Tiger cake difficulty ** #35 

Cuts into 12
Preparing time: 30 minutes 
Cooking time:35 minutes 

  • 250 ml sunflower oil
  • 250 g caster sugar 
  • 100 ml milk 
  • 2 teaspoons vanilla extract 
  • 4 eggs 
For white part 
  • 175 g flour 
  • 1/2 baking powder
For chocolate part
  • 25 g cocoa powder 
  • 125 g flour 
  • 1/2 baking powder 
  • a little bit of orange peel 
  1. Mix well sunflower oil, caster sugar, milk, vanilla extract and eggs 
  2. Separate the mixture in two different bowls
  3. In white part put the flour and baking powder and mix well
  4. In chocolate part add the cocoa powder, flour and baking powder 
  5. Put the mixtures in two separate pastry bags 
  6. Put a little bit of white part in the bottom, then over it add a chocolate part (also a little bit)
  7. Repeat the process until you don't have more mixtures 
  8. Bake in a preheated oven on 180 C (350 F), Gas Mark 4, for about 35 minutes 
  9. Put the double cream on the top, if liked.
  10. Enjoy and have a nice dessert. :-D


Sticky gingerbread difficulty *** #34 

Cuts into 12
Preparing time: 20 minutes 
Cooking time: 40 minutes
  • 225 g plain flour 
  • 1 teaspoon bicarbonate of soda 
  • 2 teaspoons ginger 
  • 75 g slightly salted butter 
  • 125 g light sugar
  • 75 g golden syrup 
  • 75 g black treacle 
  • 125 ml buttermilk 
  • 1 egg
  • 75 g sultanas 
For the glaze
  • 3 tablespoons ginger marmalade or jam 
  • 1 teaspoon water
  1. Put the flour, bicarbonate of soda and ginger into a bowl
  2. Put the butter, sugar, golden syrup and treacle into saucepan and heat gently without boiling until the butter has melted 
  3. Remove from the heat and stir in the butter milk, then beat the egg 
  4. Add to the dry ingredients with the sultanas and beat well to mix 
  5. Spoon the mixture into a greased and lined 20 cm square cake tin or shallow baking tin 
  6. Spread the mixture into the corners 
  7. Bake in a preheated oven, 160 C (325 F),Gas Mark 3, for about 30 minutes, 
  8. Leave to cool in the tin 
  9. Transfer to a board and peel off the lining paper 
  10. Make the glaze 
  11. Put the marmalade or jam and measurement water in a small saucepan and heat gently 
  12. Press through a sieve to remove and lumps and brush over the gingerbread 
  13. Cut into bars.
  14. Enjooooy! :-D 


Almond biscuits difficulty * #33 

Makes about 14
Preparing time: 20 minutes
Cooking time: 10 minutes

  • 150 g ground almonds
  • 1 tablespoon plain flour 
  • 175 g caster sugar ( + extra for coating)
  • 1/2 teaspoon baking powder 
  • 1 egg white 
  • 1/2 teaspoon vanilla extract

  1. Mix together the ground almonds, flour, sugar and baking powder in a large bowl 
  2. Whisk the egg white in a separate clean bowl until it holds its shape 
  3. Fold into the almonds mixture 
  4. Add the vanilla extract and mix to a dough 
  5. Dust a work surface with caster sugar 
  6. Shape 1 tablespoon of the dough into a sausage about 6 cm long, then roll in the sugar 
  7. Place on a baking sheet lined with baking parchment 
  8. Repeat with the remaining dough, spacing them well apart on the baking sheet 
  9. Bake in a preheated oven, 200 C (400 F),Gas Mark 6, for 10 minutes until lightly golden 
  10. Transfer to a wire rack to cool 
  11. Easy and delicious, good combination :-)


Lemon & cardamon cupcakes difficulty ** #32

Makes 12
Preparing time: 25 minutes
Cooking time: 20-25 minutes

  • 1 tablespoon cardamom pods
  • finely grated rind of 2 lemons 
  • 150 g caster sugar 
  • 150 g slightly salted butter 
  • 2 eggs 
  • 175 g self-raising flour 
  • 1 tablespoon lemon juice 
  • chopped lemon jellies to decorate 
For the icing
  • 175 g icing sugar
  • 2 tablespoons lemon juice 
  • yellow food colouring (optional)

