Saturday, 28 September 2013

The Best Drizzle Cake EVER!!

The Best Ever Drizzle Cake

This has got to be the best drizzle cake EVER! I came across the recipe a while ago at the Really Nice Recipes website and it has never failed me.

The best thing about it, it gets better with age so you can make it well in advance and just forget about it.

I’ve made several versions of it so far and they’ve all been fabulous...

The classic Lemon Drizzle – always a winner

The St Clements Drizzle using the juice & zest of 1 orange, lemon & 1 lime

The Grapefruit Drizzle using the zest & juice of 1 ½ grapefruits lovely and sharp

And finally The Tropical Drizzle, using the zest & juice of 3 limes, a healthy glug of coconut liqueur and a substituting 50g flour or 50g desiccated coconut

The trick to it is to feed the cake with as much syrup as possible and then leave it for a couple of days to infuse/soak up properly.

Its lovely served as a loaf cake which i've done for Afternoon Tea.....
....or can be split and decorated to make something a little grander, I made one for a friend’s birthday with a layer of lemon curd in the middle and covered with fresh cream and a bit more lemon curd.......

.....I also made one for a baby shower covered with fondant and filled with a lemon marscapone cream. All of which were scrumptious!

Anyway, this is one recipe you will not want to lose so put it in your recipe books NOW!!!

Here is the classic Lemon version recipe (taken from )

  • 100g unsalted butter
  • 250g caster sugar
  • 3 large eggs
  • 100ml milk
  • 250g self-raising flour
  • pinch of salt
  • 1 teaspoon baking powder
  • zest of 3 lemons
  • For the drizzle:
  • Juice of 3 lemons
  • 100ml water
  • 170g caster sugar

  1. Heat oven to 180°c.
  2. Put the eggs, milk and sugar into a large mixing bowl.
  3. Thoroughly whisk them together until the mixture becomes well mixed and foamy
  4. Sift in the flour, salt and baking powder and then stir it into the liquid mixture until there are no lumps left.
  5. Stir in the lemon zest. Then heat the butter (either on the hob or in the microwave) until it has completely melted, then pour it in to the batter and stir until it is completely incorporated.
  6. Pour the mixture into a greased loaf tin, lined with greaseproof paper.
  7. Put the tin into the oven and bake it for 50 minutes.
  8. To test if the cake is done, insert a skewer into the middle and if it comes out clean the cake is ready. When it is cooked, remove it from the oven and leave it in its tin.
  9. To make the drizzle, squeeze the lemon juice through a sieve into a heat-proof pouring jug.
  10. Put the water and sugar into a pan over a medium heat. Bring the mixture up to the boil and boil it for 4 minutes.
  11. Pour the sugar mixture into the jug with the lemon juice and mix them together.
  12. Pour as much of the lemon drizzle mixture onto the cake as you can and leave the cake to absorb for 20 minutes. If the cake becomes reluctant to absorb any more liquid, stop pouring.
  13. Carefully remove the cake from the tin (there may be some of the drizzle left, unabsorbed in the bottom of the tin), transfer it to a wire rack and allow it to completely cool to room temperature
  14. When the cake is cold, slice it and serve.


Sunday, 8 September 2013

Orange & Chocolate Mousse Cake

Orange & Chocolate Mousse Cake

This dessert is rich, creamy, light & fluffy all at the same time and sits on a crispy chocolatey base what more could you ask for?!.. delicious!

Firstly – put 5 small sheets of gelatine into a bowl of cold water to soften.

For the base whizz up the following in a food processor -10 digestive biscuits, 25g Demerara sugar and a handful of choc chips.

Then add 50g melted butter, 1 sachet of instant chocolate drink – e.g. Options and mix well.

Press into the bottom of a parchment lined spring form tin, just line the bottom, not the sides.

Put in fridge to chill.

Next, mix together, 200g full fat cream cheese, 230ml double cream, 1 tin condensed milk. Then gradually add the zest & juice of 2 oranges, juice of 1 lemon & 2-3tbs orange water/extract to taste.

Then give the whole lot a blooming good whisk until thickened and fluffy.

Drain the gelatine and put into a saucepan with a small amount of water and gently heat until dissolved.

Whisk into the creamy mousse mixture and then pour onto your chilled base.

Set in the fridge for a few hours.

Decorate however you fancy, I went for fresh cream and chocolate orange decorations (can you spot my mistake in the picture?)

To serve run a warm palette knife around the edge of the tin and then release the spring!


p.s Keep refrigerated