foodie Archives - Megan Taylor

I have been a little bit sidetracked by beauty blogging lately so it has been a long time since I blogged a foodie recipe. Today’s recipe is a yummy crunchy amaretti and raspberry cake. Back in May I picked up this recipe on one of those free recipe cards that Waitrose have but never got around to making it. Then one day on a job I was given a slice of the most yummy cake and when I asked for the recipe it just happened to be the one I picked up from Waitrose. I then obviously believed it was fate that I must finally cook the cake. I also have a new set of weighing scales and gorgeous personalised mixing spoon which says Megan’s Signature Bake on the spoon letting me pretend I am on the Great British Bake Off.

crunchy amaretti and raspberry cake | Megan Taylor

{These bamboo weighing scales make me very happy, not only because they are very photographic for my blog but also because they work a treat.}
{Weighing Scales ☆ Love Bowl ☆ Heart Jar}

Ingredients
175g softened butter
175g golden caster sugar
3 medium eggs
150g self raising flour
75g ground almonds
150g crumbled amaretti biscuits
50g roughly chopped dark chocolate
200g raspberries
(Icing sugar to dust on top)
(Cream to serve)

{Personalised Signature Bake Spoon}

Method
1. Preheat your oven to 160° and grease your baking tin (approx 20cm).
2. Mix the butter, sugar, eggs, flour and ground almonds together.
I used my Kitchen Aid but you can use your own strength with a wooden spoon to mix all of the ingredients.
3. Fold in the chocolate and raspberries.
4. Fold in 3/4 of the amaretti biscuits.
5. Pour all the mixed ingredients into the cake tin.
6. Sprinkle the remaining amaretti on top of the cake.
7. Bake for 60 minutes.
8. Leave to cool for 5 minutes before taking it out of its tin.

{TOP TIP: Place your amaretti biscuits in a tea towel and have fun bashing them with a rolling pin.}

{Not only did the mixture smell divine but looks rather beautiful too}

{Here is the finished cake which I snapped before I had sprinkled it with icing sugar…sorry}

Have fun baking and let me know if you bake it, tagging me on Instagram x

Chocolate Rice Pop Puddings

I’m not a fan of Christmas pudding but I love their classic festive look.
I adore chocolate so I created this chocolate Christmas pudding copy.
These are very simple to make and no baking is needed.
{Video Link At The Bottom Of This Page}

Ingredients
x2 bars of dark chocolate
1/2 bar of white chocolate
Rice Pops
Truffle/small cup cake holders
Holly decoration (I used these)
Teaspoon of honey

Method
1. Melt the dark chocolate.
2. Once the chocolate is melted add the honey and stir in.
The honey will prevent the balls from being too hard to bite once set.
3. Pour in your rice pops into the melted chocolate and stir until they are completed covered.
Slowly add more rice pops to use up all the chocolate, making sure the rice pops are completely covered in chocolate.
4. Spoon the mixture into the cupcake holders making them look like spherical mounds.
5. Place your chocolate balls on a tray and place in the fridge until they are 99% set.
Approximately 10 minutes.
6. Take your chocolate balls out of their cupcake holders and put them back in the fridge for 10 minutes.
7. Take your chocolate balls out of the fridge.
Melt your white chocolate and pour over each ball, representing the custard on a classic Christmas pudding.
8. Decorate the tops of each ball with a holly leaf made from the sprinkles.
If you are drawing holly leaves with writing icing do this after step 9.
9. Place back in the fridge for 10/20 minutes until completely set.
10. Lay them all out on a Christmas plate to serve at a party but keep a few aside in the kitchen for you to nibble on.
Your guests will devour them in minutes.

I hope you enjoy them. Make sure you tag me in a photo of you make them.
Instagram: @itsmegantaylor
Twitter: @itsmegantaylor

Tag: foodie

Crunchy Amaretti And Raspberry Cake

Chocolate Rice Pop Puddings