I MADE A GIANT JAFFA CAKE.

I’ve conjured up a sure fire way to put end to the age old debate as to whether the humble Jaffa cake is a biscuit or a cake, by making my own version larger than my own blimmin’ face! No seriously this is huge and delicious. Just like me amirite? I found this recipe through UniLad would you actually believe it. No offence you absolute lads buuuuut I never had this site synonymous with baking cakes especially chuffing good caked bakes at that! Not only is a gigantic Jaffa Cake totally heavenly to gorge on but it’s also super pretty to look at too PLUS the recipe and method is really easy to follow too! win win eh!

I haven’t done any fun bakes in a while and as soon as I found this I couldn’t wait to put it into practice and share it with you all! I’ve tweaked it a little bit here and there to make it more suitable for how I wanted it but as you can see on the link above you can follow that straight through to the UniLad version.

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So, before I get too into this recipe post, a word to the wise this cake can take a little while to fully create so if you’re hoping for a quick and easy bake to show off to your friends, frenemies and exes on IG maybe give yourself a a good few hours!

You will need:

  • A frying pan lined with baking paper.
  • A round cake tin smaller than your saucepan lined with cling film.
  • 135g packet of orange jelly cubes.
  • 250ml boiling water.
  • 200g unsalted butter.
  • 200g caster sugar.
  • 3 medium eggs.
  • 200g self raising flour.
  • 1 tsp baking powder.
  • 1 tsp vanilla extract.
  • Zest and juice of half an orange.
  • 200g dark chocolate.

Heat the oven to 180C/160C fan/gas 4.

To give the sponge that bouncy, half spherical shape a lot of websites/recipes suggest baking the cake itself in a frying pan. Sounds weird I know but it works so go with me on that.  I covered the base of the pan with a circle of baking parchment and sprayed the sides with some coconut oil frylite spray to make it easier to get out of the pan.

Cutting the jelly into cubes (who else used to just eat the cubes as a kid??No me neither that would be weird…) I line a round cake tin with some cling film at the same time putting the kettle on to boil. Multitasking check me out eh!? Pouring the boiling water over the top of the jelly cubes and stirring til all the jelly lumps have melted away. I add the zest and the juice of half an orange into the jelly giving it a super orangey kick. One of your five a day right??? I then pour into the cake tin to set up and chill in the fridge for a few hours.

THE SPONGE

This recipe was a standard sponge. Cream the butter and the sugar together til light and smooth. Slowly add the eggs and the vanilla extract. Fold in the flour and baking powder and once its all delightfully mixed to perfection pour into the frying pan. Sounds proper mental and to be honest I was a bit nervous I was going to catch fire to my Mum’s fancy pants frying pan but all is well in team What Abbie Says camp. They recommended the baking time of about 30-40 minutes. I’d keep checking on it from that time onwards, as mine actually took somewhere up to 45 minutes altogether as it was still uncooked in the centre.

Once done, transfer the cake on to a wire, cooling rack and leave til its cooled completely. Making sure the jelly is chilled like Snoop Dogg on a day between the 19th and 21st April I melted the dark chocolate over a pan of water. Also known as a bain marie if you will. Wait til the chocolate has fully melted and leave to cool; if it’s too warm it’ll melt the jelly when you pour it over and you’ll either have to eat it on your own VERY QUICKLY or serve a sad jaffa pud. Placing the jelly circle in the middle on top of the cake I poured the melted chocolate over the top, making sure the entirety of the top was covered and that it didn’t drip down onto the edge. Dipping the knife into the top  drawing lines both horizontally and vertically. Quickly putting back into the fridge to set up for the fiiiiiinal time and once it’s cool you can serve it. YOU’RE WELCOME. Jaffa cakes are fab, bigger jaffa cakes are extra fabulous.

If you fancy making this recipe, I would totally recommend. It was super fun, totally easy to do and looks really impressive as well. To give this recipe a little twist how about using a dark chocolate and lime jelly or even raspberry. Equally you could use something like a tropical or pineapple flavour jelly with a white chocolate coating and coconut sponge like a pina colada without the hangover!

