gluten free option – Feasting Is Fun

Apricot White Chocolate Triple Sponge Cake

After being approached by Maha Home to create a cake using the new Innovative Range by Mason Cash that they stock, I was beyond excited. I can remember every single adult female in our family owning the iconic, beige coloured, cane bowl by the same manufacturer. Yet with this new range I was in for a double treat (I’ll explain more later). I chose to create this gluten free Apricot White Chocolate Triple Sponge Cake.

As a result of my health issues, I rely heavily on the ability to order items online. Having had mixed results from the different companies I order from I have learned who I can trust to properly package and ship things within an acceptable time frame. With Maha Home I placed my order and it arrived the following day. Every item was securely wrapped, without there being an excess of packaging. Most importantly every single item, when unwrapped, was in perfect condition. Because of the careful packaging, lowest price match promise and prompt delivery I would happily order from them in future.

I will admit that it did take some time to complete the unwrapping!

I tested and used all of the items except the reamer and jar scraper while making the Apricot White Chocolate Triple Sponge Cake.

Note: please visit the Mason Cash website for specific care and use of items listed.

My Thoughts On The Innovative Kitchen Kit

Innovative Kitchen Mixing Bowl:

I love the size of this bowl and it is beautiful to look at. It’s wide enough to get my hands in, for making bread, pastry and crumble. Using the tilt feature allows for thorough mixing. Also I would use this as a serving bowl, for example my Creamy Garlic Lemon Chicken Pasta Salad. While the bowl itself isn’t too heavy, once ingredients are added I would struggle to be able to lift this and mix in the crook of my arm. Also this bowl would make a perfect new home/wedding/birthday present for a newbie or keen baker.

Innovative Kitchen Spoon Rest:

Possibly my favourite item! Although this may seem odd, as someone who frequently uses an electric whisk that always drips on to the worktop having this spoon rest is an absolute joy. Large enough to rest both beaters from my whisk, or the large solid spoon and the balloon whisk from the range, this has saved me a substantial amount of clean-up time.

Innovative Kitchen 1 Litre Measuring Jug

Absolutely the cutest item in the range. A really useful size jug with accurate measurements inside. For that reason it was particularly useful when creating the Apricot White Chocolate Triple Sponge Cake. Especially easy to use in the microwave and the colours match my kitchen perfectly.

Innovative Kitchen Whisk And Reamer

Such a comfortable balloon whisk to hold and use. I wasn’t sure at first how useful the reamer would be, however after making a batch of Homemade Chelsea Buns, with a lemon drizzle I found myself happily using both the reamer and whisk. Brilliant invention.

Innovative Kitchen Spatula

Fantastic large spatula at one end with a smaller spatula at the other end. Any worries I had about how comfortable it would be to hold were immediately dispelled on first use. Two for one usage, saving utensil room in the kitchen.

Innovative Kitchen Solid Spoon And Jar Scraper

A strong solid spoon that is comfortable to hold and use. I see a wooden spoon as one of THE most essential items in any kitchen, this spoon fits the bill and some! No longer do I have to sniff my range of wooden spoons when baking, to check for lingering curry/garlic smells. I now have a dedicated wooden spoon for baking, that also has a very handy jar scraper at the other end. Especially useful for honey and marmite, both particularly sticky and reluctant to leave the inside of a jar. Again double usage from one utensil.

Recipe: Apricot White Chocolate Triple Sponge Cake serves 10-12

For the cake sponges

225g + 112g/8oz + 4oz (337g/12oz) Unsalted Butter at room temperature – plus extra for greasing the cake tins

225g + 112g/8oz + 4oz (337g/12oz) Caster Sugar

1/4tsp + 1/8tsp Salt (3/8tsp)

2tsp + 1tsp Vanilla Extract (3tsp) – I use Nielsen-Massey

4 + 2 (6) Large Free Range Eggs

225g + 112g/8oz + 4oz (337g/12oz) Gluten Free Plain White Flour – I use Doves Farm alternatively use regular white wheat flour

2tsp + 1tsp Baking Powder (3tsp) – I use Waitrose as it is gluten free

Filling and decorating the cake

6tbsp Good Quality Apricot Conserve – I like Bonne Maman

2 x 240g (drained) Canned Apricot Halves

4 Fresh Apricots – if not in season there will be enough left to decorate from the canned apricots

For the white chocolate ganache

600g/1lb 5oz Good Quality White Chocolate

600ml/21fl oz Double (heavy) Cream

For the dark chocolate curls

109g/4oz Good Quality Dark Chocolate – minimum 70% Cocoa Solids

100g/4oz Unsalted Butter – cut into chunks

Method: preheat the oven to 180C/160C fan, 350F, gas mark 4

To make this Apricot White Chocolate Triple Sponge Cake

Note – you will need 3 x 20cm/8in round sandwich tins for this recipe. If, like me however, you only have 2, simply follow the first set of quantities given in the recipe. Make 2 cake sponges using the first quantity given in the recipe and bake. Once the cakes are turned out, wash up one sandwich tin and proceed to make the third cake using the second quantity given in the recipe. Alternatively if you have 3 cake tins make the cake batter using the full quality given (shown in brackets in bold), dividing the mixture equally between the three sandwich tins.

