Matcha White Chocolate Cake with Lemon Curd, Blackberry Buttercream and Blackberry Thyme Jam
Try this recipe for a rich white chocolate match cake with tangy lemon curd, blackberry buttercream and homemade blackberry thyme jam.
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Lime Basil Blackberry Bundt Cake Recipe
Bundt Cakes
This Lime Basil Blackberry Bundt cake is a refreshing, delicious and easy recipe to make. Bundt cakes are so easy to make, require little decoration and serve a crowd…hence I always love making a bundt cake for weekend treats or family celebrations! There are various bundt tins on the market with different shapes but I particularly love my silicone one which makes this sharp mountainous style. The silicone makes it easy to release too.
Lime Basil Blackberry Flavour Combination
I have recently been experimenting with basil in some of my cake recipes, which was inspired by an incredible vanilla and basil ice-cream that I tasted in a gelateria in Lisbon a while ago. Basil pairs well with berries such as strawberries, but with blackberries in season just now I wanted to try it with this alternative and I thought the colour contrast would be quite visually appealing too. Lime and basil are another known flavour pairing and the lime gives this cake a flavoursome lift.
I have made this cake with just a simple lime syrup or also with a glace lime icing, either work well to give an added citrusy sweetness. This cake is the perfect afternoon or teatime treat. Not too sweet…and the flavour pairings will surely be a talking point for those who get to sample a piece!
Happy Baking!
Suzanne x
Lime Basil and Blackberry Bundt Cake Recipe
Ingredients for the cake:
- 250g unsalted butter
- 250g self-raising flour
- 250g caster sugar
- 3 medium free range eggs
- Approx 10 large basil leaves (you can vary this depending on your preference for the basil flavour)
- Pinch salt
- 2-3 tbsp milk
- Finely grated zest of 1 lime
- 150g fresh blackberries
- Rapeseed or other flavourless oil for greasing.
Ingredients for the syrup or glaze:
- Juice of 1 lime
- 50g caster sugar (for the syrup) or 150g icing sugar (for the glace icing)
Method:
-
- Preheat the oven to 160°C/320F. Grease a bundt tin by brushing with a flavourless oil such as rapeseed oil.
- Put the caster sugar and basil leaves into a high speed blender and pulse or blend for a minute or two until the basil is incorporated into the sugar. The sugar begins to clump due to the moisture in the basil so you may need to stop and shake it around a bit. Any large pieces of basil that fail to get blended can be removed if preferred.
- Cream together the basil sugar with the butter, salt and lime zest in an electric mixer or by hand until light.
- Add the eggs one at a time, beating well after each addition.
- Add in the flour and mix on low speed until combined.
- Add a few tbsp of milk and mix again to a soft dropping consistency.
- Finally add the blackberries and give one last stir with the mixer. I like to do this to break up the blackberries slighly which creates nice little flecks and streaks of colour. You can of course do this as much as you like or indeed keep the blackberries fully whole by placing them into the cake batter once it is in the tin.
- Pour the mixture into the bundt tin and bake for 40-50 mins until the top of the cake is firm to the touch and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 5 mins before turning out onto a rack to cool completely.
- To make the syrup (optional): Add the lime juice and sugar to a pan and bring to the boil. Allow to simmer until reduced slightly. Pour over the bundt cake while the cake and syrup are still warm. It helps to insert a skewer into the cake in several places to create channels for the syrup to penetrate the cake.
- To make the glace icing (optional): The glace icing can be added as well as or instead of the syrup. Mix lime juice and icing sugar to get a consistency such that it is not too runny but will still drip down the side of the cake. You can add more lime juice or icing sugar as required. Pour or spoon over the cake when it is cool.
