Celebrate the Royal Wedding with your own royal tea party with these gorgeous recipes from Le Creuset!
LE CREUSET TOUGHENED NON-STICK BAKEWARE – 25cm Heart Springform Tin
Passion Cake with Lemon Icing Serves 8-10
A delicious lightly spiced passion cake baked in a romantic heart-shaped tin. Iced with a luscious lemon-flavoured cream cheese icing. Decorate with chopped pistachios, dried fruits or edible flowers for a stunning centre piece. Preparation and making up time: 25 minutes plus cooling time. Cooking time: 50-55 minutes in the oven.
Cake – 250ml mild/light olive oil, 250g soft light brown sugar, 4 large eggs, Zest of 1 large orange, 2 teaspoons vanilla extract, 125g wholemeal flour, 125g plain flour, sifted, 2 teaspoon baking powder, 1 teaspoon bicarbonate of soda, 2 teaspoons cinnamon, ½ teaspoon salt, 100g chopped nuts (optional) walnuts, hazelnuts or almonds, 150g sultanas, 250g finely grated carrot
Icing – 100g butter, softened, 200g full-fat cream cheese, 1 teaspoon finely grated lemon zest plus 1 tablespoon lemon juice, 200g icing sugar, sifted
Chopped pistachios, dried fruit or edible flowers for decorating
Pre-heat the oven to 170°C/150°C fan/Gas Mark 3
- To make the cake, combine the olive oil, sugar, eggs, orange zest and vanilla extract together in a large bowl.
- Add the flours, baking powder, bicarbonate of soda, cinnamon, salt and mix.
- Stir in the chopped nuts, sultanas and grated carrot.
- Pour the mixture into the tin and bake in the centre of the oven for 50-55 minutes or until the centre is firm and a skewer comes out clean. Leave the cake in the tin for 10-15 minutes before removing the springform cuff and transferring the cake from the base onto a wire rack to cool. For easy transfer of moist or sticky cakes lay a piece of baking paper over the base of the tin and fix the springform cuff over it.
To make the icing
- Blend the softened butter and cream cheese together in a bowl until smooth and creamy using a hand-held or stand electric mixer.
- Beat in the fine lemon zest and juice. Once combined, add the icing sugar gradually and continue to beat until the icing is light and airy.
- Split the cooled cake in half horizontally and spread 1/3 of the icing over the base, replace the top and cover the whole cake in the remaining icing. Use a palette knife to smooth over to ensure the heart shape is defined.
- Decorate with chopped pistachios, dried fruit or edible flowers.
- If the icing is a little soft place it into the refrigerator to firm up for 10-15 minutes before use.
- Store the cake in a cool place and best consumed within 48 hours
LE CREUSET TOUGHENED NON-STICK BAKEWARE – 6 Cup Heart Tray
Raspberry Heart Friands Makes 6
Friands are delicious almond sponges made with whipped egg whites for lightness and fresh raspberries to add a burst of colour and a sharp contrast to the sweet cake. Baked in the 6 Cup Heart Tray; for a special finish and serve with a dusting of icing sugar.
Preparation time: 10 minutes
Cooking time: 20-25 minutes
115g icing sugar plus extra for dusting
30g plain flour
100g ground almonds
Zest ½ lemon
3 large egg whites
1 teaspoon vanilla extract
115g butter, melted and cooled
100g fresh raspberries
Pre-heat the oven to 180°C/160°C fan/Gas Mark 4
- Sift the icing sugar and flour into a medium-sized bowl to remove any lumps, then stir in the ground almonds and lemon zest.
- Whisk the egg whites until they form peaks and add to the almond mixture along with the vanilla extract and the melted butter. Combine the ingredients using a folding action then lightly stir in 2/3 of the raspberries.
- Divide the mixture equally between the 6 cups and top with the remaining raspberries.
- Bake in the centre of the pre-heated oven for 20-25 minutes or until the centre springs back when touched.
- Allow the friands to firm up in the tin for a few minutes before turning out onto a cooling rack. To serve, dust with icing sugar.
- For gluten-free friands substitute gluten-free flour for the plain flour and use gluten-free icing sugar.
- Other fruits can be used in place of raspberries such as blueberries, blackberries or small slices of ripe stone fruits such as peaches or apricots.