{
  "version": "https://jsonfeed.org/version/1.1",
  "title": "Little Patisserie — Recipes (JSON Feed)",
  "home_page_url": "https://littlepatisserie.co.uk/",
  "feed_url": "https://littlepatisserie.co.uk/feed.json",
  "items": [
    {
      "id": "https://littlepatisserie.co.uk/delicious-moist-lemon-cake.html",
      "url": "https://littlepatisserie.co.uk/delicious-moist-lemon-cake.html",
      "title": "Delicious Moist Lemon Cake",
      "content_html": "\u003cp\u003eGive this buttery lemon cake a go. It’s wonderfully aromatic, moist, and full of bright lemon flavour. It’s not hard to make, but do remember that all the ingredients should be at room temperature. I highly recommend it.\u003c/p\u003e\n\u003c!--more--\u003e\n\u003cfigure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"\u003e\u003cdiv class=\"wp-block-embed__wrapper\"\u003e\n\u003ciframe loading=\"lazy\" title=\"Pyszne maślane ciasto cytrynowe – Przepis – Mała Cukierenka\" width=\"1200\" height=\"675\" src=\"https://www.youtube.com/embed/6hLDZ6HL0rw?feature=oembed\u0026#038;enablejsapi=1\u0026#038;origin=https://littlepatisserie.co.uk\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen\u003e\u003c/iframe\u003e\n\u003c/div\u003e\u003c/figure\u003e\n\u003cp\u003eFilm with English subtitles.\u003c/p\u003e\n\u003cdiv class=\"wp-block-image\"\u003e\n\u003cfigure class=\"aligncenter size-full\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"598\" height=\"714\" src=\"/media/images/43466_delicious-moist-lemon-cake1.jpg\" alt=\"\" class=\"wp-image-43466\" srcset=\"/media/images/43466_delicious-moist-lemon-cake1.jpg 598w, /media/images/43466_delicious-moist-lemon-cake1-251x300.jpg 251w, /media/images/43466_delicious-moist-lemon-cake1-352x420.jpg 352w, /media/images/43466_delicious-moist-lemon-cake1-480x573.jpg 480w\" sizes=\"auto, (max-width: 598px) 100vw, 598px\" /\u003e\u003c/figure\u003e\n\u003c/div\u003e\n\u003ch2 id=\"delicious-moist-lemon-cake\"\u003eDelicious Moist Lemon Cake\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (should be at room temperature)\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eMixture:\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e250g unsalted butter at room temperature\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e200g sugar\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003ezest of 1 lemon\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e4 medium size eggs at room temperature\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e250g plain flour\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 and 1/2 teaspoon baking powder\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1/3 teaspoon baking soda\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e80ml fresh lemon juice at room temperature\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1/2 teaspoon lemon extract (optional)\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e2 teaspoons vanilla extract\u003c/p\u003e\n\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003eIcing:\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e150g icing suger\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e3-5 tablespoon lemon juice\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003efinely grated lemon rind to sprinkle\u003c/p\u003e\n\u003c/li\u003e\n\u003c/ul\u003e\n\u003cdiv class=\"wp-block-image\"\u003e\n\u003cfigure class=\"aligncenter size-full\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"598\" height=\"724\" src=\"/media/images/43468_delicious-moist-lemon-cake3.jpg\" alt=\"\" class=\"wp-image-43468\" srcset=\"/media/images/43468_delicious-moist-lemon-cake3.jpg 598w, /media/images/43468_delicious-moist-lemon-cake3-248x300.jpg 248w, /media/images/43468_delicious-moist-lemon-cake3-352x426.jpg 352w, /media/images/43468_delicious-moist-lemon-cake3-480x581.jpg 480w\" sizes=\"auto, (max-width: 598px) 100vw, 598px\" /\u003e\u003c/figure\u003e\n\u003c/div\u003e\n\u003cp\u003e\u003cstrong\u003eCake:\u003c/strong\u003e\u003c/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003ePreheat the oven to 180°C (Gas Mark 4). Line a 21cm round cake tin with baking parchment.\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003ePut the butter in a bowl and beat with an electric mixer for about 1 minute. Add the sugar, vanilla extract, zest of 1 lemon, and lemon extract and beat for another 2–3 minutes.\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eAdd the eggs one at a time. After each addition, mix on medium speed for about 1 minute, until just combined.\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eAdd the baking powder and bicarbonate of soda to the flour, then briefly stir with a spoon. Sift the flour mixture into the butter mixture. Add half the lemon juice and mix on medium speed for a few seconds, just until the flour is a bit moistened. Add the remaining lemon juice and mix briefly again on medium speed until combined.\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eTransfer the batter to the prepared tin and smooth the top. Bake for about 50–55 minutes, then remove from the oven and let it cool.\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eOnce cooled, place the cake on a clean stand.\u003c/p\u003e\n\u003c/li\u003e\n\u003c/ol\u003e\n\u003cp\u003e\u003cstrong\u003eIcing:\u003c/strong\u003e\u003c/p\u003e\n\u003col start=\"7\"\u003e\n\u003cli\u003e\n\u003cp\u003eBring the lemon juice to a boil in a small pan (or put it in a microwave). Put the icing sugar in a bowl. Add 3 tablespoons of the hot juice and stir. If the icing seems too thick, add 1–2 more tablespoons of lemon juice and mix again.\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eSpread the icing on top of the cooled cake, then sprinkle with finely grated lemon zest.\u003c/p\u003e\n\u003c/li\u003e\n\u003c/ol\u003e\n\u003cp\u003eHope your baking goes well! :)\u003c/p\u003e\n\u003cdiv class=\"wp-block-image\"\u003e\n\u003cfigure class=\"aligncenter size-full\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"598\" height=\"739\" src=\"/media/images/43467_delicious-moist-lemon-cake2.jpg\" alt=\"\" class=\"wp-image-43467\" srcset=\"/media/images/43467_delicious-moist-lemon-cake2.jpg 598w, /media/images/43467_delicious-moist-lemon-cake2-243x300.jpg 243w, /media/images/43467_delicious-moist-lemon-cake2-352x435.jpg 352w, /media/images/43467_delicious-moist-lemon-cake2-480x593.jpg 480w\" sizes=\"auto, (max-width: 598px) 100vw, 598px\" /\u003e\u003c/figure\u003e\n\u003c/div\u003e",
      "summary": "Give this buttery lemon cake a go. It’s wonderfully aromatic, moist, and full of bright lemon flavour. It’s not hard to make, but do remember that all the ingredients should be at room temperature. I highly recommend it.",
      "date_published": "2025-03-11T17:08:07Z",
      "date_modified": "2025-03-11T17:08:09Z",
      "tags": [
        "Lemon",
        "Round Cake Pan 8″ 21cm"
      ]
    },
    {
      "id": "https://littlepatisserie.co.uk/delightful-shortbread-cookies-for-christmas-with-jam-and-coconut.html",
      "url": "https://littlepatisserie.co.uk/delightful-shortbread-cookies-for-christmas-with-jam-and-coconut.html",
      "title": "Delightful Shortbread Cookies for Christmas with Jam and Coconut",
      "content_html": "\u003cp\u003eWelcome to these tasty shortbread cookies. They look fabulous and are simple and quick to prepare. Perfect for Christmas! These cookies are buttery, vanilla-flavoured, with a hint of coconut. Highly recommended! Inspired by “Sister Anastasia’s Recipes” book.\u003c/p\u003e\n\u003cp\u003eWatch the \u003ca href=\"https://www.youtube.com/watch?v=-ml90zuGtI4\" data-type=\"link\" data-id=\"https://www.youtube.com/watch?v=-ml90zuGtI4\" target=\"_blank\" rel=\"noopener\"\u003eVIDEO\u003c/a\u003e. Subscribe to the \u003ca href=\"https://www.youtube.com/@malacukierenka\" target=\"_blank\" rel=\"noopener\"\u003eLittle Patisserie channel\u003c/a\u003e.\u003c/p\u003e\n\u003cfigure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"\u003e\u003cdiv class=\"wp-block-embed__wrapper\"\u003e\n\u003ciframe loading=\"lazy\" title=\"Obłędne kruche ciastka na Święta z dżemem i kokosem – #przepis  – Mała Cukierenka\" width=\"1200\" height=\"675\" src=\"https://www.youtube.com/embed/-ml90zuGtI4?feature=oembed\u0026#038;enablejsapi=1\u0026#038;origin=https://littlepatisserie.co.uk\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen\u003e\u003c/iframe\u003e\n\u003c/div\u003e\u003c/figure\u003e\n\u003cdiv class=\"wp-block-image\"\u003e\n\u003cfigure class=\"aligncenter size-full\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"598\" height=\"835\" src=\"/media/images/43490_shortbread-cookies-for-christmas1.jpg\" alt=\"\" class=\"wp-image-43490\" srcset=\"/media/images/43490_shortbread-cookies-for-christmas1.jpg 598w, /media/images/43490_shortbread-cookies-for-christmas1-215x300.jpg 215w, /media/images/43490_shortbread-cookies-for-christmas1-352x492.jpg 352w, /media/images/43490_shortbread-cookies-for-christmas1-480x670.jpg 480w\" sizes=\"auto, (max-width: 598px) 100vw, 598px\" /\u003e\u003c/figure\u003e\n\u003c/div\u003e\n\u003ch2 id=\"ingredients-for-about-35-cookies\"\u003e\u003cstrong\u003eIngredients for about 35 cookies\u003c/strong\u003e\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e500 g plain flour\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e250 g chilled butter or margarine\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e2 tbsp vinegar (I used 10% spirit vinegar)\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e140 g icing sugar\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e3 tsp vanilla sugar\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e3 egg yolks\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e2 tsp baking powder\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eabout 50-60g shredded coconut for sprinkling on the cookies\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1–2 egg whites\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eabout 220 g raspberry jam\u003c/p\u003e\n\u003c/li\u003e\n\u003c/ul\u003e\n\u003cdiv class=\"wp-block-image\"\u003e\n\u003cfigure class=\"aligncenter size-full\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"598\" height=\"721\" src=\"/media/images/43492_shortbread-cookies-for-christmas3.jpg\" alt=\"\" class=\"wp-image-43492\" srcset=\"/media/images/43492_shortbread-cookies-for-christmas3.jpg 598w, /media/images/43492_shortbread-cookies-for-christmas3-249x300.jpg 249w, /media/images/43492_shortbread-cookies-for-christmas3-352x424.jpg 352w, /media/images/43492_shortbread-cookies-for-christmas3-480x579.jpg 480w\" sizes=\"auto, (max-width: 598px) 100vw, 598px\" /\u003e\u003c/figure\u003e\n\u003c/div\u003e\n\u003ch2 id=\"method\"\u003e\u003cstrong\u003eMethod\u003c/strong\u003e\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003eSift flour, icing sugar, and baking powder into a bowl. Add vanilla sugar and mix briefly with a spoon.\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eGrate the chilled butter or margarine on a coarse grater, sprinkling with flour (\u003ca href=\"https://youtu.be/-ml90zuGtI4\" target=\"_blank\" rel=\"noopener\"\u003esee VIDEO\u003c/a\u003e). Add egg yolks and vinegar, and combine the dough using an electric mixer or by hand.\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eThen, lightly flour the work surface and rolling pin, and roll out the dough thinly. Cut out cookies and place them on a baking tray lined with baking paper. Leave small gaps between cookies. Cut holes in half of the cookies.\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eBrush the cookies with holes with egg white and sprinkle with shredded coconut (\u003ca href=\"https://youtu.be/-ml90zuGtI4\" target=\"_blank\" rel=\"noopener\"\u003esee VIDEO\u003c/a\u003e).\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003ePlace the cookies in a preheated oven. Bake at 160°C fan for about 15–16 minutes. For conventional top and bottom heat, bake at 180°C. On fan setting, you can bake two trays of cookies at once. After removing from the oven, let the cookies cool for about 10 minutes before transferring them from the tray.\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eTransfer the jam to a saucepan or pot and heat, stirring, until it boils. Reduce the heat to the lowest and cook for about 2 minutes (if preferred, you don’t need to cook the jam, but I find heated jam adheres better to the cookies). Remove from the heat and let it cool.\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eSpread jam on the whole cookies (without holes) and cover them with the cookies with holes, pressing lightly (\u003ca href=\"https://youtu.be/-ml90zuGtI4\" target=\"_blank\" rel=\"noopener\"\u003esee VIDEO\u003c/a\u003e).\u003c/p\u003e\n\u003c/li\u003e\n\u003c/ol\u003e\n\u003cp\u003eHappy baking! :)\u003c/p\u003e\n\u003cdiv class=\"wp-block-image\"\u003e\n\u003cfigure class=\"aligncenter size-full\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"598\" height=\"761\" src=\"/media/images/43491_shortbread-cookies-for-christmas2.jpg\" alt=\"\" class=\"wp-image-43491\" srcset=\"/media/images/43491_shortbread-cookies-for-christmas2.jpg 598w, /media/images/43491_shortbread-cookies-for-christmas2-236x300.jpg 236w, /media/images/43491_shortbread-cookies-for-christmas2-352x448.jpg 352w, /media/images/43491_shortbread-cookies-for-christmas2-480x611.jpg 480w\" sizes=\"auto, (max-width: 598px) 100vw, 598px\" /\u003e\u003c/figure\u003e\n\u003c/div\u003e",
      "summary": "Welcome to these tasty shortbread cookies. They look fabulous and are simple and quick to prepare. Perfect for Christmas! These cookies are buttery, vanilla-flavoured, with a hint of coconut. Highly recommended! Inspired by “Sister Anastasia’s Recipes” book. Watch the VIDEO. …",
      "date_published": "2023-12-03T15:05:58Z",
      "date_modified": "2025-03-12T17:02:50Z",
      "tags": [
        "Coconut",
        "Raspberries",
        "Shortbread"
      ]
    },
    {
      "id": "https://littlepatisserie.co.uk/creamy-coconut-poppy-seed-cake.html",
      "url": "https://littlepatisserie.co.uk/creamy-coconut-poppy-seed-cake.html",
      "title": "Creamy Coconut Poppy Seed Cake",
      "content_html": "\u003cp\u003eWelcome to a delicious cake with custard cream, chocolate topping, poppy seeds, and coconut. The cake is very appetizing, moist, and aromatic. It is not difficult to prepare. Just remember to add the custard mixture at room temperature to the butter. Modified recipe from ‘Delicious Cakes’ magazine, 2020.\u003c/p\u003e\n\u003c!--more--\u003e\n\u003cp\u003eCheck out the \u003ca href=\"https://youtu.be/hfCqvWSKN1Y\" target=\"_blank\" rel=\"noopener\"\u003eVIDEO\u003c/a\u003e. Subscribe to \u003ca href=\"https://www.youtube.com/@malacukierenka\" target=\"_blank\" rel=\"noopener\"\u003ethe Little Patisserie channel\u003c/a\u003e.\u003c/p\u003e\n\u003cfigure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"\u003e\u003cdiv class=\"wp-block-embed__wrapper\"\u003e\n\u003ciframe loading=\"lazy\" title=\"Ciasto Kremowa Kokosanka z Makiem – #przepis – Mała  Cukierenka\" width=\"1200\" height=\"675\" src=\"https://www.youtube.com/embed/hfCqvWSKN1Y?feature=oembed\u0026#038;enablejsapi=1\u0026#038;origin=https://littlepatisserie.co.uk\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen\u003e\u003c/iframe\u003e\n\u003c/div\u003e\u003cfigcaption class=\"wp-element-caption\"\u003eVideo with subtitles.\u003c/figcaption\u003e\u003c/figure\u003e\n\u003cdiv class=\"wp-block-image\"\u003e\n\u003cfigure class=\"aligncenter size-full\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"598\" height=\"783\" src=\"/media/images/43517_creamy-coconut-coppy-seed-cake1.jpg\" alt=\"\" class=\"wp-image-43517\" srcset=\"/media/images/43517_creamy-coconut-coppy-seed-cake1.jpg 598w, /media/images/43517_creamy-coconut-coppy-seed-cake1-229x300.jpg 229w, /media/images/43517_creamy-coconut-coppy-seed-cake1-352x461.jpg 352w, /media/images/43517_creamy-coconut-coppy-seed-cake1-480x628.jpg 480w\" sizes=\"auto, (max-width: 598px) 100vw, 598px\" /\u003e\u003c/figure\u003e\n\u003c/div\u003e\n\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eCake:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e6 egg whites\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003epinch of salt\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e150 g sugar\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e100 g dry poppy seeds, unground\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e100 g shredded coconut\u003c/p\u003e\n\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFor Soaking:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e40-50 ml water\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e2 tbsp lemon juice\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 tsp icing sugar\u003c/p\u003e\n\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cstrong\u003eCream:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e6 egg yolks\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e600 ml milk\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e90 g sugar\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e2 vanilla or cream-flavoured sugar-free custards\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e25 g potato flour\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e200 g butter, room temperature\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e70 g shredded coconut\u003c/p\u003e\n\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTopping:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eAbout 150 g biscuits\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e90 g milk chocolate\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e90 g dark chocolate (I used chocolate with 64% cocoa content)\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e210ml 30% double cream (dessert cream)\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eshredded coconut for sprinkling\u003c/p\u003e\n\u003c/li\u003e\n\u003c/ul\u003e\n\u003cdiv class=\"wp-block-image\"\u003e\n\u003cfigure class=\"aligncenter size-full\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"598\" height=\"785\" src=\"/media/images/43518_creamy-coconut-coppy-seed-cake2.jpg\" alt=\"\" class=\"wp-image-43518\" srcset=\"/media/images/43518_creamy-coconut-coppy-seed-cake2.jpg 598w, /media/images/43518_creamy-coconut-coppy-seed-cake2-229x300.jpg 229w, /media/images/43518_creamy-coconut-coppy-seed-cake2-352x462.jpg 352w, /media/images/43518_creamy-coconut-coppy-seed-cake2-480x630.jpg 480w\" sizes=\"auto, (max-width: 598px) 100vw, 598px\" /\u003e\u003c/figure\u003e\n\u003c/div\u003e\n\u003ch2 id=\"method\"\u003e\u003cem\u003eMethod\u003c/em\u003e\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eCream – Preparing the Custard for the Cream:\u003c/strong\u003e\u003c/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003ePour about 400 ml milk into a saucepan, add sugar and heat until boiling.