packed lunch – Feasting Is Fun

Double Strawberry Cake Bars

We are now in a brand new year, chances, decisions, opportunities and endless possibilities lay before us. I adore the start of January. Christmas decorations packed away and a return to ‘normality’. With this blog I want to bring you even more easy, yet delicious recipes and also add more savoury dishes to the menu. Let’s start with these Double Strawberry Cake Bars.

A crisp, oat biscuit base is topped with strawberry jam and then topped with a vanilla cake sponge studded with oven dried strawberries. Urban Fruits sell a range of dried fruits that I have used in previous bakes such as my Strawberry Oat Crumble Cookies. Although the strawberries are dried they are not dry. Think dried apricots. Intense fruit flavour with a chewy bite. Used in these cake bars the strawberries bring an extra depth of flavour as well as texture.

FF Double Strawberry Cake Bars — Double Strawberry Cake Bars

Portable Food

Since my hubby takes a packed lunch to work I try to come up with recipes that travel well. Because these cake bars have a solid biscuit base they are easy to wrap and pop into a lunch box. Likewise, during warmer months they are ideal for picnics. Food that travels well is always a bonus, as it is perfect for taking to friends homes, family get togethers and pot luck gatherings.

Also these cake bars are perfect for munching on, book in one hand, snack in the other. Sometimes I find a book that I cannot put down and happily munch away whilst reading.

Recipe – Double Strawberry Cake Bars makes 16

For the biscuit base

225g/8oz Unsalted Butter at room temperature

150g/5oz Caster Sugar

1/4tsp Sea Salt (1/8tsp table salt)

1tsp Vanilla Extract – I use Nielsen-Massey

1 Large Free Range Egg Yolk

150g/5oz Rolled Oats (not quick cook)

125g/4.5oz Plain White Flour

175g/6oz (Half a jar of) Strawberry Jam

For the cake layer

175g/6oz Unsalted Butter at room temperature

175g/6oz Caster Sugar (I have used golden caster sugar as that’s what was in the cupboard!)

1/4tsp Sea Salt (1/8tsp table salt)

2tsp Vanilla Extract

3 Large Free Range Eggs

175g/6oz Plain White Flour

2tsp Baking Powder

90g/4oz Oven Dried Strawberries – I use 1 packet of Urban Fruit Smashing Strawberry

For the icing drizzle

100g/4oz Icing Sugar (Confectioners Sugar)

2-3 tbsp Fresh Lemon Juice

Method:

Making The Oat Biscuit Base

First of all line a 22.5cm x 30cm (9” x 12”) deep tin with baking parchment.
Into a large bowl add the butter, sugar and salt. Whisk together until pale and creamy.
Next add the egg yolk and vanilla extract. Whisk together until combined.
Sift in the flour and add the oats.
Using a large spoon mix the ingredients together until fully combined.

Spoon the oat biscuit mixture into the prepared tin. Smooth with the back of a spoon to create an even layer.
Place the tin into the fridge for 30 minutes.
While the biscuit base is firming up in the fridge preheat the oven to 180C/160C fan, 350F, gas mark 4.
As soon as the base has chilled place the tin into the centre of the oven and bake for 20 minutes.
Remove the tin and immediately reduce the oven temperature to 160C/140C fan, 325F, gas mark 3.

While the base is cooling make the cake batter.

Making And Adding The Cake Batter

Add the butter, sugar and salt to a large bowl and whisk until combined.
Next add 3 eggs and the vanilla extract. Whisk until combined.
Sift in the flour and baking powder then add the dried strawberries.
Stir with a spoon until the cake batter just comes together.

Spoon strawberry jam on to the biscuit base, using the back of a spoon to create an even layer that does not touch the edges.

Cover the layer of jam with cake batter. I found it easier to create an even layer using a fork.
Ensure the cake batter goes right to the edge. Doing so stops the jam from leaking out.
Place the tin into the centre of the oven and bake for 45-50 minutes.

The cake layer is fully baked when it is lightly pressed and springs back in the centre.
As soon as it is baked remove from the oven.
Leave to cool completely in the tin.
As soon as the cake is cooled lift it out of the tin using the baking parchment to help.

Portioning And Decorating The Cake Bars

First of all, using a sharp knife cut halfway across the width of the bake.
Next cut down the centre, creating 4 quarters.
Cut down each quarter four times creating 4 Cake Bars per quarter.
Separate the cake bars to enable the icing to drip down the sides.
In a bowl mix the icing sugar with 2-3 tablespoons of lemon juice to create a thick yet flowing icing.
Using either a fork or a piping bag with a very small hole, drizzle the icing diagonally across each cake bar.
Leave to set.

As soon as the icing is set, the cake bars can be served or stored in an airtight container.

Finally, when serving, add fresh strawberries to the plate and stack the cake bars to create height.

If you have enjoyed this recipe for Double Strawberry Cake Bars you may also like these:

Cinnamon Drizzle Apple Walnut Cake Bars

Rich Raspberry Chocolate Fudge Brownies

Double Cherry Drizzle Oat Cake Bars

Because I am practical by nature, this naturally translates in the recipes I develop. For example, when making these for a picnic or outside event it is likely that I would leave off the drizzle. Simply to avoid attracting bugs and wasps. Although the lemon in the icing really does bring out the strawberry flavour. Perhaps adding a little lemon zest to the cake? And I’m off again, my head spinning with possibilities based around this one bake!

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

Cinnamon Drizzle Apple Walnut Cake Bars

Today I have a real treat for you, my Cinnamon Drizzle Apple Walnut Cake Bars. Packed with freshly grated apple and toasted walnuts these cake bars are full of flavour. And a simple cinnamon drizzle adds just the right amount of sweetness, while the sugar nibs add extra crunch. Resulting in a simple traybake that is a treat on the tongue and the senses.

I adore Autumn. While gales and rain lash down, there are also the bright, golden sunshine filled days. Because of the variations in the weather, some days are perfect for gardening, having a tidy up, and picking fruit and windfalls. Yet when the weather rages I find comfort in the kitchen, baking delicious cakes that make the whole house smell warm and inviting. And when I can include produce from my own garden, such as the apples used in both the cake bars and photographs, I’m even happier.

