Cakes, Recipes, Sweet bakes

Blood Orange Cake

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When I think of oranges I don’t think of them being red, just orange so blood orange are unusual to me. I don’t remember trying blood orange well not that I know of, apparently they are known to be much sweeter then normal oranges but what I’m most fascinates me about them is the beautiful, vibrant red colour it’s captivating. I was hoping this vivid colour would carry through to the cake. 

I was so excited to see that red colour once I cut the orange open, however I was a hugely disappointed as the colour was a mix of orange and red and not fully red 🤔 I didn’t understand, why? 😔 I wanted that lovely pink for the icing but mine turned out a very dull pink, however this cake was amazing it had a lovely taste of orange and was really soft I enjoyed it and would make it again, hopefully with more of red coloured oranges. 

 

Blood Orange Cake
Beautifully juicy blood orange cake
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Prep Time
20 min
Cook Time
1 hr
Prep Time
20 min
Cook Time
1 hr
Ingredients
  1. 220g -plain flour
  2. 1 tsp - baking powder
  3. 1/2 tsp - salt
  4. 113g - unsalted butter, at room temperature
  5. 200g - sugar
  6. 2 blood oranges - finely grated zest of
  7. 2 - large eggs, at room temperature
  8. 120ml - buttermilk
  9. 1/4 cup (60ml) - fresh blood orange juice
  10. 3 - large slices of orange (optional)
For the icing
  1. 3 tablespoons (45ml) - fresh blood orange juice
  2. 60g - icing sugar
Instructions
  1. 1. Preheat the oven to 175°C. Grease and line a 8.5" x 4.5" loaf tin.
  2. 2. In a bowl add the flour, baking powder, and salt mix and set aside.
  3. 3. In a stand mixer beat together the butter, sugar and blood orange zest until light and fluffy, 2-3 minutes in a stand mixer. Scrape the sides of the bowl and beat in the eggs, one at a time until blended.
  4. 4. Mix in 1/3 of the flour mixture until just combined. Mix in the buttermilk and blood orange juice until just combined, scrape the side of the bowl. Add the remaining flour and blend until just combined, don't overmix.
  5. 5. Pour the batter into the prepared pan add the slices of orange on top of the cake. Bake for about 1 hour or until golden and a toothpick comes out clean when inserted into the center. Let the cake cool.
  6. 6. Once cooled, whisk together the blood orange juice and icing sugar until smooth. Drizzle the sauce over the loaf cake.
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Recipes, Sweet bakes

Choux Doughnuts

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A long time ago I made profiteroles and I fancied making them again but this time as a big ring. I remember when I made the profiteroles rolls and they didn’t work the first time but had another go and they worked, I couldn’t remember which recipe I used. With any baking that is a bit more technical I always feel scared yet I feel it’s a challenging, I always give things a go and if they don’t work out, it can be quite upsetting BUT it’s not the end of the world, no one died, so I need to chill out and either have another go and bake something else. It’s all about trying and experimenting in life otherwise everyone would just live a boring life, right?

I do think they are a tricky thing to get right but once you’ve sussed it then it’s actually easy. I think the first thing to get right is the pastry dough, if this is too runny (by adding too much egg) then the choux pastry doesn’t work well, I think it becomes more cakey instead of crisp and no one wants a soggy cakey choux pastry right?

Well, yet again my choux pastry didn’t work the first time. I initially wanted to make a giant choux ring so everyone could have a slice, apparently I didn’t know it’s actually called a Paris Brest’s (how fancy and I think I would have to put on my best French accent to say it better, but I bet it still won’t sound right!) It went wrong as the last beaten egg had slipped out and went into the dough mixture. Arggggghhhhh then the dough was too slack and even when I was piping it I knew it was wrong. But I just baked it hoping for the best, and I had enough dough left and created smaller doughnut rings. The giant choux doughtnut didn’t work well, it was stoggy and thick and not crisp at all! What a disaster. However the good news was the doughnut ones did, so I gave it another go with less egg this time and yes!!! It worked, thank god, happy bunny!

