Posts Tagged With: Recipe

Cherry and Apple Frangipane Tart (Gluten Free!)

This was inspired by an apple frangipane tart I had in a restaurant a while ago. Almonds are almost the main ingredient – so this almost counts as a high protein treat – perfect for recovery after a long cycle! At least that is how I justified eating a quarter of the cake on Sunday! 🙂

It is actually really easy to make, but is easily the kind of thing you could serve at a dinner party…


  • 200g gluten free shortcrust pastry
  • gluten free plain flour (for dusting)
  • 85g butter and extra for greasing (unsalted, softened)
  • 1 large egg (beaten)
  • 75g caster sugar
  • 100g ground almonds
  • zest of 1 lemon
  • 1 tsp vanilla essence
  • 400g sliced fresh mixed apples (I used one braeburn, one pink lady and one granny smith)
  • 200g cherries and extra to be served on the side
  • 2 tbsp apricot jam


  1. Preheat oven to 180C  and grease a 20cm tin
  2. Roll out pastry on a lightly floured surface (I like to get it as thin as possible)  then lightly press the pastry into the tin, trimming the edges.
  3. Prick the base of the tart in several areas with a fork and then line with greaseproof paper, fill with baking beans and cook in the oven for ten minutes.
  4. Remove the paper and beans, brush the pastry with a little of the beaten egg and return to the oven for a further 7-8 minutes, taking care that the pastry doesn’t burn – the idea is that it is cooked (so it will become crispy) but not too browned.
  5. Cream together the butter and sugar and then mix in the ground almonds, beaten eggs, vanilla essence and lemon zest.
  6. Spoon the mixture into the pastry shell and then cover with the sliced apples and halved cherries.
  7. Brush the whole tart with the apricot jam (this is easier if the jam is slightly melted either in a microwave or on the hob)
  8. Bake for about 40-45 minutes, checking after 30 minutes that it isn’t getting too brown.
  9. Leave in the tin to cool for about 10 minutes and then turn onto a wire rack before serving with the remaining halved cherries and cream or ice-cream and… ENJOY 🙂

    Tea time :)

    Tea time 🙂

Tea and cake in the garden was just what we wanted after our morning cycle and within a matter of minutes, very little was left!


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Key Lime and Chocolate Pots

This is the easiest pudding to make and always seems very well received 🙂 I’m embarrassed to admit that I made it this evening for the 3rd time this week! It is seriously addictive… I usually make it for dinner parties so this recipe makes enough for 6-8 people.


300ml whipping cream

300ml double cream

1 can condensed milk

Juice of 5 limes

300g digestive biscuits (gluten free if required)

150g dark chocolate (70%)



1.   Mix together the cream, condensed milk and lime juice and whip until thick and creamy.

2.   Crush the biscuits with a rolling pin and chop the chocolate into very fine pieces (almost powdery). Then mix the chocolates with the biscuits.

3.   Spoon the chocolate biscuit mixture into 8 ramekins or sundae glasses (about a tablespoonful in each).

4.   Spoon the lime cream on top of the biscuit mixture (about 1.5 tablespoons in each).

5.   Then repeat so that you have another layer of chocolate biscuit mixture with a top layer of cream.

6.   Decorate with fruit and serve with a fruit salad.

Then… ENJOY!

*** This recipe should probably come with a warning that you shouldn’t make more than you think reasonable to eat in one sitting as it is dangerously moorish!!

Nb. This can easily be made gluten free by using gluten free digestives 🙂

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Pre-Blenheim Carb Loading: Raspberry Surprise Victoria Sponge Cake :)

Any excuse to eat cake is good enough for me! And our friend who is kindly doing the running part of our team triathlon at Blenheim tomorrow loves Victoria Sponge so I thought I’d give it a go… The recipe couldn’t be more user friendly 🙂 it only takes about 10 minutes preparation!

I normally find Victoria Sponge a bit boring so I thought I’d embed a few raspberries filled with raspberry jam in the sponge and fortunately it turned out ok…

Here’s the recipe..


8oz margarine
8oz caster sugar
4 eggs
2 teaspoons self raising flour
about 15 Raspberries

For the Filling:

300ml whipping cream,
chopped strawberries
raspberry jam



Pre-heat the oven to Gas 4 (180 degrees Celsius).

Grease and line 2 8 inch sandwich tins.

Measure all the ingredients into a large bowl (except the raspberries) and mix well.

Divide the mixture between the two tins.

Place the raspberries into the mixture filling each one with a little jam before pressing into the mixture

Bake for 25mins then leave to cool in the tins for a few minutes before turning out onto a wire rack

When completely cold sandwich together with whipped cream, raspberry jam and chopped strawberries!

