Lemon Cheesecake Recipe🍋

ingredients

  • 10g digestive biscuits
  • 50g butter
  • 25g light brown soft sugar
  • 350g mascarpone
  • 75g caster sugar
  • 1 lemon, zested
  • 2-3 lemons, juiced (about 90ml)

method

  • Crush the digestive biscuits in a food bag with a rolling pin or in the food processor. Melt the butter in a saucepan, take off heat and stir in the brown sugar and biscuit crumbs.
  • Line the base of a 20cm loose bottomed cake tin with baking parchment. Press the biscuit into the bottom of the tin and chill in the fridge while making the topping.
  • Beat together the mascarpone, caster sugar, lemon zest and juice, until smooth and creamy. Spread over the base and chill for a couple of hours.

fam feeedback:

Rating: 5 out of 5.

jo

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https://www.bbcgoodfood.com/recipes/lemon-cheesecake

Strawberry & Cream Sponge Recipe🍓

ingredients

  • 75g Self Raising Flour
  • 3 eggs (separated and at room temperature)
  • 75g Golden Caster Sugar
  • Few drops of vanilla essence (optional)
  • Filling:
  • Fresh Strawberries, Sliced
  • 150ml Whipped Cream

method

  • Preheat oven to 200°C/400°F/Gas 6. Grease and base line two 18cm/7½” sandwich tins with greaseproof paper.
  • Place the three egg whites and salt in a large, clean, dry mixing bowl. Stiffly beat until mixture is dry looking in appearance.
  • Next add the sugar and beat for a few seconds, then add the egg yolks and beat until mixture thickens and the trail of the beaters is visible.
  • Finally, sieve in the flour and fold it into the thick mixture using a metal spoon. To fold, just cut through the mixture, over and over with the metal spoon until all the flour is blended. Never beat, as it will beat out all the air.
  • Fold in the vanilla essence if used, then transfer to the prepared tins and bake for about 15 minutes.
  • As soon as sponge is baked, transfer to a wire tray to cool.
  • When cold, spread one sponge with whipped cream and layer sliced strawberries on top. Then put second sponge on top to sandwich together. Dust with sieved icing sugar, if desired.

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Jo

https://www.odlums.ie/recipes/strawberry-cream-sponge/

Chocolate Chip Cake Bars Recipe🍪

This recipe is by McVitie’s and serves 6.

ingredients

  • 18 McVitie’s Digestive Biscuits
  • 1/2 cup plain flour
  • 1 tsp baking powder
  • 6 tbsp butter
  • 1/4 cup sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 1/3 chocolate chips (60g)

method

  • Preheat the oven to 180ºC/350ºF. Grease a 20cm square cake tin and dust with flour.
  • Put the McVitie’s Digestives in a plastic bag and crush with a rolling pin. Combine the McVitie’s Digestives, flour and baking powder in a mixing bowl.
  • In a separate bowl, cream the butter and sugar, ideally using an electric mixer, until fluffy and light.Add the egg, egg yolk and vanilla to the butter and sugar with the mixer on low.
  • Beat until combined, then add a third of the flour mixture along with half of the milk. Beat until combined again, then add another third of the flour and the remaining milk. Beat again. Add the rest of the flour and the chocolate chips. Stir in thoroughly.
  • Spoon the batter into the cake tin and spread out evenly. Bake for 35 minutes or until a skewer comes out clean.
  • Remove from the oven and allow to cool in the tin for 10 minutes.
  • Allow to cool completely and cut into bars before serving.


jo

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https://mcvitiescanada.com/en/recipe/chocolate-chip-cake-bars

https://mcvitiescanada.com/en/recipe/chocolate-chip-cake-bars

Classic Vanilla Fairy Cakes Recipe🧁

These vanilla fairy cakes are a lovely treat with a nice cup of tea. This is an easy recipe by Supervalu to follow.

