Oh I know I keep going on about it, but this Crisperplate is just magical, it has saved me so many minutes in my kitchen and has given me perfect cooking results every time. This time it was a little afternoon treat.
Makes a 12″ cake
150 g Caster Sugar
225g Self Raising Flour
110g butter softened
1 tin of pineapple rounds (drained)
1 tsp vanilla extract
Whipping cream to serve
1. Mix everything together (except pineapple) in a mixer until smooth
2. Preheat Crisper for 2 mins, then pour on batter evenly
3. Place pineapple on top
4. Bake on Crisp setting for 10 minutes.
5. Serve with a large dollop of whipped cream.
I found this lovely little pot of Tutti Frutti Jam from The Artisan kitchen recently, so nothing better on a bank holiday weekend than to make a Victoria Sponge for afternoon coffee. The Flavours of this jam were absolutely delightful, APPLES, STRAWBERRIES, RASPBERRIES, BLACKCURRANTS, LEMON JUICE and ORANGE OIL………so fruity!
Basic Victoria Sponge:-
200g unsalted butter, softened
200g golden caster sugar
4 medium eggs
200g self raising flour
1 tsp vanilla extract
250ml double cream, whipped
1 vanilla pod
Preheat oven to 170 deg. Grease 2 cake tins approx 20cm each.
Cream the butter, sugar and vanilla together in a mixer
Slowly beat in the eggs, 1 at a time.
Gently fold in the flour, keeping as much air as possible. Don’t over mix.
Divide the mixture between the cake tins evenly and bake for about 20 minutes or until a knife comes out clear. Allow to cool.
Whisk the cream with the vanilla until you get stiff peaks.
Spread the jam on top of one of the cakes then spread over the cream, sandwich with the other cake and sieve some icing sugar over the top. Serve! Yummy!
O.M.G!! What can I say………….this little creation is my best yet……absolutely delicious! 10/10 my boyfriend said….lol!
I just love a relaxing saturday afternoon baking, while my boyfriend was watching the Rugby I was listening to my favourite tunes by Imagine Dragons and creating some little afternoon delights.
140g Golden Caster Sugar
140g Self Raising Flour
5 tbsp milk
100g milk or dark chocolate drops (whichever you prefer)
1 tsp vanilla essence
1 tsp almond extract
250g icing sugar
Green food colouring
Preheat oven to 160 deg.
Line a Muffin tin with cases.
Blitz the pistachios in a blender under finely chopped. (keep a little back for decoration)
Mix flour, sugar, butter, eggs, milk, vanilla essence, almond extract and pistachios in an electric mixer until well blended and smooth.
Divide the mixture between the cases and then push some chocolate chips into each one.
Bake in the oven for about 23-25 minutes or until a knife comes out clean. Leave to cool on a rack after.
Meanwhile, sift the icing sugar into a bowl and add 1 tbsp at a time of water until you get a thick but still slightly running texture. Then drop 1 or 2 drops of food colour into icing to make a pale green colour.
Melt some chocolate in the microwave for the decoration. About 1 minute – 1m30secs.
When cakes are cool, top with the icing, then left over pistachios and drizzle with the chocolate. Refrigerate for about 1/2 hr to harden.