Our Apple Trees

Due to the very hot summer we have had this year I wasn’t sure how well our two apple trees would fare. Because of the heat this years apples are sweeter than usual. While both our trees produce eating apples, one usually small, red and sweet, the other red and green, sharper in flavour. Similar to a Granny Smith apple’s flavour. As a result of the summer weather both varieties have a more intense apple flavour and are delicious to eat straight from the tree.

Since we have plenty of windfalls from the recent storms I have used them in the recipe. If you have access to windfall apples make the most of nature’s opportunity. Either use them to make these cake bars or perhaps my Apple Pie? Finally, a quick note, if you like puddings, then I should mention that this cake is delicious served with hot custard!

Recipe: Cinnamon Drizzle Apple Walnut Cake Bars make 16

300g/10.5oz Unsalted Butter at room temperature

300g/10.5oz Soft Light Brown Sugar

1/2tsp Sea Salt

4 Large Free Range Eggs

2tsp Vanilla Extract – I use Nielsen-Massey.

375g/13oz Plain White Flour

4tsp Ground Cinnamon

1tsp Ground Ginger

3tsp Baking Powder

200g/7oz Chopped Walnuts

350g/12oz Grated Apple (peeled and cored)

For the cinnamon drizzle

225g/8oz Icing Sugar (confectioners sugar)

3tsp Ground Cinnamon

2-3 tbsp Cold Water

Optional – Pearl or Nibbed Sugar – I use Dansukker Parlsocker available from Amazon

For this recipe you will need a 22.5cm x 30cm x 5cm (9” x 12” x 2”) tin lined with baking parchment.

Making and baking the cake:

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

First of all add the butter, soft, light brown sugar and salt to a large bowl. Due to the quantity of ingredients I found a wide bowl easier to use.
Beat the sugar and butter together until creamy with no visible lumps.
Add the 4 eggs, 75g/3oz of flour and the spices to the bowl. Whisk everything together until fully combined.
Sieve the remaining flour and baking powder into the bowl and added the chopped walnuts.
Because some apples turn brown quickly once cut or grated I add them last.
Finally fold all of the ingredients together until they are just combined.

Spoon the cake batter into the prepared tin and ensure the batter is even and the top is smooth.
Place the cake tin into the centre of a preheated oven and bake for 40-45 minutes.
The cake is baked when it is golden in colour and firm (with only a little give) to touch in the centre.
As soon as the cake is baked remove from the oven and leave to cool completely in the tin.

Portioning and decorating the cake bars:

Add the icing sugar and cinnamon to a large jug. Using a balloon whisk, stir the two powders to combine and break up any lumps.
Pour 2 tablespoons of cold tap water into the jug and stir using the whisk. Add more water as needed until a thick, not runny consistency is achieved.
Decant the cinnamon icing into a piping bag fitted with a small round nozzle. Alternatively use a plastic sandwich bag and just prior to decorating cut a very small hole in one corner, this also applies to disposable piping bags.
To prepare the cake for decorating first of all cut across the width of the cake, dividing it in half. Now cut from top to bottom in the middle of the cake creating 4 quarters. Cut each quarter into 4 bars from top to bottom.
While you can decorate the cake as a whole, I like to see the drizzle of icing on each cake bar.
Separate the bars and place on to a cooling rack over a baking tray, to catch any drips.

Use gentle, steady pressure to pipe diagonally across each cake bar. Continue piping until each bar is iced.
Sprinkle some sugar nibs over each bar while the icing is still wet.
Place to one side to allow the icing to set.

Finally take a photo of your creation! Because your house will smell amazing and these cake bars will not last long.

Store the bars in an airtight container. They will keep for 5 days. Refrigerate during warmer weather.

The cake can be made a day in advance and decorated the following day.

If you have enjoyed this recipe for Cinnamon Drizzle Apple Walnut Cake Bars you may also like these:

Easy Blackberry Oat Muffin Recipe

Maple Drizzled Apple Blueberry Loaf Cake

Autumn Apple Almond Cake

Traybakes are made for sharing:

With Bonfire Night, November 5th not far away these cake bars are perfect for sharing. Whether you are going to an organised event, holding a bonfire party in your back garden, or simply watching from your window, everything about these cake bars will elicit oohs and aahs! Because they are so yummy, they deserve to be made and enjoyed all year round.

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 for details.

Autumnal fruit and nut traybake with spiced icing. — Apple and walnut cake bars with a cinnamon icing drizzle.

Creamy Garlic Lemon Chicken Pasta Salad

Phew this Summer has been hot, hot, hot so far. And for me that means super easy dinners that can be prepared early in the day before the heat builds. Also, as a family we are wanting cool meals in the evening. Especially meals that don’t leave a lot of washing up! Because everyone is just too hot and tired. So I created this recipe for Creamy Garlic Lemon Chicken Pasta Salad. Not only does it taste good, the bulk of washing up is done earlier in the day.

Since receiving a jar of Garlic Mayonnaise from Kentish Oils I wanted to use it almost as a sauce for a pasta dish. While sunny, daily temperatures are in excess of 30C I decided on a cold pasta dish. Although the mayonnaise has garlic in it, it is not an overwhelming, raw, hot garlic flavour. Also it blends beautifully with the lemon chicken and crunchy vegetables in this dish.

Because the chicken is baked in lemon juice it has a juicy, light lemon flavour. Also, when serving this dish I added very thinly sliced lemons. They are tangy to eat and add an extra punch to this cool, Summer meal. Likewise, an additional teaspoon of the garlic mayonnaise on top of the plated salad gives a tasty finishing touch.

Recipe: Creamy Garlic Lemon Chicken Pasta Salad serves 6

450g/1lb – Four Chicken Breasts skin and bone removed

3-4 Whole Lemons – washed and dried

2 Sweetcorn Cobs – approximately 275g/10oz or the equivalent tinned sweetcorn – drained

450g/1lb Pasta – I use rigatoni

8 Spring Onions (scallions)

2 Red Bell Peppers

2 Sticks of Celery

125g/4.5oz – approximately 5 tablespoons of Garlic Mayonnaise (plus extra to garnish) – I use Kentish Oils alternatively use the equivalent amount of mayonnaise and add one clove of minced/crushed garlic

Sea salt I use Maldon and freshly ground black pepper to season

Method: Preheat the oven to 180C/160C fan, 325F, gas mark 3.

