moulds well with soft butter.
In a large bowl add the butter and sugar.
Whisk/beat until pale and creamy. Approx 5 minutes, this helps create a very light sponge.
Add all 6 eggs and the vanilla extract to the bowl – I always crack my eggs into a separate bowl first.
Sift the flour, salt, cocoa powder and baking powder into the bowl.
Whisk/beat on a slow speed until all the ingredients have come together.
Using a large spoon give the chocolate sponge mix a good stir to ensure all the ingredients are well combined.
Divide the cake batter in half and spoon into each of the 2 doughnut moulds.

Place the doughnut moulds on to a baking tray, ensuring they don’t squash each other (I actually switched trays after this photo was taken).
Put the tray into the centre of the oven and bake the doughnut halves for 30-40 minutes.
The doughnut halves are baked when they spring back from a light touch.
As soon as the doughnut halves are baked remove from the oven.

Carefully place each silicone mould on to a cooling rack.

Adding A Kick Of Kirsch

If adding Kirsch carefully prick each mould lightly with a cocktail stick, being careful not to puncture the silicone mould.

Spoon half a tablespoon of Kirsch over each half of the doughnut sponge whilst it is still hot.
Leave to cool for 5 minutes and then turn each of the sponges out onto the cooling rack. Cool fully before decorating.

Decorating The Black Forest Giant Doughnut:

In a medium bowl add the double cream and whip until it holds a firm peak.
Fill a piping bag with a large star tip (I use Wilton #1M) with the whipped cream).
Place one half of your doughnut, flat side up on a cake stand or plate.
Reserve 8 whole cherries to decorate the top, spoon the remaining cherry pie filling on to the bottom half of the doughnut – DO NOT over fill.

Pipe the cream in a swirl pattern on top of the cherries.

Place the top of the doughnut on to the base. Wipe away any excess cherry syrup – notice that in my finished photos there isn’t a doilie.
Pipe 8 swirls evenly around the top of the doughnut and top each with a reserved cherry.
Pipe stars around the outside of the middle of the doughnut, this creates a tidy, professional finish.

Serve the Black Forest Giant Doughnut cut into generous slices, with a smile and a lovely hot drink!

While growing up I had Black Forest Gateaux every year, for my birthday. So taking a classic recipe and turning it into an amazing giant doughnut was fun.

Finally this is a stunning, yet easy to accomplish bake. Since a slice of Black Forest Giant Doughnut is bound to evoke memories of the retro gateaux and break out smiles once tasted and devoured!

If you have enjoyed this Black Forest Giant Doughnut Recipe here are some others you may like to try:

Raspberry and Cream Giant Doughnut

Black Forest Cupcakes

Lemon Blueberry Cupcakes

While this recipe can be made using sandwich tins I recommend buying the silicone doughnut moulds. Because they create a beautiful rounded doughnut shape, are incredibly easy to use and inepensive to buy. Alternatively add them to your birthday or Christmas list!

Sammie xx

Toffee Apple Crumble

So it is June 1st 2016 today. If you were expecting an ice cream recipe, or a light, summery pavlova, sorry folks. It’s been pouring with rain since yesterday, with very little let up and it’s cold. Instead I have a wonderfully comforting pudding for you, Toffee Apple Crumble.

The perfect combination of flavours. Tart, just cooked slices of Bramley apple, covered in a light crumble with more than a hint of toffee flavour.

Toffee Apple Crumble came about as the result of a need for something warm and comforting, that was also not too labour intensive to make. Whatever the reason; tiredness, pain, just-can’t-be-bothered, it’s been a long day, this recipe is quick and easy to make. Bake in the oven, whist you relax and you have yourself a top notch pudding that feels like a warm blanket is being wrapped around you as you eat.

I will also confess an extra cheat. I had 2 x 300g packets of ready prepared, frozen Bramley apple slices, from Waitrose in the freezer. Some days I just have to use ready prepared and I’m good with that.

Now, in all honesty, I wouldn’t describe myself as a ‘pudding’ person. In most instances I’d rather have cheese and biscuits…….. Thought I’d give you all a moment there to digest that fact (my puns are getting worse!!!).

However strange it may seem, I do actually like a proper pudding instead of a meal. Yesterday, when I made this Toffee Apple Crumble, I actually ate it for lunch. Quite often, for example over Christmas, I’ll have Christmas pudding and cream for lunch or supper. So I do enjoy puddings, just on their own, as a meal in itself!

I know I am in the minority and that there is such a thing as a ‘pudding tummy’ where, once you have finished your main meal there is ALWAYS room for something a little sweet to round off the meal. I applaud you, I really do. When I’m full, well, that’s me finished. No pudding or cheese and biscuits.

Oh how I wish I could eat as much as I did when I was younger and competing in every sport I could!!!

Oddly, I really enjoy making puddings. My hubby is definitely a pudding man. Upon receiving a microwave as a wedding present, it took him under 30 seconds to find the recipe for lemon sponge! Something I still have yet to make for him. Oops!

I think it is the joy of seeing someone’s face, full of pleasure, as they tuck in and devour a well made, tasty pudding, that gives me so much pleasure. My wonderful hubby’s face when he saw the Toffee Apple Crumble, was absolute pleasure. Married twenty years this year and I still enjoy cooking for him as much as I always have.

Recipe: Toffee Apple Crumble serves 6 real pudding lovers!

250g/9oz Plain White Flour

1/2tsp Baking Powder

175g/6oz Unsalted Butter – cold and cut into cubes

1/2 packet Wright’s Baking Toffee Cake Mix – TIP make double the amount of crumble topping add a whole bag of Toffee Cake Mix and freeze half in a freezer bag for up to 3 months!

2 tablespoons Demerara Sugar

600g Peeled Sliced Bramley Apples – peeled weight – start with approx 1kg of apples

1 teaspoon Corn Flour

1 teaspoon Cinnamon

1 tablespoon Granulated Sugar

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

Place the flour and baking powder in a large bowl, add the cold, cubed butter.
Use either a pastry cutter to cut the butter into the flour see Perfect All Butter Shortcrust Pastry, or rub the butter into the flour until it resembles breadcrumbs.
Add the toffee cake mix into the bowl and thoroughly mix.
Place the Bramley apple slices in a deep pie dish.
Add the corn flour, sugar and cinnamon and toss the apple slices, to coat them with clean hands.
Cover the apple slices with the toffee crumble mix and then sprinkle over the demerara sugar for extra crunch and an added toffee flavour.

Place the Toffee Apple Crumble dish onto a baking tray and place in the centre of a preheated oven.
Bake for 1 hour, or until the top is golden and the apples underneath are softened.
Once baked remove from the oven and allow to sit for 15 minutes before serving. I’ve found that letting a crumble sit for a while stops the topping from falling apart as I dish it up.
Serve with homemade custard (recipe coming soon), cream, vanilla ice cream, or on it’s own. If it hadn’t been so cold and wasn’t raining, I would absolutely have gone out to the garage and had Very Vanilla Ice Cream with my custard!

Toffee Apples are traditionally associated with Autumn, when apples are in abundance. My Toffee Apple Crumble brings those flavours together in a dessert that is perfect, whenever a warm, comforting pudding is needed.

If you have enjoyed this Toffee Apple Crumble recipe here are a few others you may also like:

Amazing Apple Pie

Blackberry Nectarine Tart

Almond Blackberry Pear Crumble

Do you have a ‘pudding tummy’?

