Raspberry Nutella Pancakes

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Happy World Nutella Day everyone! Who knew we needed a day to celebrate Nutella?  I mean, it should be celebrated, it's bloody delicious.  There's hardly a day goes by where I don't help myself to a heaping spoonful straight from the jar.  As yummy as it is scraped out of the tub and shoved directly into my mouth, Nutella is one of my very favourite ingredients to bake with.  Warm and sticky, swirled into a banana bread or brownies, there really is little in the world that can make me happier. That was until I made these raspberry Nutella pancakes.

Raspberry Nutella pancakes for World Nutella Day

I thought I'd kill two birds with one stone with this one, not only is it World Nutella Day today, but Pancake Day is fast approaching. Is it even Pancake Day if there's not a jar of Nutella on the table?

Raspberry Nutella pancakes for World Nutella Day

Raspberry Nutella pancakes for World Nutella Day

What is your favourite pancake filling? Are you a Nutella fiend or do you prefer a sprinkle of sugar and squeeze of lemon? As long as I have a jar of Nutella and a tin of Golden Syrup, I'm a happy camper.

Raspberry Nutella pancakes for World Nutella Day

If you fancy a bit more Nutella in your baking repertoire check out these recipes: Nutella Swirl Cookies / Nutella Melting Middle Cookies / Nutella Stuffed French Toast / Nutella and Raspberry Fondants 


Raspberry Nutella Pancakes


Ingredients:
  • 150ml whole milk
  • 4tbsp Nutella
  • 2tbsp unsalted butter, melted
  • 1 large, free range egg
  • 3tbsp caster sugar
  • 100g plain flour
  • 2tbsp cocoa powder
  • 1tsp baking powder
  • 100g raspberries, roughly chopped
  • 1 jar of Nutella to serve
  • 1 jar of good quality raspberry jam to serve
  • 100g raspberries to serve
Cooking Directions:
  1. In a small saucepan heat the milk and Nutella, constantly stirring until the Nutella has melted into the milk. Allow to cool slightly then mix in the melted butter, egg and sugar.
  2. Slowly add the flour, cocoa and baking powder to the dry ingredients, mixing all the time to make a smooth batter. Stir in the raspberries.
  3. Heat a large frying pan and generously wipe with butter, turn the heat down to medium low. Spoon 2 heaping tablespoons of the batter per pancake into the hot pan. Cook until bubbles start to appear on the surface of the pancake, flip over and cook for another minute before transferring to a plate. Keep the finished pancakes in a warm oven while you make the rest.
  4. To serve stack the pancakes and spread alternate layers with 1tbsp of Nutella and 1tbsp of raspberry jam. Decorate with fresh raspberries and serve.
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Blood Orange and Almond Cake

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This delicious blood orange and almond cake has an unusual method behind it, whole boiled oranges.  That's right, boil up some oranges, puree them down and add to the cake batter to make a deeply rich and decadent pudding-like consistency. Pair that with the sticky syrup drizzled over the surface, and the candied orange slices, and you've got a cake made in heaven.



Every year I looks forward to blood orange season, and every year I miss it.  For some reason or other I always seem to just zone out during January and February, my mind wanders to warmer places and the short blood orange season just passes me by. This year I've been badgering my greengrocer on a weekly basis, since November may I add, that as soon as they spot the sacred little red oranges in the fruit market they simply must pick some up for me. I tell you what, it pays to befriend your greengrocer.



Did I mention that this cake is naturally gluten free, no? Well, it is! Not that'd you'd ever tell. The moisture that comes from the sticky sweet syrup wards off any notion of dryness, meaning you can keep this saucy little number tucked away in a cake tin for a good few days. Hiya cake for a week.

Don't worry if you can't lay your hands on blood oranges, I know they're slippery little buggers to get ahold of. This cake is equally delicious with the regular variety. Jaffas are my favourite, incase you were wondering.





If orange cakes are your jam, check out these zesty babes: Orange Drizzle Loaf / Orange and Pistachio Cake / Jaffa Cake Slutty Brownies

Blood Orange and Almond Cake


Ingredients:
  • For the orange slices :
  • 1 small blood orange
  • 150g caster sugar
  • 150ml water

  • For the cake :
  • 500g blood oranges, whole
  • 6 large, free range eggs
  • 300g caster sugar
  • 300g ground almonds
  • 1tsp gluten free baking powder
Cooking Directions:
  1. First make the orange slices. Slice the blood orange into thin rounds and set aside. Pour the sugar and water into a heavy bottomed sauce pan and bring to the boil. Once the sugar has dissolved add the orange sliced and turn the heat down low. Simmer for 10 minutes.
  2. Preheat the oven to 150°C and line a baking sheet with baking parchment. Place the caramelised orange slices on the prepared baking sheet (reserving the syrup for later) and bake for 20 minutes. Flip the orange slices over and bake for another 20 minutes. Set aside to cool while you make the cake.
  3. Place the whole blood oranges in a saucepan and cover with cold water. Bring to the boil and simmer for 1 hour.
  4. While the oranges are simmering grease and line a 20cm, springform cake tin and preheat the oven to 160°C
  5. Remove the boiled oranges from the pan and allow to cool slightly. Cut each orange in half and remove any pips before transferring to a food processor or blender and blending them down to a pulp.
  6. Place the sugar and eggs in the bowl of an electric mixer and mix until light, thick and doubled in size. Add in the orange pulp followed by the ground almonds and baking powder and mix until fully incorporated.
  7. Pour the batter into the prepared cake tin and bake for 45-50 minutes or until a skewer inserted into the middle of the cake comes out with just a few crumbs clinging to it.
  8. Pour the reserved syrup over the warm cake and allow to cool completely in the tin. Once cool remove the cake and top the the orange slices. Serve with a dollop of mascarpone and a pot of tea on the side.
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