\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eTo the remaining milk, add potato flour, both custards, egg yolks, and mix with an electric mixer to avoid lumps.\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eOnce the milk is hot, add the mixed custards with flour and cook the custard. Keep stirring to prevent burning (if lumps form, just stir vigorously). Once the custard boils, reduce heat to low and keep stirring for about 2 minutes. Remove from heat, cover with cling film touching the surface, and let it cool to room temperature like butter.\u003c/p\u003e\n\u003c/li\u003e\n\u003c/ol\u003e\n\u003cp\u003e\u003cstrong\u003eCake:\u003c/strong\u003e\u003c/p\u003e\n\u003col start=\"4\"\u003e\n\u003cli\u003e\n\u003cp\u003ePreheat oven to 180°C using the top-bottom function. Line a 24cm x 28cm baking tray with baking paper.\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eBeat egg whites with a pinch of salt, but not too stiff. Add sugar and mix until the mixture becomes thick and glossy. Add poppy seeds, shredded coconut, and mix with a spatula. Refer to the \u003ca href=\"https://youtu.be/hfCqvWSKN1Y\" target=\"_blank\" rel=\"noopener\"\u003eVIDEO\u003c/a\u003e.\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eTransfer the mixture to the prepared tray, smooth out, and bake in the preheated oven for about 25-30 minutes. I baked it on the lowest oven rack. Allow to cool completely after baking.\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eRemove the cooled cake from the tray, peel off the baking paper and put the paper back in the tray. Also, put the cake back in the tray (this makes it easier to later cut the layered cake, it won’t stick to the paper).\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eMix the soaking ingredients and soak the cake in the tray with the prepared punch (it may seem too much, but the cake will absorb all the punch).\u003c/p\u003e\n\u003c/li\u003e\n\u003c/ol\u003e\n\u003cp\u003e\u003cstrong\u003eFinishing the Cream:\u003c/strong\u003e\u003c/p\u003e\n\u003col start=\"9\"\u003e\n\u003cli\u003e\n\u003cp\u003eTransfer soft butter to a bowl and cream with an electric mixer for about 1 minute. Add shredded coconut and cream for another 1-2 minutes. Then in 3-4 batches, add the cooled custard mixture. After each addition, mix with the mixer to combine the ingredients. Refer to the \u003ca href=\"https://youtu.be/hfCqvWSKN1Y\" target=\"_blank\" rel=\"noopener\"\u003eVIDEO\u003c/a\u003e.\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eSpread the prepared cream evenly over the cake in the tray.\u003c/p\u003e\n\u003c/li\u003e\n\u003c/ol\u003e\n\u003cp\u003e\u003cstrong\u003eTopping:\u003c/strong\u003e\u003c/p\u003e\n\u003col start=\"11\"\u003e\n\u003cli\u003e\n\u003cp\u003eArrange a layer of biscuits on top of the cake, pressing them down lightly.\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003ePour double cream into a saucepan, heat and bring to a boil.\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eBreak both chocolates into pieces and transfer to a bowl, pour over the hot cream, stirring until the chocolate melts and becomes a uniform glaze. Refer to the \u003ca href=\"https://youtu.be/hfCqvWSKN1Y\" target=\"_blank\" rel=\"noopener\"\u003eVIDEO\u003c/a\u003e. Let it cool for about 15-20 minutes (you can stir it occasionally).\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003ePour the cooled glaze over the cake in the tray and smooth out. Sprinkle the cake with shredded coconut and refrigerate overnight.\u003c/p\u003e\n\u003c/li\u003e\n\u003c/ol\u003e\n\u003cp\u003eHappy baking :)\u003c/p\u003e\n\u003cdiv class=\"wp-block-image\"\u003e\n\u003cfigure class=\"aligncenter size-full\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"598\" height=\"767\" src=\"/media/images/43519_creamy-coconut-coppy-seed-cake3.jpg\" alt=\"\" class=\"wp-image-43519\" srcset=\"/media/images/43519_creamy-coconut-coppy-seed-cake3.jpg 598w, /media/images/43519_creamy-coconut-coppy-seed-cake3-234x300.jpg 234w, /media/images/43519_creamy-coconut-coppy-seed-cake3-352x451.jpg 352w, /media/images/43519_creamy-coconut-coppy-seed-cake3-480x616.jpg 480w\" sizes=\"auto, (max-width: 598px) 100vw, 598px\" /\u003e\u003c/figure\u003e\n\u003c/div\u003e",
      "summary": "Welcome to a delicious cake with custard cream, chocolate topping, poppy seeds, and coconut. The cake is very appetizing, moist, and aromatic. It is not difficult to prepare. Just remember to add the custard mixture at room temperature to the …",
      "date_published": "2023-11-25T16:40:00Z",
      "date_modified": "2025-03-14T12:00:42Z"
    },
    {
      "id": "https://littlepatisserie.co.uk/no-bake-cake-blueberries-raspberries.html",
      "url": "https://littlepatisserie.co.uk/no-bake-cake-blueberries-raspberries.html",
      "title": "No-bake DELICIOUS SUMMER cake with blueberries and raspberries",
      "content_html": "\u003cp\u003eNo-bake Delicious SUMMER cake with blueberries and raspberries – A new, scrumptious no-bake cake at ‘Little Patisserie’. It’s incredibly tasty, creamy, moist, rich in fruit, and looks fantastic. The perfect summer cake. I believe it’s not challenging to prepare. You can also use strawberries for this cake. Highly recommended!\u003c/p\u003e\n\u003c!--more--\u003e\n\u003cfigure class=\"wp-block-embed aligncenter is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"\u003e\u003cdiv class=\"wp-block-embed__wrapper\"\u003e\n\u003ciframe loading=\"lazy\" title=\"Tort bez pieczenia Pyszne LATO z jagodami i malinami – PRZEPIS – Mała Cukierenka\" width=\"1200\" height=\"675\" src=\"https://www.youtube.com/embed/UD_WKZlw_X0?feature=oembed\u0026#038;enablejsapi=1\u0026#038;origin=https://littlepatisserie.co.uk\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen\u003e\u003c/iframe\u003e\n\u003c/div\u003e\u003cfigcaption class=\"wp-element-caption\"\u003eFilm with English subtitles.\u003c/figcaption\u003e\u003c/figure\u003e\n\u003cdiv class=\"wp-block-image\"\u003e\n\u003cfigure class=\"aligncenter size-full\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"598\" height=\"796\" src=\"/media/images/43525_no-bake-DELICIOUS-SUMMER-cake-with-blueberries1.jpg\" alt=\"\" class=\"wp-image-43525\" srcset=\"/media/images/43525_no-bake-DELICIOUS-SUMMER-cake-with-blueberries1.jpg 598w, /media/images/43525_no-bake-DELICIOUS-SUMMER-cake-with-blueberries1-225x300.jpg 225w, /media/images/43525_no-bake-DELICIOUS-SUMMER-cake-with-blueberries1-352x469.jpg 352w, /media/images/43525_no-bake-DELICIOUS-SUMMER-cake-with-blueberries1-480x639.jpg 480w\" sizes=\"auto, (max-width: 598px) 100vw, 598px\" /\u003e\u003c/figure\u003e\n\u003c/div\u003e\n\u003ch2 id=\"no-bake-delicious-summer-cake-with-blueberries-and-raspberries\"\u003eNo-bake DELICIOUS SUMMER cake with blueberries and raspberries\u003c/h2\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cp\u003eFor the Crust:\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e120–130g biscuits\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e70ml water\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e2 tbsp lemon juice\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 tsp icing sugar\u003c/p\u003e\n\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003eFor the Cream:\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e20g gelatine + 170ml water\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e300g blueberries (I used forest blueberries, not huckleberries)\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e350g raspberries\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e500ml chilled double cream\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e250g mascarpone cheese\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e250g plain yogurt\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e80g icing sugar (approx. 8 tbsp)\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e2 tsp vanilla extract\u003c/p\u003e\n\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003eFor the Topping:\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e600ml chilled double cream (use extra thick double cream if not making rosettes; no need for whipped cream stiffener)\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 whipped cream stiffener (omit if using extra thick double cream)\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e2 tbsp icing sugar\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e2 tsp vanilla extract\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e100–150g raspberries\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eSome blueberries or blackberries for decoration\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eBasil or mint leaves (optional)\u003c/p\u003e\n\u003c/li\u003e\n\u003c/ul\u003e\n\u003cdiv class=\"wp-block-image\"\u003e\n\u003cfigure class=\"aligncenter size-full\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"598\" height=\"806\" src=\"/media/images/43526_no-bake-DELICIOUS-SUMMER-cake-with-blueberries2.jpg\" alt=\"\" class=\"wp-image-43526\" srcset=\"/media/images/43526_no-bake-DELICIOUS-SUMMER-cake-with-blueberries2.jpg 598w, /media/images/43526_no-bake-DELICIOUS-SUMMER-cake-with-blueberries2-223x300.jpg 223w, /media/images/43526_no-bake-DELICIOUS-SUMMER-cake-with-blueberries2-352x474.jpg 352w, /media/images/43526_no-bake-DELICIOUS-SUMMER-cake-with-blueberries2-480x647.jpg 480w\" sizes=\"auto, (max-width: 598px) 100vw, 598px\" /\u003e\u003c/figure\u003e\n\u003c/div\u003e\n\u003ch3 id=\"method\"\u003eMethod\u003c/h3\u003e\n\u003cp\u003eCrust:\u003c/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003eLine a 25 cm cake tin with baking parchment, covering only the bottom. If you have it, you can also use cling film around the rim. If not, just skip this step. At the bottom of the cake tin, place a layer of biscuits.\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eCombine the water with lemon juice and icing sugar, then dampen the biscuits in the cake tin with this mixture. For the next steps, pop the cake tin in the fridge.\u003c/p\u003e\n\u003c/li\u003e\n\u003c/ol\u003e\n\u003cp\u003eCream:\u003c/p\u003e\n\u003col start=\"3\"\u003e\n\u003cli\u003e\n\u003cp\u003eSprinkle the gelatine into a saucepan, add water, mix, and leave it for about 10–15 minutes to soften. In the meantime, get on with the fruit purées.\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003ePop about 2/3 of the raspberries into a blender, whizz up into a purée and strain through a sieve.\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eNext, blend half of the other berries into a purée as well. There’s no need to strain this one. Set both purées aside.\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eGently heat the soaked gelatine on a very low flame, stirring, until the gelatine is completely dissolved (make sure not to let it boil! Heat it for about 70–75 seconds). Take it off the heat and leave it to one side.\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003ePour the double cream into a bowl (on a warm day, it’s a good idea to chill the bowl beforehand), add icing sugar and vanilla extract and whisk until it’s got some body but isn’t too thick.\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eIn a separate bowl, mix together mascarpone cheese and yoghurt using an electric whisk on medium speed until well combined. Then, fold in the previously whisked double cream in two batches.\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eMix a few tablespoons of the cream mixture into the dissolved gelatine. Then, in three batches, fold the gelatine mix into the remaining cream, whisking in between.\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eSplit the cream mix into two equal portions. Fold the raspberry purée into one portion, followed by the whole raspberries. Spread this raspberry-flavoured cream over the biscuits in the cake tin and pop it back into the fridge for around 20–25 minutes.\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eFor the other portion, mix in the blueberry purée and then the whole blueberries. While you’re waiting for the raspberry layer to set, give the blueberry mix an occasional stir.\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eOnce the raspberry layer is set, spread the blueberry cream over it. Leave the cake to set in the fridge for at least 6 hours. Leaving it overnight is ideal.\u003c/p\u003e\n\u003c/li\u003e\n\u003c/ol\u003e\n\u003cp\u003eTopping:\u003c/p\u003e\n\u003col start=\"13\"\u003e\n\u003cli\u003e\n\u003cp\u003eOnce set, take the cake out of the tin. Use a knife to help detach it from the tin’s sides and transfer it to a serving plate.\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eWhip up some more double cream in a bowl (again, chill the bowl if it’s a hot day), adding icing sugar and vanilla extract, and whip until stiff peaks form.\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eSpoon the whipped cream into a piping bag fitted with a metal nozzle. The number 686 nozzle is a good choice, but you could also go for a SAINT HONORÉ 580 or another favourite. Pipe decorative rosettes over the top of the cake. Finish off with some fruit and a sprig or two of basil or mint.\u003c/p\u003e\n\u003c/li\u003e\n\u003c/ol\u003e\n\u003cp\u003eEnjoy your dessert!\u003c/p\u003e\n\u003cdiv class=\"wp-block-image\"\u003e\n\u003cfigure class=\"aligncenter size-full\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"598\" height=\"838\" src=\"/media/images/43527_no-bake-DELICIOUS-SUMMER-cake-with-blueberries3.jpg\" alt=\"\" class=\"wp-image-43527\" srcset=\"/media/images/43527_no-bake-DELICIOUS-SUMMER-cake-with-blueberries3.jpg 598w, /media/images/43527_no-bake-DELICIOUS-SUMMER-cake-with-blueberries3-214x300.jpg 214w, /media/images/43527_no-bake-DELICIOUS-SUMMER-cake-with-blueberries3-352x493.jpg 352w, /media/images/43527_no-bake-DELICIOUS-SUMMER-cake-with-blueberries3-480x673.jpg 480w\" sizes=\"auto, (max-width: 598px) 100vw, 598px\" /\u003e\u003c/figure\u003e\n\u003c/div\u003e",
      "summary": "No-bake Delicious SUMMER cake with blueberries and raspberries – A new, scrumptious no-bake cake at ‘Little Patisserie’. It’s incredibly tasty, creamy, moist, rich in fruit, and looks fantastic. The perfect summer cake. I believe it’s not challenging to prepare. You …",
      "date_published": "2023-10-15T12:40:55Z",
      "date_modified": "2025-04-14T17:41:04Z",
      "tags": [
        "Blueberries",
        "Raspberries",
        "Strawberries"
      ]
    },
    {
      "id": "https://littlepatisserie.co.uk/chocolate-cake-with-bananas.html",
      "url": "https://littlepatisserie.co.uk/chocolate-cake-with-bananas.html",
      "title": "Chocolate Cake with Bananas",
