These are really good vanilla flavoured blondies which I’ve decorated with some mini eggs as it’s a recipe that always seems to appear around Easter time. I think it’s because of the white chocolate and they seem like a brownie’s lighter little sister! I’ve used gluten free flour for this recipe but want to experiment with a recipe that won’t use flour at all but that’s for another day. Today, we make Blondies that are Brilliant!!
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I’m very partial to a traybake recipe. They are always quick and easy to make, simple to transport and feed a good few people so lots of boxes ticked right there.
This lovely traybake is on the lines of the nostalgic Pineapple Upside Down Cake where the fruit is at the bottom of the tin and ends up on top when you invert it after baking. Using a selection of mixed berries instead gives this cake such a burst of colour and it’s all natural! There’s white chocolate both in the cake batter and drizzled over the top which works nicely to offset the slight sharpness of the fruit.
So I know there seems to be an excess of ginger related recipes happening now but I have a tin of treacle that’s about to run out and a tub of bicarbonate of soda that has a “use before” date drawing near so I’m using them up with my ginger recipes. If you don’t like ginger, I apologise in advance 😉
This is a light and moist ginger cake which is just so delicious. It’s made in a brownie tin or you can make it in a 2lb loaf tin, with a few tweaks in baking time. Oh did I mention no mixer? Yes I love a recipe that just literally needs mixing and no equipment.
Oh the smell in the house! Seriously, the smell was heavenly and just full of comfort. It was like Christmas was bottled and let loose at ours.
This recipe is adapted from Hannah Mills who has been writing baking books for years and rarely fails to impress. It needs a stand mixer to get the creamy consistency that’s needed to create a lovely, light cake. It only takes about 10 mins to get the batter into the tin and oven ready so it’s quick and very tasty.
There’s no butter used which keeps it low fat and I’ve reduced the sugar quantity to help make these squares even better for you. As lime is generally sweeter than lemon, you can reduce the sugar without it impacting too much on the overall sweetness.
Ooooh where do I start??! It’s a delicious take on a traditional Toffee Apple and adding the toffee sauce just sends it into another dimension. A wonderfully moist and spicy cake which is surprisingly easy to make.
If you don’t like dates, don’t worry. You can’t taste them. They add moistness and that great sticky toffee flavour.
This is not for the fainthearted! It’s rich, decadent, luxurious, delicious and quite sinful. But it’s oh so worth it! Originally I saw a video from Dr. Oetker showing how to make this and managed to get the ingredients listed and method tested to get a result. Oh and did I mention it’s gluten free?! Yes indeed you won’t believe it but it is!
If you like your chocolate very rich and full on then use all dark chocolate or for a slightly less full on chocolate effect, you can opt for half dark and half milk. If you only use milk chocolate, it will probably be too sweet when combined with the caramel layer.
There are a couple of options with the ingredients if you can’t get the original ones and they all worked for me so that makes things a little easier. It’s not a complicated recipe but is made in stages so you need a little more time.
I’ll give you a little warning before you make this cake. It’s rich, it’s full on and it’s for true chocolate lovers. It’s really gooey and has a surprise centre of soft, creamy Nutella just for extra decadence!
I make this recipe in a baking tray so it can be cut into squares to share out.
You need 16 tablespoons of Nutella and it’s easiest to spray the measuring spoon with some oil beforehand to make it simpler to measure out without ending up covered in sticky Nutella 🙂
This is a recipe from Mary Berry’s Baking Bible. It’s a traybake which always work so well when you have a crowd or when you have to transport your bakes as they can be left in the tin till ready to serve.
You get the lightest, just like pieces of lemony clouds once you follow the steps. It’s a very simple recipe which has never failed to go down really well. The topping originally is a lemon flavoured icing but if you prefer, make up a drizzle with caster sugar, heated with a little water to which you add the zest of a lemon and spoon over the top of the still warm sponge. Deelish!
Where do I start about this gorgeous recipe? It’s impossible to tell the difference between this and a cake made with traditional ingredients and I’ve made enough to know. I’m always dubious about people claiming their cakes made with all sorts of strange ingredients taste exactly as a normal one as I’ve yet to have that experience, but this recipe delivers and how.
You can keep it dairy free using a dairy free or soya spread but if not, just use Stork. The flour is Doves Farm which I always use and it’s gluten and wheat free, comes in both self raising or plain.
If you’re going to try gluten and wheat free baking, then you will need to have Xanthan Gum in your larder. It’s essential to hold together cakes and pastry and stop them from crumbing. It’s easily available in most supermarkets and mine is the Doves Farm one.
This is my standby, never fails Rocky Road recipe. I use it as a base to make different types of Rocky Road and it always delivers. It’s just sweet enough, just chocolatey enough, just rich enough and really so easily adaptable. Everyone loves it!
I’m going to put the basic recipe down and give a couple of ideas for you to try if you like. This recipe will become a firm favourite in your house as it is in mine.
This is a great, all in one bowl traybake which results in a very moist lemon cake with a surprise lemon curd middle. It’s topped with a layer of delicious lemon icing for a perfect finish. I topped mine with a cute purple/blue mix of sprinkles but they would look great topped with finely zested lemon peel or toasted almond flakes.
If you wanted them for a fancy afternoon tea, why not cut them into smaller squares and use a small edible flower on top for a perfect finish!
