Fresh fruit – Page 3 – Feasting Is Fun

Glazed Orange Bundt Cake

There is something about the colour orange that I am drawn to. Orange can be warm and vibrant, bright yet soft. And, my first bedroom, when I was a little girl was orange, chosen because I had the most incredible, pale orange bridesmaid dress that I adored. Entranced by the colour then and now forty years later, I still love it. Especially when it is the shade of the navel oranges used in this recipe for Glazed Orange Bundt Cake. A delicious, fruit packed orange cake covered with a light, fresh orange glaze.

Going Off On A Tangent!

Orange is also the favourite colour of Peeta, a character in the Hunger Games Trilogy. Although not the bright orange of Effie’s hair, but the colour of a sunset. If you have seen any of the films, or read the books, this may make some sense to you.

I make no apologies for referencing the film, as I and my family are huge Hunger Games fans. Yet very few, if any, of the citizens of the poor, mining District 12 would have had the luxury of eating cake. Especially this totally delicious Glazed Orange Bundt Cake.

Finally, if, as I suspect, you are clueless as to what the last few lines mean, don’t worry! Most importantly, know that I love the colour orange in all its shades.

Using A Cake Mix or Bake From Scratch

Since our son adores oranges, he is going to be absolutely thrilled when he gets in from school tonight and sees that I’ve made another Orange Cake. Using Wright’s new Orange Cake Mix to make this beautiful loaf, makes baking this cake so easy. From opening the packet to popping the cake into the oven takes less than 10 minutes. Alternatively, you can make this cake using this Glazed Lemon Bundt Cake recipe, using the exact same quantities of fresh orange.

A mere 10 minutes. And yes I’m repeating it because the reward for a few minutes measuring and mixing is massive. This cake incredible, packed full of dried fruit that add interest to the tender cake crumb. The orange glaze further enhances the tangy orange flavour, while creating a glossy finish. Baked in my pretty Citrus Bundt Tin from Nordicware, the detailed markings are clearly visible through the glaze.

Following the success of my Chocolate Orange Citrus Bundt I wanted to make this Glazed Orange Bundt Cake. Since I had made a Glazed Lemon Bundt Cake I knew an orange glaze would also showcase this wonderful cake.

Since sharing the cakes made using the Orange Cake Mix from Wright’s, with family, friends and neighbours, a big thumbs up has been the overwhelming response. In addition to requests for more cake!

If you don’t usually use cake mixes, or aren’t a fan, why not give this Orange Cake Mix a try? You may be surprised and be reassured, I’d never recommend anything that I wouldn’t share with my family. Also, keeping a selection of Wright’s mixes stashed in the kitchen cupboard is simple as easy. Especially if unexpected visitors arrive, or the urge for cake strikes.

Recipe: Makes one Glazed Orange Bundt Cake serves 10

1 packet of Wright’s Orange Cake Mix

4tbsp Vegetable Oil – as directed on the packet

200ml Water – as directed on the packet

You will need cake release if a Bundt tin – I recommend Wilton , alternatively use a loaf tin which has been brushed with melted butter and lined with baking parchment.

200g/7oz Icing Sugar

1 Orange – you will need the juice of half

Edible glitter – optional

Making And Baking The Orange Cake

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

Spray or brush the Bundt tin thoroughly with cake release. Alternatively, grease (with butter) and line with baking parchment a 2lb loaf tin.
Make up the cake batter according to the packet instructions. Alternatively follow the recipe substitution given.
Pour the orange cake batter into the prepared Bundt tin.
Place the tin in the middle of the preheated oven.
Bake for 45-50 minutes.
The cake is cooked when it is a golden colour and an inserted skewer comes out clean.
As soon as the cake is baked remove the oven.
Allow to cool for 10 minutes in the tin before turning out onto a cooling rack.

Allow the cake to cool completely before decorating.

Making The Glazed And Decorating The Cake

Sift the icing sugar into a bowl.
Add the juice of half an orange and mix using a spoon. The glaze should be thick, yet still drip from the spoon. Add more juice if required to obtain the required consistency.
Place the cooling rack on top of a clean baking tray. This is important as the glaze that drips through will be used to cover the sides of the cake.
Spoon the orange glaze over the top of the cake.

Allow the glaze to drip down the sides of the cake.
Ensure the entire top of the cake is covered in glaze.
Carefully lift the cooling rack a little and scoop the glaze from the tray underneath. Use this to spoon over and cover the sides of the cake.
When the cake is completely covered in glaze leave to set.
Transfer the Glazed Orange Bundt Cake to a serving plate.
Sprinkle with edible glitter if desired.

Slice and serve the cake with a lovely cup of tea or coffee and of course, guests. Since all food tastes infinitely better when shared!

Keep this cake in an airtight container and eat within 4 days. Also, keep refrigerated during warmer weather.

If you have enjoyed this recipe for my Glazed Orange Bundt Cake you may like these other fruity bakes:

Chocolate Orange Citrus Bundt

Glazed Lemon Bundt Cake

Mini Lemon Drizzle Bundt Cakes

I hope that sharing some quick, easy, yet still completely delicious bakes helps you in your kitchen? My intention is to always create straightforward, easy to follow recipes that deliver consistently good results.

Also, I’d love to know your thoughts on this recipe and others posted here on Feasting Is Fun. Your comments are valuable and much appreciated.

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.

