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 N0.12- Lemon Drizzle Fingers

Hiya everyone! 

I hope you are all well. First and foremost, I would like to say a big thank you for all your lovely comments and praise on last week's post. One of the greatest elements of blogging is being acknowledged for the hard work exerted into a blog post.

Moving swiftly onto today's post, it appears as though I'm going through a phase of only baking with lemons. I was suspecting whether I was doing the same with ground almonds as I baked with ground almonds twice in a row and it seems apparent the same thing is occurring with lemons. So I apologize if my posts over the past couple of weeks cause you to dislike ground almonds and lemons.

In order to bake this scrummy, easy drizzle fingers, you'll need:

200g of butter, softened

200g of golden caster sugar( can't seem to find this particular sugar anywhere. Let me know where you can find this particular sugar in the comments below)

4 large eggs 

100g of fine cornmeal

140g of self-raising flour

zest of 3 lemons

For the swirl and drizzle:

4tbsp of lemon curd

5tbsp of golden caster sugar

zest and juice of 1 lemon

Method:

Firstly, pre-heat the oven to 180C/ 160 fan oven/ Gas Mark 4 and ensure there is a shelf ready in the middle of the oven.

With that, butter a rectangular baking tray or small roasting tin and line with baking paper.

Place all the cake ingredients alongside a pinch of salt into a large mixing bowl and beat until creamy and smooth with electric beaters.

Scoop into the tin and level the top. Spoon the lemon curd over the batter in thick strips and using the handle of the spoon to swirl the curd into the cake.

Be subtle with this as too many swirls will not show up onto the cake.

Bake the cake for approximately 35 minutes or until golden brown and risen.

By now, the cake should've shrunk away from the sides of the tin ever so slightly and feel springy to touch.

Allow the cake to cool within the tin for 10 mins. Carefully lift the cake out of the tin and place onto a cooling rack.

To make the drizzle, mix 4 tbsps of sugar and lemon juice together and spoon over the cake. Toss the lemon zest with the final 1 tbsp of sugar and scatter over the top. 

Let the cake cool completely, then lift onto a board,peel away the sides of the baking paper, cutting the cake into fingers.

And listo! SNAPSHOTS:

 

Before you go....


We pray for the mass shooting at Marjory Stoneman Douglas High School and also YouTube headquarters.

Song of the month:

Sad- XXXtentacion

Follow me on Snapchat:

Check out my last post here if you haven't already

YouTuber of the month: Patricia Bright

 Her "I spent..." videos are so hilarious. I love watching them.










Continue to pursue your dreams!

Comment down below what types of recipes would you like to see next.

That's it from me! See you in the next one!

#sweetreats xxx

Baking Post N0.30- Last post of the year!!!😔😭😭😢👉🎇🎉🎊

Happy New Year's Eve everyone!!!!

First and foremost, I cannot conceptualize how quickly 2017 has passed. I,personally, can't say 2017 has been a highlight year since it went by so quickly. To send 2017 a good farewell from BakingBoutique,truly, I have compiled a video of my best "moments(a.k.a posts) over this year on BakingBoutique. I hope you enjoy and I pray that the video actually uploads ON TIME for this video.

Prior to this post ending:

Song of the month:

Migos, Nicki Minaj, Cardi B- Motorsport

Quote of the month:

I urge you to check out my last post, I only uploaded photos today. Sorry for the long wait.

Baking Post N0.29-Christmas Feast Pt.2




New Year's Eve Feast

8 things to do on New Year's Eve

Any new year's resolutions,folks?

😍😍⇩⇩



In accolade to another new, prosperous year, I'll be doing shoutouts of readers over on my Snapchat. If you'd like to be shouted out, comment below:Bye 2017, along with the social media account you'll like me to shout out.
                         ⇕⇕

Have a happy,happy,happy new year and I'll see you lot in 2018!

Lots of love,

#sweetreats xxx😘😜😝