Blog

Featured

Rhubarb Crumble Cake

Easy Rhubarb Crumble Cake

This Rhubarb Crumble Cake is extremely easy to make – it is basically a simple loaf cake – but has the addition of a crumble topping. This adds a sweet crunchy layer which goes brilliantly with the moist rhubarb-flavoured cake.

I will make a couple of loaf cakes each week for my family to eat. They get sliced up and included in lunch boxes and provide my husband with a mid-morning post-dog-walk snack. I have a number of regular favourites but I am also always looking for new recipes. This recipe for Rhubarb Crumble Cake was inspired by my love of Rhubarb Crumble and by a seasonal over-supply of rhubarb from the rhubarb plant in my garden which seems to get larger every year.

In praise of rhubarb

I have learned to love rhubarb in recent years. It is a great, versatile ingredient. Even if you do not have space to grow-your-own, it is very cheap when it is in season. However, it is also very easy to grow if you have a bit of space in your garden. You literally have to do nothing to it once it is established. It is a perennial plant which produces stalks from late February on into the summer. All you need to do is just cut off the stalks when you need them. It also freezes very easily. Simply cut off the stalks, wash them, cut them into 2 cm lengths and put in a bag in the freezer until you want to use them.

Rhubarb Crumble Cake
What you need to know about Rhubarb Crumble Cake
  • It is an extremely easy cake to make. It is a basic loaf cake recipe so it cooks in under an hour and doesn’t require any icing or other decoration.
  • The key, as with all rhubarb recipes, is to make sure that you use the right quantity of sugar to obtain a good sweet-sour taste. You do not want a sour cake. Cooking the rhubarb with sugar before adding it to the cake means that you can taste it and, if necessary, add a bit more sugar if it is too sour.
  • It will keep for several days, wrapped in foil, in a cake tin.
  • It is easy to freeze so you could make two cakes and freeze one of them. If you want to freeze it, just allow it to cool completely after it comes out of the oven then put it in a freezer bag and pop it in the freezer. When you want to eat it, allow it to defrost completely at room temperature.
  • You can make it without the crumble topping. It is still a great cake.
  • It is pretty versatile and I have been known to serve it for dessert, with cream, custard or ice cream, when I have had unexpected guests.
What else can you make with rhubarb?

I use rhubarb in all kinds of dishes. In addition to Rhubarb Crumble Cake, I also make lots of other rhubarb recipes including, Rhubarb CrumbleRhubarb GinRhubarb FoolRhubarb CompoteRhubarb Roulade, Rhubarb and Rose Ice Cream,  Rhubarb Jam and Rhubarb Curd.

Rhubarb Crumble Cake
Other loaf cake recipes

I am a big cheerleader for loaf cakes. They are quick, easy, versatile and do not require any extra icing or decoration (unless you want to do it). If you want a basic everyday cake, look no further than a loaf cake. They are also a great base for experimenting with flavours which is a big reason for me to love them! Here are some of my favourites.

Print
Rhubarb Crumble Cake

Rhubarb Crumble Cake

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf cake (Serves 6-8) 1x
  • Category: Cake
  • Method: Baking
  • Cuisine: English

Description

This quick and easy Rhubarb Crumble Cake is filled with juicy fruit and has a delicious crunchy topping.


Scale

Ingredients

For the rhubarb:

  • 1 stem of fresh rhubarb
  • 2 tablespoons of caster sugar

For the cake:

  • 125 g butter
  • 175 g caster sugar
  • 2 eggs
  • 175 g self-raising flour
  • 4 tablespoons of milk
  • Vanilla extract

For the crumble topping:

  • 25 g butter
  • 40 g flour
  • 25 g sugar

Rhubarb Crumble Cake

 

 


Instructions

  1. Set your oven to 180 degrees centigrade or Gas Mark 4.
  2. Cover a baking tray with foil.  Cut the rhubarb stem into small pieces (approximately 1 cm) and spread the pieces out on the tray.  Sprinkle with 2 tablespoons of caster sugar.  
  3. Put the rhubarb in the oven and roast for 15 minutes.  When done, remove and set aside to cool.  You can taste a piece of the rhubarb and add a little more sugar if you think this is needed.
  4. Grease a 450 g loaf tin and line the bottom with baking parchment.
  5. Cream the butter with the sugar.  (I usually soften the butter for about 30 seconds in the microwave first as it makes it much easier.)
  6. Gradually add the eggs to the butter and sugar mixture.  If it looks as if it is going to curdle, add some of the self-raising flour.
  7. Once the eggs have been incorporated add the rest of the self-raising flour.
  8. Add the milk and vanilla extract.
  9. Finally, stir in the roasted rhubarb pieces.
  10. Spoon the cake mixture into your prepared loaf tin.
  11. Make the crumble topping by rubbing the butter and flour together by hand or in a food processor until the mixture resembles fine breadcrumbs.  Then stir in the sugar.  Sprinkle the crumble topping over the cake mixture.
  12. Put the tin in the oven and bake for 45 minutes.

Rhubarb Crumble Cake


Keywords: rhubarb, cake, loaf cake, rhubarb cake

This recipe has been shared on #CookBlogShare with Recipes Made Easy and #Fiesta Friday with Fiesta Friday and Jhuls @ The Not So Creative Cook

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.
Rhubarb Crumble
Rhubarb Crumble
Rhubarb Roulade
Rhubarb Roulade
Rhubarb Fool
Rhubarb Fool
0
Featured

Lemon Sponge Cake with Edible Flowers

Lemon Sponge Cake with Elderflower and Edible Flowers

This lemon sponge cake, flavoured with elderflower cordial and decorated with edible flowers, is the perfect show-stopper for a spring celebration. I bring it out for Mothers’ Day and Easter and also for spring birthdays.

There are lots of things that I love about this cake. First off, it is delicious! Lemon and elderflower are great flavour partners. Secondly, it is really easy to make. It is just a simple lemon sponge, perked up with the fantastic floral taste of elderflower cordial, sandwiched with lemon curd and covered in simple lemon and elderflower buttercream. It is also really easy to decorate. You do not need any icing or cake-decoration skills to produce a really striking cake. It is a doddle to cover the cake with the buttercream. Then all you have to do then is to get creative and add the fresh edible flowers. If there are any bits of the icing that are less than perfect, just cover them up with a flower!

As with all sponge cakes, this cake is best if it is eaten as soon as possible. You can make it a day ahead but any longer than that and it won’t be as good. However, you can make the sponge cakes and then freeze them if that makes things easier. After they have cooled, wrap in cling film and put in the freezer. When you are ready to use, allow to defrost and then sandwich them together, add the icing and decorate.

I make my own lemon curd and elderflower cordial and you can find recipes on this blog. However, there is absolutely no need to do this. A good quality shop-bought lemon curd is fine to sandwich the cakes together and there are lots of great ready-made brands of elderflower cordial. Having said that, it is really fun to make your own if you have time!

Using edible flowers – what you need to know

As you might have worked out from the name of my blog, I love using edible flowers. For someone who really appreciates the visual impact of the food that they eat, but has little decorative skill (piping sugar roses really is not my thing), edible flowers are the perfect ingredient. If you have never used edible flowers before, this is what you need to know.

