Easy Berry Sauce

I found this quick and easy recipe for a berry sauce whilst flicking through my many and varied cookery books for dinner party dessert inspiration. The sauce was an accompaniment to a blackberry buttermilk sponge and I did consider making this for my dessert (with raspberries rather than blackberries, given the season). However, I then came across Mary Berry's lemon tart and decided to make that instead. However, I love berries with lemon tart and so decided to adapt the recipe to make this sauce to complement my tart. 

The original sauce was made with 150g each of blackberries and raspberries but I had blueberries and strawberries in the fridge and some frozen raspberries, so I decided to use these instead. 

This sauce is incredibly simple to make and tastes fantastic! It went brilliantly with the lemon tart, but would also be fantastic with ice cream, meringues, pancakes and lots of other desserts! I used the leftover sauce on my yoghurt and granola for breakfast!

Easy berry sauce
Ingredients

1. 300g berries (I used 100g each of blueberries, raspberries and strawberries)
2. 2 tsp cornflour
3. 2 tblsp caster sugar

Method

1. Put all of the ingredients in a medium-sized pan and mix gently with a wooden spoon so that all of the berries are coated with sugar and cornflour.
2. Set the pan on a low heat and stir frequently until the juices start to run.
3. Increase the heat slightly and simmer gently, stirring regularly, until the fruit has softened and the juices have thickened to make a sauce.
4. Taste the sauce and add more sugar if required.
5. Add a splash of water if the sauce is too thick. 
6. Serve hot, warm or cold. 

Mini Victoria sponge cakes

A friend recently asked me for a standard, reliable Victoria sponge recipe and, checking through the blog, I realised that I haven’t written up the recipe that I generally use. My sponge cake is a bit of an amalgam of various recipes – picking up ideas from different people and traditions! 

Rather than just writing up the recipe, I thought I had better give it a run out and this seemed like an excellent opportunity to use this year’s favourite baking tin: the Lakeland mini sandwich tin. However, I didn’t really think too much about quantities and so made the standard quantity for a two layer Victoria sponge – half of this would have been plenty for the tin! Therefore, I ended up popping the spare mixture into cupcake cases to make Victoria sponge cupcakes.

This recipe makes a beautifully light and fluffy sponge cake – it can be made as a quick all-in-one cake in the food processor but I haven’t tried this! My food processor is too small and I’m a bit of a traditionalist! A few tips to ensure that your sponge is light and fluffy:

• Make sure that all of your ingredients are at room temperature
• Beat the butter and sugar for at least 5 minutes (with a stand / electric mixer, longer if by hand!)
• Beat for at least 2 minutes after adding each egg, preferably more!
• Fold the flour in carefully – do not beat at this stage, as this activates the gluten in the flour and will make your cake tough.
• Add enough milk to create a smooth, soft mixture that drops off a spoon in smooth lumps – not so much that it runs off.

What you choose to fill it with is completely up to you! Traditionalists will argue whether a Victoria sponge is filled with jam / jam and cream and will tell you that it should not have a topping but merely dusted with icing/castor sugar. Personally, I love raspberry jam and whipped double cream as a filling, but this does require keeping the cake in the fridge if you are not serving immediately. On this occasion, I decided to fill with jam and vanilla buttercream. If you don’t make your own jam (I don’t!), I would strongly recommend mashing up raspberries and adding these to shop-bought jam – this adds a real zing and liveliness to the filling.

The cupcakes were very different to my standard vanilla cupcakes: these were very light and fluffy – almost melting to nothing in your mouth! The ones I generally make are a little denser and richer – I guess it is very much down to personal preference! I filled these with raspberry jam and topped with vanilla buttercream.

Victoria sponge cake

Ingredients

(for two 21cm sandwich tins, halve ingredients to fill the mini sandwich tin or to make 12 cupcakes)

1. 4 large eggs – weighed
2. Equal weight of butter
3. Equal weight of golden castor sugar
4. Equal weight minus 30g of self-raising flour
5. 30g cornflour
6. 1 tsp baking powder
7. 1-2 tsp good quality vanilla extract
8. 3-4 tblsp milk (at room temperature) 

To fill and top

Vanilla buttercream:

1. 115g butter, at room temperature
2. 500g icing sugar, sifted
3. 60ml milk (at room temperature)
4. 1 tsp vanilla extract

1. 4 tablespoons raspberry jam
2. 1 punnet raspberries

Method

1. Preheat the oven to 165C.
2. Grease your chosen baking tins. Wilton’s cake release spray is fantastic!
3. Cream the butter and the sugar – beating for at least 5 minutes with a stand / electric mixer, until the mix is pale and fluffy.
4. Add the vanilla extract.
5. Add the eggs one at a time and beat for at least 2 minutes after each addition. Add a spoonful of flour with each egg to prevent curdling.
6. Gently fold in the rest of the flour, cornflour and baking powder.
7. Add in milk, a little at a time, until you reach a soft, dropping consistency.
8. Spoon evenly into your chosen tin.
9. Bake in pre-heated oven for 20-25 minutes. The cake should be lightly golden, slightly pulling away from the edge of the tin and springy when gently touched.
10. Remove from oven and place on a wire cooling rack.
11. Leave to cool for 15 minutes and then remove from tins.
12. Cool on a wire rack.

