Lemon Lavender Cake, with Crushed Blackberries – Recipe | Champagne Twist

Hello,

On Monday, I was feeling in a celebratory mood due to my website finally becoming a dot.com – yeah I know, about time too! So I baked a cake.  The lavender in my gardens is doing extraordinarily well this year, and it would be a shame just to let the flower heads just fade away.

My previous lavender creations are Lavender Sugar Cookies and the joyous Blueberry and Lavender Cheesecake.  I make large batches of lavender sugar, which I store for winter baking and as gifts for friends and family. This time I wanted to try the floral notes from this herb with a more robust berry.  I also wanted to add a citrus note, hence the Lemon Lavender Cake, with Crushed Blackberries . I added icing, because this is a celebration cake after all. Enjoy!

lemla cake

Lemon Lavender Lemon Cake, with Crushed Blackberries

Ingredients

  • 250g butter, margarine or substitute
  • 250g lavender sugar (click to read my recipe here)
  • 3 large eggs
  • zest of 1 whole lemon
  • splash of milk, no more than 5 tbsp
  • 300g self raising flour

Method

For the cake:

  1. Preheat the oven to Gas mark 3.
  2. Butter and line a small, round baking tin.
  3. Cream the butter and sugar until light and fluffy.
  4. In a separate bowl, briefly beat one egg until the yolk and white are combined. Add slowly to the butter sugar mix, and beat together until the mixture egg has been fully incorporated.  Repeat for the remaining 2 eggs.
  5. Pour in a splash of milk and stir well. You only need enough to make a smooth batter that isn’t too think to stir.
  6. Add the lemon zest and then sift in 100g of the flour into the butter, sugar and egg mix. Gently fold the flour into the mix. Fold in another 100g and then the final 100g of flour, until all the flour is fully incorporated into the mix.
  7. Pour the cake batter into the prepared baking tin. Level off the top.
  8. Place the cake tin on the middle shelf of the oven, and bake for 45-55 mins.
  9. When baked, remove the cake from the oven. and allow too cool in the tin for 10 mins. After that time, remove the cake from the tin and rest on a wire rack to cool completely.

For the icing

  • 250g icing sugar
  • 2-3 tbsp fresh lemon juice
  • fresh lavender flowers for decoration (optional)
  1. Place the icing sugar into a medium sized bowl. Add the juice and stir until the icing is think, but pourable. Adjust the sugar or juice measurements accordingly if needs be.
  2. Cover the cooled cake with the icing. If using, decorate with fresh lavender stems. Remember to allow the cake to cool completely before covering with icing.

For the crushed blackberries

  • 1 punnet fresh blackberries, washed and dried
  • 2-3 tsp fresh lemon juice
  • icing sugar to taste
  1. Add the blackberries to a medium sided bowl. Cover with the lemon juice and sugar.
  2. Gently mix the ingredients together, gently crushing the berries as you go.
  3. Decant into a serving bowl and serve with the cake.
Lavender sugar recipe for baking

Lavender sugar – recipe | Champagne Twist

Hello,

Now that we’re deep into summer, the lavender plants are yielding their flowers in a glorious hue of blues and purples. Try to save the essence of summer, by preserving the flower heads for use in the cold winter months to come.

Lavender sugar is surprisingly versatile but expensive to purchase. The last time I checked, Waitrose sold small jars for £5 each.  Yet it is so easy to make yourself, and if you grow lavender, it costs next to nothing. Try this simple recipe and save yourself some time and money.

ideas for using lavender flowers in food recipes
recipe for lavender flower sugar

Lavender Sugar – recipe

Ingredients:

  • 1 tbsp Lavender flowers – dried food grade
  • 500g Golden Caster Sugar – you can use white caster sugar if you prefer

You will also need a lidded jar, large enough to contain the sugar.

Method:

  1. Add the lavender and sugar in the jar. Secure the lid and shake until well combined.
  2. Store in a cool, dark and dry place. Leave for at least a week before use.

For a gift idea, you can decorate the jar with a gift tag and ribbon.

You can use lavender sugar for many recipes, try lavender sugar cookies, blueberry and lavender cheesecake or lemon lavender cake.

Let me know if you try these recipes, and how they worked out for you.

Thanks for reading, please subscribe for more.

