Baking.heaven-april-may.2018.pdf

baking heaven

P L U S !

F R E E

C U P C A K E

APRIL/MAY 2018

101 sweet & savoury M A G A Z I N E

R EC I PES

s e k a c e Chees E MAT I T L U

RYONE'S E V E P U IP WH REAMY, C E IT R U O FAV REAT CRUMBLY T

Create indulgent desserts using just ingredients

Coconut oil

Do you know how to get the most out of this versatile ingredient?

C OKIES... Get set... Bake!

STEP-BY-STEP ✔ Doughnuts ✔ Chocolate & coffee roulade

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9 772050 122001

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• Strawberry layer cake • Soft funfetti chip cookies • Coriander & mint loaf

72

IN A PAN!

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Make gooey, chewy

ice creaamge 17 t n a r r u c k Blac cheesecake, p

FOOD HEAVEN APR/MAY 18 PRICE £4.99

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The Leading Global Network of Culinary Arts and Hospitality Management Institutes

FULFIL YOUR PASSION Our Diplôme de Pâtisserie is recognised worldwide as one of the most prestigious pastry qualifications, teaching you advanced techniques in the creation of classic and contemporary desserts. Exclusively for the summer, complete Basic and Intermediate Pâtisserie certificates as an intensive course in just a few weeks. Fulfil your passion and become a pâtisserie expert.

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WELCOME

“Create dinner party-worthy desserts with just three storecupboard ingredients!” GET IN TOUCH

Editor Jessica Clark jessica.clark@anthem-publishing. com Publisher Sally FitzGerald Creative Director Jenny Cook Art Editor Martin Davies Printed by William Gibbons & Sons baking heaven

P L U S !

F R E E

C U P C A K E

APRIL/MAY 2018

101

M A G A Z I N E

sweet & savoury R EC I PES

Cheesecakes E MAT ULT I

YONE'S WHIP UP EVER CREAMY, FAVOURITETREAT CRUMBLY

Create indulgent desserts using just ingredients

Coconut oil

Do you know how to get the most out of this versatile ingredient?

C OKIES... Get set... Bake!

m rrant iceke,creapage 17 Blackcuchee seca STEP-BY-STEP ✔ Doughnuts ✔ Chocolate & coffee roulade

• Strawberry layer cake • Soft funfetti chip cookies • Coriander & mint loaf

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72

9 772050 122001

72

IN A PAN!

9 772050 122001

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Make gooey, chewy

FOOD HEAVEN APR/MAY 18 PRICE £4.99

22/03/2018 15:04

Cover image © Stockfood.

Find us at www.facebook.com/ Baking Heaven and search for @BakingHeaven on Twitter. Also keep up-to-date with all the latest baking news at www.foodheavenmag.com

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With a crumbly, buttery biscuity base and a creamy indulgent topping, it's hard not to love cheesecake! There are lots of different ways to make them, but luckily it's always a fairly simple process and it's totally worth the effort! Turn to page 11 for some of our ultimate recipes that we think you'll love. If you're looking for a sweet fix fast, why not try cooking up some gorgeous gooey cookies in a pan on page 71 – they're great for sharing with friends and spoons are definitely permitted! Also this issue we show you how to create dinner party-worthy desserts using just three ingredients (I know, I didn't think it was possible either, but it really is, and it produces amazing results – go to page 43!), how to make a step-by-step chocolate and coffee roulade on page 88, plus we have some incredible doughnuts for you to try – turn to page 53 for our recipes and masterclass showing you how to bake or fry them at home. Have you ever cooked with coconut oil before or have a jar lurking at the back of the cupboard? Turn to page 26 as we show you tips and tricks to help you get the most out of this versatile ingredient, I think you'll be surprised at how useful it can be! We know you're all cupcake fans, so this issue we've given you a free 24-page magazine filled with fabulous cupcake recipes for all occasions. Don't forget to send us pictures of your bakes! See you next issue, JESSICA CLARK EDITOR

SUBSCRIBE NOW!

Turn to page 42 for our special spring subscription offer – get 2 years for the price of 1 and save a spring-tastic 50% on the shop price!

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The June/July issue of baking heaven goes on sale 7 June – don’t miss it!

APRIL / MAY baking heaven

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47 ★ COVER RECIPE

CUPCAKES

26

COCONUT OIL

56

18

MASTERCL ASS

Recipes

Features

11

8

WHAT’S COOKING

24

ROYAL WEDDING

CHEESECAKES

Simply satisfying puddings

29 CAKE HEAVEN

Impressive bakes for all occasions

47 61 75 91

CUPCAKE HEAVEN

Little bites of indulgence

BISCUIT HEAVEN

Treats to enjoy with coffee

PUDDING HEAVEN

Make the most of desserts

TEATIME TREATS

Indulgences for the afternoon

103 SAVOURY HEAVEN

Baking with a savoury touch

4 baking heaven APRIL / MAY

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26

INGREDIENT FOCUS: COCONUT OIL

28

PICK OF THE PRODUCTS

43

3 INGREDIENT BAKING

53

DOUGHNUTS

56

MASTERCLASS: DOUGHNUTS

58

SUBSCRIBE TO FOOD HEAVEN

71

COOKIES IN A PAN

86

Q&A WITH PEGGY PORSCHEN

88

STEP-BY-STEP: CHOCOLATE & COFFEE ROULADE

71 COOKIES IN A PAN

111 BAKING ESSENTIALS 114 BRITISH BAKING ICON: LAVENDER & LEMON SCONES

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CONTENTS

43

29

CAKES

75

PUDDINGS

91

TEATIME TREATS

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61

BISCUITS

28

PRODUCTS

3 INGREDIENTS

103

SAVOURY

114

BRITISH ICON

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Recipe finder Cheesecakes

12 Lemon cheesecake 12 White chocolate cheesecake 13 Simply strawberry cheesecake 13 Strawberry & lemon cheesecake 14 Ginger & citrus cheesecake 15 Mini popcorn cheesecakes 16 Greek baklava cheesecake 17 Blackcurrant ice cream cheesecake 18 Halva cheesecake 18 Coconut & ginger cheesecake 19 Entremets façon cheesecake 20 Baked lemon cheesecake 21 Italian cheesecake 22 Mango & turmeric cheesecake 23 Baked blueberry cheesecake

Royal wedding

24 Party berry trifles 25 Ruby berry nests 25 Merry berry pizzas

Cakes

30 Church window cake 30 Sticky gingerbread cake 31 Coffee cake 31 Apple and almond bostock 32 Blackcurrant crumb slices 32 Wardrobe cake 33 Strawberry & hibiscus sponge 34 Butter cake 35 Cappuccio cake 36 Olive oil cake 37 Chocolate birthday cake 38 Golden syrup cake 38 Swiss roll 39 Summer fruit roulade 40 Midsummer layer cake 41 Swedish curd cake

Three ingredients 44 Honey cake 45 Lemon posset 46 Yoghurt jelly pie

Cupcakes

48 Very berry vegan cupcakes 49 Mixed berry muffins 50 Blueberry & almond muffins 50 Double chocolate muffins 51 Cherry & almond muffins 51 Hazelnut cappuccino cupcakes 52 Lemon coconut cupcakes

63 Chocolate sour cherry cookies 63 Kourabiedes 64 Malted chocolate cookies 65 Lemon curd biscuits 65 Lavender & orange biscuits 66 Marmalade biscuits 66 Anzac biscuits 67 Soft funfetti chip cookies 68 Oatmeal raisin cookies 69 Chocolate sugar cookies 70 Flourless peanut cookies

Cookies in a pan

72 Nougat & cherry cookies 73 Banana choc cookies 74 Matcha & white choc cookies

Puddings

76 Cambridge burnt choc creams 76 Chocolate tart 77 Melt in the middle pudding 77 Mini raspberry & choc pavlovas 78 Peach & thyme filo tarte tatin 78 Rose-shaped apple tarts 79 Nan’s lemon mousse 80 Orange & Grand Marnier custards 81 Raspberry coconut puddings 83 Banana tarte tatin 83 Ceylon tea malt loaf 84 Mango & papaya crumble 85 Baby apple tarte tatin

Teatime treats

92 Bourbon pecan tart 92 Bananas foster 93 Blueberry cruffins 94 Apple & blackberry crumble 94 Cacao & beetroot brownies 95 Cacao rice crispy cakes 95 Chocolate & almond bread 96 Apple crumble 96 Granola squares 97 Mini Mexican muffins 98 Spiced pecan pie 99 King’s Cake (Bolo Rei) 100 Herbed salted honey bars 101 Chocolate pretzels 102 Sweet potato rugelach

Savoury

Doughnuts

53 Piñata donuts 54 Party ring donuts 55 Blueberry cheesecake donuts 56 The original donuts

104 Coriander & mint loaf 105 Double pastry twists 106 Savoury semolina cake 106 Tomato & paneer loaf 107 Spicy oatcakes 107 Thai celeriac muffins 108 Carrot & coriander crackers 109 Rye & beetroot loaf 110 Easy tuna & egg pasties

Biscuits

British icon

62 Homemade jaffa cakes 62 Shortbread

114 Lavender & lemon scones

Branding and content, © Anthem Publishing Limited, 2018. The name Baking Heaven® is a registered trade mark of Anthem Publishing Limited. All rights reserved. Anthem Publishing Ltd, Suite 6, Piccadilly House, London Road, Bath BA1 6PL Tel +44 (0) 1225 489985 Fax +44 (0) 1225 489980 PUBLISHER Sally FitzGerald [email protected] EDITOR Jessica Clark [email protected] ART EDITOR Martin Davies AD MANAGER Leah Fitz-Henry JUNIOR ADVERTISING SALES EXECUTIVE Eleanor Ford [email protected] HEAD OF MARKETING AND PRODUCTION Verity Travers [email protected] MARKETING MANAGER Gemma Bailey [email protected] CHIEF EXECUTIVE OFFICER Jon Bickley [email protected] CREATIVE DIRECTOR Jenny Cook [email protected] MANAGING DIRECTOR Simon Lewis [email protected] PRINT William Gibbons & Sons Ltd Tel +44 (0) 1902 730011 DISTRIBUTION Marketforce (UK) Ltd, The Blue Fin Building, 110 Southwark Street, London SE1 0SU Tel +44 (0)1582 678900 LICENSING ENQUIRIES Regina Erak [email protected] SUBSCRIPTION ENQUIRIES Website: shop.anthempublishing.com ☎ UK 0844 856 0642 or International +44 (0)1371 853 609 Email: [email protected] Calls to 0844 numbers cost 7 pence per minute, plus your phone company’s access charge. COMPETITION RULES By entering a competition you are bound by these rules. Late or incomplete entries will be disqualified. Only one entry per person will be accepted. The company reserves the right to substitute any prize with cash, or a prize of comparable value. Competitions are open to UK residents over 18 only, except employees of Anthem Publishing and any party involved in the competition or their households. By entering a competition you give permission to use personal information in connection with the competition, for promotional purposes. If you do not want your information to be shared, please tick ‘no offers’ on your entry. Entries become the property of the company upon receipt and will not be returned. If you are a winner, receipt of prize is conditional upon complying with the competition rules.

All content copyright Anthem Publishing Ltd, 2018, all rights reserved. While we make every effort to ensure that the factual content of Baking Heaven is correct we cannot take any responsibility nor be held accountable for any factual errors printed. No part of this publication may be reproduced, stored in a retrieval system or resold without the prior consent of Anthem Publishing Ltd. Anthem Publishing recognises all copyrights contained within this issue. Where possible we acknowledge the copyright holder. Baking Heaven is a trade mark owned by Anthem Publishing.

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It’s

so easy

to decorate with the kids! www.mycakedecor.co.uk

What’s cooking…

ALL THE BAKING NEWS, PRODUCTS AND EVENTS COMING YOUR WAY

New opportunity…

Le Cordon Bleu launch Julia Child scholarship A recent survey commissioned by leading culinary arts school, Le Cordon Bleu London, has found that 52% of British residents dream of changing a hobby into a career. The survey results come as Le Cordon Bleu London announce the launch of the Julia Child Scholarship by Le Cordon Bleu, together with renowned Chef Monica Galetti, offering one UK resident the opportunity to

pursue their true passion. The prize, worth well in excess of £45,000 will provide the winner with a place on the coveted Le Cordon Bleu Grand Diplôme®, an internship at Mere Restaurant under the guidance of Monica Galetti, as well as accommodation provided by luxury agency, Londonist. In addition to all of this, Le Cordon Bleu London have coordinated

one-to-one mentorship sessions with a number of their most esteemed alumni. This once-in-a-lifetime prize aims to provide the successful candidate with a holistic view of the culinary/hospitality industry, to support them in their career change. Find out more and apply at www.cordonbleu.edu/london/ julia-child-scholarship/en by 18th April.

Paper play…

Have fun and get crafty! Practise the art of paper folding with these fun bake-inspired designs that are pre-cut, scored and deliciously illustrated with yummy sweets. Each delicacy punches out and folds up into a 3D shape with

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easy-to-follow instructions and there’s no need for glue, tape or tools! A fun gift for anyone aged 7 to 101 who loves baking, you can buy PaperMade™ Paper Sweets for £14.99 from Amazon.

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BAKING NE WS

Great cause…

Alzheimer’s Society Cupcake Day 2018

NEW PRODUCT PRETTY IN PINK

Unicorns are so easy to make with this new kit from Cake Décor! This handy new Make Your Own Unicorns Cake Decoration Kit from Cake Décor contains everything you need to create fabulous unicorn cake decorations – white ready to roll icing, 3 glitter writing icings in pink, purple and blue and a cute unicorn shaped cutter – and really couldn’t be easier to use! Perfect for decorating cakes, cupcakes and biscuits. The kit is now available in Sainsbury’s and online at www. sprinklesandco.co.uk

Dust off your baking bowls and whip out your whisks – Alzheimer’s Society’s Cupcake Day is back on Thursday 14 June 2018! Alzheimer’s Society, the UK’s leading dementia charity, is urging everyone to unite against dementia with their families, friends and colleagues, by baking or buying cupcakes to raise vital funds to make a difference to the lives of millions of people affected by dementia. Dementia is set to be the 21st century’s biggest killer and affect 1 million by 2021. Each cupcake will help Alzheimer’s Society find a cure, improve care and

Show them off…

with a chintz cupcake stand! Spring is here and our thoughts have turned to afternoon tea! This pretty card cupcake stand in a traditional chintz design is perfect for afternoon teas, summer garden parties and any time you want an excuse to show off your cupcakes. With three tiers there is plenty of room for sandwiches, cakes and pastries – everything you need to create a delicious cream tea. The tiers are reversible, giving two overall designs, and the cupcake stand is reusable and folds away easily to save storage space. The stand costs £12.50 from www.littlecupcakeboxes.com 

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WIN!

offer help and understanding for people affected. You can choose to celebrate on June 14 or mark the occasion another time in the month, there are no excuses not to get involved! Various celebrities have shown their support for Cupcake Day including TV chef, Rosemary Shrager, who said: ‘Cupcake Day is a perfect opportunity to do a good turn and help others; dementia is little understood by many but is set to affect more and more of us. There’s surely no better way to do your bit for this great cause than by baking, buying and eating cakes!’ So, whether you’re a baking novice or a seasoned pro, you can unite against dementia by signing up for Cupcake Day: www.cupcakeday.org.uk

Bonne Maman’s new Rhubarb & Strawberry Conserve is made with two of Britain’s favourite summer flavours to offer the perfect balance of distinctively sharp rhubarb with a top note of sumptuously sweet strawberries that are picked at their ripest. It’s delicious spread on warm French croissants and perfect for adding moisture to sponges, layering throughout bakes and adding a fruity twist to dessert. Priced at £2.59 for 370g from Asda and Morrisons, it will be stocked in other supermarkets plus Ocado during the summer. Find out more at www. bonnemaman.co.uk

1 of 5 Mason Jar Cupcake Bouquet Holders Making a cupcake bouquet is easier than ever, as Lakeland has introduced this bloomin’ marvellous mason jar holder to display your little bakes. The kit itself isn’t much to look at, but it’s designed to hold and show off your floral cupcakes brilliantly so you can create all kinds of arrangements without any fuss. This fab piece of kit is priced £7.99 from www.lakeland.co.uk and this issue we’ve got five to give away to Baking Heaven readers! Go to www. foodheavenmag.com/category/comps by Monday 7th May to be in with a chance of getting your hands on one.

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CHEESECAKES

ULTIMATE CHEESECAKES There's no dessert more satisfying than these creamy cheesecakes with their crumbly biscuity base...

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Lemon cheesecake SERVES 8

70g (2½oz) unsalted butter 200g (7oz) digestive biscuits grated zest and juice of 2 lemons 135g (4¾oz) lemon jelly crystals 150g (5½oz) mascarpone cheese 300g (10½oz) cream cheese 150ml (5fl oz) pouring/whipping cream candied lemon slices, to decorate (optional) 1 Melt the butter in a saucepan. Crush the biscuits in a small mixing bowl. Combine the melted butter with the crushed biscuits, then press the mixture into the base of a tall round springform cake tin, about 25cm (10in) in diameter. Place it in the refridgerator.

White chocolate cheesecake with bourbon maple syrup SERVES 8

For the cheesecake 350g (12oz) digestive biscuits 70g (2½oz) unsalted butter, melted 150ml (5fl oz) pouring/whipping cream 500g (1lb 2oz) good quality white chocolate, roughly chopped 300g (10½oz) cream cheese 250g (9oz) mascarpone cheese For the syrup 120g (4¼oz) maple syrup 2-3 tbsp bourbon 1 Crush the biscuits in a small mixing bowl. Add the melted butter and combine, then cover the base of a tall round springform tin, about 25cm (10in) in diameter, with this mixture. Place it in the refridgerator. 2 Put the chocolate in a bowl. Heat the cream in a saucepan, then pour it over the chocolate. Let it stand for a minute before gently stirring to melt the chocolate and make a smooth ganache. Put the ganache in a cool place and let it cool completely.

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2 Heat the lemon zest and juice in a saucepan and dissolve the jelly crystals in it. Add a little hot water if you need to make up the liquid according to the packet instructions. 3 Beat the mascarpone and cream cheese in a mixing bowl with an electric beater to soften them. Add the cream, beating on maximum speed, until the cream is smooth and fluffy. Combine the lemon juice jelly mixture with the cream. 4 Pour the filling over the cold biscuit base and smooth the surface. Let it rest for at least 3 hours in the fridge so the cheesecake is fully set. Decorate with slices of candied lemon if you like before serving.

3 Once the ganache is completely cool, whip it with an electric beater until light, adding the cream cheese, then the mascarpone, once the cream has started to hold its shape. Beat together well. 4 Spread this mixture over the biscuit base and smooth the surface of the cheesecake. Place in the fridge for 2-3 hours. Before serving, combine the maple syrup with the bourbon and serve this syrup alongside the cheesecake.

The recipes on this page are taken from 100 Desserts to Die For by Trish Deseine, published by Murdoch Books (£18.99). Photography by Guillaume Czerw.

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CHEESECAKES

Simple strawberry cheesecake SERVES 8

For the topping 450g (15¾oz) BerryWorld Strawberries, hulled and halved 50g (1¾oz) caster sugar For the base 250g (9oz) digestive biscuits, roughly broken 100g (3½oz) butter, melted For the filling 397g (14oz) tin condensed milk 300g (10½oz) full fat soft cheese, such as Philadelphia 200ml (7fl oz) double cream finely grated zest of 1 lemon 1 Put your freezer setting onto Fast Freeze, or clear some space in the rapid freezing section/coldest part of your freezer, at least an hour before making the cheesecake. 2 Line a 23cm (9in) springform cake tin with a large piece of aluminium foil. Press down well into the base and sides of the tin and leave plenty overhanging the edges. 3 To make the topping, place 200g (7oz) of the strawberries in a saucepan with

Strawberry, ricotta & lemon thyme cheesecake SERVES 6

500g (1lb 2oz) ricotta cheese 250g (9oz) mascarpone cheese 150g (5¼oz) icing sugar, plus extra for decorating 4 large free-range eggs finely grated zest of 1 lemon 4 tbsp candied peel a handful of thyme flowers and leaves, chopped 200g (7oz) BerryWorld Strawberries 1 Preheat the oven to 170°C/Gas Mark 3. Butter and line a 23cm (9in) cake tin with baking parchment.

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the sugar and 1 tbsp cold water. Cook gently for 5 minutes, stirring regularly until the strawberries are very soft. Remove from the heat, stir in the reserved raw strawberries and leave to cool. 4 Put the biscuits in a freezer bag and bash to crumbs with a rolling pin. Mix with the melted butter. Tip the buttered crumbs into the prepared tin and press firmly into the base to create an even layer. Put in the freezer for 20-30 minutes or until solid. 5 Just before the base is ready, use an electric whisk to beat the condensed milk, cheese and cream together until thickened – this will take around 5 minutes. Add the grated zest and beat until the cheese mixture forms very stiff peaks. 6 Spoon over the biscuit base and top with the cold strawberry sauce. Open freeze for 3 hours or until solid. (If you are not freezing the cheesecake, simply chill in the fridge for 3-4 hours before serving.) 7 Remove the cheesecake from the tin in its foil. Cover with the overhanging foil and seal firmly to keep out as much air as possible. Wrap in a second layer of foil, pop into a large freezer bag, label and freeze for up to 3 months.

Recipe by BerryWorld (www.berryworld.com)

8 To serve, unwrap the cheesecake while frozen, removing all the foil, and put on a plate or cake stand. Thaw at room temperature for about 1 hour before serving. If leaving any longer, place in the fridge. Eat within a couple of days.

2 Place the ricotta and mascarpone in a large bowl, sift in the icing sugar and beat well. Add the eggs, one by one, and beat well. 3 Add the lemon zest, the candied peel and the chopped thyme flowers and leaves and mix well. Pour the cheesecake mixture into the prepared cake tin and bake on the middle shelf of the oven for about 1 hour. The cheesecake should be firm when ready. Cool on a wire rack. 4 Hull and slice the strawberries, and when the cheesecake is ready arrange them in a spiral on the top. Sift icing sugar on top and serve.

Recipe by BerryWorld (www.berryworld.com)

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Recipe by Bonne Maman (www.bonnemaman.co.uk)

Ginger and citrus cheesecake SERVES 8-10

For the base and filling 50g (1¾oz) unsalted butter, plus a little extra to grease 50g (1¾oz) caster sugar 100g (3½oz) gingernut biscuits, crushed  225g (8oz) soft cheese 2 free-range eggs, separated 100g (3½oz) caster sugar grated zest and juice of 1 lemon 150ml (5½fl oz) double cream  4 tbsp Bonne Maman Mandarin Marmalade 15g (½oz) gelatine powder 4 tbsp water For the topping 4 tbsp Bonne Maman Mandarin Marmalade 200g (7oz) tinned mandarin slices, drained a little crystallised ginger, chopped

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1 To make the base, melt the butter and sugar in a saucepan over a gentle heat and stir in the crushed biscuit. 2 Press the mixture evenly into the base of loose-bottomed cake tin. Place in the fridge to chill. 3 For the filling, place the cheese in a large mixing bowl. Beat in the egg yolks, half the caster sugar, the lemon zest and juice, the cream and the marmalade. 4 Put the gelatine and water into a small heatproof bowl over a pan of simmering water and stir until dissolved. 5 Beat the gelatine mix into the cheese mixture, then put to one side. 6 Whisk the egg whites until stiff, then whisk in the remaining caster sugar. Fold into the cheese mixture, then spoon into the prepared tin. Chill for 3-4 hours. 7 Remove the cheesecake from the tin when set. Warm the marmalade, mandarin slices and ginger together in a small pan, then carefully tip over the cheesecake and chill again before serving.

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CHEESECAKES

Mini popcorn cheesecakes MAKES 12

For the crumb bases 80g (3oz) digestive biscuits 50g (2oz) toffee-coated popcorn (such as Butterkist) 5 tbsp butter, melted For the filling 250g (9oz) cream cheese 250g (9oz) mascarpone cheese 2 small free-range eggs 1 tsp vanilla bean paste or vanilla extract 200ml (7fl oz) condensed milk

heesecakes These minpiiecces of popcorn have tinyse and are topped in the ba ound of popcorn with a m offee sauce and t

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For the topping 25g (1oz) caster/white sugar 25g (1oz) muscovado sugar 25g (1oz) butter 80ml (2¾fl oz) double cream 50g (1¾oz) toffee-coated popcorn 1 Grease and line a 12-hole loose-based mini cheesecake tin/ muffin tin with 5cm (2in) holes. 2 For the bases, crush the biscuits and popcorn to fine crumbs in a food processor, or place in a clean plastic bag and bash with a rolling pin. Transfer the crumbs to a mixing bowl and stir in the melted butter. Place a spoonful of the crumbs in each hole of the cheesecake pan and press down firmly using the end of a rolling pin or the back of a small spoon. Retain a little of the crumb mixture to sprinkle over the cheesecakes. 3 For the filling, whisk together the cream cheese and mascarpone in a large mixing bowl. Add the eggs, vanilla and condensed milk and whisk again until smooth. Pour the mixture into the 12 holes of the pan so that they are almost full. (Depending on the size of your pan you may not need all of the mixture.) Sprinkle the reserved crumbs over the top of each cheesecake and bake in the oven for 20-25 minutes until set with a slight wobble. Once cool, remove from the pan and chill in the refrigerator for several hours. 4 For the topping, heat the sugars and butter in a saucepan until the sugars have dissolved. Add the cream and heat gently until you have a thick caramel sauce. Set aside to cool. 5 When you are ready to serve, place the cheesecakes in muffin wrappers, if using, or on a serving plate. Spoon a little of the caramel sauce over each cheesecake and top with popcorn. Serve any remaining sauce alongside for extra drizzling.

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Greek baklava cheesecake MAKES 1

9 large sheets of filo pastry (about 400g (14oz)) 120g (4¼oz) stick butter, melted 3-4 tbsp runny Greek honey pistachios, for sprinkling For the cheesecake filling 225g (8oz) quark cheese 150g (5¼oz) cream cheese 1 small free-range egg, plus 1 egg yolk 50g (1¾oz) caster/white sugar grated zest of 1 lemon

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and creamy. Spoon the mixture into a piping bag fitted with a large round nozzle. 3 For the nut filling, blitz the pistachios with the sugar and cinnamon in a food processor until finely chopped. 4 Remove the filo pastry from the packet and cut the sheets in half so that you are left with 18 smaller sheets. Cover with a damp tea towel, which will prevent it from drying out and cracking. Lay one sheet of filo on a clean work surface and brush with the melted butter using a pastry brush. Cover with a second sheet of filo and brush with butter again. Sprinkle with a few tbsp of the nut mixture so that the whole sheet is covered in a thin layer of nuts, then cover with a third sheet of filo and brush again with butter. Pipe a line of the cheesecake filling along one of the long edges, then roll up so that the filling is in the middle of each tube. 5 Place the filo tube around the edge of the prepared cake tin. 6 Repeat with the remaining pastry until you have made 6 tubes of cheesecake pastry in total. Continue to arrange them in the pan in a spiral so that the ends of each tube touch, then brush the top of the pastry with a little more butter and bake in the preheated oven for 20-30 minutes until the top of the pastry is crisp and golden. 7 Heat the honey in a saucepan until it becomes thin and easily pourable then spoon over the baklava and leave to cool completely. Sprinkle with bright green pistachios and a little sugar, to serve.

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a c h h t e i e w s e y c r a ke f t s a p i y lli n k ci

75g (2¾oz) ground almonds For the nut filling 100g (3½oz) pistachios 50g (1¾oz) caster/white sugar, plus extra for sprinkling 2 tsp ground cinnamon 1 Preheat the oven to 180°C/Gas Mark 4. Grease and line a 23cm (9in) round springform cake tin or tarte tatin pan. 2 To prepare the cheesecake filling, whisk together the quark cheese, cream cheese, egg and egg yolk, sugar, lemon zest and almonds in a large mixing bowl until the mixture is smooth

The recipes on pages 15-16 are taken from Cheesecake by Hannah Miles, published by Ryland Peters & Small (RRP £16.99). Readers can buy the book for the special price of £11.99 including P&P by telephoning Macmillan Direct on 01256 302699 and quoting the reference N7. Photography by Steve Painter.

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CHEESECAKES

Blackcurrant ice cream cheesecake SERVES 12

For the ice cream layer 200g (7oz) blackcurrants, washed with stems removed, extra to garnish 180g (6oz) caster sugar, plus 2 tbsp extra 300ml (11fl oz) double cream 300ml (11fl oz) whole milk 250g (9oz) cream cheese, softened ½ tsp vanilla extract a pinch of salt For the cheesecake base 250g (9oz) digestives, finely crushed 120g (4oz) unsalted butter, melted 1 To make the ice cream layer, combine the blackcurrants with 2 tbsp sugar and a splash of water in a heavy-based saucepan.Cover and cook over a medium heat, stirring occasionally, until the blackcurrants soften and burst, about 10 minutes, stirring occasionally. 2 Remove from the heat and let cool briefly, then transfer to a bowl and chill until needed. 3 Blend together the cream, milk, cream cheese, remaining sugar, vanilla extract and salt in a food processor until the sugar has dissolved. 4 Pour into an ice cream machine and churn according to the manufacturer's instructions until softly frozen, about 30-40 minutes. 5 Add the chilled blackcurrants and their syrup to the ice cream and churn briefly to combine. 6 To make the cheesecake base, stir together the crushed digestives and melted butter in a mixing bowl. Line an 18cm (7in) springform cake tin with greaseproof paper, then pack the mixture into the base using the back of a tablespoon to smooth the surface. Freeze for 10 minutes. 7 After freezing, spoon the blackcurrant ice cream on top of the biscuit base, spreading it out with the back of a damp tablespoon. Cover and freeze for about 4-6 hours until set. 8 Remove from the freezer

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RECIPE

5-10 minutes before turning out. Serve with a garnish of blackcurrants, if desired, before slicing.

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Halva cheesecake SERVES 10-12

For the crust 200g (7oz) Marie biscuits or other sweet plain biscuits 6 tbsp butter, melted, plus extra for greasing For the filling 600g (1lb 5oz) plain halva, crushed 185ml (6fl oz) double cream 1.5kg (3lb 5oz) quark 6 free-range eggs 120g (4½oz) chocolate halva, crumbled, to serve 1 Grease a 25cm (10in) springform cake tin and line it with baking paper. 2 To make the crust, add the biscuits to a food processor and blitz to a fine crumb. Transfer to a mixing bowl. 3 Add the melted butter and mix until thoroughly combined. Pour the mixture into the cake tin and press down firmly to form a crust. Refrigerate while you make the filling. 4 Preheat the oven to 160°C/Gas Mark 3.

Coconut & ginger cheesecake SERVES 6-8

50g (1¾oz) unsalted butter 200g (7oz) ginger biscuits, or use digestive biscuits with 1 tsp ground ginger 3 chunks of stem ginger in syrup, including some of the syrup from the jar 300g (10½oz) cream cheese 150g (5½oz) creamed coconut – the ones in blocks or sachets 250ml (9fl oz) double cream grated zest and juice of 1 lime 50g (1¾oz) coconut flakes or desiccated coconut, toasted 1 Gently melt the butter in a saucepan, then pour into a food processor with the ginger biscuits and stem ginger. Blitz until combined. Tightly press the crumbs into the base of an 18cm (7in) round springform, loose-bottomed cake tin and spread out so that it’s an

g

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5 To make the filling, combine the plain halva and cream in a frying pan over a low heat. Cook, stirring gently, until the halva has completely dissolved. Remove from the heat and leave to cool. 6 Put the quark in a clean food processor. Add the eggs, one at a time, blending well after each is added. Add the halva mixture and stir to combine. 7 Pour the filling over the crust and bake in the oven for 1 hour and 20 minutes. 8 Leave the cake to cool completely before decorating with crumbled chocolate halva to serve.

