Glenilen Raspberry, Lemon and Yogurt Tea Loaf

Tealoaf

This is one of the most popular treats at our tea rooms. We make it with summer fruits as they appear. All you need on the side is a good strong cup of tea.
Ingredients
  1. Makes one 1kg loaf
  2. 250g plain flour
  3. 2 tsp baking powder
  4. 115g soft butter
  5. 225g caster sugar
  6. The finely grated zest and juice of 1 large lemon
  7. 2 large free-range eggs
  8. 100g wholemilk natural yogurt
  9. 25g ground almonds
  10. 200g fresh raspberries
  11. 100g granulated sugar, plus extra for sprinkling
Instructions
  1. Preheat the oven to 180C/gas mark 4. Grease and line a 900g loaf tin with non-stick baking paper. Sift together the flour, baking powder and a pinch of salt. Cream together the butter and caster sugar in a large mixing bowl for five minutes until pale and fluffy, then beat in the lemon zest. Beat in the eggs, one at a time, adding a tablespoon of the sifted flour with the second egg. Alternately fold in large spoonfuls of the remaining flour and the yogurt until the mixture is smooth, then fold in the ground almonds.
  2. Spoon a third of the cake mixture into the bottom of the loaf tin and scatter over a third of the raspberries. Repeat twice more, ending with a layer of raspberries. Bake for 45-50 minutes until the cake is nicely browned, then cover loosely with foil and bake for a further 20-25 minutes, until a skewer inserted into the middle of the cake comes away clean.
  3. Remove the cake from the oven and leave it to cool for five minutes. Mix the granulated sugar with the lemon juice, spoon it over the top of the cake and leave it to soak for five minutes. Carefully remove the cake from the tin and pop it on a wire rack to cool. Peel the paper away from the cake and sprinkle the top lightly with a little more sugar. Serve cut into thick slices. Why not try making this cake with fresh blackberries or blueberries instead of raspberries?

http://www.glenilenfarm.com/recipes-2/

Glenilen Raspberry, Lemon and Yogurt Tea Loaf

Tealoaf

This is one of the most popular treats at our tea rooms. We make it with summer fruits as they appear. All you need on the side is a good strong cup of tea.
Ingredients
  1. Makes one 1kg loaf
  2. 250g plain flour
  3. 2 tsp baking powder
  4. 115g soft butter
  5. 225g caster sugar
  6. The finely grated zest and juice of 1 large lemon
  7. 2 large free-range eggs
  8. 100g wholemilk natural yogurt
  9. 25g ground almonds
  10. 200g fresh raspberries
  11. 100g granulated sugar, plus extra for sprinkling
Instructions
  1. Preheat the oven to 180C/gas mark 4. Grease and line a 900g loaf tin with non-stick baking paper. Sift together the flour, baking powder and a pinch of salt. Cream together the butter and caster sugar in a large mixing bowl for five minutes until pale and fluffy, then beat in the lemon zest. Beat in the eggs, one at a time, adding a tablespoon of the sifted flour with the second egg. Alternately fold in large spoonfuls of the remaining flour and the yogurt until the mixture is smooth, then fold in the ground almonds.
  2. Spoon a third of the cake mixture into the bottom of the loaf tin and scatter over a third of the raspberries. Repeat twice more, ending with a layer of raspberries. Bake for 45-50 minutes until the cake is nicely browned, then cover loosely with foil and bake for a further 20-25 minutes, until a skewer inserted into the middle of the cake comes away clean.
  3. Remove the cake from the oven and leave it to cool for five minutes. Mix the granulated sugar with the lemon juice, spoon it over the top of the cake and leave it to soak for five minutes. Carefully remove the cake from the tin and pop it on a wire rack to cool. Peel the paper away from the cake and sprinkle the top lightly with a little more sugar. Serve cut into thick slices. Why not try making this cake with fresh blackberries or blueberries instead of raspberries?

http://www.glenilenfarm.com/recipes-2/

Avonmore Strawberry Shortcakes With Summer Whipped Cream

Strawberry-Shortcakes

Strawberry Shortcakes With Summer Whipped Cream

    1. Preheat the oven to 220ºC/gas mark 7/425ºF.
    1. Mix the flour, salt, baking powder and 3 tablespoons of the sugar in a bowl. Grate the butter into these dry ingredients and use your fingertips to finish crumbling the butter into the flour.
    1. Whisk the egg into the fresh cream, and pour into the flour mixture a little at a time, using a fork to mix.
    1. Turn the dough out onto a lightly floured surface, and roll gently to a thickness of about 2cm / ¾ inch. Dip a 6½ cm / 2½ inch round cutter in flour and cut out as many rounds as you can. Work the scraps back into a dough, re-roll and finish cutting out.
    1. Place the shortcakes about 2½ cm / 1 inch apart on a baking sheet, brush the tops with the egg white, and sprinkle them with the remaining 2 tablespoons of caster sugar.
    1. Bake for 10-15 minutes, until golden-brown, and let them cool for a short while on a wire rack.
    1. Meanwhile, crush half the strawberries with the spoonful of sugar, and halve or quarter the remaining strawberries, depending on their size..
  1. The shortcakes should be eaten while still warm, so split each one across the middle and cover with a spoonful of the crushed strawberry mixture, a few halved or quartered strawberries, then dollop on plenty of the Avonmore Summer Whipped cream.

Ingredients

  • 325G of Plain Flour
  • 1/2 tsp Salt
  • 1 tbsp of Baking Powder
  • 5 tbsp caster sugar
  • 125 g Avonmore Unsalted Butter (frozen)
  • 1 Large Egg, beaten
  • 125ml Avonmore Fresh Cream
  • 1 Large Egg White (lightly beaten)

For The Filling

  • 1 punnet strawberries, hulled and chopped
  • 1 tbsp caster sugar
  • 350ml Avonmore Summer Whipped Cream

Avonmore Summer Whipped Cream Knickerbocker Glory

 

avonmore knickerbocker glory

Recipe cooking time

10 Minutes

Recipe cooking time

4 People

 

Ingredients

  • 8 Scoops Chocolate Ice-Cream
  • 125g Strawberry Jelly
  • 200g Peaches, Strawberries and Raspberries – all halved
  • 350ml Avonmore Summer Whipped Cream
  • 10g Avonmore Butter
  • 25g brown sugar

Directions

1. Lightly fry the peaches in butter and caster sugar, saving the remaining syrup.

2. Layer all ingredients in a tall sundae glass.

3. Pour the peach syrup over the top of the glass and allow it to dribble down the sides.

4. Dollop plenty of Summer Whipped Cream on top and decorate with a cherry and an ice-cream wafer.

To Decorate

  • Ice-Cream Wafers

Rachel Allen’s Strawberry and Rhubarb cobbler

cobbler

Strawberry and rhubarb has to be my favourite summer flavour combination and in this recipe, 
the two juicy fruits lie underneath a 
thick blanket of crunchy, buttery deliciousness.