Making the triple sponge cakes

First of all grease with butter and line the sandwich tins with baking parchment.
Next crack the eggs into the jug and whisk to combine.
Add the butter, sugar and salt to the large bowl and whisk together until pale and creamy.
Pour the eggs into the large bowl and add the vanilla extract.

Sieve the flour and baking powder into the bowl.
Using a large wooden spoon mix the ingredients together until just combined. Over mixing when using wheat flour can lead to a heavy cake.
Divide the cake batter evenly between the sandwich tins, using the spatula to scrape the bowl clean. Ensuring nothing is wasted.
Smooth the top of the cakes with the spatula.

Place the cake tins into the centre and lower part of the preheated oven.
Bake the cakes for 25-30 minutes.
The cakes are baked when golden and they spring back from a light touch in the centre.
As soon as the cakes are baked remove from the oven.
Allow the cakes to cool in the tins for 15 minutes and then turn out on to a cooling rack.
Proceed with making the third sponge as per the note above.

Making Dark Chocolate Curls To Use As Decoration

Chop the dark chocolate into small chunks.
Place the chocolate into the jug and add the butter.
Using a microwave heat the chocolate/butter for 30 seconds on medium power. Repeat until both chocolate and butter are melted.
Stir using the small spatula until the ingredients are combined and glossy.

Pour the dark chocolate ganache into a baking tray approximately 38cm x 25cm x 3cm (15in x 10in x 1in).
Tilt the tray so that it is evenly covered with ganache.
Refrigerate the tray for 1 hour to set the ganache.
To make the curls, push a straight edged implement (I have used a small metal cake server, a dough cutter or something similar would also work well) into the ganache. The chocolate will form curls. Place each curl on to a cold plate. Repeat until all of the chocolate has been used. During hot weather it maybe necessary to chill the chocolate ganache in between making curls.
Once made, place the plate of chocolate curls into the fridge until needed. Note, the dark chocolate curls can be made the day before, Store in an airtight container in the fridge.

Making the white chocolate ganache

Measure out the cream into the jug.
Heat in the microwave on medium for 30 second bursts until the cream is hot – not boiling.
While the cream is heating chop the white chocolate into small chunks and place into the large bowl.
Pour the hot cream over the white chocolate chunks.
Stir continuously with the spoon until all of the chocolate is melted and combined with the cream. The mixture should look glossy.

Pour 300ml of the liquid white chocolate ganache into the jug.
Place the large bowl of ganache into the fridge to cool.
Meanwhile, using the whisk, whip the white chocolate ganache in the jug until it just holds it’s shape (see bottom left photo below).
Place a cake sponge, flat side down, on to some foil on a plate.
Spoon the soft, yet floppy ganache on to the sponge. Spread the ganache with the small spatula to cover the sponge allowing it to naturally drape around the sides.
Place the sponge into the fridge to set.

Assembling the Apricot White Chocolate Triple Sponge Cake

First of all, drain both cans of apricot halves into a sieve.
Place the remaining 2 cake sponges, flat side up, on separate plates. Make sure the sponge that will be the bottom layer of the cake is on a serving plate or board.
Spoon 3 tablespoons of apricot conserve on to each sponge and spread to the edges using the small spatula.
Place 8 apricot halves evenly around the outside of each sponge and 4 in the centre.

Remove the cooled ganache from the fridge and whisk until it firmly holds its shape.
Fill a large piping bag with the ganache.
Cut the end of the piping bag off to leave a 1cm opening.
Applying even pressure pipe swirls of ganache between the apricots on the edge of the cake working in towards the centre, until there aren’t any gaps left. Repeat for the second sponge.
Place both sponges into the fridge and leave to set for 30 minutes.
Once the ganache has set it is time to assemble your cake.
Place the second layer centrally on top of the bottom layer.
Finally, place the ganache covered sponge on top.

Decorating The Apricot White Chocolate Triple Sponge Cake

Arrange the fresh (or canned) apricots on top of the cake and add the dark chocolate curls.
Refrigerate the cake for a further 30 minutes, or until time to serve.