      "content_html": "\u003cp\u003eThis one’s perfect for those chocoholics – and we’ve even thrown in one of your five a day plus some liqueur for fun. Combined with the fluffiness and juiciness of the bananas, this chocolate cake has something for everyone. For best results, prepare the sponge cake and the cocoa cream the day before. You can even spice up the jam with orange or cocoa cream. (Modified recipe from the newspaper “Cook step by step”.)\u003c/p\u003e\n\u003cdiv class=\"wp-block-image\"\u003e\n\u003cfigure class=\"aligncenter size-full\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"598\" height=\"689\" src=\"/media/images/43545_chocolate-cake-with-bananas1.jpg\" alt=\"\" class=\"wp-image-43545\" srcset=\"/media/images/43545_chocolate-cake-with-bananas1.jpg 598w, /media/images/43545_chocolate-cake-with-bananas1-260x300.jpg 260w, /media/images/43545_chocolate-cake-with-bananas1-352x406.jpg 352w, /media/images/43545_chocolate-cake-with-bananas1-480x553.jpg 480w\" sizes=\"auto, (max-width: 598px) 100vw, 598px\" /\u003e\u003c/figure\u003e\n\u003c/div\u003e\n\u003ch2 id=\"chocolate-cake-with-bananas\"\u003eChocolate Cake with Bananas\u003c/h2\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cp\u003e\u003cstrong\u003eFor the sponge cake:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e30g sugar-free dark cocoa powder\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e140g plain flour\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 level tbsp of baking powder\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e4 eggs\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e130g of sugar\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e3 tbsp oil\u003c/p\u003e\n\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFor the soaking mixture:\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eAbout 80ml of banana liqueur (you can replace this with sweetened coffee, tea or sweetened water with a few drops of vanilla extract added)\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eFor the banana filling:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e500g double cream or extra thick double cream\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e40g sugar-free dark cocoa powder\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e60g sugar\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e4 tsp gelatine\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e5 bananas\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1/2 lemon\u003c/p\u003e\n\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFor the topping:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e250g double cream or extra thick double cream\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e150g 70% dark chocolate broken into squares(if you use 60% chocolate, add an extra 50g)\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e50g unsalted butter\u003c/p\u003e\n\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFor decoration:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eAbout 100g currant jam (I used raspberry)\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 sliced banana or banana chips\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eWhipped cream for decoration (approx. 120g)\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eCocoa powder, for dusting\u003c/p\u003e\n\u003c/li\u003e\n\u003c/ul\u003e\n\u003cdiv class=\"wp-block-image\"\u003e\n\u003cfigure class=\"aligncenter size-full\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"598\" height=\"832\" src=\"/media/images/43546_chocolate-cake-with-bananas2.jpg\" alt=\"\" class=\"wp-image-43546\" srcset=\"/media/images/43546_chocolate-cake-with-bananas2.jpg 598w, /media/images/43546_chocolate-cake-with-bananas2-216x300.jpg 216w, /media/images/43546_chocolate-cake-with-bananas2-352x490.jpg 352w, /media/images/43546_chocolate-cake-with-bananas2-480x668.jpg 480w\" sizes=\"auto, (max-width: 598px) 100vw, 598px\" /\u003e\u003c/figure\u003e\n\u003c/div\u003e\n\u003ch3 id=\"method\"\u003eMethod\u003c/h3\u003e\n\u003col\u003e\n\u003cli\u003e\u003cstrong\u003eCreate the filling\u003c/strong\u003e\u003c/li\u003e\n\u003c/ol\u003e\n\u003cp\u003ePour the double cream (500g) into a saucepan. Add 40g cocoa and 60g sugar, then bring to the boil. Take it off the hob and cover the top with food wrap to prevent a skin from forming. Set aside to cool and then refrigerate overnight.\u003c/p\u003e\n\u003col start=\"2\"\u003e\n\u003cli\u003e\u003cstrong\u003eCreate the sponge cake\u003c/strong\u003e\u003c/li\u003e\n\u003c/ol\u003e\n\u003cp\u003eSieve the cocoa powder and flour together, then mix with baking powder.\u003c/p\u003e\n\u003cp\u003eBeat the eggs together with the sugar until they form a light cream. Add the flour in two batches and mix gently with a spoon. Finally, add the oil and stir with a spoon.\u003c/p\u003e\n\u003cp\u003eSpread the cake mixture in a 25cm lined cake tin. Bake in a preheated oven at 160°C for 40-45 minutes. Remove from the oven and set aside to cool completely.\u003c/p\u003e\n\u003cp\u003eTake the sponge cake out of the tin and level the top with the knife, cutting off any uneven edges. Place it back in the cake tin and then soak with the liquor. Next, coat the top of the cake with jam.\u003c/p\u003e\n\u003col start=\"3\"\u003e\n\u003cli\u003e\u003cstrong\u003eComplete the filling by creating the banana paste\u003c/strong\u003e\u003c/li\u003e\n\u003c/ol\u003e\n\u003cp\u003ePut the gelatine in a saucepan, pour 8-9 tbsp of cold water and leave it to swell for 10 minutes. Then add another tbsp of water and heat it through, stirring until the gelatine dissolves. Remove from the hob and set aside to cool. The gelatine should be lukewarm.\u003c/p\u003e\n\u003cdiv class=\"wp-block-image\"\u003e\n\u003cfigure class=\"aligncenter size-full\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"450\" height=\"371\" src=\"/media/images/43547_chocolate-cake-with-bananas3.jpg\" alt=\"\" class=\"wp-image-43547\" srcset=\"/media/images/43547_chocolate-cake-with-bananas3.jpg 450w, /media/images/43547_chocolate-cake-with-bananas3-300x247.jpg 300w, /media/images/43547_chocolate-cake-with-bananas3-352x290.jpg 352w\" sizes=\"auto, (max-width: 450px) 100vw, 450px\" /\u003e\u003c/figure\u003e\n\u003c/div\u003e\n\u003cp\u003ePeel the bananas, then lightly sprinkle them with lemon juice and layer them over the cake in a circle. Take the cocoa cream out of the fridge and whip with a mixer to create a semi-stiff consistency. Add two tbsp of cream to the gelatine and stir. Then add the gelatine to the remaining cocoa cream and mix well with a spoon. Add the cream on top of the banana layers.\u003c/p\u003e\n\u003col start=\"4\"\u003e\n\u003cli\u003e\u003cstrong\u003eCreate the topping\u003c/strong\u003e\u003c/li\u003e\n\u003c/ol\u003e\n\u003cp\u003ePour the cream, broken chocolate and butter into a saucepan. Heat up, stirring until the ingredients are well mixed, taking care not to boil. Set aside to cool for about 10 – 15 minutes, then, while the mixture is still warm, pour it on top of the cake. Put the cake in the refrigerator for a couple of hours until the topping is hard, preferably overnight.\u003c/p\u003e\n\u003cp\u003eCarefully take the cake out of the pan. Separate it from the edges with a hot knife (you can soak it in hot water first). Decorate the top with whipped cream rosettes and banana slices sprinkled with lemon juice. Add a dusting of cocoa powder if desired.\u003c/p\u003e\n\u003cp\u003eEnjoy!\u003c/p\u003e\n\u003cdiv class=\"wp-block-image\"\u003e\n\u003cfigure class=\"aligncenter size-full\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"598\" height=\"720\" src=\"/media/images/43548_chocolate-cake-with-bananas4.jpg\" alt=\"\" class=\"wp-image-43548\" srcset=\"/media/images/43548_chocolate-cake-with-bananas4.jpg 598w, /media/images/43548_chocolate-cake-with-bananas4-249x300.jpg 249w, /media/images/43548_chocolate-cake-with-bananas4-352x424.jpg 352w, /media/images/43548_chocolate-cake-with-bananas4-480x578.jpg 480w\" sizes=\"auto, (max-width: 598px) 100vw, 598px\" /\u003e\u003c/figure\u003e\n\u003c/div\u003e",
      "summary": "This one’s perfect for those chocoholics – and we’ve even thrown in one of your five a day plus some liqueur for fun. Combined with the fluffiness and juiciness of the bananas, this chocolate cake has something for everyone.",
      "date_published": "2022-08-17T11:12:28Z",
      "date_modified": "2025-04-14T18:02:22Z",
      "tags": [
        "Bananas",
        "Chocolate",
        "Round Cake Pan 10″ 25cm"
      ]
    },
    {
      "id": "https://littlepatisserie.co.uk/coconut-cake-temptation.html",
      "url": "https://littlepatisserie.co.uk/coconut-cake-temptation.html",
      "title": "Coconut Cake Temptation with Blackberries or Raspberries",
      "content_html": "\u003cp\u003eThis exotic coconut cake from the Little Patisserie features a strong coconut flavour with cocoa sponge and fruits. It is moist and creamy with indulgent mascarpone, a hint of vanilla, and just a touch of sourness. It’s a delight for the senses and easy to make with blackberries, raspberries or peaches.\u003c/p\u003e\n\u003cdiv class=\"wp-block-image\"\u003e\n\u003cfigure class=\"aligncenter size-full\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"598\" height=\"900\" src=\"/media/images/43553_coconut-cake-temptation-with-blackberries-or-raspberries1.jpg\" alt=\"\" class=\"wp-image-43553\" srcset=\"/media/images/43553_coconut-cake-temptation-with-blackberries-or-raspberries1.jpg 598w, /media/images/43553_coconut-cake-temptation-with-blackberries-or-raspberries1-199x300.jpg 199w, /media/images/43553_coconut-cake-temptation-with-blackberries-or-raspberries1-352x530.jpg 352w, /media/images/43553_coconut-cake-temptation-with-blackberries-or-raspberries1-480x722.jpg 480w\" sizes=\"auto, (max-width: 598px) 100vw, 598px\" /\u003e\u003c/figure\u003e\n\u003c/div\u003e\n\u003ch2 id=\"coconut-cake-temptation-with-blackberries-or-raspberries\"\u003eCoconut Cake Temptation with Blackberries or Raspberries\u003c/h2\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cp\u003e\u003cstrong\u003eFor the sponge cake:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e3 large eggs – separated\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e110g sugar\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e25g sugar-free cocoa powder\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 tsp baking powder\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e70g plain flour\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e50ml rapeseed oil\u003c/p\u003e\n\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFor the soaking mixture:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e80ml water\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e2 tbsp lemon juice\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 tbsp icing sugar\u003c/p\u003e\n\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFor the coconut filling:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e250g shredded coconut\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e220g extra thick double cream\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e140g sugar\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 tsp vanilla extract\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e2 tsp coconut-flavoured sugar (optional)\u003c/p\u003e\n\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFor the cream:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e500g cold mascarpone cheese\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e250ml cold extra thick double cream\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e250–300g washed blackberries\u003c/p\u003e\n\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFor the topping:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e400ml double cream or extra thick double cream\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 tbsp icing sugar\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 tsp vanilla extract\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eApprox.120g blackberries for decoration\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eCoconut balls or coconut chocolates for decoration\u003c/p\u003e\n\u003c/li\u003e\n\u003c/ul\u003e\n\u003cdiv class=\"wp-block-image\"\u003e\n\u003cfigure class=\"aligncenter size-full\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"598\" height=\"739\" src=\"/media/images/43554_coconut-cake-temptation-with-blackberries-or-raspberries2.jpg\" alt=\"\" class=\"wp-image-43554\" srcset=\"/media/images/43554_coconut-cake-temptation-with-blackberries-or-raspberries2.jpg 598w, /media/images/43554_coconut-cake-temptation-with-blackberries-or-raspberries2-243x300.jpg 243w, /media/images/43554_coconut-cake-temptation-with-blackberries-or-raspberries2-352x435.jpg 352w, /media/images/43554_coconut-cake-temptation-with-blackberries-or-raspberries2-480x593.jpg 480w\" sizes=\"auto, (max-width: 598px) 100vw, 598px\" /\u003e\u003c/figure\u003e\n\u003c/div\u003e\n\u003ch3 id=\"method\"\u003eMethod \u003c/h3\u003e\n\u003cp\u003e\u003cstrong\u003eStep 1: Prepare the sponge cake\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003ePreheat the oven to 160° fan (180°C conventional, gas mark 3/4). \u003c/p\u003e\n\u003cp\u003eBeat the egg whites with an electric whisk until stiff. Continue whisking, adding the sugar gradually, until the mixture becomes thick and glossy. Then add the egg yolks and continue to stir with the mixer until it forms a light, creamy mixture.\u003c/p\u003e\n\u003cp\u003eMix the cocoa, flour and baking powder in a separate bowl. Sieve the flour into the egg mixture, add oil and mix well with a spatula. Be careful not to overmix!\u003c/p\u003e\n\u003cp\u003eSpoon the mixture into a 25cm cake pan lined with baking paper just on the bottom. Smooth out and put it in the preheated oven. Bake for about 25 minutes, then set aside to cool completely.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eStep 2: Prepare the coconut cream\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003ePour the double cream into a saucepan. Add the sugar, 1 tsp vanilla extract and coconut-flavoured sugar (if used). Heat on the hob and stir until the sugar dissolves. Add the shredded coconut and mix well, before boiling. The mixture should be very thick. Once it is very hot, reduce the heat to a minimum and keep it on low simmer, stirring for about 2 minutes, taking care not to burn it. Remove the coconut mixture from the hob and set aside to cool down completely.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eStep 3: After the coconut cream and sponge cake have cooled down\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eTake the cooled sponge cake out of the cake pan. The rim of the cake pan should be washed. You can also use rim foil to line the cake pan, but this is optional. Detach the baking paper from the cake and put the paper back into the pan. Level the sponge cake at the top a little bit, cutting off the baked crust where you need to. Transfer the sponge cake back into the pan.\u003c/p\u003e\n\u003cp\u003eMix the soaking mixture ingredients and soak the sponge cake in the pan.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eStep 4:\u003c/strong\u003e \u003cstrong\u003ePrepare the cream\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eWhip the double cream, to a medium stiffness.\u003c/p\u003e\n\u003cp\u003ePlace the mascarpone cheese in a bowl and whisk with the mixer for about 30 seconds at medium speed until it becomes creamy. Add the whipped double cream and mix with the mixer to combine the ingredients (at medium speed). Then add the coconut mixture in three batches. Briefly stir every time you add a new batch.\u003c/p\u003e\n\u003cp\u003eSmooth half of the cream onto the sponge cake. Place the fruit on top and press them slightly into the cream. Cover the fruit with the remaining cream, smooth and put the cake in the refrigerator overnight.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eStep 5: Prepare the topping\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eCarefully remove the cooled cake from the pan using a knife. Whip the heavy cream with the icing sugar and vanilla extract. Decorate the top of the cake with whipped cream, creating a mound-like form. Place the blackberries and coconut balls on top.\u003c/p\u003e\n\u003cp\u003eEnjoy!\u003c/p\u003e\n\u003cdiv class=\"wp-block-image\"\u003e\n\u003cfigure class=\"aligncenter size-full\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"598\" height=\"757\" src=\"/media/images/43555_coconut-cake-temptation-with-blackberries-or-raspberries3.jpg\" alt=\"\" class=\"wp-image-43555\" srcset=\"/media/images/43555_coconut-cake-temptation-with-blackberries-or-raspberries3.jpg 598w, /media/images/43555_coconut-cake-temptation-with-blackberries-or-raspberries3-237x300.jpg 237w, /media/images/43555_coconut-cake-temptation-with-blackberries-or-raspberries3-352x446.jpg 352w, /media/images/43555_coconut-cake-temptation-with-blackberries-or-raspberries3-480x608.jpg 480w\" sizes=\"auto, (max-width: 598px) 100vw, 598px\" /\u003e\u003c/figure\u003e\n\u003c/div\u003e\n\u003cdiv class=\"wp-block-image\"\u003e\n\u003cfigure class=\"aligncenter size-full\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"598\" height=\"752\" src=\"/media/images/43556_coconut-cake-temptation-with-blackberries-or-raspberries4.jpg\" alt=\"\" class=\"wp-image-43556\" srcset=\"/media/images/43556_coconut-cake-temptation-with-blackberries-or-raspberries4.jpg 598w, /media/images/43556_coconut-cake-temptation-with-blackberries-or-raspberries4-239x300.jpg 239w, /media/images/43556_coconut-cake-temptation-with-blackberries-or-raspberries4-352x443.jpg 352w, /media/images/43556_coconut-cake-temptation-with-blackberries-or-raspberries4-480x604.jpg 480w\" sizes=\"auto, (max-width: 598px) 100vw, 598px\" /\u003e\u003c/figure\u003e\n\u003c/div\u003e",
      "summary": "This exotic coconut cake from the Little Patisserie features a strong coconut flavour with cocoa sponge and fruits. It is moist and creamy with indulgent mascarpone, a hint of vanilla, and just a touch of sourness.",
