I can’t believe I haven’t made this golden syrup sponge cake before. It’s absolutely delicious and I can’t recommend it highly enough! I got the recipe from Baking with Granny.
And if you can resist eating it all for a couple of days, it would make a brilliant dessert: serve a slice warm with ice cream!
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Looking for an alternative to chocolate everything? These honey and ginger cakes are a terrific option. So easy to make, the mixture rises beautifully into a light, fragrant sponge.
I got the original recipe for these honey and ginger cakes at olive magazine. Personally, while the glaze is also easy to make, I prefer the cakes without it. As advertised, it’s very sticky, and I prefer to live without the mess!
If you want to use a bun/cupcake tin, the ingredients will make 24 cakes. If you use a muffin tin, you’ll get 12 muffins. As you’ll see below, I used a 12-hole bun tin and a 24-hole mini bun tin.
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I got the recipe for this banana cake from the happy foodie. They got it from Mary Berry, so no wonder it’s terrific! Never throw out bananas that have turned black when you could make a delicious banana cake with them.
You don’t have to bake this in a loaf tin. Any shape tin will work, but if you use a shallower tin the cake will bake more quickly, so just keep an eye on it so it doesn’t burn.
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The original recipe for this banana and chocolate chip loaf cake is from allrecipes. Banana cake is always an easy, tasty way to use up any bananas you have which have started to go black.
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Click on the photo or the title to visit the recipe!
1. Easy chocolate biscuits – heart-shaped for Valentine’s Day
The last recipe I’ll post for a while featuring raspberries (promise!). One bonus of this one is that it allows you to use fresh or frozen raspberries. The original recipe for these raspberry and coconut cupcakes comes from the BBC goodfood website.
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My parents grow raspberries and had a huge crop this year. This is my excuse for featuring a raspberry cupcake recipe this week and next. Apologies to those who don’t like the flavour or cakes with any “bits” in them! The original recipe for these raspberry and orange sugar drizzles cupcakes comes from the BBC goodfood website.
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All credit for this recipe goes to the lovely Jane over at Jane’s Patisserie. She is a cheesecake genius and her website features over forty cheesecake recipes. Make sure you check it out!
Following some suggestions from Jane, I made a couple of changes to her recipe. She has all sorts of helpful ideas as to how to make the recipe even more peanutty, so take a look at her original recipe if that’s what you’re after.
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This is a simple sponge tray bake recipe with orange zest and colour to give it some extra zing. The best bit is obviously the topping. Use whatever sweets you like. If you’re not a fan of Haribo or dolly mixtures, you could stick to chocolate, hundreds and thousands or other sugar sprinkles. A very easy tray bake which will go over well with kids of all ages.
I found the original recipe – Sweetie Tray Bake – at GoodtoKnow, where the cake is topped with melted white chocolate instead of water icing: another good option!
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After a long break from baking, I’m back with something a little different: white chocolate and strawberry heart truffles. This recipe comes from a recent Tesco’s magazine (I didn’t take a note of which month, but I suspect it was February 2017).
Making the white chocolate truffle mixture is easy, although cutting out the hearts can be fiddly. But all-in-all it’s worth the effort because the final result are small bits of deliciousness!
Ingredients (makes 20 – 40 heart truffles depending on how thick you pour the slab): Continue reading