 

Lunch at The Ritz, London.

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Your birthday is the one day of the year for the good majority of people when you will be completely and utterly doted on and treated like an absolute QUEEN. So imagine my joy when I was lucky enough to be able to spend my birthday this year in London having a lavish three course lunch date with my family in the very beautiful and the very palatial The Ritz, London. I can only imagine I’d never been before and was so excited at just the sheer thought. The grandeur building standing as elegant and tall as ever, peering over the rest of Mayfair is an iconic London landmark. It opened in 1906 and was known as the ultimate stay for opulence and luxury. The whole experience was utterly divine and completely faultless. From the outside every doorway is adorned with one of their impeccably dressed doormen greeting you on arrival, holding the door or hailing a taxi to help you on your journey. I wish I took more pictures of decor inside but believe me when I say it is all absolutely stunning. With the smell of gorgeous fresh flowers, the sound of beautiful harp music and chatter filling the air, The Ritz has such a decadent feel and ambience to the whole place.

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Having placed our coats in their cloakroom we made our way to their dining room to be seated.  The waiters, just like every other employee couldn’t be faulted and waited on you hand and foot. The attention to detail was incredulous. My sister and Mum were given their usual menu whereas I had a seperate, vegetarian one. The menu wasn’t extensive offering three choices for all three courses with every single option sounding as luxurious and decadent as the next. The ever attentive waiting team came to our table and treated us like royalty, pouring glasses of water, wine, homemade breads, melba toast and a selection of canapes.  Savoury macarons filled with cream cheese and smoked salmon, chicken cigarellos and a gorgeous creamed goats cheese biscuit sandwich.

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As I said the attention to detail was absolutely stunning, the food was just as beautiful to look at as it was to taste. For my starter as seen above I opted for the artichoke royale. It was crowned with coils of carrots, truffle and pear nibs and then adorned with edible flower petals. The artichoke royale was so smooth and creamy accompanied with the tang of the pear it really went down a treat.

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For my main course I chose the cauliflower dish. With the menu they didn’t really give a lot away about what was what. The other options were a pasta dish and another one with wild mushrooms and as a self confessed mushroom hater that one didn’t appeal to me at all. Plus as I was dining in one of the finest restaurants in the country with a Michelin star I wanted to try something a little bit different. My main dish was a slice of cauliflower steak, with seperate cauliflower florets. Romanesco florets dotted around the plate like little trees, toasted hazelnuts and toasted yeast with a mini potato croquette and then finished off in a rich white sauce. Divine.

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For dessert, already feeling pleasantly sated I chose the blueberry souffle with a tart buttermilk sorbet. The souffle was light, fluffy and flavourful. It was so beautifully rich in colour; perfectly purple inside. The sharp, piquant flavours of the sorbet cut through the sweetness of the sorbet. It was blimmin’ well glorious. Can I eat you again please Mr Souffle?

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Finishing off the meal was some petit fours from top to bottom they consisted of, some creme anglaise filled macaroons with a slight coconut flavour. Orange and passionfruit jellies, a brown sugar biscuit topped with a citrus and mango cream finished with some gold leaf and finally a handmade chocolate filled with salted caramel. Careful I might get used to this extravagant lifestyle!

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As this very luxurious and special occasion was to celebrate mine and my Mum’s birthday we had a fancy Ritz birthday cake of a genoise sponge, filled with fresh cream and raspberries.

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Considering I can barely write in a straight line with a pen I was completely blown away how anyone can do this in chocolate. Perfect!

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I had such a tremendous time and feel well and truly spoilt rotten by it all. The whole experience simply cannot be faulted and was absolutely perfect from start to finish.

How do you like your eggs in the morning? I like mine in a cake.

