RSS Feed

Author Archives: trulyscrumptiousbakes

Oaty Fruit and Honey Squares with an Apple and Apricot Topping

Simple and quick to make, these oaty bites satisfy any mid afternoon craving for something sweet without you feeling too naughty!

Perfect with a cup of coffee.

Makes 18 Squares

175g Any dried fruit or combination of – such as sultanas, raisins, dates or apricots

5 tbsp clear honey

2 tbsp lemon juice

100g plain flour

150ml water

1/2 tsp mixed spice

110g self raising flour

6 tbsp sugar

150g oats

200g butter

2 apples cut into small pieces

6 tbsp water

4 tbsp apricot jam

1. Mix the fruit, honey, lemon juice and water in a pan. Heat gently and boil for a couple of minutes, stirring constantly. Leave to cool.

2. Sieve in the plain flour to the fruit mix a little at a time, ensuring that the mixture still remains moist.

3. Put the self-raising flour in a bowl, mix in the spice, sugar, oats and melted butter until well combined.

4. Spoon half of the oat mixture into a greased 18cm square tin. Press the mixture down with a metal spoon.

5. Spread the fruit mixture over the top and finish with the remaining oaty mixture, pressing evenly over the surface with a spoon.

6. Bake at 190c/375F for 25 mins or until golden brown.

7. Cool in the tin and then cut into 18 squares.

8. Simmer the water and the apples in a pan until the apples turn soft. Add the jam and bring to the boil stirring constantly to thicken.

9. Top each of the squares with the apple and apricot glaze.

Advertisements

Peppa Pig Birthday Cake

Thank  you to Claire Giddy and Julia Franks for this recipe! 

 

 Madeira sponge

Round tin 20cm (8in)

Self raising flour – 285g

Caster sugar – 230g

Butter (softened) – 230g

Eggs – 4

Milk – 30ml (2 tbsp)

  1. Grease and line a 20cm tin and preheat your oven to 150oC / 300oF / Gas mark 2.
  2. Sift the flour into a mixing bowl to get some air into it and add all the rest of the ingredients
  3. Set the mixer to a slow setting and slowly bind all of the ingredients together.
  4. Increase the speed and beat for a minute until the mixture has become pale and silky.
  5. Spoon the mixture into a prepared tin and smooth the top.
  6. Bake for 1 – 11/2 – 13/4 hours.  When ready, the cake should have pulled away slightly from the edges of the tin.  If pressed lightly, the top should spring back from the touch.  Insert a sharp knife or cake skewer into the cake.  If it comes out clean, the cake is ready.
  7. Turn the cake out of the tin, upside down onto a cooling rack.  Peel off the lining and leave to cool.

 Buttercream icing

Amounts for 1 quantity (I used 2 quantities for my cake)

Softened butter (preferably unsalted) – 250g

Icing sugar – 500g

Boiled hot water – 1 tbsp

Vanilla essence – 1 tsb

  1.  Beat the butter until soft and fluffy
  2. Add the sugar, water and essence.  Beat until pale and creamy.

 Filling the cake with buttercream icing

  1. Before you slice the cake up, make a buttercream mark down the side of the cake.
  2. Slice your cake into layers and spread buttercream over the top of the base layer. Place the next layer on top of the bottom one – and line the buttercream marks up with each other.
  3. Ensure the layers are even.

 Covering with buttercream

When covering a cake with buttercream, cover the sides first.  This allows you to hold the top of the cake steady with your other hand without getting too sticky.  Spread the buttercream around the sides over the top

 Sugarpaste

The amount of sugarpaste will depend on how thick you want the icing to be but I bought 1kg of white sugar and coloured up what I needed.

 The Actual Cake – Peppa Pig

  1. First make theMadeirasponge – I made 2 cakes, one for the head and one for the body.
  2. Once baked and cooled you need to cut out the shape of Peppa Pig. For this I found a picture of Peppa online, increased the size to match the size I wanted for the cake and then printed it out.  I then used this as a template to cut the shape of Peppa. I actually copied this shape onto tracing paper to make it easier but normal paper would be fine.
  3. Once I had the shape I then cut the cake in half horizontally and filled with buttercream icing and strawberry jam and then assembled both cakes back together and positioned the head and body as you want the cake to look.
  4. Next, I covered the cake with the remaining buttercream icing.  You might need to make another batch if you want your buttercream icing to be quite thick.  The two cakes weren’t quite the same height so I bridged the gap with the buttericing.
  5. Next, I iced the cake with sugarpaste.  I used a red icing for everything but used less colouring for her head and ears (to make pink) and then more red for the dress (to make a darker pink / red).
  6. I coated the head and ears first and then attached the ears with a bit of water. Then I coated the body.  Lastily I added the face features, arms, legs and tail, using the left over icing.
  7. Finally I iced the board to give a grass effect.