So don’t make the mistake I did and add too much egg! check the consistency, it should be a smooth, thick texture that will falls from the beater like a thick ribbon.

Choux Doughnuts
Yields 8
Crispy and creamy Choux doughnuts with crunchy almonds and thick chocolate
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Prep Time
20 min
Cook Time
25 min
Prep Time
20 min
Cook Time
25 min
Ingredients
  1. 50g - butter, cut into small cubes
  2. 75g - Asda Strong White Bread Flour, sifted
  3. 2 - large eggs, lightly beaten
  4. 25g - Asda Flaked Almonds (extra for sprinkling)
  5. 350ml - double cream
  6. 100-200g - dark chocolate
Instructions
  1. 1. Pre-heat the oven to 200C/180C Fan. Line a baking tray with baking paper.
  2. 2. Put the butter in a pan with 150ml cold water and a pinch of salt. Heat until the butter melts and then bring it to the boil. Once boiling, remove immediately from the heat and add all the flour at once. Beat hard with a wooden spoon until it forms a dough that leaves the sides of the pan clean. 3. Tip into a large bowl and leave to cool for 15 minutes.
  3. 4. Gradually beat one eggs into the dough – you can do this with a wooden spoon or an electric hand mixer. In a small bowl beat the other egg and slowly add the egg and beat until the dough reaches a thick ribbon like consistency.
  4. 5. Put the mixture into a freezer bag and use a star tip. Pipe small round doughnuts on the baking tray. Sprinkle the almonds on each doughnuts. Bake for 30 minutes, without opening the oven, or until puffed up and golden.
  5. 6. With a knife, make small holes round the edge (to let steam escape). Return to the oven for 5 minutes, then cool completly on a wire rack.
  6. 7. Using a stand mixer or electric mixer put the double cream a little bit of the icing sugar and vanilla extract and whip until you reach stiff peaks. Place the cream into a piping bag with a star tip.
  7. 8. In a microwave safe bowl, add the chocolate and melt in the microwave in 30 second intervals, stir and melt until completly melted.
  8. 9. Once the doughnuts have completly cooled, slice the doughnut in half and pipe with the bottom layer cream and either dip the top layer in chocolate or spread the chocolate on.
  9. 10. Sprinkle with extra almonds (optional)
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Cheesecakes, Recipes

Nutella Crunchie cheesecake

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I have this addiction to cornflakes and crunchy nut cornflakes, they are so moreish. I love how they are so crispy, yet so light! They have the right amount of crunch and I’m known to snack on them right from the cereal box, like a fat pig, I have no shame! Yes I’m one of them people! but who needs the milk anyway, it works so well without it!

This has got to be one of the easiest cheesecakes I’ve made and super quick too! Also it’s very yummy. Anyone who’s a novice to baking they should try this recipe out, they could definitely make it and it won’t go wrong.

I made this for my birthday gathering and I thought everyone would find this quite rich but they really loved it. I changed the original recipe by adding pieces of crunchie bar to give it a bit of bite and a lovely honeycomb taste. I think most people love that flavour. I also made half the recipe as I thought the small slices would be enough, a lot of people had half but then went back for the other half! Lol, I’m just glad they enjoyed it. If you don’t have any crunchie bars don’t worry you can leave it out as the original recipe doesn’t have it although I would advise it as it works really well.  

This cheesecake should be frozen but who actually has room in their freezer to add a 8” tin (or even the small one I was using) I don’t have any room. I put it in the fridge overnight it did work but yes, it was much softer. I would advise to take it out the fridge only 5-10mins before so it’s not totally cold.

