101

CUPCAKES | BISCUITS | CAKES | DESSERTS | SAVOURY

sweet & savoury

R EC I PES

WIN

U P C
C& Mini Bakes KES Strawberry &
layer cakes, cream
page 23
1 OF 5 DELUXE
CAKE DÉCOR
HAMPERS

s
little treat
Tempting casion!
c
for every o

Love
LIQUORICE?
Find out how its unique flavour
can be used to enhance
sweet and savoury recipes

DELICIOUS DESSERTS
YOU CAN MAKE IN
10 MINUTES!
Make Mary Berryʼs STEP-BY-STEP
white chocolate ✔ Rhubarb & custard cake
& strawberry traybake ✔ Surprise checkerboard cake

Get set... Bake!

76
76

9 772050 122001
9 772050 122001

• Boozy margarita cake

• Earl Grey chai muffin bites
• Olive & goat's cheese tarts
FOOD
HEAVEN
AUG/SEPT 18
PRICE £4.99
 Simply
the best!

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Available at | Online at

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“Get your sweet fix in
miniature form with our cute
cupcakes and mini bakes!"
GET IN TOUCH
Editor Jessica Clark
jessica.clark@anthem-publishing.com
Publisher Sally FitzGerald
Creative Director Jenny Cook
Art Editor Martin Davies
Production Editor
Rhian Drinkwater
Printed by William Gibbons
& Sons
Cover image © Loupe Images/
William Lingwood.
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WELCOME
Hands up, who can resist a beautifully frosted
cupcake or decadent mini bake? Good, me neither,
that's for sure! Give in to temptation and get your
sweet fix in miniature form, with our cute little
treats for every occasion (don't worry, curling up on
the sofa with a cuppa and a good TV series definitely
counts!) from page 11.
Talking of the telly, it's not long now until the
Great British Bake Off is back on our screens and this issue we've got a step-
SUBSCRIBE
NOW!
by-step rhubarb & custard cake (page 40), ginger & chocolate plait (page 44), Turn to page
peanut honeycomb banana cake (page 36) and many more recipes from past 26 for our special
contestants that are perfect for weekend baking sessions. subscription offer –
If you're anything like us, sometimes you just want something sweet in a try 3 issues for just
hurry so we've got you covered with a selection of recipes to satisfy your £3 and save 25% off
cravings quickly – turn to page 72 where we share four easy recipes that can
the shop price!
be whipped up in just 10 minutes (also ideal for last-minute guests), plus
Mary Berry shares her recipes for fast cakes including a gorgeous white
chocolate & strawberry traybake we love on page 28.
Also this issue we take a look at how liquorice enhances sweet and savoury
recipes on page 24, we show you step-by-step how to make a surprise
JOIN US
NEXT ISSUE!
checkerboard cake on page 88 and we try sugarless baking on page 56.
The October/
The lovely folks at Cake Décor have given us 5 deluxe hampers for you November issue of
lucky lot to win, turn to page 98 for full details. baking heaven goes
on sale 4 October
JESSICA CLARK
EDITOR – don’t miss it!
AUGUST/SEPTEMBER baking heaven 3
 ★
COVER
RECIPE

11 CUPCAKES AND MINI BAKES

31 CAKES

11 47 BISCUITS

Recipes Features
6 WHAT’S COOKING
11 CUPCAKES & MINI BAKES
Little bites of indulgence 8 PICK OF THE PRODUCTS
24 INGREDIENT FOCUS: LIQUORICE
31 CAKE HEAVEN
Impressive bakes for all occasions 26 SUBSCRIBE TO FOOD HEAVEN
28 MARY BERRY’S FAST CAKES

24 28
47 BISCUIT HEAVEN
40 STEP-BY-STEP: RHUBARB &
Treats to enjoy with coffee
CUSTARD CAKE
59 PUDDING HEAVEN 46 BEST OF BRITISH PRODUCTS: TALA
Make the most of desserts 54 BAKING CLASS REVIEW:
75 TEATIME TREATS LE CORDON BLEU
Indulgences for the afternoon 56 SUGARLESS BAKING
91 SAVOURY HEAVEN 72 10-MINUTE PUDDINGS
Baking with a savoury touch 87 MEET THE MAKER: MARRIAGE’S
88 MASTERCLASS: SURPRISE
CHECKERBOARD CAKE
96
98
BAKING ESSENTIALS
WIN! 1 OF 5 DELUXE CAKE DÉCOR
54 72
HAMPERS

4 baking heaven AUGUST/SEPTEMBER WWW.FOODHEAVENMAG.COM


Recipe finder
Cupcakes & mini bakes
12 Brownie cupcakes
13 Tiramisu cupcakes
13 Judge cupcakes
14 Bakewell cupcakes
14 Chocolate cupcakes
15 Berry pistachio cupcakes
16 Malteser cupcakes
17 Marmalade muffins
17 Apple & pecan mini loaves
59
18 Delightful vanilla cupcakes
19 Black velvet cupcakes
PUDDINGS 19 Surprise liquorice allsorts cupcakes
20 Choc chip muffins
20 Mini fruit cupcakes
21 Mini lemon Bundt cakes
22 Raspberry buns with coconut
22 Apple & walnut cupcakes
23 Strawberry & cream layer cakes
Mary Berry’s fast cakes
29 Honey & almond cake
29 Marble cake
30 White choc & strawberry traybake
75
Cakes
31 Pineapple upside-down cake
TEATIME 32 Boozy margarita cake
33 Vanilla white choc layered sponge
34 Coffee streusel cake
34 Carrot & coconut cake
35 Hummingbird cake
35 Microwave cinnamon swirl cake
36 Triple almond cake
36 Peanut honeycomb banana cake
37 Eclair roll
38 Back-to-front baked cheesecake
38 Boozy banana bread recipe
39 Matcha cranberry blondies
91
Step by step
40 Rhubarb & custard cake
SAVOURY
Biscuits
47 Blueberry & lemon shortbread
48 White choc chip skillet cookie
WIN!
48 Red velvet cookies
49 Moon pie
49 Maple peanut slice
50 Chocolate chia oatmeal cookies
50 Ginger melting moments
51 Lightning-fast banana balls
51 Butter cookie sandwiches
52 Kourabiedes
52 Matcha shortbread
98
Sugarless baking
56 Earl Grey chai muffin bites
COMPETITION
Terms and conditions: For full terms and conditions see page
95. The competition closes on Thursday 13th September 2018.
For full product details, go to www.mycakedecor.co.uk
WWW.FOODHEAVENMAG.COM
CONTENTS
56 Lemon bars
57 Banana crème pie
58 Peanut butter pie
Puddings
60 Mixed berry pavlova
60 Strawberry soufflés
61 Raspberry frangipane tarts
62 Summer berry brioche
62 Wild blueberry verrines
63 Raspberry & pistachio pavlova
64 Fruity rhubarb & almond crumble
64 Spiced carrot cheesecake
65 Sticky banana espresso pudding
66 Iced chocolate parfait
66 Poppy seed mousse cake
67 Layered custard & nut crumble
68 Espresso tiramisu
69 Galaktoboureko
70 Lemon delicious
71 Berry summer pudding
71 Vanilla cheesecake
10-minute puddings
72 Individual cherry tiramisu
73 Cheat’s crème brûlée
73 No-bake cheesecake
74 Frozen lime pie
Teatime treats
75 Matcha tea & kefir scones
76 Eton mess doughnuts
76 Blueberry & lemon croissants
77 Lemon & blueberry traybake
77 Peach Melba streusel slices
78 Marshmallow toffee squares
78 Sticky gingerbread bites
79 Sweet lemon poppy seed bars
79 Unicorn marshmallows
80 Sicilian cannoli
81 Chocolate fudge
81 Date rum cakes
82 Chocolate coconut cups
83 Blackberry & star anise friands
84 Louise cake with plum & coconut
85 Millionaire’s shortbread
86 Raspberry ripple balls
86 Blender blondies
Masterclass
88 Surprise checkerboard cake
Savoury
91 Spaghetti & cheese bread tartlets
92 Curried chickpea & pine nut pasties
93 Cheesy pesto wheels
93 Black olive, thyme & onion jam rolls
94 Olive, tomato & goat’s cheese tarts
AUGUST/SEPTEMBER baking heaven 5
What’s cooking…
New product alert!
Everyday British
Bakeware
British kitchenware brand Tala
have launched their new
‘Everyday’ bakeware collection.
Available in a variety of shapes
and sizes, from springform cake
tins to handy loaf pans and even
mini bakeware sets such as the
mini heart cake pans, there’s an
option for every sweet or savoury
bake. Made from lightweight
carbon steel, with a superior
Whitford Eclipse non-stick
coating, the sleek ‘Everyday’
bakeware is easy to maintain,
6 baking heaven AUGUST / SEPTEMBER
won’t rust and with
a 10-year guarantee,
you can trust it will
last you for years to
come, even with
everyday use.
Specifically
designed for space
saving and
stackability, the
products in the range feature
wide, flat handles, allowing you
to transport them in and out of
the oven with ease. Each and
every item can also be used with
metal utensils and are fridge,
freezer and dishwasher safe. The
Tala logo embossed on each
product in the range celebrates
Tala’s status as one of Britain’s
oldest and most recognised
manufacturers of baking
products. For more information,
visit www.talacooking.com
ALL THE BAKING NEWS, PRODUCTS
AND EVENTS COMING YOUR WAY
Date for your diary…
The Cake & Bake
Show is back!
We’re excited to announce
that the UK’s biggest baking
event is returning in 2018 to
ExCeL London from the
5th-7th October.
The show is brimming with
all things baking, decorating
and sugarcraft. Gain insight
from celebrity experts
including 2016 Great British
Bake Off winner Candice
Brown (turn to page 45 to try
her chocolate & ginger plait
recipe!), plus previous GBBO offering you this special ticket
winners and baking experts. offer: get 2 for 1 tickets* to the
Stock your shelves with the show when you quote
latest baking equipment from HEAVEN at the checkout. Go
their top exhibitors, and be to www.thecakeandbakeshow.
wowed by the spectacular co.uk now to get yours!
Cake Competition and
*T&Cs: Book before 3 October 2018.
exquisite display tables, Advance booking offer book two adult
plus many more treats for tickets for the price of one (on the door rate
of £17). Concessions not included Children
your tastebuds.
under 6 go free. £1.75 transaction fee
It’s a fabulously sweet day applies per order. Calls cost 7p per minute
out and to celebrate we’re plus your phone company’s access charge.
WWW.FOODHEAVENMAG.COM
 BAKING NE WS

Bring on the summer

with Sprinkles & Co.! Making mini cakes WIN!
or muffins?
Sprinkle on the summer vibes with
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Every sprinkle is guaranteed 100%
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tubs, to large bulk cases, all at great value,
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your sprinkles and cake decorations
from www.sprinklesandco.co.uk

Fans of Judge’s well-established to last, each item has a two-

Bakeware collection will be
pleased to hear that new items
have been added to the
comprehensive range!
Following the contemporary
trend for muffins and individual
cakes, Judge have added a
6-hole Jumbo Texas Cupcake/
Muffin Tin and an 8-hole Mini
Loaf Tin. Like the rest of the
collection, each item is made
from a steel construction with
rolled edges to ensure they are
rust resistant and have a high
heat conductivity, offering
excellent results time after time.
Extensively tested and built
coat, non-stick layer inside
and out so that cakes and
pastries are easy to turn and
remove (which also makes
cleaning by hand or in the
dishwasher a breeze!). From
baking trays and tins, to cutters,
tools and textiles, the Judge
Bakeware collection offers
something for everyone,
whether you’re a beginner
or professional.
Every item comes with a
5-year non-stick guarantee for
peace of mind – see the full
range of products at www.
judgecookware.co.uk
Gourmet gastronomes,
casual cooks and
budding bakers won’t
fail to be impressed by
this elegant Emma
Bridgewater design
Knives & Forks Apron,
manufactured under
licence by The British
Textile Company. This
issue, we’ve got 5 to
give away to lucky
Baking Heaven readers!

Brighten up your cakes and bakes!

Whether you’re looking to make
trendy marbled meringues for
your next garden party or colour
a vibrant rainbow cake for an
upcoming celebration, these
Cake Décor Super Strength
Colour Gels are just what you
need! Not only do they provide
a fun way to transform your
bakes, but these bake-stable gels
are also so easy to use. Available
To enter the competition
and be in with a chance
of winning a gorgeous
in a range of colours (red, pink, Emma Bridgewater
purple, blue, green, yellow, apron worth £19.95,
orange and black), the gels come go to www.
in easy-dose 19g tubes. They are foodheavenmag.com/
great for adding amazing colour comps and answer the
to sponge and icing, just add question by 13th
small amounts until the desired September 2018. See
colour is achieved. Get yours more of the product
from Morrisons, or online at range at www.
Sprinkles & Co. www. emmabridgewater.
sprinklesandco.co.uk co.uk

WWW.FOODHEAVENMAG.COM AUGUST / SEPTEMBER baking heaven 7

 Cake Décor Glitter Sprays
Available in gold, silver, pink and blue, these edible glitter lustres really
pack a punch with over 900 sprays per bottle. They’re great for adding
dazzling colour and shimmer to your cakes, cupcakes, biscuits and
many more sweet treats! Available at Tesco, Asda, Sainsbury’s, Wilko,
the Range and online at www.sprinklesandco.co.uk

Bonne Maman Cherry,

Apricot and Rhubarb Compotes
Lighter and juicier than a jam or

PPick of the
marmalade, these compotes are
bursting with natural flavour!
Priced £2.99 for a jar, they’re

PRODUCTS
available from Sainsbury’s,
Waitrose and Ocado.
www.bonnemaman.co.uk

Wilkinson Sword
Kitchen Scissors WE CHECK OUT THIS
A good pair of scissors can
considerably cut prep time and SEASON’S BEST NEW
these will tackle every task with BAKING ACCESSORIES
ease. Priced £14.99 from www.
wilkinsonsword-tools.co.uk Also
available in selected Argos,
Homebase, Robert Dyas and
the Range stores.
Teapigs Peach
Lemonade Tea Temples
Give your afternoon tea a twist with
this refreshing sweet peach tea –
tastes great hot, or cold on ice. £4.40
from www.teapigs.co.uk
Cake Décor Make Your Own
Unicorns Kit
The unicorn trend isn’t going
anywhere anytime soon! Add
some unicorn magic with Cake
OXO Pop Containers
Décor Make Your Own Unicorns
Keep your cakes, bakes and ingredients
kit. Each kit makes 12 beautiful
at their very best with the new and
toppers, ideal for your cakes,
improved OXO Pop range. The unique
cupcakes and biscuits! Available
push-button mechanism is easily
from www.sprinklesandco.co.uk
operated with just one touch and
serves as a handle when lifting off the
Judge Textiles Apron lid. Available in a range of sizes, priced
Protect your clothing from from £5-£18. Matching accessories also
splatters with a vibrant available from www.oxouk.com
red, green or blue apron.
The soft-touch fabric is
lightweight and offers great
coverage, plus there’s a
handy pocket, long waist
straps and adjustable neck
tie. It washes well too!
£8.50 from
www.judgecookware.co.uk

8 baking heaven AUGUST / SEPTEMBER

 WWW.FLOUR.CO.UK
FIND US AT OCADO,
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Untitled-3 1 06/07/2018 11:09

 PC A K E
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 h e s e w it h a peanut
top t ting, OR
butter froi sWHICH IS
USE tahinand lighter
fresher 180g (6¼oz) tahini, well-stirred
60g (2oz) icing sugar, sifted
½ tsp fine sea salt
grated gluten-free chocolate, for
sprinkling

1 Preheat the oven to 170°C/Gas

Mark 3½ and line two cupcake trays
with 20 paper cases.
2 Melt the chocolate in a bain-marie
over a low heat (place a glass bowl over
a pan of steaming water, but make sure
the bottom of the bowl doesn’t touch
the water as it will scorch the
chocolate). When the chocolate has
melted, set aside to cool.
3 Combine the coconut oil with the
cooled chocolate.
4 Whisk together the dry ingredients in
a large mixing bowl. Add the eggs,
vanilla and the chocolate mixture and
beat together for about 2 minutes, until
the batter thickens and becomes glossy.
5 Divide the batter between the
prepared cupcake trays, filling each
case two thirds full.
6 Bake for 22-25 minutes. You want
them to seem almost under-baked,
so that they keep their soft and
fudgy centres.
7 The tops will become cracked and fall,
having risen, so don’t panic… it’s how
it’s meant to be! Leave the cupcakes to
cool completely before frosting,
otherwise it will slide straight off.
8 To make the frosting, place all the
ingredients in a food-processor and mix
together until the butter has softened
and the ingredients are fully combined.
This is slightly thinner than the classic
cupcake frosting. Swirl 1-2 teaspoons
on top of each cupcake. Sprinkle over
grated gluten-free chocolate to finish.

Brownie cupcakes 375g (13¼oz) light brown sugar

with tahini frosting 150g (5¼oz) ground hazelnuts or

ground almonds
MAKES 20 90g (3¼oz) sorghum flour
For the cupcakes 1½ tsp fine sea salt
250g (8¾oz) gluten-free semisweet 1½ tsp bicarbonate of soda
Recipe taken from
chocolate 6 large free-range eggs, beaten Gluten Free,
170g (6oz) gluten-free 3 tbsp good-quality vanilla extract Naturally by Caroline
unsweetened chocolate For the frosting Byron, photography
by Clare Winfield,
210g (7½oz) coconut oil, melted 110g (4oz) unsalted butter, at room published by Kyle
and cooled temperature Books (RRP £18.99).

12 baking heaven AUGUST / SEPTEMBER WWW.FOODHEAVENMAG.COM


Tiramisu cupcakes
MAKES 12
For the batter
300g (10½oz) flour
75g (2¾oz) sugar
75g (2¾oz) muscovado
2 tsp baking powder
1 tsp cinnamon
a pinch of salt
1 tbsp instant coffee (optional)
For the wet ingredients
75ml (2¾fl oz) espresso, room
temperature
1 free-range egg
150ml (5¼fl oz) milk
110ml (3¾fl oz) oil
1 tsp vanilla extract
For the tiramisu cream
180g (6¼oz) Italian mascarpone
50ml (1¾fl oz) espresso, chilled
250g (8¾oz) icing sugar
30ml (1fl oz) dark rum
½ tsp cinnamon
150ml (5¼fl oz) double cream
To serve
cocoa powder
cafè curls
Judge cupcakes
MAKES 12
200g (7oz) butter, at room
temperature
200g (7oz) golden caster sugar
4 medium free-range eggs,
beaten together
200g (7oz) self-raising flour
1 level tsp baking powder
For the frosting
300g (10½oz) butter, room
temperature
½ tsp vanilla extract
2-3 tbsp milk, cream or
yoghurt
600g (21¼oz) icing sugar
For the decorations
orange colouring with orange
essence and gold sprinkles
lemon colouring, Sicilian
lemon essence with popping
candy sprinkles
WWW.FOODHEAVENMAG.COM
MINI BAKES
For the muffin batter
1 Preheat the oven to 190°C/Gas
Mark 5. Combine the dry ingredients in
a bowl and mix the wet ingredients in a
separate bowl.
2 Gradually incorporate the dry
ingredients into the wet ingredients.
The batter should be more like a rough
mixture than a perfectly smooth one to
avoid overdeveloping the gluten.
3 Line a 12-hole medium muffin tin with
paper cups or cases and divide the
batter between the holes.
4 Bake the muffins in the oven for about
25 minutes. Recipe by Reka Csulak from
Holy Whisk Blog (www.holywhiskblog.com)
5 Place the muffins on a cooling rack
and let them cool completely to room
temperature before covering with the 9 Insert a large round piping tip in a
coffee-mascarpone cream (below). piping bag, fill in the cream and decorate
For the tiramisu cream the top of the muffins.
6 Soften the mascarpone using a hand 10 If you prepare the cupcakes a few
mixer, then add the espresso, dark rum hours before a party or event, make
and cinnamon. sure to place them in the fridge and
7 Gradually add the icing sugar and decorate just before serving.
continue the mixing. For a stiffer 11 Sprinkle some cocoa powder on the
consistency, add more icing sugar. top of the cupcakes.
8 Whip the double cream, then gently 12 Use cafè curls for decoration.
fold in the coffee-mascarpone mixture.
red colouring, salted caramel
essence and hearts and star
sprinkles
1 Preheat the oven to 180°C/Gas
Mark 4. Line a 12-hole tin tray with
paper cupcake cases. Have 2 dessert
spoons for portioning ready too.
2 Cream the butter and sugar together
until light and fluffy. Add the eggs and mix
in well. Sift the flour and baking powder
twice and add to the wet ingredients. Recipe by Tony O’Reily, Judge Chef
(www.judgecookware.co.uk)
Using two spoons, divide the mixture
evenly between the paper cases.
3 Place in the oven and bake for in a large bowl and beat until smooth
20-25 minutes, or until the cakes are and creamy. Add the remaining icing
well risen, firm on top and a nice light sugar. If the mixture is too dry add a
brown colour. Once cooked, remove little more milk, cream or yoghurt. If the
from the oven and transfer to a wire icing is too wet to pipe, add some more
rack to cool. icing sugar.
4 Meanwhile, make the frosting. Place 5 Once the cupcakes are cold, divide the
the butter, two tablespoons of the milk, cream mixture into three, colour and
cream or yoghurt and half the icing sugar flavour accordingly and decorate.
AUGUST / SEPTEMBER baking heaven 13

By Jane Dunn from Jane’s Patisserie (www.janespatisserie.com)
Bakewell cupcakes
MAKES 12
For the cupcakes
175g (6¼oz) unsalted butter,
softened
175g (6¼oz) caster sugar
3 large free-range eggs, beaten
175g (6¼oz) self-raising flour
1 tsp almond extract
To decorate
150g (5¼oz) unsalted butter,
softened
300g (10½oz) Sugar and Crumbs
cherry bakewell icing sugar
By Jane Dunn from Jane’s Patisserie
(www.janespatisserie.com)
14 baking heaven AUGUST / SEPTEMBER
½ tsp almond extract
glacé cherries
cherry/strawberry/raspberry jam
oodles of sprinkles
1 Preheat the oven to 170°C/Gas
Mark 3½ and line a 12-hole muffin tray
with large cupcake cases/muffin cases.
2 Cream together the butter and caster
sugar with an electric beater until
smooth. Add in the beaten eggs, flour
and almond extract and beat again for
about 20-30 seconds on a medium
speed – it really doesn’t take too long,
you don’t want to overheat it.
Chocolate
cupcakes
MAKES 12
For the cupcakes
175g (6¼oz) unsalted butter/Stork
175g (6¼oz) caster sugar/light
brown sugar
3 large free-range eggs
135g (4¾oz) self-raising flour
40g (1½oz) cocoa powder
1-3 tbsp whole milk
For the buttercream
150g (5¼oz) unsalted butter,
room temperature
3 Once combined, spoon into the cases
and bake in the oven for 18-20 minutes
or until cooked through. Remove the
cupcakes from the tin and leave to cool
on a wire rack.
4 Once the cakes are cool, make the
frosting. Beat the softened butter until
smooth – this can take a couple of
minutes. Add in the icing sugar ½ tsp at
a time, making sure the sugar is fully
incorporated before moving on! If you
have one, use a KitchenAid or other
electric mixer as it can make the frosting
much lighter and fluffier!
5 Once all of the sugar is in the frosting
mix, add the almond extract and keep
beating until you reach your desired
consistency. If the mixture is really
thick and not pipeable, add in a
tablespoon or two of whole milk or
boiling water to loosen.
6 To decorate the cupcakes, cut out the
middle of the cupcake (as you would for
a butterfly cake) and put a teaspoon of
your chosen jam in the middle. Pipe on
your frosting, using a large star tip, and
swirl it all up.
7 Sprinkle on some sprinkles (I used
some mini pearls and some freeze-
dried raspberries), then add your glacé
cherry to the top. And enjoy!
TIP Sprinkle on some flaked almonds
or even drizzle on some water icing
instead of buttercream to make it more
‘Bakewell tart’ like, if you wish.
300g (10½oz) icing sugar
30-50g (1-1¾oz) cocoa powder
1-2 tbsp boiling water
For the decorations
175g (6¼oz) unsalted butter/Stork
175g (6¼oz) caster sugar/light
brown sugar
1 To make the cupcakes: Preheat the
oven to 180°C/Gas Mark 4. Line
a cupcake/muffin tin with 12 cases or
put 12 Iced Jems baking cups onto a
flat tray.
2 Beat the butter/margarine with the
sugar until fluffy, then add in the eggs,
WWW.FOODHEAVENMAG.COM
 MINI BAKES

f o r a s p r i n g
Berry pistachio
cupcakes Perfectnd summer treat!
MAKES 12
For the cupcakes
200g (7oz) butter
a
200g (7oz) caster sugar
200g (7oz) self-raising flour
3 large free-range eggs
3 tbsp raspberry/strawberry
fruit coulis
100g (3½oz) pistachios, finely
chopped
For the icing
150g (5¼oz) butter
400g (14oz) icing sugar
2-3 tbsp raspberry/strawberry
fruit coulis
fresh fruit/chopped pistachios
For the coulis
250g (8¾oz) raspberries/
strawberries (with tops removed)
By Jane Dunn from Jane’s Patisserie (www.janespatisserie.com)
1 tbsp icing sugar
juice of ½ a lemon
to get very small pieces. 7 Gradually add in the icing sugar and
1 To make your own coulis: Place all 4 Mix together all of the cake beat thoroughly with the mixer (or by
of the ingredients in a frying pan and ingredients into a nice cake batter – if hand if you’re brave!) and be careful as it
heat on a low heat until the fruit starts you have one, use a KitchenAid with the could go absolutely everywhere! Once
to break down, then whizz the paddle attachment. it’s all combined, gradually add in the
ingredients in a food processor until 5 Divide the mixture between the cases coulis until you reach your desired
smooth, then sieve to remove the and bake in the oven for 20-25 minutes consistency. If you find you’ve taken it
seeds. Store in the fridge. until a skewer comes out clean. too far, add more sugar until you have
2 Preheat the oven to 180°C/Gas Mark 6 Leave the cupcakes on a cooling rack got it back again.
4. Line a 12-hole muffin tin with cases. and make the buttercream – beat the 8 Pipe or spread the icing onto your
3 Chop the pistachios up finely, or butter in the mixer for a few minutes so cupcakes and sprinkle with pistachios,
whizz a few times in a food processor it’s nice and supple and smooth. or add fresh fruit – whatever you like!

self-raising flour and cocoa powder
with the butter/sugar mix until
well combined.
3 If the mixture is too stiff you can add
a little bit of milk at a time to get a
smooth, light consistency.
4 Bake in the oven for 15-20 minutes or
until a skewer poked into one of the
cakes comes out clean and they are
springy to touch. Leave to cool fully on
a cooling rack.
5 To make the chocolate
buttercream: Beat the butter with
an electric mixer for a couple of minutes
to loosen it – gradually beat in the icing
sugar until well combined, then add the
cocoa powder and beat for 5 minutes
until a silky buttercream texture is
produced. If the mixture is a little stiff,
add one tablespoon of boiling water at
a time till you reach the consistency
you want.
6 To decorate the cupcakes: Use a
2D closed star piping tip to decorate
the cakes, or whatever you prefer. Pipe
the cupcakes to look like a soft ice-
cream at the beach to get the perfect
ratio of buttercream to cake!
7 Once iced, melt the chocolate in
a heatproof bowl in the microwave
in short bursts or over a pan of
simmering water.
TIP If using a machine, you can simply
bung all the cupcake ingredients
together and mix well, but when mixing
with elbow grease make sure to cream
the butter and sugar first so that there
are no lumps. Be careful not to over-
bake the cakes or you might lose the
light texture!

