Butter cake with white chocolate icing

butter cake

I made this scrumptious little number on the weekend for my partners birthday and it went down a treat! The inside moist, the icing rich and the freshness of the blueberries was just the perfect complement. This butter cake recipe is great for the base of a simple cake and then it can be jazzed up into something amaaaazing! I’d recommend adding berries to the cake mix if you want another element of flavour inside. I don’t mean to blow my own trumpet but this icing is the bloody best – I couldn’t stop licking the bowl. Betty Crocker aint got nothing on me. You add substitute the blueberries for fresh raspberries or strawberries. For those sweet tooth bakers why not add white chocolate shavings on top 😉

Ingredients

Butter cake

  • 250g butter, softened
  • 1 cup caster sugar
  • 1 tsp vanilla extract
  • 3 eggs
  • 2 cups (300g) self-raising flour
  • 1/2 cup milk

White chocolate icing

  • 200g white chocolate
  • 280g unsalted butter
  • 280g icing sugar
  • 1 tsp vanilla extract
  • blueberries to decorate

Method
Before starting make sure the eggs, milk and butter are at room temperature. Preheat the oven to 180C and grease the base of a round cake pan.

Use an electric mixer to beat the butter, sugar and vanilla in a bowl until pale and creamy. Add the eggs, one at a time, beating after each addition.

Add the flour and milk, alternating in batches, until just combined. Pour the mixture into the prepared pan and use the back of a small palate knife to smooth the surface. Bake for about 25-30 minutes minutes or until a knife inserted in the centre comes out clean.

Remove the cake from the oven and cool in pan for about five minutes before turning on to a wire rack to cool completely.

Whilst the cake is cooling it’s time to make the icing. Melt the chocolate in a heatproof bowl over a pan of barely simmering water then leave to cool slightly. In a large bowl beat the butter and icing sugar together until creamy, then mix in the chocolate and vanilla extract.

Spread the cake with the icing and smooth with a palate knife. Decorate it beautifully with blueberries and dust with icing sugar. YUM!!

Happy baking, love Jem x

Mini baked cheesecakes

cheesecake

Do you love cheese and cake? How about combining the two and creating a mouth watering, lick-the-plate kind of dessert… These mini baked cheesecakes are a mixture of a cheesecake and custard tart, and they are damn delicious! They are the perfect dinner party dessert as you can whip them up the night before, store in the fridge and then serve with delicious fruit and of course ice-cream! I’m sure you won’t be able to stop at just one though…

Ingredients

  • 250g plain sweet biscuits
  • 125g butter, melted
  • 500g packets cream cheese, softened
  • 3/4 cup caster sugar
  • 3/4 cup sour cream
  • 1 tsp vanilla extract
  • 1 tsp finely grated lemon rind
  • 3 eggs
  • 1 can passion fruit pulp and fresh strawberries to serve

Method

Preheat oven to 160°C and line a cupcake tin with baking paper/two cupcake cases.

Crush biscuits until it resembles fine breadcrumbs. Add butter and mix thoroughly until combined. Press mixture into base of cupcake cases. Refrigerate for 30 minutes.

Mix the cream cheese, sugar, sour cream, vanilla and lemon rind until smooth, then add the eggs. Pour evenly in to each cupcake case. Bake for 30 minutes or until just set. Allow to cool then remove the cheesecakes from cupcake cases and refrigerate overnight.

Serve the cheesecakes with passion fruit pulp, fresh strawberries and a dollop of vanilla bean ice-cream.

Happy baking, love Jem x

Raspberry, coconut and pear loaf

loaf

Raspberry, coconut and pear ahh what wonderful ingredients to make a healthy yet scrumptious afternoon sweet. I personally adore banana bread, but every time I finish a generous slice I feel like I’ve just eaten a huge piece of cake – the beauty about this loaf is that it’s butter free, light and fluffy, and the pear just adds another texture and sweetness. This is the perfect recipe to take to afternoon tea (like I did today – and my grandparents loved it), or just to keep in the fridge as a healthy dessert option.

Ingredients

  • 2 pears, peeled, and core removed
  • 2 cups self-raising flour, sifted
  • 1 cup desiccated coconut
  • 1/2 cup caster sugar
  • 270g can light coconut milk
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 1 cup frozen raspberries

Method

Preheat oven to 180°C. Line a loaf pan with non-stick baking paper.

Cut the pear into small pieces. Combine the flour, coconut and sugar in a large bowl. Whisk together the coconut milk, eggs and vanilla extract. Add to the dry ingredients and mix until just combined.