  • There are many varieties of flower that are edible. There are also many that are not either because they don’t taste very nice or because they are harmful if eaten. It is vital that you know what varieties of flowers you can use in your cooking. If in doubt, don’t use it!
  • Similarly, you need to be sure that the flowers that you are using have not been treated with any chemicals (pesticides or fertilisers) that might be harmful to you. The best way to be sure of this, is to obtain your flowers from a location that you know to be safe such as your own garden. Alternatively, you can now buy edible flowers from suppliers such as Ocado or Fine Food Specialist. Do not use flowers from the florist as they will often be chemically treated to prolong their life.
  • Broadly speaking, edible flowers fall into three categories. Firstly, there are flowers that are primarily decorative. They include lilac, primroses, violas and pansies. Secondly, there are flowers that are decorative but also provide a flavour. These include roses, lavender, elderflowers and dandelions which are generally used in sweet recipes and the flowers of many herbs, such as chives or thyme, which are generally used in savoury recipes. Thirdly, there are flowers which actually form part of the dish. These include peppery nasturtiums which can liven up a salad or courgette flowers which can be stuffed and then either fried or steamed.
  • Before you use your edible flowers, you need to make sure that they are clean. I soak mine in a bowl of cold water for around 10 minutes and then let them dry out on a clean kitchen towel for a further 5 minutes.
  • If you are using edible flowers to decorate a cake, you need to add them just before you are ready to serve it up. This is because the flowers will only keep fresh for a few hours once they have been stuck to the cake. I will keep my decorative flowers in a bowl of water until just before I need to use them. They keep fresh for a couple of days if kept in a bowl of water.
Other recipes using edible flowers

If you would like to explore using edible flowers, I have a lot of recipes that use them for decoration and flavour.

Print
Lemon Sponge Cake with Edible Flowers

Lemon Sponge Cake with Elderflower and Edible Flowers

  • Author: Tastebotanical
  • Prep Time: 25
  • Cook Time: 35
  • Total Time: 1 hour
  • Yield: Serves 810 1x
  • Category: Cake
  • Method: Baking
  • Cuisine: English

Description

This Lemon Sponge Cake, flavoured with elderflower cordial and decorated with edible flowers, is probably the easiest show-stopping cake you will find!


Scale

Ingredients

For the cake

  • 450 g butter
  • 450 g caster sugar
  • 8 eggs
  • 400 g self-raising flour
  • 50 g cornflower
  • 2 teaspoons baking powder
  • 3 tablespoons milk
  • 3 tablespoons elderflower cordial
  • Grated zest of 1 lemon

For the decoration

  • 250 g butter
  • 500 g icing sugar
  • Juice of 1 lemon
  • 2 tablespoons of elderflower cordial
  • 8 tablespoons of lemon curd
  • Edible flowers (primroses, pansies, roses)

You will also need three 18 cm loose-bottomed sandwich tins.


Instructions

  1. First make your cakes. Set your oven to 180 degrees centigrade or Gas Mark 4.
  2. Cream the butter with the sugar.  (I usually soften the butter for about 30 seconds in the microwave first as it makes it much easier.)
  3. Gradually add the eggs to the butter and sugar mixture.  If it looks as if it is going to curdle, add some of the self-raising flour.
  4. Once the eggs have been incorporated add the rest of the self-raising flour and the cornflower.
  5. Add the milk, elderflower cordial and the grated lemon zest.
  6. Grease your Victoria Sandwich tins or containers and then add the cake mixture.
  7. Bake your cakes in the oven for around 35 minutes.  They are done when they are golden brown, springy to the touch and have shrunk away from the edge of the tin.  You can test this by inserting a skewer in the middle of the cake – if it comes out cleanly with no mixture attached, your cake is done.
  8. Allow your cakes to cool on a rack before removing them from the tins or containers. 
  9. Next prepare the icing and decoration. Beat the butter and icing sugar together in a food processor or using a hand blender.  Add the lemon juice and elderflower cordial and beat until the mixture is pale and smooth.
  1. Spread 4 tablespoons of lemon curd on top of one of the cakes.  Place the second cake on top of it.  Spread 4 tablespoons of lemon curd on top of the second cake.  Place the third cake on top of it.
  2. Spread the lemon buttercream over the top and sides of the cake.  
  3. Decorate with edible flowers.  

 

 

 


Notes

  1. Make sure that you are using varieties of flower that are safe to eat and that they have not been chemically-treated.  Wash flowers before  use.

Keywords: cake, lemon, elderflower, edible flowers

This recipe has been shared on #CookBlogShare with Feast Glorious Feast, and #BakingCrumbs with Apply To Face Blog and #Fiesta Friday with Fiesta Friday and [email protected], Spoons and Spatulas

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.

1+
Featured

Mushroom and Chestnut Soup

Creamy and flavourful Mushroom and Chestnut Soup

This Mushroom and Chestnut Soup is just the ticket on those cold, grey January days when you need a bowl of warming comfort food. It uses a combination of fresh and dried mushrooms which gives it an added depth of flavour. These are combined with sweet chestnuts which are a great flavour partner for mushrooms and also thicken the soup and give it a creamy texture – with no added cream!

You can use any kind of fresh mushrooms for this soup. I generally use a combination of the big, flat capped-mushrooms which have a strong flavour and smaller button mushrooms. The addition of the dried mushrooms, which are one of my favourite ingredients, is what really makes this soup special. They add a deep, savoury umami  flavour which underpins that of the fresh mushrooms. Dried mushrooms are available in lots of supermarkets. I get mine from Tesco, which does great own-brand dried Porcini mushrooms but all major supermarkets have equivalent products and Merchant Gourmet also produces dried mixed mushrooms. You don’t need to add very many dried mushrooms to a dish – think of them as a condiment or flavouring – but they will have a major impact on the taste.

Ready-prepared sweet chestnuts can be found in most supermarkets. Merchant Gourmet produces a range of chestnut-products, including chestnut puree and whole chestnuts. There is no need to roast your own! Although traditionally associated with Christmas, I use sweet chestnuts throughout the autumn and winter, often combined with mushrooms, in soups, pies and sauces.

This soup resulted from me trying to find ways to use the flavour combination in my Mushroom and Chestnut Pies. I also developed a Creamy Mushroom Pasta sauce using the same ingredients which I use all the time, and is very popular with my children.

Here at Tastebotanical we have lots of other recipes for tasty, warming winter soups. What about Beetroot and Coconut Soup? Or Butternut Squash with Peanut Butter or Easy Pumpkin and Sweetcorn Soup? There is tasty Fennel Soup, with its subtle aniseed flavour, and classic Leek and Potato Soup. Vegetable soups are very easy to make and are a fantastic way to increase the amount of fresh vegetables that you eat each day. They are packed with fibre, nutrients and, of course, taste!

Print
Mushroom and Chestnut Soup

Mushroom and Chestnut Soup

  • Author: Tastebotanical
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: Serves 6 people 1x
  • Category: Soup
  • Cuisine: English

Description

This comforting winter soup has a fantastic, deep mushroom taste due to the addition of dried mushrooms, and creamy texture from the addition of chestnuts.