WWW.FOODHEAVENMAG.COM AUGUST / SEPTEMBER baking heaven 15

 alternatives Malteser cupcakes
This recipe uses Horlicks powder, MAKES 12
but most malt powders that need For the cupcakes
milk added to them, such as 175g (6¼oz) unsalted butter, room
Ovaltine, will work fine. If you want temperature
an extra chocolatey fix, you can add 175g (6¼oz) light brown sugar
in 100g (3½oz) chocolate chips to 3 large free-range eggs
the cupcake mix! 140g (5oz) self-raising flour
15g (½oz) cocoa powder
25g (1oz) malt powder (such
as Horlicks)
1-3 tbsp whole milk
For the buttercream frosting
150g (5¼oz) unsalted butter, room
temperature
375g (13¼oz) icing sugar, sifted
25g (1oz) malt powder (such as
Horlicks)
1-3 tbsp whole milk
For the decorations
Maltesers
crushed Maltesers

1 To make the cupcakes: Heat your

oven to 180°C/Gas Mark 4 and line a
cupcake/muffin tin with 12 large
cupcakes cases or muffin cases.
2 With a stand mixer, beat the butter
with the light brown sugar until light and
fluffy. Add the eggs, self-raising flour,
cocoa powder and malt powder into the
mix and beat briefly until well combined.
Loosen slightly with the milk if needed.
3 Spoon the mix into the cupcake cases
evenly. Bake in the oven for
15-20 minutes until they’re baked
through and springy to touch – about
17-18 minutes. Leave them to cool fully
on a wire rack.
4 To make the malt buttercream
frosting: Beat the butter with an
electric mixer for a couple of minutes to
loosen it. Gradually add the icing sugar
on a slow speed until it is combined,
then speed the mixer up and beat for
3-4 minutes until fluffy and smooth.
5 Add the malt powder, then keep on
beating for 5 minutes until whipped. If
it’s really stiff, loosen with the milk for
a pipeable texture.
6 To decorate the cupcakes: Use a
large closed star tip, then pipe on the
By Jane Dunn from Jane’s Patisserie (www.janespatisserie.com)
buttercream. Add some Maltesers, then
sprinkle on some crushed Maltesers.

16 baking heaven AUGUST / SEPTEMBER WWW.FOODHEAVENMAG.COM

 MINI BAKES

Marmalade
muffins
MAKES 9
175g (6¼oz) plain flour
25g (1oz) porridge oats, plus extra
to sprinkle
175g (6¼oz) soft light brown sugar
1 tsp baking powder
½ tsp bicarbonate of soda
grated zest and juice of 1 orange
1 tbsp sunflower oil
150g (5¼oz) plain yoghurt
1 large free-range egg
9 tsp shredded marmalade

1 Preheat the oven to 200°C/Gas Mark

6. Line a muffin tin with 9 paper cases.
2 Place the flour, oats, sugar, baking
powder and bicarbonate of soda in a
bowl, stir to combine.
3 Place the zest, juice, oil, yoghurt and
Recipe by Lakeland (blog.lakeland.co.uk/recipes)
egg in a jug, whisk to combine, then
add to the dry ingredients, stirring until
just combined. 1 tsp of marmalade, then top up each each and bake for 15-20 minutes until
4 Place 1 tbsp of the muffin mixture with the remaining muffin mixture. golden and well risen.
into each paper case, top each with 5 Sprinkle some oats onto the top of

Apple, pecan & 1 Preheat the oven to 180°C/Gas

parsnip mini loaves Mark 4. Grease a Lakeland 12-hole

MAKES 12
For the cake
200g (7oz) butter, plus a little extra
for greasing (or cake release)
200g (7oz) caster sugar
200g (7oz) self-raising flour, sifted
1 tsp baking powder
1 tsp vanilla extract
75ml (2¾fl oz) calvados
3 free-range eggs
75g (2¾oz) pecans, roughly chopped
1 large parsnip, approx 150g
(5¼oz), peeled & finely diced
1 large eating apple, approx 150g
(5¼oz), peeled & finely diced
To decorate
3 eating apples
juice of 1 lemon
3 tbsp salted caramel sauce
icing sugar
pecans, roughly chopped
loose-based mini loaf tin.
2 In a large bowl, whisk the butter,
sugar, flour, baking powder, vanilla
extract, calvados and eggs with an
electric hand mixer until smooth. Stir in
the pecans, diced parsnip and apple.
3 Divide the mixture evenly between
the loaf tin moulds. Bake for
18-20 minutes, or until well-risen and
golden. Leave to cool in the tin before
turning out.
4 To decorate, quarter and core the
apples, and cut into thin slices the same
width as the mini loaf cakes. Place in a
bowl and add the lemon juice.
5 When the cakes are completely
cool, arrange the apple slices on top,
slightly overlapping. Drizzle with the
caramel sauce and dust with icing
sugar before serving.
Recipe by Lakeland (blog.lakeland.co.uk/recipes)

WWW.FOODHEAVENMAG.COM AUGUST / SEPTEMBER baking heaven 17


Recipe by Lakeland (blog.lakeland.co.uk/recipes)
Delightful vanilla
cupcakes
MAKES 12
For the cupcakes
90g (3¼oz) self-raising flour
½ tsp baking powder
115g (4oz) caster sugar
50g (1¾oz) ground almonds
2 large free-range eggs
1 tsp vanilla extract
100ml (3½fl oz) natural yoghurt
115g (4oz) unsalted butter, melted
and slightly cooled
For the buttercream
350g (12¼oz) icing sugar, sifted
18 baking heaven AUGUST / SEPTEMBER
175g (6¼oz) unsalted butter,
softened
1 tbsp boiling water
¼ tsp vanilla extract
Wilton® Golden Yellow, Pink
and Violet Icing Colours (from
the 8 Icing Colour pack)
To decorate
edible decorations
1 Preheat the oven to 180°C/Gas Mark
4. Line a Lakeland 12-hole deep bun tin
with paper cupcake cases and set aside.
2 Sift the flour and baking powder
into a large bowl, then stir in the sugar
and almonds.
3 Break the eggs into another bowl,
beat in the vanilla and yoghurt, then stir
in the melted butter until well mixed.
4 Make a well in the centre of the dry
ingredients, then pour in the egg
mixture and beat until just smooth and
well mixed.
5 Divide the mixture evenly between
the cupcake cases and smooth the top
of each. Place in the centre of the oven
and bake for 18-20 minutes or until well
risen, lightly golden and a skewer
comes out cleanly.
6 Remove from the oven and leave to
cool for 15 minutes in the tin, then
remove from the tin and leave to cool
completely on a wire rack.
7 Meanwhile, make the buttercream. In
a food processor or using an electric
hand mixer, beat the butter until very
soft and fluffy, then add the icing sugar
a little at a time until it is all incorporated
and well mixed. Whisk in the water and
vanilla extract and continue to whisk
until very fluffy and light.
8 Divide the buttercream equally
between three bowls. Using a cocktail
stick and just a little colour at a time, add
Golden Yellow to the first bowl, Pink to
the second and Violet to the third,
stirring and adding until the desired
shade of each is reached.
9 Fit a star-shaped nozzle to a piping bag
then spoon in the yellow buttercream,
squeezing out any air and folding the top
of the bag over to seal. Pipe the
buttercream onto four of the cooled
cupcakes, starting at the outside edge
and working your way into the middle to
create a raised swirl in the centre.
10 Rinse the nozzle and repeat
Step 9 with a fresh piping bag and the
pink buttercream. Do the same with the
violet buttercream.
11 Decorate the cupcakes with the
edible wafers, following the guidelines
on the pack. Leave for approximately
15 minutes for the buttercream to firm
up slightly.
12 Once the buttercream has firmed up
enough, use three food-safe brushes to
very gently brush the gold silk over the
yellow buttercream, the red silk over the
pink and the lilac silk over the violet to
give the cakes a pretty shimmery finish.
WWW.FOODHEAVENMAG.COM
 MINI BAKES

Black velvet the liquorice has almost melted. Add

cupcakes the butter and stir until melted. Put to

MAKES 12
120g (4¼oz) black liquorice,
chopped
110g (4oz) butter
2 free-range eggs
75g (2¾oz) caster sugar
110g (4oz) self-raising flour
1 tsp baking powder
a few drops black food colouring
For the buttercream
1 tbsp treacle
100g (3½oz) unsalted butter
50g (1¾oz) dark muscovado sugar
200g (7oz) cream cheese
1 Preheat the oven to 170°C/Gas
Mark 3. Place 12 paper cases in deep
bun tins or pans.
2 Put the liquorice and 75ml (2¾fl oz)
water in a small pan over a low heat until
one side.
3 Whisk together the eggs and sugar in
a mixing bowl until doubled in volume
and pale in colour.
4 Add the liquorice mixture and beat
well until blended.
5 Sift over the flour and baking powder
and beat again. Stir in the food colouring.
6 Spoon into the paper cases, filling
three-quarters full. Bake for about
20 minutes until risen and springy to the
touch. Cool in the tin for 5 minutes, then
place on a wire rack to cool completely.
7 To make the buttercream, beat
together all the ingredients until well
mixed. Chill until thick and pipeable.
8 Spoon into a piping bag and pipe
a swirl on each cake. Serve the
same day or store them in the
refrigerator overnight.

Surprise liquorice 4 Beat in the eggs until blended. Sift

allsorts cupcakes in the flour and baking powder, then

êtes
popular atrafis
gently fold into the mixture with the
ing
MAKES 12 milk (discard the star anise), until and fund ts
200ml (7fl oz) milk well combined. even
2 star anise 5 Spoon a little mixture into the paper
115g (4oz) butter cases and top with a liquorice allsort
150g (5¼oz) caster sugar half. Cover completely with mixture and
2 free-range eggs, beaten bake for 20-25 minutes until golden and
175g (6¼oz) self-raising flour springy to the touch. Cool in the tins for
½ tsp baking powder 5 minutes, then place on a wire rack to
6 liquorice allsorts, halved cool completely.
and chilled 6 For the buttercream, beat the butter
For the buttercream until soft, then gradually beat in the
150g (5¼oz) butter icing sugar with an electric whisk until
500g (17¾oz) sugar the texture is sandy, then add the milk
50ml (1¾fl oz) milk and liquorice essence. Whisk until light
½-1 tsp natural liquorice essence and fluffy.
7 Spoon into a piping bag and pipe a
1 Heat the milk and star anise in a pan decorative pattern on each cake. Serve
and bring just to the boil. Remove from the same day or store them in the
the heat, cover and leave to infuse for refrigerator overnight.
about 30 minutes.
2 Preheat the oven to 180°C/Gas
Mark 4. Place 12 paper cases in deep
bun tins or pans.
3 Beat the butter and sugar in a mixing
bowl until light and creamy.

WWW.FOODHEAVENMAG.COM AUGUST / SEPTEMBER baking heaven 19

Choc chip muffins 1 Preheat the oven to 180°C/Gas Mark 4.

with liquorice Place 12 paper cases in a muffin tin or pan.

2 Beat the butter and both sugars in a mixing
buttercream bowl until light and fluffy.
3 Gradually beat in the eggs and milk, until
MAKES 12
fully incorporated into the mixture.
175g (6¼oz) butter 4 Sift in the dry ingredients and gently stir
175g (6¼oz) caster sugar into the mixture. Fold in the chocolate.
2 free-range eggs, beaten 5 Spoon into the paper cases. Bake for about
3-4 tbsp milk 20 minutes, until golden and risen. Cool in
175g (6¼oz) plain flour the tin for 5 minutes, then place on a wire
1 tsp baking powder rack to cool completely.
a pinch of salt 6 For the liquorice buttercream, beat the
75g (2¾oz) plain chocolate, butter and icing sugar with an electric whisk,
chopped small, or then add the cream and liquorice essence.
chocolate chips Whisk until light and fluffy.
For the buttercream 7 Spoon into a piping bag and pipe a swirl on
150g (5¼oz) unsalted butter each muffin. Finely grate the milk chocolate
500g (17¾oz) icing sugar over the top and serve immediately, or store This recipe and
those on page
50ml (1¾fl oz) single cream in the refrigerator overnight. 19 are taken from
½-1 tsp natural liquorice essence Liquorice: A
To decorate Cookbook by Carol
Wilson, published
1 small bar of milk chocolate, by Lorenz Books
for grating (RRP £10).

Mini fruit cupcakes

MAKES 12

100g (3½oz) butter, softened

100g (3½oz) caster sugar
finely grated zest of 1 small orange
2 large free-range eggs
½ level tsp ground ginger
100g (3½oz) self-raising flour
175g (6¼oz) mixed dried fruit
25g (¾oz) glacé cherries, chopped,
rinsed and thoroughly dried

1 Preheat the oven to 180°C/Gas

Mark 4 and arrange 12 fairy cake paper
cases in a muffin tin.
2 Measure all the ingredients, except
the mixed fruit and cherries, into a large
bowl and beat with an electric mixer
until light, fluffy and well blended. Stir
in the fruit and cherries.
3 Spoon into the paper cases and bake
in the oven for about 25 minutes, or until
Recipe taken from well risen and lightly golden brown.
Mary Berry Fast
Cakes, published by
4 Cool on a wire rack.
Headline (RRP £26).

20 baking heaven AUGUST / SEPTEMBER WWW.FOODHEAVENMAG.COM

 MINI BAKES

t o ma k e _
e s e ar e s i m p l
Th the pans do all the e h a r d w o r k !

By Hannah Wiltshire for Tala (www.talacooking.com)

Mini lemon 1 Preheat the oven to 150°C/Gas 15 minutes or until the cakes spring

Bundt cakes Mark 2.

MAKES 2
1 free-range egg
50g (1¾oz) caster sugar
50g (1¾oz) baking margarine/very
soft butter, plus extra to grease
the tins
50g (1¾oz) self-raising flour, plus
extra to flour the tins
grated zest of 1 lemon (reserve half
to decorate)
For the icing
juice of 1 lemon (or 1 tbsp bottled
lemon juice)
7 tbsp icing sugar
2 Grease and flour 2 Tala Mini
back when pressed gently in the centre.
7 Turn out the cakes onto a wire rack
Decorative Cake Pans and set aside. and leave to cool.
3 Place the margarine and caster sugar 8 While the cakes are cooling, prepare
into the mixing bowl and cream with a the icing by mixing the lemon juice with
wooden spoon. the icing sugar. Pour the icing over the
4 Add the egg and mix thoroughly, cooled cakes so that it drips down the
adding some of the flour now and then sides, then sprinkle with the reserved
if the mixture starts to look lumpy. lemon zest.
5 Add the rest of the flour and mix until
smooth. Finally add the zest and mix
briefly to distribute it evenly through
the mixture.
6 Divide the mixture equally between
the two tins and bake for 15 minutes.
Turn if necessary, then bake for a further

WWW.FOODHEAVENMAG.COM AUGUST / SEPTEMBER baking heaven 21


Recipe and photography by Waitrose.
Thousands more recipes can be
found at www.waitrose.com/recipes
Recipe and photography by Waitrose.
Thousands more recipes can be
found at www.waitrose.com/recipes
22 baking heaven AUGUST / SEPTEMBER
Raspberry buns
with coconut
MAKES 20 BUNS
284ml (10fl oz) pot St Ivel
Buttermilk
200g (7oz) light brown soft sugar
75ml (2¾fl oz) vegetable oil, such
as groundnut
1 free-range egg
75g (2¾oz) desiccated coconut
1 tsp vanilla essence or extract
2 tsp baking powder
1 tsp bicarbonate of soda
300g (10½oz) plain flour
150g (5¼oz) fresh raspberries
1 Preheat the oven to 190°C/Gas
Mark 5. Place 20 paper cake cases
into 2 x 12-hole bun tins.
2 Place the buttermilk, sugar, oil, egg,
coconut and vanilla in a mixing bowl and
beat together until well combined.
3 Sieve in the baking powder,
Brilliantly
British apple &
walnut cakes
MAKES 12
250g (8¾oz) essential Waitrose
self-raising flour
100g (3½oz) butter, at room
temperature, diced
pack of 4 Best of British apples,
coarsely grated  milk, then stir into the apple mixture.
75g (2¾oz) walnuts, coarsely
chopped
125g (4½oz) light brown
muscovado sugar
1 large Waitrose British Blacktail
free-range egg
½ tsp Cooks’ Homebaking vanilla
extract
100ml (3½fl oz) essential Waitrose
semi-skimmed milk
100g (3½oz) essential Waitrose
soft cheese
100g (3½oz) icing sugar, sifted
½ tsp ground cinnamon
2 tbsp Cooks’ Homebaking
bicarbonate of soda and the flour. Use
a large spoon to combine very gently.
Don’t overbeat the mix at this stage or
the buns will be heavy.
4 Add the raspberries and stir gently
once or twice to mix. Divide the mixture
between the paper cases and bake for
15-20 minutes until well risen, golden
and just firm to the touch.
5 Remove from the oven and cool on
a wire rack, then dust with a little sifted
icing sugar (optional). Eat or freeze on
the same day.
TIP
Try adding other fruits such as
blueberries, banana or rhubarb,
depending on the season, or use
frozen raspberries. Serve warm
with ice cream for an indulgent
summer dessert. A glass of fizz would
be perfect with these soft, fruity buns!
crystallised sprinkling stem
ginger
1 Preheat the oven to 190ºC/Gas
Mark 5. Line a 12-hole muffin tin with
paper cases. Place the flour in a large
bowl then, using your fingertips, rub
50g (1¾oz) of the butter into the flour
until it’s well blended. Stir in the grated
apples, walnuts and brown sugar.
2 Beat together the egg, vanilla and
Divide between the paper cases and
bake for 20-25 minutes until firm and
golden. Transfer to a wire rack and leave
to cool completely.
3 Beat together the remaining butter
and soft cheese until smooth, then mix
in the icing sugar and cinnamon. Spoon
over the top of the cooled cakes and
sprinkle with crystallised ginger.
WWW.FOODHEAVENMAG.COM
 MINI BAKES

Strawberry
& cream layer cakes
MAKES 10
115g (4oz) caster sugar
115g (4oz) butter, softened
2 free-range eggs RECIPE
85g (3oz) self-raising flour
30g (1oz) ground almonds
1 tsp vanilla extract
300ml (10fl oz) double cream,
whipped
200g (7oz) strawberries,
thinly sliced
3 generous tbsp strawberry
preserve
To decorate
30g (1oz) ready-to-roll icing
red and green food colouring pastes
200g (7oz) icing sugar
1 tbsp rosewater

1 Preheat the oven to 180ºC/Gas

Mark 4. Grease 10 mini 6cm (2½in)
cake tins.
2 In a mixing bowl, whisk together the
sugar and butter until light and creamy.
Whisk in the eggs, then sift in the flour.
Fold in along with the almonds and
vanilla extract. Spoon the mixture into
the tins and bake in the oven for
15-20 minutes, until the cakes spring
back to the touch. Let cool in the pans,
then slide a knife around the edge of
each one to release the cakes.
3 To make the fondant strawberries,
colour three-quarters of the ready-to-roll
icing red with a small amount of red
food colouring paste. Colour the
remainder with the green food colouring
paste. Make at least 40 tiny strawberry
shapes with the red icing and use a
sterilised pin to prick holes in them to
look like the seeds. Top each with a tiny
blob of green icing to represent the
stalks. Set aside to dry.
4 To prepare the icing, mix together the Recipe by Hannah Miles, photography by Loupe Images/William Lingwood.
icing sugar, rosewater and about 1 tbsp
cold water until you have a smooth,
thick icing. Cut each cake into 3 layers, 5 Once the icing has set completely, 6 Serve immediately or store in the
then cover the top layer of each cake assemble the cakes. Spoon a little fridge until needed.
with icing. Allow the icing to set for whipped cream and preserve between
about 5 minutes, then gently press each layer, topping with strawberry
4 fondant strawberries onto the top of slices. Finish each one with an iced and
each one to decorate. decorated top.

WWW.FOODHEAVENMAG.COM AUGUST / SEPTEMBER baking heaven 23

 baking heaven
ESSENTIAL
INGREDIENTS

LIQUORICE
The unique flavour of liquorice makes it a brilliant
cooking ingredient in both sweet and savoury dishes.

THE ROOTS HOAMVEA

It works particularly well with chocolate!

A STRONG AR The roots

Liquorice roots, which look like hard
woody twigs, exude their strong aroma
without needing to be heated – for example
when stored in a jar of sugar or salt.
But they impart most flavour when
steeped in hot liquid, such as teas, syrups,
sauces, custards and in casseroles and
stews, then removing before serving.
You can change the intensity of flavour
by using more or fewer roots, or
increasing the amount of time that the
roots are steeped in the liquid. Keep a
couple of roots in a jar of sugar to make
liquorice sugar, and use liquorice as a
healthier substitute for sugar to sweeten
foods, for example when stewing fruit.
For savoury dishes, add one or two roots
to a casserole or stew or add to stock for
poaching meats.

24 baking heaven AUGUST / SEPTEMBER WWW.FOODHEAVENMAG.COM

 ESSEN TIA L INGREDIEN TS

Syrup
Sweet liquorice syrup is made from
aniseed, cane sugar and liquorice. The
delicate hint of fragrant aniseed makes a
little syrup go a long way. Drizzle it over ice
cream or fresh fruit or use in smoothies,
desserts, marinades and cocktails. It
makes a great glaze for poultry, on its own
or mixed. Salty liquorice syrup is made
from cane sugar, ammonium chloride,
liquorice and a touch of aniseed. It gives
an unusual twist trickled over ice cream,
desserts and fruits and can also be used
for savoury marinades and glazes.

Powder
Liquorice powder is made by steaming and
pressing the roots, then grinding them into Hard Liquorice
powder, and makes a useful addition to your Hard liquorice has a more intense, slightly
spice cupboard. It dissolves easily and can be bitter flavour than the softer sticks usually
used as a seasoning; to flavour drinks such as sold in sweet shops. The hard form (sold in
milk or coffee; to add to barbecue rubs; and blocks, sticks and pellets) can be dissolved
sprinkled on porridge, desserts, ice cream or in liquid and used to impart both colour
sauces. Try mixing a little powdered liquorice and liquorice flavour to recipes. It’s best to
into pasta dough: it’s a great way of adding use the hard shiny Italian liquorice, which
some extra flavour to casseroles and stews. is made from pure liquorice juice and has
Pure liquorice granules are also available. a strong, bittersweet flavour.

Anise
Anise is a pretty, white-flowered herb from
which the tiny brown seeds (aniseed) and
anise oil are obtained. The aromatic seeds
and oil impart a distinctive, yet delicate
liquorice taste. Anise is used in some

Anise is both
liquorice recipes, both sweet and savoury,
to complement and enhance the flavour

savoury + sweet
and is also sometimes used in liqueurs.
Anise extract consists of alcohol, water
and oil of anise and should be used
sparingly. It imparts a subtle liquorice
overtone to recipes, especially
confectionery. The slightly sweet liquorice
flavour is due to anethole, which is also
found in fennel and tarragon.

Essence
Liquorice essence, made from concentrated
The feature on
natural liquorice extract, gives an intense pages 24-25 is taken
liquorice flavour when added to cakes, icing, from Liquorice: A
ice creams, chocolates, sweets and desserts. Cookbook by Carol
Wilson, published
The strength varies according to the brand, by Lorenz Books
but usually only a tiny amount is needed. (RRP £10).

WWW.FOODHEAVENMAG.COM AUGUST / SEPTEMBER baking heaven 25

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 MARY BERRY’S

FAST
CAKES
Whip up these scrummy treats in no
time at all – then savour every bite!

The recipes on pages

28-30 are taken from
Mary Berry Fast
Cakes, published by
Headline (RRP £26).

28 baking heaven AUGUST / SEPTEMBER WWW.FOODHEAVENMAG.COM

 MARY BERRY

Honey and
almond cake Honey and a
lmond cake
SERVES 6
150g (5oz) baking spread, cold
100g (4oz) light muscovado sugar
2 tbsp runny honey
3 large free-range eggs
150g (5oz) self-raising flour
50g (2oz) ground almonds
2 tbsp milk
1 tsp almond extract
For the filling and topping
100g (4oz) butter, softened
2 tbsp runny honey
½ tsp almond extract
150g (5oz) icing sugar, sifted
50g (2oz) flaked almonds, toasted

1 Preheat the oven to 160°C/Gas

Mark 3. Grease a 17.5cm (7in) deep
cake tin and line the base with non-stick
baking paper.
2 Measure all the ingredients for the
cake into a large mixing bowl and beat
with an electric mixer until well blended
and smooth.
3 Turn the mixture into the tin, level the
top and bake in the oven for about
45-55 minutes, or until well risen and
the tops of the cakes spring back when
lightly pressed with a finger.

e f o r
4 Leave to cool in the tin for about
10 minutes, then turn out, remove the

paper and finish cooling on a wire rack.
5 To make the filling and topping,
measure the butter, honey, almond
extract and icing sugar into a bowl and
mix well until thoroughly blended.
6 Slice the cake in half horizontally and
sandwich together with half of the icing.
Coat the sides of the cake with half of
the remaining icing, then roll in the
toasted almonds so that the sides are
evenly coated. Use the remaining icing
to cover the top of the cake, then
sprinkle with the remaining almonds.
Marble cake
SERVES 8
175g (6oz) baking spread, cold
175g (6oz) caster sugar
175g (6oz) self-raising flour
1 level tsp baking powder
f s p e c i a l c a k
The hen Granny comes to tea!
s o r t o
w
3 large free-range eggs
1 level tbsp cocoa powder
1 tbsp hot water
a few drops red colouring
1 Preheat the oven to 180°C/Gas
Mark 4. Grease a 20cm (8 in) deep cake
tin and line with non-stick baking paper.
2 Measure the spread, sugar, flour,
baking powder and eggs into a large
mixing bowl and beat with an electric
mixer until well blended and smooth.
3 Measure the cocoa into another bowl
with the water and stir thoroughly until
blended and smooth. Add a third of the
sponge mixture to this and mix together.
4 Put half of the remaining sponge
mixture in a third bowl and colour it pink
with the red colouring.
5 Choose one of the mixtures and place
tablespoons of this at regular intervals
around the tin. Fill the gaps with the two
other contrasting colours until all the
mixture has been used. The cake will
find its own level as it bakes so there is
no need to smooth the top. Bake in the

WWW.FOODHEAVENMAG.COM AUGUST / SEPTEMBER baking heaven 29

 oven for about 40-45 minutes, or until
golden brown, well risen and the top of
the sponge springs back when lightly
pressed with a finger.
6 Turn out and leave to cool on a wire
rack. Ice or decorate as required.

White chocolate and

e strawberry traybake
Marble Cak
MAKES 20 PIECES
225g (8oz) baking spread, cold
225g (8oz) caster sugar
275g (10oz) self-raising flour
1 level tsp baking powder
4 large free-range eggs
4 tbsp milk
1 tsp vanilla extract

v e
½ x 7g tub freeze-dried

i l d r e
Ch his cake!n lo strawberries
100g (4oz) white chocolate, melted

t
For the topping
100g (4oz) butter, softened
175g (6oz) icing sugar, sifted
2 tbsp milk
½ tsp vanilla extract
½ x 7g tub freeze-dried
strawberries

1 Preheat the oven to 180°C/Gas

nd
White chocorylatrteaaybake Mark 4. Grease a 30x23cm (12x9in)

strawber traybake tin and line with non-stick

baking paper.
2 Measure all the traybake ingredients,
except the strawberries and white
chocolate, into a large bowl and beat
with an electric mixer until light and
fluffy. Stir in the strawberries and
melted chocolate.
3 Turn the mixture into the tin and
level the top. Bake in the oven for
30-35 minutes, or until the cake has
shrunk a little from the sides of the tin
and springs back when pressed in
the centre with your fingertips.
4 Leave to cool in the tin.
5 To make the icing, measure the
butter, icing sugar, milk and vanilla into
a bowl. Whisk until pale and creamy.
Spread over the traybake and sprinkle
with the strawberries.

30 baking heaven AUGUST / SEPTEMBER WWW.FOODHEAVENMAG.COM

 k e h e a ven
a
c Gspecial occasion cakes!
et c r e a t i v e w i t h
WE LOVE… MARGARITA CAKE pg32 // ECL AIR ROLL pg37 // BOOZY BANANA BREAD pg38

Pineapple, lime &

coconut upside-
down cake BAK
ING TIP

SERVES 12 ADULT VERSION

ADD A GLUG OF DARK
1 Waitrose large pineapple, SPICED RUM TO THE
peeled, quartered, cored CAR AMEL AND BAT TER
and cut into 2cm (¾in)
slices (about 500g
(17¾oz) chopped weight)
150g (5¼oz) light brown
muscovado sugar
½ x 160ml (5¾fl oz) can
coconut cream
juice of 1 lime
For the coconut lime cake
115g (4oz) unsalted butter,
softened
120g (4¼oz) light brown
muscovado sugar
3 Waitrose British Blacktail large
free-range eggs
½ x 160ml (5¾fl oz) can
coconut cream
50g (1¾oz) desiccated coconut
200g (7oz) self-raising flour
grated zest of 1 lime 

1 Preheat the oven to 180˚C/Gas Mark 4.

Grease the sides of a 23cm (9in) round
cake tin (or 20cm (7¾in) square cake tin).
Put the pineapple and brown sugar in a
large pan over a medium-low heat. Allow
the sugar to melt, then simmer for
5-6 minutes, turning the pineapple to
coat. Lift out the pineapple and put in a
sieve set over a jug. Simmer the pan
syrup for 5 minutes, then whisk in the
coconut cream, a pinch of salt and the
lime juice, simmering for another coconut, flour, lime zest and a pinch of
2-3 minutes until deep amber and
caramelly; tip into the base of the tin.
2 In a separate bowl, cream the butter
and sugar using electric beaters until light
and fluffy, about 3-4 minutes. Beat in the
eggs, one at a time, then beat in the
coconut cream and any juices from the
sieved pineapple. Fold in the desiccated
salt until you have a smooth batter.
3 Arrange the pineapple over the base of
the tin, then tip over the batter. Bake for
45-50 minutes until golden and a skewer
inserted into the centre comes out clean.
Run a knife around the edges of the cake,
then cool for 15 minutes. Invert onto a
plate and serve warm with cream, if liked.

