Show off your baking skills and try making one of these low calorie cakes for Mothers’ Day.
This mothers day, there is no better time to tell your mum how much she means to you.
Baking a cake can be a great way to bring people together, share an experience and do something for her. Every mum loves a home made gift.
Here are 2 delicious recipes we have tried and tested we know she will love:
Prosecco, white chocolate and rose Bundt cake
- 250g butter, softened
- 250g golden caster sugar
- 140ml carton buttermilk
- 2 large eggs, lightly beaten
- 4tbsp prosecco
- A few dashes rose water
- Zest 1 lemon
- 1tsp vanilla extract
- 375g self-raising flour
- 1tsp bicarbonate of soda
For the drizzle:
- 150g white chocolate
- 3tbsp prosecco
- 2tbsp single cream
- pink food colouring gel
- rose petals
- Heat the oven to 160C, gas 3. Butter a 2.5-litre Bundt tin. Cream the butter and sugar together in a bowl until light and fluffy. In a jug, mix together the buttermilk, eggs, prosecco, rose water, lemon zest and vanilla extract. Pour this into the butter mixture and mix well.
- Next, sieve the flour and bicarbonate of soda over the wet cake mix, then fold in carefully until you have a thick, smooth batter.
- Pour the batter into the prepared bundt tin and bake for 50 mins to 1 hr until risen and firm, and a metal skewer comes out clean when inserted. Leave the cake to cool in the tin for 20 mins, then turn out onto a cooling rack to cool completely.
- To make the drizzle, gently melt the chocolate with the prosecco and cream in a small pan. Once melted, stir through the pink food colouring, then drizzle over the cake. Scatter over the rose petals and serve
Lemon and blueberry drizzle cake
- 125g butter
- 125g caster sugar
- 3 medium free-range eggs
- 175g self-raising flour, plus
- 1tbsp extra
- zest of 1 lemon
- 100g blueberries
For the syrup:
- 50g caster sugar
- 4tbsp lemon juice
For the icing:
- 125g icing sugar
- 1tsp blueberry conserve
- lemon juice, optional
- sugared edible flowers (or blueberries), to decorate
- Heat oven to 170C/gas 3. Grease and double line a 2lb loaf tin with baking paper. In a large bowl, whisk together the butter, sugar, eggs, 175g flour and zest for 3-4 mins until light. Toss the blueberries in the extra 1tbsp flour, then fold in. Spoon into the tin, smooth the surface and bake, covered with a sheet of foil, for 40 mins. Uncover and cook for a further 10-20 mins until golden and springy to the touch.
- Meanwhile, gently heat the sugar and lemon juice until dissolved, bring to a boil and boil for 2 mins. Set aside.
- Spoon the syrup over the cake as soon as it comes out of the oven, and leave to cool for 30 mins. Remove from the tin and leave to cool completely.
- Sift the icing sugar into a bowl, then press the conserve through the sieve, scraping it off the underside. Stir to combine, adding a little water (or lemon juice), a few drops at a time, until you have a just-runny consistency. Drizzle over the cake, leave to set for a few mins and decorate with flowers.