Archive of ‘Recipes’ category

Lemon sponge cake with raspberry cream

lemon-and-raspberry-cake

It’s been a while since I’ve baked a cake. I’ve been on a health kick and that has meant baking has been well and truly off the menu which is a shame because I love it! This Sunday was Mother’s Day in the UK and I planned on making afternoon tea at mine for all the mum’s in my family, at last I had an excuse to bake a cake!

lemons

Spring has just started, the sun has begun to shine and we officially have longer days since the clocks went forward on the weekend so I wanted a nice light, spring inspired cake – a lemon sponge with pink raspberry cream. Note: the original recipe is one by Delicious magazine which I have adapted.

Lemon sponge cake with raspberry cream

  • 225g soft butter
  • Zest of 2 lemons
  • 225g golden caster sugar
  • 4 large free-range eggs
  • 225g self-raising flour
  • ½ tsp baking powder
  • Juice of 2 lemons
  • 3 tbsp icing sugar, plus extra for dusting
  • 300ml double cream
  • 200g fresh or frozen raspberries

1. Preheat the oven to 180°C and grease your round baking tins (I also lined the bottom of mine with baking paper).

2. Add the soft butter, lemon zest and caster sugar into a mixing bowl and beat with a wooden spoon until nice and creamy.

3. Crack an egg into the butter and sugar mixt and beat it in with your wooden spoon. Add each egg one by one and repeat until all the eggs are mixed in (you may need to add a spoonful of flour to stop the mix from curdling).

4. Sift the remaining flour and baking powder into the mix and fold in gently using a metal spoon (to keep the air in).

5. Share the mixture between the two (greased) tins. Bake for 15 minutes or until the cake has risen. Check that the cake is cooked by inserting a skewer and checking that it comes out clean (with no cake mix stuck to it)

6. Cut the two lemons in half and squeeze the juice into a bowl making sure to remove the pips. Mix in the icing sugar to create an icing you are going to drizzle over both cakes. Use your skewer to make holes in the cake and then pour the icing over them. This will sink into the cake and give it an extra lemony flavour.

7. Leave cakes to cool on a wire rack.

8. When cake is completely cooled you can make the filling. Whisk your cream until it stiffens and forms peaks. Fold in the (defrosted or fresh) raspberrries and watch the cream turn pink! (My little girl loved the pink cream) Add the filling to one side of the cake and place the other on top to make a sandwich. Dust the top with icing sugar and you are done!

lemon-raspberry-cake

lemon-raspberry-cake-2

sign-off---lucy

 

Autumn inspiration – Apple, spice cupcakes with maple syrup buttercream

apple-spice-cupcakes

How good do these sound? Trust me they TASTE even better!

The perfect combination of Autumnal flavours, tart apples, warm spices and sweet maple syrup, a dream combination. I’ve had a couple of taste testers including Littlelish and everyone agrees they are so so good.

So here is my recipe for Apple and spice cupcakes with maple syrup buttercream (makes 12)

  • 150g softened butter
  • 150g light brown sugar
  • 150g self raising flour
  • 1 tsp baking powder
  • 3 eggs
  • 1 tsp cinnamon
  • 1 tsp of allspice
  • 4 smallish apples or 2 larger ones (I used the ones from our tree)
  • 3 tbsp caster sugar
  • Zest and juice of half a lemon
  • 1 tsp vanilla extract

1. First you need to prepare the apples for the cupcakes by peeling them and cutting them into smallish 2cm cubes. Cook them with the caster sugar, lemon, lemon zest and vanilla extract until soft and a bit mushy. This creates a delicious appley mixture for you to fold into your cake mix later.

2. Beat the brown sugar and butter together until fluffy.

3. Sift the flour, cinnamon, all spice and baking powder together. Add the eggs (one at a time) with some of the flour mix to the sugar/butter combination, slowly until it is all combined.

4. Add the apple mixture (which should have cooled by now). Fold in.

5. Add mixture to cupcake cases in your 12 hole muffin tin.

6. Bake for 30 – 35 mins at 160/170 degrees.

7. Leave to cool, meanwhile you can make your maple syrup buttercream!

  • 140g softened butter
  • 280g icing sugar
  • 3 table spoons of maple syrup (or to taste)

8. Beat the butter to a smooth cream and mix in the icing sugar bit by bit until you have made a sweet butter cream. Then add maple syrup to taste.

NB: I used my wonderful Tala icing syringe from Dunelm to ice mine and cannot recommend it enough – I love it!!

applesapple-cinnamon-spice-maple-syrup-cupcakes