Recipe taken from Feasting by Amanda Ruben, published by Hardie Grant (£25). Photography by Elisa Watson.

even thickness all over. Pop in the fridge to chill and set while you make the cheesecake filling. 2 Beat together the cream cheese, creamed coconut, double cream, lime juice and around 3 tbsp of the stem ginger syrup, or more if you like it sweet. (If you happen to be using crystallised ginger instead and don’t have any syrup, add some icing sugar to taste). Spread on top of the ginger crumb base and put back in the fridge to set for a few hours. 3 When you are ready to serve, sprinkle the cheesecake all over with the toasted coconut and lime zest.

Recipe taken from Secrets From My Indian Family Kitchen by Anjali Pathak, published by Mitchell Beazley, £14.99. www. octopusbooks.co.uk

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CHEESECAKES

Entremets façon cheesecake Cheesecake style entremets

Recipe adapted and translated from the book 'L’École de la Pâtisserie' by Le Cordon Bleu® institute and publisher Larousse.

SERVES 10

For the shortbread base 240g (8½oz) shortbread biscuits 90g (3oz) butter, cut into pieces For the raspberry filling 20ml (4 tsp) water 25g (1oz) honey 75g (2¾oz) sugar 2 peppercorns, crushed 180g (6½oz) raspberries 2 tsp balsamic vinegar 2.5 Dr. Oetker gelatine leaves For the cream cheese mousse 200ml (7fl oz) water 60g (2oz) sugar 2 free-range egg yolks 160g (5½oz) Philadelphia® cream cheese grated zest of ½ a lemon 50ml (2fl oz) whipping cream 4 Dr. Oetker gelatine leaves 250ml (9fl oz) whipping cream To decorate 100g (3½oz) lady finger sponge biscuits 50g (1¾oz) raspberries edible gold powder 1 tsp pistachios 20g (¾oz) blueberries neutral jelly glaze icing sugar Equipment 1 x 20x4.5cm (8x1½in) high entremets circle mould 1 For the shortbread base, place the shortbread biscuits into a bowl and crush with the end of a rolling pin. Add the butter and continue to crush. Finish mixing with a fork to obtain a crumble texture. Line a baking tray with parchment paper, place the entremets circle on top. Fill with the shortbread base, using the back of a spoon to flatten into place. Refrigerate for 30 minutes. 2 To make the raspberry filling, place the water, honey and sugar into a saucepan and cook to 120°C (248°F) on a cooking thermometer. Add the raspberries, crushed peppercorns and

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Recipe by Le Cordon Bleu (www.lecordonbleu.edu)

the balsamic vinegar, then cook for 2 minutes while stirring with a wooden spoon. Soak the gelatine leaves in a bowl of cold water. Squeeze excess water from the gelatine and stir into the raspberry filling. Transfer to a bowl and leave to cool. Spoon the raspberry filling onto the shortbread base and spread to cover. 3 For the cream cheese mouse, in a saucepan, bring the water and sugar to the boil and cook to 118°C (245°F), then pour the syrup onto the beaten egg yolks. Whisk with an electric beater to cool and form a bomb mixture. Place the cream cheese into a bowl, then add grated lemon zest. Soak the gelatine leaves in a bowl of cold water. Squeeze excess water from the gelatine. Heat the 50ml (2fl oz) of cream in a saucepan, remove from the heat and add the gelatine; whisk to dissolve. Whisk onto the cream cheese. Fold in the bomb

mixture. Whisk the cream to soft peaks and delicately fold into the cream cheese. Spread the cream cheese mousse on top of the raspberry layer, then use a rubber spatula and work from the outside into the centre of the mould. Level the top with a metal spatula, then refrigerate for 20 minutes. 4 To decorate, preheat the oven to 150°C/Gas Mark 2. Crush the lady finger biscuits and place onto a parchment paper-lined baking tray. Dry in the oven for 20 minutes. Sprinkle on top of the cream cheese mousse and refrigerate for 3 hours. 5 To serve, carefully remove the entremets mould. Sprinkle the top with icing sugar, then decorate with whole raspberries dipped in gold powder, blueberries and pistachios. Heat the neutral jelly glaze in a small saucepan, transfer to a paper cone and pipe drops onto the raspberries.

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1 Preheat the oven to 150°C/Gas Mark 2 and butter a 24cm (9½in) springform cake tin. 2 Place the biscuits in a food processor and process until they have the consistency of raw sugar. Using a wooden spoon, combine the biscuit crumbs, melted butter and chopped almonds. Press the crumb mixture into the prepared tin, covering twothirds of the side of the tin. Refrigerate while preparing the filling. 3 Place 350ml (12fl oz) of the milk and the unsalted butter in a saucepan and bring to the boil. Combine the cornflour, egg yolks and remaining milk in a bowl. 4 Mix into the hot milk mixture and cook over a low heat, stirring occasionally, for 5 minutes. Remove from the heat, stir in the cream cheese, add the lemon juice and mix until smooth. 5 Using electric beaters, beat the egg whites and cream of tartar until stiff peaks form. Gradually add the sugar and beat until the egg whites are firm. Gently fold the beaten egg whites into the cream cheese mixture. 6 Pour the filling onto the chilled crumb mixture, smooth the top and bake for 1 hour 20 minutes or until the centre is set. Set aside to cool completely, then remove from the tin and refrigerate. 7 Remove the cheesecake from the refrigerator 20 minutes before serving. Serve dusted with a little icing sugar.

t s a e l t a e k Ba ours before serving! 4h Baked lemon cheesecake SERVES 12

180g (6oz) plain sweet biscuits 125g (4oz) butter, melted 40g (1½o) raw almonds, very finely chopped 400ml (13fl oz) milk

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60g (2oz) unsalted butter 60g (2oz) cornflour 2 free-range egg yolks 350g (12oz) cream cheese juice of 2 lemons 5 free-range egg whites a pinch of cream of tartar 145g (5oz) caster sugar icing sugar, for dusting

Recipe taken from So French So Sweet by Gabriel Gaté, published by Hardie Grant (£12.99). Photography by Mark Roper.

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CHEESECAKES

Italian cheesecake SERVES 6-8

375g (13oz) plain flour, plus extra for dusting 50g (1¾oz) caster sugar a pinch of salt 150g (5½oz) chilled unsalted butter, chopped, plus extra for greasing 2 large free-range eggs 2 tbsp milk icing sugar, for dusting For the filling 250g (9oz) cream cheese, softened 90g (3¼oz) caster sugar 3 large free-range eggs 250ml (9fl oz) pouring cream 750g (1lb 10oz) drained fresh whole-milk ricotta 2 tsp natural vanilla extract 60ml (2fl oz) rum finely grated zest of 1 orange finely grated zest of 1 lemon 1 Place the flour, sugar and salt in a food processor and pulse to combine. Add the butter and pulse until the mixture forms crumbs. 2 Whisk together the egg and milk, add to the food processor and pulse until the dough just comes together. Gather twothirds of the dough into a ball and gather the remaining dough into a separate ball. Wrap each ball in clingfilm and refrigerate for at least 1 hour or overnight. 3 Preheat the oven to 160°C/Gas Mark 3. Grease a 20cm (8in) round springform cake tin with butter and line the base and side with baking paper. Wrap foil around the base and up the outside of the tin to catch any leaks during baking. 4 Lightly sprinkle your work surface with flour and roll the larger ball of dough into a 32cm (12½in) disc, about 3mm (1/8in) thick, to fit the base and side of the prepared tin. Gently roll the dough around the rolling pin, place it over the tin and unroll loosely. Press the dough gently into the base and against the side. Trim off the excess with a knife. Refrigerate the pastry base until needed. 5 Roll the remaining dough to the same thickness and cut it into 1cm (½in) wide strips (use a pastry wheel if you have one). Place the strips on a tray lined with

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baking paper and refrigerate with the pastry base. 6 To make the filling, use an electric mixer to beat the cream cheese and sugar until smooth, then incorporate the eggs, one at a time. Gradually add the cream, then use a large metal spoon to fold in the ricotta, vanilla extract, rum and citrus zest. The mixture does not need to be smooth – it’s nice to have some lumps of ricotta. 7 Spoon the ricotta mixture into the pastry base, then arrange the pastry strips over the top in a crisscross pattern and trim the edges as necessary. Bake the cheesecake for 45-55 minutes, or

until the filling has just set and the pastry is golden. Loosen the side of the tin and allow the cheesecake to cool to room temperature in the tin. Dust with icing sugar to serve.

Recipe taken from Neil Perry’s Good Cooking by Neil Perry, published by Murdoch Books (£20). Photography by Earl Carter.

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ING TIP BAK

LOW-FAT OPTION USE R E DUCE D- FAT C R E A M CHE E SE INS T E A D OF F UL L- FAT

Mango & turmeric no bake cheesecake MAKES 1

For the base 250g (9oz) gingersnap biscuits ¼ tsp ground black pepper 100g (3½oz) salted butter, melted For the filling 1 large mango 2½ tsp ground turmeric 400g (14oz) full-fat cream cheese (or use reduced-fat) 100g (3½oz) caster sugar 250ml (9fl oz) double cream 4 tbsp water 1 tbsp powdered gelatine 1 Base-line a 20cm (8in) round springform cake tin with baking paper. 2 Make the base by blitzing the gingersnap biscuits and black pepper in a food processor until a fine crumb is reached. Add the melted butter and stir until it is all incorporated. Press this

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mixture firmly into the bottom of the cake tin with the back of a spoon and chill in the refrigerator for at least 30 minutes. 3 Make a mango purée by peeling the mango and blitzing all of its flesh in a food processor until it is smooth and free of chunks. Add ½ tsp of the ground turmeric to the purée and mix well. 4 In a bowl, beat the cream cheese, sugar and remaining turmeric by hand with a spatula or wooden spoon until the sugar has dissolved. In a separate bowl, whisk the cream until soft peaks form. Put to one side. 5 Bloom the gelatine by putting 4 tbsp of cold water into a small pan (this can also be done in a microwave in a plastic bowl). 6 Slowly sprinkle the gelatine onto the surface of the water and wait 5 minutes until it has absorbed the water and formed a slushy paste. Warm this paste over a very low heat, just to melt the gelatine, stirring with a fork continuously until the gelatine granules have fully

dissolved. Once the granules have dissolved, take the liquid off the heat and whisk into the mango purée. 7 Whisk two-thirds of the mango purée into the cream cheese mixture, then carefully fold in the whipped cream until fully incorporated. Pour this mixture onto the chilled biscuit base and smooth down the top with a palette knife. Return to the refrigerator to chill for 1-2 hours. 8 Once the cheesecake has almost set, finish it by pouring the remaining mango purée over the top and smoothing it down with a palette knife. Chill the cake for 2 hours, or until fully set before cutting and serving.

Recipe taken from The Turmeric Cookbook, published by Aster (£10). Photography by Issy Croker.

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CHEESECAKES

Baked blueberry cheesecake SERVES 8-10

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n!

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i se

i s v e ga

1 Preheat the oven to 180°C/Gas Mark 4. 2 To make the crust, in a food processor, pulse the rolled oats into a flour. This should be a very fine mixture with no large pieces of oats. Add the brown sugar, salt and melted butter and pulse until the mixture comes together. It should press together when you pinch it. 3 Press the mixture in an even layer into the bottom of an 18cm (7in) or 20cm (8in) springform tin. You can also press it into an 20cm (8in) square baking dish. You can line the dish with non-stick baking paper for easy removal or you can serve the baked cheesecake directly from the dish. 4 To make the filling, drain and rinse the cashews. Place in a high-powered blender with the remaining ingredients and blend until very smooth. 5 Pour the filling on top of the crust. Bake for 45 minutes until the edges of the cheesecake are light golden brown. The centre might look a bit soft, but it will firm up upon cooling. 6 Allow the cheesecake to cool completely. Chill it for at least 4 hours or overnight. Only once the cheesecake has chilled completely should you remove the sides of the springform tin.

re a l

t hi s

For the crust 95g (3¼oz) rolled oats (not quick cooking) 100g (3½oz) brown sugar ½ tsp sea salt 2 tbsp vegan butter, melted For the filling 120g (4¼oz) raw cashews, soaked in hot water for 20 minutes 120g (4¼oz) soft tofu 225g (8oz) vegan cream cheese 200g (7oz) granulated sugar ¼ tsp grated lemon zest and 4 tbsp freshly squeezed juice For the blueberry topping 150g (5½oz) fresh or frozen blueberries 2 tbsp freshly squeezed lemon juice 50g (1¾oz) granulated sugar

Yo u wo n ' t

Leave the cake to sit at room temperature for at least 30 minutes before serving to remove the chill. 7 To make the topping, combine all the ingredients in a saucepan over a medium heat. Simmer for 6 minutes. Leave to cool before serving over the cheesecake. There is enough blueberry compote to put a good portion on top of the cheesecake and have some extra to add to individual servings. Store in the fridge for up to 7 days.

Recipe taken from Vegan Comfort Classics by Lauren Toyota, published by Ebury Press (£18.99). Photography by Vanessa Heinz.

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Party berry trifles SERVES 10 ING TIP BAK

RECYCLE JARS

GL ASS POT S, SPRE A D JA RS, JA M OR YOGHUR T POT S A L L WORK W EL L

Royal wedding

recipes

Celebrate the Royal wedding with these easy treats by Seasonal Berries (www.seasonalberries.co.uk). 24 baking heaven APRIL / MAY

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For the jelly 450g (1lb) strawberries, sliced 150ml (¼pt) cold water plus 4 tbsp 50g (2oz) caster sugar 3 tsp powdered gelatine 150g (5oz) raspberries juice of ½ a lemon To assemble 190g (6¾oz) jam Swiss roll, diced 100ml (3½fl oz) dry or sweet sherry 250g (9oz) strawberries, sliced 2 x 425g (15oz) tins of custard 450ml (¾pt) double cream 1 tsp vanilla extract 2 tbsp icing or caster sugar sugar sprinkles, Union Jack sugar discs (buy online) or extra fruits to decorate, optional 1 To make the jelly, add the strawberries to a saucepan with the 150ml (¼pt) water and the sugar, cover and cook gently for 5 minutes. Sprinkle the gelatine over the remaining 4 tbsp water in a small bowl and leave to stand for 5 minutes. 2 Purée the cooked strawberries in a liquidiser or food processor with the raspberries, then press the purée through a sieve back into the saucepan. Add the bowl of gelatine to a small saucepan of gently simmering water, so that the water is halfway up the sides of the bowl. Heat for 4-5 minutes until the gelatine becomes a clear liquid. Stir into the fruit purée with the lemon juice. 3 To assemble the trifles, divide the diced Swiss roll between 10 small glasses each about 200 -250ml (7-8fl oz) and drizzle each one with 2 tsp of sherry. Top with the remaining sliced strawberries, then cover with the fruit jelly. Chill for 3-4 hours until the jelly has set, or make the night before if preferred. 4 A few hours before serving, divide the custard between the trifle glasses. Lightly whip the cream with the vanilla and sugar, then spoon over the custard. Return to the fridge with the jar lids until ready to serve. Add the decorations at the last minute.

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R O YA L R E C I P E S

Ruby berry nests MAKES 12

50g (2oz) butter 270g (9½oz) pack of 6 frozen filo pastry sheets (defrosted) – use 3 sheets (each 46x21.5cm) 150ml (¼pt) double cream 400g (14oz) tin of low fat readymade custard ½ an orange, grated zest and 1 tbsp juice 450g (1lb) mixed berries (whole raspberries and blueberries and strawberries, halved or quartered) 3 tbsp strawberry jam icing sugar, sifted, to decorate 1 Preheat the oven to 180°C/Gas Mark 4. Warm the butter in a small saucepan until melted and use a little to grace a 12-hole deep muffin tin. Separate the pastry sheets, brush each one with a little butter, then cut into 12 rectangles. 2 Lay one piece in each hole of the muffin tin, then arrange a second and third square at a slight angle to the previous one to give a jagged nest-like effect. 3 Bake for 6-8 minutes until golden and crisp. Leave in the tin to cool. 4 Take the pastry cases carefully out of the tin and arrange on a large serving plate. Whip the cream until if forms

Merry berry pizzas MAKES 2 SMALL PIZZAS

100g (3½oz) self-raising flour 25g (1oz) butter 15g (½oz) sugar ½ tsp cinnamon 60ml (2fl oz) semi-skimmed milk 1x tub of low fat soft cheese assorted fresh berries – we used blueberries, strawberries, blackberries and raspberries 1 Preheat the oven to 200°C/Gas Mark 6. 2 Put the flour into a bowl, then add the

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t Just cut orueady squares offilo! rolled

soft swirls, then fold in the custard and orange zest. Spoon into the pastry cases. 5 Warm the jam and orange juice in a small saucepan, stirring until the jam

butter and mix together to form a crumble. Add the sugar and cinnamon and stir together. 3 Add the milk and combine. Divide into 2 balls and flatten them with the palm of your hand, then place onto a greased baking tin and put into the oven for 10-15 minutes until golden.Cool completely on a wire rack. 4 Blend a handful of mixed berries to make a coulis, then spread a thin layer of soft cheese over the pizza base. 5 Spread a thin layer of coulis onto the cheese, then decorate with assorted berries, either whole, halved or in slices.

has melted. Add the berries, coat in the jam glaze, then spoon into the tarts. Dust the top edges of the pastry with a little sifted icing sugar and serve.

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DE BUYING GUI Due to the popularity of coconut oil, there are now many different brands and varieties available – with various descriptions and claims – which can make it difficult to choose. Here’s what many of the product descriptions actually mean:

Organic

The coconuts used to produce the oil have not been treated with chemical fertilisers or pesticides. Look for organic certification.

Virgin coconut oil

Coconut oil that has not been refined (this means the same as extra-virgin).

Extra-virgin coconut oil Coconut oil that has not been refined (the same as virgin coconut oil).

Unrefined coconut oil

The coconut oil has not been chemically treated, fractionated, bleached or deodorised.

Refined coconut oil

A coconut oil produced using the copra method, which has undergone boiling, chemical bleaching and deodorising.

Raw

The coconut oil has been produced without using temperatures over 45°C (113°F).

Cold/wet milled

The coconut oil has been produced without heat; using cold water for the extraction process.

Odourless

The coconut oil has been steamed or otherwise processed to remove the coconut taste and smell.

Fractioned coconut oil

Coconut oil that has had some of its fatty acids removed; most often the lauric acid. Sometimes labelled MCT oil, depending on which fatty acids remain.

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baking heaven

ESSENTIAL INGREDIENTS

COCONUT OIL Do you know what to look for when buying coconut oil? Laura Agar Wilson explains how to get the most out of this versatile ingredient...

What to look for

Coconut oil should be solid at room temperature with a melting point of 24°C (76°F). A good quality oil should be white when solid and completely clear when liquid: there should be no discolouration. It should smell fresh with a light coconut aroma. When you rub the oil between your fingers it should feel smooth with no grittiness. Coconut oil is best stored in a glass jar, so look for products in glass containers rather than plastic.

Choosing your oil Different uses do not generally require a different type of oil. I recommend purchasing unrefined virgin or extra-virgin coconut oil – choose organic, where possible. It’s not essential to choose a raw, cold/wet milled coconut oil, but these oils are the best possible quality and will therefore offer the greatest benefits. I only recommend refined coconut oil for certain applications, such as using as a

lubricant for machinery and other uses where nutritional or health benefits are not required. Refined coconut oil can also be used for cooking at extremely high temperatures, as the refining process means the oil is able to withstand a much higher heat. Check the brand’s production practices to make sure they use natural steam and don’t use chemical solvents. There are a few preparations that use fractionated coconut oil for the benefits of its liquid state; for these, I recommend researching a good quality product.

The cost of coconut oil When buying coconut oil you will generally find a big difference in price between refined and virgin and extra-virgin oils and again with those that are organic, raw and cold or wet pressed. This usually reflects the extra time and labour involved in producing quality oil and it’s worth buying the best you can afford.

Storage Coconut oil is a stable oil, meaning it won’t go rancid at room temperature. It’s best

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ESSENTIAL INGREDIENTS

✓ BAKING TRAY TREATMENT If you find food is burnt and caked onto your baking trays, use a dab of coconut oil to soften the hardened food and remove it more easily. Apply the coconut oil and leave it for a few minutes before scraping off the food.

✓ PREVENT FREEZER BURN

stored in a cool, dark place, out of direct sunlight, in its original – preferably glass – container. If you live in a warm climate where the coconut oil is in its liquid state, you could refrigerate it to make it easier to use in its solid state. Although most products will give a ‘best before’ date on the jar, coconut oil won’t go ‘off’ if stored correctly.

Introducing coconut oil to your diet As with all potent foods it’s important to gradually introduce coconut oil into your diet to ensure you don’t experience any ill effects. Start with 1 teaspoon a day and gradually increase the amount.

Preparation

Kitchens seem to need so many different types of cleaners for different surfaces and equipment. Not any more – stock up on coconut oil and you’ll be able to clean the kitchen and its contents with just one jar.

✓ CAST-IRON SEASONING Use coconut oil straight from the jar to season your cast-iron pan. This will keep it rust free and working well. Firstly, clean the pan with warm, soapy water. Usually you wouldn’t use water and soap on a cast-iron pan but this is fine, as it’s about to be seasoned. Make sure the pan is very dry and apply a thin layer of coconut oil all over the pan, inside and out. Preheat the oven to 165°C/Gas Mark 2½. Place the pan upside down on a shelf in the oven with a sheet of foil underneath to catch any drips. Bake in the oven for 1 hour, then turn off the oven and leave the pan inside to cool completely.

✓ CHOPPING BOARD CONDITIONER Use coconut oil to condition your wooden chopping boards. Apply coconut oil to the board with a piece of kitchen paper and rub into the grain.

✓ FOOD CONTAINER STAIN REPELLENT Apply a thin layer of coconut oil to your plastic food containers to act as a barrier between the plastic and the food and prevent staining.

✓ FRESH EGGS FOR LONGER

Over 200 recipes and tips to discover the unique benefits and versatility of coconut oil.

Eggs can be kept fresher with just a thin layer of coconut oil. Gently apply a layer of coconut oil to the eggshell to act as a protective film, reducing the air coming into contact with the porous shell.

Divided into four sections – Food, Health, Home and Beauty – the varied recipes in Coconut Oil reveal the versatility of this super oil. As well as its more familiar uses in the kitchen, from flavouring Thai curries to creating dairy-free chocolate brownies, coconut oil has many applications that can support health and natural beauty. Discover how to take advantage of this oil with simple recipes for cough relief syrup, metabolismboosting tea, massage oil, shampoo and much more. Coconut Oil also uncovers surprising uses around the home. As a natural oil with lubricating and protective barrier properties, coconut oil can be put to use in many ways, with applications for every room of the house – from laundry detergent to furniture polish.

ISBN 978-0-85762-281-5

9

780857 622815

COCONUT OIL

Laura Agar Wilson

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✓ KITCHEN

O I L

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ICKS TIPS AND TR

C O C O N U T

If you haven’t cooked, cleaned, cleansed or moisturised with coconut oil before, you might be unfamiliar with how to prepare it before use. Most preparations and recipes require the oil to be in a softened or liquid state and there are various ways to do this, depending on the quantity and whether your oil is stored as a solid or liquid. For smaller amounts of solid coconut oil, the easiest way to soften it is to simply rub the solid oil gently between your fingertips until it reaches the correct consistency to be combined with other ingredients. With larger quantities, you will need to soften or melt the oil over heat.

Add a layer of coconut oil on top of frozen foods to prevent freezer burn. Coconut oil will provide a protective coating to keep freezing air out of contact with the food. Try melting the coconut oil first and pouring on top of previously frozen sauces. The coconut oil will instantly become solid and will be easy to remove in one piece before defrosting.

Over 200 easy recipes and uses for home, health and beauty Laura Agar Wilson

The extract on pages 26-27 is taken from Coconut Oil: Over 200 Easy Recipes and Uses for Home, Health and Beauty by Laura Agar Wilson, published by Apple Press, (RRP £9.99).

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20-Hole Silicone Cake Pop Mould £10.99 www.lakeland.co.uk Cake Décor Edible Cake Pens & Edible Eyes www.mycakedecor.co.uk and Sainsbury’s

Silikomart Eleganza Silicone 60mm Mould £19.49 www.amazon.com

Pick of the Pick odofuthe pr cts PRODUCTS Pick WE WE CHECK CHECK OUT OUT THIS THIS SEASON’S BEST NEW SEASON’S BEST NEW BAKINGACCESSORIES GADGETS BAKING

Cath Kidston Parakeet Cake Stand (above) £36 www.cathkidston.com Cath Kidston Park Wildlife Wooden Tray £15 www.cathkidston.com

Bonne Maman Rhubarb and Strawberry Conserve £2.59 Asda and Morrisons

Debenhams Sara Miller Flamingo Collection Mug & Tray Set £20 www.debenhams.com

Enamel ‘Baked By’ Personalised Baking Tray (right) £28 www.notonthe highstreet.com Child’s Personalised Cake Power Apron (far right) £16 www.notonthe highstreet.com

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e a h v e e k n a h t i w e v i t a e r c t e c Gspecial occasion cakes! WE LOVE… BAT TENBURG

pg30 //

WARDROBE CAKE

pg32 //

BIRTHDAY CAKE

pg37

For the strawberry layer cake, see page 40

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the finishaepdped cake is wripan in marz

Church window cake or battenburg SERVES 6

175g (6oz) butter 175g (6oz) caster sugar 3 large free-range eggs, lightly beaten 175g (6oz) self-raising flour a little red food colouring For the topping 275g (10oz) marzipan a little warmed raspberry jam 1 Preheat the oven to 160°C/Gas Mark 3. 2 There are several methods of preparing this mixture, but I suggest the easiest is to use one tin, baking the two colour sponges alongside each other. 3 Cream the butter and sugar together until light and fluffy, then add the lightly beaten eggs and flour, a little at a time, beating until completely smooth. 4 Grease and line an 18cm (7in) square cake tin and spoon half of the mixture into the left-hand side, then add a little red food colouring to the remaining

Sticky gingerbread loaf SERVES 6-8

225g (8oz) self-raising flour 2 tsp mixed spice 2 tsp ground ginger 1 tsp bicarbonate of soda 115g (4oz) golden syrup 115g (4oz) treacle 115g (4oz) butter 115g (4oz) dark muscovado sugar 225ml (8fl oz) milk 2 medium free-range eggs, lightly beaten 1 Preheat the oven to 180°C/Gas Mark 4. 2 Sift the flour, spices and bicarbonate of soda together, making a well in the centre. Put the syrup, treacle, butter and sugar into a saucepan and melt over a gentle heat before setting aside and

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sponge mix and stir thoroughly. Spoon the pink mixture into the other half of the tin and smooth gently. 5 Bake in the oven for approximately 30-35 minutes, or until firm when lightly pressed in the centre. 6 Carefully turn out of the tin onto a wire rack and leave to cool. 7 When cold, trim the edges of the cake and divide it equally into 4 long sections, which will give you two strips of each colour. 8 Using a little of the warmed raspberry jam, place one of each colour on the bottom and the remaining two on top, alternating the colours to give a chequerboard effect. 9 Roll the marzipan out thinly into an oblong, using the cake as a measurement for length. 10 Spread a thin layer of jam over the marzipan, then roll it around the block of sponge, sealing it with a little jam. Trim the edges neatly at each end. 11 Place it onto a plate with the ‘seam’ underneath and lightly mark the top in the traditional crisscross pattern.

allowing to cool. Pour the mixture into the flour and beat until smooth. 3 Add the milk and eggs, beating firmly to ensure it remains smooth and lump free. 4 Pour the mixture, which will be quite runny, into a greased and lined 900g (2lb) loaf tin and place in the centre of the oven for 50-60 minutes, or until a skewer inserted comes out cleanly. The cake will rise and then sink in the middle during cooking but don’t worry, this is perfectly normal. 5 Allow to cool entirely in the tin, before turning onto a wire rack. 6 This cake is better kept for a couple of days in an airtight tin before slicing, during which time it will develop its characteristic sticky appearance.

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22/03/2018 12:20

C A K E H E AV E N

Coffee cake SERVES 10

225g (8oz) butter 225g (8oz) caster sugar 225g (8oz) self-raising flour 4 large free-range eggs, lightly beaten 50ml (2fl oz) Camp coffee essence or dissolved granules For the filling 225g (8oz) icing sugar 115g (4oz) butter 2 tsp Camp coffee essence or dissolved granules To decorate 7-8 walnut halves 1 Preheat the oven to 180°C/Gas Mark 4. 2 Cream the butter and sugar together until light and fluffy, then beat in the flour and eggs a little at a time. Finally beat in the coffee. 3 Spoon the mixture into two greased

Apple and almond bostock SERVES 4

125g (4½oz) unsalted butter, softened 125g (4½oz) icing sugar, plus extra for dusting 100g (3½oz) ground almonds ½ tsp almond extract 1 tsp vanilla bean paste 1 free-range egg 50g (1¾oz) plain flour 6-8 pieces of stale brioche or bread 200g (7oz) flaked almonds For the syrup 150ml (¼ pint) apple juice 150g (5½oz) caster sugar 1 tsp vanilla bean paste

and lined 18cm (7in) sandwich tins and bake in the centre of the oven for about 25-30 minutes, or until well risen and golden. The top should feel firm when pressed gently. 4 Carefully turn onto a wire cooling rack and leave to become cold. 5 Meanwhile, cream the icing sugar and butter together with the coffee until light and creamy. When the coffee cakes are cold, sandwich them together with the buttercream and ice the top with the remaining icing. Finally decorate the top with the halved walnuts and leave the cake to set before serving.

Recipes on pages 30-31 are taken from Cakes by Julie Duff, published by Grub Street (£15).

the sugar has dissolved and you have a light, clear syrup. Set aside. 3 In a bowl, beat the butter and icing sugar together until light and fluffy. Add the ground almonds, almond extract, vanilla, egg and flour and beat again until the mixture is smooth. 4 To assemble the bostocks, take a piece of brioche and soak each side in the syrup. Place it on a baking tray and repeat with the remaining slices. Divide the almond batter between the brioche slices and spread it across the top of each slice. Sprinkle generously with the flaked almonds. 5 Bake for 10-12 minutes or until golden brown and the almond topping is cooked through. Dust with icing sugar and serve warm.

1 Preheat the oven to 200ºC /Gas Mark 6. 2 First make the syrup. In a saucepan, bring the apple juice, sugar and vanilla to the boil. Cook over a high heat for no more than 1 minute until

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Blackcurrant crumb slices MAKES 10 BARS

125g (4½oz) unsalted butter, softened 125g (4½oz) caster sugar 2 free-range eggs 125g (4½oz) self-raising flour 1 tsp vanilla bean paste 200g (7oz) blackcurrants 200g (7oz) blueberries 5 tbsp demerara sugar For the crumble 40g (1½oz) cold butter, cubed 40g (1½oz) caster sugar 75g (2¾oz) oat flour 1 Preheat the oven to 180ºC/Gas Mark 4. Grease and line a deep 23cm (9in) square baking tin. 2 First, make the crumble. In a bowl, rub the cold butter into the sugar and oat flour to form a rough crumble. Refrigerate the mixture for at least

15 minutes to allow it to firm up. This can also be made in advance and kept in the fridge at this stage overnight. 3 For the base, beat the softened butter and sugar together in a bowl until light and fluffy. Add the eggs one at a time, adding 2 tbsp flour with each addition (this will prevent the batter from splitting). Once the mixture is smooth, fold in the remaining flour and the vanilla bean paste. 4 Spoon the mixture into the prepared tin and spread it out in an even layer. 5 Top evenly with the berries, then the chilled crumble. Sprinkle over the demerara sugar to finish. 6 Bake for 35-40 minutes, or until a knife inserted into the centre comes out clean (or with only fruit on it and no uncooked batter from the base layer). Allow to cool completely in the tin, then cut the slab into 10 bars, or into squares if you prefer. Store in an airtight container for up to 5 days.