  1. Crush the cardamom pods using a pestle and mortar or a small bowl and the end of a rolling pin 
  2. Discard the husks and crush the seeds as finely as possible 
  3. Reserve 1/4 teaspoon of the crushed seeds for the decoration and put the remaining seeds in a food processor with lemon rind and sugar
  4. Process lightly until the sugar is almost powdered 
  5. Add the butter, eggs, flour and lemon juice 
  6. Blend until soft and creamy, scraping the mixture down from the side of the bowl 
  7. Divide the mixture evenly between paper cupcake vases arranged in a 12-hole cupcake tray 
  8. Bake in a preheated oven, 180 C (350 F),Gas Mark 4, for 20-25 minutes until just firm to the touch 
  9. Transfer to a wire rack to cool 
  10. Make the icing 
  11. Beat together the icing sugar and lemon juice in a bowl until combined 
  12. Add a dash of yellow food colouring, if using, and a few drops of water or extra lemon juice to make a smooth, spreadable icing 
  13. Spread over the cupcakes, then decorate with chopped lemon jellies and sprinkles with the reserved cardamom.
  14. Enjoy! ;-)


Chocolate chip teabread difficulty ** #31

Cuts into: 8
Preparing time: 20 minutes
Cooking time: 50 minutes

  • 125 g slightly salted butter
  • 125 g light muscovado sugar
  • 2 eggs 
  • 125 g self-raising flour
  • 25 g cocoa powder
  • 150 g milk chocolate, chopped into pieces 
For the buttercream
  • 50 g milk chocolate, broken into pieces
  • 50 g unsalted butter 
  • 75 g golden icing sugar 

  1. Beat together the butte, sugar, eggs, flour and cocoa powder in a bowl until smooth and creamy 
  2. Add 125 g of the chopped chocolate to the bowl 
  3. Mix well
  4. Spoon the mixture into a greased and lined 500 g or 740 ml loaf tin and level the surface 
  5. Bake in a preheated oven, 160 C (325 F),Gas Mark 3 for about 50 minutes 
  6. Loosen the cream at the ends and transfer to a wire rack 
  7. Peel off the lining paper and leave to cool 
  8. Make the buttercream 
  9. Melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water (don't let the base of the bowl touch the water)
  10. Meanwhile, beat together the butter and icing sugar in a bowl until pale and creamy 
  11. Beat in the melted chocolate 
  12. Spread over the top of the cake and scatter with the reserved chopped chocolate 
  13. Have a nice meal! :-) 


Cheesecake with raspberry difficulty ** #30

Cuts into 12
Preparing time: 30 minutes
Cooking time: ------

  • 200 g ground biscuits
  • 125 g butter, melted 
  • 300 g cream cheese
  • 160 g icing sugar
  • 250 ml double cream 
  • 1 tablespoon lemon juice 
  • 2 pouches gelatin 
  • 300 g raspberries 
  • 200 ml water 
  • 4 tablespoons caster sugar
  1. Mix ground biscuits and melted butter together
  2. Puts it on the bottom of the cake mold (size 25 cm)
  3. Cream cheese and icing sugar mix together, then add a lemon juice
  4. In a separate bowl whisk double cream, and then add in the cheese 
  5. Prepare one gelatin like it as it is written on the bag 
  6. Lets it cool a little bit, and then mix it with the cheese
  7. Mix everything and then pour in the cake mold over the biscuit
  8. Level surface and puts it in the fridge 
  9. Prepare second gelatin and lets it cool a little bit 
  10. Overflow raspberries with water
  11. Add sugar and cook 
  12. Cooks it for about 10 minutes
  13. Remove from the fire and leaves it to cool for several minutes 
  14. Then add gelatin in the mixture 
  15. Pour in over cheese and leaves it in the fridge over night
  16. Enjoy :-)