Lemony Strawberry Pavlova

Hello my lovely readers. I have a rare recipe on my blog for you today – a dessert. I was shocked when I realised just how few dessert recipes I have. It just goes to show, we may have cake or cookies in the tin, but I rarely make dessert, much to my Hubby’s disappointment. So in order to correct this I have made a delicious Lemony Strawberry Pavlova!

As you may be aware, I love lemons, especially in cakes like my Mini Lemon Drizzle Bundt Cakes. This lemon pavlova is the stuff of fairies, rainbows and dreams. It is incredibly light, with a crisp, outer shell that hides a soft, marshmallow like interior. It really does melt in your mouth!

Slathering the top with dreamy, lightly whipped cream, fragrant strawberries and finishing with a limoncello sticky drizzle. This Lemony Strawberry Pavlova is the perfect dessert, especially on a Sunday after a roast.

Having made a few pavlovas now, I think that I’ve got them pretty much nailed. Yes I know that the weather, in particular humidity, can play havoc with them, but they are a fairly easy, foolproof dessert. The way I see it is this; if the worse happens and they crack and crumble, then make an Eton mess – whipped cream, crumbled meringue and fresh fruit. Altenatively if the cracking isn’t that bad, slather them with whipped cream and fruit and nobody will notice the disaster you have managed to avert 😉.

Fortunately this Lemony Strawberry Pavlova behaved. Today is a sunny dry day and apart from me using a new baking tray that was just a teeny bit too wide for our oven, hence this pavlova was cooked on a slant, it turned out beautifully. Better than that it tastes amazing. If you’ve ever eaten lemon roulade, then that has a similar texture to this pavlova.

When I first started making pavlovas I hadn’t any pictures to guide me through the process, so I’ve included a few so that you will know how things are supposed to look!

Also I managed to get hold of some early season British strawberries, they smelled so fragrant. This pavlova would also work well with Raspberries, Blackberries and Blueberries, so use whatever fruit is in season.

Recipe: Makes one Lemony Strawberry Pavlova serves 8

6 Large Free Range Egg Whites – the yolks will keep for a day in the fridge and I’m making ice cream tomorrow which they will be perfect for!

300g/10.5oz Caster Sugar plus 1tablespoon for the drizzle

2 Lemons

1tsp Corn Flour – also known as corn starch I use Dove Farms as it is gluten free

1tsp White Wine Vinegar

300ml Double Cream

300g/10.5oz Fresh Strawberries

50ml Limoncello – optional use water if preferred

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

Make sure the large bowl you will be whisking the egg whites in is scrupulously clean.
Cut 1 lemon in half and wipe around the inside of the bowl with it.
Separate the egg whites from the yolks and place the egg white into the clean, lemon wiped bowl.
Squeeze the juice of the cut lemon into the bowl with the egg whites, ensuring pips and pulp are caught by a sieve.
Start whisking on a slow speed and gradually build up to high.
Keep whisking until the egg whites have reached the stiff peak stage.
This is where, if you hold the whisk up the whisked egg white will not flop over

I couldn’t take a photo and hold the whisk up, but you can see the peaks in the bowl stand up and the egg white on the whisk didn’t move whilst I stopped to take a snap.
Resuming whisking on a high speed add the caster sugar 1 tablespoon at a time, or do as I did, pour it from a jug in a slow gentle stream so that it all becomes slowly incorporated into the egg whites.

Once the meringue looks glossy, with a satin sheen, the meringue is mixed.
Add the corn flour and vinegar and gently fold into the meringue, so as not to knock out any of the air.
Draw a 25cm circle on a piece of baking parchment that fits onto a baking tray.
I drew round a 10″ cake pan.
Flip the baking parchment over and secure to the baking tray with a dob of meringue in each corner.
Scoop half of the meringue onto the middle of the disc.
Using a palette knife spread the meringue out so that it fills the marked circle, ensuring it is fairly level.

Fill a large piping bag, fitted with a large star tip, with the remaining half of the meringue.
Pipe a swirl pattern around the edge of the pavlova base.

Place the meringue into the hot oven and immediately turn the heat down to 150C/130C fan, gas mark 2.
Bake for 1 hour 15 minutes – 1 hour 30 minutes.
When baked the pavlova will have a hard outer shell with a hint of soft marshmallow deliciousness inside.
Remove from the oven and allow to cool on the baking tray.
Once cooled use a palette knife to slide under the pavlova and separate it from the baking parchment. Transfer to a cake stand or serving dish.
When ready to decorate, place the limoncello, juice of 1 whole lemon and tablespoon of caster sugar into a small pan. Bring to a bubble and reduce the heat until the liquid is about a quarter of its original volume.
Whilst the lemon drizzle is reducing, pour the double cream into a bowl and whisk until it has reached the floppy stage. It will not be stiff, just thickened enough to hold a figure of eight.
Spoon the whipped cream onto the inner part of the pavlova.
Decorate with strawberries.

The concentrated lemon drizzle should look like the picture above.
Drizzle it over the strawberries, for an intensely lemon flavour.
Serve immediately.

The lemon pavlova can be made, unfilled a day in advance. Store on the original baking parchment, but loosen it first with palette knife, wrap in cling film. The cream can be whipped ahead of time and stored covered, in the fridge. Make the drizzle and assemble just before serving.

This Lemony Strawberry Pavlova is sure to wow any dinner party guests and your family. It is so light and the lemon so refreshing, it is absolutely perfect for dessert after a heavy meal, such as a roast or curry.

