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

Posted: 10th Aug 2018



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)
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

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

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

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) 

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.

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

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

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