      "date_published": "2022-07-23T15:26:52Z",
      "date_modified": "2025-04-14T18:11:23Z",
      "tags": [
        "Blackberries",
        "Coconut",
        "Raspberries"
      ]
    },
    {
      "id": "https://littlepatisserie.co.uk/quick-fluffy-cake-with-plums.html",
      "url": "https://littlepatisserie.co.uk/quick-fluffy-cake-with-plums.html",
      "title": "A Quick, Fluffy Cake with Plums",
      "content_html": "\u003cp\u003eEnjoy a fruit infusion with this quick and easy plum cake. The flavours marry up beautifully and create a rich aroma. The plums will sink into the cake as it cooks, but you’ll finish with a well-risen mixture and a delicious snack. Serve with coffee and enjoy! \u003c/p\u003e\n\u003c!--more--\u003e\n\u003cdiv class=\"wp-block-image\"\u003e\n\u003cfigure class=\"aligncenter size-full\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"598\" height=\"731\" src=\"/media/images/43564_fluffy-cake-with-plums1.jpg\" alt=\"\" class=\"wp-image-43564\" srcset=\"/media/images/43564_fluffy-cake-with-plums1.jpg 598w, /media/images/43564_fluffy-cake-with-plums1-245x300.jpg 245w, /media/images/43564_fluffy-cake-with-plums1-352x430.jpg 352w, /media/images/43564_fluffy-cake-with-plums1-480x587.jpg 480w\" sizes=\"auto, (max-width: 598px) 100vw, 598px\" /\u003e\u003c/figure\u003e\n\u003c/div\u003e\n\u003ch2 id=\"a-quick-fluffy-cake-with-plums\"\u003eA Quick, Fluffy Cake with Plums\u003c/h2\u003e\n\u003ch3 id=\"ingredients-use-at-room-temperature\"\u003e\u003cstrong\u003eIngredients (use at room temperature):\u003c/strong\u003e\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e4 large eggs\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e180g sugar\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 tsp vanilla extract\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e200ml rapeseed oil\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e2 tsp baking powder\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e200ml buttermilk\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e500g small plums, washed, halved and stoned\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eicing sugar, for dusting\u003c/p\u003e\n\u003c/li\u003e\n\u003c/ul\u003e\n\u003cdiv class=\"wp-block-image\"\u003e\n\u003cfigure class=\"aligncenter size-full\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"598\" height=\"704\" src=\"/media/images/43565_fluffy-cake-with-plums2.jpg\" alt=\"\" class=\"wp-image-43565\" srcset=\"/media/images/43565_fluffy-cake-with-plums2.jpg 598w, /media/images/43565_fluffy-cake-with-plums2-255x300.jpg 255w, /media/images/43565_fluffy-cake-with-plums2-352x414.jpg 352w, /media/images/43565_fluffy-cake-with-plums2-480x565.jpg 480w\" sizes=\"auto, (max-width: 598px) 100vw, 598px\" /\u003e\u003c/figure\u003e\n\u003c/div\u003e\n\u003ch3 id=\"method\"\u003eMethod\u003c/h3\u003e\n\u003cp\u003e\u003cstrong\u003eStep 1: Prepare the mixture\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eBreak the eggs into a clean, dry bowl. Add the sugar, 1 level tsp of vanilla extract and whisk with a mixer at high speed for 5–6 minutes. (Be careful not to use the highest speed, especially if you’re using a food processor.) Add the rapeseed oil to the egg foam and stir with a spatula until all the ingredients are combined.\u003c/p\u003e\n\u003cp\u003eIn a separate bowl, add the baking powder and flour, then mix with a spoon. Sieve into the egg mixture, add buttermilk and mix well with a spatula until all the ingredients are combined. Don’t overmix!\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eStep 2: Bake\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eSpoon the mixture evenly into a 24 or 25cm cake tin. Lay the plums on top, gently pressing them into the mixture. Place the pan on the lowest rack of a preheated oven. Bake at 170°C (gas mark 3) for 60–65 minutes.\u003c/p\u003e\n\u003cp\u003eAfter taking the cake out of the oven, set aside to cool completely. Carefully take the cooled cake out of the pan. Use a knife to separate the cake from the edges of the pan.\u003c/p\u003e\n\u003cp\u003eDust with icing sugar before serving.\u003c/p\u003e\n\u003cp\u003eEnjoy!\u003c/p\u003e\n\u003cdiv class=\"wp-block-image\"\u003e\n\u003cfigure class=\"aligncenter size-full\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"598\" height=\"749\" src=\"/media/images/43566_fluffy-cake-with-plums3.jpg\" alt=\"\" class=\"wp-image-43566\" srcset=\"/media/images/43566_fluffy-cake-with-plums3.jpg 598w, /media/images/43566_fluffy-cake-with-plums3-240x300.jpg 240w, /media/images/43566_fluffy-cake-with-plums3-352x441.jpg 352w, /media/images/43566_fluffy-cake-with-plums3-480x601.jpg 480w\" sizes=\"auto, (max-width: 598px) 100vw, 598px\" /\u003e\u003c/figure\u003e\n\u003c/div\u003e",
      "summary": "Enjoy a fruit infusion with this quick and easy plum cake. The flavours marry up beautifully and create a rich aroma. The plums will sink into the cake as it cooks, but you’ll finish with a well-risen mixture and a delicious snack.",
      "date_published": "2022-05-14T07:40:49Z",
      "date_modified": "2025-04-14T18:35:28Z",
      "tags": [
        "Plums"
      ]
    },
    {
      "id": "https://littlepatisserie.co.uk/crumble-base-blueberries-meringue.html",
      "url": "https://littlepatisserie.co.uk/crumble-base-blueberries-meringue.html",
      "title": "Blueberry Meringue Cake",
      "content_html": "\u003cp\u003eThe Little Patisserie team is bringing you a summer burst in this crumble cake, complete with juicy berries and sweet meringue. The fruit adds moisture and there’s just a hint of vanilla for a stunning aroma. Use fresh or frozen fruit, but make sure you defrost frozen fruit first. Enjoy before everybody grabs a slice!\u003c/p\u003e\n\u003c!--more--\u003e\n\u003cdiv class=\"wp-block-image\"\u003e\n\u003cfigure class=\"aligncenter size-full\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"598\" height=\"787\" src=\"/media/images/kruche-ciasto-jagodami-beza.jpg\" alt=\"\" class=\"wp-image-30160\" srcset=\"/media/images/kruche-ciasto-jagodami-beza.jpg 598w, /media/images/kruche-ciasto-jagodami-beza-352x463.jpg 352w, /media/images/kruche-ciasto-jagodami-beza-480x632.jpg 480w, /media/images/kruche-ciasto-jagodami-beza-228x300.jpg 228w\" sizes=\"auto, (max-width: 598px) 100vw, 598px\" /\u003e\u003c/figure\u003e\n\u003c/div\u003e\n\u003ch2 id=\"crumble-cake-with-blueberries-and-meringue\"\u003eCrumble Cake with Blueberries and Meringue\u003c/h2\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cp\u003e\u003cstrong\u003eFor the base:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e340g plain flour\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 tsp baking powder\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e100g sugar\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e170g cold unsalted, cubed butter\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e6 egg yolks\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 tsp soured cream\u003c/p\u003e\n\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFor the berry filling:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e220g berry jam\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e450g washed, drained berries (I used 250g bilberries and 200g blueberries)\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e2 1/2 tbsp potato flour\u003c/p\u003e\n\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFor the meringue:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e6 egg whites at room temperature\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e240g sugar\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 tsp vanilla extract\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 tbsp potato flour\u003c/p\u003e\n\u003c/li\u003e\n\u003c/ul\u003e\n\u003cdiv class=\"wp-block-image\"\u003e\n\u003cfigure class=\"aligncenter size-full\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"598\" height=\"744\" src=\"/media/images/kruche-ciasto-jagodami-beza1.jpg\" alt=\"\" class=\"wp-image-30161\" srcset=\"/media/images/kruche-ciasto-jagodami-beza1.jpg 598w, /media/images/kruche-ciasto-jagodami-beza1-352x438.jpg 352w, /media/images/kruche-ciasto-jagodami-beza1-480x597.jpg 480w, /media/images/kruche-ciasto-jagodami-beza1-241x300.jpg 241w\" sizes=\"auto, (max-width: 598px) 100vw, 598px\" /\u003e\u003c/figure\u003e\n\u003c/div\u003e\n\u003ch3 id=\"method\"\u003eMethod\u003c/h3\u003e\n\u003col\u003e\n\u003cli\u003e\u003cstrong\u003ePrepare the base\u003c/strong\u003e\u003c/li\u003e\n\u003c/ol\u003e\n\u003cp\u003eUse a spoon or spatula to mix the flour with baking powder and sugar. Add the butter and mix with an electric mixer until loose crumbs are formed (you can also grate the butter on a grater with large holes, sprinkle with flour and then rub in with your fingers.). Add the yolks and soured cream and mix with the mixer until a dough is formed. Knead briefly with your hands.\u003c/p\u003e\n\u003cp\u003eTransfer the dough onto a sheet of food wrap and flatten, forming a small rectangle. Wrap the dough in the food wrap and refrigerate for 30 minutes.\u003c/p\u003e\n\u003cp\u003eAfter 30 minutes, unwrap the cooled dough, leaving it on the plastic wrap. Sprinkle a rolling pin with flour and roll out to the size of a 25x30cm baking tray. Line the tray with baking paper and place the dough into the cake pan evenly. Press firmly. Bake on the second rack of a preheated oven at 180°C (gas mark 4) for about 20 minutes, until the mixture browns a little.\u003c/p\u003e\n\u003cp\u003eWhen the base is done, take it out of the oven and smooth the jam on top. Add the potato flour to your chosen fruits and mix gently with a spoon. Spread the fruits evenly on top of the jam-topped base. \u003c/p\u003e\n\u003col start=\"2\"\u003e\n\u003cli\u003e\u003cstrong\u003ePrepare the meringue\u003c/strong\u003e\u003c/li\u003e\n\u003c/ol\u003e\n\u003cp\u003ePut the egg whites in a clean dry bowl and beat with an electric mixer until soft peaks are formed. Then add the sugar, one spoon at a time, while mixing. Add 1 level tsp of vanilla extract and mix for a while (about 2–3 minutes) until the mixture becomes thick and glossy. Add potato flour and stir.\u003c/p\u003e\n\u003cp\u003eSmooth the meringue mixture out on top of the fruit layer in the cake pan. The surface of the meringue should stretch a little with a spoon. Place the pan on the second rack of a preheated oven. Bake at 180°C (gas mark 4) for 10 minutes, then reduce the temperature to 140°C (gas mark 1) and bake for another 30 minutes. \u003c/p\u003e\n\u003cp\u003eRemove from the oven and allow to cool completely.\u003c/p\u003e\n\u003cp\u003eEnjoy!\u003c/p\u003e\n\u003cdiv class=\"wp-block-image\"\u003e\n\u003cfigure class=\"aligncenter size-full\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"598\" height=\"690\" src=\"/media/images/kruche-ciasto-jagodami-beza4.jpg\" alt=\"\" class=\"wp-image-30163\" srcset=\"/media/images/kruche-ciasto-jagodami-beza4.jpg 598w, /media/images/kruche-ciasto-jagodami-beza4-352x406.jpg 352w, /media/images/kruche-ciasto-jagodami-beza4-480x554.jpg 480w, /media/images/kruche-ciasto-jagodami-beza4-260x300.jpg 260w\" sizes=\"auto, (max-width: 598px) 100vw, 598px\" /\u003e\u003c/figure\u003e\n\u003c/div\u003e",
      "summary": "The Little Patisserie team is bringing you a summer burst in this crumble cake, complete with juicy berries and sweet meringue. The fruit adds moisture and there’s just a hint of vanilla for a stunning aroma.",
      "date_published": "2022-05-04T14:19:34Z",
      "date_modified": "2025-03-13T12:44:02Z",
      "tags": [
        "Blueberries",
        "Crumble Cake",
        "Meringue"
      ]
    },
    {
      "id": "https://littlepatisserie.co.uk/summer-fruit-buttery-crumble-bars.html",
      "url": "https://littlepatisserie.co.uk/summer-fruit-buttery-crumble-bars.html",
      "title": "Summer Fruit Buttery Crumble Bars",
      "content_html": "\u003cp\u003eThis fruity cake from Little Patisserie smells and tastes beautiful, with flavours of lemon and vanilla. You can make it with any berries you choose, but I personally prefer cherries. This recipe is quick and easy – just remember to use well cooled-butter. Cherish it while it lasts – it was gone in minutes at my house!  (Modified recipe from the book \u003cem\u003eBake from Scratch\u003c/em\u003e, third volume.)\u003c/p\u003e\n\u003cdiv class=\"wp-block-image\"\u003e\n\u003cfigure class=\"aligncenter size-full\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"598\" height=\"762\" src=\"/media/images/43559_summer-fruit-buttery-crumble-bars1.jpg\" alt=\"\" class=\"wp-image-43559\" srcset=\"/media/images/43559_summer-fruit-buttery-crumble-bars1.jpg 598w, /media/images/43559_summer-fruit-buttery-crumble-bars1-235x300.jpg 235w, /media/images/43559_summer-fruit-buttery-crumble-bars1-352x449.jpg 352w, /media/images/43559_summer-fruit-buttery-crumble-bars1-480x612.jpg 480w\" sizes=\"auto, (max-width: 598px) 100vw, 598px\" /\u003e\u003c/figure\u003e\n\u003c/div\u003e\n\u003ch2 id=\"summer-fruit-buttery-crumble-bars\"\u003eSummer Fruit Buttery Crumble Bars\u003c/h2\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cp\u003e\u003cstrong\u003eBase:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e400g plain flour\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e200g sugar\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 tbsp lemon zest\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e2 level tsp baking powder\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003epinch salt\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e250g of well-cooled unsalted butter\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 egg\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFruit filling:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e2 tbsp potato flour\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e2 tbsp lemon juice\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 tbsp sugar\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e300g raspberries\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e150g blueberries\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e250g sliced strawberries\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 tsp vanilla extract\u003c/p\u003e\n\u003c/li\u003e\n\u003c/ul\u003e\n\u003cdiv class=\"wp-block-image\"\u003e\n\u003cfigure class=\"aligncenter size-full\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"598\" height=\"781\" src=\"/media/images/43560_summer-fruit-buttery-crumble-bars2.jpg\" alt=\"\" class=\"wp-image-43560\" srcset=\"/media/images/43560_summer-fruit-buttery-crumble-bars2.jpg 598w, /media/images/43560_summer-fruit-buttery-crumble-bars2-230x300.jpg 230w, /media/images/43560_summer-fruit-buttery-crumble-bars2-352x460.jpg 352w, /media/images/43560_summer-fruit-buttery-crumble-bars2-480x627.jpg 480w\" sizes=\"auto, (max-width: 598px) 100vw, 598px\" /\u003e\u003c/figure\u003e\n\u003c/div\u003e\n\u003ch3 id=\"method\"\u003eMethod\u003c/h3\u003e\n\u003col\u003e\n\u003cli\u003e\u003cstrong\u003ePrepare the mixture\u003c/strong\u003e\u003c/li\u003e\n\u003c/ol\u003e\n\u003cp\u003ePreheat the oven to 190°C conventional (gas mark 5). Line a 33x23cm cake tin with baking paper.\u003c/p\u003e\n\u003cp\u003eSift the flour, then add the sugar, the lemon zest, the baking powder, and the salt. Mix with a spoon. Cut the butter into cubes, add to the mixture and mix with a mixer until the mixture resembles breadcrumbs.\u003c/p\u003e\n\u003cp\u003eCrack the egg into a cup and beat with a fork, then add it to the butter mixture. Mix with an electric whisk until a dough is formed. You can also do this with your hands, but an electric mixer guarantees a tighter mixture.\u003c/p\u003e\n\u003cp\u003ePut aside around 300g of the dough and wrap it in cling film, then refrigerate. Use the remaining mixture to cover the bottom of the cake tin. Place it in the preheated oven. Bake for about 20 minutes until nicely browned, one rack up from the bottom.\u003c/p\u003e\n\u003col start=\"2\"\u003e\n\u003cli\u003e\u003cstrong\u003ePrepare the fruit filling\u003c/strong\u003e\u003c/li\u003e\n\u003c/ol\u003e\n\u003cp\u003ePlace the potato flour and sugar together in a bowl and mix. Add your chosen fruits and mix gently until they are covered with flour. Add the lemon juice and the vanilla extract and gently mix again.\u003c/p\u003e\n\u003col start=\"3\"\u003e\n\u003cli\u003e\u003cstrong\u003eCombine the mixtures\u003c/strong\u003e\u003c/li\u003e\n\u003c/ol\u003e\n\u003cp\u003eSmooth the fruit filling out over the baked base. Take the refrigerated dough out of the fridge and unwrap it. Tear into small pieces and distribute on top of the fruit layer. Put the tin back into the preheated oven. Bake at 190C for about 30 minutes, one rack up from the bottom.\u003c/p\u003e\n\u003cp\u003eRemove from the oven and set aside to cool completely.\u003c/p\u003e\n\u003cp\u003eEnjoy!\u003c/p\u003e\n\u003cdiv class=\"wp-block-image\"\u003e\n\u003cfigure class=\"aligncenter size-full\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"598\" height=\"740\" src=\"/media/images/43561_summer-fruit-buttery-crumble-bars3.jpg\" alt=\"\" class=\"wp-image-43561\" srcset=\"/media/images/43561_summer-fruit-buttery-crumble-bars3.jpg 598w, /media/images/43561_summer-fruit-buttery-crumble-bars3-242x300.jpg 242w, /media/images/43561_summer-fruit-buttery-crumble-bars3-352x436.jpg 352w, /media/images/43561_summer-fruit-buttery-crumble-bars3-480x594.jpg 480w\" sizes=\"auto, (max-width: 598px) 100vw, 598px\" /\u003e\u003c/figure\u003e\n\u003c/div\u003e",
