My Favourite Spring Recipes

Hello everyone!

Welcome back to my blog. I hope you are keeping well and enjoyed my latest post – my love letter to baking for Valentine’s Day. If you haven’t had a chance to read it yet, you can catch up here!

Today, as we approach the start of spring, I want to share with you my favourite recipes as the days get lighter and longer. Out of the heavy and warming bakes of winter, spring invites fresh flavours and lighter bakes that bring the sunshine and flowers indoors. There are a number of bakes I always turn to at this time of year so I thought I would compile my list of favourites here on my blog!

Each recipe has a potted method with just the basics, and then I have linked to my original posts or website pages for you to read the details of how to make each bake.

To accompany this post, here is my ukulele cover of “Paris in the Spring” by Ray Noble which evokes the season of springtime romance in the city of love – Paris!

Without further ado. here are my favourite spring recipesā€¦

MY FAVOURITE SPRING RECIPES

No. 1 : Lemon Meringue Pie

A zesty twist on an American classic – perfect for Sunday Lunch pudding!

Read the full recipe by clicking here.

POTTED RECIPE

Make the biscuit base by melting 75g butter in a small saucepan. Crush 150g digestive biscuits and add to the melted butter, stirring together with a wooden spoon. Press into a even layer in a flan dish and chill for 30 minutes. To make the lemon filling, combine the zest of a lemon, 3 tbsp. caster sugar and 285ml water in a small saucepan and heat until the sugar dissolves. In a small bowl, whisk together the juice of the same lemon with 2 level tbsps. cornflour. When the sugar mixture has come to the boil, remove from the heat and vigorously whisk in the cornflour and lemon juice until you have a smooth and thick mixture with no lumps. Finally melt in 12g butter and taste for sweetness before adding 3 egg yolks. Stir with a wooden spoon, then pour into the prepared flan dish. Preheat the oven to 180’C and whisk 3 egg whites to a stiff peak before slowly adding 150g caster sugar, leaving a sprinkle for decoration. Spoon on top of the lemon filling, use a whisk to create peaks and sprinkle with the sugar. Bake for 30 minutes until the top is golden brown and serve with a drizzle of single cream!

No. 2 : Warm Apple Cake

A light and airy spring cake, filled with softened slices of apple!

Read the full recipe by clicking here.

POTTED RECIPE

Preheat the oven to 180’C and grease an 8 inch round cake tin. To make the cake mixture, mix together 100g softened butter, 75g caster sugar, 100g sifted self raising flour, 1 tsp. baking powder, the zest of half a lemon, 2 eggs and 2 tbsps. milk, both at room temperature, with a wooden spoon until it is a smooth batter. Spoon into the prepared cake tin and smooth the top with back of a spoon. Peel, core and finely slice 3 eating apples. Toss the slices in lemon juice to stop discolouration and place in a layer in a rough circular pattern over the top of the batter – see the picture above. You don’t need to be too neat as the apple slices sink into the batter when the cake rises. Sprinkle with 1 tbsp. caster sugar and bake for 30 minutes until a skewer in the centre comes out clean. Leave to cool in the tin for 20 minutes, then serve with a scoop of vanilla ice-cream!

No. 3 : Langues du Chat

A crispy French biscuit – delicious with fruit fool!

Read the full recipe by clicking here.

POTTED RECIPE

Line two baking trays with greaseproof paper and preheat the oven to 180’C. To make the biscuit mixture, combine 125g each of softened butter and icing sugar in a mixing bowl and beat until light and fluffy with an electric hand whisk. Then beat in 125g plain flour, one half at a time before adding in 1 tsp. vanilla extract and 3 large egg whites. Spoon the mix into a piping bag fitted with a 1cm nozzle and pipe 8cm long straight lines of mixture onto the prepared baking trays, leaving 5cm between each line. Chill in the fridge for 15-20 minutes until dough is firm to the touch. Bake for 10 minutes until each biscuit is a light golden-brown around the edge. Remove from the oven and transfer the biscuits to a wire rack to cool before serving!

No. 4 : Bakewell Tart

A British classic tart filled with jam and almonds!

Read the full recipe by clicking here.

POTTED RECIPE

Sift 200g plain flour, 2 tbsps. icing sugar and a pinch of salt into a mixing bowl. Rub 100g unsalted butter into the dry ingredients until they form fine crumbs. Add in 1 egg mixed with 1 tbsp. milk until the dough comes together. Shape into a rough disc, wrap in cling film and chill for 30 minutes.

Preheat the oven to 180’C and roll out the pastry on a floured surface into a circle, the thickness of a pound coin. Line a 23cm fluted tart tin with the pastry, cutting off any excess and prick all over with a fork. Chill for 30 minutes before blind baking for 15 minutes filled with baking paper and baking beans. Bake for a further 5 minutes until dry on top and golden brown and remove from the oven to cool.

To make the filling, beat together 150g each of softened butter and caster sugar until light and fluffy. Beat in 3 large eggs a little at a time before folding in 150g ground almonds and the zest of a lemon. Spread 4 tbsps. strawberry jam evenly over the bottom of the tart case before spreading over the almond mixture and levelling it off. Finally scatter with 2 tbsps. flaked almonds and bake 35-40 minutes until it is golden brown and well risen. Leave to cool for 5 minutes before serving with a dollop of clotted cream!

Thank you for popping by my blog today.  I hope you enjoyed reading through my favourite spring recipes. What are your favourite recipes to bake at the beginning of spring? I am always looking out for new ones to try!

See you next time for another tuneful post, but in the meantime,

Happy Baking!

English Singing Baker x

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