101

CUPCAKES | BISCUITS | CAKES | DESSERTS | SAVOURY

baking heaven
JUNE/JULY 2017

sweet & savoury

R EC I PE S

Irresistible
CHEESECAKES
PERFECT FOR
PICNICS
AND PARTIES!
Oh sugar!
Do you know how to bake
with the new alternatives?

HOW TO RAISE
LOADS OF DOUGH
AT A CHARITY
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worth over £200 plus a James ✓ Glazing a cake
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Get set... Bake!

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• Luxurious red velvet cake

• Camembert hedgehog
bread to tear and share
• Colourful cookie kisses FOOD
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JUNE/JULY 17
PRICE £4.99

BH23.Cover.jc6.indd 1 18/05/2017 17:27

 Have an
Afternoon Tea
for Breast Cancer Care

This summer, have a treat

to share and show you care
Enjoy cakes and sandwiches with friends and family. Crusts on or crusts
off, jam first or cream first – we’ll let you decide! However you do yours, an
Afternoon Tea is a lovely way to help families affected by breast cancer.
Every 10 minutes, someone in the UK is told they have breast cancer,
and it changes everything for both them and their loved ones. But with
‘Just knowing I was
kept me positive’ Chnriot alone
your support this summer, Breast Cancer Care can be there for more
people, from day one.
Christine from Doncaster held her Afternoon Tea with family, friends and stine, Doncaster
neighbours raising a fantastic £218 for Breast Cancer Care. ‘This was
a personal thank you for the support I received,’ says Christine. ‘During

Sign up for your free

my chemo and radiotherapy treatments I could laugh, cry, vent and listen
– just knowing I was not alone and that my emotions were normal kept
me positive. Now I’m looking forward to celebrating many more summer
get-togethers!’
Afternoon Tea kit
The money raised at your Afternoon Tea will make
breastcancercare.org.uk/bake
a huge difference to people like Christine. So why or call us on 0300 100 4442
not get the family over to enjoy a spread? For every
£30 raised, Breast Cancer Care could help a woman
with breast cancer get the support and information
she desperately needs by calling the specialist nurses
on our free Helpline.
We’ll send you a free fundraising kit which has
everything you need to plan your Afternoon Tea
including invitations, menu ideas and an activity
sheet for the children. There’s also extras like recipes,
quizzes and bunting on our website to inspire you.

Registered charity in England and Wales 1017658 Registered charity in Scotland SC038104

BCC_BHeaven_advertorial_.indd 1 11/05/2017 23:20

 WELCOME

“Transport your picnic feast

without a soggy sandwich or
squashed cake in sight!”
GET IN Cheesecakes are the ultimate indulgent treat;
TOUCH they're biscuity, creamy and satisfying – what more
Editor Jessica Gooch could you want from a dessert? This issue, we've got
jessica.gooch@anthem-
publishing.com a collection of heavenly recipes from page 11,
including a summery peach melba cheesecake
Publisher Sally FitzGerald
(page 16) and my personal favourite, a crunchy
Creative Director Jenny Cook
Art Editor Martin Davies peanut butter cheesecake on page 25.
Printed by William Gibbons If you're holding a bake sale this year, turn to SUBSCRIBE
page 55 pronto for easy recipes and top tips on how to sell your goodies and NOW!
101
CUPCAKES | BISCUITS | CAKES | DESSERTS | SAVOURY

Turn to page 26 for

baking heaven

raise lots of dough for charity in the process!

JUNE/JULY 2017

sweet & savoury our very special

Also this issue, we find out how to use the new sugar alternatives you
R EC I PE S

subscription offer –
Irresistible
CHEESECAKES might not have heard of on page 28, plus we find out how to make maple try 3 issues for
PERFECT FOR
PICNICS
AND PARTIES! macaroons (page 99) and create and apply a shiny cake glaze on page £3 and save 25% on
Oh sugar!
Do you know how to bake
with the new alternatives?

HOW TO RAISE
44 – yes, you can achieve that gorgeous glossy effect at home! the shop price when
you continue your
LOADS OF DOUGH

If you're planning on enjoying a picnic in the great outdoors (fingers

AT A CHARITY
WWW.FOODHEAVENMAG.COM

BAKE SALE!
STEP-BY-STEP
✓ Maple macaroons

subscription. Sign
WIN A cookery class
worth over £200 plus a James ✓ Glazing a cake

crossed for plenty more sunshine!), we've got some lovely recipes for you
Martin bakeware bundle!

Get set... Bake!

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up today!
9 772050 122001
9 772050 122001

• Luxurious red velvet cake

• Camembert hedgehog

from page 112, including top tips for transporting your feast to the park or
bread to tear and share
• Colourful cookie kisses FOOD
HEAVEN
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PRICE £4.99

BH23.Cover.jc6.indd 1 18/05/2017 17:27

Cover image © Stockfood beach without a soggy sandwich or squashed cake in sight. And if that
wasn't enough, we've rounded-up some of our favourite picnic products so
you can dine in style on page 116.
JOIN US
NEXT ISSUE!
Don't forget to enter our competition on page 70, where you could win
The August/
Find us at www.facebook.com/ a cookery class worth over £200 plus a James Martin bakeware bundle! September issue of
Baking Heaven and search for
@BakingHeaven on Twitter. See you next time! baking heaven goes
Also keep up-to-date with all the
latest baking news at
JESSICA GOOCH on sale 3 August –
EDITOR
www.foodheavenmag.com don’t miss it!

WWW.FOODHEAVENMAG.COM JUNE/JULY baking heaven 3

BH23.welcome.jg2.indd 3 18/05/2017 17:33

 59

CUPCAKES

PICNICS

112

★ 99
COVER
RECIPE

11 MASTERCL ASS

70
Recipes Features
11 CHEESECAKES 8 WHAT’S COOKING
Creamy desserts to die for! 26 SUBSCRIBE TO FOOD HEAVEN
31 CAKE HEAVEN 28 INGREDIENT FOCUS: SUGAR
Impressive bakes for all occasions ALTERNATIVES
30 PRODUCTS
47 BISCUIT HEAVEN
Treats to enjoy with coffee 44 STEP-BY-STEP: GLAZING
55 HOLD A BAKE SALE
59 CUPCAKE HEAVEN
Little bites of indulgence 67 PHOTOGRAPHING YOUR BAKES
70 WIN! A COOKERY CLASS
71 PUDDING HEAVEN & BAKEWARE BUNDLE
Make the most of desserts
84 DOUGHNUTS
87 TEATIME TREATS 99 MASTERCLASS: MACAROONS
Indulgences for the afternoon
112 A MOVEABLE FEAST
103 SAVOURY HEAVEN 116 PICNIC PRODUCT ROUND-UP
Baking with a savoury touch
119 BAKING ESSENTIALS COMPETITION
122 BRITISH BAKING ICON: SOUFFLÉ