 

blueberry and lavender cheesecake recipe by ChampagneTwist.com

Blueberry and Lavender Cheesecake – recipe

bluelacake

This is an updated recipe I created a few years ago.  It has become a family favourite for special occasions, or just for an indulgent treat.

Blueberry and Lavender Cheesecake – recipe

Ingredients:

  • 10 digestive biscuits
  • 50g melted butter, set aside to cool slightly
  • 560g cream cheese, room temperature
  • 190ml sour cream, room temperature
  • 1tsp vanilla bean paste
  • 2 tsp lavender syrup (optional)
  • 1 heaped dessertspoon plain flour
  • 150g golden caster sugar
  • 2 whole eggs
  • 1 egg yolk
  • 1/2 pot wild blueberry conserve
  • 1 tbsp lavender flowers
  • 1 punnet of fresh blueberries

Method:

  1. Preheat the oven to gas mark 4
  2. Place the biscuits in a food processor and blitz until it becomes a fine crumb.  Alternatively place the biscuits in a plastic food bag, and bash with a rolling pin.
  3. Place the crumbs into a bowl, and add in the melted butter. Stir, making sure all the crumbs have been coated in the butter.
  4. Cover the base of a 20cm spring form pan with the butter crumb mix.
  5. Bake the biscuit base in the oven for 5-10 mins. Then remove from the oven to cool.
  6. In a food mixer, add the cheese, cream, vanilla paste, lavender syrup, flour, sugar and eggs (including the extra yolk), and mix until all the ingredients have been well combined.
  7. Pour cheese mix onto the cooled biscuit base. Tap gently to ensure there are no air bubbles.
  8. Place the cake tin on the middle shelf of the oven, and bake for 35 mins, until the cake has set.
  9. Turn off the oven and leave the cake to gently cool down in the oven. This should hopefully help prevent any cracks forming.  However it does not matter if cracks do appear, as the top will be covered.
  10. When the cake has cooled, place in the fridge for at least 30 mins.
  11. For the topping, mix the lavender flowers and blueberry conserve in a saucepan and gently heat over a low flame.
  12. Remove the conserve mix and allow to cool for about 10 mins.
  13. Stir in half the fresh blueberries into the conserve mix.
  14. Take the cheesecake out of the fridge and pour the blueberry conserve mix on top.
  15. Top off the cheesecake with the remaining fresh blueberries.

To decorate, I added a fresh sprig of mint and dusted with icing sugar.  Serve with some extra sour cream or thick natural yogurt and a huge pot of tea.

blulavcheesecake

Lavender Sugar Cookies – Recipe

sugar cookies

Another quick make, this time Lavender Sugar Cookies.  Just 3 ingredients are required, and a few minutes in the oven and you could have over 30 of these treats for your afternoon tea.

lavender cookie 3

Ingredients:

  • 175g butter or butter substitute, softened
  • 100g Lavender sugar
  • 225g plain flour

Method:

  1. Cream the butter and sugar together with a wooden spoon until combined. Unlike making cakes, you shouldn’t mix until the mixture becomes lighter in colour. The crunch from the sugar is what you’re after here.
  2. Fold in the flour until fully incorporated into the butter sugar mix.
  3. With clean, dry hands, gently knead the dough for about 10 to 15 seconds.
  4. Divide into 2 equal sized portions.
  5. Take each portion and roll into 2 thin sausages. The sausages shouldn’t be more than about 5cm in diameter.
  6. Wrap the sausages individually in greaseproof paper, then place them in the fridge to rest for at least 30 mins.
  7. When ready to bake the cookies, preheat the oven to Gas Make 3.
  8. Take the dough sausages out, unwrap them and cut 1cm thick disks. You should be able to make between 30 and 36 cookies.
  9. Place the disks on a baking sheet lined with greaseproof paper, and bake in the middle of the oven for 15-20 minutes.  I managed to place 16 per baking sheet. Ensure you leave some space in-between each cookie.
  10. The cookies are ready when they are a pale golden colour. Remove from the baking sheet and allow to cool on a wire rack.  Serve immediately with a nice cup of tea.

lavender cookie

Frozen stem ginger yogurt recipe | champagne twist

Easy Frozen Stem Ginger Yogurt – recipe

Hello,

I have a very easy recipe for frozen Stem Ginger yogurt, using just 3 ingredients.

