This recipe for Almond Macaroon Cake is my very first Cookbook Challenge. I 
love to bake a cake so it was an easy place to start. Not wanting to give myself a free pass I have chosen a cake I have never seen before. Also because I now call Scotland my home I wanted the first recipe to have a bit of Scottish history. Continue reading “Almond Macaroon Cake”
Rhubarb and Custard Cake
Whilst I know it isn’t Rhubarb season at the moment fear not this Rhubarb and Custard Cake isn’t made with fresh rhubarb! I have created this cake as I love the good old fashioned Rhubarb and Custard boiled sweets. That and I come from a long line of custard lovers. There is always a joke at a family gathering that we need extra custard served with our puddings. Luckily most
restaurants are only too happy to oblige.
The indulgent ingredient of this Rhubarb and Custard Cake is the subtle addition of Rhubarb and Ginger Liqueur from Edinburgh Gin both in the buttercream filling and the frosting. It is a simple Victoria Sponge recipe with a few twists so good for a quick and easy bake.
Chocolate Sponge Cake
This recipe for a Dark Chocolate Sponge Cake was shared with me by my good friends at Yorkshire Rapeseed Oil. You will find the original recipe on their own
website as well as my version below. I first made it in April when it was be a good use of surplus Easter chocolate. Although it is a very simple and delicious Chocolate Sponge Cake for any time of year. Once you have mastered the cake recipe you can then make subtle changes to the filling and topping as you see fit.
The main difference in this Chocolate Sponge recipe is the use of Rapeseed Oil instead of the traditional butter or baking spread as the fat. This was the first time I had baked using rapeseed oil but I am converted. Fear not, you will not notice the difference and the result is a bit healthier for you! The recipe also uses the all-in-one method so is very simple and foolproof.
Chocolate Orange Bundt Cake
I love a good moist chocolate cake but how many times do you bite into a slice
that looks moist but ends up being quite dry and crumbly. I’ve been researching Chocolate Cakes for quite a while now and think that this recipe for Chocolate Orange Bundt Cake ticks all the boxes. Rich, moist, flavoursome and most importantly delicious. So dust off your Bundt tins and give it a try. Although this recipe uses a 23 cm Bundt tin, you can split the mixture into two 23cm cake tins, cook for less time (approx 30/35 minutes) and then sandwich them together. Continue reading “Chocolate Orange Bundt Cake”
Blueberry and Lemon Cake
I chose to create this Blueberry and Lemon Cake after a cake guessing game
with a friend on Twitter. Blueberry Cake was mentioned and it got my juices flowing. I have used frozen blueberries as they are readily available in the freezer aisle in most supermarkets. For the cream cheese frosting I used Philadelphia but any full fat soft cheese would be fine. Reduced fat soft cheeses are available but don’t give the same creamy texture. Below is the recipe for my Blueberry and Lemon Cake complete with a cream cheese frosting.
Mincemeat and Marzipan Loaf Cake
Mincemeat only ever comes out near Christmas and Marzipan is returned to
cupboards after Easter. With this delicious recipe for Mincemeat and Marzipan Loaf Cake you have a great excuse to enjoy both all year round. The loaf cake is bursting with flavour from the Mincemeat and you bite into juicy little squares of Marzipan throughout. It’s a very simple bake that keeps well for 4-5 days if you can resist it that long.
Blackcurrant and Almond Cake
In my previous post about Skye Jumble Berry Jam you’ll know I have a lot of
fruit this year, particularly Blackcurrants. After a few ideas on how to put them to good use before the rest go in the freezer I have a lovely cake recipe to share with you. Introducing you to my very easy Blackcurrant and Almond Cake, made with fresh Blackcurrants grown on the Isle of Skye.
Border Tart
I’ve read through recipes for Border Tart so many times but never actually
made one. Last year in Northumberland I ate the most delicious slice of Iced Border Tart in the Clock Tower Cafe in Bamburgh Castle and promised myself to get cooking. So today the time has come to make my own Border Tart .
Continue reading “Border Tart”
Orange and Lemon Layer Cake
When I was deciding what to bake this week a little voice from the neighbouring room asked if requests could be made. I stuck my head round my husband’s office door and he said “something orangey”. So here we are a moist yet light Orange & Lemon Layer Cake.
Cherry and Almond Bundt Cake
Having recently moved house I found myself unpacking the pantry and unearthed my Bundt tin. Whilst I had it in my hand it seemed like an appropriate time to make a Bundt Cake, so here’s the recipe for my Cherry and Almond Bundt Cake.