Iced Lemon Tray bake

Lemon Tray Bake

What you need:

  • 225g or 8 oz White Scone Mix
  • 175g/6 oz butter/ dairy free can also be used
  • 150g/5 oz caster sugar
  • The rind of 1 lemon finely grated
  • 3 large eggs

Glace Icing:
225g/8 oz icing sugar
2 tablespoons of squeezed lemon juice

Method:
1. Preheat oven to 180 ®C/350 ®F or Gas Mark 4.
2. Cream the butter and sugar together until fluffy
3. Beat in the lemon rind then crack in the eggs and mix
4. Sift in the scone mix and lightly fold into the butter mixture

 

tray bake
5. Line a 30cm x 23cm (12inch x 9 inch) flat baking tray with double thickness of baking parchment
6. Spoon the mixture onto the tin and smooth with the back of a spoon or knife
7. Place on middle shelf of preheated oven
8. Bake for approx. 25mins (ovens vary) or until a knife inserted to the centre comes out clean
9. Place on a wire rack with the paper on until its cooled

 When cold cover your tray bake with icing!

 How to make glacé icing
1. Sift the icing sugar into a bowl
2. Add some of the lemon juice and mix
3. Add a little more lemon juice if necessary until the icing is spreadable but not liquid

tray bake

 

 

 

Swiss Roll Recipe

Swiss Roll Recipe

Swiss Roll cakes originated in Europe in the nineteenth century around the time the Battenberg and sponge was created and is still a firm favourite today. Our recipe is a Mary Berry recipe which we have slightly adapted and used our white scone mix, you can actually make four of these cakes from one bag of our mix.

This Swiss Roll is dairy free but that of course goes out the window when you add the cream. If you just add a dairy free cream or just jam you can have a dairy free version. The most important thing is to use a really good jam and we use a delicious raspberry jam which is made by Philip in the Farm Shop in Tinahely. Its a fabulous place and if you are ever in this neck of the woods do call in!

What you need:

  • 100g white scone mix
  • 4 eggs
  • 100g caster sugar
  • Icing sugar for dusting
  • Flat baking tray greased or lined with baking parchment

Filling:

  • Raspberry jam and fresh whipped cream

To start:

Preheat oven to 200 degrees/Gas 7

Method

1. Grease a flat baking tray/swiss roll tin 13 inches x 9 inches and line with baking parchment.

2. Beat the eggs and sugar together until light and fluffy.

3. Fold the sifted scone mix into the egg and sugar mixture using a metal spoon.

4. Pour the mixture onto the baking tray.

swiss roll

 

5. Bake for 10 mins until it’s lightly browned and comes away from the edges of the tin.

6. Put some baking parchment on your work surface and dust with caster sugar.

7. Carefully turn the warm sponge onto the prepared parchment and peel the baking paper away from the sponge.

8. Trim the edges with a sharp knife.

swiss roll recipe

 

9. Roll the sponge up tightly and leave to cool completely.

swiss roll

 

10. When cool unroll carefully, spread with jam and cream and roll back up carefully.

 

swiss roll recipe

 

 

 

 

 

 

 

Madeira Cake Recipe

Madeira Cake Recipe

Below you will find a really lovely Madeira cake recipe which is made in a loaf tin- so you have a Madeira loaf! One bag of our White Spelt Scone Mix makes two of these cakes so its great value. It can also be made dairy free just dairy free butter. However dairy certainly does give the cake an extra richness.

What you need:

  • Half a bag of Cathys Spelt for Health White Spelt Scone Mix– 225g/8 oz
  • 175g/6 oz  butter
  • 150g/5 oz caster sugar
  • 3 large eggs
  • Grated lemon rind
  • 2lb loaf tin lined and greased with a double layer of baking parchment
  • Pre heated oven to 180 degrees C/Gas 4

madeira cake recipe

 

Method:

  1. Pre heat oven to 180 degrees C/Gas 4
  2. Cream butter and sugar together until fluffy
  3. Add an egg and some flour gradually and mix until all the flour and eggs are used.
  4. Mix the lemon rind and stir through.
  5. Spoon batter into the tin and smooth top with the back of a spoon
  6. Bake on middle shelf of oven 45 minutes approx. or until a knife inserted into the center comes out clean
  7. Remove from oven leave to cool in tin for five minutes before turning out on wire tray.

maderia loaf cake recipe

Maderia Cake Recipe

 

 

Moist Dairy Free Lemon Cake Recipe

 Moist Dairy Free Lemon Cake Recipe

This recipe for a moist dairy free lemon cake is made from spelt flour using half a bag of my White Spelt Scone Mix. I have called this Oskar’s cake after one of my three little grandchildren who is dairy intolerant. If he has dairy his skin flares up its quite incredible and so I have adapted one of my Madeira cake recipes to make him a delicious dairy free lemon cake. To make the cake extra special I top it with a  lemon dairy free butter icing made using dairy free butter. You really would not notice that the cake is dairy free its delicious and also saves a few calories as it’s dairy free! Oskar loves this cake especially the icing and would lick the cake clean of it if he was let, so it’s safe to say that my recipe has gotten this toddlers approval! This cake is whipped up for special occasions and it’s also a hit with my twin toddler grandchildren Emily and Eamon! If you don’t have to avoid dairy just use butter and the same measurements.