Do you choose your dessert first, when out for a meal?

I love hearing what your eating habits are, as weird as that sounds. I’m not talking peculiar flavour combinations, simply which foods you prefer and those you try to avoid.

Thank you again for all the kind comments that you leave here on the blog and on Instagram and Twitter. Please keep them coming along with the gorgeous photos of your makes and bakes.

I hope the weather is beautiful wherever you are and you can enjoy feasting and haing fun in the sun!

Sammie xx

Wright’s Baking sent me some cake mixes to try. I was not paid for writing this post and as always, all pictures, content, opinions and views are my own. Please see my Disclosure Policy.

Strawberry Eton Mess

Oh how I love summer fruit. Ruby red strawberries, crimson through to black cherries, tart yet sweet raspberries and the array of different currents. I am definitely a soft fruit fan and love to eat them freshly picked, or use them in delightful, dessert recipes. This Strawberry Eton Mess is a classic English dessert, that is best made with fresh, local strawberries.

While homemade pavlova provides a crisp and marshmallow like texture that I’ve enveloped in lightly whipped cream, with sweet luscious strawberries.

Since this Strawberry Eton Mess is so easy to assemble, it is also brilliant as a make ahead dessert. The pavlova can be made the same day, or even the day before, strawberries can be hulled, quartered and left covered in a bowl and the cream takes only a couple of minutes to whisk by hand.

Finally, all of the ingredients can be assembled prior to serving, for a stress free delectable dessert!

Strawberry Eton Mess a classic English summer dessert.

True to my word, I am adding more desserts to Feasting is Fun. My family are loving the new-ish aspect to my blog!!

This Strawberry Eton Mess is probably one of my favourite desserts. The differing textures within the pavlova and the fresh local strawberries really make this a stunning dish. As with all recipes, especially those that have few ingredients, it really is worth buying the best that you can afford. Or in the case of this dessert, taking the time to make your own pavlova.

I know ready made meringues are easily available in supermarkets, they won’t give the marshmallow inner softness that a homemade pavlova yields. If you make your own ice cream like my Strawberry Ripple Ice Cream then you will be left with 4 eggs whites. The exact amount needed for this recipe.

I was fortunate to win some Hartleys strawberry jam on Twitter. Warmed slightly, so that it becomes a sauce, it adds the perfect finishing touch to this dessert. The bright red colour contrasts beautifully with the pale cream meringue and it lends an extra strawberry hit as you take your first mouthful.

Recipe: Strawberry Eton Mess serves 6

For the pavlova:

4 Large Egg Whites – preferably free range or organic

150g/5oz – 1 US Cup Icing Sugar

2tsp Corn Flour – also known as corn starch

1tsp White Wine or Cider Vinegar

1/2tsp Vanilla Extract – I use –Nielsen-Massey

For the Strawberry Eton Mess:

400g/ Fresh British Strawberries

300ml Double Cream

1tsp Vanilla Bean Paste – again I use Nielsen-Massey

1tbsp Caster Sugar

1tbsp Strawberry Jam – I used Hartley’s Best Strawberry Jam – warm slightly before drizzling onto the Strawberry Eton Mess

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

First of all line a large baking tray with baking parchment that has a 20cm circle, drawn in pencil, on the underside.
Into a spotlessly clean, large bowl place the egg whites.
Whisk until the egg white hold a stiff peak.

While whisking on a medium speed gradually add the sugar. Continue whisking until the meringue is glossy and shiny.
Sift in the cornflour and add the vanilla and vinegar.

Using a large metal spoon gently fold in the added ingredients into the meringue, turning the bowl until they are fully incorporated.
Spoon the meringue on to the baking parchment, keeping within the circle marked on the reverse.
Spread the meringue out so that it forms a circle and slightly build up the sides so that they are a little higher than the centre.

Place the pavlova into the centre of the oven and immediately turn the temperature down to 140C/120C fan, gas mark 1.
Bake for 1 and 1/4 hours. Then turn off the oven and leave the pavlova to cool inside the oven with the door very slightly ajar.
Once cooled removed the pavlova from the oven.

Cover the pavlova and baking tray in cling film until ready to use.

Assembling the Strawberry Eton Mess:

Hull and cut the strawberries into halves or quarters, depending on their size.
Into a large bowl add the cream, vanilla bean paste and caster sugar.
Whip the cream until it thickens, but is still floppy – not stiff.
Add the strawberries, break the pavlova up into bite size chunks and add those too.

Fold all the ingredients together with a large metal spoon.
Serve in pretty glass bowls with a drizzle of slightly warmed strawberry jam.

Because this is such an easy to assemble dessert, with a little preparation beforehand, you too can sit down and enjoy eating this with family, friends, or whoever you have invited round.

Also, if you wanted to up this Strawberry Eton Mess to the next level, a drizzle of my Boozy Berry Sauce, served cold, on top would be a fantastic idea! That’s one for the adults though.

Strawberries and cream are such a classic combination and here, in this dessert, they are lifted by the presence of amazing, homemade pavlova.

Tip: The pavlova itself can be covered in whipped cream and tart berries (passionfruit is also exceptionally good). One recipe two desserts!

If you have enjoyed the recipe for this Strawberry Eton Mess here are a few others you might like:

Lemony Strawberry Pavlova

FF Straw Eton Mess — Delicious Lemon Pavlova slathered in cream, decorated with strawberries and finished with a limoncello drizzle.

Raspberry Chocolate Ice Cream Sundae

Chocolate Brownie Raspberry Cheesecake

Do you enjoy desserts?

I hope you’ve enjoyed this post and have been encouraged to make and bake a pavlova. It doesn’t matter if they sink, or crack as it can all be covered with cream and fruit, or crumbled into the best Strawberry Eton Mess you have ever eaten!

Have fun making and baking in your kitchens. Keep the photos and comments coming, I’d especially like to see ones of you sharing your delicious feasts?

Sammie xx

This is not a sponsored post, the jam was won in a competition on Twitter.

Strawberry Ripple Ice Cream

I love ice cream. In fact I love it so much that I really enjoy making my own. There are endless flavour possibilities and combinations AND it’s made with real cream. Also no extra additives are needed. Today I bring you Strawberry Ripple Ice Cream.

Dreamy, creamy strawberry ice cream, with an intense strawberry syrup rippled through. This isn’t any ordinary ice cream, this is THE best Strawberry Ripple Ice Cream you could ever imagine.

And you too can make it at home. Because it’s so easy!

You make a vanilla custard, make a strawberry coulis, mix, freeze and that’s when the magic happens!

Ok so there’s a tiny little bit more to it than that, but preparation time for this delicious ice cream is about 15 minutes.

Loving My Ice Cream Maker

I love properly churned ice cream, by that I mean ice cream that is mixed whilst it freezes. It allows the ice crystals to stay really small and results in the creamy texture we all associate with ice cream.

As our old ice cream maker is literally on it’s last legs, I have a new one from Andrew James it can be found here and has won a coveted Which Best Buy Award. While I’ve said before that any new piece of kitchen kit needs to earn it’s place in my kitchen, I’d say if you love ice cream, it definitely worth buying an ice cream maker. Since they are fairly small appliances and I keep the ‘frozen’ bowl part permenantly in the freezer, whilst the other parts stay in the box.

