Rocky Road

Rocky Road

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Welcome to Day 3 of the 12 days of Christmas on Ellie Bakes, where I will be sharing a festive recipe every day until Christmas Eve. I think Christmas is the best time of the year for baking, and I have lots of great recipes to share!

These rocky road are the perfect Christmas gift, as they can be cut into neat little squares, which, when packaged in little paper bags with ribbon and labels look really cute. They would be great to give to teachers, relatives, or chocolate loving friends!

A couple of my friends (who shall remain nameless!) hate it when I put raisins in my rocky road, as they are ‘too healthy'(!), so for them I have made a plain version, simply with biscuits and marshmallows. I’ve also put the ingredients for a Christmassy version, with orange zest and ‘healthy’ dried cranberries.

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Orange Hot chocolate

Orange Hot chocolate

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Welcome to Day 3 of the 12 days of Christmas on Ellie Bakes, where I will be sharing a festive recipe every day until Christmas Eve. I think Christmas is the best time of the year for baking, and I have lots of great recipes to share!

This hot chocolate is the perfect indulgent Christmas treat, and is the only thing to drink after a frosty winter walk. It is also a great way to use up those chocolate oranges which you might have hanging around at this time of year…!

You can scale it up to make as much as you want, just multiply the recipe by how many hearts you are warming (or people you are feeding)!

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Cranberry and Dark chocolate cookies

Cranberry and Dark chocolate cookies

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Welcome to Day 2 of the 12 days of Christmas on Ellie Bakes, where I will be sharing a festive recipe every day until Christmas Eve. I think Christmas is the best time of the year for baking, and I have lots of great recipes to share!

These cookies are really quick to make, perfect for baking when unexpected visitors pop in! They’re best eaten straight from the oven, while the chocolate is still melted. They work really well with cranberries and dark chocolate, but you can use whatever chocolate you have in the cupboard. Orange zest also works really well in place of the cinnamon.

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Pear and ginger frangipane tarts

Pear and ginger frangipane tarts

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Welcome to Day 1 of the 12 days of Christmas on Ellie Bakes, where I will be sharing a festive recipe every day until Christmas Eve. I think Christmas is the best time of the year for baking, and I have lots of great recipes to share!

These pear and ginger tarts are the perfect Christmassy bake, and are a great alternative to some of the richer cakes at this time of year, especially for anyone who doesn’t like mince pies.

They are perfect served cold with a cup of tea, but are just as good heated up with ice-cream as a dessert. Try and use a firm pear, as it will soften as it cooks, and you want it to retain some flavour and texture.

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Rhubarb and almond cake

Rhubarb and almond cake

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Summer is here! I don’t know how that happened, this year is going scarily quickly, but I am now home from uni for the summer and ready to do some serious baking! One thing I really miss when I’m away is having a garden, not just because I love sitting outside, but also because it’s so lovely to be able to go into the garden and pick produce to use in my baking.

This cake is made with rhubarb from the garden, which makes it perfect for summer – not too heavy, with a lovely fruity filling. You don’t want to put too much of the rhubarb in the cake, otherwise it will spill over the sides, and not look so pretty (although it will still taste just as good!)

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Rhubarb and almond cake with orange marscapone filling

For the cake:

  • 250g softened butter
  • 250g caster sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 1/4 tsp almond essence
  • 250g self raising flour
  • 40g ground almonds

For the rhubarb filling:

  • 8 sticks of rhubarb, half roughly chopped and half cut into short lengths, then cut in half again lengthways
  • 50g brown sugar
  • Juice of 1 orange
  • 1 tbsp cornflour mixed with enough water to make a thick paste
  • red food colouring

For the orange marscapone filling:

  • 150g light marscapone
  • 150ml double cream
  • 1 tbsp icing sugar
  • Zest of 1 orange

2 x 20cm circle cake tins, greased well and dusted completely with flour
Pre-heat your oven to 180°C

