Raspberry & Passionfruit Muffins

Paul Hollywood Passionfruit and Raspberry Muffins

So this is the next bake to feed my raspberry addiction, Paul Hollywood’s Raspberry and Passionfruit Muffins.

I have never used Passionfruit before but the aroma was beautiful, I’ve had drinks like exotic/tropical juices and the taste and smell is amazing, so this was a new experience baking with this exotic fruit, one that I will be doing again.

200g Unsalted Butter, softened
150g Caster Sugar
4 Medium Eggs
200g Strong White Bread Flour
1.5 tsp Baking Powder
125g Passionfruit, pulp and seeds (from 3-4 large fruit) – I only had 60g from my 3 Passionfruits, so next time I will get extra.
175g Raspberries

1. Preheat the oven to Gas Mark 6. Put 12 paper cases in a muffin tray or line the muffin moulds with scrunched squares of baking paper. Prepare the passionfruit pulp and seeds – I suggest using a serrated knife to cut the passionfruits as the skin is quite tough.

Cut the passionfruits in half
Deseeded Passionfruits
Scrape the pulp into a small bowl 









The more wrinkly the passionfruit skins are the sweeter they will be.

2. Cream the butter and sugar together in a large bowl until light and fluffy. Beat in the eggs, one at a time. Sieve the flour, baking powder and a pinch of salt into the bowl and fold in lightly until only just combined; do not overwork. Fold in the passionfruit until just combined.

3. Divide half the mixture between the paper cases, then distribute half the raspberries among them. Top with the remaining muffin mix; stud the tops with the remaining raspberries.

4. Bake for 15-20 minutes until the muffins are golden and spring back when gently pressed. (I baked mine for a total of 25 minutes)

Fresh out of the ovenMuffins fresh out of the oven

I really enjoyed these muffins and so did my dad, well firstly they had raspberries and I love them, the passionfruit added a beautiful sweet taste and the seeds added that little bit of crunch. My mom even took some into work the next day and they thought that they were very nice too. Great for breakfast!
I have already gone out and got some more passionfruits to make these muffins again, as they went in a flash.



Raspberry Torte

Raspberry Torte - Jo Wheatley Recipe

Earlier on today I made Jo Wheatley’s Raspberry Torte getting ready for The Great British Bake Off tonight and also to feed my raspberry addiction… It was so good!

I have seen many people tweeting that they have made this cake and saying how delicious the recipe was, I thought that I would give it ago, I’m so glad that I did and my mom and dad loved it too. I don’t have any of her books yet but after this I think I might have to go out and get it. I got this recipe of the dailymail website.

150g Self Raising Flour
150g Unsalted Butter, Softened
150g Caster Sugar
150g Ground Almonds
2 Large Eggs, beaten
150g Raspberries, plus extra to serve
Icing Sugar, to dust
I also added 1 teaspoon Almond Extract, just to make it that little more almondy.

1. Preheat the oven the Gas Mark 4. Grease and base line a 23cm (9 inch) cake tin with a disc of parchment paper.

2. Put the flour, butter, sugar, ground almonds and eggs into a bowl and beat together until pale, light and fluffy.

Everything in the bowl for the Raspberry Torte
Put everything into the bowl and mix – can’t get any easier than that.

3. Pour the cake mixture into the prepared tin and smooth the surface. Push the raspberries, pointy sides up, into the batter.

Raspberry Torte Mixture in tin
Pour the mixture into the tin
Raspberries dotted in mixture
Push the raspberries into the mixture pointed side up









4. Bake on the middle shelf of the preheated oven for about 1 hour, checking the cake after 45 minutes (ovens vary, so it may be ready) and covering it loosely with foil once it has browned to prevent the top colouring too much.

5. Cool in the tin for 5 minutes and then transfer the torte to a cooling rack until cold. Scatter with extra raspberries and dust with icing sugar to serve.

Raspberry Torte Served with Fruit and Cream
I serve my Raspberry Torte with some fruit and a squirt of spray cream.

Seriously this cake is so unbelievably easy and the results that you get are amazing, plus it fed my raspberry addiction. So make sure that you give it ago, you won’t regret it and I will certainly be trying out other recipes of Jo Wheatley’s if this is anything to go by.