      "summary": "This fruity cake from Little Patisserie smells and tastes beautiful, with flavours of lemon and vanilla. You can make it with any berries you choose, but I personally prefer cherries. This recipe is quick and easy.",
      "date_published": "2022-04-21T23:47:15Z",
      "date_modified": "2025-04-14T18:24:14Z",
      "tags": [
        "Blueberries",
        "Cherries",
        "Raspberries"
      ]
    },
    {
      "id": "https://littlepatisserie.co.uk/quick-easy-marble-cake.html",
      "url": "https://littlepatisserie.co.uk/quick-easy-marble-cake.html",
      "title": "Quick \u0026#038; Easy Marble Cake",
      "content_html": "\u003cp\u003eQuick and Easy Marble Cake – Another wonderful cake in the Little Patisserie. It’s moist, fluffy, smells good, looks wonderful and you don’t need a lot of ingredients to make it. Perfect with coffee or a glass of milk.\u003c/p\u003e\n\u003cdiv class=\"wp-block-image\"\u003e\n\u003cfigure class=\"aligncenter size-full\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"598\" height=\"752\" src=\"/media/images/prosta-babka-marmurkowa2.jpg\" alt=\"\" class=\"wp-image-38326\" srcset=\"/media/images/prosta-babka-marmurkowa2.jpg 598w, /media/images/prosta-babka-marmurkowa2-239x300.jpg 239w, /media/images/prosta-babka-marmurkowa2-352x443.jpg 352w, /media/images/prosta-babka-marmurkowa2-480x604.jpg 480w\" sizes=\"auto, (max-width: 598px) 100vw, 598px\" /\u003e\u003c/figure\u003e\n\u003c/div\u003e\n\u003ch2 id=\"quick-amp-easy-marble-cake\"\u003eQuick \u0026amp; Easy Marble Cake\u003c/h2\u003e\n\u003ch3 id=\"ingredients-should-be-at-room-temperature\"\u003eIngredients (should be at room temperature)\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e160ml oil (I used rapeseed oil)\u003c/li\u003e\n\u003cli\u003e100ml water\u003c/li\u003e\n\u003cli\u003e220g icing sugar\u003c/li\u003e\n\u003cli\u003e5 eggs – yolks and whites separately\u003c/li\u003e\n\u003cli\u003e2 tsp vanilla extract\u003c/li\u003e\n\u003cli\u003e1 tbsp orange zest\u003c/li\u003e\n\u003cli\u003e300g plain flour\u003c/li\u003e\n\u003cli\u003e2 tsp baking powder\u003c/li\u003e\n\u003cli\u003e2 tbsp sugar-free cocoa\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cstrong\u003eIn addition:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003eicing sugar for sprinkling\u003c/li\u003e\n\u003c/ul\u003e\n\u003cdiv class=\"wp-block-image\"\u003e\n\u003cfigure class=\"aligncenter size-full\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"598\" height=\"820\" src=\"/media/images/prosta-babka-marmurkowa.jpg\" alt=\"\" class=\"wp-image-38325\" srcset=\"/media/images/prosta-babka-marmurkowa.jpg 598w, /media/images/prosta-babka-marmurkowa-219x300.jpg 219w, /media/images/prosta-babka-marmurkowa-352x483.jpg 352w, /media/images/prosta-babka-marmurkowa-480x658.jpg 480w\" sizes=\"auto, (max-width: 598px) 100vw, 598px\" /\u003e\u003c/figure\u003e\n\u003c/div\u003e\n\u003ch3 id=\"method\"\u003eMethod\u003c/h3\u003e\n\u003col\u003e\n\u003cli\u003eGrease a 23cm or 24cm diameter cake tin with butter and dust with flour (or for more complex shapes, you can use cake release spray).\u003c/li\u003e\n\u003cli\u003ePour the oil, water, and icing sugar into a bowl and mix for around 2–3 minutes. Then add the egg yolks one at a time, after each addition mix with the mixer to combine the ingredients.\u003c/li\u003e\n\u003cli\u003eAdd the vanilla extract, orange zest and mix.\u003c/li\u003e\n\u003cli\u003eAdd the baking powder to the flour, mix with a spoon and sift into the wet ingredients. Mix briefly with an electric mixer to combine the ingredients. \u003c/li\u003e\n\u003cli\u003ePut the egg whites into a clean, dry bowl and beat with an electric mixer to a foam, stiff enough to hold its shape. Set aside one heaped tbsp of the froth and add half of the remaining froth to the batter and mix with a spatula. Add the remaining foam and mix again with a spatula. \u003c/li\u003e\n\u003cli\u003ePour about 1/4 of the mixture into the reserved egg whites, sift in the cocoa and mix with a spatula to form a smooth batter.\u003c/li\u003e\n\u003cli\u003ePour a little of the light mixture into the prepared cake tin, then a little of the dark mixture, alternating until all the mixture is used up.\u003c/li\u003e\n\u003cli\u003ePlace the cake tin in the preheated oven. Bake at 180°C for approximately 55–60 minutes. I baked on the lowest oven level.\u003c/li\u003e\n\u003cli\u003eRemove the cake from the oven and let it cool for about 20 minutes. Remove from the tin and set aside to cool completely.\u003c/li\u003e\n\u003cli\u003eSprinkle with icing sugar before serving.\u003c/li\u003e\n\u003c/ol\u003e\n\u003cp\u003eHappy baking :)\u003c/p\u003e\n\u003cdiv class=\"wp-block-image\"\u003e\n\u003cfigure class=\"aligncenter size-full\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"598\" height=\"900\" src=\"/media/images/prosta-babka-marmurkowa3.jpg\" alt=\"\" class=\"wp-image-38327\" srcset=\"/media/images/prosta-babka-marmurkowa3.jpg 598w, /media/images/prosta-babka-marmurkowa3-199x300.jpg 199w, /media/images/prosta-babka-marmurkowa3-352x530.jpg 352w, /media/images/prosta-babka-marmurkowa3-480x722.jpg 480w\" sizes=\"auto, (max-width: 598px) 100vw, 598px\" /\u003e\u003c/figure\u003e\n\u003c/div\u003e",
      "summary": "Quick and Easy Marble Cake – Another wonderful cake in the Little Patisserie. It’s moist, fluffy, smells good, looks wonderful and you don’t need a lot of ingredients to make it. Perfect with coffee or a glass of milk.",
      "date_published": "2022-04-13T23:42:08Z",
      "date_modified": "2022-10-28T10:34:48Z",
      "tags": [
        "Cocoa"
      ]
    },
    {
      "id": "https://littlepatisserie.co.uk/easter-lemon-orange-yoghurt-cake.html",
      "url": "https://littlepatisserie.co.uk/easter-lemon-orange-yoghurt-cake.html",
      "title": "Easter Lemon-Orange Yoghurt Cake",
      "content_html": "\u003cp\u003eI invite you to a delicious yoghurt cake with lemon and orange. It is very moist, the taste is so creamy and aromatic, it smells wonderful. It tastes sensational freshly baked, still slightly warm (the topping can be omitted). It looks beautiful and my guests were delighted with it. \u003c/p\u003e\n\u003cp\u003eHighly recommended!\u003c/p\u003e\n\u003cdiv class=\"wp-block-image\"\u003e\n\u003cfigure class=\"aligncenter size-full\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"598\" height=\"763\" src=\"/media/images/43510_easter-lemon-orange-yoghurt-cake1.jpg\" alt=\"\" class=\"wp-image-43510\" srcset=\"/media/images/43510_easter-lemon-orange-yoghurt-cake1.jpg 598w, /media/images/43510_easter-lemon-orange-yoghurt-cake1-235x300.jpg 235w, /media/images/43510_easter-lemon-orange-yoghurt-cake1-352x449.jpg 352w, /media/images/43510_easter-lemon-orange-yoghurt-cake1-480x612.jpg 480w\" sizes=\"auto, (max-width: 598px) 100vw, 598px\" /\u003e\u003c/figure\u003e\n\u003c/div\u003e\n\u003ch2 id=\"easter-lemon-orange-yoghurt-cake\"\u003eEaster Lemon-Orange Yoghurt Cake\u003c/h2\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cp\u003e\u003cstrong\u003eMixture (ingredients should be at room temperature):\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e220g soft, unsalted butter\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e220g sugar\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e4 eggs\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 and 1/2 tsp baking powder\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1/4 tsp bicarbonate of soda\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003epinch of salt\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e370g plain flour\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e200g natural Greek yoghurt\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e4 tbsp lemon juice\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 tbsp lemon zest\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 tbsp orange zest\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 tsp lemon extract\u003c/p\u003e\n\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSyrup:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e120ml fresh orange juice\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e50ml lemon juice\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e50g sugar\u003c/p\u003e\n\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTopping:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e80–90ml extra thick double cream\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e150g white chocolate\u003c/p\u003e\n\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cstrong\u003eIn addition:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003ecandied orange peel\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003edried edible flowers to sprinkle on top\u003c/p\u003e\n\u003c/li\u003e\n\u003c/ul\u003e\n\u003cdiv class=\"wp-block-image\"\u003e\n\u003cfigure class=\"aligncenter size-full\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"598\" height=\"760\" src=\"/media/images/43511_easter-lemon-orange-yoghurt-cake2.jpg\" alt=\"\" class=\"wp-image-43511\" srcset=\"/media/images/43511_easter-lemon-orange-yoghurt-cake2.jpg 598w, /media/images/43511_easter-lemon-orange-yoghurt-cake2-236x300.jpg 236w, /media/images/43511_easter-lemon-orange-yoghurt-cake2-352x447.jpg 352w, /media/images/43511_easter-lemon-orange-yoghurt-cake2-480x610.jpg 480w\" sizes=\"auto, (max-width: 598px) 100vw, 598px\" /\u003e\u003c/figure\u003e\n\u003c/div\u003e\n\u003ch3 id=\"method\"\u003eMethod\u003c/h3\u003e\n\u003cp\u003e\u003cstrong\u003eCake:\u003c/strong\u003e\u003c/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003eGrease a 23cm diameter bundt cake tin and sprinkle with flour, for more complex shapes use cake release spray.\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003ePut the butter into a bowl, add the sugar and beat with an electric mixer for around 4–5 minutes.\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eAdd the eggs one at a time, after each addition mix with the mixer on medium speed until just combined.\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eAdd the baking powder, bicarbonate of soda and salt to the flour and briefly mix with a spoon. Sift the flour into the butter mixture and mix briefly with the mixer on medium speed until combined. \u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eAdd the yoghurt, lemon juice, both zests and lemon extract to the mixture and mix briefly again with the mixer on medium speed until combined. \u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eTransfer the mixture into the prepared tin, level and place in the preheated oven. Bake at 170°C for approximately 60–65 minutes. I bake it on the lowest oven rack. \u003c/p\u003e\n\u003c/li\u003e\n\u003c/ol\u003e\n\u003cp\u003e\u003cstrong\u003eWhile the cake is baking prepare the syrup:\u003c/strong\u003e\u003c/p\u003e\n\u003col start=\"7\"\u003e\n\u003cli\u003e\n\u003cp\u003ePour the orange and lemon juice into a saucepan, add the sugar, place on the heat and bring to the boil, stir from time to time. When the syrup starts to boil, keep it on the heat for about 1–2 minutes, stirring occasionally. Remove from the heat and set aside. \u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eRemove the cake from the oven and let it cool for about 15–20 minutes, then remove from the tin. Using a brush, slowly spread the syrup over the top and sides of the hot cake to soak it. Set aside to cool completely. \u003c/p\u003e\n\u003c/li\u003e\n\u003c/ol\u003e\n\u003cp\u003e\u003cstrong\u003eTopping:\u003c/strong\u003e\u003c/p\u003e\n\u003col start=\"9\"\u003e\n\u003cli\u003e\n\u003cp\u003eThe cooled cake can be transferred to a clean stand. Pour the cream into a saucepan and bring to the boil. Break the chocolate and put it into a bowl. Pour the hot cream over the chocolate and stir until the chocolate melts (if the mixture cools quickly and the chocolate doesn’t have time to melt, you can put the mixture in the microwave for a short while). Leave the topping to cool for about 15–25 minutes to allow it to set a little. \u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eDecorate the cake with the topping. Sprinkle the top with candied orange peel and dried flowers.\u003c/p\u003e\n\u003c/li\u003e\n\u003c/ol\u003e\n\u003cp\u003eI wish you successful baking :)\u003c/p\u003e\n\u003cdiv class=\"wp-block-image\"\u003e\n\u003cfigure class=\"aligncenter size-full\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"598\" height=\"787\" src=\"/media/images/43512_easter-lemon-orange-yoghurt-cake3.jpg\" alt=\"\" class=\"wp-image-43512\" srcset=\"/media/images/43512_easter-lemon-orange-yoghurt-cake3.jpg 598w, /media/images/43512_easter-lemon-orange-yoghurt-cake3-228x300.jpg 228w, /media/images/43512_easter-lemon-orange-yoghurt-cake3-352x463.jpg 352w, /media/images/43512_easter-lemon-orange-yoghurt-cake3-480x632.jpg 480w\" sizes=\"auto, (max-width: 598px) 100vw, 598px\" /\u003e\u003c/figure\u003e\n\u003c/div\u003e\n\u003cdiv class=\"wp-block-image\"\u003e\n\u003cfigure class=\"aligncenter size-full\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"598\" height=\"867\" src=\"/media/images/43513_easter-lemon-orange-yoghurt-cake4.jpg\" alt=\"\" class=\"wp-image-43513\" srcset=\"/media/images/43513_easter-lemon-orange-yoghurt-cake4.jpg 598w, /media/images/43513_easter-lemon-orange-yoghurt-cake4-207x300.jpg 207w, /media/images/43513_easter-lemon-orange-yoghurt-cake4-352x510.jpg 352w, /media/images/43513_easter-lemon-orange-yoghurt-cake4-480x696.jpg 480w\" sizes=\"auto, (max-width: 598px) 100vw, 598px\" /\u003e\u003c/figure\u003e\n\u003c/div\u003e",
      "summary": "I invite you to a delicious yoghurt cake with lemon and orange. It is very moist, the taste is so creamy and aromatic, it smells wonderful. It tastes sensational freshly baked, still slightly warm (the topping can be omitted). It looks beautiful and my guests were delighted with it.",
      "date_published": "2022-04-13T23:10:07Z",
      "date_modified": "2025-03-14T11:33:13Z",
      "tags": [
        "Lemon",
        "Yoghurt"
      ]
    },
    {
      "id": "https://littlepatisserie.co.uk/cherry-cheesecake-brownies.html",
      "url": "https://littlepatisserie.co.uk/cherry-cheesecake-brownies.html",
      "title": "Chocolate and Cherry Cheesecake Brownies",