4 baking heaven JUNE / JULY WWW.FOODHEAVENMAG.COM

BH23.Contents.jg2.indd 4 18/05/2017 14:31

 CONTENTS

33
84

31 CAKES DOUGHNUTS

71 47 103

PUDDINGS BISCUITS SAVOURY

87 116

TEATIME TREATS
122
WWW.FOODHEAVENMAG.COM JUNE / JULY baking heaven 5

BH23.Contents.jg2.indd 5 18/05/2017 14:34

 Recipe finder
Cheesecakes
14 No-bake chocolate cheesecake
15 No-bake cheesecake pots
15 Blueberry & lemon slices
16 Peach melba cheesecake
17 Baked almond & blueberry
18 Italian cheesecake jars
19 Peanut butter & sour cherry
20 Zebra cheesecake
21 Banoffee cheesecake
22 Marbled cheesecake
23 Baileys New York cheesecake
23 Raspberry & rose jelly cheesecake
24 Orange & passionfruit cheesecake
24 Peanut butter cheesecake
Cakes
32 Easy vanilla cake
33 Egg white cake
34 Salted butter pecan cake
35 Proper Victoria sponge
36 Bananalicious
37 Poppy seed cake
38 Croatian apple cake
38 Cha cha carrot cake
39 Raspberry upside-down cake
40 Shattered blueberry cake
40 Portuguese almond cake
41 Eton mess cake
42 Raspberry & white chocolate
43 Red velvet cake
Biscuits
48 Chocolate chip cookie cups
48 Jammy biscuits
49 Viennese whirls
49 Black tahini chocolate cookies
50 Oat hazelnut cookies
51 Raw carrot & chia bites
52 Cookie kisses
52 Gingerbread letters
53 Cookie icecream sandwiches
Hold a bake sale
56 Crispy tiffin slice
57 Pecan pie blondies
Cupcakes
60 Chocolate berry marble cupcakes
60 Toffee apple cupcakes
61 Strawberry cheesecake cupcakes
61 Ice cream cupcakes
62 Peanut butter & jam cupcakes
62 Raspberry muffins
63 Spiced apple muffins
64 Coconut ice cakes
65 Mini carrot cakes
65 Pimms® cupcakes
66 Lavender and honey cupcakes
6 baking heaven JUNE / JULY
BH23.recfinder.jg1.indd 6
Puddings
72 Lime and coconut syllabub
72 Salted chocolate mousse
73 White chocolate brioche pud
73 Salted banoffee Crunchie Eton pie
74 Chocolate & peanut butter pud
74 Key lime pie
75 Raspberry meringue kisses
75 Aztec chocolate avocado mousse
76 Lemon profiteroles
77 Summer millefoglie
78 Mixed berry tartlets
79 Toasted panettone with mascarpone
80 Rhubarb & coconut rice pud
81 Sticky toffee pudding
82 Bakewell tart
83 St Clements posset & sorbet
Doughnuts
84 Chocolate with raspberry glaze
85 Baked cake doughnuts
86 French honey crullers
Teatime treats
88 Peanut butter blondie flapjacks
88 Sticky nutmeg & date palmiers
89 Hazelnut & cacao praline
89 Kladdkaka
90 Egg & dairy-free croissant
91 Bread of God
92 Milk tarts
92 Long doughnuts
93 Strawberry custard tarts
93 Chestnut chocolate cloud cake
94 Churros & chocolate sauce
95 Madeleines
96 Semolina cake
97 Neopolitan doughnuts
98 Granny Smith’s apple scones
Savoury
104 Flowerpot loaves
104 Fig & nut seed bread
105 Broccoli & apple muffins
106 Farinata with roasted grapes
107 Mini feta spanakopita
107 Corn bread
108 Jun’s focaccia
110 Pizza doughnuts
111 Camembert hedgehog bread
111 Cheddar & salmon scones
A moveable feast
113 Summer vegetable tartlets
114 Apple & almond mini cakes
115 Hazelnut & raspberry roulade
British icon
56 Gooseberry & elderflower soufflé
Branding and content, © Anthem Publishing Limited, 2017. The name
Baking Heaven® is a registered trade mark of Anthem Publishing
Limited. All rights reserved.
Anthem Publishing Ltd, Suite 6, Piccadilly House,
London Road, Bath BA1 6PL
Tel +44 (0) 1225 489985 Fax +44 (0) 1225 489980
PUBLISHER Sally FitzGerald
sally.fitzgerald@anthem-publishing.com
EDITOR Jessica Gooch
jessica.gooch@anthem-publishing.com
ART EDITOR Martin Davies
DIGITAL ASSISTANT TILLY HAINES
tilly.haines@anthem-publishing.com
AD MANAGER Leah Fitz-Henry
JUNIOR ADVERTISING SALES EXECUTIVE Eleanor Ford
eleanor.ford@anthem-publishing.com
HEAD OF MARKETING AND PRODUCTION Verity Travers
verity.travers@anthem-publishing.com
MARKETING MANAGER Gemma Bailey
gemma.bailey@anthem-publishing.com
CHIEF EXECUTIVE OFFICER Jon Bickley
jon.bickley@anthem-publishing.com
CREATIVE DIRECTOR Jenny Cook
jenny.cook@anthem-publishing.com
MANAGING DIRECTOR Simon Lewis
simon.lewis@anthem-publishing.com
PRINT William Gibbons & Sons Ltd
Tel +44 (0) 1902 730011
DISTRIBUTION Marketforce (UK) Ltd, The Blue Fin Building,
110 Southwark Street, London SE1 0SU Tel +44 (0)1582 678900
LICENSING ENQUIRIES Regina Erak
regina.erak@globalworks.co.uk
SUBSCRIPTION ENQUIRIES
Website: anthem.subscribeonline.co.uk, ☎ UK 0844 848 8423 or +44 (0)
3337777009, Europe & World +44 1795 592 848,
USA – Call Toll Free 800.428.3003,
Email: foodheaven@servicehelpline.co.uk.
Calls cost 7p per minute, plus your phone company's access charge.
COMPETITION RULES
By entering a competition you are bound by these rules. Late or incomplete entries will be
disqualified. Only one entry per person will be accepted. The company reserves the right to
substitute any prize with cash, or a prize of comparable value. Competitions are open to UK
residents over 18 only, except employees of Anthem Publishing and any party involved in
the competition or their households. By entering a competition you give permission to use
personal information in connection with the competition, for promotional purposes. If you do
not want your information to be shared, please tick ‘no offers’ on your entry. Entries become
the property of the company upon receipt and will not be returned. If you are a winner, receipt
All content copyright Anthem Publishing Ltd, 2017, all rights reserved. While we make
every effort to ensure that the factual content of Baking Heaven is correct we cannot
take any responsibility nor be held accountable for any factual errors printed. No part of
this publication may be reproduced, stored in a retrieval system or resold without the
prior consent of Anthem Publishing Ltd. Anthem Publishing recognises all copyrights
contained within this issue. Where possible we acknowledge the copyright holder. Baking
Heaven is a trade mark owned by Anthem Publishing.
18/05/2017 17:45
 What’s cooking… ALL THE BAKING NEWS, PRODUCTS
AND EVENTS COMING YOUR WAY

Pop the kettle on…

A treat to share and

show you care
There’s nothing quite like a good
cuppa, a slice of cake and a chat
with your friends and family – and
it’s even better if you know you’re
raising money for a vital cause.
Share something special this
summer with an Afternoon Tea
for Breast Cancer Care.
Enjoy cakes and sandwiches
with friends and family. Crusts
on or crusts off, jam first or
cream first –however you do
yours, an Afternoon Tea is a lovely
way to help people affected by
breast cancer.
Every 10 minutes, someone in
the UK is told they have breast
cancer, and it changes everything
for both them and their loved
ones. But with your support this
summer, Breast Cancer Care can
be there for more people, from
day one.
Breast Cancer Care will send
you a free fundraising kit
containing everything you need to
help you plan your Afternoon Tea,
including invitations and menu
ideas. There are extras, such as
recipes, quizzes and bunting on
their website to inspire you, too. So
what are you waiting for? It’s time
to put the kettle on!
Sign up for your free Afternoon
Tea fundraising kit at www.
breastcancercare.org.uk/bake

Pretty presents…
Give a homemade gift
Little macaron boxes from
Little Cupcake Boxes are the
perfect way to package
homemade gifts for friends and
family. They’re available in a
range of shapes and sizes and
Baking Heaven readers can
get an exclusive 12% off by
entering the code ‘baking’ at the
checkout! Go to www.
littlecupcakeboxes.co.uk to see
the full range of products.

8 baking heaven JUNE / JULY WWW.FOODHEAVENMAG.COM

BH23.News.jg3.indd 8 18/05/2017 16:22


Learn a new skill…
September courses
at Le Cordon Bleu
Start an exciting journey this
September and take a course at
the world’s leading culinary arts
school. Le Cordon Bleu London
has a wide range of cookery
classes ranging from gourmet
short courses through to 9-month
Diplomas. Why not try the school’s
most prestigious qualification, the
Grand Diplôme, which combines
cuisine and pâtisserie, or keep it
simple with their Diplôme de
Pâtisserie (both September 29th-
June 22nd). If you’re strapped for
time you could have a go at some of
A new 2-in-1 gadget...
The new Judge Citrus Press
& Measuring Jug has been
designed to squeeze out every
last drop of juice, making
measuring fresh fruit juice
easier than ever. Embossed
with both metric and imperial
measuring guides that will
never fade, this jug is made
from high clarity borosilicate
glass, with unsurpassed
thermal properties, making it
ideal for measuring hot and
cold liquids. Available for
£11.20 for a 500ml jug from
www.judgecookware.co.
uk, or purchase the citrus
juicer or jug separately for
£7.28 each.
WWW.FOODHEAVENMAG.COM
BH23.News.jg3.indd 9
BAKING NE WS
For a good cause…
Hold a tea party
the shorter programmes such as
Pâtisserie Technique Essentials,
which is designed to improve your Tea for Tinnitus is a to bake some of your favourite
confidence in the home kitchen fundraising campaign being recipes and offer these in
and provide you with an essential run by the British Tinnitus return for a donation.
repertoire of skills that can be Association (BTA). The charity Approximately 1 in 10 people
applied to a variety of pastry is encouraging people across in the UK experience tinnitus,
recipes (September 5th-26th), or the country to put the kettle on often described as noises in the
their ever-popular 10-day Cake and hold a tea party during head or ears. For some it has a
Decorating course (September June, to raise £15,000 to severe impact on quality of life.
18th-28th). For just a taster of the support their work, including It effects people of all ages and
Le Cordon Bleu experience they the freephone helpline & has many causes. At present
also run one-day courses. Find out email support, information there is no known cure.
more about the courses on offer at leaflets and free to attend If you’d like to hold a tea
www.lecordonbleu.edu/london information days. party, take a look at www.
Parties can be held anytime teafortinnitus.co.uk and sign
in June and could be anything
from a small gathering of
up for the fundraising pack.
If you have any questions
friends and family, to a larger contact Emily Broomhead
event at work or in the local on 0114 2509933 or
community. It’s a great chance emily@tinnitus.org.uk
Baked a cake?
Transport it safely...
The new Deep Standard Cake Box from
Cake Craft World is perfect for transporting
your celebration and birthday cakes as it
allows you to add flowers, models and
candles on your cake and pop the lid on easily
without them getting squashed! Prices start
at 83p and they’re available in a range of sizes
from 20cm (8in) to 35.5cm (14in). Buy a
single box or larger packs of 50 or 200 from
www.cakecraftworld.co.uk
JUNE / JULY baking heaven 9
18/05/2017 16:58
 READING
THIS?
SO ARE
OTHERS
Get your business noticed,
advertise on this page

