The festive party season is fast approaching and the diary is already getting booked up with all sorts of delicious cakes and pies and puddings and treats.
Please contact me on firstname.lastname@example.org for any private orders for the coming weeks and do have a look at Instagram @melaniejanebakes for some cake inspiration.
I can deliver to Oxfordshire and surrounding counties and also to London during the week. I need at least one week’s notice for all orders and delivery is included in the price.
Taken from the wonderful Patisserie At Home by Will Torrent this is a very easy and delicious Sunday lunch treat….or any day of the week treat!
A very special birthday cake
This was for our wonderful friend and neighbour and was a joy to make. A vanilla layer cake with lemon mascarpone icing and topped with a wild flower meadow complete with birds and bees and butterflies!
Layer cake with
fresh fruit and flowers
I think this could be one of my very favourite bakes. There was something joyous about seeing all the fruit and flowers happily cushioned in amongst the waves of soft mascarpone icing. I enjoyed every minute in the making and can’t wait for the next one.
The sponge was my go to recipe from Jamie’s Great Britain and the icing between the layers was my favourite buttercream with added lemon zest. It was topped with a pillow of lemon mascarpone icing and finished with all sorts of fruit and flowers piled as high as they’d go.
ALMOND PUDDING CAKE
This recipe comes from one of my very favourite books, River Cottage Everyday by Hugh Fearnley-Whittingstall. He makes it with apples and it is totally delicious and easy and very impressive when served as a dessert with cream or just on its own with a cup of coffee.
I have made it countless times and decided to try it out with some other seasonal toppings. The most recent was rhubarb and strawberries and it worked brilliantly and so I thought I should share.
The recipe is for the Apple and Almond Pudding Cake from River Cottage Everyday
- 150g unsalted batter, softened
- 125g caster sugar
- 2 eggs
- 1 tsp almond extract
- 75g self-raising flour
- 75g blanched almonds grounded
- 4 firm dessert apples
- 25g unsalted butter
- 1 tbls granulated sugar
- 1/4 tsp cinammon
Grease a 20cm cake tin and line with baking paper.
Peel the apples, quarter them, remove the cores and cut each quarter into 3 wedges. Melt the 25g butter in a frying pan and let it sizzle gently. Add the granulated sugar and stir until mixture bubbles. Add apples, cinnamon and cook over medium heat for 5 minutes until apples are tender and caramelised. Remove from heat and leave to cool.
Beat together butter and caster sugar with electric mixer until light and fluffy. Add one egg and beat well, then add the second egg, the almond extract and a spoonful of flour. Add the ground almonds, sift in the remaining flour and fold in gently.
Pour the mixture into the baking tin, smooth the surface and arrange apples on top. Scrape over any juices from the pan. Cook in a pre-heated oven of 170 degrees Celsius for 45-50 minutes. Check if it’s ready with a skewer.
Leave to cool on a wire rack and serve with custard, ice-cream or just plain.