Melanie’s Food Adventures – Lemon, Poppy Seed and Raspberry Cake

Hello, how are we all?  If you’re cooking for the family this weekend I guarantee this one will be a hit.  It’s another fantastic post from my friend Melanie at Melanie’s Food Adventures. If you like this recipe and you want to try more of Melanie’s Sweet treats then you can check out the Granola Bars she posted for our One Year Anniversary, her Hedgehog Tray Bake or her Zebra Cake. If you would like to download a printable version of this recipe click here.


Hello again! I’ve been invited back by Richard to offer you another fabulous recipe. I’m incredibly lucky to live in a part of the world that produces the BEST raspberries you can possibly find. I promise you that once you try them you won’t want to taste another from elsewhere! Living less than 25 miles away from one of the best berry farms around, Barra Berries, I knew that once soft fruit season rolled around, I wanted to make something special for my mum’s birthday. So what better way than a Lemon, Poppy Seed and Raspberry Cake that’s light, moist and looks the business.


 

INGREDIENTS (SERVES 10)

FOR THE CAKE

  • 225g Unsalted Butter (softened)
  • 225g Caster Sugar
  • Zest and Juice of 2 Lemons
  • 4 Large Eggs
  • 225g Self Raising Flour
  • 2tbsp Poppy Seeds
  • 1tsp Baking Powder
  • 3tbsp (heaped) Lemon Curd (you could use orange or lime curd, or even jam)
  • 300g Fresh Raspberries

FOR THE ICING

  • 225g Icing Sugar (I used Sugar and Crumbs Lemon Drizzle)
  • Juice of  1 1/2 Lemons

 

METHOD

 

  1. Preheat your oven to 180°C / 160°C Fan / Gas 4 then grease and line the base of 2 x 20cm sandwich cake tins.

 

  1. Place 225g Unsalted Butter, 225g Caster Sugar and zest of 2 Lemons and beat until pale and fluffy (you can use a stand mixer, hand whisk or a wooden spoon).

 

  1. Add the Eggs, 1 at a time, with a spoonful of Self Raising Flour. Ensure that each Egg is fully combined before adding the next.

 

  1. Now pour the juice from 2 Lemons and 2tbsp Poppy Seeds and gently stir in until mixed. Finally sieve in the remaining Self Raising Flour and 1tsp Baking Powder and fold in gently.
  2. Spoon the cake mixture into the cake tins and bake for 25 minutes until lightly golden and a skewer into the centre of the cake comes out clean.

 

  1. Remove from the oven and leave in the tins for 5 minutes before running a butter knife round the edge of the cake and turning the cakes out onto a cooling rack until completely cold.

 

  1. Once cold, spread 3tbsp Lemon Curd onto one of the cakes and then drop half of the Raspberries over the top and pop the other cake on top.
    Melanie’s Food Adventures – Lemon, Poppy Seed and Raspberry Cake - Spreading on the Lemon Curd

    Melanie’s Food Adventures – Lemon, Poppy Seed and Raspberry Cake – Spreading on the Lemon Curd

      1. To make the icing, sieve 225g Icing Sugar into a bowl and pour around 1/3 of the Lemon Juice and mix well. If the icing is still too thick add a tiny bit more Lemon Juice. You don’t want it too thick that it won’t provide that fab drizzle effect down the sides of the cake, but making it too runny will mean it won’t sit on top of the cake.
        Melanie’s Food Adventures – Lemon, Poppy Seed and Raspberry Cake - Filling The Middle

        Melanie’s Food Adventures – Lemon, Poppy Seed and Raspberry Cake – Filling The Middle

        9. Drizzle the icing over the cake and finish with the remaining Raspberries.

        Melanie’s Food Adventures – Lemon, Poppy Seed and Raspberry Cake - A Slice Ready To Eat

        Melanie’s Food Adventures – Lemon, Poppy Seed and Raspberry Cake – A Slice Ready To Eat

        Melanie’s Food Adventures – Lemon, Poppy Seed and Raspberry Cake - Iced and Decorated

        Melanie’s Food Adventures – Lemon, Poppy Seed and Raspberry Cake – Iced and Decorated

