RSS Feed

Tag Archives: Raspberry

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!

Advertisements

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 🙂