Mother’s Day Bakes to Make with Your Kids: Instant Dessert Recipes Of Chocolate Tart, and Lemon Yoghurt Cake

Whether your children or young or adults, it’s always great to spend quality time together on Mother’s Day. Everyone can get their hands dirty, learn something new, clean up together, and then enjoy the fruits of their labor. Cooking together is a great bonding experience, and we can’t stop recommending it as the perfect Mother’s Day activity. 

And to make this day all the more special, here are some bakes that you can create and relish together. 

Chocolate Orange Tart

Ingredients:

For the tart:

• 150 g flour 
• 50 g sugar 
• Pinch of salt
• 8 tbsp cubed, cold butter
• 1 egg yolk
• 1 tsp vanilla extract
• 1 tbsp milk 

Chocolate filling:

• 280 g chopped Cadbury Bournville 70% Dark Chocolate
• 355 ml heavy cream 
• 2 tsp sugar 
• 1 tbsp orange zest
• 5 tbsp butter 

Instructions:

• Whisk flour, salt, and sugar in a wide bowl. Then incorporate the cold, cubed butter with your hands until you achieve a texture similar to breadcrumbs. 
• Then add the egg yolk, vanilla extract, and milk. Knead a dough, wrap it in cling film, and chill in the fridge for about 30 minutes. 
• Meanwhile, preheat the oven to 190 C. 
• Take out the chilled dough and roll it out on a lightly floured surface. Make sure it’s slightly bigger than your tart pan. 
• Lightly grease a springform tart pan, and flip the tart base over it. Press it into the bottom and sides of the pan, then trim any excess. 
• Cover it with parchment paper, then add uncooked rice and bake in the oven for 10 minutes. 
• Then take it out, take off the parchment paper and prick the tart base with a fork. 
• Pop the base back into the oven and let it bake for another 10 minutes, then let it chill in the fridge. You can extract the tart shell from the tin, once it’s cool. 
• For the filling, melt the chocolate in a microwave-safe bowl. 
• Heat heavy cream and sugar in a saucepan. Simmer to let the sugar dissolve, then power it into the melted chocolate. Mix well. 
• Finally, add orange zest and butter. Mix well and pour into the tart shell. 
• Refrigerate for an hour. Garnish with some sea salt flakes. 

Lemon Yoghurt Cake

Ingredients:

• For the cake: 250 g flour
• 200 g sugar 
• 190 g yoghurt
• 102 g neutral oil
• 2 tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• 1 ½ tbsp lemon zest
• 60 ml fresh lemon juice
• 1 tsp vanilla extract 
• 3 eggs

For the glaze:

• 140 g powdered sugar 
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• Splash of milk

Instructions:

• Preheat the oven to 180 C and line a cake tin with parchment paper. Set aside. 
• Add all of the ingredients into a food processor and blend until smooth. Be careful not to overmix. 
• Pour the batter into the lined cake tin and bake for 40 to 45 minutes or until the top is golden. You can check whether the cake is done by inserting a toothpick or skewer in it. If the cake comes out clean, then you can take it out of the oven. If not, let it stay in the oven for 5 to 10 minutes. 
• Once the cake is done, let it cool and start preparing the lemon glaze. 
• Mix the powdered sugar, lemon juice, lemon zest and a splash of milk together. Then pour it over the cooled cake. 

Chocolate Chip Butterscotch Bars

Ingredients:

• 113 g butter
• 360 g light brown sugar 
• 360 g flour 
• 2 eggs
• 1 tsp vanilla extract
• 1 tsp salt
• 1 tsp baking powder
• 240 g chocolate chips
• 240 g butterscotch chips 

Instructions: 

• Preheat the oven to 175 C and line a cake tin with parchment paper.
• Melt the butter, then add brown sugar to this and whisk vigorously until pale and creamy. 
• Then add eggs and vanilla extract.
• In a large bowl, soft flour, baking powder, and salt. Fold this slowly into the butter and sugar mixture. Mix well then add the chocolate chips and butterscotch chips. 
• Transfer the butterscotch bars into the cake tin, spread evenly, and then bake for about 20 to 25 minutes. 
• Let them come down to room temperature, then slice into squares, and enjoy.