If you love a bakewell tart and you love marzipan, then this is the bakewell tart for you.Continue reading “Marzipan Bakewell Tart”
A Zebra cake is very similar to a marble cake, except the two cake batters are poured into the tin differently.Continue reading “Zebra Cake”
Beautiful light apple cupcake with a hidden caramel centre topped with caramel buttercream icing – delicious!
I have used my apple crumble cake recipe for these cupcakes, it does make rather a lot, so if you don’t need 20 cupcakes you can very easily halve the recipe.Continue reading “Toffee Apple Cupcakes”
With plums ready for picking it would be rude not to make a plum cake. Using ground almonds inthe cake helps to absorb some of the juices from the plums and I have also added ground ginger which gives the cake a little added warmth and flavour.Continue reading “Almond and Plum Cake”
The main difference between a muffin and a cup cake is the sweetness and icing.
Muffins tend to be less sweet and don’t usually have icing or frosting.
This cherry muffin recipe will make between 9-10 muffins depending on the size of your cases and how full you fill them.Continue reading “Cherry Muffins”
I love the delicate flavour of the Elderflower and it goes beautifully in this cream cake and is amazing for the summer.
I have used my own elderflower and lemon cordial for this cake, we are now at the end of the elderflower season and I have used the last of my elderflower and lemon cordial in the cake.Continue reading “Elderflower Cream Cake”
The addition of Biscoff to a sponge make the cake moist and light and so very moreish!Continue reading “Biscoff Cake”
I have added blackberries to my apple crumble cake for this recipe. I used frozen so they don’t mush and stain the cake as they would if they were freshly picked.
In this recipe I have used a mixture of eating apples.Continue reading “Apple and Blackberry Crumble Cake”
Adding fruit to cake does give it a completely different dimension, adding fresh raspberries to a blondie is a stroke of genius.
Blondies are already soft and gooey and the fresh fruit will make it extra moist. I have found a little more flour is needed than usual. I have also found that these are better the next day – if you can wait that long!
Raspberries are have such a short season you really need to make the most of them. I know you can get most of our summer berries out of season now, but they are so much nicer in season and I do tend to go a little crazy trying to make the most of all our seasonal fruits. Continue reading “Almond and Raspberry Cake”