Now if you didn’t read that or sing it in the exact same way and tune as Dean Martin then maybe that joke was a wee bit lost on you. Poached, scrambled, fried or delicately placed ontop of some fancy avo I love eggs in any which, way, shape or form. However my all time favourite type would probably be, beaten with some sugar and made into a cake. Juuuuust saying! Cake is great. Cheesecake, carrot cake, birthday cake, maaaaybe even Christmas cake at a push but I loooove them all so, so much. Which probably explains why i’m a bit of a chubby funster these days.

I am collaborating with a very wonderful company called bakerdays with this post as they’ve sent me an early birthday cake (my birthday is on the 27th January so only 10 days time, eeeek!) I’ve seen them all over social media before, they’re really popular amongst other fellow bloggers on Twitter and i’ve always wanted to give them a try. In this day and age I love how accessible presents, gifts and food items like this are. If you want to send your pal a foodie present it has become so much easier. Or even if you just want to treat yourself or even a loved one than why the heck not send yourself a handmade and designed cake.

I was really blown away with how many different types and designs you can get, from standard celebration cakes, ones with celebrities on, ones you can get a picture printed on, literally the list could go on and on. AND if you’re a relatively fussy Gus a little like me there’s a list of different cake flavours as well to suit whomever. Vanilla sponge, which is what I opted for, comes  sandwiched with buttercream between the cake and the icing layer keeping the cake nice and moist on the inside still. You can get fruit cake accompanied with a jam layer, chocolate cake laden with chocolate chips, a gluten and wheat free sponge with jam and buttercream. You can get a half traditional sponge and half chocolate sponge with chocolate chip cake. So in the words of Hannah Montana you really would get The Best of Both Worlds. Blonde wig not included. A dairy free cake is available, a vanilla and chocolate marble cake as well as seasonal options like the lemon drizzle and gorgeous red velvet. The list doesn’t end there, you can also get cupcakes and balloons alongside it too!

After chatting back and forth with the lovely Anna I was left to choose which type of cake I wanted and what I wanted on it. I didn’t think it would take me nearly as long as it did but I eventually decided on the Pink Princess Upload cake and sent one of my fave selfies to make myself A REAL LIFE ROYAL. Well not really, but if you can’t pretend to be a Princess on your birthday when can you!?

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Seeing as I spoke with bakerdays only on Monday, it went into the design studio and got dispatched on Tuesday and arrived mid morning today (Wednesday) I couldn’t have asked for better speed of service. They are really efficient and I felt like there would be no problem too big or too small that they couldn’t accommodate too. They made my dreams come true of being a pretty in pink princess soooooo?

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The cake itself is really light and fluffy. In my eyes a dry cake is up there with Instagram going down and your phone dying at 20% battery life for first world annoyances. I have a major sweet tooth so loved the personalised fondant icing topping.

I opted for the letterbox cake which comes in a tin inside a letterbox sized package. It wasn’t damaged or broken on delivery at all if anything it looked pretty damn perfect to be quite honest! The cake has 3-4 serving sizes so you could share it with others or have a gorge on it all on your own! Your secret is safe with me if you do. The tin is a lovely added extra especially as I’m feeling particularly thrifty at the moment and am already thinking how I could reuse it. It also came with some candles, some balloons and a paper party blower. I’d definitely like to order from bakerdays again. I found the website was really easy to navigate around. You can have as much creative input into what flavour or picture you want on the cake, whether you want any added text on there too. The team are all really kind and nothing seemed too much trouble. I know a lot of people who have food intolerances or have speciality diets so the fact they have a wheat/gluten free cake and a dairy free one too is really special. Myself having recently undertaken a vegetarian diet and lifestyle I am more often now on the lookout for things like this or even seeing if  they offer anything vegan. Whether that’s something that bakerdays would have in the pipelines at the moment or at some point in the distant future would be great as vegan snacks can sometimes be quite difficult to come by. Especially ones that taste this good and can get delivered to your door!