Recipe and photography by Waitrose. Find thousands more recipes at waitrose.com/recipes

 e c o r a t e w
D h lime slices! i t h
fres
Boozy
margarita cake
SERVES 10
For the cake
250g (8¾oz) unsalted butter,
softened
250g (8¾oz) golden caster sugar
grated zest of 2 limes
5 large free-range eggs
85g (3oz) plain white flour
100g (3½oz) natural yoghurt
250g (8¾oz) self-raising white flour
2 tbsp whole milk
½ tbsp tequila
½ tbsp triple sec or Cointreau
For the syrup
50g (1¾oz) golden caster sugar
30ml (1fl oz) lime juice
10ml (¼fl oz) triple sec or Cointreau
15ml (½fl oz) tequila
For the buttercream
200g (7oz) unsalted butter,
softened
400g (14oz) icing sugar
30ml (1fl oz) lime juice
few drops food yellow colouring
few drops food green colouring
For the decoration
8 lime slices
1 Preheat the oven to 160°C/Gas Mark
3 and line a greased 20cm (8in) loose
32 baking heaven AUGUST / SEPTEMBER
bottom, deep springform tin with
parchment paper.
2 Cream together the butter, sugar and
lime zest until light and fluffy. Add the
eggs one at a time, with a spoonful of the
plain flour each time to stop it curdling.
3 Beat in the yoghurt. Combine the
remaining flours and then gently fold in
the flour to the mixture. Finally, gently
add the milk, tequila and triple sec to
make a smooth mixture.
4 Pour into the prepared tin and
smooth the top. Bake in the oven for
1 hour 20 minutes until well risen and
golden. A cake tester should come out
clean when the cake is ready.
5 Leave the cake to cool in its tin for
30 minutes while you make the syrup.
Gently heat the caster sugar, lime juice,
tequila and triple sec until dissolved into
a light syrup.
6 After cooling for 30 minutes, remove
the cake from its tin and peel off the
paper. Place on a cooling rack over a
dinner plate. Poke holes all over the
top of the cake right to the bottom with
a skewer or piece of spaghetti, pour
over the syrup and leave to soak in and
cool completely.
7 You can then ice the cake or wrap
and keep for up to 3 days until you are
ready to do so.
8 To make the buttercream, whip the
By Baking Mad (www.bakingmad.com)
butter until it is very pale and soft, then
add the icing sugar a spoonful at a time,
beating well after each addition. Beat
the buttercream until it’s very soft
smooth and creamy, then finally beat in
the lime juice to taste.
9 Before you slice and ice the cake, chill it
for 30 minutes and it will be easier to cut.
10 Split the cake into 3 even layers. The
cake is moist, so a cake lifter or a piece
of parchment is helpful here. Spread a
little buttercream on a plate or board.
Place the bottom layer on the board;
spread a layer of buttercream over this.
11 Top with the second layer, here you
can use buttercream again, or a layer of
lime curd or lime marmalade from a jar
for a little sharpness. Finally top with the
top layer.
12 Divide the remaining buttercream
into 2. Divide one in half again and colour
one half yellow and another green.
13 Using the white buttercream, use a
third of it to make a crumb coating on the
cake and leave to set for about
10 minutes. Using your 3 colours, ice the
lower third of the cake with green icing,
ice the middle third with yellow icing and
ice the upper third and the top with the
white icing.
14 Using an angled palette knife, gently
blend the colours together to make an
ombre effect.
WWW.FOODHEAVENMAG.COM
 C A K E H E AV E N

Nielsen-Massey
vanilla, raspberry
and white chocolate
layered sponge cake
SERVES 15

For the sponge

400g (14oz) white chocolate, plus
a little extra to decorate
300g (10½oz) unsalted butter, cut
into small pieces
300ml (10½fl oz) whole milk
2 tsp Nielsen-Massey vanilla
bean paste
300g (10½oz) unrefined golden
caster sugar
4 large free-range eggs, lightly
beaten
450g (15¾oz) plain white flour
3 tsp baking powder
For the icing
750g (26½oz) white chocolate,
chopped
1 tsp Nielsen-Massey vanilla
bean paste
250ml (8¾fl oz) single cream
For the decoration
150g (5¼oz) raspberry jam
100g (3½oz) raspberries, fresh or
freeze dried

1 Preheat the oven to 180°C/Gas Mark

4. Grease and line two 20cm (7¾in)
round cake tins with baking paper.
2 Melt the chocolate, butter and milk
together in a small pan on a medium
heat. Transfer to a bowl and set aside to
cool completely.
3 Add the sugar, vanilla and eggs and
whisk until well combined, then fold in
the flour and baking powder. Divide the
mixture between the two tins and bake
in the oven for 45-55 minutes, or until
golden and springy to the touch.
Transfer to a wire rack and allow to cool
for 10 minutes, before turning out to
cool completely.
4 For the icing, place the chocolate,
cream and vanilla in a heatproof bowl
set over a pan of barely simmering
water (not allowing the bowl to come
into contact with the water), stirring until
melted and smooth.
5 Remove the bowl from the heat, set
ING TIP
BAK
CHOCOHOLIC?
A DD A GR AT ING OF
W HI T E CHOCOL AT E
ON T OP!
aside to cool, then cover with clingfilm
before placing in the fridge to chill for
1½ hours or until it reaches a thick,
spreadable consistency (occasionally
stirring if possible).
6 Divide the icing into three portions
(1 portion for the filling, and remaining
2 to ice the cake) and use immediately.
7 To assemble the cake, trim the top of
the cooled cakes to level, then slice each
By Nielsen-Massey for Baking Mad (www.bakingmad.com)
in half horizontally. Place one half on a
plate or stand, and spread with one third
of the ganache filling, then top with
2 tbsp jam. Repeat this method with the
remaining sponge halves.
8 Using a palette knife, spread the rest
of the icing over the top and sides of
the cake. Decorate the cake with
raspberries and shavings of white
chocolate as you wish.

WWW.FOODHEAVENMAG.COM AUGUST / SEPTEMBER baking heaven 33

 Coffee small bowl and set aside.

streusel cake 4 To make the cake, dissolve the

ake
serve thiseacm as a
coffee in the boiling water. Place in
SERVES 8-10 an electric mixer with all of the

with ice ctr, or as For the cake remaining ingredients and mix on

desser orning 1 tbsp instant coffee powder medium speed until just combined.

a coffee mh friends
1 tbsp boiling water Spoon half the cake batter into the

TREAT wit
185g (6½oz) softened unsalted
butter, cubed
185g (6½oz) caster sugar
3 free-range eggs, beaten
210g (7½oz) gluten-free plain flour
1 tsp gluten-free baking powder
a pinch of sea salt
For the streusel topping
50g (1¾oz) chopped walnuts or
pecans
50g (1¾oz) demerara sugar
50g (1¾oz) gluten-free dark
chocolate chips
prepared tin and sprinkle with half the
streusel topping. Add the rest of
the batter and sprinkle over the
remaining topping.
5 Bake for 45-55 minutes, or until
risen and firm to the touch (if the cake
is colouring too much during baking,
cover the top with foil). Leave to cool
in the tin.
6 Use the overhanging greaseproof
paper to help lift the cake out of the
tin. Store in an airtight container for up
to 5 days.

1 Preheat the oven to 180°C/Gas

Mark 4.
2 Grease a medium loaf tin and line the
base with greaseproof paper (leave a
Recipe taken from
little of the paper overhanging the tin, Gluten Free,
as this makes it easier to remove the Naturally by Caroline
cake when cool). Byron, photography
by Clare Winfield,
3 Make the streusel topping by published by Kyle
combining all the ingredients in a Books (RRP £18.99).

Carrot & Mark 3. Line a Lakeland 2lb loaf tin with

coconut cake parchment or a loaf tin liner.

2 Sift the flour into a large mixing bowl
SERVES 10 and mix in the coconut, baking powder,
For the cake cinnamon, nutmeg, salt, coconut oil,
100g (3½oz) coconut flour maple syrup and eggs. Add the grated
50g (1¾oz) desiccated coconut carrot and raisins and mix again.
1 tsp baking powder 3 Spoon the mixture into the prepared
1 tsp ground cinnamon tin and bake for 60-70 minutes until
1 tsp freshly grated nutmeg golden brown and the cake is firm to the
½ tsp salt touch. If the cake is starting to colour too
100g (3½oz) coconut oil, melted much on top and is not yet fully cooked,
320g (11¼oz) maple syrup cover with foil for the remaining time.
6 free-range eggs 4 To make the glaze, gently heat the
200g (7oz) grated carrot orange juice and sugar in a small
50g (1¾oz) raisins saucepan until the sugar dissolves. As
For the orange glaze soon as the cake is out of the oven,
juice of ½ an orange make little holes in the top with a
50g (1¾oz) granulated sugar skewer and pour the glaze over. Leave
Recipe by Lakeland (blog.lakeland.co.uk/recipes)
the cake to cool completely before
1 Preheat the oven to 160°C/Gas removing from the tin.

34 baking heaven AUGUST / SEPTEMBER WWW.FOODHEAVENMAG.COM


Hummingbird cake
SERVES 8-10
For the cake
375g (13¼oz) self-raising flour
a pinch of salt
300g (10½oz) soft brown sugar
1 tsp ground cinnamon
½ tsp freshly grated nutmeg
100g (3½oz) pecan nuts, chopped
200g (7oz) fresh pineapple,
chopped into small pieces
300g (10½oz) bananas, mashed
(about 3-4 bananas)
3 free-range eggs, beaten
200ml (7fl oz) vegetable oil
2 tsp vanilla extract
For the frosting
400g (14oz) icing sugar
50g (1¾oz) unsalted butter
175g (6¼oz) full fat cream cheese
To decorate
100g (3½oz) fresh pineapple, skin
removed, thinly sliced
100g 3½oz) pecan nuts, finely
chopped
1 Grease and flour two Lakeland 23cm
(9in) Loose-Based Deep Cake Pans.
Microwave cinnamon
swirl cake
SERVES 8-10
For the cinnamon cake
300g (10½oz) plain flour
1½ tsp baking powder
2 tbsp ground cinnamon
225g (8oz) muscovado sugar
200g (7oz) apple sauce
75ml (2¾fl oz) vegetable oil
75ml (2¾fl oz) milk
For the plain cake
125g (4½oz) plain flour
½ tsp baking powder
75g (2¾oz) caster sugar
50g (1¾oz) apple sauce
20ml (¾fl oz) vegetable oil
20ml (¾fl oz) milk
1 To make the cinnamon cake, sift the
flour into a mixing bowl, add the rest of
WWW.FOODHEAVENMAG.COM
C A K E H E AV E N
2 Preheat the oven to 180°C/Gas
Mark 4.
3 In a large bowl, combine the flour,
salt, sugar, cinnamon, nutmeg and nuts.
Add the remaining ingredients and fold
together until evenly mixed.
4 Divide the mixture between the cake
pans and place in the oven for
30-35 minutes, until golden on top and a
skewer inserted into the centre of each
cake comes out clean. Allow to cool in the
pans on a wire rack for around 15 minutes,
then remove from the pans and leave to
cool completely.
5 Meanwhile, in a clean bowl beat
together the frosting ingredients until
smooth. Spoon one third of the frosting
into the centre of one cake and spread
evenly. Sandwich on the second cake,
then cover the top and sides of the
whole cake with a thin layer of frosting,
reserving the rest for the final layer. By Lakeland (blog.lakeland.co.uk/recipes)
Don’t worry if you get crumbs in this
layer as it will be covered later. Allow to
set for about 30 minutes. Remove from the oven, transfer into the
6 To make pineapple flowers, preheat cups of a shallow bun tin, then bake for
the oven to 150°C/Gas Mark 3. Place the 15 minutes until the edges brown slightly.
pineapple slices on a lined baking sheet Remove from the oven, cool completely
and cook for 15 minutes, turning once. in the tin, then set aside until needed.
the cake ingredients and mix well with
an electric hand mixer. Repeat for the
plain cake using another bowl.
2 Spoon half the cinnamon cake
mixture into the centre of a Lakeland
Silicone Cake Pan. Spoon the other half
into one side of a duo piping bag.
3 Spoon the plain cake mixture into the
other side of the piping bag and snip
2cm (¾in) off the end.
4 Pipe 6 large swirls around the cake
pan, using up all the mixture.
5 Cook in the microwave on full power
for 8 minutes, or until the cake is just set
and springy to the touch. Leave to stand
for 1 minute before turning out. Recipe by Lakeland (blog.lakeland.co.uk/recipes)
TIP As with most microwave cakes,
this cinnamon swirl cake is best eaten
on the day it’s made. It tastes delicious microwave, so timings may have to be
sliced and spread with sweetened adjusted according to your microwave’s
cream cheese or mascarpone. wattage. Ensure food is thoroughly
This cake was cooked in a 900W cooked before eating.
AUGUST / SEPTEMBER baking heaven 35

e e!
c o ff
E x c e l l e n t wi t h
Triple almond cake
SERVES 12
butter, for greasing
plain flour, for dusting
500g (17¾oz) marzipan, homemade
or shop-bought
170g (6oz) unsalted butter, at room
temperature
6 medium free-range eggs
3 tbsp rose water
200g (7oz) ground almonds
36 baking heaven AUGUST / SEPTEMBER
1½ tbsp baking powder
200g (7oz) granulated sugar
a pinch of sea salt
grated zest of 1 lemon
sliced almonds and icing sugar,
for serving
1 Preheat the oven to 150°C/Gas Mark
2. Grease a Bundt pan and dust lightly
with flour, shaking out any excess.
2 Place half the marzipan into the bowl
of a stand mixer, fitted with the whisk
Peanut honeycomb
banana cake
SERVES 8-10
For 350g (12¼oz) of honeycomb
butter, for greasing
200g (7oz) caster sugar
5 tbsp golden syrup
75g (2¾oz) roasted peanuts,
chopped
2 tsp bicarbonate of soda
For the cake
100g (3½oz) unsalted butter, plus
extra for greasing
175g (6¼oz) soft brown sugar
2 medium free-range eggs
attachment. Add the butter and mix until
it becomes foamy. Carefully add the
eggs one at a time as you mix. Add the
rose water and beat until fluffy,
3-5 minutes. In another bowl, whisk
together the ground almonds, baking
powder, sugar, salt and lemon zest.
Gradually add these dry ingredients to
the butter mixture and mix for 5 minutes.
3 Pour half of the batter into the
prepared pan. Evenly top with the
remaining marzipan by breaking off bits
and scattering them over the batter
(they will sink into the batter). Top with
the rest of the batter. Bake for about
1 hour, until the cake springs back when
pressed. Remove the cake from the
oven and let it cool in the pan for a few
minutes. Run a thick knife around the
edge of the cake to make sure it has
released from the pan, then flip it onto a
plate. Let the cake cool completely.
Serve at room temperature, sprinkled
with sliced almonds and dusted with
icing sugar.
Recipe taken from
Levant by Rawia
Bishara, imagery by
Con Poulos,
published by Kyle
Books www.
kylebooks.co.uk
(RRP £20).
2 ripe bananas, mashed (about
200g (7oz) mashed banana)
225g (8oz) self-raising flour, sifted
1 tsp baking powder
For the peanut butter icing
60g (2oz) unsalted butter
60g (2oz) smooth peanut butter
120g (4¼oz) icing sugar, sifted
2 tbsp whole milk
100g (3½oz) peanut honeycomb
(see above), crushed
1 Make the honeycomb a few hours in
advance. Lightly grease a large baking
tray, preferably one with an edge. Line
with baking paper.
WWW.FOODHEAVENMAG.COM
 C A K E H E AV E N

Eclair roll at a time, mixing after each addition.

SERVES 4-6
For the choux pastry
200ml (7oz) water
85g (3oz) unsalted butter, plus
extra for greasing
1 tbsp caster sugar
a pinch of salt
115g (4oz) plain flour, sifted
3 medium free-range eggs, beaten
For the filling
300ml (10½fl oz) whipping cream
2 tbsp icing sugar
1 tsp vanilla bean paste
4 tbsp salted caramel
For the ganache
200g (7oz) dark chocolate
100ml (3½fl oz) double cream
100g (3½oz) milk chocolate, shaved
1 Preheat the oven to 200°C/Gas
Mark 6. Lightly grease a baking tray and
line it with baking paper.
2 Put the water, butter, sugar and salt
into a pan on a medium to high heat.
Just barely bring to the boil, so the sugar
and butter dissolve. Once they have
dissolved, turn the heat down and drop
the flour in quickly in one go. Stir straight
away and keep going, to avoid any
lumps. The mixture should look smooth
and be coming away from the sides of
the pan as you mix it.
3 Take off the heat. Add the eggs a little
The mixture will look like it is separating,
but keep mixing and it will come
together. Keep going until all the eggs
are used and the dough is smooth.
4 Pour the mixture into the centre of the
prepared tray. Using an offset spatula or
the back of a spoon, spread the mixture
to a rectangle shape, roughly 20x30cm
(7¾x11¾in). Wet your fingers and pat
down any peaks that may have formed,
then pop it into the oven for 30 minutes.
5 Have a clean tea towel ready for when
you take out the pastry. Take the roll out
of the oven and turn it out onto the tea
towel. Roll up the pastry from the
shorter end, using the tea towel to help
– being sure to roll up the tea towel
inside the pastry too. Leave for
20 minutes to cool.
6 To make the filling, whip the cream
to soft peaks with the icing sugar and
vanilla bean paste. For the ganache,
chop the dark chocolate and put it into
a bowl. Warm the cream in a small pan,
being careful not to let it boil. As soon as
it just begins to come up to the boil, take
it off the heat and pour it onto the
chocolate. Mix until the chocolate has tea towel – tea towels are not tasty).
melted completely. 8 Put the roll on a serving plate and
7 Unroll the pastry and spread the spread the ganache on top. Sprinkle
cream all over. Drizzle over the over the shavings of milk chocolate
salted caramel. Re-roll the pastry, and leave in the fridge when you are
starting from the shorter end as not eating it. If it makes it to the fridge
before (this time don’t wrap up the at all, that is!

2 Put the sugar and golden syrup into a
medium pan on a medium heat and
allow to cook gently. Have a cup of
water handy with a pastry brush in it.
3 Occasionally brush down the inner
edge of the pan just above the sugar, to
wash away any sugar crystals and help
stop the mixture crystallising. Once
the sugar has melted, turn the heat up
just a little and leave the mixture to
bubble away, until the whole thing turns
a rich amber colour (145-150°C on a
sugar thermometer).
4 As soon as it reaches this stage, add
the peanuts and stir through. Now add
the bicarbonate of soda and stir it in
really well. The mixture will bubble and
rise up. Mix well and pour into the
prepared tray. It will spread of its own
accord. Set aside and let it cool
completely. This can take a few hours.
5 Preheat the oven to 180°C/Gas Mark
4. Grease the base and sides of a 20cm
(7¾in) round loose-bottomed cake tin.
Line it with baking paper. Cream the
butter and sugar until light and fluffy.
6 Beat the eggs in a bowl and mix in the
mashed banana. Add to the butter and
sugar and mix to combine well. Add the
flour and baking powder and fold in until
you have a smooth cake batter. (As
smooth as it can be with lumps of
banana in it!) Pour the mixture into the
tin and level the surface.
7 Bake for 45-50 minutes.
8 Remove the cake from the oven and
leave to cool in the tin for 15 minutes,
then remove from the tin and leave to
cool completely on a wire rack.
9 For the icing, mix the butter and
peanut butter until combined into a
smooth paste. Add the icing sugar and
milk and whisk until light and fluffy.
Once the cake is completely cooled,
smother it with the peanut butter icing.
Take 100g (3½oz) of the honeycomb,
crush it up roughly, and use it to
decorate the top.

WWW.FOODHEAVENMAG.COM AUGUST / SEPTEMBER baking heaven 37


Boozy banana
bread recipe
SERVES 6
125g (4½oz) plain flour
½ tsp baking powder
½ tsp bicarbonate of soda
½ tsp ground cinnamon
½ tsp ground nutmeg
a pinch of sea salt
75g (2¾oz) unsalted butter,
softened
140g (5oz) light brown sugar
1 free-range egg, beaten
38 baking heaven AUGUST / SEPTEMBER
Back-to-front baked
cheesecake
SERVES 9
For the cheesecake
butter, for greasing
900g (2lb) full-fat cream cheese
200g (7oz) caster sugar
150ml (5¼fl oz) soured cream
3 tbsp plain flour
3 medium free-range eggs, beaten
2 tsp vanilla bean paste
For the honey salted caramel
50g (1¾oz) butter
170g (6oz) set honey
300ml (10½fl oz) double cream
½ tsp salt
For the tiffin crumble
75g (2¾oz) unsalted butter
Recipe by Sarsons Vinegar
(www.sarsons.co.uk)
250g (9oz) peeled and mashed
over-ripe (blackened) banana
(about 2-3 bananas)
½ tsp good-quality vanilla extract
For the frosting  8 Allow the bread to cool before icing
150g (5¼oz) icing sugar
50g (1¾oz) white chocolate  white chocolate in the microwave for
70g (2½oz) unsalted butter,
softened
2 tbsp Sarson’s Browning
3 tsp dark rum (optional)
1 Preheat the oven to 170°C/Gas
Mark 3. Butter a 900g (2lb) loaf tin.
150g (5¼oz) digestives, roughly
crushed
30g (1oz) demerara sugar
50g (1¾oz) dark chocolate chips or
chunks
50g (1¾oz) toasted hazelnuts,
roughly chopped
1 Preheat the oven to 160°C/Gas Mark
3. Grease the base of a 20cm (7¾in)
round cake tin (it mustn’t be loose-
bottomed, imagine the leakage!), and
line it with baking paper.
2 Put the cream cheese, sugar, soured
cream, flour, eggs and vanilla paste into
a large bowl and give it all a good mix,
just for a minute or so, until it is well
combined. You don’t want to mix for too
long and incorporate any air.
2 Sift together the flour, baking powder,
bicarbonate of soda, spices and salt into
a large bowl and set aside.
3 In a separate large bowl, beat
together the sugar and butter until pale
and fluffy, then beat in the egg, banana
and vanilla extract. Fold in the sifted
flour mixture, a little at a time.
4 Spoon the bread mixture into the loaf
tin, spreading the mixture out gently
with a spatula or the back of a spoon.
5 Place the loaf tin into the oven and
bake for about 30-40 minutes, or until
a skewer inserted into the middle of the
cake comes out clean. 
6 Remove from the oven and allow to
cool for 10 minutes before carefully
turning out onto a wire rack.
7 For the frosting, beat together the
sugar and butter until creamy and fluffy.
Add the Sarson’s Browning and rum, if
using, and continue to beat until smooth.
generously with the frosting. Melt the
50 seconds, then put it in a piping bag
and draw lines over the icing. Drizzle the
white chocolate over the icing.
9 Store in an airtight container, in the
fridge, for up to 3 days, allowing the
bread to reach room temperature
before enjoying it.
WWW.FOODHEAVENMAG.COM
 C A K E H E AV E N

3 Pour the mixture into the prepared tin,
tap it on the worktop to release any
trapped air, then level the surface. Bake
on the lower shelf of the oven for 1 hour.
4 As soon as the hour is up, open the
oven door, leaving it slightly ajar. Pop a
wooden spoon in the door to keep it just
open and let out the heat slowly. Now
turn the oven off.
5 Don’t take the cheesecake out until
the oven is completely cold. This
recipe is more about patience than
anything else.
6 Once the oven is cool, there’s more
waiting, we’re afraid. Put the cheesecake
into the fridge to chill overnight.
7 Next day, it’s time to make the honey
salted caramel. Put the butter into a
small pan on a medium heat. As soon as
it has melted, add the honey and cook
on a medium to high heat for
10 minutes, until the caramel is a golden
brown. If it starts to catch, just turn the
heat down slightly. After 10 minutes,
pour in the cream, give it a mix and allow
it to just come up to the boil. Take off the
heat and stir in the salt. Set aside.
8 To make the tiffin crumble, put the
biscuits into a zip-lock bag and crush
them very roughly. Aim for a good mix
of big pieces, small bits and lots of
crumbs. Empty them into a bowl.
9 Melt the butter and pour it onto the
biscuits. Leave to cool for about
10 minutes, while you take the
cheesecake out of the fridge and turn it
out onto a serving plate or platter.
10 Add the sugar, chocolate and
hazelnuts to the buttery biscuit chunks.
11 Now for the back-to-front bit. Put
the tiffin mixture on top of the
cheesecake, but not in any neat
fashion or packed tightly, just piled on
top in peaks and troughs.
12 Reheat the caramel if it has cooled too
much, and pour over the cheesecake.
The recipes on pages
36-39 are taken from
Nadiya’s Family
Favourites by Nadiya
Hussain, published
by Michael Joseph
(RRP £20).

Matcha cranberry
blondies
MAKES 12 BLONDIES
125g (4oz) unsalted butter
300g (10½oz) white chocolate chips
or chunks
4 free-range eggs
250g (9oz) caster sugar
230g (8oz) self-raising flour
20g (¾oz) matcha powder
1 tsp sea salt
200g (7oz) frozen cranberries

1 Preheat the oven to 180°C/Gas

Mark 4 and line a 22cm (8½in) square
brownie tin with baking paper.
2 Put the butter and half the white
chocolate chips into a medium
heatproof bowl set over a pan of just
simmering water, making sure that the
base of the bowl doesn’t touch the
water. Leave the butter and chocolate
to melt together while gently stirring chocolate chips. Pour into the prepared
with a rubber spatula or wooden spoon. tin, spreading the mixture evenly.
Set aside at room temperature. Sprinkle with cranberries so they are
3 In a large bowl, whisk together the half submerged in the batter.
Recipe taken
eggs and caster sugar for about 4 Bake in the oven for 25-30 minutes, or from The Matcha
5 minutes, or until pale and fluffy. Add until the top is cracked but the middle is Cookbook,
the chocolate mixture and mix until just set. Take out of the oven and cool photography by
Issy Croker,
smooth. Fold in the flour, matcha completely, before removing from the published by
powder and salt, then the remaining tin and cutting into squares. Aster (£10).

