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sundaybakingsunday

Baking, Cakes, Recipes, Sundaybakingsunday

Lemon and Blueberry Yoghurt Cake

A couple of weeks ago when we were travelling to a pub to have lunch with family, we drove past a stand at the side of the road selling lemons and limes. I love seeing this sort of thing. I got hubby to pull over and buy my a bag of each. They smelt so good. I couldn’t wait to use them in some baking.

I started to look for a recipe so I could try out these lemons. I didn’t have any butter so this recipe I found was perfect.lemonbcake

5.0 from 1 reviews
Lemon and Blueberry Yoghurt Cake
 
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Author:
Recipe type: Cake
Serves: 12
Ingredients
  • 1½ cups plain flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup plain yoghurt *
  • ½ cup sugar
  • 3 eggs
  • 2 teaspoons grated lemon zest (approximately 2 lemons)
  • ½ teaspoon vanilla essence
  • ½ cup vegetable oil
  • 1½ cups blueberries, fresh or frozen, thawed and rinsed
  • Icing
  • Icing sugar
  • 2 tlbs Lemon juice
  • *I didn't have plain yoghurt. I used a berry yoghurt.
Instructions
  1. Preheat the oven to 150°C fan forced/180°C.
  2. Line a cake pan with baking paper.
  3. In a mixing bowl, beat together the yoghurt, sugar, eggs, lemon zest, vanilla and oil.
  4. Sift into the bowl flour, baking powder, and salt. Gently mix until combined.
  5. Gently mix in the blueberries into the cake batter.
  6. Pour the batter into the prepared pan and bake for about 40-50 minutes, or until a cake tester placed in the centre of the loaf comes out clean.
  7. When the cake is done, allow it to cool in the pan for 10 minutes before taking it out and placing onto a cooling rack.
  8. Icing
  9. I just mix together some icing sugar and lemon juice until it makes a nice thick pour-able consistency that you can drizzle on top of the cake.
  10. Enjoy!
Notes
This recipe was adapted from Smitten Kitchen

lemonbcakes1Add in a mixing bowl, yoghurt, sugar, eggs, lemon zest, vanilla essence and oil. lemonbcakes2Beat together.lemonbcakes3Sift flour, baking powder and salt.lemonbcakes4Mix until combined.lemonbcakes5Gently mix in the blueberries.lemonbcakesJust out of the oven, smells amazing!lemonbcake1The cake was delicious. It smelt so good and tasted even better. The texture was light. The flavour of the blueberries were wonderful. There wasn’t alot of lemon flavour in the cake but with the lemon icing it didn’t matter. You could probably add some lemon juice into the cake batter if you wanted it to be more lemony.
lemonbcake3We all loved it. The kids kept eating it and there is nothing left.
lemonbcake4 I also used a new plate that I found on a vintage find. I thought I would debut it with the delicious cake.plateladyplatelady1It’s so lovely and delicate. I love the picture of the lady in the corner. She is enjoying a cup of tea in the garden.

Happy baking!

What did you get up to on the weekend? Did you try out a new recipe?

 

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Baking, Cakes, Recipes, Sundaybakingsunday

Flourless Apple Ripple Cake

applecake2I found this lovely cake recipe over at bear loves dove. I was waiting for a time to get into the kitchen and make it. I like trying out different cake recipes that don’t require plain or self raising flour as part of their ingredients. This flourless apple ripple cake is made out of almond meal and rice flour. I always say, don’t be afraid of trying different ingredients as you can be quite surprised as to how it turns and what it tastes like.

