Cranberry Cookies (makes 16)

Cranberry Cookies by The Fat Foodie

Just after Christmas my partner went food shopping and came home with two reduced punnets of fresh cranberries. I have no earthly idea what she thought we would do with fresh cranberries (let alone two packs!), but they had been enough of a bargain to justify their purchase. Ever since, they’ve sat in my freezer taking up valuable space and irritating me every time I’ve had to manoeuvre around them in order to get to something I’ve needed in the freezer, so I snapped the other day and let them defrost overnight and decided to try to make some cranberry cookies with them.

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Red Velvet Muffins (makes 12)

Red Velvet Muffins by The Fat Foodie

I think I was a teenager the first time I tasted red velvet cake and I remember thinking that it was out of this world because I love sweet cake that’s topped with cream cheese frosting. There’s just something about the contrast between sugary-sweet sponge cake and smooth, creamy and ever so slightly tart cream cheese frosting that really rocks my little world.

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Lemon Curd Cakes (makes 10-14)

Lemon Curd Cakes by The Fat Foodie

These lemon curd cakes were created because I’d been in TK Maxx a while ago and I picked up a mini sponge cake baking tray for the bargain price of £1 which bakes mini round sponge cakes (about the size of a macaron half). I was dying to try making mini victoria sponges, but I didn’t want to fill them with the usual standard whipped cream and strawberry jam. However, one of the staple jams I was brought up with is lemon curd and as a result there’s always a jar of it in my fridge.

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Coffee and Walnut Cake (serves 8-10)

Coffee and Walnut Cake by The Fat Foodie

One of my favourite cakes is a coffee and walnut cake. I just love the flavour combination of deep, almost bitter, coffee and smooth, nutty walnuts, especially when merged with sweet, fluffy buttercream icing.

Ingredients for the coffee cake:

200g butter (or non-dairy version)

200g sugar

4 eggs

1 tsp vanilla extract

2 tbsps instant coffee dissolved in 50ml of hot water

150g self-raising gluten-free flour (I use Dove’s Farm G/F flour because it’s made with low FODMAP ingredients whereas many other gluten-free flours are made with high FODMAP options.)

1 tsp baking powder

1 tsp xanthan gum

Ingredients for the buttercream icing:

200g butter (or non-dairy version)

200g icing sugar

100g walnut halves

Method:

Preheat your oven to 180C/160 Fan/350F/Gas Mark 5 and line two 9 inch cake tins with greaseproof paper. (Or make life simple for yourself and do as I do and use these pre-prepared cake tin liners. They’re so convenient!)

Dissolve the instant coffee in the hot water and leave it to cool.

Put the butter and sugar in a mixing bowl and whisk until fluffy. Add the eggs, vanilla and coffee and whisk again until combined.

Add the flour, baking powder and xanthan gum and whisk until combined.

Divide the cake mixture between the two cake tins and bake in the oven for 30-35 mins or until a skewer pushed into the middle of the cakes comes out clean.

Leave the cakes to cool and make the buttercream icing in the meantime by mixing all of the icing ingredients together until combined.

Once the cake is cool, remove them from the cake tins and spread half of the buttercream on top of one cake and place the other cake on top.

Spread the rest of the buttercream on top of the cake and then decorate with the walnuts before serving.

Coffee and Walnut Cake by The Fat Foodie

IF YOU LIKE THIS TRY THIS:

RHUBARB AND GINGER CRUMBLE 

PINEAPPLE UPSIDE-DOWN CAKE

SNICKERDOODLES 

CHOCOLATE FUDGE CAKE

RICE CRISPY CAKES

CHOCOLATE SOUFFLÉS