To fill and top:

1. In a large mixing bowl, beat the butter, 30ml milk, vanilla extract and half of the icing sugar until smooth.
2. Add the rest of the icing sugar and beat.
3. Add the remaining milk as needed to reach a smooth, creamy texture.
4. Mash half of the raspberries with a fork and stir into the jam.
5. Spread or pipe some of the buttercream onto one half of the sandwich cake.
6. Spoon jam on top of the buttercream.
7. Gently place the second cake on top of the first.
8. Top with piped buttercream and the remaining raspberries.

Chocolate and raspberry gateau

As part of a friend’s vintage/retro themed hen party, we had all been asked to bring a contribution to an afternoon tea party. In order to avoid hundreds of cupcakes / bottles of sparkly, we’d been allocated an item to bring. I mentioned that I was happy to bake and so was allocated chocolate cake. Except, I’ve never really made chocolate cake! As I think I’ve mentioned before, I’m not really a fan of chocolate or of chocolate cake and so I just don’t tend to make it!

Having scanned through my ever-reliable source of inspiration – Flickr – I’d been inspired by impressive looking Kitkat-surrounded gateaux and made the decision to have a go at one of these. Next decision – which of the many thousand chocolate cake recipes to follow? A few friends recommended Nigella’s Chocolate Fudge Cake and so I decided to go with my own amended version of that. As I’m not really into rich chocolate cake, I decided to add raspberries, strawberries and fresh cream to add a bit of tartness and lightness. If you wanted to stick with the very traditional chocolate fudge cake, you could fill the cake with a caramel-fudge sauce and top with a mixture of fudges and chocolate truffles – which could look equally impressive.  

Finding a bottle of raspberry liqueur in the cupboard, I decided to use that in the recipe in place of some of the water, and to omit the vanilla essence suggested. To keep the cake slightly lighter and more of a gateau than a rich chocolate fudge cake, I filled the cake with jam and fresh cream, rather than more of the (very rich) topping. For a bit of an indulgent twist, I watered the jam down with more of the raspberry liqueur, which also helped the filling soak into the sponge to keep it moist and full of flavour.

The great thing about adding the Kitkats to the edge of this cake is that you don’t need to worry about making the icing that neat – the Kitkats hide any imperfections brilliantly. You don’t have to dip the strawberries in chocolate to go on top, but I do think it adds a lovely touch!

I was feeling rather impressed with myself once the cake was complete – it looked fairly spectacular! Impressed, that is, until I arrived at my friend’s house only to find that I was a week early – the party isn’t until next week! Gutted. Anyone want a slice of chocolate cake …?

Edit - 2 June 2013

So - what happened to the cake? I was a bit worried as I made the cake on the Friday and neither of us were at work until Tuesday, and most of the local friends I would usually give cake to, were away for the long weekend! I checked the cream and its use-by was Wednesday - so figured the cake would be ok until Tuesday as long as it was kept in the fridge. I did take all the fruit off (as it would have gone off slightly by the Tuesday) and we ate this for dessert over the weekend. 

EHH and I cracked into the cake on the Sunday and it was actually really tasty! The texture was great - really moist and delicious and the raspberry filling really complemented the chocolate cake: the liqueur added a nice kick of flavour without overpowering. The only thing I wasn't that keen on was the chocolate icing - I found it a little over-sweet and actually not that chocolatey! EHH took the rest of the cake into his work on the Tuesday and was demolished fairly quickly! (Although there were a few complaints from my work that I hadn't taken it there!)

Chocolate and raspberry gateau

Ingredients

For the cake

1. 400 grams plain flour
2. 250 grams golden caster sugar
3. 100 grams light brown muscovado sugar
4. 50 grams best-quality cocoa powder
5. 2 teaspoons baking powder
6. 1 teaspoon bicarbonate of soda
7. ½ teaspoon salt
8. 3 large eggs
9. 142 ml sour cream (1 small tub)
10. 175 grams unsalted butter
11. 125 ml corn oil
12. 200 ml chilled water
13. 100ml raspberry liqueur

For the icing

1. 175 grams dark chocolate (minimum 70% cocoa solids)
2. 250 grams unsalted butter (softened)
3. 275 grams icing sugar (sifted)
4. 1 tblsp raspberry liqueur