WWW.FOODHEAVENMAG.COM AUGUST / SEPTEMBER baking heaven 39


SERVES 16-24
For the sponge
500g (17½oz) unsalted butter,
softened
500g (17½oz) golden caster
sugar
8 large free-range eggs
½ tsp vanilla extract
½ tsp almond extract
350g (12¼oz) self-raising flour
170g (6oz) ground almonds
1 tsp baking powder
grated zest of 1 orange
200ml (7f oz) whole milk
For the ginger crème pat
500ml (1pt) whole milk
1 tbsp vanilla extract
1 tsp ground ginger
125g (4½oz) golden caster sugar
6 large free-range egg yolks
80g (2¾oz) plain flour
200ml (½pt) double cream
75g (2½oz) stem ginger, diced
For the rhubarb filling
1 tbsp cornflour
2 tbsp water
500g (17½oz) rhubarb
grated zest and juice of 1 large
orange
75g (2½oz) caster sugar
For the vanilla but tercream
600g (21oz) unsalted butter,
softened
1.3kg (2lb 14oz) icing sugar
150-180ml (¹/3pt) whole milk
1 tsp vanilla extract
To f i n i s h
pink food colouring
yellow food colouring
rhubarb and custard sweets,
crushed (optional)
40 baking heaven AUGUST / SEPTEMBER
Step by step
Rhubarb
and custard cake
Relive one of our favourite childhood sweets,
the half ’n’ half rhubarb and custard, with this
showstopping cake by GBBO's Liam Charles...
For the sponge
1 Preheat the oven to 160°C/Gas
C/Gas Mark 3.
Grease and line 4 x 20cm (8in) cake tins.
2 Cream the butter and sugar
together in a large bowl with a free-
standing or hand-held mixer, until
light and fluffy.
3 Crack the eggs in one at a time, mixing
after each addition.
4 If the mixture begins to curdle, add a
couple of tablespoons of the flour to bring
it back together.
5 Turn the speed down low and add both the
extracts, flour, ground almonds, baking
powder, orange zest and milk.
6 Divide your mixture evenly between the cake
tins and bake for 30 minutes, or until a skewer
inserted into the middle comes out clean.
7 Remove from the oven and allow to cool for
10-15 minutes in the tins before turning out
onto a wire rack.
For the crème pat
8 Place a saucepan over a medium heat and
add the milk, vanilla and ginger.
9 Bring to the boil, then take off the heat.
10 Meanwhile, whisk the sugar and egg yolks
together in a large bowl.
11 Sift the flour into the bowl and mix together.
12 Pour a little of the milk into the sugar
mixture, constantly whisking, then whisk
in the remaining hot milk, pouring it in a
steady stream until it is well combined.
13 Pour the custard back into the saucepan
and place over a gentle heat.
14 Keep stirring until thick.
15 Remove from the heat and pass the
custard through a sieve.
16 Place a sheet of clingfilm over the surface
of the custard to prevent a skin from forming.
17 Leave to cool, then pop in the fridge.
18 Meanwhile, whip the cream in a large bowl
until thick.
19 Fold the cream into your chilled custard,
then add the stem ginger.
20 Pop back in the fridge until you’re ready
to use.
For the rhubarb filling
21 Mix the cornflour and water together in
a small bowl with a fork.
22 Chop the rhubarb into medium-sized
pieces and place in a large saucepan
with the orange zest and juice, sugar,
cornflour mixture and another
tablespoon of water.
23 Place over a medium heat and bring to
the boil.
24 Turn down the heat and simmer for
5-7 minutes, or until the rhubarb is cooked
but not soggy – it needs to hold its shape.
25 Remove from the heat and tip into a bowl
to cool.
For the buttercream
26 Measure the butter into a large bowl and
beat with your free-standing or hand-held
Sweets image on this page: Getty Images
mixer until light and pale.
27 Sift the icing sugar into a separate bowl,
then add it to the butter in 3 stages, beating
after each addition.
28 Scrape down the sides of the bowl from
time to time.
29 Add the milk and vanilla to loosen the
buttercream, then beat it again until it holds
its shape.
WWW.FOODHEAVENMAG.COM
 S T E P - B Y- S T E P

WWW.FOODHEAVENMAG.COM AUGUST / SEPTEMBER baking heaven 41

 To a s s e m b l e
30 Use a cake leveller or sharp knife to trim the
top off all the cakes so they are level.
31 Spread a small amount of buttercream on
a board that is slightly bigger than your
sponges and place your first layer of
sponge on top.
32 Place that board on a turntable, if you
have one.
33 Place half the buttercream in a piping bag
with a round-tipped nozzle and pipe a circle
around the edge of the first layer of sponge,
leaving an 8cm (3¼in) circle in the middle.
34 Fill that circle with half the stewed rhubarb.
35 Repeat this process with another layer of
1 sponge, but fill the circle with the custard
filling. Top with another sponge, pipe a
buttercream circle and fill it with the
rhubarb filling.
36 Finally, top with the last sponge, making
sure it is placed upside down on top.

For the crumb and top coat

37 Using a palette knife, cake scraper and a
turntable, coat the sides and top of the cake
with a thin layer of buttercream.
38 Place in the fridge for at least an hour to set.
39 Separate the remaining buttercream into
two bowls.
40 Colour one bowl with pink food colouring
and the other with yellow food colouring.
Place both buttercreams into individual
piping bags with round-tipped nozzles.
2 41 Alternating the pink and yellow
buttercream, pipe another layer around
the sides and top of the cake.
42 Smooth the surface with a palette
knife – you should have a cool, flurry, sweet
shop effect.
43 Pipe alternate buttercream kisses around
the top edge of your cake, and scatter over
the crushed sweets, if you like.

The recipe on pages

40-43 is taken from
Cheeky Treats by
Liam Charles,
photography by
Haarala Hamilton ©
Hodder & Stoughton
3 2018, published by
Hodder & Stoughton
(RRP £20).

42 baking heaven AUGUST / SEPTEMBER WWW.FOODHEAVENMAG.COM

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

4 5

6 7

8 9

WWW.FOODHEAVENMAG.COM AUGUST / SEPTEMBER baking heaven 43

Ready, steady, the
Cake & Bake Show is back!
The UK’s biggest consumer baking event returns to London, 5-7th October...
H
ead to The Baking
Theatre at this year's
Cake & Bake Show where
you can see all your favourite baking
stars whip up a storm in a packed
schedule of free sessions. Candice
Brown, Rosemary Shrager, Eric
Lanlard and Jane Asher will be
creating all kinds of bakes, from
salted caramel cakes and paradise
desserts to CakeTails and even tasty,
spicy garlic bread. The Decorating
Stage – NEW for 2018, will be
44 baking heaven AUGUST / SEPTEMBER
jam-packed with free sessions from
cake decorating and sugarcraft
experts like Juliet Sear and Rosie
‘Cake Diva’ Dummer. So whether you
want to create stunning sugar
flowers or need to perfect your
piping, there’s something for
everyone at The Cake & Bake Show!
You can also have your burning
questions answered by Master Chefs
from one of the most prestigious
culinary schools in the world at the
Slice of Advice feature brought to
you by Le Cordon Bleu.
If you’re in need of some pure
inspiration, this year’s Cake & Bake
Show is bringing together some of the
country’s best wedding and birthday
designers to showcase their beautiful
creations. From fabulous florals to
rustic and retro styles, to all out
glamour, rainbow and funfetti cakes,
airbrushed to ombre cakes – you’ll find
all the themes and ideas you need here!
Certainly always a highlight –
the Official Cake & Bake
Competition welcomes some of
the UK’s best cake artists to compete
in the show-stopping ‘Around the
World in 80 Cakes’ event. From the
wonders of the world, historical
landmarks and architecture to your
favourite cities, countries, holiday
destinations and cultures, let us take
you on a journey with their wonderful
cake creations!
GET 2 FOR 1 TICKETS*
TO THE CAKE
& BAKE SHOW
Quote HEAVEN at the checkout
thecakeandbakeshow.co.uk
or call 0844 854 1364
*T&Cs: Book before 7 October 2018. Advance
booking offer: book two adult tickets for the price
of one (on the door rate of £17). Concessions not
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minute plus your phone company’s access charge.
WWW.FOODHEAVENMAG.COM
 ADVERTORIAL

G E T
2 FOR 1 TICKETS
TO THE
CAKE & BAKE
SHOW

This recipe is adapted

from Comfort by
Candice Brown,
photography by Ellis
Parrinder, published
by Ebury Press (£20).

RECIPE Make this rich chocolate and fiery ginger bread by Candice Brown who will be appearing at the show

Ginger & chocolate plait
SERVES 10
500g (1lb 1oz) strong white bread flour,
plus extra for dusting
1 tsp salt
2 tsp golden caster sugar
275ml (9½fl oz) whole milk
50g (1¾oz) unsalted butter
1 tsp ground ginger
7g instant yeast
1 free-range egg
For the filling
100g (3½oz) unsalted butter, softened
100g (3½oz) light soft brown sugar
1 tsp ground ginger
½ tsp ground cinnamon
75g (2¾oz) dark chocolate (minimum
70% cocoa solids), finely chopped
75g (2¾oz) crystallised stem ginger,
chopped
25g (1oz) unsalted butter, melted
20g (¾oz) demerara sugar
1 Sift the flour into the large bowl of a free-
standing electric mixer fitted with a dough
hook. Mix through the salt and sugar.
2 In a small saucepan, gently warm the milk
with the butter and ginger until the butter has
melted and the mix is lukewarm. Make a well
in the flour. Add the yeast to the well, then
pour in the warm milk followed by the egg.
Mix on a low speed for 4-5 minutes until you
have a smooth, stretchy dough. (Or knead for
9-10 minutes by hand.)
3 Shape the dough into a ball, then put it into
a lightly greased large bowl and cover with
clingfilm. Leave to rise in a warm place for
about 1½ hours until at least doubled in size.
4 Turn out the dough onto a lightly floured one end intact so the strips are joined there.
work surface and fold it over on itself to Starting at the joined end, plait the three strips
knock out the air. Roll out to a 25x45cm together, keeping the plait tight and trying not
(10x16in) rectangle. to let the open sides turn out. Squeeze the
5 Mash the softened butter, brown sugar, ends together and tuck them under the plait.
ginger and cinnamon in a bowl. Spread this Brush the plait with the melted butter and
evenly over the dough. Scatter the chopped sprinkle on the demerara sugar.
chocolate and ginger evenly over the top. 7 Line a baking sheet with greaseproof paper
6 Taking one of the long edges, start to roll up and lightly dust with flour. Gently lift the plait
the dough tightly. Make sure the first roll is onto the sheet. Cover lightly with a tea towel
tucked under. Now use a rolling pin to roll out and leave to rise for about 30 minutes.
the dough to a rectangle about 10x45cm 8 Preheat the oven to 180°C/Gas Mark 4. Bake
(4x16in). Be gentle to prevent breaking the the plait for 45-60 minutes until it is golden
dough. Cut the dough lengthways into three brown and risen; if you tip it over and tap the
equal strips, leaving a 2cm (¾in) section at base it should sound hollow.

WWW.FOODHEAVENMAG.COM AUGUST / SEPTEMBER baking heaven 45

 BEST OF BRITISH

Best known for their baking Roasting Tray

Gingham Jars
Ideal for canning preserves and pickles.
Ocado, £9.99
has produced quality products
Sandwich cake tin
Not only perfect for classic single cakes
on their own, but purchased with its
counterparts or differing sizes this tin is
perfect for tiered cakes with layers of filling.
House UK, £9.99
Complete with a removable
and cake decorating products, rack, this is the perfect tool to
British kitchenware brand Tala roast a joint or a full bird and
potatoes for a Sunday lunch.
is one of the oldest and most It allows the fat to drain away
recognised manufacturers that for healthier cooking and an
all-round crispy joint.
Ocado, £24.50
in England since 1899. To
celebrate Tala’s focus on
the importance of British
manufacturing, we’ve
summed up the best of Tala’s
brilliantly British products...

Best of British
odofuthe
prPick cts
Cupcake Cases
There’s no grease
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talacooking.com Simply fill them with a cake
mixture and pop them in the
oven for amazing results.
robertdyas.co.uk £1.99
robertdyas.co.uk,

The Cook’s Measure

An iconic symbol of British baking and
an invaluable kitchen tool that is now
approaching 100 successful years of
production. Simply pour ingredients
up to the desired level for speed and
Enamel Roasting Tray
accuracy, without the need for getting
Tala enamelware is produced from
your weighing scales out.
special heavyweight steel, which
John Lewis, £6.50 
ensures an extremely firm adhesion
of the enamel. In Birmingham, to create the smooth coating. This
it is enamelled by John, Mo and beautiful coloured oven-to-tableware
colleagues. The steel is carefully can be used not only in the oven, but
coated in a fine glass powder and also on traditional gas and electric
fired at extremely high temperatures hobs. wayfair.co.uk, £39.99

Icing Tin Set

The artwork for this product was
based on the original design sold
in the 1950s. The set contains
an icing bag, a coupler, eight
Sugar Pourer stainless steel nozzles and a ‘How
This retro style pourer is the to Decorate a Cake’ booklet,
perfect table accessory for ideal for piping and frosting your
guests to add sugar to showstopping bakes. The booklet
their tea and coffee. has been kept in the traditional
Amazon, £8.90 style of 50s baking booklets and
comes with valuable tips
and tricks. Lakeland, £9.99
46 baking heaven AUGUST / SEPTEMBER
 c u i t h e av e
b isBite-seiznejobyawkith coffee! n
e s t o
WE LOVE… RED VELVET COOKIES pg48 // MOON PIE pg49 // KOURABIEDES pg52

Blueberry & lemon

shortbread
MAKES ABOUT 25

125g (4½oz) unsalted butter, softened 

50g (1¾oz) Tate & Lyle Golden
Caster Sugar, plus ½ tbsp extra
for scattering 
¼ tsp vanilla extract 
grated zest of 1 lemon
150g (5¼oz) plain flour 
2 tbsp rice flour (or use 2 more tbsp
plain flour) 
¼ tsp fine salt 
50g (1¾oz) dried blueberries

1 Put the butter in a mixing bowl and

beat well with a wooden spoon until pale
and fluffy – about 2-3 minutes. Beat in
the sugar for another minute, then briefly
beat in the vanilla and lemon zest.
2 Sift in both flours and the salt, beat into
the mixture until just combined (it might
be quite crumbly), then stir in the
blueberries. Bring the mixture together
with your hands and shape into a flat disc.
elps to
Rice flourthbread its
3 Roll out between 2 sheets of baking

give shors. If you don't

parchment to about 0.3cm (¹/8in) thick; chill
for 30 minutes. Preheat the oven to 180˚C/
crumblines, you can just Gas Mark 4. Peel off the top layer of
have any flour instead parchment and stamp out rounds using a

use plain 5-6cm (2-2¼in) fluted biscuit cutter. Lay,

well spaced out, on parchment-lined
baking trays.
4Scatter the biscuits with
the extra caster sugar and
bake for about 8-12 minutes,
rotating the trays halfway,
until lightly golden; you may
need to do this in batches.
Transfer to a wire rack to cool.

Recipe and photography by Waitrose. Find thousands more recipes at waitrose.com/recipes

 L, SERVE
Once it's CBOIGO DOLLOP
WITH A REAM
OF ICE C
By Baking Mad (www.bakingmad.com)
White chocolate chip 60g (2oz) unrefined soft brown
skillet cookie sugar
½ medium free-range egg, whisked
SERVES 2 ½ tsp vanilla extract
65g (2¼oz) unsalted butter 110g (4oz) self-raising flour
60g (2oz) white caster sugar a pinch of salt
Red velvet
cookies
SERVES 18
150g (5¼oz) plain white flour
1½ tbsp cocoa powder
½ tsp bicarbonate of soda
¼ tsp salt
100g (3½oz) unsalted butter,
softened
150g (5¼oz) unrefined light
muscovado sugar (we like
Billington’s)
¾ tsp white wine vinegar
¾ tsp vanilla extract (we like
Nielsen-Massey)
1 large free-range egg
½ pot red food colouring
(professional grade)
60g (2oz) white chocolate chips
1 Preheat the oven to 190°C/Gas
Mark 5 and line two trays with
baking parchment.
By Baking Mad (www.bakingmad.com)
2 Combine the flour, cocoa powder, salt
48 baking heaven AUGUST / SEPTEMBER
100g (3½oz) white chocolate chips
To serve
ice cream, milk chocolate chips and
toffee suace (we used Askey’s)
1 Preheat the oven to 200°C/Gas
Mark 4.
2 In a large bowl, cream together the
butter and sugars until pale and fluffy,
then add the egg and vanilla extract and
mix together well.
3 Sift the flour and salt, then add to
the egg mixture. Mix thoroughly until
a soft dough forms. Finally stir in the
chocolate chips.
4 Lightly butter a 20cm (8in) cast
iron skillet pan, or small baking tray, to
grease. Put your cookie dough in the
skillet, gently pressing down to
ensure the dough is evenly distributed.
5 Place in the oven and bake for
15 minutes for the ultimate soft-cookie
experience, or 20 minutes if you prefer
a crunch. Leave to cool for 10 minutes
before adding a massive dollop of ice
cream and toffee sauce.
and bicarbonate of soda in a bowl.
3 Beat together the butter and sugar
until very soft and fluffy. Add the egg,
vanilla, vinegar and red food colouring.
Mix until smooth.
4 Add the dry ingredients to the sugar
and butter mixture. Add 30g (1oz) of the
white chocolate chips.
5 Chill the dough for 30 minutes.
6 Drop large teaspoons of dough onto
your prepared baking sheets, making sure
they are well spaced out. Leave plenty of
room, as the cookies will spread.
7 Press some of the reserved chocolate
chips into the top of each cookie.
8 Bake the cookies for 9 minutes.
9 Allow to cool on the tray for 5 minutes
before transferring them to cool on a
wire cooling rack.
WWW.FOODHEAVENMAG.COM

Moon pie
SERVES 12
For the biscuit
250g (8¾oz) plain white flour
150g (5¼oz) white self-raising flour
300g (10½oz) unsalted butter, cold
170g (6oz) unrefined golden
caster sugar
1 tbsp vanilla bean paste (we like
Nielsen-Massey)
1 large free-range egg
For the decoration
450g (15¾oz) dark chocolate
For the filling
213g (7½oz) jar marshmallow fluff
4 tbsp seedless raspberry jam
1 Preheat the oven to 190°C/Gas
Mark 5 and line 2 baking trays with
baking parchment.
2 In a large bowl, rub together the
flours and butter until you have
coarse breadcrumbs. Stir in the sugar.
3 Gently beat the egg and vanilla
together, add this to the rest of the
mixture and bring together to form
a soft dough. Wrap and chill for 1 hour.
Maple peanut
muesli slice
MAKES ABOUT 18 SLICES
190g (6¾oz) rolled (old-fashioned)
oats (use gluten-free if you
need to)
125g (4½oz) chopped nuts, such as
almonds, hazelnuts or pecans,
roughly chopped
70g (2½oz) shredded coconut
225g (8oz) peanut butter
WWW.FOODHEAVENMAG.COM
By Baking Mad
(www.bakingmad.com)
4 Roll out the dough a little at a time on
a floured surface. Cut out circles with a
6.5cm (2½in) cutter.
5 Bake for 10 minutes. Cool for a few
minutes on the tray before cooling
completely on a rack. You may need to
bake the biscuits in batches, as there
should be 24.
6 Melt 150g (5¼oz) of the chocolate in a
bowl over some simmering water.
150g (5¼oz) maple syrup
10 Medjool dates, pitted and
mashed with a fork
30g (1oz) puffed rice
1 tsp vanilla powder or extract
50g (1¾oz) vegan dark chocolate
To decorate
sesame seeds (optional)
1 Preheat the oven to 180°C/Gas
Mark 4. Line a deep baking tray,
20x30cm (7¾x11¾ in), with
baking paper.
2 Spread the oats, nuts and coconut
over a separate baking tray and bake in
the oven for 10 minutes, so they are
lightly toasted.
3 Meanwhile, heat the peanut butter
and maple syrup in a medium-large
saucepan on a low heat until the peanut
butter has melted. Add the mashed
dates and stir to combine. Add the
toasted ingredients to the pan along
B I S C U I T H E AV E N
7 Select 12 biscuits and place on a rack
over a baking tray. Coat one side of
these biscuits with chocolate, then
chill until set. These will be the bases.
8 Fill a piping bag with marshmallow
fluff and another with your jam. Line
baking tray with some clean parchment.
9 Once set, turn the base biscuits
with the chocolate side facing down
onto the clean piece of baking
parchment. Pipe marshmallow fluff
onto each one and top with a little jam.
Top this with the remaining biscuits to
make a sandwich. Chill in the freezer for
30 minutes.
10 Melt 300g (10½oz) of chocolate in
a bowl over some simmering water.
11 Place the chilled biscuits on a rack
over a clean baking tray. Coat each one
in chocolate by gently spooning it over
and coating the sides.
12 Place in the fridge to set and eat
within 3 days.
with the puffed rice and vanilla. Stir to
combine, then press into the lined deep
baking tray in an even layer. Place in the
refrigerator for 30 minutes to set.
4 Once the slice is set, remove from the
refrigerator and cut into rectangles. Melt
the chocolate chips in a small saucepan
over a very low heat, drizzle over the
slices to decorate and sprinkle with
seeds, if using. Place the slices back in
the refrigerator to set for about
10 minutes. Transfer to an airtight
container and store in the refrigerator
or pantry until ready to eat. They will
keep for about 2 weeks (if they last
that long!).
Recipe taken from
Vegan Goodness:
Feasts by Jessica
Prescott,
photographs by
Jessica Prescott,
published by Hardie
Grant (RRP £15).
AUGUST / SEPTEMBER baking heaven 49

Chocolate chia
oatmeal cookies
MAKES 6 LARGE COOKIES
100g (3½oz) spelt flour
50g (1¾oz) rolled oats
1 tbsp chia seeds
½ tsp baking powder
¼ tsp sea salt flakes, plus extra
to decorate
1 tbsp raw cacao powder or cocoa
50 baking heaven AUGUST / SEPTEMBER
½ tsp ground cinnamon, plus
extra to decorate
2 tbsp agave nectar
2 tbsp maple syrup
1 tbsp black treacle
50g (1¾oz) coconut oil, melted
1 tbsp plant milk or water
30g (1oz) dried cranberries and/or
plain dark chocolate chips
For the coating
100g (3½oz) good-quality plain dark
chocolate (70% cocoa solids),
broken into pieces
1 tbsp agave nectar
pinch of sea salt flakes
1 Preheat the oven to 200ºC/Gas
Mark 6 and line a baking tray with
baking paper.
2 In a large bowl, whisk together the
flour, oats, chia seeds, baking
powder, salt, cinnamon and cacao
until combined.
3 Add the agave nectar, maple syrup and
black treacle to a small bowl and stir to
combine. Make a well in the centre of the
flour, pour over the coconut oil, agave
and maple mixture and plant milk and
gently fold to form a wet, sticky dough.
4 Stir the cranberries and chocolate
Ginger melting
moments
MAKES 12-16 BISCUITS
200g (7oz) unsalted butter, room
temperature
70g (2½oz) icing sugar
125g (4½oz) flour
125g (4½oz) cornflour
½ tsp baking powder
4 balls candied stem ginger or
6 pieces crystallised ginger,
½ grated and ½ thinly sliced
1 Preheat the oven to 170°C/Gas
Mark 3½. Line a baking tray with
baking paper.
2 Cream the butter and icing sugar
together. Sift the flours and baking
powder and add to the creamed butter to
form a dough.
chips through the dough, then dollop a
heaped tablespoon onto the prepared
sheet and shape it using 2 spoons.
Repeat until all the mixture is used,
leaving roughly 5cm (2in) between the
cookies to allow for spreading.
5 Bake for 10-12 minutes until lightly
golden but still nice and soft, then
remove from the oven, transfer to a wire
rack and leave to cool.
6 For the coating, place the chocolate,
agave nectar and salt in a bowl set over
a saucepan of lightly simmering water
and melt gently, stirring, until
completely smooth.
7 Drizzle the melted chocolate
mixture over the cooled cookies and
finish with a pinch of sea salt and a
dusting of cinnamon. Enjoy with
almond milk – or prosecco!
Recipe taken from
Cook Share Eat
Vegan by Áine Carlin,
imagery by Danielle
Wood, published by
Mitchell Beazley,
www.octopus
books.co.uk
(RRP £20).
3 Mix in the grated ginger.
4 Take walnut-sized pieces of dough
and roll into balls. Place 5cm (2in) apart
on the tray. Lay a slice of ginger on top
of each one and gently press down with
your finger.
5 Bake for 15 minutes. The biscuits
should be golden, but not coloured
too much.
6 Remove from the oven and leave to
cool for a few minutes before sitting on
a cake rack to cool completely. Store in
an airtight jar.
Recipe taken from
Eating Well Everyday
by Peter Gordon,
photography by
Manja Wachsmuth,
published by Jacqui
Small (RRP £22).
WWW.FOODHEAVENMAG.COM

Lightning-fast
banana balls
FOR 12 BALLS
1 free-range egg white
1 banana, peeled
150g (5¼oz) rolled oats (not instant)
50g (1¾oz) pistachios and pecans,
chopped
1 Preheat the oven to 180°C/Gas
Mark 4. Line a baking sheet with a piece
of parchment paper cut to fit.
2 Thoroughly beat the egg white until
light, frothy and white. Just use a whisk
for this. Then, using a fork, mash the
banana and use that same fork to stir it
into the egg whites to make a thick
batter with tiny chunks of banana in it.
3 Add the oats and stir in the nuts.
4 Using a small ice cream scoop or
2 tablespoons, form little dollops of the
batter and dot them out on the prepared
baking sheet.
Butter cookie
sandwiches
MAKES ABOUT 36
450g (1lb) unsalted butter, at room
temperature
200g (7oz) icing sugar
seeds from 1 vanilla pod
520g (1lb 1oz) plain flour
290g (10oz) jam or preserves (fig,
quince or apricot work well)
100g (3½oz) ground pistachios
(optional)
1 Preheat the oven to 150°C/Gas
Mark 2.
2 Put the butter in the bowl of a stand
mixer fitted with the whisk attachment.
Start beating on low speed and
gradually increase the speed to high.
Beat until light and fluffy, about
3 minutes. Add the icing sugar and
continue to beat until the mixture is
foamy. Beat in the vanilla seeds. Add
the flour a little at a time and beat until
the dough holds together when
pressed between your fingers.
WWW.FOODHEAVENMAG.COM
B I S C U I T H E AV E N
a d e i n a j
M über-healthy!i f f y
and
5 Bake the banana dollops for
15 minutes, until light brown.
6 Eat them immediately or keep them
Recipe taken from
in an airtight (resealable) bag or Home Baked by
container. They will keep for about Yvette van Boven,
4 days. Handy as a snack and are photography © 2015
Oof Verschuren,
super-duper healthy to boot. published by Abrams
(RRP £25).
3 Divide the dough in half and pat each
half into a disc. Wrap in clingfilm and
refrigerate until firm, about 1 hour.
4 Preheat the oven to 180°C/Gas
Mark 4. Grease 2 large baking trays or
line with parchment paper.
5 On a lightly floured surface, roll one
disc of dough out to a thickness of
5mm (¼in). Cut out circles using a
5cm (2in) round cookie cutter. Gather
the scraps, roll out, cut and repeat until Let the cookies cool for 5 minutes on the
you’ve used all of the dough. sheets, roll in ground pistachios if
6 Transfer to one of the prepared baking desired, then transfer to a wire rack to
trays and place in the refrigerator to chill cool completely.
for 30 minutes. 9 To make the sandwiches, turn the
7 Repeat the rolling and cutting process cookies without holes flat-side up, and
with the remaining disc of dough. Then gently spread each with jam. Top with
use a smaller (no bigger than 2.5cm the cut-out cookies, flat-side down. Store
(1in)) cookie cutter, or the wide end of a in airtight containers for up to a week.
piping tip, to make a cutout in the centre
of each circle. (Discard the small cutout
pieces.) Transfer the circles to the
second prepared baking tray and place This recipe is taken from
in the refrigerator to chill for 30 minutes. Levant by Rawia Bishara,
8 Place both baking trays in the oven and photography by Con Poulo,
published by Kyle Books,
bake for 8-10 minutes, until the edges of www.kylebooks.co.uk
the cookies are just beginning to brown. (RRP £20).
AUGUST / SEPTEMBER baking heaven 51

