Friday, 25 May 2012

Guest Post: Fruit Buckle Cake Recipe

I'm really excited to share this guest post with you, Not only does the recipe look amazing but Nicole is a new bloggy friend of mine and she is so lovely. So please make sure you visit her pages and let us know what you thought of the post.

Many thanks to Nicole for doing this guest post for me.

If anyone else is interested in doing a guest post then you can contact me via my Facebook Page :)

Hello - Pink Chilli Vintage readers!  My name is Nicole and you can
find me blogging about all things delicious [including my sweet sweet
Boston terrier, Henry!] over at
Today, Jessica has kindly let me share one of my favorite recipes with
you - Fruit Buckle Cake! So without further ado...

There is nothing better than a really scrumptious cake.  I mean seriously -
who can resist cake!?  It's decadent, delicious, super tasty and
surely calorie-free (wink wink).  Starting in the spring and
continuing throughout the summer season - I enjoy combining fresh
fruit and my favorite cake buckle recipe.

The term fruit "buckle" comes from the combination of a single layer
of cake with fruit added into the batter. Many people also add a
streusel topping. Once cooking begins, the cake starts to rise up
around the fruit and the fruit (and/or streusel) starts to "buckle"
into the cake.  Wa la - there you have it, a little bit of fruit
buckle history.  It is a great way to use seasonal fruit and the
result is moist and rich.

Fruit buckle is one of the easiest recipes to make and is the perfect
thing to bring to a summer cookout or afternoon tea.  You can serve it
warm, cold, plain or fancy with ice cream, whipped cream or delicious
chocolate/caramel/fruit sauce.

Serves 6-9

1 cup flour (120g)
1/2 teaspoon baking powder
1/2 teaspoon salt
I stick butter (1/2 cup), unsalted (120g)
1 cup granulated sugar, plus 1 tablespoon (200g)
2 large eggs
1 small egg yolk
1 teaspoon pure vanilla extract
1/2 cup desired fruit (75g) (sliced peaches, plums, strawberries,
blueberries, blackberries, raspberries etc) ** I used blackberries in
this recipe
1/4 teaspoon ground cinnamon

1. Heat oven to 350 degrees F.  Grease a 8x8 or 9x9 inch pan with
non-stick cooking spray.

2. Combine flour, baking powder and salt - set aside.  In separate small
bowl, combine cinnamon and 1 tablespoon granulated sugar - set aside.

3. With hand or stand mixer, beat sugar and butter together at medium
speed until light and fluffy.  Beat in eggs, yolk and vanilla
gradually.  Once combined, slowly fold in flour mixture.  NOTE:  Do
not over mix batter.

4. Pour batter into prepared pan and top with fruit.  Gently press fruit
into batter.  Sprinkle cinnamon sugar mixture on top of batter and

5. Place cake in oven on the middle rack and bake until golden -
approximately 35-40 minutes.  A toothpick inserted into center should
come out clean.

6. Cool on wire rack and enjoy!

Click here for a printable version of this recipe

I hope you all enjoy this recipe and I'd love to hear your feedback on
how it turned out for you.  I really appreciate you taking the time to
read my post today and I'd love it if you'd pay me a visit on my blog
sometime soon.  You can also keep in touch with me via Pinterest,
Facebook and/or Twitter.


...and of course - a special THANK YOU to the ever so sweet Jessica
for allowing me to do a guest post on her blog.  Hope to do it again

Tuesday, 22 May 2012

Recipe Post: Vegan Aubergine Curry

Hello from a glorious sunny Oxfordshire.

So this is the weather this week :) Got my flip flops out!

This afternoon I'm off to celebrate little Elliot's First Birthday. Happy Birthday Elliot! If you didn't catch his mum's guest post you can read it here.

So what has been going on. Well Jessica's Cupcakes has been really busy the past few weeks which is fab and I have a few more things planned for that which will go on the blog. Pink Chilli Virtual Assistant has really taken off and I'm so busy now with a number of clients.

Friday night me and Keely had a girly night as I couldn't make her hen night. Here are some pictures from the evening :)

On Sunday I made a delicious Aubergine curry and had to share the recipe. It's vegan so even better!

Aubergine Curry
Serves 4 people (or 2 really greedy people)


2 tbsp olive oil plus extra to drizzle on aubergines
2 large aubergines (eggplant)
1 medium onion ) chopped
1 can of coconut milk
1 can of chopped tomatoes
1 tsp grated ginger
1 tsp garam masala
1 tsp turmeric
1tsp yellow mustard seeds
1 chilli (de-seeded and finely chopped)


1. Preheat oven to 200. Slice eggplant lengthwise and sprinkle salt on the fleshy side. Rub both sides with olive oil and roast, skin side up for 25-30 minutes until tender.

2. Meanwhile in a large pan heat 2 tbsp olive oil. Add the chopped onion and cook for 3-5 minutes. Add all the spices and continue to cook for another 2 minutes.

3. Add the chopped tomatoes and coconut milk. Leave to simmer. Then one aubergines are done chop them into bite sized pieces and add to the curry along with some chopped coriander. Cook for another 2 minutes. Serve.

I had mine with rice and roti but you could have any type of bread, serve with potatoes or use this as a side dish.