Pancake day!!

It’s pancake day tomorrow, who is going to make some pancakes for breakfast? Make sure you try my egg free pancake recipe, it can also be made dairy free too by substituting the milk with soya milk! I’m going to serve mine with plenty of sugar and lemon juice I can’t wait! What will you have on yours??

Eggless Pancake

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Egg Free Coconut Cake with Raspberry Jam

This eggless coconut cake is delicious and moist and the tart raspberry jam compliments the cake perfectly.

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Cooking time: approx 20-25 minutes

Preparation time: 15 minutes

Serves 9

The Ingredients:

For the Cake:

  • 140g Self raising flour
  • 85g Caster sugar
  • 1 tsp Baking powder
  • 140ml Coconut Milk
  • 70ml Corn oil
  • 2 tbsp Golden syrup
  • 4 tbsp desicated coconut

For the Jam:

  • 100g Raspberries
  • 1 tbsp Caster sugar

The Method:

  1. Pre heat your oven to 180C Gas mark 4
  2. Line the base of an 8 inch square cake tin with baking paper
  3. Sift the flour and sugar in to a bowl and make a well in the centre
  4. Mix the baking powder with a teaspoon of the coconut milk and pour in to the well
  5. Add the rest of the coconut milk along with the oil and golden syrup and beat together to make a batter
  6. Pour the mixture in to the cake tin and bake in the middle of the oven for 20-25 minutes (until it bounces back when touched or when a skewer is inserted it comes out clean)
  7. Meanwhile, to make the jam, heat the raspberries in a small pan with a tablespoon of water and a tablespoon of sugar and simmer for approximately 10 minutes until the Jam looks like syrup. You can make this whilst the cake is in the oven.
  8. Remove the cakes from the oven and allow to cool
  9. Once the jam has cooled sieve to remove the raspberry seeds and then spread on top of the cake.
  10. Sprinkle the coconut on to of the jam and serve
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Egg Free Blueberry and Lemon Tray bake

This recipe is great to cut up and take on a picnic (UK readers will needed to wait until next summer for a picnic now though!). I saw an egg version of this in a magazine and decided to have a go at making an egg free version, it turned out really nice and now that I have a base recipe for an egg free tray bake I will try different fillings – fresh raspberries would be nice in it too!

tray bake

Cooking time: approx 20-25 minutes

Preparation time: 15 minutes

Serves 9

The Ingredients:

  • 140g Self raising flour
  • 85g Caster sugar
  • 1 tsp Baking powder
  • 140ml Milk
  • 70ml Corn oil
  • 2 tbsp Golden syrup
  • 150g Blueberries
  • Zest & juice of 1/2 lemon

The Method:

  1. Pre heat your oven to 180C Gas mark 4
  2. Line the base of an 8 inch square cake tin with baking paper
  3. Sift the flour and sugar in to a bowl and make a well in the centre
  4. Mix the baking powder with a teaspoon of the milk and pour in to the well
  5. Add the rest of the milk along with the oil and golden syrup and beat together to make a batter
  6. Stir in the blueberries, lemon zest and juice and pour the mixture in to the cake tin
  7. Bake in the middle of the oven for 20-25 minutes (until it bounces back when touched or when a skewer is inserted it comes out clean)
  8. Remove the cakes from the oven and allow to cool and then slice in to 9 equal squares
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Egg Free Red Velvet Cake

I was so proud of myself for making this cake, I was worried it wouldn’t be red enough and it was the first time I’ve piped a whole cake (I usually stick to cupcakes!). This would make a lovely birthday cake or just a cake to cheer someone up.