Orange Almond Cake with Basil Mascarpone Recipe
The Flavours
Orange Almond Cake is an option that I find hard to resist on cafe menus! With flavours reminiscent of sunny Spain, it is generally a moist and nutty cake with a refreshing citrussy burst of flavour…delicious! I was inspired to develop this Orange Almond Cake with Basil Mascarpone recipe having been sent samples of fruit syrups by Dasha Caffrey Photography, who is developing the range as a new business venture. With fruity flavours such as Raspberry and Thyme, the syrups were delicious mixed with cocktails and even sparkling water. I was particularly drawn to the Orange Basil flavour, a combination that I hadn’t tried before. As well as adding the syrup to drinks, I of course had to experiment with the flavour combination in a cake!
The Recipe
This simple single layer Orange Almond Cake with Basil Mascarpone recipe is adapted from a recipe I use for layer cakes, with a higher percentage of ground almonds for that denser, nuttier texture. I used Dasha’s Orange Basil syrup as a flavoursome soak, but have included the recipe for a simple orange syrup here. The basil mascarpone icing is a tangy and not too sweet contrast to the cake and adds an interesting twist to a classic orange almond combination.
I brought this to a summer barbecue dinner with friends and it went down a real treat…I urge you to try it! (And don’t forget to tag your bakes on social media, @covecakedesign #bakingwithcovecakedesign, for me to share!)
Happy Baking!
Suzanne x
Orange Almond Cake with Basil Mascarpone Icing
Ingredients for the Cake:
- 250g unsalted butter
- 250g caster sugar
- 250g self-raising flour
- 5 medium eggs
- 100g ground almonds
- 1/4 tsp baking powder
- Grated zest 1 orange
- 50ml whole milk yogurt
- 2-3tbsp orange juice
- Pinch salt
- 1-2 drops almond essence
Ingredients for Orange Syrup:
- Juice 2 oranges
- 100g caster sugar
Ingredients for the Basil Mascarpone Icing:
- 250g tub mascarpone
- 50g unsalted butter
- 175 icing sugar
- 20 large basil leaves
- 2-3 tsp orange juice (or more as required to taste)
- Crushed pistachios to decorate (optional)
Method:
- To make the cake, preheat the oven to 150°C/300F. Grease a 20cm/8″ round cake tin with butter and line the base and sides with baking parchment.
- Sift together the flour, baking powder and salt into a bowl.
- Cream together the butter, sugar, orange zest and almond essence in the bowl of a stand mixer with the paddle attachment until pale and light. Scrape down the sides intermittently.
- Turn the mixer down and add one egg and a tablespoon of the flour mixture and mix on low before turning up and mixing well. Repeat with the remaining eggs, adding one tablespoon of flour with each addition.
- Add the rest of the flour mixture and the ground almonds and mix on low until just combined.
- Add the yogurt and orange juice and mix on low. The batter should be thick but have a dropping consistency.
- Pour the batter into the prepared tin.
- Bake for approximately 45-50 mins until springy to the touch and a skewer inserted into the centre comes out clean.
- To make the syrup, heat the sugar and orange juice in a saucepan over a medium heat. Simmer until the sugar is dissolved and the syrup has reduced (approx 5 mins).
- While the cake is still hot and in the tin, poke holes in the cake with a skewer and pour the hot syrup over the cake allowing it to soak down into the cake.
- To make the icing, finely chop half the basil leaves and beat with the butter and icing sugar in a stand mixer until pale. Add the mascarpone and enough orange juice to create a spreadable icing and mix gently to combine. Pound the other half of the basil leaves in a pestle and mortar to begin to release some of the herby liquid. Scrape into a sieve and place the sieve over the bowl of icing. Press down with a spatula to get some of the basil juice into the icing. Mix. Test the icing to taste for basil. If the flavour is not strong enough for your liking repeat the latter step and/or add more chopped fresh basil.
- When the cake is cool, generously spread the icing on top and decorate with crushed pistachios.
- Because of the mascarpone icing this cake needs to be stored in the fridge. Bring to room temperature before serving however. It should keep for 2-3 days although I will be honest and say that we didn’t manage to let it last that long to test!