Remove the cake from the fridge 10 minutes prior to serving. Doing so allows for easier slicing.

I made the gluten free sponges the day before assembling the cake. They were stored in an airtight cake tin separated by sheets of baking parchment.

If you have enjoyed this recipe for Apricot White Chocolate Triple Sponge Cake you may also like these:

Summer Mixed Berry Sponge Cake

Raspberry Lemon Celebration Layer Cake

FF Apricot White Chocolate Celebration Layer Cake — Raspberry Lemon Celebration Layer Cake

Fluted Chocolate Lemon Marble Cake

While making this Apricot White Chocolate Triple Sponge Cake I had great fun testing out the Mason Cash Innovative Kitchen items sent to me by Maha Home. As well as creating a feast, fun has to be at the heart of what I do. Likewise, by testing new kitchenware I learn what works and what doesn’t. As a result I can offer an unbiased opinion to you my readers. Your trust in me is central to any review I undertake. Resulting in a review that is open and honest.

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

Sammie xx

In the photograph above I added edible Pansies to create a pop of colour. When using flowers to decorate a cake, ensure they are edible and free from any chemicals.

Maha Home sent me the Innovative Kitchen items by Mason Cash for the purpose of reviewing. Please visit their website for lowest price match promise and discount code T’s & C’s. All opinions, views and content are my own. I was not paid to carry out this review. No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Rich Raspberry Chocolate Fudge Brownies

Hello everyone. I have THE most amazing recipe to share with you all today. Not only do these Rich Raspberry Chocolate Fudge Brownies taste incredible, they can also be made gluten free. Yippee! I absolutely love creating recipes that can be enjoyed by more people. Also, this brownie recipe has an added, optional boozy ingredient. Yet, the alcohol can be left out so that children and those who don’t or can’t have alcohol can also delight in these brownies.

Brownies are one of my favourite bakes. And lately I’ve been experimenting with various additions. Most importantly, the resulting brownie must deliver on both flavour and that damp, slightly squidgy texture that qualifies a true brownie. Yet I’ve found the addition of various ingredients creates a fantastic, taste bud treat, such as these Chocolate Fudge Double Hazelnut Brownies. Since I know that raspberries and chocolate are a great flavour combination I decided to try it in a brownie. Oh wow! I was totally unprepared for how scrumptious the result was.

FF Rich Raspberry Chocolate Fudge Brownies — Rich Raspberry Chocolate Fudge Brownies

Raspberry and Chocolate Alchemy

As soon as the raspberries start to bake into the brownie batter something incredible happens. While exposed to the heat of the oven the raspberry flavour intensifies. Also, the raspberries merge with the brownie so that they become as one. The addition of raspberry liqueur turns the final taste into raspberry and chocolate heaven. And, the raspberries also add to the fudgey texture, creating a ridiculously good dessert.

If I were to serve these brownies at a dinner party I would top with fresh raspberries and a generous scoop of the very best Vanilla Ice Cream. Also I would warm each brownie for 10 seconds in the microwave. Warming them further awakens the combination of flavours.

Recipe: Rich Raspberry Chocolate Fudge Brownies, makes 15

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

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

225g/8oz Unsalted Butter

1/4 tsp Sea Salt – Maldon (halve if using table salt)

2 tsp Vanilla Extract – I use Nielsen-Massey

4 Large Free Range Eggs

225g/8oz Light Brown Muscavado Sugar

Optional – 2 tbsp Raspberry Liqueur, alternatively Cassis works well

75g/3oz Plain White Flour – for Gluten Free use all purpose gluten free flour – I use Doves Farm

300g/10.5oz Fresh Raspberries (frozen raspberries also work well here, use straight from the freezer, no need to defrost.) – plus extra to serve if you wish

175g/6oz White Chocolate

3 tbsp Freeze Dried Raspberries – I buy mine from Waitrose

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

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

Making And Baking The Rich Chocolate Fudge Brownies

First of all break up the chocolate and place into a heatproof, microwaveable bowl with butter and salt. Microwave on medium power for 30 seconds, stirring in between, until the butter is melted and the chocolate has started to melt. Remove from the microwave and stir continuously until all of the chocolate has melted and combined with the butter. Set aside to cool.
Weigh the sugar into a large jug, add the eggs, vanilla extract and raspberry liqueur (if using). Using a fork stir to combine the ingredients.
As soon as the chocolate has cooled, pour the egg and sugar mixture in stirring constantly.

Add the flour and stir into the chocolate mix.
Finally add half of the raspberries to the brownie batter. Stir carefully to combine.
Pour the brownie mixture into the prepared tin.
Finish by adding the remaining raspberries evenly to the top of the mixture.

