This walnut cake is absolutely delicious. I highly recommend this recipe.

Ingredients

For the sponges:

• 225g (8oz) self-raising flour, sifted

• 1 tsp baking powder

• 100g (3½ oz) walnuts, finely chopped

• 225g (8oz) butter, softened, plus extra for greasing

• 225g (8oz) caster sugar

• 4 large free-range eggs, beaten

• For the caramelized walnuts:

• 100g (3½ oz) caster sugar

• 10 walnut halves

• For the buttercream:

• 125g (4½ oz) butter, softened

• ½ tsp vanilla extract

• 2 tbsp milk

• 250g (9oz) icing sugar

• For the boiled icing

• 2 large egg whites

• 350g (12oz) caster sugar

• ¼ tsp cream of tartar

Directions

1. Preheat the oven to 300°. Grease 3 x 20cm (8in) sandwich tins and line the base of each tin with baking parchment.

2. Mix the flour, baking powder and walnuts together in a bowl. In a separate bowl, cream the butter and sugar together until pale and fluffy. Beat in the eggs a little at a time.

3. Fold in the flour mixture using a large metal spoon. Divide the mixture equally between the 3 tins and level the surfaces.

4. Bake for about 25-30 minutes, or until the cakes are golden-brown and springy to the touch. Leave to cool in the tins for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.

5. For the caramelized walnuts, tip the sugar and 2 tablespoons water into a pan and heat over a low heat until the sugar begins to melt. Increase the heat and cook the caramel to a dark golden colour (CAUTION: boiling sugar is extremely hot. Handle very carefully). Remove from the heat, add the walnut halves and swirl to coat in the caramel. Transfer the walnut halves to a silicon sheet and leave to set.

6. For the buttercream, put the butter, vanilla extract, 1 tablespoon of the milk and half the icing sugar in a large bowl and beat until smooth. Beat in the remaining icing sugar. Pour in the rest of the milk, if needed to make the buttercream the right consistency.

7. Spread half of the buttercream over one of the cooled sponges and place the second sponge on top. Spread the remaining buttercream over the second sponge and top with the third sponge.

8. For the boiled icing, measure the egg whites, sugar, 4 tablespoons water and cream of tartar into a heatproof bowl set over a pan of hot water and whisk for 8-10 minutes until thick.

9. Working quickly (the icing sets rapidly), cover the top and sides of the cake with the icing, swirling the icing to form softened peaks. Leave to set in a cool place, but not in the fridge. Decorate with the caramelized walnuts.

Tags: Baking Recipes, britishbakingshowrecipes, Masterclass Recipes, Royal Wedding Recipes, Technical Recipes

Ingredients

3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans

2 cups sugar

5 extra-large eggs, at room temperature

1 1/2 teaspoons pure vanilla extract

1 1/2 teaspoons pure almond extract

3 cups all-purpose flour, plus more for dusting the pans

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup milk

4 ounces sweetened shredded coconut

For the frosting:

1 pound cream cheese, at room temperature

1/2 pound (2 sticks) unsalted butter, at room temperature

3/4 teaspoon pure vanilla extract

1/4 teaspoon pure almond extract

1 pound confectioners’ sugar, sifted

6 ounces sweetened shredded coconut

Directions

Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don’t be concerned.

In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.

Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.

For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners’ sugar and mix until just smooth (don’t whip!).

To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.

Both these recipes are extremely easy, healthy, and delicious! Here they are. {Both these recipes serve about 4 people}

Polenta with Mushrooms:

Ingredients: 1 case of pre-cooked polenta, Thinly sliced crimini mushrooms, olive oil, salt, and pepper.

Directions: Slice the polenta as thin as you’d like. Heat a pan at medium/high heat, and pour in a little bit of olive oil. Once the pan is hot, place your sliced polenta into the pan, the mushrooms, and sprinkle in some salt and pepper to taste. Cook the polenta until it’s warm, and more yellow colored. Place the polenta on a plate, and place a couple mushrooms on each. Let cool. Serve.

Zucchini Noodles with Tomato Sauce:

Ingredients: 4 medium sized zucchinis, store bought tomato sauce {you can use homemade if you’d like}, Burrata cheese, salt and pepper.

Directions: Add zucchini noodles to a hot, oiled pan, and salt and pepper to taste, and cook for about 5 minutes. Then, add tomato sauce and cook until the sauce is warm. Add ball of burrata cheese. Serve.

This Pavlova is a great recipe to make for the fourth of July! Here’s the recipe ⬇️

Ingredients:

4 egg whites

1 1/4 cups white sugar

1 teaspoon vanilla extract

1 teaspoon lemon juice

2 teaspoons cornstarch

1 pint heavy cream

Fresh fruit (I used raspberries and blackberries)

Directions:

Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper.

In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, and cornstarch.

Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.

Bake for 1 hour. Cool on a wire rack.