Carrot Cardamom Loaf Cake Recipe with Burnt Honey Cream Cheese Icing
Carrot Cardamom Loaf Cake
I have always loved carrot cake (I even had it as one tier of our wedding cake!). I tend to nowadays veer towards flavours that are new and interesting but there are times when the classics are called for and comforting. With the global shutdown for coronavirus currently confining us to our homes and lending an air of anxiety to our daily lives, I decided to make a classic carrot loaf cake (with a twist of course!) for an Easter treat.
The Recipe
The Carrot Cardamom Cake
The recipe is based on standard carrot loaves, using oil instead of butter and brown sugar for depth of flavour. I used half plain and half wholemeal flour, but all plain flour will work too. I also used a mix of dark soft brown sugar and caster sugar, but for this type of rustic cake I think it is fine to play fast and loose with whatever sugar you have (espeically given the current shopping restrictions too!). Cinnamon and mixed spice are typical additions to carrot cake, but I chose to add some cardamom too for an extra layer of flavour.
The Burnt Honey Frosting
Burnt honey was something I came across in my browsing of recipes and was a bit of a revelation! If you have a really good honey perhaps with citrus flavour this would work beautifully. I only had a standard honey in my cupboard which is perfectly fine too. The bicarbonate of soda aids in the caramelisation of the honey. The recipe makes extra honey but use this can be kept and used in any recipe or situation you use honey. If you don’t want to make burnt honey a little plain honey or as an alternative some citrus zest would also work well in the icing.
Happy Baking!
Suzanne x
Carrot Cardamom Loaf Cake with Burnt Honey Cream Cheese Icing Recipe
Ingredients for the Cake:
- 150ml rapeseed oil (or other oil), plus extra for greasing
- 2 free range eggs
- 100g dark soft brown sugar
- 100g caster sugar
- 300g grated carrot
- 90g plain flour
- 90g wholemeal flour
- 1tsp baking powder
- 1/2 tsp bicarbonate soda
- Pinch salt
- 1tsp cinnamon
- 1tsp ground cardamom
- 1tsp mixed spice
Ingredients for Burnt honey:
- 120ml honey
- 1/8 tsp bicarbonate soda
- 30mls water
For the Cream Cheese Icing :
- 50g butter
- 50g icing sugar
- 180g tub cream cheese
- 3-4 tbsp burnt honey plus extra for drizzling
Method:
- To make the cake, preheat the oven to 160°C/320F. Grease a loaf tin with some oil and line with baking parchment.
- Place the grated carrot, rapeseed oil, eggs and sugars into a large bowl and whisk to combine. .
- In a separate bowl, sift together the flours, baking powder, baking soda, spices and salt.
- Pour the dry ingredients into the carrot mixture and stir well to combine.
- Pour the mixture into the loaf tin.
- Bake for approx 60mins, until a skewer inserted into centre comes out clean.
- Leave the tin to cool for 10mins before turning out onto a wire wrack to cool completely.
- To make the burnt honey, heat the honey in a small saucepan over a medium heat until it starts to bubble and turn a darker brown colour. Reduce heat to low and gently add they tiny amount of bicarbonate soda. Be careful as it will bubbble. Stir using a wooden spoon. Remove from heat and add the water, stirring to combine. Set aside to cool.
- To make the icing, beat the butter and icing sugar together in a stand mixer. Add the cream cheese and beat again. Finally add burnt honey to taste.
- Once the cake is cool, spread with the icing and drizzle extra honey over the top.
- As this cake has a cream cheese icing store in the fridge.
Healthier Chocolate Beetroot Bundt Recipe with Orange Coconut Cream Ganache
The Chocolate Beetroot Bundt Cake
It was my birthday this week (I’m an April fool!), and this year I had time to make cake. We are currently in a global shutdown to combat a coronavirus pandemic and it is an anxious time for everyone I think. We have to live day-by-day and hope that we can overcome it together. In the midst of all the gloom it is important to keep busy and do things you love…and that would include baking!