Scale

Ingredients

  • 1 tablespoon of vegetable oil
  • 2 onions
  • 3 sticks of celery
  • 10 g dried mushrooms
  • Half a teaspoon dried thyme (or 1 teaspoon chopped fresh thyme)
  • 500 g fresh mushrooms (any kind)
  • 2 cloves of garlic (crushed)
  • 500 ml vegetable stock
  • 180 g of whole, roasted chestnuts (such as Merchant Gourmet)
  • Approximately 500 ml milk (or nut milk)
  • 25 g butter (or vegan alternative)  and 1 tablespoon of plain flour (optional)

Instructions

  1. Heat the oil in a large heavy-based pan 
  2. Peel and chop the onion and slice the celery sticks finely.  Add to the pan together with the dried mushrooms and season with salt and pepper.  If you are using dried thyme, add it at this stage.
  3. Cook very gently for around 15 minutes until the vegetables are soft and sweet. Slow cooking caramelises the natural sugars in the vegetables and greatly improves the flavour of the soup.
  4. Chop the fresh mushrooms and add to the pan together with the crushed garlic cloves. Cook for a further ten minutes. 
  5. Add the vegetable stock to the pan and bring to the boil.
  6. As soon as the soup has boiled, take the pan off the heat and add the chestnuts.
  7. Allow the soup to cool slightly and then blend until smooth using a food processor or hand-held blender.
  8. Add the milk (or nut milk) to thin the soup to your desired consistency.   If using fresh thyme, add it at this stage.   Gently re-heat the soup.
  9. If you wish, you can make a beurre manie  which will thicken the soup and give it a creamier, silkier texture.  To do this, you should mix a little plain flour with some softened butter to make a paste and add it to the soup and heat gently until it thickens.

Keywords: mushroom, chestnut, soup

This recipe has been shared on #CookBlogShare at Every Day Healthy Recipes

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.

0
Featured

Creamy Mushroom Pasta

Creamy Mushroom Pasta with Chestnuts – the perfect week-night supper

This Creamy Mushroom Pasta, with sweet chestnuts and caramelised onions, is just what I want at the end of a busy working day. It is savoury, full of flavour and, even better, is quick and easy to make and the sauce can also be made in advance.

Mushrooms and sweet chestnuts are great flavour partners and are two of my favourite ingredients. The savouriness of this dish is enhanced by using both fresh and dried mushrooms. You can use any type of dried mushroom in this recipe – most of the supermarkets sell a range including porcini, shitake and mixed. They add a real depth of almost meaty flavour to recipes that do not contain any meat! Ready-to-eat sweet chestnuts are also available widely in supermarkets. They are inevitably associated with Christmas but I use them all the year round. They have a sweetness and also a soft but firm texture that is fantastic in all kinds of savoury dishes.

Due to its deep savouriness, this dish is a great one to serve to meat-eaters. In addition to its flavour, it also has a good range of textures and a good “mouth feel” which means the lack of meat is not likely to be noticed! There are several variations that you can make to this recipe depending on your dietary preferences.

  • Vegetarian – I include anchovies in my recipe but, if you are vegetarian, you can leave them out. You may just need to add a little additional salt to the sauce.
  • Vegan – You can replace the butter with an additional tablespoon of oil, omit the anchovies and the cream. In order to make the sauce creamy, crush one third of the chestnuts into a paste and stir this into the sauce.
  • Healthier – Replace the butter with an additional tablespoon of oil and omit the cream. As above, crush one third of the chestnuts into a paste and stir this into the sauce.

You can use any kind of pasta to make Creamy Mushroom Pasta. I generally use a shorter pasta such as gigli (I love gigli!) or penne but I’ve made it with pretty much every type of pasta depending on what I have in my cupboard at the time.

Products from Amazon.co.uk

Print
Creamy Mushroom Pasta

Creamy Mushroom Pasta with Chestnuts

  • Author: Tastebotanical
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: Serves 6 1x
  • Category: Pasta

Description

This Creamy Mushroom Pasta with Chestnuts is the perfect week-night supper.


Scale

Ingredients

  • 25 g butter
  • 1 tablespoon olive oil
  • 2 onions
  • a handful of dried mushrooms (any kind)
  • 2 cloves of garlic
  • 1 tin of anchovies (optional)
  • 485 g fresh mushrooms 
  • 180 g pack of peeled chestnuts
  • 2 tablespoons of double cream
  • Fresh parsley
  • Salt and pepper
  • 350 g pasta

Creamy Mushroom Pasta


Instructions

  1. Heat the olive oil and butter in a large frying pan.
  2. Peel and finely chop the onions and add them to the pan.  Crumble the dried mushrooms and add to the pan.  Cook over a low heat for around 15 minutes until the onions are sweet and caramelised and the dried mushrooms have softened.
  3. Peel and crush the cloves of garlic and roughly chop the anchovies. Add to the pan.
  4.  Finely chop half of the fresh mushrooms and slice the other half.  This gives some variety in texture to the pasta sauce.   Add the fresh mushrooms to the pan.
  5. Cook for ten minutes until the fresh mushrooms are cooked through.
  6. Roughly chop the peeled chestnuts into large chunks and add them to the pan.   
  7. Stir in the double cream and heat for a few minutes until the sauce thickens slightly.  Chop the parsley and stir into the sauce.   Taste the sauce and add salt and pepper as required.  You may not need to add salt as the anchovies will add saltiness to the mixture.
  8. In a separate pan, heat water to boiling point, add the pasta and cook according to instructions on the packet.  When done, drain and stir in the mushroom and chestnut sauce.

 

Creamy Mushroom Pasta


Notes

If you want to make this a vegetarian recipe, you can omit the anchovies.  Just make sure that you add a little salt to the sauce to compensate for the loss of their saltiness.

If you want to make this a vegan recipe, you can replace the butter with an additional tablespoon of oil, omit the anchovies and the cream. In order to make the sauce creamy, crush one third of the chestnuts into a paste and stir this into the sauce. 

If you want to make this a healthier recipe, replace the butter with an additional tablespoon of oil and omit the cream. As above, crush one third of the chestnuts into a paste and stir this into the sauce.

Keywords: pasta, mushroom, chestnut

This recipe has been shared on #CookBlogShare at Recipes Made Easy
Cook Blog Share

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.

1+
Featured

Blackberry Gin

Home-made Blackberry Gin

I have only recently started making Blackberry Gin. Having had some initial success with Elderflower Gin and Rhubarb Gin (which is great for cocktails!) last year, I started to think about other seasonal fruits that I could use to produce delicious home-made gin! I have always been a keen blackberry picker but, in the past, have used them for jam and also cakes, puddings and desserts such as Blackberry Muffins, Blackberry Crumble and Blackberry Fool. However, it occurred to me that they might taste pretty good as a flavouring for gin.

Late August and early September is blackberry season in the Cotswolds. On my daily dog walks, I see the brambles growing rapidly during early summer. By mid-summer, their flowers are turning to fruit. In late summer, within a week or so, they suddenly seem to be covered in hundreds of juicy blackberries. You can, of course, buy blackberries all year round in supermarkets these days. However, there is nothing like picking your own. Even people who would never forage for any other kind of wild produce have memories of going blackberrying. Where I live, it is a pretty popular thing to do. On my relatively short drive to work last week, I saw no less than three groups of people, equipped with plastic containers and thick gloves, picking the blackberries that grow along the roadside.

In the past few years, there has been an increase in the popularity of flavoured gins, including Blackberry Gin, produced by niche producers and selling for a premium in supermarkets.  I think home-made and traditional is best in terms of both flavour and price, so why not try making your own? It is really easy!

Products from Amazon.co.uk

Blackberry Gin recipe

Print

Blackberry Gin

  • Author: Tastebotanical
  • Prep Time: 15
  • Total Time: 15
  • Yield: 150 ml gin 1x
  • Category: Gin
  • Cuisine: English

Description

Making your own Blackberry Gin is so easy and the end result is a delicious reminder of blackberry season that you can enjoy all year around!