Because the ice cream custard base pretty much stays the same and then you can add whatever flavours. The flavour combinations are limitless! Therefore, having an ice cream maker in our kitchen for me, is essential.

Easy Gluten Free Dessert

For those of you on a gluten free diet, ensure the corn flour that you use is certified gluten free, then you can happily make these delicious, dreamy treats. should be able to enjoy ice cream, so for those of you with lactose/dairy/egg intolerance I will be working on some extra recipes so that you too can enjoy this delightful, cooling treat during the summer.

Supporting British And Local Farmers

There is one thing that I do feel passionately about and that is good quality, seasonal produce. And if you grow your own fruit even better! Using British frozen fruit, which I do often during the colder months is a great alternative, as is using tinned fruit. I use tinned peaches to make my Peach and Banana Smoothie in the winter and it tastes utterly delicious. That doesn’t mean I don’t eat some imported produce, but here in the UK we have incredible ‘Pick Your Own’ farms, farmers markets and even some supermarkets that stock local produce.

I guess what I’m saying is, life is about balance. If we can support our Britsh farmers and even grow some of our own fruit and veg (watch out or an exciting new gardening diary, coming soon on this blog) we are not only getting the freshest produce, picked at it’s peak, but also supporting our farmers and local producers too.

Recipe: Makes 1 litre Strawberry Ripple Ice Cream

400g British Strawberries

2tbsp Framboise – raspberry liquer – substitute with apple juice if preferred

1tbsp Fresh Lemon Juice

8tbsp Caster Sugar

300ml Double Cream

300ml Milk – whole or semi-skimmed

1tsp Corn Flour (also known as corn starch) – I use Dove Farm

4 Large Free Range Egg Yolks – the egg whites can be frozen for up to one month (perfect for making Lemony Strawberry Pavlova)

1tsp Vanilla Extract – I use Nielsen-Massey

Method: Ensure the ‘frozen’ part of your ice cream maker has been in the freezer for at least 24 hours – or according to manufacturers instructions.

Making the Ice Cream Custard Base:

For step by step photographs of how to make the ice ceram custard base please see here

First of all pour the milk and cream into a heavy based saucepan over a medium heat.
In a heatproof bowl add the egg yolks, 6 tablespoons of caster sugar, vanilla extract and corn flour. Whisk until pale and frothy.
As soon as the cream/milk in the pan has reached scalding point, small bubbles appear around the edge of the milky liquid, remove the pan from the heat.
With the whisk on slow speed gently pour the hot milky liquid into the bowl with the whisked egg yolks.
Once combined tip the whole mixture back into the saucepan and cook over a low heat until the custard thickens and covers the back of a wooden spoon.
Pour the hot custard into a heatproof bowl, through a fine sieve
Place cling film directly on top of the custard to stop a skin from forming.
Allow the custard to cool slightly before placing the bowl in the fridge to chill.

Making the Strawberry Coulis and Sauce:

Wash the strawberries and pat dry with a clean tea towel.
Remove all of the green stems (hull) and place the strawberries into a blender.
Add 1 tablespoon of caster sugar, the framboise (or apple juice) and lemon juice.
Pulse and then blend on a high speed until you have a very smooth purée.

FF Strawberru Ripple Ice Cream — Fresh strawberry coulis.

Pour half of the strawberry coulis into a small saucepan and add 1 tablespoon of caster sugar.
Cover the other half with cling film and place in the fridge.
Gently bring the strawberry coulis in the saucepan up to a boil and continue to let it bubble until reduced by half. You will be left with an intensely strawberry, jam like syrup. Pour into a bowl to cool.

Churning the Strawberry Ice Cream

First of all, set your ice cream maker up as per the instruction manual.
Pour the non concentrated strawberry coulis into the custard base and stir.
The pour the strawberry ice cream base into the machine maker and churn until you have a thick, but not solid, ice cream. Mine took approximately 20 minutes to curn to a thick, yet still soft, ice cream.
Stop the ice cream maker and remove the lid.

Remove the plastic churning paddle ~~and lick off all the soft ice cream to ensure it tastes good!~~
Using a silicone spatula transfer the ice cream to a suitable, freezer proof, ice cream tub.
Pour over the concentrated strawberry syrup and using a wooden spoon handle, ripple the intense strawberry syrup through the ice cream.

Finally clip on a lid and place the Strawberry Ripple Ice Cream into the freezer to completely firm up, 4-8 hours.
To serve, remove the ice cream from the freezer 10 minutes before serving. The small amount of alcohol added, stops this ice cream from setting completely solid.
Scoop into a waffle cone or bowl and enjoy!

Keeping My Summer Cool With Fruity Ice Cream

Ice Cream has to be right up, at the top, on my list of summer comfort foods. Whether it’s a sweltering hot day and I just want to cool down, or Wimbledon is on telly and I’m dragging out dinner, because the match is too good to miss. A cooling scoop of ice cream, in a cone, hits the spot.

If you haven’t tried making ice cream before, yet love it as much as I do, why not get an ice cream maker? You can play around with flavours, textures and make whatever combination you like!’

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

Blackberry Chocolate Chunk Ice Cream

Raspberry Chocolate Ice Cream Sundae

Very Vanilla Ice Cream

Ice Cream is such a great dessert option for summer barbecues, where people have feasted on deliciously cooked fish and meat. It is portable in cones, and brings out the kid in everyone. As a result it is the perfect dessert for sharing with friends and family. Especially as I have yet to find someone who dislikes ice cream!

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

Sammie xx

Andrew James UK Ltd provided me with this ice cream maker, for the purposes of review. All opinions, views, content and photography are my own. I was not paid to write this post. Please see my Disclosure Policy

Chocolate Brownie Raspberry Cheesecake

Chocolate Brownie Raspberry Cheesecake. Whipped mascarpone cheese with fresh raspberries over a deep, chocolate ganache topped brownie base.

If I had known you were coming I would have made this elegant Chocolate Brownie Raspberry Cheesecake.

How pretty does this cheesecake look?

And you can make it too, with the additional help of an IfIKnewYouWereComing Artisan Chocolate Brownie Baking Box! Alternatively, you can follow my recipe below for an easy brownie base.

A slice of Chocolate Brownie Raspberry Cheesecake — A slice of **Chocolate Brownie Raspberry Cheesecake**

I love the gorgeously dense and fudgey brownie base to this cheesecake. Because chocolate and raspberry flavours work so well together this Chocolate Brownie Raspberry Cheesecake really is a dream dessert.

Why a brownie base?

Recently our youngest daughter revealed that she really didn’t like the traditional biscuit that usually is on the base of a cheesecake. YET she does love the creamy, top part. Therefore this cheesecake was made with her in mind.

Since she absolutely loves brownies I decided to make a cheesecake with a brownie base. Also adding a layer of deep, dark chocolate ganache to the top of the brownie base to stop the base from becoming soggy. While this too adds another chocolate layer!

Each ingredient comes in a separate package all I neede to do was add butter and eggs and follow the recipe! — Each ingredient comes in a separate package all I needed to do was add butter and eggs and follow the recipe!

Brownies this kit form

I was impressed with the ingredient packaging and the instructions provided with the Artisan Chocolate Brownie Bake Box. While baking these brownies was very similar to making my own homemade brownies, except someone had already weighed the ingredients out for me! So all I needed to do was add butter and eggs.