Wardrobe cake SERVES 8-10

250g (9oz) unsalted butter, plus extra for greasing 300ml (½pt) Guinness 100g (3½oz) dark chocolate (minimum 54% cocoa solids) 50g (1¾oz) cocoa powder 300g (10½oz) self-raising flour 300g (10½oz) caster sugar 2 free-range eggs 100ml (3½fl oz) double cream 1 tsp vanilla bean paste For the icing and decoration 150g (5¼oz) unsalted butter, softened 150g (5¼oz) icing sugar 200g (7oz) cream cheese 50g (1¼oz) white chocolate, curls or grated (optional) 1 Preheat the oven to 180°C/Gas Mark 4. Grease a 20cm (8in) round loose-bottomed cake tin and line it with baking paper.

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Wild Notes This is a good recipe for using up overripe fruit. A mixture between a tray bake and a crumble, these bars are loaded with fruit. You can use any berries for these; just make sure you don’t hold back!

2 Put the butter, Guinness, chocolate and cocoa into a large saucepan set over a low heat until the butter and chocolate have just melted and no more – do not let the mixture boil. Then stir in the flour and caster sugar. Once combined, add the eggs, cream and vanilla. 3 Pour the batter into your prepared tin and bake for 45-50 minutes or until a knife inserted into the centre of the cake comes out clean. Allow to cool in the tin for 15 minutes, then transfer to a wire rack and leave to cool completely. 4 To make the icing, beat the butter and icing sugar together in a bowl until pale and fluffy. Add the cream cheese and beat again for 1 minute. Cut the top of the cake to level it if required, then spoon the icing onto the top of the cake and spread it across the surface to the edges. Decorate with the white chocolate, if you like.

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22/03/2018 12:21

C A K E H E AV E N

Strawberry and hibiscus Victoria sponge SERVES 8-10

200g (7oz) unsalted butter, softened, plus extra for greasing 200g (7oz) caster sugar 200g (7oz) white spelt or plain flour 1 tsp baking powder 4 free-range eggs For the filling and decoration 200g (7oz) strawberries, halved 1 tbsp dried hibiscus flowers 2 tbsp caster sugar 4 tbsp Pimm’s 300ml (½pt) double cream 1 tsp vanilla bean paste 2 tbsp icing sugar, plus extra for dusting non-toxic fresh flowers or rose petals, to decorate 1 Preheat the oven to 180ºC/Gas Mark 4. Grease 2 x 20cm (8in) round loose-bottomed cake tins and line them with baking paper. 2 In a bowl, cream the butter and sugar together until very light and fluffy. 3 In a separate bowl, mix the flour and baking powder together. Beat the eggs into the butter mix one at a time, adding 2 tbsp of the flour with each egg and beating well between each addition. Fold in the remaining flour until the mixture is smooth. Divide the batter between the 2 prepared tins and level out the surfaces. 4 Bake for 25-30 minutes, or until a knife inserted into the centre of each cake comes out clean. Allow the cakes to cool in the tins for 15 minutes, then transfer to a wire rack to cool completely. 5 While the cakes are cooling, make the filling. Put the strawberries, hibiscus flowers, caster sugar and Pimm’s into a saucepan and bring to a very gentle boil over a medium-low heat, stirring continuously. Cook gently for about 10 minutes until the mixture has reduced slightly, to the consistency of a loose jam. Take the pan off the heat and set aside to allow the filling mixture to cool.

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s u o r e n e g a Serve waitshs of more Pimms! gl

Remove and discard the hibiscus petals once cold. 6 When ready to assemble the cake, whip the cream, vanilla and icing sugar together in a bowl to form very soft peaks. Place one cake on a cake stand or plate, then spread the cream generously on top. Spoon the strawberry mixture over the top surface and drizzle with the juices. 7 Place the second cake on top and dust with icing sugar. Decorate

with flowers or a few rose petals and serve immediately.

The bostocks on page 31 and the recipes on pages 32-33 are taken from Gatherings by Flora Shedden, published by Mitchell Beazley (£25).

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wooden spoon to cream the butter until soft. Add the granulated sugar and continue creaming until well combined. Add the egg and vanilla seeds and continue creaming until fully incorporated. Add the flour mixture and the milk mixture, alternating each addition, until smooth and combined. 5 Pour the batter into the prepared cake tin and use an offset spatula to spread it evenly. Arrange the sliced peaches in an overlapping, circular pattern, being careful not to let the fruit touch the side of the pan. Arrange the raspberries over and in between the peaches. 6 Sprinkle with the vanilla sugar. Bake until the cake is golden and a paring knife inserted in the centre comes out clean, about 45 minutes. Set the pan on a wire rack and let it cool completely before serving.

*TIPS Using and storing vanilla pods Keep vanilla pods stored in a glass jar filled with vodka. The vodka softens the beans, and the alcohol helps to preserve them. You could use another spirit, such as brandy, but vodka has a more neutral flavour. Whenever you need to use vanilla in a recipe, rather than tediously scraping the seeds out with a paring knife, you can simply snip the bean in half and squeeze out the vanilla paste.

Butter cake with peaches and raspberries SERVES 8-10

240ml (8½fl oz) whole milk 60ml (2¼fl oz) crème fraîche 220g (7¾oz) plain flour, plus extra for the pan 1 tbsp baking powder ½ tsp fleur de sel 115g (4oz) unsalted butter, at room temperature, plus extra for greasing 150g (5¼oz) granulated sugar 1 large free-range egg seeds of 1 vanilla pod 2 medium peaches, halved, pitted, and thinly sliced

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30g (1oz) fresh raspberries 1-2 tsp vanilla sugar 1 Preheat the oven to 175°C/Gas Mark 4. Place a piece of parchment paper on a cutting board and set a 23cm (9in) round cake tin on top. Holding the tin securely with one hand, use a paring knife to trace around the tin and create a parchment circle to fit in the bottom of the tin. Butter the cake tin, then place the parchment circle in the bottom. Butter the parchment. Dust the cake tin with flour, tapping out any excess. 2 In a medium bowl, whisk together the milk and crème fraîche. 3 In a large bowl, whisk together the flour, baking powder, and salt. 4 In a separate large bowl, use a

How to make vanilla sugar After using a vanilla pod (if it hasn’t been steeped in milk or another liquid), let the pod dry out by leaving it in an open jar for a few days before adding it to a jar of granulated sugar. As you continue to add dried vanilla pods to the sugar, it becomes infused with vanilla flavour, creating vanilla sugar.

Recipe taken from The Cook’s Atelier by Marjorie Taylor and Kendall Smith Franchini, published by Abrams (RRP £35), available from 10 April. Photography by Anson Smart.

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C A K E H E AV E N

Cappuccio cake with whipped mascarpone coffee cream SERVES 10-12

For the coffee 9 tbsp ground coffee For the cake 180g (6oz) unsalted butter, softened, plus extra for greasing 90g (3¼oz) dark brown muscovado sugar 50g (1¾oz) coffee 1 tsp vanilla extract 90g (3¼oz) brown rice flour 90g (3¼oz) brown teff flour 2 tsp baking powder a pinch of sea salt flakes 3 free-range eggs, lightly beaten For the syrup 50g (1¾oz) coffee

2 tsp maple syrup 2 tsp Tia Maria or Baileys Irish Cream For the cream 120g (4¼oz) double cream 50g (1¾oz) coffee 500g (1lb 2oz) mascarpone cheese 3 tbsp maple syrup 1 Put the ground coffee in a jug, pour over 240g (8½oz) boiling water and leave for about 3 minutes. Strain to get 150g (5½oz) of coffee. This is the coffee to use in the cake, syrup and cream. 2 Preheat the oven to 180°C/Gas Mark 4. Butter the base and sides of 2 x 18cm (7in) loose-based sandwich tins, then line the bases with baking parchment. 3 Combine all the syrup ingredients and set aside. 4 On a baking tray, lightly toast the walnuts for 5-8 minutes, until fragrant. Leave to cool, then chop into small pieces.

5 In a freestanding mixer fitted with a paddle, or by hand, cream together the butter and sugars until pale and fluffy. Add the coffee and the vanilla. In a bowl, lightly whisk the flours, baking powder and salt and add the walnuts. 6 While mixing the butter and sugar, alternately and gradually add the eggs and flours. Mix to just combine, then divide between the prepared tins. 7 Bake for about 15 minutes, checking after 10 minutes, until a skewer inserted into the centre of the sponges comes out clean and they spring back when lightly touched. Pierce the cakes all over with a skewer and brush over the syrup, distributing it evenly between both. Leave to cool on a wire rack. 8 Meanwhile, whip the cream to soft peaks, then lightly whisk in the remaining ingredients until smooth, making sure not to over-whip. 9 Once the cakes are cool, remove them from their tins. Using a cranked or step palette knife or a regular knife, spread half the cream over the bottom sponge. Place the second sponge on top and finish with the remaining cream. 10 This keeps well for up to 5 days in the fridge. The sponges can also be frozen, without the cream, for up to 1 month.

TOP TIP You can use white spelt or wheat flour – or a 50:50 blend with wholegrain flour in place of rice and teff flours if you like.

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ING TIP BAK

VARIATION

IN W IN T E R YOU C OUL D USE 2 BL OOD OR A NGE S A ND 2 JA F FA OR A NGE S

Orange, buckwheat and olive oil cake with marmalade syrup SERVES 10-12

180g (6oz) extra-virgin olive oil, plus more for the tin 120g (4¼oz) honey 200g (7oz) orange juice about 3 oranges, 550g (1lb 4oz) total weight, plus the finely grated zest of 1 more orange 120g (4¼oz) coconut sugar 3 free-range eggs, lightly beaten 90g (3¼oz) ground almonds 90g (3¼oz) buckwheat flour 1 tsp baking powder 150g (5½oz) marmalade 3 tbsp Grand Marnier, or hazelnut liqueur, or other orange, hazelnut or almond liqueur crème fraîche, to serve 1 Preheat the oven to 180°C/Gas Mark 4. Oil a 23cm (9in) loose-bottomed cake tin, then line it with baking parchment, allowing it to slightly come up the edges

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of the tin, so the juices don’t leak. 2 In a saucepan, bring the honey and orange juice to the boil, then reduce the heat slightly and simmer for 3 minutes to reduce. Turn off the heat. Cut the 550g (1lb 4oz) oranges into thin, 2-3mm (1/8 in) slices, discarding the ends, and add to the syrup. Return to a medium boil for 5 minutes, then remove from the heat. 3 Once cooled a little, arrange the orange slices in the prepared tin, starting from the edges, overlapping the oranges in a circle, then working into the centre of the tin. Once the bottom is covered, start to arrange the slices (again, overlapping them), up the sides of the tin. Cover with 150g (5½oz) of the honey and orange juice mix, leaving the rest in the pan. 4 In a bowl, whisk the oil with the orange zest, sugar, eggs, ground almonds, flour and baking powder. Pour over the orange slices and syrup and bake for 40 minutes, rotating halfway through, until the top is dark golden brown, firm to the touch and a skewer inserted in the centre comes out clean. 5 While the cake is baking, add the

marmalade to the remaining honey and orange juice in the saucepan, trying to get about equal quantities of the more jammy parts and rindy parts of the marmalade out of the jar. Bring to the boil, then reduce the heat and simmer for a few minutes. Stir in the liqueur, then turn off the heat. 6 When the cake is ready, remove it from the oven, pierce it all over with a skewer, then pour over the marmalade syrup. Leave to cool for about 30 minutes, then remove from the tin (the orange slices should be lining the bottom and sides) and serve warm, with crème fraîche. 7 Store in the fridge for 5 days, or freeze for at least 1 month.

Recipes on pages 35-36 are taken from The Natural Baker by Henrietta Inman. Published by Jacqui Small, an imprint of The Quarto Group (£20). Photography by Philippa Langley.

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C A K E H E AV E N

Chocolate birthday cake SERVES 8

150g (5oz) butter, softened, plus extra for greasing 200g (7oz) plain flour, plus extra for dusting 125g (4½oz) dark chocolate 3 tbsp milk 150g (5oz) caster sugar 3 free-range eggs 1 tbsp good-quality cocoa powder 1 tsp baking powder ¼ tsp bicarbonate of soda For the chocolate butter icing 150g (5oz) butter, softened 2 tbsp cream 1 tsp vanilla extract 350g (12oz) icing sugar 1 tbsp cocoa powder To decorate small chocolates, candy-coated chocolate beans or chocolate curls, or candles 1 Preheat the oven to 180ºC/Gas Mark 4. Butter and flour the sides of two 20cm (8in) sandwich tins and line the bases with baking parchment. 2 Place the chocolate and the milk in a bowl sitting over a saucepan of gently simmering water and heat until the chocolate has melted. 3 Beat the butter until very soft, then add the caster sugar and continue to beat until the mixture is light and fluffy. Beat in the eggs, one at a time, then fold in the melted chocolate. 4 Sift in the flour, cocoa powder, baking powder and the bicarbonate of soda and fold in gently to mix. Divide the mixture between the two tins and bake in the oven for 25 minutes, or until a skewer inserted into the middle of each cake comes out clean. 5 Remove the cakes from the oven and leave to stand for a few minutes before turning them out of their tins and placing them on a wire rack to cool. 6 While the cakes are cooling, make the chocolate butter icing. Beat the butter, cream and the vanilla extract until very soft, then gradually sift in the icing sugar and the cocoa powder, beating all the

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s t a e r t y t r a p r e h t o h t i w Served this cake could feed 20!

time, until it is combined. Continue to beat until very soft, then whisk the mixture until it is light and fluffy (you can make the chocolate butter icing in an electric food mixer, using the whisk all the way through). 7 Once the cakes are cool, sandwich

them together with some of the chocolate butter icing spread in between, then spread the remaining icing over the top, using a palette knife to smooth it out. 8 Transfer to a plate or cake stand and decorate the top how you wish.

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Lemon drizzle golden syrup cake MAKES 16 SQUARES

300g (11oz) golden syrup 150g (5oz) butter, cut into cubes

150g (5oz) caster sugar 2 free-range eggs 300g (11oz) plain flour 1½ tsp baking powder 1½ tsp ground ginger 1½ tsp ground cinnamon ¼ tsp sea salt 1 tsp bicarbonate of soda 75ml (3fl oz) cooled tea For the drizzle top 75g (3oz) caster or granulated sugar finely grated zest and juice of 1 lemon 1 Preheat the oven to 150ºC/Gas Mark 2. Line the base and sides of a 20cm (8in) square tin. 2 Place the golden syrup, 200ml (7fl oz) water, the butter and the caster sugar in a saucepan. Stir while the butter melts and the mixture comes to the boil. Take off the heat and set aside to cool slightly.

Swiss roll SERVES 6-8

a little melted butter 125g (4½oz) plain flour, plus extra for dusting

4 free-range eggs 125g (4½oz) caster sugar, plus 3 tbsp for sprinkling 1 tsp vanilla extract For the filling 6 tbsp raspberry or strawberry jam 200ml (7fl oz) whipped cream (optional) 1 Preheat the oven to 190°C/Gas Mark 5. Line the base of a 25x38cm (10x15in) Swiss roll tin with baking parchment, brush the base and sides of the tin with melted butter and dust with flour. 2 Whisk the eggs and caster sugar together in a large bowl or in an electric food mixer until light and fluffy, then add 2 tbsp warm water and the vanilla extract. Sift in the flour, about one-third at a time, and fold it into the mixture using a large metal spoon. 3 Pour the mixture gently into the prepared Swiss roll tin and bake in the oven for 12-15 minutes, until the centre of the cake is slightly springy and the edges have shrunk a little from the sides of the tin.

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3 Whisk the eggs in a bowl, then set aside. 4 Sift the flour, the baking powder, ginger, cinnamon and the salt into a bowl. 5 Whisk the eggs with the golden syrup mixture, then add the bicarbonate of soda into the tea, stir and pour into the egg and golden syrup mix. Add to the dry ingredients, using a whisk to mix – it will be very wet. 6 Pour into the lined tin and bake in the oven for 50-60 minutes until a skewer comes out clean when inserted into the centre. 7 While the cake is cooking, mix the ingredients for the drizzle topping in a bowl. 8 When the cake is cooked, take it out of the oven and immediately pour the drizzle over the entire top of the cake. Set aside and allow to cool. Cut into squares to serve.

4 Scatter the top of the sponge with the 3 tbsp caster sugar (this stops the roll from sticking to the paper), then place a piece of baking parchment, larger than the tin, over the top and turn out onto the paper in one quick move. Remove the tin and baking parchment from the bottom of the cake. Place a slightly damp, clean tea towel over the cake and leave to cool – this will prevent it drying out and cracking when you roll it. 5 When the cake is cool, spread it with jam, followed by the whipped cream (if you like). With the longest side facing you, roll up the Swiss roll away from you, then transfer to a plate to serve.

The recipes on pages 37-38 are taken from Recipes From My Mother by Rachel Allen, published by Harper Collins (£20).

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C A K E H E AV E N

a s i e k a c s Thi iful centrepiece! beaut

Summer fruit roulade with lemon thyme SERVES 8-10

For the sponge 120g (4¼oz) caster sugar 4 free-range eggs 100g (3½oz) plain flour 25g (1oz) ground almonds ¼ tsp salt 1¾ tbsp butter, melted 1 tsp vanilla sugar or extract For the filling 1 nectarine or peach 120g (4½oz) redcurrants 20 leaves of fresh lemon thyme, or to taste crème pâtissière extra red or white currants, to garnish icing sugar

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1 Preheat the oven to 160 °C/Gas Mark 3. Line a 35x30cm (12x14in) Swiss roll pan with baking paper. 2 In a stand mixer, or using a hand-held electric whisk, beat the sugar and eggs at high speed for around 5-6 minutes until ribbon stage (the whisks should leave a trail in the mixture when lifted). 3 Sift together the flour, ground almonds and salt. Fold very gently into the egg mixture – you want to keep all the air bubbles, as this batter contains no other raising agent than your carefully created bubbles! Lastly, gently fold in the melted butter and vanilla. 4 Pour the cake mixture into the prepared cake pan. Spread evenly and bake in the oven for about 12-15 minutes, or until a skewer inserted comes out clean. Remove from the oven. To minimise the chance of the cake cracking, roll it around a clean tea towel when still slightly warm and allow to cool it this way.

5 Meanwhile, chop the peach or nectarine into small chunks and mix in a bowl with the redcurrants and lemon thyme leaves. Place in a sieve and leave over a bowl so that the excess liquid can drain away from the fruit. 6 Once cooled, carefully unroll the cake and spread a layer of cream evenly over the whole sponge, then spoon the fruit mixture evenly across, making sure there is a generous amount in what will be the middle of the roulade. 7 Carefully start rolling the cake tightly around the fruit, using the baking paper to help you – ending with the edge of the cake underneath. Chill until ready to eat. Garnish with more berries and dust the top with icing sugar just before serving.

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cream The whippgedholds frostin warm very welltin wea her

Midsummer strawberry layer cake SERVES 10-12

For the sponge 350g (12½oz) caster/granulated sugar 5 free-range eggs 300g (10½oz) plain flour 3 tsp baking powder ½ tsp salt 100g (3½oz) ground almonds

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100g (3½oz) unsalted butter, melted and cooled 1 tsp vanilla sugar or vanilla extract 100ml (3½fl oz) whole milk grated zest of 1 lime For the whipped cream frosting 150g (5¼oz) unsalted butter, at room temperature 425g (15oz) icing sugar 2 tsp vanilla sugar or seeds scraped from 1 vanilla pod 200ml (7fl oz) whipping cream For the topping and filling pastry cream (crème pâtissière)

50-70g (1¾-2½oz) raspberry jam 600g (1¼lb) strawberries, sliced, some left whole for garnish wild strawberry flowers, to garnish 1 Preheat the oven to 170°C/Gas Mark 3. Grease and base-line 3 x 20cm (8in) round springform cake tins. 2 Put the sugar and eggs in the bowl of a stand mixer with the whisk attachment and whisk on high speed until pale and fluffy. Alternatively, you can use a mixing bowl and a hand-held electric whisk. 3 Sift together the flour, baking powder, salt and ground almonds together and fold into the sugar and eggs until incorporated. Fold in the melted cooled butter, vanilla, whole milk and lime zest until just incorporated. 4 Divide the batter evenly between the prepared cake tins and bake in the oven for 25-30 minutes until a skewer inserted comes out clean. Leave the cakes to cool in the pans before turning out. 5 To make the whipped cream frosting, whisk the butter, icing sugar and vanilla on high speed (in a stand mixer or using a hand-held electric whisk) until very well mixed. Add the cream and mix for 3-4 minutes until fluffy. Place in a piping bag and chill for 30 minutes. 6 Place the first sponge on a serving plate. Use a palette knife/metal spatula to spread over a thick layer of raspberry jam. Cut a hole in your piping bag and pipe bulbs of whipped cream frosting spaced evenly around the edge. Fill the inside with a layer of pastry cream and carefully spread out. Add the second layer of cake and repeat, this time adding sliced strawberries on top of the pastry cream. 7 Place the third and final sponge layer on top. This time, don’t add jam, but repeat the neat bulbs of whipped cream frosting around the top edge and add a nice, thick layer of pastry cream to the middle. 8 Finally, pile on whole and/or halved strawberries, leaving some with their green leaves attached. Add a few wild strawberry flowers, to decorate if you have them.

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22/03/2018 12:28

C A K E H E AV E N

Swedish curd cake with raspberries SERVES 6

For the curd cake 75g (2¾oz) caster/granulated sugar 3 free-range eggs 400g (14oz) natural cottage cheese 100ml (3½fl oz) double cream 50g (1¾oz) ground almonds 1 tsp vanilla sugar or vanilla bean paste a pinch of salt 1 tsp almond essence (optional) 50g (1¾oz) flaked/slivered almonds ¼ tsp ground cardamom For the quick raspberry compote 125g (4½oz) raspberries 2 tbsp caster/granulated sugar a dash of water 1 Preheat the oven to 160°C/Gas Mark 2. Line a 20cm (8in) round springform cake tin or dish with nonstick baking paper. 2 Whisk together the sugar and eggs until light and fluffy in a stand mixer or using a hand-held electric whisk. Fold in all the rest of the curd cake ingredients apart from the flaked/slivered almonds and cardamom and pour into your prepared baking pan. 3 Scatter the flaked/slivered almonds on top, then dust with a tiny bit of cardamom on top – just to give a hint of flavour. Bake in the oven for 30-40 minutes (depending on your oven) until just set in the middle and slightly golden on top. 4 Meanwhile, make the quick raspberry compote, place 100g (3½oz) of the raspberries in a saucepan with the sugar and a dash of water. 5 Boil for about 4-5 minutes until the raspberries have broken down and it looks like a runny jam. Set aside until needed. 6 Leave the curd cake to cool to lukewarm (or reheat later to lukewarm) before serving with the cold or warm raspberry compote on top. Use the remaining raspberries to decorate the curd cake.

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top tip If you’re looking for one of those sweet American-style cheesecakes, this recipe is not for you. This is a much less sugary, traditional version from Sweden called ostkaka.

The recipes on pages 39-41 are taken from ScandiKitchen Summer by Brontë Aurell, published by Ryland Peters & Small. Photography by Peter Cassidy.

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E MAT ULT I

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Coconut oil

nt ice cream Blackcuchrraeesecake, page 17

Do you know how to get the most out of this versatile ingredient?

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22/03/2018 18:06

3 INGREDIENTS

Baking with only

ingredients

Sarah Rainey makes the seemingly impossible possible with these genius desserts!

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43

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Honey cake SERVES 8-10

SES almonds U E IP C E R E H T ur, instead of fitloa rich, which givyetsexture toast

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For the cake 4 free-range eggs 5 tbsp runny honey 150g (5½oz) flaked almonds 1 Preheat the oven to 190°C/Gas Mark 5 and grease and line a small 20cm (8in) round cake tin. 2 Separate the eggs, and whisk the whites to stiff peaks. Beat the yolks with 4 tbsp of the honey, mixing well. 3 Blitz 125g (4½oz) of flaked almonds in a food processor to grind them. Put the remaining 25g (1oz) on a baking sheet and, as the oven gets hot, pop them in for 5-10 minutes to toast them. Keep an eye on them; they’ll colour very quickly. 4 Mix the ground almonds with the egg yolks and honey, and gradually fold in the egg whites using a metal spoon, being careful not to over-mix and beat out all the air. 5 Transfer the mixture to the cake tin and bake for 25 minutes, lowering the temperature for the final 10 minutes to 180°C/Gas Mark 4. 6 Allow the cake to cool completely in the tin before turning it out onto a wire rack. Drizzle the final tbsp of honey over the top, before sprinkling over the toasted almonds. 7 The cake will keep for 1-2 days in an airtight tin – if it lasts that long!

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3 I NX GX RXEXDXI XE N X TS

Lemon posset MAKES 6

For the possets 2 x 284ml (10fl oz) cartons of double cream 160g (5½oz) caster sugar 3 lemons 1 Prepare 6 serving glasses, ramekins

or small teacups by placing them in the fridge to chill. 2 Put the cream and sugar in a saucepan over a medium heat. Whisk them together and bring to the boil slowly. Simmer for 2-3 minutes – the mixture should turn a rich yellow colour – before taking the pan off the hob. 3 While the mixture

cools, grate the zest from all 3 lemons and squeeze the juice from 2. Add the juice and two-thirds of the zest to the cream mixture and whisk thoroughly until it is smooth. 4 Pour into the serving dishes and scatter the remaining zest on top. Chill in the fridge for at least 3 hours before serving.

h t i w t a e r g These taascterunchy biscuit!

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ng j

a ke !

A

d di

elly

t o yogh

Yoghurt jelly pie SERVES 6-8

For the pie 175g (6oz) digestive biscuits (11-12 biscuits) 1 x 135g (4oz) packet of strawberry jelly cubes 340g (12oz) low-fat Greek yoghurt 1 Preheat the oven to 220°C/Gas Mark 7. Line the bottom and sides of a small round cake tin (about 20cm (8in) across) with greaseproof paper. Make sure the paper fits exactly, as the jelly will mould to its shape. Put the digestive biscuits in a ziplock bag, make sure it’s sealed and bash them into crumbs using a rolling pin. Take out a small handful of the mixture and set aside (this is to decorate

46 baking heaven APRIL / MAY

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u rt m a ke s i t s e t

the pie). Pour the rest into a mixing bowl. 2 In a separate bowl, prepare the jelly according to the instructions on the packet – but don’t add the cold water, just the boiling water. So you’ll be adding half the liquid it tells you to. 3 Add 3-4 tsp of the concentrated jelly mixture to the biscuits to help bind them together. Tip them into the prepared tin and use a spoon to flatten them down and get rid of any gaps – you don’t want any holes for the yoghurt to seep out. Bake the biscuit base for 10 minutes, then set aside to cool. 4 Add the yoghurt to the jelly and whisk until lump-free. Put the mixture in the fridge for 1-2 hours to thicken a little. Once it’s reached the consistency of thick custard, pour the jelly over the base and put the pie

c a l i ke

c e s eh e

in the fridge overnight to set. 5 When you’re ready to serve, sprinkle the remaining biscuit crumbs over the top. Carefully remove the pie from the tin and slice into generous wedges, using a super-sharp knife dipped in boiling water to give a clean cut. Serve on its own or with handfuls of fruit to match your jelly flavour.

The feature on pages 43-46 is taken from Three Ingredient Baking by Sarah Rainey, published by Michael Joseph (RRP £12.99).

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c

WE LOVE… VEGAN BERRY

n

h e e k a a v c e p , s e k a u Minmi abximum indulgence! pg48

// HA ZELNUT CAPUCCINO

pg51

// LEMON COCONUT

pg52

For the cherry and almond muffins, go to page 51

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n a g e v s u o e g r o g e s e h t e k a B reats for Cupcake Day! t Recipe by the Alzheimer’s Society. Sign up for Cupcake Day at www.cupcakeday.org.uk

Very berry vegan cupcakes MAKES 16

240g (8½oz) self-raising flour (or gluten-free flour) 220g (7¾oz) caster sugar 5 tbsp rapeseed oil 225ml (8fl oz) almond milk 190g (6¾oz) fresh strawberry purée ½ tsp vanilla extract For the sumptuous strawberry icing 50g (1¾oz) dairy-free margarine 300g (10½oz) icing sugar 50g (1¾oz) fresh strawberry purée fresh strawberries for decoration multi-coloured sprinkles (optional)

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1 Preheat the oven to 180°C/Gas Mark 4 and line a cupcake tin with 16 large cupcake cases. 2 Sift the flour and sugar into a large mixing bowl. In another bowl, blend the strawberry purée, oil, almond milk and vanilla extract. 3 Pour the strawberry mixture into the dry ingredients and use an electric whisk to combine until the batter is smooth. 4 Fill the cupcake cases two-thirds full with the batter, then bake for 15-18 minutes. Set aside and place on a wire rack to cool completely. 5 To make the icing, place the margarine in a large mixing bowl and sift in the icing

sugar in stages, whisking well to ensure the icing is fluffy and smooth. Add the puréed strawberries to the mixture. 6 Once the cupcakes are cool, spread or pipe the icing onto the cakes and decorate with multi-coloured sprinkles and a fresh strawberry. TIP The fresh strawberries in the decadently fruity icing means it’s best to ice the cakes immediately before serving. Serve, share, enjoy! Unite against dementia by signing up for Cupcake Day at www. cupcakeday.org.uk

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C U P C A K E H E AV E N

Mixed berry muffins MAKES 12

400g (14oz) plain flour 2 tsp baking powder 300g (10½oz) caster sugar 310g (11oz) unsalted butter 480ml (16½fl oz) buttermilk 3 free-range eggs 180g (6¼oz) strawberries, hulled and sliced 180g (6¼oz) fresh raspberries 180g (6¼oz) fresh blueberries 35g (1¼oz) demerara sugar 1 Preheat the oven to 180°C/Gas Mark 4. Line two large 6-hole muffin tins with paper cases. 2 Sift the flour and baking powder into a bowl and add the sugar, mixing well to combine. 3 Melt the butter in a saucepan over a medium heat. Remove from the heat and stir in the buttermilk. Add the eggs and use a whisk to combine. Pour the mixture over the dry ingredients and whisk to combine – don’t worry if there are still some lumps at this stage. Using a large spoon, gently fold the fruit through. 4 Spoon the batter into the paper cases. Sprinkle the tops with the sugar. Bake for 25-30 minutes. It may be necessary to reduce the temperature about 10 minutes before the end of baking time if the muffins are getting too dark. To test if the muffins are done, press the top of one gently to feel if it is firm, then turn it out of the tray to check that the bottom has coloured. 5 Cool in the tins for 10 minutes, before turning out onto a wire rack to cool completely. 6 These muffins are best enjoyed the same day. Store them in an airtight container at room temperature. Recipe taken from Bourke Street Bakery: All Things Sweet by Paul Allam and David McGuinness, published by Murdoch Books (£25). Photography by Alan Benson.

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50g (1¾oz) flaked almonds 2 tbsp seeds, such as sesame, poppy, pumpkin or sunflower

Blueberry and almond breakfast muffins MAKES12-14

80g (3oz) almond butter 200g (7oz) Greek yoghurt 1 large ripe banana, cut into chunks 1 large free-range egg 1 tsp vanilla extract

Double chocolate muffins MAKES 12

225g (8oz) plain flour 3 tbsp cocoa powder 3 tsp baking powder 250ml (9fl oz) rice milk 125ml (4½fl oz) sunflower oil 3 free-range eggs, beaten 2 tsp unsweetened vanilla extract 2 tsp stevia powder 150g (5¼oz) no-added-sugar milk chocolate, chopped into chunks 1 Preheat the oven to 180°C/Gas Mark 4. Line a 12-hole muffin tin with paper muffin cases. 2 Mix the flour, cocoa powder and baking powder together in a bowl. Stir

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120g (4¼oz) light brown sugar 220g (7¾oz) plain flour 50g (1¾oz) rolled oats 1 tsp baking powder ½ tsp bicarbonate of soda ½ tsp salt 65g (2½oz) blueberries 75g (2¾oz) medjool dates, pitted and chopped For the topping 2 tbsp light brown sugar

1 Preheat the oven to 160°C/Gas Mark 2. Line a muffin tray (or trays) with muffin cases or squares of baking parchment. 2 Put the almond butter, yoghurt, banana, egg, vanilla and sugar into the bowl of a stand mixer and beat well until the mixture forms a batter. Stir in the flour, oats, baking powder, bicarbonate of soda and salt until just combined. Stir in the blueberries and dates, using a wooden spoon. 3 Spoon the batter into the muffin cases to about three-quarters full. Sprinkle each muffin with the light brown sugar, flaked almonds and seeds. 4 Bake for 20-25 minutes until cooked, then leave to cool in the tray/s on a wire rack. Store in an airtight container.

