Salted Caramel Victoria Sponge Cake

Victoria sponge cake is surely the most appropriate traditional summertime cake. It’s the very essence of tea time, taken under the shade of an apple tree on a warm Summer afternoon, maybe along with some scones and cup of tea in fine china cups!

I’ve found it quite a journey to develop the perfect Victoria sponge recipe, for some reason it has been so much harder than a chocolate cake. Sometimes the texture is a bit too rubbery/bouncy or the flavour not quite right. However finally thanks to some gratefully received input from a reader and his mother in law, the a pretty fine egg and dairy-free Victoria sponge is here. It’s always such a delight to me when I feel I have developed a great ‘friendly’ alternative to a classic staple. I feel like I’m finally hitting my ‘brief’ from the outset of this journey, which is about enabling everyone to enjoy the same things. This cake would make an awesome birthday cake if chocolate isn’t your cup of [English] tea.

This sponge has a wonderful crumb, perfect for a layer cake and the addition of custard powder adds an additional welcome vanilla hit. Custard powder – that’s the tip I was given and wouldn’t have thought of myself.

This would’ve been perfect as a traditional jam filled sponge cake, but since my children aren’t very keen on jam I turned this into a salted caramel sponge cake with a Lotus spread drizzle and salted caramel buttercream. A version I highly recommend 🙂

Salted Caramel Victoria Sponge Cake

(dairy-free, egg-free, nut-free, can be soya-free, sesame-free, vegetarian and vegan)

makes one sandwich cake

370g self-raising flour

2 tbsps Birds custard powder

220g caster sugar

1 1/2 tsps bicarbonate of soda

pinch of salt

290ml dairy-free milk

2 tbsps dairy-free yogurt

100g dairy-free margarine, melted

1 tsp vanilla extract

  1. Preheat the oven to 190 degrees Centigrade/Gas Mark 5. Grease and line 2 20cm sandwich tins
  2. Sift together the flour, custard powder, bicarb and salt
  3. Stir in the sugar
  4. In a separate bowl, mix together the dairy-free milk, melted dairy-free margarine, yogurt and vanilla.
  5. Mix the wet ingredients into the dry. Mix gently until well combined.
  6. Pour into the cake tins and bake for 30 minutes, until a knife comes out clean
  7. Cool in the cake tins.

Filling, enough to fill one cake:

  • Make the buttercream by whisking together 1tbsp Trex, 1/4 cup dairy-free margarine, 1 cup sifted icing sugar [use Sugar and Crumbs salted caramel icing sugar if possible] and 1 tbsp dairy-free milk.
  • (if you can’t find flavoured icing sugar use normal but add 1 tsp caramel essence instead)
  • Make the caramel drizzle by combining 2 tbsp Lotus caramelised biscoff spread with 1 tbsp dairy-free milk
  • spread the buttercream over one of the sponges, top with the Lotus drizzle. Place the top layer on the cake and dust with a generous layer of icing sugar

Chocolate Caramel Cupcakes

I haven’t posted a cupcake recipe for an age. I don’t know why because I’m often making them, tinkering away with the flavours and designs, and they always go down a treat.

These were inspired by our current new obsession, caramel chocolate. We used to buy those delicious Choices caramel chocolates all the time as a special treat but I haven’t seen them for sale in ages. Have they been discontinued? Sad times if so as they were truly scrumptious.

Luckily the new Nomo brand from Kinnerton has come to our rescue with these utterly moreish caramel chocolate bars. I slightly miss the oozy caramel filling but the taste of these is spot on gorgeous and besides you can’t have everything!

So here we have chocolate caramel cupcakes – enjoy 😊

(I must apologise about the piping though, my last piping bag split so I had to improvise, hence all the varying and unusual looks! They still taste great though 😀 )

Chocolate Caramel Cupcakes

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegan and vegetarian)

makes 12

175g self-raising flour

100g caster sugar

25g cocoa powder

100ml sunflower oil

150ml dairy-free milk

1/2 tsp lemon juice

1/2 tsp bicarbonate of soda

pinch of salt

1/2 tsp caramel essence

  1. Preheat the oven to 180 degrees centigrade/Gas Mark 5
  2. Mix together the dairy-free milk, lemon juice, essence and oil. Set aside.
  3. In a separate bowl, sift together the flour and salt. Stir in the sugar.
  4. Add the bicarb to the wet ingredients and stir.
  5. Pour the wet ingredients into the dry and gently mix to thoroughly combine.
  6. 2/3 rds fill the cupcake cases and bake for 15-20 minutes or until a knife comes out clean.
  7. Cool on a wire rack.