Then Enjoy!! 🙂


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Lemon and Blackberry Crunch Cake :)


Ever since Alice dragged me to Aerial Silks yesterday (more circus related exercise!) i’ve been starving and Daddy always needs extra calories so a cake seemed a good idea 🙂

I’ve been wanting to try this combination for a while and finally got the chance today while Daddy was sleeping…


100g Margarine

175g Golden caster sugar

175g Self-raising flour

1 heaped teaspoon baking powder

2 large eggs

4 tablespoons lemon juice

zest of 2 lemons

For the Crunchy Top:

Juice of 1.5 lemons

100g Golden caster sugar



Pre-heat the oven to 180 degrees Celsius and grease and line a 7inch deep round cake tin.

Measure all the ingredients (except the blackberries) into a large bowl and beat well for about 2 minutes (until really well blended and smooth)

Stir in the blackberries and then turn into the prepared tin.

Bake for about 35-40 minutes or until springy.

While the cake is cooking make the crunchy topping by mixing the lemon juice and sugar in a bowl – then pour over the cake as soon as it comes out of the oven.

Let the cake cool in the tin… then turn out and enjoy – ideally with ice-cream and extra berries!

After about 10 minutes all that remained was…

So it can’t have been that bad 😉

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Raspberry Surprise Lemon Cupcakes

 Last Friday was my last day working in the London office for the next six months. I am now working for the same company in Oxford until September, which is great as it means I can spend more time at home and with my family. 🙂

I will miss London though and my last day seemed like a good excuse to take in some cupcakes (the normal rather than healthy variety!), but as I was making these before work I needed something quick. I decided to experiment a bit by putting a raspberry filled with jam in each cupcake – I have to say it worked pretty well –  Kind of a (slightly) healthier light and fluffy cupcake take on a doughnut…

They went so quickly I didn’t get a chance to take a picture of one cut in half with the raspberry oozing out… I guess I’ll just have to make another batch!


Here is the recipe in case you are interested! It is super easy… These were very lemony, but then I love lemon. If you don’t like your lemon flavour too strong maybe only use 1-2 lemons.  (This recipe makes about 12 cupcakes)



3/4 cup sugar

Zest and juice of 3 lemons

1 cup all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

110g unsalted butter, softened

1 egg

2 tablespoons milk

About 14 raspberries

3 tablespoons Raspberry Jam



  1. Preheat oven to 375°F. Grease a muffin tray with cupcake cases (I actually made 12)
  2. In a large bowl, rub together lemon zest and sugar until you can smell the lemony aroma.
  3. Mix together flour, baking powder, and salt; set aside.
  4. Add the melted butter to the bowl with the sugar and zest and whisk for a couple of minutes until light and fluffy. Add the egg and whisk until well combined and aerated. Stir in the milk and then the dry ingredients until just combined.
  5. Stir in the lemon juice.
  6. Fill each mini cupcake case cup 3/4 full with batter. Place one raspberry, filled with a teaspoon of raspberry jam, open side down, in the middle of each cup.
  7. Bake until golden and a cake tester inserted into a cupcake comes out clean – probably about 15 minutes. Then leave to cool.
  8. ENJOY 🙂


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Orange Almond and Carrot Cake – Gluten Free :)

I really like cooking with ground almonds instead of flour (especially as the extra protien is great for our Dad!) and replacing some of the fat and sugar with fruit juices or fruit. Here is another experiment, which turned out pretty tasty 🙂


3 tbsp pine nuts (browned in a frying pan)

3 medium carrots (grated)

100ml mixed Orange and Lemon juice

90g sultanas

100ml mixed Orange and Lemon juice

120g caster sugar

125ml olive oil, plus extra for greasing

1 tsp vanilla extract

3 free-range eggs

200g ground almonds

1 tsp ground cinnamon

1 lemon, finely grated zest and juice



Preheat the oven to 180C/350F/Gas 4. Grease and line the base of a 23cm/9in round springform cake tin

Put the sultanas in a small saucepan with the mixed fruit juice and bring to the boil, and simmer for 3 minutes.

Whisk the sugar and oil until airily mixed.

Whisk in the vanilla extract and eggs and, when well whisked, fold in the ground almonds, cinnamon, grated carrots, sultanas and, finally, the lemon zest and juice.

Sprinkle the toasted pine nuts over the cake and put it into the oven for 30–40 minutes, or until the top is risen and golden and a skewer inserted into the centre comes out sticky but more or less clean.

Pour into the prepared cake tin.

Remove from the oven and leave to cool in the tin

Then turn out… and ENJOY!

Maybe with some lemon or plain greek yoghurt.

It can’t have been bad as five minutes later… HALF WAS GONE!

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