One bite of this delicious delight and my mouth felt cleansed and ready for a second, third……. 😉.

Whilst I am unreliable at the best of times, I really am going to try to make one dessert a month. Yes really, a proper pudding, or lighter dessert during the warmer months. My husband will be a very happy man!

Are you a dessert person? Do you look at a restaurant menu, pick your dessert and plan your meal around it??

If you have enjoyed this Lemony Strawberry Pavlova here is my other pavlova dessert for you to try:

Raspberry Chocolate Pavlova

I love reading your comments, thank you for taking the time to leave them and keep them coming please? I’m usually around on Twitter most days, so if you have any cooking/baking dilemmas send me a tweet and I’ll do my best to get back to you? I may not always have the answers, but I belong to an awesome community of amazing cooks and bakers. Between us there isn’t usually much that we can’t help with!

Have fun whilst you are cooking/baking and remember a feast can be improved with good company.

Sammie xx

Mini Lemon Drizzle Bundt Cakes

I love Spring and all the promise that it holds. Finally the sun is shining for longer than it is dark. Each tree and shrub holds on tightly to their buds, until bursting open to reveal blossom and lime green leaves. Daffodils still abound, their bright sunny faces shining, even when the sun is hidden by clouds. Yellow, for me is a warm happy colour and maybe that’s why I love these Mini Lemon Drizzle Bundt Cakes so much?

Does this photograph make you feel happy? It certainly does me!

Lemon Drizzle is such a popular cake recipe and for good reason. The lemon in cakes wakes up our tastebuds in a sweet/sour heavenly combination. Whether in a large cake thickly drizzled with lemon icing or a thinner icing that soaks into the warm cake, as here in my Lemon Drizzle Cake. There are many different methods and recipes for this delightful fruit and cake combination.

For me though, these Mini Lemon Drizzle Bundt Cakes completely steal the show in terms of cuteness!

The correct name for these individual portions of lemony loveliness is Bundtlettes. Slightly larger than a cupcake, with a central hole that is a common element of most Bundt cakes, these individual Bundts are adorable. They are certain to create avid conversation amongst whom ever they are served.

FF Mini Lemon Drizzle Bundt Cakes — Mini Lemon Drizzle Bundt Cakes

Remember you only see shadows on a sunny day!

Beauty Is In The Eye Of The Photographer

Recently I joined a Food Photography Group on one of the social media platforms – and no I’m not going to say which one! Anyway, photographing my creations is a hugely enjoyable part of food blogging for me. Recently I tweeted that the most ‘cropped out’ feature of my photos were my feet! So in a bid to learn how to improve I joined this group.

Well, let’s just say, I don’t think we were of the same mindset!

I left after I’d posted my second photograph. It seems that whilst I was more than willing and still am, to learn by constructive criticism, there was a dogmatic sense of what was right or wrong. That’s fine, some people are very black and white, but I certainly did not join the group to be bullied!

The reason I mention it, is because, to me and others, the photograph above is perfect, precisely because it is imperfect – I’ll explain. Shadows are bad in food photography, neutral light against a soft background works best. Well maybe, yet it was a gloriously sunny day when I made these Mini Lemon Drizzle Bundt Cakes and through my eyes, that is reflected in the photograph. Beauty is in the eye of the beholder and I hold no resentful feelings against the group.

I have giggled over one photo of mine that has received numerous positive comments and shares!! I’m an inclusive person and bullying, whatever the form it takes, will never be allowed to have a place in my life.

Recipe: Makes 12 Mini Lemon Drizzle Bundt Cakes

Alternatively, halve the quantities if you only want 6.

You will need a Bundlette tin like this from Nordic Ware

Cake Release Spray – I use Wilton’s or alternatively use melted butter & flour to grease the tin (see note below)

225g/8oz Unsalted Butter – softened at room temperature

225g/8oz Caster Sugar

4 Large Free Range Eggs – I use Burford Brown eggs from Clarence Court

225g/8oz Plain Flour

2tsp Baking Powder

1/4tsp Salt

2 Lemons – scrubbed with a nail brush under hot water if waxed, then zested using a grater/lemon zester and squeezed.

200g/7oz Icing Sugar

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

Making And Baking The Mini Bundt Cakes

First of all, prepare the Bundlette tin by spraying with Cake Release. If you choose to use melted butter, brushed on and then coat in flour – NOTE there is a slight chance that the cakes may stick. I have had mixed results so recommend cake release.
In a large bowl add the caster sugar and butter.
Whisk/Beat until pale and creamy.
Sift the flour, baking powder and salt into a separate bowl – dry ingredients.
Add 1/3 of the dry ingredients and 2 eggs to the butter/sugar.
Mix together until just incorporated.
Repeat the last 2 steps.
Add the final 1/3 of dry ingredients and the zest of 2 lemons.
Mix until all of the ingredients are combined.
Spoon the lemon cake batter into each individual mould in the Bundlette tin.

Smooth the top (actually it will become the bottom!) of each mould with a teaspoon.
Place in the middle of the oven and bake for 15-20 minutes.
The cake is baked when it is golden brown and springs back from a light touch.
Once baked remove the cakes from the oven.
Allow to cool for 5 minutes in the tin before turning out onto a cooling rack.