Flourless Apple Ripple Cake
 
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Author:
Recipe type: Cake
Serves: 8
Ingredients
  • 150 gms butter
  • 1 tsp vanilla essence
  • ⅔ cup caster sugar
  • 2 eggs
  • 1 cup almond meal
  • ½ cup rice flour
  • ½ tsp nutmeg
  • 1 apple (I used Pink Lady)
  • Demerara sugar or raw sugar (this is for sprinkling on the top)
Instructions
  1. Preheat oven to 180°C (160°C fan-forced)
  2. Line a loaf pan with baking paper.
  3. Beat the butter and sugar until a pale colour.
  4. Add the eggs and beat until combined.
  5. Add nutmeg and vanilla essence and mix.
  6. Then add the almond meal and rice flour (I sifted the almond meal and flour to make the cake batter more light) Now carefully mix until just combined. Don't over mix as it will make the cake heavy.
  7. Pour your batter into the lined loaf tin.
  8. Slice your apple into thin little slices and arrange on top of the cake.
  9. Sprinkle with as much or little demerara sugar as you like.
  10. Bake in the oven for 30 minutes or until cooked. Test with a cake tester.
  11. Once cooked take out of the oven and you can serve it straight away while it's nice and warm.
  12. Enjoy!
Notes
This recipe was adapted from bear loves dove

applecake3applecakeapplecake4The cake was a success! Everyone enjoyed it and it’s all gone! The taste: nice flavour, not too sweet, yummy nutmeg taste throughout. The texture: light, not dense, lovely topping. I will definitely be making this again. Loved it!

Thank you bear loves dove for sharing this recipe.

Happy baking!

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Baking, Recipes, Scones, Sundaybakingsunday

Lemonade scones

My dad was our very special lunch guest on Sunday at our place. I always like baking him something that he really enjoys eating. So I decided on making some scones. It is nice having scones for lunch as a special treat especially with our homemade jam and freshly whipped cream, yum!scones2 sconesscones1 scones3

Lemonade scones
 
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This recipe is good to double and you can freeze the leftovers.
Author:
Recipe type: Scones
Ingredients
  • 3 cups of Self Raising Flour
  • 1 cup lemonade
  • 1 cup cream
  • some milk for brushing on top of the scones
Instructions
  1. Preheat oven to 210°C fan forced/220°C
  2. Line a tray or baking dish with baking paper.
  3. Sift self raising flour into a mixing bowl.
  4. Add lemonade and cream, then mix until just combined to form a soft dough. Do not over mix.
  5. Place the dough onto a floured surface and gently roll out to 2cm thick.
  6. Gently cut out the scone shapes using a floured cutter.
  7. Place close together on tray, brush with milk and bake for 10-15 mins. The scones should be cooked in the middle and lightly brown on top.
  8. Once cooked, serve with jam and fresh cream.

After the scones are done, I put mine in a serving dish. I use a large white casserole dish that I bought from Ikea a few years ago and line it with tea towels. I put a couple of folded tea towels on the bottom then lay a tea towel open in the dish. I place the scones in the opened tea towel then wrap the corners over and place another tea towel on top. In the end, I probably use too many tea towels but my mum used to do it this way and it does keep the scones warm while we enjoy eating them.scones5scones4Happy baking, enjoy!

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Baking, Cakes, Recipes, Sundaybakingsunday

Lemon Pound Cake Recipe

Since we had some special visitors coming yesterday, I got up early and jumped on the ipad and opened the pinterest app. I wanted to make something nice and try out a new recipe. My hubby’s brother and his lovely wife with their two little kidlets were coming for lunch and afternoon tea. We always enjoy seeing them all and love having a chat. The kids toys come out and get spread all over the lounge room floor. They spend the time playing, chasing each other and going from room to room checking everything out. And then when it comes time for them to leave, we are already planning our next get together. Every time the kids have a ball playing with each other.

For our lovely afternoon tea, I chose to make a Lemon Pound Cake. I had some lemons that I needed to use and I haven’t made a lemon cake for awhile.lemoncake

Lemon Pound Cake Recipe
 
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Author:
Recipe type: Cake
Serves: 12
Ingredients
  • 1½ cups plain flour
  • ½ tlbs baking powder
  • ½ tsp salt
  • 1½ cups sugar
  • 160 gms unsalted butter, room temperature
  • 3 large eggs
  • ½ cup milk
  • 3 tlbs lemon juice
  • 1 lemon, zested
Instructions
  1. Preheat oven to 160°C fan forced/180°C
  2. Line cake tin with baking paper.
  3. Using an electric mixer, cream together butter and sugar. Add eggs one at a time, beating until well blended after each one.
  4. Add flour, baking powder and salt and then mix while slowly adding the milk until combined.
  5. Then add lemon juice and lemon zest, mix in gently.
  6. Pour batter into prepared pan.
  7. Bake cake until tester inserted into centre comes out clean, about 45 - 55 minutes. Depending on your ovens cooking time. Cool cake in pan for 15 minutes.
  8. Turn cake out onto cake rack and cool completely.
Notes
This recipe was adapted from Plain Chicken