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Cooking time: approx 20-25 minutes

Preparation time: 15 minutes

Serves 8

The Ingredients:

For the cake

  • 10oz Self raising flour
  • 2 tbsp Cocoa powder
  • 6oz Caster sugar
  • ¼ tsp Salt
  • 1 tsp Baking powder
  • ¼ pint Milk
  • ¼ pint Buttermilk
  • ¼ pint Corn oil
  • 3 tbsp Golden syrup
  • 1 tsp Vanilla essence
  • 3 tsp Red food colouring

For the Cream cheese frosting

  • 9 oz butter, softened
  • 3 1/2 oz icing sugar
  • 14 oz cream cheese

The Method:

  1. Pre heat your oven to 180C Gas mark 4
  2. Line the base of 2 X 8 inch cake tin with baking paper
  3. Sift the flour, cocoa, sugar and salt in to a bowl and make a well in the centre
  4. Mix the bicarbonate of soda with a tbsp of the milk and pour in to the well
  5. Add the rest of the milk along with the buttermilk, oil, golden syrup, vanilla essence and red food colouring and beat together to make a batter
  6. Add the mixture to the cake tins and cook in the oven for 20-25 minutes (until they bounce back when touched or when a skewer is inserted it comes out clean)
  7. When cooked, remove the cakes from the oven and allow to cool whilst you make the cream cheese frosting
  8. To make the cream cheese frosting beat the butter  and icing sugar together until it’s smooth and then beat in the cream cheese until everything is mixed together with no lumps
  9. When the cakes are completely cool spread a layer of butter cream on top of the base layer and sandwich the cakes together, next with a palette knife add a crumb coating to the outside of the cake (this will give you a smother surface to pipe over).
  10. Put the remaining cream cheese mix in to a piping bag and pipe away! I piped roses on my cake which are so simple to do, this tutorial is really useful if you need any help http://iambaker.net/rose-cake-tutorial/
  11. And voilà, a beautiful red velvet cake that’s egg free too!!! Make sure you store this little beauty in the fridge…that’s if it lasts long enough to be stored!20130728-192854.jpg
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Egg Free Pirate Ship!!

I would love to claim this master piece as my own, but unfortunately I can’t…this is the work of Fiona @fionaheredia who made it for her 4 year old son’s birthday using my egg free Victoria sponge recipe, she said that it carved well and she made it by baking a brownie tin shaped cake and 2 standard circle cakes. She covered it with ready to roll icing and stuck it together with apricot jam…can everyone please give her a round of applause…well done Fiona I think it looks fab!!!

If you have made an egg free cake in to a character cake then get in touch and I’ll try and a picture of it too!

pirate ship cake

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lots of recipes being added this weekend…

Hello my lovelies, firstly let me apologise, I’ve been having issues with my blog and haven’t been able to add anything, comment on posts and I haven’t received a lot of comments either, so if you can’t see your comments on here, please could you re-send?!

Secondly, I have a back log of summer recipes to add, hopefully within the next few days you should see my Egg free Cream slices (Mille Feuille), my lemon and blueberry tray bake, an Egg free Rainbow cake (first attempt so  I may give this another test before I put it on here) and of course the delicious red velvet cake which i am refusing to test again as I ate the whole lot last time (no joke!!). There has also been some great Free from articles which I’d like to share with you all…I think I’m being a little ambitious getting them on here in the next few days though…maybe next week ;o)

Happy baking! x

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Egg free Mille Feuille

Mille feuille is a French pastry which a lot of people in the UK call a cream slice or custard slice (for those with custard instead of cream), I’ve always looked in patisserie’s and wished I could buy one, but you can guarantee they either use egg in the cream or glaze them with egg or just generally have eggs laying around the bakery! I need to master the neat edges, but for a first try they turned out pretty well!