Moist Dairy Free Lemon Cake Recipe

Lemon Cake Recipe

What you need:

  • 225g of white scone mix
  • 225g caster sugar
  • 225g dairy free butter ( I used pure soya dairy free spread)
  • 4 eggs
  • Grated rind of one lemon

Method

  1. Pre heat the oven to 170 degrees/ Gas 3
  2. Grease and line a 23cm circular spring form cake tin with baking parchment
  3. Cream the butter and sugar until light and fluffy
  4. Add an egg and some flour gradually and mix until all the flour and eggs are used.
  5. Mix the lemon rind and stir through.
  6. Spoon mixture into prepared tin and bake for 55 minutes to 1 hour. Check after fifty minutes by inserting skewer or knife into cake and if it comes out clean with no mixture clinging to the knife/skewer the cake is ready.
  7. Remove from the oven and cool in tin for five minutes before turning out on wire tray to cool.

moist dairy free lemon cake recipe

Dairy Free Icing for Cake

What you need:

  • 25g dairy free butter
  • 50g icing sugar
  • Zest of one lemon
  • 1 tablespoon of lemon juice

Method:

Put all ingredients on a bowl and beat until light and fluffy
Spread over cooled cake and enjoy this moist dairy free lemon cake recipe! I grated some zemon zest on the top of the cake and bought the little sugar flowers in Tesco.
dairy free icing for cake

 Dairy Free Moist Lemon Cake Recipe

 

 

 

 

 

 

 

 

Wholemeal Muffins

Below is the recipe for deliciously moist muffins which are made from our Wholemeal Mix and the cinnamon and apple really add flavor. This muffin is a healthy handy option. The recipe below uses half a bag of our mix and makes 6 good sized muffins, if you want to use the full bag just double up the recipe and do let us know if you make them! The muffins are very quick and easy to whip up and healthier alternative to a croissant!

healthy muffin recipe

What you need:

  • 225g/8oz Cathy’s Spelt for Health Wholemeal Bread Mix
  • 50g/2oz Coconut Sugar or Brown Sugar
  • 5ml/ 1 teaspoon ground cinnamon
  • 2 eggs beaten
  • 50g/2 oz butter or coconut oil melted
  • 150ml/5 fl. oz milk
  • 2 eating apples cored and grated

wholemeal muffins delicious

 

Method:

  1. Pre heat oven to 190 degrees C/375 degrees F/Gas 5.
  2. Add the multiseed mix into a bowl.
  3. Mix in the grated apples, cinnamon and coconut sugar/brown sugar to the multiseed mix.
  4. Add in the beaten egg, melted butter/coconut oil and milk until a smooth batter is formed.
  5. Pour into a well-greased muffin tin and bake for 20 mins approx. or until a skewer inserted comes out clean.
  6. Cool muffins in tins for about five minutes after you take them out of the oven and then place on a wire tray.

A full bag of our wholemeal mix makes 12 muffins; this recipe is for 6 muffins.

Please share any of your creations on Instagram, Twitter or Facebook we love hearing from you so do get in touch!

wholemeal muffins healthy

 

 

 

Oklahoma Prairie Pancakes

Oklahoma Prairie Pancakes – using our white scone mix!

This recipe is a variation from a cookbook which I received from my daughter’s mother in law who is as you may have guessed from Oklahoma. I have previously made a pumpkin pie from this recipe book which was as you can imagine delicious!

Oklahoma was originally an Indian territory and was in fact two states, the Indian Territory Sequoyah and the western lands called Oklahoma. There were many land runs throughout the years and in 1889, an estimated 50,000 settlers from many countries gathered at the border to claim homesteads. As you can imagine there is a great melting pot of cultures in Oklahoma and Café Oklahoma records many different recipes that have been handed down for generations. What is really interesting is that most of the recipes have little notes attached to them.’ Prairie Pancakes’ was submitted by Ann Bower who baked them with her grandmother, a second generation settler. This recipe was handed down to her from her mother. They are really easy to make and I adapted the recipe to use our white spelt scone mix, they are delicious!

 

homemade pancakes easy recipe
What you need:

  • A knob of butter
  • 1 large egg
  • ¾ pint/426 ml of milk
  • 10oz/280g white scone mix

 

homemade pancakes

To start:
1. Heat your pan over a medium heat greased with butter.
2. Mix all the liquid ingredients together in a bowl and blend well together.
3. Add the scone mix to the liquid mixture slowly, combining well.
4. For thin pancakes fill the ladle up by a third (see photos) and swish around the pan
For thicker pancakes pour more of the mixture into the pan.
5. Cook until the top surface is bubbly and the edges are lightly browned.
6. Flip the pancake and cook on the other side until slightly browned.
7. Remove from pan and serve warm with maple syrup or a light sprinkle of caster sugar and a good squeeze of lemon juice.

homemade pancakes delicious

 

Easy Gingerbread Recipe

This is an easy gingerbread recipe that is lovely and spongy with a great flavor. Enjoy it with a cup of tea or as a desert with ice cream.

easy gingerbread recipe

      What you need:

  • 225g/ 8 oz Cathy’s Spelt for Health Scone Mix
  • 125g/4 oz butter 
  • 50g/2 oz brown sugar or coconut sugar
  • 113g/4 oz dark treacle or molasses
  • 50g/2 oz golden syrup
  • 150ml/ 5fl oz milk
  • 2 eggs
  • 5ml/1 teaspoon ground mixed spice
  • 10ml/2 teaspoons ground ginger

easy gingerbread recipe

Method:
Preheat oven to 150 degrees C/300 degrees F or Gas Mark 2.   

