You only turn fifty five once and yesterday was my turn! I don't know how I got to be that age, but nevermind . . . somehow it happened. I'm now officially a Senior Citizen . . . at least back in Canada at any rate!



I wasn't going to bake myself a cake . . . but then, I broke down and baked one anyways. I had lots of things to celebrate after all.



My Birthday of course! I reckon fifty five is a milestone. (Even if the Queen doesn't send me a card.)



A clean bill of health from my Doctor!



And the arrival of a furry little bundle of joy, which we have named Mitzie.



Life is good and so is this cake. A deliciously buttery sponge, filled with fresh raspberries and baked into two moist layers. Sandwiched together with a lovely vanilla butter cream icing and some seedless raspberry jam, and then drizzled with more sweetness. This is one very moreishly scrummy cake.



In fact I think I'll have some for breakfast . . . cake for breakfast is a good thing . . . besides this one is stogged full of fruit. And fruit is good for you.



shhh . . . don't burst my bubble!



*Raspberry Celebration Cake*
Cuts into 12 scrummy slices
Printable Recipe

This is the cake I always bake for summer birthdays. A light moist sponge, filled with lovely raspberries, butter cream icing and seedless raspberry preserves. Top with a sweet glaze and serve with more raspberries.

For the Cake:
175g of caster sugar (3/4 plus 1/8 cup)
175g of butter, softened (13 TBS)
4 large free range eggs, separated
100g self raising flour (a scant 3/4 cup)
1 tsp baking powder
100g ground almonds (1 scan't cup)
a few drops of almond extract
125g of fresh raspberries (a heaped cup)

For the buttercream:
75g of butter, softened (1/4 cup approx.)
125g icing sugar, sifted (about 3/4 cup)
few drops vanilla

For the glaze:
100ml icing sugar sifted (1/3 cup approx.)
water to thin

Also about 4 heaped dessertspoons of seedless raspberry jam

Preheat the oven to 180*C/350*F/Gas mark 4. Butter two 8 inch sandwich cake tins. Line the bottoms with parchment paper. Set aside.

Cream together the butter and sugar until pale and fluffy. Beat in the egg yolks. Sift the flour and baking powder over the creamed mixture and then fold in using a metal spoon. Fold in the ground almonds and exract. Fold only until all traces of the flour have disappeared.

Beat the egg whites until they just hold their shape. Fold them in gently, by thirds, being careful not to overmix and lose the lightness of the whites. Lightly fold in the berries. Divide between the two prepared cake tins and level off carefully.

Bake in the heated oven for 30 to 35 minutes, just until they test done. A toothpick inserted in the centre should come out clean and they should spring back when lightly touched on top.

Remove from the oven. Let cool in the tins for five minutes, then tip out onto wire racks, peel off the baking paper and allow to cool completely.

Make the buttercream by beating together all the ingredients until smooth and creamy.

Place one cake, bottom side up on a cake plate. Spread completely with all the buttercream. Spread the raspberry jam over top of the buttercream and then top with the other cake layer, placing it right side up. Whisk together the icing sugar for the glaze and enough water to make a smooth drizzable mixture. Drizzle decoratively over the top of the cake. Allow to set, then dust with more icng sugar if desired.

When I was a child I just adored the story of Mary Poppins. I had been given the first book in the series as an award for good work at the end of the school year in Grade 2 and I practically wore out the pages, reading it over and over again. Oh how I longed for a nanny such as Mary Poppins . . .



The book was filled to the brim with wonderful characters and adventures, pictures and fabulous treats.



Characters such as Mrs Corry, an extremely old woman who ran a sweet shop with her two large daughters . . . A magical sweet shop where you could purchase such lovely delights and cakes such as Gingerbread Stars . . . Star shaped little gingerbread cakes, adorned with golden paper stars . . .



But not just any golden paper stars . . . these ones were special, for, on any given night one could see ( and only if they were very, very observant) . . . the little old lady perched on a very tall ladder pasting the gold stars in the sky along with the help of Miss Poppins herself . . .



How could one resist such a recipe. Taken from the book Mary Poppins in the Kitchen, a cookery book with a story.

This brought back childhood memories and imaginations . . . wonderfully spicy and the perfect accompaniment to an afternoon hot cup of whatever strikes your fancy!



