Cook Time20 mins
What you need:
- 200g/7oz Odlums Self Raising Flour
- 200g/7oz Butter (at room temperature)
- 200g/7oz Shamrock Golden Caster Sugar
- 1 level teaspoon Odlums Baking Powder
- 4 Eggs, beaten
- 2 tablespoons Milk
- 125g/4oz Butter (room temperature)
- 175g/6oz Icing Sugar
- Few drops Goodall’s Vanilla Essence (optional)
- Jar of good quality Raspberry Jam
- Icing Sugar, for dusting
- Preheat oven to 180°C/350°F/Gas 4. Grease and base line two 18-20cm/7-8″ sandwich tins.
- In a large bowl, beat all the cake ingredients together to form a smooth soft batter.
- Divide the mixture between the prepared tins and smooth the top with back of spoon. Bake for about 20 minutes until golden brown and the cake springs back when pressed.
- Turn onto a wire tray or cooling rack and allow to cool completely.
- Meanwhile, make the filling by beating the butter until smooth, then gradually beat in the icing sugar. Finally, beat in the vanilla essence, if used.
- Spread the buttercream filling over the base of one of the sponges, spread the jam over the other and sandwich the two.
- Dust with icing sugar before serving.
- Store in an airtight container and enjoy within 3 days.
This is a delicious dessert that will keep in the freezer for up to six weeks!
- Zest of an orange
- Juice of ½ an orange
- 4 large eggs, separated
- 100g golden caster sugar
- 300ml cream
- 100g chocolate, finely chopped
Line a 1 litre loaf tin with cling film. Put the orange zest and juice, egg yolks and sugar in a bowl. Beat until thick and creamy.
Beat the egg whites until stiff, set aside. Now beat the cream until it holds its shape.
Fold the cream into the egg mixture, then carefully fold in the egg whites. Stir through the chopped chocolate and spoon into the loaf tin. Cover the surface with cling film. Place in the freezer for about two hours. When frozen wrap in tin foil.
A healthy, vegetarian classic with Dairygold Lighter. Full of good fats and protein, it’s proven to please even the fussiest of eaters!
- Dairygold Lighter
- Half an Avocado, mashed
- 50g of Spinach leaves
- 15g of feta, crumbled
- Salt and pepper
Thinly spread some Dairygold Lighter on the outside of the bread, and place them on a hot grill.
Grill each side until toasted about 2 minutes.
Mash avocado with a fork, add the chopped spinach leaves, sprinkle a pinch of salt and pepper and spoon it evenly in bread slices.
Crumbled the feta inside, slice and serve immediately!
This is a delicious tart and is also perfect for people who don’t want to make pastry. You can use a variety of fruit for the filling (see below).
- 3/4 cup (6 oz) confectioners’ sugar
- 2 ripe pears, peeled, cored and quartered, then cut into long slices
- 1/2 cup (2 oz) all-purpose flour
- 4 oz almond meal, about 1/4 in thick
- Finely grated zest of 1 lemon
- 2 tbsp slivered almonds
- 5 egg whites
- Confectioners’ sugar, to serve
- 12 tbsp Kerrygold Salted Butter, melted
Preheat the oven to 400°F (200°C). Lightly grease the sides of a 9-inch tart pan with a removable
bottom and place a disc of wax paper on the base. If you prefer to serve this tart on the tart pan base, do not use the wax paper.
Sift the confectioners’ sugar and flour into a bowl and stir in the almond meal and lemon zest. Whisk the egg whites for 30 seconds, until just frothy, and add to the dry ingredients with the warm melted butter. Mix until smooth.
Pour the mixture into the prepared pan. Arrange the slices of pear on top and sprinkle with the slivered almonds.
Bake in the oven for 15 minutes, then turn down the heat to 350°F (180°C) and cook for a further 10 minutes, or until risen and a pale golden color. The filling should feel firm to the touch in the center.
Allow to sit in the pan for a few minutes before turning out onto a wire rack. Dust with confectioners’ sugar to serve.
This is delicious with softly whipped cream.
Instead of pears, I sometimes use 4 oz raspberries or blackberries (either fresh or frozen) for the topping. Alternatively, I use 2 oz pine nuts instead of fruit. You can also make this with 4 oz peach or nectarine slices, which is particularly nice in the summer!