To fill

1. 300ml double cream, whisked until spreadable
2. 200g raspberry jam
3. 4 tblsp raspberry liqueur

To decorate

1. 21 double Kitkat chocolate bars
2. 200g raspberries
3. 400g strawberries
4. 100g dark chocolate
5. 100g white chocolate

Method

1. Place butter in a microwaveable bowl and microwave until melted (alternatively, melt in a saucepan over the hob). Set aside to cool.
2. Put the water and raspberry liqueur in a jug and place in the fridge to cool.
3. Preheat the oven to 180°C/gas mark 4.
4. Butter and line the bottom of two 20cm sandwich tins.
5. In a large bowl, mix together the flour, sugars, cocoa, baking powder, bicarb and salt.
6. In another bowl or wide-necked measuring jug whisk together the eggs and sour cream until blended.
7. Beat together the melted butter and corn oil until just blended, then beat in the water mixture.
8. Add the dry ingredients all at once and mix together on a slow speed.
9. Add the egg mixture, and mix again until everything is blended and then pour into the prepared tins.
10. Bake the cakes for 50-55 minutes, or until a cake-tester comes out clean.
11. Cool the cakes in their tins on a wire rack for 15 minutes, and then turn the cakes out onto the rack to cool completely.

 Preparing the chocolate dipped strawberries

1. While the cakes are baking, melt the dark chocolate in a glass bowl over a saucepan of simmering water.
2. Melt the white chocolate in the same way.
3. Dip some of the strawberries in the chocolate and set aside on a sheet of baking parchment.
4. Place the remaining chocolate in a disposable piping bag and snip off the end of the bag.
5. Pipe drizzles of chocolate onto some of the remaining strawberries and add these to the sheet of baking parchment.
6. Leave some strawberries plain.
7. Allow the chocolate to set and then pipe drizzles of the alternative chocolate onto both the dipped and the drizzled strawberries.
8. Use any remaining chocolate to pipe chocolate shapes onto parchment paper

Assembling, icing and decorating the cake

1. Place the jam in a bowl and mix with the liqueur.
2. Cut each of the cooled cakes in half (easiest done with a cake levelling tool).
3. Cover three of the cake halves with cream and then with jam.
4. Place each cake half carefully on top of the others, finishing with the plain cake.
5. Place the cake in the fridge to cool and set for at least 30 minutes.  
6. While the cake is in  the fridge, make up the icing.
7. Melt the chocolate in a glass bowl sitting over a pan of simmering water, and let cool slightly.
8. In another bowl, beat the butter until it's soft and creamy.
9. Add the sieved icing sugar and beat again until light and fluffy.
10. Add the raspberry liqueur and chocolate and mix together until everything is glossy and smooth. 
11. When the cake is set and fairly firm, ice the top and sides, spreading and smoothing with a rubber spatula or palette knife.
12. Separate the Kitkats into single bars and press firmly around the edge of the iced cake.
13. Place in fridge again to set for at least 30 minutes.
14. Once set, top with the raspberries, chocolate dipped strawberries, remaining strawberries and chocolate shapes.

Raspberry and Apple Crumble Squares

Another new bake for the weekend!  After a lovely sunny Saturday afternoon wandering around Tyntesfield gardens (accompanied, of course by a trip to the café and a lovely cream tea!), I realised that I was meeting friends for lunch the next day and should rustle up a cake to take along.  Again, I didn’t feel like making anything too time-consuming so I had a rustle through my recipes and found this recipe for Raspberry and Apple Crumble Squares from BBC Good Food Magazine.

I decided to add a bit of cinnamon to the crumble topping for flavour, and added some chopped hazelnuts for extra crunch. I’ve reduced the amount of raspberries slightly – partly because most punnets of raspberries are 150g and also because this amount spread across the top of the cake perfectly.

To ensure an even bake, I wrapped my magi-cake strips around the baking tin before placing it in the oven. As a warning, the crumble layer on top means that it is difficult to tell when this cake is cooked. I baked the cake for just over an hour (my oven always takes longer to bake than recipes say) – the crumble was lovely and golden, but it turned out that the cake wasn’t quite cooked.  Next time, I’ll bake for even longer, covering the top with a layer of foil to prevent the crumble burning.

Even though the cake was slightly undercooked, overall the cake tasted great: the hazelnuts in the crumble added a lovely crunchy texture and an extra flavour dimension and the fruit in the cake was delicious. It’s great on its own with a cup of tea, but would also be fantastic with a nice dollop of custard for dessert. I'm sure that this cake would taste fantastic with other fruits as well: blackberry and apple, peach and raspberry, strawberry and rhubarb, etc.  