Chocolate Brownie Raspberry Cheesecake fudgey chocolate base covered in light raspberry mousse cheesecake. — **Chocolate Brownie Raspberry Cheesecake** fudgey chocolate base covered in light raspberry mousse cheesecake.

This Chocolate Brownie Raspberry Cheesecake is utterly stunning to look at and even more delicious to eat.

The whipped, mousse like, raspberry cheesecake layer, isn’t overly sweet. Also, with an added splash of raspberry liquer and vanilla notes from the white chocolate, this dessert is an awesome combination of flavours.

Layered together, with a final swirl of the best quality dark chocolate, this cheesecake may be my favourite dessert yet?!!

Recipe: Chocolate Brownie Raspberry Cheesecake serves 10-12

1 Brownie Bake Box from IfIKnewYouWereComing

(alternatively use half of my Chocolate Fudge Brownie Bites) recipe

115g Unsalted Butter

2 Large Free Range Eggs

300g/Raspberries I use frozen Raspberries from Waitrose when they are out of season

4tbsp Caster Sugar

2tbsp Framboise – raspberry liquer – can be substituted for cassis or fresh apple juice

150g Dark Chocolate

300ml Double Cream

500g Tub Mascapone Cheese

100g White Chocolate

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

Making the Brownie Base:

First of all, line the base of a 10″ (25cm) Springform cake tin with the parchment backed, tin foil provided.
Follow the recipe card provided to make the brownies.
Pour the brownie mixture into the springform tin and tap against the work top twice to release any trapped air bubbles.
Place the tin in the oven and bake according to the instructions – my brownie base took 15 minutes to bake.
As soon as the base is baked remove the tin from the oven and place on a cooling rack. Allow to cool completely.

Delicious brownie base studded with dark chocolate chips.

Making the Chocolate Ganache:

In a heatproof bowl add 100g dark chocolate and 100ml of double cream.
Place the bowl on top of a small saucepan that contains approximately an inch of barely simmering water – this is called a double boiler.
Stir the chocolate and cream together until the chocolate has completely melted and the mixture is thick and glossy.
Pour the chocolate ganache over the cooled brownie base.
Smooth to an even layer using the back of a metal dessert spoon.
Place in the fridge until the ganache has set.

Glossy chocolate ganache not only adds an extra layer of deliciousness, but also stops the brownie base from becoming soggy.

Making the raspberry cheesecake filling

Place the raspberries, caster sugar and framboise (or apple juice) into a blender.
Pulse until you have a smooth, deep cerise, thick raspberry coulis. Set to one side.
Break up the white chocolate and place into a heatproof microwaveable bowl.
Zap for 20 seconds at a time, stirring in between, until the chocolate has almost melted.
Remove from the microwave and continue stirring until completely melted. Set to one side.
In a large bowl add the tub of mascarpone cheese and 200mls of double cream.
Using a hand mixer, whisk until fully combined.
Pour the raspberry coulis into the cheesecake mix and whisk until fully incorporated.
Next pour in the melted white chocolate.
Whisk all of the cheesecake ingredients together until light and creamy.
Spoon the raspberry cheesecake on to the cold, set, chocolate ganache covered brownie base in the springform tin.
Smooth the top of the raspberry cheesecake to ensure a flat, even finish.
Cover the cheesecake with cling film and place in the fridge for at least 2 hours to allow to set.

Once you have smoothed the top of the cheesecake you can lick the spoon 😉

Remove the cheesecake from the fridge.
Run a palette knife between the outside edge of the cheesecake and the iside of the springform tin.
Place the springform tin centrally on a large tin of beans (or something equally as sturdy).
Release the springform catch and gently encourage the sides of the tin to fall away from the base.
Place the Chocolate Brownie Raspberry Cheesecake on to a serving plate or cake stand – the base will still be attached, don’t worry that’s fine.
Use a palette knife, that has been kept in a jug of boiling water, to smooth the top and sides of the cheesecake.

Decorating the cheesecake

Melt 50g of dark chocolate in a microwaveable, heat proof bowl, as before.
Pour the melted chocolate into a small, disposable piping bag.
Snip off the very end of the piping bag to create a small hole.
Pipe swirls of chocolate all around the edge of the cheesecake and larger loops in the centre. Continue piping over the swirls around the edge until the chocolate is all used.

Chocolate Brownie Raspberry Cheesecake so beautifully decorated and yet so easy to achieve. — **Chocolate Brownie Raspberry Cheesecake** so beautifully decorated and yet so easy to achieve.

Now stand back and look at the beautiful Chocolate Brownie Raspberry Cheesecake that you have made and decorated.

Such a simple piping technique and yet incredibly elegant. Resulting in a cheesecake that is perfect for adding the wow factor to any dinner party or celebration. Pale pink and chocolate brown are a classic colour combination, ensuring this dessert looks elegantly appetising.

While the taste and texture of the brownie base was perfect, exactly like homemade. So I would definitely recommend it, especially if you bake only at weekends or for special occasions. Also, all the ingredients come pre-weighed, so you can easily make and bake brownies in under 30 minutes!

A delicious dessert with a slice in the foreground. — Chocolate Brownie Base Topped With Raspberry Cheesecake.

If you have enjoyed this Chocolate Brownie Raspberry Cheesecake then you may also like these recipes:

White Chocolate Strawberry Cheesecake

FF Chocolate Brownie Raspberry Cheesecake — **White Chocolate Strawberry Cheesecake.**

Strawberry Chocolate Cheesecake

Blackberry Nectarine Tart

I like to make cheesecakes all year round. Especially as frozen raspberries ensure that a glimpse of Summer can be seen and enjoyed, in the midst of the colder months. Likewise, fruit tarts can also be easily made using frozen and store cupboard ingredients. Ensuring dessert is only a short bake away!

So, whatever you are making and baking in your kitchens, have fun feasting on all your creations.

Sammie xx

IfIKnewYouWereComing supplied me with the Artisan Chocolate Brownie Bake Box for this recipe. All opinions and views are my own. Please see my Disclosure Policy.

Raspberry Chocolate Ice Cream Sundae

Every time I look at the colour of this Raspberry Chocolate Ice Cream Sundae it makes me smile.

The colours are bright, summery, vibrant and let’s face it beautiful!

So, just wait until you taste this!

FF Raspberry Chocolate Ice Cream Sundae — **Raspberry Chocolate Ice Cream Sundae** this is a party in a glass!

So, let’s clear one important matter up, this Raspberry Chocolate Ice Cream Sundae does NOT have to only be eaten on Sunday’s!

I know, I can feel your relief. Because this Sundae is so yummy you will definitely want to eat it on other days of the week too.

What Is A Sundae?

Start with the best vanilla ice cream, drape over vibrant, tart and fruity raspberry coulis and add delicious, soft, chocolate meringue all layered in a tall sundae glass. Absolutely the most incredible flavour combination where every ingredient is distinct, yet each works in total harmony as a whole.

You are so going to love this recipe. Apart from making the deeply chocolate meringues, there is no other baking involved!

And, as much as I love baking, I really, really do – sometimes it’s nice to pull together a fabulous dessert where very little effort.

