So, Mother’s Day is nearly upon us and what better way to treat your mum than baking her a fabulous cake, or treating her to Afternoon Tea! We love to bake for our guests at Mill House, so we thought we’d share a couple of our recipes with you…
We made this Berry and Cream Sponge for Valentine’s day, but it’ll be just as fantastic for mum and made with love!
Instant Strawberry Gateau (James Martin Recipe)
1 x 25cm flan sponge cake
Orange liqeur for drizzling
450ml double cream
1 vanilla pod, seeds scraped
1 handful raspberries
300g large strawberries
300g mixed berries
Half the sponge using a large knife and keep turning the cake.
Lay bottom half of flan into a springform tin and drizzle with orange liqeur
Half the strawberries making sure they are all the same size and lay around the outside, cut side facing out.
Whip the cream add raspberries and vanilla seeds and a little vanilla paste until it thickens.
Add most of the berries to the middle of the cake. Fill the centre with the cream and place the other flan piece on top.
Cover with icing sugar and crosshatch a pattern using a hot skewer.
Decorate with remaning fruit.
Coffee and Walnut Cake Recipe
250g softened butter, plus extra for tins.
100ml strong black coffee 9 made with 2 tbsp coffee granules)
280g self-raising flour
250g golden caster sugar
½ teaspoon baking powder
1 tsp vanilla extract
85g walnut, 2 tbsp roughly chopped
100g icing sugar, sifted, plus a little extra for dusting
150ml double cream
100g mascarpone at room temperature
Heat oven to 180c/160c fan/gas 4
Butter 2 x 20cm round cake tins and line with parchement. Set aside 1 tbsp of the coffee for the filling.
Beat the butter, flour, sugar, baking powder, eggs, vanilla and half the remaining coffe in a large bowl with a n electric whisk until lump free. Fold in the finely chopped walnuts, then divide between the tins and roughly spread. Scatter the roughly chopped walnuts over one of the cakes. Bake the cakes for 25-30 mins until golden and risen, and a skewer poked in comes out clean. Drizzle the plain cake with the remaining coffee. Cool the cakes in the tins.
Meanwhile, make the filling; beat together the icing sugar, cream and mascarpone, then fold in the reserved 2 tablespoons coffee. Spread over the plain cake, then cover with the walnut cake and more icing. Decorate with whole walnuts.
Taken from Good Food Magazine.
And, if you don’t fancy baking, why not book your mum in for a break at Mill House Bed and Breakfast? Not only will mum receive a free slice of cake when she arrives this weekend, you can always book an Afternoon Tea for her to enjoy as well!