Get in touch with Eleanor to find out more HAVE A TEA PARTY FOR US IN JUNE
on eleanor.ford@anthem-publishing.com www.teafortinnitus.co.uk
01225 489984
Tea for Tinnitus 57 19/05/2017 09:11

Quarter_filler.indd 1 18/05/2017 09:58

 CHEESECAKES

Biscuity, creamy...
Cheesecakes
They're an absolute classic and one thing's for sure, these
recipes are all utterly irresistible...

WWW.FOODHEAVENMAG.COM JUNE / JULY baking heaven 11

BH23.Cheesecakes.jg6.indd 11 18/05/2017 15:17

 TYPES OF
CHEESECAKE
Classic cheesecake
A baked cheesecake, baked at a low
temperature in the oven and set with
eggs. The resulting dessert is rich and
dense and you need only serve small
slices for each portion. The popular New
York Cheesecake (now eaten all over the
world), is the perfect example.
Gelatine cheesecake
Very different from baked cheesecakes
– they are light and airy and don’t require
any cooking. People can often be
intimidated by gelatine, but these
concerns are misplaced as it is really
very easy to use. Using gelatine
combined with cream cheese and cream
gives a delicate cheesecake with a
creamy consistency, without being
overly heavy – making it possible to eat a
much larger portion!
Refrigerator cheesecake
By far the easiest, simply whisking
together soft cheese and crème fraîche
with flavouring and leaving to set in the
refrigerator overnight. These
cheesecakes are not as light as gelatine
cheesecakes, but are particularly delicious
flavoured with citrus.
Traditionally all of the above cheesecakes
have a crumb base made with crushed
biscuits and melted butter. The most
common biscuit used is the humble
digestive biscuit or Graham cracker but it
is possible to use almost any type of
biscuit or cookie – choc chip, hazelnut,
Oreos, custard creams or chocolate oat
cookies all work well!
It is possible, however, to make
cheesecakes without a biscuit base,
which is particularly good for those who
can’t eat gluten. To replace the crunch of
the biscuit crumbs, you can substitute a
layer of toasted nuts. Once you have got
the hang of the basic cheesecake recipes,
you can experiment with different bases
of your choice.
12 baking heaven JUNE / JULY
BH23.Cheesecakes.jg6.indd 12
MASCARPONE
CLASSIC CHEESECAKE INGREDIENTS
The ingredients required to make cheesecake
are very simple and are readily available.
Unsurprisingly, every cheesecake is made with
cheese, but there are many different varieties
you can use.
Cream cheese is the most
common cheese used in cheesecakes and is
available in all supermarkets. It is important
that you bring cream cheese to room
temperature before using so that it is easier to
mix and doesn’t form lumps in the batter.
Mascarpone cheese is a
light and creamy cheese originating from Italy.
It is slightly sweeter than cream cheese and is
commonly used in the Italian dessert, tiramisù.
It is perfect in refrigerator cheesecakes,
combined with crème fraîche.
Ricotta is not technically a cheese as it
is produced from whey, a byproduct of cheese
making. It has a more solid texture than cream
cheese and needs to be beaten well to make it
smooth enough to use in cheesecake recipes. It
is often used in Italian recipes.
Quark is a curd cheese and is very
popular in Germany, although it is readily
available in supermarkets in the UK and some
in the USA. It has a
creamy consistency and
slightly sour flavour,
which is very
refreshing in
cheesecakes.
QUARK
Twaróg is a Polish cheese that is
similar to cottage cheese and is used to make
the popular Polish cheesecake sernik. It comes
in both natural and low-fat varieties and is
available in good supermarkets and in Polish
delicatessens. It has a firm consistency and
needs to be passed through a fine mesh sieve/
strainer or processed in a food processor before
using, otherwise your cheesecake will have a
grainy texture.
Eggs are an essential component of baked
cheesecakes as they enable the cheesecake to
set. Always use the best quality eggs you can
afford as they make a difference to the flavour
and colour of a cheesecake.
Gelatine is easy to use and is a
perfect setting agent for
non-baked cheesecakes.
Sheets of leaf gelatine are
easily available in
supermarkets, which are
soaked in water to soften
them, then squeezed out
before being dissolved in a
warm liquid. It is important
that the liquid is only warm and not hotter as
putting gelatine into boiling liquid will affect
the setting properties. If you want to substitute
powdered gelatine then, generally,
4 sheets of leaf gelatine equate to 25g (1oz)
powdered gelatine. This will
depend on the bloom
properties of the gelatine
so always check
the packet.
WWW.FOODHEAVENMAG.COM
18/05/2017 15:19

BASIC
EQUIPMENT
Very little equipment is needed for making
a cheesecake. You will need an electric
mixer, balloon whisk or stand mixer for
whisking together the cheesecake mixture
to ensure there are no lumps, and a blender
or rolling pin to create the biscuit crumbs
for the base. You also need a good quality
springform cake pan. These have a loose
base and removable sides, which make it
easier to remove the cheesecake from the
pan and transfer to a serving plate. You
must ensure that your cheesecake pan is
tightly fitting otherwise the cheesecake
mixture may leak, or water may seep into
the cheesecake if you are baking it in a
waterbath. To test whether the pan seals
properly, pour some water into the pan
before greasing to check that it does not
leak. Wrapping the pan in a layer of
clingfilm will also prevent water getting
into the pan.
LINING THE
CHEESECAKE
PAN
Because of the fairly fragile nature of
cheesecakes, particularly gelatine
cheesecakes, removing them from the
pan can be a tricky business. Always use
a springform pan for best results and
slide a knife around the edge of the
cheesecake before releasing the sides
of the base. Line the base of the pan with
non-stick baking paper so that you can
easily lift the cheesecake from the base.
When you do so, make sure that your
serving plate is very close to hand so that
you don’t have to move the cheesecake
too far. Sliding a round-bladed knife
under the cheesecake base will free it
from the bottom of the cake pan.
The extract on
pages 12-13 has been
taken from Cheesecake
by Hannah Miles, Ryland
Peters and Small
(£16.99). Photography by
Steve Painter © Ryland
Peters and Small.
WWW.FOODHEAVENMAG.COM
BH23.Cheesecakes.jg6.indd 13
CHEESECAKES
TROUBLESHOOTING
Cheesecakes are easy to make and do not often
go wrong, although there are a few common
issues that can arise:
Cheesecake is not properly seT
If the recipe is a gelatine cheesecake, you need
to make sure that you measure the ingredients
very carefully as the gelatine will only set a
certain quantity of liquid. Use a measuring jug
or cups to measure all liquids accurately. It is
also worth making sure you check the packet of
any gelatine that has been sitting in the kitchen
cupboard for a while, as if it is past its ‘use by’
date, this may affect its setting properties.
If a baked cheesecake has not set, it has not
been cooked for long enough. The length of
time you need to bake the cheesecake will
depend on the actual temperature in your oven,
as not all ovens cook at the same temperature.
(You may find it worthwhile investing in an
oven thermometer.) It is best to judge whether
"Always whisk the
ingredients together well"
a cheesecake is cooked by eye. It needs to be set
almost completely, but should still have a slight
wobble in the centre. The cheesecake will
continue to cook slightly from the heat of the
pan as it cools, so will be perfectly set by the
time it is cold. If the whole cheesecake wobbles,
it has not been cooked for long enough. Return
it to the oven and bake a little longer before
checking again.
Cheesecake cracks on top the sides of the pan this can cause cracking.
Cheesecakes can crack on top if they are baked However, cracking does not affect the taste of the
at too high a temperature or if they undergo a cheesecake and any cracks can easily be
rapid change in temperature. It is best to cook disguised under a cheesecake topping.
cheesecakes for a long time at a low oven
temperature, rather than at a high heat. When
the cheesecake is cooked you can turn off the Lumpy cheesecake batter
heat and leave the cheesecake to cool in the oven, As mentioned above, it is important to bring
as the gradual decrease in temperature is ideal cream cheese to room temperature before using
for cooling the cheesecake and helps prevent to prevent lumps. Always whisk the ingredients
cracking. Cheesecakes are also less likely to crack together well. If your mixture is still lumpy,
if, before cooling, you slide a roundbladed knife strain it through a sieve, then press through any
around the edge of the sides of the pan. As the lumps with the back of a spoon and return to
cheesecake cools it will shrink and if it is stuck to the mixture.
JUNE / JULY baking heaven 13
18/05/2017 15:19
 For the base
1 Combine the crushed biscuits and
walnuts with the melted butter in a large
mixing bowl. Stir well to combine.
2 Pack into the base of a 20cm (8in)
springform cake tin, smoothing the top
flat with the back of a tablespoon. Cover
and chill until needed.
For the filling
3 Soak the gelatine leaves in a bowl of
cold water for 10 minutes.
4 In the meantime, grind the walnuts in
a food processor to a fine powder. Pass
through a fine sieve into a large
mixing bowl.
5 Add the cream cheese and icing
sugar to the walnuts and beat with an
electric mixer until smooth and creamy,
about 3-4 minutes.
6 Remove the gelatine from the
soaking water and squeeze out any
excess. Pour the cream into a heatproof
bowl and add the soft gelatine.
7 Warm in the microwave on high for
20 seconds, then stir until the gelatine
has fully dissolved.
8 Add the cream and gelatine mixture
to the cream cheese mixture, beating
well until fully incorporated.
9 Spoon the mixture on top of the
biscuit base. Smooth the top flat with a
damp step palette knife or the back of
a tablespoon. Cover and chill overnight.
For the topping
10 The next day, press the biscuits into
RECIPE the perimeter of the filling, standing
upright at intervals.
11 Combine the cocoa powder and milk
in a small saucepan. Bring to a simmer,
stirring, until the cocoa powder
Food photography and recipe development © Stockfood, The Food Media Agency
has dissolved.
12 Add the vanilla and sugar and cook
No-bake cheesecake 3 gelatine leaves until dissolved. Bring to the boil and