In a small bowl, beat heavy cream until stiff peaks form; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, and top with fresh fruit

{RECIPE FROM ALLRECIPES}

This Blueberry Peach Galette is the perfect dessert to kick of the summer! Here’s how you make it.

Ingredients:

1 pie dough (I used pre-made but you could always make your own)

1 pint fresh blueberries

2 peaches, sliced

2 tablespoons sugar

1 tablespoon cornstarch

1 teaspoon lemon juice

1 teaspoon vanilla extract

Directions:

1. Preheat oven to 375°F. In a bowl, toss blueberries, peach slices, sugar, cornstarch, lemon, and vanilla together. Set aside.

2. Lightly flour your surface, and roll out pie dough into 13-14 inch diameter. Place on parchment-lined baking tray. Leaving a 2-inch border around the edges, place a mound of the filling in the center. Arrange the peach slices to form a circular pattern. Fold and slightly crimp the edges. Brush the edges with milk.

3. Bake for about 40-45 minutes, or until the filling is bubbling and the crust is golden brown. Allow to cool before slicing and serving.

{Simplified recipe from Tastemade}

Both of these recipes are perfect for Spring/Summer and are incredibly delicious!

Citrus Sheet Cake

INGREDIENTS

For the Cake:
• 1 cup butter, at room temperature
• 2 cups white sugar
• 4 large eggs, at room temperature
• 1 cup whole milk (or nut milk)
• 1 tablespoon lemon extract 
• 2 2/3 cup cake flour
• 3 teaspoon baking powder
• 1 teaspoon kosher salt
For the Swiss Meringue Buttercream
• 4 egg whites
• 1 1/2 cup granulated sugar
• 1 1/2 cup unsalted butter, at room temp 
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• ½ teaspoon sea salt
• Peeled and sliced citrus for topping

INSTRUCTIONS

For the Cake:
1. Preheat your oven to 350 degrees F. Prepare a 9×13 inch caeke pan with baking spray and line with parchment paper.
2. In a large mixer, cream together the butter and sugar for 2-3 minutes until light and fluffy. Add the eggs, one at a time, until fully combined. Add the milk and lemon extract and mix on low until just incorporated.
3. In another small bowl, sift together the cake flour, baking powder and salt. Add the dry ingredients to the wet ingredients and mix until you have a smooth batter. Pour the cake batter into the prepared baking pan and bake for 30 minutes.
4. Remove the cake from the oven and let cool completely before frosting.
For the Swiss Meringue Buttercream
5. Place egg whites and sugar in a metal bowl of a stand mixer. Place bowl over a pan of simmering water, not touching the water. Whisk or stir constantly until sugar is dissolved and mixture comes to approximately 160ºF. 
6. Immediately place the bowl on the stand mixer and whip on high using the whisk attachment until frosting has become thick and glossy, forming a stiff peak. Continue to whip frosting until the bowl feels room temperature to the touch, a total of about 10 minutes. 
7. Switch the whisk attachment to the paddle attachment. With the mixer on low, drop in butter, 1 tablespoon at a time, beating until smooth after each addition. If frosting appears curdled or clumpy at any time, increase speed to medium-high and beat until smooth. 
8. Once all of the butter has been incorporated, mix in extracts and pinch of salt. If needed, continue beating until smooth. 
9. Swoop and dollop the Swiss Meringue Buttercream on top of the cooled cake and add the sliced citrus on top

{RECIPE FROM: whatsgabycooking.com}

Papaya Lime Aqua Fresca

INGREDIENTS

3 cups water

1/2 cup raw honey

2 regular sized papayas

Juice of 2 limes

INSTRUCTIONS

Combine the water, honey, and papaya in a large pot set on high heat

Bring to a boil and turn off the heat

Let the mixture cool to room temperature

Purée the mixture in a blender and pass through a fine mesh strainer

Discard the contents in the strainer

Whisk the lime into the agua fresca

Serve immediately over ice

{RECIPE FROM: Gwyneth Paltrow cookbook: “IT’S ALL GOOD”}

This summery vegetable flatbread is the perfect and easiest lunch to make on any summer day. Here’s the recipe…

Ingredients:

Flatbread

Hummus

Cherry Tomatoes

Avocado

Cucumber

Green Onion

Parsley (to garnish)

For The Tahini Sauce:

1/2 Cup Tahini

1/3 Cup Water

2 Tablespoons Lemon Juice

1 clove of minced garlic

Directions:

Toast the flatbread until it is as crispy as you wish; cut the vegetables and place in a bowl; to make the sauce, combine all the ingredients in a bowl and stir; to assemble, spread the hummus on the flatbread; place the cut vegetables on the bread; drizzle the sauce over the flatbread and garnish with parsley

Hi! I’m Lily. A 12 year-old girl with a love to cook and bake. Everything I make is easy, delicious, and always family-approved! I love spending time with my friends and family. I started this blog to share my recipes and photographs of my creations. Be sure to check out my Instagram @the.final.touches!