All posts filed under: fruity cakes and bakes

Elderflower and Strawberry Summer Celebration

This cake is a combination of tweaked recipes from elsewhere and my own imagination. It came about because of my recent obsession with elderflower. I have always loved the flavour of elderflower and knew that people gathered the flowers and made their own cordial and wine, but for some reason I assumed it didn’t grow in Scotland. But since getting our puppy, then moving to our new house and village, I have become much more aware of the passing seasons and the flowers, trees and plants around me. I had a rough idea of what elderflower looked like but wasn’t sure. Then I saw some flowers that I thought might be it whilst out on a walk with the dog. I photographed it and had it confirmed by my friends on a Facebook group, who are keen cooks and bakers. I researched more about collecting and making cordial and decided to give it a try. I decided to use The River Cottage recipe which was very straight forward and easy. During the process I did doubt how …

Pistachio and Apricot Tart

  This recipe came about simply from chancing upon some very pretty apricots at the supermarket. I thought they would be delicious in a frangipane type tart, but then wondered what it would be like to substitute pistachios for the traditional almonds. There was only one way to find out; and I was delighted with the result. I have to say, though, that it’s maybe not the prettiest tart that I’ve ever made, and almost looks savoury. But I can assure you that it is sweet and delicious.   Ingredients: 300g of Sweet Pastry 100g of Butter, at room temperature 100g of Caster Sugar 2 Medium Eggs 150g of Pistachios 40g of Self Raising Flour 3 or 4 Apricots Preheat your oven to 180C. Roll out the pastry and line an 8″ tart tin with it, leaving the excess to hang over the edge. Prick the base with a fork several times and refrigerate for at least half an hour. Whilst the pastry is chilling prepare the apricots by cutting them in half and removing …

Blueberry and Lime Bundt Cake

Greetings from the blogging wilderness. I have moved house, unpacked a little and started to plan a lot. In the mean time, I have been quietly finding my way round my new oven (and planning its replacement). So, with an extension in the offing, blog posts won’t be super frequent, but I hope you will stay with me, and that the odd wee recipe like this will keep you interested. It really is a super simple cake but, I think, very delicious. I tweaked and adapted Felicity Cloake’s Lemon Drizzle Cake recipe and ended up with this. If you want fruity, zingy, and moist, then this is the cake for you. It doesn’t need to be iced or served with cream. And it doesn’t need to be in a bundt tin: a loaf tin or even small round tin would be just as nice. Ingredients: 175g of Butter 175g of Caster Sugar 3 medium eggs 4 Unwaxed Limes (3 might be enough if they are large) 100g of Self Raising Flour 75g of Ground Almonds …

Apple and Cranberry Snowflake Pies

The creation of these came about entirely from the purchase of the snowflake pie mould from Lakeland. Initially, I thought about making regular mince pies with it, then I thought it might be nice to make something equally Christmassy but slightly lighter. I came up with apple and cranberry and the combination, with some Christmas spice, works very well, and would make a great alternative to those who don’t like traditional mincemeat. Ingredients for the filling: 1 Large Bramley Apple (about 250g once peeled, cored and chopped) 50g of Dried Cranberries (soaked overnight in 20g of Vanilla Vodka or orange juice) 100g of Light Brown Sugar 15g of Butter 1 Teaspoon of Vanilla Extract 1/2 Teaspoon of Mixed Spice 1 Stick of Cinnamon 1 Heaped Teaspoon of Plain Flour Zest of an Orange Soak the dried cranberries overnight in the vodka or orange juice to allow them to plump up. Chop the apple into small pieces and combine all the ingredients, except the plain flour, in a large pan and heat on medium. Cook the apple …

At long last…

It took a while, but I got there in the end with this recipe and beautifully detailed cake. It wasn’t so much the cake recipe, which I adapted from the Nordicware recipe card that came with the Snowflake tin, but getting it out of the damn tin. I had an idea to adapt the almond cake recipe by adding some dried cherries soaked in Amaretto (which, by the way, are awesome on their own). It just felt more festive. Once I had fiddled with the batter amount and worked out the optimum quantity of cherries and soaking liquid, I thought it would be easy to pop the cake straight out using homemade goop (it works on other bundt and detailed pans). But this was not to be. This pan is on a different scale of difficulty to remove cake from. I made it again, coating far more liberally with goop: fail. Then I looked on the internet for advice and it said you should only use a small amount on detailed pans like this, so …