Cooking time: approx 25 minutes

Preparation time: 25 minutes

Makes 10-12 depending on the size you cut the pastry

The Ingredients:

  • 350g puff pastry – rolled to approx 2-3mm thick (if you can buy the ready rolled puff pastry it is so much easier)
  • 300ml double cream
  • Seeds from 1 vanilla pod
  • 1tbsp Sugar
  • Approx. 12 tsp Jam (smooth jam works best)
  • Icing sugar to serve

The Method:

  1. Pre heat the oven to 200C/180C fan/gas 6
  2. Place the whole rolled sheet of pastry between 2 pieces of baking paper and place on a baking tray. You need to stop the puff pastry from rising, so place another baking tray on top and something heavy on top of that (I placed a casserole dish on top), so that the pastry is sat between 2 pieces of grease proof paper, 2 baking trays and is topped with a casserole dish. (I can add a photo of what I mean if that is confusing?)
  3. Place the tray in the oven and cook for 20-25 minutes (I check it after 20 minutes, sometimes it may need turning if one side if looking brown.
  4. Remove from the oven and take the casserole dish and top baking tray off and allow to cool, the pastry should look a nice golden colour.
  5. Meanwhile whip the sugar, cream and vanilla to stiff peaks
  6. Cut the pastry in to equal rectangles, you need 3 rectangles to make each slice. I used a ruler to see how many 3 x rectangles I could get out of the pastry once it was cooked – my mini cream slices measured 7cm x 3cm
  7. Add a layer of jam to 2 out of the 3 rectangles and then add the cream on top of the jam. You can either pipe your cream on to the jam or you can use a pallet knife to smooth the edges once assembled.
  8. Assemble the slice by placing one jam & cream topped pastry rectangle on top of the other jam & cream topped rectangle and then place the top pastry rectangle on top. Smooth the cream with a pallet knife if needed.
  9. Sieve some icing sugar on top to serve
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Busy bee…

I’ve been a busy bee in the kitchen today, I got a little bit carried away when I got my mixer out and made banoffee pie, egg free red velvet cake, egg free blueberry tray bake and I attempted an egg free arctic roll too! No wonder I’m not losing weight!

Here’s a sneaky peak of my red velvet cake, recipes and more pics to follow…

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Chantilly cream with popping candy

I’ve just made my Victoria sandwich but with chantilly cream instead of butter cream, it was delicious! I’m so glad my diet starts tomorrow! I also sprinkled over some popping candy over the cream to give a little surprise when eating it!

For the chatilly cream I whisked 300ml of double cream with the seeds from a vanilla pod and a table spoon of caster sugar, instead of putting the cream on the cake first, I added the jam first then the cream followed by a sprinkling of popping candy!

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Panna cotta with roasted rhubarb

Panna cotta is an egg free recipe anyway, but I thought I’d have a go at making one and share my recipe with you all, I have to say it’s one of the easiest things to make! This recipe came out quite firm so I think you could probably get away with only 3 gelatine leaves!

Cooking time: approx 10 minutes

Preparation time: 20 minutes plus at least 2 hours to chill

Serves 4

The Ingredients:

  • 300ml Double cream
  • 250ml Semi skimmed milk
  • 4 Gelatine leaves
  • 25g Sugar
  • Seeds from 1 vanilla pod (you can use the pod too)

For the roasted rhubarb

  • 4 Sticks of rhubarb
  • 1tbsp sugar
  • Drop of water

The Method:

  1. Pre heat the oven to 180C
  2. Heat the cream, milk, sugar & vanilla seeds and pod in a pan over a medium heat
  3. Soak the gelatine leaves in cold water for 5 minutes until soft
  4. Squeeze the water out of the gelatine leaves and add to the cream mix and stir until the gelatine has dissolved.
  5. Once the gelatine has dissolved in to the cream mixture, take off the heat and remove the vanilla pod
  6. pour the mixture in to 4 moulds and chill in the fridge for a least 2 hours, the panna cotta is ready when it looks set and doesn’t move in the mould
  7. Next, put the rhubarb, sugar and water in to an oven dish, cover and roast in the oven for approx 15 mins, remove from the oven and allow the rhubarb to cool.
  8. When you are ready to serve, remove the panna cotta from the fridge and turn out on to a plate (to remove the panna cotta from the mould easily, place the mould quickly in to hot water to loosen it). Place the rhubarb on top of the panna cotta and pour a little of the rhubarb juice around the edge.
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