ON TO THE MORE EXCITING PART OF THIS POST. Having teamed up with bakerdays and them sending me a birthday cake, means only one thing. My birthday is only round the corner. YAY. I share my birthday with my beautiful Mum and for the first time in a few years I am not rushing round, going here, there and everywhere partying. I’ve made no secret of the fact a lot of my friends I’ve formed with you wonderful people online and after speaking to bakerdays they’ve kindly offered a free letterbox cake of choice for me to giveaway on my twitter page (Whatabbiesays_) to one of my UK tweetie pals. The competition is running from Thursday 18th January to Wednesday 24th January at 12pm. We decided to finish it then so the lucky winner will receive their cake on the same day as my birthday and will be able to celebrate with me, but not technically with me if that makes sense? I’m super excited to be doing this and so happy to be working alongside bakerdays. I want to thank them so, so much for all the help and support with this and also for making damn good cake!

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Even though bakerdays sent me a cake and are helping with the giveaway I was 100% myself and honest with my thoughts and opinions in this post.

My Prestige Christmas Hamper!!

Hello! Recently the very kind people at Prestige Hampers sent me a luxury Christmas food hamper to review,  how cool and more importantly kind is that?! Even though it is the middle of November and some people may deem it too early still, I am very much in the Christmas spirit already. Whether that might be because this is my first year out of many I won’t be working in retail and I won’t have the pleasures of irate Christmas customers during the most wonderful time of the year or just because I am a great, big kid when it comes to this time of year.

I love everything from hunting for the right present for a loved one, going to Christmas markets munching on sweet, roasted chestnuts and daydrinking mulled ciders and wines. The dark winter nights aglow with fairy lights and candle lights too, and snuggling by the fire with a hot chocolate in hand watching some feelgood Christmassy films. In my household Christmas has always been such a lovely time of year and I am eternally grateful to my parents for raising me with some cherished memories over the festive period. We always have a lot of family time and enough food and drink to make a King jealous as do a lot of families all around the world I’m sure so with that in mind that’s why I think a food hamper would make an excellent gift at Christmas. Well at anytime of year really but Prestige Hampers do an amazing selection perfect for any occasion and also would suit anyone from your parents, your tricky in laws, that friend that already has one of everything to the colleague who has gone above and beyond for you. You don’t need me to recommend who to give it to, you get the gist!

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My easy Christmas chocolate cake!

I cannot stand Christmas pudding or Christmas cake, I’m not sure if that’s an unpopular opinion but I’ll be sure to close the door on my way out if so. Baking or buying a Christmassy pud for me used to be a bit of a struggle but I think a lot of supermarkets are catering for a much wider range of people these days so chocolate Yule logs are up there as an atypical part of the Christmas day diet as much as the humble pig in blanket. Strange to refer to that in singular terms who would eat just one? Not me that’s for sure! Gimme gimme more of that delicious sausagey bacon-ness. SOMEHOW sidetracked by the bacon thoughts getting back to the point, I wanted to be able to make something that was both as much good to look at as it is good to eat for a Christmas baking idea for this Christmas feast as food is just as much for the taste as it is for the instagram. After spending some time speaking to Carrie from Branded 3 and also perusing over Pinterest ideas I spotted a pretty cool chocolate cake idea made to look like a Christmas pudding.

As mentioned in my previous post on here, I’ve been working with Branded 3 and a company called Provident financial on how to budget for christmas and perhaps find tips or tricks on making or baking things for the festivities to make life that little bit easier and also save a few extra pennies too which is always a bonus. I’ll leave a link to their page here, they feature some great posts and ideas both from themselves and articles from other bloggers on how to save some monies for Christmas. Whether that be on how to budget, baking something or making your own cards or decorations. I think that extra added homemade touch can make all the difference. Plus if you have or know young children, they can be made into fun activities for them to keep them busy too! What’s not to love?!

Back to my beloved cake, I stuck to a Mary Berry recipe for this one. I love Maz Bez and I hate dry cake sponges at the best of times but chocolate sponge is the worst for drying easier. However this recipe makes it so so easy and I’ve always had a succulent (dare I say the dreaded *moist* word) and fudgy recipe every single time.