      "content_html": "\u003cp\u003ePicture a chocolate cake. Now add a mouth-watering vanilla cheese filling and top it off with cherries. That’s what you’ll get with these gorgeous, moist brownies. With complementary flavours, this simple recipe is ideal for a guilty pleasure snack. (Modified recipe from the magazine \u003cem\u003ePalce Lizać\u003c/em\u003e, 2011.)\u003c/p\u003e\n\u003cdiv class=\"wp-block-image\"\u003e\n\u003cfigure class=\"aligncenter size-full\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"598\" height=\"755\" src=\"/media/images/sernikowe-brownie-wisniami-czekolada4.jpg\" alt=\"\" class=\"wp-image-30204\" srcset=\"/media/images/sernikowe-brownie-wisniami-czekolada4.jpg 598w, /media/images/sernikowe-brownie-wisniami-czekolada4-352x444.jpg 352w, /media/images/sernikowe-brownie-wisniami-czekolada4-480x606.jpg 480w, /media/images/sernikowe-brownie-wisniami-czekolada4-238x300.jpg 238w\" sizes=\"auto, (max-width: 598px) 100vw, 598px\" /\u003e\u003c/figure\u003e\n\u003c/div\u003e\n\u003ch2 id=\"indulgent-chocolate-brownies-with-cherries\"\u003eIndulgent Chocolate Brownies with Cherries\u003c/h2\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cp\u003e\u003cstrong\u003eMixture (make sure all ingredients are at room temperature):\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e200g dark chocolate (I used 100g of chocolate with 64% cocoa content and 100g of chocolate with 80% cocoa content)\u003c/li\u003e\n\u003cli\u003e200g unsalted butter at room temperature,\u003c/li\u003e\n\u003cli\u003e180g sugar\u003c/li\u003e\n\u003cli\u003e3 eggs\u003c/li\u003e\n\u003cli\u003e100g plain flour\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cstrong\u003eCheese filling:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e250g mascarpone cheese\u003c/li\u003e\n\u003cli\u003e250g cream cheese\u003c/li\u003e\n\u003cli\u003e80g sugar\u003c/li\u003e\n\u003cli\u003e2 tsp vanilla extract\u003c/li\u003e\n\u003cli\u003e2 eggs\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDecoration:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e250g cherries (fresh or frozen; frozen cherries should be defrosted first)\u003c/li\u003e\n\u003c/ul\u003e\n\u003cdiv class=\"wp-block-image\"\u003e\n\u003cfigure class=\"aligncenter size-full\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"598\" height=\"731\" src=\"/media/images/sernikowe-brownie-wisniami-czekolada.jpg\" alt=\"\" class=\"wp-image-30201\" srcset=\"/media/images/sernikowe-brownie-wisniami-czekolada.jpg 598w, /media/images/sernikowe-brownie-wisniami-czekolada-352x430.jpg 352w, /media/images/sernikowe-brownie-wisniami-czekolada-480x587.jpg 480w, /media/images/sernikowe-brownie-wisniami-czekolada-245x300.jpg 245w\" sizes=\"auto, (max-width: 598px) 100vw, 598px\" /\u003e\u003c/figure\u003e\n\u003c/div\u003e\n\u003ch3 id=\"method\"\u003eMethod\u003c/h3\u003e\n\u003col\u003e\n\u003cli\u003e\u003cstrong\u003ePrepare the mixture\u003c/strong\u003e\u003c/li\u003e\n\u003c/ol\u003e\n\u003cp\u003eBreak the chocolate into smaller chunks and place in a bowl. Melt in the microwave or over a pan of boiling water. Set aside.\u003c/p\u003e\n\u003cp\u003ePlace the unsalted butter into a bowl. Add the sugar and whisk for 2–3 minutes with an electric mixer. Add the three eggs and briefly mix with the mixer at medium speed. (Don’t worry if the mixture curdles.) Add the melted chocolate and mix with the mixer at medium speed until all ingredients are combined. Add the flour and mix.\u003c/p\u003e\n\u003cp\u003eAdd about 3/4 of the mixture into a 20x20cm or 21x21cm cake pan lined with baking paper. Smooth the mixture out evenly.\u003c/p\u003e\n\u003col start=\"2\"\u003e\n\u003cli\u003e\u003cstrong\u003ePrepare the cheese filling:\u003c/strong\u003e\u003c/li\u003e\n\u003c/ol\u003e\n\u003cp\u003ePut both cheeses in a bowl. Add the sugar, the vanilla extract and the eggs, then mix with the mixer until it reaches a smooth consistency.\u003c/p\u003e\n\u003cp\u003ePlace this mixture on top of the mixture already in the cake tin, then smooth out. Place the remaining chocolate mixture on top in blobs for an uneven effect. Sprinkle cherries on top.\u003c/p\u003e\n\u003col start=\"3\"\u003e\n\u003cli\u003e\u003cstrong\u003eBake\u003c/strong\u003e\u003c/li\u003e\n\u003c/ol\u003e\n\u003cp\u003ePlace the tin in a preheated oven. Bake on the lowest rack at 170°C (gas mark 3) for about 60 minutes. Remove from the oven and set aside to cool. Don’t worry about the mixture sinking – this is supposed to happen.\u003c/p\u003e\n\u003cdiv class=\"wp-block-image\"\u003e\n\u003cfigure class=\"aligncenter size-full\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"598\" height=\"722\" src=\"/media/images/sernikowe-brownie-wisniami-czekolada1.jpg\" alt=\"\" class=\"wp-image-30202\" srcset=\"/media/images/sernikowe-brownie-wisniami-czekolada1.jpg 598w, /media/images/sernikowe-brownie-wisniami-czekolada1-352x425.jpg 352w, /media/images/sernikowe-brownie-wisniami-czekolada1-480x580.jpg 480w, /media/images/sernikowe-brownie-wisniami-czekolada1-248x300.jpg 248w\" sizes=\"auto, (max-width: 598px) 100vw, 598px\" /\u003e\u003c/figure\u003e\n\u003c/div\u003e\n\u003cp\u003eEnjoy!\u003c/p\u003e\n",
      "summary": "Picture a chocolate cake. Now add a mouth-watering vanilla cheese filling and top it off with cherries. That’s what you’ll get with these gorgeous, moist brownies.",
      "date_published": "2022-04-02T15:03:30Z",
      "date_modified": "2022-07-13T00:10:16Z",
      "tags": [
        "Brownies",
        "Cherries",
        "Chocolate"
      ]
    },
    {
      "id": "https://littlepatisserie.co.uk/simple-mega-chocolate-banana-cake.html",
      "url": "https://littlepatisserie.co.uk/simple-mega-chocolate-banana-cake.html",
      "title": "Simple Mega Chocolate Banana Cake",
      "content_html": "\u003cp\u003eThis delectable banana cake is heavy on the chocolate and cocoa – offering a tasty, moist and aromatic dessert that satisfies that sweet tooth. I would recommend well-ripened bananas for an even richer aroma. Prep is quick and simple – highly recommended!\u003c/p\u003e\n\u003cdiv class=\"wp-block-image\"\u003e\n\u003cfigure class=\"aligncenter size-full\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"598\" height=\"769\" src=\"/media/images/mega-ciasto-czekoladowe-bananami2.jpg\" alt=\"\" class=\"wp-image-30212\" srcset=\"/media/images/mega-ciasto-czekoladowe-bananami2.jpg 598w, /media/images/mega-ciasto-czekoladowe-bananami2-352x453.jpg 352w, /media/images/mega-ciasto-czekoladowe-bananami2-480x617.jpg 480w, /media/images/mega-ciasto-czekoladowe-bananami2-233x300.jpg 233w\" sizes=\"auto, (max-width: 598px) 100vw, 598px\" /\u003e\u003c/figure\u003e\n\u003c/div\u003e\n\u003ch2 id=\"simple-mega-chocolate-banana-cake\"\u003eSimple Mega Chocolate Banana Cake\u003c/h2\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cp\u003e\u003cstrong\u003eFor the mixture:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e200g cake flour\u003c/li\u003e\n\u003cli\u003e40g sugar-free cocoa powder\u003c/li\u003e\n\u003cli\u003e1 tsp baking powder\u003c/li\u003e\n\u003cli\u003e1 level tsp bicarbonate of soda\u003c/li\u003e\n\u003cli\u003e1 tsp cinnamon\u003c/li\u003e\n\u003cli\u003e3 very ripe, fairly large bananas (weight with skin about 570g)\u003c/li\u003e\n\u003cli\u003e120ml oil\u003c/li\u003e\n\u003cli\u003e2 eggs\u003c/li\u003e\n\u003cli\u003e160g light brown cane sugar (or white granulated sugar if you don’t have brown)\u003c/li\u003e\n\u003cli\u003e2 tsp vanilla extract\u003c/li\u003e\n\u003cli\u003e100g of chopped dark chocolate\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFor the topping:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e100g dark chocolate\u003c/li\u003e\n\u003cli\u003e100g double cream or extra thick double cream\u003c/li\u003e\n\u003cli\u003echocolate chips or sprinkles, for decoration\u003c/li\u003e\n\u003c/ul\u003e\n\u003cdiv class=\"wp-block-image\"\u003e\n\u003cfigure class=\"aligncenter size-full\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"598\" height=\"826\" src=\"/media/images/mega-ciasto-czekoladowe-bananami3.jpg\" alt=\"\" class=\"wp-image-30213\" srcset=\"/media/images/mega-ciasto-czekoladowe-bananami3.jpg 598w, /media/images/mega-ciasto-czekoladowe-bananami3-352x486.jpg 352w, /media/images/mega-ciasto-czekoladowe-bananami3-480x663.jpg 480w, /media/images/mega-ciasto-czekoladowe-bananami3-217x300.jpg 217w\" sizes=\"auto, (max-width: 598px) 100vw, 598px\" /\u003e\u003c/figure\u003e\n\u003c/div\u003e\n\u003ch3 id=\"method\"\u003eMethod\u003c/h3\u003e\n\u003col\u003e\n\u003cli\u003e\u003cstrong\u003ePrepare both mixtures\u003c/strong\u003e\u003c/li\u003e\n\u003c/ol\u003e\n\u003cp\u003eSift the flour and the cocoa powder into a bowl. Add the baking powder, the bicarbonate of soda and the cinnamon, then mix with a spoon.\u003c/p\u003e\n\u003cp\u003ePlace the bananas into a second bowl and crush them with a fork to create a paste. Add the oil, the eggs, the sugar and the vanilla extract, then mix until all ingredients are combined.\u003c/p\u003e\n\u003cp\u003eCombine the dry and wet mixtures, then stir a couple of times with a spoon. Add the chopped chocolate and mix well with a spatula or spoon until combined. Do not overmix!\u003c/p\u003e\n\u003col start=\"2\"\u003e\n\u003cli\u003e\u003cstrong\u003eBake\u003c/strong\u003e\u003c/li\u003e\n\u003c/ol\u003e\n\u003cp\u003eSpread the mixture out evenly in a 25x12cm cake tin lined with baking paper. Place the cake tin onto the lowest rack of a preheated oven and bake at 170°C (gas mark 3) for about 60 minutes. Remove from the oven and let it cool completely.\u003c/p\u003e\n\u003col start=\"3\"\u003e\n\u003cli\u003e\u003cstrong\u003ePrepare the topping\u003c/strong\u003e\u003c/li\u003e\n\u003c/ol\u003e\n\u003cp\u003eTake the cooled cake out of the pan, then remove the baking paper.\u003c/p\u003e\n\u003cp\u003ePour the double cream into a saucepan and bring to the boil. Break the chocolate into small chunks and place in a bowl. Pour the hot double cream onto the chocolate and stir until the chocolate melts, creating a smooth mixture without lumps. If the topping is too thin, put it aside to cool down for 10 – 20 minutes. The darker the chocolate, the less likely this is to happen.\u003c/p\u003e\n\u003cp\u003eDecorate the top of the cake with the ready-made topping and sprinkle with chocolate chips.\u003c/p\u003e\n\u003cp\u003eEnjoy!\u003c/p\u003e\n\u003cdiv class=\"wp-block-image\"\u003e\n\u003cfigure class=\"aligncenter size-full\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"598\" height=\"749\" src=\"/media/images/mega-ciasto-czekoladowe-bananami1.jpg\" alt=\"\" class=\"wp-image-30211\" srcset=\"/media/images/mega-ciasto-czekoladowe-bananami1.jpg 598w, /media/images/mega-ciasto-czekoladowe-bananami1-352x441.jpg 352w, /media/images/mega-ciasto-czekoladowe-bananami1-480x601.jpg 480w, /media/images/mega-ciasto-czekoladowe-bananami1-240x300.jpg 240w\" sizes=\"auto, (max-width: 598px) 100vw, 598px\" /\u003e\u003c/figure\u003e\n\u003c/div\u003e",
      "summary": "This delectable banana cake is heavy on the chocolate and cocoa – offering a tasty, moist and aromatic dessert that satisfies that sweet tooth. I would recommend well ripened bananas for an even richer aroma.",
      "date_published": "2022-03-25T09:33:38Z",
      "date_modified": "2022-07-13T23:10:02Z",
      "tags": [
        "Bananas",
        "Chocolate"
      ]
    },
    {
      "id": "https://littlepatisserie.co.uk/mega-easy-tasty-oat-bars-with-raspberries.html",
      "url": "https://littlepatisserie.co.uk/mega-easy-tasty-oat-bars-with-raspberries.html",
      "title": "Mega Easy Tasty Oat Bars with Raspberries",
      "content_html": "\u003cp\u003eWhip up a tasty and simple snack in minutes with these tasty raspberry oat bars. Bite into a crunchy topping with a soft gooey middle infused with fruits. These buttery goodies are ideal for lunchboxes and smell incredible. (Inspired by the book Genius Desserts FOOD52 by Kristen Miglore)\u003c/p\u003e\n\u003cdiv class=\"wp-block-image\"\u003e\n\u003cfigure class=\"aligncenter size-full\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"598\" height=\"800\" src=\"/media/images/43530_mega-easy-tasty-oat-bars-with-raspberries1.jpg\" alt=\"\" class=\"wp-image-43530\" srcset=\"/media/images/43530_mega-easy-tasty-oat-bars-with-raspberries1.jpg 598w, /media/images/43530_mega-easy-tasty-oat-bars-with-raspberries1-224x300.jpg 224w, /media/images/43530_mega-easy-tasty-oat-bars-with-raspberries1-352x471.jpg 352w, /media/images/43530_mega-easy-tasty-oat-bars-with-raspberries1-480x642.jpg 480w\" sizes=\"auto, (max-width: 598px) 100vw, 598px\" /\u003e\u003c/figure\u003e\n\u003c/div\u003e\n\u003ch2 id=\"mega-easy-tasty-oat-bars-with-raspberries\"\u003eMega Easy Tasty Oat Bars with Raspberries\u003c/h2\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e170g unsalted butter (melted and cooled)\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e100g chopped walnuts\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e190g cake flour\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e110g oatmeal\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e120g dark cane sugar (dark muscovado)\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1/2 tsp bicarbonate of bicarbonate of soda\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e150g raspberries\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e120g raspberry jam\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003epinch of salt\u003c/p\u003e\n\u003c/li\u003e\n\u003c/ul\u003e\n\u003cdiv class=\"wp-block-image\"\u003e\n\u003cfigure class=\"aligncenter size-full\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"598\" height=\"793\" src=\"/media/images/43531_mega-easy-tasty-oat-bars-with-raspberries2.jpg\" alt=\"\" class=\"wp-image-43531\" srcset=\"/media/images/43531_mega-easy-tasty-oat-bars-with-raspberries2.jpg 598w, /media/images/43531_mega-easy-tasty-oat-bars-with-raspberries2-226x300.jpg 226w, /media/images/43531_mega-easy-tasty-oat-bars-with-raspberries2-352x467.jpg 352w, /media/images/43531_mega-easy-tasty-oat-bars-with-raspberries2-480x637.jpg 480w\" sizes=\"auto, (max-width: 598px) 100vw, 598px\" /\u003e\u003c/figure\u003e\n\u003c/div\u003e\n\u003ch3 id=\"method\"\u003eMethod\u003c/h3\u003e\n\u003col\u003e\n\u003cli\u003e\u003cstrong\u003ePrepare the mixture\u003c/strong\u003e\u003c/li\u003e\n\u003c/ol\u003e\n\u003cp\u003ePour the oatmeal into a bowl. Add the flour, soda, salt, nuts and sugar, then mix with a spoon. Add the melted butter and mix well. Do this by hand until moist crumbs form.\u003c/p\u003e\n\u003cp\u003ePlace 2/3 of the oat mixture into a 20x20cm cake pan lined with baking paper. Smooth and press firmly. Spread the raspberry jam over the top and sprinkle with raspberries. Add the remaining oat mixture on top.\u003c/p\u003e\n\u003col start=\"2\"\u003e\n\u003cli\u003e\u003cstrong\u003eBake\u003c/strong\u003e\u003c/li\u003e\n\u003c/ol\u003e\n\u003cp\u003ePlace the cake pan into a preheated oven. Bake on the lowest rack at 180°C (gas mark 4) for 40 minutes. Remove from the oven and allow to cool completely.\u003c/p\u003e\n\u003cp\u003eOnce the dessert has cooled, carefully remove from the baking paper and cut into rectangles.\u003c/p\u003e\n\u003cp\u003eEnjoy!\u003c/p\u003e\n\u003cdiv class=\"wp-block-image\"\u003e\n\u003cfigure class=\"aligncenter size-full\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"598\" height=\"799\" src=\"/media/images/43532_mega-easy-tasty-oat-bars-with-raspberries3.jpg\" alt=\"\" class=\"wp-image-43532\" srcset=\"/media/images/43532_mega-easy-tasty-oat-bars-with-raspberries3.jpg 598w, /media/images/43532_mega-easy-tasty-oat-bars-with-raspberries3-225x300.jpg 225w, /media/images/43532_mega-easy-tasty-oat-bars-with-raspberries3-352x470.jpg 352w, /media/images/43532_mega-easy-tasty-oat-bars-with-raspberries3-480x641.jpg 480w\" sizes=\"auto, (max-width: 598px) 100vw, 598px\" /\u003e\u003c/figure\u003e\n\u003c/div\u003e",
      "summary": "Whip up a tasty and simple snack in minutes with these tasty raspberry oat bars. Bite into a crunchy topping with a soft gooey middle infused with fruits. These buttery goodies are ideal for lunchboxes and smell incredible.",
      "date_published": "2022-03-18T14:14:00Z",
      "date_modified": "2025-04-14T14:53:56Z",
      "tags": [
        "Oats",
        "Raspberries"
      ]
    },
    {
      "id": "https://littlepatisserie.co.uk/no-bake-banana-heaven-cake.html",
      "url": "https://littlepatisserie.co.uk/no-bake-banana-heaven-cake.html",
      "title": "No-Bake Banana Heaven Cake",
      "content_html": "\u003cp\u003eThis tempting dessert from the Little Patisserie is naughty and nice! It’s sweet, creamy and moist thanks to a soaked biscuit bake. We’ve added vanilla, chocolate and a splash of rum for extra fun. This quick and simple no-bake cake is a guilty pleasure. I guarantee you’ll be coming back for more.\u003c/p\u003e\n\u003cdiv class=\"wp-block-image\"\u003e\u003cfigure class=\"aligncenter size-full\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"598\" height=\"781\" src=\"/media/images/ciasto-torcik-bananowe-niebo-bez-pieczenia8.jpg\" alt=\"\" class=\"wp-image-30234\" srcset=\"/media/images/ciasto-torcik-bananowe-niebo-bez-pieczenia8.jpg 598w, /media/images/ciasto-torcik-bananowe-niebo-bez-pieczenia8-352x460.jpg 352w, /media/images/ciasto-torcik-bananowe-niebo-bez-pieczenia8-480x627.jpg 480w, /media/images/ciasto-torcik-bananowe-niebo-bez-pieczenia8-230x300.jpg 230w\" sizes=\"auto, (max-width: 598px) 100vw, 598px\" /\u003e\u003c/figure\u003e\u003c/div\u003e\n\u003ch2 id=\"no-bake-banana-heaven-cake\"\u003eNo-Bake Banana Heaven Cake\u003c/h2\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cp\u003e\u003cstrong\u003eFor the cream filling:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 sugar-free vanilla pudding (choose a pudding that requires 500ml milk)\u003c/li\u003e\n\u003cli\u003e15g potato flour\u003c/li\u003e\n\u003cli\u003e80g sugar\u003c/li\u003e\n\u003cli\u003e500ml milk\u003c/li\u003e\n\u003cli\u003e2 tsp vanilla extract\u003c/li\u003e\n\u003cli\u003e250g unsalted butter (at room temperature)\u003c/li\u003e\n\u003cli\u003e20g sugar-free cocoa\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFor the biscuit base:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003eapprox. 220g long biscuits (‘cat tongue’ style)\u003c/li\u003e\n\u003cli\u003e2 small bananas (weight with peel circa 250g)\u003c/li\u003e\n\u003cli\u003e1/2 lemon juice\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFor the soaking mixture:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003eapprox. 160ml milk\u003c/li\u003e\n\u003cli\u003e60-70ml rum\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFor the topping:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e300ml cool, 30% or extra thick double cream\u003c/li\u003e\n\u003cli\u003e1 tbsp icing sugar\u003c/li\u003e\n\u003cli\u003e2 tsp vanilla extract\u003c/li\u003e\n\u003cli\u003e1 tsp cream fix (optional)\u003c/li\u003e\n\u003cli\u003ecocoa to sprinkle\u003c/li\u003e\n\u003c/ul\u003e\n\u003cdiv class=\"wp-block-image\"\u003e\u003cfigure class=\"aligncenter size-full\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"598\" height=\"730\" src=\"/media/images/ciasto-torcik-bananowe-niebo-bez-pieczenia6.jpg\" alt=\"\" class=\"wp-image-30232\" srcset=\"/media/images/ciasto-torcik-bananowe-niebo-bez-pieczenia6.jpg 598w, /media/images/ciasto-torcik-bananowe-niebo-bez-pieczenia6-352x430.jpg 352w, /media/images/ciasto-torcik-bananowe-niebo-bez-pieczenia6-480x586.jpg 480w, /media/images/ciasto-torcik-bananowe-niebo-bez-pieczenia6-246x300.jpg 246w\" sizes=\"auto, (max-width: 598px) 100vw, 598px\" /\u003e\u003c/figure\u003e\u003c/div\u003e\n\u003ch3 id=\"method\"\u003eMethod\u003c/h3\u003e\n\u003col\u003e\n\u003cli\u003e\u003cstrong\u003ePrepare the pudding\u003c/strong\u003e\u003c/li\u003e\n\u003c/ol\u003e\n\u003cp\u003ePour approx. 