Nutella Crunchie Cheesecake
Rich, chocolate, crispy and crunchy
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 200g - honey nut cornflakes
  2. 400g - chocolate hazelnut spread
  3. 180g - Cream cheese
  4. 2 – Crunchie bars broken into small pieces
Instructions
  1. 1. Line a 6” cake tin or something equivalent sized with a sprinform or push up (so it will come out easily).
  2. 2. In a food processor or using a ziplock bag grind/bash the cornflakes until they resemble fine breadcrumbs. In a small bowl and the cornflakes and 200g of the chocolate spread and press the mix into the base tin, making sure it’s levelled out.
  3. 3. In a stand mixer or using a electric beater, beat the cream cheese and the remaining chocolate spread until smooth. Add 11/2 of the crunchie bar and fold in. Smooth the mixture onto the cornflake base, wrap tightly in cling film and keep in the fridge overnight.
  4. 4. Remove from the fridge 5-10 mins before serving and sprinkle over the remaining crunchie bar.
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Bars, Recipes, Sweet bakes

Vegan Biscoss brownies

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I’ve wanted to make Eggless/Vegan brownies for SUCH a long time but most recipes I have seen use cocoa powder and not real chocolate, (which when I make brownies I always use real chocolate 🤔🤔🤔 yeh, so why can’t we have a substitute to make them vegan/eggless?) Until I came across good old BBC recipe! that doesn’t seem to let me down. In the most oddest place, this recipe just crops up! and impressively uses chocolate wahayyy result!!!!

As most people may not know a lot (not all so please check) of dark chocolate is ‘accidentally’ vegan, which is amazing.

 

Vegan Biscoff Brownies
Delcious vegan biscoff swirl brownies
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Prep Time
20 min
Cook Time
30 min
Prep Time
20 min
Cook Time
30 min
Ingredients
  1. 80g - vegan margarine, plus extra for greasing
  2. 2 tbsp - ground flaxseed
  3. 120g - dark chocolate
  4. ½ tsp - coffee granules
  5. 125g - self-raising flour
  6. 70g - ground almond
  7. 50g - cocoa powder
  8. ¼ tsp - baking powder
  9. 250g - golden caster sugar
  10. 1½ tsp - vanilla extract
  11. *6 - heaped Biscoff teaspoons
Instructions
  1. 1. Heat oven to 170°C/150°C fan
  2. 2. Grease and line a 20cm square tin with baking parchment.
  3. 3. In a small bowl combine the flaxseed with 6 tbsp water and set aside for at least 5 mins.
  4. 4. In a saucepan, melt the chocolate, coffee and margarine with 60ml water on a low heat. Allow to cool slightly.
  5. 5. In a medium bowl add the flour, ground almonds, cocoa, baking powder and 1⁄4 tsp salt in a bowl and stir to remove any lumps.
  6. 6. Using a hand whisk, mix the sugar into the melted chocolate mixture, and beat well until smooth and glossy, ensuring all the sugar is well dissolved. Stir in the flaxseed mixture and vanilla extract, and then the flour mixture. It will now be very thick. Stir until combined and spoon into the prepared tin. Place 6 teaspoons on top the brownie mix and using a knife create swirls around the mixture.
  7. 7. Bake for 35-45 mins until a skewer inserted in the middle comes out clean with moist crumbs.
  8. 8. Allow to cool in the tin completely, then cut into squares. Store in an airtight container and eat within 3 days.
Notes
  1. * I used lotus biscoff spread (check if vegan or eggless)
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Cakes, Desserts, Recipes, Snacks, Sweet bakes

Tiramisu truffle balls

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Oh hey, bye bye 👋 2017 and bring on 2018 🎉, let’s hope it brings happiness for everyone.

So as my first post of 2018, this year I still want to carry on with my baking and cooking adventure. I want to experience different taste and experiences as I do every year and yet I still am greatly in love with food and I don’t think that will ever stop!

Over the holidays I did some baking (of course) it was very Christmasy based. I made some gingerbread men finally after having my cutter for 2 years! yes I know, how bad is that?! unfortunately I didn’t get a chance to photograph them. I also made Lebkuchen these are spiced German biscuits and are AMAZING they bring the most amazing smells of Christmas waft through the house, I just love them and their intense spiced flavour.

Back to this post, these tiramisu truffles were made for NYE, I celebrated with my family, the best way for me. I thought these truffles would bring a little bit of sparkle into the new year and I had to add a bit of liquor obviously. I really love tiramisu and when I came across these I was super excited to make them and thought they would fit perfectly for NYE.