Truly Fallen

Despite all of my grumblings in the past about the American influence upon our traditional British Hallowe’en, I confess to having fallen head of heels with the way that North America embraces my favourite season, Autumn. By the beginning of this month I found myself heading to TKMaxx (the British version of North America’s TJMaxx) in the hope that there were decorations in reds, browns and golds a plenty, and the greatest hope of all, to find a Nordic Ware “fall” baking pan, and at a bargain price. As you can see from the photograph above, I was successful in finding a modest and seasonal wreath, but the pan was to prove elusive. Enter Jersey Jackie: my dear, dear friend that I made on Instagram; lover of bread baking and pasta making; fellow food nerd; woman of curious mind; and demonstrator of precision skills in all that she does. We had planned for her to come to Scotland for a holiday. We would be meeting for the first time when she landed at Glasgow airport for …

Blueberry and Orange Breakfast Bread

I have been desperately trying to find the time to make this recipe for a few months now. I had the idea after my son saw a similar tear and share bread in a book, but I wanted to come up with my own recipe using Gilchester’s Organic Unbleached Flour. But we have been busy with school holidays and the important business of getting to know our new puppy, Florence. The first time I attempted it, I made far to much, and the rolled up dough didn’t come close to fitting in a 10″ tin. So, I reduced the quantities and tweaked the ratios and came up with this. I really hope you like it. Ingredients 250g of Bread Flour 125g of Milk  1/2 Teaspoon of Orange Blossom 8g of Dried Instant Yeast (by all means use fresh if you have it but I know many people can’t get hold of it easily) 30g of Caster Sugar 25g of Softened Butter 5g of Salt 1 Large Egg, beaten. Plus an beaten extra egg to glaze the dough. For …

Macathon

A few months ago I was asked by a friend of a friend to make some macarons for the evening reception of their wedding. I took on the task, not realising I’d be making 250 of the little blighters, in five different flavours. It also turned out to be the most humid and hot week of the year so far. It was quite the challenge and a macarons marathon. She chose four flavours that I was familiar with: White chocolate; Pistachio; Chocolate; and Lemon. However, she asked for one I hadn’t made before: Mojito. So, I did my research and tried out a couple of filling ideas. I had wanted to make a sugar syrup with real rum, mint and lime, but it just didn’t work. I reduced it to a sticky mess and the rum flavour just wasn’t coming through. In hindsight, I think I should have used a dark rum for a more rounded flavour. In the end, I used a rum flavouring. This is not the route I wanted to go down, …

Fresh Summer Berry Cake

Now that I am back in the blog writing saddle, as it were, it feels good to write this post and share the recipe that I created for this summery cake. It is a Blueberry and Lime cake, flavoured with a Lime and Mint sugar syrup, and I created it for the birthday of my partner’s youngest daughter. I have been musing over a blueberry and lemon cake for a while. I have seen several recipes online but they all seem overly complicated. I also really wanted to use lime instead of lemon. And then I remembered the lime and mint sugar syrup that I made for my friends’ naked wedding cake two years ago. It’s such a wonderful and refreshing combination: the mint makes the berries zing. I just needed an excuse to experiment. I usually make a cake for my partner’s children’s birthdays. We try to get together for a big blended family dinner with cake and candles. His youngest didn’t have a preference for what kind of cake she wanted, so I …

Raspberry and Rose Celebration

Well hello there. It feels like years since I last wrote a blog post. The last few months have been very busy in our house but I’ve been baking away just the same, only not writing quite so much about it. If you follow my Instagram feed you’ll see plenty of baking, cooking and the odd bottle or two of wine (francesbakes). My friend asked me to make a cake for her mum’s special birthday and I just knew you guys would want to see more of the process, so I documented its production to share with you today. My brief was “she likes Turkish Delight and best to avoid chocolate”…immediately I thought to ask if she likes raspberries: they go so well with rose. Thankfully, she does, and so I started planning what I’d make. Straight away I decided to use The Pink Whisk’s Raspberry Ripple cake as the basis for the celebration cake. I have used this recipe a lot and it is simply delicious. So many people that I know love it too, so …