300ml milk into a saucepan. Add the sugar and place on the hob to boil. Add pudding and potato flour to the remaining milk, then mix well to remove all lumps. Add the milk with pudding and potato flour to the boiling milk and stir well. Once the pudding has boiled, reduce the heat to a simmer and continue to stir for 2 minutes. Remove from the hob, cover with plastic wrap in direct contact and set aside to cool to room temperature.\u003c/p\u003e\n\u003col start=\"2\"\u003e\n\u003cli\u003e\u003cstrong\u003ePrepare the cream filling\u003c/strong\u003e\u003c/li\u003e\n\u003c/ol\u003e\n\u003cp\u003ePlace the unsalted butter in a bowl, add 2 tsp vanilla extract and whisk it with an electric mixer for around 2–3 minutes. Then add the cooled pudding in 3–4 batches, stirring with an electric mixer at medium speed each time to combine the ingredients.\u003c/p\u003e\n\u003cp\u003eDivide the cream into two equal parts and add cocoa to one of them.\u003c/p\u003e\n\u003cp\u003eMix at medium speed with the mixer until the ingredients are combined.\u003c/p\u003e\n\u003col start=\"3\"\u003e\n\u003cli\u003e\u003cstrong\u003eAssemble the cake\u003c/strong\u003e\u003c/li\u003e\n\u003c/ol\u003e\n\u003cp\u003eMix the rum and milk to make the soaking mixture.\u003c/p\u003e\n\u003cp\u003ePeel the bananas, cut them into slices and sprinkle with lemon juice. Line a 21cm round cake pan with baking paper across the bottom. Place a layer of biscuits on top. Soak the biscuits with some of the mixture and then smooth the plain cream over the top. Place a second layer of biscuits on the cream and soak them, taking care to make sure they are well soaked. Smooth the dark cream on top. Press a layer of sliced bananas into the cream firmly.\u003c/p\u003e\n\u003col start=\"4\"\u003e\n\u003cli\u003e\u003cstrong\u003eMake the topping\u003c/strong\u003e\u003c/li\u003e\n\u003c/ol\u003e\n\u003cp\u003eWhip the cream with icing sugar, vanilla extract and cream fix if desired. Spread over the top of the cake. Dust the top with sifted cocoa and put the cake in the refrigerator overnight.\u003c/p\u003e\n\u003cp\u003eTake the ready-made cake out of the cake pan carefully. Use a knife to separate the mixture from the edges of the pan and transfer the cake to a plate. The edges of the cake can be smoothed with a spatula.\u003c/p\u003e\n\u003cp\u003eEnjoy! :)\u003c/p\u003e\n\u003cdiv class=\"wp-block-image\"\u003e\u003cfigure class=\"aligncenter size-full\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"598\" height=\"793\" src=\"/media/images/ciasto-torcik-bananowe-niebo-bez-pieczenia9.jpg\" alt=\"\" class=\"wp-image-30235\" srcset=\"/media/images/ciasto-torcik-bananowe-niebo-bez-pieczenia9.jpg 598w, /media/images/ciasto-torcik-bananowe-niebo-bez-pieczenia9-352x467.jpg 352w, /media/images/ciasto-torcik-bananowe-niebo-bez-pieczenia9-480x637.jpg 480w, /media/images/ciasto-torcik-bananowe-niebo-bez-pieczenia9-226x300.jpg 226w\" sizes=\"auto, (max-width: 598px) 100vw, 598px\" /\u003e\u003c/figure\u003e\u003c/div\u003e",
      "summary": "This tempting dessert from the Little Patisserie is naughty and nice! It’s sweet, creamy and moist thanks to a soaked biscuit bake. We’ve added vanilla, chocolate and a splash of rum for extra fun. This quick and simple no-bake cake is a guilty pleasure.",
      "date_published": "2022-03-12T06:06:00Z",
      "date_modified": "2022-05-10T11:08:35Z",
      "tags": [
        "Bananas",
        "Chocolate",
        "Rum"
      ]
    },
    {
      "id": "https://littlepatisserie.co.uk/no-bake-easy-to-make-cream-feast.html",
      "url": "https://littlepatisserie.co.uk/no-bake-easy-to-make-cream-feast.html",
      "title": "No-Bake Easy to Make Cream Feast",
      "content_html": "\u003cp\u003eHere’s another tasty no-bake cake from the Little Patisserie. This quick and easy recipe looks the part and tastes even better. Enjoy an indulgent cream filling that’s not too sweet – with just a hint of vanilla. The biscuit base, soaked in cocoa milk, complements the fluffy cream topping perfectly. You can even add fruit on top for that finishing touch. (Slightly modified recipe from \u003ca href=\"https://www.youtube.com/channel/UC-WACy_3dAtvjwMVgy48UbQ\" target=\"_blank\" rel=\"noopener\"\u003eQuiero Cupcakes\u003c/a\u003e.)\u003c/p\u003e\n\u003cdiv class=\"wp-block-image\"\u003e\n\u003cfigure class=\"aligncenter size-full\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"598\" height=\"748\" src=\"/media/images/30249_ciasto-kremowa-pycha-herbatnikowa-bez-pieczenia2.jpg\" alt=\"\" class=\"wp-image-30249\" srcset=\"/media/images/30249_ciasto-kremowa-pycha-herbatnikowa-bez-pieczenia2.jpg 598w, /media/images/30249_ciasto-kremowa-pycha-herbatnikowa-bez-pieczenia2-352x440.jpg 352w, /media/images/30249_ciasto-kremowa-pycha-herbatnikowa-bez-pieczenia2-480x600.jpg 480w, /media/images/30249_ciasto-kremowa-pycha-herbatnikowa-bez-pieczenia2-240x300.jpg 240w\" sizes=\"auto, (max-width: 598px) 100vw, 598px\" /\u003e\u003c/figure\u003e\n\u003c/div\u003e\n\u003ch2 id=\"no-bake-easy-to-make-cream-feast\"\u003eNo-Bake Easy to Make Cream Feast\u003c/h2\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cp\u003e\u003cstrong\u003eFor the cream filling:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e500g mascarpone cheese\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e120ml cold, extra thick double cream\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e160ml sweet, condensed milk (I used canned milk)\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e2 tsp vanilla extract\u003c/p\u003e\n\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFor the biscuit base:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eapprox. 200g biscuits\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e100ml milk\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e2 tbsp sugarless cocoa\u003c/p\u003e\n\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFor the chocolate topping:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e60g dark chocolate (I used 70% cocoa content)\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e60ml double cream or extra thick double cream\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eoptional fruits for decoration\u003c/p\u003e\n\u003c/li\u003e\n\u003c/ul\u003e\n\u003cdiv class=\"wp-block-image\"\u003e\n\u003cfigure class=\"aligncenter size-full\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"598\" height=\"768\" src=\"/media/images/30250_ciasto-kremowa-pycha-herbatnikowa-bez-pieczenia3.jpg\" alt=\"\" class=\"wp-image-30250\" srcset=\"/media/images/30250_ciasto-kremowa-pycha-herbatnikowa-bez-pieczenia3.jpg 598w, /media/images/30250_ciasto-kremowa-pycha-herbatnikowa-bez-pieczenia3-352x452.jpg 352w, /media/images/30250_ciasto-kremowa-pycha-herbatnikowa-bez-pieczenia3-480x616.jpg 480w, /media/images/30250_ciasto-kremowa-pycha-herbatnikowa-bez-pieczenia3-234x300.jpg 234w\" sizes=\"auto, (max-width: 598px) 100vw, 598px\" /\u003e\u003c/figure\u003e\n\u003c/div\u003e\n\u003ch3 id=\"method\"\u003eMethod\u003c/h3\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the milk to soak the biscuits:\u003c/strong\u003e\u003c/p\u003e\n\u003col\u003e\n\u003cli\u003ePour the milk into a bowl or saucepan, then gently warm through on the hob or in the microwave (make sure the dish is not metal if using a microwave). Check it regularly to ensure it doesn’t develop a skin. When it’s hot, add 2 tbsp of cocoa and stir until it is completely melted and free of lumps. Put aside to cool completely, stirring occasionally to stop a skin from forming.\u003c/li\u003e\n\u003c/ol\u003e\n\u003cp\u003e\u003cstrong\u003eCream filling:\u003c/strong\u003e\u003c/p\u003e\n\u003col start=\"2\"\u003e\n\u003cli\u003e\n\u003cp\u003ePour the cream into a clean bowl and whisk with an electric mixer. Add the mascarpone cheese and mix again with the mixer set to medium speed. Pour in the sweet milk, add the vanilla extract and mix again until the ingredients are combined.\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eLine a 25cm x 12cm cake tin with baking paper. Soak the biscuits in the cocoa milk and add to the tin. Don’t use all the mixture – just enough to make a first layer that covers the tin from corner to corner. Place 3 heaped tbsp of cream on top and smooth over. Soak the remaining biscuits in cocoa milk once again, then add a second layer over the cream. Place 3 more heaped tbsp of cream on the biscuits, smooth and place a third layer of biscuits soaked in milk. Repeat the process until you have a final biscuit layer on top.\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eCover the biscuit tin in plastic wrap and refrigerate overnight.\u003c/p\u003e\n\u003c/li\u003e\n\u003c/ol\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the topping:\u003c/strong\u003e\u003c/p\u003e\n\u003col start=\"5\"\u003e\n\u003cli\u003eBreak the chocolate into smaller pieces and place in a bowl. Boil the heavy cream, then pour it into the chocolate. Stir together until the chocolate melts.\u003c/li\u003e\n\u003c/ol\u003e\n\u003cp\u003e\u003cstrong\u003eFinalising the cake\u003c/strong\u003e:\u003c/p\u003e\n\u003cp\u003eTake the cooled cake out of the refrigerator. Remove the plastic wrap, cover it with a chopping board and turn the cake upside down. Carefully remove the cake tin and baking paper.\u003c/p\u003e\n\u003cp\u003eSmooth the chocolate topping over the biscuit base and top with fruits as desired. Keep refrigerated and enjoy!\u003c/p\u003e\n\u003cdiv class=\"wp-block-image\"\u003e\n\u003cfigure class=\"aligncenter size-full\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"598\" height=\"763\" src=\"/media/images/30248_ciasto-kremowa-pycha-herbatnikowa-bez-pieczenia1.jpg\" alt=\"\" class=\"wp-image-30248\" srcset=\"/media/images/30248_ciasto-kremowa-pycha-herbatnikowa-bez-pieczenia1.jpg 598w, /media/images/30248_ciasto-kremowa-pycha-herbatnikowa-bez-pieczenia1-352x449.jpg 352w, /media/images/30248_ciasto-kremowa-pycha-herbatnikowa-bez-pieczenia1-480x612.jpg 480w, /media/images/30248_ciasto-kremowa-pycha-herbatnikowa-bez-pieczenia1-235x300.jpg 235w\" sizes=\"auto, (max-width: 598px) 100vw, 598px\" /\u003e\u003c/figure\u003e\n\u003c/div\u003e",
      "summary": "Here’s another tasty no-bake cake from the Little Patisserie. This quick and easy recipe looks the part and tastes even better. Enjoy an indulgent cream filling that’s not too sweet – with just a hint of vanilla. The biscuit base, soaked in cocoa milk, complements the fluffy cream topping perfectly.",
      "date_published": "2022-03-02T07:33:33Z",
      "date_modified": "2022-11-27T11:54:04Z",
      "tags": [
        "Chocolate",
        "Cocoa",
        "Mascarpone"
      ]
    },
    {
      "id": "https://littlepatisserie.co.uk/dulce-de-leche-sandwich-cookies.html",
      "url": "https://littlepatisserie.co.uk/dulce-de-leche-sandwich-cookies.html",
      "title": "Dulce de Leche Sandwich Cookies",
      "content_html": "\u003cp\u003eToday we have another delicious batch of Christmas cookies. They are very, very tasty, with lots of spices and a buttery, aromatic and crispy finish. I filled them with a walnut-flavoured butterscotch, but you can use a different filling. They look appetising and very festive! I’m sure they have Santa Claus’ seal of approval :)\u003c/p\u003e\n\u003cdiv class=\"wp-block-image\"\u003e\n\u003cfigure class=\"aligncenter size-full\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"598\" height=\"730\" src=\"/media/images/swiateczne-krowkowe-ciastka.jpg\" alt=\"\" class=\"wp-image-29338\" srcset=\"/media/images/swiateczne-krowkowe-ciastka.jpg 598w, /media/images/swiateczne-krowkowe-ciastka-352x430.jpg 352w, /media/images/swiateczne-krowkowe-ciastka-480x586.jpg 480w, /media/images/swiateczne-krowkowe-ciastka-246x300.jpg 246w\" sizes=\"auto, (max-width: 598px) 100vw, 598px\" /\u003e\u003c/figure\u003e\n\u003c/div\u003e\n\u003ch2 id=\"dulce-de-leche-sandwich-cookies\"\u003eDulce de Leche Sandwich Cookies\u003c/h2\u003e\n\u003ch3 id=\"ingredients-for-about-25-cookies\"\u003eIngredients for about 25 cookies\u003c/h3\u003e\n\u003cp\u003e\u003cstrong\u003eMixture:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e220g soft, unsalted butter (at room temperature)\u003c/li\u003e\n\u003cli\u003e100g icing sugar\u003c/li\u003e\n\u003cli\u003e1 yolk (at the same temperature as the butter)\u003c/li\u003e\n\u003cli\u003e400g plain flour\u003c/li\u003e\n\u003cli\u003e1/2 tsp baking powder\u003c/li\u003e\n\u003cli\u003e2 tsp cinnamon\u003c/li\u003e\n\u003cli\u003e1/2 tsp ground nutmeg\u003c/li\u003e\n\u003cli\u003e1 tsp ground ginger\u003c/li\u003e\n\u003cli\u003e1/2 tsp ground cloves\u003c/li\u003e\n\u003cli\u003e2 pinches salt\u003c/li\u003e\n\u003cli\u003e1 tsp water\u003c/li\u003e\n\u003cli\u003e1 x 13.4 ounce can Dulce de Leche\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cstrong\u003eExtras:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003eicing sugar to sprinkle\u003c/li\u003e\n\u003c/ul\u003e\n\u003cdiv class=\"wp-block-image\"\u003e\n\u003cfigure class=\"aligncenter size-full\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"598\" height=\"759\" src=\"/media/images/swiateczne-krowkowe-ciastka2.jpg\" alt=\"\" class=\"wp-image-29340\" srcset=\"/media/images/swiateczne-krowkowe-ciastka2.jpg 598w, /media/images/swiateczne-krowkowe-ciastka2-352x447.jpg 352w, /media/images/swiateczne-krowkowe-ciastka2-480x609.jpg 480w, /media/images/swiateczne-krowkowe-ciastka2-236x300.jpg 236w\" sizes=\"auto, (max-width: 598px) 100vw, 598px\" /\u003e\u003c/figure\u003e\n\u003c/div\u003e\n\u003ch3 id=\"method\"\u003eMethod\u003c/h3\u003e\n\u003cp\u003e\u003cstrong\u003eMixture:\u003c/strong\u003e\u003c/p\u003e\n\u003col\u003e\n\u003cli\u003ePut the butter into a bowl, sift the icing sugar and whisk with an electric mixer for about 2–3 minutes. Add egg yolk and mix with an electric mixer until the ingredients are combined.\u003c/li\u003e\n\u003cli\u003eAdd baking powder, spices and salt to the flour. Mix with a spoon.\u003c/li\u003e\n\u003cli\u003eAdd the prepared flour and water to the butter mixture. Mix with an electric mixer until moist crumbs are formed. Leave the mixer aside and knead the mixture with your hands (the mixture will crumble a little as it won’t be very elastic).\u003c/li\u003e\n\u003cli\u003eWrap the mixture in plastic food wrap and put it in the refrigerator for about 30-40 minutes. Knead the cooled mixture briefly and roll out thinly by sprinkling flour. Cut out the cookies from the mixture (my mould was 7cm in width) and place them on a baking tin lined with baking paper, or a silicon baking mat if you prefer. Using a smaller cutter, cut a small hole in the centre of half the cookies.\u003c/li\u003e\n\u003cli\u003ePlace the baking tin into a preheated oven and bake at 160°C for about 15 minutes with the fan on. After taking it out of the oven, set aside to cool for about 10 minutes. When they’re cool, lift the cookies from the baking tin. Take extra care, as they will be crispy.\u003c/li\u003e\n\u003cli\u003ePut the Dulce de Leche butterscotch into a pan and boil while stirring. When it reaches boiling point, reduce the heat to a minimum and simmer for about 1–2 minutes, remembering to stir. Take it off the hob and let it cool for about 15 minutes.\u003c/li\u003e\n\u003cli\u003eSprinkle icing sugar over the cookies with a hole in the middle.\u003c/li\u003e\n\u003cli\u003ePlace 1 tsp of warm Dulce de Leche into each whole cookie and place the cut out cookies over the top. Press together gently and set the cookies aside for 1–2 hours.\u003c/li\u003e\n\u003c/ol\u003e\n\u003cp\u003eHappy baking! :)\u003c/p\u003e\n\u003cdiv class=\"wp-block-image\"\u003e\n\u003cfigure class=\"aligncenter size-full\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"598\" height=\"722\" src=\"/media/images/swiateczne-krowkowe-ciastka3.jpg\" alt=\"\" class=\"wp-image-29341\" srcset=\"/media/images/swiateczne-krowkowe-ciastka3.jpg 598w, /media/images/swiateczne-krowkowe-ciastka3-352x425.jpg 352w, /media/images/swiateczne-krowkowe-ciastka3-480x580.jpg 480w, /media/images/swiateczne-krowkowe-ciastka3-248x300.jpg 248w\" sizes=\"auto, (max-width: 598px) 100vw, 598px\" /\u003e\u003c/figure\u003e\n\u003c/div\u003e",
      "summary": "Dulce de Leche Sandwich Cookies – Today at Little Patisserie we have another delicious batch of Christmas cookies. They are very, very tasty, with lots of spices and a buttery, aromatic and crispy finish. I filled them with a walnut-flavoured butterscotch, but you can use a different filling. They look appetising and very festive!",
      "date_published": "2021-08-07T13:40:15Z",
      "date_modified": "2022-07-11T18:29:41Z",
      "tags": [
        "Cinnamon",
        "Ginger"
      ]
    },
    {
      "id": "https://littlepatisserie.co.uk/easy-orange-poppy-seed-muffins.html",
      "url": "https://littlepatisserie.co.uk/easy-orange-poppy-seed-muffins.html",
      "title": "Easy Orange Poppy Seed Muffins",