Making the lemon drizzle:

Sift the icing sugar into a bowl.
Add the juice of 2 lemons and whisk until smooth.
Whilst the cakes are still hot, spoon the lemon drizzle over them (saving half for the other 6 Bundlettes).
The lemon drizzle will be absorbed into the hot cake and creates a fantastic crunch on cooling.

Rinse the Bundlette tin, dry, prepare, fill and bake the other 6 cakes – spooning the rest of the lemon drizzle over them whilst they are hot.
Leave the cakes to cool – if you can wait!

The texture of these Mini Lemon Drizzle Bundt Cakes is wonderful. Beautifully light sponge with the added crunch that comes from the soaked in lemon drizzle. If you like lemon cake I guarantee that you will love these cute Bundlettes!

With warmer weather promising, these Mini Lemon Drizzle Bundt Cakes are perfect for taking on picnics, afternoon tea in the garden, o just because they taste soo darn good!

As soon as the weather warms up I love to spend time in our garden, listening to the birds, watching busy bees going about their business, enjoying the warmth that the sun brings. Oh and trying not to notice all the ‘jobs’ that need doing. I’ve got a trick for that, I just lay down on our swing seat and close my eyes 😉.

Do you feel better in yourself when the sun shines and the warmer weather arrives? I know I do!

If you have enjoyed these fruity Mini Lemon Drizzle Bundt Cakes here are some more recipes you may like to try:

Chocolate Orange Citrus Bundt Cake

WB Chocolate Orange Citrus Bundt — **Chocolate Orange Citrus Bundt** easy to make and easier to eat!

Glazed Lemon Bundt Cake

Lemon Blueberry Bundt Cake

I love baking in the sunshine with the back door open and in the midst of winter with the heating on. Today most certainly is on the chilly side, yet these Mini Lemon Drizzle Bundt Cakes have brought some sunshine indoors!

Thank you so much for taking the time to comment, please keep them coming? It is one of the best things about writing Feasting is Fun, interacting with you, my amazing readers. Also I’m on Twitter and Instagram, so put up a photo of your make or bake and tag me in. I love to see what you’re up to in your kitchens and I’ll be sure to give you a shoutout or retweet.

So, whatever er you are doing this weekend, I hope you have lots of fun and enjoy feasting on delicious home cooked food!

Sammie xx

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

Raspberries Cream Giant Doughnut

Do any of you, my lovely readers have fears? I like to think that I don’t, yet I am never too happy with heights – the bridge in ‘Indiana Jones and the Temple of Doom’. I’m pretty sure I’d have to be blindfolded, gagged and carried across!! Another irrational fear I’ve had for a while has been baking with silicone. Because it looks like plastic to me and plastic melts in the oven – right? Well today I faced my fear and baked this delicious Raspberries Cream Giant Doughnut using a silicone mould!

And guess what – it didn’t melt!

Yep you can always trust Sammie to ~~NOT~~ be at the forefront of new baking technology 😉.

I cannot tell you what a relief it is to have finally baked using a silicone mould. So much so that I have to agree with friends that bake with silicone all the time, they are an absolute dream to work with. I’ve had these silicone giant doughnut moulds since the January sales, I like to ease into things gradually!!

FF Raspberries Cream Giant Doughnut — **Raspberries Cream Giant Doughnut** such a light fluffy sponge.

Seasonal Fruit And Vegetables Are Unbeatable

When baking and cooking I really try to use seasonal fruit and vegetables. So this Raspberries Cream Giant Doughnut has defrosted frozen raspberries in the middle. Because raspberries are most definitely not in season, however I find the frozen British raspberries from Waitrose are fantastic quality and perfect for use, as fresh fruit, during the colder months.

We grow quite a bit of fruit in our back garden, including raspberries, strawberries, cherries, apples, plums and pears – ooh blackcurrants, redcurrants and blackberries too. Last year wasn’t brilliant for raspberries in our garden, yet we had buckets full of cherries. Our children are duly dispatched to various neighbours houses, sharing the fruit.

FF Raspberry And Cream Giant Doughnut — Raspberries Cream Giant Doughnut perfect for afternoon tea.

In a good year when there is an abundance of raspberries I always try to freeze some down. Usually there are only enough for our trifle on Christmas Day, as we love eating them fresh, or turning them into jam. Raspberry jam has to be my absolute favourite and I was going to make a small batch of fresh jam to use in this Raspberries Cream Giant Doughnut – however, my body had other ideas.

Keeping Positive

Rather I focus on the positives, those being: this Raspberries Cream Giant Doughnut is so easy to make, bake and decorate. And on top of that, once the doughnut is assembled and sliced into – well, the flavour is outstanding. Resulting in a sponge that is lighter than light, the ‘fresh’ raspberry tartness works well with the sweetness of the jam and the hint of almond in the glacé icing, adds that extra level of flavour.

Recipe: Makes one Raspberries Cream Giant Doughnut

At a guess I’d say this should serve 8-10 people, but there again if they want seconds…….

