We all love something a little sweet with our morning or afternoon break or when we have friends over for Afternoon Tea or just because it’s a Sunday so why not include one of your required 5 a day in that cake?!
Adding courgette to this lovely light chocolate cake gives it added moistness as chocolate cakes can sometimes turn out a little dry. Spelt flour is used also for easier digestion and agave syrup for sweetness instead of refined sugar …. sure it’s positively healthy! 😉
There are so many fun ways to bake at Halloween and this surprise cake featuring a hidden pumpkin is one of them.
There are 2 cakes to be made; one coloured and one plain. You need to plan ahead as they can’t be made at the same time. I tend to make my coloured one in the morning, get my jobs done and then get the second one made later in the day. It can be decorated the same or next day.
Ooooh where do I start??! It’s a delicious take on a traditional Toffee Apple and adding the toffee sauce just sends it into another dimension. A wonderfully moist and spicy cake which is surprisingly easy to make.
If you don’t like dates, don’t worry. You can’t taste them. They add moistness and that great sticky toffee flavour.
These delicious muffins are perfect for an on the run breakfast or midday snack as they are low sugar and full of goodness. You can make them dairy free if you need to and I’ve put those options on the ingredients list.
I’ve used dried cranberries because they are a firm favourite in our house and they are sweet enough to greatly reduce the original sugar content in the recipe, but you can use other dried fruit options too. Pecans or walnuts would also be a great addition.
I’m a sucker for Bakewell Tart, the combination of almonds and cherries will win with me every time! This is such a quick and easy alternative to the original tart recipe which still retains all the lovely bakewell traditional flavours. The only problem …. they are way too tasty but I work around that by eating one only and putting them away till the next time 😉
The recipe makes a dozen fairy bun sizes but you can use muffin cases too but will probably only get about 8. I used a mix of glace cherries and fresh raspberries with raspberry jam for the centres but you can decide what you would like based on what you have and your personal taste. I would recommend you give the cherries a good wash before using them to prevent them sinking.
There’s something very special about those pink and yellow squares when you cut into a Battenberg that brings you back to being young. It was such a treat to get and always felt like a special occasion when a Battenberg was produced on the table.
It feels like a lot of work but honestly, it’s not. The cutting and joining of coloured sponges can be a little sticky and rolling out the marzipan a little messy but the result is definitely worth it and always impresses when it’s homemade!
This delicious and low fat cake comes from the Hairy Bikers. It contains low fat milk and sunflower oil so no butter and for a large 23cm cake, only uses 100g of demerara sugar which you could substitute for an organic variety which is less refined.
I converted it to a Gluten Free version so everyone at home could enjoy it and it worked really well. The other bonus of this lovely recipe is that it freezes well so you can cut in half or in slices and keep for when you desperately need a slice of cake to help sort out the woes of the world. Defrost thoroughly and heat up in a low oven or in the microwave. It’s perfect served hot or cold and will keep fresh for several days once you wrap it in tin foil.