For the cakes you will need:

  • 2 20cm 8inch deep cake tins.
  • 175g self raising flour.
  • 1 rounded teaspoon of baking powder.
  • 100g softened butter.
  • 275g caster sugar.
  • 50ml milk. I went with semi-skimmed simply because that’s the one we had at home but you could use any substitution.
  • 3 large eggs.
  • 6 tablespoons boiling water.
  • 50g sifted cocoa powder.
  1. Preheat the oven to 180c and grease and line the two baking tins. This bit always makes me feel super prepared and hands on like I should be on a cookery show although I make a lot more mess.
  2. Start by mixing the boiling water and the cocoa powder in a large bowl (I used my Mum’s kitchenaid for this it’s a lot easier to use a stand mixer as it takes out a lot of the hardwork!) blend it together until it’s a smooth paste like consistency/
  3. Add in the remaining ingredients until the mixture forms a thicker batter.
  4. I use a ladle to evenly distribute the mixture into the two cake tins as I find it a little easier doing it that way.
  5. Bake in the oven for about 20-30 minutes or until the cakes feel firm, spongy or when bounce back when pressed with a finger. Leave the cakes to cool completely before applying the next layers.

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I was really happy with how my little cakes turned out. They were both even in colour, texture and height, thus making it all a lot easier when it comes to sandwiching them together.

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When they were cooling I took them out of their tins and started to think about how to layer the cake. Checking which side had the flatter or more even surface to become the base as you can see above.

Once leaving them to cool I got on with the beautiful task of washing up. That’s the laborious parts you don’t see on Nigella of her singing along to radio 2 and washing up her old pots and pans, because that’s the end of an episode I would wait and watch for. I also emptied all the Malteasers I bought for this recipe into a large bowl.

I covered the cakes in a homemade ganache but if you want to make life easier for yourself the store bought tubs of chocolate icing work just the same.

To make the ganache you’ll need:

  • 250g good quality dark chocolate. I used an 85% one. I love dark chocolate and the bittersweet flavours.
  • 235ml double cream.
  1. Cut the chocolate up into fine pieces and place into a bowl. At the same time put the cream into a saucepan and bring to a boil, careful not to burn it.
  2. Pour the cream over the chocolate and whisk it til it’s smooth. If you want a thicker ganache leave it to cool completely and then whisk it again til it becomes fluffier and thicker. If you like it runnier and thin then as soon as it is cooled pour over the cake from the centre working outwards.
  3. I will say however if you are planning on sticking the Malteasers on the cake like I did you will need a thicker ganache.

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I felt like adding a touch of decadence so used a silver cake serving plate I found at home and iced it on that. I blobbed a small dab of ganache to the place and then put the bottom layer on top of it which’ll secure the cake, sticking it down in place a little. The ganache is thick, rich and chocolatey and everything you’d want for a decadent treat.

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I used 3 bags of Malteasers to the cake starting at the bottom and slowly going round and round the cake until it was all completely covered. It was very fiddly and would require a little bit of patience (Also, not easy in acrylic nails may I add)

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Using some white fondant icing which I rolled out and cut using a knife in a wavy pattern to give the appearance of icing dribbling off of a christmas cake. I used some green fondant icing to make holly leaves too. If fondant icing is not for you, if you don’t like the sweetness (like my stepdad) or if you don’t want to add it, dusting some icing sugar over the cake would have the same impactful look.

This recipe is honestly one of the easiest and most straight forwards recipes I’ve followed. It leaves no room for anything to go wrong so you can’t really! It makes for a really gorgeous centrepiece if you’re throwing a party as it looks really impressive AND looks like you spent a long time and a lot of money on it too! I was super impressed with this bake and will be sure to make it again for the festive period.OH did I mention it was totally mouthwateringly delicious too?? I’ve said Christmas so many times in this post I’m sure i’ve summoned Michael Buble to wake from his year long slumber, but that wouldn’t be such a bad thing now would it ladies?