These truffles are super easy to make and it does resemble the lovely flavour of tiramisu.

 

Tiramisu Truffles
Delicious Tiramisu inspired truffles, soft, creamy and full of coffee flavour
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 24 - ladyfingers
  2. 2 tbsp - sugar
  3. 250g - mascarpone cheese, room temperature*
  4. 2-3 tablespoons espresso**
  5. 12 ounces - dark chocolate
  6. 2 tsp - espresso powder (optional)
Instructions
  1. 1. In a food processor, blend lady fingers until you have fine crumbs. Set aside 2 tablespoons to sprinkle on the truffles later. Transfer the remaining crumbs to a bowl. Add the sugar and whisk until combined.
  2. 2. Using a hand mixer (or stand mixer) add the mascarpone cheese to the bowl and mix until fully incorporated. Add the espresso one tablespoon at a time. You do not want a goopy consistency. It should be similar to a soft cookie dough. Transfer the mixture to a tupperware container and place in the fridge for 45 minutes to an hour.
  3. 3. Line a baking sheet or plate with parchment paper. Remove the mixture from the fridge (it should be firmer now). Start to shape the mixture into 36 (1-inch) balls and place them on the prepared baking sheet.
  4. 4. Melt the chocolate and stir in the espresso powder. Dip a cold tiramisu truffle balls into the melted chocolate and transfer it back to the baking sheet/plate. (I uses a fork) Sprinkle the truffle with the crushed lady fingers you set aside earlier. Repeat for the remaining truffles.
  5. 5. Place the back in the fridge for a 5 to 10 minutes for the chocolate to harden. Store tiramisu truffles in an airtight container in the fridge.
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Recipes, Savoury

Spinach, Feta and Mascarpone Quiche

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I haven’t made quiche in a while, I’m not good at making pastry but I cheated, yes I cheated! I brought shop brought short crust, I didn’t want to spend a long time in the kitchen as I was planning to make paella for dinner that evening and no, I wasn’t going to have the quiche for dinner as well. It was for the next day! I always find quiche quite a long winded thing to make, espically if your making your own pastry. I know I cheated this time BUT I do need to practise and get my pastry game on, so it’s on point! Perfect that damn pastry, however I was amazed when I made my Eggless blackforest tart, this tart case actually worked out, shockingly. 

I do love a good mushroom quiche, and my aunt is really good at making them, however she has been slacking as I’ve not eaten one of her quiches in a while! I thought from the usual mushroom, I would try something different. This recipe appealed to me a lot as I just love spinach anyway and feta cheese even though it’s slightly salty it has such a nice flavour and then to top it off there’s rich and creamy mascarpone! Like the original recipe states it’s has flavours of Spanakopita, which didn’t click to me a first but yeh of course, no wonder I was drawn to this recipe as I loveeeeee eating that! Unfortunately I did a bit of adapting as there wasn’t any ricotta when I went to buy it at the supermarket so I subed it for mascarpone which is close enough. To the recipe, I added extra flavours to suit my palette but those are optional.

I absolutely loved this quiche, dare to say more than the mushroom, but that is a bold statement, let’s say they are both different but both are good. Apart from the pastry case this recipe is pretty simple. I would suggest to cook and cool the spinach ahead of time just so it can be put together quicker. This recipe is a keeper and I will be making it again, yummy.

