Top with a whole raspberry and your ready to serve. ingredients for the cakes. I had a little extra chocolate so I actually covered a few buns completely and smoothed the chocolate out with a palette knife then added the raspberry
Today I’m sharing a recipe for this totally scrumptious RaspberryBakewell Cake, with fresh raspberries, ground almonds and almond extract for a classic bakewell flavour
An Autumn Baking Day – Redcurrant FairyCakes with Raspberries. Redcurrant Fairy Cake Recipe. today would be a Baking Day, and cakes and bakes would be made, as well as a big pot of stew for lunch
This delightful Coconut and Raspberry Jam Loaf Cake is the perfect antidote with a pot of tea. Here’s the recipe for Coconut and Raspberry Jam Loaf Cake
Lemon and raspberry has always been a favourite of mine and since I hadn't had chance to bake my lemon and raspberrycupcakes yet I thought I would adapt the idea and create a large bday cake
For Sunday tea, a deliciously moist Raspberry Cake made up for the rather disappointing sourdough crumpets (I was sure the recipe book was wrong and wish I’d trusted my judgement)
Oh, I do love raspberries any way I can get them, but they really shine in cakes. With raspberry season being in full swing at the moment I had a real hankering for a raspberry cake
Seedless Raspberry Jam. this is a Bakewell Tart (traditional) - link here for its history. Place small dollops (teaspoons) of the raspberry jam on top - this will probably sink, but it doesn't matter
Divide the batter evenly amongst the prepared tins and dot the raspberry ripple into the cakes. If you have two cakes you can slice them in half so you have a four layer cake but this is up to you
Coconut flour smells and tastes delicious and I really have been so excited to share this recipe with you all - these fairycakes are super light & moist, taste delicious and are packed with healthy ingredients - coconut flour, coconut oil & desiccated coconut
Fairycakes are childhood cakes, cakes we’d bake with our mothers or enjoy at birthday parties. The taste of soft, vanilla sponge topped with sweet royal icing (my favourite) finished off by a generous scattering of pretty sprinkles finishes of these dainty cakes beautifully
This week’s Cakes & Bakes offering is a quintessential British classic – Bakewell tart. Bakewell tart is a perfect cake for our 4 o’clock afternoon tea break. Bakewell Tart2015-08-20 15. 42 Write a reviewSave RecipePrintFor the pastry425g/15oz plain flour, plus extra for dusting1 egg, beaten2 egg yolks250g/9oz unsalted butter100g/3½oz caster sugar½ tsp salt50g/2oz ground almondsFor the filling400g/14oz ground almonds175g/6oz caster sugar8 eggs, beaten½ tsp almond essence3 tbs raspberry jam50g/2oz flaked almondsFor the pastryIn a food processor, add the flour, salt, sugar, butter and almonds and pulse until the mixture resembles breadcrumbsAdd the eggs & yolks one at a time and pulse until a smooth dough is formedBring the dough together into a ball, wrap in cling film and refrigerate for half an hourPreheat the oven to 180ºC/360ºF/Gas mark 4Grease & flour a 23cm/9in loose-bottomed tart tinUnwrap the chilled pastry and roll out onto a cold, floured work surface (this is a very 'short' pastry and at first will be difficult to handle)Line the tart tin with the pastry and trim off any excess. If the base is still a little underdone, return it to the oven for a minute or two to dry outReduce the oven temperature to 165ºC/330ºF/Gas mark 2For the fillingPut the ground almonds and caster sugar into a bowl and combineAdd the beaten eggs and almond essence and combine wellOnce the tart pastry base has cooled, spread a generous layer of raspberry jam onto the bottomPour the filling mixture over the raspberry jam to fill the pastry case almost to the topSprinkle with flaked almonds and bake in the oven for 25-30 minutes, or until the filling is baked through and golden-brown all overRemove from the oven and allow to cool. 01 pm and is filed under cakes & bakes. 3 tbs raspberry jam
Preheat the oven to 190 degrees (fan). In a bowl cream the butter and sugar together for a few minutes, until light and fluffy, I used an electric hand whisk
I had enough lemons for two cakes, so I decided to do an impromptu experiment. I've been meaning to create a vegan version of my favourite lemon drizzle cake for a while, now, and I finally got around to actually making it for a party recently
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