Buckaberry Cake

♬ 'The Singles' Basement Jaxx

Now, if you want a healthy sort of cake then this is the recipe for you. Look at the list of ingredients to see how little sugar there is. I'm telling you this cake is so incredibly tasty I wanted to put my face straight in it.

Ingredients:

400g buckwheat flour
1 tsp gluten free baking powder
Pinch of sea salt
120ml runny honey
120g unsalted butter
1 tbsp caster sugar
2 large lemons (zest and 100ml juice needed)
3 large eggs
1tbsp almond milk
1tsp almond essence

150g fresh raspberries
100g frozen cherries
100g blue poppy seeds

Topping:

200g light Philadelphia cream cheese
100g icing sugar
50g butter
1 small lemon
Blue poppy seeds
Chia seeds
Fresh blueberries
Fresh raspberries
Edible glitter

Method:

 ▶ Preheat oven 180° c
 Line a 22cm quick release cake tin with baking paper.
In a bowl add all the ingredients for the cake apart from raspberries, cherries and seeds.
Whisk well, stir in fruit and poppy seeds.
Pour in tin and bake on the middle shelf for 40 minutes.

Leave to cool then poke with a skewer and squeeze one lemon over the cake so it soaks up more juice.

For the topping whisk butter, cream cheese, icing sugar, lemon zest and 1 teaspoon of lemon juice. Refrigerate until your ready to serve, so it can stiffen up

Spread over cold cake, sprinkle poppy and chia seeds with fruit and edible glitter.

Ready for the taking!

xx

Cherry, Almond and Chocolate Ghetto Fabulous Cake

Time to go BIG.

 

♬ 'Foundations' Kate Nash

WOW.

I love baking celebration cakes. A big cake always means something special.
 Imagine having a fat wedge of a slice with a cup of tea whilst chatting with friends or family, making all your worries disappear...for a few minutes.

Then it's time to bake or find more cakes!

 

I've been focusing my cakey sponge brain cells on making wedding cakes - Mita style.

 

Yes this means LOADS of colourful carnival looking cakes, chocolate volcanic explosions, and most importantly gold and glitter everywhere.

 

Today's cake is gluten free, moist, nutty and light.

 

Preheat your oven people, here's the how, what and when...

 

Ingredients:

Almond sponge bottom

100g gluten free plain flour

1tsp gluten free baking powder

30g ground almonds

100g unsalted butter

1 tsp almond essence

70g coconut palm sugar

2 medium eggs

20ml almond milk

 

Chocolate sponge middle

100g gluten free plain flour

1 tsp gluten free baking powder

30g sifted cocoa powder

100g unsalted butter

70g brown soft sugar

2 medium eggs

20ml almond milk

1 tsp almond essence

 

Chocolate meringue top

 3 medium egg whites

150g caster sugar

50g grated dark chocolate

1 tbsp cocoa powder sifted

 

Method:

▶ Preheat oven 180° c

Make bottom and middle sponges by thoroughly mixing all the ingredients I've listed under each sponge.
Pour into two sandwich tins with removable bases.
Bake for 20 minutes.
Keep both out to cool.

Meanwhile start whisking three egg whites in a DRY bowl to start on the meringue. Slowly add caster sugar until soft peaks form. Fold in cocoa and chocolate.
Reduce oven temperature to 140° c and bake in a lined sandwich tin for 40 minutes.

Raspberry jam
Flaked almonds

Choc butter cream
50g soya butter preferably Kerry pure dairy free
120g icing sugar
1 tbsp almond milk

Choc Icing
150g icing sugar sifted
30g cocoa powder
1 tbsp almond milk

Spread raspberry jam on vanilla sponge, chocolate butter cream on chocolate sponge and scatter flakes almonds. Sandwich together gently. To stick meringue on top of chocolate sponge make chocolate icing and spread on top of chocolate cake, gently put meringue on and spray gold.
Top with cherries dipped in remainder chocolate icing.

 

xxx