*Gingerbread Stars*
Makes 2 six inch stars or one 7 inch cake
Printable Recipe

Deliciously spicy no matter what the shape!

105g of plain flour (3/4 cup)
1/2 tsp bicarbonate of soda
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp each of ground nutmeg, ground cloves and ground allspice
a small handfull of sultanas
4 TBS butter
85g of soft dark brown sugar, (1/2 cup packed)
2 TBS dark treacle (dark molasses)
1 large egg, beaten
baking sheet, lightly buttered and dusted with flour
2 6-inch star shapes buttered and floured, or 1 7-inch sandwich cake tin

Preheat the oven to 180*C/350*F/gas mark 4. Prepare the star shapes, and place on the buttered and floured baking pan, alternately prepare the sandwich tin. Set aside.

Sift the flour into a bowl along with the spices and the soda. Set aside.

Melt the butter and the brown sugar together. Allow to cool, then beat in the molasses and the egg. Stir into the flour mixture and beat with a wooden spoon until smooth. Stir in the sultanas.

Divide the batter equally amongst the star shapes or pour into the baking tin. Bake the stars in the heated oven for 30 minutes and the cake for about 40. Turn out onto a wire rack to cool.

Well, we are still cooking with yogurt here. I have that much of it, I'll be a while getting through it and I positively don't want to waste any of it. Total Yogurt is such a lovely, thick and rich brand of Greek yogurt, so I'm not complaining!!

I had a lot of lemons that were getting close to their use by date and so I thought I would try making a Lemon Loaf with it.



Mmmm . . . great call! Yogurt in baked goods helps to create a lovely moist and rich crumb. In fact you can subsitute yogurt for sour cream or creme fraiche in most baked goods quite successfully!



This is a wonderful lemon loaf, with just the merest hint of lemon in the actual loaf part . . . it goes so well with vanilla. The combination of lemon and vanilla is a real favourite of mine. It helps to bring out the inate sweetness of baked goods, without you having to use a lot of sugar, or at least that is what I find to be true!



You get a real double blast of lemon in the topping, which is where it really shines, both with an undercoating of a sugar lemon syrup and a final crowning of lemon drizzle icing.



Oh my, but this is some good. So good in fact that I am going to skip summer tonight and just have some more of this luciously scrumdiddlyumptious loaf!!



I know . . . ME <=== BAD. But in a good way, doncha think? ☺ I'm with Marie Antoinette. Cake for supper . . . it's a very good thing!



*Lemon Yogurt Loaf*
Makes one large loaf
Printable Recipe

Moist and lemony, with an underglaze of sweet and tart lemon syrup, topped with a lemon glaze drizzle icing!

210g of plain flour (1 1/2 cups)
2 tsp baking powder
1/2 tsp salt
200g of full fat Greek yogurt ( 1 cup)
7 ounces of sugar (1 cup)
3 large free range eggs
the finely grated zest of 2 unwaxed lemons
1/2 tsp vanilla extract
4 ounces vegetable oil (1/2 cup)

For the sugar glaze:
the juice of 1 lemon
5 TBS sugar

For the Drizzle Icing:
140g of icing sugar, sifted (1 cup)
2 TBS fresh lemon juice

Preheat the oven to 180*C/350*F/ gas mark 4. Butter a large loaf tin. Line with parchment paper and butter the paper. Set aside.

Sift the flour, baking powder, and salt into a bowl. Whisk together the yogurt, and sugar in another larger bowl. Beat in the eggs, lemon zest and the vanilla. Slowly whisk the wet ingredients into the dry ingredients. Fold in the oil, using a rubber spatula, making sure to get it all in smoothly. Pour into the loaf tin. Level off and then place on a centre rack in the heated oven.

Bake for about 50 minutes, or until well risen and a toothpick inserted into the centre comes out clean. Whhile it is baking, heat the lemon juice and sugar for the glaze together until the sugar is completely dissolved.

Allow the cake to cool in the pan for about 10 minutes before removing. Place on a wire rack over a baking pan and spoon the glaze over top, allowing it to soak in a little at a time. Allow to cool completely.

whisk the icing sugar together with the lemon juice and drizzle over the top of the loaf. Allow to set. Cut into slices to serve.