Place the tin into the centre of a preheated oven and bake for 25-30 minutes.
Halfway through the baking time open the oven and using gloves rap the brownie tin on to the shelf a couple of times. This helps to release any air bubbles formed during baking. Resulting in dense, fudgey brownies.
The brownies are baked when the surface is shiny, with a slightly crackled appearance. Also, there should be a very slight wobble to the centre of the bake.
As soon as the brownies are baked remove from the oven and leave to cool completely in the tin.

Drizzling and Decorating the Brownies

As soon as the brownies have cooled lift them out of the tin, using the baking parchment. Pull out the sides of the parchment so the paper is flat.
Break up the white chocolate and place in a heatproof, microwaveable bowl. Zap for 30 seconds at a time, stirring in between. As soon as the chocolate starts to melt remove from the microwave and stir continuously until it is completely liquid.
Pour the melted chocolate into a disposable piping bag. Snip the very end of the bag leaving a small opening.
Starting at a corner drizzle white chocolate in a diagonal pattern over the brownie slab.
Sprinkle over freeze dried raspberries so they stick to the melted chocolate.
Leave to set.
Cut across the width at 3 even intervals, wiping the knife with a cloth between each cut. Follow by cutting vertically down at 5 even intervals. Resulting in 15 brownies.

FF Raspberry Chocolate Fudge Brownies — Rich Raspberry Chocolate Fudge

Serve chilled with a glass of something sparkling. Alternatively, warm as mentioned and serve with ice cream. However you enjoy these brownies, they will taste better when shared!

Because of the fresh raspberries store in an airtight container, between layers of baking parchment, in the fridge

If you have enjoyed this recipe for Rich Raspberry Chocolate Fudge Brownies you may also like these:

Bakery Style Soft Triple Chocolate Cookies

Bakewell Shortbread Bars

Maltesers Popping Candy Cupcakes

We have experienced a very warm start to the Summer this year and I haven’t wanted to have the oven on. Yet, when I’m baking brownies, it is such a short baking time that I haven’t minded. Similarly, meringues bake at a low oven temperature, so why not try this Raspberry Chocolate Pavlova? Finally why not try one of the many ice cream recipes here on my blog? It is so much fun coming up with new and delicious flavours!

Whatever you are making, baking and creating in your kitchens, you 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 Diclosure Policy.

Lemon Drizzle Whipped Cream Filled Giant Doughnut

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

Lemon Drizzle A National Favourite

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

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

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

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

Giant Doughnut Or Sandwich Cake?

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

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

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

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

200g/7oz White Caster Sugar

1/8th tsp Salt – I use Maldon

5 Large Free Range Eggs

1tsp Vanilla Extract – I use Nielsen-Masey

200g/7oz Plain White Flour

2tsp Baking Powder – note Waitrose is gluten free

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

Filling and Icing:

3-4 tbsp Lemon Curd – I use Hawkshead Relish

1/2 juiced lemon – see above

200g/7oz Icing Sugar

Optional – Yellow Gel Food Colouring – I use Wilton

300ml Double/Heavy Cream

Sprinkles of your choice

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

Making And Baking The Lemon Doughnut Halves

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

Decorating The Lemon Drizzle Whipped Cream Filled Giant Doughnut

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

Serve this delicious doughnut chilled and with a smile.

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

Strawberry Whipped Cream Giant Doughnut

Chocolate Hazelnut Baked Giant Doughnut

Raspberries and Cream Giant Doughnut

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

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

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

Sammie xx

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

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

Strawberry Whipped Cream Giant Doughnut

Ooh this Strawberry Whipped Cream Giant Doughnut has been made twice now, once using regular flour and then using gluten free flour. Nobody could tell the difference! Delicious, light vanilla sponge, sandwiched with strawberry jam, whipped cream and topped with chocolate piped strawberries.

Piping the strawberries with white and dark chocolate takes this cake to the next level in terms of prettiness. That said, beautiful, lush summer strawberries, left un piped would still look fabulous.

FF Strawberry Whipped Cream Giant Doughnut — **Strawberry Whipped Cream Giant Doughnut** such a pretty cake.

Having made this cake with both whipped cream and whipped buttercream, I have to say we all preferred the whipped cream. I have given quantities for buttercream in the recipe for those who prefer it.

I don’t know about you, but I love making the most of our delicious, homegrown, seasonal strawberries in summer. Yes I am guilty of buying the occasional punnet of imported ones during the colder months. With the invention of poly tunnels and huge greenhouses, we are increasingly able to buy British grown berries over a longer period. Thank you farmers!