        Melanie, Food Adventurer

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HAPPY BIRTHDAY WHEELIE GOOD MEALS! Melanie’s Food Adventures – Homemade Granola Bars

Happy Anniversary! Happy Birthday! Penblwydd Hapus! Wheelie Good Meals has been open 1 year Today!! So what better way to celebrate than with a sweet treat from Melanie’s Food Adventures. If you like this recipe and you want to try more of Melanies Sweet treats then you can check out her Hedgehog Tray Bake or her Zebra Cake. If you would like to download a printable version of this recipe click here.  There’s a distinct lack of animals in this one but the recipe, as always (ssshhh don’t tell her I said that) is fab! Hopefully see you later for another post, but if not see you tomorrow with a Time-Saving Tuesdays post to celebrate the anniversary of our first posts!


So delighted to write another blog post for Richard!

This time round I’m sharing a recipe for some homemade Granola Bars. They’re utterly delicious & not overly sweet. They’ll last a good few days in an airtight container & were perfect for nibbling in the car when we drove down to the Lake District on holiday.


Homemade Granola Bars (makes around 24 depending on how big you cut them)

INGREDIENTS

  • 80g Porridge Oats
  • 65g Shredded Wheat
  • 45g Almonds
  • 45g Pistachios
  • 45g Walnuts
  • 45g Pecans
  • 1/2tsp Ground Cinnamon
  • 3 Large Eggs
  • 2tbsp Agave or Honey
  • 1tsp Vanilla Essence

METHOD

  1. Preheat your oven to 180C / 160 Fan / 350F. Line an 8 x 8 inch baking tray with lightly buttered greaseproof paper (making sure there’s enough paper up the sides to allow you to remove the bars once baked) and set aside.
  1. Place the 80g Porridge Oats, 65g Shredded Wheat, 45g each of Almonds Pistachios, Walnuts and Pecans, 1/2tsp Cinnamon and 1/2tsp Salt in a food mixer and pulse until the mixture is finely chopped. Don’t worry if there’s still some chunkier bits.
Melanie’s Food Adventures – Homemade Granola Bars - Ingredients in the Food Processor

Melanie’s Food Adventures – Homemade Granola Bars – Ingredients in the Food Processor

  1. In a large bowl, hand whisk 3 Eggs, 2tsp Agave or Honey and 1tsp Vanilla Extract until well combined. Add the oatmeal mixture and stir with a large spoon until its mixed evenly.
  1. Transfer to the baking tray and flatten down gently with the back of a spoon or spatula to spread evenly.
  1. Bake for around 18 minutes until the edges turn golden brown. Let bars cool completely in the tray before slicing and serving.
Melanie’s Food Adventures – Homemade Granola Bars - A Pile Of Bars Ready For Eating!

Melanie’s Food Adventures – Homemade Granola Bars – A Pile Of Bars Ready For Eating!

Melanie’s Food Adventures – Homemade Granola Bars - Bars Lined Up After Being Cut

Melanie’s Food Adventures – Homemade Granola Bars – Bars Lined Up After Being Cut

Melanie’s Food Adventures – Homemade Granola Bars - Bars Stacked Up

Melanie’s Food Adventures – Homemade Granola Bars – Bars Stacked Up


Hints and Tips 😀

You can combine any choice of nuts and include or replace dried fruit too.

Melanie’s Food Adventures – Homemade Granola Bars - The Bars As They Are Being Cut

Melanie’s Food Adventures – Homemade Granola Bars – The Bars As They Are Being Cut


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Melanie’s Food Adventures – Hedgehog Traybake

Well it’s the last day of the Six Nations (crying and whaling)! So I thought what better way to watch the match with one of Melanie’s Food Adventures Creations. Yes that’s right folks she’s back again…. and not for one night only but regularly thankfully. Here’s a recipe that may even force me to start making sweets Don’t forget as always you can download a pdf version of this recipe from here.


 

Hello again! Richard has been crazy enough to ask me to be a regular guest blogger, so here’s this month’s offering! Apparently these chocolatey goodies come from Australia (and Richard pointed out was in keeping with my last blog post – Zebra Cake)……. so, let’s see how long we can keep the animal theme going in my posts!

This is a fabulous no bake traybake, so there’s no chance of burning or overcooking it and everyone will be extremely impressed with your delicious sweet treat!