The carrots are ripening fast and furiously in our garden. Beautifully orange and sweet, we have been having them almost every night with our supper . . . steamed, roasted, grated into salads. We'll soon be turning a glorious colour of orange!!



I have never thought frozen carrots taste very good, so we are trying to use up as many of them fresh from the garden as we can . . . plus giving them to friends to enjoy.



When you have had about as many boiled, steamed, roasted and grated carrots as you can stand, that is the time to make a carrot cake . . . or muffins, or bread.



Ahh carrot cake. Todd's favourite. Every moist bite all spicy and sweet. Chock full of raisins and covered with a simple orange drizzle icing.



I sometimes make another version with crushed pineapple and coconut, and it's very, very good and moist . . . but when you are in a hurry and want a simpler dessert or teatime treat, this recipe is the absolute best. There is nothing complicated or unsual about this one. Simple. Tasty. Easy and quick to make. It's a doddle.



Perfect for lunch boxes and picnics, and eating out of hand! You won't want to waste a crumb of this tasty cake.



Please note - This cake also freezes very well without the drizzle as long as you have it very carefully wrapped and stogged into an airtight freezer bag. What a lovely treat to look forward to in the cooler months!




*A Simple Carrot Cake*
Cuts into 15 slices
Printable Recipe

Deliciously moist, this lovely cake keeps for up to a week and if anything improves with keeping!

6 ounces (1 1/4 cups) light brown muscovado sugar
6 ounces (3/4 cup) sunflower oil
3 large free range eggs, lightly beaten
3 medium carrots, peeled and grated
4 ounces (2/3 cup) of raisins
the finely grated zest of one orange
6 ounces (1 3/4 cup) self raising flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg

For the drizzle:
6 ounces (about 3/4 cup) of icing sugar
1 1/2 to 2 TBS fresh orange juice

Prehat the oven to 180*C/350*F/ gas mark 4. Butter well and line the base and sides of an 8 inch square pan with parchment paper. I cut two long strips the width of the pan and put them in criss cross ways, leaving an overhand which makes it easier to lift out.

Measure the sugar into a large mixing bowl Stir in the oil. Beat in the eggs with a wooden spoon until mixed in. Stir in the grated carrot, raisins and orange zest.

Whisk together the flour, soda, cinnamon and nutmeg. Stir this into the wet ingredients, only mixing until all are evenly moistened. The mixture will be soft and runny. Pour into the prepared baking tin.

Bake for 40 to 45 minutes, until the cake feels firm and springs back when lightly touched in the centre. Cool in the tin for 5 minutes then lift out onto a wire rack to finish cooling.

Whisk the drizzle ingredients together until smooth. Using a small spoon drizzle the icing back and forth across the top of the cake, allowing it to drip down the sides. Cut into slices to serve.

Store in an airtight tin, for up to a week.

  

You can't get more British than a traditional Battenberg cake, a tasty teatime treat that when cut in a cross section displays a wonderfully distinctive two-by-two check pattern of pink and yellow, each layer having been spread with apricot jam and then the whole thing covered in a tin and tasty layer of delectable marzipan. Or can you???



Well, I am all about preserving traditions. I am a great traditionalist at heart. I am also a bit of an innovator. I also like to stretch the norm a bit and to explore the possibilities that traditions present to us . . .



Traditional dishes are lovely, and I adore them . . . but they can also be a wonderful canvas upon which to paint new traditions and create new ideas.



It has been claimed that the original battenberg cake was created in honour of the marriage in 1884 of Queen Victoria's granddaughter to Prince Louis of Battenberg, with the four distinct squares of cake representing the four Battenbery princes . . .



My version was created in honour of the fact that I love chocolate and Todd doesn't. This is a happy medium between the two, giving us each a little taste of what pleases most . . .



Imagine . . . a checkerboard cake, consisting of a deliciously moist yellow cake alternating with a moreishly scrummy hunk of mocha cake . . . cut into rectangles and glued together with oh-so-addictively indulgent chocolate hazelnut spread.



I like to unwrap it like a gift . . . first peeling off the marzipan and nom noming down on that . . . and then each little square gets my full attention . . . could anything on earth be any scrummier???



Well, probably yes . . . but for right now, at this moment in time . . . no.
This is the perfect teatime indulgence for today!