Kourabiedes
MAKES 30
500g (1lb 1oz) unsalted butter, at
room temperature
250g (9oz) caster sugar
2 free-range eggs, beaten
1 vanilla bean, seeds scraped
52 baking heaven AUGUST / SEPTEMBER
1 tbsp brandy or whisky
1kg (2lb 2oz) self-raising flour
250g (9oz) blanched almonds,
roasted and processed to coarse
crumbs
2 tsp baking powder
1kg (2lb 2oz) icing sugar
1 Preheat the oven to 160°C/Gas Mark
3. Line a baking tray with baking paper.
2 Combine the butter and caster sugar
in the bowl of an electric mixer fitted
with the paddle attachment. Beat for
3 minutes or until light and fluffy.
3 Reduce the speed and gradually add
the eggs, then the vanilla seeds and
brandy or whisky.
4 Remove from the mixer and fold
through the dry ingredients, to make
a thick paste.
5 Shape 25g (1oz) or a full tablespoon
of the mixture into an oval between the
palms of your hands. Pinch a ridge along
the top of each biscuit and place them
on the prepared tray, leaving space
between each one.
6 Bake for 20-25 minutes, until golden,
Matcha shortbread
MAKES ABOUT 10
For the biscuits
100g (3½oz) unsalted butter,
softened, plus extra for greasing
50g (1¾oz) caster sugar, plus extra
for dusting
100g (3½oz) plain flour
50g (1¾oz) cornflour
2 tsp matcha powder
a pinch of sea salt
1 Lightly butter a baking tray. Put the
butter and sugar in a mixing bowl and
use a wooden spoon or hand-held
electric whisk to cream until light
and fluffy.
2 Sift the flour and cornflour into a
separate bowl and mix in the matcha
powder and salt until completely
combined. Add this to the creamed
butter and sugar and mix everything
together until smooth.
then cool on the tray for at least 1-2 hours.
7 Store the cold biscuits in an airtight
container, covered with the icing sugar.
When ready to serve, lift the biscuits out of
the icing sugar and shake off any excess.
TIP
If the biscuits are still warm when you
put them into the icing sugar, it turns the
icing sugar yellow and it dissolves too.
Kourabiedes will keep for 2-3 weeks in
an airtight container. Every Greek
household would give these to other
families as presents at Christmas time.
The icing sugar all around the lips made
it extra tasty and messy too!
Recipe taken from
Sweet Street by
Anna Polyviou,
photography by
Nikki To, published
by Murdoch Books,
(RRP £20).
3 Tip this mixture onto a lightly floured
surface and knead to a dough. Roll out
the dough to a thickness of about 1cm
(½in) and use a round biscuit cutter to
cut out circles, placing them on the
greased tray. Chill the biscuits on the
tray for 30 minutes while you preheat
the oven to 180°C/Gas Mark 4.
4 Bake the biscuits for 20 minutes,
then remove from the oven and leave
for a few minutes before transferring to
a wire rack and dusting with more
caster sugar.
5 Keep in an airtight container for
3 days.
Recipe taken from
The Matcha
Cookbook,
photography by Issy
Croker, published by
Aster (£10).
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I N A S S O C I A T I O N W I T H

Baking class review:

Learn the French
classics: macaroons
Location: Le Cordon Bleu London,
15 Bloomsbury Square, WC1A 2LS
Price: £125
Duration: 2.5 hours
What it’s like?
On the corner of Bloomsbury
Square in central London, which
is bordered by the facades of an
older London, I spotted the
world-famous Le Cordon Bleu
culinary arts school behind
the greenery.
A small group of 12 of us were
greeted in the foyer by our tutor
for the evening, Master Pâtissier
Chef Jérôme Pendaries, who is
known for creating new and
innovative desserts that are
enjoyed by millions worldwide.
The short course ran from 7pm
until 9.30pm, making it perfect
for those who work during the
day and need to fit a course school and the elite chefs who Diploma students, Sangeeta and
around their busy schedule. have walked the halls. Thara, on hand to assist with any
Chatting to my fellow course After a quick safety brief, we queries we had, which gave us
mates, I discovered that some were led into the impressive confidence and ensured we
had their own cake businesses or open-plan kitchen where our followed the correct techniques
wanted to brush up on their skills, ingredients, equipment and while making the French
while others were there to relax Le Cordon Bleu apron were meringue and ganache.
and have a fun evening of baking waiting for us.
with friends. Some had even Chef Jérôme Pendaries, The verdict
travelled from all around the who grew up in the south All 12 of us finished the
globe specifically for this course! west of France, began 2.5-hour masterclass with the
This was my first time visiting demonstrating and talking us fluffiest, lightest macaroons,
Le Cordon Bleu London and, as through the technicalities of the which tasted incredible!
I looked around at the award- classic chocolate and raspberry Chef Jérôme Pendaries shared
studded walls, I was reminded of French macaroon. We also had really helpful tips and tricks
the prestigious history of the Le Cordon Bleu Pâtisserie and made those who had the

54 baking heaven AUGUST / SEPTEMBER WWW.FOODHEAVENMAG.COM


most basic of skills feels calm
and confident. Although
macaroons are not the easiest
to master, I left feeling that
I had conquered them and am
eager to try my next class at
Le Cordon Bleu.
Reviewed by Eleanor Ford,
for the Food Heaven team
To book onto a class or to find
out more about the courses on
offer, visit www.cordonbleu.
edu/london
WWW.FOODHEAVENMAG.COM
Chocolate and raspberry French macaroon
MAKES 12
65g (2¼oz) ground almonds
110g (4oz) icing sugar
60g (2oz) free-range egg whites
27g (1oz) caster sugar
pink or red food colouring
For the dark chocolate and
raspberry ganache
75ml (2¾fl oz) double cream
75g (2¾oz) dark chocolate, chopped
20g (¾oz) butter
50g (1¾oz) fresh raspberries
30g (1oz) freeze-dried raspberries
To decorate
edible lustre
For the macaroon
1 Preheat the oven to 140°C/Gas Mark 1.
2 Sieve ground almonds and icing sugar
onto a sheet of paper or silicone mat.
TIP
We used a balloon whisk, which is
excellent for whipping egg whites and
anything light in which the emphasis is
to introduce a great deal of air.
3 Add the dry mix over the meringue in
2 inclusions and ‘macaronage’ the
mixture until smooth and shiny.
TIP
A key step is folding the dry ingredients
into the wet. The trick is to not become
impatient and start stirring; that will
deflate the whipped whites and lead to
a flimsy macaroon.
4 Using a piping bag, pipe little
macaroons of 3cm (1¼in) diameter
onto a silicone mat or baking paper.
5 Leave to crust at room temperature
for approximately 30 minutes.
6 Bake for 14-15 minutes.
7 Once cooked, remove from the oven and
leave to cool completely before attempting
to remove from the mat or paper.
For the dark chocolate and
raspberry ganache
8 Heat the cream until it comes to a boil and
pour over the chopped chocolate. Mix to
make an emulsion.
TIP
Le Cordon Bleu chefs recommend a high
quality chocolate.
9 Add in the soft butter and stir until
fully blended.
TIP
Stir fast in the centre, turning the bowl.
10 Slice the fresh raspberries.
11 Chill until firm, then place into a piping
bag fitted with a star tip.
12 Take the macaroons out of the oven and
leave to cool. They should be fluffy and soft
on the inside.
Assembly
13 Pipe ganache onto each macaroon base
and arrange a slice of fresh raspberry in the
middle. Match each base with a similar sized
top and press down slightly so that the filling
is just visible around the edges.
14 Roll the edges of each macaroon into the
freeze-dried raspberries. Decorate the top
with edible lustre.
TIP
Macaroons are best eaten a day or two later
when they are set and become ‘one’. Keep in
the fridge to mellow ready to serve.
AUGUST / SEPTEMBER baking heaven 55
 SUGARLESS
BAKING
Trying to cut down on sugar – or cut it out completely?
Don’t worry, you can still get your baking fix chai
with these indulgent recipes... Earl Gremy uffin bites

Earl Grey 3 Take two small muffin

chai muffin bites tins and line generously

with softened butter,
MAKES ABOUT 24 then spoon a dessert
spoonful in each
450ml (15¾fl oz) full fat milk muffin indentation.
2 Earl Grey teabags Bake for
4 cardamom pods, squashed 10 minutes until
200g (7oz) wholemeal spelt flour risen and spongy,
200g (7oz) xylitol then take out and
1 tsp baking powder cool. Finally, blitz
1 tsp bicarb of soda the spices and
1 tsp salt sweetener together
1 tsp cinnamon until fine, then sprinkle
1 tsp mixed spice over while still warm.
½ tsp ground cloves Serve warm or cool, and
½ tsp freshly grated nutmeg keep in an airtight
½ tsp turmeric container once cooled.
1 free-range egg
60ml (2fl oz) vegetable oil Lemon bars
100g (3½oz) butter, softened for
MAKES 24
greasing muffin trays
For the spiced sugar 150g (5¼oz) coconut flour
200g (7oz) xylitol 100g (3½oz) cashew butter
1 tsp cinnamon 125g (4½oz) butter
1 tsp mixed spices juice of ½ a lemon
grated zest of 1 lemon
1 Preheat the oven to 180°C/Gas Mark 1 tsp vanilla extract
4 and soften the butter. To get started, For the filling
infuse the milk by pouring it into a small grated zest of 2 lemons and juice of
saucepan, adding the tea bags and 6 lemons

cardamom, then slowly bringing to just
below the boil on a medium heat. It will
take about 8-10 minutes.
2 Take it off the heat and leave to cool.
Mix all the dried ingredients together in a
large bowl, then in a separate bowl mix
the infused milk, egg and vegetable oil
together and then whisk into the dry mix.
a tion of tea,
A comsbpiicnes and sponge
200g (7oz) xylitol
6 free-range eggs
3 tbsp cornflour
powdered sweetener, to dust
1 Preheat the oven to 180°C/Gas Mark
4. Mix the coconut flour, cashew butter,
butter, lemon zest, juice and vanilla

56 baking heaven AUGUST / SEPTEMBER WWW.FOODHEAVENMAG.COM


ALTERNATIVES
Experiment with different
flavours; try them with lime juice
and zest, grapefruit, blood orange
or even passionfruit.
together. Next, line a baking tray with
baking paper and carefully press the mix
into the bottom. Spread it as evenly as
possible and prick with a fork. Cook for
about 15 minutes until golden and
cooked through, then turn the oven
down to 160°C/Gas Mark 3, take the
tray out and cool completely.
2 For the filling, take a large bowl and
whisk together the lemon zest, juice,
sweetener, eggs and cornflour until well
combined and lump free. Pour the mix
carefully over the base and pop back in
the oven for 20 minutes, or until just set
and a little wobbly. Take out and cool
completely before cutting into bars.
Finally, sprinkle with powdered sweetener.
Banana crème pie
SERVES 8
6 ripe bananas, peeled
400ml (13½fl oz) double cream
1 tsp vanilla extract
For the custard
4 free-range egg yolks
WWW.FOODHEAVENMAG.COM
500ml (1pt) milk
100g (3½oz) xylitol
½ tsp vanilla extract
4 tbsp cornflour
a pinch of salt
For the tart case
2 free-range eggs
1 tbsp extra-virgin olive oil
½ tsp sea salt
120g (4¼oz) coconut flour
100g (3½oz) cold butter, cubed
1 Preheat the oven to 200°C/Gas Mark
6. Add the butter, salt and flour to a
mixer, and mix until it looks like
breadcrumbs. Whisk the eggs and oil
together and add to the mix. Continue
mixing until a crumbly dough is formed.
Take out of the mixer and roll out
between two sheets of baking paper.
Press into a pie or tart dish, prick with a
fork and blind bake for 20 minutes.
2 To make the custard, whisk the egg
yolks together in a medium bowl. Mix
the milk, cornflour, sweetener, vanilla
and salt together in a saucepan.
SUGARLESS BAKING
s
Lemon bar
3 Place on a medium heat, then slowly
bring to just below boiling. Pour half
the milk mix onto the eggs and whisk
well, then strain the mix back in the
remaining milk and into the saucepan.
Continue to heat gently until the mixture
is bubbling and thickened. Take off the
heat, pour into a bowl, cover with
clingfilm, and place on top of a larger
bowl filled with ice.
4 When cooled, whisk to remove any
lumps, then pour the custard into the
pastry case, spread and smooth over.
Take the bananas and slice thinly,
layering the slices on top of the custard.
Whip the cream and the vanilla together
and spread over the top.
5 Chill for 15 minutes, then serve.
TIP The pastry doesn’t act exactly like
normal pastry; it’s very ‘short’ and
crumbly, so you need to press it into the
tin. It will fall apart, as it has no stretchy
gluten, but just mould it back when you
need it. It can be pressed back in easily
and will bake into its shape.
AUGUST / SEPTEMBER baking heaven 57
 me pie
a an crè
Ban
Peanut butter pie
MAKES 24

For the chocolate pastry

3 free-range eggs
1 tbsp coconut oil
½ tsp sea salt
50g (1¾oz) cocoa powder
120g (4¼oz) coconut flour
125g (4½oz) cold butter, cubed
½ tsp vanilla extract
50g (1¾oz) xylitol
For the peanut butter filling
550g (19½oz) cream cheese
300g (10½oz) smooth peanut butter
100g (3½oz) xylitol
a pinch of salt
½ tsp vanilla extract
For the caramel nut topping
400g (14oz) brown xylitol
75ml (2¾fl oz) water
½ tsp sea salt
300g (10½oz) raw, unsalted peanuts

1 Preheat the oven to 200°C/Gas Mark

6. Add the butter, salt, cocoa powder,
xylitol and flour to a mixer, then mix until
it looks like breadcrumbs. Whisk the
eggs, vanilla and oil together and add to
the mix. Continue mixing until a
crumbly dough is formed, then take out
of the mixer and roll out between two
sheets of baking paper. Press into a pie
or tart dish, prick with a fork and blind
bake for 20 minutes. Take out of the
oven and cool completely.
2 To make the filling, just beat all the Peanut
ingredients together, then spoon into butter p
the tart case and spread smoothly. Chill ie
for a few hours before serving.
3 An hour or so before serving you can
make the caramel. Simply add the
sweetener and water to a pan and bring
to the boil, turn down and simmer until
thick, then add the peanuts and salt.
Cool slightly and when ready to eat,
spoon over some of the peanuts and
serve with whipped cream.

The recipes on pages

56-58 are taken from
Baking Without
Sugar by Sophie
Michell, published
by Pen and Sword
(RRP £18.99).

58 baking heaven AUGUST / SEPTEMBER WWW.FOODHEAVENMAG.COM

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

n
p
WE LOVE… CARROT CHEESECAKE pg64 // POPPY SEED CAKE pg66 // LEMON DELICIOUS pg70

For the iced chocolate parfait, see page 66.

 Mixed berry pavlova
SERVES 8-10
4 large free-range egg whites
Wild Notes
Make sure that the bowl and whisk
you use for the egg whites are very
clean. If there’s any residual
grease or oil on them it will inhibit
the volume of the meringue.
Strawberry soufflés
SERVES 4
1 tbsp butter
4 large free-range egg whites
125g (4½oz) caster sugar
4 tbsp Bonne Maman Strawberry
Conserve
1 tbsp icing sugar, to dust
1 Preheat the oven to 200°C/Gas Mark
6. Lightly grease 4 individual deep
ramekin dishes with the butter. Put the
dishes into a medium roasting tin.
2 Whisk the egg whites in a clean, dry
bowl until stiff, then whisk in the sugar,
a spoonful at a time, until it is thick and
glossy. Fold in the conserve, then spoon
60 baking heaven AUGUST / SEPTEMBER
200g (7oz) caster sugar, plus 1 tsp
for marinating
1 tsp cornflour
500ml (17¾fl oz) double cream
By BerryWorld (www.berryworld.com)
the soufflé mixture into the prepared
ramekin dishes.
3 Bake on the centre shelf in the oven
for 12-15 minutes.
4 Lightly dust with the icing sugar and
serve immediately.
TIPS
1 For an equally gorgeous soufflé, try
Bonne Maman Berries and Cherries,
Blackcurrant or Raspberry Conserve.
2 Put a small scoop of solid ice cream in
the base of each ramekin before
adding the meringue for a baked Alaska-
type pudding.
By Bonne Maman (www.bonnemaman.co.uk/recipes)
1 tbsp icing sugar, plus extra
for dusting
2 tsp lemon water
400g (14oz) BerryWorld berries
1 Preheat the oven to 130°C/Gas Mark½.
2 Using an electric whisk, whip the egg
whites until they become stiff. Gradually
add spoonfuls of sugar, whisking well in
between each spoonful, until all the
sugar is combined and the whites are
stiff and glossy. Spoon the meringue
onto a baking sheet lined with silicone
paper and spread into a circle. Build up
the sides of the pavlova so, when
cooked, there will be a well in the centre
for the cream. Place on the middle shelf
of the oven for 1 hour.
3 To prepare the fruit, slice the
strawberries and combine them in a
bowl with the other berries and 1 tsp
caster sugar, then set aside to marinate.
4 After 1 hour turn off the oven and
leave the meringue in to cool. It should
be crisp and slightly golden, but it will
still be soft in the middle. When it’s
cool, carefully slide off the paper and
onto a serving plate.
5 Beat the cream to soft peaks and
spread in the middle of the pavlova. Drip
and drizzle the lemon curd over and top
with the berries, give it a final dusting of
icing sugar and serve.
WWW.FOODHEAVENMAG.COM
 P U D D I N G H E AV E N

Raspberry
frangipane tarts
SERVES 4 ING TIP
BAK
175g (6¼oz) plain flour, plus extra
for dusting MAKE AHEAD
75g (2¾oz) butter 1 DAY BEFORE. WARM ON LOW
25g (¾oz) caster sugar IN AN OVEN FOR 10 MINUTES
BEFORE SERVING.
1 free-range egg yolk
1 tbsp almond extract
For the filling
175g (6¼oz) Bonne Maman
Raspberry Conserve
2 large free-range eggs
150g (5¼oz) mascarpone cheese
75g (2¾oz) caster sugar
50g (1¾oz) ground almonds
25g (¾oz) flaked almonds
To finish
1 tbsp icing sugar, to dust
1 x 200ml (7fl oz) tub crème fraîche

1 Preheat the oven to 200°C/Gas

Mark 6.
2 To make the pastry, put the flour,
butter, caster sugar and egg yolk into
a food processor or blender and pulse
until it reaches the consistency of
breadcrumbs.
3 Place 3 tbsp water in a cup and stir in
the almond extract. With the motor
running, add enough water, a little at a
time, until the mixture just begins to
form a dough. Roll out the dough on a
lightly floured surface and line 4 x 12cm
(4¾in) ceramic flan dishes. Prick the
pastry all over with a fork and refrigerate
until needed.
4 Bake the pastry cases blind in
the oven for about 12-15 minutes, until
cooked and golden brown.
5 To assemble the tarts, spread the
conserve over the base of the pastry
cases. Separate the eggs and mix
together the egg yolks, mascarpone,
sugar and ground almonds. Whisk the
whites in a clean, dry bowl to stiff
peaks, then fold into the mascarpone
mixture. Pour this over the raspberry
By Bonne Maman (www.bonnemaman.co.uk/recipes)
bases and top with the flaked almonds.
6 Reduce the oven temperature to
180°C/Gas Mark 4 and bake the tarts and golden. Lightly dust with icing ahead and kept in an airtight container.
for about 15-25 minutes. sugar and serve warm or cold with a Warm in a low oven for 10 minutes
7 The tarts are cooked when the tops dollop of crème fraîche. before serving.
have risen a little and the mixture is set 8 The tarts can be made up to 1 day

WWW.FOODHEAVENMAG.COM AUGUST / SEPTEMBER baking heaven 61


By Bonne Maman (www.bonnemaman.co.uk/recipes)
By Bonne Maman
(www.bonnemaman.co.uk/recipes)
62 baking heaven AUGUST / SEPTEMBER
Summer
berry brioche
SERVES 6-8
6 tbsp Bonne Maman
Black Cherry Conserve
200ml (7fl oz) pomegranate and
raspberry juice
225g (8oz) brioche bread, cut into
large, bite-sized pieces
225g (8oz) fresh raspberries
or blueberries
225g (8oz) fresh, pitted cherries
225g (8oz) strawberries, halved or
sliced
crème fraiche, to serve
1 Put the conserve and juice into a small
saucepan and heat together gently until
the conserve has melted. Bring to the
boil and bubble for 2-3 minutes until
lightly thickened and syrupy.
2 Tip all the brioche into a deep, glass
serving bowl and pour over the warm
syrup. Put a small plate on top, press
down and add a weight. Chill overnight.
3 Spoon the fresh fruit over the brioche
and top with spoonfuls of crème fraiche
before serving.
TIP
This recipe uses pomegranate juice
as it’s not too sweet, but any red fruit
juice such as blackcurrant or blueberry
could also be used with a squeeze of
lemon juice.
Wild blueberry
verrines with
cinnamon crackle
SERVES 6
150ml (5¼fl oz) double cream
½ tsp vanilla bean paste
200ml (7oz) tub crème fraiche
8 tbsp Bonne Maman Wild
Blueberry Conserve
2 tbsp vodka or fruit juice
For the cinnamon crackle
75g (2¾oz) golden caster sugar
2 tbsp golden syrup
WWW.FOODHEAVENMAG.COM
 P U D D I N G H E AV E N

Raspberry &
pistachio pavlova
SERVES 8-10
4 free-range egg whites, room
temperature
250g (8¾oz) caster sugar
¼ tsp vanilla extract
1 tsp white wine vinegar
1 tsp cornflour, sifted
pinch of fine sea salt
For the topping

on
400ml (14fl oz) double cream Fe e l f
2 tbsp caster sugar

i n a ti
250g (8¾oz) full-fat natural yoghurt
200g (7oz) raspberries
50g (1¾oz) raw shelled pistachio

o us
re e t
nuts, roughly chopped

o mb
small handful of mint leaves
icing sugar, for dusting

1 Preheat the oven to 150˚C/Gas
Mark 2. Line two baking sheets with
baking parchment.
2 Ensuring the bowl is clean and
grease-free, whisk the egg whites in a
stand mixer or using an electric whisk
until they begin to form stiff peaks.
Gradually add the caster sugar, one
tablespoon at a time, whisking
continuously until you have stiff, glossy
peaks. This may take up to 6 minutes.
Whisk in the vanilla extract, vinegar,
cornflour and salt.
3 Using a metal spoon, spread half the
mixture onto one of the prepared baking
e di ff
eren t berri e
sheets, shaping it into a circle
approximately 20cm (8in) in diameter,
making a slight dip in the middle. Repeat
with the remaining mixture on the
second baking sheet. Bake the
meringues for 1 hour, then turn off the
oven, leaving the meringues in the oven
for 20 minutes. Remove from the oven
and leave to cool completely.
4 Whisk the cream with the caster sugar
a c
s , or
until soft peaks form. Stir in the yoghurt.
Place one disc of meringue on a serving
plate, top with half the cream mixture
and a handful of the raspberries. Place
the second disc of meringue on top,
spoon over the remaining cream
mixture, then scatter over the remaining
raspberries, the pistachio nuts and mint
leaves. Dust with a little icing sugar and
serve immediately.

1 tsp bicarbonate of soda
pinch ground cinnamon
1 tbsp chopped walnuts (optional)
1 First make the ‘crackle’. Line a small
baking sheet with baking parchment.
2 Put the sugar and syrup in a small
saucepan and stir over a very low heat
until the sugar has completely
dissolved. Bring to the boil and bubble
until it turns a golden caramel colour.
Take off the heat and stir in the
bicarbonate of soda and cinnamon.
3 The mixture will froth up immediately.
Pour onto the lined baking sheet,
sprinkle over the nuts, if using, then before and set aside.
leave to cool and set. Break into 3 If you don’t want to make the crackle,
rough shards. buy a large chocolate-covered
4 Lightly whisk the double cream with honeycomb bar and roughly chop.
the vanilla until it just begins to hold its
shape. Fold in the crème fraiche. Mix
together the conserve and vodka.
5 Just before serving, layer the
conserve and cream in pretty glasses
and finish with shards of crackle.
TIPS
1 The crackle can be made up to 2 days
ahead and stored in an airtight container.
2 Mix the conserve and vodka the day

WWW.FOODHEAVENMAG.COM AUGUST / SEPTEMBER baking heaven 63

 Fruity rhubarb
& almond crumble
SERVES 6-8
600g (21¼oz) forced rhubarb
(see tip), trimmed and cut into
5cm (2in) chunks
4 plums or 300g (10½oz) other
stone fruit (see tip), stoned
and roughly chopped
Spiced carrot
cheesecake
SERVES 12
300g (10½oz) carrots, peeled,
topped and tailed
2 tsp ground cinnamon
64 baking heaven AUGUST / SEPTEMBER
120g (4¼oz) golden caster sugar
grated zest of 1 lemon
100g (3½oz) plain flour
75g (2¾oz) unsalted butter, chilled
and cut into cubes, plus extra
for greasing
75g (2¾oz) rolled oats
50g (1¾oz) flaked almonds
pinch of sea salt
ice cream or natural yoghurt,
to serve
1 Preheat the oven to 200˚C/Gas
Mark 6. Butter a medium-sized baking
dish, about 28x20cm (11x8in).
2 Combine the rhubarb with the plums/
other stone fruit, half of the sugar, the
lemon zest and three tablespoons of
the flour. Transfer to the baking dish.
3 In a large bowl, rub the butter into the
remaining flour until you have gravel-
sized lumps. Mix in the oats, the
remaining sugar, the flaked almonds
and the salt. Scatter the crumble over
the fruit and bake for 35-40 minutes
2 tsp vanilla extract
1 tsp grated lemon zest
1 x 250g (8¾oz) packet gingernuts
or similar hard, spiced biscuit
80g (2¾oz) butter, melted
450g (15¾oz) cream cheese
300g (10½oz) ricotta
140g (5oz) crème fraîche
250g (8¾oz) caster sugar
100g (3½oz) flour, sifted
5 free-range eggs
80g (2¾oz) cream
1 Preheat the oven to 150°C/Gas
Mark 2. Line the base and sides of a
deep 25cm (9¾in) loose-bottomed
cake tin with unbuttered baking paper.
Sit the tin on a baking tray with sides, to
prevent excess butter running onto the
base of your oven.
2 Cut the carrots lengthways, then
steam (or boil) until you can easily insert
a sharp knife or skewer through them.
Drain and leave to cool for 5 minutes.
3 Purée the carrots as smooth as you
can in a blender or food processor with
until golden brown and bubbling. Leave
to cool for 5 minutes, then serve with
ice cream or yoghurt.
TIPS
1 Forced rhubarb is sweeter than
outdoor-grown, so if you use garden
or field rhubarb you will need to add
another two to three tablespoons
of sugar.
2 You can use any stone fruit here in
place of the plums (such as peaches,
nectarines, apricots or cherries);
apples and pears also work well with
the rhubarb.
The recipe on page
63 and the top of page
64 are taken from
Britain’s Best Cook:
Great Home Cooking
Recipes from the
BBC series by Keo
Films and Jordan
Bourke, published
by BBC Books
(RRP £25).
the cinnamon, vanilla and lemon zest,
then put to one side.
4 In a food processor, blitz the
gingernuts to coarse crumbs. Add the
melted butter and blitz together to fine
crumbs. Tip into the base of the
prepared tin and press flat.
5 Beat the cream cheese, ricotta and
crème fraîche with the sugar until
smooth. Beat in the flour, then the
eggs, one at a time, allowing them to
incorporate after each addition. Beat
in the carrot purée, then lastly add
the cream.
6 Tip onto the prepared base, place in the
lower half of the oven and cook for 1 hour
10 minutes. Give the cheesecake a half
turn halfway through baking.
7 When ready, it should appear as
though it’s not quite cooked, a little
wobbly in the centre, but firmish on the
outside. If not, cook for a further
10-20 minutes. Leave to cool, then
place in the fridge to firm up.
8 To serve, cut into wedges. It’s very
rich so you don’t need a lot!
WWW.FOODHEAVENMAG.COM

