Four recipes you're sure to want to try this weekend

Four recipes you're sure to want to try this weekend

Posted 10th August by Peter Byrne

Some days just feel like they require a treat - that's where these delicious recipes come in

Lemon Drizzle Cake

Serves: 1 cake 

You will need

For the cake

175g Doves Farm Organic Plain White Flour
3 tsp FREEE Baking Powder
175g butter
175g caster sugar
2 lemons, unwaxed
3 eggs
2 tbsp milk

For the Syrup

75g caster sugar
Lemon juice (from above)

For the drizzle icing

1 lemon
100g caster sugar


For the cake

1 Line a 1kg/2lb loaf tin with parchment and pre-heat the oven.

2 Sieve the flour and baking powder into a bowl, stir to combine and set aside.

3 Put the butter and sugar into a mixing bowl and beat together until light and fluffy.

4 Finely grate the lemon rind, add it to the bowl and beat it in.

5 Squeeze the lemon juice into a jug, add water if necessary to make it up to 75ml and set this aside for the syrup.

6 Beat the eggs one at a time, into the mixing bowl ensuring each is well incorporated before adding the next.

7 Add the prepared flour to the mixing bowl followed by the milk and stir to combine.

8 Tip the mixture into the prepared loaf tin and smooth the top.

9 Bake for 40-45 minutes until cooked. Leave the cake in its tin.

For the syrup

1 Put the sugar into a saucepan, pour on the reserved jug of lemon juice and bring to the boil shaking the pan occasionally. Simmer gently for 2 minutes to make a syrup.

2 Prick all over the surface of the warm cake with a BBQ stick or skewer, pressing right through to the base of the cake.

3 Pour the syrup slowly all over the surface of the cake and leave to cool in the tin.

For the drizzle icing

1 Place a chopping board over the cold cake tin and invert it onto the board. Remove the parchment paper.

2 Using a zester, peel some strands of zest from the lemon and set these aside.

3 Squeeze the lemon juice.

4 Measure the sugar into a bowl, add the lemon juice and stir to make the drizzle.

5 Pour the drizzle over the top of the cake and spread it around the sides of the cake with a knife.

6 Scatter the prepared strands of lemon zest over the cake.

7 Leave to set before serving.

Recipe courtesy of Doves Farm

Victoria Sponge Sandwich

Serves: 1 round cake 

You will need

200g butter, softened
200g caster sugar
4 eggs
200g Doves Farm Organic Self Raising White Flour
2 tbsp water
2 tsp vanilla extract

For the filling and topping:

6 tbsp raspberry jam
2 tsp icing sugar


1 Line two 20cm/8" round baking tins with parchment and pre-heat the oven.

2 Put the butter and sugar into a large bowl and beat together until light and fluffy.

3 Break the eggs into the bowl one at a time, beating well between each.

4 Sieve the flour into the bowl and mix it in.

5 Add the water and vanilla and stir to combine.

6 Divide the mixture between the prepared tins and smooth the tops.

7 Bake in a pre-heated oven for 25-30 minutes. If a cocktail stick pressed into the centre of the cake comes out clean, it is cooked.

8 Turn out the cakes onto a wire rack and leave to cool.

For the filling and topping

1 Spread jam over the top of one cold sponge.

2 Place the other sponge on top.

3 Sieve the icing sugar over the cake.

Recipe courtesy of Doves Farm

Toblerone Tiramisu

Serves: 6 

You will need

1 Toblerone 
300g mascarpone cheese
300 mls whipping cream
2 tablespoon of honey
75 grams caster sugar
2 shots amaretto liquor 
Finger sponge biscuits  
300mls strong coffee (espresso is best) 


1 freeze toblerone to make easier to grate with a cheese grater. 

2 grate the toblerone and keep in fridge. 

3 place in mixing machine, cream, sugar, amaretto, honey, mascarpone cheese, start on a low speed until mixed together. Then turn up the speed till mixture is semi whipped, to the ripple stage. Make sure you don’t over whip. If you do Add a little more cream and mix. 

4 add most of the toblerone to the cream mixture. Leave a little for decoration. 

5 place the cream mixture into a piping bag. And place in the fridge. 

6 cool down the coffee, place a couple of sponge fingers at a time in coffee mix. Layer the cream mixture in glasses. With sponge fingers any way you wish. 

7 decorate the top of desert with left over toblerone icing sugar, mint.

Recipe courtesy of Grant Gordon, Executive Head Chef at both La P’tite Folie restaurant and award-winning Le Di-Vin wine bar on Randolph Place in Edinburgh.

Marshmallow Brownies

Serves: 12 

You will need

1 pack (21g) Fruit Bowl Yogurt Raisins
320g butter
180 dark chocolate
125g cocoa powder
180g plain flour
450g caster sugar
6 eggs
100g white chocolate
75g marshmallows


1 Preheat the oven to 160C/gas mark 3.

2 Melt the dark chocolate and butter over a low heat over pan of simmering water.

3 Stir occasionally.

4 Using a food mixer, whisk the eggs and sugar together until well combined.

5 Once the chocolate has melted, leave to cool for 5 minutes and add to the egg mixture.

6 Mix until combined.

7 Sieve the flour and cocoa powder into the egg mixture.

8 Chop the white chocolate into small pieces and add to the mix along with the Yogurt Raisins and marshmallows.

9 Pour mixture into a tray lined with baking parchment.

10 Bake for 25-30 minutes or until a skewer comes out clean when inserted into the middle.

11 Once cooled cut into rectangle squares.

Recipe courtesy of Fruit Bowl


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