Mindy Belle

Life in the Country

Archive for the day “July 6, 2013”

Chocolate Raspberry layer Cake

cupcakesChocolate Layer Cake

This recipe can be used for cupcakes too !! approx. 21 large

or Use half the recipe for 12 cupcakes.


1 cup ( 250 ml ) water

125 g butter, chopped

1/3 cup cocoa, sifted

2 cups plain flour

1 teaspoon bicarbonate of soda ( sifted )

2 cups caster sugar

2 eggs

1/2 cup buttermilk

1 teaspoon vanilla extract


200g butter

1 cup icing sugar

1/2 cup cocoa sifted

1/4 approx. butter milk

Filling 50g raspberry fruit spread


Preheat Oven 160 degrees

Place the water, butter and cocoa in saucepan over medium heat and stir until butter melts.

Place flour, bicarbonate of soda and sugar in bowl. Add cocoa mixture  then whisk in eggs, buttermilk and vanilla.

Divide mixture into two greased and lined 18 cm round pans.

Bake for approx. 40 min until cooked when tested with a skewer.

Allow to cool in tin for minimum of 10 min or until completely cool.

Remove cakes from tins cut the top off cake to make the layers even.

Place the first layer face down on the plate. spread over the filling.

Cover with the second layer face down then roughly ice with chocolate

butter icing.

Bon Appetite



Apricot Macaroon Slice

Apricot slice

100g Butter, softened

80 g White Sugar or Caster Sugar

1 Egg

165 g Plain flour or 1 1/3 cups (sifted)

1/2 teaspoon baking power (sifted)


250g dried apricots, roughly chopped

2 Tablespoons White or Caster Sugar

125 mls of Boiling water


100g Butter , softened

80g White or Caster Sugar

1 teaspoon Vanilla extract

2 Eggs

270g  Desiccated Coconut

40g Plain flour

1/2 teaspoon Baking powder


1. Preheat oven 189 degrees. Lightly grease and line square baking tin.

2. Cream Butter and sugar until pale and fluffy add egg one at a time. Fold in flour and baking powder with a metal spoon. Press into prepared tin.

Bake for 20-25 mins, or until golden brown.

3. Make filling , combine the apricots and  sugar and water in a small bowl and set aside for 30 mins, then puree in a food processor and spread evenly over cooled base.

4. To make the topping, cream butter and sugar and vanilla in medium bowl until pale and fluffy. Add the eggs one at a time, beating well after each addition. Fold in coconut and flour and baking powder. Spoon onto the filling leaving it lumpy and loose- do not press down.

Bake for 20 -25 mins until lightly golden. Set a side to cool completely in the tin, then remove and cut into slice shape and serve.

Bon Appetite


Rhubarb & Apple Eccles

Apple and Rubarb  Eccles


1 & 1/2 cups of OO flour

175g cold butter, frozen

1/2 cup cold water

1 Apple peeled cut into 1 cm pieces

2 stalks of fresh Rhubarb cut into 1 cm pieces

1 Tablespoon orange juice

40 g Butter

1/3 cup White Sugar

40g Sultanas


1. Preheat oven to 225  degrees.

2. Sift flour into a large bowl and grate butter into the bowl with flour.

Using a knife cut through the butter until mixture resembles course breadcrumbs.

Slowly add water and bring together with your hands, to form a dough adding more water if necessary.

3. Cover with plastic wrap and refrigerate for 30 mins to rest.

4. Meanwhile, heat a non stick fry pan over medium heat. Add apple and Rhubarb, orange juice and cook for 5 mins or until juice has evaporated and fruit has softened. Transfer to a bowl and set aside to cool.

5. Melt butter in pan over medium heat, add sugar and stir to combine, add sultana stir then remove from heat and transfer to a bowl with fruit  and refrigerate until cold.

6. Lightly dust a work surface with flour. Roll dough out to 3 mm thick and cut out circles in pastry using a 8 cm round cutter.

7. Place 1 heaped teaspoon filling  into the middle of the rounds and with a pastry brush lightly brush edges with water, then gather the edges together to enclose filling to form a pouch.

8. Turn over so seam is underneath  then using a rolling pin, gently roll to about 6 cm wide.

9. Place cakes onto 2 trays lined with baking paper.

10. Cook for about 15 mins.

Bon Appetite


Gluten Free Banana Loaf

Gluten Free Banana Loaf


Butter to grease pan

125g soft butter

1 cup Sugar or Raw Sugar ( I used half and half )

2 eggs

4 Over-ripe Bananas

2 cups Gluten Free Plain Flour

1 teaspoon bicarbonate of soda

Pinch of salt

Butter Icing

100g Soft Butter

1/2 cup icing sugar ( may need extra )

1/2 teaspoon vanilla

1/4 cup Maple syrup


1. Preheat Oven to 180 degrees C

2. Beat Butter and Sugar until thick and pale, add eggs and bananas,

then add flour & Bicarbonate of soda

and salt, until all combined.

3. Pour mixture into greased loaf pan, bake for 55 min to 1 hour 10 min.

Until skewer inserted comes out clean. ( cover with foil from 40 mins )

I have a hot oven so cooked at 175 degrees for 40 mins then 160 degrees  for extra 30 mins.

4. Cool in pan for 10 mins

5. Make icing beat butter and sugar slowly add other ingredients.

6. Take loaf from pan and cover with glad wrap for 30 to 40 mins.

7. When cake is cooled top with Maple icing.

Bon Appetite


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