It was my hubby’s birthday last week and I asked him, what does he want me to bake for him! He requested the blueberry and lemon traybake as that is his favourite cake! Normally, you should use a rectangle baking tin, but i couldn’t find mine so I have used a square tin instead.
125g soft butter
225g caster sugar
2 x eggs
250g soured cream
1 lemon zest and juice
300g self raising flour
1 teaspoon vanilla extract
Half teaspoon baking powder
Cream Cheese Topping
50g soft butter
300g icing sugar sieved
200g cream cheese
1 to 2 table-spoon of lemon juice
Preheat oven to 180 GM4 and line a rectangular baking tin
Beat the butter and sugar until light and fluffy. Beat the eggs in one at a time until combined. Stir in the soured cream, lemon juice and zest, baking powder until everything is combined. Fold in the blueberries.
Spoon the mixture into the cake tin and bake for 40 – 45 mins until the cake is baked. Remove from the oven and set aside to cool.
Make the cream cheese topping by beating the butter and icing sugar until light and fluffy. Beat in the cream cheese and lemon juice and spread over the top of the cake. Make sure the cake is cool before you add the topping. Add some blueberries on top and I added some chocolate sprinkles.
My hubby was very pleased with his birthday cake! 🙂
It was world’s nutella day on Thursday 5th Feb!! I haven’t heard of this day before but saw posts and tweets online with lots of nutella recipes!
I saw this brownie mixture online and it only uses 3 ingedients and thought that is so simple, I can do this!! As I have my little boy now, it is difficult to find time to bake unless my hubby looks after him! I wanted to celebrate this day as well and decided to try this recipe out!!
All was needed was 90g plain flour, nutella x 400g jar and 3 x eggs. I added a tsp of vanilla extract and a handful of chopped up roasted hazelnuts to this recipe. Bake for 15 to 20 mins at gas mark 4. Let it cool in the tin so that it sets and cut!! Yum!
They turned out delicious!!! Really moist inside and better eaten the next day!! Recipe said to cut into 12 pieces but u can cut them smaller as it is quite indulgent!!! Happy nutella day!!!
Haven’t baked for a long time and seeing as the Great British Bake Off now back on tv! It puts me in the mood for baking!! 🙂
My friend is coming over for lunch today and last night I baked a chocolate and orange cake using one of Mary Berry’s recipe! Quite simple to make although I was worried about my icing as it was quite runny! I think due to our hot weather, it wasn’t setting! I did put it in the fridge to see if it would thicken but it was still runny! So in the end I couldn’t wait any longer and just slapped it on the cake and hoped for the best!
Luckily by leaving it overnight, the icing thickened and looked very glossy! 🙂 This chocolate cake tasted amazing! Normally when i bake chocolate cakes in the past, I am not happy with the outcome as it is either too dry or over baked and taste quite horrible! This cake turned out to be really moist and very chocolatey! I was really pleased with it!! 🙂 One of my best chocolate cake so far!!! Thank you Mary Berry! 🙂
Our clothes was in the rucksack, the rest belongs to Dee!
After the christening, i booked a weekend trip to Brighton! As it was our first time away with Dee, I think i went slightly over the top with the packing as most of the stuff belonged to him rather than us!
In Brighton, we ate mostly take outs on the floor as most of the eating places closed quite early and we didn’t want to go out too late at night! Our room didn’t have a table so we ate on the floor!! We found that there were alot of mexican places to eat so i think it is very popular in Brighton!
Typical fish and chips!
For our first day, we had a typical fish and chips from Harry Ramsden and for the first time, we managed to finish all our dinner without having to hold Dee as he slept!!! Here are some of the foods that we had during our trip!
Fishcake and Chips
Pancakes from ‘World of Crepes’ on the Brighton Pier
Our take out from ‘Tortillia’
I love bubble drinks from ‘Chatime’!
Tea and Scones from ‘Stanmer House’
Korean take out from ‘Namul’
Cupcake Desserts from ‘Celebrate with a Cake’
Last night, we ate at ‘Giraffe’, I had the noodles
Dan’s meal but we thought the portion was quite small when compared to mine!
I am pleased to say that Dee’s Christening went really well last Sunday, he was very well behaved and looked like he enjoyed the event!! People were so generous as we recieved so many gifts, i haven’t even attempt to open anything yet as there are 2 massive grocery bags which are filled with cards and pressies!!! 🙂
We hired a caterer for this event as there were over 100 people to feed! The main dishes were:
Sweet and sour fish
Caldereta (their filipino signature dish)
Chicken and mango
Lasagne, pesto pasta, samosa – ninangs (god mothers) made
For desserts, everybody chipped in to make them, the ninangs, titas, and my mother in law made her famous fruit salad! Everybody goes mental for it esp my brother-in-law, Josh who eats ‘bowls’ of it at one time!!! I am sure that mum probably saved him a big bucket of fruit salad at home! :p
There were strawberry cheesecake, bibingka, brownies, rice crispies and coconut bites, oreo cupcakes, whoopie pies, oreo cheesecake, fruit salad, melons and watermelons! Lots and of course, Dee’s Christening Cake! 🙂 We ordered this from ‘Cake Box’, they make eggless cake and the sponge is so soft and light. For more info on their cakes, visit their website.
I have mentioned the pistachio loaf cake several times in my blog as this is a good favourite to bake and honestly thought that I have uploaded this recipe! However, i couldn’t find this in my blog entries as my friend, Rozzy has requested this so here it is for you!!!
This recipe is from the Hummingbird Bakery – ‘Cake Days’ book and it is such a simple cake to make and lovely and moist! 🙂
Ingredients for the sponge:
190g unsalted butter softened
190g plain flour
190g caster sugar
3 x eggs
1 tsp baking powder
Quarter tsp salt
25ml soured cream
1 tsp vanilla extract
100g shelled pistachios roughly chopped
For the glaze:
120g icing sugar
40g ground pistachios (use the food processor)
Preheat the oven to 170c or GM3 and grease the loaf tin with butter and dust with flour
Using a hand-held electric whisk or freestanding electric mixer with the paddle attachment, cream the butter and sugar until pale and fluffy. Add the eggs one at a time making sure all the ingredients are mixed together.
Sift the flour, baking powder, salt and add this to the mixture in two batches on a low speed. Then add the soured cream and vanilla extract and stir the chopped pistachios by hand.
Pour this batter into the loaf tin and bake for 50 to 60 mins or until the sponge feels firm to touch and your skewer inserted comes out clean.
Allow the loaf to cool and turn out onto a wire rack to cool down fully before adding the glaze.
For the glaze, mix the icing sugar in a bowl with 2 x tablespoon of water and mix together to form a running paste. If the glaze is too thick, add more water to thin it but a little at a time. Stir in the ground pistachios and keep a small amount aside to sprinkle on top. Pour this over the cooled loaf and sprinkle the remaining pistachios. Enjoy with a nice cup of tea! 🙂