Cakes

Chocolate cake

An Angela Nilsen recipe: Super moist and delicious

Blackcurrant Scones

A National Trust recipe bursting with fruit and flavour (reproduced below in case the link fails)

Ingredients

1 egg
80g caster sugar
450g self raising flour
160 ml milk
115g baking margarine
80g mixed summer fruits – blackcurrants, red currants, blackberries, strawberries or raspberries

Method

1. Place flour, cooking margarine and the sugar in to the mixer and mix until smooth
2. Break the egg in to the mixture and mix thoroughly
3. Add the mixed berries and gently mix until combined
4. Add milk in slowly, until the mixture comes together, you may not need all of the milk as the berries will add moisture
5. Once combined, roll out to about 2 1/2 cm thick and using a 70 mm cutter cut out your scones
6. Brush each scone gently with some of the unused milk
7. Place on a lined tray and cook at 160C for 18 minutes

Courgette cake

A Riverford Organics recipe: Perfect for using up some of those excess courgettes!

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