I’m not going to post the actual recipe for it is not mine to post, instead I’ll direct you to it’s creator- the frankly genius Jane of Jane’s Patisserie [recipe link]. This woman’s blog has some of the best recipes I’ve seen and it’s an endless source of baking inspiration for me. I’ve made a few of her recipes now including the chocolate orange cookies and each and every thing turns out perfectly each time.
Category Archives: recipes
I might not be hosting in my flat this year but I’m all for improving my hostess skills ready for next Christmas when I’m determined I will be so when The Cracker Drinks Co. sent over some of their no added sugar fruit drinks and some cocktail/mocktail recipes I was quick off of the mark to get practising.
The drinks come in five flavours, of which I was sent the three you can see above. Perfect for drinking alone or using to spice up your Christmas cocktails (with a mocktail recipe thrown in for the non-drinkers out there).
35ml St Germain Liqueur
15ml Vanilla vodka
100ml Still and Cloudy Lemonade
25ml Soda Water
Add all ingredients to an ice filled glass and briefly stir
Lemon wedge and twist
35ml Vanilla Vodka
100ml Mango & Passion Fruit
25ml Ginger Beer
Fill a glass with cubed ice then add all the ingredients, stir briefly then cap with crushed ice
Take 200ml Cracker Apple, Mint and Lime
Top up with a little sugar free soda water
Add some mint leaves and a squeeze of lime
Serve over ice
Garnish with mint and lime
Let me know what your favourite cocktails and mocktails are in the comments- I’d love to try them out, all in the name of research of course
I won’t lie, drinking these at 2pm was definitely a highlight of my especially dull and dreary day!
I filled the cake using the rest of a jar of Macabella crunch (make sure you do it whilst the cake is still warm) then topped it with Macabella velvet and a pot of chocolate curls. So simple and yet so effective and the true testament to what a wonderful cake you get when you use Macabella is how fast it disappeared when I dropped it in to work!
Have you tried Macabella spread before? Either as a spread or in baking? What baked goods would you use it for? I strongly suggest you hot foot it to your nearest Sainsburys (the only UK stockist) and get some of this goodness for yourselves and get experimenting. Visit the Macabella website for more about the spread and for more recipe ideas.
200 g (7oz) unsalted butter, softened, plus extra to grease
200 g (7oz) caster sugar
4 medium eggs, beaten
200 g (7oz) self-raising flour
1/2 tsp baking powder
finely grated zest 1 lime
75 ml (3 fl oz) gin
For the Syrup and Topping
25 g (4oz) caster sugar, plus extra to sprinkle
125 ml (4 fl oz) tonic water
31/2 tbsp gin
2 limes, cut in half through their length and sliced into 3mm (1/8in) half moons
100 g (3 ½oz) icing sugar, sifted
Preheat oven to 180°C (160°C fan) mark 4. Grease and line base and sides of a 900g (2lb) loaf tin with baking parchment. In a large bowl beat butter and sugar with a handheld electric whisk until light and fluffy – about 5min. Gradually add eggs, beating well after each addition.
Fold in flour, baking powder and lime zest, followed by the gin. Spoon into prepared tin and bake for 55min-1hr or until a skewer inserted into the centre comes out clean.
Meanwhile, make sugar syrup: gently heat the caster sugar and tonic water in a small pan, stirring often, until the sugar dissolves. Turn up heat and boil for 1min. Spoon 2tbsp of the syrup into a small bowl and mix in 2tbsp of the gin (this mixture will be used to soak the loaf later). Set pan of remaining syrup aside.
As soon as the loaf comes out of the oven, poke holes into the top with a skewer and drizzle over the reserved syrup/gin mixture. Cool loaf in tin on a wire rack.
Meanwhile, make the candied lime slices. Reheat the remaining sugar syrup in its pan until boiling, then add the lime slices. Simmer for 10-12min until the slices are translucent. Lift out slices with a slotted spoon on to baking parchment, then sprinkle both sides of the lime slices liberally with caster sugar. Leave to dry.
Make icing by mixing together icing sugar with remaining 1½tbsp gin. Remove cooled loaf from tin, transfer to a board and peel off parchment. Pour over icing and decorate with the dried candied lime slices. Leave the cake to set before serving.