Happy Baking Accidents

In fact this Raspberry Chocolate Ice Cream Sundae came about by accident. Having baked the chocolate meringues I was hoping to make an Eton Mess type dessert. The cream, which was well within it’s use-by-date had gone off, the strawberries were past their best. The whole Eton Mess thing just wasn’t happening – don’t worry it will be made!

Instead I improvised. Typically, when I wing it the result is either amazing or revolting! Fortunately the combination of flavours in this incredible dessert totally, utterly and completely worked.

I mean really, really, really worked!

Don’t you just love it when things turn out better than you could of ever hoped?

Recipe: Makes 6 Raspberry Chocolate Ice Cream Sundae

For the chocolate meringues:

Note: for photos showing step by step pavlova instructions, please see here

3 Large Egg Whites

125g/4.5oz Cater Sugar

1/2tsp Corn Flour

50g/2oz Cocoa Powder

1/2tsp Vanilla Extract – I use Nielsen Massey

1/2tsp White Wine Vinegar

For the raspberry coulis:

300g/11oz Raspberries – I used frozen raspberries from Waitrose

1tbsp Caster Sugar

Juice of a Lemon

Ice Cream – 750ml Vanilla Ice Cream – really good quality ice cream or you can use my recipe for Very Vanilla Ice Cream

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

Making the chocolate meringues:

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

Line a baking tray with baking parchment.
In a large bowl add the 3 egg whites and whisk until they can hold a stiff peak.
Continue whisking and addding in the caster sugar one tablespoon at a time.
Keep mixing until the egg whites are glossy and the caster sugar has been incorporated.
Add the vanilla extract, vinegar, corn flour and sift in the cocoa powder.

Gently fold the ingredients into the meringue.
Dollop 6 clouds of chocolate meringue onto the baking sheet.

Place the chocolate meringues into the oven an immediately turn the oven temperature down to 140C/120C fan, gas mark 1.
Bake the meringues for 40 minutes and then switch off the oven, allow the meringues to cool completely in the oven – this is how they will obtain their brownie like texture.
Once completely cooled they can be used straight away, or stored in a tin, separated by baking parchment, where they will keep for 5 days.

Making the raspberry coulis:

Place the fresh or frozen raspberries into a medium bowl.
Sprinkle over 1 tablespoon of caster sugar.
Cover and leave for at least an hour.
Tip the raspberries, sugar and juice of a lemon into a blender.
Blitz in the blender until you have a super smooth purée.

Assembling the Raspberry Chocolate Ice Cream Sundae:

Remove the vanilla ice cream from the freezer 20 minutes prior to assembling the sundaes.
Place a scoop of ice cream into each sundae glass.
Pour over some raspberry coulis, ensuring that you have a little left for the tops of the sundaes.
Add another scoop of ice cream to each sundae glass.
Break two thirds off of the chocolate meringue, break up and add on top of the second ice cream layer. Repeat for each sundae.
Add a third and final scoop of ice cream on top of the crumbled chocolate meringue.
Finish with a final drizzle of raspberry coulis and the final third of the chocolate meringue.

Serve with a long sundae spoon so that you can reach right down to the very bottom of your sundae glass. You are not going to want to waste any of this utterly luscious, refreshing dessert!

Bargain Buys For Delicious Desserts

I bought these sundae glasses a couple of years ago, in Asda for £1.50 each. I had been wanting some for ages and as a rather clumsy person at times, I needed something sturdy that could withstand me and be used for smoothies, milkshakes and of course sundaes. Plus if I do break one it is cheaper to replace.

We all enjoyed these Raspberry Chocolate Ice Cream Sundaes for dessert today and were amazed a not only the awesome flavour combo, but also how refreshing they are. These are a massive hit and will be enjoyed on many more occasions throughout the warmer months.

Each Raspberry Chocolate Ice Cream Sundae has a 50g serving of raspberries and fresh lemon juice in it – they are virtually a health food 😉

In the photo above you can see how gloriously dark the inside of the chocolate meringue is – yummy!

Also, true to my promise, I am including more desserts on here – it’s a tough job……

If you have loved this recipe for Raspberry Chocolate Ice Cream Sundae here are a few more you may like too:

Blackberry Chocolate Chunk Ice Cream

Strawberry Chocolate Cheesecake

Lemony Strawberry Pavlova

I never really urge you to try any particular recipe, but in this instance I am. The theme of Feasting is Fun is sharing and I’d be crazy not to encourage you to try these Raspberry Chocolate Ice Cream Sundaes at least once!

The meringues can’t fail as they aren’t meant to be light and fluffy, rather more like a dense brownie texture. Ice cream can be bought and the raspberry coulis is a whizz – literally.

Ooh I should also mention that this is a fab recipe if you have a sore throat – three of us here have sore throats at the moment and this cool, refreshing sundae really soothed.

Whatever you are making and baking in you kitchens this weekend I really do hope you have fun creating a feast to be share.

Sammie xx

Blackberry Chocolate Chunk Ice Cream

Today was so beautifully warm and sunny, I simply had to make this Blackberry Chocolate Chunk Ice Cream.

Made with frozen blackberries from last year, this ice cream delivers massively on taste.

To quote Jennifer Aniston “Here’s the science bit”, when eating very cold food, such as ice cream, the flavours are dulled, due to the cold temperature. If you think of strawberries eaten straight from the fridge, they will never taste as good as those that have been left out to warm up a bit, or better, plucked straight from a sun warmed plant.

Likewise, when making ice cream, even a simple Very Vanilla Ice Cream, the flavours need to be more pronounced so that you taste them.

With this creamy, sharp, sweet and tangy Blackberry Chocolate Chunk Ice Cream, you taste every bit of the beautiful blackberries. Sousing them in sugar and lemon juice encourages each berry to release it’s maximum, ripe berry flavour. On it’s own the blitzed, blackberry sauce would be too tart and the berry flavour would be overwhelming, yet mixed into a delicate vanilla ice cream custard and churned until it becomes ice cream, the flavours mellow and meld together, creating one of the most exciting flavoured ice creams ever.

Studded with chunks of deep, dark, chocolate that lend not only a slight bitter flavour but added texture this Blackberry Chocolate Chunk Ice Cream becomes complete. Elegant enough to be served in pretty bowls at the end of a meal with nothing else to accompany it.

One thing is certain, this ice cream is certainly one of the best ice creams I have ever tried!

Recipe: Makes approx 1 litre Blackberry Chocolate Chunk Ice Cream

300ml Double Cream

300ml Whole/Semi Skimmed Milk

4 Large Egg Yolks – I always use free range eggs

1tsp Vanilla Extract – I use Nielsen Massey

7tbsp Caster Sugar

Scant pinch of salt – less than 1/4tsp

1tsp Cornflour – I use Doves Farm as it is guaranteed gluten free

Juice of 1 Lemon

300g Blackberries – I used frozen but use fresh in season

100g/4oz Good Quality Dark Chocolate minimum 65% Cocoa solids

Method: Ensure that the freezing part of the ice cream maker has been in the freezer for at least 24 hours.

Please see Very Vanilla Ice Cream for step by step photographs, showing how to make the ice cream custard.