200g/7oz Unsalted Butter – softened plus 1tbsp extra for grasing the doughnut moulds

200g/7oz Caster Sugar

1tsp Vanilla Bean Paste – can substitute for vanilla extract – I use Nielsen-Massey

5 Large Free Range Eggs

200g/7oz Plain Flour

1.5tsp Baking Powder

1/4tsp Salt – I use Maldon

For the filling:

3-4tbsp Raspberry Jam for my homemade recipe see here

150g/5oz Fresh or Defrosted Raspberries

300ml/ 1/2 pint Double Cream + 1tsp Caster Sugar

For the icing:

100g Icing Sugar – sifted

1/2tsp Almond Extract – again I use – Nielsen-Massey

Pink Gel Food Colouring

Sprinkles of your choice

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

Making The Doughnut Batter

Grease both of the doughnut moulds with butter – remembering to grease the middle section that will make the doughnut hole.
Into a large bowl add the butter and sugar.
Whisk/beat together for 5 minutes. This is important as it will help the sponge be very light and tender.
Add the vanilla bean paste and whisk/beat for a further 2 minutes.
Add all 5 eggs to the bowl.
Sift in the flour, baking powder and salt.
Whish/beat slowly until the ingredients have just come together.
Use a rubber/silicone spatula to give the mix a couple of stirs, ensuring all the ingredients, especially from the bottom of the bowl are combined.
Carefully spoon half of the batter into each of the doughnut halves.
Smooth the top of the batter for an even bake.
Place the doughnut halves, making sure they do not touch, on a baking tray and place in the middle of the oven.

Baking The Doughnut Halves

Cook for 40-50 minutes. Mine took 45 minutes.
The doughnut is cooked when it is golden and springs back from a light touch. You will also notice, from the picture below that the cake has started to come away from the side of the mould.
As soon as the giant doughnut halves are baked remove from the oven and place onto a cooling rack for 10 minutes.

After 10 minutes cooling in the mould has elapsed, gently tip each doughnut half out of its mould.
Allow to cool completely on the rack

Filling And Decorating The Raspberries Cream Giant Doughnut

As soon as both halves are cooled the doughnut can now be decorated.
Place one half, flat side up, on a pretty serving plate, board or cake stand.
Carefully spread the raspberry jam so that it covers the flat surface.
Arrange the raspberries in a pattern, on top of the jam.

In a bowl add the double cream and sugar.
Whisk until it just holds a stiff peak.
Fit a large piping bag with a #1M Wilton large star tip.
Fill the piping bag with the whipped cream.
Pipe a swirl pattern around the middle of the bottom layer.
Pipe stars all around the inside and outside edge of the doughnut half.

Place the other doughnut half on top of the fruit and whipped cream, curved side facing up. You now have a giant doughnut!!
To make the icing, sift the icing sugar into a small bowl, add the almond extract.
Add 2tsp of water and mix, then add a tiny bit of pink gel colouring using a cocktail stick.
The icing consistency needs to be thick but still pourable – add a little extra water to achieve this.
Using a spoon, drizzle the thick icing over the top of the doughnut, as shown in the picture.
Finally add your sprinkles before the glacé icing sets.

Serve the Raspberries Cream Giant Doughnut sliced with a nice cup of afternoon tea.

If you have enjoyed this Raspberries Cream Giant Doughnut recipe you may also like these:

Raspberry Almond Cream Cake

Lemon Drizzle Whipped Cream Filled Giant Doughnut

Black Forest Giant Doughnut

While Sunday tea may not be a national tradition anymore, sometimes it’s nice to have a beautiful slice of something delicious, mid afternoon, just because you can!

Since I find baking a pleasure not a burden. Yet, sometimes it is nice to share things out, that way we all get to enjoy each other’s bakes!

Personally I’m all for tradition and think bringing back a proper Sunday afternoon tea, where all the family gathers together, is a brilliant idea. Perhaps not every week, although there is nothing wrong with that. Rather, once a month, with everyone contributing so that the burden of baking doesn’t fall on only one pair of shoulders.

Whatever you make and bake in your kitchen, remember feasting really is fun, especially when we share with others.

Sammie xx

Lemon Blueberry Bundt Cake

Today is Monday and while the sun is shining, a cold wind is whipping through the air. And it is making me feel very cold! So I am making this Lemon Blueberry Bundt Cake to cheer us all up on chilly days.

I absolutely adore the combination of lemon and blueberries together, in fact my Lemon Blueberry Cupcakes are one of my favourite recipes.

Jam Packed With Fresh Fruit

Because this Bundt cake has blueberries whisked into the cake batter, the finished cake is deliciously moist. Also I saved a few whole blueberries and added them to the batter. Resulting in little pods of blueberry jam throughout the baked cake.

FF Overhead shot of the cake. — Lemon Blueberry Bundt Cake

What I hadn’t bargained for was, the extra moistness the broken blueberries would add to this cake. And plenty of fresh lemon zest added means this Lemon Blueberry Bundt Cake delivers moist, flavourful, cake perfection, in every bite!

Since baking the beautiful Flower Vanilla Bundt Cake for little baby Florrie and her mum, I wanted to make another cake with a sunny, Spring theme. So I chose my Blossom Bundt by Nordic Ware and set about creating the recipe.

I always prefer to use lemon zest in a cake, as it imparts a wonderful, zingy, lemon flavour. And the lemon juice, from the zested lemons, has its own starring role. Added to icing sugar to form the glaze for this cake, it is the first taste to hit your tongue as you bite into this cake, jolting your tastebuds awake!

The Brilliance Of Bundt Pans

Bundt tins are a great investment, especially if you aren’t very confident with your cake decorating skills. These beautifully shaped tins do all the work for you. This Lemon Blueberry Bundt Cake would still have looked pretty and tasted delicious with a light dusting of icing sugar.