Preparing the chicken

First of all, place the chicken breasts in an ovenproof dish. Season with sea salt, freshly ground black pepper and the juice from two whole lemons.
Cover the dish with aluminium foil and bake in the centre of the oven for 45 minutes.

Cooking the pasta and preparing the vegetables

While the chicken is cooking place a large pan of water on a high heat. As soon as the water is boiling add 1 teaspoon of sea salt and then add the pasta. Cook the pasta according to the packet instructions.
Chop the spring onions, red peppers and celery to about the same size and place in a large bowl. If using tinned sweetcorn add it to the bowl.
Stand a sweetcorn cob on one end and carefully cut down between the husk and the corn. Turn the cob and repeat until all of the corn is removed. Repeat for the second cob.
3 minutes before the pasta has finished cooking add the fresh sweetcorn to the pan.
Once cooked drain the pasta and sweetcorn.

Assembling the salad

After 45 minutes check that the chicken is thoroughly cooked. Cut through the thickest part of the biggest chicken breast, there should not be any pink colour, this shows the chicken is cooked. If there is even a hint of pink return the chicken to the oven for a further 10 minutes and check again.
As soon as the chicken is cooked remove from the oven and place the chicken breasts on a plate for 10 minutes to rest.
Cut the chicken into slices.
Add the cooked pasta and sweetcorn to the bowl and the add the garlic mayonnaise. Mix using a large spoon.
Now add the sliced chicken to the bowl and mix again.
Taste and check for seasoning, adjust if needed.

The finished Creamy Garlic Lemon Chicken Pasta Salad.

Cover the bowl with cling film and refrigerate until ready to eat. This dish tastes best when it is fridge cold.

Serve the salad with very thin slices of lemon, extra wedges of lemon to squeeze over and a drizzle of garlic mayonnaise.

Keep any leftovers refrigerated in an airtight container and eat within two days.

If you have enjoyed this recipe for Creamy Garlic Lemon Chicken Pasta Salad you may also like these:

Roasted Summer Vegetable Orzo Salad

Chicken Pasta Pesto Salad

Lemon Garlic Vegetable Orzo

The versatility of pasta is why it is one of my favourite staples to have in the kitchen. Since all I need are a few crunchy vegetables and this yummy garlic mayonnaise I am set now for the heatwave! Because we all need a stash of easy, light, quick recipes for when we are busy and especially when the weather is hot. Now is not the time for slow cooked casseroles! I say cool, quick and easy saves the day.

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.

Kentish Oils sent me the Garlic Mayonnaise to try. All opinions and views are my own and this is NOT a sponsored post.

Mint Chocolate Chip Drizzle Cake

Wow this Summer has been hot so far. So when I was asked to bake a cake I wanted to create something that was not only delicious, but also refreshing. My Mint Chocolate Chip Drizzle Cake ticks both of the boxes. A rich chocolate cake that is full of mint chocolate chips finished with a peppermint drizzle icing. This cake was a big hit with all who tried it!

Mint Chocolate – which side are you on?

While I love the combination of mint and chocolate together, it appears that opinion is split. While there are those who wholeheartedly agree with me, there are also a group of people who really dislike the flavour combination. Since I love sharing and assume that you do too, check that those you will be sharing with enjoy fresh mint flavour with chocolate. Unless of course you want the whole cake to yourself?

FF Mint Chocolate Chip Drizzle Cake — Mint Chocolate Chip Drizzle Cake

I adore the way that mint is such a refreshing flavour. In this cake it really lifts the deep chocolate flavour of the sponge, with nuggets of mint chocolate bursting in your mouth with every bite. Also, the peppermint hit in the icing merges with the cake to create a party in your mouth. I love the flavours in this cake, especially during the heat of the summer. Because of the mint, I can literally bake my cake AND eat it!

While I have baked this cake in a loaf tin, I’m sure it would also look great baked in a square or round tin. For me the straightforward slicing of a loaf cake makes it easy to pack, ready sliced for picnics. Alternatively, it also is great for packed lunches.

Recipe: Mint Chocolate Chip Drizzle Cake serves 8-10

For the cake:

225g/8oz Unsalted Butter at room temperature

225g/8oz Caster Sugar

1/4tsp Salt – I use Maldon

5 Large Free Range Eggs

1tsp Vanilla Extract

75g/3oz cocoa

100g/4oz Dark Mint Chocolate – cut into small chunks

175g/6oz Plain White Flour

3tsp Baking Powder

For the icing:

175g/6oz Icing Sugar

3 drops Peppermint Extract – I use Nielsen-Massey

Optional – Green Food Colouring – I use Wilton Food Colouring Gel

Green and White small sugar balls

Method: Preheat oven to 180C/160C fan for 1 hour, 350F, gas mark 4

To bake this cake you will need a 25cm x 11.5cm x 7.5cm (10” x 4.5” x 3”) 2lb loaf tin. Grease thoroughly with butter and line the base of the tin with baking parchment.

Making and baking the cake

First of all into a large bowl add the butter, sugar and salt. Whisk until pale and creamy and thoroughly combined.
Add the eggs, vanilla extract and cocoa powder. Whisk again until the mixture is fully combined with no lumps.
Sift the flour and baking powder into the bowl and add the chopped mint chocolate.
Finally, using a spoon mix all of the ingredients together until they are just combined. Take care not to overmix the cake batter as this can result in a heavy cake once baked.

Spoon the cake batter into a prepared tin and smooth the surface.
Place the cake tin into the centre of the oven and bake for approximately 1 hour. Baking times may vary due to oven differences or using a different size tin.
The cake is baked when an inserted skewer comes out clean.
As soon as the cake is baked remove from the oven and leave the cake to fully cool in the tin.

