How To make Golden Apricot Ginger Cake (Low Fat)

WW Smarter Sweets CookBook | Apricot Crumble Slice

This recipe is from the new WW cook book and it’s super easy & tasty

Ingredients
100g Fresh dates (Chopped)
1 1/4 Cups Oats
2/3 Cup Plain flour
1/2 Cup Shredded coconut
1 egg
1 TBS Brown Sugar
1 tsp Cinnamon
1 1/2 TBS Reduced Fat oil spread
400g Tinned Apricots
1/2 tsp Ginger - optional

Preheat oven to 180* (360) lightly spray a 19cm dish with oil.

Place dates in a bowl with 1 TBS water and microwave for 1 min until they’re soft.

Blend 1 cup oats, 1/2 cup flour, 1/4 cup coconut and date mixture plus the egg in a food processor until well combined.
Press mixture into prepared dish.
Bake for 10-12 mins.

Meanwhile combine remaining oats, flour, coconut with the sugar, cinnamon and ginger, using hands to rub in the spread until mixture resembles crumbs.

Arrange apricots over the base , evenly sprinkle crumb over apricots and bake for a further 15 mins or until golden.
Cool before cutting.

Ginger Sponge Pudding Recipe - The Ideas Kitchen

Looking to create a Michelin-Starred dessert? This moreish Ginger Sponge Pudding by celebrated chef Tom Kitchin is the perfect to round off any meal, or even just as a naughty treat!

This pudding is easy to make in your combination microwave oven, giving you even more reason to treat yourself to it!

apple gingerbread cake

This cake is so easy to make, yet looks and taste like it took hours to make. It will be guaranteed to start a conversation while pleasing their taste bud. Hope you try this recipe, and enjoy the video.

ingredients:
1 1/2 cups 195 grams of flour
1/2 teaspoon 2 grams baking soda
1 teaspoon 4 grams baking powder
1/2 teaspoon 2 grams kosher salt
3/4 teaspoons 2 grams ground cinnamon
1/2 teaspoon 1 gram ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
zest of one lemon
2 large eggs 100 grams room temp
1/2 cup 120 milliliters vegetable oil
3/4 cup 180 milliliters vanilla yogurt room temp
2 tablespoons 30 grams molasses/honey
2/3 cup 135 grams of sugar
2 large apples sliced
Glaze:
1/4 cup 70 grams apricot preserves
1 teaspoon of brandy/water

Almond topped apricot cake

I got this recipe from a National Trust cookery book. It has a toffee almond topping and it`s so good, especially warm with cream. Easy to make.

Ingredients :

For the Cake:
175g Butter, softened
175g Caster Sugar
3 Eggs
175g Self-Raising Flour
75g Ground Almonds
100g Ready to use Apricots, chopped

For the topping:
50g Butter
50g Brown Sugar
1 Tbls Golden Syrup
50g Flaked Almonds

Method :

Preheat oven to 180C, Grease and line a 9 inch loose bottom cake tin. Beat together the sugar and butter, beat the eggs in 1 at a time, adding a Tbls of flour with each. Fold in the remaining flour, the ground almonds and the apricots and mix well. Turn into the prepared tin and bake for about 40 minutes.
Meanwhile prepare the topping, in a small pan mix together the sugar, butter and syrup, heat gently until the sugar dissolves. Remove from the heat and add the flaked almonds. When the cake has had 40 minutes, remove from the oven and spoon over the topping, return to the oven for a further 10 minutes until golden brown. Remove from the oven and allow to cool in the tin.

ENJOY with cream

How to Make Fruit Crumble | Three Ways | Jamie Oliver

Let’s get ready to Crumble! If you don’t know what a crumble is, then today is your lucky day, as Jamie shows us three fantastic ones. They’re a fruity dessert with crispy, crunchy, buttery topping, perfect to serve with cream, ice cream or delicious homemade custard! Jamie also shows us how to take these crumbles up a level, starting with the classic Apple Crumble, and then two variations with different toppings on a berry option and stone fruit one too. Welcome to the world of the crumble everyone.

Links from the video:
Vanilla Bean Custard | Jamie Oliver - AD


For the recipe and more visit:
Apple -
Frozen fruit & almond crumble -
Roasted stone fruit crumble -
Vanilla Custard -

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For more nutrition info, click here:


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Marmalade And Ginger Cake: Food For All 2

This tasty cake is guaranteed to be enjoyed by all and goes to show gluten and dairy free treats don't have to be dry and boring. Pippa Kendrick, author of The Intolerant Gourmet, shares her recipe for this ginger and marmalade cake in the latest episode of our Food For All series. It's a cake Paddington Bear would be proud off!

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Prep:10m
Cook:40m
Total:50m
Serves:8
Temp:200° c - 390° f

Ingredients:

280 g gluten free self-raising flour
200 g light soft brown sugar
1 tbsp ground ginger
1 tbsp gluten free baking powder
100 ml sunflower or other vegetable oil
3 tbsp marmalade
170 ml cold water
golden icing sugar, to decorate

Step 1: Mix Together The Dry Ingredients

Preheat the oven to 200°c/390°f and lightly grease and line a 2lb loaf tin.
Place the flour, ginger, baking powder and sugar into a large mixing bowl and stir together until combined.

Step 2: Add The Wet Ingredients

Pour in the oil, marmalade and water and stir together until you have a smooth cake batter. Spoon the mixture into the pre-lined loaf tin and level with the back of a spoon.

Step 3: Bake The Cake

Place the tin into the oven and bake for 40 minutes until golden and cooked through. If you think the cake is browning too much on top then cover with tin foil. Leave to cool in the tin for 10 minutes and then transfer to a wire rack to cool completely. Decorate with a dusting of golden icing sugar, then cut into squares and serve.