With a little care and proper preparation a Bundt tin will give you years of beautiful cakes, with no extra effort required by the baker. Although that doesn’t mean you can’t choose to decorate them. Since this is the first Bundt cake that I have fully glazed with a thicker icing and little sugar paste flowers. Alternatively my Glazed Lemon Bundt Cake is fully glazed, with a thinner, lighter icing and is also completely delicious.

While I knew I would need a thicker icing to cover the dark blueberries near the surface of the cake. Yet I hadn’t envisaged the thickness of the icing, along with it’s pretty yellow colour, actually looked just like custard as I was spooning it onto the cake!!

We all had a giggle at the similarity – that’s what baking and experimenting with decorating is all about for me. Fun!

Let’s get on with making this cake!

Recipe: Makes one Lemon Blueberry Bundt Cake serves 10-12

250g/9oz Unsalted Butter at room temperature

250g/9oz Caster Sugar

1tsp Vanilla Extract – I use Nielsen-Massey

5 Large Free Range Eggs

2 Lemons – Zested and Juiced

300g/11oz Fresh Blueberries

250g/9oz Plain White Flour

2.5tsp Baking Powder

1/4tsp Sea Salt – I use Maldon

Cake release spray – I use Wilton’s or extra butter & flour for preparing your Bundt tin

450g/1lb Icing sugar

Optional – Yellow Gel Food Colouring I use Wilton food colouring gel

Apperiels, white pre made sugar flowers – these are readily available in supermarkets and online.

Method: Preheat the oven to 170C/150C fan, 325F, gas mark 3

Making The Blueberry Lemon Cake Batter

First of all, into a large bowl add the sugar, butter and vanilla extract.
Whisk or beat until pale and fluffy – approx 5 minutes
Into a separate bowl sift the flour, baking powder and salt together (dry ingredients).
Add one third of the dry ingredients and two eggs to the creamed butter and sugar, whilst whisking/beating on a slow speed.
Repeat the last step.
Add two thirds of the blueberries to the batter, the zest of two lemons, one egg and the final third of the dry ingredients. Whisk/beat on a slow speed until just combined.

Lemon Blueberry Bundt Cake NW — The cake batter should be smooth with broken up blueberries throughout.

Prepare the Bundt tin by spraying well with Cake Release, or brush with melted butter, ensuring you completely cover all the groves in the pan – then add 2tbsp of plain white flour and rotate the tin ensuring the entire inside has a flour coating. Tip any excess flour out of the tin and dispose.

Spoon the cake batter into the Bundt tin, pressing down as you do so to ensure the batter fills all the little dips and grooves.
Only fill the Bundt tin 3/4 full. Any excess batter can be baked as cupcakes once the main cake is cooked.

Baking The Bundt Cake

Place the Bundt tin into the middle of the preheated oven.
Bake for 1 hour, or until an inserted wooden skewer comes out clean.
As soon as the cake is baked remove from the oven.

See how beautiful this cake is?

A light dusting of icing sugar and this Lemon Blueberry Bundt Cake would be perfect to serve alongside a nice, hot cup of tea or coffee.

Decorating The Bundt Cake

Ensure the cake is completely cold before icing.
Sift the icing sugar into a large bowl.
Add the lemon juice and stir thoroughly to form a very thick paste – additional water can be added. The icing should hold a figure 8 for a few seconds.
Using a cocktail stick add a tiny amount of yellow gel icing, mix thoroughly, add more colouring until the desired colour is achieved. Mine really was the consistency and thickness of really good custard.
Place the Bundt cake on a rack over a tray – I used a roasting tin, as you will see.

Starting at the top of the cake, spoon over the thick icing evenly.
Allow gravity to work and let the icing slowly drip down the cake.
Fill in gaps with more icing until the whole cake is completely covered.
I did spoon some of the icing, from the tray underneath, back over the cake to fill in gaps – just beware of cake crumbs!
As soon as the cake is completely covered and has settled – the icing is no longer moving – carefully place the cake onto a board/cake stand.
Add any further decorations whilst the icing is still slightly wet.
Set the cake aside to dry.
Take lots of photographs and give yourself a big pat on the back for creating such a beautiful Lemon Blueberry Bundt Cake.

The Finshed Cake

This Lemon Blueberry Bundt Cake is certain to cheer up anybody’s day and they get a vitamin C boost as well!

While it may sound silly, looking at this cake really makes me smile. Also, in some ways it is a reflection of my personality, sunny whatever the weather.

If you like this Lemon Blueberry Bundt Cake you may also enjoy these:

Chocolate Fudge Bundt Cake

Pomegranate Lemon Drizzle Bundt Cake

Maple Syrup Iced Coffee Bundt Cake

Since I have discovered Bundt pans I have added more and more to my collection. When I bake with them I know that the cake will turn out beautiful. And if I’m not able to decorate the cake I am assured that it will look finished. As a result I am a firm Nordicware Bundt Pan fan!

So whatever you are making, baking and creating, 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

Boozy Berry Sauce

If you want to vamp up your desserts I have the perfect Boozy Berry Sauce to do it with. Raspberries, strawberries and morello cherry conserve, mingle together with a decent splash of Framboise, to make a very classy fruit sauce.

This Boozy Berry Sauce is the work of moments, however, your dinner party guests won’t know that. We’ll just keep it a secret between us. Ok?

I firmly believe that if you can make a couple of sauces really well, it can transform your dessert menu. Pour this intensely fruity sauce, with it’s little hint of raspberry liquer, over good quality vanilla ice cream and you have yourself one extremely tasty after dinner treat!

