Neapolitan Bundt Cake
This recipe is inspired by my childhood favourite ice cream, Neapolitan. This cake is so easy to make and keeps well for at least three days in an airtight container. It also transports easily, making it a delicious picnic treat.
Ingredients: Serves 8-10
For the cake batter:
225g butter225g caster sugar1 tsp vanilla extract3 free range eggs280g self-raising flour, sievedFor the flavours:
2 tbsp strawberry jamDrop of red food colouring 2 tbsp cocoa powder, sieved1 tbsp milk1 tsp vanilla extractFor the icing:
200g icing sugar, sieved3-4 tbsp water1 drop red food colouringSprinkles, of choice 1 Preheat the oven to 200°C. Prepare a bundt tin by greasing it well with butter and then dusting it with a little flour.
2 Place the butter, caster sugar and vanilla extract in a mixing bowl and cream together for about 5 minutes, until it is a pale-yellow colour.
3 Add the eggs, one at a time, with a little of the flour – this helps prevent the mixture from curdling.
4 Add the remaining flour, little by little, until combined.
5 Divide the batter between three bowls.
6 Pass the strawberry jam through a sieve (to remove any lumps) and add to one of the bowls along with a drop of red food colouring. Stir to combine. To the next bowl, add the cocoa powder and milk; stir to combine. To the third bowl, add the vanilla and stir to combine.
7 Dollop the batters, alternating the colours, into the prepared bundt tin.
8 Place in the preheated oven for 45-50 minutes. Times may vary depending on the size of your baking tin. Check the cake with a skewer and make sure it comes out clean. If not, place back in the oven for a few more minutes and then recheck. Once baked, transfer to a wire rack and allow to cool slightly for five minutes, then turn out the cake and place back on the wire rack.
9 To make the icing, combine the icing sugar with the water and add a drop of red food colouring. Pour over the cooled cake and add a scattering of sprinkles. Allow to set fully before placing in an airtight container for up to three days.
Hidden Vegetable Sausage Rolls
Did you say hidden vegetables? You will never know with these tasty sausage rolls. / Nessa Robins
These sausage rolls can be enjoyed hot or cold. When transporting them for a picnic, ensure you pack them into a container alongside some ice packs to keep them stored at the correct temperature. The carrot and courgette are a delicious addition to the sausage meat and add a little boost of nutrients, too.
Ingredients: Makes 15
1 sheet puff pastry1 small carrot½ courgette450g sausage meat1 egg1 tbsp sesame seeds 1 Take the puff pastry out of the fridge 30 minutes before using. Preheat the oven to 200°C.
2 Finely grate the carrot and courgette into a bowl. Place the grated vegetables into a sieve over a medium-sized bowl and squeeze to remove any excess water.
3 Pat with some kitchen paper and add the grated vegetables to a large bowl. Add the sausage meat and mix to combine.
4 Cut the pastry into three strips. Spoon a third of the sausage mixture along the long edge of the pastry. Fold it over to cover the mixture and press down the sides using a fork. Repeat for the other two strips of pastry.
5 Using a sharp knife, cut each strip into five and place on a greaseproof paper-lined baking tray.
6 Whisk the egg together with a little water to make a glaze and brush over the top of the sausage rolls before sprinkling over the sesame seeds.
7 Place in the preheated oven for 25-30 minutes, until golden in colour and cooked through. These sausage rolls are best enjoyed on the day they are made, but you can also refrigerate in a sealed container to enjoy cold the next day.
Lemonade Slushie
A refreshing lemonade slushie is thirst quenching and a great summer treat all in one. / Nessa Robins
This lemonade slushie is bursting with Vitamin C and makes for a delicious, refreshing summer drink. It’s best enjoyed soon after blitzing, but extra ice can be added after that and then popped into sealed recycled jam jars, ready for a picnic.
Ingredients: Makes 2
Zest of 2 lemons4 lemons, juiced300g ice150ml water100ml honey 1 Zest two of the lemons before juicing all four.
2 Add the lemon zest and juice to a high-powered blender along with the ice, water, and honey. Blitz for about 1 minute, until combined but the ice is not fully broken down.
3 Serve straightaway, or transfer into a sealed recycled jam jar to enjoy on-the-go.
Read more
Can the foods we eat help ease the pain of osteoarthritis?