Sticky banana
espresso pudding
with maple
syrup cream
SERVES 10
140g (5oz) soft butter (plus extra
for buttering the moulds)
90g (3¼oz) demerara sugar or
soft brown sugar,plus extra for
preparing the ramekins
50g (1¾oz) caster sugar
300g (10½oz) ripe bananas 3 Sift the flour and baking powder and
(2-3 bananas), peeled and sliced
1cm (½in) thick
1 free-range egg
1 tsp vanilla extract
1 double espresso, or 50ml (1¾fl oz)
strong instant coffee
Tonka bean ivory
panna cotta with
strawberry coulis
SERVES 8
For the ivory panna cotta
2 gelatine sheets, 4g (¼oz)
175g (6¼oz) white chocolate,
35% cocoa
200ml (7fl oz) milk
300ml (10½fl oz) whipping cream
½ a tonka bean
For the strawberry coulis
130g (4½) strawberries
250ml (8¾fl oz) water
2 tbsp granulated sugar
1 A day ahead, prepare the white
chocolate panna cotta. Soften the
gelatine in a bowl of cold water. Chop
the chocolate and melt it gently in a
bain-marie or in the microwave oven (on
‘defrost’ or at 500 W maximum, stirring
from time to time).
2 Bring the milk to the boil. Wring the
WWW.FOODHEAVENMAG.COM
320g (11¼oz) flour
2 tsp baking powder
10 fresh Medjool dates or dried
dates, pitted and cut into 6
150ml (5¼fl oz) water
1 tsp bicarbonate of soda
300ml (10½fl oz) cream
2 tbsp maple syrup
1 Preheat the oven to 180°C/Gas Mark
4. Brush 10 x 250ml (8¾fl oz) ramekins
thickly with butter and coat with
demerara sugar, then place in the fridge.
2 Cream the butter, demerara sugar
and caster sugar together, beating in
half the sliced bananas as you go. Beat
the egg, vanilla and espresso together,
then whisk it into the creamed mixture.
mix into the batter.
4 Put the dates, the remaining banana
slices and the water in a saucepan. Slowly
bring to the boil, then take off the heat. Stir
in the bicarbonate of soda, then mix into
the dough.
excess water out of the gelatine and
dissolve in the hot milk. Remove from
the heat immediately.
3 Slowly pour one-third of the hot
mixture over the melted chocolate.
Using a flexible spatula, briskly mix it in
with a small circular movement to create
an elastic, shiny ‘kernel’. Incorporate
another third of the hot liquid, using the
same circular movement, and finally, the
last third, still mixing with a circular
movement. Pour in the cold whipping
cream and grate the half tonka bean into
the mixture. Process with an immersion
blender until the mixture is perfectly
smooth and emulsified. Wait until it just
starts to thicken, to ensure that the
grated tonka bean does not rise directly
to the surface. Pour into 8 silicone
moulds or small glasses. Chill overnight.
4 Prepare the strawberry coulis. Set
aside several whole strawberries for
garnish and cut the others into small
pieces. Leave them in a mixing bowl.
Bring the water and sugar to the boil and
pour the syrup over the cut
P U D D I N G H E AV E N
5 Divide the mixture among the moulds
and sprinkle with a little demerara sugar.
6 Place the ramekins on a baking tray
and bake in the centre of the oven for
20 minutes. Test with a skewer to see if
they’re cooked; they need to be a little
gooey in the middle. While they’re
cooking, lightly whip the cream and maple
syrup together until soft peaks form.
7 If you’re serving straight away, be
careful unmoulding as they will be very
hot. Run a knife around the lip; then,
using a tea towel to hold them, invert
onto a plate and serve with the cream. If
you’re making them in advance, leave to
cool for 10 minutes before unmoulding.
The recipes on the
bottom of page 64 and top
of page 65 are taken from
Eating Well Everyday by
Peter Gordon,
photography by Manja
Wachsmuth, published
by Jacqui Small (RRP
£22).
strawberries. Chill overnight.
5 The next day, carefully pour the
strawberries into a colander over a bowl
to catch the juice. It should be perfectly
transparent, so make sure you don’t
crush any strawberries into it. Drizzle
the juice over the panna cotta and
garnish with a few strawberry halves,
and even raspberries if you wish.
AUGUST / SEPTEMBER baking heaven 65

Iced chocolate
parfait and
cappuccino sauce
SERVES 6-8
For the iced chocolate parfait
3 free-range egg whites
160g (5¾oz) granulated sugar
165g (5¾oz) bittersweet chocolate,
70% cocoa
310ml (11fl oz) whipping cream
By Julia Chernogorova (www.youtube.com
/c/russianaroundthekitchen
Instagram @Julia.Chernogorova)
Poppy seed cake
with mousse topping
SERVES 10
For the cake
130g (4½oz) self-raising flour, sifted
100g (3½oz) butter, melted and
cooled
100g (3½oz) poppy seeds
110g (3¾oz) caster sugar
1 tsp vanilla extract
pinch of salt
66 baking heaven AUGUST / SEPTEMBER
For the cappuccino sauce
85ml (3fl oz) espresso coffee
2½ tbsp granulated sugar
10g (¼oz) jam sugar (sugar
containing pectin)
20g (¾oz) glucose syrup
1 Prepare the iced chocolate parfait.
Make a Swiss meringue – in a heatproof
mixing bowl, combine the egg whites
and the sugar. Place the bowl over a
bain-marie and continue whisking until
the temperature reaches 55-60°C.
Remove from the heat and continue
whisking until the mixture cools to
room temperature.
2 Chop the chocolate and melt it slowly
in a bain-marie or in the microwave oven
(on ‘defrost’ or at 500W maximum,
stirring from time to time).
3 Whisk the cream lightly until it
thickens. Fold one-quarter of this cream
into the chocolate and stir until the
texture is elastic and shiny. Fold the
Swiss meringue in carefully. Lastly,
For the mousse
300g (10½oz) sour cream, at room
temperature
200g (7oz) full fat cream cheese, at
room temperature
130g (4½oz) caster sugar
5 gelatine sheets
1 tsp vanilla extract
2 tbsp cocoa powder, to decorate
(optional)
1 Preheat the oven to 160°C/Gas
Mark 3. Line a 23cm (9in) round tin
with baking paper.
2 Separate the eggs, whisk the egg
whites until foamy, add half of the
amount of sugar and whisk until stiff
peaks. Whisk the egg yolks with the
rest of the sugar until pale and thick.
Add vanilla extract to the egg whites,
along with the egg yolks and the melted
butter, carefully folding in.
3 In a separate bowl, mix the flour and salt
withthe poppy seeds, add the dry mixture
to the wet, and carefully mix, making sure
that all ingredients are incorporated.
fold in the remaining whisked cream.
Spoon into the glasses and freeze for
about 6 hours.
4 Prepare the cappuccino sauce.
Measure out the required quantity
of espresso coffee. Pour the coffee into
a saucepan and add the granulated
sugar, jelly sugar, and glucose syrup.
Bring to the boil, remove from the heat,
then chill.
5 Take the parfaits out of the freezer half
an hour before serving and drizzle them
with the cold cappuccino sauce just
before serving.
The recipes on the
bottom of page 65
and the top of page 66 are
taken from Encyclopedia
of Chocolate by Frédéric
Bau and École du Grand
Chocolat Valrhona,
photography by Clay
McLachlan, published
by Flammarion,
(RRP £24.95).
4 Transfer into the tin and bake for about
20-25 minutes, until springy to touch
and golden brown on top.
5 Leave the cake to cool completely,
then return back into the tin (upside
down so that the top is flat and even).
6 To make the mousse, soak the
gelatine leaves in cold water. Gently
whisk together the sour cream, cream
cheese and vanilla extract. Continue
whisking while starting to add the sugar,
making sure that it is all dissolved.
7 When the gelatine is softened, squeeze
the leaves really well to get rid of excess
water, then dissolve the gelatine in a
saucepan or in the microwave.
8 Gently, using a hand whisk, mix the
gelatine in with the rest of the mixture
and spread it on top of the cooled cake.
Leave to set in the fridge for 2 hours.
9 Decorate the cake as you desire. We
cut out a flower drawn on a piece of
paper, placed it on top of the cake,
sprinkled it with cocoa powder, then
carefully remove the stencil.
WWW.FOODHEAVENMAG.COM
 P U D D I N G H E AV E N

Layered custard
& nut crumble
kshtaleia
a d r i z z l e o f h o n e y
SERVES 12

For the pudding

1.9ltr (3¾pt) milk
Finish and a pinch of cinnamon!
wi t h
2 tbsp rose water
2 tbsp orange blossom water
140g (5oz) icing sugar or 280g
(10oz) honey
1 tsp vanilla extract
1 tsp mastic (optional)
120g (4¼oz) rice flour
For the crust
45g (1½oz) panko breadcrumbs
80g (2¾oz) unseasoned standard
breadcrumbs
105g (3¾oz) chopped walnuts
120g (4¼oz) chopped almonds
340g (12oz) unsalted butter, melted
1 tbsp vanilla extract
½ tsp ground cinnamon
290g (10¼oz) jam of your choice
250ml (8¾fl oz) simple syrup, to
serve

1 Preheat the oven to 150°C/Gas

Mark 2. Grease a 23x33cm (9x13in)
baking dish with butter.
2 In a large saucepan, bring the milk to a
simmer over a medium heat. Add the
rose water, orange blossom water, icing
sugar, vanilla and mastic, if using. Slowly
add the rice flour, stirring all the while.
Cook until the pudding begins to thicken
and a whisk leaves tracks in the mixture.
Spread evenly on a baking tray to cool.
3 Make the crust. In a large bowl,
combine the panko, standard
breadcrumbs, walnuts and almonds.
Add the melted butter, vanilla and
cinnamon, working the mixture with
your hands. Spread half of the
breadcrumb mixture over the bottom of
the prepared dish. Using a spatula, pack
it down evenly and firmly. Spread the
pudding mixture over the top, then
spread the jam over the pudding.
Sprinkle the remaining bread mixture This recipe is taken from
on top of the jam and press it down. cut into squares. The kshtaleia is equally Levant by Rawia Bishara,
4 Bake until the crust is golden brown. good cold. To store, cover the dish with photography by Con Poulo,
published by Kyle Books,
Pour the simple syrup over the top and clingfilm and place in the refrigerator, www.kylebooks.co.uk
let it cool for a few minutes. To serve, where it will keep for up to 1 week. (RRP £20).

WWW.FOODHEAVENMAG.COM AUGUST / SEPTEMBER baking heaven 67

 essert is
This quicskyd, fun and a
super-ea ghty if you
little nau e alcohol!
add som

Espresso tiramisu 2 Combine the liqueur, vodka and

SERVES 6
100g (3½oz) savoiardi (lady fingers)
halved lengthways, then cut in
thirds crossways
125ml (4½fl oz) espresso coffee
2 tbsp coffee-flavoured liqueur,
such as Kahlua
1 tbsp vodka
crushed ice
200g (7oz) mascarpone
100ml (3½fl oz) single cream and serve.
(35% fat), lightly whipped
1 tbsp icing sugar, sifted
30g (1oz) chocolate, to be grated
during serving
crushed ice in a cocktail shaker and
shake for 1 minute to chill the alcohol.
Strain and pour 1 tablespoon of the
liquid into each martini glass.
3 Put the mascarpone, cream and icing
sugar into a small bowl. Use a
tablespoon to beat them together until
combined, then spoon the mixture
evenly over the sponge fingers.
4 Sprinkle finely grated chocolate on
top of the whipped mascarpone cream

1 Divide the savoiardi between

6 martini glasses and pour the
espresso coffee over the top.

68 baking heaven AUGUST / SEPTEMBER WWW.FOODHEAVENMAG.COM


Galaktoboureko
mesa-sto-sini (in a tray)
SERVES 20
600ml (21¼fl oz) milk
2 tbsp vanilla sugar
2 free-range eggs
70g (2½oz) caster sugar
125g (4½oz) fine semolina
25g (1oz) unsalted butter
finely grated zest of 1 lemon
375g (13¼oz) packet frozen filo
pastry (about 20 sheets)
400g (14oz) unsalted butter, melted
For the syrup
1kg (2lb 3¼oz) caster sugar
1 cinnamon stick
10 whole cloves
juice of 1 lemon
1 Combine all of the syrup ingredients
in a medium saucepan with 750ml
(26½fl oz) of cold water and bring to the
boil. Stir until the sugar has dissolved.
2 Refrigerate the syrup until completely
cool. The syrup is best made the day
before so that it is really cold when you
pour it onto the hot galaktoboureko.
3 Put the milk into a medium
saucepan with the vanilla sugar and
bring to the boil.
4 Meanwhile, whisk together the eggs
and caster sugar until pale in colour and
well combined. Add the semolina to the
egg mixture and continue whisking until
well combined.
5 When the milk has come to the boil,
add the semolina mixture. Whisk for a
further 5 minutes over a medium heat
until the mixture has thickened.
6 Remove from the heat and stir in the
butter and lemon zest. Set aside at
room temperature until needed.
7 Preheat the oven to 165°C/Gas
Mark 3. Lay the filo sheets on a clean
work surface, then cover with a clean
tea towel that has been slightly
dampened with cold water. This is so
the thin sheets of filo don’t dry out.
8 Lightly brush a deep-sided
20x30x4cm (7¾x11¾x1½in) baking tray
with melted butter.
9 Lay 1 sheet of filo in the base of the
baking tray and brush with a little melted
WWW.FOODHEAVENMAG.COM
P U D D I N G H E AV E N
butter. Top with another filo sheet and
lightly brush with melted butter. Repeat
with another 8 filo sheets and melted
butter. Make sure that the filo sheets
overhang the sides of the dish so it
holds in the semolina custard.
10 Pour the semolina custard into the
baking dish. Repeat the layering with
the remaining filo sheets and the
remaining melted butter.
11 Use a small sharp knife to score
the top of the galaktoboureko into
20 rectangles. Brush with the remaining
melted butter and sprinkle a little
water over the top. Bake for 1 hour or
until golden.
12 While the dish is still hot, pour the
cold syrup over it.
TIPS
1 Make sure to cut the filo layers to
shape before baking, but don’t cut right
to the bottom: if it hasn’t been done
before baking you won’t be able to do
it after.
2 When cooking the semolina custard,
make sure you keep whisking so that
it doesn’t catch on the bottom of
the saucepan.
The recipes on pages
68-70 are taken from
Sweet Street
by Anna Polyviou,
photography by
Nikki To, published
by Murdoch Books
(RRP £20).
AUGUST / SEPTEMBER baking heaven 69

Lemon delicious
SERVES 8
50g (1¾oz) unsalted butter, at room
temperature
165g (5¾oz) caster sugar, plus 1 To make the vanilla crème Anglaise,
100g (3½oz) extra for coating put the milk, cream and vanilla bean in
the dishes
grated zest of 1 lemon
50ml (1¾fl oz) passionfruit juice,
warmed
40g (1½oz) plain (all-purpose) flour,
sifted
1 tsp baking powder
2 free-range eggs, separated,
whites whisked to soft peaks
110ml (3¾fl oz) milk
For the vanilla crème Anglaise
100ml (3½fl oz) milk
100ml (3½fl oz) thickened
(whipping) cream
70 baking heaven AUGUST / SEPTEMBER
ING TIP
BAK
ICE CRÈME
USE L E F T OV E R S OF T HE
CR È ME A NGL A ISE T O
M A K E ICE CR E A M
1 vanilla bean, split and seeds
scraped
2 free-range egg yolks
70g (2½oz) caster sugar
a small saucepan and bring it to the boil
over medium heat.
2 In a small bowl, whisk together the
egg yolks and sugar. When the milk
mixture has come to a boil, pour half
onto the egg mixture and whisk well.
3 Pour the mixture back into the
saucepan and return to medium heat.
Heat to 84°C using a thermometer, or
until it thickly coats the back of a spoon,
stirring constantly.
4 Remove from the heat and strain into
a medium bowl. Place the bowl in a
bath of iced water to cool, stirring
constantly. When cooled, lay clingfilm
on the surface to prevent a skin forming
and transfer the bowl to the refrigerator
until ready to serve.
5 To make the lemon delicious, preheat
the oven to 150°C/Gas Mark 2. Spray
two 13cm (5in) round ovenproof dishes
with oil and sprinkle the inside with
sugar until coated. Tap out any excess.
6 In an electric mixer fitted with the
paddle attachment, beat the butter and
sugar for 3-4 minutes on high speed,
until light and fluffy.
7 Reduce the speed to medium and
add the lemon zest. Turn the mixer off
and scrape down the side of the bowl.
8 Return the speed to low and gradually
add the warm passionfruit juice. Add
the sifted flour and baking powder,
alternating with the egg yolks.
9 Turn the mixer off again and scrape
down the side of the bowl.
10 Return the speed to low and slowly
add the cold milk, until all is combined.
Remove from the mixer and fold
through the beaten egg whites until all
are combined.
11 Divide the mixture between the
prepared dishes, pouring it in until the
dishes are three-quarters full.
12 Stand the dishes in a larger
baking dish. Add enough water to
come halfway up the sides of the
pudding dishes.
13 Bake for 1 hour, or until the
mixture comes away from the sides
of the dishes.
14 Allow to cool in the dishes. Carefully
turn the puddings out of the dishes onto
serving plates and serve with the vanilla
crème Anglaise.
TIP
Make this in advance and chill it, then
reheat it in the microwave for a few
seconds (take it out of the fridge and
allow it to reach room temperature first).
WWW.FOODHEAVENMAG.COM
 P U D D I N G H E AV E N

Berry & mascarpone 3 Line a 1.5ltr (3lb 5oz) pudding basin with

summer pudding clingfilm. Cut 8 of the bread slices in half

YOU WILL NEED
175g (6¼oz) golden caster sugar
1 star anise or cinnamon stick
1kg (2lb 3¼oz) mixed summer
berries, eg raspberries,
blackberries, redcurrants
9 slices Hovis Soft White Medium
Sliced Bread, 800g (28¼oz) loaf,
crusts removed  overhanging edges of bread. Cut the
150g (5¼oz) mascarpone
1 Place the sugar, spice and 4 tbsp
water in a large pan. Heat gently, stirring
to dissolve the sugar, then add the
berries and cook for a couple of minutes
until they begin to soften and release
their juices. Remove from the heat and
leave to cool.
2 Strain the berries to separate the fruit
from the juice.
lengthways, angling the knife slightly so
each piece has a wide end and a narrower
end. Dip the slices of bread in the juice,
then use to line the basin, overlapping the
pieces so there are no gaps.
4 Place a third of the berries into the
bottom of the basin, then spoon the
mascarpone into the centre and cover
with the remaining fruit. Fold over any
last piece of bread into a round and
place on top, then drizzle with a little of
the reserved juice (save any remainder
for serving with the pudding).
5 Cover the pudding with clingfilm and
sit a small plate on top. Stand some
cans on the plate and chill overnight.
Remove the clingfilm, turn out the
pudding and slice. Serve with a drizzle
Recipe and photography by Waitrose.
of reserved juice.
Find thousands more recipes at waitrose.com/recipes

Vanilla cheesecake the tin and bake for 15 minutes. Set

with blueberry aside to cool.

2 Beat the soft cheese, icing sugar,
compote yoghurt and a pinch of salt together with
a wooden spoon. In a separate bowl,
SERVES 10
use a balloon whisk to whisk the
50g (1¾oz) unsalted butter, melted, whipping cream and vanilla paste to soft
plus extra for greasing  peaks, then gently fold the cream
150g (5¼oz) digestive biscuits  through the soft cheese mixture. Pour
2 x 280g (9¾oz) tubs Philadelphia onto the cooled base and chill for at
full fat soft cheese  least 4 hours, or ideally overnight.
100g (3½oz) icing sugar, sifted  3 Meanwhile, heat 1 pack blueberries
200g (7oz) Greek yoghurt  in a pan with the maple syrup and
300g (10½oz) whipping cream  cinnamon. Bring to a simmer and cook
1 tsp vanilla bean paste  gently for 3-4 minutes, until the berries
2 x 150g (5¼oz) packs Waitrose burst. Tip in the other pack and take off
blueberries  the heat to cool to room temperature,
2 tbsp maple syrup  then chill. When ready to serve, discard
1 cinnamon stick the cinnamon stick and spoon over the
chilled cheesecake.
1 Preheat the oven to 150°C/Gas
Mark 2. Grease and line the base and TIP
sides of a 20cm (7¾in) springform tin If serving this cheesecake on a hot day,
with baking parchment. Put the pop it into the freezer for 10 minutes
digestive biscuits in a freezer bag, seal, before topping with the blueberries.
then bash to crumbs with a rolling pin.
Recipe and photography by Waitrose.
Pour into a bowl and mix with the
Find thousands more recipes at waitrose.com/recipes
melted butter. Press into the base of

WWW.FOODHEAVENMAG.COM AUGUST / SEPTEMBER baking heaven 71

 Puddings in only
10 minutes
Guests arrived suddenly? Need to whip something up in a flash? You can still
make something special for dessert with these quick-cook recipes…

Individual cherry tiramisu

SERVES 4
2 large free-range egg yolks
2 tbsp caster sugar
300g (10½oz) mascarpone cheese
4 tbsp Amaretto liqueur
8 sponge finger biscuits
4 tbsp Amarena cherries, in their
syrup
For the black cherry sauce
340g (12oz) pitted black (sweet)
cherries (fresh or frozen; thawed
if frozen), halved
50g (2oz) granulated sugar
1 tbsp water
1 To make the black cherry sauce:
Combine the cherries, sugar and water
in a large saucepan. Bring to the boil,
then simmer, stirring frequently, until
the cherries break down and the liquid
turns into a thick syrup. Leave to cool
and chill before using.
2 Using an electric hand mixer, beat
the egg yolks and sugar until pale. Add
the mascarpone and half the Amaretto
and mix until smooth. Combine the
remaining Amaretto with the cherry
sauce. Break up the sponge fingers
and divide half among 4 x 225ml (8fl oz)
glasses. Spoon over half the cherry
sauce, followed by half the cream,
then repeat the layers. Top with
Amarena cherries.

72 baking heaven AUGUST / SEPTEMBER WWW.FOODHEAVENMAG.COM

 10 M I N U T E P U D S

Cheat’s crème brûlée

SERVES 4

For the topping

8 tsp demerara sugar
For the vanilla custard (makes
500ml (17fl oz))
400ml (13fl oz) whole milk
100ml (3½fl oz) double cream
3 large free-range egg yolks
2½ tbsp cornflour
55g (2oz) golden caster sugar
1 tsp vanilla bean paste
You can u
(1lb 2oz) shosp-eb500g
custard insteoaud ght
1 To make the custard, heat the milk

you wish! If
and cream in a medium, heavy 2 Divide the custard
saucepan over a medium heat until hot, between 4 x 175ml
but not boiling. Whisk the yolks, (6fl oz) ramekins and
cornflour, sugar and vanilla in a bowl, sprinkle evenly with
until thick and creamy. Gradually add sugar. Melt the sugar
the hot milk, whisking constantly. under a hot grill or use
Return to the pan and cook, stirring, a blowtorch. For a
over a medium heat until thickened. hard topping, chill for
Add more cream, if liked. 10-30 minutes before eating.

No-bake cheesecake 2 Combine the biscuit crumbs and

SERVES 6-8
100g (3½oz) chocolate wafer
biscuits (or Oreos with the cream
filling removed), finely crushed
50g (2oz) unsalted butter, melted
225g (8oz) cream cheese, at room
temperature
2 tbsp granulated sugar
60ml (2fl oz) double cream,
very cold
½ tsp vanilla bean paste
For the blueberry sauce (makes
300ml (10fl oz)
250g (9oz) blueberries
1 tbsp lemon juice
50ml (2fl oz) water
50g (2oz) granulated sugar
butter and press into a 450g (1lb)
loaf tin, lined with baking paper so
that the paper overhangs on
2 long sides. Use an electric
hand mixer to beat the cream
cheese and sugar until
smooth. Add the cream on
low speed until
incorporated, then increase
the speed to medium and
beat until stiff. Stir in the
vanilla, then spread evenly
over the crumb base. Chill for
2 hours. Top with the sauce.

1 To make the blueberry sauce:

Bring the blueberries, lemon juice,
water and sugar to the boil in a medium
saucepan. Reduce the heat and simmer
until slightly thickened, about 5 minutes.

WWW.FOODHEAVENMAG.COM AUGUST / SEPTEMBER baking heaven 73

 10 M I N U T E P U D S

Frozen lime pie

SERVES 4-8

100g (3½oz) Speculoos biscuits

(spice cookies), crushed into fine
crumbs
50g (2oz) unsalted butter, melted
100g (3½oz) cream cheese
200g (7oz) sweetened condensed
milk
125ml (4fl oz) evaporated milk
60ml (2fl oz) lime juice (2-3 limes)
2 tsp grated lime zest

1 Combine the biscuit crumbs and

butter, then press into a 15cm (6in) ring
mould on a lined baking tray. Beat the
cream cheese until smooth, then
gradually add both milks, again
beating until smooth. Stir in the
lime juice and zest, then
spread into the mould and
freeze until set. Remove
the mould to serve.

The recipes on
pages 72-74 are
taken from
10-Minute Desserts
by Anna Helm
Baxter, photography
by Lauren Volvo,
published by Hardie
Grant (RRP £12.99).

74 baking heaven AUGUST / SEPTEMBER WWW.FOODHEAVENMAG.COM

 C A K E H E AV E N

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

WE LOVE… ETON MESS DOUGHNUTS pg76 // UNICORN 'MALLOWS' pg79 // LOUISE CAKE pg84

Matcha tea and
kefir scones
MAKES 10-15
225g (8oz) Rude Health sprouted
wholewheat flour or any other
type of flour
10g (¼oz) baking powder
75g (2¾oz) unsalted butter, at
room temperature
35g (1¼oz) caster sugar
1 tsp matcha powder
1 large free-range egg
2-3 tbsp of kefir
2 Mix the flour and baking powder
together, then rub in the butter with
your fingertips until it resembles
breadcrumbs. This can be done in a
food processor if you wish.
3 Stir in the sugar and
matcha until fully
combined.
4 Whisk together the egg and kefir,
then carefully mix with the flour mix,
until just bound together. Do not over
mix – the dough should be soft but not
sticky. If too dry, add a little more kefir,
1 tbsp at a time
5 Roll out until about 2.5cm (1in) thick
and cut out scones with a cookie cutter.
6 Brush with a little extra egg or kefir
to glaze, then arrange on a lined tray
and bake for 8-10 minutes until lightly
golden at the edges.

1 Preheat the oven to 190°C/Gas

Mark 5.