Recipe taken from Pip & Nut: The Nut Butter Cookbook by Pippa Murray, published by Quadrille (£15). Photography by Adrian Lawrence.

the rice milk, oil, eggs, vanilla extract and stevia powder together in a jug. 3 Pour the liquid mixture into the bowl and give a quick stir. It doesn’t matter if there are still a few lumps – undermixing is better than stirring for too long, which can lead to a chewy, rather than airy, texture. Stir in the chocolate chunks. 4 You’ll now have a sloppy brown mixture. Divide the muffin mixture evenly between the muffin cases. 5 Bake the muffins for 15-30 minutes until risen and springy to the touch, and an inserted skewer comes out clean. Leave them to cool on a wire rack before serving. These muffins are lovely warm, but even better the following day. They also freeze well.

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C U P C A K E H E AV E N

Cherry and almond muffins MAKES 12

150g (5¼oz) ground almonds 150g (5¼oz) plain flour 3 tsp baking powder 175ml (6fl oz) unsweetened almond milk 85ml (3¼fl oz) sunflower oil 3 free-range eggs, beaten 2 tbsp stevia powder 1½ tsp unsweetened almond extract 300g (10½oz) fresh cherries, pitted and halved 2 tbsp flaked almonds 1 Preheat the oven to 200°C/Gas Mark 6. Line a 12-hole muffin tin with

paper muffin cases. 2 Mix the ground almonds, flour and baking powder together in a bowl. Stir the almond milk, oil, eggs, stevia powder and almond extract together in a jug. 3 Pour the liquid mixture into the dry ingredients and give everything a quick stir until combined. Stir in the cherry halves. 4 Divide the muffin mixture evenly between the muffin cases. Sprinkle a few of the flaked almonds on top of each one. 5 Bake the muffins for 15-20 minutes until risen and golden brown, and an inserted skewer comes out clean. Leave them to cool on a wire rack. Store the muffins in the refrigerator and eat within a couple of days.

KES theSE CUPtCyA coffee provide nuatnd frothy FLavours etness swe

Hazelnut cappuccino cupcakes MAKES 12

3 tbsp stevia powder 2 tbsp instant coffee 2 tsp balsamic vinegar 2 tbsp boiling water 50g (2oz) wholemeal plain flour 50g (2oz) white plain flour 75g (3oz) unsalted butter, very soft, chopped 2 free-range eggs, beaten 1 tsp bicarbonate of soda 40g (1½oz) whole hazelnuts, chopped For the topping 250ml (8fl oz) whipping cream 1 tsp stevia powder ½ tsp unsweetened vanilla extract cocoa powder, for dusting 1 Preheat the oven to 180°C/Gas Mark 4. Line a 12-hole muffin tin with paper muffin cases. 2 Stir the stevia powder, instant coffee, balsamic vinegar and the boiling water together in a jug until you have a thick, dark liquid – it doesn’t matter if the stevia hasn’t completely dissolved. 3 Place both flours, butter, eggs and

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bicarbonate of soda in a bowl. Add the coffee mixture and whisk everything together for a minute until fluffy and well combined. Fold in the nuts, then dollop a tablespoonful of the cupcake mixture into each muffin case. 4 Bake for 12-15 minutes until risen and browned, and an inserted skewer comes out clean. Transfer to a wire rack and leave to cool completely.

5 To make the topping, whip the cream with the stevia powder and vanilla extract until it forms firm peaks. Place in a piping bag fitted with a large star nozzle, then pipe on to the cupcakes. 6 Finish by sifting cocoa powder onto the top of each one. The finished cupcakes should be kept in the refrigerator until ready to serve and are best eaten the same day.

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Lemon coconut cupcakes MAKES 12

1 x 400ml (14fl oz) can coconut milk, chilled 3 tbsp stevia powder 150g (5¼oz) plain flour 2 tsp baking powder 85ml (3¼fl oz) sunflower oil 2 free-range eggs, beaten grated rind of 1 unwaxed lemon and 2 tbsp juice For the topping 20g (¾oz) desiccated coconut 1 tsp stevia powder 125ml (4½fl oz) whipping cream 1 Preheat the oven to 180°C/Gas Mark 4. Line a 12-hole muffin tin with paper muffin cases. 2 Open the can of coconut milk, then scoop out the thick coconut ‘cream’ from the top of the can into a large bowl and set aside. 3 Pour 125ml (4½fl oz) of the remaining watery coconut milk into a separate large bowl. Stir in the stevia powder, then add the flour, baking powder, oil, eggs and lemon zest and juice. Give everything a quick and thorough whisk, then divide the mixture evenly between the muffin cases. 4 Bake the cupcakes for 20 minutes until risen and just browned, and an inserted skewer comes out clean. Leave on a wire rack to cool completely. 5 To make the topping, gently toast the desiccated coconut in a dry frying pan for 2 minutes, stirring occasionally, until golden. Leave to cool completely. 6 Add the stevia powder to the reserved coconut ‘cream’. Using an electric whisk, whip until it forms soft peaks – this may take up to 4 minutes. 7 Whip the whipping cream until it forms firm peaks, then fold into the coconut cream. Use a tablespoon to swirl a dollop onto each of the cupcakes and sprinkle the tops of them with the toasted desiccated coconut. These cakes will keep for a couple of days in the refrigerator.

52 baking heaven APRIL / MAY

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ING TIP BAK

COCONUT MILK FOR BEST RESULTS, CHOOSE COCONUT MIL K WITH AT L E AST 18 PER CENT FAT

The recipes on pages 51-53 are taken from Simply Sugar Free by Susanna Booth, published by Hamlyn (£9.99). Photography by Haarala Hamilton.

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DONUTS

Piñata donuts MAKES 12 REGULAR OR 24 MINIS

1 batch of The Original dough, fried or baked, centres left in place during proving and cooking (see page 56) 200g (7oz) caster sugar 175g (6oz) Mini Smarties®, or M&M Minis® 60g (2oz) rainbow sprinkles For the white choc buttercream 175g (6oz) unsalted butter 175g (6oz) icing sugar 125g (4oz) good-quality white chocolate, broken into pieces (or use white chocolate chips) 2 tbsp double cream Equipment 10cm (4in) ring cutter or 6cm (2½in) mini ring cutter 1 Using a sharp knife, carefully remove the centre of each donut, making sure you leave a little dough at the bottom to hold in the filling. 2 Place the donuts in a bowl with the sugar and toss to coat. You might need to do this one by one. 3 Fill the centre of each donut with Mini Smarties®, all the way to the top. 4 For the buttercream, using either a stand mixer or electric whisk, whisk the butter until pale and fluffy (around 2 minutes). Add the icing sugar, one spoonful at time, mixing again in between each addition. 5 Melt the white chocolate either in the microwave for around 1 minute or in a glass bowl over a pan filled with 5cm (2in) water, on a low heat. Slowly pour the melted chocolate into the buttercream mixture, beating all the while. 6 Fold in the cream to soften it a little and transfer to a piping bag, cutting an opening measuring around 2.5cm (1in) in the tip of the bag. Twist the top of the bag to stop the buttercream escaping. 7 Pipe a dollop of the buttercream on top of each of the donuts, then top with sprinkles.

*NOTE

All of the filled donuts are made by using a ring cutter to cut out the hole. However, instead of removing the dough from the centre,

Perfect for t nu National Doughay! Week 12-19 M

DIVINE D NUTS Celebrate National Doughnut Week this May with these fun donuts by Vicky Graham. you leave it in for the dough’s prove so that both the dough ring and the dough ‘hole’ rise together. Fry or bake the donut with the centre intact, but, once the donuts are cooked, carefully remove

the inner hole using a sharp knife, leaving behind a thin layer of dough at the base to act as a barrier for the filling. Therefore, when you pick the donut up, the insides don’t fall out. Simple!

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Party ring donuts MAKES 24 MINI DONUTS

1 batch of The Original dough, fried or baked (see page 56) 1 batch of vanilla bean icing (below) pink, lilac and yellow natural food colouring

Equipment 6cm (2½in) mini ring cutter 1 Divide the vanilla bean icing among 3 bowls and colour one with pink, one with lilac and one with yellow food colouring. 2 Fill 3 piping bags with around onethird of the coloured-icing and cut a hole

in the tip of each piping bag, measuring around 5mm (¼in). Twist the top of each bag to stop the icing escaping. 3 Dip a mini donut, top down, into one of the bowls of icing to around halfway, and gently pull back up. 4 In a contrasting colour, immediately ice 3 lines across the donut – be quick, we don’t want the icing to dry yet! 5 Using a cocktail stick, drag 3 lines at a 90-degree angle to the ones you’ve just made, to create a feathering effect. Repeat for the remaining donuts. 6 Allow the icing to set before eating.

Vanilla bean icing COVERS 12 REGULAR OR 24 MINIS

500g (1lb 2oz) icing sugar 1 tsp vanilla bean paste 50ml (2fl oz) whole milk

d l u o h s s t u n o d g ! n i y r t r y a t r p a s ' P d i k y r e v e f o e l p be a sta 54 baking heaven APRIL / MAY

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1 Place the icing sugar, vanilla bean paste and half the milk into a bowl and stir. 2 Gradually add the rest of the milk, while mixing, until you end up with a smooth mixture. 3 Using a teaspoon, scoop up a blob of icing and twirl it around in a circular motion to stop any excess from dripping down. 4 Spoon the icing onto each donut and spread it out so that it evenly covers the top of the donut. If a little drips down the sides, don’t worry, it adds to the effect! Leave to set.

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XDXOXNXUXTXSX

Blueberry cheesecake MAKES 12 REGULAR

1 batch of The Original dough, fried or baked, centres left in place during proving and cooking (see page 56) For the donut 200g (7oz) cream cheese 4 tbsp icing sugar zest and juice of 1 lemon 4 tbsp double cream blueberry compote (below) 300g (10½oz) caster sugar 60g (2oz) crushed digestive biscuits or Graham crackers, to decorate blueberries, to decorate Equipment 10cm (4in) ring cutter

illing, THE Tangydf with IS marble compote. blueberryon juice The lem sharp, gives it a edge TASTIER

1 Using a sharp knife, carefully remove the centre of each donut, making sure you leave a little dough at the bottom to hold in the filling. Set aside. 2 Beat together the cream cheese, icing sugar and lemon zest and juice. 3 Gradually add the cream and whisk until thick and smooth. 4 Carefully fold in the blueberry compote to make a super-pretty marbled effect. Transfer the mixture to a piping bag. 5 Place the donuts in a bowl with the sugar and toss to coat. You might need to do this one by one. 6 Make a cut at the tip of the bag of around 2cm (¾in). Twist the top of the bag to stop the filling escaping out of the top. Pipe in the blueberry cheesecake filling and finish with a sprinkling of crushed biscuits and a scattering of blueberries.

Blueberry compote MAKES APPROX. 250ML (8½FL OZ)

400g (14oz) blueberries 1 tbsp honey juice of 1 lemon 1 Place all of the ingredients into a pan on a medium heat. 2 As it begins to simmer, turn down the heat and leave for 10-15 minutes until the blueberries are soft. 3 Transfer to a sterilised jar and keep in the fridge for up to 2 weeks.

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The recipes on pages 53-55 are taken from Donuts by Vicky Graham, published by Hardie Grant (£10). Photography by Joe Woodhouse.

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S S M AS T E R C L A

1

2

3

4

5

6

THE ORIGINAL DONUTS Vicky Graham shares her ultimate donut recipe. MAKES 12 REGULAR OR 24 MINIS

750g (1lb 10oz) strong white bread flour, plus extra for dusting 80g (3oz) caster sugar 80g (3oz) unsalted butter 15g (½oz) salt 21g (¾oz) instant dried yeast (3 packets) 3 medium free-range eggs 240ml (8fl oz) warm full-fat milk 140ml (5fl oz) warm water 2 tbsp vegetable oil Equipment stand mixer (optional)

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rolling pin dough scraper (optional) cutters (in shape of your choice) 1 Place the flour, sugar and butter in a large bowl. Make 2 wells in the flour at opposite sides of the bowl and add the salt to one, and the yeast to the other. 2 Break in the eggs, then add the warm milk. 3 If using a stand mixer, attach the dough hook and mix on the slowest speed, while carefully pouring in the water, bit by bit. If you don’t have a stand mixer, use

one hand to bring the dough together and the other to pour in the water. Mix together until all the ingredients have been incorporated – you should end up with a sticky, wet mixture. 4 Continue kneading the dough on a slow setting for around 8 minutes or, by hand, on a floured surface for 10 minutes. When the dough has been kneaded enough, it’ll be smooth, elastic and have a shiny surface. 5 Put the dough in a clean bowl and cover with a damp tea towel until doubled in size (anything between 20-90 minutes, depending on the temperature of your kitchen). 6 Grease 2 baking trays with 1 tbsp of vegetable oil on each. 7 Cover your hands with flour and sprinkle a flat surface with more flour. Tip out the dough and knead with your hands to form a ball. Use a dough scraper, if you like, to

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XXXXXXX

7

The feature on pages 56-57 is taken from Donuts by Vicky Graham, published by Hardie Grant (£10). Photography by Joe Woodhouse.

8

help pick up all the doughy residue from the surface. 8 Sprinkle the rolling pin with flour and roll out the dough to around 2cm (¾in) thick. 9 Use a cutter to cut out your desired shapes and place onto the greased baking trays, spacing them out. Knead any leftover dough and roll out to repeat the process until you have used up all the dough. Leave to rise for around 10-20 minutes until the dough springs back when you touch it. 10 Cook the dough using one of the following methods, then smother with your glaze or icing of choice!

FRYING & BAKING

Baked or fried? Frying is the original and most effective way of making donuts as it will make them crispy and fluffy, while baking them will make them soft and squidgy.

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Frying Method Remember to be super careful when using hot oil. Keep any form of water away from the fryer or pan, move slowly to avoid any splashes and, if using a pan, always use a digital thermometer to make sure the oil doesn’t get too hot.

Baking Method These guys are sprayed with oil before and after they go into the oven to simulate the frying process. They have a lovely depth of flavour to them. YOU WILL NEED

rapeseed oil spray YOU WILL NEED

3 litres (5½pts) vegetable oil 1 Preheat a deep-fat fryer, or oil in a heavybased pan, to 180°C (350°F). 2 Use a fish slice to carefully pick up each portion of dough, then carefully drop the dough into the fryer, cooking each one for around 60 seconds on each side, until golden brown in colour. 3 Remove with tongs and place on a baking tray lined with kitchen paper to soak up any excess oil. Leave to cool.

1 Preheat the oven to 220°C/Gas Mark 7. 2 Fill a roasting dish with boiling water and place it at the bottom of the oven. 3 Spray the donuts with oil (around 3 spays per donut, as a general rule of thumb) and bake in the oven for 6 minutes. 4 Spray with oil again as soon as they leave the oven and leave to cool.

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• Strawberry layer cake • Soft funfetti chip cookies • Coriander & mint loaf

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b

h e t a i v u e c o t s e isBite-seiznejobyawkith coffee! n

WE LOVE… SOUR CHERRY COOKIES

pg63 //

MALTED COOKIES

pg64 //

SUGAR COOKIES

pg69

For the funfetti cookies, go to page 67

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22/03/2018 14:29

Homemade jaffa cakes MAKES 12

2 free-range eggs 50g (1¾oz) caster sugar 50g (1¾oz) plain flour, sifted 1 x packet of orange jelly cubes, chopped 1 tbsp Bonne Maman Bitter Orange Marmalade 125ml (4½fl oz) boiling water 200g (7oz) dark chocolate, broken into pieces

Recipe by Bonne Maman (www.bonnemaman.co.uk)

1 Preheat the oven to 180°C/Gas Mark 4. 2 Place the eggs and sugar in a heatproof bowl over a pan of simmering water and beat continuously for 5 minutes. 3 Add the flour, still beating, until a batter forms.

4 Half-fill each well of a 12-hole muffin tin with the batter. Bake in the oven for 8-10 minutes, then set aside to cool in the tray. 5 To make the jaffa filling, mix together the jelly, marmalade and boiling water until the mixture is smooth. Pour into a shallow baking tray or dish until 1cm (¼in) deep. Set aside until completely cooled, then chill in the fridge until set. 6 When the jelly has set and the cakes have cooled, cut circles from the jelly, to fit on top of the cakes. Top each cake with a jelly circle – still leaving them in the tin. 7 Melt the chocolate in another heatproof bowl over a pan of simmering water, stir well, then pour over the cakes. Set aside (still in the tin) until the melted chocolate has cooled and set, then remove from the tin and serve.

icing sugar, for dusting ½ jar of Bonne Maman Strawberry Conserve

Taken from ‘Bonne Maman 30 Best Loved Recipes’ Hachette Books (www.bonnemaman.co.uk)

Shortbread with strawberry conserve MAKES 20

250g (9oz) plain flour

62 baking heaven APRIL / MAY

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70g (2½oz) caster sugar a pinch of salt 200g (7oz) of very cold butter ½ large free-range egg, beaten ½ tsp vanilla essence grated zest of 1 orange

1 Preheat the oven to 170ºC/ Gas Mark 3. 2 Sieve the flour, sugar and salt into a large bowl. Cut the butter into small pieces, add to the bowl and use your fingers to combine the fine crumbs. Add the egg, vanilla essence and the orange zest and knead the dough until it is smooth, being careful not to overwork it. 3 Lightly dust a work surface with flour and use a rolling pin to roll the pastry out to a thickness of about 5mm (½in). Cut out 40 discs or rectangles as desired. On half of the batch cut decorative shapes out of the centre. Arrange on a lightly greased baking tray. Put in the fridge for about an hour. 4 Bake for about 12 minutes or until just starting to brown. Take out of the oven and leave to cool completely. 5 Spread half of the shortbreads with strawberry conserve and use the other halves to top each biscuit off. Sprinkle with icing sugar before serving.

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22/03/2018 14:31

s these coorkfieect are the pee-up' 'pick-m Chocolate sour cherry cookies MAKES ABOUT 12

235g (8½oz) dark chocolate (55% cocoa), chopped 150g (5½oz) plain flour 45g (1½oz) unsweetened cocoa powder 1½ tsp bicarbonate of soda ½ tsp salt 105g (3¾oz) unsalted butter 240g (8¾oz) soft brown sugar 2 free-range eggs 85g (3oz) dried sour cherries 1 Preheat the oven to 165°C/Gas Mark 3. Line two baking trays with baking paper. 2 Put the chocolate in a large stainless steel bowl and set it over a saucepan of simmering water, making sure the base of the bowl does not touch the water. Allow the water in the saucepan to boil for 2 minutes, then turn off the heat and

Kourabiedes MAKES ABOUT 50

275g (9¾oz) unsalted butter, softened 95g (3¼oz) pure icing sugar, sifted, plus extra for dusting 2 free-range egg yolks 415g (14¾oz) plain flour 150g (5½oz) walnuts, roasted, roughly chopped 2 tsp ouzo 1 tbsp rose water, plus an extra 2 tsp for brushing 1 Preheat the oven to 170°C/Gas Mark 3. Line a baking tray with baking paper. 2 Put the butter and icing sugar in the bowl of an electric stand mixer fitted with a paddle attachment. 3 Beat for 6-10 minutes, scraping down the side of the bowl occasionally, until light and fluffy. Add the yolks and mix until combined. 4 Reduce the speed to low, add the flour and mix until just combined. Add

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stir the chocolate while it slowly melts. Sift the flour, cocoa powder, bicarbonate of soda and salt into a bowl. 3 Put the butter and sugar in the bowl of an electric stand mixer fitted with a whisk attachment. Whisk on medium speed until pale and creamy. Add the eggs, one at a time, making sure each is incorporated before adding more. 4 Add the dry ingredients, in three batches, mixing well after each addition, then add the melted chocolate and mix until well combined. 5 Remove the bowl from the mixer, then fold the cherries through. The mixture can become quite sticky, so you may need to chill it for 15 minutes before shaping the biscuits. 6 Take 3 tbsp of the mixture at a time and roll into evenly sized balls – you should end up with about 12 balls in total. Place the balls on the lined baking trays, allowing room for them to spread. 7 Refrigerate for a further 30 minutes, or until firm.

B I S C U I T H E AV E N

8 Bake in batches, for 15-20 minutes each, or until risen and quite cracked on top. Allow to cool on the trays. 9 The cookies will keep in an airtight container at room temperature for up to 3 days.

the walnuts, ouzo and rose water. 5 Stir through using a spoon. 6 Using 15g (½oz) of dough for each, form the mixture into crescent shapes. Place on a baking tray and bake for 12-15 minutes, or until a very light soft brown colour. 7 Remove from the oven and straightaway brush with the extra rose water. Rest for 1 minute, before rolling them in plenty of extra sifted icing sugar to coat. 8 Your kourabiedes will keep in an airtight container at room temperature for up to 2 weeks.

The recipes on this page are taken from Bourke Street Bakery: All Things Sweet by Paul Allam and David McGuinness, published by Murdoch Books (£25). Photography by Alan Benson.

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n a n i p e e k l l i ! w s s y e i a k d o o 3 c o t e h p T u r o f r e n i a t n airtight co

Malted chocolate cookies MAKES 16

160g (5½oz) unsalted butter 125g (4½oz) soft light brown sugar 50g (1¾oz) caster sugar 2 medium free-range eggs, beaten 200g (7oz) plain flour 175g (6oz) malted milk powder ½ tsp bicarbonate of soda a pinch of salt 150g (5oz) chocolate-coated honeycomb balls, roughly crushed (you need the pieces to stay chunky) 50g (1¾oz) good-quality milk chocolate, roughly chopped 1 Preheat the oven to 180°C/Gas Mark 4. Line two large baking sheets with baking parchment. 2 Beat the butter and sugars together until light and fluffy. Gradually add the egg, beating well after each addition. 3 Fold through the flour, malted milk, bicarbonate of soda and salt to form a sticky but firm dough. Stir through the chocolate-coated honeycomb balls and chocolate until well dispersed. 4 Use an ice-cream scoop or tablespoon to spoon heaps of the mixture onto the prepared baking sheets, ensuring that they are spaced at least 8cm (3in) apart. Transfer to the oven and bake for 10-12 minutes until golden. 5 Allow the cookies to set on the baking sheets for at least 5 minutes before transferring to a wire rack to cool completely.

The recipes on pages 64-65 are taken from Cath Kidston: Teatime from Cath Kidston, published by Quadrille (£15). Photography by Rita Platts.

64 baking heaven APRIL / MAY

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B I S C U I T H E AV E N

Lemon curd biscuits MAKES ABOUT 30

200g (7oz) unsalted butter 200g (7oz) golden caster sugar 1 medium free-range egg, beaten 220g (7¾oz) plain flour 50g (1¾oz) ground almonds ½ tsp baking powder finely grated zest of 1 lemon ½ x 325g (12oz) jar of good-quality lemon curd 1 Preheat the oven to 180°C/Gas Mark 4. Line two large baking sheets with baking parchment. 2 Beat the butter and sugar together until light and fluffy, then beat in the egg. 3 Fold in the flour, ground almonds,

baking powder and lemon zest to create a fairly stiff dough. 4 Roll the dough into 30 equal-sized balls, about 2-3cm (¾-1in) in diameter. Divide the balls between the baking sheets, ensuring that they are at least 5cm (2in) apart. 5 Use your thumb to create a deep imprint in the centre of each cookie and fill each with ¼-½ tsp of lemon curd. 6 Transfer the sheets to the oven and bake for 10-12 minutes, until the biscuits are pale golden and the curd is bubbling. 7 Transfer to a wire rack to cool completely before serving. The biscuits will keep in an airtight container for up to 3 days.

Lavender and orange biscuits MAKES ABOUT 32

300g (10½oz) plain flour, plus extra to dust 180g (6oz) unsalted butter, at room temperature, cubed 110g (3¾oz) caster sugar finely grated zest of 2 oranges 1½ tsp edible dried lavender 2 medium free-range egg yolks 1 Tip the flour and butter into the bowl of a food processor and pulse until the mixture resembles breadcrumbs. 2 Add the remaining ingredients and process until the mixture just forms a ball of dough. Remove from the processor, shape the dough into a disc, wrap in clingfilm and chill for 30 minutes. 3 Preheat the oven to 180°C/Gas Mark 4, and line two baking sheets with parchment and set aside. 4 Lightly dust a work surface and rolling pin with flour and roll the dough out to a thickness of 1cm (½in). Using a 7cm (3in) cutter, stamp out as many biscuits as you can, before re-rolling the scraps and continuing to stamp out biscuits until all of the dough has been used.

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5 Transfer the rounds to the prepared sheets, then bake for 12-15 minutes, until pale golden with a sandy texture.

Transfer to a wire rack to cool. These biscuits will keep in an airtight container for up to a week.

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Marmalade biscuits MAKES 10

100g (3½oz) Duerr’s Fine Cut Sunny Seville Marmalade 100g (3½oz) unsalted butter, melted 50g (1¾oz) golden syrup or honey 25g (1oz) light soft brown sugar 125g (4½oz) plain flour ½ tsp baking powder 50g (1¾oz) oats

By Duerrs Marmalade (www.duerrs.co.uk)

1 Preheat the oven to 180°C/Gas Mark 4 and line a baking sheet with baking parchment. 2 Sift the flour and baking powder into a large bowl, then stir in the oats.

3 Add the marmalade, butter, syrup or honey into a heavy-based saucepan and gently heat until the butter has melted and the sugar dissolved, making sure not to let it bubble. You may need to whisk a little to break up the marmalade properly. 4 Pour the warm mixture over the dry ingredients in the bowl and stir thoroughly to combine. 5 Place heaped tablespoons of the mixture onto the parchment lined sheets, leaving plenty of space in between for the biscuits to spread. 6 Bake for 12 minutes until lightly golden, allow to cool for a minute on the tray, then transfer to a rack to finish cooling.

Anzac biscuits MAKES 20

100g (3½oz) rolled porridge oats 100g (3½oz) plain flour 70g (2½oz) caster sugar 50g (1¾oz) desiccated coconut 1 tsp bicarbonate of soda 1½ tbsp warm water 125g (4½oz) butter, melted 1 tbsp golden syrup

Recipe taken from Matt Moran’s Australian Food  by Matt Moran, published by Murdoch Books (£25). Photography by William Meppem.

66 baking heaven APRIL / MAY

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1 Preheat the oven to 150°C/Gas Mark 2 and line a few baking trays with baking paper. 2 Combine the oats, flour, sugar, coconut and a pinch of salt in a bowl. 3 Combine the bicarbonate of soda in a separate small bowl with the warm water, add to the dry mixture along with the melted butter and golden syrup and mix well to combine. 4 Divide the mixture into 20 balls and place on the trays, pressing to flatten the biscuits slightly – leave 5cm (2in) between each for the biscuits to spread. 5 Bake for 15-20 minutes until dark golden brown, cool on the trays and store in an airtight container for up to 2 weeks.

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22/03/2018 14:38

B I S C U I T H E AV E N

Soft funfetti chip cookies MAKES 36

300g (10½oz) plain flour 2 tsp cornflour 1 tsp bicarbonate of soda ½ tsp salt 240g (8½oz) unsalted butter, softened to room temperature 225g (8oz) packed brown sugar 100g (3½oz) granulated sugar 2 large free-range eggs, room temperature 2 tsp pure vanilla extract 270g (9½oz) semi-sweet chocolate chips 110g (3¾oz) sprinkles 1 Whisk the flour, cornflour, bicarbonate of soda, and salt together in a medium bowl. Set aside. 2 In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the brown sugar and granulated sugar, and beat on medium-high speed until creamed, about 2 minutes. Add the eggs and vanilla extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. 3 Add the dry ingredients to the wet ingredients and mix on low speed until combined. With the mixer running on low speed, add the chocolate chips and sprinkles. The dough will be soft and thick. Cover and chill the dough for at least 1½ hours (and up to 4 days). If chilling for longer than 3 hours, allow it to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard. 4 Preheat the oven to 180°C/Gas Mark 4. Line baking sheets with parchment paper or silicone baking mats. Set aside. 5 Roll balls of dough, about 1½ tbsp of dough per cookie, and place 7.5cm (3in) apart on the baking sheets. Bake for 12-13 minutes, or until lightly

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S pri n

kl e t o y o u r h e a

browned on the sides. The centres will look very soft. 6 Remove from the oven and allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. While the cookies are

! e r i tr 's des

still warm, press a few more chocolate chips into the top – this is only for looks! 7 The cookies will stay fresh in an airtight container at room temperature for up to 1 week.

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22/03/2018 14:39

ING TIP BAK

GOT RAISINS? DON ’ T SK IP T HE M, T HE Y M A K E T HE SE C OOK IE S A M A Z ING!

Favourite oatmeal raisin cookies MAKES 30

180g (6oz) plain flour 1 tsp bicarbonate of soda 1½ tsp ground cinnamon 1 tsp salt 240g (8½oz) unsalted butter, softened to room temperature 225g (8oz) brown sugar

68 baking heaven APRIL / MAY

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100g (3½oz) granulated sugar 2 large free-range eggs, room temperature 1 tbsp unsulphured or dark molasses (optional) 2 tsp pure vanilla extract 270g (9½oz) old-fashioned whole rolled oats 220g (7¾oz) raisins 60g (2¼oz) chopped walnuts

1 Whisk the flour, bicarbonate of soda, cinnamon and salt together in a medium bowl. Set aside. 2 In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the brown sugar and granulated sugar, and beat on medium-high speed until creamed, about 2 minutes. Add the eggs, molasses (if using) and vanilla extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. 3 Add the dry ingredients to the wet ingredients and mix on low speed until combined. With the mixer running on low speed, beat in the oats, raisins, and walnuts. The dough will be thick and sticky. Cover and chill the dough in the refrigerator for at least 1 hour (and up to 4 days). If chilling for longer than 3 hours, allow it to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard. 4 Preheat the oven to 180°C/Gas Mark 4. Line baking sheets with parchment paper or silicone baking mats. Set aside. 5 Scoop balls of dough, about 2 tbsp of dough per cookie, and place 5cm (2in) apart on the baking sheets. Bake for 12-13 minutes, or until lightly browned on the sides. The centres will look a little soft. 6 Remove from the oven and allow to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely. 7 The cookies will stay fresh in an airtight container at room temperature for up to 1 week.

The recipes on pages 67-69 are taken from Sally’s Cookie Addiction by Sally McKenney. Published by Race Point Publishing, an imprint of The Quarto Group (£16.99).

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22/03/2018 14:40

B I S C U I T H E AV E N

Chocolate sugar cookies MAKES 28

180g (6¼oz) plain flour, plus extra for dusting 65g (2½oz) unsweetened natural or Dutch-process cocoa powder, plus more for dusting 1 tsp baking powder ¼ tsp salt 180g (6¼oz) unsalted butter, softened to room temperature 200g (7oz) granulated sugar 1 large free-range egg, room temperature 1 tsp pure vanilla extract traditional royal icing or glaze icing sprinkles 1 Whisk the flour, cocoa powder, baking powder and salt together in a medium bowl. Set aside. 2 In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the granulated sugar and beat on medium-high speed until creamed, about 2 minutes. Add the egg and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again to combine. 3 Add the dry ingredients to the wet ingredients and mix on low speed until combined. The cookie dough will be slightly sticky. 4 Divide the dough into 2 equal portions. Roll each portion out onto a piece of parchment paper or a lightly floured silicone baking mat to about 6mm thickness. The rolled-out dough can be any shape, as long as it is evenly 6mm thick. 5 Stack the 2 slabs of dough, with a piece of parchment paper between them, onto a baking sheet and refrigerate for at least 1 hour (and up to 2 days). If chilling for more than 2 hours, cover the top layer of dough with a single piece of parchment paper. 6 Once the dough is chilled, preheat the oven to 180°C/Gas Mark 4. Line baking

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sheets with parchment paper or silicone baking mats. 7 Remove one of the slabs of dough from the refrigerator and, using a cookie cutter, cut into shapes. Place the shapes 7.5cm (3in) apart on the baking sheets. Reroll the remainder of that slab and continue cutting until all is used. Repeat with the second slab of dough. 8 Bake for 10-11 minutes, until lightly browned around the edges, rotating the

baking sheets halfway through the bake time. Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before decorating. 9 Decorate with desired icing and sprinkles. Let set for 2-3 hours. 10 The decorated cookies will stay fresh, covered, at room temperature or in the refrigerator for up to 1 week.