I chose to make this Chocolate Beetroot Bundt cake from a desire to maintain a nourishing and healthy diet at this time. While no cake is healthy, this one uses honey as a sweetener, rapeseed oil in place of butter and of course has one of your 5-a-day in the form of nutritious beetroot! It is also dairy-free, making it suitable for those with dairy intolerances or dietary preferences.
The Flavours
The recipe is adapted from one by Green Kitchen Stories, who write wonderful vegetarian cookbooks. I have made changes to their Decadent Beetroot Chocolate cake by substituting some flour for wholemeal, adding in ground almonds for added moisture and increasing the chocolate content. I also decided to go all-out (it was my birthday after all!) and add a vegan Chocolate Orange Ganache icing, which really makes the cake! I sometimes pair beetroot with orange in a salad and I think the flavour combination works well here too. I love vegan ganache (perhaps more so than regular ganache actually!), made with coconut cream it is equally as rich as that made with dairy cream but has added flavour. Any leftover could be rolled into delicious vegan truffles.
Chocolate Beetroot Bundt Cake Variations
As shopping and stock availability is not always easy in the current global shutdown, feel free to make variations with whatever you have available. If you don’t have a bundt tin, this recipe would also works well in an 8″ or 9″ round cake tin. I have used a mix of wholemeal and plain flour but if the flour shortage seen in supermarkets here is widespread, feel free to use any flour you have, eg. self-raising (omit the baking powder), or gluten-free or other flour alternatives. Ground almonds are also a non-essential element. The original recipe calls for 70% dark chocolate but I only had 54.5% available so clearly either will work.
I hope you enjoy this recipe, it is an easy one to make so kids can be roped in too. And perhaps a nice nourishing choice for an Easter treat too!
Happy baking!
Suzanne x
Chocolate Beetroot Bundt Cake Recipe with Orange Coconut Cream Ganache
Ingredients for the Cake:
- 150ml rapeseed oil (olive would work too), plus extra for greasing
- 120ml honey
- 75g dark chocolate (70% best but I used 54.5%)
- 250g grated raw red beetroot
- 3 free range eggs
- 1tsp vanilla extract (optional)
- 100g wholemeal plain flour
- 100g plain flour
- 25g ground almonds
- 75g good quality cocoa powder
- 2tsp baking powder
- Pinch salt
Ingredients for Ganache:
- 150g coconut cream (can take cream settled at top of tin of coconut milk or use a small tin coconut cream)
- 150g 54.5% dark chocolate
- Grated zest of 1 small orange
For decoration (optional):
- Whatever you have available! I used dried rose petals, other dried flowers, toasted nuts, sliced fruits etc would also work well.
Method:
- To make the cake, preheat the oven to 160°C/320F. Grease a 20cm bundt pan with oil. I use a silicone bundt mould which is best to avoid sticking. If using a metal one it may be advisable to also sprinkle with flour to avoid sticking. If using a cake tin, grease and line.
- Heat the rapeseed oil, honey and dark chocolate together on a low heat in a medium sized pan.
- Add the grated beetroot, beaten eggs and vanilla and stir to combine.
- In a separate bowl, sift together the flours, baking powder, cocoa powder and salt. Add the ground almonds.
- Pour the dry ingredients into the chocolate beetroot mixture and stir well to combine.
- Pour the mixture into your chosen cake tin.
- Bake for 25-35mins, until the top is cracked and a skewer inserted into centre comes out clean.
- Leave to cool for 10mins before turning out onto a wire wrack to cool completely.
- To make the ganache, place the chocolate and coconut cream in a bowl over a pan of simmering water and stir to melt chocolate. Add the orange zest and stir. Pour over the cooled bundt cake. Decorate as you wish.
- Enjoy!
Chocolate Cranberry and Chestnut Cake Recipe
The Chocolate Cranberry and Chestnut Cake Recipe
I am always a little indecisive about what to make for a Christmas dessert, but generally come to the conclusion that a centrepiece cake can never go amiss! I have hence been experimenting with some traditional seasonal flavours and am delighted with this resulting Chocolate Chestnut and Cranberry layer cake recipe.