Raspberry and Apple Crumble Squares

Ingredients

1. 1 large, or two small Bramley apples, peeled and diced
2. 100g butter, softened
3. 175g golden caster sugar
4. 1 egg, whisked
5. 280g self-raising flour
6. 125ml milk
7. 150g raspberries

For the crumble topping

1. 50g butter , diced
2. 85g self-raising flour
3. 100g golden caster sugar
4. 60g chopped hazelnuts
5. 1 tsp cinnamon
6. Zest of 1 lemon

Method

1. Heat oven to 180C/160C fan/gas 4 and line a 20 x 30cm cake tin with baking parchment.
2. Put the apple in a small pan with 2 tblsp water.
3. Cook over a low heat, stirring regularly, until the apple starts to soften.
4. Meanwhile, make the crumble topping: rub the butter into the flour, sugar, cinnamon and lemon zest until it resembles breadcrumbs.
5. Stir in the hazelnuts and then set the crumble mixture to one side.
6. Use a hand/stand mixer to beat the butter and sugar in a large bowl until fluffy – this will take about 5 minutes.
7. Gradually add the egg, beating to incorporate.
8. Gently stir in half of the flour and then half of the milk.
9. Stir in the remaining flour and then the remaining milk.
10. Stir in the apples.
11. Spoon the mixture into the tin, smooth the surface, then dot with the raspberries.
12. Sprinkle over the crumble topping.
13. Bake for 45-60 minutes or until a skewer inserted comes out clean and the crumble is golden. You may need to cover the top with foil after about 45 minutes, so that it does not burn while the rest of the cake is still baking. 
14. Once baked, remove from the oven and leave in the tin to cool. 
15. Once cool, remove from tin and cut into 16 pieces.

Raspberry and blueberry lime drizzle cake

During Easter week, EHH’s parents came over to help us tackle the garden. I needed something fairly simple that I could whip up in the morning before they arrived, as I was playing netball the night before. I had a flick through my recipe file and found this recipe for raspberry and blueberry lime drizzle cake from BBC Good Food. I first made this last summer and it was delicious, but slightly too sticky. Therefore, this time, I decided to reduce the amount of syrup. Having read the comments on the website, I also decided to coat the fruit in flour to prevent them from sinking. One more simple touch that I added was a sprinkling of golden castor sugar on top at the end – this adds a lovely sweet crunch, which contrasts well with the soft sticky cake.

It is a really simple cake to make. I used my Magi-cake strips to prevent the outside of the cake from over-cooking; they also help to ensure that the cake rises evenly: I would highly recommend them!  The only tricky part is the length of time to cook - this varies enormously depending on your oven. Keep an eye on the cake after about 25-30 minutes as the top may begin to get too brown - cover with foil if it does look like it needs it. Test with a skewer to check whether it is cooked. 

The end result is delicious and lasts well for about 3-4 days. It is great on its own with a cup of tea and also works well as dessert – with cream or custard. Definitely one of my favourite cakes!

Raspberry and blueberry lime drizzle cake

Ingredients

1. 225g softened butter, plus extra for greasing
2. 225g golden caster sugar
3. 4 medium eggs
4. 2 limes, grated zest and juice
5. 250g self-raising flour, sifted with a pinch of salt, plus extra flour
6. 25g ground almonds
7. 100g each blueberries and raspberries

For the syrup:

1. Juice of 2 limes
2. Grated zest of 1 lime
3. 80g golden caster sugar, plus a little extra for scattering

Method

1. Set oven to 180C.
2. Line the base and sides of a 20cm/8in square cake tin (not loose-based) with baking parchment.
3. Cream the butter and sugar together until light and fluffy (about 5 minutes in an electric mixer).
4. Gradually beat in the eggs, adding a little flour towards the end to prevent curdling. Beat in the lime zest, then fold in the flour and almonds.
5. Fold in enough lime juice - about 3 tablespoons - to give you a good dropping consistency (the mixture should drop easily from the spoon when tapped).
6. Place the blueberries and raspberries in a bowl and scatter with the extra flour. Gently shake the bowl to ensure that all the fruit are evenly coated in flour. 



Ready to go in the oven!

7. Fold in three quarters of the blueberries and raspberries and turn into the prepared tin.
8. Smooth the surface, then scatter the remaining fruit on top - it will sink as the cake rises.
9. Bake for between 35 and 60 minutes (cover with foil if beginning to brown too much), or until firm to a gentle prod in the centre. A skewer pushed into the centre should be clean when removed.
10. While the cake is baking, make the syrup: put the lime juice, zest and sugar in a small saucepan. Put over a gentle heat and stir, without allowing to bubble. The sugar should dissolve a little.
11. As soon as the cake comes out of the oven, prick all over with a skewer then spoon the syrup over it.
12. Once cool, carefully remove the cake from the tin and discard the lining paper.
13. Scatter with golden castor sugar and cut into 12 pieces to serve.