Sweet Treats
RECIPE: Healthy Chocolate Mousse
Fancy something that feels decadent but is good for your gut health? Enter this amazing recipe for a healthy chocolate mousse from Dr Joan Ransley, created for Love Your Gut www.loveyourgut.com. This recipe combines just four key ingredients – ripe bananas, avocados, almond butter and cocoa powder. When these ingredients are whisked together their natural […]
RECIPE: Passion Fruit Drizzle Cake
The perfect afternoon tea treat.
Passion Fruit Drizzle Cake
Who doesn't love a piece of cake? Why not try this gorgeous passion fruit drizzle cake, courtesy of Waitrose. You can find thousands more recipes at www.waitrose.com/recipes
Ingredients
- 200 g unsalted butter, very soft, plus extra for greasing
- 250 g Tate & Lyle White Caster Sugar
- 3 medium British Blacktail Free Range Eggs, at room temperature, beaten
- 250 g self raising flour
- 1/4 tsp salt
- 160 ml can coconut cream
FOR THE SYRUP & DRIZZLE
- 3 passion fruit, halved
- 2 limes, 2 tbsp juice
- 75 g Tate & Lyle White Caster Sugar
Instructions
- Preheat the oven to 180˚C, gas mark 4. Butter then line a 900g loaf tin with baking parchment. Using electric beaters, beat the butter and sugar in a large bowl until creamy and very pale. Add about 1 tbsp egg, beat again until fluffy; repeat until all of the egg has been incorporated.
- Sift in ½ the flour with the salt; fold in carefully with a spatula. Fold in the coconut cream until entirely combined, then the rest of the flour, to make a soft batter. Scrape into the tin, level the top and bake for 1 hour, until risen, golden and a skewer inserted into the middle comes out clean. Cool in the tin on a rack, until barely warm.
- Sieve the passion fruit pulp over a bowl, pressing hard with a spatula to extract the juice. Rinse 2 tsp of the seeds; set aside. Mix the passion fruit juice (about 2 tbsp) with the lime juice. Poke holes all over the cake with a cocktail stick, then brush ½ the juice over the top. Add 75g sugar and the rinsed seeds to the remaining passion fruit juice (about 1 tbsp). Immediately spread over the cake. Allow to cool completely (overnight for maximum crunch) before serving.
Notes
Cook’s tip
To prevent any spills, line the tin with paper, ensuring it stands a few centimetres above the sides of the tin.
RECIPE: Mango Smoothie Bowl
A healthy, vegan breakfast featuring a dose of heart-healthy turmeric. Turmeric and especially its most active compound curcumin have many scientifically-proven health benefits, such as the potential to prevent heart disease, Alzheimer’s and cancer. It’s a potent anti-inflammatory and antioxidant and may also help improve symptoms of depression and arthritis.
Mango Smoothie Bowl
A fruit-filled, nutrient-dense bowl to start your day right
Servings: 2
Ingredients
- 1 pack M&S Simply Mango
- 150 ml coconut milk
- 1 pinch turmeric
- coconut yoghurt to serve
- 1 tbsp granola
- fresh fruit of choice
Instructions
- Blitz the mango with the turmeric and coconut milk until just smooth. Pour the smoothie into two bowls.
- Top with the granola and fruit of your choice: raspberries and kiwi work well. Finish with a scoop of coconut yoghurt.