By nutritional scientist and chef, Toral Shah (www.theurbankitchen.co.uk)

WWW.FOODHEAVENMAG.COM XXXXXX / XXXXXX baking heaven 75


By Baking Mad (www.bakingmad.com)
Eton mess For the filling
doughnuts 300ml (10fl oz) double cream
300g (10½oz) strawberries, washed
SERVES 25 and hulled
For the dough 6 meringues
500g (1lb 1oz) strong white 7 While the doughnuts are cooling,
bread flour 1 Bring the milk to the boil, then remove
7g sachet of easy bake yeast from the heat and add the diced butter.
275ml (9½fl oz) whole milk Leave to cool until it reaches hand
50g (1¾oz) unsalted butter, cold, temperature. Mix the flour, yeast, sugar
diced and salt in a big bowl. Mix the milk and
1 free-range medium egg, beaten the beaten egg into the dry ingredients
75g (2¾oz) unrefined golden with a wooden spoon.
caster sugar 2 Tip onto a lightly flour-dusted surface
1½ tsp salt and knead for 10 minutes, or use the
Blueberry and lemon
croissants
MAKES 6
1 pack of Jus-Rol Bake-It-Fresh
Croissant Dough
50g (1¾oz) cream cheese
grated zest of 1 lemon
3 tsp caster sugar
120g (4oz) BerryWorld blueberries
1 Preheat the oven to 200°C/Gas
Mark 6.
2 Follow the instructions on the pack
and separate the dough into triangles.
Mix together the cream cheese, lemon
By BerryWorld (www.berryworld.com)
zest and sugar, then divide between the
76 baking heaven AUGUST / SEPTEMBER
dough hook attachment on a mixer.
3 Lightly grease the mixing bowl with
some oil. Put the dough back in, cover
the bowl with a clean tea towel and
leave to rise until doubled in size, up to
2 hours depending on how warm your
kitchen is.
4 Knock back the dough by gently
kneading just 5 times to get the air out.
Cut the dough into 25 even pieces (use
weighing scales if you like). Roll each
piece into a ball and sit on 2­-3 lightly
greased baking sheets; they’ll need
room between them for growing.
5 Cover the dough with a clean tea towel
and leave to prove until almost doubled in
size again. Preheat the oven to 190°C/
Gas Mark 5 with a roasting tin full of
boiling water on the base of the oven.
6 Bake the doughnuts for 12-­15 minutes
until risen and dark golden. Let the
doughnuts cool for a few minutes,
then brush with melted butter and roll
in sugar.
make the Eton mess filling by whipping
the double cream until it reaches a stiff
peak. Chop the strawberries into small
chunks and break up the meringues,
then gently fold them into the cream.
8 Slice the doughnuts horizontally, then
spoon in generous helpings of the
cream filling before serving.
croissants, placing at the small side
end. Top with the blueberries and roll to
form crescents. Place on a lightly
greased baking tray approximately
5cm (2in) apart.
3 Bake for 10-15 minutes until risen and
golden brown.
4 Serve fresh and warm from the oven,
taking care as the blueberry filling is hot.
Cook’s tip Try making blueberry and
chocolate croissants by replacing the
cream cheese, lemon zest and sugar
with chocolate spread.
WWW.FOODHEAVENMAG.COM

Lemon and
blueberry traybake
SERVES 12
200g (7oz) unsalted butter, plus
extra for greasing
200g (7oz) caster sugar
4 medium free-range eggs, lightly
beaten
200g (7oz) self-raising flour
1 tsp baking powder
finely grated zest and juice of
1 lemon
250g (9oz) blueberries
For the icing
100g (3½oz) icing sugar
finely grated zest of 1 lemon, plus
the juice of ½ a lemon
1 Preheat the oven to 180°C/Gas
Mark 4. Lightly grease a 26x20cm
(10½x8in) baking tin and line it with
baking parchment.
2 Place the butter in a large mixing
bowl, add the sugar and beat until pale
Peach Melba
streusel slices
MAKES 16
For the streusel
100g (3½oz) plain flour
75g (2¾oz) unsalted butter, at
room temperature, cut into small
cubes
3 tbsp demerara sugar
2 tbsp flaked almonds
For the cake
200g (7oz) unsalted butter, at room
temperature, plus extra for
greasing
200g (7oz) caster sugar
4 medium free-range eggs, beaten
175g (6oz) self-raising flour
1 tsp baking powder
50g (1¾oz) ground almonds
1 tsp vanilla extract
2 ripe peaches, halved, stoned and
cut into 5mm (¼in) wedges
150g (5½oz) raspberries
WWW.FOODHEAVENMAG.COM
T E AT I M E H E AV E N
and fluffy. Gradually add the egg,
beating well between each addition.
3 Sift over the flour and baking powder
and gently fold into the batter, until just
combined. Stir through the lemon zest,
juice and 200g (7oz) of the blueberries
until well dispersed, before spooning
the mixture into the prepared tin.
4 Smooth the mixture with the back of
a spoon, then bake in the oven for
20-25 minutes, until lightly golden and a
skewer inserted into the centre comes
out clean. Set the cake aside to cool
while you make the icing.
5 Sift the icing sugar into a mixing bowl
and add a couple of tsp lemon juice.
Gradually mix the sugar into the lemon
juice, adding a little more juice as
necessary, until you have a fairly runny
mixture. Stir through the lemon zest,
then drizzle over the cake. Scatter over
the remaining blueberries and cut into
squares to serve. This will keep in an
airtight container for up to 2 days
(without the blueberries on top).
1 Preheat the oven to 180°C/Gas
Mark 4. Grease and line a 20cm (8in)
square baking tin with baking parchment.
2 Begin by making the streusel. Tip the
flour and butter into a bowl and, using
your fingertips, rub the butter into the
flour until the mixture forms clumps and
no lumps of butter remain. Stir through
the sugar and almonds and place in the
fridge until needed.
3 For the cake, beat the butter and
sugar until pale and fluffy. Gradually add
the egg, beating well between each
addition. Sift over the flour and baking
powder, then sprinkle over the ground
almonds, breaking up any lumps as you
go. Fold through until just combined,
before gently stirring through the vanilla,
until just incorporated.
4 Spoon the mixture into the prepared centre comes out clean. Check the cake
tin and smooth out into an even layer. after 35 minutes; if the top is getting
Lay the peach slices over the cake and quite golden, cover with foil and return it
scatter over the raspberries, followed to the oven. Leave the cake to cool in its
by the streusel topping. tin before removing and cutting into
5 Transfer to the oven and bake for squares. The cake can be kept in an
50 minutes-1 hour, until the cake has airtight container for up to 2 days.
risen and a skewer inserted into the
AUGUST / SEPTEMBER baking heaven 77
Marshmallow
toffee squares
MAKES 24
200g (7oz) soft butter toffees
125g (4½oz) unsalted butter
200g (7oz) marshmallows
175g (6oz) puffed rice cereal
1 Grease then line a 30x20cm (12x8in)
baking tin with baking parchment.
2 Tip the toffees into a large, deep
saucepan, then add the butter and
marshmallows. Place over a low heat
and stir until everything has dissolved.
3 Pour in the puffed rice cereal and stir
until it is completely covered in the
mallowy caramel.
4 Quickly spoon the mixture into the
prepared tin and use the back of a
spoon to smooth it out into an even
layer. Set aside for up to 1 hour, until
Sticky
gingerbread bites
SERVES 10-12
110g (3¾oz) plain flour
50g (1¾oz) spelt flour
1 tsp baking powder
½ tsp bicarbonate of soda
1 tsp ground ginger
½ tsp ground cinnamon
½ tsp allspice
a pinch of sea salt flakes
1 small banana, peeled
1 thumb-sized piece of fresh root
ginger, peeled and grated
120g (4oz) light brown sugar
1 tbsp black treacle
1 tbsp maple syrup
125ml (4fl oz) soy milk (or other
plant milk)
78 baking heaven AUGUST / SEPTEMBER
completely cool and set, then cut into
24 squares. The squares will keep
in an airtight container for up to a week.
1 tbsp water
1 tbsp olive oil
½ tbsp balsamic vinegar
For the pomegranate glaze
3 tbsp pomegranate juice
1 tbsp satsuma juice
1 tsp pomegranate molasses
3 tbsp agave nectar
1 tbsp granulated sugar
1 tbsp dairy-free margarine
To serve
a handful of pomegranate seeds
edible gold leaf or dust (optional)
1 Preheat the oven to 190°C/Gas
Mark 5. Line a 30x20cm (12x8in)
brownie tin with baking paper.
2 Sift the flours, baking powder,
bicarbonate of soda, spices and salt into
a large bowl.
3 Mash the banana to a smooth purée
and transfer to a separate bowl along
with the grated ginger, sugar, black
treacle, maple syrup, soy milk, water, oil
and balsamic vinegar. Whisk thoroughly
until completely combined.
4 Make a well in the centre of the flour,
pour in the wet mixture and fold
together gently to form a batter.
This recipe and the recipes
on page 77 are taken from
Teatime  from Cath
Kidston, photography by
Rita Platts, published by
Quadrille (£15).
5 Pour the batter into the prepared tin
and bake for 30 minutes until lightly
golden. Remove from the oven and
leave to cool slightly for 10 minutes,
before removing from the tin and
transferring to a wire rack.
6 Meanwhile, add the glaze ingredients
to a shallow frying pan. Bring to the boil,
then reduce the heat to a simmer and
cook for 10-15 minutes until reduced,
thickened and syrupy.
7 While the bread is still warm, pour or
brush over the glaze, covering it entirely.
Sprinkle over a generous handful of
pomegranate seeds and for a final,
festive flourish, paint on some edible
gold leaf or sprinkle over a little gold
dust, if you fancy. Leave to cool
completely before cutting into
bite-sized squares.
Recipe taken from
Cook Share Eat
Vegan by Áine
Carlin, photography
by Danielle Wood,
published by
Mitchell Beazley
(£20). www.
octopusbooks.co.uk
WWW.FOODHEAVENMAG.COM

Sweet lemon poppy
seed bars
MAKES 16 SQUARES
For the crust
175g (6oz) unsalted butter, softened
55g (2oz) caster sugar
240g (8½oz) gluten-free plain flour
¼ tsp sea salt
1½ tbsp poppy seeds
grated zest of 1 lemon
Unicorn
marshmallows
MAKES ABOUT 32
oil, for greasing
355ml (12½fl oz) coconut water
30g (1oz) powdered gelatine
¼ tsp cream of tartar
¼ tsp sea salt
400g (14oz) granulated sugar
60ml (2¼fl oz) honey
1 tsp vanilla extract
1 tsp coconut extract
1-2 drops natural food colouring:
green, pink, blue, purple, yellow
2 tbsp cornflour, for dusting
2 tbsp icing sugar, for dusting
1 Oil a 20x20cm (8x8in) tin and line
with greaseproof paper. Lightly oil
the paper.
2 Pour 120ml (4fl oz) coconut water into
a large mixing bowl, sprinkle the
gelatine on the top and leave to soften.
Add the cream of tartar and salt and
beat on high speed for 2-3 minutes,
until fluffy.
3 Place the remaining coconut water in
a saucepan with the sugar and honey
and cook on a low-medium heat until
the sugar has dissolved. Keep stirring
and increase the temperature. Check
with a thermometer – the mixture
needs to reach 115°C (239°F).
4 Carefully, pour the cooled syrup
WWW.FOODHEAVENMAG.COM
For the filling
4 large free-range eggs
300g (10½oz) caster sugar
¼ tsp salt
finely grated zest of 2 lemons
125ml (4½fl oz) lemon juice
To finish
2-3 tbsp icing sugar
1 Preheat the oven to 170°C/Gas
Mark 3½.
2 Line a 20cm (8in) square baking tin
with greaseproof paper.
3 For the crust, beat the butter and
sugar together in a mixer until
light and fluffy. Add the flour, salt, poppy
mixture into the gelatine mixture still in
the mixer bowl. Add the vanilla and
coconut extracts and beat on low speed,
until combined. Increase the speed to
high and continue to beat until fluffy and
the mixture has tripled in volume, about
6 minutes (you want to make sure it’s still
a little bit warm to work with).
5 Meanwhile, arrange 5 separate bowls
on the worktop and put a different food
colour in each. (If you are using
powders, mix each one with 2 tsp water
to dissolve first, so that the colour mixes
evenly through the marshmallow.)
Lightly oil 5 spoons or spatulas, one for
each bowl.
6 Spoon a fifth of the marshmallow into
the first of the bowls (leave the rest of
the marshmallow in the mixer bowl to
keep warm). Mix quickly with the oiled
spoon or spatula to take on the colour,
then scrape the marshmallow into the
lined tin, spreading it across the base.
Repeat, one at a time, with each of the
remaining colours, layering them one
on top of the other in the tin. You will
need to work quickly, because the
marshmallow will start to set and
become hard to work with.
7 Using an oiled knife, swirl through the
mixture to create a marbled effect. Do
not overwork it or you will lose the
marble effect. Dip the knife in cold
water and smooth the surface. Cover
with a lightly oiled piece of greaseproof
T E AT I M E H E AV E N
seeds and lemon zest and mix again,
until well combined and you have a soft
dough. Press the mixture into the base
of the prepared baking tin, then chill in
the freezer for around 15 minutes.
Transfer to the oven and bake into a
crust for 18-20 minutes.
4 For the filling, beat the eggs in a bowl.
Add the sugar, salt, lemon zest and
juice. Pour the mixture over the crust
and bake for about 30-35 minutes,
until set. Remove from the oven and
leave to cool completely.
5 Cut into squares, dust with icing sugar
and serve. Store in an airtight container
in the refrigerator for up to 3 days.
paper and set aside in a cool cupboard
overnight to fully set.
8 The next day, using a lightly oiled
sharp knife, tip the marshmallow
out onto another sheet of paper and
slice into cubes.
9 In a small bowl, mix the cornflour and
icing sugar and use to cover the sides of
each cube. Serve with a mug of hot
chocolate for the ultimate sleepover
treat – whatever your age!
The recipes on
this page are taken
from Gluten Free,
Naturally by Caroline
Byron, photography
by Clare Winfield,
published by Kyle
Books (£18.99).
AUGUST / SEPTEMBER baking heaven 79
 2 Add the white wine and mix into a
smooth dough by hand.
3 Rest the dough for an hour in the
fridge, wrapped in clingfilm.
Meanwhile, prepare the ricotta filling.
4 Roll the chilled dough out to 3-4mm
(1/8 -¼in) thick, dusting the work surface
with flour when you are turning the
dough so it doesn't stick. Use a small
round cookie cutter to cut circles out of
the dough.
5 Roll the dough circles to get as thin oval
shapes as you can create, around 1mm
or less; it might be easier to do this on
your work surface as it's a harder surface
than a silicone rolling mat.
6 Wrap the thin dough discs around
the cannoli moulds, then brush the
overlapping edges with egg white
to seal.
7 Deep-fry in hot oil until the cannoli
tubes turn golden brown, then place
them on a cooling rack.
8 To remove the mould, just gently
squeeze the metal tubes, this way their
diameter will be smaller and you can
easily slide them out of the pastry.

For the almond ricotta filling

9 Use a hand mixer to soften the ricotta,
then add the almond extract. Gradually
add the icing sugar until it's a medium-
stiff consistency.
10 Load the filling into a piping bag
using a piping tip of your choice, then
place it in the fridge until your cannoli
shells are ready to fill.
By Reka Csulak from Holy Whisk Blog (www.holywhiskblog.com)

To serve
Sicilian cannoli 1 free-range egg white for sealing 11 Mix the sugar and cinnamon

with almond the dough

For the almond ricotta filling
ricotta filling 750g (1lb 7oz) fresh ricotta
125g (4½oz) icing sugar
MAKES 25
2 tsp almond extract
For the cannoli To serve
150g (5½oz) plain flour 150g (5½oz) caster sugar
1 tsp caster sugar 2 tsp cinnamon
25g (1oz) lard or butter, melted 150g (5½oz) dark chocolate, melted
25ml (1fl oz) white wine vinegar 1 tsp oil
2 tsp honey 200g (7oz) pistachios, chopped
a pinch of cinnamon
35ml (1fl oz) white wine For the cannoli shells
500ml (18fl oz) vegetable oil for 1 Combine the flour, sugar, melted lard
deep frying or butter, vinegar, honey and cinnamon.
together, then cover the pastry tubes
with it while they are still warm.
12 Melt the chocolate above steam,
then add the oil. Dip the cannoli shells
into the chocolate mixture, then
immediately dip them into a bowl with
the chopped pistachios. Put the pastry
in the fridge for a few minutes until the
chocolate sets.
13 Fill the pretty shells with the chilled
almond ricotta filling, then they're ready
to serve.

80 baking heaven AUGUST / SEPTEMBER WWW.FOODHEAVENMAG.COM


Chocolate fudge
with melted
marshmallows
MAKES 4 MASON JARS
For the crust
8 gingerbread or biscoff cookies
3 tbsp butter, at room temperature
a pinch of salt
For the chocolate fudge
1 free-range egg
125g (4½oz) light brown sugar
125ml (4½fl oz) milk
125ml (4½fl oz) double cream
3 tbsp butter, melted
2 heaped tbsp sour cream
1 tsp vanilla extract
150g (5½oz) all-purpose flour
25g (1oz) unsweetened cocoa
powder
1¼ tsp baking powder
a pinch of salt
1 bag of marshmallows
Date rum cakes with
salty caramel
FOR 8 SMALL CAKES
For the cakes
200g (7oz) sugar
250g (9oz) dates, pitted and
chopped
200ml (7fl oz) boiling water
225g (8oz) plain flour
1 tsp baking powder
¾ tsp salt
1 free-range egg
1 tsp vanilla extract
For the glaze
3 tbsp butter
75g (2¾oz) packed dark brown
sugar
60ml (2fl oz) good-quality rum
¼ tsp flaky sea salt, such as
Maldon, to garnish
crème fraîche, to serve
1 Preheat the oven to 175°C/Gas
Mark 3. Grease eight 10cm (4in) mini
WWW.FOODHEAVENMAG.COM
T E AT I M E H E AV E N
1 To make the crust, in a food
processor, grind the cookies into a fine
crumble. Mix in the butter and salt and
press the crumble into the bottom of
4 ovenproof mason jars. Press firmly
with the end of a spatula or a rolling pin.
2 To make the chocolate fudge, in a
bowl, beat the egg with the brown
sugar until completely smooth. Add the
milk, cream, melted butter, sour cream
and vanilla and mix until you have a
cohesive consistency.
3 Sift the dry ingredients over a bowl
and fold them into the wet mixture.
Mix by hand or with a spatula into a
smooth batter.
4 Spoon the fudge into the jars. Tap the is boiling hot!) and turn on the grill.
jars on the counter to allow the batter to 9 Top the jars with marshmallows;
spread out evenly. though be careful, as the glass will be
5 Place an oven dish (which fits the jars) hot. Press firmly so that you fit in as
just below the middle of the oven. many as possible.
6 Place the jars in the dish and pour 10 Place the jars under the grill and grill
boiling water into it until it reaches the for about 2 minutes until the
rim of the dish. marshmallows are nicely browned. This
7 Bake for about 30 minutes. happens quickly, keep watching it!
8 Remove the jars carefully (the water 11 Eat immediately, with a long spoon.
pie pans. (You can also use a 22x14cm
(9x5½in) loaf pan and cut the cake into
pieces afterward. In that case, you’ll
need to bake the cake slightly longer.)
2 Make the cakes: Melt the sugar in a
heavy saucepan over a medium heat,
until the caramel is tea coloured. This
will take a while, around 15 minutes. 8 Remove from the heat and carefully
Try not to stir, but use a wet pastry stir in the rum.
brush to brush down the edges of the 9 Remove the warm cakes from their
pan where the sugar crystals form. pans and place them on a rack. Pour the
Shake the pan occasionally. warm glaze over the tops and sprinkle
3 Add the dates and the boiling water. with salt flakes.
Be careful! It can splatter a lot. 10 Let cool or eat immediately, when
4 Remove from the heat and let the pan they’re still a little warm. Serve with
stand for 15 minutes. When the caramel crème fraîche, if you like.
hardens, you can heat it up again to melt it.
5 Combine the flour with the baking
powder and salt. Stir in the warm caramel
mixture, then the egg and vanilla. The recipes on
this page are taken
6 Pour the batter into the mini pie pans from Home Baked
and bake for 30 minutes. by Yvette van Boven,
7 Meanwhile, make the glaze: Melt the photography by
Oof Verschuren,
butter and brown sugar in that same published by
saucepan until the sugar has dissolved. Abrams (£25).
AUGUST / SEPTEMBER baking heaven 81
 Chocolate 1 To make the bases, melt the together in a mixing bowl until

coconut cups coconut oil in a pan over a low heat

MAKES 9
For the chocolate bases
6 heaped tbsp coconut oil
5 tbsp cacao powder
2-3 tbsp maple syrup or honey
For the filling
75g (2¾oz) desiccated coconut
3 tbsp coconut oil, melted
1 tbsp maple syrup
100ml (3½fl oz) coconut or the cups). Freeze for 10-15 minutes,
almond milk
1 tbsp vanilla protein powder
and stir in the cacao powder and
maple syrup or honey. As soon as
the ingredients are combined,
remove from the heat so that the
mixture doesn’t burn as this will
make it very bitter.
2 Line a cupcake tin with 9 paper
cases and spoon a level tbsp of the
chocolate mixture into each case
(keep the remainder for the top of
making sure the tin is level.
3 Mix all the filling ingredients
combined and a sticky consistency
forms.
4 Take the cupcake tin out of the
freezer, top each frozen chocolate base
with a heaped tsp of the coconut filling
and press down or spread with the back
of the spoon.
5 Pour a tbsp of the reserved chocolate
mixture over each cup. Freeze again for
15 minutes.
6 Let the coconut cups defrost slightly
before serving.

from
They're frgeear, but
refined sue of them
just on itely hits
most defineet spot!
the sw

This recipe is taken

from Healthy Forever
by Connie Simmonds,
published by Lagom
(Bonnier Publishing),
out now (£14.99).

82 baking heaven AUGUST / SEPTEMBER WWW.FOODHEAVENMAG.COM


Blackberry and star
anise friands
MAKES 12
180g (6oz) unsalted butter, plus
an extra 10g (¼oz), melted, for
brushing
60g (2oz) plain flour, plus extra for
dusting
200g (7oz) icing sugar
120g (4oz) ground almonds
1½ tsp ground star anise (or
3 whole star anise, blitzed in a
spice grinder and passed through
a fine-mesh sieve)
1/8 tsp salt
150g (5½oz) egg whites (from
4 large free-range eggs)
finely grated zest of 1 small orange
18 whole blackberries (about 120g),
cut in half lengthways
For the icing (optional)
60g (2oz) blackberries (about
8), plus an extra 24 small
blackberries, to garnish
¾ tbsp water
1 tsp lemon juice
165g (5¾oz) icing sugar
1 Preheat the oven to 220°C/Gas Mark
7. Brush the 12 holes of a regular muffin
tin with the melted butter and sprinkle
all over with flour. Tap the tray gently to
ensure an even coating of the flour, then
turn upside down to remove the
excess. Place in the fridge to chill while
you make the batter.
2 To brown the butter, place in a small
saucepan and cook over a medium heat
until melted. Continue to cook until the
butter is foaming, gently swirling the pan
from time to time, to allow the solids to
brown more evenly. You will see dark
brown sediments begin to form on the
sides and bottom of the pan. Continue to
allow the butter to bubble away until it
turns a rich golden brown and smells of
toasted nuts and caramel. Remove the
pan from the heat and let it stand for
5 minutes, to allow the burnt solids to
collect at the bottom of the pan. Strain
through a fine-mesh (or muslin- lined)
sieve, discarding the solids. Allow the
WWW.FOODHEAVENMAG.COM
browned butter to cool slightly before
using. It should still be warm when
folding into the mix later: if it is too hot,
it will ‘cook’ the egg whites; if it is too
cool, it will be difficult to incorporate
into the mix.
3 While the butter is cooling, sift the
flour, icing sugar, ground almonds, star
anise and salt into a bowl. Place the egg
whites in a small bowl and use a whisk
or fork to froth them up for a few
seconds – you do not need to whisk
them completely. Pour the egg whites
into the sifted dry ingredients and stir
until they are incorporated. Add the
orange zest and browned butter and
mix until the batter is smooth.
4 Remove the muffin tin from the fridge
and fill the moulds just over two-thirds of
the way up the sides. Place three halved
blackberries on top, cut-side down, and
bake for 10 minutes. Reduce the
temperature to 210°C/Gas Mark 6 –
starting with a high oven temperature
and then bringing it down is the way to
achieve the lovely brown crust you want
– turn the tray around in the oven for even
T E AT I M E H E AV E N
ING TIP
BAK
BERRY NICE
USE BLUEBERRIES OR
R ASPBERRIES INSTE AD OF
THE BL ACKBERRIES
cooking, and continue to cook for
another 8 minutes, until the edges of the
friands are golden brown and the centres
have a slight peak and spring back when
gently prodded. Set aside to cool before
removing them from their moulds: you
might need to use a small knife to help
you release the sides.
5 If you are icing the cakes, place 60g
(2oz) of blackberries in a small bowl with
the water and lemon juice. Use a fork to
mash them together, then pass the
mixture through a fine-mesh sieve to
extract as much fruit juice as possible:
you should get about 60ml (2fl oz). Sift
the icing sugar into a medium bowl, pour
in the blackberry juice and combine to
make a light purple runny icing: it should
just be thick enough to form a thin glaze
on the tops of the cakes. Spoon the icing
over the cakes, spreading it to the edges
so that it runs down the sides. Do this on
a rack, if you can, as icing them on a plate
or sheet of paper means that the icing
will pool at the bottom. Place 2 small
blackberries on each friand, set aside for
20-30 minutes to set, then serve.
AUGUST / SEPTEMBER baking heaven 83
 mix it up
Use the best stone fruits, from
peaches to apricots to cherries

Louise cake with (depending on what’s in season).

Whichever fruit you use, it needs to
plum and coconut be ripe, but not too soft.
SERVES 9
125g (4½oz) unsalted butter, at
room temperature, cut into 2cm
(¾in) cubes
100g (3½oz) caster sugar
finely grated zest of 1 lemon
3 large free-range egg yolks
125g (4½oz) plain flour
1½ tsp baking powder
¼ tsp salt
20g (¾oz) desiccated coconut
80ml (2¾fl oz) whole milk
1 tsp vanilla extract
5 medium dark red plums, ripe but
firm (about 450g (1lb)), or
peaches, apricots, cherries etc.
For the meringue
60g (2oz) flaked almonds
140g (5oz) egg whites (from
3½ large free-range eggs)
1/8 tsp salt

185g (6½oz) caster sugar

1 tsp vanilla extract
1 tsp white wine vinegar
1 tsp cornflour

1 Preheat the oven to 170°C/Gas

Mark 3.
2 Spread out the flaked almonds for the
meringue on a baking tray and roast for
10 minutes, until they are a light golden
brown. Remove from the oven and set
aside to cool.
3 Increase the oven temperature to
185°C/Gas Mark 5. Line the base and
sides of a high-sided 20cm (8in) square
or 23cm (9in) round tin (with a removable
base) with baking parchment.
4 Place the butter, sugar and lemon
zest in the bowl of an electric mixer with
the paddle attachment in place. Beat on
a medium-high speed, until light and
creamy. Add the egg yolks, one at a
time, and beat until combined. Sift the
flour, baking powder and salt together
into a bowl. Add the coconut and stir to
combine. With the machine on a low
speed, gradually add the dry ingredients
to the butter mix, alternating with the
milk and vanilla. Scrape the batter into
the prepared tin – it will only rise about a
fifth of the way up the sides – and
smooth the top evenly. Place in the oven
and cook for 25 minutes, until the cake is
fully cooked and a skewer inserted into
the centre comes out clean.
5 Meanwhile, prepare the plums. Slice
each plum vertically in half. Discard the
stones and slice each half into four
segments so that you have eight
segments per plum and forty segments in
total. If you start with a larger quantity of
smaller plums, or another smaller stone
fruit like cherries, just quarter each fruit.
6 When the cake is cooked, remove it
from the oven and turn the temperature
up to 200°C/Gas Mark 6. Gently lay the
plum segments on top of the cake, close
together and cut-side down. Don’t overlap
the fruit, though, as this will make the
middle layer too watery.
7 To make the meringue, place the egg
whites and salt in a clean bowl of an
electric mixer with the whisk
attachment in place. Beat on a medium-
high speed for about 1 minute until soft
peaks form. Add the sugar, 1 tbsp at a
time, and continue to whisk on a high
speed until the egg whites are stiff and
glossy. Add the vanilla, vinegar and
cornflour and whisk again until
combined. Finally, fold in the toasted
flaked almonds.
8 Scrape the meringue into the cake tin,
on top of the plums, and spread out
evenly over the fruit. Swirl the meringue
around so you get rough waves and
peaks, then place in the oven.
Immediately lower the oven temperature
to 180°C/Gas Mark 4 and bake for
35 minutes, or until the meringue has
formed a hard crust and is just beginning
to brown. Remove from the oven and
allow to cool in the cake tin for at least
30 minutes before pushing up the
removable base to release the cake. Peel
away the parchment paper, place on a
platter, and serve.

84 baking heaven AUGUST / SEPTEMBER WWW.FOODHEAVENMAG.COM

 T E AT I M E H E AV E N

Middle Eastern
millionaire’s
shortbread
e e - la y e r e d bar has
MAKES 16
this thr read bottom, halva
a shortb iddle, and a glossy
in the m caramel on top
For the shortbread
40g (1½oz) icing sugar
35g (1¼oz) cornflour tahini
40g (1½oz) caster sugar
175g (6oz) unsalted butter, melted,
and set aside to cool slightly
½ tsp vanilla extract
250g (9oz) plain flour
1/8 tsp salt

For the halva

200g (7oz) halva, roughly crumbled
into small pieces
80g (3oz) tahini
For the tahini caramel
200g (7oz) caster sugar
120ml (4fl oz) water
100g (3½oz) unsalted butter, at
room temperature, cubed
80ml (2¾fl oz) double cream
150g (5½oz) tahini paste
¼ tsp flaky sea salt

1 Preheat the oven to 200°C/Gas Mark

6. Line a 20cm (8in) square tin with
baking parchment, making sure that the
paper rises up over the edges of the tin.
2 For the shortbread, sift the icing sugar
and cornflour into the bowl of an
electric mixer with the paddle
attachment in place, then add the caster
sugar and mix on a medium speed.
With the machine still running, slowly
pour in the melted-but-cooled butter
and beat until combined. Add the vanilla
and reduce the speed to low, then sift in
the flour and salt and continue to beat
until the dough comes together.
Tip the mixture into the tin and use your
hands to pat and even out the surface.
Bake for 25 minutes or until golden
brown. Remove from the oven and set
aside until completely cool: this will take
an hour or so, so don’t start making the
caramel too soon or it will have set by
the time the shortbread is cool.
3 For the halva layer, place the halva and
tahini in a small bowl and mix with
a wooden spoon to combine. Spread
the mix over the cooled shortbread and
use the back of a spoon to smooth it out the tin, so that all of the halva is covered.
to an even layer. 5 Place in the fridge for at least 4 hours
4 To make the caramel, place the sugar until set, before cutting into bars, about
and water into a small saucepan and 10x2.5cm (4x1in). Sprinkle a pinch of
place over a medium-low heat. Stir sea salt over the middle of each bar
occasionally, until the sugar has and serve.
dissolved, then increase the heat to
medium-high. Bring to a boil and cook –
still at a boil – for about 12 minutes, until
the sugar is a deep golden brown.
Remove from the heat and add the The recipes on pages
83-85 are taken
butter and cream: take care here, as the from Sweet  by Yotam
mixture will splutter. Whisk to combine Ottolenghi and Helen
and, once the butter has melted, add the Goh, photography by
Peden + Munk,
tahini and salt. Whisk to combine again, published by Ebury
then pour evenly over the halva layer in Press (£27).

