SUMMER FRUIT DRIZZLE CAKE
Sarah Cook's scrummy cake is really easy and versatile - use whatever fruit you like, and you'll make it again and again
Provided by Sarah Cook
Categories Afternoon tea, Dessert, Treat
Time 1h15m
Yield Cuts into 8
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease a 900g/2lb loaf tin and line the base and ends with a long strip of baking parchment. Put the butter, caster sugar, flour, eggs and vanilla extract into a large bowl and beat with an electric hand mixer for 5 mins until pale and creamy - the mixture will be very thick.
- Spread one-third of the cake mix into the tin, then scatter over 50g of the fruit. Carefully dot and spread another third of the cake mix on top, and scatter with another 50g fruit. Finally dot the rest of the cake mix over and gently spread with the back of a spoon. Bake for 1 hr, until an inserted skewer comes out clean.
- Poke the cake all over with a skewer. Put remaining 75g fruit into a bowl with the granulated sugar. Stir in 1 tbsp of the citrus juice first with a fork, mashing a little of the fruit as you go. If it's a bit dry, add a splash more juice and spoon over the cake. Leave in the tin until the cake is cool and the topping is set and crisp.
Nutrition Facts : Calories 457 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 44 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.62 milligram of sodium
FRUITS OF THE FOREST LIME DRIZZLE CAKE
A moist and deliciously zingy cake for grown-ups. You can substitute fresh for frozen fruit if you wish; I just find it more convenient to keep a bag of frozen fruits of the forest berries in the freezer so I can whip this up from store-cupboard ingredients.
Provided by Snowbunny Andorra
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat your oven to 180°C Line and butter a 20cm square tin.
- Cream together 200g of the caster sugar and the butter until light and creamy.
- Beat in the eggs, a little at a time. If it starts to curdle, add a little of the flour, but don't worry too much; it will come together later.
- Sift the flour, baking powder, bicarbonate of soda and salt together and then fold into the mixture a little at a time until well combined.
- Fold in the ground almonds, the zest of two limes and the juice of one lime. You should have a nice dropping consistency; if too thick, add more lime juice.
- Fold in three quarters of the fruit then pour into the cake tin. Scatter the remainder of the fruit on top and pop into the oven for about an hour, or until the centre is firm to the touch and a skewer inserted comes out clean.
- While the cake is baking, put the remaining 140g of caster sugar in a small pan and mix together with the zest of one lime and the juice of four limes. Heat very gently, making sure it doesn't boil, and stir until the sugar is mostly dissolved.
- When the cake is ready, remove it from the oven and immediately (without removing from the tin), prick it well all over with a fork and pour the syrup consistently over the top, allowing it to be absorbed into the cake.
- Allow to cool completely before removing from the tin.
Nutrition Facts : Calories 384.8, Fat 18.1, SaturatedFat 10.3, Cholesterol 102.3, Sodium 109.5, Carbohydrate 52.3, Fiber 1.9, Sugar 29.1, Protein 5.6
BEST EVER LEMON DRIZZLE CAKE
I love a good slice of cake and a cup of tea, particularly when it's warm and sunny outside. And nothing says sunshine like bright yellow, zesty lemons! This is one of my favorite, easy recipes for a light, fluffy lemon drizzle cake. This is also my boyfriend's absolute favorite; he exclaimed it was the best cake he's ever had, which is certainly saying something! Serve with a cup of tea and a scoop of vanilla ice cream. When life give you lemons, make lemon cake!
Provided by Try This Recipe!
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Measure ingredients into bowls. Line a loaf pan with parchment paper.
- Combine 1 cup plus 2 tablespoons sugar and butter in a large bowl. Beat with an electric mixer until creamy and pale. Add 1 egg at a time, beating until the batter returns to a uniform pale color before adding the next. Sift in flour gradually. Fold with a wooden spoon to be sure flour is combined. Add baking powder and lemon zest.
- Pour batter into the prepared pan, being careful not to press it down.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Try not to open the oven door early to avoid collapsing the fluffy cake.
- Juice the zested lemon into a small bowl. Add the zest and juice of the second lemon. Stir in 7 tablespoons sugar until dissolved. Pour glaze over the warm cake and leave to cool in the pan; glaze will harden as the cake cools.
