Recipe Post N0.26- Fig and Raspberry Crumble Cake

Hello my lovely boys and girls!

Today I'm back with yet another baking post after almost a month long break. I think it's safe to say I am more settled into the intense workload. As far as you need to know, I have another post prepared for you, during THE WEEK, in honour of BakingBoutique's up and coming third birthday which I honestly can't wait for. 😁😄

To concoct this very Autumn-y cake, you'll need:

100g of butter, softened

150g of golden caster sugar

2 large eggs, lightly beaten

125g of plain flour

75g of ground almonds

1 tsp of baking powder

100g of natural yoghurt 

7 large figs

175g of raspberries

30g of flaked almonds

For the crumble topping:

50g of flour

25g of cold butter, cut into cubes

35g of soft,light brown sugar


Method;

First and foremost, pre-heat the oven to 180℃/160℃ fan/ Gas Mark 4. With this, grease and line the base for a 20cm springy cake tin.

To make the crumble topping, rub the flour and butter together with your fingertips until the mixture is crumbly. Stir in the sugar.

As for the cake, cream together the butter and sugar until pale and fluffy. Next add in the egg, a little at a time, beating well after each addition.

Subsequently, beat in the vanilla extract. Sift in the flour and incorporate the almonds and baking powder.

Fold in 1 large tbsp of the flour into the mixture,prior to adding the rest, and alternate this with the yoghurt.

After this, snip off the fig stalks and halve four of them, chopping the rest. Stir in the chopped figs and approximately 1/3 of the raspberries into the batter.

Then, scrape this into the prepared tin. Lay the halved figs on top and sprinkle with the remaining of the raspberries. Scatter the crumble on top,following the rest of the raspberries,then the flaked almonds.

Bake this in the oven for 1hr and 15 minutes or until a skewer inserted comes out clean. 

Leave the cake in the tin for around 15 minutes and then run a palette knife around the outside of the cake.

Slide the cake onto a serving plate and volia!

Snapshots:

Before you go...

10 easy lunch recipes

Here is a recipe post I made last year that is in relation to today's post: Berry Crumble Cake 

You can tell just how bad I was at baking then🤦🏾‍♀️

YouTuber of the month: Roxsaurrus

Song of the month: Post Malone- Better Now

Quote of the month:

Meghan Markle's pregant!!!!😍😃💞

Click the social icons to follow me on all my social platforms:

https://www.pinterest.co.uk/chocolatelo1822/

This is seriously needed in my life...😓 Guide to ace every single exam, effortlessly

5 ways to brighten up each day😁😁

That's not all from me, I'm afraid to say, don't forget to tune back in during the week for my exclusive three year anniversary post.

See you there!

  

#sweetreats xx 

Recipe Post 2018 N0.20- Coconut and Raspberry Macaroon Tarts

Hola chicos and chicas!

Yet again, I'm back at it with some other delightful, piquant recipe. This week's recipe, as it happens, was inspired by the raspberry macaroon tarts, sold in a pack of 4 at Waitrose, truly. I shared the box with my mum one weekday and they were absolutely divine and left my mum and I wishing for more. In the light of this story, I bring you my take on macaroon tarts!


To prepare for baking, you'll need:

For the pastry:

150g of plain flour

75g of block margarine

cold water

For the filling:

1 egg

50g of caster sugar

1 tsp of vanilla extract

25g of plain flour

75g of desiccated coconut

16 raspberries

4tbsp of raspberry jam

In attribution to decorating:

raspberries

A quarter of fresh coconut 

Icing sugar

Method:

Firstly, sieve the flour into a bowl and rub the margarine into the flour until the mixture clumps and the margarine is no longer visible.

Add in the cold water, gradually, mixing until the mixture can be bunched into a big ball.

Roll the pastry out on a lightly-floured work surface and cut out 12 mini tartlets. Prick the bases and allow to chill for 20 minutes in the fridge.

In the meantime, heat the oven to 180℃/ 160℃ fan/ Gas Mark 4. Line each tin with a small square of foil, filling it with baked beans. Blind bake this for 10 minutes until pale golden. Remove the foil and baking beans and cook for 3 minutes.

To concot the delectable filling, whisk the egg yolk, caster sugar and vanilla extract. Mix this into the flour and desiccated coconut. Whisk the egg white to firm peaks and stir into the mix.

Spread ½ tsp of raspberry jam into each tart shell, adding 2 raspberries and dividing the coconut filling between the tins. Bake this for 15 minutes until golden.

Next, optional, but to make toasted coconut shavings, shave off thin strips using a vegetable peeler. Place the coconut shavings onto a parchment-lined baking sheet and toast in the oven for around 5 minutes.


Lastly, to top off the tarts, you can decorate it as desired, how this particular recipe suggested garnishing with fresh raspberries, toasted coconut shaving and a dusting of icing sugar.

And listo! 

Snapshots TO COME TOMORROW

Before you go...

We're so proud of you, ENGLANDD!!

Well done to Serena Williams in her Wimbledon tournament!

YouTuber of the month(I literally started watching him yesterday and I couldn't stop laughing at his skits😂😂

Johnny Carey

Quote of the month:

Good lesson learnt👍

Don't forget to follow me on Snapchat:

Username: Bakingboutique

Once more, thanks for reading, comment down below on what you'd like to see and I'll keep you posted!😁😀😘😜

    

#sweetreats xx