Making The Blackberry Ice Cream Base

Place the cream, milk and vanilla extract into a saucepan over medium heat.
Add the egg yolks, sugar, salt and cornflour to a large heatproof bowl. Whisk until pale and creamy.
The milk/cream needs to reach scalding point. This is when little bubbles appear around the edge of the liquid.
When the milk/cream has reached scalding point remove the pan from the heat.
Whilst whisking the egg mixture, pour the hot milk/cream into the bowl – do not stop whisking.
Once combined tip the custard mixture back into the same saucepan, cooking over a low heat and constantly stirring, until the custard has thickened and coats the back of a wooden spoon.
Place a sieve over a clean, heatproof bowl and pour the custard into the bowl, through the sieve.
Place cling film directly over the top of the custard so that is touches it. This will prevent a skin from forming.
Allow to cool and then place into the fridge to chill.
Place the blackberries into a bowl and add the juice of one lemon and one tablespoon of caster sugar. Cover and set aside for 30 minutes.
Place the blackberry mixture into a blender and pulse until you have a smooth purée.
Pass the blackberry purée through a sieve to remove any seeds.
As soon as the ice cream base has chilled remove the cling film and add the blackberry purée.

This ice cream really does have the most beautiful colour.

Mix briefly, don’t worry too much as it will be well mixed in the ice cream maker.
Transfer the custard mixture to a jug.

Churning Using An Ice Cream Maker

Pour the blackberry custard into the ice cream maker (for mine it has to already be churning – check your instructions).
Whilst the ice cream is churning chop the dark chocolate into 1cm-ish sized chunks.
Churn the Blackberry Ice Cream until it is a thickened, yet soft ice cream.

Beautifully soft whipped Blackberry Ice Cream.

Using a soft rubber spatula decant the softly whipped ice cream into a suitable, freezer safe, plastic tub.

Adding The Dark Chocolate Chunks

Add the dark chocolate chunks to the blackberry ice cream once it is in the freezer container.

Blackberry Chocolate a Chunk Ice Cream such a delicious combination. — **Blackberry Chocolate Chunk Ice Cream** such a delicious combination.

Stir the dark chocolate chunks through the ice cream so that they are evenly distributed.

FF Blackberry Chocolate Chunk Ice Cream — **Blackberry Chocolate Chunk Ice Cream** ready for the freezer.

Clip on the lid, label and place the Blackberry Chocolate Chunk Ice Cream into the freezer to finish freezing.
To serve, remove this ice cream from the freezer a full 30 minutes before serving – unless it really is an extremely hot day, then 20 minutes should suffice.

I honestly cannot explain just how good this Blackberry Chocolate Chunk Ice Cream is. Whilst it may look a little more like a sorbet it is in fact delightfully creamy, with a deep berry flavour to match its beautiful colour and studded with dark chocolate crunch that adds another heavenly level of flavour and texture. It cleanses the palette and refreshes, whilst ensuring that you know you have eaten dessert.

In essence it is truly sublime. A million miles away from mass produced, sweet gloopy ice cream, this is the dessert to serve those you truly want to spoil. Not that it is expensive to make, simply that it is an ice cream worth lingering over and savouring.

If you have enjoyed this Blackberry Chocolate Chunk Ice Cream recipe, here are a few others you may enjoy:

Lemon Drizzle Ice Cream

FF Lemon Ripple Ice Cream — Lemon Ripple Ice Cream

Very Vanilla Ice Cream

Strawberry Rose Ice Cream

Having an ice cream maker definitely makes the process of creating ice cream easier. It results in a much creamier, less icy, softer on the palate, cooling treat.

Unfortunaley whilst making the Blackberry Chocolate Chunk Ice Cream another little piece of the plastic on our ice cream maker broke off – it really is on its last legs. Fortunately however, I will be reviewing a brand new model by Andrew James over the coming few months, so expect lots of chilled recipes through the summer months.

It really gives me such a thrill reading your comments and I appreciate you taking the time to leave them. Likewise seeing my recipes being baked on Twitter and Instagram literally makes my day. Sharing is the heart of this blog and seeing you share your bakes with me always gives me a boost. Thank you.

Whatever you are making and baking in your kitchens, have fun and enjoy every feast that you create.

Sammie xx

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

Strawberry Chocolate Cheesecake

Summer is near, not that you’d know it, with certain parts of the country blanketed in snow and with it heralds the start of the soft fruit season. I do like all fruit, but soft fruits are my favourites; strawberries, raspberries, peaches, nectarines, apricots and plums, as well as many others. To celebrate this I have made this utterly divine Strawberry Chocolate Cheesecake.

No bake cheesecakes are incredibly easy to put together. So whether you’re an experienced home cook, or just starting out, I can guarantee that you can make this Strawberry Chocolate Cheesecake.

All you need, aside from the ingredients is a 10″ (25cm) springform cake pan.

Oh yes please!!

As promised, I am making a conscious effort to include more desserts on Feasting is Fun. I have been making cheesecakes for many years and the recipe has adapted over time. When I was younger I would whip vanilla angel delight into mascarpone and single cream. It makes an utterly delicious cheesecake, however, I can no longer find angel delight in the shops.

This has been a good thing! As good as the cheesecake of years passed was, this Strawberry Chocolate Cheesecake is better!

Whipping melted chocolate into cream cheese and cream gives this cheesecake a wonderful lightness. This Strawberry Chocolate Cheesecake is perfect to serve at any time, however, it is beautifully light after a large Sunday Roast Dinner like my Redcurrant Glazed Roast Lamb.

One of the most important parts of a cheesecake to me, is the crust. I don’t want some flimsy – can barely hold it together, low carb nonsense – I need a thick, crunchy base, that is delicious and contributes to the cheesecake as a whole. Digestive biscuits are the answer! Not too finely broken up either. A few small chunks makes for incredible texture against the smoothness of the softly whipped cream cheese and cream.

The crunchy, crumbly, golden base also gives this Strawberry Chocolate Cheesecake a very slight, salty hit. Not as salty as pretzels, just enough to balance out the sweet tang of the chocolate cheesecake that covers it. To conclude, this cheesecake is more than the sum of it’s individual parts. Eating a little of each layer together will give your taste buds a flavour party like never before!

Before we start, I should mention that there are a few hours chilling in the fridge required, so it’s best to plan for that. If this cheesecake is needed for the same day, start the base in the morning, if you have a little more warning, I suggest making the base the night before. Actual time spent hands on making this cheesecake is very little, but it’s worth knowing about the chilling times before you start.

Recipe: Makes one Strawberry Chocolate Cheesecake serves 8-10

300g/11oz Digestive Biscuits – Graham Crackers can be used as an alternative

150g/5oz Unsalted Butter

560g/2 tubs Philadelphia Cream Cheese

600ml/1 pint Double Cream

2tsp Vanilla Extract – I use Nielsen-Massey

200g/7oz Milk Chocolate – at least 35% Cocoa – or use plain chocolate if you want a richer chocolate flavour

1tsp Caster Sugar

10 Strawberries – or more

1tsp Icing Sugar to finish

Method: Line the base of a 10″ – 25cm Springform Pan with aluminium foil.