When the cake is cooled carefully run a palette knife between the cake and the tin.
Turn the cake out of it’s tin and remove the baking parchment.
Place the cake on to a cake or board ready to be iced.

Making the icing and decorating the cake

First of all add the icing sugar to a bowl. Gently stir with a balloon whisk to remove any lumps. I find this method much easier than sifting the sugar. Especially as sifting results in icing sugar going everywhere!
Add the peppermint extract and enough water to for a thick, but still slowly dripping paste.
Dip the tip of a cocktail stick into the food colouring gel and then swirl the stick through your icing. I opted for a very subtle mintgreen colour. Stir the icing so that the colour is even throughout.

Spoon the icing over the cake so that the top is completely covered. Use the spoon to encourage the icing to drip around the sides.
Finally, sprinkle the coloured sugar balls around the outside edge of the icing before it sets. And then sprinkle the white balls inside the border.

Allow the icing to set before slicing the cake for serving.

Slice and serve with a smile.

Store any leftover cake in an airtight container or wrapped in cling film. Also during warmer weather I keep the cake refrigerated. Eat within 5 days of making.

If you have enjoyed this recipe for Mint Chocolate Chip Drizzle Cake you may also like these:

Iced Cherry Coconut Loaf Cake

Lemon Drizzle Cake

Raspberry Drizzle Loaf Cake

Beautiful natural pink icing coloured using fresh raspberries that Is drizzled over a pink, raspberry, loaf cake. — Raspberry Drizzle Loaf Cake

While I don’t eat cake everyday, I enjoy making them. Although my preference leans towards more savoury flavours, many of my family and especially my husband do have a sweet tooth. Sharing my bakes is important to me and loaf cakes travel well. Also, they are easy to portion, either as a whole slice or cut in half so that younger ones can have a finger of cake. Most importantly the cakes I bake are always made with love and the minimum of artificial ingredients.

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.

Cherry Tomato Mozzarella Basil Quiche

In case you missed my previous post Fresh Basil Topped Slow Roasted Tomatoes I’ll mention again that I love tomatoes. Especially locally grown, British tomatoes that are ripened on the vine and left on the worktop, not in the fridge. Sweet and savoury bursts of Summer on my tongue. Here I have baked them into a layered quiche with fresh basil and two types of cheese. So I am thrilled to bring you my Cherry Tomato Mozzarella Basil Quiche.

I was inspired by the classic caprese salad of fresh tomatoes, mozzarella cheese and fragrant basil to make this savoury tart. Since each element compliments the others so well as a salad the same can be said of this quiche. Also, layering the separate ingredients within an all butter pastry tart creates a delicious dish. Perfect for lunch, dinner, picnics, packed lunches and buffets. And that is how delicious this quiche is!

FF Cherry Tomato Mozzarella Basil Quiche — Cherry Tomato Mozzarella Basil Quiche

Choosing Local Produce

Because using local, seasonal produce is important to me, as a home cook and Food Blogger, I was delighted when I was offered a box of Sophie Jane cherry tomatoes. Locally grown by Eric Wall a local, specialist grower. The tomatoes I received are ripened on the vine and are grown without the use of pesticides. Most importantly they taste incredible. In fact just like a tomato should taste. Eaten warmed by the sun, after being left on the windowsill, they are sweet with a deeper savoury flavour. Also they weren’t very acidic as some tomatoes can be, especially tinned ones.

While British Tomato Fortnight has finished I firmly believe that we should all be eating flavoursome British tomatoes for as long as they are available. Because they taste so good. It really is as simple as that. I have been popping these ruby beauties into my mouth like sweeties. Eating them alongside crackers and cheese and I plan to make more recipes to share with you. All in aid of celebrating the humble tomato.

Recipe: Cherry Tomato Mozzarella Basil Quiche:

You will need a 20cm x 5cm (8” x 2”) tart tin, ideally with a loose bottom, to make this recipe.

A quick note – I successfully doubled all of the quantities and made this quiche in a deeper, wider dish. Baking times need to be adjusted, aside from the initial blind baking. The larger quiche turned out perfectly and would be ideal for feeding a crowd, or a buffet.

500g/1lb 2oz Shortcrust Pastry – I use my recipe for Perfect Butter Shortcrust Pastry freezing the leftovers

225g/8oz Mozzarella Cheese – drained and with excess water squeezed out

50g/2oz Vintage or Very Mature/Sharp Cheddar – I use Wyke Farms

6 Large Free Range Eggs

225g/8oz Fresh Cherry Tomatoes

12-14 Fresh Basil Leaves – alternatively out of season use 1/2 tsp dried Thyme

1/2 tsp Freshly Ground Black Pepper

Pinch of Sea Salt Flakes – I use Maldon

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

Making And Baking The Shortcrust Pastry Tart Case

First of all make the pastry, wrap in cling film and chill for one hour.
Remove the chilled pastry from the fridge, unwrap and roll out on a lightly floured surface, so that it will fit the tart tin. See photo top left below.
Fold the pastry over the rolling pin, making it easier to transfer.
Lower the pastry into the tin, making sure that you don’t stretch it as you do.
Press the pastry into the tin so that it fits securely.
Run your rolling pin over the tart tin, this will give a clean edge to the pastry.
Place the tart tin on to a baking sheet and dock the base with a fork.
Now scrunch up some baking parchment and line the pastry tart with it.
Next fill with baking beans.

Place in the centre of a preheated oven and bake for 15 minutes.
Carefully lift out the baking parchment and baking beans.
Return the tart to the oven for 5 minutes further baking.

Layering The Quiche Ingredients

Remove the tart and reduce the oven temperature to 190C/170C fan, 375F, gas mark 5.
Line the tart base with basil leaves.
Place torn chunks of mozzarella directly on to the basil.
Sprinkle over finely grated cheddar and then top with cherry tomatoes.
Reserve one egg, whisk the other five adding the black pepper. Pour the eggs into the tart.

Roll out the remaining pastry and cut out small shapes to edge the tart. I used a oak leaf cutter which gives the edge of the quiche a frilly finish.
Whisk the remaining egg and brush the underside of each cutout. Stick the pastry cutouts to the edge of the pastry case. You can create a single layer or add extra cutouts to create a layered effect.
Brush the pastry edge with egg so that it turns golden when baked.
Finally sprinkle a pinch of sea salt over the top.