Once the cake had cooled down, I made up some lemon icing using icing sugar, soft butter, juice from 1 lemon and some milk. I cut the cake in half and spread some icing in the middle. I put the cake top back on and then used up the rest of the lemon icing for the top. I decided the cake needed something else to put on top of the icing so I looked in the cupboard and found some shredded coconut. I sprinkled some on top, perfect! The cake was ready for afternoon tea.lemoncake1After lunch was over and some chatting was done, the kettle was put on. The cake was sliced and served up, time to dig in. Well, the cake was a hit and everyone loved it. It was lemony and moist. The amount of lemon in it was just right. It was a refreshing moist lemony pound cake! It wasn’t heavy. There was some room for a second slice but it was nice to just enjoy the one. I will definitely make this again. There was alot of mmm’s, yuumm’s and so nice. I have pinned it on my baked goods board in pinterest. YUM!

Happy baking!

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Baking, Cakes, Recipes, Sundaybakingsunday

Marble Cake and Almond Cake recipes

SnSmarble2 SnSalmond2I love doing some baking on the weekends. Trying out new recipes is always fun and eating the end results is even better. Sunday was upon us and it was time to get in the kitchen and bake.

I picked out a Marble cake recipe I found on Pinterest. I haven’t made a Marble cake in ages. There were so many different styles of recipes to choose from. SnSmarble1

Marble Cake recipe
 
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Best eaten on the day it was baked.
Author:
Recipe type: Cake
Serves: 14
Ingredients
  • 2 cups of plain flour, sifted
  • 2 tsps baking powder
  • ½ tsp salt
  • 175 gms butter, room temperature
  • 1½ cups caster sugar + 3 tlbs extra caster sugar
  • 4 large eggs
  • 1 tsp vanilla essence
  • ⅓ cup cocoa powder
  • ⅓ cup hot water
  • 1 tlbs instant coffee powder
  • red food colouring
Instructions
  1. Preheat oven to 150°C fan forced/ 170°C.
  2. Line a large cake pan with baking paper.
  3. In a small bowl, add the hot water, coffee powder, cocoa powder and 3 tlbs sugar and mix until smooth with no lumps. Set aside to cool.
  4. In a mixing bowl add the butter and beat it until smooth. Gradually add the sugar and continue to beat until combined. Next add the vanilla essence and beat until light in colour.
  5. Add the eggs one at a time and mix.
  6. Then add the sifted flour, baking powder and salt, mix until combined.
  7. Divide the mixture up into 3 bowls. Add red food colouring to one of the cake batters and mix until combined.
  8. Then add the cocoa mixture to one of the other cake batters and mix well.
  9. You can then add the plain, chocolate and pink cake batter randomly into the cake pan. Then you can swirl the mixture with a knife or spoon.
  10. Bake in the oven for 45 to 55 mins. Check with a cake skewer to see if it's done.
  11. Remove for the oven and cool in the pan for 5 mins. Then cool completely on a cake rack.
  12. We iced the cake with just a chocolate icing. I don't have the exact measurements as I just mix it together and go by feel. The ingredients I used was icing sugar, cocoa, butter and milk.
  13. Enjoy!
Notes
This recipe was adapted from sailusfood

The recipe I used was okay but I found that the cake was only a one dayer cake. One dayer meaning best eaten on the day of being baked. It was really nice on the day but I had a piece this morning and felt it was a bit dry. I ended up putting it in the microwave for 10 secs and that made it better to eat. The cake has a small amount of instant coffee in it and the kids said that they could taste it. I could taste a slight hint of coffee which was nice but I might omit that next time and see if it makes a taste difference. Some of the kids didn’t like that you could taste the coffee. If I make this recipe again, I would definitely do some changes.SnSmarble3SnSalmond

Now this Almond Cake is our favourite recipe at the moment. My hubby and kids requested that I make this again. It is an easy recipe to follow and quick to mix together.