Scale

Ingredients

  • 450 g blackberries
  • 225 g caster sugar
  • 150 ml good quality gin

Blackberries


Instructions

  1. Wash the blackberries thoroughly.
  2. Mix the blackberries thoroughly with the sugar in a large bowl.
  3. Spoon the blackberries and sugar into a sterilised jar.  Leave for 24 hours to allow the blackberries to macerate in the sugar and   release their juices.
  4. Add the gin to the jar of blackberries and sugar.  Shake thoroughly to ensure it is mixed.
  5. Leave in a cool, dry, dark place for four weeks.
  6. At the end of that time, the gin is ready to drink!    Strain the gin into sterilised bottles through a muslin cloth held in a funnel and it will keep for approximately six months.


Notes

You can sterilise your jar by washing it in warm, soapy water, rinsing well and then drying off for 15 minutes in an oven set at 140C/120C fan/gas 1.       

Although it only takes 15 minutes preparation time, you will need to allow 24 hours for the blackberries to macerate  in the sugar and, once you have added the gin, it will take a further four weeks to allow the flavour to develop.

You can scale this recipe up or down according to how many blackberries you feel like picking!  Add half as much weight in sugar as your weight of blackberries.  The amount of gin in ml should be one third of the weight of blackberries. 

Keywords: blackberries, blackberry, gin, home-made gin, blackberry recipe

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.

0
Featured

Rose Ice Cream

Home-made Rose Ice Cream

I first came across Rose Ice Cream about ten years ago on a family holiday to Alnwick Castle Garden in Northumberland. The castle is famous for its wonderful, dramatic modern garden which includes a large area devoted to scented roses. When we visited, they were selling rose-flavoured ice-cream with a flavour based on the old-fashioned roses in the garden. I loved the ice-cream and, as soon as I got home, set about trying to make a home-made version. If you love gardens, I would recommend a visit to those at Alnwick Castle which also include a cascade of 120 water-jets, an area devoted to poisonous plants and an extraordinary tree-house which is the location for a very fancy restaurant.

Maybe because I first had Rose Ice Cream in Alnwick, I associate it with an English summer garden. There are a few recipes for Rose Ice Cream which have a more exotic twist, including pistachios or almonds, and having a 1001 Nights vibe, but this is definitely a traditional English version.

Edible flower recipes – rose, lavender and elderflower

As is probably obvious from the title of this blog, I love using floral flavourings in my cooking. For rose-lovers, there are recipes for Rose and Strawberry Cream Cake and Rose and Raspberry Pavlova. Lavender-lovers might like the recipes for Lavender Ice Cream, Lavender Cake and Lavender Shortbread and Honey Cream Tea with Lavender Scones. For elderflower-lovers, there are recipes for Elderflower Ice Cream, Gooseberry and Elderflower Sorbet and Elderflower and Lemon Cupcakes.

You only need the egg yolks for this recipe which means you will have spare egg whites.  As I hate waste, I pretty much always make Meringues when I make ice-cream as, very conveniently, my Meringue recipe requires four egg whites. If you are in a rose-loving mood, you could make Rose Meringues!

Products from Amazon.co.uk

Rose Ice Cream

Print
Rose Ice Cream

Rose Ice Cream

  • Author: Tastebotanical
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: Serves 6 1x
  • Category: Ice Cream
  • Cuisine: English

Description

This Rose Ice Cream is a lovely summer recipe which combines the floral taste of rose with fresh cream.


Scale

Ingredients

  • 4 egg yolks
  • 85 g caster sugar
  • 425 ml double cream
  • 1 tablespoon of culinary rosewater
  • A few drops of red food colouring (optional)


Instructions

  1. Whisk the egg yolks with the sugar in a bowl until the mixture looks paler and resembles a mousse.
  2. Put the cream in a saucepan and heat gently. Do not allow to boil – it will be the right temperature when you are just about able to bear to dip a finger in it!
  3. Pour the cream into the bowl containing the egg yolks and sugar, whisking all the time.
  4. Transfer the combined mixture into a bowl set over a pan of simmering water or, ideally a double-boiler, as you need to reheat it very gently.
  5. The mixture will gradually thicken until it looks like a custard (which is what it is).  Stir regularly to make sure it does not stick while it is thickening.
  6. Remove the thick custard from the heat and transfer into a bowl. 
  7. Add the rosewater to the custard.  If you wish, stir in a few drops of red food colouring so that your ice cream will be pink.  If you don’t do this, your ice-cream will be cream-coloured but will still taste the same!
  8. Allow to cool to room temperature and then transfer to the fridge to become thoroughly chilled.
  9. When you are ready to make the ice-cream, transfer to your ice-cream maker and use according to your machine’s instructions.  If you do not have an ice-cream maker, you can place the mixture in a freezer-proof container, put in the freezer for several hours until half-frozen.  Whisk the mixture and then return to the container and replace in the freezer until totally frozen.

Notes

You only need the egg yolks for this recipe which means you will have spare egg whites.  As I hate waste, I pretty much always make Meringues when I make ice-cream as, very conveniently, my Meringue recipe requires four egg whites.

If you want to go for a full-on rose theme, you can decorate your ice-cream with Crystallised Rose Petals.

Keywords: rose, rose ice cream, rose recipe

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.

1+
Featured

Lavender Cake

Easy Lavender Loaf Cake

Just the name, Lavender Cake, makes me think about an English summer garden. I love the calming floral fragrance of fresh lavender, which is held in both the flowers and the leaves. I also think it looks beautiful with green-grey leaves and deep blue, purple or white flowers.

If you grow lavender in your garden, this is a cake to make in high summer, late June through to August when it is at its best. Make sure that it hasn’t been treated with any pesticides or other chemicals before you use it in your cooking! If you don’t grow your own lavender, you can use culinary lavender which is available from some supermarkets and also online.

Like many of the cakes that I make, this Lavender Cake is a variation on a simple loaf cake recipe. Lavender and lemon has become a popular flavour combination in cakes and desserts. For this recipe, I combined lavender with orange, which adds a similar zesty citrus flavour. It occurred to me when I had made this cake that lavender and orange are both included in the classic Herbes de Provence herb mix from the South of France which is used in savoury dishes.

So many lavender recipes….

I use lavender mainly in sweet recipes. I make Lavender Ice Cream, which is creamy and floral and fantastic at the end of a summer dinner party. If you want to give someone a summer treat, you could do worse than make them a lavender-themed Afternoon Tea with Lavender Shortbread Biscuits and Lavender Scones. I sometimes make a Honey Cream Tea, combining Cream and Honey with the Lavender Scones, which is a great twist on an English teatime tradition. If you have a lot of fresh lavender in your garden, you can capture the flavour by making Lavender Sugar which you can use as a baking ingredient.

….and so many cake recipes!

If you like this cake, you may like some of the other loaf cake recipes that I cook regularly. They are so quick and easy to make and you can get really creative with the flavours! On other pages of this blog you can find recipes for Rosemary CakeThyme Cake, Earl Grey and Orange Cake,Lemon DrizzleBlood OrangeLime and CoconutRum and Banana and Ginger and Pear.