 

INGREDIENTS

  • 250g Digestive Biscuits
  • 50g Desiccated Coconut
  • 55g Pecans (chopped well – I blitzed mine in a food processor)
  • 2tbsp Cocoa Powder
  • 1 tin of Condensed Milk
  • 150g Milk Chocolate
  • 100g Unsalted Butter
  • 130g Milk Chocolate (for the topping)
  • 80g White Chocolate (for the topping)

 

METHOD

  1. Line a 11 x 7in tin with greaseproof paper (make sure you cut a slightly bigger piece than the tin so that you have an overhang to lift it back out again once made)

 

  1. Place your Digestives in a food processor and blitz (don’t go as far as making them a fine crumb, you still want to have slightly bigger pieces). Alternatively, pop your biscuits into a sealable freezer bag and bash them with a rolling pin (far more satisfying!!). Tip your biscuits crumbs into a bowl, along with 50g Desiccated Coconut, 55g Pecans and 2tbsp Cocoa Powder and mix to combine.
Melanie’s Food Adventures – Hedgehog Traybake - The Digestives after they've been blitzed!

Melanie’s Food Adventures – Hedgehog Traybake – The Digestives after they’ve been blitzed!

Melanie’s Food Adventures – Hedgehog Traybake - Biscuits, Desicated Coconut, Pecans and Cocoa Powder in a bowl

Melanie’s Food Adventures – Hedgehog Traybake – Biscuits, Desicated Coconut, Pecans and Cocoa Powder in a bowl

  1. In a glass bowl over a saucepan of barely simmering water, add your tin of Condensed Milk, 100g Unsalted Butter and 150g Milk Chocolate and stir over a medium heat until the butter and chocolate have melted. Allow to cool slightly before mixing well into your dry ingredients.
  1. Tip the mixture into your tin and place into the fridge for an hour to firm up.
Melanie’s Food Adventures – Hedgehog Traybake - The mixture in the baking tray before going in to the fridge

Melanie’s Food Adventures – Hedgehog Traybake – The mixture in the baking tray before going in to the fridge

  1. Break up your 130g Milk Chocolate and 80g White Chocolate in separate bowls and melt either in your microwave or over pans of simmering water. As soon as they are both melted pour the milk chocolate over your refrigerated traybake, spreading quickly and making sure that you get right into the corners. Now pour the white chocolate randomly over the milk chocolate with a teaspoon. Place back in the fridge to harden (I’d give it at least a couple of hours).
Melanie’s Food Adventures – Hedgehog Traybake - In the baking tray after it's set

Melanie’s Food Adventures – Hedgehog Traybake – In the baking tray after it’s set

  1. Lift the traybake out of the tin using the greaseproof paper overhang and cut into squares or larger slices if you’re feeling generous!!. Best served at room temperature.
Melanie’s Food Adventures – Hedgehog Traybake - Cut squares from the tray bake to serve

Melanie’s Food Adventures – Hedgehog Traybake – Cut squares from the tray bake to serve


Hints and tips

– Can be stored in an airtight container for up to 3 days.

Melanie, Food Adventurer

Melanie’s Food Adventures – Hedgehog Traybake

Melanie’s Food Adventures – Hedgehog Traybake

Melanie’s Food Adventures – Hedgehog Traybake - Ideal as a gift, or just keep them yourself!

Melanie’s Food Adventures – Hedgehog Traybake – Ideal as a gift, or just keep them yourself!

Melanie’s Food Adventures – Zebra Cake

Drum roll please….. I would love to welcome my first guest blogger, it’s my new found friend and fellow Manchester United fan Melanie from Melanie’s Food Adventures.  Here’s her first post, enjoy!


 

Melanie’s Food Adventures – Zebra Cake - Cooling In The Cake tin

Melanie’s Food Adventures – Zebra Cake – Cooling In The Cake tin

Thank you so much to Richard for asking me to be his first guest blogger, I’m really excited to be writing for his page!

My name is Melanie, and I write a food blog here in the North East of Scotland. I enjoy baking and cooking savoury dishes for my wee family and love trying out new, but not complicated, dishes. I try to find a balance of something tasty that doesn’t require oodles of ingredients and that looks the business! So with that in mind….. here’s my Zebra Cake….. I hope you enjoy!