Brownies & Traybakes

Raspberry & Hazelnut Brownies

Raspberry and Hazelnut Brownies on plate


I have never made a brownie from scratch before, I have cheated by using a Betty Crocker Fudge Brownie Mix but I have always wanted to perfect my own. Fudgy, Gooey chocolate heaven. As I love raspberries I wanted to incorporate them into the recipe, along with chopped hazelnuts for that bit of crunch. So all the things that I love in one bake!

Chocolate, Raspberries & Nuts

Makes: 16 Squares

IngredientsBaking ingredients for Brownie
200g Dark Chocolate (70% cocoa)
100g Unsalted Butter
200g Caster Sugar
4 Large Eggs
1 teaspoon Vanilla Extract
60g Plain Flour
60g Cocoa Powder
50g Hazelnuts, chopped
100g White Chocolate, chopped or Chocolate Chips
150g Raspberries

1. Preheat the oven to Gas Mark 4. Grease and line a 20cm (8 inch) Square cake tin with baking paper.

2. Break up the dark chocolate and put it into a heatproof bowl set over of a saucepan of hot, but NOT boiling water (make sure that the bottom of the  bowl does not touch the water). Leave the chocolate to melt, stirring occasionally – then remove the bowl from the saucepan – I suggested using a tea towel due to the steam that comes from the saucepan once the bowl is lifted. Then set aside until needed.

Melted Dark Chocolate
Melted Dark Chocolate

3. In a bowl of a mixer, beat together the butter and sugar until light and fluffy – it should be very pale. Add in the eggs one at a time, beating well after each one is added.

4. Add the vanilla extract and the melted chocolate, then stir gently using a spatula.

Mixture together Brownie Ingredients
The melted chocolate being stirred into the mix

5. Sieve the flour and cocoa powder into the bowl, add the chopped hazelnuts and white chocolate chips and fold in until the mixture is combined and everything is incorporated.

Mixing Hazelnuts into the Brownie Mixture
The flour, cocoa powder, hazelnuts and white chocolate chips, are all in ready for the big mix.


So while I was mixing the nuts and chocolate together… my spatula broke. The red silicone spatula part split as I was mixing everything in, it was lost in the chocolately heaven. So the handle, the silicone part and my hands were covered, what a mess! – So after scraping most of it back into the bowl… don’t want to waste any of the chocolate. I had a little taste… hmmm chocolate!’








6. Spoon halve the mixture into the prepared tin and spread evenly – I suggest using a knife to make sure you get it in the corners. Scatter the raspberries over the brownie mixture – I also added a few white chocolate chips.

Brownie Mixture with layer of Raspberries
Raspberries scattered on layer of brownie mixture
Raspberry and White Chocolate Layer
I added some extra white chocolate chips… the packet was looking at me










Then add the remaining mixture on top and spread evenly. As I used frozen raspberries I crumbled a couple on top to add a little colour with a few more white chocolate chips.

Brownie before going into the oven
Thought that a sprinkling of raspberry pieces and white chocolate chips would add a little colour.
Second layer of Brownie mixture
The rest of the brownie mixture added on top of the raspberries











7. Bake in the oven for 30-40 minutes until the brownie feels firm when pressed.

8. Remove from the oven and cool in the tin on a wire rack. When the brownie is cold remove from the tin and cut into 16 squares.

Baked Raspberry & Hazelnut Brownies
Brownie fresh out of the oven, cooling on a wire rack

Some of the things that I would like to change the next time that I make this brownie are the following;

  • I will be halving the amount of hazelnuts – so only adding 25g Hazelnuts
  • I will use fresh raspberries instead of frozen as I think that they will keep their firmness better when baked.
  • Instead of using white chocolate chips I would chop up a bar of white chocolate as I think it would be nice to have bigger pieces of the chocolate.
  • I also will be baking it for a little bit longer as I found the middle of the brownie to be too soft .

I am making these alterations just for my personal taste as that is how I would like it. You can make your own.

Cut up Raspberry & Hazelnut Brownies