Large, baked doughnut filled with whipped cream and decorated with chocolate strawberries. — Strawberry Whipped Cream Giant Doughnut

Going Gluten Free

As you can see from the photographs there is no real visual difference between the gluten free and regular Strawberry Whipped Cream Giant Doughnut. Only the size of the strawberries! The ones in the photo above were huge, which made them easier to pipe. Whereas the smaller ones were more tricky. If possible choose longer strawberries as they look more effective with the piping on. That said, I’d definitely choose flavour over size any day. The strawberries above may have been big, but they were also utterly delicious!

How do I tell if they are going to taste good? I smell them. If the punnet smells of warm summer strawberries they will taste delicious, however, if you can barely detect that delicious strawberry smell, move on as they will be bland.

Both of these giant doughnuts were made to go with afternoon tea and they were a huge hit. So, whether you are on a restricted diet or not, you can make this Strawberry Whipped Cream Giant Doughnut and feast!

Recipe: Strawberry Whipped Cream Giant Doughnut serves 8-10

225g/8oz Plain White Flour – or gluten free flour I used Doves Farm

2tsp Baking Powder – ensure certified gluten free

225g/8oz Unsalted Butter at room temperature – plus a little extra for greasing the silicone doughnut moulds.

225g/8oz Caster Sugar

1/4tsp Salt I use Maldon

5 Large Free Range Eggs

1tsp Vanilla Bean Paste – or Vanilla Extract – I use Nielsen-Massey

10 Good Quality Strawberries

2tbsp Good Quality Strawberry Jam – I used Hartleys Best Strawberry Jam

300mls Cold Double Cream – alternatively for buttercream use 300g/11oz icing sugar and 150g/5oz butter and a drop of vanilla extract

50g/2oz White Chocolate

50g/2oz Dark Chocolate

Optional – edible glitter

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

Making The Cake Batter And Baking The Doughnut

Grease both the silicone doughnut moulds thoroughly with butter. Place on a large baking tray.
Into a large bowl add the butter, sugar and salt.
Whisk/beat for a good few minutes – 5 minutes ideally – until pale and creamy.
Add in the vanilla bean paste (or extract) and beat until incorporated.
Next add all 5 eggs. Continue whisking/beating until the mixture is pale and creamy. If the mix looks as though it has split (curdled) add 1 tablespoon of the weighed flour, continue mixing and it will pull back together.
Sift in the flour (gluten free or regular) and the baking powder.
Fold in the flour until just combined.
Divide the batter equally between the 2 doughnut moulds.

These silicone doughnut moulds from Lakeland are so easy to use.

Place the baking tray into the centre of the oven and bake for 30-40 minutes.
The sponge is baked when it is a golden colour and springs back when lightly pressed – note – the gluten free doughnut was slightly paler than the regular doughnut, this is nothing to worry about.
As soon as they are baked remove the baking tray from the oven and allow the doughnuts to cool for 10 minutes before turning them out on to a cooling rack.

Filling And Decorating The Doughnut

Whilst the doughnut’s are cooling, break up the white and dark chocolate and place into separate heatproof, microwaveable bowls. Zap until just melting and stir until completely melted. Fill 2 small disposable piping bags with each melted chocolate. Snip off the very end, leaving a small hole. Place the strawberries on baking parchment or a silicone mat placed on a baking tray (helpful if you need to move them). Pipe some with white chocolate zig zags and others the same using dark chocolate. Allow to set, in hot weather pop in the fridge for a few minutes to set.
When completely cooled place one doughnut half, flat side up on to a board or plate.
Whisk the cream (or icing sugar/butter/vanilla) until it holds its shape (or until the buttercream is pale and creamy).
Spoon the strawberry jam on to the base of the doughnut and spread so that it almost reaches the edges.
Fill a disposable piping bag, fitted with a large star tip, with the cream/buttercream.
Pipe some cream on top of the jam.

Place the other half of the doughnut, flat side down, on top of the base.
Pipe swirls of cream/buttercream around the doughnut and then pipe stars around the centre, on the side.
Top the swirls with chocolate piped strawberries and sprinkle with edible glitter.

Serving The Giant Doughnut

Make sure you take a photo of your beautiful Strawberry Whipped Cream Giant Doughnut, as once it is assembled I can guarantee that it will not last long!

I have specified more strawberries in the recipe than you see on the cake. This is so that everyone gets a delicious, chocolate piped strawberry with their slice.

Served with a proper cup of tea, I can think of no better way than feasting on this delicious treat any afternoon.

I bought the giant doughnut silicone mould from Lakeland at a silly price in the sale. That said, they are so much fun, I’d happily pay full price for one!