Print
Lavender Cake

Lavender Cake

  • Author: Tastebotanical
  • Prep Time: 20
  • Cook Time: 45
  • Total Time: 1 hour 5 minutes
  • Yield: 1 loaf cake 1x
  • Category: Cake
  • Method: Baking
  • Cuisine: English

Scale

Ingredients

For the cake:

  • 4 tablespoons of milk
  • 1 tablespoon of fresh or half a tablespoon of dried culinary lavender
  • 125 g butter
  • 175 g Lavender Sugar (use caster sugar if you do not have Lavender Sugar)
  • 2 eggs
  • 175 g self-raising flour
  • Zest of 1 orange

For the icing:

  • Juice of 1 orange
  • 1 tablespoon of fresh or half a tablespoon of dried culinary lavender
  • 100 g icing sugar


Instructions

  1. Set your oven to 180 degrees centigrade or Gas Mark 4.
  2. Put the milk into a small bowl and add the fresh or dried culinary lavender.  Heat to scalding point and then set aside to cool.   Heating the milk allows it to take on the flavour of the lavender.
  3. Grease a 450 g loaf tin and line the bottom with baking parchment.
  4. Cream the butter with the Lavender Sugar or caster sugar.  (I usually soften the butter for about 30 seconds in the microwave first as it makes it much easier!)
  5. Gradually add the eggs to the butter and sugar mixture.  If it looks as if it is going to curdle, add some of the self-raising flour.
  6. Once the eggs have been incorporated add the rest of the self-raising flour.
  7. Add the lavender-infused milk and the grated zest of your orange.
  8. Spoon the cake mixture into your prepared loaf tin.
  9. Put the tin in the oven and bake for 45 minutes.
  10. While the cake is baking, squeeze the juice from your orange into a small bowl and add the fresh or dried culinary lavender.  Heat to scalding point and then set aside to cool.   Heating the juice allows it to take on the flavour of the lavender.
  11. When your cake is done.  Remove it from the oven and place on a cooling rack. 
  12. When the cake is completely cool.  Combine the lavender-infused orange juice with the icing sugar and then pour over the cake.

Keywords: lavender, cake, loaf cake

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.

1+
Featured

Rhubarb Fool

Rhubarb Fool – a delicious, creamy dessert using fresh rhubarb

Rhubarb Fool is a traditional English dessert, with the earliest recipes dating to the 17th century, which combines sweetened, cooked rhubarb with custard or whipped cream. This recipe is made slightly healthier by using a mixture of whipped cream and Greek yogurt. These are combined with Rhubarb Compote which is a simple sauce made from roasting fresh rhubarb with sugar.

I love the taste of rhubarb and believe that that it goes very well with anything creamy or milk-based. You just have to think of Rhubarb and Custard or Rhubarb Crumble with Cream. In this Rhubarb Fool recipe, the sharp, sweet-sour flavour of rhubarb is moderated by the cream and yogurt. This make is a perfect dish for those who are unsure about rhubarb and may even convert them. It is no coincidence that Gooseberry Fool, which uses another astringent fruit, is also a popular Fool recipe.

Other Rhubarb recipes

In addition to this recipe for Rhubarb Fool, and the Rhubarb Compote which is used to make it, many of my other rhubarb recipes are included in this blog. There are recipes for both Rhubarb Curd and Rhubarb and Vanilla Jam. If you are a rhubarb lover – or at least “rhubarb curious” – you might also like to have a look at Rhubarb Roulade, Rhubarb Curd and Rose Ice Cream, Rhubarb Upside Down Cake, Rhubarb Victoria Sandwich Cake and Rhubarb Bread and Butter Pudding. If you want to save a bit of money and like flavoured gin, you should definitely try making Rhubarb Gin and use it in some Rhubarb Gin Cocktails!

Print
rhubarb fool

Rhubarb Fool

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: Serves four 1x
  • Category: Dessert
  • Cuisine: English

Description

Rhubarb Fool is an easy and delicious, creamy dessert using roasted rhubarb, cream and Greek yogurt.


Scale

Ingredients

  • 300 ml double cream
  • 500 ml Greek yoghurt
  • 400 ml of Rhubarb Compote

Instructions

  1. Put the double cream in a bowl and whip until it forms soft peaks.
  2. Then fold the Greek yoghurt into the whipped cream.
  3. Next add 200 ml of the Rhubarb Compote to the cream and yoghurt mixture. and gently fold it in so that it is thoroughly mixed.   
  4.  I  serve the Rhubarb Fool with the remaining 200 ml of Rhubarb Compote in a jug on the table.  This means people can add as much as they want themselves and then swirl it through their Fool.

Notes

  • The timing given for this recipe includes making the Rhubarb Compote.  If you have already made the Compote, it takes less than five minutes to make Rhubarb Fool.
  • You can use this Rhubarb Fool mixture as the base for a great Rhubarb Ice-Cream.  Just put the mixture into your ice-cream maker and follow your user instructions.

Keywords: rhubarb, fool, rhubarb dessert, recipe

Loved this recipe? You may also like the following recipe. Or checkout the Recipe Index.

1+
Featured

Rhubarb Compote

Rhubarb Compote – easy to make and used in so many different ways!

This Rhubarb Compote is basically a sauce made with roasted rhubarb and sugar. It is very easy to make and I generally make a big batch of it and then use it for a range of different dishes. It also freezes well so you can make it in advance and then defrost when you need it. Some of the ways that I use it are as listed below.

  • It can be used on its own as a dessert.
  • It can be spread on bread like a jam.
  • It can be used as a cake filling.
  • It makes a fantastic sauce for other dessert dishes such as ice-cream or yogurt.
  • It is also great as a topping for a pavlova. Just spread over a meringue base and top with whipped cream.
  • It can be used to make other dessert dishes such as Rhubarb Fool and Rhubarb Roulade.

I love rhubarb now but it took me a while to learn to like it. I was highly motivated as when we moved to our house many years ago there was a large rhubarb plant in the garden. It was in the middle of a flower bed and for the first few years, I did everything I could to get rid of it. I failed and the rhubarb plant thrived and, in the end, I decided to get cooking and make the best of things!

Other Rhubarb recipes

In addition to this recipe for Rhubarb Compote, many of my other rhubarb recipes are included in this blog. There are recipes for both Rhubarb Curd and Rhubarb and Vanilla Jam. If you are a rhubarb lover – or at least “rhubarb curious” – you might also like to have a look at Rhubarb Curd and Rose Ice Cream, Rhubarb Upside Down Cake, Rhubarb Victoria Sandwich Cake and Rhubarb Bread and Butter Pudding. If you want to save a bit of money and like flavoured gin, you should definitely try making Rhubarb Gin and use it in some Rhubarb Gin Cocktails!

Print
Rhubarb Compote

Rhubarb Compote

  • Author: Tastebotanical
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 400 ml of compote 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: English

Description

Rhubarb Compote is very easy to make and can be used in many different ways.  You can eat it on its own as a dessert or as a sauce for ice-cream or yogurt or use to make Rhubarb Fool or Rhubarb Roulade.


Scale

Ingredients

  • 350 g fresh rhubarb stems
  • 100 g caster sugar

Rhubarb ready to roast for compote


Instructions

  1. Set your oven to 180 degrees C/350 F/gas mark 4.
  2. Wash your rhubarb stems and cut into lengths of around 2 cm.
  3. Put the rhubarb pieces and the sugar on a baking tray.   Stir the pieces around so that the sugar is evenly distributed.
  4. Put the baking tray in the oven and cook the rhubarb uncovered for 30 minutes.
  5. Remove the baking tray from the oven.  The rhubarb pieces should be very soft and will have exuded a lot of juice.
  6. Allow the rhubarb to cool on the tray.  When it is cool, put it into a bowl and stir gently.  The pieces should break down and you will be left with a thick puree.   Taste the puree and add some more sugar if you think it needs it.  What you are looking for is a good balance of sweet/sour.  