WWW.FOODHEAVENMAG.COM AUGUST / SEPTEMBER baking heaven 85

Raspberry
ripple balls
MAKES 12-16 BALLS
8 tbsp desiccated coconut
8 tbsp ground almonds
4 tbsp cashew butter
2 tbsp coconut oil
¼ tsp vanilla extract
grated zest of ½ a lemon
4 fresh raspberries

1 Put everything but the raspberries

in a mixing bowl and, with clean
hands, squeeze and combine
everything together.
2 When you have a soft dough, fork-
mash the raspberries and mix them
gently through the dough to create
rough swirls.
3 Roll the balls between your palms,
dusting each in a little extra desiccated
coconut for grip, using the teacup-
swirling trick.

Blender blondies sliced almonds, pressing lightly into the

batter, and bake for 30 minutes.
MAKES 16 BLONDIES
3 When they’re cooked the blondies
1 × 400g (14oz) tin chickpeas, will be squidgy with a cracked-looking
drained, rinsed surface. They’ll become fudgy as they
3 tbsp peanut butter cool. Slice into little bites once cool.
3 tbsp oats
4 tbsp honey
2 tsp vanilla extract
2 tsp ground cinnamon
a pinch of sea salt
a pinch of baking powder
2 tbsp cold water
10 whole almonds, sliced into
slivers carefully with a large knife

1 Preheat the oven to 200°C/Gas

Mark 6. Put everything but the almonds  
into a blender and whizz to create a stiff The recipes on this
batter. If you’re using a small blender page are taken from
Young Gums: Baby
you can do this in two batches. If your Food with Attitude by
blender’s having any trouble blending, Beth Bentley,
add a splash or two more water. photography by
Haarala Hamilton,
2 Tip the batter into a 20cm (8in) published by Ebury
greased baking tin/dish, scatter over the Press (£14.99) .

86 baking heaven AUGUST / SEPTEMBER WWW.FOODHEAVENMAG.COM


Meet Maker the
Marriage’s
We take a look at a family flour business
with a long and proud history…
Marriage’s are family run flour millers in
Chelmsford, Essex. Trading since 1824, the
company was set up by twin brothers
William and Henry Marriage back in the days
of wind and water power. Today, the company
is owned and run by the fifth and sixth
generations of the Marriage family and mills
a wide range of bread making and culinary
flours. More than half of Marriage’s staff have
been with the company for over a decade and
many have specialist milling skills that are
essential for producing the best quality flours
– Marriage’s home baking flours have won an
impressive 42 Great Taste Awards! We chat to
the Marriage’s family to find out more about
what makes their products so special…
Q Tell us what makes Marriage’s
different to competitors?
• We mill a wide range of organic, speciality
and ancient grain flours for making bread,
cakes, pastry and pizza at home.
• Marriage’s flour is produced using a
combination of traditional techniques we
WWW.FOODHEAVENMAG.COM
have used for generations and the best
modern milling technology. Our
stoneground flour is still made in the
traditional way, using mill stones that are
over 100 years old, for a distinctive nutty
taste and texture.
• Marriage’s flour will help home bakers
achieve consistently great results, time
after time. Flour quality is determined by
the quality of wheat used. We use the best
quality bread wheat, even for Plain and Self-
Raising flours, creating flours that are best
in class and produce lighter cakes with
more rise and better pastry.
• We select the best quality wheat, much
from farmers within 25-30 miles of
Chelmer Mills. Many are farming families
who have supplied Marriage’s for
generations. We also use wheat from farms
just a few miles away, owned by the
Marriage family.
• Our flours are suitable for all baking
abilities: all of our strong flours are suitable
for bread machines and hand baking.
MEE T THE MAKER
Q What flours would you
recommend using for the best
sourdough results?
We’d suggest starting with Marriage’s
Finest Strong White (1.5kg) or Organic
Strong White (1kg). Once you are
comfortable working with white bread
flour, you can experiment using different
flours or combinations of flours for your
sourdough – such as white, rye and
wholemeal, or white and spelt flours.
You will need to amend the amount of
water used according to the proportion
of different flours used. Ancient grain
flour such as spelt and rye provide an
interesting flavour – Marriage’s
produce Light Spelt and Dark Rye in 1kg
bags for home bakers. Spelt is an ancient
variety of wheat. It has a delicious,
slightly nutty flavour and is very
versatile. Rye flour is darker, with a
strong, distinctive flavour. When you are
feeling more adventurous, you can also
incorporate dried fruit like apricots or
raisins for additional flavour and
interest, or add nuts like walnuts for
texture. Seeds such as linseed, sunflower
and poppy seeds can be mixed into the
dough, or you can roll the dough in a seed
mix for an attractive finish.
Q Where can we find Marriage’s
flour?
Home bakers can find our flour at the
East of England Co-op, in health food
stores, farm shops and delis nationwide,
as well as online at Ocado, Abel & Cole
and Marriage’s web shop at www.flour.
co.uk. We also supply artisan bakeries,
chefs and caterers.
AUGUST / SEPTEMBER baking heaven 87
 S S
M AS T E R C L A

SURPRISE Slice into this cake and you’ll find the cutest

CHECKERBOARD
checkerboard pattern in pink and blue,
a surprising colour blast against the
starkness of the exterior. We love how

CAKE sneaky this cake is! Best of all, getting the

Just another pristinely frosted cake with a dash of sprinkles,
you might think? Wrong! Cut into this sweet treat by Lyndsay
Sung (cococakeland.com) to reveal its colourful secrets…
checkerboard effect is delightfully easy.
You could Christmas this cake up, too, by
making it with red and green squares, or
make an eighties-themed cake with black
and white squares, a fuchsia pink exterior,
and melted chocolate ‘paint’ splatters.

88 baking heaven AUGUST / SEPTEMBER WWW.FOODHEAVENMAG.COM


MAKES 1 CAKE
For the cake base
your favourite vanilla cake batter
(enough to fill the cake tins below)
½ tsp gel food colouring in electric
pink
½ tsp gel food colouring in teal
For the cake decoration
1 batch of vanilla buttercream
rainbow sprinkles
Tools
4 x 15x5cm (6x2in) round cake tins
10cm (4in) cake ring or circle cutter
5cm (2in) cake ring or circle cutter
2 x 46x33cm (18x13in) baking trays,
lined with parchment paper
piping bag fitted with a large French
multipronged open star tip
WWW.FOODHEAVENMAG.COM
1 2
3 4
PREPARE THE CAKE
1 Preheat the oven to 180°C/Gas Mark 4.
Make the cake batter according to the
recipe instructions. Divide the batter into
two large bowls; tint the batter in one
bowl with the electric pink gel colouring
and the batter in the other bowl with the
teal gel colouring. Pour the pink batter
into two of the prepared 15cm (6in) cake
tins; pour the teal batter into the other
two prepared 15cm (6in) cake tins. Bake
for 18-20 minutes, checking for
doneness at 18 minutes using a toothpick
inserted into the centre of each layer.
When the toothpick comes out clean, it’s
ready. Cool the cakes completely on wire
racks (or power chill them in the freezer
to cool them more quickly). Once cooled,
chill them further by placing the cakes in
CHECKERBOARD CAKE
the freezer for 15 minutes. You want to
chill them just long enough to make them
easier to cut, but not freeze them, which
will make them impossible to cut!
2 Remove the cakes from their tins. Using
a serrated bread knife, level the cakes.
CREATE THE LAYERS
3 Lay the cakes flat on your work surface.
Centre the large cake ring or circle cutter
on top of the first cake layer and punch out
a 10cm (4in) circle. Then, centre the small
cake ring or cutter within this 10cm (4in)
circle and punch out a 5cm (2in) round.
Repeat this process with each layer.
You will end up with 4 x 15cm (6in) and
4 x 10cm (4in) pieces that look like car
tyres, plus 4 x 5cm (2in) centre circles.
AUGUST / SEPTEMBER baking heaven 89
 S S
M AS T E R C L A
CHECKERBOARD CAKE
CREATE THE CHECKS
4 Using the parchment paper lined baking
sheets as your work surface, start with
one of the 15cm (6in) pink cake ‘tyres’
and spread a thin layer of buttercream
along the inside edge. Now, fit a 10cm
(4in) blue cake ‘tyre’ into the 15cm (6in)
pink ‘tyre’. Spread a thin layer of frosting
along the inside of the blue round and
nestle a 5cm (2in) pink cake circle in the
centre. Continue this method with the
other cutout pieces until you’ve
assembled 4 cake layers, each with
alternating colour rings. They’ll look like
cool cake bull’s-eyes!
5 Freeze the cake layers for 15 minutes.
This will make for ease of handling of the
layers in the next step.
90 baking heaven AUGUST / SEPTEMBER
ASSEMBLY
6 Remove the layers from the freezer and
begin assembling and frosting the cake,
starting with one of the outermost-pink
layers on the bottom, then stacking an
outermost-blue layer on top of that, and
continuing to alternate the cake layer
colours to achieve the checkerboard
effect. Handling the layers carefully, fill
and frost to the crumb coat stage. Chill
the cake for 15 minutes in the freezer,
then frost again to the final coat stage.
PIPING
7 Fill the piping bag fitted with a large
French multipronged open star tip with
about ½ cup of the remaining
buttercream. Pipe a shell border along
CRAFTY
FINISHES
Letter stickers
Typographical elements work
really well, particularly the clean
lines of these letter stickers,
found at an office supplies shop
(they can also be bought
online). This is the easiest cake
topper ever: simply unpeel the
stickers and adhere them to
wooden skewers, adding clear
tape to the backs to secure
them. Short words work best
with a large font such as the
one used on this cake. Look for
smaller stickers for a wordier
cake message!
the top edge of the cake by squeezing
the piping bag and letting a ‘shell’ shape
build up, then pulling up and leaving a
little ‘tail’ of buttercream. Pipe the
next shell on top of the tail and continue
piping shells in this manner until you
have created a border all the way
around the cake. Adorn heartily with
rainbow sprinkles.
The recipe on pages
88-90 is adapted from
Coco Cake Land
by Lyndsay Sung
2018 Lyndsay Sung.
©
Reprinted in
arrangement with
Roost Books, an
imprint of Shambhala
Publications, Inc.
www.roostbooks.com
WWW.FOODHEAVENMAG.COM
 o u r y h eav
v a s t o r m wi t h
a Basakevouupry snacks & lunches! e

n
s
WE LOVE… CHICKPEA PASTIES pg92 // PESTO WHEELS pg93 // COURGET TE MUFFINS pg94

Spaghetti and cheese tomato sauce bread firmly into each cavity and brush

bread tartlets 50g (1¾oz) Cheddar-style cheese,

MAKES 8
60g (2oz) butter, melted (you may
need more)
8 thin or medium slices of white
sandwich bread, crusts removed
400g (14oz) tin of spaghetti in
grated
1 Preheat the oven to 180˚C/Gas
Mark 4.
2 Butter an 8-hole patty tin (or use
muffin tins) and place in the freezer for
1 minute to set the butter. Press the
with the remaining butter, making sure
you use it all up. Spoon the spaghetti in
and top with the cheese.
3 Bake until the bread is crisp and
golden; around 20 minutes. Leave
in the tin for a few minutes before
removing. They’re lovely eaten hot
or cold.

Recipe taken from

Eating Well Everyday
by Peter Gordon,
photography by
Manja Wachsmuth,
published by Jacqui
Small (RRP £22).
 small bunch of fresh coriander,
finely chopped

c u rri e d c h i c kpe a f 1 For the pastry, place the flours, salt

a n d il li ng
and garam masala in a food processor
and pulse to combine. With the

ry
processor running, gradually add the

t oil and the water to form a dough,

adding an extra splash or two of water
s

if needed.
o f pa

2 Turn the dough out on to a clean

surface and shape into a ball, then
wrap in clingfilm and transfer to the
refrigerator for 20 minutes to rest.
A ma rri age

3 Meanwhile, make the filling. Place

the chickpeas in a large mixing bowl
and roughly mash. Season generously
with salt and pepper, add the rest of the
filling ingredients and mix together
thoroughly. Season again to taste and
set aside until needed.
4 Preheat the oven to 220°C/Gas
Mark 7.
5 Turn the dough out onto a floured
work surface and divide it into four
equal-sized pieces. Shape one of the
pieces into a ball, then roll it out into a
circular shape to an approximately
5mm (¼in) thickness. Cut the rolled
pastry circle in half.
6 Take a tablespoon of the filling and
place it in one corner of the rolled pastry
half, leaving enough room around the
edges, then fold the pastry over the
filling and crimp the edges with a fork to
seal. Using your hands, shape the pasty
into a rough triangle, pinching the
corners as you go.
7 Place the pasty on a lined baking tray
and repeat the rolling and filling process
until all the pastry and filling have been
used. Bake for 15 minutes until golden
and crispy. Serve hot or cold.
Curried chickpea For the filling

& pine nut pasties 400g (14oz) canned chickpeas,

MAKES 4
For the pastry
100g (3½oz) gram (chickpea) flour
40g (1½oz) strong white flour
large pinch of sea salt flakes
1 tsp garam masala
4 tbsp olive oil
4 tbsp water, plus extra if
necessary
rinsed and drained
2 tbsp pine nuts, toasted
1 spring onion, minced
1 garlic clove, minced Recipe taken from
1 chilli, minced Cook Share Eat
Vegan by Áine Carlin,
1 thumb-sized piece of fresh root imagery by Danielle
ginger, peeled and minced Wood, published
1 tbsp mild curry powder by Mitchell
Beazley, www.
juice of ½ lemon octopusbooks.co.uk,
1 heaped tsp Dijon mustard (RRP £20).

92 baking heaven AUGUST / SEPTEMBER WWW.FOODHEAVENMAG.COM


Cheesy pesto
wheels
SERVES 8
2 tbsp pesto (see below)
1 sheet 24x24cm (10x10in) puff
pastry, thawed
100g (3½oz) grated Cheddar
1 tbsp dried cranberries, roughly
chopped
1 free-range egg, lightly beaten
For the pesto
4 tbsp pine nuts, lightly toasted
100g (3½oz) basil leaves
1 tbsp hemp seeds (optional)
finely grated zest of 1 lemon
1 tbsp lemon juice
80ml (2¾fl oz) extra-virgin olive oil
½ a small garlic clove, peeled
¼ tsp salt
Black olive, thyme
and onion jam rolls
MAKES 12 ROLLS
500g (17¾oz) strong white flour,
plus extra for dusting
23g (¾oz) fresh yeast, or 7g (¼oz)
sachet fast-action dried yeast
1 tbsp caster sugar
2 tsp table salt, plus extra for
seasoning
50ml (1¾) olive oil, plus extra for
greasing
1 quantity of onion jam (see below)
80g (2¾oz) Kalamata olives, pitted
and finely chopped
1 tbsp thyme leaves
For the onion jam
50g (1¾oz) non-dairy butter
4 onions, peeled and finely sliced
1 tsp table salt
25ml (1oz) balsamic vinegar
1 Mix together the flour, yeast, sugar,
salt, oil and 275ml (9¾fl oz) of warm
water in a bowl to form a soft, smooth
dough that leaves the sides of the bowl.
This can be done by hand or using a
stand mixer fitted with a dough hook.
Knead for about 10 minutes, until the
dough is smooth.
WWW.FOODHEAVENMAG.COM
S AV O U R Y H E AV E N
1 Spread the pesto (see below) over the
pastry sheet, leaving a 1cm (½in) border
around the edge.
2 Scatter over the cheese and
cranberries. Brush the edges with the
beaten egg. Starting from one side, roll
up the pastry tightly to enclose the filling.
3 Wrap the roll in clingfilm and chill for
30 minutes. Preheat the oven to 200°C/
Gas Mark 6.
4 Brush the roll with egg, then cut it into
8 slices. Place each slice, cut-side up, on
a baking-paper-lined tray (sheet). Bake
for 20 minutes, or until golden.
For the pesto Recipe taken from
Vegetarian Party
Place all the ingredients in a food Food by Jessica
processor and pulse until combined. Oldfield,
photography by
Beatriz da Costa,
published by Hardie
Grant (RRP £12.99).
2 Lightly oil the inside of a bowl, place
the dough into it and cover with lightly
oiled clingfilm. Leave in a warm place
for about 1 hour, or until the dough has
doubled in size.
3 Tip the dough out onto a floured
worktop and roll it into a large rectangle,
about 1cm (½in) thick. Spread the onion
jam (see below) over the dough, leaving
a 4cm (1½in) border on one long edge of
the dough. Top with the olives and
thyme leaves. Carefully roll the dough in
on itself, leaving the border exposed.
Brush the border with warm water, then
fold over the top of the dough. Turn the
bread over so that the border seal is
underneath. Cut the roll into 8 slices
and place each piece cut-side up on an
oiled baking tray. Cover with clingfilm
and place in a warm place to prove for
30 minutes. further 5 minutes until all the liquid has
4 Preheat the oven to 170°C/Gas Mark 3. evaporated and the onions are sticky.
5 Remove the clingfilm and bake the
rolls for 16-20 minutes until golden and
cooked through. Serve warm. Recipe taken from
For the onion jam Planted by Chantelle
Nicholson,
Heat the butter in a large frying pan over a photography by
moderately high heat. When melted, add Nassima Rothacker,
the onions and salt. Cook the onions until published by Kyle
Books, www.
a deep golden colour, stirring regularly. kylebooks.com,
Add the balsamic vinegar and cook for a (RRP £25).
AUGUST / SEPTEMBER baking heaven 93
 ad o f t o m a t oes, try
Inste of chargrilled
strips urgettes or
peppers, cooke hearts. 
artich
Recipe and photography by Waitrose. Find thousands more recipes at waitrose.com/recipes
Olive, tomato & 75g (2¾oz) Unearthed Rosemary &
goat's cheese tarts Black Pepper Olives (about 25)
125g (4½oz) pack Waitrose British
SERVES 4 Soft Goat's Cheese  salad, if liked.
1 x 215g (7½oz) Cooks’ Ingredients zest of ½ a lemon 
Puff Pastry Sheet, defrosted  4 tomatoes, sliced 
Courgette and
cheese muffins
MAKES 6 BIG OR 12 MINI
6 tbsp spelt flour
½ tsp baking powder
a pinch of dried rosemary
½ a courgette, grated
3 tbsp grated Cheddar
1 free-range egg, beaten
3 tbsp whole cow’s milk
2 tbsp olive oil or melted butter
1 Preheat the oven to 200°C/Gas
Mark 6. Put the dry ingredients into a
mixing bowl and add the wet
ingredients, stirring well to bring
together a stiff batter.
2 Divide the mixture across a muffin
tray – this will make around 6 regular
ones or 12 mini-sized muffins. Bake for
10-15 minutes until the muffins appear
golden. Plunge a knife into a muffin and,
if it comes out clean, they’re cooked.
94 baking heaven AUGUST / SEPTEMBER
1 rosemary sprig, leaves stripped 
1-2 tbsp extra-virgin olive oil, for
drizzling
1 Preheat the oven to 200°C/Gas Mark
6 and put a large baking tray on the top
shelf to heat up.
2 Unroll the puff pastry sheet and cut
into 4 smaller rectangles. Score a 1cm
(½in) border around the edge of each.
Transfer to a large sheet of baking
parchment, then slide onto the hot
baking tray. Bake for 15 minutes.
3 Meanwhile, finely chop 8 of the olives
and beat into the goat's cheese along
with the lemon zest.
4 Take the pastry cases out of the
oven and press down the centres. Dot
with the goat's cheese mixture and
arrange the sliced tomatoes on top.
Scatter over the rosemary leaves, the
remaining olives and a drizzle of olive oil.
Season with black pepper and bake for
another 10 minutes. Serve with a green
3 Turn the muffins out and allow to cool
slightly before serving. These are lovely
served fresh from the oven – break one
open and you’ll see the melted cheese
throughout – or split and spread with
mashed avocado. They’re also great as
a dunkable accompaniment to any
stew, soup or curry-type dish.
4 Spares will keep in an airtight
container for three days and are safe
to reheat before serving.
Recipe taken from
Young Gums: Baby
Food with Attitude
by Beth Bentley,
photography by
Haarala Hamilton,
published by Ebury
Press (RRP £14.99).
WWW.FOODHEAVENMAG.COM
 cake
decorating
35 step-by-step projects with easy-
to-follow photo instructions, the
latest trends and top techniques!
GET CREATIVE
WITH TEXTURE FOR
STUNNING RESULTS
Don’t miss... The latest decorating news,
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Branding and content, © Anthem Publishing Limited, 2018. The name Baking Heaven® is a
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Anthem Publishing Ltd, Suite 6, Piccadilly House,
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Tel +44 (0) 1225 489985 Fax +44 (0) 1225 489980
PUBLISHER Sally FitzGerald
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8 baking simon.lewis@anthem-publishing.com
heaven DECEMBER/JANUARY
✓Insert flowers into a cake
✓Make a giant cupcake
HOW TO...
Project by Neetha Syam from Buttercream Petals Art School
(buttercreampetals.com) * Contents subject to change
ON SALE
6 SEPTEMBER
PRINT William Gibbons & Sons Ltd
Tel +44 (0) 1902 730011
DISTRIBUTION Marketforce (UK) Ltd, All content copyright Anthem Publishing Ltd,
The Blue Fin Building, 110 Southwark Street, London 2018, all rights reserved. While we make every
SE1 0SU Tel +44 (0)1582 678900 effort to ensure that the factual content of
Baking Heaven is correct we cannot take any
LICENSING ENQUIRIES Regina Erak responsibility nor be held accountable for any
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may be reproduced, stored in a retrieval system
or resold without the prior consent of Anthem
SUBSCRIPTION ENQUIRIES Publishing Ltd. Anthem Publishing recognises
Website: shop.anthem-publishing.com all copyrights contained within this issue.
Where possible we acknowledge the copyright
☎ UK +44 (0)1371 853 609 holder. Baking Heaven is a trade mark owned
Email: shop@anthem-publishing.com by Anthem Publishing.
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.
WWW.FOODHEAVENMAG.COM
 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.

TIME SAVING TIP...

Run out of self-raising

Making a
flour but haven’t got
time to pop to the

chocolate
shop? Add 1 tsp of
baking powder to every

dough or
110g plain flour to
create your own.

WHAT’S THE DIFFERENCE BETWEEN

CUPCAKES AND MUFFINS?
batter?
"Cupcakes and muffins are usually around
Leftover Use a light dusting
the same size and look similar, but there are
subtle differences,” says Judge Cookware’s
cookies? of cocoa powder
Pop them in a
freelance chef, Tony O’Reilly. instead of flour to
● Unlike cupcakes, a muffin mix usually cookie jar with a
has something solid added to the base piece of bread. prevent them from
mix such as blueberries, raspberries or Yes, you read it sticking in
chocolate nibs.
right, it’ll dry out
● Cupcakes are usually topped with a piped
while leaving
their tins or on
frosting and decorated with a representation
of their flavour (such as chocolate), whereas the cookies the worksurface.
muffins are usually dusted with icing sugar super soft and
or a thin coating of fondant. delicious.
● The basic mixture might be different

too – some recipes suggest making muffins Run out of

with oil. Spritz a little piping bags?
Pop your
cooking spray over buttercream
your measuring spoon into a freezer
before dipping it into bag, then snip
off a little of
sticky ingredients the corner
like honey, golden with scissors
syrup and treacle and you’re
good
and it’ll come out to go!
much easier.

96 baking heaven AUGUST / SEPTEMBER WWW.FOODHEAVENMAG.COM

 ESSENTIALS

TRUTH BEHIND THE TERM... BUTTER IT UP!

DOCKING If a recipe calls for
To ‘dock’ a pastry means to prick a pie or tart greasing a pan, a few
crust with a fork or ‘dough docker’ before thin streaks won’t
baking to create small holes. This allows the suffice – be
steam to escape while it’s baking and prevents generous and get
the dough from puffing up in bubbles and right into the
pockets, which would cause it to bake unevenly corners and seams
and result in an uneven surface – just don’t to avoid sticky batter
forget to dock the sides of your pastry! We adhering itself to the
recommend using baking beans instead of pan. The same rule
docking if you’re filling your crust with a liquid INGREDIENT UNCOVERED… applies for flouring a
– if you’re making a quiche, for example. pan; add plenty to

HOW DO I...
STOP DRIED FRUIT AND
Xylitol coat it, tipping the
pan to apply it
evenly, then tap out
CHOCOLATE CHIPS SINKING TO THE the excess.
Xylitol is a natural alternative to down on their sugar consumption.
BOTTOM OF MY BAKES?
sugar derived from the fibres of The sweetener can be used in place
It’s an easy fix – simply coat
plants. It looks and tastes like of sugar in some recipes, but it
them with flour before
ordinary granulated sugar, but it won’t work in recipes that require
adding them to your
only has two-thirds of the calorie the sugar to melt into a liquid form.
cake batter.
count, making it a popular We recommend following sugar-
substitution for those trying to cut free recipes for best results!

of the best... cookbook stands

Acrylic Cookbook Stand Robert Welch Cookbook and
£9.99, Lakeland Tablet Stand
www.kitchencraft.co.uk £39.99, Lakeland
www.lakeland.co.uk
Protect your cookbook or magazine pages
from spills and splashes as you bake with If you like to bake from a combination of
this wipe-clean acrylic bookstand from cookbooks, magazines and a tablet, this
Lakeland. It props up any size of cookbook modern stand would make a handy
and holds the page open so you don’t addition to your kitchen. It can hold any size
have to touch it with greasy fingers. It of cookbook and supports any tablet, plus
takes up very little room and the clear it comes with two magnets to hold recipe
acrylic means it’ll blend into the sheets in place. The polished stainless
Chicken Book
background when you remove the book steel design looks great on the
Stand
from the stand. Neat! worksurface, but it folds away too.
£13, Sophie Allport
www.sophieallport.com
Give your kitchen a country feel with this
stylish sage grey chicken book stand. It’s
hand moulded and made from galvanised
steel, plus it has a fold away structure so
can be stored away if you need to clear
space. There are also matching
homewares in the chicken range if you
want to add to the collection!

WWW.FOODHEAVENMAG.COM AUGUST / SEPTEMBER baking heaven 97

 COMPE TITION

WIN!
1 of 5
deluxe
Cake
Décor
hampers

WORTH
£50

C
ake Décor, a passionate family business based in the ✓ Glitter Spray
beautiful Scottish countryside and steeped in cake ✓ Stripes Frosting
decorating expertise, is best known for providing ✓ Mirror Glaze
UK home bakers with exciting and easy-to-use cake ✓ Cake Pens
decorating products and has done so for over a decade. ✓ Edible Eyes
Creating show-stopping bakes at home is made so easy with Cake ✓ Cake Artist Paints
Décor, and now you have the chance to win 1 of 5 deluxe hampers ✓ Cake Lace Kit
worth £50. No matter if you’re new to baking or are a cake decorating ✓ Rainbow Cake Colour Gels
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Whether you’re looking to bake a vibrant rainbow cake, finish your ✓ Flavour-Ice
cake with stunning glitter or create your own fun cupcake
decorations, Cake Décor has everything you need. To be in with a chance of winning this fabulous prize,
Available from Tesco, Sainsbury’s, Asda, Morrisons, Waitrose, go to www.foodheavenmag.com/comps
Wilko, The Range and online at Sprinkles & Co. and answer the following question…

This issue, 5 lucky Baking Heaven readers will win deluxe Which colours are the Cake Décor Glitter Sprays available in?
Cake Décor hampers worth £50, including the following A Gold, Silver, Blue, Red
Cake Décor bestsellers: B Red, Yellow, Purple, Green
✓ Choco Writers C Gold, Silver, Pink, Blue

Terms and conditions: For full terms and conditions see page 95. The competition closes on Thursday 13th September 2018. For full product details, go to www.mycakedecor.co.uk

98 baking heaven AUGUST / SEPTEMBER WWW.FOODHEAVENMAG.COM

 The
The Go-To
Go-To Site
Site for
for Cake
Cake Professionals
Professionals

www.sprinklesandco.co.uk
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colour gels ● edible gliiers ● sugar pastes ● cupcake boxes ● cupcake cases ● wriing icing tubes
colour gels ● edible gliiers ● sugar pastes ● cupcake boxes ● cupcake cases ● wriing icing tubes
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