*Hazelnut Battenburg*
Makes one cake
Printable Recipe

Mocha and vanilla layers, sealed together with yummy hazelnut chocolate spread, and then wrapped in the traditional marzipan wrap! Scrummy!

6 ounces self raising flour
(1 1/4 cup)
1 tsp baking powder
6 ounces caster sugar
(scant 1 cup)
6 ounces soft margarine
(3/4 cup)
3 eggs, beaten
2 to 3 drops of vanilla extract
1 TBS cocoa powder, sifted
1 TBS strong black coffee
hazelnut chocolate spread, as needed
1 pound (16 ounces) prepared marzipan
Caster sugar to roll the marzipan out on

Preheat the oven to 190*C/375*F/ gas mark 5. Grease and base line two one pound loaf tins. Set aside.

Place the flour, baking powder, sugar, margarine and eggs into a bowl. Beat well together with an electric whisk. Divide the mixture in half. Stir the vanilla into half of the batter. Stir the cocoa powder and coffee into the other half. Put each mixture into one each of the prepared tins. Bake for about 20 minutes, until risen and a toothpick inserted into the centre comes out clean. Remove from the oven and lift out of the pans to cool on a wire rack. Once cool, trim both cakes to make neat, matching rectangles. Cut each in half lengthwise. Sandwhich one of each flavour together with chocolate spread. Then join both pairs together alternately with more chocolate spread to make a single block. Dust the counter top with some caster sugar. Roll the marzipan out thinly on it into a rectangle large enough to wrap around the cake. Spread the cake on all four sides with more chocolate spread and then wrap the marzipan around, crimping the corners and trimming the ends. Dust with more caster sugar if needed. Cut into slices to serve.

I shall be going on holidays for 3 weeks at the end of this month. I will set up a few posts to play while I am away, but if you would be interested in doing a guest post on here during that time please e-mail me. I'd love to sponsor you and would invite you to contact me on MarieAliceJoan at aol dot com so we can see what can be arranged! Thanks!

The next time you have company for the weekend that you want to easily impress . . . or even if you are just looking for something special to thoroughly spoil the Mr and the kidlets with for a change . . . try out these.

Delectably scrummy Sour Cherry and Almond Breakfast Buns.



Tasty little breakfast cakes, composed of a light almond flavoured rich cream cheese batter, with little pockets of sour cherry jam throughout and a crunchy topping of toasted almonds.

Can you say M-O-R-E-I-S-H???



It is pretty difficult to say with a mouth full of scrumptious cake, jam and toasted nuts . . . but . . . you can do it if you really try . . .



Served barely warm, these are heavenly to say the least . . .



Even cold they are pretty delectable . . .



I'd wager to say a couple of days old, toasted and crumpled into a bowl with lashings of cream . . .
they'd be even better . . . hmmmm . . . do ya think????



Naaahhh . . . they'll never last that long. Ohhhh baby . . .



*Sour Cherry and Almond Breakfast Buns*
Makes Printable Recipe

These are very moist muffins with lovely sour cherry preserves swirled throughout and a crunchy almond topping.

245g plain flour (1 3/4 cups)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
8 ounces cream cheese (1/2 pound)
4 ounces unsalted butter, softened (1/2 cup)
200g caster sugar (1 cup)
2 large free range eggs, at room temperature
2 ounces milk (1/4 cup)
1/2 tsp vanilla extract
1/4 tsp almond extract

Topping:
125g sour cherry conserve (approx 1/2 cup)
4 TBS flaked almonds
Sifted icing sugar

Preheat the oven to 180*C/350*F/Gas mark4. Grease and flour 9 large muffin cups. (I use a Texas size muffin pan and a couple ramekins)

Whisk together the flour, baking powder, soda, and salt. Set aside. Stir together the milk and extracts.

Cream together the cream cheese, butter and sugar until smooth. Beat in the eggs one at a time. Whisk in the dry ingredients, alternately with the milk. Spoon into the prepared pans, filling them about 2/3 full. Drop three small dollops of jam on the top of each, trying not to touch the sides. Swirl through the batter with a round bladed knife. Bake for 30 to 35 minutes until well risen and when the top springs back when lightly touched. Remove from the oven. Let stand in the pan for about 5 minutes or so before removing. They will fall a bit, but that's ok! Allow to cool for about half an hour before sprinkling the tops with sifted icing sugar and serving. Delicious!