Baking The Cherry Tomato Mozzarella Basil Quiche

Carefully place the filled quiche into the centre of the oven – remember to check that the heat has been reduced.
Bake for 40-45 minutes. The quiche is baked when it is a golden colour and there is no wobble in the centre.
As soon as the quiche is baked remove from the oven. Place on a cooling rack for at least 30 minutes before removing from the tin. Take care as the tomatoes will be very hot and juicy.

The beauty of this quiche is that it can be served warm, at room temperature or cold, straight from the fridge!

Because this quiche does not contain meat it is also suitable for vegetarians. Since I have made this twice it really holds it’s shape well when cold and would be perfect for taking on picnics. Most of all, when you bake this quiche make sure you share it. Especially as it is so pretty and absolutely yummy!

Make up to 2 days ahead, cool completely, double wrap in cling film and refrigerate. Due to the moisture content of the tomatoes I would not recommend freezing, unlike my Smoked Bacon Asparagus Quiche which freezes well. Although the pastry case can be made in advance and frozen.

If you have enjoyed this recipe for Cherry Tomato Mozzarella Basil Quiche you may also like these:

Quiche Lorraine

Walnut Pastry Crust Leek Stilton Tart

Iced Bakewell Tart

During this Summer, which I am hoping will be long and warm, I’m looking forward to creating recipes to share with you. Especially focusing on seasonal, local produce and products. Whether you live here, in Australia, Europe or the United States, I do feel that it’s important to support our local farmers. While some of you may get to visit farmers markets, if like me, it’s difficult for you to get out, take a look online. Since spending a little time researching I’ve found the equivalent of farmers markets online and they deliver! Most of all, if you remember one thing from this post – please keep your tomatoes out of the fridge, it kills their flavour!

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

Also a huge thank you to everyone who follows me on social media and shares their creations with me.

Sammie xx

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

Raspberry White Chocolate Chip Muffins

Coffee shop style muffins, it would seem, are here to stay. Big, light, tulip wrapped delights, packed full of chocolate or fruit. Why fight a trend that is clearly doing so well? Since we enjoy this style of muffin too, I have embraced everything about them and come up with my own recipes. So these Raspberry White Chocolate Chip Muffins are utterly delicious.

While the texture has more in common with a cake, than a true muffin such as Cheese Bacon Breakfast Muffins , there is room for both in our home. Because not everyone is keen on whipped buttercream that tops most cupcakes, these light, raspberry filled treats are a great alternative. As well as being not-too-sweet, the raspberries on baking become jammy pods within the muffin.

FF Bakery Style Muffins — Raspberry White Chocolate Chip Muffins

White chocolate chips within and on top of the muffin, provide small, sweet burst of vanilla chocolate flavour. While balancing the slightly tart flavour given by the raspberries. Together they create a delightful flavour pairing within the lightest of muffins. Perfect for grabbing and eating for breakfast or brunch when rushed in the morning. Likewise they also travel well in packed lunches and as part of a picnic.

FF Raspberry White Chocolate Chip Muffins — Raspberry White Chocolate Chip Muffins

Baking the Raspberry White Chocolate Chip Muffins in tulip wrappers allows for a generously sized muffin. Also it adds to the coffee shop style of these muffins. If not using tulip wrappers to bake with, use the deepest muffin cases and fill two thirds full. As a result the baked muffins may bake over the muffin cases. If this happens, simply run a blunt butter knife between the muffin and tin to release.

Recipe: Raspberry White Chocolate Chip Muffins makes 26-30

225g/8oz Unsalted Butter at room temperature

225g/8oz Caster Sugar

1/4tsp Sea Salt – I use Maldon

4 Large Free Range Eggs

100g/4oz Full Fat Yoghurt – I use Yeo Valley

1tsp Vanilla Extract – I use Nielsen-Massey

1.5tsp Baking Powder

275g/10oz Plain White Flour

125g/4.5oz White Chocolate Chips – I use Callebaut

150g/5oz Raspberries – I used frozen

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

Making The Raspberry Muffin Batter

First of all line a 12 hole muffin tin with tulip wrappers or muffin cases.
Into a large bowl add the butter, sugar, salt and whisk until well combined.
Then add the eggs, vanilla extract and yoghurt. On top of these wet ingredients sift in the flour and baking powder. Finally add the raspberries and 100g/4oz of the white chocolate chips.
Using a large spoon gently fold all of the ingredients together until just combined. Take care not to break up the raspberries.

Spoon the batter into the wrappers, dividing equally between them.
Finish by sprinkling over the remaining white chocolate chips on to the surface of the un-baked muffins.

Baking The Bakery Style Muffins

Place the muffins into the centre of a preheated oven and bake for 25-35 minutes.
The muffins are baked when they are golden, just firm to touch and an inserted cocktail stick comes out clean, without any batter attached.

As soon as the muffins are baked remove from the oven and allow to cool in the tin if using tulip wrappers. Otherwise, if using muffin cases, cool for 10 minutes in the tin then remove and place on a cooling rack to finish cooling.

I like to serve these muffins warm. While the chocolate chips are still slightly melted. Although they are fine to serve cold as well.

These muffins are best eaten within 24 hours of being made. Yet they can be stored, once cooled, in an airtight container for up to 3 days. Keep refrigerated during warm weather.

Another delicious bake that uses the same flavours as these muffins is my Raspberry White Chocolate Loaf Cake. Also great for transporting to share with others

If you have enjoyed this recipe for Raspberry White Chocolate Chip Muffins you may also like these:

Double Strawberry Almond Muffins

Chocolate Madness Muffins

Double Cherry Drizzle Oat Bars

Double Cherry Drizzle Oat Cake Bars — Double cherry drizzle oat cake bars.

Since actually making these muffins took mere moments, why not try them yourself? Making use of frozen raspberries allowed the fruit to keep its shape more easily. Yet, if fresh raspberries are in abundance or growing in the garden absolutely use those. Deep blush streaked muffins, warm from the oven taste good any day of the year!