with chocolate 675g (24oz) cream cheese, at room

temperature
cook until slightly thickened, about
2 minutes. Remove from the heat and
biscuits and walnuts 250g (9oz) icing sugar let cool to one side.
250ml (9fl oz) whipping cream 13 When ready to serve, turn out the
SERVES 12
For the topping cheesecake from its tin. Spoon over
For the base 9 chocolate cream sandwich some of the cooled chocolate syrup and
180g (6oz) chocolate cream biscuits grate over some milk chocolate
sandwich biscuits, crushed 40g (1½oz) cocoa powder before serving.
65g (2½oz) walnuts, crushed 150ml (5fl oz) whole milk
120g (4oz) unsalted butter, melted 120g (4oz) caster sugar
For the filling 1 tsp vanilla extract
100g (3½oz) walnuts milk chocolate, for grating

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BH23.Cheesecakes.jg6.indd 14 18/05/2017 15:20


No-bake
cheesecake pots
SERVES 4
200g (7oz) soft fruits (blueberries,
raspberries, strawberries)
3 tbsp icing sugar
a splash of Amaretto (optional)
200g (7oz) mascarpone or
cream cheese
½ tsp vanilla extract or vanilla
bean paste
200ml (7fl oz) Greek yoghurt or any
other yoghurt you have in the
fridge, including fruit ones
12 amaretti biscuits or 8 digestive
biscuits, crushed
2 tbsp granola (optional)
1 Place the fruits in a bowl and sprinkle
Blueberry
and lemon slices
SERVES 10
For the topping
350g (12oz) blueberries
freshly squeezed juice of 2 lemons
100g (3½oz) caster/white sugar
For the crumb base
200g (7oz) digestive biscuits/
Graham crackers
100g (3½oz) butter, melted
For the filling
500g (1lb 1oz) mascarpone cheese
500ml (18fl oz) crème frâiche
3 generous tbsp icing sugar, or
to taste
grated zest of 2 lemons
1 Grease and line a 20cm (8in) square
loose-based cake pan.
For the blueberry topping
2 Simmer the blueberries with the
lemon juice and sugar in a saucepan for
about 5 minutes until the fruit has burst
and you have a thick sauce. Set aside
to cool.
For the crumb base
3 To make the crumb base, crush the
biscuits/graham crackers to fine
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BH23.Cheesecakes.jg6.indd 15
CH
A EKEESHE EC AV
A KEEN
S
over 1 tbsp icing sugar and a splash of
Amaretto. Mix and leave to stand for
10 minutes. Mix together the
mascarpone, vanilla and the remaining
2 tbsp icing sugar. Fold in the yoghurt
and set to one side. Take four glasses
and add crushed biscuits to the base.
Spoon the mascarpone mixture on top.
2 When ready to serve, spoon over the
fruit mixture. Finally, if you have a little
granola in the cupboard, sprinkle this
over the top and serve.
©Alex Hollywood.
Recipe taken from
Cooking Tonight by
Alex Hollywood
(Hodder & Stoughton
£25)
crumbs in a food processor, or place in a
clean plastic bag and bash with a rolling
pin. Transfer the crumbs to a mixing
bowl and stir in the melted butter. Press
the buttery crumbs into the base of the
prepared cake pan firmly using the back
of a spoon.
For the filling
4 To make the filling, whisk together
the mascarpone and crème frâiche
in a large mixing bowl until smooth.
Sift in the icing sugar, add the lemon
zest, then whisk again. Taste the
mixture and add a little more icing sugar
if you wish it to be sweeter.
5 Spoon the filling mixture over the
crumb base and level with a knife or
spatula, then spoon the blueberry
topping over the top. Chill the
cheesecake in the refrigerator for at
least 3 hours or until set, then cut into
slices to serve.
JUNE / JULY baking heaven 15
18/05/2017 15:20

Peach melba
cheesecake
SERVES 12
For the crumb case
300g (3½oz) malted milk biscuits
150g (5½oz) butter, melted
125g (4½oz) raspberries
For the filling
4 sheets of leaf gelatine
4 ripe peaches, pitted
100g (3½oz) caster/white sugar
200g (7oz) cream cheese
250g (9oz) ricotta
150ml (5fl oz) double cream
For the glaze
1 packet of glaze topping/fixing gel
(such as Dr. Oetker) or 2 sheets
of leaf gelatine, freshly squeezed
juice of 2 lemons and 2½ tbsp
caster/white sugar
3 ripe peaches
125g (4½oz) raspberries
1 Grease and line a 23cm (9in) round
springform cake pan.
For the crumb case
2 To make the crumb case, crush the
biscuits to fine crumbs in a food
processor or place in a clean plastic bag
16 baking heaven JUNE/JULY
BH23.Cheesecakes.jg6.indd 16
h i s g o r g e o u s
Share tssert with friends!
de
and bash with a rolling pin. Transfer the
crumbs to a mixing bowl and stir in the
melted butter.
3 Firmly press the buttery crumbs into
the base and sides of the prepared cake
pan firmly using the back of a spoon. You
need the crumbs to come up about
3-4cm (1¼-1½in) high on the side of the
pan so that they make a case for the filling.
Sprinkle the raspberries over the base.
For the filling
4 For the filling, soak the gelatine leaves
in water until they are soft. Purée the
peaches until smooth in a blender or
food processor.
5 In a large mixing bowl, whisk together
the sugar, cream cheese and ricotta
until light and creamy.
6 Put the double cream in a heatproof
bowl set over a pan of simmering water
and heat the cream until it is just warm.
Squeeze the water out of the gelatine
leaves and add them to the warm
cream, stirring until dissolved. Pass the
cream through a sieve/strainer to
remove any undissolved gelatine
pieces, then whisk into the cheese
mixture. Fold in the peach purée, then
pour the filling into the crumb case and
smooth level.
For the glaze
7 For the glaze, if using a packet glaze,
prepare according to the packet
instructions. If making your own glaze,
soak the gelatine leaves in water until
softened. In a saucepan, gently heat the
lemon juice and sugar with 250ml
(9 floz) water until the sugar has
dissolved and the liquid is warm but not
boiling. Squeeze the water from the
gelatine leaves and add them to the
pan, stirring until dissolved – do not boil
the liquid as this will cause the gelatine
to lose its setting properties. Pass the
glaze through a sieve/strainer, then
leave until just cool but not set.
8 Cut the peaches for the topping into
thin slices and arrange on top of the
cheesecake. Sprinkle over the
raspberries, and then carefully pour over
the cooled glaze. Leave to set in the
refrigerator overnight.
The recipes at the
bottom of page 15 and
16 are taken from
Cheesecake by Hannah
Miles, Ryland Peters
and Small (£16.99).
Photography by Steve
Painter © Ryland
Peters and Small.
WWW.FOODHEAVENMAG.COM
18/05/2017 15:21
 CHEESECAKES