I made a sticky toffee pudding!

Tell me one thing better than slobbing out in bed on a Sunday morning eating lots of warm, buttery toast and drinking copious amounts of tea? Maybe add in some easy watching E4 american tv show is on in the background, the sun is shining through your bedroom window and Tom Hardy is on his way back up the stairs with another round of breakfasty carbs.Sadly the last part for me didn’t come true, I can’t help but feel Mr Hardy keeps going to the wrong address for some reason? The main feeling that I get from that analogy is comfort. Sometimes that is all you need and it just does the trick. After a horribly long day, getting soaked in the rain on the way home and all you really want is deep fried carbs and chocolate coated errthang.

Creeping into the Autumn and Winter months and all I want to eat is sweet, carb laden foods. To be fair I feel like eating sweet, carb laden foods all year round but more specifically in the colder months. Comfort foods like jacket potatoes, mash potato covered in a thick gravy, pies and any of the types of foods you see on pub food menus that are hearty, wholesome and leave you feeling all warm and gooey on the inside. The more I’ve been trying to get better at cooking and baking the more I’ve realised how I find it so relaxing and therapeutic. It’s a good way for me to escape for a little bit and make a delicious little something to cheer me up, feed the family and also show off on instagram and twitter with a smug little ‘oooooh look what I made, and it was so simple and I made zero mess everyone’.

I decided to bake a sticky toffee pudding one afternoon basically because I really wanted to eat some. I always think of it as a typical pub grub pud  and one that would involve so many technical bits and foods it’s easier to bang a microwave one in your basket than make it yourself. But BOY was I wrong. I went online and had a scout for some simple recipes. I’m a simple type of girl I really can’t be bothered to flambe a fruit or what have you. Trust me when I say how easy this recipe is though and if I can do it I like to think anybody can!

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So I actually used a recipe from the Sainsburys Magazine website and you can use the same recipe found here. It’s a super simple recipe to follow I found and there were a few bits I either tweaked or skipped on.

For this super yummy slice of goodness you will need:

  • 250g of dried dates that have been stoned.
  • 75g softened butter.
  • 175g dark muscovado sugar. The recipe calls for light but I accidentally picked up the dark one whilst I was in Asda. It gave it a richer, more treacle like taste which I like anyway so win, win!
  • 2 medium eggs.
  • Half a teaspoon of bicarbonate of soda.
  • 1 teaspoon of mixed spice.
  • Half a teaspoon of vanilla extract.

That’s all the ingredients for the cake for the sauce you will need:

  • 100g dark muscovado sugar.
  • 100g butter.
  • 150ml double cream.
  • 1 teaspoon vanilla extract.
  1. Start off by turning your oven to 180c and lightly greasing a 20cm by 20cm tin. I love a thiiiiick slice of cake so I used a slightly smaller one than the recipe required. And also because I’m not a chef that doesn’t have ENDLESS supplies of different shapes and sizes in tins. That might have accidentally come across a wee bit passive aggressive but sometimes when you’re watching a cookery show (Love you Nigella but you’re the worst for this) they act like getting things like samphire, tagine pots and himalayan rock salt whilst living in deepest, darkest Dorset to be an easy; and cheap feat. It is not.
  2. Next take your dates and chop them up to smaller pieces. It’ll make it a lot easier on yourself when you come to mashing them later on. Once they are all finely chopped put them in a saucepan and submerge them in water and then bring it to the boil. Let the water boil for a few minutes. Then drain it and mash it until its a mushier consistency. I used a potato masher because I found that a lot easier, less messier and a lot less of a workout than using a fork.
  3. Whilst the dates were boiling I put the butter and sugar in a mixing bowl and beat it until creamed together. I had left the butter out for about half an hour so it was softened a little which helps it bind together a lot quicker.
  4. Add the eggs to the sugar and butter and beat until smooth.
  5. To the dates add the bicarb, it will foam up a little bit and then add straight into the batter mix. Following this add in the flour, spice and vanilla extract and gently fold in until it’s all mixed nicely.
  6. Pour this into your tin and then bake for about 25 minutes. Or until the cake feels firm to the touch.
  7. Leaving the cake to cool, I made a start on making the sticky toffee sauce. Putting the butter, sugar, cream and vanilla extract into a pan and bringing to a boil. Making sure all the sugar crystals have melted I poured it into a jug and left it for serving later.