Chocolate Cake
The chocolate cake is light and moist and is adapted slightly from a recipe in Tessa Huff‘s fabulous cake book, Layered. The lightness of this chocolate cake gives the perfect balance to the rich bitterness of the cranberry ganache and the sweetness of the chestnut meringue buttercream.
Cranberry Ganache
The cranberry ganache is adapted from a macaron filling recipe by patissier Eddy Van Damme. It is deliciously decadent with a fabulously rich colour. You may not need to use all of this ganache but leftover can be used to fill macarons or frozen for use in a future bake. It would pair well with other flavours too such as cranberry or gingerbread.
Chestnut Swiss Merginue Buttercream
For the chestnut puree in the swiss meringue buttercream I used the French brand Clement Faugier but others are available in good supermarkets or delis. Leftover puree can be used in a variety of recipes such as with meringues in the classic Mont Blanc dessert, added to cakes or brownies, or made into chocolate chestnut truffles which would actually be a lovely decoration and accompaniment for this cake. I didn’t have time to do this but there are recipes available online.
Enjoy!
The cake is rich and decadent and will hence easily serve a crowd of 10-12..just what is needed for the festive season! The cake itself will keep well for 4-5 days wrapped in tightly cling film. Once filled and iced eat within 2-3 days. I don’t think this will be a problem!
Happy baking!
Suzanne x
Chocolate Cranberry and Chestnut Cake Recipe
Ingredients for the cake:
- 235g plain flour
- 70g best quality cocoa powder
- 1 1/2 tsp baking powder
- 1tsp baking soda
- 1/2 tsp salt
- 120ml rapeseed or other flavourless oil
- 300g caster sugar
- 2 large eggs
- 1tsp vanilla bean paste
- 180ml whole milk
- 240ml strong coffee
Ingredients for Cranberry Ganache:
- 180g fresh cranberries
- 120g cream
- 120g sugar
- 120g 54.5% dark belgian chocolate
Ingredients for the Swiss Meringue Buttercream:
- 150g fresh egg whites (about 5 eggs)
- 250g caster sugar
- 240g unsalted butter, cool but not cold
- 4-5 tbsp tinned sweetened chestnut puree (or more to taste)
- pinch salt
For decoration (optional):
- Fresh cherries or other seasonal fruits
Method:
- To make the cake, preheat the oven to 160°C/320F. Grease three 7″ round cake tins and line with baking parchment.
- Sift together the flour, cocoa powder, baking powder, baking soda and salt into a bowl.
- Beat the oil and sugar together in a stand mixer for a few mins until pale. Add the eggs and beat again until combined.
- Turn the mixer to low and add the flour mixture in 3 batches, alternating with the milk. Scrape down the bowl and mix again to combine.
- Finally with the mixer on low add the coffee and mix until just combined.
- Divide the mixture between the tins and bake for 25-30 mins until the top of the cakes are firm to the touch and a skewer inserted into the centre comes out clean.
- Remove the cake from the tin after 10-15mins and leave to cool completely on a wire rack.
- To make the cranberry ganache: Put the cranberries, cream and sugar into a small saucepan and bring to the boil. Remove from the heat and puree in a blender. Strain back into the pan to remove skin and seeds of the cranberries.
- Put the chocolate callets into a bowl.
- Bring the cranberry cream mixture back to the boil and then pour over the chocolate mixture. Leave for a few mins to allow the chocolate to melt before stirring to achieve a smooth ganache. Set aside to cool and thicken.
- To make the icing: Clean the bowl and whisk of an electric mixer with a squeeze of lemon juice and dry with paper towel to remove any traces of grease.
- Place the egg white and sugar into the bowl and place over a pot of simmering water, whisking constantly, until the temperature reaches 160°F on a candy thermometer. If you don’t have a thermometer, whisk until the sugar has completely dissolved and the egg whites are hot.