Baked almond 2 tsp vanilla extract the base, scatter over the blueberries

banana & blueberry 2 tbsp ground almonds

140g (5oz) blueberries
and bake for 10 minutes, then turn the
oven down to 110°C/Gas Mark ¼ and
cheesecake cook for 30-35 minutes more. It should
1 Preheat oven to 180°C/Gas Mark still have a bit of wobble in the middle
SERVES 10
4 and lightly grease a 20cm/8in round when you gently shake the tin. Turn
For the base non-stick springform cake tin. Melt the off the oven and leave the cheesecake
50g (2oz) butter, plus a little butter and syrup in a pan, then stir in the inside to cool and set. Chill
for greasing oatcakes and almonds until well mixed before serving.
1 tsp maple syrup and coated. Press firmly into the base
75g (3oz) oatcakes, finely of the tin to make a compact layer, then
crushed to crumbs bake for 10 minutes. Remove from the
40g (1½oz) ground almonds oven and increase the temperature to
For the topping 240°C/Gas Mark 9.
2 ripe bananas, peeled 2 To make the filling, mash the bananas This recipe
2 x 250g (9oz) tubs of ricotta in a large bowl. Add the ricotta, yoghurt, is taken from
150g (5½oz) pot of live bio yoghurt eggs, syrup, vanilla and almonds, and BBC Healthy Diet
Plans, published
4 large free-range eggs, beaten beat with a wooden spoon until by BBC Books,
2 tbsp maple syrup everything is very well mixed. Pour onto £12.99.

WWW.FOODHEAVENMAG.COM JUNE / JULY baking heaven 17

BH23.Cheesecakes.jg6.indd 17 18/05/2017 15:22

 Italian
cheesecake jars
MAKES 4
For the topping
16 fresh strawberries, tops
removed
2 ripe peaches, stones removed
1 tbsp runny honey or pure
maple syrup
juice of ½ a lemon
For the base
75g (23 ⁄4oz) almonds
8 soft dates, pitted
a pinch of flaky sea salt
For the filling
250g (83 ⁄4oz) mascarpone
1-2 tbsp runny honey or pure
maple syrup
grated zest of 1 unwaxed lemon
juice of ½ a lemon
½ tsp ground vanilla or 2 tsp
vanilla extract
To serve
torn fresh lemon balm or mint
leaves elderflower or lavender
petals

1 To prepare the topping, cut the fruit

into bite-sized pieces, transfer to a
medium- sized mixing bowl, drizzle over
the honey or syrup and lemon juice and
toss until well coated. Set aside for
about 15 minutes to macerate.
2 Meanwhile, prepare the base.
Roughly chop the almonds and mash
the dates with a fork. Transfer to a
medium-sized mixing bowl. Add the salt
and, using your hands, rub the dates
into the almonds until combined. Set
aside while you prepare the filling.
3 Place the mascarpone, honey or
syrup, lemon zest and juice and vanilla in
a medium-sized mixing bowl and mix
until combined.
4 To assemble, crumble the almond
and date mixture into the base of four
jars, dollop the mascarpone filling on top
This recipe is taken and spoon over the fruit.
from Green Kitchen
at Home by David 5 Serve topped with a sprinkling of
Frenkiel and Luise lemon balm or mint, and elderflower or
Vindahl (Hardie lavender petals (if you wish).
Grant, £25),
photography ©
David Frenkiel.

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BH23.Cheesecakes.jg6.indd 18 18/05/2017 15:23

 CH
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Peanut butter
and sour cherry
cheesecake
ING TIP
BAK

SERVES 10 MAKE AHEAD

M A K E A ND CHIL L T HE
butter, for greasing NIGH T BE F OR E SE R V ING
F OR BE S T R E SULT S
For the cherries
75g (2¾oz) dried sour cherries, plus
extra for decorating
1 tbsp caster sugar
1 tsp vanilla bean paste or extract
1 tbsp kirsch (optional)
For the base
175g (6oz) digestive biscuits
25g (1oz) salted peanuts, plus extra
for decorating
75g (2¾oz) unsalted butter, melted
For the cheescake layer
400g (14oz) full-fat cream cheese
150g (5½oz) caster sugar
2 free-range egg yolks
250ml (9fl oz) double cream
5 gelatine leaves
150g (5½oz) smooth peanut butter
For the chocolate topping
75g (2¾oz) dark chocolate,
chopped
1 tbsp golden syrup
100ml (3½oz) double cream

1 Grease a 20cm (8in) springform tin

and line with baking parchment.
2 Put the dried sour cherries into a small
saucepan with the sugar, vanilla, and
1 tbsp water. If you are using kirsch, add
this now. Bring to the boil and leave to
simmer for 4-5 minutes. The cherries
should soften and absorb some of the
liquid. Set the pan to one side to cool.
3 To make the biscuit base, blitz the
digestive biscuits and peanuts in a food
processor until they resemble very fine
crumbs. Pour the melted butter into the
crumbs and blitz again until all the
biscuit crumbs are coated in butter.
Alternatively, finely chop the peanuts and
place into a plastic bag with the biscuits,
use a rolling pin to crush them to a fine
powder, then put into a bowl and stir in
the butter. Tip the crumbs into the base
of the prepared tin, then press them
down firmly with the back of a teaspoon
to make sure they stick together. Chill for
at least 30 minutes.
4 In a large bowl, whisk together the
cream cheese, caster sugar and egg
yolks until smooth. Stir in the cream
until you get a thick, but not
stiff, consistency.
5 Soak the gelatine leaves in cold water
and allow to soften completely. This will
take around 5 minutes. Melt the smooth
peanut butter in the microwave in a
medium bowl for about 30 seconds
until it is even smoother. Squeeze the
gelatine leaves to remove any excess
water, then stir into the warm peanut
butter until completely dissolved.
6 Spoon a few tablespoons of the
cream cheese mixture into the peanut
butter and mix well, before pouring all of
the peanut butter mixture into the
remaining cream cheese and stirring
until completely smooth.
7 Drain the cherries then add half to the
mixture and stir in. Spread onto the
prepared biscuit base and use a spatula
to smooth the top. Leave to set in the
refrigerator, preferably overnight, but for
at least 4 hours.
8 When the cheesecake feels firm
enough to hold a layer of chocolate
(usually after around two hours of
chilling), make the chocolate topping.
Place the chocolate, golden syrup and
cream into a small bowl. Microwave on
high for around 1 minute, removing
from the microwave and stirring well
every 15 seconds, until the mixture is
smooth and no lumps of chocolate
remain. Pour over the cheesecake,
tilting the tin until the whole top is
covered. Decorate with the remaining
sour cherries and peanuts. Chill for
2 hours before serving.