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Flourless peanut butter cookies MAKES 12-14 COOKIES

1 large free-range egg, room temperature 260g (9¼oz) crunchy or creamy peanut butter 72g (2½oz) coconut sugar or 115g (4oz) brown sugar 1 tsp pure vanilla extract 1 tsp bicarbonate of soda

70 baking heaven APRIL / MAY

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1 Preheat the oven to 180°C/Gas Mark 4. Line baking sheets with parchment paper or silicone baking mats. 2 Whisk the egg in a large bowl until beaten. Using a rubber spatula or wooden spoon, stir in the peanut butter, sugar, vanilla extract and bicarbonate soda until completely combined. 3 The dough will be a little greasy, but do your best to roll it into balls, using 1½ tbsp of dough per cookie. Place

7.5cm (3in) apart on the baking sheets. 4 Bake for 12-13 minutes, or until relatively set on the sides. 5 Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. 6 The cookies will stay fresh in an airtight container at room temperature for up to 1 week.

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22/03/2018 14:41

C OOK IE S IN A PA N

Concept

The cookie in a pan YOU WILL NEED

a heavy-based 25cm (10in) non-stick pan + lid to fit a whisk a spatula or large spoon 1 Mix the dry ingredients together. 2 In the pan, melt the butter over a very low heat. 3 Away from the heat, add the whole egg (and any other liquid ingredients), then whisk vigorously until well mixed. 4 Over a very low heat, add the dry ingredients then continue to stir with the whisk until you have an even texture. Smooth the surface with a spatula or spoon and cook for 10 minutes. The underside and edges of the cookie should now be cooked. 5 Add the fillings and decoration. Cover and cook for a further 5 minutes. 6 Remove the lid and wipe away any condensation that has accumulated, and then replace it. Allow to cool away from the heat for 15 minutes before serving.

*Tips

If you are cooking without a non-stick pan, line the bottom of your pan with baking paper before starting stage 2 of the process. To make small cookies, prepare the dough in the same way up to stage 3 and then, over a low heat, add the dry ingredients and stir with the whisk until you have an even texture. Transfer into a bowl, then spoon the dough into the pan in heaps. Gently spread them apart then cook as before, but reduce the cooking a little (5 minutes + 3 minutes). Repeat until you have used up all the dough.

COOKIES IN A PAN!

Skip the oven, Sabrina Fauda-Rôle shows you how to make gorgeously gooey cookies in a pan! APRIL / MAY baking heaven

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T hi s

frui ty

coo ki e i s bursti n

l f h t i w g

! r u a vo

Nougat and cherry cookie SERVES 6

For the dough 100g (3½oz) plain flour 1 tsp baking powder 50g (2oz) ground almonds 80g (3oz) sugar 100g (3½oz) salted butter 1 free-range egg For the topping 50g (2oz) nougat

72 baking heaven APRIL / MAY

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100g (3½oz) cherries (defrost first if frozen) 1 Mix together the flour, baking powder, ground almonds and sugar. In a 25cm (10in) pan, melt the butter over a very low heat then, away from the heat, add the egg. Whisk vigorously. 2 Over a very low heat, add the dry

ingredients, then continue to stir with the whisk until you have an even texture. 3 Smooth the surface and cook for 10 minutes, then press the cherries and nougat into the dough. Cover and cook for a further 10 minutes. Allow to cool for 15 minutes with the lid on and away from the heat before serving.

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22/03/2018 12:57

C O O KX IXEXSXI XNXAX P A N

Banana choc cookie SERVES 6

For the dough 150g (5oz) plain flour 1 tsp baking powder 70g (2¼oz) sugar 100g (3½oz) salted butter 1 free-range egg For the topping bananas, cut into rounds 1 tbsp sugar 1 tbsp butter 75g (2½oz) chocolate chips

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1 Mix together the flour, baking powder and sugar. Coat the banana rounds with the tablespoon of sugar. 2 Heat a 25cm (10in) pan over a high heat and add the banana rounds with the knob of butter. Allow to caramelise for 5 minutes on each side. Remove from the pan and set aside, then melt the remaining butter over a very low heat. 3 Away from the heat, add the egg and whisk vigorously.

4 Over a very low heat, add the dry ingredients, then continue to stir with the whisk until you have an even texture. 5 Press the banana rounds into the dough. Smooth the surface and cook for 10 minutes. Sprinkle the chocolate chips on top. 6 Cover and cook for a further 5 minutes. Allow to cool for 15 minutes with the lid on and away from the heat before serving.

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Matcha and white chocolate cookie SERVES 6

For the dough 100g (3½oz) plain flour 1 tsp baking powder 50g (2oz) ground almonds 1 tsp matcha 60g (2oz) sugar 80g (3oz) salted butter 1 free-range egg For the topping 50g (2oz) chopped white chocolate 1 tsp matcha

1 Mix together the flour, baking powder, ground almonds, matcha and sugar. In a 25cm (10in) pan, melt the butter over a very low heat then, away from the heat, add the egg. Whisk vigorously. 2 Over a very low heat, add the dry ingredients, then continue to stir with the whisk until you have an even texture. 3 Smooth the surface and cook for 10 minutes, then press the white chocolate into the dough. Cover and

cook for a further 5 minutes. Allow to cool for 15 minutes away from the heat and with the lid on before serving. 4 Sprinkle the matcha on top before serving.

The recipes on pages 71-74 are taken from Cookies in a Pan by Sabrina FaudaRôle, photography © Akiko Ida, published by Hardie Grant (£7.99).

g n c i o n mbo! n i w A

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p

WE LOVE… CHOCOL ATE TART

n

h g e n a i v d e o d t s t r e s s e d c u Episatisfy a sweet tooth! pg76

// NAN’S LEMON MOUSSE

pg79

// CEYLON MALT LOAF

pg83

For the baby apple tarte tatin, see page 85.

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For the praline 125g (4½oz) unrefined golden caster sugar 50g (1¾oz) whole blanched hazelnuts, roughly chopped sea salt cocoa powder, to serve

Recipe by Baking Mad (www.bakingmad.com)

Cambridge burnt chocolate creams SERVES 6

150g (5¼oz) dark chocolate 2 tsp chocolate extract 600ml (21fl oz) double cream 4 large free-range egg yolks 1 large free-range egg 75g (2¾oz) unrefined golden caster sugar a pinch of salt

1 For the creams, preheat the oven to 160°C/Gas Mark 3. Place 6 x 200ml (7fl oz) ramekins or teacups in a roasting tin. 2 Place the chocolate and extract into a mixing bowl. 3 Heat the cream to simmering point, pour over the chocolate and stir until the chocolate has melted. 4 In a separate bowl, whisk together the yolks, egg, sugar and salt until just combined, then slowly stir the cream in until mixed. 5 Strain into a jug, pour this into the ramekins or teacups and remove the bubbles. 6 Pour boiling water into the roasting tin

For the filling 150g (5½oz) dark chocolate chips 150ml (5½fl oz) double cream 1 free-range egg yolk 2 free-range egg white 50g (1¾oz) Half Spoon granulated sugar 1 tbsp Brandy

Recipe by Baking Mad (www.bakingmad.com)

Chocolate tart SERVES 6

For the pastry 225g (8oz) plain white flour 1 tsp salt 115g (4oz) unsalted butter 1 tsp Half Spoon granulated sugar 2 tbsp water

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1 Sieve the flour, sugar and salt into a large bowl, add the cold butter and rub in with your fingertips to achieve a coarse breadcrumb texture. 2 Add one tablespoon of water a little at a time and mix with a knife until the pastry starts to come together. Add another splash of water if needed. Use your hands to bring the pastry together into a ball. Knead on a lightly floured surface to make a smooth ball, then wrap in clingfilm and leave to rest in the fridge for at least 30 minutes. 3 Preheat the oven to 220°C/Gas Mark 7. Roll out the pastry until large enough to line the base and sides of a 20cm (8in) round tin. Line the tin, then

around the ramekins or teacups so it comes about halfway up the sides of the dishes. 7 Bake in the oven for about 30 minutes until they are set around the outside edges, but have a slight wobble in the middle. 8 Remove the tin from the oven and allow the custards to sit in the water for a further 10 minutes, then remove them and cool. Set in the fridge overnight. 9 For the praline, line a baking tray with baking parchment. Gently heat the caster sugar in a frying pan, don’t stir as the sugar may crystallise, keep an eye on it and start swirling the pan when it starts to turn a golden colour. 10 Keep going to a deep caramel, then pour onto the lined baking tray, sprinkle over the hazelnuts and salt and cool until hardened. 11 When ready to serve, dust each cream with a little cocoa powder. Crack the praline into shards and serve with the creams.

place a circle of baking parchment inside. Fill with baking beans and bake for 10 minutes. 4 Remove the paper and beans and cook for a further 5 minutes until golden and crisp. Reduce the oven temperature to 180°C/Gas Mark 4. 5 To make the filling, melt the chocolate and allow to cool for 5 minutes. Stir the egg yolk, brandy and cream into the cooled chocolate and stir until smooth. 6 Whisk the egg whites in a clean greasefree bowl, then whisk in the sugar. Fold the egg whites mixture into the chocolate mixture with a large metal spoon. 7 Pour the mixture into the baked flan case and return to the oven for 10 minutes until just set, but it should still have a slight wobble in the centre.

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P U D D I N G H E AV E N

Terry’s Chocolate Orange melt in the middle pudding SERVES 10

175g (6oz) unrefined dark muscovado sugar (we used Billington’s) 3 large free-range eggs grated zest of 1 orange 1 tbsp orange juice 175g (6oz) unsalted butter, melted 175g (6oz) self-raising white flour 45g (1½oz) cocoa powder 1 Terry’s Chocolate Orange (freeze for at least 4 hours) 1 Preheat the oven to 180°C/Gas Mark 4 and place a baking tray inside to heat up. Make sure your Terry’s Chocolate Orange has been in the freezer for at least 4 hours or overnight. 2 Grease a 2 pint (1.2 ltr) pudding basin with butter and line the bottom and lower sides with baking parchment. 3 Mix together the sugar, eggs, orange

Mini raspberry & chocolate pavlovas MAKES 6

3 large Waitrose British Blacktail free-range egg whites  a pinch of salt a few drops of lemon juice  150g (5¼oz) Fairtrade caster sugar  75g (2¾oz) Fairtrade 70% dark chocolate, melted  1 tbsp Fairtrade icing sugar  ¼ tsp vanilla bean paste  150ml (5¼fl oz) extra thick double cream  200g (7oz) Waitrose Speciality Raspberries  Fairtrade cocoa powder, for dusting 1 Preheat the oven to 140°C/Gas Mark 1 and line a large baking tray with parchment.

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Recipe by Baking Mad (www.bakingmad.com)

zest and juice until there are no lumps. Allow the butter to cool slightly and add to the sugar and egg mixture until combined. 4 Sift in the flour and the cocoa and mix gently to make a smooth, soft batter. 5 Pour half the batter into your prepared basin. Unwrap the chocolate orange and push into the batter, but don’t go all the way to the bottom of the basin. 6 Top with the remaining batter and smooth the top so the mixture is level.

7 Place the basin on the tray in the oven and bake for 50 minutes. When the pudding is done the top should spring back. You may need to cook it for an extra 5 minutes. 8 When the pudding is done, loosen the edges with a knife and turn out onto a plate. 9 Serve immediately with cream or custard. When sliced, the melted chocolate orange will pour out of the pudding.

2 Using electric beaters, whisk the egg whites in a bowl with a pinch of salt and a few drops of lemon juice to stiff peaks. Scatter over 3 tbsp sugar and beat until stiff and glossy, then beat in the remaining sugar 3 tbsp at a time. 3 Very lightly swirl the melted chocolate through the meringue until just marbled, then spoon 6 equal heaped circles onto the baking parchment. Using the back of a spoon, make a deep well in the centre of each meringue. Bake for 1 hour, then turn off the oven, open the door a little and allow to cool for 1 hour. 4 Gently stir the icing sugar and vanilla into the cream, whisking it gently to soft peaks if necessary. Spoon onto the cooled meringues, then scatter over the raspberries. Dust with cocoa to serve.

tip  Adding the lemon juice and salt to the egg whites helps to stabilise them before whisking.

By Waitrose (find thousands more recipes at www.waitrose.com)

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Peach and thyme filo tarte tatin SERVES 4

85g (3oz) unsalted butter, cubed 120g (4¼oz) caster sugar 2 sprigs of thyme 2 ripe peaches, cut into segments 6 sheets of filo pastry 2 tbsp unsalted butter, melted 1 Preheat the oven to 200°C/Gas Mark 6. 2 Place a 20cm (8in) ovenproof frying pan over a medium heat and melt the cubed butter and sugar over a medium heat, without stirring, until it becomes a caramel. 3 Lay the sprigs of thyme down in the caramel and top with the peach slices.

Rose-shaped apple tarts with walnut crust SERVES 4

200g (7oz) walnut halves 50g (1¾oz) unsalted butter, melted 1 free-range egg white 1 tbsp caster sugar 8 tbsp Greek yoghurt 1 tsp vanilla paste or extract 4 Pink Lady apples juice of 1 lemon honey sea salt 1 Preheat the oven to 190°C/Gas Mark 5. 2 In a mini blender, blend the walnuts until you have fine crumbs. Tip into a bowl and mix with the melted butter, egg white, caster sugar and a pinch of salt. Press the mixture evenly into two x 10cm (4in) loose-bottomed tart tins and bake in the oven for 8-10 minutes. Turn off the oven and keep the door ajar, leaving them in the oven to cool completely. 3 Mix together the Greek yoghurt and vanilla paste and spoon into the cooled cases.

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Cook for a couple of minutes until softened, then remove from the heat. 4 Lay down a sheet of filo onto the work surface, brush with some melted butter and lay another sheet on top. Repeat this process with all 6 sheets, then lay the pastry over the top of the pan, carefully tucking the pastry in at the edges to create a snug lid. Brush with a little melted butter and pop into the oven for 15-20 minutes or until golden brown. 5 To serve, carefully place a plate on top of the pan and in, one swift movement, turn it upside-down. 6 Serve the tarte tatin whole for everyone to dig in with some goodquality vanilla ice cream on the side.

4 Prepare the apples by slicing them in half, removing the core with a teaspoon and thinly slicing into half moon-shaped segments. Pop them into a bowl with the lemon juice and 300ml (10½fl oz) water, then microwave on high for 2 minutes. Set aside to cool completely. 5 To make the roses, create a line of apple segments with their straight edges facing you, overlapping the apple segments from left to right, creating a caterpillar of apple slices. Very carefully, roll the segments up, from left to right, until you form a rose shape. 6 Using a little honey, stick the edge of the outermost apple segment onto the base of the apple rose to hold it in place, then carefully lay on top of the vanilla Greek yoghurt. 7 Drizzle the roses with honey and serve immediately.

The recipes on pages 78-79 are taken from Milly’s Real Food by Nicola Millbank, published by HQ (RRP £20).

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P U D D I N G H E AV E N

Nan’s lemon mousse with toasted coconut SERVES 4

For the mousse grated zest of 3 unwaxed lemons, with a little set aside for decoration 60ml (2¼fl oz) lemon juice 180g (6¼oz) golden caster sugar 4 free-range eggs, separated 155g (5½oz) unsalted butter, cubed 4 tbsp lemon curd For the Italian meringue 120g (4¼oz) granulated sugar 2 free-range egg whites 4 tbsp toasted coconut flakes 1 Place most of the lemon zest, the lemon juice, sugar and egg yolks in a bain-marie over simmering water and stir constantly for 10 minutes, or until the mixture coats the back of a metal spoon. Gently whisk in the butter, a cube at a time. Remove from the heat and allow to cool. 2 In a very clean bowl, whisk the egg whites until stiff peaks are formed. Using a metal spoon, fold half of the egg whites into the lemon mixture, then very gently fold in the remaining egg whites. 3 Spoon 1 tbsp of lemon curd into the bottom of 4 serving glasses, then top with the lemon mousse. Pop in the fridge for at least 2 hours to set. 4 To make the Italian meringue, put the sugar and 50ml (1¾fl oz) water in a small pan and dissolve over a medium heat. 5 Meanwhile, in another clean bowl, whisk the egg whites until they form peaks. Set aside. 6 Turn up the heat on the sugar and water and bring to the boil until it reaches 120°C (250°F) on a kitchen thermometer. Once at temperature, slowly pour the sugar mixture into the egg whites and beat continually, until you end up with really glossy, stiff egg whites. 7 To serve, spoon 1 tbsp of the Italian meringue on top of the set mousse and either pop under a hot grill for a few minutes until browned or caramelise with a kitchen blowtorch. 8 Scatter with the toasted coconut flakes and serve.

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This u Italian mersines for the top..gue .

...AND Lemodn, Lime an d Thyme Cur at the bottom

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T hese custa rds ar ea

aria

v

ti on

on crème ca ra mel!

Orange & Grand Marnier baked custards SERVES 6

750ml (26fl oz) milk 1 vanilla bean, split lengthways 5 strips orange zest, no white pith 60ml (2fl oz) Grand Marnier 4 large free-range eggs, separated, plus 5 large free-range egg yolks 50g (1¾oz) caster sugar For the caramel 150g (5½oz) caster sugar 1 Pour the milk into a small saucepan and scrape in the vanilla seeds. 2 Add the vanilla bean and orange zest. Stir over a gentle heat until the milk is simmering, then set aside to cool. Refrigerate overnight so the flavours infuse. 3 Preheat the oven to 140°C/Gas Mark 1. 4 To make the caramel, combine the sugar with 90ml (3fl oz) water in a small saucepan and place over a low heat. When the sugar has melted, increase the heat to high and simmer until the mixture turns a deep golden colour.

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Watch the caramel at all times as it can burn easily. 5 Pour the caramel into six 185ml (6fl oz) ramekins and swirl around to coat the insides. 6 Pour the Grand Marnier into a small saucepan and bring to a simmer over a high heat. Turn off the heat. Allow to cool. 7 Use an electric mixer to beat the 9 egg yolks with the sugar until thick and pale. Add the egg whites and whisk until combined (adding the egg whites last makes a more delicately textured custard). Strain the infused milk through a sieve into the egg mixture, then add the cooled Grand Marnier and mix to combine. 8 Place the ramekins in a deep roasting tin and add enough boiling water to come halfway up the sides of the ramekins. Pour the custard evenly into the ramekins. 9 Bake the custards for 30-35 minutes or until they are set but still a little wobbly in the centre (don’t overcook them). Set aside to cool to room temperature, then place in the fridge to chill for about 1 hour (they will set further in the fridge). 10 Turn the custards out onto six individual plates, scraping out the last of the caramel. Bring to room temperature and serve.

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P U D D I N G H E AV E N

Raspberry coconut pudding SERVES 8-10

110g (3¾oz) raspberry jam 250g (9oz) plain flour 3 tsp baking powder 350g (12oz) caster sugar 100g (3½oz) desiccated coconut 3 free-range eggs, lightly beaten 350ml (12fl oz) milk 1 tsp natural vanilla extract 150g (5½oz) unsalted butter, melted icing sugar, for dusting lightly whipped cream, to serve 1 Preheat the oven to 180°C/Gas Mark 4. 2 Spread the jam over the base of a 2 litre (70fl oz) pie dish. Sift the flour and baking powder into a bowl, then add the sugar, coconut, eggs, milk, vanilla and melted butter and whisk until just combined. 3 Pour the pudding batter into the pie dish over the jam and bake for 40-50 minutes, or until the top is golden brown and the centre has a light spring when pressed with your finger. 4 Remove the pudding from the oven and allow to cool slightly before dusting with icing sugar and taking to the table. Serve with a dollop of whipped cream.

The recipes on pages 80-81 are taken from Neil Perry’s Good Cooking by Neil Perry, published by Murdoch Books (£20). Photography by Earl Carter.

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e c i n s i e c i l s r e v o t f e l d l o c A an indulgent breakfast! for

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P U D D I N G H E AV E N

Banana tarte tatin SERVES 4

1 x 320g (11½oz) packet readyrolled puff pastry, at room temperature 60g (2¼oz) salted butter 1 tsp ground cardamom 60g (2¼oz) dark brown sugar 5 ripe bananas, cut in half down the centre grated zest of 1 lime To serve single cream sea salt 1 Carefully roll out the ready-rolled puff pastry (keeping the attached baking paper underneath) onto a 20x30cm (8x11in) baking tray, allowing the pastry to fall down the sides. 2 Melt the butter in a large frying or griddle pan until foaming, then stir in the cardamom and sugar to form a caramel. Add the bananas. Let the whole lot bubble away for about 2 minutes on each side until nice and golden then, using tongs, carefully place the fruit side by side in the puff pastry-lined baking tray. It doesn’t matter if some break and everything is falling apart – it is supposed to look rustic. 3 Drizzle the leftover sugary butter all over the surface and sprinkle the lime zest on top. 4 Wrap the pastry over the top of the fruit (but not covering it all) and bake for 20 minutes until the pastry is golden and risen, turning the tray around if your oven is uneven. Take out and serve with single cream to your own desire and a tiny sprinkle of sea salt.

The recipes on pages 82-84 are taken from Sri Lanka by Emily Dobbs, published by Seven Dials (Hardback: £25, eBook: £12.99).

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Ceylon tea malt loaf MAKES 1 LOAF

165g (5¾oz) malt extract, plus extra 115g (4oz) jaggery or dark muscovado sugar 90ml (3¼fl oz) coconut milk 1 tbsp ground cinnamon 1 tbsp ground ginger 45g (½oz) tamarind paste 90g (3¼oz) kithul treacle or maple syrup 1 tsp sea salt 200ml (7fl oz) Ceylon loose-leaf tea, brewed for a minimum of 5 minutes 100g (3½oz) raisins 300g (10½oz) plain flour 2 tsp baking powder, sifted ghee or salted butter and lime marmalade, to serve

1 Preheat the oven to 150°C/Gas Mark 2 and line a loaf tin with a 900g (2lb) tin liner. 2 Combine the malt, sugar, coconut milk, cinnamon, ginger, tamarind paste, syrup and salt and stir in the hot tea (strained through a sieve) and raisins. Leave to soak for 10 minutes. 3 Tip in the flour, then quickly stir in the baking powder and pour into the loaf tin. Bake for 1 hour 10-15 minutes, depending on your oven, until firm. (It doesn’t matter if it seems a little undercooked, it will firm up when cool.) 4 While still warm, brush with a little more malt to glaze and leave to cool out of its tin. If you can hold out, it gets more sticky and squidgy after a few days and keeps for a week. Serve with ghee or salted butter and lime marmalade, if you like.

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Mango, banana and papaya crumble with coconut custard SERVES 4

165g (5¾oz) very ripe bananas 165g (5¾oz) ripe, juicy mango 165g (5¾oz) ripe, juicy papaya grated zest and juice of 1 lime 1 tbsp maple syrup 60g (2¼oz) salted butter, softened 70g (2½oz) jumbo oats 50g (1¾oz) dark brown sugar or jaggery 1 tsp ground cardamom ½ tsp sea salt 20g (½oz) desiccated or freshly grated coconut For the coconut custard 250ml (9fl oz) coconut milk 1 tbsp kithul treacle or maple syrup 1 tsp vanilla extract 1 free-range egg yolk

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1 Preheat the oven to 180°C/Gas Mark 4. 2 Roughly cut up the fruit into small 2cm (¾in) chunks and mix. Put in a bowl with the juice of half a lime and 1 tbsp maple syrup and set aside. 3 Brown the butter in a pan. Pour into a bowl and mix in the oats, sugar, cardamom and salt. Put the fruit in an ovenproof dish and spread the oat mixture on top. Bake for about 30 minutes until golden brown and the fruit is bubbling. In the last 3 minutes of cooking sprinkle the coconut on top. 4 While the crumble is cooking, make the custard. Put the coconut milk into a saucepan with the syrup and vanilla and gently bring to just below boiling point. Meanwhile, in a large bowl, whisk the egg yolk. Gradually pour the hot milk mixture onto the yolk, whisking constantly. Wipe out the saucepan and pour the mixture back into it. Heat gently, stirring with a wooden spoon until the custard is thickened, but before any lumps form. You don’t want scrambled eggs. 5 Remove the crumble from the oven, sprinkle with the lime zest and serve warm with dollops of the warm coconut custard.

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P U D D I N G H E AV E N

Baby apple tarte tatin MAKES 8 MINIS OR 1 LARGE

200g (7oz) sugar ¼ tsp ground cinnamon 8 green cardamom pods, bruised with a pestle and mortar 3 Granny Smith apples, peeled, cored, cut into 1cm (½in) thick wedges and rubbed with the juice of ½ a lemon to stop them from browning 100g (3½oz) unsalted butter, chilled and cut into cubes, plus extra for greasing 300g (10½oz) shop-bought puff pastry, rolled out to a few millimetres thick freshly grated nutmeg, for sprinkling ice-cold thick cream or ice cream, for serving 1 Preheat the oven to 200°C/Gas Mark 6. 2 Make the caramel by gently heating the sugar with the cinnamon and cardamom in a large frying pan until it melts. (If you are making a large tarte tatin, make sure your frying pan is ovenproof.) 3 This bit is important. As the sugar melts, it will start to turn golden brown, but don’t let it turn too dark or your caramel will be bitter. 4 As soon as it’s ready, turn down the heat and carefully beat in the chilled cubed butter. Place the apple wedges in the pan. 5 Generously grease 8 holes of a muffin (or cupcake) tray with butter. 6 Use a cutter slightly larger than the size of the tray holes to cut out 8 discs from the puff pastry. Prick each pastry disc a few times with a fork. This will stop it puffing up too much in the oven. 7 Once the apple wedges have been steeping in the caramel for a few minutes, turn off the heat. Carefully spoon the steeped apple wedges into the tray holes, being generous with the caramel but making sure to reserve some for drizzling over later, and then sprinkle over the nutmeg. Top each hole

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with a pastry disc and tuck in the sides so that the apples are covered and snug in the tin. 8 Bake for 20 minutes, or until the pastry is golden brown. Remove from the oven and allow to cool for a few minutes before inverting a plate over the tray and turning it all upside down to release the tartes. (You may need to tap the base of the tray to help them out). The pastry should be at the bottom with the sticky, spiced, caramelised apples on top.

9 Spoon over the reserved caramel and serve with a good dollop of ice-cold thick cream or ice cream. It’s heavenly!

Recipe taken from Secrets From My Indian Family Kitchen by Anjali Pathak, published by Mitchell Beazley (£14.99). www. octopusbooks.co.uk

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I N

A S S O C I A T I O N

W I T H

How to start

L

your own cake business ...with Le Cordon Bleu alumna, Peggy Porschen

e Cordon Bleu is a renowned culinary arts institute across the globe, making its qualifications the most sought after for aspiring chefs. Graduates obtain in-depth knowledge and techniques taught by Le Cordon Bleu Master Chefs, allowing them to propel their careers. Le Cordon Bleu alumna Peggy Porschen, who studied both pâtisserie and cuisine with the Grand Diplôme®, shares how she achieved success as the founder of Peggy Porschen Cakes and provides advice for those looking to start their own business!

in London before ultimately fulfilling my ambition of launching my company in 2003; Peggy Porschen Cakes. We are a hands-on British company that celebrates beautiful craftsmanship inspired by romance, fashion and femininity.

Q

What made you decide to start up Peggy Porschen and how did you develop it?

Q

Can you tell us a bit about yourself? Where does your love for food come from?

My love for food is really rooted in my childhood in Germany. From a young age, I really enjoyed ordering well in restaurants and sampling lots of different tastes. I love how food brings people together; it’s all about gathering, talking and enjoying being together. Visually I was always drawn to cakes and pâtisserie – the smell of marzipan still gives me this warm feeling of comfort with wonderful memories of Christmas and celebrations.

Q

How did you learn how to bake?

Baking was my passion as a young teenager, but in my heart I always knew I wanted to become a ‘cake designer’. To my delight,

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"It's imperative to know who you are as a brand" I discovered the art of ‘British Sugar Craft’ while working as an air steward, a job which took me on regular trips to London. Soon after, I quit my job and the rest is history. I never looked back and feel truly blessed that I was able to follow my calling. I went on to complete Le Cordon Bleu London’s Grand Diplôme ® in 1999, and I was lucky enough to hold a number of prestigious pastry chef positions

One of my career dreams when I started out was to own my own cake shop. While at the height of my career as a wedding cake designer, the market suddenly changed due to the financial crisis. It felt like the right time to change direction and by chance the right premises became available. The Parlour officially opened in 2010 in Belgravia, and here our customers sample from our latest collection of freshly baked cupcakes, cookies and layer cakes. Our focus is on quality ingredients, traditional baking and creative flavours. The Peggy Porschen Academy followed in 2011, after unprecedented demand for masterclass programmes.

Q

What is the inspiration behind your creative pâtisserie?

When setting out I realised that I had an edge over my competitors in terms of style, quality and service. My brand naturally evolved to appeal to a high-end market. I also

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personally aimed high, my goal to become one of the best cake and sugar artists in the UK. However, I also realised that running a business at such a high end level would be dependent on my personal time and could not be upscaled easily. When I thought about my future, I quickly realised that as a brand I needed to become more accessible to a wider audience. 

Q

How did your culinary training at Le Cordon Bleu help you set up your business?

My tutors were incredibly helpful in guiding me in my career path; this included referring me for internships and ultimately securing my first position as a pastry chef. I couldn’t have asked for more!  

Q

What did you enjoy most about studying the programme?

My training at Le Cordon Bleu helped me unequivocally. It truly is world-class training in the finest pâtisserie skills, taught by the most amazing tutors. The training was tough, but that’s important as it is very close to the reality of working in a professional environment. It made me understand that I have to give my best in order to succeed.

Q

How do you enjoy passing on your knowledge to others?

Sharing my expertise with others is a huge passion of mine and the reason why we founded the Peggy Porschen Academy. Students can select from a comprehensive year-round curriculum; from a little bit of fun to courses for those hoping to kick-start a career in cakes.

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Q

What makes your business successful?

We pride ourselves on our creativity and passion for cakes and sugar craft, making it our mission to sell happiness! Creatively I am always planning for the next seasonal occasion or new collection of cakes. In recent years, we have become increasingly focused on achieving not only the best in taste and service, but also ensuring that the visual appearance of the food and the surroundings tick all the boxes. This is where we have really been at the forefront in creatively aligning our Parlour installations with our seasonal collections, and as such the business has been propelled by the popularity of social media sharing.

Q

What would you recommend for aspiring food entrepreneurs?

It’s imperative to know who you are as a brand and who your customer is. When things are busy, knowing this allows you to stay 100% focused. We also strive to stay ahead of the game and not just identify new trends,

but also set them. It’s so important to make time for this creative process. My advice would also be to understand that the experience and atmosphere of the surroundings are just as important as the food and service. We’ve always maintained that it’s about selling a feeling, not just a product, and this has really worked for us.