Foods to soothe a sore mouth
Neapolitan Bundt Cake
This recipe is inspired by my childhood favourite ice cream, Neapolitan. This cake is so easy to make and keeps well for at least three days in an airtight container. It also transports easily, making it a delicious picnic treat.
Ingredients: Serves 8-10
For the cake batter:
225g butter225g caster sugar1 tsp vanilla extract3 free range eggs280g self-raising flour, sievedFor the flavours:
2 tbsp strawberry jamDrop of red food colouring 2 tbsp cocoa powder, sieved1 tbsp milk1 tsp vanilla extractFor the icing:
200g icing sugar, sieved3-4 tbsp water1 drop red food colouringSprinkles, of choice 1 Preheat the oven to 200°C. Prepare a bundt tin by greasing it well with butter and then dusting it with a little flour.
2 Place the butter, caster sugar and vanilla extract in a mixing bowl and cream together for about 5 minutes, until it is a pale-yellow colour.
3 Add the eggs, one at a time, with a little of the flour – this helps prevent the mixture from curdling.
4 Add the remaining flour, little by little, until combined.
5 Divide the batter between three bowls.
6 Pass the strawberry jam through a sieve (to remove any lumps) and add to one of the bowls along with a drop of red food colouring. Stir to combine. To the next bowl, add the cocoa powder and milk; stir to combine. To the third bowl, add the vanilla and stir to combine.
7 Dollop the batters, alternating the colours, into the prepared bundt tin.
8 Place in the preheated oven for 45-50 minutes. Times may vary depending on the size of your baking tin. Check the cake with a skewer and make sure it comes out clean. If not, place back in the oven for a few more minutes and then recheck. Once baked, transfer to a wire rack and allow to cool slightly for five minutes, then turn out the cake and place back on the wire rack.
9 To make the icing, combine the icing sugar with the water and add a drop of red food colouring. Pour over the cooled cake and add a scattering of sprinkles. Allow to set fully before placing in an airtight container for up to three days.
Hidden Vegetable Sausage Rolls
Did you say hidden vegetables? You will never know with these tasty sausage rolls. / Nessa Robins
These sausage rolls can be enjoyed hot or cold. When transporting them for a picnic, ensure you pack them into a container alongside some ice packs to keep them stored at the correct temperature. The carrot and courgette are a delicious addition to the sausage meat and add a little boost of nutrients, too.
Ingredients: Makes 15
1 sheet puff pastry1 small carrot½ courgette450g sausage meat1 egg1 tbsp sesame seeds 1 Take the puff pastry out of the fridge 30 minutes before using. Preheat the oven to 200°C.
2 Finely grate the carrot and courgette into a bowl. Place the grated vegetables into a sieve over a medium-sized bowl and squeeze to remove any excess water.
3 Pat with some kitchen paper and add the grated vegetables to a large bowl. Add the sausage meat and mix to combine.
4 Cut the pastry into three strips. Spoon a third of the sausage mixture along the long edge of the pastry. Fold it over to cover the mixture and press down the sides using a fork. Repeat for the other two strips of pastry.
5 Using a sharp knife, cut each strip into five and place on a greaseproof paper-lined baking tray.
6 Whisk the egg together with a little water to make a glaze and brush over the top of the sausage rolls before sprinkling over the sesame seeds.
7 Place in the preheated oven for 25-30 minutes, until golden in colour and cooked through. These sausage rolls are best enjoyed on the day they are made, but you can also refrigerate in a sealed container to enjoy cold the next day.
Lemonade Slushie
A refreshing lemonade slushie is thirst quenching and a great summer treat all in one. / Nessa Robins
This lemonade slushie is bursting with Vitamin C and makes for a delicious, refreshing summer drink. It’s best enjoyed soon after blitzing, but extra ice can be added after that and then popped into sealed recycled jam jars, ready for a picnic.
Ingredients: Makes 2
Zest of 2 lemons4 lemons, juiced300g ice150ml water100ml honey 1 Zest two of the lemons before juicing all four.
2 Add the lemon zest and juice to a high-powered blender along with the ice, water, and honey. Blitz for about 1 minute, until combined but the ice is not fully broken down.
3 Serve straightaway, or transfer into a sealed recycled jam jar to enjoy on-the-go.
Read more
Can the foods we eat help ease the pain of osteoarthritis?
Foods to soothe a sore mouth
This is a subscriber-only article
SHARING OPTIONS: