I’ve been busy in the kitchen once again developing recipes for Bake with Stork and have a couple more to share with you today. (with an amended link for the cheesecake x)
The first is a delightful Maple Apple Pecan Cake, just the perfect cake for a slice with your afternoon cuppa, plus its a quick and easy one to make too.
Wow what a final on #GBBO last night! Congratulations Nancy!!
All the finalists did so brilliantly well they would all have made worthy winners.
I’m going to give a special mention to Luis, as we both live in Poynton – it must be a hive of baking ability – hopefully third time lucky Poynton will conquer with a winner 😉 Luis’ blog is here www.luistroyano.com
Another pair of delectable #GBBO inspired recipes with a #StorkTwist for you today from me to you. It’s been a sweet week in our house but the boys aren’t complaining! Here are the recipes if you fancy giving them a go.
Fancy a slice of Raspberry Ripple Cake filled with raspberry ripple cheesecake filling?
Oh yes indeed, especially now you know about my Flora Buttery experiment. Don’t worry though if you can’t get hold of Flora Buttery where you are the recipe will work with regular butter instead.
Lets talk margarine and spreads – are you in the butter camp or do you swear by a spread or margarine?
Hands up, I’m not a huge fan of the latter. Depending on the brand I can taste it in baking.
You know what everyone loves? Parfait! Seeing as hidden hearts are all over the place at the moment I thought I’d hide them in this lovely dessert too.
(And yes, I know its not baking but it is larking around in the kitchen so that’s good enough for me!)
Real Jammy Dodgers – with the chewy raspberry caramel filling. Yes I know you can just sandwich them with jam but that’s not quite the same is it? Fill these with raspberry caramel and you’ll be in Jammy Dodger heaven!
110g caster sugar
1 tsp vanilla extract
340g plain flour
Raspberry Caramel (recipe here)
300g caster sugar
approx 75ml double cream
Start off with the raspberries – Fresh ones I’ve found will give you more puree and the reddest colour caramel but frozen ones aren’t bad either if that’s all you have.
Zingy fruity cupcakes packing a taste of sunshine and perfect for adorning with your own Pineapple Flowers.
200g butter, softened
100g soft brown sugar
75g caster sugar
1 tsp vanilla extract
200g self raising flour
140g fresh chopped pineapple
80g raspberries, frozen
1 x batch of Cream Cheese frosting recipe here
12 x Pineapple Flowers to decorate – instructions here
Preheat oven to 160c (fan)/180c/Gas Mark 4.