Spinach, Feta and Mascarpone Quiche
Delicious cheesy, spinach quiche
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Prep Time
30 min
Cook Time
45 min
Prep Time
30 min
Cook Time
45 min
For the pastry
  1. 1 packet - shortcrust pastry
For the filling
  1. 450g - frozen spinach
  2. 250g - mascarpone cheese
  3. 4 - large eggs beaten
  4. 100ml - double cream
  5. half red onion - finely chopped
  6. 1/2 a 25g packet - parsley finely chopped
  7. 3 - garlic cloves finely chopped/minced
  8. 1/2 tsp - salt
  9. Freshly ground pepper
  10. 200g - feta cheese
  11. red chilli flakes to taste (optional)
  12. 3/4 tsp - dried oregano (optional)
For the pastry
  1. 1. Grease a rectangle or 25cm round tart pan.
  2. 2. On a lightly floured surface, roll the pastry to about the thickness of a pound coin and transfer it to tart tin. Press the pastry into the corners and leave the excess overhanging. Prick the base all over with a fork then place in the freezer or fridgefor 15 minutes. Meanwhile, preheat the oven to 190°C.
  3. 3. Line the pastry case with baking parchment or tin foil, making sure there is some overhanging. Fill with baking beans, making sure that the sides are propped up then bake for 20 minutes.
  4. 4. Once baked remove the beans and parchment, return to the oven for a further 10 mins, until golden. Remove from the oven and use a very sharp serrated knife to trim off the excess pastry, set aside.
For the filling
  1. 1. Cook the spinach then place it in a sieve and press on it firmly to extract as much excess liquid as possible. Once you can handle it, finely chop it and leave to cool. Meanwhile in a large bowl mix the mascarpone so it's smooth, then add the eggs, cream, salt, garlic, pepper, chilli flakes, oregano then whisk and finely add the spinach and onions mix until combined. Then add two thirds of the feta, give a quick mix.
  2. 6. Pour the mixture into the prepared pastry case and spread it level, then crumble over the remaining feta.
  3. 7. Bake for 35-45 minutes, until set in the middle. Cover loosely with foil partway through baking if the top starts to colour too much.
  4. 8. Allow to cool for about half an hour before serving.
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Muffins, Recipes, Savoury

Garlic Bread Muffins

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So we have all had a garlic bread in our lifetime, with the regret of eating too many slices encouraging that whiffy garlic breath but who cares, it’s just so yummy and moreish. Well anyway when I saw this recipe they shouted out to me, eat me, eat me, of course I did eat. These wouldn’t be your usual crunchy or crispy garlic bread but softer and much much quicker and easier to make, I think that’s what won it for me. Well not only that, the fact it had oozing mozzarella cheese and rich and luscious parsley garlic butter too. I also thought would the garlic butter seep into the muffin more then garlic bread? 🤔🤔🤔

I love eating savoury/sweet muffins as they are soft, I do sound like a right grandma!😬😬😬 lol but soft and moist cakes are amazing right? I did like how these muffins had a lot of flavour with garlic, parsley and lotsssss of butter. The more garlic the better for me, so just keep away! 

Garlic Bread Muffins
Buttery, garlicy, herby soft muffins
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Ingredients
  1. 250g - plain flour
  2. 11/2 tsp - baking powder
  3. 1/2 tsp - bi-carb soda
  4. 1/2 tsp - salt
  5. 1 - egg, lightly whisked
  6. 220ml - whole milk
  7. 3 tbsp - sour cream or yoghurt
  8. 60ml - vegetable oil
  9. 1-2 tbsp - finely chopped fresh parsley
  10. 4 garlic - cloves, crushed
  11. 200g - grated cheddar
  12. 90g - salted butter + extra for greasing
  13. Cheese - 4 - 6 slices of Monteray Jack cheese in rough 3 centimeters squares or 1/2 packet of mozzarella cut into 12 pieces.
Instructions
  1. Preheat oven to 180C
  2. 1. Grease a 12 hole standard muffin tin with melted butter
  3. 2. In a small pan add butter and the garlic in a pan and melt on a gentle heat, when melted, stir in the parsley and keep warm.
  4. 3. In a large bowl sift together the plain flour, bicarb soda, baking powder, grated cheese, salt and pepper and mix.
  5. 4. In a jug or small bowl add the oil, milk, egg and sour cream or yoghurt and whisk.
  6. 5. Add the milk mix to the flour mix, gently mix but don't over mix
  7. 6. Fill each hole with some batter, it should come roughly 1/3 of the hole up. Put 2-3 squares of monteray jack in the mould, then 1/2 a teaspoon of the garlic butter. Then top off with more of the batter and finally add another 1/2 teaspoon of garlic butter.
  8. 7. Repeat for the rest of the muffins.
  9. 8. Bake for 20 - 25 minutes. They should be golden on top and spring back.
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Recipes, Snacks

Eggless Bounty Cups

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I made these cups for diwali treats, they are prettier (or maybe more rustic looking 🙃😄) then your usual Bounty bars. They are lovely tasting cups with the gooey, rich, sweet coconut filling and crisp outer chocolate.