- Transfer the bowl to the mixer and using the whisk attachment whisk until the meringue is thick and glossy and the bottom of the bowl feels neutral to the touch.
- Switch to paddle attachment and with mixer on low speed add the butter a cube at a time, mixing until incorporated after each addition. If the mixture curdles continue to mix until it comes back together. Add the chestnut puree and salt and mix to combine.
- If the buttercream is too runny, refrigerate until firmer and mix again before using.
- To assemble the cake, trim the tops of the cooled cakes to level. Fix one cake layer to a cake card or directly onto a cake stand using a small bit of buttercream. Pipe a layer of cranberry ganache on top followed by a layer of the buttercream, smoothing each with a palette knife. Repeat with a second cake layer and another layer of ganache and buttercream. Top with the final cake layer. Refrigerate until firm.
- Once the cake has been chilled for at least 30 mins and is firm, crumb coat the cake in a thin layer of buttercream, scraping away any excess. Refrigerate again.
- Continue to add layers of buttercream, using a scraper to remove excess until the cake is covered in a smooth layer of buttercream icing.
- Decorate as you wish with gilded fruits, sugared cranberries, chocolate truffles or anything else that takes your fancy!
Almond Cake Recipe with Plum and Sweet Geranium Jam and Vanilla Bean Swiss Meringue Buttercream
The Flavours
I only recently discovered scented rose geranium as a baking ingredient, having bought some at our local farmer’s market. While not the pretties of leaves, it releases a wonderfully delicate rose scented flavour simply by rubbing to release the oils. It can be used in sweet dishes in a variety of ways, for example by infusing sugar to use in baking and desserts in place of normal sugar, or in scented syrups or jams. It pairs well with citrus flavours, fruits and spices. I choose to use my geranium in a jam with plums, which happened to be in season at the time of late Autumn. It is quite possibly the best jam I have ever made! While we have been using it on toast and scones for several weeks, I finally satisfied my original intention of using it as a cake filling by creating this delicious recipe for Almond Cake with Plum and Geranium Jam and Vanilla Bean Swiss Meringue Buttercream.
The Almond Cake
I chose to make this as a tray or sheet cake. I will tell no lies, I was in a bit of a rush and didn’t have the time to consider layering and icing in my usual way. And actually I quite like the informality of a tray cake; it is easy to cut and serve for a casual teatime treat! The large surface is a perfect canvas for decorative prettiness too!
The almond cake is particularly dense and moist, and is a classic pairing with the plum jam. The sweet geranium in the jam adds just the right amount of floral fragrance. I used quite a few geranium leaves but feel free to adjust this flavour to your preference. You could also try making the jam with geranium-infused sugar, rather than the chopped leaves I have used here, although this would take a little more forward-planning. I chose a vanilla Swiss meringue buttercream for a simple, light and complimentary flavour. 
Plum Jam
The quantities for the jam makes much more than you need, but store in sealed sterilised jars and use it in other bakes, or simply enjoy on your favourite toast, croissant or scone! If you can’t find geranium or seasonal plums, this cake and buttercream recipe works well with other similar fruity floral combinations, try shop bought raspberry jam with a little rosewater added for an even quicker but equally delicious cake.
Swiss Meringue Buttercream
Similarly the Swiss meringue buttercream makes more than required. However as this is a more labour-intensive buttercream than the straightforward recipe of mixing icing sugar and butter, I always go for the larger quantity and freeze leftover icing for my next bake. You can of course halve the quantities if you don’t envisage using it again in the foreseeable future.
Enjoy!
I was delighted to donate this bake to my local community Crosscare cafe, which offers hot meals and a warm and friendly environment for those in need. Spread love with cake!
Happy baking!