 I made the cake for a 3 year olds birthday party and it went down a treat.  Everyone loved it and it tasted great too.

Apple Cinnamon Tarte Tatin Cupcakes wth Caramel Drizzle

A Tarte Tatin is a French upside-down apple tart.

These gourmet cupcakes double up as a scrumptious posh desert…just remove the cupcake papers!

Makes 16 cupcakes

Ingredients

250g plain flour

2 teaspoons baking powder

1 teaspoon salt

100g light brown sugar

125g butter

2 beaten eggs

120 ml milk

1 teaspoon vanilla extract

Caramelized Apples

65g butter

4 apples, peeled, cored and cut each apple into 16 pieces

4 tablespoons of sugar

Caramel Drizzle

65g butter

50g light brown sugar

25g icing sugar

1 teaspoon vanilla extract

1 tablespoon milk

1. Mix the flour, baking powder, salt and sugar then add all of the other ingredients and beat with a wooden spoon until smooth

2. Spoon mixture into cupcake papers (nesting in a cupcake tin) to about 2/3rds full

3. Bake for 20 mins at 180c/350F, then allow to cool

4. To caramelize the apples: melt the butter in a large pan and place half of the apples in, once golden turn over to brown on the other   side. Repeat with the other half of the apples. Put all of the apples back in the pan and add the sugar, allow the sugar to dissolve completely and remove from the pan to cool.

5. Arrange 4 slices of apple on each cupcake as prettily as you can

6. For the caramel drizzle: melt the butter on a low heat, add the sugar and allow to melt for a few minutes. Remove from the heat and whisk in the sieved icing sugar. vanilla and milk. Dribble about a tablespoon of caramel over each cupcake.

Subscribe to Truly Scrumptious Bakes

It’s  free and you’ll recieve an email to let you know when a new yummy recipe has been posted…so you can get your pinny on!

Hazelnut and Raspberry Bars

These bars are so sticky and delicious…I highly recommend them!

Makes 24 bars

Ingredients

300g plain flour

250g hazlenuts

1tsp mixed spice

1/2 tsp cinnamon

150g golden sugar

1 tbsp grated lemon rind

300g butter

3 egg yolks

200g raspberry jam

1 egg beaten

1 tbsp clear honey

50g flaked almonds

1. Mix the flour, spices, hazelnuts, sugar and lemon rind together in a bowl

2. Add the butter and the egg yolks and kneed with your hands into a smooth ball

3. Wrap the dough ball in cling film and chill in the fridge for 30 mins

3. Divide the dough into 2 and roll out to the same size as your tin

4. Place one lot of dough on the bottom of a greased tray bake tin (33 x 23cm)

5. Spread with jam and then place the second lot of dough on top to form a sandwich

6. Beat the egg and honey together and brush on the top (I only needed to use half)

7. Sprinkle the almonds evenly on the top

8. Bake for 10 mins at 200c/400F and then lower the temp to 180c/350F and bake for 20-30 mins until golden brown

9. Cool in the tin and then cut into bars

10. Enjoy!

Vanilla cupcakes with lemon frosting

Thank you to Claire Giddy for this scrumptious recipe!

Makes 24

I like my cupcakes to be big so I use this amount to make 12

Actual cakes

1 vanilla pod

200g soft butter

200g caster sugar

4 medium eggs

200g self raising flour

1 x quantity of vanilla sugar syrup

  1. Preheat the oven to 180oC, fan 160oC, gas 4.
  2. Using a sharp knife, split the vanilla pod lengthways and remove the seeds. Put the butter, sugar and vanilla seeds in an electric mixer and cream together until light and fluffy.
  3. Beat the eggs lightly in another bowl, and slowly add to the mix, using medium speed.  If the mixture starts curdling, add a little flour.  Once he eggs and butter mixture are well combined, mix in the remaining flour at low speed
  4. Divide the mixture between the muffin cases – I used a piping bag but you can just use a spoon.  Bake for 18-20mins or until the sponge is lightly golden and springs back to the touch.
  5. Leave the cupcakes to cook for 10mins.  Prick the tops with a skewer and, using a pastry brush and while the cupcakes are still warm, soak each one with sugar syrup. Once completely cooled remove from the tins. Tip – my cakes rose quite a lot in the middle so I cut the tops off and skewered the flattened cake – this made the icing much easier).