Q

After opening Peggy Porscen Parlour, launching

books and the Academy, are there any future developments in the pipeline? We are looking at expanding the Peggy Porschen Parlour this year. I simply love working on the creative side of the business that the Parlour allows for, as well as brand developmen0t. I am thrilled to see how amazing the response has been from our customers and indeed other brands. www.peggyporschen.com

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Step-by-step

Chocolate & coffee roulade

Roulades always look impressive and are deceptively easy to make – once you know how! SERVES 8

FOR THE ROULADE 6 large free-range eggs, separated 150g (5½oz) golden caster sugar, plus extra for dusting 50g (1¾oz) cocoa powder, plus extra for dusting FOR THE FILLING 300ml (10fl oz) double or whipping cream 75g (2¾oz) golden icing sugar 3 tbsp espresso coffee, cooled 30g (1¼oz) chocolate-covered coffee beans, finely chopped T O D E C O R AT E 10g (¼oz) chocolate-covered coffee beans, roughly chopped

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1P  reheat the oven to 180°C/Gas Mark 4. Line the base and sides of a 30x20cm (12x8in) Swiss roll tin with non-stick baking parchment. 2 Place the egg yolks and sugar in a large heatproof bowl set over a saucepan of barely simmering water and whisk with an electric hand whisk until the mixture has tripled in size, is light and voluminous and leaves a ribbon trail across the surface when lifted. 3 Sift in the cocoa and fold it through carefully with a metal spoon or balloon whisk. 4 In a separate bowl, whisk the egg whites to a soft peak. Fold the egg whites into the batter in three stages. It is important to fold the egg whites in gently to ensure they are evenly incorporated, but not to knock out the air, so take your time. 5 Pour the batter into the prepared tin and spread out to the corners. Bake for 15-20 minutes until risen and the surface springs back when gently pressed.

6M  eanwhile, soak a clean tea towel in cold water, wring out well and lay on a clean work surface. Cover with a sheet of non-stick baking parchment dusted with cocoa powder and sugar. 7 As soon as the roulade is baked, remove from the oven, invert onto the cocoa sugar dusted paper and carefully remove the parchment by tearing in strips. Roll the roulade up from the short end, keeping the non-stick baking parchment inside, then wrapping inside the tea towel. The chilled, damp tea towel will help set the roulade in its curled position, helping to prevent cracks when it is unrolled. Set aside to cool for 1 hour. 8 To make the filling, combine the cream, icing sugar and espresso in a bowl. Taste and adjust the coffee or sugar to taste. Whip the cream to soft peaks. Fill a large piping bag with an open star nozzle and 3 large tablespoons of the coffee cream and set aside.

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9U  nroll the roulade, spread the remaining coffee cream over the surface of the roulade using a palette knife. Sprinkle with the chocolate coffee beans. Roll up tightly using the parchment to assist. Dust with more cocoa powder if desired. Lift onto a serving plate with the seam underneath, then remove the parchment. To decorate, hand pipe the coffee cream on top and scatter with chopped chocolate coffee beans. 10 You can store it for 2 days in the refrigerator, but it is best eaten the day it is made.

The feature on pages 88-89 is taken from Have Your Cake and Eat It by Mich Turner, published by Jacqui Small (RRP £22). Photography by Peter Cassidy.

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cake decorating

ON SALE 3 MAY

PEXLCULUSSIVE

WEDDING MINI MAGA ZINE! In this issue Decorate fun cakes for kids’ parties, weddings, birthdays and more…

35 step-by-step projects with easy-tofollow photo instructions, the latest trends and top techniques!

HOW TO...

✓Create bows, ruffles & frills ✓Set up a cake business

Don’t miss... The latest decorating news, exclusive competitions and reader gallery 90 baking heaven APRIL / MAY

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Image © iStock. * Contents subject to change

BLOOMIN’ MARVELLOUS FLORAL DESIGNS!

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t e r m e i a t t t n e g l a u d e Enajofytearnnoionn tea with friends! s

WE LOVE… BLUEBERRY CRUFFINS

pg93

// KING’S CAKE

pg99

// HONEY BARS

pg100

For the bourbon pecan tart, go to page 92.

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Bourbon pecan tart SERVES 8

250g (9oz) plain flour, plus extra for dusting 125g (4½oz) butter, diced, at room temperature 1 medium free-range egg, beaten For the filling 4 tbsp butter 100g (3½oz) treacle 4 medium free-range eggs 175g (6oz) caster sugar 1 tsp ground cinnamon

6 tbsp bourbon whiskey 500g (1lb 2oz) pecans To serve double cream or vanilla ice cream 1 To make the pastry, put the flour into a large bowl, add the butter and rub in using your fingertips until the mixture resembles breadcrumbs. Pour the egg into the middle of the mixture and stir in well, then lightly knead the mixture to bring it together. Add 1 tbsp of water if the mixture feels a bit dry and doesn’t come together into a smooth dough.

Bananas foster SERVES 3

3 medium free-range eggs 2 tbsp caster sugar 4 tbsp milk 4 tbsp butter 3 thick slices of brioche, cut from a loaf 5 bananas, peeled 4 tbsp dark brown sugar ¼ tsp ground cinnamon

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Shape the dough into a disc, wrap in clingfilm and rest in the fridge for 20 minutes. 2 Lightly flour a clean work surface then roll out the pastry into a large circle, around 2mm (1/8in) thick. Keep turning the pastry every time you roll it to keep the shape even. Use to line a 26cm (10in) fluted loose-bottomed tart tin, 3cm (1in) deep. 3 Line the tin with the pastry. Press into the flutes and edge of the base of the tin, then leave the remainder hanging over the edge. 4 Preheat the oven to 160°C/Gas Mark 3. 5 To make the filling, put the butter and treacle into a small pan and heat gently to melt the butter. Stir together. Take the pan off the heat and cool a little. 6 Whisk the eggs and sugar together in a large bowl until mixed well, then pour in the cooled butter mixture, cinnamon and bourbon and stir together. 7 Put the tart tin on a baking sheet. Spread the pecans all over the tart case, then pour the filling over the top. Bake for 35-45 minutes until the filling is firm. 8 Once cooked, cut all the overhanging edges off the tart using a sharp serrated knife. Cool the tart until warm, then lift the tart out of the tin and transfer to a plate. 9 Cut the tart into slices and serve with cream or ice cream.

2 tbsp banana liqueur 2 tbsp rum 25g (1oz) pecans 300ml (10½fl oz) carton double cream, whipped and chilled 3 scoops vanilla ice cream 1 Put the eggs, caster sugar and the milk into a bowl and whisk together. 2 Place a large frying pan over a low to medium heat and add 2 tbsp butter. Dip the brioche into the egg mixture,

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T E AT I M E T R E AT S

Blueberry cruffins MAKES 12

140g (5oz) cold unsalted butter, chopped into sugar-cube-sized pieces, plus extra to grease 225g (8oz) strong white bread flour, plus extra for shaping 2 tbsp golden caster sugar 1 tsp lemon juice 1 tsp fresh yeast or ½ tsp dried yeast 125ml (4½fl oz) warm water 1 medium free-range egg, beaten 100g (3½oz) blueberries icing sugar, for dusting 1 Grease and line a 12-hole muffin tin or use a silicone muffin mould. 2 Sift the flour into the bowl of a freestanding mixer fitted with a dough hook. Add the sugar, a quarter of the butter and the lemon juice. Stir together. 3 Mix the yeast with half the water and set aside for a few minutes for the yeast to activate. Pour into the bowl, start the machine running at medium speed and pour in the rest of the water slowly, mixing for about a minute. 4 Once the dough has combined, tip onto a lightly floured surface and knead for a minute. Place the dough back into a clean bowl, cover with clingfilm and leave to rise until doubled in size, around 30-40 minutes. 5 Once the dough has risen, tip onto a floured surface. Cut the dough in half, then roll half of it through a pasta machine on the largest setting, using the

and once the butter has melted, place the brioche into the hot pan. 3 Cook for 1 minute on each side until golden brown. Transfer the pieces to a warm plate. 4 Wipe the pan clean, then return it to the heat and add the remaining butter. Once the butter has melted, add the bananas, keeping them whole. Cook until golden brown on one side, sprinkle with half the brown sugar, then flip the bananas over.

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a n e e w t e b s s A cro ffin and a croissant,! mu slowest setting. Coat in flour and repeat. 6 Spread half the remaining butter over half the dough and fold over, flour, roll out to an oblong and put through the pasta machine again. Roll up into a cigar shape along the length of the dough to make one long cigar. Cut down the middle, around two-thirds of the way through, then flip it back on itself so the cut side is on the outside and the non-cut edges are on the middle. Cut into 6 shorter pieces along the length, then roll each piece up so it looks like a pinwheel. Push into a muffin hole, then

5 Sprinkle the remaining sugar over the top, add the cinnamon, then pour in the banana liqueur and rum. Flame to burn off the alcohol. Simmer for a couple of minutes until the butter and sugar turns into a sauce, then stir in the pecans. 6 Spoon the bananas and the sauce all over the brioche, then top with the whipped cream and the ice cream.

do the same until you’ve filled 6 holes. Repeat with the remaining dough and butter, filling all the muffin holes. Leave to prove for about 1 hour. 7 Preheat the oven to 160°C/Gas Mark 3. 8 Brush with the beaten egg and sprinkle with blueberries, then bake in the oven for 20-25 minutes. Remove from the tin, cool on a wire rack, then dust with icing sugar and serve.

The recipes on pages 92-93 are taken from James Martin’s American Adventure by James Martin, published by Quadrille (£25).

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Apple and blackberry crumble SERVES 2 

Recipe by Lily Simpson (www.detoxkitchen.co.uk)

3 dessert apples, peeled, cored and sliced  100g (3½oz) fresh blackberries 1 cinnamon stick 1 star anise 1 tsp runny honey For the crumble 100g (3½oz) porridge oats 50g (1¾oz) ground almonds 25g (1oz) gluten-free flour 1 tsp rapeseed oil  2 tbsp runny honey a pinch of ground cinnamon To serve 2 tbsp coconut yoghurt

1 Preheat the oven to 200°C/Gas Mark 6. 2 Put the apples, half of the blackberries, the cinnamon stick, star anise, honey and 80ml (2¾fl oz) water in a saucepan on a medium heat and bring to a simmer. Simmer gently for 10 minutes, adding more water if necessary. Remove the cinnamon stick and star anise, and pour the fruit into an 18x12cm (7x5in) ovenproof dish. Scatter the rest of the blackberries over the top. 3 To make the crumble, combine all the ingredients in a large mixing bowl and mix together thoroughly, using your fingers. 4 Cover the fruit with the crumble. Bake in the heated oven for 20-25 minutes until the crumble topping is golden brown and crisp.

Raw cacao and beetroot brownies MAKES 12

150g (5¼oz) peeled raw beetroot 2 free-range eggs 150g (5¼oz) runny honey a pinch of salt 100g (3½oz) gluten-free flour 50g (1¾oz) pure cacao powder 1 tsp baking powder

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1 Cut the beetroot in half and put it in a glass bowl and cover with clingfilm. Put it in the microwave for 10 minutes. 2 Meanwhile put the eggs, honey and salt in a food processor and mix for 5 minutes. 3 Weigh out all the dry ingredients and sieve into a bowl. Combine well. 4 Once the beetroot has cooked, blitz in the food processor and add to the food mixer with the dry ingredients. 5 Mix well and pour into a lined baking tray. Bake for 30 minutes at 170°C/ Gas Mark 3, cool, then cut and serve.  

Recipe by Lily Simpson, Founder of Detox Kitchen (www.detoxkitchen.co.uk).

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T E AT I M E T R E AT S

Cacao rice crispy cakes MAKES 16 SQUARES

20 fresh dates 2 tbsp almond butter 1 handful of chopped pecans 3 handfuls of puffed brown rice a pinch of sea salt For the chocolate sauce 200g (7oz) honey 100g (3½oz) cacao powder ½ tsp ground cinnamon 1 Firstly make the chocolate sauce. Place all the ingredients in a small pan and heat on a low heat for around 2-3 minutes. Continue to mix until all the ingredients are combined and the mixture is shiny and smooth. Remove from the heat to cool. 2 Line a baking tray with greaseproof paper. Finely chop the dates; you want them to almost become a paste. If you cant find fresh dates then dried dates are fine, but you will need to soak them

Chocolate and almond banana bread MAKES 1 LOAF

100g (3½oz) melted butter, slightly cooled, plus extra for greasing 2 free-range eggs, beaten 160g (5½oz) soft light brown sugar 120g (4¼oz) almond butter 250g (9oz) ripe bananas (peeled weight), mashed with a fork 180g (6¼oz) plain flour 2½ tsp baking powder 1 tsp salt 100g (3½oz) dark chocolate, roughly chopped 1 Preheat the oven to 160°C/Gas Mark 3. Butter a 450g (1lb) loaf tin, then line with baking parchment. 2 Put the melted butter in a bowl and add the eggs and sugar. Mix together to

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Recipe by Lily Simpson, Founder of Detox Kitchen (www.detoxkitchen.co.uk)

in hot water for about 20 minutes and drain them well before chopping. 3 Place the dates in a large mixing bowl with the chocolate sauce and the rest of the ingredients and combine well.

4 Tip the mixture into your lined baking tray and flatten the mixture down to about 1.5cm (½in) thick. Place in the fridge for at least two hours. Serve with a cup of tea.

a smooth paste, then beat in the almond butter and mashed bananas. 3 Sift the flour, baking powder and salt into a separate bowl, then gradually fold the flour mixture into the banana mixture. Stir in the chopped chocolate and spoon the mixture into the prepared loaf tin. 4 Bake in the oven for 55 minutes, or until a wooden skewer inserted into the centre comes out clean. Leave to cool in the tin on a wire rack for about 10 minutes, then turn out of the tin onto the wire rack and leave to cool some more.

Recipe taken from Pip & Nut: The Nut Butter Cookbook by Pippa Murray, published by Quadrille (£15). Photography by Adrian Lawrence.

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Apple crumble SERVES 4-6

For the apple base 600g (1lb 4oz) eating apples (e.g. Braeburn or Gala), peeled, cored and cut into chunks 60g (2oz) berries of your choice juice of 1 orange 2 tbsp honey 1 tsp ground cinnamon For the crumble topping 100g (3½oz) rolled oats 40g (1½oz) ground almonds 2 tsp ground cinnamon 4 tbsp butter or coconut oil, cold 2 tbsp honey

1 Preheat the oven to 200°C/Gas Mark 6. 2 Put the apples, berries, orange juice, honey and cinnamon into a baking dish and pour over 3 tbsp water. Combine. 3 To make the topping, put half the oats into a food processor and blitz to a flour. Tip into a bowl and stir in the rest of the oats, the ground almonds and cinnamon. Rub the butter (or solid coconut oil) into the mixture with your fingertips, then mix in the honey. 4 Spread the crumble on top of the apple base and bake in the oven for 30-40 minutes, or until the crumble is golden brown on top.

Granola squares MAKES 12-16 ING TIP BAK

CUTTING

L E AV E T O C OOL F UL LY BE F OR E SL ICING IN T O SQ UA R E S

4 tbsp nut butter 4 tbsp honey 2 tbsp coconut oil 150g (5¼oz) rolled oats 3 tbsp desiccated coconut 40g (1½oz) raisins 40g (1½oz) chopped almonds 20g (¾oz) sunflower seeds 25g (1oz) sesame seeds 1 Preheat the oven to 200°C/Gas Mark 6 and line a 20cm (8in) square baking tray with baking paper. 2 Put the nut butter, honey and coconut oil into a small pan over a low heat and warm until it has melted. Stir well. 3 Meanwhile, put all the rest of the ingredients into a bowl and stir so the ingredients are evenly distributed. Pour the wet ingredients into the bowl and stir until well combined and all of the mixture is coated. 4 Press into the baking tray and, using a sharp knife, lightly score the top into a grid of 12-16 squares or rectangles; this will make it easier to cut them when baked. 5 Bake in the oven for 10-15 minutes until browned and firm to the touch. Leave to cool fully before slicing into squares along the lines you pre-scored.

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T E AT I M E T R E AT S

Mini Mexican muffins SERVES 12

4 tbsp olive oil 1 red pepper, deseeded and diced into small pieces 1 tbsp pumpkin seeds, plus extra for the topping 1 tbsp sunflower or poppy seeds, plus extra for the topping 200ml (7fl oz) milk of your choice 1 medium free-range egg 300g (10½oz) self-raising flour (use wholemeal if you can find it) 1 tsp hot or smoked paprika ½ tsp salt and a pinch of black pepper a handful of chopped coriander (optional) 20g (¾oz) Cheddar, grated, plus extra for the topping (optional butter, to finish (optional) 1 Preheat the oven to 200°C/Gas Mark 6 and line a 12-hole shallow muffin tray with paper cases. 2 Warm 1 tbsp of the olive oil in a frying pan over a medium heat and sauté the diced pepper for 3-4 minutes. Add the seeds to the pan and toast for a final minute, stirring often. 3 Put the milk, remaining olive oil and egg into a bowl and beat together with a fork or small whisk. In a second bowl combine the flour, paprika, salt and pepper, coriander and cheese, if using. 4 Tip the cooked peppers into the egg mix, stirring to distribute them. Gently fold in the flour mixture, taking care not to overwork the mixture. The batter should be fairly stiff. 5 Using two spoons as scoops, divide the muffin batter evenly between the paper cases. Sprinkle with a few extra seeds, then bake in the oven for 15-18 minutes until browned on top and a skewer inserted into the middle comes out clean. 6 If you like, add an optional teaspoon of butter to the top of each warm muffin and sprinkle with a little extra cheese. Transfer to a wire rack and allow them to cool slightly before eating – they are delicious warm but can be eaten cold.

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Recipes on pages 96-97 are taken from RE-NOURISH: A Simple Way to Eat Well by leading Harley Street Nutritionist Rhiannon Lambert, available from Amazon (£18.99).

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s w y e e e o t n o e ss of t g e h T h

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Spiced pecan pie SERVES 8

125g (4½oz) butter 100g (3½oz) muscovado or soft brown sugar

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100g (3½oz) golden syrup 3 free-range eggs 300g (10½oz) pecan halves ¼ tsp ground cinnamon, or to taste vanilla ice cream or fresh cream to serve (optional)

For the pastry 185g (6½oz) plain flour, plus extra for dusting 90g (3¼oz) salted butter, chopped 2 small cloves, finely crushed 3-4 tbsp chilled water 1 First make the pastry. Sift the flour into a large bowl, add the butter and rub it in with your fingers until the mixture resembles coarse breadcrumbs. Stir in the ground cloves. Using a spatula, mix in the measured water a bit at a time until a dough forms. Bring it together with your hands, wrap in clingfilm and refrigerate for 15-20 minutes. 2 Meanwhile, preheat the oven to 180ºC/Gas Mark 4. 3 Lightly flour a work surface and roll out the pastry so that it’s large enough to line a 23cm (9in) tart tin and overhang the sides by about 2cm (¾in). Crumple a sheet of greaseproof paper and use it to line the pastry case. Fill with baking beans, uncooked rice or chickpeas. 4 Reduce the oven temperature to 150ºC/Gas Mark 2 and bake for 8-10 minutes. Set aside to cool slightly, then remove the paper and beans. 5 Increase the oven temperature to 180ºC/Gas Mark 4. 6 To make the filling, put the butter, syrup and sugar in a saucepan and heat gently until the sugar dissolves. 7 Beat the eggs in a bowl until light and frothy. Gradually pour in the warm sugar mixture, folding it together with a spatula as you do so. Chop half the pecans and stir them into the egg mixture along with the cinnamon. Pour into the baked pastry case and arrange the remaining pecan halves on top. 8 Bake in the centre of the oven for 12-15 minutes, until bubbling and golden. Set aside to cool and firm up. 9 Trim off the excess pastry, then remove the pie from the tin and serve with vanilla ice cream or fresh cream, if you wish.

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T E AT I M E T R E AT S

DID YOU KNOW?

King’s cake (Bolo Rei)

As the name suggests, this cake is fit for a king, and dates from a time when pistachios were quite rare and expensive, so it was enjoyed only by the elite.

SERVES 16-20

375g (13oz) butter, at room temperature 375g (13oz) caster sugar 5 free-range eggs, plus 4 extra yolks 250g (9oz) plain flour 1 tsp baking powder ½ tsp salt 125g (4½oz) fine semolina 300g (10½oz) ground almonds 300g (10½oz) ground pistachios 10-12 green cardamom pods, lightly crushed and seeds extracted and finely ground for use (save the pods for flavouring other dishes) 1 tsp vanilla extract 250g (9oz) white chocolate, broken into pieces 50g (1¾oz) chopped ground pistachios 1 Preheat the oven to 160ºC/Gas Mark 3. 2 Line a 24×20cm (9½×8in) rectangular cake tin with greaseproof paper. 3 Put the butter and sugar into a bowl and beat together until smooth and creamy. Mix in the eggs and yolks, but don’t beat them in. Sift in the flour, baking powder and salt and stir well to combine. Mix in the semolina, ground nuts and ground cardamom seeds, then add vanilla. Pour the batter into the prepared tin and bake for 10 minutes. 4 Lower the temperature to 140ºC/Gas Mark 1 and bake for a further 40-50 minutes, until a skewer inserted in the middle comes out clean. 5 Set aside to cool in the tin. The cake is crumbly and delicate, so carefully turn it out, peel off the paper and place on a cooling rack. 6 To make the topping, melt the chocolate in a heatproofbowl set over a pan of simmering water. Take off the heat and mix in the ground pistachios, then pour over the cake. Allow to set, then cut into small squares and present in mini paper cases.

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The recipes on pages 98-99 are taken from Simple Spice by Cyrus Todiwala, published by Mitchell Beazley (£15). Photography by Yuki Sugiura. www. octopusbooks.co.uk

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Herbed salted honey bars MAKES 12

125ml (4fl oz) honey 15g (½oz) chopped fresh herbs (such as thyme, sage or rosemary) 460g (1lb) caster sugar 375ml (12½fl oz) grapeseed oil 2 large free-range eggs 600g (1lb 5oz) plain flour 2 tsp bicarbonate of soda 1 tsp sea salt flakes, plus extra for garnish 135g (5oz) macadamia nuts, chopped 1 Preheat the oven to 175°C/Gas Mark 3½. Line a 30×20cm (12×8in) baking tin with baking paper. 2 Stir the honey and herbs together in a bowl. Add the sugar, oil and eggs and beat together until frothy and well combined. Gradually whisk in the flour, bicarbonate of soda and salt, then stir through the macadamia nuts to incorporate evenly. 3 Spoon the mixture into the prepared baking tin and spread it out in an even layer with a palette knife, then bake for 30 minutes, or until golden brown. 4 Remove from the oven and leave to cool slightly in the tin before transferring to a wire rack. Cut into bars and sprinkle a little extra sea salt over each before serving.

ING TIP BAK

WOODY HERBS LIKE THYME, SAGE AND ROSEMARY WORK W EL L IN THIS MIX

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T E AT I M E T R E AT S

eat A twisty dtrin duste gar u springtime s

Chocolate pretzels with jasmine sugar MAKES 18

125g (4½oz) unsalted butter 125g (4½oz) caster sugar 1 free-range egg, separated 60ml (2floz) milk 250g (9oz) plain flour 3 tbsp unsweetened cocoa powder ¼ tsp baking powder ½ tsp water For the jasmine sugar 10g (¼oz) jasmine petals 110g (4oz) demerara sugar 1 Cream the butter and sugar together in a bowl using a hand-held mixer, or a stand

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mixer fitted with the paddle attachment, until light and fluffy. Beat in the egg yolk (not the white!) and milk. With cool hands, gently work the flour, cocoa and baking powder into the mixture to form a dough, then divide it in half. Shape the dough halves into balls, cover with clingfilm and chill in the refrigerator for 1 hour. 2 While the dough is chilling, make the jasmine sugar. Using your hands, rub the jasmine petals into the sugar in a bowl until the petals are thoroughly mashed (you want to infuse every grain of sugar here with the jasmine flavour, so don’t be afraid to be rough). 3 Preheat the oven to 190°C/Gas Mark 5. Line a baking tray with baking paper.

4 Unwrap the refrigerated dough, pull off a marble-sized piece and roll it out into a thin rope on a lightly floured work surface. Lay it out in a semi-circle, then twist the ends up and over each other to make a pretzel shape. Transfer to the prepared baking tray and repeat until you’ve used up all the dough. 5 Lightly beat the egg white together with the water to form a glaze. Using a pastry brush, lightly brush the pretzels with the glaze, then sprinkle over the jasmine sugar. Bake for 10-15 minutes until firm. Remove from the oven and leave to cool slightly on the tray for 5 minutes, then transfer to a wire rack and leave to cool completely.

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RE Made A H C LA E G u R THE sweet with creammyp raisins, potato, plulate chips and dark choceoam cheese a cr

Sweet potato rugelach MAKES 24

1 tbsp soft brown sugar, plus extra for dusting 225g (8oz) unsalted butter, cut into cubes 125g (4½oz) cream cheese, at room temperature 185g (6½oz) plain flour ¼ tsp salt 1 free-range egg yolk 1 tbsp water 1 tbsp caster sugar For the sweet potato filling 60g (2oz) raisins, roughly chopped

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discs, cover with clingfilm and chill in the refrigerator for 1 hour. 4 Meanwhile, to make the filling, put the chopped raisins in a bowl, cover with boiling water and leave to soak for at least 30 minutes. Drain and set aside. 5 Toss the sweet potato pieces together with the oil and cinnamon to coat evenly, then transfer to a baking tray and roast for 20 minutes, or until tender. Leave to cool, then blitz to a purée with a hand-held blender. 6 In a bowl, stir together 400g (14oz) of the purée with the icing sugar and soaked raisins until evenly combined. 7 Reduce the oven temperature to 170°C/Gas Mark 3 and line a baking tray with baking paper. 8 Lightly knead the chilled dough pieces on a lightly floured surface dusted in a little brown sugar. Shape into circles approximately 5mm (¼in) thick and cut each into 8 wedges. Using a small knife, spread the filling over each wedge and sprinkle over the dark chocolate chips. 9 Starting from the wide ends, roll up each dough triangle towards the centre to make mini croissant shapes. 10 Place the rugelach on the prepared baking tray. Whisk the egg yolk and water together to form a glaze and use it to brush the rugelach, then sprinkle over the caster sugar and bake for 30 minutes until golden. 11 Remove from the oven and leave to cool slightly before transferring to a wire rack to cool completely.

2 medium sweet potatoes, peeled and cut into cubes 1 tbsp extra-virgin olive oil 1 tsp ground cinnamon 90g (3oz) icing sugar 45g (1½oz) dark chocolate chips 1 Preheat the oven to 200°C/Gas Mark 6. 2 Put the brown sugar, butter, cream cheese, flour and salt in a large bowl and rub together with your fingertips to form coarse breadcrumbs. Knead together very briefly to make a soft dough, then divide the dough into three equal-sized pieces. 3 Shape the dough pieces into rough

The recipes on pages 100-102 are taken from Sticky Fingers, Green Thumb by Haylee McKee, published by Hardie Grant (£18.99) Photography by Tara Pearce.

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s

WE LOVE… CORIANDER LOAF

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h y r e a u v o h t e i w v m r o t s a Basakevouupryasnacks & lunches! pg104

// SPICY OATCAKES

pg107

// LUNCHBOX PASTIES

pg110

For the spicy Thai celeriac muffins, see page 107.

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turmeric warming flaadvdos a and colour ur

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S AV O U R Y H E AV E N

Coriander and mint loaf SERVES 10-12

500g (1lb 2oz) strong white bread flour, plus extra for dusting 10g (¼oz) fast-action dried yeast 10g (¼oz) salt 1 tsp ground turmeric 30g (1oz) unsalted butter, softened about 325ml (11fl oz) milk oil, for greasing 6-8 tbsp coriander and mint chutney 1 tsp Kashmiri chilli powder 1 In a large bowl, combine the flour, yeast, salt, turmeric and butter. Slowly stir in the milk – you might not need all the milk or you may need a bit more. Bring the mixture together into a dough. 2 Knead on a lightly oiled surface for 8-10 minutes (or use a stand mixer fitted with a dough hook). Put the dough in a lightly oiled bowl, cover the bowl with clingfilm and leave the dough to rise for 1 hour or until doubled in size. 3 When ready, roll out the dough on a lightly floured surface into a square roughly 37-38cm (14-15in) wide. Spread the chutney evenly over the top of the dough and sprinkle with the chilli powder. 4 Roll up the dough from one side, like a Swiss roll, ensuring that the roll is nice and tight. Use a sharp knife to cut it into 13-14 pieces. Lightly flour a baking tray. Stand the slices of dough on the prepared tray in a loaf shape, overlapping them to widen the loaf and create an attractive pattern. Put the tray in a well-oiled plastic bag and leave the dough to prove for 1 hour or until doubled in size. 5 Preheat the oven to 200°C/Gas Mark 6. Bake for 30-35 minutes, or until the bread sounds hollow when tapped on the base. Transfer to a wire rack and leave to cool. Well wrapped in kitchen foil, this bread will keep for up to 3 days.

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Double pastry twists MAKES 20-22

plain flour, for dusting 325g (11½oz) ready-rolled puff pastry 6 tbsp onion chutney 1 free-range egg, beaten For the shortcrust pastry 300g (10½oz) plain flour a pinch of salt 150g (5½oz) chilled unsalted butter, diced 1 large free-range egg 1 tsp lemon juice 2 tbsp cold water 1 First make the shortcrust pastry. Put the flour and salt in a large bowl. Add the butter cubes and rub them into the flour with your fingertips until the mixture resembles breadcrumbs. 2 In a small bowl, mix the egg, lemon juice and measured water together. Slowly mix this into the flour mixture to bring the dough together – you might not need all the liquid. Knead the dough for a few seconds. Wrap the

pastry in clingfilm and leave it to rest, refrigerated, for 15-20 minutes. 3 Preheat the oven to 200°C/Gas Mark 6. Lightly dust 2 baking trays with flour. 4 Roll out the ready-rolled puff pastry to a rectangle measuring roughly 50×35cm (20×14in). Roll out the shortcrust pastry to the same size. 5 Spread the onion chutney over the shortcrust pastry, then brush a little beaten egg over the chutney. Lay the puff pastry on top of the shortcrust pastry with the chutney layer in between, like a sandwich. 6 Trim off the edges of the pastry sandwich to neaten it, then cut it across a longer edge into roughly 20-22 strips that are 2cm (¾in) wide. Twist each strip so that the puff pastry is on the inner curves. Lay the twists on the prepared trays and lightly brush with beaten egg. 7 Bake in the oven for 12-15 minutes until golden brown and crispy. Serve warm, or transfer to a wire rack to cool. These pastry twists are best eaten on the day they are made.

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ING TIP BAK

½ tsp ground turmeric ½ tsp bicarbonate of soda 1 free-range egg, beaten 2 tbsp vegetable oil 1 tsp black mustard seeds tomato and garlic chutney, to serve

EXTRA CRUNCH USE COARSE SEMOLINA, INSTE AD OF FLOUR, TO GIVE THE CAKE CRUNCH

Savoury semolina cake SERVES 14-16

butter, for greasing 165g (5¾oz) coarse semolina 125ml (4fl oz) natural yoghurt 125ml (4fl oz) water

1 onion, peeled, finely chopped 1 carrot, peeled, grated 100g (3½oz) spinach, roughly chopped 2.5cm (1in) piece of fresh root ginger, peeled and finely grated 2 green chillies, finely chopped 1¼ tsp salt

1 tsp salt 1 tsp baking powder ½ tsp bicarbonate of soda 1 tbsp dried fenugreek leaves (kasuri methi) 1 tomato, finely chopped 2 large free-range eggs 100ml (3½fl oz) vegetable oil, plus extra for greasing 100ml (3½fl oz) natural yoghurt 100g (3½oz) paneer, grated 1 green chilli, finely chopped a handful of fresh coriander leaves, finely chopped

Tomato and paneer loaf SERVES 6-8

200g (7oz) self-raising flour

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1 Preheat the oven to 180°C/Gas Mark 4. Grease a 900g (2lb) loaf tin. 2 Put the flour, salt, baking powder, bicarbonate of soda and kasuri methi in a large bowl. 3 In a jug, combine the tomato, eggs,

1 Preheat the oven to 180ºC/Gas Mark 4. Grease a 25cm (10in) round cake tin and line it with non-stick baking paper. 2 In a large bowl, mix all the ingredients, except for the oil and mustard seeds, together with a wooden spoon. 3 In a small pan, heat the oil over a medium heat and add the mustard seeds to it. Once they begin to pop, pour the oil and seeds over the cake mixture and mix well with the wooden spoon. Pour the cake mixture into the prepared tin. 4 Bake for 1 hour, or until a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin for 10 minutes, then turn out onto a wire rack. Serve warm with tomato and garlic chutney. This savoury cake tastes best on the day it is made.

oil, yoghurt, paneer, chilli and chopped coriander and mix well. 4 Pour the contents of the jug into the dry ingredients and quickly stir the mixture into a batter. Pour the mixture into the prepared loaf tin and bake for 40-45 minutes, or until a skewer inserted into the centre of the loaf comes out clean. Leave to cool in the tin for 10 minutes, then serve. Well wrapped in kitchen foil or in an airtight container, this bread will keep for up to 2 days.

