pink tinks cupcakes

Topped with some of my lemon curd surplus i baked up some simple biscuits that were very much well recieved by my sister and her boyfriend for supper. I felt they tasted akin to a babys rusk- they were fairly dry and not too sweet.

Having made some home made lemon curd, I mentally was drawing up a list of bakes to use the vast quantities up! Scones is always an easy one and popular for its not to sweet taste so i got to work making up a batch.
Having made these for my cake loving father he slathered them with cream and my lemon curd.

What is a cheesecake that isnt a cheesecake?
I have the answer below, for this



is half cake and half cheesecake topping. If you like light desserts, this one is for you.

Ingredients:
sponge:
100g / 4oz butter (unsalted)
100g / 4oz golden caster sugar
2 large eggs
1 lemon, zest and juice
140g / 5oz self raising flour
50g / 2oz raspberries

topping:
250 ml / 9fl oz soured cream
25g / 1 oz icing sugar
1 large egg

Cream together the butter and sugar. Beat in the eggs one at a time. Add the lemon zest and half the juice. Mix. Stir in half the sieved flour then add the remaining juice and flour then stir.
Spoon to the tin sprinking raspberrys into the mixture, bake for 20 minutes.
Whisk the egg, cream and icing sugar together. Add to the half baked sponge then drop a handful or two of the remaining raspberries. Bake for another 15 minutes until firm but still pale on top.

Excuse the somewhat poorly taken photo.......

This is one of my favourite recipes taken and adapted from a Jamie Oliver cake.
This lemon drizzle cake is fabulous and i adore its mealy but moist texture largely attributed to the ground almonds.
My boyfriend took to his office and there was not a crumb left so a great success and many compliments recieved.

I have always had a liking for bakewell tart and indeed all things tart!
It is the combination of the sweeter than sweet icing, with the dense sponge and almondy lilt. yum!


This recipe does not use lovely cherries but its tarter sister the raspberry which makes it all the better.

I wanted to make a quick biscuit for my fiance to eat whilst waiting for dinner so set about cooking up the below biscuits- their secret ingredient?- in this case baking powder which gave them a scone like quality

I got this recipe from a weight watchers magazine, the sweetness of the cake is largely down to almond essence (although i personally prefer to use ground almonds usually)and it does not contain as much butter as a cake normally may boast.

Nevertheless it was very popular. Cherries often make a cake!

I made a cherry crumble on the request of Chris, my boyfriend. He loves cherries and picked up an organic bunch and the spare batch was enough for this warming pudding.

No picture for this one i am afraid-one should be added next time i bake it!

Now i must admit we found it was not quite sweet enough upon eating so i have added a bit more sugar to the recipe, which still does not make it a saccherine overload

Ingredients:
300g cherries
4tbsp cherry cordial
175g plain flour
3 tbsp caster sugar, and enough to decorate
2 handfuls of flaked almonds

Preheat the oven to 200 oC/ Gas mark 6.
Halve and destone the cherries laying in a dish, pour over the cordial all over.
Rub in the butter and flour together forming fine bread crumbs. Stir in the 3 tbsps of sugar.
Sprinkle the crumble topping over, then sprinkle over some sugar and almonds.

You could adapt the recipe fairly easily - some flour sprinkled in before the topping should thicken the juices if you wish. A drop of almond essence would also be a welcome extra for a cherry based dessert.

As a huge mexican food lover I have a predeliction for these tasty pouches.
Of course you can mix it up a bit, i have seen recipes online for apple or pear both replacing the sweet, succelent mango.

Serves 4
Ingredients:
8 Soft Flour tortilla
350g / 12 oz brie (thinly sliced)
1 deseeded chilli (optional)
1 ripe mango
olive oil

Easy to create! Slice the brie and mango and chilli then pop on top of a tortilla which will then be topped with another tortilla. Grill, griddle or fry each side lightly (my preference is when they are changing colour, yours may be when golden)