If you have enjoyed the recipe for Strawberry Whipped Cream Giant Doughnut then you may like these too:

Raspberry and Cream Giant Doughnut

Black Forest Giant Doughnut

Loveliest Lemon Curd Cake

The idea of Afternoon Tea really appeals to me. Even if I can’t be fussed to make finger sandwiches and the like, making a treat for Sunday afternoon, where we sit down and enjoy as a family, is becoming a tradition.

Quite often I will bake the cake/giant doughnut on the Saturday, ready for icing the following day. We give a lot of the sweet treats that I make away. Primarily because as a family we love sharing, we are also conscious of our health too.

If you have family traditions I’d love to hear about them. Leave a comment for me to read in the comments section?

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.

Autumn Apple Almond Cake

Today I am super, super thrilled to share another gluten free recipe with you. My incredibly delicious Autumn Apple Almond Cake. Because if you cannot have gluten in your diet, that shouldn’t mean missing out on treats such as this cake. Can you imagine what Marie Antoinette would have to say about that? Also, this cake can be made using regular, plain white flour. Most importantly it tastes scrumptious either way.

Gluten free sweet fruit and nut bake. — Autumn Apple Almond Cake

Free Organic Fruit

Inspiration for making this cake was as the result of chatting to a friend who is gluten intolerant. Since I always have gluten free flour in the cupboard and plenty of apples, I decided to create this cake. Both apple trees in our garden are currently laden with delicious green and red fruits. While we happily munch our way through them as a family, they are also great to bake with. Especially, bruised and blemished windfall apples, that aren’t suitable for the fruit bowl.

The apple trees were already established when we bought our house, along with a plum, pear and cherry tree. I feel very blessed to have a mini orchard at the back of our garden. Both apples trees produce red/green fruits. One of the trees is a Spartan variety, producing smaller and sweeter apples than the other tree. These apples are perfectly sized for little people’s hands. Also they shine when polished with a tea towel, placed in a bowl they create a stunning and free, table centrepiece. In contrast, the other tree’s apples taste very similar Granny Smiths. Larger in size, predominantly red in colour and with a crisp, sharper flavour. Although the variety remains a mystery we enjoy eating the fruit!

Freshly washed windfall apples from our garden.

As a rule, we eat and give away as many unblemished apples to neighbours and friends as we can, leaving a few on the ground for the blackbirds. Yet, with so many windfall apples this year I decided to start putting them to good use in new recipes.

Getting The Recipe Right

While creating new recipes I have to admit my first try resulted in an EPIC FAIL! Wanting to make a variation of my Sticky Pecan Sultana Buns I adjusted the recipe to incorporate fresh, grated, apple. While delicious, most of the buns stuck and once I’d managed to prise them out of the pan the majority promptly fell apart. So, I definitely won’t be making those again!

I knew next time I baked with the apples I wanted to grate them. Since grating the peeled fruit ensures that the apples cook into the cake batter. As a result, this Autumn Apple Almond Cake is incredibly moist, primarily due to the grated apple and helped by adding ground almonds into the mix. Adding Demerara sugar and flaked almonds to the top of the cake results in a crunchy, contrasting texture to the cake crumb.

Recipe: Autumn Apple Almond Cake serves 8-10

225g/8oz Caster Sugar

225g/8oz Unsalted Butter

1tsp Vanilla Extract – I use Nielsen-Massey

1/4tsp Salt – I use Maldon

4 Large Free Range Eggs

2 tsp Ground Cinnamon

2 tsp Baking Powder

150g/5oz Ground Almonds

150g/5oz Gluten Free Flour – I use Dove’s Farm alternatively you can use the same quantity if regular wheat, White Plain Flour

2tbsp Demerara Sugar

50g/2oz Flaked Almonds

350g/12oz Grated Apple – approx 4 large/5-6 medium apples once peeled and cored

Note : Any apple except Bramleys (cooking apples) can be used for this recipe. I used half sweet and half sharp apples.

Making the cake

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

Grease a 25cm/10″ cake tin and line the base with baking parchment – I used a springform cake tin.

For this cake it is important to read through the recipe before starting.

First of all, place the butter and sugar into a large bowl.

Cream the butter and sugar until pale and fluffy.

Add the salt, vanilla extract and 2 eggs. Whisk until incorporated.

Next add half of the dry ingredients: flour, ground almonds, baking powder and cinnamon. Whisk until just incorporated.

Repeat the last 2 steps.

Your batter is now ready for the grated Apple. — Your batter is now ready for the grated apple.

I made the cake batter before preparing the apples. Since the apples I used turn brown within a few minutes of grating.

Peel and grate the apples using a box grater. Add the grated apples and any juice to the cake batter.