Ingredients:

Method:

Place both the yogurt and the ginger into a freezer proof tub or old ice-cream container which has a sealable lid. Stir thoroughly, secure the lid and place in the freezer for about an hour before serving.

I serve the frozen yogurt with fresh fruit as a quick, elegant dessert. It’s a lovely served in small glasses and makes for an impressive yet elegant after dinner course.  You could also serve with chocolate curls or thins if you want to add a little more indulgence.

Frozen stem ginger yogurt recipe | champagne twist

Let me know if you try this recipe.

Thanks for reading.

Quick Vegan Flat Bread – recipe | Champagne Twist

A few weeks ago, I posted a recipe for quick flat bread. This recipe is just as quick to make, and perhaps a tad healthier. I even managed to make an extra 2 flat breads with this recipe.

Quick Vegan Flat Bread – recipe by Champagne Twist

quick vegan flat bread

Ingredients:

  • 2 1/2 cups bread flour
  • 2 tsp dried yeast
  • 4 tsp coconut oil
  • 1 tsp pink Himalayan salt
  • 1 cup warm water

Method:

  1. Combine all the ingredients in a food mixer, until a slightly sticky dough is formed.
  2. Cover the bowl with a clean tea towel, and set aside for 10 minutes to allow the dough to rest.
  3. After resting, divide the dough into 14 equally sized balls.
  4. Meanwhile, heat a heavy bottomed saucepan or frying pan over a medium to medium high heat.
  5. Roll each dough ball on a well floured board, into a circle about the size of a tea saucer.
  6. Cook each flat bread in the pan, for a minute on each side.
  7. To keep the flat breads warm whilst cooking, cover a plate with a clean tea towel, and add the freshly cooked flat breads on top. Cover again with another clean tea towel to keep them warm.

Let me know if you try this recipe. Please don’t forget to subscribe for more recipes – Easter is coming up and I have a few treats in store 🙂

Thanks for reading.

Whole orange and fresh coconut cake recipe | Champagne Twist

whole orange and fresh coco nut cake | Champagne Twist - champagnetwist.wordpress.com

I fancied baking today, and spied a couple oranges in the fridge and a very tired looking coconut in the pantry which needed to be used quickly. However, I would recommend you use desiccated coconut instead, if you have a very sweet tooth, or wish to avoid hand grating a coconut.

Whole orange and fresh coconut cake

Ingredients:

  • 2 oranges, 1 to be used whole, 1 for decoration
  • 200g butter, softened
  • 3 extra large eggs, lightly beaten
  • 1 cup vanilla caster sugar
  • 1/2 cup freshly grated or desiccated coconut, plus extra for decoration
  • 1 1/4 cups self raising flour
  • 1/4 cup icing sugar, for decoration (optional)

 

Method:

  1. Preheat oven to Gas Mark 4 (180°C/160°C fan assisted).
  2. Grease and line with baking parchment a 22cm diameter round baking tin.
  3. Wash the oranges and pat them dry with kitchen paper. Set aside one of the oranges. Roughly chop the other orange, and then using a food processor, puree the orange until smooth. Set aside.
  4. In a food mixer, cream the butter and sugar until light and fluffy.  Slowly add the beaten eggs, followed by the orange puree.
  5. By hand fold in the coconut and flour to form a fairly loose batter.
  6. Pour the batter into the cake tin, and level off the top to help even baking.
  7. Place the tin on the middle shelf of the oven, and bake for 50 minutes. Check the cake is cooked with a skewer pushed into the centre. If it comes out clean then the cake is finished. If not, bake for a further 10 minutes and test again. You may need to cover the top of the cake with some foil to prevent burning.
  8. Remove the cake from the oven and leave in the tin for 5 minutes, before transferring  to a wire rack to cool.
  9. Zest long, thin strips from the 2nd orange. Juice the orange, ensuring any seeds are removed.
  10. Sift the icing sugar into a small, clean dry bowl. Stir in just enough orange juice to make a smooth icing and then drizzle over the cake.  Sprinkle the extra coconut and the orange zest on top. Allow to set and serve with a hot beverage, preferably a nice cup of tea!