I was super impressed with this AND myself for managing not to set anything on fire nor kill anyone. It was so yummy, food for the heart and food for the soul. I would totally recommend you trying this, I know a lot of people don’t like the taste of dates but they give it a fudgier, treacle like taste and you wouldn’t even know it’s there.

Sticky toffee pudding is one of my fav comfort eats what’s your favourite winter warmer?

 

 

I made a raspberry and almond tray bake!

I haven’t baked in ages, I know it sounds dreadfully lazy of but the thought of going to the shops, buying ingredients, the thrill of bumping into people I don’t want to see. Baking can be quite a lengthy process as well as incredibly messy maybe I speak for myself on that bit, but those things do put me off. When it’s so much easier to watch Netflix and order something unhealthy or living at home when my mum and sister are both confident cooks and bakers they do most of it. However, my sister is on holiday with her boyfriend this week and with a week of peace and quiet also comes a free kitchen space for moi. 

I spent this morning getting very distracted on Pinterest (why is everything and everyone on there so pretty?!) before I eventually searched for easy baking recipes. I wanted to make something easy and fruity. I know I’ve said before I have a big sweet tooth but when it comes to cakes or desserts I’d much rather opt for something fruity than sickly sweet like a double chocolate molten brownie. I spotted a recipe for a Bakewell tart and that’s one of my favourite sweet treats. It goes so well with a cup of tea or coffee but that recipe also called for homemade shortcrust pastry and macerated raspberries so it was back to the drawing board (or the Pinterest boards actually) so I just typed into google for a raspberry and almond cake and one of the top recipes that appeared was from the bbc good food website here. The method sounded super duper easy which sucked me in and the ingredient list wasn’t at all ridiculous so WINNING all round. 

If you want to recreate the recipe you will need: 

  • 140g ground almonds,
  • 140g softened butter (it didn’t specify salted or unsalted so I used salted as it didn’t say to add any salt in,
  • 140g golden caster sugar,
  • 140g self raising flour, 
  • 2 medium eggs,
  • Raspberries, 
  • Half a tsp vanilla extract,
  • Flaked almonds to top.

I freestyled a little bit with this one, I doubled the quantities, cake is one of the main food groups in my household and I knew this wouldn’t last more than five minutes. I also added in some almond extract flavouring. Me and my mum really like the almond taste and flavour so if you aren’t a big fan you don’t have to add it, and it’s still just as delicious. The recipe is so SO simple as well throwing all the ingredients into a mixer apart from the raspberries and flaked almonds, mix it through thoroughly and layer half in a lined tin. Dot some raspberries in the mixture and then pour the rest of the cake batter on top. I put some flaked almonds on top so they would crisp and roast up in the oven. The oven was on 180c and it took about 30-40 minutes. Leaving it to cool I then drizzled some icing over the top to finish it off. 


Not the prettiest picture as you can see it was starting to catch on in places. But I sprinkled a few extra flaked almonds over the top. 


Tastes prettier than it looks you’ll have to trust me on that one. 


I was really pleased with how this bake cake out, I was worried that with ground almonds and flour it might make the batter with heavy and dry but with the raspberries it added some extra moisture but didn’t make it have a soggy bottom either. Totally giggling at soggy botty aren’t I? 

For a quick, simple recipe I’d definitely recommend this one. It was super easy to make and didn’t take too long at all, so if you’re using up old ingredients in the cupboard, having a friend over at last minute or even baking with the kiddies this one is perf.