  1. Beat the butter and sugar together in a bowl until light and creamy, then stir in the vanilla and almonds extracts.
  2. Add the eggs and beat well again.
  3. Sift the flour and ground almonds into the bowl, and fold in.
  4. Spoon the mixture into your cake tins and level the tops, then bake in the oven for 25 to 30 minutes.
  5. Meanwhile, make the rhubarb filling by putting the roughly chopped rhubarb in a saucepan with the sugar and orange juice. Simmer for 5-10 minutes until the rhubarb is soft, but not mushy.
  6. Add the sliced rhubarb and simmer again until soft. Add the cornflour mixture and stir until the rhubarb is slightly thickened, then add enough food colouring until the rhubarb is a nice pink colour.
  7. When the cakes are cooked, take them out of the tin and leave to cool on a wire rack.
  8. While they’re cooling make the filling by beating the cream with a whisk until thick, then beating in the marscapone, icing sugar and orange zest until smooth and thick.
  9. When the cakes are cool, arrange on a plate, then top with the orange filling. Spoon over some of the rhubarb – you may not need it all, and you don’t want it to spill over the sides – and top with the other cake.
  10. Serve with some of the extra rhubarb and enjoy!

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Lemon drizzle cake

Lemon drizzle cake

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Lemon drizzle cake is a favourite with most people – it’s light, and perfect on a sunny day like today, when served with some raspberries and greek yoghurt! This recipe is incredibly simple, and only takes 40 minutes from start to finish, so it’s also good to make as a revision break.

This recipe makes two single layer cakes, which makes it ideal for sharing with friends and flatmates, as well as being easier to transport.

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For the cake:

  • 200g softened butter
  • 200g caster sugar
  • 4 eggs
  • 3 lemons
  • 200g self raising flour
  • 1tsp baking powder

For the drizzle/to serve:

  • 150g granulated sugar
  • raspberries and greek youghurt

2 x 20cm circle cake tins, greased well and dusted completely with flour
Pre-heat your oven to 180°C

  1. Beat the butter and sugar together in a bowl until light and creamy, then stir in the zest of the 3 lemons.
  2. Add the eggs and beat well again.
  3. Sift the flour and baking powder into the bowl, along with the juice of 1 lemon, and mix until you have a smooth, light batter.
  4. Spoon the mixture into your cake tins and level the tops, then bake in the oven for 25 to 30 minutes.
  5. Meanwhile, make the drizzle by combining the granulated sugar and the juice of the 2 remaining lemons.
  6. When the cakes are ready, remove from the tins and put on a cooling rack, then spoon the drizzle all over them, making sure the tops are covered.
  7. Leave to cool and for the drizzle to soak in before eating with raspberries!
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Rainbow cupcakes

Rainbow cupcakes

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Now January can be rather a sad month, especially since we haven’t had any snow yet! I’m particularly disappointed about the lack of snow, as it was one of the reasons I chose to come to York…!

These cupcakes are the ultimate pick-me-up; not only do they taste really good, but bite into one and you will literally be able to taste (and see!) the rainbow.

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Rainbow Cupcakes

For the cakes:

150g softened butter

150g caster sugar

3 eggs

150g self-raising flour

1tsp vanilla bean paste

Red, orange, yellow, green and blue gel food colourings

For the frosting:

80g softened butter

300g icing sugar

25ml milk

1 tsp vanilla bean paste

12 hole cupcake tin, greased and dusted with flour

Oven Pre-heated to 180°C

  1.  For the cakes, put the butter, sugar and vanilla in a bowl and cream together until light and fluffy.
  2. Add the eggs, and beat well, adding a tablespoon of flour if the mixture looks curdled.
  3. Sift in the rest of the flour and mix well.
  4. Now divide your mixture into 5 bowls, and it’s time to add the food colouring!
  5. Add a few drops of food colouring to each bowl, to create a red bowl, orange bowl, and so on. Add more colouring if you want a brighter cupcake.
  6. Divide the red mixture between the holes, then carefully spread out. Add the orange and spread, then the yellow, then the green, and finally the blue mixture.
  7. Bake for 20-25 minutes, until they spring back when touched.
  8. Meanwhile, make the frosting. Put all the ingredients into a bowl and beat with an electric mixer until light and fluffy.
  9. When the cakes are cool, ice them with the frosting.                                                                   IMG_1464[1]