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/ XXXXXX 19

BH23.Cheesecakes.jg6.indd 19 18/05/2017 15:23

 r a p a t t e r
The zebeasy to achieve! n
is
Zebra cheesecake
SERVES 10
butter, for greasing
For the base
200g (7oz) digestive biscuits
75g (2¾oz) butter, melted
For the topping
500g (1lb 1oz) full-fat cream cheese
100g (3½oz) soured cream or full-
fat natural yoghurt
150g (5½oz) caster sugar
3 free-range eggs plus 3 yolks
100g (3½oz) white chocolate,
melted
100g (3½oz) dark chocolate,
melted
20 baking heaven JUNE / JULY
BH23.Cheesecakes.jg6.indd 20
1 Grease the bottom of a 20cm (8in)
round springform tin and line with
a circle of baking parchment.
2 To make the biscuit base, blitz the
digestive biscuits in a food processor
until they resemble very fine crumbs.
Pour the melted butter into the crumbs
and blitz again until all the biscuit
crumbs are coated in butter.
Alternatively, put the biscuits into a
plastic bag and use a rolling pin to
crush them to a fine powder, then put
the crumbs into a bowl and stir in the
butter. Press the mixture into the base
of the prepared tin, pressing firmly with
the back of a teaspoon to make sure it
sticks together, then chill for at least
30 minutes.
3 Preheat the oven to 170°C/Gas Mark
3. Beat the cream cheese, soured
cream or yoghurt and caster sugar
together until smooth, then carefully stir
in the eggs and egg yolks. You don’t
want to beat in too much air or your
cheesecake won’t be smooth and
creamy. Divide the mixture between
two bowls, then gradually stir the
melted white chocolate into one bowl
and the melted dark chocolate into the
other. Don’t pour the chocolates in all at
once or you will cook the eggs.
4 Cover the bottom and outsides of the
tin with one large sheet of tin foil, then
repeat with a second piece. Covering it
with foil serves two purposes: it stops
the cheesecake leaking out and stops
the water from getting in. Put the foil-
wrapped tin into a roasting tray that is
slightly larger than the tin.
5 Put a spoonful of the white chocolate
mixture into the centre of the base, then
put a spoonful of dark chocolate mixture
directly in the centre of the white
chocolate. It should start spreading out,
but if it doesn’t, give the tin a gentle
shake. Continue to alternate spoonfuls
of mixtures inside each other until they
are both used up. Give the tin a final
shake to even out the top.
6 Put the roasting tin into the centre of
the oven, then fill the roasting tin with
boiling water. Stop pouring water in
when it reaches halfway up the tin or it
will be difficult to get out. Bake for
45-50 minutes. The outside of the
cheesecake should be firm, but the
centre should have a slight wobble. Take
the roasting tin from the oven and, using
oven gloves, carefully lift out the
cheesecake tin. Unwrap it, then put it on
a cooling rack to cool down. When the
cheesecake is cool, put it into the fridge.
If you can, leave it overnight to firm up
completely. Serve chilled.
The recipes on
pages 19 and 20 are
taken from Twist:
Creative ideas to
reinvent your baking
by Martha Collison
(HarperCollins),
£16.99.
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18/05/2017 15:23
 CHEESECAKES

Banoffee cheesecake
SERVES 10

For the base

50g (1¾oz) plain flour
30g (1oz) good-quality cocoa
powder
75g (2¾oz) ground almonds
60g (1¾oz) soft dark brown sugar
a pinch of sea salt
100g (3½oz) unsalted butter, in
pieces, plus a little extra butter,
melted, to bind
For the cheesecake mix
6 sheets of bronze leaf gelatine
300ml (10fl oz) whole milk
200ml (7fl oz) double cream
6 large free-range egg yolks
80g (2¾oz) caster sugar
20g (¾oz) cocoa powder (70%
cocoa solids)
80g (2¾oz) dark, bitter chocolate,
chopped
260g (9oz) full-fat cream cheese
For the topping
2 x 400g (14oz) tinned sweetened
condensed milk
400ml (14fl oz) double cream
8 bananas, peeled
To finish
finely grated zest of 1 lime
4 For the cheesecake mix, soak the 8 For the topping, open the tins of
1 To prepare the toffee for the topping, gelatine in cold water to soften. Pour toffee and scrape the contents out into
submerge the tins of condensed milk in the milk and cream into a pan and a bowl. In a bowl, whisk the cream until
a pan of water and bring to the boil. slowly bring to the boil. Meanwhile, soft peaks form.
Cook for 4 hours, topping up the water whisk the egg yolks and sugar together 9 Carefully remove the cheesecake
as necessary. Leave to cool, then in a bowl until pale, then whisk in the from the tin and place on a serving
refrigerate the tins overnight. cocoa. As the creamy milk comes to plate. Pipe (or spoon) the cream on top
2 To make the base, preheat the oven the boil, pour it onto the egg mix, and spoon the toffee in between the
to 180°C/Gas Mark 4. Put the flour, whisking as you do so. cream. Slice the bananas and arrange,
cocoa, ground almonds, brown sugar 5 Squeeze out the water from the overlapping, on top of the toffee. Return
and salt into a bowl and, using your gelatine and add to the hot mixture, the cheesecake to the fridge once more
fingertips, rub in the butter until the whisking to dissolve, then whisk in the to chill for 30 minutes.
mixture looks like crumble. Spread out chocolate until it is fully melted. 10 When ready to serve, add a
on a baking sheet lined with baking 6 Allow the cheesecake mixture to cool, sprinkling of lime zest and cut the
parchment and bake for 30 minutes. then refrigerate for about an hour to set. cheesecake into slices. You can serve it
Set aside to cool. Take the cream cheese from the fridge either chilled or at room temperature.
3 Crush the cooled base mixture with and allow to come to room temperature.
the end of a rolling pin to crumbs and tip 7 Once the chocolate custard mixture
into a bowl. Mix in enough melted butter has set, take it from the fridge and whisk
Recipe taken from
to ensure the mixture sticks together in the cream cheese until evenly Nathan Outlaw’s
when pressed. Spoon the mixture into a combined. Spoon onto the cheesecake Home Kitchen by
23cm (9in) springform cake tin or a base and level with the back of a spoon Nathan Outlaw
(Quadrille, £20).
20cm (8in) loose-based square tin and or a palette knife. Return the cheesecake Photography ©
press down firmly. Refrigerate to set. to the fridge for 2 hours to set. David Loftus.

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BH23.Cheesecakes.jg6.indd 21 18/05/2017 16:02

 Marbled cheesecake
r up the
You can labyaetter in the SERVES 16

cheesecakealternative to ½ tsp vegetable oil

tin as an if you wish. 350g (12oz) ginger biscuits
marbling 125g (4½oz) unsalted butter,
melted
1kg (2lb 2oz) full-fat cream cheese,
at room temperature
250g (9oz) granulated sugar
4 large free-range eggs,
lightly beaten
240ml (8fl oz) soured cream
1 tsp vanilla extract
2 tbsp cornflour
food colouring pastes (blue, green,
orange and pink)

1 Preheat the oven to 160°C/Gas Mark

2½. Pour some water into a large,
shallow roasting tin and place it in the
bottom of the oven. Grease a 23cm (9in)
springform tin with the vegetable oil and
line the base with baking parchment.
2 Whizz the biscuits in a food-processor
until you have fine crumbs. Transfer to a
bowl and stir through the melted butter.
Press into the base and up the sides of
the tin using the back of a spoon to
flatten it evenly. Bake for 10 minutes,
then leave to cool completely.
3 Reduce the oven temperature to
120°C/Gas Mark ½. Using an electric
hand whisk, beat the cream cheese and
sugar together in a large bowl until light
and fluffy. Lightly beat in the eggs, a
little at a time, until combined. Beat in
the soured cream, vanilla extract and
cornflour until smooth and combined.
4 Place one-third of the mixture in a bowl,
then divide the remaining mixture
between four bowls. Stir a little food
colouring paste into each of the portions
until well combined. Using a large spoon,
alternately place the plain and coloured
mixtures over the biscuit base. Use the tip
of a sharp knife to gently swirl the colours
together, creating a marbled effect.
5 Bake for 1½ hours, or until the filling is
set but still jiggles slightly in the centre
Recipe taken from
Rainbow Bakes by when the tin is gently nudged. Turn the
Mima Sinclair. oven off and leave the cheesecake to
Published by Kyle cool completely inside before taking it
Books, £9.99.
Photographed by out. Chill in the fridge for at least
Danielle Wood. 3-4 hours or overnight.