Notes

You should have around 400 ml of compote using the quantities in this recipe.

The compote can be eaten on its own as dessert or used as a sauce for icecream or frozen yoghurt.   It can also be used in a range of other dessert dishes such as Rhubarb Fool or Rhubarb Roulade.   

Keywords: rhubarb, compote, sauce

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.

1+
Featured

Rosemary Cake

Rosemary Cake with Lemon

I love using herbs in both savoury and sweet recipes. This Rosemary Cake with Lemon is a great demonstration of how the addition of a herb can elevate a very easy and simple recipe. It is unusual but not in a scary way. The flavour of the rosemary is not overpowering but enhances the lemon-flavoured cake. I think it is a fantastic way of showcasing the flavour of this wonderful herb, with its warm, spicy flavour.

This Rosemary Cake is one of many loaf cake recipes that I cook regularly. They are so quick and easy to make and you can get really creative with the flavours! On other pages of this blog you can find recipes for Earl Grey and Orange Cake,Lemon DrizzleBlood OrangeLime and CoconutRum and Banana and Ginger and Pear.

Print
Rosemary Cake with Lemon

Rosemary Cake

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 1 loaf cake 1x
  • Category: Cake
  • Method: Baking
  • Cuisine: English

Description

The use of fresh rosemary provides and unusual and delicious twist to this easy lemon-flavoured cake.

 


Scale

Ingredients

  • 125 g butter
  • 75 g caster sugar
  • 2 eggs
  • 175 g self-raising flour
  • 4 tablespoons of milk
  • 1 lemon
  • 2 large sprigs of fresh rosemary (each about 10 cm long) plus a few additional sprigs to decorate, if required.
  • 100 g icing sugar

Instructions

  1. Set your oven to 180 degrees centigrade or Gas Mark 4.
  2. Grease a 450 g loaf tin and line the bottom with baking parchment or use a paper loaf tin liner.
  3. Cream the butter with the sugar.  (I usually soften the butter for about 30 seconds in the microwave first as it makes it much easier!)
  4. Gradually add the eggs to the butter and sugar mixture.  If it looks as if it is going to curdle, add some of the self-raising flour. 
  5. Once the eggs have been incorporated add the rest of the self-raising flour.
  6. Add the milk and the grated zest of your lemon.
  7. Remove the needle-like leaves from your sprigs of rosemary and chop finely.  Put half of the chopped leaves (about 2 teaspoons) into the cake mixture.  The other half should be reserved for use in the drizzle.
  8. Spoon the cake mixture into your prepared loaf tin.
  9. Put the tin in the oven and bake for 45 minutes.
  10. While the cake is baking, put the juice from your lemon in a small bowl  and add the reserved half of the chopped rosemary leaves.   Heat in the microwave for 1 minute. The idea is to heat the juice so that the rosemary releases its fragrance.  (If you don’t have a microwave, you can heat the juice in a saucepan over a low heat on the stove.)    Allow the juice containing the chopped rosemary leaves to cool slightly.  Then combine it with 100 g of icing sugar to form a thick syrup.
  11. Remove the cake from the oven and immediately pour the syrup over the top.
  12. Leave the cake in the tin to cool completely before removing.   If you try and take it out while it is still warm it may fall apart as it will be very moist due to the syrup.
  13. You can decorate the cake with a few further sprigs of rosemary.

Keywords: lemon cake, rosemary cake, loaf cake

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.

1+
Featured

Latte Cake

Latte Cake – a mild coffee cake topped with Salted Caramel

I make a lot of coffee cakes – everyone in my household loves coffee cake – but this Latte Cake with Salted Caramel drizzle is a bit different. It has a slightly milder coffee flavour and the salted caramel of the drizzle cuts through the sweetness of the icing.

The inspiration, and main taste consultant, for this cake is my daughter. Whenever we go for coffee, she always chooses a Salted Caramel Latte, hot in winter and iced in summer. She suggested that the flavours that she likes in her drink would also be good in a cake. And this cake shows she was right!

As with many of my cakes, this is a very straightforward, basic loaf cake recipe which has allowed me to play with the flavours. The cake is a mild coffee flavour, topped with coffee buttercream. The thing that makes it particularly good is the salted caramel drizzle that goes on top. This gives a real punch of sweet and saltiness which lifts the whole cake. One of the things that I love about cooking is the way very simple additions or twists to a recipe can transform it into something much, much better.

Home-made Salted Caramel

If you have never tried making your own Salted Caramel, I would really encourage you to give it a go. It is really quick and easy and is so much more delicious – sweet, creamy, buttery – than any shop-bought, pre-made versions. It is clearly not the healthiest recipe but I firmly believe that everyone needs a treat every now and then and a little goes a long way. As well as using it as a cake drizzle, Salted Caramel is great as a sauce with ice-cream or spread over the top of a cheesecake.

Get creative with those loaf cake flavours!

This Latte Cake is one of many loaf cake recipes that I cook regularly. They are so quick and easy to make and you can get really creative with the flavours! On other pages of this blog you can find recipes for Earl Grey Cake, Cherry and Almond, Lemon DrizzleBlood OrangeLime and CoconutRum and Banana and Ginger and Pear.

Print
Latte Cake with Salted Caramel

Latte Cake

  • Author: Tastebotanical
  • Prep Time: 30
  • Cook Time: 45
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf cake 1x
  • Category: Cake
  • Method: Baking
  • Cuisine: English

Description

This easy Latte Cake has a mild coffee flavour and is topped with a salted caramel drizzle.  Inspired by Salted Caramel Lattes in coffee shops everywhere!


Scale

Ingredients

For the cake:

  • 75 ml milk or cream 
  • 3 teaspoons instant coffee
  • 175 g butter
  • 175 g light brown muscavado sugar
  • 3 eggs
  • 175 g self-raising flour

For the icing

  • 125 g butter
  • 125 g icing sugar
  • 2 teaspoons instant coffee
  • 2 teaspoons hot water

For the caramel:

  • 125 g butter
  • 250 g light brown muscavado sugar
  • 125 g double cream
  • Salt to taste

Instructions

  1. Set your oven to 180 degrees centigrade or Gas Mark 4.
  2. Grease a 450 g loaf tin and line the bottom with baking parchment.
  3. Warm the milk or cream to scalding point.  This is when you gently heat it and then stop heating just before it boils.  Add the 3 teaspoons of instant coffee and stir to combine.  Allow to cool slightly while  you get on with the rest of the cake.   
  4. Cream the butter with the sugar.  (I usually soften the butter for about 30 seconds in the microwave first as it makes it much easier!)
  5. Gradually add the eggs to the butter and sugar mixture.  If it looks as if it is going to curdle, add some of the self-raising flour.
  6. Once the eggs have been incorporated add the rest of the self-raising flour.
  7. Finally, add the milk or cream and coffee mixture and stir to combine.
  8. Spoon the cake mixture into your prepared loaf tin.
  9. Put the tin in the oven and bake for 45 minutes.
  10. Remove the cake from the oven.
  11. Leave the cake in the tin on a cooling rack to cool completely before removing.   
  12. While the cake is cooking, make the icing by mixing  creaming together the butter and icing sugar.    Mix the 2 teaspoons of instant coffee with 2 teaspoons of hot water and then add to the icing mixture.   Stir to combine.   When the cake is cool, spread the icing over the top.
  13.  While the cake is cooking, make the salted caramel by melting the butter in a small pan and then adding the muscavado sugar.  Heat gently until the sugar is dissolved.   Add the double cream and continue to heat for another two or three minutes.  Remove from the heat and add salt to taste.   Allow to cool slightly before drizzling over the icing.