Caramel Chocolate Buttercream 

(dairy-free, egg-free, soya-free, sesame-free, nut-free, gluten-free, vegetarian and vegan)

Enough to spread on 12 cupcakes, double the mix to pipe luscious mounds of buttercream!

1/3 cup dairy-free margarine
2 tbsps vegetable fat such as Trex
1/3 cup cocoa powder
2 1/2 cups icing sugar
1/2 tsp caramel essence plus a splash of dairy-free milk

  1.  Whisk together the fats.
  2. Add the cocoa and whisk well.
  3. Whisk in the icing sugar, 1/2 cup at a time, adding the essence and a splash or so of milk.
  4. Pipe or spread onto the cupcakes.
  5. top with 1/2 a square of Nomo Caramel Chocolate

 

Rich Chocolate Sorbet

It’s not often that we swelter like this – well that used to be the case, who knows for the future 😦

All anyone is thinking or talking about is the heat! I do love how us Brits are totally obsessed with the weather and talk above it over any other ongoing national crisis.

Even I, with my constant baking and cooking, have had to turn off the oven to cope with the extreme heat. But that won’t stop me experimenting and tinkering with flavours 😉

After a little hiccup from the new divine Nomo chocolate (made by Kinnerton so safely free-from) the other week where they copied and pasted some of my old recipes onto their website without crediting me, I have been gifted a year’s supply of chocolate. [p.s I have not been paid in any way for this recipe, the free chocolate was due to their mistake and I’m making full use of it!] In fact we now have so much chocolate in the house that I’m having to cook with it even more than usual, and usual is really really often! I was so disappointed when I first noticed they had used my recipes without asking or crediting, but delighted that they have turned out to be the brand I hoped they were; there are now full credits on the website and they’ve suggested future collaboration which i’m really excited about 🙂

So with masses of chocolate to happily get through and a heatwave in progress, my thoughts turned to chocolate sorbet. As I’ve mentioned before we’re big sorbet fans in this household and the thought of turning some delicious chocolate into a light, fresh and refreshing pudding seemed just right.

It turns out that chocolate sorbet is totally delicious. It’s lighter than ice cream, full of chocolate flavour and quicker to set than fruity sorbets. I made the mix at lunchtime and it was acceptably frozen by the evening (see the final photo after the recipe), even better by the next day or later in the week. I don’t have an ice cream maker to churn the sorbet so my version is a little grainy, but I actually find that quite pleasant as the grainy bits are like tiny chocolate chips, giving both added flavour and texture.

Chocolate Sorbet

(dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

serves 6

200g caster sugar

40g cocoa powder

400ml water

70g dairy-free chocolate, finely chopped

  1. mix together the sugar and cocoa powder in a saucepan. Pour in the water gradually to avoid any lumps of cocoa
  2. Dissolve the sugar and bring to a boil for a couple of minutes to make a chocolate sugar syrup.
  3. place the finely chopped chocolate into a bowl, and slowly pour over the sugar syrup. Stir until the chocolate is melted. Cool.
  4. Pour into a Tupperware box and place in the freezer. Every couple of hours stir through with a fork to get rid of any large ice crystals. Once a sorbet texture is obtained, simply keep in the freezer ready to scoop.
  5. or, cool the chocolate mix, then pour into your ice cream machine and churn as indicated by the manufacturers instructions.

The perfect summer drink: Refreshing Strawberryade

Oh my goodness, it’s a proper heatwave! So a refreshing, cooling summery drink is the order of the day. This is a variation of homemade zingy lemonade with the addition of strawberries. I reckon this’ll be the perfect non-alcoholic drink for any summer garden party, picnic, barbecue or just cooling off in this heat.

Strawberryade (dairy-free, egg-free, nut-free, sesame-free, soya-free, gluten-free, vegetarian and vegan)

makes one jug full

  • 200g strawberries
  • 3 lemons
  • 1 lime
  • 90g sugar
  • 800ml just boiled water
– Juice the lemons and lime. Pour into a large jug and add the sugar.

– Pour over the just boiled water and stir to dissolve the sugar.

– Blend or mash the strawberries.

– Add to the lemon mix once it has cooled sightly.

– Chill completely before drinking.

– Wait for the sun to come out, pour a glass and enjoy!