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BH23.Cheesecakes.jg7.indd 22 18/05/2017 17:10


Baileys New York
cheesecake
SERVES 8-10
200g (7oz) Waitrose Stem Ginger
Cookies, crushed  2 Place the soft cheese, cream, sugar
45g (13/4oz) butter, melted
600g (1lb 4oz) essential Waitrose
Creamy Soft Cheese
170ml (53/4fl oz) essential Waitrose
Double Cream
150g (5½oz) golden caster sugar
2 tbsp cornflour
5 tbsp Baileys Original Irish Cream
3 medium free-range eggs
100g (3½oz) Belgian White
Chocolate, roughly chopped
1 Preheat the oven to 180ºC, Gas
Raspberry and rose
jelly cheesecake
SERVES 8-12
butter, for greasing
250g (9oz) plain digestive biscuits,
crushed
100g (3½oz) unsalted butter,
melted
1 x 135g packet of Hartley’s
raspberry jelly, cut into chunks
¼ x 410g (14oz) tinned evaporated
milk
200g (7oz) soft cream cheese
2 tsp rose essence
a handful of fresh raspberries and a
few clean rose petals to decorate
1 Heavily grease the base and sides of
a 20cm (8in) springform tin.
2 In a bowl, mix together the crushed
biscuits and the melted butter and press
evenly into the bottom of the tin. Pop in
the fridge to set.
3 Dissolve the jelly in 100ml (3½fl oz)
boiling water and set aside.
4 In another bowl, whisk the
evaporated milk until thickened, then
whisk in the soft cheese until thick
and creamy.
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BH23.Cheesecakes.jg6.indd 23
CHEESECAKES
Mark 4. Mix together the crushed cookies
and butter, stirring until evenly mixed. Tip
the crumb mixture into a deep, 23cm
(9in), non-stick cake tin, pressing the
crumbs down firmly with the back of a
spoon. Place in the fridge for 5 minutes.
and cornflour in a large bowl and beat
with an electric whisk until smooth. Add
the Baileys and eggs and whisk briefly
until blended. Pour into the prepared tin
and place on a baking sheet. Scatter
over the white chocolate and cook for
45 minutes until dark golden – it might
still be a little wobbly in the centre but
will set as it cools.
3 Turn off the oven, open the door and
leave the cheesecake to cool
Recipe and photography by Waitrose.
completely. Chill, preferably overnight,
Find more recipes at www.waitrose.com/recipes.
until ready to serve.
5 Add the rose essence to the jelly
mixture, then fold into the whisked
evaporated milk and cheese. Pour over
the digestive base and refrigerate for at This recipe is taken
least 2 hours until firm. from Milly’s Real
6 To decorate, place some rose petals Food by Nicola
‘Milly’ Millbank,
around the rim of the cake and top with published by HQ,
an upside-down raspberry. HarperCollins, £20.
JUNE / JULY baking heaven 23
18/05/2017 15:24
 30ml (1fl oz) freshly squeezed
lemon juice
For the filling
150g (5½oz) raw cashew nuts
170g (6oz) tinned passionfruit pulp
1 tbsp orange rind, finely grated
1 tsp orange extract (optional)
25g (1oz) goji berry powder
100ml (3½fl oz) freshly squeezed
orange juice
130ml (4½fl oz) tinned coconut
cream
50ml (13⁄4fl oz) rice malt syrup
80g (23⁄4oz) coconut oil
1 blood orange, thinly sliced,
to garnish
1 fresh passionfruit, to garnish

1 Put the cashew nuts in a large bowl

and cover with boiling water. Soak for at
least 30 minutes.
2 Line the base and sides of a
20×20×7cm deep (8×8×3in) square
springform cake tin with baking paper.
3 Put all the base ingredients in a food
processor and blend until the mixture
forms a dough and starts to stick
together. Using a wet spoon, press the
base mixture onto the bottom of the
prepared cake tin. Freeze while you
prepare the filling.
4 Drain and rinse the soaked cashew
nuts very well. Strain the passionfruit
pulp to remove the seeds.
5 Blend the rinsed cashew nuts,
passionfruit pulp and remaining filling
ingredients (except the garnishes) in a
food processor or high-speed blender
until very smooth.
6 Pour the filling over the base and
smooth the top. Put in the freezer for
2 hours.
7 To serve, remove from the freezer and
sit at room temperature for 30 minutes.
Using a warm, sharp knife, cut the
cheesecake into 12 bars. Garnish with
Orange & 100g (3½oz) desiccated coconut the orange slices and drizzle over fresh

passionfruit ¼ tsp ground sea salt

150g (5½oz) soft Medjool dates,
passionfruit pulp.
8 Store the remaining cheesecake in an
cheesecake pitted airtight container in the freezer for up to
50g (13 ⁄4oz) dried apricots, roughly 1 month.
SERVES 12
chopped
For the base 2 tsp ground cinnamon
200g (7oz) pumpkin seeds ¼ tsp ground ginger
200g (7oz) sunflower kernels 1 tbsp finely grated lemon zest

24 baking heaven JUNE / JULY WWW.FOODHEAVENMAG.COM

BH23.Cheesecakes.jg6.indd 24 18/05/2017 16:02

 CHEESECAKES

Peanut butter
cheesecake
SERVES 12
For the base
200g (7oz) raw walnuts
100g (3½oz) raw buckwheat
kernels
40g (1½oz) cacao powder
120g (4½oz) soft Medjool dates,
pitted
1 tsp vanilla extract
For the filling
300g (10½oz) raw cashew nuts
150ml (5fl oz) maple syrup
165g (6oz) pumpkin purée
170g (6oz) natural smooth
peanut butter
200ml (7fl oz) coconut cream
1 tsp vanilla extract
For the topping
120g (4½oz) crushed peanuts
20g (3 ⁄4oz) vegan milk chocolate,
roughly chopped
30ml (1fl oz) maple syrup
¼ tsp ground sea salt

1 Put the cashew nuts for the filling in

a large bowl and cover with boiling
water. Soak for at least 30 minutes.
2 Line the base and sides of a

ut l
20×20×7cm deep (8×8×3in) round
springform cake tin with baking paper.

o v e rs
N

3 Blend the walnuts, buckwheat

!
kernels, cacao powder, dates, vanilla
and 20ml (¾oz) water in a food

processor and blitz until you get the
texture of crumbs that stick together
when pressed. Using a wet spoon,
press the mixture onto the bottom of
the prepared cake tin and put in the
freezer while you prepare the filling.
4 Drain and rinse the soaked cashew
nuts very well. Blend the cashew nuts,
maple syrup, pumpkin purée, peanut
butter, coconut cream and vanilla in a
food processor or high-speed blender
until very smooth.
5 Pour the filling over the base and
smooth the top evenly. Put in the
freezer for 2 hours to set.
6 To create the peanut topping, mix the
peanuts, chocolate, 20ml (xxfl oz) water
and maple syrup in a medium saucepan
over a low heat. Mix until golden,
wi l l a d t o p
ore t he crunchy
fragrant and the chocolate has airtight container in the freezer for up to
dissolved. Remove from the heat and 1 month.
add the sea salt, mixing well.
7 Pour the topping on top of the
cheesecake and gently spread to create
an even layer. Return the cheesecake to
the freezer for 2 hours.
8 Carefully remove the cheesecake from
The recipes on pages
the tin, discard the baking paper and 24 and 25 are taken
transfer to a serving plate. Allow the from The Healthy
cheesecake to stand at room temperature Convert by Nicole
Maree (Hardie Grant,
for 30 minutes. Slice and enjoy! £14.99) Photography
9 Store the remaining cheesecake in an © Elisa Watson

WWW.FOODHEAVENMAG.COM JUNE / JULY baking heaven 25

BH23.Cheesecakes.jg6.indd 25 18/05/2017 15:26

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 baking heaven
ESSENTIAL
INGREDIENTS Coconut Sugar
Best for cookies, shortbreads,
bread, cakes

ALTERNATIVE TIPS

Compensate for the dry texture of coconut

sugar with an additional tbsp or two of

SWEETENERS
moist ingredients. Mashed sweet potato
and apple sauce are perfect for this. Also,
keep an eye on your baked goods: the
cooking time can be faster with this sugar.

If you’re looking to replace processed sugar in your baking

with healthier alternatives, then there are plenty to choose
from – Nicole Maree examines your options...
Puréed Fruits
Molasses
Best for
Molasses
gingerbread,
muesli cookies,
oatmeal bars
TIPS
Containing all the
nutrients stripped
from the sugar cane,
blackstrap molasses is
full of copper, iron, calcium,
vitamin B6 and potassium. This
dark, velvety liquid is fantastic for vegans
and vegetarians. Although it has an
incredible nutritional profile, this thick
syrup has an adamant flavour that can be
hard on the tastebuds and also proves
difficult when substituting in desserts.
Blackstrap molasses works best when used
in earthy recipes such as gingerbread,
oatmeal bars and muesli cookies.
Brown Rice Syrup
(Rice Malt Syrup)
Best for brownies, candies,
raw treats
TIPS
Golden and thick, this toffee-flavoured
syrup is created by culturing brown rice and
then reducing it down to a syrup
consistency. It has similar properties to
Dried Fruit
Best for cookies, bars, raw
treats, brownies
TIPS
golden syrup and works well as a
binder in raw treats. Brown Sweet dried
rice syrup isn’t as sweet as
white sugar and refuses
fruit, such as
dates, figs,
to ‘cream’ in recipes. apricots and
Unfortunately, it also prunes can add
comes with a pretty significant
steep price tag. Use sweetness to a
it in recipes when recipe. Dried fruit will also add fibre,
you have no maple binding and moisture to the recipe. Chop
syrup on hand and the dried fruit into small pieces for bursts of
you want less sweetness sweetness in baked goods, or soak overnight
in your dessert. in water and then purée for a liquid sugar
substitute. However, unless it’s a raw treat,
you can’t adequately replace all granulated
Coconut Nectar sugar in a baking recipe with dried fruit.
Best for raw desserts, cakes,
baked treats
Maple Syrup
TIPS
Best for candy, puddings, ice cream,
Coconut nectar comes from coconut palm muesli, raw treats
blossoms and is a fabulous low-GI sugar
TIPS
alternative. This mineral-rich nectar
provides a broad spectrum of amino acids Buy pure, high-quality syrup and not the
and can help you feel fuller for longer. I find processed, high fructose corn syrup type.
coconut nectar sweeter than brown rice Pure maple syrup costs a little more, but
syrup with a more toffee caramel- there’s beneficial calcium, potassium,
like flavour. Just like other liquid sugars, sodium and copper in each drop. Look for
coconut nectar won’t cream in recipes grade B maple syrup for a deeper and
and can be quite expensive. richer flavour. Unfortunately, like all
However, the sticky liquid sugars, maple syrup doesn’t
consistency of this syrup cream in a recipe as granulated
makes it a fantastic
binding ingredient for Maple sugar does, and can cause your
baked goods to brown faster.
raw desserts, cakes and
baked treats.
Syrup High-quality maple syrup can
also be quite expensive.