Nutrition Facts : Calories 493.7 calories, Carbohydrate 63 g, Cholesterol 154 mg, Fat 25.8 g, Fiber 2.1 g, Protein 6.4 g, SaturatedFat 15.4 g, Sodium 569.1 mg, Sugar 39.3 g
LIME & GINGER DRIZZLE CAKE
The combination of lime and ginger gives the classic drizzle cake a modern twist
Provided by Good Food team
Categories Afternoon tea, Treat
Time 1h30m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter and line the base and ends of a 900g loaf tin with a strip of buttered baking parchment. Cream the butter and caster sugar together until really pale, light and fluffy. Grate the zest from 3 of the limes and add to the mixture. Gradually add the eggs, mixing well between each addition.
- Sift together the flour, baking powder, ground ginger and a pinch of salt. Using a large metal spoon, fold into the cake mixture with the coconut and chopped stem ginger. Add the milk and juice from 2 of the limes and mix until smooth. Spoon the mixture into the prepared tin and spread level using a palette knife.
- Bake in the bottom third of the oven for 1 hr - 1 hr 15 mins, or until golden brown - a skewer inserted into the middle of the cake should come out clean. Cool the cake in the tin for 10-15 mins.
- Use a wooden skewer to make holes all over the top of the cake. Meanwhile, mix the remaining lime juice with the granulated sugar and the stem ginger syrup. Slowly spoon the sugary mixture over the top of the warm cake and leave in the tin until completely cold. Top with the chopped crystallised ginger to serve.
Nutrition Facts : Calories 487 calories, Fat 27 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.74 milligram of sodium
ANGEL FOOD CAKE WITH FRESH FRUIT AND LIME DRIZZLE
I plan to make this for my dd's bridal shower. Looks fast and easy yet impressive! Low fat and low cal too! The fruit can be changed up to whatever is in season or colors that you want to use. You can even make this ahead of time and then just slice and plate when needed, Adapted from a recipe found on realsimple.com.
Provided by Mamas Kitchen Hope
Categories Dessert
Time 15m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Combine the lime juice, sugar, and 1/4 cup water in a small saucepan and bring to a boil. Stir constantly, cooking until sugar dissolves.
- Refrigerate until cool.
- Slice cake and plate it on individual plates. Top with strawberries.
- Stir the zest into the cooled syrup and drizzle over the fruit and cake.
- Serve.
More about "fruits of the forest lime drizzle cake recipes"
ZESTY LIME DRIZZLE CAKE RECIPE - MRS JONES'S KITCHEN
From mrsjoneskitchen.com
EASY LIME DRIZZLE CAKE WITH LIME FROSTING - ELLAS …
From ellasbetterbakes.com
MOIST LIME DRIZZLE CAKE - WHERE IS MY SPOON
From whereismyspoon.co
LIME DRIZZLE CAKE - THANK YOU BERRY MUCH
From tyberrymuch.com
Reviews 11Calories 250 per servingCategory Cake
LIME DRIZZLE CAKE - ADDICTED TO DATES
From addictedtodates.com
5/5 (3)Total Time 1 hr 5 minsCategory DessertCalories 334 per serving
LIME DRIZZLE CAKE - EASY DELICIOUSNESS
From easydeliciousness.com
5/5 (2)Total Time 55 minsCategory BakingPublished May 14, 2021
THE BEST FRUITS OF THE FOREST PIE RECIPE - HUNGRY ENOUGH TO EAT …
From hungryenoughtoeatsix.com
LIME & PASSION FRUIT DRIZZLE CAKE – PHIL'S HOME KITCHEN
From philshomekitchen.org
FOREST FRUIT CAKE - BAKE WITH STORK UK
From bakewithstork.com
TROPICAL LIME DRIZZLE CAKE (DAIRY-FREE, KETO OPTION)
From familyandglamour.com
LIME DRIZZLE CAKE - TIFFIN AND TEA
From tiffinandteaofficial.com
LIME PASSION FRUIT DRIZZLE CAKE (FROM MY COOK BOOK!) | COOK
From youtube.com
FOREST FRUIT CAKE RECIPE - CHEF'S PENCIL
From chefspencil.com
10 BEST FRUITS OF THE FOREST DESSERT RECIPES | YUMMLY
From yummly.co.uk
LIME DRIZZLE CAKE - THE ART OF BAKING
From theartofbaking.org
10 BEST FRUITS OF THE FOREST DESSERT RECIPES | YUMMLY
From yummly.com
BLUEBERRY & RASPBERRY LIME DRIZZLE CAKE | WONDERFULLY MOIST
From youtube.com
You'll also love