Place the digestive biscuits into a freezer bag and whack with a rolling pin until they are almost completely broken up. You can also you a food processor to blitz them, I’m just too lazy to get it out for a few biscuits 😉.
In a medium sized saucepan gently melt the butter. Note: if you melt the butter too fast it could spit and burn you, also the butter may burn. I have learnt this from experience!
Once the butter is melted, remove the pan from the heat and add the crushed biscuits to the melted butter.
Stir well, ensuring all the biscuit crumbs are covered in melted butter.
Tip the butter slicked biscuit crumbs into your foil line springform pan.
Press the biscuit crumbs into a uniform layer using the back of a metal spoon.
Cover the pan with cling film and place into the fridge to chill and set the biscuit layer – I actually made the base the night before – a couple of hours should be sufficient to set the base.
Once the base has set the cheesecake layer can be made.
Break or chop up the chocolate and place into a heatproof microwaveable bowl.
Zap for 30 seconds at a time stirring in between. When almost melted remove from the microwave and keep stirring until completely melted. Set the chocolate to one side.
Into a large bowl add the cream cheese, 200mls of double cream and 1tsp of vanilla extract.
Whisk until light and creamy – approx 3 minutes.
Next, whist whisking add the melted chocolate to the cheesecake mix – it helps if you have someone to hold the whisk whilst you add the chocolate, alternatively add the chocolate in thirds, whisking well after each addition.
Spoon the chocolate cheesecake mix on to the biscuit base. Smooth the surface with the back of a spoon.

Cover the pan with cling film and pop back into the fridge for an 2 hours. This allows the chocolate to set the cheesecake layer. The cheesecake layer does not set to a firm consistency, rather it is able to hold its shape and support the whipped cream a strawberries on top.
When set and ready to decorate, run a palette knife that has been dipped in very hot water, between the pan and the cheesecake. Place the springform pan on to a large can (of beans or whatever you have in the cupboard) and release the spring latch. Allow the sides of the pan to drop down.
Place the cheesecake – still on the foil covered pan base – on to a cake stand or serving plate. Note: I have never successfully transferred an entire cheesecake off of its base, so I cover the base in foil to protect it from knife marks and keep the cheesecake on the pan base!
Into a large bowl add the remaining 400mls of double cream, 1tsp vanilla extract and 1tsp of caster sugar. Whisk until the cream holds its shape.
Fit a large piping bag with a large star tip – I use Wilton #1M.
Fill the piping bag with the whipped cream.
Pipe swirl roses – start piping the letter e and continue round – around the outside edge of the cheesecake. Fill in the empty spaces with simple piped stars.
Place a strawberry on each of the piped swirls – I removed the green stalks for these – and place three strawberries, with their stems still on, in the centre of the cheesecake.
Dust the Strawberry Chocolate Cheesecake with icing sugar – I use a clean tea strainer – and serve.

How enticing does this Strawberry Chocolate Cheesecake look?

It is said that we eat with our eyes first. Well this is certainly a feast to be gazed upon – and then eaten 😉.

This cheesecake travels well too. Simply prepare the cheesecake without the whipped cream and strawberries, take to your destination and complete the decoration there!

Once fully decorated this cheesecake is best eaten straight away, although it will keep for up to two days wrapped in cling film, or stored in an airtight container, and placed in the fridge.

Cheesecake for breakfast anyone??

I hope that you have enjoyed this Strawberry Chocolate Cheesecake recipe, here are some others you may like too:

White Chocolate Strawberry Cheesecake

FF Chocolate Strawberry Cheesecake — **White Chocolate Strawberry Cheesecake**

Lemony Strawberry Pavlova

Strawberries and Cream Cake

Thank you for all your lovely comments, please keep them coming I love reading your views on what I am posting. Again it is wonderful to see so many of you cooking and baking my recipes and popping a photo on Twitter or Instagram. I always feel genuinely honoured that you have chosen to make one of my recipes.

I am working hard to balance Feasting is Fun with a few more savoury recipes. Is there anything you would particularly like to see more of on here?

Have fun making and baking in your kitchens and enjoying the memories that you are making whilst feasting together with friends and family.

Sammie xx

@sammiefeasting Twitter/Instagram/Pinterest

Classic Coffee Walnut Cake

There are many classic flavour combinations; strawberries and cream, rhubarb and custard, apple and cinnamon. And they don’t need tinkering with because they work so well together. Rather like this delicious Classic Coffee And Walnut Cake.

However, recently a few people have asked if I have a Classic Coffee Walnut Cake recipe and while it’s a cake that I’ve baked many times over the years, I realised it wasn’t on here. So, in a attempt to rectify that and make my Father in law’s favourite cake, here it is.

FF Classic Coffee Walnut Cake — **Classic Coffee Walnut Cake** a real treat.

Baking Cakes To Share

While I tried to make this cake relatively small as it will be shared between two people, in reality I failed! Although this cake was baked in my small 7 inch sandwich tins, I have packed so many walnuts into the centre, this Classic Coffee Walnut Cake will easily feed 8 people!

Alternatively, if you would prefer a slightly smaller cake (don’t laught at me) I suggest cutting down on the walnuts, not the cake!

Baking; A Form Of Therapy

Hubby is, as I write this, undergoing a hospital procedure and as a way of distracting myself and thanking my wonderful in laws for taking him, I made this cake. Also I’m trying to distract myself by writing this post. Although, I’ll have to see how much editing is needed at the end to know how well I managed.

As I mentioned I have made lots of coffee and walnut cakes over the years and I do usually add chopped walnuts to the cake batter. Yet, in this instance, especially as the cake sponges are quite small, I decided to pack chopped walnuts into the centre of the sandwich cake. Because this cake was made to be given away, now I’ve made it I really fancy a slice! Expect another coffee cake recipe on here soon.

The Beauty Of Buttercream Icing

Also, I made a mistake whilst decorating this cake. After piping the 8 swirls around the edge, I piped a monstrously hideous circle in the centre. While I photographed the cake I became more and more disheartened by this huge swirl of buttercream spoiling the look of the cake. Fortunately, this is where buttercream is a dream to work with, using a small palette knife it lifted right off the cake. And I then dusted the cake with icing sugar and replaced a single walnut half, with a dob of buttercream in the centre.

Sometimes less is more (never with glitter) and that was definitely the case with this Classic Coffee Walnut Cake.

I have shown you a photograph of the centre of the cake as this could easily be the top. However, if you aren’t confident piping buttercream just use half in the middle and spread half on top of the cake. There are plenty of walnuts in the recipe, enough for you to chop and cover both the middle and top layers and your cake will still look delicious and inviting.

Recipe: Makes one Classic Coffee Walnut Cake – serves 8

For the cake sponges:

150g/5oz Unsalted Butter

150g/5oz Caster Sugar

3 Large Free Range Eggs

2tsp Instant Coffee dissolved in 2tbsp/30ml boiling water

1tsp Vanilla Extract I use NIELSEN-MASSEY

1/4tsp Salt – I use Maldon

150g/5oz Plain Flour – self raising can be substituted DO NOT add extra baking powder

1tsp Baking Powder

For the buttercream:

2tsp Instant Coffee liquid – leftover from sponge recipe (or 1tsp vanilla extract)

150g/5oz Unsalted Butter

300g/11oz Icing Sugar Sifted plus 2 teaspoonful for dusting the cake

125g/4.5oz Walnut Halves

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

Making And Baking The Coffee Cake Sponges

First of all butter 2 x 7″ (17cm) sandwich tins and line with baking parchment.
Place the instant coffee into a cup and add 30ml of boiling water. Stir to dissolve and set to one side to cool.
In a large bowl add the butter and sugar. Whisk/beat until pale and creamy.
Next add the 3 eggs, vanilla extract and 3 teaspoons of the cooled liquid coffee. Whisk/beat for 2 minutes until combined.
Sift the flour, baking powder and salt into the bowl.
Fold the dry ingredients into the wet until just incorporated. This will ensure a very light sponge.
Divide the batter equally between the 2 prepared cake tins. Use may use digital scales to ensure your quantities are even, or just eyeball it as I did.