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.

Double Strawberry Almond Muffins

As you may have noticed from recent posts, I am having a full blown love affair with strawberries this Summer. Whether it’s eating them warmed by the sun, just as they are, or, creating new recipes such as Strawberry Rose Ice Cream, I cannot seem to get enough of them. While looking for inspiring ingredients on Amazon U.K., I found some baked strawberries for sale. Imagine a more intense strawberry flavour with a chewy texture. Sourcing fresh strawberries locally, finally resulted in the creation of my Double Strawberry Almond Muffins.

Since the name ‘baked’ strawberries seems, a little misleading, they will be referred to as dried strawberries. Not freeze dried strawberries, which are an entirely different product altogether. Similar to dried apricots in texture, dried strawberries are chewy, rather like gummy bears, with a more intense, strawberry flavour. While also free from other added ingredients. Resulting in a perfect snack size strawberry, untainted by additives.

Teapot, cup of tea, muffin on a plate and pink roses in a small vase. — Double Strawberry Almond Muffins

While the muffins bake the fresh strawberries become absorbed into the batter. Yet dried strawberries absorb moisture from the cake batter. During the baking process they lose their chewy texture. Resulting in gooey, jam like, pools of delicious strawberry within each muffin.

Muffin pulled in half to show even distribution of fruit. — Strawberries evenly distributed throughout the muffin.

A light open texture of each muffin is visible in the photo above. Having checked a few muffins, the strawberries are dispersed evenly throughout. Since previously having difficulty including fresh strawberries into a bake, I didn’t want to weigh the batter down with their water content. That said, extra chopped, dried strawberries could be added to the top, with the flaked almonds, prior to baking.

Recipe: Makes 12 Double Strawberry Almond Muffins

200g/7oz Unsalted Butter at room temperature

200g/7oz Caster Sugar

1tsp Vanilla Extract – for all extracts I use Nielsen-Massey

1/2tsp Almond Extract

4 Large Free Range Eggs

1/4tsp Sea Salt – I use Maldon

100g/4oz Ground Almonds

150g/5oz Plain White Flour

1.5tsp Baking Powder

100g/4oz Fresh Strawberries hulled and diced

50g/2oz Dried or Baked Strawberries roughly chopped – I use Urban Fruit

50g/2oz Flaked Almonds

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

Note: Tulip wrappers must be used in a deep muffin, or cupcake tin. When using regular cupcake cases, fill two thirds full and expect to make 18 muffins from this recipe. Also, the length of time baking will also need to be adjusted, please see guidelines in the method.

Making The Strawberry Muffin Batter

First of all, line a deep muffin tin with 12 tulip wrappers.
Whisk together the butter, sugar and salt in a large bowl, until pale and creamy.
Add the eggs, vanilla and almond extract and the chopped fresh strawberries to the bowl. Whisk together.
Next add the ground almonds, flour, baking powder and chopped dried strawberries. Tossing the strawberries in the flour will help stop them from sinking to the bottom of the muffin.
Mix all of the ingredients together so that they are fully combined. Over mixing will cause the muffins to become tough.

FF Double Strawberry Almond Muffins — Making the muffin batter.

Filling The Tulip Muffin Cases

Using a large, 5cm/2″ ice cream scoop, add one scoop of batter to each tulip case. Divide any remaining batte evenly between the 12 cases.
Sprinkle some flaked almonds on top of each unbaked muffin. Again dividing the almond flakes, so each muffin has an equal amount.

Adding flaked almonds to the top of the muffins before baking. — Adding flaked almonds to the top before baking.

Baking The Muffins

Place the muffin tin into the centre of the oven and bake for 40-45 minutes.
The muffins are baked when they turn golden brown and are firm to a light touch. Over cooked muffins will be dry so start checking at 35 minutes.
Note: if baking using smaller cases, the baking time will need to be reduced.

Muffins in tulip wrappers cooling in the tin. — Freshly baked muffins cooling in the tin.

When using tulip cases leave the muffins to cool completely in the tin. For muffin/cupcake cases, leave to cool for 10 minutes in the tin and then transfer to a cooling rack.

Muffins baked in a muffin tin. — Double Strawberry Almond Muffins

Double Strawberry Almond Muffins are best served slightly warm, or cold. Also serve with a cup of tea, or fresh fruit juice.

Muffin served with fresh strawberries. — Double Strawberry Almond Muffins

Muffins are great for breakfast, packed lunches and beating late afternoon hunger pangs.

Muffins containing fresh fruit are best eaten within 3 days of making. Store in an airtight container, placed in the fridge during hot weather.

If you have enjoyed this recipe for Double Strawberry Almond Muffins you may also like these:

Blueberry Lemon Shortbread Cake Bars

Cheese Bacon Breakfast Muffins

Cherry Bakewell Cookies

Because these muffins take less than ten minutes to make, they really are a quick, delicious, breakfast treat. Knowing that, whilst at school, college or work, my family has good, wholesome food is important to me.

Dried strawberries are widely available from supermarkets, including Ocado, Waitrose and Amazon U.K.

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

Sammie xx

No part of this post may be reproduced without the explicit, written consent of the owner. For more details please see my Disclosure Policy.

Almond Topped Cherry Scones

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

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

FF Almond Topped Cherry Scones — **Almond Topped Cherry Scones** a classic flavour pairing.

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

Always Honest Reviews

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

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

How Well Did These Stainless Steel Bowls Perform

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

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

4500ml capacity – 26cm diameter
3000ml capacity – 24cm diameter
2500ml capacity – 22cm diameter
2000ml capacity – 20cm diameter
1000ml capacity – 18cm diameter

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

Time to make the scones!

