Ah the humble welsh cake. A teatime treat, that has been popular in Wales since the late 19th Century (or so Wikipedia tells me!). I went to university in Wales, Bangor in North Wales to be precise and I have a lot of love for […]
This cake has a hole in it! (Bonus points if you get that reference!)
This is my first foray into the world of bundt cakes and it definitely won’t be the last. Decadent layer cakes with silky buttercream are probably my favourite bake to create, but sometimes a simple slice of cake with a cup of tea can be exactly what you need. And is just the right amount of sweet without making your teeth hurt!
I have a bit of a strange relationship with blueberries. I find the texture of them so weird that I struggle to eat them raw. The taste however, I love! If there’s muffins going, I’ll always opt for a blueberry (or banana nut actually!). And to me, this bundt tasted exactly like a super sized blueberry muffin – so good!!
With the addition of sour cream as well as the blueberries the bundt was so moist and kept really well for 3-4 days after baking. Definitely one to bake on a Sunday and take to work for a few days…and make all your colleagues jealous!
The bundt baked so beautifully in the tin and came out so easily! I was really worried it might get stuck, but greasing and flouring liberally seemed to do the trick. It spent 50 minutes in the oven, but crucially I left it in the tin for another 10 minutes after I’d taken it out of the oven. This helps when you’re removing the cake from the tin, as you’ve given it a chance to firm up slightly.
As you can see from the pictures I didn’t fair too well with my blueberry distribution, as mine sunk to the bottom and stuck to the sides. To help prevent this you need to coat your blueberries (or any fruit!) in some of the flour from the recipe. A thick batter also helps to suspend the fruit. Though, unless you’re baking for Mary Berry it doesn’t matter too much! It’ll still taste just as good 🙂
I had toyed with the idea of adding a simple lemon icing, but once it was baked I thought it looked so pretty with the blueberries poking through the top of the bundt that a simple dusting of icing sugar was all it needed. It also meant you could see the pretty pattern created from the bundt tin!
I was so pleased with how this turned out, and had two taste testers adding their praise! Don’t be put off if you don’t have a bundt tin either, as you could definitely still make the recipe. Baking times might need to be adjusted depending on the size of your tins however.
Let me know if you love it as much as I did! 🙂
I knoww, I know. Savoury muffins! Who am I?! But divisive though they may be, I have to say I’m a fan. Especially pea and ham flavoured, though I like pea and ham flavoured everything so its no real surprise.
Fresh from the oven for a weekend brunch with a smear of butter these muffins are just divine! And a nice change from a sugary buttercream covered cupcake!
Muffins, although not exactly healthy, are a really lovely breakfast that aren’t too heavy but still feel like a real treat. They’re super easy to whip up in the morning, and as you can eat them warm they’re perfect for a lazy morning.
You’ll need to put the peas out to defrost for 5 or so minutes, but other than that no prep is required. For me, the strong flavour from the ham is the real star of the show here with the peas complementing perfectly. You could add some cheese to the mixture aswell, as the batter is quite versatile!
It makes a very thick batter, so don’t be alarmed. But make sure the batter is spread evenly in each muffin case before you bake, so that each muffin cooks evenly.
The muffins definitely taste best on the day of baking, so you might need to invite a few friends round to share. Or if not, they can be popped in the microwave for 30 seconds to freshen up again.
Let me know if you’re a savoury muffin fan, and if you give these a whirl! 🙂
Is it too late to say Happy New Year? I hope 2018 has treated you all well so far, and you aren’t beating yourself up too much over new years resolutions!
After the gluttonous festive period I thought I’d go down the slightly healthier route for my first bake back, with peanut butter energy balls. Bake is a bit of a stretch, as they take about 5 minutes to make and only see the inside of a fridge. But they’re so tasty I couldn’t not share the recipe!
Energy balls are abit of a ‘trendy’ bake, but don’t let that put you off. They’re full of goodness, and really do give me an energy boost throughout the day.
The energy balls are simply dates, oats, peanuts, peanut butter and a dash of oil to bind. Medjool dates are best to use as they’re super soft and sweet, but regular dry dates are fine to use too – and easier to find! You’ll just need to soak them in some warm water for 5 minutes first to soften up.
The texture of the energy balls is what I really love. They’re almost chewy, and substantial enough that you feel like you’ve had a proper snack. Not like some ‘healthier’ snacks which leave you feeling just as hungry. They’re also sweet enough that you feel like you’re having a treat, but not sickly so!
All you need to do is blitz the oats and peanuts in a food processor then add the dates, peanut butter and oil. Roll them into balls and then chill for at least 20 minutes before eating them. It’s really as simple as that!
They can then be kept in the fridge for a few weeks, which is great as the mixture makes about 25 balls. Pop some in your lunch box to keep you going through that 3pm slump! Or have a couple as a post-dinner treat!
As 2017 draws to a close, I thought I’d take a look back at my most viewed posts throughout the year. It’s been a year of extravagant cakes, decadent tarts and edible gifts and some of my favourite food photography to date!
So kicking off proceedings, spot five is filled with my Pistachio and Raspberry Financiers.
Financiers are one of my absolute favourite cakes, especially when flavoured with pistachio. Head to the post for a full lesson in their origin, their name will suddenly make sense once you do!
They are so moreish and stay SO moist from the ground almonds. The fresh raspberries in the cakes give such a good tart kick, and mean you have to eat them all fairly quickly…you can thank me later!
Next up is a classic Bakewell Tart – which I’m so glad made the top five because its suchh a good tart!! The crisp pastry, the tart jam and the almondy frangipane topped with flaked almonds is just the dream! And it always bakes well, its a classic for your repertoire.
Staying with the tart theme, in third place is my Pear and Frangipane Tart. A signature bake for me and always highly requested in my household! The pears are poached before baking in the tart, so they are super tender but still add a really nice texture to the tart. There’s frangipane and flaked almonds galore again – I’m glad we’re all in agreement at how yummy it is!
Runner up for 2017 is my Raspberry and Almond Layer Cake. I actually made this back in 2016 for my mum’s birthday. I wanted to combine her favourite flavours but also keep the decoration quite fun and almost childlike! It turned out one of the tastiest cakes I’ve ever made. The combination of ground almonds and fresh raspberries makes it SO moist and so flavourful. The swiss meringue buttercream keeps the cake feeling light too, meaning you can have a bigger slice!
Now we come to the winner, the most viewed post of 2017 (and 2016 coincidentally!) are my Viennese Whirls. They’re absolutely a worthy winner and are a favourite in my house too! I really think I’ve perfected this recipe, making the whirls the perfect pipeable consistency that when baked aren’t claggy but aren’t too crumbly either. The tart jam and sweet buttercream combines perfectly, and makes them so moreish. Definitely a winner in my eyes 🙂
So now I thought I’d share my personal favourite recipe from 2017 which issss, dun dun dunnnn! My Brushstroke Layer Cake!
The brushstroke pattern was all over Instagram this year and I just think it’s SO beautiful! I really enjoyed trying my hand at it, especially as its wayyy easier than it looks. And tasty as its just chocolate! I made this for my sister’s birthday this year, last year I made her my Buttercream Flower Wreath Layer Cake so god knows how I’m gonna top both next year!? I actually had a bit of a nightmare making this, but you can read about that on the post, as all turned out fine in the end 🙂
So there we have it, 2017 has been a pretty great blog year for me. I’ve been really happy with the recipes I’ve created and photos I’ve taken! Seems we all love almonds too, with 4 out of the top 5 containing almonds in some way!
So heres to 2018 and Happy New Year all!