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Blueberry Lemon Yoghurt Cake

Blueberry Lemon Yoghurt Cake
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Blueberry Lemon Yoghurt Cake
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Ingredients
Blueberries
Dry
Wet
Servings:
Instructions
  1. Preheat oven to 200C.
  2. Grease a 22 cm springform pan with butter, line base with baking paper.
  3. Rinse blueberries, shake off excess water (but don’t pat dry). Set aside about 1/3 of the blueberries (for topping cake). Toss remaining blueberries in flour, set aside.
  4. Whisk Wet in a large bowl. Add flour and salt, sprinkle over baking powder.
  5. Whisk until just combined - few small lumps is fine. Stir through blueberries (including loose flour in bowl). Pour into pan, top with remaining blueberries.
  6. Place in oven, TURN DOWN to 180C (standard) or 160C (fan/convection). Bake 50 minutes or until skewer comes out clean. Remove sides of springform pan and cool on a rack, then once cool remove the base.
  7. Sprinkle with icing sugar (powdered sugar). Serve!
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Honey biscuits

Honey biscuits
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Honey biscuits
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Ingredients
Servings:
Instructions
  1. Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper.
  2. Mix sugar, honey, 3 eggs and 1 egg yolk together. Add oil. Tip in the flour and bicarbonate of soda and stir well until smooth.
  3. Roll one tablespoon of mixture at a time into a ball. Press each ball down and pop an almond in the centre of each one.
  4. Bake 10-15 minutes. Cool on the tray for a couple of minutes, then transfer to a wire rack to finish cooling. Store in an airtight container.
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Hazelnut biscuits

Hazelnut biscuits
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Hazelnut biscuits
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Ingredients
Servings:
Instructions
  1. Preheat oven to 180°C. Spread the hazelnuts over a baking tray and cook in preheated oven for 10-12 min or until lightly toasted.
  2. Rub the hazelnuts between a clean teat towel to remove as much skin as possible. Roughly chop the hazelnuts and set aside. Increase oven temperature to 200°C. Line 2 baking trays with non-stick baking paper.
  3. Using electric beaters, beat butter and sugar until light and creamy Add egg and vanilla essence beating in thoroughly.
  4. Using a metal spoon , fold in sifted flour and hazelnuts. Mix until well combined.
  5. Shape level tablespoon of mixture into crescent shapes. Place on prepared trays. Bake 15 minutes or until lightly golden.
  6. Set aside for 2-3 minutes on the trays to cool slightly. Place the extra icing sugar on a plate. Roll the biscuits gently in the icing sugar and transfer to a wire rack to cool completely.
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Raspberry Muffins

Raspberry Muffins
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Raspberry Muffins
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Ingredients
Servings:
Instructions
  1. Preheat the oven to 200 degrees Celsius
  2. Melt the butter in the microwave, and set it aside to cool.
  3. In a large bowl, stir together the flour, the baking powder, the bicarb, sugar, and salt. In a measuring jug, beat together the milk, the egg and the melted butter.
  4. Pour into the dry ingredients, and mix until combined.
  5. Fold in the raspberries, but don't mix them to much, or the mixture will turn pink.
  6. Put paper muffin cases in a muffin tray. Then , spoon the mixture into the paper cases.
  7. Bake for 25 mins.
  8. Serve
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