ingredients

  • 2 large fresh eggs
  • 120g Self-Raising flour
  • 4oz Butter
  • 225g Icing sugar
  • 120g Sugar
  • 1 tsp Vanilla essence
  • 1 tsp Water
  • Sweets or Hundreds and Thousands

method

  • Preheat your oven to 180°C, gas mark 4. Prepare your baking tray. If you are using a deep fill muffin tin, you will need 8 muffin liners. Or, if you are using a standard fairy cake size tin you will need 12 standard sized liners.
  • Into a large mixing bowl place your eggs, granulated sugar, softened butter, self raising flour and vanilla essence.
  • Using the whisk attachment of your blender or mixer, blend all the ingredients together. Remember to start on a low speed so that the flour can become incorporated into the cake batter without being sprayed out of the bowl.
  • Mix the cake batter just until it looks smooth and there are no lumps.
  • Divide the cake batter among the cake liners. Place the tray into the oven in a central shelf and bake for 15 minutes.
  • Check to see if the cakes are cooked by pressing gently on the centre of the cakes. If they spring back up easily, then remove from the oven and place on a cooling tray. If they need some more time, place back in the oven and check after a further 2 minutes.
  • Once cooled, mix your icing sugar with the water until it forms a smooth thick paste. Transfer a small blob of icing onto each cake and use a knife to spread the icing around.
  • Decorate as required with sweets while the icing is still wet to ensure the sweets stick.

.

Jo

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https://supervalu.ie/real-food/recipes/classic-vanilla-fairy-cakes

Carrot Cake Recipe🥕

This recipe is by Odlums. Today I used a 9” Square tin. This carrot cake can be baked in a square or round tin and the ingredients are listed below.

ingredients

Square Tin18cm/7”23cm/9”
Round Tin15cm/6”20cm/8”25cm/10”
Odlums Self Raising Flour225g/8oz350g/12oz450g/1lb
Shamrock Light Muscovado Sugar150g/5oz200g/7oz275g/100oz
Shamrock Sultanas125g/4oz175g/6oz225g/8oz
Grated Carrot150g/5oz200g/7oz275g/100oz
Grated Orange Rind122
Eggs356
Sunflower Oil175ml/6 fl oz200ml/7 fl oz350ml/12 fl oz
Goodall’s Cinnamon12 tsp1 tsp1 tsp
Goodall’s Nutmeg14 tsp12 tsp12 tsp
Odlums Bread SodaPinch12 tsp12 tsp
Baking Time (approx)1hr1 14– 112 hrs112– 134 hrs
Topping
Cream Cheese225g275g275g
Icing Sugar375g/12oz425g/14oz425g/14oz
Goodall’s Vanilla Extract1 tsp112 tsp112 tsp
To Decorate
Shamrock Chopped Walnuts60g80g80g

method

  • Line deep cake tin with double layer of baking parchment paper. Preheat oven to 150°C.
  • Put sugar, sultanas, carrots and orange rind into a bowl.
  • Beat eggs and oil together and stir into the carrot mixture.
  • Sieve flour, cinnamon, nutmeg and bread soda together and add to the other ingredients.
  • Transfer to prepared tin and smooth top.
  • Bake for specified time (112 hours).
  • Test the cake by lightly pressing the centre, it should spring back and the top should be golden brown. To be extra sure, insert a skewer or knife and if it comes out clean, the cake is baked. Leave in tin for 15 minutes, then transfer to wire tray to cool.
  • Make the topping by beating all the ingredients together. Always ensure cake is cold before spreading on top of cake and sprinkling with chopped walnuts.

Fam feedback:

Rating: 5 out of 5.

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https://www.odlums.ie/recipes/carrot-cake/

Sticky Toffee Pudding Recipe🍮

This recipe is by The Happy Pear and serves 4-6.

