Some days just feel like they require a treat - that's where these delicious recipes come in
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)
Water
For the drizzle icing
1 lemon
100g caster sugar
Directions
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
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
Directions
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
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)
Directions
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.
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
Directions
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