Vanilla Sugar Syrup

Makes enough for 24 (I always make the full amount of this even if I’m only making 12 to make sure the consistency is right)

25g caster sugar

1/2 vanilla pod or vanilla extract

  1. Put 5 tables of water and the caster sugar into a small saucepan and bring to the boil, stirring to dissolve the sugar.  Remove from the heat and allow the syrup to cool.
  2. Once cool, stir in the vanilla pod.

Lemon Frosting

Makes enough for 24 cakes (or 12 cakes with lots of icing)

200g full fat cream cheese – at room temperature

100g soft unsalted butter

600g icing sugar – sieved

Grated zest of 1 lemon

  1. Put the cream cheese, butter and icing in a mixing bowl
  2. Slowly mix together, using an electric hand whisk or wooden spoon until light and fluffy. 
  3. Add the lemon zest.  If it gets a bit runny, add a little more icing sugar (but add a small bit at a time).

Daisies

Makes enough for 12

75g white sugar paste

50g of sugar paste coloured green (I use any green that I can find)

10g of sugar paste coloured lemon

  1. Roll out the sugar pasta thinly.
  2. Using cutters stamp out 24 daisies and 24 leaves (I didn’t have a leaf cutter so just used a knife and drew my own) and make 12 daisy centres from balls of sugar paste.  Mark the leaves to make them look leaf like (you could also do the same with the petals if you have time)
  3. Stick 2 daisies together at a slight angle using a dab of water.
  4. Dry upside on icing nozzles overnight to make a flower cup shape.  (I didn’t have enough nozzles so I used balls of foil and they worked just as well.)
  5. Stick on the centres using water and then place on top of the frosting.

I made these cakes for my Goddaughters 1st birthday and they were a great hit and quite a few people asked for the recipe. I’ve made them a few times now and every time they come out perfect although I only do the daisies decorations for special occasions.

Original recipe from Sainsbury’s Magazine

 

Raspberry and Blueberry Lime Drizzle Cake

Thank you to Claire Giddy for this yummy recipe!

Makes 12 slices

Ingredients

225g softened butter – plus extra for greasing

225g golden caster sugar

4 medium eggs

2 limes – grated zest and juice

250g self-raising flour – sifted with a pinch of salt, plus extra flour

25g ground almonds

100g each of blueberries and raspberries

Syrup

8tbsp lime juice (I got this amount from 3 limes)

1 lime grated zest

140g golden caster sugar

  1. Line the base and sides of a 20cm/8in square cake tin (not loose-based) with greaseproof paper and butter the paper. Set oven to 180C/Gas 4/fan oven 160C.
  2. Cream the butter and sugar together until light. Gradually beat in the eggs, adding a little flour towards the end to prevent curdling. Beat in the lime zest, then fold in the flour and almonds. Fold in enough lime juice – about 3 tablespoons – to give you a good dropping consistency (the mixture should drop easily from the spoon when tapped).
  3. Fold in three quarters of the blueberries and raspberries and turn into the prepared tin. Smooth the surface, then scatter the remaining fruit on top – it will sink as the cake rises.  Tip – I dusted the raspberries and blueberries slightly to stop them from sinking to the bottom.
  4. Bake for about 1 hour (cover with foil if beginning to brown too much), or until firm to a gentle prod in the centre. A skewer pushed into the centre should be clean when removed.  I baked it for about 1 hour 5 mins and it was perfect.
  5. Meanwhile make the syrup: put the lime juice, zest and sugar in a small saucepan. Put over a gentle heat and stir, without allowing to bubble. The sugar should dissolve a little. As soon as the cake comes out of the oven, prick all over with a skewer then spoon the syrup over it. Tip – The syrup took about 5-10mins to do so I would start doing this about 10mins before the cake needs to come out of the oven to save it sitting around for too long which can cause a “syrup skin” to form.
  6. Carefully remove the cake from the tin, discard the lining paper and cut into 12 slices to serve.

My cake didn’t rise very much but it was yummy and loved by everyone.  I would definitely recommend a slice with a cup of tea 🙂