Blueberry & Lemon Yo-Yo Cookies

Let’s get fresh, fruity and just right for the holidays. These yo-yo biscuits are are classic Antipodean staple and are perfect for warmer climes as they don’t have the tendency to melt like my favourite chocolate cookies! Talking of melting, this cookies have the wonderful melt in the mouth feels of very short shortbread, enhanced with a rich buttercream filling. It really is a wonderful combination.

I was in the mood for colour so concocted some delicate lemon biscuits (coloured with custard powder for a lovely yellow hue) and filled with bright purple blueberry filling. This biscuits will certainly get people talking, whilst also reaching for another one 🙂

Blueberry and Lemon Yo-Yo Cookies

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes about 20 sandwich biscuits

150g dairy-free margarine

65g icing sugar, sifted

zest of 1 lemon

1/2 tsp lemon extract

pinch of salt

55g custard powder or cornflour

175g plain flour

  1. Preheat the oven to 180 degrees Centigrade/Gas mark 4
  2. Line 2 baking sheets with parchment
  3. Beat together the margarine, sugar, zest and essence until light and fluffy.
  4. Sift in the flours and salt to form a very soft, but not sticky dough.
  5. Make large marble sized balls and place on the baking sheet (try to make an even number). Flatten with the back of a fork.
  6. Bake for 12 minutes
  7. Cool on the baking sheet for a couple of minutes before moving to a wire rack.
  8. Once completely cool, sandwich together with the blueberry cream.

Blueberry Cream 

(dairy-free, egg-free, nut-free, soya-free, gluten-free, sesame-free, vegetarian and vegan)

60g dairy-free margarine

200g icing sugar

1 tbsp blueberry coulis

  1. Make the blueberry coulis by cooking down 100g blueberries with 2 tbsp sugar and 1 too lemon juice. Cook until eh blueberries have burst and the mix is saucy. Sieve to give a luscious sweet sauce.
  2. Whisk the margarine  with the icing sugar and  1 tbsp blueberry coulis until it is all incorporated. Place in the fridge to firm up before using.
  3. use the remaining blueberry coulis for ice cream, waffles or fruit salad

Summer Berry Sorbet and Arlettes

Summer is here (at last!) and the shops are full of delicious ripe berries, so much so I’m constantly popping them into my shopping basket. Whilst you can’t beat a bowl of fresh berries, a homemade sorbet is a close second (especially now it’s hot), and a great option when you’ve managed to squash the whole punnet on the way home, like I did this week.

Whilst the dairy-free ice cream ranges are constantly improving, I’m more of a sorbet fan. A good sorbet is utterly delicious and so packed full of flavour that’s it’s perfect on a hot sunny day. Even before we were catering for food allergies, D and I would always choose sorbet for pudding.I’ve served this sorbet with these wonderful little wafers called Arlettes. They’re puff pastry spirals, rolled out very thin, coated in icing sugar and baked until golden. They’re the perfect caramel flavoured crisp accompaniment for any kind of pudding.

Summer Berry Sorbet

(dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

serves at least 6

150g caster sugar

200ml water

juice of 1/2 a lemon

400g berries

  1. Roughly chop the berries and then whizz up in a food blender. Sieve if you like a smooth sorbet, don’t if you like some pips.
  2. Dissolve the sugar in the water and lemon juice by bringing the syrup to a rolling boil. Immediately turn off and stir in the berry puree.
  3. Pour into an ice cream machine and churn as instructed, or pour into a Tupperware box and place int he freezer. If using the Tupperware method, remove from the freezer ever hour or so and give the sorbet mix a good stir/whisk, to break up any large ice crystals. The whole process should take 4 or 5 hours.
  4. Serve with this wonderful caramelised, crispy Arlettes for a show stopper dessert.

Arlettes

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes about 20

1/2 pack puff pastry

lots of icing sugar

  1. Roll the puff into a neat rectangle and then roll up to form a tight cylinder. Wrap and freeze for at least half an hour so it is very cold. Once chilled cut into 1/2cm slices
  2. Preheat the oven to 200 degrees Centigrade.
  3. On top a mound of icing sugar, roll out each circle until very very thin and totally covering in the icing sugar. Stamp out fluted circles, or traditional leaf shapes
  4. Place on a lined baking sheet and bake for 5-6 minutes until totally golden. Keep a close eye on them, a burnt Arlette is not nice! Once golden, turn over and bake for a further couple of minutes.
  5. Cool on a wire rack. These are best eaten on the day they’re made.