Lemon Drizzle Bundt Cake
3 cups flour
1 1/2 cups sugar
160 g soft butter
200 ml Sprite
Finely grated zest 2 lemons
Juice from one lemon
1 1/2 teaspoons baking powder
1/2 cup icing sugar
a bit of lemon juice
Mix butter with sugar at the top speed. Add lemon juice, lemon zest and gradually eggs. Mix for about 3-4 minutes. In another bowl sift flour with baking powder. Then, gradually add flour to the butter mixture alternating with Sprite. Beat until the mixture is light and fluffy. Pour batter to the greased bundt tin and bake foe 60 min in 180 C.
When the cake is baked, remove from the oven, poke holes all over the surface and, while the cake is still warm, pour over more lemon juice. Leave it to soak into the cake for 10 min, then turn the bundt out of the tin onto a wire rack and leave to cool completely.
For the topping, put the icing sugar into a jug and add lemon juice. Sir well with a fork until smooth and quite thick. Drizzle over the cake, leave it to set.
Apple & Quince Cake
200 g butter
400 g flour
100 g caster sugar
1 tsp baking powder
3 tbsp sour cream
jar of roasted apple butter (approx. 800 g)
jar of quince jam (I used homemade from Hungary)
For the filling: mix apple with quince jam and add cinnamon.
For the pastry: sift the flour and baking powder into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Add sugar, 2 egg yolks and sour cream. Knead the dough briefly and cut in half. Roll one half on a floured surface, make holes with the fork and gently transfer to the big rectangular tin (prepared with baking paper). Sprinkle dough with semolina then add the filling and sprinkle again with semolina. Roll another half of the dough, make holes with the fork and transfer on the top of apple filling. Brush with egg white and sprinkle with sugar. Bake approx. 35 min in 180 C.
Blueberry & Coconut cheesecake
300 g blueberries
900 g coconut greek yoghurt
2 bluberry jellies (in powder)
300 – 400 g coconut butter cookies
approx. 3 tbsp dissolved butter
Make the base: line a 24cm loose-bottomed tin with baking parchment. Crush biscuits to crumbs usinga rolling pin or food processor. Add dissolved butter and mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.
Make the filling: dissolve 1 pouch of jelly powder in 250 ml of hot water and leave it to completly cool down. Mix greek yoghurt and 150 g of blueberries, then gradually add COLD jelly liquid. Put to the fridge for 10 – 15 min, then pour on coconut cookie base. Put to the fridge to set.
Make the topping: dissolve 1 pouch of jelly powder in 250 ml of hot water, then add 150 ml of cold water and leave it to completly cool down. When jelly liquid is colled down, put it in the fridge until it starts thickening (you need to check and stir quite often). When the consistency is between liquid and jelly, it is ready to go on the top of our cake. Sprinkle the rest of blueberries and pour jelly on the top of cheesecake. Leave it in the fridge for one night.
Happy Easter ❤