You looking for a cake that makes a statement but involves minimal effort? Well, you’ve come to the right place… that was lucky, wasn’t it? 😉

Melanie’s Food Adventures – Zebra Cake - On The Cooling Rack Cooling

Melanie’s Food Adventures – Zebra Cake – On The Cooling Rack Cooling

I saw a video recently of someone making this cake and fell in love with it. I love the process of making it, Mr Food Adventurer just laughed when I showed him the video, saying it was too much work, but to someone who loves the whole baking process, I couldn’t wait to try it out. It was then one of my lovely Facebook readers pointed out that Lorraine Pascal had also made one (and upon investigation it was actually within one of her books that I had only recently bought and not noticed!) that sealed the deal to bake one! I love the fact that it looks way more complicated than it actually is, I’m always on the look out for these types of bakes 😉 The resulting cake is gorgeously light, with the flavours of chocolate, orange and vanilla combining perfectly, with no one flavour overpowering the others.


INGREDIENTS (makes 1 cake that can be divided up into as many slices as you wish – or how generous you feel!)

  • 250ml Sunflower Oil (plus extra for greasing)
  • 250g Caster Sugar
  • 100ml Semi-Skimmed Milk
  • 4 Medium Eggs (at room temperature)
  • A few drops of Vanilla Extract
  • 300g Self Raising Flour
  • 1tsp Baking Powder
  • 25g Cocoa Powder
  • 1 Large Orange

METHOD

  1. Preheat your oven to 1800C, 1600 Fan, 3500F, Gas Mark 4. Grease the bottom of a 9″ springform sandwich tin with a little oil, line with baking parchment and oil again, including up the sides of the tin before placing on a large baking sheet.
  2. Place 250ml Oil, 250g Caster Sugar, 100ml Milk, 4 medium Eggs and a few drops of Vanilla Extract into a large bowl and beat until well combined. If you can, use a food mixer as opposed to an electric whisk as the aim is not to add too much air and bubbles into the mixture.
  3. Pour out half the mixture into a measuring jug and sift in 175g Self Raising Flour and 1/2tsp Baking Powder. Mix well and set aside.
  4. In the bowl with the remaining mixture, sift the remaining 125g Self Raising Flour, 1/2tsp Baking Powder and 25g Cocoa. Finally, using a fine grater, zest your Orange into the bowl and mix well.
  5. You now have your vanilla and chocolate mixtures…… here’s where the fun begins! Put a tablespoon’s worth of the vanilla mixture into the middle of your tin. Then spoon a tablespoon of chocolate mixture into the centre of the vanilla one. Keep alternating between the two mixtures until you’ve used up both, which will form a ‘target board’ effect in your tin. As you put in each spoonful, the mixture will slowly move further out to the edge of the tin.
    Melanie’s Food Adventures – Zebra Cake - Different Stages Of The Layering Process

    Melanie’s Food Adventures – Zebra Cake – Different Stages Of The Layering Process

  6. Place your tin into the oven for 35 minutes, or until a skewer comes out clean. Once done, remove from the oven and allow to cool in the tin for a few minutes. Now carefully remove from the tin and transfer to a cooling rack until completely cool.
    Melanie’s Food Adventures – Zebra Cake - On The Cooling, A Top Down View Showing The Layers

    Melanie’s Food Adventures – Zebra Cake – On The Cooling, A Top Down View Showing The Layers

    Melanie’s Food Adventures – Zebra Cake - Showing The Stripes

    Melanie’s Food Adventures – Zebra Cake – Showing The Stripes

Melanie, Food Adventurer


In true Wheelie Good Meal style here’s a downloadable pdf you can print for when you make it.  I know for a fact that this one wont last long especially if you have little ones running about your house.  Thanks Melanie for a cracking recipe (it’s nice to know I have friends who can make up for my lack of expertise in the baking department)

This Tuesday we will be reviewing a gadget…. it’s most certainly Time-Saving, I’m not going to tell you what it is, you’ll have to wait and see – I promise I won’t make you wait as long as we’ve waited to find out who killed Lucy Beal….. (dramatic pause and cue the duf dufs) 😀

Link up your recipe of the week

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