Place the batter into the cake, smooth the surface and sprinkle over the Demerara Sugar. — Place the batter into the cake tin, smooth the surface and sprinkle over the Demerara Sugar.

For an extra crunchy topping, cover the cake batter with flaked almonds.

Baking the cake

Place the cake into the middle of a preheated oven and bake for 1 hour 15 minutes, or until an inserted skewer comes out clean.

If, as I found, the cake is browning too quickly, cover the top with foil or baking parchment after 50-60 minutes. Continue baking for a total of 1 hour 15 minutes – 1 hour 30 minutes.

Because if the apple content, inserting a skewer to test if the cake is baked could give a false result.

The cake is baked when it is firm to touch in the centre.

As soon as the cake is baked remove from the oven and leave to cool completely in the tin.

Once the cake is baked, remove from the oven and allow to cool completely in the tin. — .

Once the cake is completely cooled, carefully remove from the tin and serve.

This beautiful cake is delicous eaten as is, however, to make a dessert you could easily slice this cake when slightly warm and serve with homemade custard – see my recipe here, pouring cream, or even a scoop of ice cream!

Should you have any cake left it can be stored in an airtight container for 3 days. Keep refrigerated during warmer weather.

If you have enjoyed this recipe for Autumn Almond Apple Cake you may also like these:

Where the recipes below state that they can be made gluten free, I have successfully substituted Doves Farm gluten free flour instead of wheat flour.

Maple Syrup Frosted Apple Cupcakes

FF Autumn Almond Apple Cake — Maple Syrup Frosted Apple Cupcakes – can be made gluten free

Amazing Apple Pie

Maple Drizzled Apple Blueberry Loaf Cake

Cinnamon Drizzle Apple Walnut Cake Bars

FF Autumn Apple Almond Cake — Cinnamon Drizzle Apple Walnut Cake Bars

I love creating recipes that more people can enjoy and it is an important part of why I started this blog. While I also firmly believe that all food tastes better when shared. Therefore, making recipes that can be shared by more people makes sense. As a food allergy sufferer myself, I understand, albeit in a limited way, how food intolerances can affect people. Especially when eating in a group, or at larger social occasions. And since food is essential for our survival and health, creating an environment where everyone can relax while eating is important to me.

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.

Turkey And Leek Pie

Hello, thank you for stopping by to take a look at my recipe for Turkey and Leek Pie, topped with mountains of mashed potato. Because, this is a fantastic recipe for using up leftover Turkey after Christmas or Thanksgiving. Alternatively you could use cooked chicken such as my Lemon Thyme Roast Chicken.

Waste Not, Want Not:

Since the news if filled with statistics and reports of how much food we throw away and waste as a nation, creating recipes using up leftovers is a priority for me. While I am not suggesting you try to make a pie out of the gooey apple, fermenting at the bottom of the fruit bowl, there are ways that we can use up leftovers. And, as many of us eat turkey over the Christmas period and roast chicken throughout the rest of the year, there can be leftover meat. So, having delicious, easy recipes that use up leftovers, makes both practical and economical sense.

While we had a delicious, roasted turkey crown for Sunday dinner yesterday, I was left with a complete, cooked turkey breast. Although I enjoy cold turkey and chutney sandwiches, my aim was to create a meal out of the leftovers.

So, today I decided to make this turkey and leek pie, topped with creamy mashed potatoes. Alternative toppings for this pie could include; sliced potatoes, flaky pastry, savoury crumble topping, herbed breadcrumbs. If you do try any of these suggestions, please let me know how you get on?

Recipe : Turkey and Leek Pie serves 6

1 1/2 – 2 lb (750g/1Kg) Cooked Turkey – or chicken, cut into 1 inch/2.5cm chunks note: if the turkey or chicken has been frozen AFTER cooking the pie cannot be re-frozen

2 Medium Leeks

100g/4 oz Butter (split in two)

1 tbsp Olive Oil

2 tbsp Vermouth or White Wine – use Martini Extra Dry

1 tbsp Plain White Flour – *alternatively to make this gluten free add 1tbsp cornflour mixed with 2tbsp water after adding the milk to the sautéed leeks.

1/2 of a Chicken/Vegetable Stock Cube – I use Knorr

6tbsp Whole Milk – alternatively you can use double cream (heavy cream)

1.5 Kg/3.5lb Peeled Potatoes (Maris Piper/Desiree or any floury potato suitable for mashing)

2 Sprigs Fresh Thyme

Salt and Freshly Ground Black Pepper

Method :

Preparing the mashed potato topping:

First of all peel and chop the potatoes, place in a saucepan and cover with water.
Add a pinch of salt, bring to the boil and then simmer until tender when pierced with a knife.
Drain the potatoes, place them back into the saucepan with 2 tbsp of butter and a splash (3tbsp) of milk. Clamp on the lid and leave off the heat for 5 minutes.
Next, adding a good grinding of black pepper, mash the potatoes, set aside to cool.

