0 Tumbleberry and yogurt iced lollies

Need to cool down, these gorgeous summertime treats are a doddle to whip up and are much better for you than the icy treats you buy from the shop. Made with fresh berries, some sugar and a little yogurt they have just the right amount of fruity tang to creaminess ratio to deliver a very satisfying ice lolly.

For many months I have been searching for the perfect iced lolly mold, ideally my perfect one would be metal where you can use wooden sticks, just like the one I remember from the 1970's from the little corner shop that made vimto lollies in summer. So far I have managed to buy a plastic one where the plastic handles snapped one by one and then a supposedly metal one which turned out to be plastic with a steel finish (and yes I did complain to the manufacturer - who frankly wasn't very forthcoming). So the search continues......

To make tumbleberry and yogurt lollies you need

• 500ml mixed berries (can be frozen and defrosted)
• 200-250g sugar (varies depending on mix of fruit you use)
• 75ml of yogurt (I used a Greek yogurt)
• Icing sugar
• Ice lolly mold and sticks

To make the mixture

• Start by making a over sweetened compote, using the berries, the sugar and just a drop of water to get the juices going in the pan. Once the berries are softened and the sugar dissolved, switch off the heat. 
• Cool a little and then sieve to remove pips and seeds and any tough skins.
• Cool and then taste for sweetness, what you are trying to achieve is just a bit too sweet before freezing. If you need to add more sugar then use icing sugar as this dissolves without heating.
• Once you are happy with the level of sweetness, mix in the yogurt.
• Pour into molds and insert lolly sticks
• Freeze for at least 12 hours

Ta dah Tumble berry and yogurt iced lollies, on a hot sunny day you will be popular.

Detail: Tumbleberry and yogurt iced lollies

0 Yogurt baby bundt cake - gluten free

One of my favourite all time recipes is a delightfully simple yogurt loaf cake which is so simple that you don't even need scales. When I went gluten free I had doubts that this recipe would convert well to being made with non wheat flour, how wrong was I !

With a couple of little tweaks this recipe has successfully made the switch to gluten free, the recipe makes 2 x 2lb tin loaves, or one 2lb tin loaf and a small bundt cake. You now have a cake for the freezer, and one on ice for if you ever need a quick cake when guests arrive with little notice. Its really difficult to tell that this cake is gluten free, its not gritty or grainy unlike other recipes.

So here's the tweaked recipe

What you need

• 1 pot of yogurt (plain, vanilla, lemon, strawberry whatever you like)
• 3 pots of gluten free self raising flour (or plain with 2 tsp baking powder)
• 1 tsp baking powder
• 1 1/2 pots of caster sugar
• 1 pot of vegetable oil ( I use coconut oil or sunflower)
• 3 eggs - free range
• 1/2 tsp xanthum or guar gum (not absolutely necessary but helps crumb structure)
• 2 x 2lb loaf tins lined or 1 loaf tin and one small bundt tin oiled

What you do 

• Mix all ingredients together until you have a smooth batter, its really easy in a mixer
• Pour into prepared tins and smooth level
• Bake in a pre heated oven at 170c for about 45 minutes until golden and well risen
• Cool in the tins, to remove bundt upend tin gingerly with a gentle tap and the cake should release.
• I iced the bundt using a simple glace icing - using sieved icing sugar and water, I then sprinkled with freeze dried raspberries.

Detail: Yogurt baby bundt cake - gluten free

0 Orange yogurt loaf with orange glace icing for Alphabakes

The theme for this month's Alphabakes is "O", I plumped for one of the more obvious O's - oranges, this easy bakes uses orange zest in the cake and the oranges juice in the glace icing which creates a lovely contrast to the soft crumbly cake. Using my trusty yogurt cake recipe I just added the finely grated zest, its a very versatile recipe and would also work well with lemon.

Oranges are great at this time of year and signal to me that the festive season is just around the corner. The resulting cake is beautifully elegant and ideal for afternoon tea, give it a try.

What you need

• 1C yogurt
• 1C sunflower oil
• 1 egg
• 2C caster sugar
• 3C self raising flour
• Grated orange zest

For the glace icing

• Icing sugar
• Orange juice

What you do

• Mix all the cake ingredients together until you have a smooth cake mixture
• Pour into 2 prepared loaf tins
• Bake in a pre heated oven at 180c for approx 45 minutes until cooked through
• Cool in the tin intially and then on a wire rack
• Once the cake is fully cool, then mix the icing sugar with a little orange juice till the icing is the thickness of double cream
• Drizzle onto the cooled cake artistically

Alphabakes is hosted by Caroline Makes and The more than the occasional baker on alternate months

Detail: Orange yogurt loaf with orange glace icing for Alphabakes