Recipe: Almond Topped Cherry Scones makes 10

450g/1lb Plain White Flour

1/4tsp Salt – I use Maldon

40g/1.75oz Caster Sugar

3tsp Baking Powder

75g/3oz Cold Unsalted Butter cut into cubes

25g/1oz Cold Vegetable Fat – Trex

75g/3oz Natural Glacé Cherries cut into halves

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

2tsp Almond Extract – I use Nielsen-Massey

2-3tbsp Flaked Almonds

Making The Scones

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

Line a large baking tray with baking parchment.
Sieve in the flour and baking powder, then add both of the fats.
Using the tips of your fingers, or a pastry cutter, work the fats into the flour until it resembles breadcrumbs with some larger, pea sized pieces of fat visible.
Next add the salt and sugar. Mix together using a balloon whisk.
Now add half of the glacé cherries. Toss them about in the mixture, this prevents them sticking together. Add the other half and do the same.
Make a well in the centre of the mix, pour in the milk and almond extract.
Use a butter knife to gently stir the milk into the flour mix. As the dough starts to come together switch to using your hand. Gently bringing the mix to a coherent dough.
Tip the dough on to a floured surface and gently knead to form a 5cm/2″ thick disc.
Using a well floured 5cm/2″ round cutter, cut out the scones, remembering to press straight down without twisting the cutter. Twisting can cause odd shaped or lopsided scones as they bake. Place each scone on to the lined baking tray.
Bring all the bits of scone dough together once the scones are cut, knead lightly and continue to cut out the remaining scones. Repeat the last step until all of the dough is used.
Once all of the scones have been cut out brush the tops with milk and sprinkle over flaked almonds.

Baking The Almond Topped Cherry Scones

Place the baking tray into the centre of the preheated oven and bake for 25 – 30 minutes.
The Almond Topped Cherry Scones are baked when they are risen, golden brown and sound hollow when rapped on the base with a knuckle.
As soon as the scones are baked, remove from the oven and place immediately on to a cooling rack to cool.

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

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

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

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

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

Fruit Filled Butter Scones

Afternoon Tea

Super Light Scones

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

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

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

Sammie xx

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

Note: Sadly, Andrew James Ltd is no longer trading. This post remains unaltered as a record of my review.

Cheddar Sun Dried Tomato Scones

Cheddar Sun Dried Tomato Scones are the best savoury scones made at Feasting headquarters so far. Sharp, mature cheddar pairs beautifully with the sun dried tomatoes and the addition of fresh basil completes the final flavour. These scones need no addition as they are moist and light.

Two things are really important when making these scones. First of all, use great ingredients. That doesn’t mean everything has to be top of the range, but buy the best mature cheddar you can afford. While the final flavour is not overpowering, using a mild cheddar results in a bland tasting scone. Also keeping your hands light, while making the scone dough will result in a light scone. Because if you work the dough too much the baked scones will be heavy.

FF Cheddar Sun Dried Tomato Scones — **Cheddar Sun Dried Tomato Scones** it’s hard to stop at one!

Since the sun dried tomatoes add a depth of savoury flavour to the finished scone, they are crucial to the recipe. Dry packaged are best, however if they are only available in oil that’s okay. Simply remove slightly more than the recipe calls for and drain them thoroughly using kitchen towels. While their deep, unique flavour and texture will still work in this recipe.

Time to get baking!

Recipe: Cheddar Sun Dried Tomato Scones makes 10-12

450g/1lb Plain White Flour

3tsp Baking Powder

25g/1oz Trex – solid vegetable fat kept very cold

50g/2oz Unsalted Butter kept very cold

250mls Whole Milk straight from the fridge – plus a little extra for brushing the tops of the scones

150g/5oz Freshly Grated Mature/Sharp Cheddar – I used Wyke Farm mature cheddar

50g/2oz Sun Dried Tomatoes preferably not in oil

Handful of Fresh Basil Leaves – approx. 10 large leaves.

1/4tsp Sea Salt Flakes – I use Maldon

Good grinding of Black Pepper to taste

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

You will need two large baking trays lined with baking parchment and a 5cm/2″ plain round cutter.

Making The Cheddar Scone Dough

First of all prepare the ingredients. Grate the cheese and chop, or snip the sun dried tomatoes and basil into similar sized pieces – see photo.
Add your flour, baking powder, salt and a good grinding of black pepper to a large bowl. Use a balloon whisk to blend the ingredients together.
Next add both the fats and blend them into the flour using a pastry cutter. Alternatively rub the fat into the flour using your fingers. Finally the flour should have a breadcrumb appearance with some larger, pea sized, pieces of fat visible.
Add one third of the grated cheese to the bowl. Use your fingers to toss the cheese in the flour. This coats the cheese and stops it from clumping. Repeat with half of the remaining cheese. Set the unused cheese to one side.
Now do the same with the sun dried tomatoes and fresh basil, tossing them in the flour to coat them.
Make a well in the centre of the bowl and pour in the cold milk.
Stir the ingredients together with a dinner knife, until they form a rough dough.
Use your hand, shaped like a claw to pull all the ingredients together.
Tip the scone dough on to a lightly floured work top.

Shaping The Dough And Cutting Out The Scones

Bring the dough together with your hands and pat into a rough circle approximately 1 inch/2.5cm deep.
Thoroughly flour the round cutter and cut out the scones. NOTE: Do not twist the cutter as you push through the dough as this will result in uneven/lopsided final bakes. Place the scones on to the lined baking trays.
Brush the top of each scone with milk and add a little of the remaining cheese.

Baking The Cheddar Sun Dried Tomato Scones

Place the baking trays into the preheated oven and bake for 20-25 minutes.
The scones are baked when they are a golden colour and similar to bread sound hollow when rapped on the base with a knuckle.
As soon as they are baked remove the scones from the oven.
Immediately place the scones on to a cooling rack, using a clean tea towel to transfer them as they will be very hot.

Since these scones are at their absolute best when still slightly warm, there is no need to wait for them to completely cool before tasting!

While delicious eaten warm, cool completely before packing into an airtight container to store.

Also the scones can be made ahead, cooled and packed into freezer bags. They will keep for up to one month in the deep freeze. Ideal for making ahead.

