Tag Archives: recipe

Cherry Blossom Cake

Inspired by our love of cherries this season, we thought you’d love this gluten-free masterpiece…

 

 

 

Ingredients

 

300g cherry, stoned and roughly chopped

250g polenta

250g pack butter, softened

250g golden caster sugar

4 large egg

100g ground almond

2½ tsp baking powder

150ml pot natural yogurt

1 tsp orange blossom water

juice ½ orange

 

For the syrup

juice 1 orange

3 tbsp golden caster sugar

½ tsp orange blossom water

 

For the cherry icing

50g cherry, stoned, plus extra cherries on stalks to serve

175g icing sugar

 

 

 

Method

  1. Heat oven to 160C/140C fan/gas 3. Use a little of the butter to grease a deep 23cm cake tin and line with baking parchment. Mix the cherries and 50g of the polenta, then set aside.
  2. In a large bowl, combine the butter and sugar with an electric whisk until pale and fluffy. Add the eggs, one at a time, mixing well between each addition. Add the remaining polenta, the almonds, baking powder, yogurt, orange blossom water, orange juice and cherry mix, and stir everything until just combined. Tip into the tin, smooth the top and bake for 45 mins or until a skewer comes out clean.
  3. Meanwhile, make the syrup. Boil the orange juice and sugar for a few mins until the sugar has dissolved. Remove from the heat, add the orange blossom water and let cool. When the cake is done, remove from the oven and pour over the syrup. Leave to cool in the tin for 20 mins, then transfer to a wire rack to cool completely.
  4. To make the cherry icing, put the cherries and icing sugar in a small food processor and blend until smooth. Drizzle all over the cake, then top with whole cherries. It will keep for up to 5 days in a cake tin.

 

 

And to wash it down…

A Manhattan Sweet

 

4 Ingredients

 

Method

Shake all together with ice except the cherry then strain into a short stemmed glass and add a cocktail cherry.

 

 

 

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Bacon And Egg Muffins

Bacon and Egg Muffins

 

Want to make breakfast a bit more fun, but don’t fancy spending more than 20 minutes in the kitchen? Well ta da! We’ve got your Saturday morning covered and you’ll be in your flatmate’s/husband’s/girlfriend’s/kid’s good books for ages!

 

baconeggmuffins

 

INGREDIENTS
    • 6 slices of bread
    • 12 eggs
    • 12 slices of bacon
    • shredded cheese

 

INSTRUCTIONS
  1. Preheat your oven to 400 degrees F.
  2. Fry the bacon, but only allow it to cook for about 4-5 minutes. While the bacon is cooking, cut two circles out of each slice of bread.
  3. Spray a muffin tin with cooking spray. Next, lay a circle of bread into the bottom of each muffin cup. Wrap the bacon around the edge of each muffin cup. Sprinkle cheese on top of the bread slices.
  4. Now carefully, crack an egg into each cup.
  5. Bake them for 10-15 minutes or until the whites have set and the yolk is cooked to your liking.
  6. Smugly share your amazing breakfast with the rest of your household!

 

 

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