I developed this recipe to go with my Vanilla Bean Waffles it was a fantastic pairing, what surprised me more was how well it went with my Chocolate Waffles.

I should have realised that raspberries and chocolate are a classic pairing and this Boozy Berry Sauce with it’s delicious raspberry flavour, only need be poured over a chocolate waffle for the magic to happen. A taste bud party that you won’t want to end!

This rich fruity sauce is also perfect poured, warm, over a pavlova, piled high with whipped cream and fresh berries. Ooh crunchy meringue with marshmallow inner, fresh fruit, cream and this glorious Boozy Berry Sauce, that is one dessert I must make – soon!

You can of course substitute the raspberry liquer, for it’s blackcurrant counterpart Cassis, ooh that would be delicious. Of course you can leave the alcohol out altogether, in which case I’d recommend adding pomegranate juice, for it’s deep purple colour and intense flavour.

I do love a recipe that is versatile. With this sauce I actually used frozen raspberries. I see no reason why other berries can’t be substituted, providing the quantities are kept the same.

For the ‘boozy’ part of this sauce, if you have both Framboise and Cassis to hand, I’d say keep with the colours and flavour – so if you make this whilst blackberries are abundant add Cassis, for red berries and cherries I’d stick with Framboise. That said it is all a matter of taste and preference. I would advise against adding a stronger spirit, for example brandy, as it would completely over power the fruit flavour.

Recipe: Makes 6 servings of Boozy Berry Sauce

300g Raspberries

300g Strawberries – hulled and quartered

100g Morello Cherry Conserve

3tbsp Caster Sugar

1tsp Vanilla Extract- I use Nielsen-Massey

3tbsp Framboise – raspberry liquer

1tsp Corn Flour – also known as Corn Starch

Method:

Bring gently to a simmer and stir to dissolve the sugar.

Once the raspberries are gently bubbling add the cherry conserve.

Stir to mix the cherry conserve with the raspberries.

When the sauce is bubbling add the strawberries.

Stir and leave to bubble away on a gentle heat for 15 minutes.

In a small bowl add the teaspoon of cornflour to 2 teaspoons of cold water.

Mix together and then pour into the sauce.

Stir until the sauce thickens – less than one minute.

Allow the Boozy Berry Sauce to continue bubbling gently on a low heat for 5 more minutes.

Allow the sauce to cool until warm before using.

Once cooled it can be poured into airtight containers and kept in the fridge for 3 days.

When needed, add the cold sauce back to a saucepan, over a medium heat bring the sauce up to simmering point.

Allow to cool slightly before serving.

What will you pour your Boozy Berry Sauce over?

The Caramel Sauce can be found here.

I do hope you try my Boozy Berry Sauce with or without the booze! It really is delicious and will turn any dessert into a taste adventure.

If you have enjoyed making my Boozy Berry Sauce then you’ll love these:

Blackberry Nectarine Tart

Raspberry Chocolate Pavlova

Have fun whatever you make and send me a photo via Twitter/Instagram, I really love seeing what you make.

Sammie xx

@sammiefeasting Twitter/Instagram/Pinterest

Blueberry Banana Superfood Smoothies

Hello lovely people, thank you for stopping by to read my blog. I really do appreciate each and everyone of you. So I thought I’d share my latest Summer cool down drink with you, my Blueberry Banana Superfood Smoothies. A fabulously tasty way of cooling and recharging your system.

So, why Superfoods? Because blueberries are full of antioxidants and are known to be good for your nervous system and brain. While bananas are also high in Vitamin C, fibre and can help regulate blood sugar levels. And together they can also help with mood enhancement. Also, these fruits have many other positive affects on the body, especially when eaten raw, which is how they are in the Blueberry Banana Superfood Smoothies.

Four glasses filled with purple Blueberry Banana Superfood Smoothies. — Blueberry Banana Superfood Smoothies

If you’re craving something sweet, as I was and don’t want to dive into a tub of chocolate ice cream, then these refreshing drinks will fix that craving and do your body good at the same time. And yes, there is ice cream and whole milk in this recipe, you can totally switch this recipe up and use frozen low fat yoghurt and skimmed milk. While the bananas will still give the smoothie a creamy taste.

Three glasses filled with naturally coloured vivid purple blueberry banana superfood smoothies. — Blueberry Banana Superfood Smoothies

Keeping Things Sweet!

I was actually really surprised that these smoothies didn’t need extra sweetening, considering the amount of blueberries added. Sometimes blueberries can be a bit tart, but the sweetness of the bananas offsets this, creating the perfect balance. Although I have used frozen blueberries, fresh are also good. Also, to keep the cold in the smoothie just break the bananas up, pop in a bag and freeze.

Using bought frozen fruits keeps the cost down and gives them a longer use-by date. Yet, I have raspberries growing in our garden and if we have loads I would definitely put them in smoothies. You do whatever works for you! We’re pretty chilled about things like that, bit like the smoothies!

Recipe : Blueberry Banana Superfood Smoothies

400g/14oz Frozen Blueberries – I buy mine from Waitrose most supermarkets sell frozen fruit.

3 Large Ripe Bananas

250ml Whole Milk

4 Large Scoops Vanilla Ice Cream – approx 1/2pint – 300ml

Method :

Making The Purple Smoothies

First of all, peel the bananas, break into pieces and add to the jug of a blender. Add the frozen blueberries, ice cream and milk.

