Lemon Blueberry Yoghurt Cake

July 21, 2024July 21, 2024Posted in Dessert, RecipesTagged easy recipe, Fruit Cake, vegetarianLeave a comment

This recipe is delicious and zingy from both the lemon, but also the use of yoghurt. The yoghurt also makes the cake so lovely and moist, helping it stay fresh for a few days after baking. I, however, find it’s the perfect cake to store in the freezer for when you fancy a quick sweet treat, or if you have impromptu guest coming over. I simply use the baking parchment I used to bake the cake and cut it up to half wrap each piece before placing it in a Tupperware and freezing. This helps stop them from sticking together so I can take out a single piece whilst still maximising freezer space.

Makes 16 pieces

Ingredients

400g blueberries – fresh or frozen (if using fresh wash so the surface is slightly damp)
350g plain flour – reserve 1 tbsp for the blueberries
4 tsp baking powder
250g Greek style or plain yoghurt
2 lemons – zest and juice
2 eggs
165ml extra virgin olive oil
225g caster sugar

Method

Preheat the oven to 180°C fan/200°C convection.
Mix the plain flour and baking powder together in a bowl.
In a large bowl mix the yoghurt, lemon zest and juice, eggs, olive oil and caster sugar together till smooth.
Mix the reserved 1 tbsp of flour with 2/3 of the blueberries and leave on the side.
Add the flour to the wet mixture and stir to create a very lumpy batter before adding the floured blueberries and mixing to evenly distribute through the better – the batter should still be lumpy at this point.
Pour into a prepared lined tin approximated 8x8x1″ square (or 9″ circular) and top with the remaining blueberries.
Bake in the oven, dropping the temperature by 20°C once the cake goes in for 40-50 minutes, or till a skewer inserted comes out clean.
Allow to cool by removing from the tin and placing on a wire rack before slicing.

St. Clement Hot Cross Buns

April 10, 2022Posted in Breakfast, Dessert, Light Bites & Snacks, RecipesTagged Bread, Dairy Free, Easter, Egg Free, Fruit, Fruit Cake, Hot Cross Buns, veganLeave a comment

These citrusy hot cross buns are plant-based using vegetable oil and dairy-free milk to create an enriched dough without the use of dairy and eggs.

Makes 9 buns

Ingredients

For the buns

2 oranges, zest and juice
100g sultanas
100g strong wholemeal flour
250g white strong flour
30g rapeseed oil, plus a little extra
7g yeast
30g caster sugar
50g mixed peel
2 tsp ground mixed spice
125ml milk, I have used unsweetened soya milk

For the crosses

5ml rapeseed oil
25g strong white flour
25-30ml water

For the glaze

50ml of reserved juice from the oranges
15g sugar
pinch of ground mixed spice

Method

Zest and juice the oranges, reserving 50ml of the juice for later.
Weigh out the remaining orange juice and top up to 100ml if needed with water. Add the sultanas and allow to soak while you prepare the rest of the ingredients.
To a freestanding mixer bowl, add the flours, oil, yeast, sugar, mixed peel spices, soya milk and orange zest. Add in the orange juice and sultanas and knead for 5 minutes on a medium setting. Alternatively you can do this by hand but resist the temptation to add more flour – the dough should be ever so slightly sticky.
Lightly great a large bowl the oil, place the dough in and cover. Allow to double in size for 1-2 hours.
Knock the dough back and evenly divide into 9 balls.
Line a baking tin with baking paper and arrange the balls in a 3×3 format.
Cover and allow to double in size again, about 1-1.5 hours.
Once the dough has almost fully risen, preheat the oven to 200°C fan/ 220°C convection.
Prepare the batter by mixing the ingredients together to form a smooth pipeable mixture. Place into a piping bag.
Once the oven it up to temperature, pipe crosses over the tops of your buns.
Bake for 15 minutes.
Meanwhile, prepare the glaze by heating the orange juice, sugar and spices together till the sugar has dissolved.
Once the buns are cooked, generously glaze them, using all of the liquid.
Remove the buns from the tray onto a wire cooking rack, removing the baking parchment as well.
Best enjoyed fresh on the same day, or delicious toasted if a day or two old.

Per bun*: 254kcal/ 4.6g fat/ 0.4g saturated fat/ 46g carbohydrates/ 2.8g fibre/ 6.1g protein

*Analysis based on unsweetened soya milk

Microwave Cocoa and Banana Cake

March 3, 2021Posted in Breakfast, Dessert, Light Bites & Snacks, RecipesTagged Banana, Cake, Chocolate, easy recipe, Fairtrade, Fruit Cake, Microwave, No Added SugarLeave a comment

The easiest (and quickest) way to use up some brown Fairtrade bananas from the bottom of your fruit bowl. These little cakes make the perfect pudding in a hurry. There’s also no added sugar thanks to the natural sweetness of the extra ripe bananas, and the addition of a date.

Each cake provides you with 4 different plant points for your weekly tally. If you can resist eating it straight out of the ramekin (be careful as it’s super hot!!) you can turn it out onto a plate and serve it with your choice of toppings. It’s the perfect brunch served with plain yoghurt and berries, but you could always opt for something more indulgent such as custard or ice cream if eating it for dessert.

Sourcing both Fairtrade bananas and cocoa means that those working in the food chain will get a fair wage; from the farmers who grow the produce, to those who process it into the final product so they can have a better standard of living. Fairtrade Fortnight 2021 runs from 22nd February to 7th March. Look out for the Fairtrade logo on popular items such as bananas, chocolate, coffee, tea, flowers and clothing.

Serves 2

Ingredients

60g butter
2 very ripe Fairtrade bananas (total weight 175-200g)
1 egg
1 Medjool date, finely chopped or 20g chopped dates
60g self-raising flour
15g Fairtrade cocoa powder

To serve (optional)

Yoghurt
Defrosted frozen berries

Method

Melt the butter in the microwave for 30 seconds till very soft. Add the bananas and mash into a lumpy paste.
Mix in the egg and chopped date.
Add the flour and cocoa powder and mix till just combined.
Pour into 2 large ramekins. Cook each cake for 90-100 seconds in the microwave (900 W) till puffed up and cooked. If you still have raw batter keep microwaving 10 seconds at a time till cooked.
Leave to cool for 30 seconds before turning out onto a plate and serving with yoghurt and berries.

Per serving: 499kcal/ 29.1g fat/ 18.0g saturated fat/ 31.9g carbohydrates/ 6.3g fibre/ 9.2g protein