Almond Cake recipe
 
Author:
Recipe type: Cake
Ingredients
  • 1 cup vanilla sugar (I used 2 pkts of vanillin sugar and then filled the rest up with caster sugar)
  • 1 lemon, zested and finely chopped
  • 2 eggs
  • ¼ tsp salt
  • 1 cup flour (I used ½ cup of plain flour and ½ cup almond meal)
  • ½ cup butter, melted
  • 2 tlbs sliced almonds
  • 1 tlbs raw sugar
Instructions
  1. Preheat oven at 150°C fan forced/170°C
  2. Line a 9 inch cake pan with baking paper.
  3. In mixing bowl, add vanilla sugar and finely grated lemon zest .
  4. Add eggs, one at a time and mix.
  5. Add in salt.
  6. Mix in the flour and melted butter until combined.
  7. Pour batter into the cake pan.
  8. Sprinkle raw sugar and almonds on top.
  9. Bake in oven for about 25 minutes or until lightly brown on top. Remove from oven, cool several minutes before taking out and transfer to a cake rack.
  10. You can eat it warm or at room temperature.
  11. Enjoy!
Notes
This recipe was adapted from shugarysweets

The Almond cake we find is a perfect accompaniment to our afternoon cup of coffee. It has a great texture and is not too sweet. The last time I made it, I thought the kids wouldn’t like it because it had the almonds on top but I was surprised, they really like it. When the kids request that I make a cake again, I know that it has their tick of approval!SnSalmond3 Happy baking!

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Baking, Sundaybakingsunday

Sunday Baking Sunday

SnSalmond1By request from hubby and kids, I made the almond cake again. It’s a lovely cake and you just want to keep eating it.SnSmarbleI also made a marble cake. I haven’t made one of these cakes in ages. It was very nice.

These are the cakes that I made for joining in with #sundaybakingsunday on instagram. The recipes will be posted up on my blog tomorrow.

You too can join in with the lovely Annette @igiveyoutheverbs with her #sundaybakingsunday.  Just tag your photos with #sundaybakingsunday. We would love to see what everyone is baking.

Did you bake on the weekend? Did you try any new recipes?

Happy baking!

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Baking, Sundaybakingsunday

Sunday morning baking

I had been wanting to make these two pull apart baked goodies since last weekend. But since we had left over homemade pizza, my sunday baking sunday wasn’t accomplished. So with no left overs in sight, I woke up yesterday with excitement that I could get into my kitchen and make these two yummy treats.lemoncake1lemoncake5

Lemon Pull Apart
 
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This is best eaten on the day it is baked. Serve it warm.
Author:
Recipe type: Cake
Serves: 8
Ingredients
  • Biscuit dough:
  • 2 cups flour
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup cold butter, cubed
  • 2 eggs
  • Buttermilk
  • Rolling mixture:
  • ½ cup sugar
  • ½ cup chopped nuts, I used flaked almonds
  • 2 tablespoons butter, melted
  • 2 teaspoons grated lemon peel
  • Glaze:
  • 1 cup icing sugar
  • 2 tablespoons lemon juice
Instructions
  1. Biscuit dough:
  2. Mix flour, baking powder and salt in a bowl.
  3. Add the butter and rub into the dry ingredients.
  4. Crack eggs into a measuring jug then add enough buttermilk to fill up to 1 cup. Lightly mix eggs and buttermilk with a fork.
  5. Pour into bowl with dry ingredients.
  6. Mix only until flour is incorporated, handle as little as possible to make light biscuits. The dough will be sticky and in order to roll into balls you might need to add a tiny bit more of flour. The dough should still be slightly sticky.
  7. Separate pieces of dough and roll into 17 balls.
  8. Rolling mixture: Combine the rolling mixture ingredients and roll the balls of dough in this mixture.
  9. Place the covered balls in a 9" round pan lined with baking paper.
  10. Bake at 170ºC fan forced/190°C for 20 to 25 minutes until golden brown.
  11. Once out of the oven, immediately turn over onto a plate.
  12. Cool slightly and drizzle with glaze.
  13. Enjoy!
Notes
This recipe was adapted from mennonitegirlscancook

lemoncake lemoncake3This was a delicious cake. After its finished baking, you need to turn it over so the cakes crunchy topping will be on the bottom. The texture is so nice with the softness and crunchiness. I found this cake to be refreshing almost as it has the lemon in it. It had just the right amount of lemon flavour. The cake was lovely for an afternoon treat, perfect!

chocloaf1chocloaf2Now I always like to make something with a bit of chocolate in it. I thought I would give this Chocolate pull apart a try.

