Bonibakes turned one year old this month. So in true Bonibakes style, I’ve baked us a flan to celebrate and I’ve topped it with the most amazing tasting, raspberry cheesecake filling. Sprinkled over with more raspberries and served with freshly whipped cream. Yum.
I really cannot believe one whole year has passed since I went live with this blog. Like most mums and dads, I have thousands of stories queued up in this sleepless mind of mine, just waiting to be told (if not already… one hundred times over) about the antics of my six (very soon to be seven) year old son.
Those little things he says or does, a funny facial expression or even a stubborn standoff at bedtime, that makes me stop and think… or laugh out loud… or just maybe make my insides flip with love for this child (boldness and all).
And… I had a mad thought. Why not combine my newfound love for baking and photography and capture those precious memories, whilst sharing a recipe or two along the way.
And… since then I’ve been making… and baking… and blogging… and munching through everything I’ve baked to blog about, and I would happily spend every day doing this. That is, if I didn’t have bills… upon bills… upon bills to pay. (Some day she sighs dreamily).
So… until then, I’ll continue doing as I do and thank all my readers and followers (especially Kamila – who never fails to check in on Thursday blog post day – for the beautiful gift). As always I love to hear your thoughts, and look forward to another year of baking and blogging. Happy birthday bonibakes.
Serves 8-10 • Baking time: 20-22 minutes
175g castor sugar
1 teaspoon vanilla extract
3 medium eggs
175g plain flour
1 teaspoon baking powder
200g fresh raspberries (save some to decorate)
400g cream cheese
80g icing sugar
100ml whipping cream
For the flan
1. Preheat oven to 190c/gas 5/170c (fan). Grease a 25cm diameter round flan dish.
2. Cream the butter and sugar together until white and fluffy.
3. Add the eggs a little at a time, mixing well after each addition. Stir in the vanilla extract.
4. Gently fold in the sieved flour and baking powder.
5. Spoon the mixture into the prepared flan dish and bake for 20-22 minutes, until golden brown.
6. Leave to settle for 10 minutes before turning out onto a wire tray to cool.
For the filling
1. Blitz the raspberries in a food processor and set aside.
2. Place the cheese and icing sugar into an electric beater and mix until smooth.
3. Pour in the cream and beat until the mixture thickens. Fold in the raspberries.
Once the flan is cold, pour the raspberry filling into it and smooth out the top. Place the extra raspberries on top and sprinkle over with icing sugar, just before serving.