If you have enjoyed this recipe for Cheddar Sun Dried Tomato Scones you may also like these:

Beauvale Cheese Walnut Scones

Super Light Scones

Goddess Cheese Pine Nut Muffins

Cheddar Sun Dried Tomato Scones, such a delicious combination of flavours and texture. Also perfect for making ahead and freezing, ready to pop in the oven on a low heat when unexpected guests arrive. Make ahead recipes are my all time favourites. Especially as I never know from one day to the next how my body will be. Fortunately it’s always nice to know that there is good, homemade food in the house.

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 copied. Please see my Disclosure Policy.

Blueberry Lemon Shortbread Cake Bars

In an ideal world, all food consumed by myself and our family would be homemade. Yet reality dictates that is not always feasible. However, certain products, made with natural ingredients make that dream, a step closer. For example, the lemon curd used in my Blueberry Lemon Shortbread Cake Bars, tastes as good, if not better than that made at home. Resulting in a delicious recipe, made one stage easier by a product already available.

Bakes That Travel Well

Creating bakes that are sturdy enough to withstand transport in a school backpack or briefcase can have its challenges. However, these shortbread base bars easily remain intact during transit. Since hubby does not always have time for a set lunch break, knowing he has something he can munch with a coffee makes me happy. And, of course, he functions better when his energy is topped up too.

There are a variety of traybakes here, on Feasting is Fun, including Lemon Drizzle Cake Bars and Macadamia Apricot Flapjacks. While some are considered more ‘healthy’ than others. With respect, anything cooked at home, using good quality ingredients and made with love, is, in my opinion far better than a mass produced product with a shelf life of months!

Biting into a bar really is a taste and texture sensation for your tongue and tastebuds. And each blueberry, when baked, turns into its own little pod of jam. Yet without the added sweetness of preserves. Finally, the cake layer, moist and light contrasts beautifully with the tang of lemon and defined shortbread base. Resulting in a complete mouthful of joy with each bite.

Recipe: Blueberry Lemon Shortbread Cake Bars makes 12

Shortbread Base

225g/8oz Unsalted Butter softened

150g/5oz Caster Sugar

1/4tsp Salt I use Maldon

275g/10z Plain White Flour

1tsp Vanilla Extract I use Nielsen-Massey

1 Large Free Range Egg Yolk

For the Sponge Topping

4-5 tbsp Lemon Curd I use Hawkshead Relish

100g/4oz Unsalted Butter softened

100g/4oz Caster Sugar

2 Large Free Range Eggs

100g/4oz Plain White Flour

1tsp Baking Powder

200g/7oz Fresh Blueberries

Finely Grated Zest of 1 Lemon

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

Line a 20cm x 28cm x 5cm (8″ x 11″ x 2″) tin with baking parchment, ensuring the parchment is higher than the sides of the tin. The tin does not need to be greased first.

Making And Baking The Shortbread Base:

Place the softened butter, salt and sugar into a large bowl. Whisk or beat until the mixture is pale and creamy.
Next, add the egg yolk and vanilla extract. Continue to beat until all ingredients are completely incorporated.
Now sift the flour into the bowl and then, using a spoon gently mix all the ingredients until they just come together.
Spoon the shortbread mixture into the lined tin and then press into an even layer using your fingers. Use a fork to prick holes, known as docking, into the shortbread. This allows any steam to escape and create a golden base.
Place the tin into the centre of a preheated oven and bake for 25 minutes. Until the top is just turning golden.
While the shortbread is baking make the sponge topping – see below for instructions.
As soon as the shortbread is baked remove from the oven. It is important to note that the shortbread is not fully cooked at this point.

Making the Sponge Topping

While the shortbread is baking the cake batter can be made.
Into a large bowl, as before, add the butter and sugar. Whisk/beat until pale and creamy.
Next add the two eggs and continue whisking until the mixture is completely combined.
Now sift the flour and baking powder into the same bowl. Then add the blueberries and the lemon zest.
Using a metal spoon, fold the ingredients together gently, to minimise breaking up the blueberries. Set to one side.

Assembling And Baking The Blueberry Lemon Shortbread Cake Bars

As soon as the shortbread base is baked allow to cool for 5 minutes. Then spoon over the lemon curd, spreading so that it covers the base, yet doesn’t quite reach the edges.
Spoon over the cake batter. Dolloping it fairly evenly across the base. Finally, gently spread the batter so that it covers the base. Pay particular attention to the edges. Aiming to seal in the lemon curd, by ensuring the cake batter is in contact with the shortbread around the entire edge.

Place the tin back into the centre of the oven and bake for 40-50 minutes. The lower and longer baking results in an even bake with a flat surface.
The Blueberry Lemon Shortbread Cake Bars are baked when the top is golden in colour and is firm to touch. As soon as it is baked remove from the oven and allow to cool in the tin.

FF Blueberry Lemon Shortbread Cake Bars — The finished bake cooling

Cutting The Bars Into Individual Portions

When completely cooled, remove the entire traybake from the tin. A fish slice or large palette knife is useful. Ease the knife under the bake, using it to lift and support as you move the traybake to a flat surface.
Using a sharp knife cut halfway through the width of the bake. Wipe the knife between each cut, this avoids spoiling the bake.
Following this first cut, now cut downwards, dividing the bake into four equal quarters.
Finally, cut each quarter into three equal sized bars.

The lemon curd is perfect in these bars.

FF Close up image. — Blueberry Lemon Shortbread Cake Bars

Serve the Blueberry Lemon Shortbread Cake Bars with a cup of tea, on some cheerful china, with a smile.

Store in an airtight container. They will keep for 4 days. During warm weather, storing in the fridge is advised.

If you have enjoyed this recipe for Blueberry Lemon Shortbread Cake Bars you may also like these:

Cranberry Walnut Flapjacks

Double Cherry Drizzle Oat Bars

Bakewell Shortbread Bars

Baking and cooking good, wholesome food for my family is very important to me. It truly is one of the ways that I show them my love. Knowing in the middle of a busy day that my hubby has something made with love, by me, to help him through. Well, it doesn’t get better than that when we are apart from each other. The oohs and aahs as each family member returns at the days end, to the comforting kitchen aromas, ensures they know that they are truly home.

Love, inquisitiveness and creating are the main motivational factors behind all of my cooking. What are yours?

Sammie xxx

Please see my Disclosure Policy.