      "content_html": "\u003cp\u003e\u003cstrong\u003eEasy Orange Poppy Seed Muffins\u003c/strong\u003e – I invite you to try my new muffins with orange marmalade and poppy seeds. Not only do they look great, they’re also moist, aromatic, and easy to prepare – a delicious addition to breakfast. They’re certainly one of my breakfast favourites☺. These quick and easy muffins can also be made with lemon. I’ve modified this recipe from “A Common Sense Guide to Baking” – enjoy!\u003c/p\u003e\n\u003cdiv class=\"wp-block-image\"\u003e\u003cfigure class=\"aligncenter size-large\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"598\" height=\"784\" src=\"/media/images/41621_littlepatisserie_orange_poppy_seed_muffins_2.jpg\" alt=\"\" class=\"wp-image-41621\" srcset=\"/media/images/41621_littlepatisserie_orange_poppy_seed_muffins_2.jpg 598w, /media/images/41621_littlepatisserie_orange_poppy_seed_muffins_2-229x300.jpg 229w, /media/images/41621_littlepatisserie_orange_poppy_seed_muffins_2-352x461.jpg 352w, /media/images/41621_littlepatisserie_orange_poppy_seed_muffins_2-480x629.jpg 480w, /media/images/41621_littlepatisserie_orange_poppy_seed_muffins_2-46x60.jpg 46w, /media/images/41621_littlepatisserie_orange_poppy_seed_muffins_2-69x90.jpg 69w\" sizes=\"auto, (max-width: 598px) 100vw, 598px\" /\u003e\u003c/figure\u003e\u003c/div\u003e\n\u003ch2 id=\"easy-orange-poppy-seed-muffins\"\u003eEasy Orange Poppy Seed Muffins\u003c/h2\u003e\n\u003ch3 id=\"ingredients-for-around-16-servings\"\u003eIngredients for around 16 servings\u003c/h3\u003e\n\u003cp\u003e\u003cstrong\u003eMixture\u003c/strong\u003e – the ingredients should be at room temperature:\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e310g plain flour\u003c/li\u003e\n\u003cli\u003e1 tsp baking powder\u003c/li\u003e\n\u003cli\u003e1/2 tsp bicarbonate of soda\u003c/li\u003e\n\u003cli\u003e1 pinch salt\u003c/li\u003e\n\u003cli\u003e40g dry poppy seed\u003c/li\u003e\n\u003cli\u003e80g sugar\u003c/li\u003e\n\u003cli\u003e130g unsalted butter\u003c/li\u003e\n\u003cli\u003e210g orange marmalade or jam\u003c/li\u003e\n\u003cli\u003e250ml buttermilk or milk\u003c/li\u003e\n\u003cli\u003e2 eggs\u003c/li\u003e\n\u003cli\u003e1 tbsp orange zest\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSyrup:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e3 tbsp orange marmalade or jam\u003c/li\u003e\n\u003cli\u003e2 tbsp orange juice\u003c/li\u003e\n\u003c/ul\u003e\n\u003cdiv class=\"wp-block-image\"\u003e\u003cfigure class=\"aligncenter size-large\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"598\" height=\"801\" src=\"/media/images/41622_littlepatisserie_orange_poppy_seed_muffins_3.jpg\" alt=\"\" class=\"wp-image-41622\" srcset=\"/media/images/41622_littlepatisserie_orange_poppy_seed_muffins_3.jpg 598w, /media/images/41622_littlepatisserie_orange_poppy_seed_muffins_3-224x300.jpg 224w, /media/images/41622_littlepatisserie_orange_poppy_seed_muffins_3-352x471.jpg 352w, /media/images/41622_littlepatisserie_orange_poppy_seed_muffins_3-480x643.jpg 480w, /media/images/41622_littlepatisserie_orange_poppy_seed_muffins_3-45x60.jpg 45w, /media/images/41622_littlepatisserie_orange_poppy_seed_muffins_3-67x90.jpg 67w\" sizes=\"auto, (max-width: 598px) 100vw, 598px\" /\u003e\u003c/figure\u003e\u003c/div\u003e\n\u003ch3 id=\"method\"\u003eMethod\u003c/h3\u003e\n\u003cp\u003e\u003cstrong\u003eMixture:\u003c/strong\u003e\u003c/p\u003e\n\u003col\u003e\n\u003cli\u003ePreheat the oven to 190°C.\u003c/li\u003e\n\u003cli\u003eGrease the cupcake tin with butter and sprinkle with flour, or line up cupcake moulds if you have them.\u003c/li\u003e\n\u003cli\u003ePlace the butter in a saucepan, add the marmalade and place it on low heat. Stir until the butter melts. Remove from the heat and leave to cool down for about 15-20 minutes.\u003c/li\u003e\n\u003cli\u003eSift the flour. Add baking powder, soda, salt and poppy seeds. Mix with a spoon.\u003c/li\u003e\n\u003cli\u003eAdd buttermilk, sugar, eggs and orange peel to the orange mixture and whisk until the ingredients are combined.\u003c/li\u003e\n\u003cli\u003eAdd the wet ingredients to the dry ones and mix thoroughly for a few seconds.\u003c/li\u003e\n\u003cli\u003eDivide the mixture evenly into each cupcake tin (I fill mine with mixture up to 3/4 of tin’s height). Put the tin in the preheated oven. Bake for about 22-23 minutes.\nAfter taking the muffins out of the oven, set them aside for 10 minutes and then take them out of the baking tin.\u003c/li\u003e\n\u003c/ol\u003e\n\u003cp\u003e\u003cstrong\u003eSyrup:\u003c/strong\u003e\u003c/p\u003e\n\u003col start=\"8\"\u003e\n\u003cli\u003ePlace the marmalade into a saucepan and pour the orange juice. Put it on a low heat, slowly bringing to the boil. When it’s boiled, keep it on low heat for about 30 seconds. Take the saucepan off the heat and soak the warm muffins in hot syrup. Let the muffins cool completely.\u003c/li\u003e\n\u003c/ol\u003e\n\u003cp\u003eHappy baking! :)\u003c/p\u003e\n\u003cdiv class=\"wp-block-image\"\u003e\u003cfigure class=\"aligncenter size-large\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"598\" height=\"780\" src=\"/media/images/41623_littlepatisserie_orange_poppy_seed_muffins_4.jpg\" alt=\"\" class=\"wp-image-41623\" srcset=\"/media/images/41623_littlepatisserie_orange_poppy_seed_muffins_4.jpg 598w, /media/images/41623_littlepatisserie_orange_poppy_seed_muffins_4-230x300.jpg 230w, /media/images/41623_littlepatisserie_orange_poppy_seed_muffins_4-352x459.jpg 352w, /media/images/41623_littlepatisserie_orange_poppy_seed_muffins_4-480x626.jpg 480w, /media/images/41623_littlepatisserie_orange_poppy_seed_muffins_4-46x60.jpg 46w, /media/images/41623_littlepatisserie_orange_poppy_seed_muffins_4-69x90.jpg 69w\" sizes=\"auto, (max-width: 598px) 100vw, 598px\" /\u003e\u003c/figure\u003e\u003c/div\u003e",
      "summary": "Easy Orange Poppy Seed Muffins – I invite you to try my new muffins with orange marmalade and poppy seeds. Not only do they look great, they’re also moist, aromatic, and easy to prepare – a delicious addition to breakfast.",
      "date_published": "2021-08-07T12:55:42Z",
      "date_modified": "2022-05-10T10:56:58Z",
      "tags": [
        "Oranges"
      ]
    },
    {
      "id": "https://littlepatisserie.co.uk/apple-walnut-pie.html",
      "url": "https://littlepatisserie.co.uk/apple-walnut-pie.html",
      "title": "Apple Walnut Pie",
      "content_html": "\u003cp\u003e\u003cstrong\u003eApple Walnut Pie\u003c/strong\u003e – Today we have another delicious cake with apples at Little Patisserie :) I invite you to try this stunning apple cake, which is bursting with apples, spices, nuts and candied orange peel, rounded off with a crispy pastry. It looks fantastic, smells good and is easy to prepare. It usually takes some time to peel and cut the apples, so I’d recommend finding yourself a helper. I guarantee it will all be worth it!\u003c/p\u003e\n\u003cdiv class=\"wp-block-image\"\u003e\u003cfigure class=\"aligncenter size-large\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"598\" height=\"785\" src=\"/media/images/41615_littlepatisserie-Apple-Walnut-Pie-2.jpg\" alt=\"\" class=\"wp-image-41615\" srcset=\"/media/images/41615_littlepatisserie-Apple-Walnut-Pie-2.jpg 598w, /media/images/41615_littlepatisserie-Apple-Walnut-Pie-2-229x300.jpg 229w, /media/images/41615_littlepatisserie-Apple-Walnut-Pie-2-352x462.jpg 352w, /media/images/41615_littlepatisserie-Apple-Walnut-Pie-2-480x630.jpg 480w, /media/images/41615_littlepatisserie-Apple-Walnut-Pie-2-46x60.jpg 46w, /media/images/41615_littlepatisserie-Apple-Walnut-Pie-2-69x90.jpg 69w\" sizes=\"auto, (max-width: 598px) 100vw, 598px\" /\u003e\u003c/figure\u003e\u003c/div\u003e\n\u003ch2 id=\"apple-walnut-pie\"\u003eApple Walnut Pie\u003c/h2\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cp\u003e\u003cstrong\u003ePastry:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e130g unsalted soft butter (room temperature)\u003c/li\u003e\n\u003cli\u003e250g plain flour\u003c/li\u003e\n\u003cli\u003e80g light brown sugar\u003c/li\u003e\n\u003cli\u003e1 egg\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFilling:\u003c/strong\u003e****\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e1.5kg washed apples\u003c/li\u003e\n\u003cli\u003e60g chopped walnuts\u003c/li\u003e\n\u003cli\u003e60g raisins\u003c/li\u003e\n\u003cli\u003e1 tbsp candied orange peel\u003c/li\u003e\n\u003cli\u003e1 tbsp lemon juice\u003c/li\u003e\n\u003cli\u003e1 tbsp potato flour\u003c/li\u003e\n\u003cli\u003e1 tsp cinnamon\u003c/li\u003e\n\u003cli\u003e1/4 tsp ground cloves\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cstrong\u003eExtras:\u003c/strong\u003e****\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003eicing sugar to sprinkle\u003c/li\u003e\n\u003c/ul\u003e\n\u003cdiv class=\"wp-block-image\"\u003e\u003cfigure class=\"aligncenter size-large\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"598\" height=\"732\" src=\"/media/images/41616_littlepatisserie-Apple-Walnut-Pie-3.jpg\" alt=\"\" class=\"wp-image-41616\" srcset=\"/media/images/41616_littlepatisserie-Apple-Walnut-Pie-3.jpg 598w, /media/images/41616_littlepatisserie-Apple-Walnut-Pie-3-245x300.jpg 245w, /media/images/41616_littlepatisserie-Apple-Walnut-Pie-3-352x431.jpg 352w, /media/images/41616_littlepatisserie-Apple-Walnut-Pie-3-480x588.jpg 480w, /media/images/41616_littlepatisserie-Apple-Walnut-Pie-3-49x60.jpg 49w, /media/images/41616_littlepatisserie-Apple-Walnut-Pie-3-74x90.jpg 74w\" sizes=\"auto, (max-width: 598px) 100vw, 598px\" /\u003e\u003c/figure\u003e\u003c/div\u003e\n\u003ch3 id=\"method\"\u003eMethod\u003c/h3\u003e\n\u003cp\u003e\u003cstrong\u003ePastry:\u003c/strong\u003e****\u003c/p\u003e\n\u003col\u003e\n\u003cli\u003ePlace the flour into a bowl, then add the sugar, chopped butter and egg. Mix with an electric mixer until moist crumbs are formed. Then knead the pastry with your hands. Wrap the pastry in plastic food wrap and refrigerate for about 40 minutes.\u003c/li\u003e\n\u003c/ol\u003e\n\u003cp\u003e\u003cstrong\u003eFilling:\u003c/strong\u003e****\u003c/p\u003e\n\u003col start=\"2\"\u003e\n\u003cli\u003ePeel the apples, divide them into halves, remove the seeds and cut them into pieces. Place them into a pan or pot and sprinkle with lemon juice, mixing together.\u003c/li\u003e\n\u003cli\u003eFry the apples on a medium heat for about 10 minutes until they soften a little, then remove.\u003c/li\u003e\n\u003cli\u003eMix together the potato flour and spices, then sift into the hot apples. Add the raisins, nuts and candied orange peel, then mix well. Let the mixture cool completely.\u003c/li\u003e\n\u003cli\u003eTake the pastry out of the refrigerator, knead briefly and sprinkle with flour to roll out into a large circle. (This needs to be much bigger than the bottom of your cake tin. I used a ceramic tart pan with a width of 26cm, lined with baking paper.)\u003c/li\u003e\n\u003cli\u003ePlace the pastry in the cake tin. There should be plenty of extra mixture sticking out – do not cut this off.\u003c/li\u003e\n\u003cli\u003ePuncture the pastry with a fork and place the apple mixture on top, then smooth. Fold the extra mixture back inside. Place the cake in the preheated oven. Bake at 160°C for about 40 minutes. I bake mine on the lowest oven rack. After removing from the oven, let it cool down. Sprinkle with icing sugar before serving.\u003c/li\u003e\n\u003c/ol\u003e\n\u003cp\u003eHappy baking! :)\u003c/p\u003e\n\u003cdiv class=\"wp-block-image\"\u003e\u003cfigure class=\"aligncenter size-large\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"598\" height=\"751\" src=\"/media/images/41617_littlepatisserie-Apple-Walnut-Pie-4.jpg\" alt=\"\" class=\"wp-image-41617\" srcset=\"/media/images/41617_littlepatisserie-Apple-Walnut-Pie-4.jpg 598w, /media/images/41617_littlepatisserie-Apple-Walnut-Pie-4-239x300.jpg 239w, /media/images/41617_littlepatisserie-Apple-Walnut-Pie-4-352x442.jpg 352w, /media/images/41617_littlepatisserie-Apple-Walnut-Pie-4-480x603.jpg 480w, /media/images/41617_littlepatisserie-Apple-Walnut-Pie-4-48x60.jpg 48w, /media/images/41617_littlepatisserie-Apple-Walnut-Pie-4-72x90.jpg 72w\" sizes=\"auto, (max-width: 598px) 100vw, 598px\" /\u003e\u003c/figure\u003e\u003c/div\u003e",
      "summary": "Apple Walnut Pie – Today we have another delicious cake with apples at Little Patisserie :). I invite you to try this stunning apple cake, which is bursting with apples, spices, nuts and candied orange peel, rounded off with a crispy pastry. It looks fantastic, smells good and is easy to prepare.",
      "date_published": "2021-08-06T23:13:54Z",
      "date_modified": "2022-05-10T10:59:22Z",
      "tags": [
        "Apples",
        "Round Cake Pan 10″ 25cm",
        "Walnuts"
      ]
    },
    {
      "id": "https://littlepatisserie.co.uk/very-best-chocolate-brownies.html",
      "url": "https://littlepatisserie.co.uk/very-best-chocolate-brownies.html",
      "title": "Very Best Chocolate Brownies",
      "content_html": "\u003cp\u003eAh, the wonder of a delicious chocolate brownie – warm and moist on the inside, with inviting pieces of milk chocolate. I just love the smell of these tasty treats as it drifts through my house while they bake. They’re definitely one of my favourites! The key is to remember not to stir the mixture for too long, or bake for too long. I can certainly recommend.\u003c/p\u003e\n\u003cdiv class=\"wp-block-image\"\u003e\u003cfigure class=\"aligncenter size-full\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"598\" height=\"691\" src=\"/media/images/najlepsze-czekoladowe-brownies2.jpg\" alt=\"\" class=\"wp-image-27448\" srcset=\"/media/images/najlepsze-czekoladowe-brownies2.jpg 598w, /media/images/najlepsze-czekoladowe-brownies2-352x407.jpg 352w, /media/images/najlepsze-czekoladowe-brownies2-480x555.jpg 480w, /media/images/najlepsze-czekoladowe-brownies2-260x300.jpg 260w\" sizes=\"auto, (max-width: 598px) 100vw, 598px\" /\u003e\u003c/figure\u003e\u003c/div\u003e\n\u003ch2 id=\"very-best-chocolate-brownies\"\u003eVery Best Chocolate Brownies\u003c/h2\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e150g unsalted butter\u003c/li\u003e\n\u003cli\u003e70g light brown sugar\u003c/li\u003e\n\u003cli\u003e70g dark muscovado cane sugar (use white if you don’t have this)\u003c/li\u003e\n\u003cli\u003e250g chopped dark chocolate\u003c/li\u003e\n\u003cli\u003e1 tsp vanilla paste\u003c/li\u003e\n\u003cli\u003e3 eggs\u003c/li\u003e\n\u003cli\u003e60g plain flour \u003c/li\u003e\n\u003cli\u003e3 level tbsp of sugar-free cocoa\u003c/li\u003e\n\u003cli\u003e1 pinch salt\u003c/li\u003e\n\u003cli\u003e100g coarsely chopped milk chocolate\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cstrong\u003eOptional:\u003c/strong\u003e****\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e50g milk chocolate\u003c/li\u003e\n\u003cli\u003echocolate cereal balls\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"method\"\u003eMethod\u003c/h3\u003e\n\u003cp\u003e\u003cstrong\u003eMixture preparation:\u003c/strong\u003e\u003c/p\u003e\n\u003col\u003e\n\u003cli\u003ePlace the butter in a saucepan. Add both sugars, chopped dark chocolate and vanilla paste. Turn the hob onto a low heat, stirring until the ingredients melt and combine to form a consistent mixture. Remove from the heat and leave to cool for about 10–15 minutes. Next, crack eggs into a bowl and stir them for a while with a fork.\u003c/li\u003e\n\u003cli\u003ePour the chocolate mixture into the eggs and stir with a spatula or spoon to combine the ingredients.\u003c/li\u003e\n\u003cli\u003eMix flour with cocoa and salt, then add it to the chocolate mix. Stir several times with a spatula, then add the chopped milk chocolate and mix once again. Put the batter into a 20x20cm cake tin lined with baking paper and smooth it over. Pop it in the preheated oven and bake at 160°C for 25–30 minutes. I bake mine on the lowest rack.\u003c/li\u003e\n\u003cli\u003eAfter removing from the oven, let the cake cool completely. Remove the cooled cake carefully from the tin. Melt the milk chocolate with steam or in a microwave and pour it over the top of the brownies. Lastly, decorate with chocolate cereal balls.\u003c/li\u003e\n\u003c/ol\u003e\n\u003cp\u003eHappy baking! :)\u003c/p\u003e\n\u003cdiv class=\"wp-block-image\"\u003e\u003cfigure class=\"aligncenter size-full\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"598\" height=\"648\" src=\"/media/images/najlepsze-czekoladowe-brownies.jpg\" alt=\"\" class=\"wp-image-27446\" srcset=\"/media/images/najlepsze-czekoladowe-brownies.jpg 598w, /media/images/najlepsze-czekoladowe-brownies-352x381.jpg 352w, /media/images/najlepsze-czekoladowe-brownies-480x520.jpg 480w, /media/images/najlepsze-czekoladowe-brownies-277x300.jpg 277w\" sizes=\"auto, (max-width: 598px) 100vw, 598px\" /\u003e\u003c/figure\u003e\u003c/div\u003e",
      "summary": "Ah, the wonder of a delicious chocolate brownie – warm and moist on the inside, with inviting pieces of milk chocolate. I just love the smell of these tasty treats as it drifts through my house while they bake. They’re definitely one of my favourites! The key is to remember not to stir the mixture for too long, or bake for too long.",
      "date_published": "2021-08-06T22:57:37Z",
      "date_modified": "2022-05-10T10:59:48Z",
      "tags": [
        "Chocolate",
        "Square Cake Pan 8\"x8\" 20cmx20cm"
      ]
    }
  ]
}