Orange, Maple and Grape Traybake

This week a colleague brought a bag full of home-grown grapes into work that were free for the taking. Naturally, the first thing that came into my head was cake. I’d never made a cake with grapes before, and wasn’t entirely sure if it would work so I perused the internet for inspiration. After looking at a handful of recipes that included dessert wines, I found this New Zealand recipe for a simpler, lighter cake. I’ve adapted it slightly, and the end result is actually much better than I had expected! The recipe has no butter, oil or lard, but it makes such a light, moist sponge, that’s a little sticky on top. Go on, try it! You’ll be surprised!

Peanut Butter Cookie Bars

 

I am a little behind my on my recipes this month... It was my birthday last Monday and things have been a bit hectic all week! Plus, I have been sharing recipes on Jade Bakes for a whole year today! How time flies!

To celebrate, I'm sharing with your a recipe for some very moreish peanut butter cookie bars; another of the tray bakes I made for my sister's house warming party last month. The white chocolate frosting is also a dream - you can use it to top cakes, dip cookies or if you leave it to cool, you could even make truffles from it!

Berry Streusel Bars

 

 My lovely sister and her boyfriend have finally got their first house up together, and were able to host their house warming party a couple of weekends ago. My contribution was a dessert buffet for their party, and this is the first of three recipes I'll be sharing from the buffet. As there were going to be a lot of people there, I opted for a couple of tray-bakes and some muffins, things that are easy to eat with your fingers whist standing around chatting. I first made these about 5 years ago, and they've been a firm favourite with my family ever since so I re-invented them slightly for the party.

Fruity Oat Squares



Another recipe created with a handful of ingredients pulled from the cupboard that needed using up, these fruity chewy oat squares are a bit like flapjacks, but with less than half of the sugar. They're also dairy-free, making them perfect for anyone who is lactose intolerant! They'd be great with a handful of chopped nuts in too, and you can substitute the cranberries for any dried fruit you have in the cupboard.

Hazelnut Caramel Bars

This bake was one of those times where I just go to the cupboard, pull out a few ingredients and see what I can make with it. No recipes to follow, just my imagination. OK, so this doesn't always work, but 9 times out of 10, it ends in something amazing. This is definitely just that! I'd go so far as to say that this is probably the best thing I have ever made up. Ever. A lovely crunchy biscuit base, topped with a hazelnut 'blondie' style sponge, studded with gooey caramel pieces. What's not to love?!

Malteaser Traybake

Another traybake I made for James' last day at work - we still had a tube of unopened Malteasers left over from Christmas, so I thought I'd used them up! Plus it's super quick to make! The original recipe left them a little firm and dry, so I've adapted it a bit to make them softer. Recipe adapted from Bake.

Double Chocolate Meringue Traybake

James starts a new job next week, and today is his last day with his current team. What better way to celebrate and see him off than something nice and chocolaty! 

Luscious Lemon and Lime Squares

Things have been busy the last couple of weeks, so I've not found much time to get any baking in... Until last night that is! My sister asked me to make something for her to take to a party, and after much deliberation, I settled on this citrus traybake, as well as some chocolate biscuits I'll share with you in another post. Feel free to substitute the lemon or lime for the zest and juice of half an orange instead - go with whatever citrus fruits you fancy!

Ingredients:
For the base:
150g plain flour
90g unsalted butter, cubed
50g icing sugar

For the topping:
2 eggs
175g caster sugar
Zest and juice of a lemon
Zest and juice of a lime
1tbsp plain flour
1/2tsp bicarbonate of soda

Pre-heat your oven to 180c and grease/line a deep baking tray or square oven proof dish.

Put the flour, butter and icing sugar for the base in the bowl of a food processor and blitz until it resembles fine breadcrumbs. Tip the mix into your tray/dish and press down firmly with the back of a spoon, making sure to push it right up to the edges and in the corners.
Bake for 15 minutes then remove from the oven, but leave the oven on.

While the base is cooking, make the topping. In a bowl, whisk the eggs until they turn frothy. Tip in the caster sugar a little at a time whilst still whisking, then add the lemon and lime zest and juice. Whisk this until well combined before adding the flour and bicarbonate of soda and giving one last mix.
When the base comes out of the oven, pour the topping over the base and spread into the corners with the back of a spoon. Return the dish to the oven and bake for a further 20-25 minutes until golden and just firm to the touch.
Leave to cool in the dish before turning out, dusting with a little icing sugar, trimming the edges and cutting into squares.