Suzanne x
Almond Cake with Plum and Sweet Geranium Jam and Vanilla Bean Swiss Meringue Buttercream
Ingredients for the cake:
- 400g unsalted butter
- 400g caster sugar
- 6 eggs
- 100g plain flour
- 250g ground almonds
- Pinch salt
- Few drops almond essence (optional)
- 4-6tbsp milk
Ingredients for Plum Jam:
- 900g plums (washed, dried, stoned and sliced)
- 700g caster sugar
- 5-6 large sweet geranium leaves, finely chopped
- Juice one lemon
Ingredients for the Vanilla Swiss Meringue Buttercream:
- 300g fresh egg whites (about 10 eggs)
- 500g caster sugar
- 680g unsalted butter, cool but not cold
- seeds 1 vanilla pod
- pinch salt
- pink paste food colouring (optional)
For decoration (optional):
- Sliced plums
- Dried edible flower petals (rose and cornflower)
- Toasted flaked almonds
Method:
- To make the jam, place the plums in a large pan with 250ml water. Cover, bring to the boil and then reduce the heat and simmer for about 20mins until the plums are soft.
- Remove the lid and add the sugar, sweet geranium and lemon juice. Simmer on a medium heat until the jam is reduced down and has reached setting point (you can test this by placing a spoonful on a cold plate in the fridge for a few minutes. It should form a skin when you push it with your finger).
- Remove from the heat and pour into clean sterilised jars and seal immediately. Leave to cool.
- To make the cake, preheat the oven to 160°C/320F. Grease and line a 9″x 12″ baking tray that is approximately 1.5″ deep (or similar size) with baking parchment.
- Cream together the butter, sugar and almond essence in a mixer until pale.
- Sift together the flour and salt into another bowl.
- Add the eggs one at a time into the butter sugar mixture, beating well after each addition.
- Add in the flour mixture and mix on low speed until combined.
- Add the ground almonds and mix again.
- Finally add milk and mix to achieve a dropping consistency.
- Pour the mixture into the tin and bake for 35-45 mins until the top of the cake is firm to the touch and a skewer inserted into the centre comes out clean.
- Remove the cake from the tin after 10-15mins and leave to cool completely on a wire rack.
- To make the icing: Clean the bowl and whisk of an electric mixer with a squeeze of lemon juice and dry with paper towel to remove any traces of grease.
- Place the egg white and sugar into the bowl and place over a pot of simmering water, whisking constantly, until the temperature reaches 160°F on a candy thermometer. If you don’t have a thermometer, whisk until the sugar has completely dissolved and the egg whites are hot.
- Transfer the bowl to the mixer and using the whisk attachment whisk until the meringue is thick and glossy and the bottom of the bowl feels neutral to the touch.
- Switch to paddle attachment and with mixer on low speed add the butter a cube at a time, mixing until incorporated after each addition. If the mixture curdles continue to mix until it comes back together. Add the vanilla seeds and salt and food paste colouring as desired.
- If the buttercream is too runny, refrigerate until firmer and mix again before using.
- To assemble the cake, when cool cover the cake generously with plum jam followed by a thick layer of delicious buttercream. Scatter with plum slices, flaked almonds and dried flower petals. Serve with a cup of tea!
Lemon Curd and Violet Loaf Cake Recipe
Lemon Curd Loaf Cake
Loaf cakes are a weekend favourite, partly because they are so quick and easy to make. Without the need for layering and filling, a quick glaze or icing and some edible decorations results in something delicious and pretty with minimal effort.
This lemon curd loaf cake recipe evolved from a half jar of homemade lemon curd lurking in my fridge that I had left over from a wedding cake order. I am always loathe to throw away food and try to use everything up, so decided to add the curd itself to this loaf cake to add an extra tang and moistness.
Lemon and Violet
Lemon and violet are a perfect summery combination. I had crystallised violet petals from Sous Chef UK in my cupboard so used them to add a subtle violet flavour to the cake as well as flavour and decoration on the icing. You could also use other violet products such as a violet sugar (try substituting some of the regular sugar for violet sugar) or violet food essence. Another nice addition would be some seasonal blueberries. Feel free to experiment!
Happy Baking!