Ingredients for a frozen fruit drink in a blender. — Time to whizz up all the Blueberry Banana Superfood Smoothies ingredients ina blender.

With the lid on securely pulse the blender until the liquid is a unified colour and no lumps remain.

Vivid purple blended cold drink in a blender. — Blueberry Banana Superfood Smoothies

And look at THAT colour! If the mixture is still too thick add more milk. Finally whizz up and then pour into tall glasses.

Blueberry Banana Superfood Smoothies ready to drink.

For the best flavour and nutrition make and drink this smoothie on the same day. Relax, chill out and know those Blueberries and Bananas are doing you good on the inside. And if you switch up the fruit combo be sure to let me know.

If you have enjoyed this recipe for Blueberry Banana Superfood Smoothies then you may also like these:

Fresh Strawberry Simple Syrup

Tumbler filled with ice fizzy water and strawberry syrup, plus one strawberry. — Fresh Strawberry Simple Syrupo

Blueberry Bloom Ice Cream

Scoops of vivid purple blueberry and gin ice Cream in a martini glass. — Blueberry Bloom Ice Cream

Raspberry Banana Ice Cream Smoothies

Tall glasses filled with candy pink raspberry and banana ice cream smoothies. — Raspberry Banana Ice Cream Smoothies

Since homemade smoothies are so refreshing and you can also adapt the ingredients to what you have on hand. While a stash of frozen fruits will add even more variety to this delicious drink. And then add in ice cream for super hot days when everyone is struggling in the heat and you will have smiley faces all round!

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.

Blueberry And Lemon Muffins

Welcome to Feasting is Fun and these fruity Blueberry And Lemon Muffins. Made using a whole lemon, zest and juice and packed full of blueberries. Ideal for packed lunches, picnics or afternoon tea. Most importantly these muffins are perfect eaten any time of the day. Although, as always, they taste better when shared.

Since I’ve been thinking about the names that different foods are given, for example, Buffalo wings, the name totally confuses me. Because Buffalos don’t have wings, well not the ones I’ve ever seen on television or in books. Now wait for it, this is going to come as a massive surprise, they are in fact Chicken Wings. Also, as far as I’m aware, Moussaka doesn’t have Moose in it or Mousse! Bell peppers don’t go ding a ling a ding, when shaken. Likewise, I’m pretty sure Horseradish doesn’t have horse in it. Such is the English language, if you think of any more please post them in the comments box?

Well I can guarantee that these Blueberry And Lemon Muffins definitely have both Lemon and Blueberries in them. Now although I call these muffins, they aren’t proper muffins in the strictest sense, but they’re not cupcakes either. So I settled on muffins, you know that whole thing with the English Language? It doesn’t really matter, all you need to know is that they are good.

So good in fact that place two Blueberry Lemon Muffins in a bowl, whilst still warm and slather with custard, or cream, or both. Then dig in!

Recipe : Blueberry And Lemon Muffins makes 12

175g/6oz Unsalted Butter – room temperature

175g/6oz Caster Sugar

1/4 tsp Sea Salt – I use Maldon

3 Large Free Range Eggs

1 tsp Vanilla Extract – I use Nielsen-Massey

100g/4oz Buttermilk

175g/6oz Fresh Blueberries rinsed and dried

1 Unwaxed Lemon zest and juice – zest first and then squeeze out the juice

175g/6oz Plain White Flour

1 tsp Baking Powder

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

Making The Muffin Batter

First of all place 12 large muffin cases into a deep muffin tin.
Place the sugar, salt and butter into a large bowl and whisk together until pale and creamy.
Add the eggs, vanilla extract, buttermilk and juice of one lemon.
Sift the flour and baking powder into the same bowl.
Whisk together until just combined. Over mixing will cause the muffins to be tough.
Keep back 12 blueberries for topping the muffins.
Add the lemon zest and remaining blueberries to the batter and fold in gently using a large metal spoon.

Spoon the batter into the muffin cases, dividing equally.
Top each muffin with a fresh blueberry.

Baking The Muffins

Place the muffin tin into the oven centre and bake for 20-30 minutes.
The muffins are baked when golden and spring back from a light touch. An inserted skewer will come out clean of batter, with some blueberry juices attached.

As soon as the muffins are baked remove from the oven and leave to cool in the tin for 10 minutes.
Remove from the tin and place on to a cooling rack.
Leave to cool completely, or until just warm.

Now arrange nicely and take a photo. Email this photo to five friends, put the kettle on and see who arrives!

These muffins are at their best, just warm. Since each blueberry, when cooked forms it’s own little pod of jam throughout the muffin. Seriously yummy and very hard to stop at one, two, three….. Remember they’re for sharing.

Enjoy. While reminding yourself that blueberries are a ‘super food’ and there’s a whole lemon in the recipe, happily kid yourself that the feast before you is good for you. Since it is packed with Vitamin C.

Store cold muffins in an airtight container and eat within three days.

If you have enjoyed this recipe for Blueberry And Lemon Muffins then you may also like these:

Raspberry White Chocolate Chip Muffins

Spiced Pumpkin Walnut Muffins

Double Strawberry Almond Muffins

A fantastic recipe to make with children who will wolf them down as quick as they are cool enough to eat. With big jammy, smiling faces and wide eyes begging you to make another batch for them to share at school. Go on – it’s fun!

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.