These were a bit time consuming to make so just remember to be patient, oh and also silicon paper cases would help but as I didn’t have any I used paper cases and made the chocolate shell a bit thicker so they would be easier to get the cups out. As these were also fiddly to remove from their casing they can also break really easy so a patch job is needed. 

I did like making (and eating these! 😄) although they were not the easiest. I would make them again as they tasted really yummy!

 

Eggless Bounty Cups
Gooey, rich, coconut chocolate bownty cups
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 21/2 cups - desiccated coconut
  2. 1 can - sweetened condensed milk
  3. 2 tbsp - golden syrup
  4. 350g - dark chocolate chopped
  5. 1/4 cup - toasted coconut optional*
Instructions
  1. 1. Place the shredded coconut, condensed milk and golden syrup into a medium sized bowl and mix until combined. Set aside.
  2. 2. Melt the chocolate in a microwaveable bowl for 30 seconds at a time (stirring in between) until the chocolate is smooth.
  3. 3. Using a 1/2 teaspoon measuring spoon, drop it into paper or silicon cups spread evenly.
  4. 4. Allow to harden in the refrigerator for about 10 minutes.
  5. 5. Fill the chocolate covered cups with the filling then brush the rest of the chocolate over the tops of the cups, sprinkle with the toasted coconut and place in the refrigerator to set again (about an hour minutes).
Notes
  1. *I toasted the coconut using a dry frying pan, keep an eye on it.
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Desserts, Eggless, Recipes

Eggless Chocolate Layered Mousse Cake

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I have been meaning to make chocolate mousse cake for such a long time. I’ve always thought it was such a elegant cake/dessert and one of those cake that you would buy in a fancy cake shop. I’m actually not the best at making mousse I always seem to get it wrong, I’ve made it a few times but not with great success. This Terry’s chocolate orange mousse didn’t turn out too bad but still it wasn’t as good as some I’ve eaten.

I had to make this cake eggless and I’ve not made mousse without eggs before. I have seen recipes that make the mousse from double cream and even then I was unsure how well I would do with that. I’m notorious for over whipping the cream 😱😱😱 so I still had to be careful!

As it goes the mousse wasn’t too difficult to make, I wouldn’t say it was the BEST mousse I had eaten but it complimented the cake very well. I would make it again if I were to make mousse cake again, but I’m not sure how well it will work on it’s own.

 

Eggless Mousse Cake
Serves 12
Mousse, rich, creamy, smooth eggless chocolate cake
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Cook Time
30 min
Cook Time
30 min
Dry ingredients
  1. 1 cup - flour
  2. 1 cup - powdered sugar
  3. 1/2 cup - cocoa powder
  4. 1 tsp - baking powder
  5. 1 tsp - baking soda
  6. 1/2 tsp - salt
Wet ingredients
  1. 1/2 cup - oil
  2. 1/2 cup - hot water
  3. 1/2 cup - cold milk
  4. 1 tbsp - vanilla essence
  5. 2 tbsp - yogurt
For the mousse
  1. 200g - dark chocolate
  2. 300ml - double cream
  3. 1tsp - vanilla extract
  4. Chopped nuts for decoration - optional
  5. Chocolate sauce - optional
Instructions
  1. 1. Grease and line two 8" square cake tin. Preheat the oven at 175°C.
  2. 2. In a medium bowl sift together flour, sugar, cocoa powder, baking powder, baking soda and salt.
  3. 3. In a jug add the oil and hot water and mix till well blended. Let it cool down a bit then add the milk and vanilla essence, mix again. Add the yoghurt and mix.
  4. 4. Gradually pour the wet ingredients into the dry ingredients and whisk them together, don't over mix.
  5. 5. Divide the mixture into the two tins. Bake it for 30-35 minutes until the toothpick inserted comes out clean.
For the mousse
  1. Whilst the cake is cooking, make the mousse.
  2. 1. Melt 200g of chocolate in the microwave in a large microwave safe bowl (as the cream has to be added to this, if you don't have one just transfer to a bigger bowl later) in 30-second intervals. Let sit for about 10 minutes to cool.
  3. 2. In a large bowl, whip together heavy cream and vanilla extract until soft peaks form. Gently add the whipped cream to the cooled chocolate in batches and fold gently to combine. Leave to the side.
Decoration
  1. 1. Once the cakes have fully cooled, trim the edges of the cake so they are all crisp and neat. Then cut the cake in half so you have four quarters. Place the one quarter of the cake on the plate you want to serve it on. Add one third of the mousse spread across the whole of the cake making sure it's all level. Repeat the process with the other cake layers.
  2. 2. For decoration add some chocolate sauce carefully drizzling it over the edges and scatter a handful of chopped nuts.
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Cakes, Recipes

