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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Raspberry agar agar jelly

Posted by Bake Club on Tuesday, April 8, 2014, In : desserts 

By Frances
This superquick recipe is by Alessandra Zecchini and featured on these very pages in the March Sweet New Zealand roundup! I had never made jelly before because I don't eat gelatin but agar agar is easy to find in Asian supermarkets and works perfectly well. Watch this space for my first attempt at marshmallows using agar!

You only need:
500ml water
1 tsp agar agar powder
1 Tbs Sweet As raspberry powder
1 Tbs sweetener (I used agave syrup)
Bring to the boil in a saucepan, pour into jelly m...
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Raspberry yoghurt muffins by Frances

Posted by Bake Club on Saturday, July 28, 2012, In : small cakes 

I adapted this from a loaf recipe. You can put this batter in any size tin, really. I like the tanginess the yoghurt adds to the mix.

cooking oil spray

1 cup frozen raspberries

1/2 cup brown sugar

2 eggs, lightly beaten

3/4 cup low-fat vanilla yoghurt

1 3/4 cups self-raising flour

1/3 cup ground almonds

 

Preheat oven to 180ºC. Spray an 11x21cm loaf pan or 12 muffin tins/cases with cooking oil. Line the base and two long opposite sides with n...


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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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MAY THE CAKE B WITH U

Frances Chan is a freelance editor/proofreader who has written a couple of children's books and writes for Weekend Notes. She also loves to bake. She shares some of her adventures, culinary or otherwise, on Instagram.


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