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Recipes — Sweet

Almond Fig and Honey Cake

Posted by Susie Taylor on

Almond Fig and Honey Cake

  4 tbsp runny honey, 1 tbsp lemon juice, 8 dried figs (whole) 125ml olive oil, 300g ground almonds, 2tsp baking powder. 3 large eggs, 125ml runny honey Stir the honey into 4 tbsp boiling water and add lemon juice and figs – leave to soak for at least an hour. Preheat oven to 160C and line a 20cm cake tin. Put almonds, baking powder and a pinch of salt in to a large mixing bowl and stir, Whisk together the eggs, honey and olive oil in a separate bowl, then stir into the dry ingredients. Pour into the tin...

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Lemon and Rosemary Olive Oil Cake

Posted by Susie Taylor on

Lemon and Rosemary Olive Oil Cake

These are the quantities I used but it has made a rather big cake – it’s lucky my brother loves it so much!! Ingredients – 160ml extra virgin olive oil, 2 eggs, 60ml freshly squeezed lemon juice, 1 tbsp lemon zest, 3 tsp chopped rosemary (or more if you want), ½ tsp vanilla paste, 150g greek yogurt, 300g sugar, 400g self raising flour, 1 tsp sea salt, icing sugar and freshly squeezed lemon juice for icing. Heat the oven to 180C – grease a cake tin – I used a 9” tin with these quantities – combine the olive oil, eggs, lemon juice and zest, rosemary, vanilla paste, yogurt...

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Apple and Pumpkin Crumble

Posted by Susie Taylor on

Apple and Pumpkin Crumble

Peel and chop a medium sized pumpkin into small cubes – do the same with 3 or 4 big cooking apples – put into a pan with 40g butter, 50g caster sugar, juice of a lemon, a pinch of ground cloves, ½ tsp ground ginger, the same of ground cinnamon, and a handful of sultanas – heat over a gentle heat for about 20 mins until the fruit is softened. For the crumble rub 50g cold butter into 150g plain flour using your fingers until it looks crumbleish! Add in 50g soft brown sugar and mix with a fork. Tip...

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Raspberry White Chocolate and Blueberry Blondies

Posted by Susie Taylor on

Raspberry White Chocolate and Blueberry Blondies

Ingredients 200g unsalted butter 150g white chocolate 300g light muscovado sugar 3 large eggs 200g plain flour 1/4 tsp salt 1 tsp vanilla extract 75g raspberries 75g blueberries Method Heat oven to 180C/fan 160C.  Butter and line a shallow rectangular tin approx 25cm x 22cm.  Melt butter in a pan, then cook gently for about 5 mins until butter smells biscuity and sweet.  Cool for 5 mins, then add half white chocolate and set aside for a couple of mins to melt. Stir until smooth.  Whisk sugar and eggs together with electric whisk for about 2 mins until thick and...

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