Showing Tag: " raspberry" (Show all posts)

Bounty bars with raspberry

Posted by Bake Club on Wednesday, February 24, 2016, In : sweets 

Here's a variation on the first raw bounty bars I made. The raspberry powder adds a special touch. You can see the subtle colouring in the pic. I found the chocolate melts really quickly once out of the fridge.

1/4 c coconut butter
2 Tbs coconut oil
1 tsp freeze-dried raspberry powder 
1/2 tsp vanilla extract or powder
3 Tbs coconut nectar (I used rice malt syrup)
pinch sea salt
1 1/2 c desiccated coconut

chocolate coating:
1/3 c cacao butter
1 Tbs coconut oil
1/3 c cacao powder
1 Tbs coconut nectar

Soft...


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Ginny's raspberry buttermilk cake

Posted by Bake Club on Thursday, June 28, 2012, In : big cakes 

This recipe I got from the Smitten Kitchen blog which I love... (http://smittenkitchen.com/2009/05/raspberry-buttermilk-cake/; She adapted it from Gourmet.)

I basically followed her recipe, but used frozen raspberries - first time, I let them defrost. Mistake! Use them frozen, they still cook perfectly.

I find this very yummy and it is possibly the most ridiculously-easy cake ever! 

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon  baking soda
1/4 teaspoon salt
56 grams un...


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Ginny's chocolate sour cream raspberry cake

Posted by Bake Club on Sunday, April 22, 2012, In : big cakes 

This is from Marian Keyes' Saved By Cake. Delicious and very easy (if not the cheapest cake to make!)

100g dark (70%+) chocolate
250g self-raising flour
1 tsp baking soda
1 tsp salt (seems a lot!)
250g caster sugar
125ml sunflower (or other non-flavoured; I used grape-seed) oil
250ml sourcream
2 eggs, beaten
1 tsp vanilla extract
300g (approx) frozen rasberries, defrosted

The recipe says to make 2 23cm cakes, and stick together with rasberry jam; I made one, in a bundt tin, it just needed longer to...
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EST. 2010

Frances C loves to bake. She's also a freelance editor and DJ. She shares some of her adventures, culinary or otherwise, on Instagram.


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