The ecipes on pages 104-106 are taken from The Cardamom Trail by Chetna Makan, published by Mitchell Beazley (£20).

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S AV O U R Y H E AV E N

Spicy oatcakes MAKES ABOUT 12

125g (4½oz) oat flour (make your own by pulsing 125g (4½oz) oats in a blender into a fine powder) 3 tbsp black sesame seeds 2 tsp fennel seeds, roughly ground 2 tsp cumin seeds, roughly ground 3 tbsp flaxseeds 3 tbsp pumpkin seeds 3 tbsp sunflower seeds 3 tbsp butter, softened sea salt and freshly ground black pepper 1 Preheat the oven to 200°C/Gas Mark 6.

2 Combine all the ingredients in a bowl. Splash in a little water (about 30-50ml) and mix until the ingredients come together. 3 Place the mixture between two sheets of greaseproof paper and flatten it with a rolling pin to the thickness of a £1 coin. 4 Remove the top sheet of greaseproof paper and cut out circles or shapes roughly 5cm (2in) in diameter. Place them on a non-stick or lined baking sheet and bake in the oven for 10 minutes until lightly golden. 5 Remove from the oven and allow to cool, then store in an airtight jar (they will keep for up to 1 week).

*TIP

Try changing up the spices to suit your taste and using a different flour; spelt flour works well.

Spicy Thai celeriac muffins MAKES 8 MINI

For the muffins 2 tbsp coconut oil, plus extra for greasing 200g (7oz) celeriac, peeled and grated 200g (7oz) sweet potato, peeled and grated 2 free-range eggs For the Thai chilli paste 5cm (2in) piece of lemongrass (tender base only), thinly sliced 4 garlic cloves, roughly chopped thumb-sized piece of root ginger, peeled and roughly chopped 1 red chilli, deseeded and sliced 25g (1oz) coriander stalks, chopped 3 tsp coconut cream 2 tsp soy sauce 1 Preheat the oven to 200°C/Gas Mark 6 and grease an 8-hole mini muffin tin with coconut oil. 2 To make the Thai chilli paste, put all the ingredients in a blender or food processor and blitz to form a rough paste. 3 Melt the oil in a frying pan over a medium heat, add the spice paste and fry for 2 minutes, stirring, then add the grated

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celeriac and sweet potato and cook, stirring, for 2-3 minutes until softened. 4 Beat the eggs in a large bowl and add the softened celeriac and potato mixture. Stir to combine, then transfer the mixture to the muffin tin holes (a handful in each) pushing it down. Bake in the oven for 12-14 minutes, until they are browned on top.Remove from the oven and leave to cool before removing them from the tin. They will keep in an airtight container for up to 3 days.

*TIP

Try different vegetables in place of the celeriac and sweet potato, such as grated parsnip or even turnip.

The recipes on this page are taken from The Doctor’s Kitchen by Dr Rupy Aujla, published by Harper Thorsons (£14.99).

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Carrot and coriander crackers MAKES 30

100g (3½oz) carrots, peeled, grated on the fine side of a box grater 120g (4¼oz) ground almonds 100g (3½oz) hulled hemp seeds 2 tbsp dried coriander leaves 1 tsp anise seeds 1 tsp yellow mustard seeds 1 tsp coriander seeds 1 tsp sea salt flakes a few pinches of freshly ground black pepper

use fresh herbs! Try up to 4 tbsp finely chopped coriander or flat-leaf parsley leaves, or a mixture with thyme leaves for added flavour.

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1 Preheat the oven to 180°C/Gas Mark 4. 2 In a bowl, mix together the carrots, ground almonds, hemp seeds and dried coriander leaves. In a mortar and pestle, bash the anise, mustard and coriander seeds until just powdered (a few larger pieces of seed is fine). Add to the carrot mix with the salt and pepper. 3 Mix everything together with your hands, then form the mix into a flattish rectangle on a piece of baking parchment. Place another piece of baking parchment on top and roll the dough out into a rough rectangle about 36x21cm (14½x8½in) and no thicker than 3mm (1/8in), making sure that the centre is as thin as the edges. 4 Score roughly into strips about 9cm (3½in) long and 3cm (1¼in) wide. Place on a baking tray (sheet) and bake for 10 minutes. Remove from the oven and cut off the outer edges if they’re getting crunchier, removing them from the tray. Cut the rest of the strips properly, separating the crackers from each other. 5 Return to the oven for a further 8-10 minutes, keeping an eye on them so that they do not get too dark and removing any darker pieces from the edge of the tray when necessary; the crackers should be a golden brown and some will be just darkening a little on the edges. Leave to cool for 10 minutes on the tray, then enjoy. 6 Keep stored in an airtight container in a dry place for at least 1 week.

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S AV O U R Y H E AV E N

Rye, beetroot, walnut, sultana and caraway loaf MAKES 1

1 tbsp extra-virgin cold-pressed rapeseed oil 375g (13oz) lukewarm water 30g (1oz) molasses 2 tsp dried yeast 225g (8oz) rye flour 225g (8oz) dark rye flour 2 tsp sea salt flakes 60g (2oz) sultanas (golden raisins) 60g (2oz) walnuts, roughly chopped 1½ tsp caraway seeds (optional) 150g (5½oz) grated beetroot (about 1 beetroot) 1 Oil the base and sides of a 900g (2lb) loaf tin with the oil; mine is 21x11x7cm (8¼x4¼x2¾in). Line the base with baking parchment. 2 In a small bowl or measuring jug, combine the warm water, molasses and yeast well. Leave for 10 minutes;

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the mixture will form a frothy top. 3 Combine the flours and salt in a bowl, then incorporate the sultanas, walnuts and caraway seeds. Add the grated beetroot to the yeast mix, stir it in, then add this to the dry ingredients, mixing with a wooden spoon. The dough should be quite sticky, but not runny. 4 Place the dough in the prepared tin, smooth out the top with a step or cranked palette knife or the back of a spoon, making sure there are no air gaps, especially in the corners of the tin. Bang the tin once on a work surface, cover with a tea towel and leave to rise in a warm-ish place for 1 hour; the loaf should just be rising up over the edge of the tin.

5 Preheat the oven to 200°C/Gas Mark 6. Bake for 20 minutes. Reduce the oven temperature to 190°C/Gas Mark 5 and bake for a further 30 minutes. Remove the loaf from the oven, carefully slide a knife around the edge, then remove it from the tin. Reduce the oven temperature again, this time to 160°C/Gas Mark 3, then place the loaf on a baking tray and bake for a further 30 minutes. 6 Leave to cool for about 30 minutes on a wire rack, then serve. Store in a paper bag in the fridge (as it’s quite a moist bread) for up to 5 days. This loaf freezes well, too, either whole or cut into slices, for up to 1 month.

The recipes on pages 108-109 are taken from The Natural Baker by Henrietta Inman. Published by Jacqui Small, an imprint of The Quarto Group (£20). Photography by Philippa Langley.

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Recipe by Waitrose (find thousands more recipes at www.waitrose.com)

Easy tuna & egg lunchbox pasties MAKES 4

4 Waitrose British Blacktail medium free-range eggs 500g (17½oz) pack puff pastry 350g (10½oz) tub Waitrose Four Cheese Sauce 2 x 160g (5½oz) cans John West Pole & Line Caught Tuna Chunks In Spring Water, drained 25g (1oz) pack chives, snipped

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plain flour, for rolling ½ tsp cayenne or paprika, to serve 1 Cook 3 of the eggs in a saucepan of boiling water for 9 minutes. Drain and cool a little under running water, then peel and roughly chop. 2 Meanwhile, preheat the oven to 200°C/Gas Mark 6. Roll out the pastry to make a 38cm (15in) square and cut into 4 equal squares. Beat the remaining egg. 3 Mix the chopped eggs, cheese sauce, tuna and most of the chives. Divide the filling between the pastry

squares, brush the edges with beaten egg, then pull the four corners up and inward to meet in the centre, folding one corner over the other like closing an envelope. Firmly press the edges together to seal (using more beaten egg if you need). Repeat to make 4 parcels. 4 Transfer the parcels to a parchmentlined baking sheet and brush lightly with egg. Bake for 25-30 minutes until puffed, golden and piping hot (the parcels may open up a little as they bake). Scatter a pinch of cayenne or paprika and chives onto each pasty and serve.

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22/03/2018 17:20

BAKING ESSENTIALS Getting a bake just right comes down to the little details and it’s our mission to make all your bakes perfect with these essential tips, ideas and tools.

HOW DO I…

Make two-tone icing using a piping bag? Multi-coloured swirls of icing on top of cupcakes or cakes look so impressive but luckily it’s a simple effect to create at home. When filling your piping bag, spoon one colour of buttercream carefully into one side of the bag, then take your second colour of buttercream and spoon it into the other side of the bag. Squeeze carefully until both colours start to come through, then start piping your beautiful decorative swirls!

TIME SAVING TIP...

If you’ve run out of paper cases but want to bake a batch of cupcakes, simply grease a muffin tin with softened butter or vegetable oil, then pour your mixture directly into the holes of the pan. Just take care not to overfill them!

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INGREDIENT UNCOVERED…

Rose water Rose water is water that has been infused with rose petals via steam distillation, resulting in a sweetscented concentrated liquid. You can use it to flavour jam, cakes and bakes, but go easy, you only need a few drops as it can be overpowering!

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MAKE YOUR OWN…

Melty middle cupcakes TRUTH BEHIND THE TERM

Curdling It’s happened to the best of us – you’re happily mixing up your cake and then the ingredients separate! Curdling is a common problem and it’s usually caused by adding eggs too quickly or by using cold eggs, which can result in a dense bake. In most cases you can bring the mixture back together by adding a tablespoon of the flour stated in your recipe, but you can prevent it in the future by making sure to use eggs that are brought to room temperature and by adding them to your mixture gradually.

Ever wondered how to get a deliciously chocolatey centre in your cupcakes? It couldn’t be easier, just half-fill your cupcake cases with batter, pop a small piece of chocolate in the centre and spoon over more batter to cover it. Once baked, you’ll have a secret surprise filling.

of the best... cake carriers

Vintage Apple Cake Carrier

Lakeland Deep Large Square Box

£29.95, www.rexlondon.com

£7.29, www.lakeland.co.uk

Taking your cake on the go? This large 33.5cm vintage style cake carrier has secure metal handles for safe transportation and is available in a range of prints to suit your taste – we love this cute apple design!

This extra deep airtight container is a fantastic 18.5cm high, meaning that it’s big enough to transport partysized cakes, and is 31cm square, ideal for carrying quiche and gatueux on the move! It’s also dishwasher safe for easy cleaning.

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Lock & Lock Cake Carrier Caddy & Lid £16.49, www.lakeland.co.uk This robust airtight cake caddy is perfect for carrying cakes, pies and flans up to 25cm (10in) in diameter, so they arrive at their destination tasting just as good as they would in your kitchen. The internal tray has cutting guides for perfect portions and the handles can be laid flat so it’s easy to lift your goodies in and out!

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22/03/2018 11:51

ESSENTIALS

Colouring buttercream? You only need a tiny amount of food colouring paste or liquid to get a vibrant colour. We recommend dipping the tip of a cocktail stick into the colour and using that to dab it into your buttercream and prevent overdoing it. Beat it thoroughly until you have an even colour; if it isn’t the shade you’re looking for, add a tiny bit more and build it up gradually to avoid garish tones.

EASY DECORATING…

Edging cupcakes Scatter sprinkles, finely chopped nuts or a similar decoration of your choice onto a plate, then hold your freshly frosted cupcake by the base and roll the side of it in the coating. It’ll stick to the sides to create a decorative edge around the cupcake.

TIME SAVING TIP

Run a vegetable peeler down the side of a chunky chocolate bar to shave off small curls for decorating. WWW.FOODHEAVENMAG.COM

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BRITISH BAKING ICON

MAKES 12 225g (8oz) self-raising flour, sifted 1 tsp baking powder 50g (1¾oz) unsalted butter, diced grated zest of 1 lemon 75g (2¾oz) lavender sugar a pinch of salt 150ml (5fl oz) buttermilk, plus a little extra for brushing

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B ON • RITI IC

AK H B ING IS

TIP If you don’t have buttermilk, add 1 tbsp lemon juice or white vinegar to 250ml (9fl oz) milk instead. To make your own lavender sugar, simply place 3-4 sprigs of washed and dried lavender into a jar of caster sugar. Leave to infuse for at least a day before using.

BAKING I SH

N • BRIT CO

1 Preheat the oven to 220˚C/ Gas Mark 7. Place the flour and baking powder in a large bowl and rub in the butter using your fingertips until the mixture resembles fine breadcrumbs. 2 Stir in the lemon zest, lavender sugar and a pinch of salt. Make a well in the centre of the mixture, pour the buttermilk into the well, then mix thoroughly to form a soft dough. 3 Turn the dough out onto a lightly floured surface and knead briefly. Lightly roll out to about 2cm (1in) thick. Cut out the scones using a 5cm (2in) pastry cutter – do not twist the cutter as you will get an uneven rise, just press firmly. Lightly butter a baking sheet, then transfer the scones onto it. 4 Brush the top of each scone with a little buttermilk, then bake in the oven for 12-15 minutes until lightly golden brown on top. Leave to cool on a wire rack and serve with your favourite accompaniments – we suggest clotted cream and your best jam!

LAVENDER AND LEMON SCONES

This lovely little twist on traditional British scones is a real treat and should be enjoyed with plenty of clotted cream and the best jam you can find. Why not bake a batch to celebrate the upcoming Royal Wedding on the 19th May – they go fantastically well with a good cup of tea!

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CALLING ALL BAKING PROS, RECIPE REBELS AND IMPATIENT ICERS

Rise against dementia this Cupcake Day on 14 June Sign up for your free Cupcake Day fundraising kit today

cupcakeday.org.uk

Alzheimer’s Society is a registered charity in England and Wales (296645); the Isle of Man (1128) and operates in Northern Ireland.

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Cupcakes Presented with

Practise your piping with these magical unicorn cupcakes!

STEP-BY-STEP

How to make lemon creamfilled daisy cupcakes

mini delights Bake beautiful cupcakes for every occasion with our easy to follow recipes!

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“Cupcakes are a lovely treat for every occasion and it’s fun to mix and match them!”

nge C hocolaetse, opraage 12 cupcak

Cupcakes are so fun to make because they’re so versatile – you can mix and match the flavour combinations of the delicious sponge and swirls of buttercream to suit your taste, and whether you choose to or not, it’s a joy to decorate them! Throughout this mini magazine you’ll get to try lots of different flavours, from maple syrup cupcakes on page 7 and chocolate orange cupcakes on page 12, to matcha and white chocolate cupcakes on page 13, there’s something for every occasion. Why not bake a batch for a friend or relative, or just treat yourself? We’d love to see pictures of your bakes, don’t forget to send them to us using the details below. Happy baking! JESSICA CLARK EDITOR

Cupcakes Presented with

Practise your piping with these magical unicorn cupcakes!

Contents 06 Banana, pecan & chocolate muffins 07 Maple syrup cupcakes

STEP-BY-STEP

How to make lemon creamfilled daisy cupcakes

08 Chocolate hazelnut cupcakes

mini delights Bake beautiful cupcakes for every occasion with our easy to follow recipes!

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Cupcakes is supplied free with the April/ May 2018 issue of Baking Heaven. Not to be sold separately.

Editor Jessica Clark [email protected]

Publisher Sally Fitzgerald Creative Director Jenny Cook Art Editor Martin Davies Printed by William Gibbons & Sons

Baking Heaven Find us at www.facebook.com/Baking Heaven and search for @BakingHeaven on Twitter. Also keep up-to-date with all the latest baking news at www.foodheavenmag.com

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09 Chocolate extreme cupcakes Snickerdoodle cupcakes

14 Cosmopolitan cocktail cupcakes Banoffee cupcakes 15 Rose water cupcakes 16 Snakes & ladders party cupcakes 17 Banana, oat & sultana muffins

10 Vegan chocolate cupcakes Mum’s butterfly cupcakes

18 Carrot, apple & walnut cupcakes

11 Cupcake bouquet

19 Vanilla cupcakes

12 Fairy cakes Choc orange cupcakes

20 Orange almond cupcakes

13 Matcha & white chocolate cupcakes Mint choc chip cupcakes

Banana, oat & sultana muffins, page 17

21 Orange & passion fruit cupcakes Doughnut cupcakes 22 Cover cupcakes Magical unicorn cupcakes

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Step-by-step

Rosemary cupcakes with lemon cream

These rosemary cupcakes by Marit Hovland are filled with a tart lemon cream and topped with a pretty daisy made of icing sugar.

MAKES 12 CUPCAKES

FOR THE LEMON CREAM 30g (1oz) butter 2 free-range egg yolks 70g (2¼oz) granulated sugar 30ml (1fl oz) lemon juice F O R T H E R O S E M A RY CUPCAKES 65g (2½oz) butter, at room temperature 135g (4¾oz) granulated sugar 2 free-range eggs 165g (5¾oz) light sour cream 135g (4¾oz) plain flour 1 tsp baking powder a pinch of salt 1½ tsp dried rosemary T O D E C O R AT E icing sugar

The recipe on pages 4-5 is taken from Bakeland: Nordic Treats Inspired by Nature by Marit Hovland, published by Greystone Books. Reproduced and condensed with permission from the publisher.

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MAKE THE LEMON CREAM 1 Cut the butter into cubes and keep them cold. Put all the ingredients, except the butter, into a double boiler, or a stainless steel bowl over a saucepan of water, and heat, stirring constantly. (You can also put the ingredients directly into the saucepan if you keep it on a low heat.) When the mixture begins to thicken, remove it from the heat and stir in the butter. Set aside. M A K E T H E R O S E M A RY C U P C A K E S 2 Preheat the oven to 180 °C/Gas Mark 4. Line a 12-hole muffin tin with cupcake liners, or place the liners directly on a baking sheet. 3 Using a handheld mixer, whip the butter and the sugar together in a bowl until fluffy. Keep whipping while you add the eggs, one

at a time, mixing well between each. Fold in the sour cream with a rubber spatula. 4 In a separate bowl, stir together the flour, baking powder and salt. Sift the dry ingredients into the wet mixture and fold in. Finally, fold in the rosemary, crushing it a little between your fingers before you add it. 5 Fill the cupcake cases evenly with the batter. If you’re not using a muffin tin, you’ll need to use more than 12 cases and fill each one only two-thirds full so it doesn’t overflow. You’ll also need to reduce the baking time by a few minutes. 6 Bake the cupcakes on the middle rack of the oven for about 20 minutes. Remove them to a wire rack to cool.

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S T E P - B Y- S T E P

1

2

4

3

D E C O R AT I O N 1 While the cupcakes are cooling, make the stencil. Copy the daisy pattern onto a piece of paper, or draw your own. Cut out the daisy. 2 Use an apple corer to make a hole, approximately 2.5cm (1in) deep, in the middle of each cupcake. 3 Place the stencil on the cupcake so the hole is in the middle of the flower. Sprinkle icing sugar onto the cupcake through a tea strainer. Carefully lift the stencil off the cupcake. Repeat with the remaining cupcakes. 4 Fill a piping bag with the lemon cream and pipe it into the hole on each cupcake. Heap the lemon cream so it makes a raised dot in the centre of the flower.

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Banana, pecan & chocolate muffins MAKES 8 MUFFINS

80g (2¾oz) unsalted butter 300g (10½oz) self-raising flour ½ tsp baking powder 100g (3½oz) caster sugar 220ml (7½fl oz) milk 1 tbsp maple syrup, plus extra to finish (optional) 1 free-range egg 50g (1¾oz) milk or dark chocolate, broken into small pieces 50g (1¾oz) pecans, toasted and chopped 100g (3½oz) mashed banana – the riper the better sugar nibs (optional)

Recipe taken from Soulful Baker by Julie Jones, published by Jacqui Small (£20). Photography by Lisa Linder.

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1 Preheat the oven to 200°C/Gas Mark 6. Place 8 muffin cases into the holes of a muffin tray. 2 Gently melt the butter in a pan and leave to cool. Sieve together the flour and baking powder, then re-sift into the bowl of a free-standing mixer. Add the sugar and secure the paddle attachment. 3 Whisk together the milk and the egg, then pour onto the flour and sugar. Mix on a medium speed until everything comes together, but do stop the moment that it does so. 4 Add the melted butter and maple syrup, if using, chopped chocolate, pecans and the mashed banana and give everything a quick mix, just enough to combine, then spoon the mixture equally between the muffin cases. 5 Sprinkle each muffin with some of the sugar nibs, if using, and bake for about 30 minutes. Check for readiness by inserting a skewer into the centre of the muffins – if it comes out clean they are ready; if not quite ready, bake for a further 5 minutes and re-check. 6 When fully baked, remove the muffins from the oven, spoon over some maple syrup, if using, while still hot, then lift each from the muffin tray and leave to cool a little in their cases before eating.

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CUPCAKE SPECIAL

Maple syrup cupcakes MAKES 12

300g (10½oz) plain flour 1¼ tsp baking powder ¾ tsp bicarbonate soda ½ tsp ground ginger 75g (2¾oz) butter 60g (2¼oz) soft light brown sugar 1 tsp vanilla bean paste 1 free-range egg 200ml (7fl oz) good-quality pure maple syrup (do not use mapleflavoured syrup) 80ml (2¾fl oz) sour cream For the buttercream 150g (5½oz) butter 60g (2¼oz) full-fat cream cheese 80g (2¼oz) soft dark brown sugar 1 tsp vanilla bean paste 120ml (4¼oz) pure maple syrup 160g (5½oz) icing sugar To decorate 12 pecan halves pure maple syrup, to drizzle 1 Preheat the oven to 180°C/Gas Mark 4. Line a muffin tin with 12 muffin cases. 2 Sift the flour, baking powder, bicarbonate of soda and ground ginger into a bowl and set aside. 3 Place the butter and sugar into the bowl of a stand mixer fitted with a paddle attachment (or use a hand-held electric whisk), and beat the mixture at medium to high speed for 1-2 minutes, until light and fluffy. 4 Occasionally stop to scrape down the sides of the bowl with a rubber spatula to make sure that all the butter and sugar is incorporated. 5 Mixing at low speed, add the egg and maple syrup, beating slowly until fully incorporated. Scrape down the sides of the bowl with a rubber spatula, and mix again. 6 With the speed set to low, slowly add the sifted dry ingredients and the sour cream. Beat until all the ingredients have been combined and the batter is smooth. Scrape down the sides of the bowl with a rubber spatula, and mix again.

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t c e f r e p e h t e These arto enjoy with a coffee! treat

7 Using an ice cream scoop, divide the mixture between the muffin cases, filling to almost two-thirds full. Bake in the oven for 20-25 minutes, until well risen and a skewer inserted into the cakes comes out clean. Transfer to a wire rack to cool completely. 8 To make the buttercream, place the butter, cream cheese and soft dark brown sugar into the bowl of a stand mixer fitted with a paddle attachment (or use a hand-held electric whisk), and beat until soft and fluffy. Add the vanilla bean paste and maple syrup and mix again, until combined. 9 Sift in half of the icing sugar and, with

the mixer on a low speed, mix until incorporated. Add the second half of the sugar, then beat slowly, until all the sugar has been incorporated and the buttercream is light and fluffy. Cover with clingfilm and place in the refrigerator for at least 1 hour. 10 Spoon the buttercream into a piping bag fitted with a large star nozzle and pipe a swirl onto each cupcake. Alternatively, spread the buttercream onto each cupcake using a palette knife or metal spatula. Decorate each cake with a pecan half and a drizzle of maple syrup.

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23/03/2018 11:38

OCOLATE GET YOUR TCHFIX: THE HAZELNU HOCOLATE CLASSIC C ES A RICH BASE ENROUBT CREAM HAZELN

Chocolate hazelnut cupcakes MAKES 12

3 free-range eggs 220g (7½oz) caster/granulated sugar 150ml (5fl oz) sunflower oil 80ml (2¾fl oz) full-fat/whole milk 150g (5½oz) self-raising flour mixed with 2 tsp baking powder 45g (1½oz) unsweetened cocoa powder For the ganache 140ml (5fl oz) double cream 75g (3oz) plain chocolate (up to 40% cocoa solids) For the hazelnut cream core 125g (4½oz) chocolate hazelnut spread (such as Nutella) 80ml (2¾fl oz) double cream For the buttercream 125g (4½oz) butter 180g (6oz) chocolate hazelnut spread (such as Nutella) 90g (3¼oz) icing sugar To decorate 30g (1oz) chopped hazelnuts

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1 Preheat the oven to 180°C/Gas Mark 4. Line a muffin tin with 12 muffin cases. 2 Place the eggs and sugar into the bowl of a stand mixer fitted with a whisk attachment (or use a hand-held electric whisk), and beat the mixture at medium to high speed for about 2 minutes, until light and fluffy. 3 If using a stand mixer, switch to the paddle attachment. Combine the oil and milk, then slowly add to the egg mixture, and mix just until combined. 4 Sift the cocoa powder and flour together into a separate bowl, and add to the batter, a little at a time, beating until incorporated. Scrape down the sides of the bowl with a rubber spatula, and briefly beat at high speed until the mixture is smooth. Do not over-mix. 5 Using an ice cream scoop, divide the mixture between the muffin cases, filling to almost two-thirds full. Bake in the preheated oven for 20-25 minutes, until well risen and a skewer inserted into the cakes comes out clean. Transfer to a wire rack to cool completely. 6 To make the ganache, place the double cream in a small saucepan and heat until

almost at boiling point. Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and stir to combine, until smooth and glossy. Allow to cool before placing in the refrigerator to set. 7 To make the hazelnut cream core, place the chocolate hazelnut spread in a small saucepan and warm slightly so that it softens. Remove from the heat and transfer to a bowl. Add the cream, and stir until smooth. Set aside to cool. 8 To make the buttercream, place the butter into the bowl of a stand mixer fitted with a paddle attachment (or use a handheld electric whisk), and beat until soft and fluffy. Place the chocolate hazelnut spread into a small saucepan and gently warm until it has softened, then set aside to cool slightly. Sift in half of the icing sugar and, mixing at low speed, mix until incorporated. 9 Add the second half of the sugar, then beat, slowly, until incorporated. Add the warmed Nutella and mix at medium speed, until combined. 10 To assemble the cupcakes, use a sharp knife or apple corer to remove a small section from the centre of each cooled cupcake. 11 Using a teaspoon (or disposable piping/pastry bag fitted with a large star nozzle), fill the holes almost to the top with the hazelnut cream. 12 Spoon the ganache down one side of the piping/pastry bag and spoon the buttercream down the other side. This will create a marbled effect when piped. Pipe the buttercream and ganache onto each cake in a swirl. Decorate each cupcake with chopped hazelnuts.

Recipes on pages 7-8 are taken from LOLA’S Cupcake Kit, published by Ryland Peters & Small (RRP £12.99). Readers can buy the book for the special price of £9.99 by telephoning Macmillan Direct on 01256 302699 and quoting the reference NR7.

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23/03/2018 11:39

CUPCAKE SPECIAL

Chocolate extreme cupcakes MAKES 24

For the cupcakes 300g (10½oz) all-purpose flour 1 tsp bicarbonate of soda ½ tsp salt 85g (3oz) unsweetened baking chocolate, chopped 85g (3oz) semi-sweet baking chocolate, chopped 225g (8oz) butter, softened 225g (8oz) brown sugar 100g (3½oz) granulated sugar 4 free-range eggs 1 tsp vanilla 240g (8½oz) buttermilk For the frosting 175g (6oz) semi-sweet chocolate chips 115g (4oz) butter, softened 500g (1lb 1oz) icing sugar 100ml (3½fl oz) whipping cream 2 tsp vanilla a pinch of salt

Snickerdoodle cupcakes MAKES 24

For the cupcakes 120g (4¼oz) plain flour 3 tsp baking powder 1 tsp ground cinnamon ½ tsp salt 145g (5oz) shortening 370g (13oz) granulated sugar 5 free-range egg whites 2½ tsp vanilla 300ml (10fl oz) milk For the frosting 750g (1lb 7oz) icing sugar 2 tsp ground cinnamon 150g (5½oz) butter, softened 1 tbsp vanilla 2-4 tbsp milk To garnish 2 tsp granulated sugar ½ tsp ground cinnamon

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1 Preheat the oven to 180°C/Gas Mark 4. Place 12 jumbo paper baking cases in a muffin tin. 2 In small bowl, mix the flour, bicarbonate of soda and ½ tsp salt; set aside. In small microwavable bowl, microwave unsweetened and semisweet baking chocolate uncovered on high for 1-2 minutes, stirring once, until softened and the chocolate can be stirred smooth. 3 In a large bowl, beat the butter with an electric mixer on medium speed until creamy. Gradually add the brown sugar and granulated sugar, beating until well mixed. Add the eggs, one at a time, beating well after each addition. Beat in the melted chocolate and 1 tsp vanilla. On a low speed, gradually beat in the flour mixture alternately with buttermilk, beating just until blended. Divide the batter evenly among the muffin cases, filling each about three-quarters full. 4 Bake for 30 minutes or until a toothpick inserted into the centre comes out clean. Cool for 5 minutes,

then transfer to a cooling rack. Cool completely, about 45 minutes. 5 In a small microwavable bowl, microwave the chocolate chips uncovered on high for 1-2 minutes, stirring once, until softened and the chips can be stirred smooth. In large bowl, beat the butter with an electric mixer on a medium speed until creamy. On a low speed, gradually beat in the icing sugar alternately with melted chocolate and whipping cream, beating until blended. Stir in 2 tsp vanilla and pinch of salt, then use to decorate the cupcakes.

1 Preheat the oven to 180°C/Gas Mark 4. Place 24 paper baking cases in each of the holes of two muffin tins. 2 In a medium bowl, mix the flour, baking powder, 1 tsp cinnamon and the salt, then set aside. 3 In a large bowl, beat the shortening with an electric mixer on a medium speed for 30 seconds. Gradually add the granulated sugar, beating well after each addition and scraping the bowl occasionally. Beat for 2 minutes longer. Add the egg whites, one at a time, beating well after each addition. Beat in 2½ tsp vanilla. On a low speed, alternately add the flour mixture, about one-third at a time, and 300ml (10 fl oz) milk, about half at a time, beating just until blended. 4 Divide the batter evenly among the prepared cupcake cases, filling each with about 3 tbsp batter (about twothirds full). 5 Bake for 18-20 minutes or until a toothpick inserted in centre comes out

clean. Cool for 5 minutes, then transfer to a cooling rack. Cool completely. 6 In a large bowl, mix the icing sugar, 2 tsp cinnamon and the butter with an electric mixer on a low speed until smooth. Beat in 1 tbsp vanilla and 2 tbsp milk. Gradually beat in enough of the remaining milk, 1 tsp at a time, to make the frosting smooth and spreadable, then use to decorate the cupcakes. Mix the garnish ingredients together, then sprinkle over the top to finish.