         
1. Put butter, sugar, treacle and syrup into a saucepan.  

2. Heat until butter has melted.

3. Remove from heat, add milk and set aside to  cool.

4. When cool beat in the eggs.

5. Sift the scone mix and spices into a bowl.

6. Add the butter mixture and stir well.

7. Line a 1kg/2lb loaf tin with double thickness of greaseproof paper (this stops the outside of the

cake from burning while baking!).

8. Spoon in the batter and put the tin in preheated oven.

9. Bake for approx. 1 hour or until a knife inserted to the centre comes out clean.  

10. Cool on a wire rack and keep overnight before serving (If you can!).

easy gingerbread recipe

Multiseed Spelt Scones

Multiseed Spelt Scones a bag of our Multiseed Mix makes about 14 scones.

If you are looking for a healthy wholemeal scone why not use our multiseed mix. The scones are lovely and freeze well so you can make up a batch and then take them out as you need them. They are very handy for lunch boxes too!

What you need:

  • 1 bag of Cathy’s Spelt for Health Multiseed Bread Mix 450g
  • 50g/2 oz caster sugar/coconut sugar (optional)
  • 100g/4 oz butter
  • 1 egg lightly beaten
  • 200ml milk
  • Flat baking tray greased or lined with baking parchment

 

multiseed scones

 

Method
Preheat oven to 180 degrees/Gas 4
1. Empty bag of multiseed mix into bowl
2. Rub in butter until it resembles breadcrumbs
3. Add beaten egg to milk and add to mix- keep back a little milk and egg to brush the tops of the scones with before baking.
4. Mix to a soft dough
5. Put dough on a floured board and roll out onto one inch thick
6. Cut out scones with a cutter and put scones on flat baking tray, brush the tops of the scones with the egg and milk mixture.
7. Place in middle shelf of pre heated oven for 12-15 minutes until golden
7. Cool on wire tray

easy scones

Berry Crumble made using our Flapjack Mix

This is a delicious recipe for which we call a berry ‘Frumble’ made using our flapjack mix as the crumble topping. The coconut and the seeds adds an extra depth of flavor to this classic berry crumble dessert.

cathys spelt for health berry crumble

Fruit Frumble
• 1 kg or 2 lb fruit washed and sliced thinly: apples 200g, blueberries 150g, strawberries 150g, 200g blackberries, 300g raspberries
• 6 oz sultanas
• 1 tablespoon finely grated orange rind
• 50g/2 oz caster sugar
• 1 teaspoon mixed spice
• 150g/5 oz flapjack mix
• 3 oz butter

To start:
Preheat oven to 160 degrees/Gas 3/325 degrees.
Method
1. Arrange fruit in oven proof dish.
2. Sprinkle sugar on top.
3. Add mixed spice and orange rind to flapjack mix and rub butter into mixture until it resembles bread crumbs.
4. Spoon the flapjack mix on top of the fruit and bake on middle shelf of oven until it is golden and fruit is soft when knife is inserted into it.
5. Serve warm, with fresh fruit and fresh cream.

berry crumble

How to ice a Christmas Cake

The hard part of making the Christmas Cake is done phew! Now is the fun part and I will explain how to ice a Christmas Cake. The cake is first wrapped in a marzipan and then its finished off with a good layer of royal icing. Lets get icing . . .

how to ice a christmas cake

What you need:

  • 1 and a quarter lbs/575 g ground almonds
  • 10 oz/275g icing sugar
  • 10 oz/275g castor sugar
  • 3 teaspoon lemon juice/whisky
  • half teaspoon almond essence2 eggs

ROYAL ICING
2 bags instant royal icing and follow instructions on bag

how to ice a christmas cake

Method

  1. Sieve icing sugar into bowl
  2. Add castor sugar and ground almonds to sieved icing sugar and mix well
  3. Lightly mix lemon juice/whiskey, almond essence and eggs together
  4. Add wet and dry ingredients and mix well
  5. Dust down work surface with icing sugar
  6. Put mixture on dusted surface and knead well with hands until smooth
  7. Brush the top and sides of cake with boiling apricot jam
  8. Divide mixture in two and put on half on top of cake and roll flat with rolling pit to cover top of cake
  9. Roll out the other half of the almond paste and cover the sides of the cake

ROYAL ICING
Make icing as directed on packet and decorate cake, icing can be smooth or fluffed up with a fork to create a snow effect.

how to ice a christmas cake