Creating the pie filling:

Chop the leeks into small dice, rinse thoroughly and pat dry with a clean kitchen towel.
Place 2 tablespoons of butter and 1 tablespoon of olive oil into a frying pan over a medium heat.
As soon as the butter melts add the leek to the pan.

Add a pinch of salt and sauté over a low heat until they become soft and slightly translucent.

Next add 1 tablespoon of flour, stirring so the chopped leeks are covered in the flour. Continue to cook for a couple of minutes. *see recipe for gluten free option.

Add a splash of Vermouth or white wine. Mix thoroughly over a low heat, cooking for a couple of minutes.
Next add 3-4 tablespoons of milk and stir continuously.

The sauce will still be thin at this stage. Continue stirring. After a few minutes the sauce will thicken.

Crumble in half of a chicken stock cube. Alternatively dissolve the stock cube in a couple of tablespoons of hot water, then add to the pan.
As soon as the stock is incorporated have a quick taste and season to taste.
Strip 2 fresh Thyme sprigs and add the leaves to the sauce.
Set to one side and allow to cool.
Cut the cold, cooked turkey (or chicken) into 1 inch chunks and place into a pie dish. Cover with the cold leek sauce.

Spoon the mashed potatoes around the outside edge of the pie, working towards the centre.
Using a fork, ensure the mash seals the pie around the edge to stop any sauce leaking out during baking. Likewise ensure the potato topping covers the pie evenly with no gaps.
Drag the fork across the surface of the mashed potato. As doing so will ensure an extra crunchy topping once baked.

Storing, baking and serving the pie

At this stage the Turkey and Leek Pie can be wrapped in cling film and placed in the fridge for a couple of days until needed.
Alternatively, double wrap in cling and popinto the freezer for up to one month – defrost overnight in the fridge before reheating.
To bake the pie, preheat the oven to 190C/170C fan, 350F, gas mark 4.
Place the pie dish on to a baking sheet and place in the middle of the oven.
Bake for 1 hour until bubbling around the sides, golden and crunchy on top and piping hot all the way through.

The ultimate comfort food. I like to serve this turkey and leek pie with steamed savoy cabbage.

If you have enjoyed this recipe for Turkey And Leek Pie you may also like these:

Steak Leek And Ale Pie

FF Turkey And Leek Pie — Steak Leek And Ale Pie

Quiche Lorraine

Roast Chicken Noodle Soup

When I am creating a meal using leftovers, it gives me an extra buzz. Because not only am I reducing waste, an entirely new dish is being made. Especially over the holiday period, when large joints of meat are cooked there can be a temptation to simply bin any leftovers. Whereas having a few, simple recipes on hand can actually make it easy and fun preparing meals.

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.

My Thoughts On The Innovative Kitchen Kit

Innovative Kitchen Mixing Bowl:

Innovative Kitchen Spoon Rest:

Innovative Kitchen 1 Litre Measuring Jug

Innovative Kitchen Whisk And Reamer

Innovative Kitchen Spatula

Innovative Kitchen Solid Spoon And Jar Scraper

Recipe: Apricot White Chocolate Triple Sponge Cake serves 10-12

For the cake sponges

Filling and decorating the cake

For the white chocolate ganache

For the dark chocolate curls

To make this Apricot White Chocolate Triple Sponge Cake

Making the triple sponge cakes

Making Dark Chocolate Curls To Use As Decoration

Making the white chocolate ganache

Assembling the Apricot White Chocolate Triple Sponge Cake

Decorating The Apricot White Chocolate Triple Sponge Cake

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Recipe: Rich Raspberry Chocolate Fudge Brownies, makes 15

Making And Baking The Rich Chocolate Fudge Brownies

Drizzling and Decorating the Brownies

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

Making And Baking The Lemon Doughnut Halves

Decorating The Lemon Drizzle Whipped Cream Filled Giant Doughnut

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Recipe: Strawberry Whipped Cream Giant Doughnut serves 8-10

Making The Cake Batter And Baking The Doughnut

Filling And Decorating The Doughnut

Serving The Giant Doughnut

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Getting The Recipe Right

Recipe: Autumn Apple Almond Cake serves 8-10

Making the cake

Baking the cake

If you have enjoyed this recipe for Autumn Almond Apple Cake you may also like these:

Waste Not, Want Not:

Recipe : Turkey and Leek Pie serves 6

Preparing the mashed potato topping:

Creating the pie filling:

Storing, baking and serving the pie

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