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23/03/2018 10:59

Vegan chocolateavocado cupcakes MAKES 12

For the cupcakes 200g (7oz) plain flour 35g (1¼oz) unsweetened cocoa powder, sifted 200g (7oz) sugar 1 tsp ground cinnamon 1 tsp bicarbonate of soda 1 tsp baking powder ¼ tsp salt 250ml (8fl oz) chocolate almond milk 1 tbsp cider vinegar 1 large ripe avocado, pitted, peeled 50g (1¾oz) coconut oil, melted

1½ tsp vanilla extract For the frosting 170g (6oz) sugar 50g (1¾oz) coconut oil 1 large ripe avocado, pitted, peeled 5 tbsp unsweetened cocoa powder, sifted 2 tsp vanilla extract ¼ tsp salt 2 tbsp water 1 Preheat the oven to 180°C/Gas Mark 4. Place paper baking cases in 12 holes of a muffin tin. 2 In a large bowl, beat the flour, cocoa powder, sugar, cinnamon, bicarbonate of soda, baking powder and salt with a whisk. In a medium bowl, mix the milk and vinegar; let stand 5 minutes. In a food processor or blender, place the avocado, milk mixture, coconut oil and vanilla and mix until smooth, scraping the sides of the bowl several times. Stir the avocado mixture into the flour mixture; mix well until smooth. Divide evenly among the muffin cases. 3 Bake for 25-30 minutes or until a

350g (12oz) icing sugar, plus extra for dusting 2-3 tbsp milk 1 tsp vanilla extract

Mum’s butterfly cakes MAKES 12

For the cakes 175g (6oz) butter 175g (6oz) caster sugar 175g (6oz) self-raising flour 3 free-range eggs 1 tsp vanilla extract For the buttercream 175g (6oz) butter

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1 Preheat the oven to 180°C/Gas Mark 4 and line a 12-hole muffin tin with paper cupcake or muffin cases. 2 Put the butter, caster sugar, eggs and vanilla extract into the bowl of a freestanding electric mixer (or you can use a handheld electric whisk and mixing bowl). Then sift in the flour, lifting the sieve quite high to incorporate air, and beat for 1-2 minutes until light and creamy. Divide the mixture evenly between the paper cases. 3 Bake in the oven for 20-25 minutes, or until well risen and a skewer inserted into one of the cakes comes out clean. Remove from the oven and leave to cool in the tin for 10 minutes. Transfer to a wire rack to cool completely. 4 Meanwhile, prepare the buttercream.

toothpick inserted in the centre comes out clean. Cool for 5 minutes, then transfer to a cooling rack and allow to cool completely, about 45 minutes. 4 Meanwhile, in a microwavable bowl, heat the sugar and coconut oil uncovered on high until the oil has melted and sugar has softened, about 1 minute. In a food processor or blender, place the sugar mixture and remaining frosting ingredients. Mix for 1-2 minutes, stopping to scrape down the sides once or twice, until smooth. If it’s too thick, add water, a tsp at a time, until it’s the desired consistency. 5 Frost the cupcakes immediately or refrigerate the frosting until ready to serve. Stir until spreading consistency, then frost cupcakes.

The recipes on pages 9-10 are taken from Betty Crocker A Piece Of Cake by General Mills. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Beat the butter until soft and creamy. Sift the icing sugar, and add to the creamed butter in two stages, mixing on a low speed. When fully incorporated, add the milk and vanilla extract and beat for 3-5 minutes on a higher speed. 5 Using a small, sharp knife, cut out the centre of each cake and slice each scooped-out piece in half. 6 Spread the buttercream into the hollow with a small rounded knife. 7 Reposition the cut out centres on each cake so they resemble butterfly wings.

Recipe taken from Amy’s Baking Year by Amy-Beth Ellice, published by John Blake Publishing (RRP £14.99). Photography by Joanna Henderson.

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23/03/2018 11:40

CUPCAKE SPECIAL

Cupcake bouquet YOU WILL NEED

For the cupcakes 7 cupcakes, baked in cupcake cases and cooled (5cm (2in) diameter) To decorate white modelling paste chocolate (for melting) Renshaw Vanilla Frosting Equipment Mason Jar Cupcake Bouquet Holder Mason Jar 3 mixing bowls piping bags Wilton 2D Flower Nozzle cocktail sticks leaf icing cutters silicone chocolate mould Wilton Colour Right System string gift tag tissue paper 1 Bake 7 cupcakes in 5cm (2in) diameter cases in any flavour. Leave to cool on a wire rack. 2 Divide 600g (1lb 4oz) of Renshaw Vanilla Frosting between three mixing bowls and add food colouring to create the colours you want. We used the Wilton Colour Right System: Yellow – add a drop at a time from the yellow bottle until you reach your desired shade. Peach – add a drop at a time from the pink bottle (the naturally yellow tinge of the buttercream mixes with the pink to make peach). Purple – in a separate pot, mix 16 drops from the pink, 2 drops from the blue and 2 drops from the red bottle to recreate the periwinkle colour on the Colour Right colour formula chart. Add to your buttercream with the tip of a cocktail stick until you are happy with the shade. 3 Once you’re satisfied with the shades, pipe your coloured buttercream onto the top of your cooled cupcakes, using the Wilton® 2D Flower Nozzle. To create perfect icing roses, hold your piping bag upright and start icing in the middle of each cake, swirling outwards to the edge of the cupcake. Ice all the

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e k a m d l u o This w a lovely gift!

Recipe by Lakeland (www.lakeland.co.uk)

cupcakes and set aside. 4 To make the leaves, first mix together 13 drops of brown, 12 of yellow, 7 of blue and 3 of orange from the Wilton Colour Right System. Weigh out 50g (1¾oz) of White Modelling Paste and mould between your fingers until soft. Using a cocktail stick, add the green colouring to the paste a little at a time and work into and through the paste until the colour is consistent. Roll out the green icing and cut out 7 leaves using Leaf Icing Cutters. Shape the leaves with your fingers and add one to the top of each cupcake ‘flower’. 5 Fill your chosen Mason jar with chocolates – we made ours by hand but you can always add their favourites instead. We tempered our chocolate for

a really shiny, professional-looking finish, filled the shapes in our Silicone Chocolate Mould with a layer of first milk and then white chocolate, then placed in the fridge until set hard before adding to the jar. 6 Place the correct circle from the cupcake bouquet holder onto the mouth of your jar – there’s a smaller one for standard-sized and a larger one for wide-mouthed jars – and secure with the screw-on band part of the lid. Assemble the rest of the frame on top, then slot your cupcakes carefully into place. 7 Finish by tying string around the jar with a handwritten tag attached, and adding tissue paper to showcase your bouquet of bakes.

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23/03/2018 11:40

For the buttercream icing  300g (10½oz) of icing sugar 2 tbsp soft butter 

Fairy cakes SERVES 12

2 free-range eggs 100g (3½oz) caster sugar 100g (3½oz) soft butter 100g (3½oz) self-raising flour 100g (3½oz) chocolate chips ½ tsp vanilla essence 

1 Preheat the oven to 180°C/Gas Mark 4. Place paper cases in a cupcake tin. 2 Put the butter and sugar into a bowl and cream together by beating with a wooden spoon until light and fluffy. Beat in the eggs one at a time, then add the flour and fold in. Stir in the chocolate chips. 3 Use a teaspoon and a knife to spoon the mixture evenly into paper cases. 4 Bake for 15-20 minutes until the cakes spring back when lightly pressed on top and are a golden colour. 5 Mix both the icing sugar and soft butter together. Add a tsp of boiling water for a smoother consistency.

Chocolate orange cupcakes

G AS A FINISHinINkle TOUCH: sprange some or top zest on

By Benjamin Millar (www.benjisbaking.com)

12 baking heaven APRIL/MAY

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MAKES 12-15

For the cupcakes 225g (8oz) butter, softened 225g (8oz) caster sugar grated zest of 1 orange 4 large free-range eggs 1 tsp vanilla extract 2 tsp baking powder 170g (6oz) self-raising flour 60g (2¼oz) cocoa powder For the chocolate orange ganache 200g (7oz) milk chocolate, very finely chopped 200ml (7fl oz) double cream 2 tsp orange extract grated orange zest, to decorate 1 First prepare the ganache as it will need some time in the fridge to make sure it is a pipe-able consistency when the cupcakes are ready to ice. 2 Heat the double cream and orange extract in a saucepan until nearly, but not quite boiling. 3 Pour the hot cream mixture over the very finely chopped chocolate and leave to stand for 30 seconds. (The chocolate

Variations  ✓ Instead of vanilla essence, another flavour like strawberry can be substituted. ✓ Chocolate chips can be replaced with white chocolate chips and dried cranberries, or fudge pieces. ✓ Zest of a lemon and lemon juice could be replaced for the essence and chocolate chips.

Recipe taken from Comfort Food by Julia Bettelheim, published by Clink Street (RRP £9.99).

needs to be in really small pieces to make sure you get a smooth ganache at the end). 4 Slowly stir the chocolate and cream together until you form a super smooth, silky ganache. 5 Place in a bowl, cover with clingfilm and refrigerate for at least 90 minutes. 6 To make the cakes, line a muffin tray with cases and preheat your oven to 180°C/Gas Mark 4. 7 Cream the butter, sugar and orange zest in a bowl until light and fluffy. 8 Add your eggs, vanilla, flour, baking powder and cocoa to your mixture and combine fully. 9 Divide the mixture into your muffin cases using a tablespoon and bake for around 15-20 minutes. 10 Remove from the oven and place all of the cupcakes onto a cooling rack and allow to cool completely before icing. 11 When ready to ice, fill a piping bag fitted with an open star piping nozzle with ganache (which should now be thick enough to hold its shape) and pipe onto each cupcake.

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23/03/2018 11:04

CUPCAKE SPECIAL

Matcha & white chocolate cupcakes MAKES 12-15

For the cupcakes 275g (9¾oz) caster sugar 115g (4oz) unsalted butter 120ml (4½fl oz) vegetable oil 4 free-range eggs 120ml (4½fl oz) milk ½ tsp vanilla extract 2-3 tbsp matcha powder 240g (8½oz) self-raising flour 2 tsp baking powder For the icing 450g (1lb) unsalted butter 380g (13½oz) icing sugar,sifted 200g (7oz) white chocolate, melted 1 tsp vanilla extract 1 Preheat your oven to 180°C/Gas Mark 4 and line a muffin tray with cake cases. In a bowl, beat together the sugar and butter until light and fluffy. 2 Then, while continuing to beat the mixture, add in the oil and then the eggs, one at a time.

Mint choc chip cupcakes MAKES 12-15

For the cakes 225g (8oz) butter, softened 225g (8oz) caster sugar 4 large free-range eggs 1 tsp vanilla extract 2 tsp baking powder 170g (6oz) self-raising flour 60g (2oz) cocoa powder For the icing  240g (8½oz) butter, softened 500g (1lb 1oz) icing sugar, sifted 1½ tsp peppermint extract 1-2 tbsp milk, if required a drop of green food colouring 30g (1oz) dark chocolate, very finely chopped 1 To make the cupcakes, line a muffin tray with cake cases and preheat your oven to 180°C/Gas Mark 4.

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3 In a saucepan, slowly heat the milk, vanilla and matcha powder and whisk together, ensuring there are no lumps of matcha remaining. 4 Allow the flavoured milk to cool slightly before adding to the egg mixture. Sift the flour and baking powder into the egg mixture and beat until fully incorporated. 5 Spoon into the cupcake cases and bake for 20 minutes before removing from the oven and allowing to cool completely on a rack. XXXXXX 6 To make the icing, combine the icing sugar, butter and vanilla together before slowly pouring in the melted white chocolate. Beat until light and fluffy, before frosting the cakes using a small palette knife or by piping rosettes on the top of each cake. 7 To decorate, take one unfrosted cake and lightly grate it into fine crumbs, then sprinkle these over the frosted cakes.   By Benjamin Millar (www.benjisbaking.com)

2 Cream the butter and sugar in a bowl, until light and fluffy. 3 Add in your eggs, vanilla, flour, baking powder and cocoa to your mixture and combine fully. 4 Spoon the mixture into the cases and bake for around 15-20 minutes. 5 Remove from the oven and place the cupcakes onto a cooling rack and allow to cool completely before icing. 6 Prepare the icing by beating together the icing sugar and butter. 7 Once combined, add your peppermint extract, food colouring and milk to create a smooth buttercream. 8 Fold in your finely chopped chocolate (small pieces are key as too large and they risk getting stuck in the piping nozzle). 9 Pipe your desired pattern on top of each cupcake using a large piping bag fitted with your preferred nozzle. I used a large open star tip.

By Benjamin Millar (www.benjisbaking.com)

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23/03/2018 11:04

Cosmopolitan cocktail cupcakes MAKES 12

By Baking Mad (www.bakingmad.com)

140g (5oz) unrefined golden caster sugar 40g (1½oz) unsalted butter, softened 120g (4¼oz) plain white flour 1 tsp baking powder 1 large free-range egg 75ml (2¾fl oz) whole milk 1 tbsp orange juice 1 tbsp lime juice 1 tbsp Grand Marnier raspberries, to decorate For the buttercream 80g (2¾oz) unsalted butter, softened 250g (9oz) icing sugar 2 tsp whole milk 2 tsp vodka 1 Preheat the oven to 170°C/Gas Mark 3 and place 12 cupcake cases in a cupcake or muffin tin.

2 Place the butter, flour, sugar and baking powder into a large bowl and using a hand held or freestanding electric mixer, slowly mix together until it resembles breadcrumbs. 3 Mix together the eggs, orange and lime juice, and milk in a jug, then gradually add to the bowl. After mixing thoroughly, spoon the mixture into the cases until they are about two-thirds full. 4 Bake in the oven for 25 minutes or until the cakes are golden brown and a skewer comes out clean. 5 To make the frosting, mix together the butter and icing sugar until it resembles breadcrumbs in texture, then add the milk and vodka and mix on a high speed until the frosting is soft and fluffy. 6 Decorate with frosting using a piping bag or palette knife and finish with a raspberry on a cocktail stick.

For the buttercream 60g (2¼oz) dulce de leche 150g (5½oz) unrefined golden icing sugar 75g (2¾oz) unsalted butter banana chips

By Baking Mad (www.bakingmad.com)

Banoffee cupcakes SERVES 12

150g (5oz) white self-raising flour 1 tsp baking powder 2 free-range eggs

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125g (4½oz) unrefined golden caster sugar 125g (4½oz) unsalted butter, softened 3 bananas, over ripe and mashed 50g (1¾oz) fudge pieces

1 Preheat the oven to 180°C/Gas Mark 4. Sit 12 paper cases into a muffin tin. 2 Break the eggs into a bowl and add the sugar. Whisk using an electric whisk for at least 4 minutes until light and fluffy. 3 Sieve together the flour and baking powder. While still whisking, add the flour and butter, a little at a time, whisking each time to ensure a smooth texture. Fold in the mashed banana and fudge pieces. 4 Spoon the mixture evenly into the cupcake cases, to about two-thirds full. Smooth the surface slightly. Bake for 15-20 minutes until they feel spongy and golden brown. Remove the cakes from the tin and leave to cool on a wire rack. 5 Beat the butter until soft and smooth and add the icing sugar a little at a time until you get a smooth mix. Fold in a tablespoon of the dulce de leche. 6 Top the cakes with the icing and remaining dulce de leche. Decorate with banana chips.

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23/03/2018 11:05

CUPCAKE SPECIAL

Rose water cupcakes SERVES 24

For the cupcakes 200g (7oz) unsalted butter 200g (7oz) unrefined golden caster sugar 1 tsp rose water (we used Nielsen Massey Rose Water) 4 medium free-range eggs, lightly beaten 200g (7oz) self-raising white flour For the rose water syrup 50g (1¾oz) unrefined golden caster sugar (we used Billington’s Golden Caster Sugar) 4 tbsp water 1 tsp rose water (we used Nielsen Massey Rose Water) For the buttercream 200g (7oz) cream cheese 100g (3½oz) unsalted butter 600g (1lb 3oz) unrefined golden icing sugar 1 tsp rose water (we used Nielsen Massey Rose Water) pink food colouring (optional) 1 Preheat the oven to 180°C/Gas Mark 4. Using either an electric mixer or mixing bowl and whisk, beat the butter and sugar together until pale and fluffy. 2 Gradually add the eggs to the mixture with a spoonful of flour after each egg to prevent the mix from curdling. 3 To make the syrup, place the golden caster sugar in a pan with the water.  Simmer for a few minutes until dissolved, then take off the heat and set aside to cool. Once cool stir in 1 tsp of rose water. 4 Add the remaining flour to the butter and sugar mixture. Using either a piping bag or ice cream scoop, divide the batter between the cupcake cases and place in the oven for 20 minutes, or until lightly golden and firm to the touch. Leave the cakes to cool a little on a wire rack, then add some sugar syrup to the top of each. 5 Once completely cooled, remove from the tins. To ice, put the cream cheese, butter, rose water and icing sugar in a mixing bowl and slowly mix together until light and fluffy. If using, add a few drops of colouring until you reach the desired shade. Put in a piping bag and decorate.

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s t s i s n o c e k a c p u c ! e t p u a r c y i l s e r d e t s i a h w T f a fragrant rose o

By Nielsen-Massey (www.nielsenmassey.com)

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4 jelly snakes 1 tsp orange or vanilla extract 1 Preheat the oven to 180°C/Gas Mark 4. Line a 12-hole muffin tin with paper cupcake cases. 2 To make the cakes, place the butter and sugar in a large bowl and beat with an electric whisk until pale and fluffy. Add the eggs, one at a time, beating well between each addition. Sift over the flour and baking powder and fold in using a large metal spoon. Add the orange zest and juice to make a dropping consistency. 3 Divide the mixture evenly between the paper cases and smooth the tops with the back of a spoon. Bake for 18 minutes, or until well risen and slightly springy to the touch. Remove the cakes from the oven and transfer to a wire rack to cool. 4 For the icing, put the icing sugar in a large bowl, add the orange extract and 2 tsp of cold water to make a thick, spoonable icing. Add a little more water if the mixture is too thick. Spoon half the icing into a separate bowl, add a little pink colouring to it and stir until it is your desired colour. 5 Add a little blue colouring to the other bowl and mix well. 6 When the cupcakes are cool, spoon the pink icing over half the cakes and the blue icing over the other half. Leave to set for 1 hour. 7 Arrange the cupcakes into a grid on a square board. Use the writing icing pen to write the numbers 1 to 12 on each cupcake. Then place the jelly snakes and chocolate ladders on the top to create the snakes and ladders game and serve.

Snakes and ladders party cupcakes MAKES 12

For the cakes 125g (4½oz) unsalted butter, softened 125g (4½oz) golden caster sugar 2 large free-range eggs 125g (4½oz) self-raising flour

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1 tsp baking powder finely grated zest of 1 orange 2 tbsp orange juice To decorate 200g (7oz) icing sugar pink and blue gel food colourings black or brown writing icing pen 2 chocolate-covered toffee bars, cut in half horizontally to make 4 ladders

Recipe taken from Cath Kidston: Mug Cakes, Cupcakes & More from Cath Kidston, published by Quadrille (£15). Photography by Dan Jones.

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23/03/2018 11:06

CUPCAKE SPECIAL

Banana, oat and sultana muffins MAKES 12

300g (10½oz) wholemeal spelt flour 1 tsp bicarbonate of soda a pinch of salt seeds scraped from 1 vanilla pod or 1 tsp vanilla powder 60g (2oz) porridge oats 2 ripe bananas, peeled 125g (4½oz) runny honey, plus a little extra for drizzling 285ml (10fl oz) buttermilk 3 tbsp light olive oil 2 free-range eggs 100g (3½oz) sultanas

ING TIP BAK

MAKE AHEAD BE S T E AT E N ON T HE DAY BU T YOU C A N F R E E Z E F OR L AT E R!

1 Preheat the oven to 180°C/Gas Mark 4 and line a muffin tin with paper cases. 2 Sift the flour, bicarbonate of soda and salt into a large bowl, then add the vanilla and stir in 50g (1¾oz) of the oats (save the rest for later). Set half a banana aside, then in a separate bowl, mash the remaining 1½ bananas until smooth. Stir the honey, buttermilk, oil and eggs into the mashed bananas and mix everything together. 3 Make a well in the centre of the dry ingredients. Pour the banana mixture into the well and stir with a wooden spoon until everything just comes together. Fold in the sultanas. Divide the mix evenly between the muffin cases and smooth the tops to flatten. 4 Cut the reserved banana half into 12 slices and place a slice on top of each muffin. Sprinkle the tops with the rest of the oats and drizzle with a little honey. 5 Bake the muffins for 18-20 minutes or until they have risen and are golden. Leave them to cool for 5 minutes in the tin, then transfer them to a wire rack to cool completely.

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23/03/2018 11:06

Carrot, apple and walnut cupcakes MAKES 12

100g (3½oz) finely grated carrot 1 apple, cored and cut into small cubes (about 125g (4½oz)) 1 tsp ground cinnamon finely grated zest of 1 orange 50g (1¾oz) walnuts, chopped (optional) 100g (3½oz) runny honey a pinch of salt 85ml (3fl oz) light olive oil 2 free-eggs, beaten 125g (4½oz) self-raising wholemeal flour ½ tsp baking powder ½ tsp bicarbonate of soda For the icing 50g (1¾oz) butter, softened 150g (5½oz) soft cream cheese, at room temperature 2 tbsp maple syrup finely grated zest of 1 orange, plus extra to decorate 12 walnut halves 1 Preheat the oven to 180°C/Gas Mark 4. Line a 12-hole cupcake tin with paper cases. 2 Put the grated carrot in a large bowl. Add the apple (reserving some to garnish), cinnamon, orange zest, walnuts, if using, and the honey. Add a pinch of salt, the oil and the eggs and whisk together. Sift the flour, baking powder and bicarb into the bowl and fold them in until the mixture is well combined. 3 Divide the mixture between the cases and smooth the top with a spatula, then scatter over the reserved apple pieces. 4 Bake the cupcakes for 15-18 minutes, or until risen and springy to the touch. Remove them from the oven and leave them in the tin for 5 minutes, then place them on a wire rack to cool completely. 5 For the icing, if using, beat the butter and cream cheese together until light and fluffy. Beat in the maple syrup and orange zest. Once the cupcakes are cool, spread them with the icing, place a walnut on top of each and scatter with a little orange zest.

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Recipes on pages 17 -18 are taken from Davina’s Sugar-Free In A Hurry by Davina McCall, published by Orion Books as a paperback and eBook ( £16.99/£8.99). Photography by Andrew HayesWatkins, Karl Gough.

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23/03/2018 11:07

CUPCAKE SPECIAL

Vanilla cupcakes MAKES 6 LARGE OR 24 MINI

100g (3½oz) caster sugar 120g (4½oz) plain flour ½ tsp baking powder 40g (1¼oz) unsalted butter, softened 120ml (4fl oz) milk 1 free-range egg 1 tsp vanilla extract or essence 1 Preheat the oven to 180°C/Gas Mark 4. Line a 24-hole mini muffin tray or a 6-hole large cupcake or muffin tray with paper cupcake cases. 2 Sift all the dry ingredients into the bowl of a stand mixer, then add the butter. 3 Gently whisk the milk, egg and vanilla together in a measuring jug. 4 Turn the stand mixer onto a low speed and mix until the ingredients have formed a dry crumb, then gradually add the milk mixture. 5 Once all of the milk mixture has been incorporated, turn up to a high speed for 1 minute, or until the mixture is smooth. If required, turn off, scrape down the sides of the bowl, then mix for a few seconds more. 6 Using a metal tablespoon (or teaspoon for minis), evenly distribute the batter between the paper cupcake cases, leaving about 5mm (¼in) at the top. 7 Place in the middle of the oven and bake for 22 minutes (14 minutes, if baking mini cupcakes). Once baked, leave the cupcakes in the tray for 5-6 minutes before removing to a wire rack to cool completely. 8 Decorate however you wish – we used pink buttercream in a piping bag fitted piped with a star nozzle to make roses. Easy flavour variations - Add the finely grated zest of 1 lemon or orange to the basic batter. - Mix 25g (1oz) of unsweetened cocoa powder into the batter. Push a small square of dark chocolate into each cupcake before baking. - Push a fresh berry into the centre of each cupcake and ensure it is covered with batter before baking.

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Recipe taken from I’m Just Here for Dessert by Caroline Khoo, published by Murdoch Books (£17.99).

APRIL/MAY baking heaven

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23/03/2018 11:53

Orange almond cupcakes with chocolate ganache MAKES 12 MINI

200g (7oz) ground almonds 4 tbsp buckwheat flour 2 tsp baking powder grated zest of 2 oranges and juice of 1 40g (1½oz) coconut sugar 4 free-range eggs 60ml (2¼fl oz) maple syrup For the chocolate ganache 50g (1¾oz) chopped dark chocolate 1 tbsp rice milk 1 tbsp cacao powder 400ml (14fl oz) tin of coconut milk, cold

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1 Preheat the oven to 180°C/Gas Mark 4. Line a 12-hole mini-muffin tray with mini cupcake cases. In a large bowl, mix together the ground almonds, buckwheat flour, baking powder, orange zest and coconut sugar. 2 Crack the eggs into a small bowl, then, using a fork, beat together with the orange juice and maple syrup. Combine the wet ingredients with the dry ingredients until just coming together. Pour the mixture into the mini-cupcake cases and place in the oven to bake for 15 minutes. Remove and leave to cool. 3 When theyare just about cooled, start making the ganache. Put the chocolate, milk and cocoa powder in a heatproof bowl suspended over a pan of simmering water, making sure the bowl isn’t touching the water. Heat until fully melted, take off the heat and stir to combine.

4 Remove the coconut milk from the fridge and pour the watery liquid into a small jar to use for smoothies or sauces at a later date. Scrape the thick white solids into the chocolate mixture. The ganache will harden as it cools so try to ice the cupcakes as soon as they are cool enough.

Recipe taken from Lizzie Loves Healthy Family Food: Delicious and Nutritious Meals You’ll All Enjoy by Lizzie King, published as a hardback and eBook (£20/£10.99) by Trapeze. Photography by Charlotte Kibbles.

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23/03/2018 11:07

CUPCAKE SPECIAL

Orange and passion fruit cupcakes MAKES 12

For the cupcakes 200g (7oz) unsalted butter, softened 1 tbsp finely grated orange zest 1 tsp pure vanilla extract 200g (7oz) caster sugar a pinch of salt 3 large free-range eggs pulp of 4 passion fruit 300g (10½oz) self-raising flour, sifted 60ml (2fl oz) milk 185g (6oz) icing sugar coloured sprinkles or glacé (candied) fruits, for decorating 1 Preheat the oven to 200°C/Gas Mark 6. Line 12x 80ml (3fl oz) muffin tin holes with cupcake cases. 2 Using electric beaters, beat the butter, orange zest, vanilla extract, caster sugar and salt until creamy. Beat in the eggs one at a time, mixing well. Add the pulp of one of the passion fruit. Gradually stir in the sifted flour, alternating with the milk.

Chocolate drizzled doughnut cupcakes YOU WILL NEED

For the cupcakes a batch of freshly baked chocolate cupcakes To decorate Cake Décor Milk Choco Writer a selection of bright sprinkles (we chose multi-coloured hundreds & thousands and strands to decorate our doughnuts) vanilla buttercream mini doughnuts Equipment piping bag large round nozzle measuring jug/large glass 1 Spoon the vanilla buttercream into a piping bag with a large round nozzle,

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3 Spoon or pipe the cake mixture into the prepared muffin holes, filling them a little over halfway. 4 Bake for 15-18 minutes or until firm to touch. Reduce the temperature if the cakes are browning too quickly. Set aside to cool. 5 Strain the pulp of the remaining passionfruit. Place the icing sugar in a bowl and gradually add the passion fruit pulp to give a thickish consistency. Using a small spatula, spread a little icing over

and pipe onto the chocolate cupcakes. You’re looking to create a flat base for the doughnuts to sit on, so a large and open nozzle is best for this. 2 To prepare the Cake Décor Milk Choco Writer, place it in a measuring jug or large glass of boiling water and leave to melt for 2-3 minutes. Once the Cake Décor Milk Choco Writer has softened, carefully lift it out of the water, unscrew the cap and snip off the tip of the nozzle with scissors 3 Use the Cake Décor Milk Choco Writer to drizzle and create a drip effect on the mini doughnuts. 4 Before the chocolate sets, sprinkle your favourite multi-coloured decorations on top. 5 Place the chocolate drizzled mini doughnuts on top of the frosted cupcakes, and enjoy!

each cake and decorate with sprinkles or pieces of glacé fruit.

Recipe taken from So French So Sweet by Gabriel Gaté, published by Hardie Grant (£12.99). Photography by Mark Roper.

By Cake Décor (www.mycakedecor.co.uk)

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23/03/2018 12:20

RECIPE

Recipe by Stockfood. Photography by iStock.

Magical unicorn cupcakes MAKES 12

icing sugar, for dusting 120g (4oz) apricot jam, warmed white icing pen white dragee balls

For the cupcakes 200g (7oz) plain flour 1½ tsp baking powder ¼ tsp salt 225g (8oz) caster sugar 120g (4oz) margarine, softened 2 large free-range eggs 1 tsp vanilla extract 120ml (4fl oz) buttermilk For the icing 2 medium free-range egg whites 1½ tsp lemon juice 250g (9oz) icing sugar, sifted assorted pastel food colourings, pink, yellow, turquoise, etc. To decorate 300g (11oz) white sugarpaste for the horns lustre dusts: gold and pink 400g (14oz) white sugarpaste

1 Preheat the oven to 180°C/Gas Mark 4. Line a 12-hole cupcake tin with paper cupcake cases. 2 Sift the flour, baking powder and salt into a large mixing bowl. 3 Beat together the sugar and margarine in a large mixing bowl until pale and creamy, 2-3 minutes. 4 Beat in the eggs, one by one, then add the vanilla extract. Alternately fold in the flour mixture and buttermilk in three additions until the batter is smooth and even. 5 Divide between the cupcake cases and tap the tin on a flat surface to help settle the batter. 6 Bake for 20-25 minutes until golden, risen and dry to the touch on top; a toothpick should come out clean from

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their centres. Remove to a wire rack to cool. 7 For the icing, beat together the egg whites and lemon juice in a large mixing bowl until frothy. 8 Add the icing sugar and beat on a low speed until smooth and even; the icing should be of a thick piping consistency. Add more icing sugar, as needed, to achieve the right consistency. 9 Divide between three separate bowls. Colour each with drops of the food colouring; one with pink, one with yellow and one with turquoise, beating well until uniformly coloured. 10 Spoon the icings into separate piping bags fitted with different nozzles; fluted, star-shaped, etc. Chill until ready to use. 11 To decorate, divide 300g (11oz) sugarpaste in half. Divide one piece into 12 pieces, then divide each piece in half so that you have 24 strands. For each unicorn horn, twist two strands together, tapering them towards the tip. 12 Divide the other piece of sugarpaste into 24 small pieces. Roll and shape into ears for the unicorns, using the tip of a decorating tool to mark the outline of the inner ear. 13 In separate bowls, mix the gold lustre dust and pink lustre dust with a little water to make paintable colourings. Paint the gold onto the unicorn horns and the pink onto the inner ears. Let dry. 14 Roll out the sugarpaste to about 0.75cm (½in) thickness on a surface dusted with icing sugar. Cut out 12 rounds the same diameter as the cupcakes. 15 Brush the tops of the cupcakes with some apricot jam before attaching the sugarpaste rounds to their tops, smoothing them flat. 16 Pipe blobs of the colourful royal icing onto one side of the cupcakes to create the pattern for hair. Attach the sugarpaste horn and ears in place among the hair. 17 Create eyes using the white icing pen, then paint them with some of the gold colouring from Step 13. 18 Decorate the cupcakes with a sprinkle of white dragee balls and some lustre dust before serving.

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23/03/2018 11:09

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22/03/2018 18:30

Presented with

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22/03/2018 18:31