Bake the cakes in the centre of the oven for 25-30 minutes.
The sponges are baked when they are golden brown and spring back from a light touch.
As soon as the cakes are baked remove from the oven, place the tins on a cooling rack and leave to cool in the tins for 10 minutes.

When they are cool enough to handle turn the cakes out of their tins, ensuring one sponge is the right way up, for the top of the cake.
Allow the turned our sponges to cool completely before assembling the cake.
Place the walnut halves on to a baking tray and place in the hot oven for 5 minutes to toast. Remove and leave to cool on the baking tray.

Making The Icing And Decorating The Coffee And Walnut Cake

Place the butter, sifted icing sugar and 3 teaspoons of liquid coffee into a large bowl.
Whisk until pale and creamy. Taste the buttercream, add more coffee if desired.
When cooled place the bottom half of your cake, flat side up, onto a cake stand or board.
Using a palette knife spread half of the buttercream over the sponge, not quite reaching the edges.
Set aside 10 nice walnut halves to decorate the top of the cake ( it’s always good to have one spare).
Roughly chop the remaining walnuts and place on top of the buttercream.
Place the top half of you cake, rounded side up, on top of the bottom half.
Fit an icing bag with a French star tip (or whatever tip you prefer).
Fill the icing bag with the remaining buttercream.
Pipe 8 small swirls equally around the top edge of the cake. Pipe the same small swirl in the centre.
Top the buttercream swirls with walnut halves.
Pipe little swirls around the middle of the cake, where it is sandwiched together for a pretty finish.
Dust with a little icing sugar.

Classic Coffee Walnut Cake such a beautifully delicious, easy cake to make and the perfect gift for any coffee cake lover.

Store the cake in an airtight container, in the fridge during hot weather. Eat within four days.

Thank you

I love my husbands parents very much. Hubby and I will be celebrating our 20th wedding anniversary this year. My relationship with my in – laws has not always been smooth or plain sailing. We have been through a lot together and I honestly love and respect them as if they were my own parents.

Thank you Ma and Pa, we couldn’t have gotten through the last 20 years and especially the last year without you x.

I really enjoy baking for other people. It’s such a fantastic feeling when you see the look of surprise and joy on their face when I give them a cake, or whatever goody I have baked. Finally, hubby should be home soon and I have managed to keep myself distracted whilst he has been gone.

Do you enjoy baking for others?

If you’ve enjoyed this Classic Coffee Walnut Cake then you may also want to take a peek at these recipes:

Raspberry Almond Cream Cake

Baileys Coffee And Walnut Cake

Strawberry Sweetheart Cake

I’d love to see photos of any bakes that you have made as gifts. Please pop a pic on Twitter or Instagram and tag me in. Likewise, do you have a story linked to a special bake? Also tell me about it in the comments section, I love reading all of your comments.

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.

The cake below features vanilla icing and a sprinkle of edible holographic glitter. Substitute the coffee in the buttercream icing recipe for one teaspoon of vanilla extract. While the addition of sparkles is your choice!

Very Vanilla Ice Cream

Standing in the garden yesterday, face lifted up to the sky, the sun warming me through, gave me hope. Finally, Winter has passed Spring is here and warm, sunshine filled days will be more frequent and very welcomed. When the sun starts to really warm me, there is one thing I am inspired to make. Welcome to my Very Vanilla Ice Cream.

Summer Time And The Living Is Easy

As soon as the tinkling sounds of the ice cream van fill the air, I know it is time to make one of the Summer’s greatest pleasures, ice cream.

There is absolutely a place for ice cream vans, 99’s and ice cream vendors on the beach. Gosh, on a hot day where would we be without them?

Homemade ice cream is a wonderfully indulgent pleasure. I have made very many flavours over the years, seeing as this is the first ice cream recipe to be posted here, I decided to show you how to make the best Very Vanilla Ice Cream which also happens to be gluten free, as are all of the ice cream recipes here on Feasting is Fun.

FF Very Vanilla Ice Cream — **Very Vanilla Ice Cream** how do you like yours?

So simple to make, with only a little forward planning required. There are plenty of no churn ice cream recipes on the Internet – Pinterest is a great place to look. Whilst some of them are reasonably good, buying an ice cream maker and churning your own ice cream results in a far smoother, silkier ice cream. Having just had a quick look on Amazon they have a good selection of ice cream makers for under £30.

How about an ice cream maker as a present for Dad on Father’s Day?

I have tried making ice cream by hand, where you take it out of the freezer every so often and mix it with a fork. No matter how well I followed the recipe instructions my ice cream always ended up with large water crystals and wasn’t ever smooth or creamy.

Sweet Memories

Since being given an ice cream maker a few years ago, making ice cream is no longer a chore but a pleasure.

Many years ago, when I was in my early 20’s, a friend and I went Inter Railing across Europe. Aside from the beautiful sights and unique experiences we shared, I have one very prominent memory. Of ice cream!!

Not any ice cream, a beautiful hazelnut ice cream eaten in Germany. For years and years I longed to taste that delighful ice cream again. Then when I started making my own ice cream I found a way to make it and it tastes just how I remember. More on that in an upcoming post.

That’s the beauty of making your own ice cream, playing with flavours and textures, creating your own little ice cream parlor!

Recipe: Makes approx 750ml Very Vanilla Ice Cream

300ml Double Cream

300ml Whole Milk

6 tbsp Caster Sugar

4 Free Range Egg Yolks

2 tsp Vanilla Bean Paste – I use Nielsen-Massey

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

Scant pinch of salt (less than 1/4 tsp)

Method: Ensure the freezing part of the ice cream maker has been in the freezer for at least 24 hours.

Making The Ice Cream Base

Place the cream, milk and vanilla bean paste into a saucepan over medium heat.
Add the egg yolks, sugar, salt and cornflour to a large heatproof bowl. Whisk until pale and creamy.

The milk/cream needs to reach scalding point. This is when little bubbles appear around the edge of the liquid.

When the milk/cream has reached scalding point remove the pan from the heat.
Whilst whisking the egg mixture, pour the hot milk/cream into the bowl – do not stop whisking.
Once combined tip the custard mixture back into the same saucepan, cooking over a low heat and constantly stirring, until the custard has thickened and coats the back of a wooden spoon.

Place a sieve over a clean, heatproof bowl and pour the custard into the bowl, through the sieve.

Place cling film directly over the top of the custard so that is touches it. This will prevent a skin from forming.
Allow to cool and then place into the fridge to chill.

Churning The Ice Cream

Set your ice cream maker up according to the manufacturers instructions.
Remove the cling film, stir the custard and pour into a jug.
Pour the custard into the ice cream maker (for mine it has to already be churning – check your instructions).
Churn the Very Vanilla Ice Cream until it is a thickened yet soft ice cream.

Stop the ice cream maker and scoop out the Very Vanilla Ice Cream into a freezer-proof plastic tub.
Place the tub into the freezer and leave until solid.
As this ice cream has no artificial softening additives, to serve it is best left out of the freezer for 15 minutes. Then scoop away!!!

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