Chocolate Pull Apart
 
Prep time
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This is best eaten on the day it is baked. Serve warm.
Author:
Recipe type: Yeast cake
Serves: 6
Ingredients
  • 1 cup milk
  • 2½ tsp dry yeast
  • ¼ cup + ¼ tsp granulated sugar
  • 120gms unsalted butter, melted
  • 1 egg yolk
  • 2¾ cups all purpose flour
  • ¾ tsp salt
  • 90gms butter, room temperature
  • 170gms chocolate (dark or milk), chopped
  • For the icing
  • ¼ cup cream cheese
  • ½ cup icing sugar
  • ½ - 1 cup heavy cream
Instructions
  1. Heat the milk up in the microwave until just warm. You don't want it to hot. Add in the yeast and ¼ tsp sugar, gently whisk until the yeast is dissolved. Let it sit for 5 mins. Then whisk in the melted butter and egg yolk.
  2. In the bowl of a stand mixer, add the flour, ¼ cup sugar, salt and stir. Make a well in the flour and add the wet ingredients. With the dough hook set to low, combine the ingredients, occasionally scraping down the sides of the bowl, until the mixture becomes sticky. Turn the speed to medium and kneed for 6 minutes until the dough forms a ball around the dough hook. If this does not happen by 5 minutes, add 1 - 2 tbsp of flour until it does. Remove the dough from the bowl, and form it into a ball. Rub the inside of a large bowl with butter/oil (not olive oil) and then roll the dough in the bowl to coat. Cover the bowl with plastic wrap and place in a warm area for about an 1 hour or until the dough has doubled in size.
  3. Once the dough has doubled in size, roll it into a large rectangle. Spread the 90gms of butter on the dough leaving a half inch border on all four sides. Sprinkle the chocolate onto the dough, making sure to leave the half inch border. With the dough in front of you, the longest side placed horizontally, begin by rolling the dough tightly from the bottom to the top. Once you have reached the top, pinch the ends tight, and then with a sharp knife, cut the rolled dough into 1 inch rounds.
  4. Line a loaf pan with some baking paper and then place the dough rounds into the pan in a messy fashion. The messier they are, the prettier it will look once baked. Cover with a cloth and let double in size for 40 minutes.
  5. Preheat the oven to 150°C fan forced/170°C
  6. Place the chocolate rolls into the oven and bake for 35 minutes, or until they are brown on top and soft on the inside. Remove from the oven.
  7. Icing: With a hand mixer, beat ¼ cup of cream cheese and ½ cup of icing sugar until combined. Slowly drizzle in ½ - 1 cup of heavy cream, until the icing has reached a pourable consistency.
  8. Remove the chocolate pull apart from the loaf pan and drizzle with the icing. Serve warm.
  9. Enjoy!
Notes
This recipe was adapted from Flourishingfoodie

chocloaf3chocloaf4This was lovely, chocolatey and gooey. The icing on it was amazing. I could have just eaten the icing out of the bowl. The kids enjoyed getting stuck into it. It was a lick your fingers baked treat. Although it was yummy, I felt it was quite heavy and not very light in texture. It was very filling. I only ate one piece and unfortunately couldn’t have another piece of the Lemon pull apart. This pull apart would be suited for a dessert aswell. I found it was a bit too much for an afternoon tea.

Overall, both were very nice. They are both best eaten on the day. The kids enjoyed eating both of them and licking fingers included! I love baking for the kids and love knowing that they enjoy eating my yummy baked treats!

Happy baking!

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teapartytuesdaysLinking up with Chantille Fleur for Tea Party Tuesdays

Also linking up with Little Wolff for Little Veggie Kitchen

 

 

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