Suzanne
Lemon Curd and Violet Cake Recipe
Ingredients for the cake:
- 190g unsalted Irish butter
- 190g plain flour
- 190g caster sugar
- 3 medium free range Irish eggs
- 1 tsp baking powder
- Pinch salt
- 4 tbsp lemon curd (homemade or shop bought)
- Finely grated zest of 1 lemon
- 4tsp crystallised violets, ground
Ingredients for the icing and decoration:
- 100g icing sugar
- Juice 1 lemon
- Crystalised violets, coarsely ground
- Edible flowers
Method:
- Preheat the oven to 160°C/320F. Grease and line a 1lb loaf tin with baking parchment.
- Cream together the butter, caster sugar, lemon zest and ground crystallised violets in an electric mixer or by hand until light.
- Sift together the flour, baking powder and salt.
- Add the eggs one at a time into the butter sugar mixture, beating well after each addition.
- Add in the flour mixture and mix on low speed until combined.
- Finally add the lemon curd and mix again.
- Pour the mixture into the loaf tin and bake for 45-55 mins until the top of the loaf is firm to the touch and a skewer inserted into the centre comes out clean.
- Remove the cake from the tin after 10-15mins and leave to cool completely on a wire rack.
- To make the icing, sift the icing sugar into a bowl and add the lemon juice to make an icing with a thick pouring consistency. Add more lemon juice/icing sugar as required to achieve this.
- Pour the icing over the cooled cake, using a spatula to spread over the top and allowing a little to drizzle down the sides. Decorate with crushed crystallised violet petals and edible flowers if desired.
- The cake keeps well in an airtight container for 2-3 days.
Orange Fennel and Honey Loaf Cake Recipe
Loaf Cake Recipe for Irish Country Magazine
I do love a loaf cake…easy to make and requiring little decoration, they are a perfect weekend teatime treat. I devised this Orange Fennel Honey Loaf Cake recipe for a feature in the November 2018 edition of Irish Country Magazine and hence had the pleasure of having talented photographer Ramona Farrelly follow me in its making in my kitchen…thank you for these lovely photos Ramon!
Loaf Cake Details
This is a classic loaf cake recipe, kept moist by the addition of yogurt and given a refreshing zing with orange zest and syrup. Fennel seeds add a subtle liquorice flavour and heighten the sweetness of the orange. Decorated here with dried edible flowers and chopped pistachios feel free to experiment with presentation…an orange icing would also work well, as would candied orange slices or other nuts.
Happy Baking!
Suzanne x
Orange Fennel and Honey Loaf Cake Recipe
Ingredients for the cake:
- 190g unsalted Irish butter
- 190g plain flour
- 190g caster sugar
- 3 medium free range Irish eggs
- 1 tsp baking powder
- Pinch salt
- 25g natural greek yogurt
- Finely grated zest of 1 large orange
- 3tsp fennel seed
Ingredients for the syrup and decoration:
- Juice of 1 orange
- 1tbsp Irish honey
- 50g caster sugar
- Handful chopped pistachios (optional)
- Handful dried flower petals (optional)
Method:
- Preheat the oven to 160°C/320F. Grease and line a 1lb loaf tin with baking parchment.
- Lightly toast the fennel seed in a hot pan until fragrant. Pour into a pestle and mortar and grind to a fine powder.
- Cream together the butter, caster sugar and orange zest in an electric mixer or by hand until light.
- Sift together the flour, baking powder, ground fennel and salt.
- Add the eggs one at a time into the butter sugar mixture, beating well after each addition.
- Add in the flour mixture and mix on low speed until combined.
- Finally add the yogurt and mix again.
- Pour the mixture into the loaf tin and bake for 45-55 mins until the top of the loaf is firm to the touch and a skewer inserted into the centre comes out clean.
- Meanwhile make the syrup. Add the orange juice, honey and sugar to a pan and bring to the boil. Allow to simmer until reduced slightly. Pour over the loaf cake when it comes out of the oven.
- Remove the cake from the tin after 10-15mins and leave to cool completely on a wire rack. Decorate with chopped pistachios and dried flower petals if desired.
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