Keywords: latte, cake, coffee, caramel, salted caramel

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.

1+
Featured

Baked Eggs with Cheese

These Baked Eggs with Cheese are so easy to make

If you are looking for easy, nutritious comfort food which can be whipped up quickly for breakfast, lunch or supper, then look no further than these Baked Eggs with Cheese. I think that this recipe is a brilliant example of the miraculous transformation that you can achieve by cooking familiar ingredients in a slightly different way. Somehow, oven-baking makes two eggs and a bit of cheese into a sustaining and filling dish which is also a bit of a treat. It is absolutely what I want to eat on a lazy weekend morning, particularly after a late night, or when I get home exhausted after a day at work.

Baked Eggs with Cheese is also one of those versatile, flexible dishes which it is always handy to know. They are a vegetarian but fall into the “vegetarian-by-stealth” category in that that non-vegetarians do not seem to notice the lack of meat. Also, you can make as many portions as you need according to how many people you need to feed. So you can have a meal-for-one or a meal for ten (or more!) according to your requirements.

It is also a recipe that is perfect for adaptation according to your particular taste preferences and available ingredients. I love recipes like this as I enjoy experimenting with different flavour combinations. The basic recipe uses eggs, cheese and herbs. In this version, I use cheddar and chives but there are so many other cheese and herb combinations that you could try. Other good combinations are: mozarella and basil, goat’s cheese and dill, ricotta and thyme, blue cheese and chervil.

Print
Baked eggs with cheese

Baked Eggs with Cheese

  • Author: Tastebotanical
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 1 serving 1x
  • Category: Lunch
  • Method: Baking
  • Cuisine: English

Description

Easy and versatile. Quick and sustaining.  Herby Baked Eggs with Cheese is a go-to recipe for a luxurious breakfast or an after-work supper.


Scale

Ingredients

For each serving:

  • A little melted butter or oil
  • 25 g of hard cheese such as mature cheddar
  • A small bunch of chives
  • 2 large eggs
  • 2 tablespoons of double cream (optional)
  • Salt and pepper to taste

For each serving you will need a small ramekin or oven-proof bowl.

Baked eggs with cheese


Instructions

  1. Set your oven to 200 C or Gas Mark 6.
  2. Lightly grease the inside of each of your ramekin with melted butter or oil. 
  3. Grate the cheese and put it in the bottom of the ramekin.
  4. Chop the chives and scatter half of them over the cheese.
  5. Break the eggs into the ramekin.
  6. Spoon the double cream over the eggs.   Using the cream makes the dish taste richer but you can leave it out if you want a lighter and healthier meal.
  7. Season with salt and pepper.  
  8. Put the ramekin on a baking tray and put in the oven.  Bake until the whites are set.  Baking times will vary according to your oven and how you like your eggs.  It is a good idea to check every now and then the first time that you cook them.   In my oven, it takes 12 minutes for runny yolks, 15 minutes for soft cooked yolks and 20 for hard yolks.
  9. Remove the ramekin from the oven.  Scatter the rest of the chopped chives over the top.  
  10. Serve immediately with some crusty bread if you want to make it a bit more substantial.

Baked Eggs with Cheese


Notes

  • You can make this recipe with different cheese and herb combinations.   I also like mozarella and basil, goat’s cheese and dill, ricotta and thyme, blue cheese and chervil  but there are lots of possibilities and it is fun to experiment!

Keywords: eggs, baked eggs, herbs, chives, cheese

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.

1+
Featured

Cherry and Almond Cake

Cherry and Almond Cake – an English teatime classic!

This Cherry and Almond Cake fills me with nostalgia! It is a homemade version of the shop-bought cake that I remember from my childhood and which made a regular appearance at teatime. Even if you don’t have similar memories, there is something particularly traditional about this cake. It is the kind of cake that you would expect to be served on a China plate by your grandmother in front of an open fire with a nice cup of Earl Grey tea.

I love the glossy red glace cherries which look beautiful and give the cake nuggets of juicy sweetness. They may be a bit retro but it’s that kind of cake. I try and use the natural dark red glace cherries rather than the bright red dyed ones.

The combination of cherry and almond flavours is a classic. Almond and cherry trees are both members of the Prunus family and have a strong flavour affinity. Other members of the Prunus family include plums, peaches and nectarines and all these fruit combine well with almonds. In fact, almond extract is often made from the stones of these fruit because they have a stronger almond taste than actual almonds!

This Cherry and Almond Cake is one of many loaf cake recipes that I cook regularly. They are so quick and easy to make and you can get really creative with the flavours! On other pages of this blog you can find recipes for Salted Caramel Latte Cake, Lemon Drizzle, Blood Orange, Lime and Coconut, Rum and Banana and Ginger and Pear.

Print
Cherry and Almond Cake

Cherry and Almond Cake

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf cake 1x
  • Category: Cake
  • Method: Baking
  • Cuisine: English

Description

This Cherry and Almond Cake is an English classic.   Juicy glace cherries and ground almonds are the perfect teatime flavour combination.


Scale

Ingredients

  • 200 g glace cherries
  • 250 g self-raising flour
  • 225 g salted butter
  • 175 g golden caster sugar
  • 3 eggs
  • 100 g ground almonds
  • 6 tablespoons milk

Cherry and Almond Cake


Instructions

  1. Set your oven to 180 degrees centigrade or Gas Mark 4.
  2. Grease a 450 g loaf tin and line the bottom with baking parchment.  Alternatively, use a paper loaf tin liner.
  3. Wash the cherries to remove the stickiness and then cut each one  in half.  Dry with some kitchen roll.
  4. Cream the butter with the sugar in a large bowl.  (I usually soften the butter for about 30 seconds in the microwave first as it makes it much easier.)
  5. Gradually add the eggs to the butter and sugar mixture.  If it looks as if it is going to curdle, add some of the self-raising flour.
  6. Once the eggs have been incorporated add the rest of the self-raising flour and the ground almonds.
  7. Add the milk to the mixture.  Then add the cherries.
  8. Spoon the cake mixture into your prepared loaf tin.
  9. Put the tin in the oven and bake the cake for 1 hour.  It is done when it is golden and springy to the touch.
  10. Remove the cake from the oven and allow to cool in the tin. 
  11. When the cake is cool, remove it from the tin. 

Keywords: cherry, almond, cake, recipe, homemade

Link-ups

This recipe is linked to Bake Of The Week hosted by Casa Costello and Mummy Mishaps

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.

1+
Featured

Easy Chocolate Brownies

Easy Chocolate Brownies – a quick way to get your chocolate fix!

