Saturday, 16 April 2016

Exceedingly Good Mr Kipling Slices and giveaway

I think many of us who grew up in the UK would have eaten a Mr Kipling treat at some point or another. In fact, my sisters favourite treat was Viennese Whirls, I was a fan of their bakewell tart too. I remember fondly on snacking on lots of sweet and naughty treats from Mr Kipling and I still do from time to time. But guess what, you can have your cake and eat it. Mr Kipling are lunching a new range of sweet treats, entitled Exceedingly Good Slice, the aim is that the nation will break for cake, albeit a healthier more nutritious version. In two delicious flavours, Cranberry and Orange and Dark Chocolate and Coconut, costing £1.49 per pack of four, these are affordable and delicious. At around 137 calories and relatively low (ish) fat 5.7g, this is a guilt free, midday treat. My favourite out of the two flavours was the cranberry and orange, sweet, tangy and delicious. You need to get yourselves to your local supermarket and stock up on these gorgeous treats.

The lovely people at Mr Kipling are giving away a hamper for one lucky reader, this includes some of the classic cakes: Angel Slice, Cherry Bakewells, Bramley Apples and French Franices.
To be in with a chance to win a selection of these products follow the below.

  • Follow the instructions on the Rafflecopter
  • Join my blog and leave a comment (click on the left hand corner of the site and join using Google Friend Connector). This is an ESSENTIAL REQUIREMENT.
  • For additional entries, subscribe to my Youtube channel, follow me on Instragram, Google Plus, Facebook and Twitter. 
  • Rafflecopter will pick a winner at random. 
  • The competition will run from 16.04.16 - 15.05.16 
  • Winners will need to respond in 5 working days
  • Mr Kipling will post the products.
  • Please feel free to share the giveaway. 
a Rafflecopter giveaway
Disclaimer: Many thanks for Mr Kipling for these cakes.
xxx
Share:

Friday, 15 November 2013

Orange and Lemon cake with candied orange and lemon pieces.

It may not be the season for citrus cakes, we are nearing December and I know in the next few weeks blog post will be inundated with all things Christmas. However, citrus fruits are available in any large city markets and most supermarkets and make a nice change to all the fruit cakes that will be around this season. This cake is super easy and is just a variation of my favourite lemon layer cake but with an added dimension which is the orange. I also liked this cake as it was a simple cake with no lashings of buttercream in the middle, just a nice spread on top. I decorated this cake with candied orange and lemon cake which I felt gave a pretty effect.

Here is how my orange and lemon cake with candies orange and lemon pieces turned out:
Orange and lemon cake with candied orange and lemon pieces.


Butter. 


Sugar added. 
Flour added.


Zest added to the mixture. 

Pre-bake. 

Recipe for Orange and Lemon cake

3 lemons
3 oranges
250g unsalted butter
500g caster sugar
6 eggs
375ml milk
375g self-raising flour.

Preheat the oven to 160C (315 / Gas mark 2-3). Lightly grease a 24cm spring-form cake tin and line the base and side with baking paper.
Finely grate the zest from the lemons and oranges to give 3 tablespoons of each, than squeeze the fruit to give 186ml juice from each. Heat the butter and sugar and 1 tablespoon each of the lemon and orange zest in a saucepan over low heat, stirring until melted. Pour into a bowl.
Add half the egg 185ml of the milk and 185g of the flour to the bowl, beating using electric beaters until just combined. Add the remaining egg, milk and flour and beat until smooth- do not over mix. Pour into the tin and bake for 1 hour 15 minutes, or until a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin.

For the orange and lemon buttercream and candied orange and lemon pieces follow the link here and replace the suggested lime with the orange and lemon.
Share:

Monday, 8 July 2013

Coconut, ginger and lemon cake.

It's been a while since I made a loaf cake, I probably last made one around three months ago and I almost forgot how easy they are to make. I have seen quite a few coconut recipes going around on my Facebook food page, so thought I'd make a loaf cake recipe based on coconut. I received this baking book Cakes and Slices from my friend last year and was intrigued with the combination of coconut, ginger and a citrus (originally lime) in a cake. I found that the coconut provided a sweet flavour, the ginger a fiery flavour and the lemon a sharp flavour which set my taste buds alight.
Here is how my coconut. ginger and lemon cake:
Coconut, ginger and lemon cake.



Coconut, ginger and lemon cake.

This was an all in one mixture as everything was mixed in the same bowl, which made it super easy to bake. I first started by soaking the coconut with 100ml water, a method that I discovered from Nigella's How to Be a Domestic Goddess.
Coconut soaking in hot water.

I then mixed the butter and sugar together then added the coconut and lemon zest together.
Coconut and lemon zest added.

I then added eggs and ginger to the mixture before folding in the flour.
Eggs and ginger added



Loaf mixture

I placed the mixture in a loaf tin and baked for around 50 minutes.
Mixture in tin.

Recipe for coconut and ginger and lemon cake, recipe adapted from Cake and Slices, published by Bay Books.
150g unsalted butter, softened
170g caster sugar
2 teaspoons of lemon or lime zest
2 eggs, at room temperature, lightly beaten
55g finely chopped glace ginger or crystallised ginger
215g self-raising flour
45g desiccated coconut
185 ml milk
lime or lemon slices, to garnish (optional)

Preheat the oven to 180C/350F/Gas mark 4. Lightly grease 12x 22 cm loaf tine and line the base with baking paper.
Beat the butter, sugar and lemon zest in a bowl using electric beaters until pale and creamy. Add the egg gradually, beating well after each addition, then add the ginger. Fold in the sifted flour and the coconut alternately with the milk.
Spoon the mixture into the prepared tin and smooth the surface. Bake for about 50 minutes or until a skewer inserted into the centre of the cakes comes out clean. Leave in the tin for 5 minutes, then turn out onto a wire rack to cool completely. Garnish with lemon or lime slices and lemon or lime zest.


xxx
Share:
© Charlene Flash | All rights reserved.
Blogger Template Designed by pipdig