 

5 sweet pancake fillings for Shrove Tuesday – recipe ideas

So it’s Shrove Tuesday, Pancake day. You’ve a stack of pancakes ready, but what to fill them with? Here are 5 suggestions –

Limoncello Pancakes:

limoncello pancakes recipe | champagne twist
Limoncello Pancakes | Champagne Twist

Heat the pancakes (2 or 3 per person) in a frying pan, with 3 tablespoons of limoncello. Remove from the pan and place on a serving plate. Sprinkle with fresh lemon zest, a little fresh lemon juice and some golden caster sugar, honey or syrup.

Lingonberry Pancakes:

Lingonberry Pancakes Shove Tuesday pancake day recipe
Lingonberry Pancakes | Champagne Twist

Heat the pancakes, then serve with a tablespoon of lingonberry jam, thick yogurt, a dusting of icing sugar and a sprig of mint.

Chocolate and Hazelnut Pancakes:

Nutella chocolate and hazelnut pancakes, served with coconut yogurt recipe by Champagne Twist
Chocolate and Hazelnut Pancakes | Champagne Twist

Cover the warmed pancakes with Nutella, sprinkle with whole roasted hazelnuts, and a dusting of icing sugar. Serve with coconut yogurt, seen here with a dusting of ground chocolate.

Caramelised Spiced Apple Pancakes:

caramelised spiced apple pancakes recipe by Champagne Twist
Caramelised Spiced Apple Pancakes | Champagne Twist

Serve the warmed pancakes with a few slices of apple which have been caramelised and flambeed with brandy. Then fill the pancake with ginger yogurt, and dust with mixed spice, stem ginger pieces and icing sugar.

Coconut and Lime Pancakes:

coconut and lime pancakes recipe by champagne twist champagnetwist.wordpress.com
Coconut and Lime Pancakes | Champagne Twist

A few tablespoons of your favourite coconut yogurt, together with some fresh lime zest and a squeeze of lime juice will add a mojito zing to your pancakes. Finish with a drizzle of fruit or maple syrup.

How are you celebrating pancake day? If you would like the recipe for the pancakes, please visit this link Pancake recipe.

Thanks for reading and if you havent already, please subscribe for more recipes.

Get ready for Pancake Day – recipe

pancake recipe champagnetwist.wordpress.com
Pancake recipe by Champagne Twist

Tomorrow is Shrove Tuesday, otherwise known as Pancake Day. This means that Winter is on it’s way out and Spring is around the corner. Shove Tuesday is one of those annual events which sneaks up on you suddenly, and then there is a huge panic to get those pancakes made. But this year, make sure your prepared and make these pancakes today and save yourself the hassle tomorrow.

Pancakes – recipe by Champagne Twist

Ingredients:

  • 2 extra large eggs
  • pinch of salt (optional)
  • 300ml milk
  • 200g plain flour
  • 1 tbsp vegetable oil, plus extra for frying

Method:

  1. In a large bowl or jug, add the eggs and salt if using and whisk for about 30 seconds. Add in the milk and stir until well combined.  Fold in the flour until a batter, with the consistency of single cream, is formed. Then stir in the oil and set aside in the fridge for 30 mins to rest. Note; the salt adds flavour and helps to break down the eggs so that they are easier to whip. Personally, I tend to leave as much salt as I can out of recipes, especially if I know I may be using high salt or sugary fillings.
  2. Add a tiny drizzle of oil to a crepe or frying pan and preheat over a medium temperature. Using a small ladle, when the oil begins to sizzle, carefully pour 1 ladleful of batter into the pan, swirling the batter around until it covers the inside base of the pan.  Cook for about a 1 or so until golden brown, and then flip the pancake over to cook on the other side. Cook for a further minute.
  3. When cooked, place the pancake on a plate and cover with a sheet of greaseproof paper. Continuing cooking the pancakes until all the batter has been used up.
  4. After cooling you can place the pancakes with the greaseproof paper in-between each pancake into a freezer bag  and freeze them for later use.
  5. When you’re ready to use, simply take as any pancakes as you require and leave them to defrost overnight in the fridge.

Remember pancakes are not just for Shrove Tuesday. Pancakes are extremely versatile, and the range of sweet and savoury fillings are endless. These little beauties are ideal for creating last minute meals, or pudding treats when time is short.

Pancakes separated by greaseproof paper
Pancakes separated by greaseproof paper | Champagne Twist

Tomorrow I will post some suggestions for sweet fillings. Enjoy pancake preparation day!

Are you making pancakes for Shrove Tuesday? Please share in the comment section your favourite recipes and pancake fillings.

Thanks for reading.