🥦Suitable for vegans

Ingredients

  • 200g pitted dates chopped
  • 200ml of boiling water
  • 75g sunflower oil
  • 2 tbsp molasses or treacle/maple syrup
  • 1 tsp vanilla extract
  • 50g coconut sugar
  • 2 tbsp ground flax seeds
  • 6 tbsp water
  • 150g white flour
  • 1 tbsp baking powder
  • 1 tsp baking powder

method

  • Preheat the oven to 180 degrees. Chop the dates into small pieces ensuring there are no hidden stones in the middle.
  • In a bowl, pour the boiling water over the dates and leave to sit.
  • Make 2 flax eggs by mixing the ground flax seeds and the water in a mug, mix well and leave to sit for 5 minutes.
  • In another bowl add the sunflower oil, vanilla extract and treacle and mix until homogeneous.
  • Mix together the flour, sugar, baking soda and baking powder in a large bowl.
  • In a food processor blend the dates and water till you reach a smooth caramel like texture.
  • Make a well in the centre of the dry ingredients and mix in the flax eggs, date mixture and sunflower and treacle mix until well combined.
  • Line a baking tray approx 34cm (13 inches) x 34cm (inches) with baking parchment and pour in the cake batter.
  • Level out and put in the oven to bake at 180 for 30 minutes.
  • Take the cake out of the oven and allow to cool. Cut into brownie shaped pieces and serve with vanilla icecream and/or toffee poured on top


Jo

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Strawberry and Lemon Cheesecake Recipe🍓🍋

This recipe is by Irish blogger Niamh O’Sullivan.

  • 250g Digestive biscuits
  • 100g Butter (melted)
  • 600g Full fat soft cheese
  • 100g Icing sugar
  • Juice of 1 lemon
  • 250ml Double cream
  • Strawberries and lemon zest for decoration

Method

  • To make the base, butter or line a 23/24cm loose-bottomed tin with greaseproof paper.
  • Put the digestive biscuits in a plastic food bag and crush them all to crumbs using a rolling pin.
  • Transfer the crumbs to a bowl, then pour over the melted butter.
  • Mix the melted butter and crumbs thoroughly until crumbs are completely coated. Tip them into a prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hour to set firmly.
  • Place the cream cheese and icing sugar in a bowl, then beat with the electric mixer until smooth. Tip in the lemon juice and double cream and continue beating until the mixture is completely combined.
  • Spoon the cream mixture onto the biscuit base, starting from the edges and working inwards, making sure there are no air bubbles. Smooth the top of the Cheesecake down with the back of a dessert spoon or spatula and leave to set in the fridge overnight.
  • Bring the Cheesecake to room temperature about 30 minutes before serving. Remove it from the tin and slip the cake onto a serving plate.
The Next Day

Fam feedback:

Rating: 5 out of 5.

Jo

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May, 2020

Bake with me🥄🛒

During the pandemic I took up baking again and I enjoy it. I have compiled a list of baking ingredients you might want to buy on your next shopping trip below. ✨🛒

  • Plain white flour
  • Self-raising flour
  • Baking powder
  • Bread soda
  • Eggs
  • Margarine
  • Icing sugar
  • Castor sugar
  • Brown sugar
  • Salt/Sea salt
  • Vanilla/Coffee/Almond essence
  • Food colouring
  • Golden syrup
  • Maple syrup
  • Treacle
  • Sunflower oil
  • Coconut oil
  • Coconut milk
  • Dates
  • Walnuts
  • Hazelnuts
  • Flaked almonds
  • Ground almonds
  • Ground flax seeds
  • Soya milk
  • Almond milk
  • Double cream
  • Condensed milk
  • Cream cheese
  • Mascarpone cheese
  • Porridge oats
  • (Mini) marshmellows
  • Sprinkles
  • Coconut
  • Digestive biscuits
  • Trifle sponges
  • Strawberries
  • Bananas
  • Lemon
  • Dates
  • Cooking chocolate/Milk chocolate/Dark chocolate
  • Nutella
  • Peanut/Almond butter
  • Cocoa
  • Instant coffee

Comment below if you have any other suggestions and follow my Instagram @instaphotojo for weekly recipes stories 🌟


Jo

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