Who doesn’t love a Chocolate Brownie? Particularly an Easy Chocolate Brownie which can be made in under an hour? Well, the answer is me, actually! You may have noticed that this is the first chocolate recipe on Tastebotanical. I wouldn’t say that I hate chocolate, or that I never eat it (I ate one of these brownies) but it is fair to say that there are lots of other food flavours that I prefer. I will always go for the Lemon Drizzle Cake or the Banana Bread before the Chocolate Brownie!

However, I accept that I am in a minority, both in the wider world and within my family. At my son’s school, students take it in turns to take in cakes or biscuits to share with the class. It was his turn to provide the goodies for Physics and he made it clear that there was no other option except Chocolate Brownies. It was non-negotiable.

So, after a long day at work, I came home and, with my teenage sous-chef, set about making Chocolate Brownies. It was probably the last thing I wanted to do but there was no other option as the Brownies were needed the next day. And after I had got over my initial grumpiness……. we had a fantastic time!

Making the Brownies was really quick and easy – particularly with the two of us working in parallel – and I had forgotten how much fun it is to cook with my children. I did this a lot when they were younger but, now that they are all teenagers, it doesn’t happen so much! The Brownies were a big hit at school and (obviously) I made double the quantity so we had some to eat as a family. Even I have to admit they were good – rich and chocolatey with just the right amount of gooey softness. Maybe I will pass up on the Lemon Drizzle Cake next time?

Print
Easy Chocolate brownies

Easy Chocolate Brownies

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: Around 34 brownies 1x
  • Category: Cake
  • Method: Baking
  • Cuisine: English

Description

Rich and gooey Brownies are a great way to get your chocolate fix.  


Scale

Ingredients

  • 375 g salted butter
  • 375 g dark chocolate (plus 50 g for decoration)
  • 6 eggs
  • 500 g golden caster sugar
  • 225 g plain flour

Instructions

  1. Line a  30 cm x 20 cm brownie pan with foil.
  2. Set your oven to 180 degrees centigrade or Gas Mark 4.
  3. Melt the butter and chocolate in a heavy-based pan over a very low heat.  Stir occasionally and keep an eye on the mixture to make sure it doesn’t burn.  When melted, remove the pan from the heat and allow the mixture to cool slightly.
  4. Beat the eggs in a large bowl.  Add the sugar and stir to combine.   
  5. Add the chocolate mixture to the bowl containing the eggs and sugar.
  6. Then stir in the flour and combine.  You will need to do a bit of efficient stirring at this point to make sure that there are no pockets of flour that have not been incorporated in the mixture.
  7. Pour the mixture into the brownie pan.
  8. Put the pan in the oven and cook for 25 minutes.   It is worth checking after 20 minutes to make sure that the brownies don’t get over-cooked.   They will be done when the surface is dry and glossy but the inside is still gooey.
  9. Remove the pan from the oven and place on a baking rack to cool.  Roughly chop the reserved 50 g of chocolate and sprinkle over the top of the brownie mixture.  The heat from the mixture will melt the chocolate and then it will harden as the brownie cools.
  10. Allow the brownie mixture to cool completely before removing it from the pan and cutting into squares.

Easy Chocolate brownies


Keywords: chocolate, brownie, cake, easy

Link-ups

This recipe is linked to Bake Of The Week hosted by Casa Costello and Mummy Mishaps


Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.

1+
Featured

Earl Grey Cake

Earl Grey Cake with Orange

This Earl Grey Cake with Orange is easy to make and combines the citrus notes of Earl Grey tea with zesty orange. The tea adds a subtle fragrance to what would otherwise be a basic orange loaf cake. I have added an orange drizzle, using orange juice and icing sugar, to make the cake extra moist and flavoursome. It is topped with a tangy orange-flavoured cream cheese icing which has a mouth-filling richness to complement the fresh tasting cake.

Earl Grey tea is flavoured with the oil of bergamot, a citrus fruit which is thought to be a hybrid of lemon and bitter orange. It is likely that the Earl Grey blend is named after the 2nd Lord Grey who was British Prime Minister in the 1830s and who reputedly received a gift of tea flavoured with bergamot oil.

Last year, we went on a family holiday to Northumberland and visited the Grey family’s beautiful ancestral home, Howick Hall. The Grey family’s story is that Earl Grey tea was specially blended to suit the water at Howick Hall as the use of bergamot offset the taste of the local water which is very alkaline. If you visit the Howick Hall gardens, you can have a cup of Earl Grey tea in the lovely Earl Grey teahouse!

I sometimes make this cake using the less well-known Lady Grey tea, rather than Early Grey tea. Lady Grey tea is a modern invention, created by Twinings in the early 1990s to appeal to those who found Earl Grey tea too strong in flavour. Lady Grey differs from Earl Grey in that it has a stronger citrus taste as it contains additional lemon and orange peel as well as bergamot oil.

This Earl Grey Cake is one of many loaf cake recipes that I cook regularly. They are so quick and easy to make and you can get really creative with the flavours! On other pages of this blog you can find recipes for
Salted Caramel Latte Cake, Lemon Drizzle, Blood Orange, Lime and Coconut, Rum and Banana and Ginger and Pear.

Print
Earl Grey Cake with Orange

Earl Grey Cake

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 1 loaf cake 1x
  • Category: Cake
  • Method: Baking
  • Cuisine: English

Description

This easy loaf cake combines the citrus notes of Earl Grey or Lady Grey tea with orange.


Scale

Ingredients

For the cake:

  • 50 ml boiling water
  • 1 Earl Grey or Lady Grey teabag
  • 125 g butter
  • 175 g caster sugar
  • 2 eggs
  • 175 g self-raising flour
  • Zest of half an orange
  • 100 g icing sugar
  • Juice of 1 orange

For the icing:

 

  • 150 g butter
  • 50 g icing sugar
  • 200 g cream cheese
  • Zest of half an orange

Instructions

  1. Set your oven to 180 degrees centigrade or Gas Mark 4.
  2. Put the boiling water into a small jug or cup and add the Earl Grey or Lady Grey teabag.  Allow the teabag to steep in the water for 5 minutes and then remove it.  The tea will be stronger than you would like to drink!
  3. Grease a 450 g loaf tin and line the bottom with baking parchment.
  4. Cream the butter with the sugar.  (I usually soften the butter for about 30 seconds in the microwave first as it makes it much easier!)
  5. Gradually add the eggs to the butter and sugar mixture.  If it looks as if it is going to curdle, add some of the self-raising flour.
  6. Once the eggs have been incorporated add the rest of the self-raising flour.
  7. Add the Earl Grey or Lady tea and half the grated zest of your orange.
  8. Spoon the cake mixture into your prepared loaf tin.
  9. Put the tin in the oven and bake for 45 minutes.
  10. While the cake is baking, combine the juice from your orange with 100 g of icing sugar to form a thick syrup.
  11. Remove the cake from the oven and immediately pour the syrup over the top.
  12. Leave the cake in the tin to cool completely before removing.   If you try and take it out while it is still warm it may fall apart as it will be very moist due to the syrup.
  13. Make the icing by creaming together the butter and icing sugar.  Then mix in the cream cheese and the other half of your orange zest and stir until smooth and combined.    You can keep a little of the orange zest back to decorate the cake.
  14. When the cake is completely cool, spread the icing on top of it and, if you wish, decorate it with the retained grated orange zest.

Keywords: cake, loaf cake, Earl Grey, Lady Grey, orange, cream cheese icing

This recipe is linked to Cook Blog Share hosted by Everyday Healthy Recipes.

Cook Blog Share

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.

1+