I’m such a fan of almond flavours which of course lead into bakewell. Any version of a Bakewell is a winner with me. I absolutely love the flavours but I do understand that sometimes, you don’t want to make the different elements needed for a traditional Bakewell Tart so thanks to Lakeland UK, these gorgeous little Bakewell Squares are a very simple yet delicious way to get that hit.
Love this ever so easy recipe which uses a food processor to make and that’s it! If you don’t have a food processor, you could use a blender and I think it may also work in a Nutri Bullet.
It’s full of lovely oats which I’ve blitzed before proceeding so I basically have Oat Flour. It gives a better result once baked. It’s perfect to use up a couple of over ripe bananas and there’s no butter in the recipe. We use oil instead. Sunflower is good but equally, vegetable oil will work too. The last bit of good news is there’s no refined sugar either. It just keeps getting better! You can choose from honey, maple syrup or like me, use Agave Syrup.
A very simple, all in one bowl recipe which you can choose to decorate your way. Finish with a flourish and make the raspberry flavoured buttercream I’ve used here or make a simple icing to spread across cooled cupcakes. Whichever way you decide, they will be a big hit!
It’s great to be able to use frozen raspberries in this recipe. It means they are a great stand by recipe to use when visitors are expected.
I am such a big fan of the traditional Bakewell Tart but sometimes I just don’t want to make the different components and it’s quite sweet so when I saw Jane’s Patisserie’s bakewell cake version, it was the perfect fit for me to have my bakewell fix without the effort.
I’ve made a few changes (as usual 😉 ) and it worked out really well. It’s full of the traditional Bakewell flavours we all love and using ground almonds really helps to keep it light.
Another bonus is that it needs so little to serve it up. The almonds and a dusting of icing sugar are the perfect finishing touches.
This eye catching cake recipe comes from Jane’s Patisserie and once seen, I couldn’t wait to make it. Glad to say, it didn’t disappoint and it’s a real treat for the eyes.
If you want to lean on the healthy side, then serve with some crème fraiche and you’re already half way there as honey is used instead of sugar. The use of ginger and the zest of an orange just adds a beautiful edge to this very pretty cake and it’s perfect for serving after a meal, for a Coffee Morning or Afternoon Tea. It’s not a particularly sweet cake, it’s full of flavour but not very sweet so if you like a sweet touch, add a few extra tablespoons of honey to drizzle over the top.
Nothing complicated here, it’s simple to make with lovely results. I added a handful or two of pomegranate on top along with the berries and pistachios.