Mother's Day special - bake her a cake!
As each year passes traditions change. Instead of the traditional Simnel Cake given to mothers on Mother's Day, which falls on March 2 this year, flowers have become the established gift.
I always think making a rich fruit cake covered in almond paste for Mothering Sunday follows too hard on the heels of the Christmas Cake. So it's a perfect excuse to break with tradition and make Mother's Day even more special this year with a modern version of the popular lemon drizzle cake, with the pretty decoration on the cake making a fitting posy of flowers for Mothering Sunday.
LEMON AND VIOLET DRIZZLE CAKEThis is an ideal special cake for Mother's Day. An easy all in one mixture and will keep well for a week wrapped in foil and freezes well. Makes 15 squares, or cut into slices if you wish.
Ingredients: 110g butter. 175g self-raising flour. 1 tsp baking powder. 175g golden caster sugar. 2 large eggs. 6 tbsp milk. Finely grated zest of 1 large lemon. Icing and decoration. Juice of 1 large lemon (3 tablespoons). 110g golden caster sugar. Crystallised violets and mimosa balls to decorate.
Method: Butter and line base of a shallow oblong tin (about 7 x 11in) with baking parchment. Put all ingredients into a large mixing bowl and beat for 2-3 minutes, until mixture drops easily off spoon. Spoon mixture into tin and smooth surface. Bake for 30-40 mins, until golden and firm to touch. Meanwhile, make the icing: beat together lemon juice and sugar, pour the mixture evenly over cake while it's still hot, leave to cool. Cut cake into 15 squares and top each one with a crystallised violet and a mimosa ball.
l Crystallised violets and mimosa balls are available from Waitrose and most supermarkets.
RASPBERRY AND APPLE CRUMBLE CAKEALTHOUGH I enjoy this cake eaten cold with a cup of tea, it's equally good served warm as a dessert topped with vanilla ice cream or fromage frais.
Ingredients: 150g softened butter, or soft margarine. 150g caster sugar. 3 large eggs. 75g plain white flour. 1 tsp baking powder. 110g ground almonds. 1 Bramley apple. 150g frozen raspberries. For the topping: 100g butter, cold from the fridge. 50g plain flour. 50g plain wholemeal flour. 110g demerara sugar. 2 tbsp whole rolled oats. Icing sugar for dusting.
Method: Line a 20cm loose bottomed spring form cake tin with baking parchment. Cream the softened butter and sugar in a mixer until it turns light and fluffy.
Break the eggs into a bowl and beat lightly with a fork, then add them little by little to the butter and sugar. Sieve the flour and baking powder together and, with a metal spoon, fold into the butter mixture, then add the almonds.
Spoon the mixture into the cake tin and smooth the top. Core and quarter the apple, then cut it into thin slices and arrange them on top of the cake, pressing them down into the mixture slightly, then add raspberries.
Make crumble by rubbing butter into the flours, stir in the sugar and oats. Sprinkle the crumble mixture over the top of the cake and bake in preheated oven 180C, 350F, Gas Mk 4 for about 1 hour. Check cake is cooked through by testing with a skewer. Leave to cool and dust with icing sugar.
A MOIST CHOCOLATE CAKEA really chocolatey cake that has plenty of flavour yet is not too rich, and one that will be hard to resist.
Ingredients: 75g good-quality plain chocolate, chopped. 12floz milk. 210g unsalted butter. 425g soft light brown muscovado sugar. 4 eggs (size 3) beaten. 1 tablespoons black treacle. 1 tsp vanilla essence. 350g plain flour. 1 tablespoon baking powder. tsp bicarbonate of soda. tsp salt. Icing sugar to dust. Method: Melt chocolate with the milk in a heavy based pan over low heat. Leave to cool. Cream butter and sugar. Gradually beat in the eggs, beating well after each addition, followed by the treacle and vanilla essence. Work in cooled chocolate.
Sift together the dry ingredients and fold into the cake batter. Spoon into the prepared tin and bake for 1 to 1 hours or until well risen and firm. Cool in tin. Serve dusted with icing sugar.
ORANGE AND APRICOT LOAFA tangy fruit loaf which is one of my favourite standby recipes. Ideal for those who prefer something not too rich to go with their cup of tea on Mothering Sunday. Freezes well.
Ingredients: 175g dried apricots, chopped. 50g chopped candied peel. 7floz fresh orange juice. Grated zest of 1 orange. 60g walnut pieces, chopped. 350g self-raising flour. 110g caster sugar. 75g butter, melted. 3 large eggs, beaten. 1 tablespoon lemon juice.
Method: Mix nuts with the flour and sugar in a large mixing bowl. Stir in the melted butter, fruit and orange juice, followed by the eggs and lemon juice.
When thoroughly mixed turn into a greased and lined 2lb loaf tin and bake in preheated oven 170C, 325F, Gas Mk 3 for 1-1 hours or until a skewer inserted into the centre of loaf comes out clean.
Alternatively you can make two 1lb loaves, (baking for less time). You will then have one to serve and eat and one to store in your freezer in readiness for when unexpected guests turn up for tea.
BLACKCURRANT MUFFINSThis recipe works well with fresh or frozen fruit, and makes about 9 muffins.
Ingredients: 225g plain flour. 1 teaspoons baking powder. teaspoon salt. 175g frozen blackcurrants. 75g caster sugar. 5floz buttermilk. 75g butter, melted and cooled.
1 egg size 3, separated, plus 1 egg white. 9 deep muffin tins.
Method: Sift flour, baking powder and salt together into a mixing bowl. Mix the blackcurrants with 2 tablespoons of the flour mixture. Beat buttermilk with the egg yolk and cooled butter and stir into the flour with blackcurrants. Whisk the two egg whites until stiff and carefully fold in. Divide the mixture between the prepared tins or paper cases. Bake for 20-25 minutes until puffy and cooked through. Cool on wire rack and serve warm with butter and jam or just on their own.
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Thursday 24 May 2012
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