Gently stir in the pears and frozen raspberries make suring you don’t over mix. Spoon into the pan and smooth the surface.

Bake for 1 hour or until a knife inserted comes out clean. Set aside for 5 minutes before transferring to a wire rack to cool completely.

Serve warmed up with a dollop of natural yoghurt, or toast a piece with a smear of butter.

Happy baking, love Jem x

Apricot Clafouti

apricot

Clafouti is one of my all time favourite desserts, it’s one of those dishes you smell wafting through the house on a Sunday afternoon that you just can’t wait to dig in to. Clafouti is a regional French dessert and this recipe is easy as pie (actually easier) – it literally takes about five minutes to prepare. You can substitute the apricot for any stone fruit and even add a cheeky glass of liqueur.  Enjoy it warmed up with a scoop of vanilla bean ice-cream or custard.

Ingredients

  • 4 heaped tbl of plain flour
  • 2 1/2 tbl castor sugar
  • 3 eggs
  • 3 pinches salt
  • 570ml milk
  • 1/4 tin apricot halves, drained
  • icing sugar to dust

Method

Preheat the oven to 180 degrees. Line a flat baking tray with baking paper.

In a mixing bowl combine the flour, eggs, sugar and salt. Then pour in half the milk and beat the mixture to make it  light and fluffy. Add the rest of the milk and mix well until the mixture resembles a pancake batter.

Pour the mixture into the lined baking tray and place apricot halves in the dish.

Bake for 35 minutes or until a knife comes out clean. Remove from oven and wait cool then dust with icing sugar.

Happy baking, love Jem x

Banana, oat and Greek yoghurt muffins

image2

Are you craving a sweet but don’t want to undo the run you just struggled on for 30 minutes? This is the muffin recipe for you! These muffins are butter free, flour free, have very little sugar and are beautifully moist! I was searching through my fridge yesterday morning thinking of what to bake, and had a litre of yoghurt, a few bananas which were looking a little brown and got inspired to create something healthy. These muffins are perfect for a morning or afternoon snack, a brekkie on the go and a dessert after dinner.  The chocolate drop when warmed up oozes in to the middle of the muffin and is bloody amazing! Store muffins in an airtight container for up to one week (if they last that long).

Ingredients

  • 1 cup Greek yoghurt
  • 2 large bananas, mashed
  • 2 eggs, beaten
  • 2 cups rolled oats
  • 1/4 cup brown sugar
  • 2 tsp baking powder
  • 1/2 tsp cinnamon
  • optional – chocolate drops, to place on top of each muffin

Makes 10-12

Method

Preheat oven to 180 degrees and prepare a muffin tray with muffin cases.

Add all the ingredients except for the chocolate drops into a large bowl and stir until batter is smooth and creamy.

Pour batter into prepared muffin cases, filling each about 3/4 full. Place a chocolate drop in the middle of each muffin.

Bake for 20 minutes, or until the tops of the muffins are set. Allow muffins to cool in pan for before removing. Enjoy warmed up with a nice cuppa!

Happy baking, love Jem x

Chocolate cheesecake slice

choc cheesecake slice

This no bake cheesecake is packed full of cheese, chocolate and cream – my three favorite c words. I won’t lie, it’s far from healthy but damn does it taste amazing. Besides it’s hump day, treat yourself! The base is crumbly and the top has a chocolate mousse texture and taste to it. This dessert is super simple to make and I vouch the whole family/office/squad will love (unless they’re crazy of course). So go on, get yo fine ass off the sofa tonight and make this devious dessert…then maybe go for a jog in the morning – it’s all about balance though right?

Ingredients

  • 150g arrowroot biscuits, crushed
  • 80g butter, melted
  • 100g caster sugar
  • 120ml whipping cream
  • 150g dark chocolate, melted and cooled
  • 2 tbsp cocoa powder
  • 250g cream cheese

Serves 8

Method

Mix the biscuits and butter together with 1 tablespoon of the sugar. Place baking paper in a cake tin and the press down biscuit crumb and refrigerate until hard.

Whip the cream until soft peaks form. Add the cooled melted chocolate, then the cocoa powder. Mix well and set aside.

Beat the cream cheese and remaining sugar together. Fold into the cream chocolate mixture and mix until all of the ingredients are fully incorporated.

Spread the mixture on top of the crushed biscuits. Refrigerate for a couple of hours to set and then serve cold with strawberries – YUM!

Happy cooking, love Jem x