Lemon Blueberry Poke Cake

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I have seen many of these ‘Poke’ cake recipes but most of them use condensed milk to fill the poked holes in. I have a feeling this will be too sweet but one day I still want to try it.

The poke cake was fun to make as I liked creating the holes in the cake and then add the blueberries. I just loveeeeee the purple against the white cake it’s so vibrant and I really like the contrast.

This recipe was different as it used a blueberry compote and it was less sweet. I was looking forward to eating this cake as I love the combination of blueberries and lemon together, it works so well. Also it really reminds me of the summer with fresh and fruity flavours. 

 

Lemon Blueberry Poke Cake
Juicy blueberry and lemon poke cake
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Cook Time
25 min
Cook Time
25 min
Victoria Sponge
  1. 225 g - softened butter
  2. 225 g - caster sugar
  3. 4 - large eggs
  4. 225 g - self-raising flour
  5. 2 tsp - baking powder
  6. 1/4tsp - salt
  7. 2 - zest lemons
Blueberry compote
  1. 500g - frozen or fresh blueberries
  2. 1 - Zest and juice of one lemon
  3. 1/4 - cup water
  4. 2 tbsp - sugar
  5. 2 tbsp - cornflour
Cream cheese frosting
  1. 8 ounces - full-fat cream cheese, VERY soft
  2. 4 ounces - unsalted butter, VERY soft
  3. 1/2 tbsp - vanilla pure extract
  4. 3 cups - icing sugar, sifted, more only if needed
  5. 1 - zest of lemon (optional)
Instructions
  1. 1. Preheat the oven to 175°C. Grease and line a large tray bake 12 x 9".
  2. 2. In a stand mixer beat the butter and sugar until pale and fluffy. Add the eggs one at a time and beat until it's mixed in, repeat with all the eggs. Finally add the flour, salt and baking powder into and beat until combined, don't over mix.
  3. 3. Divide the mixture evenly between the tins and level out.
  4. 4. Bake for about 25 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger. Leave to cool.
For the compote
  1. 1. While the cake is in the oven make the compote. Mix all the ingredients in a sauce pan, bring to boil and simmer for 5-8 minutes until thickens but thin enough to pour. If desired, mash the berries a bit using a potato masher.
For the cream cheese frosting
  1. 1. In the stand mixer beat the cream cheese, butter, and vanilla on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners' sugar. Add the optional lemon zest. Once all of the sugar has been added beat on high-speed for 1-2 minutes. Leave to side.
Decoration
  1. 1. Once the cake is ready, let it cool for 10 minutes. Then using a end of a wooden spoon, poke holes in the cake but don't poke the holes all the way down.
  2. 2. Pour the sauce all over the cake and spread it across the whole cake leave to cool.
  3. 3. Once the cake it totally cold, add the frosting all over the layer of the cake spreading the evenly.
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