28 baking heaven JUNE / JULY WWW.FOODHEAVENMAG.COM

BH23.Ess_ingredient.jg6.indd 28 18/05/2017 11:40

 ESSEN TIA L INGREDIEN TS

SWEETENER TO REPLACE LIQUID IN RECIPE TIPS

220g (8oz)
WHITE SUGAR

Medjool Dates Coconut sugar 140g (5oz)

Best for brownies, pie crusts,
cookies, raw treats, muesli bars Maple syrup 190ml (6½fl oz) Reduce by 3 tbsp Add ¼ tsp of
bicarbonate soda. Lower
TIPS the oven temperature
by 4°C (25°F)
A bunch of
Brown rice syrup 310ml (10½fl oz) Reduce by 3 tbsp Add 1/16 tsp
Medjool dates bicarbonate of soda
can provide a to recipe
natural caramel Puréed fruit 120g (4½oz) Reduce by
flavour and or vegetables 3 tbsp

subtle vanilla
sweetness to Dried fruit 35g (1¼oz) Replace no more than a
quarter of the sugar
your dessert. Full of iron, potassium, with dried fruit
calcium, minerals and fibre, with a low GI Medjool dates 120g (4½oz) Blend 175g (6oz)
index, Medjool dates are an excellent Medjool dates plus
60ml (2fl oz) water
binding agent. They can be found in
until puréed
the fresh produce section of the
supermarket. Medjool dates are soft, Stevia 1 tsp Add 1 tbsp Takes some
experimenting!
gooey and sticky compared to dried dates.
Coconut nectar 125ml (4fl oz)
Dates produce a subtle, complex flavour in
baked goods. Pair them with a
Blackstrap 330ml (11fl oz) Add ½ tsp bicarbonate
complementary recipe such as fruit bread, molasses of soda for each 230ml
caramel treats, oatmeal bars, chocolate (8fl oz) of molasses used.
Replace no more than
sweets or carrot cakes.
half of the sugar
with molasses

Puréed Fruits
or Vegetables get the ratios right, and you may find baked
Best for gingerbread, muesli goods will cook faster and not rise as high. Stevia
cookies, oatmeal bars Best for any recipe!
TIPS Rapadura Sugar TIPS

One of my favourite ways to sweeten
desserts is with fruit or vegetables. A
spoonful of apple sauce, squashed banana,
mashed sweet potato or puréed berries are
just some of the alternatives that can add
natural sweetness and moisture to your
baking. Pair the ingredients well for the
ultimate taste sensation. Matching mashed
pineapple with carrot cake or sweet potato
with chocolate cake are two great
examples. I find apple sauce and
sweet potato provide a
sugar hit without the
fruity taste. Puréed
fruit or vegetables will
alter the texture of
your baked goods
and provide an extra
wet batter and moist
Best for cookies, shortbreads,
bread, pastries, cakes
TIPS
Minimally processed, high in vitamins and
minerals and a fantastic substitute for
white sugar, rapadura sugar has a rich, deep
toffee flavour and larger crystals than
regular sugar. It will also give your baked
goods a rich golden colour. To retain a
soft baked good, first dissolve
the sugar in the recipe’s
liquid component for
about 5 minutes
before adding it to
the remaining
ingredients. Unlike
coconut sugar,
rapadura will not
It’s important that you choose green leaf
stevia powder and not the white bleached
powder you see in supermarkets.
Supermarket stevia is often mixed with
other artificial sweeteners, whereas green
leaf stevia consists of the whole leaf dried at
low temperatures, then ground into a fine
powder. It’s an all-natural sweetener that is
30 times sweeter than sugar As stevia is so
potent, it can be hard to get the balance
right in recipes. The green leaf powder can
also be more expensive, but you use so little
per recipe that it’s an economical choice. It
may also colour a dessert green!
The extract on pages
28-29 is taken from
The Healthy Convert
by Nicole Maree,
photography by Elisa

final dessert. It takes Pureéd alter the texture of

Watson, published
by Hardie Grant,
some experimenting to
Fruit+Veg your dessert. RRP £14.99.

WWW.FOODHEAVENMAG.COM JUNE / JULY baking heaven 29

BH23.Ess_ingredient.jg6.indd 29 18/05/2017 16:32

 Fruit Shaped
Cookie Cutters
Cut your cookies
into funky fruity
shapes with
these fun cutters!
They cost £7.99
from www.
candleandcake.
co.uk
Lakeland’s Perfect
Slice Baking Tin
Know a
ensures even
baking
portions every
king or
time and is perfect
queen?
for bake sales or
Give them
on the go! £19.99
some
www.
recognition
lakeland.
with a
co.uk
Personalised
Wooden Spoon
priced £7.99
from www.
gettingpersonal.
co.uk

Switch up your
bakes with Vita
Coco Coconut
Oil instead of

Pick of the
butter, margarine
or vegetable oil.
It’s organic, extra-
virgin and cold-
pressed, available
from £4.99 for
250ml at Tesco.
Find out more at
PRODUCTS Add a pop of colour
www.vitacoco. WE CHECK OUT THIS to your baking
com accessories with Mon
SEASON’S BEST NEW Cherry Measuring
BAKING ACCESSORIES Spoons and Egg
Separator.
Available for
£10.95 from
www.prezzy
box.com

Flamingos are
a hot trend this
summer and
this fantastic
Flamingo Cake
and Treat Stand
is sure to wow
your guests!
£13.75 from
www.littlecup
cakeboxes.
co.uk

The Countless Celebrations Tin will make every letter and number
with one magic tin! Priced at £20, www.cakecraftworld.co.uk

30 baking heaven JUNE / JULY WWW.FOODHEAVENMAG.COM

BH23.Products.jg2.indd 30 18/05/2017 13:39

 k e h e a ven
a
c Gspecial occasion cakes!
e t c r e a t i v e w i t h
WE LOVE… SALTED BUT TER CAKE pg34 // BANANALICIOUS pg36 // BLUEBERRY CAKE pg40

For the almond cake recipe, go to page 40

BH23.Cakes.jg5.indd 31 18/05/2017 14:21

 Easy vanilla cake
with passionfruit
buttercream
SERVES 8-10
melted butter, to grease
150g (5½oz) self-raising flour
35g (1¼oz) plain flour
165g (5¾oz) caster sugar
125g (4½oz) butter, cubed,
at room temperature
80ml (2½fl oz) milk
2 free-range eggs, at
room temperature
1½ tsp natural vanilla extract
or essence
For the passionfruit buttercream
125g (4½oz) butter, at room
temperature
185g (6½oz) icing sugar, sifted
1 tbsp passionfruit pulp, plus extra,
to decorate
1 Preheat the oven to 180°C/Gas Mark
4. Grease a round 20cm (8in) cake tin
with melted butter and line the base
with baking paper.
2 Place the self-raising and plain flour,
sugar, butter, milk, eggs and vanilla in a
large bowl. Use an electric mixer to beat
on low speed until combined. Increase
the speed to high and beat for 3 minutes,
32 baking heaven JUNE / JULY
BH23.Cakes.jg5.indd 32
or until the mixture is well combined and
very pale in colour. Spoon the mixture
into the prepared tin and smooth the
surface with the back of a spoon.
3 Bake in the preheated oven for
45-50 minutes, or until a skewer
inserted in the centre comes out clean.
Leave to cool in the tin for 5 minutes,
before turning out onto a wire rack to
cool completely (this will take about
1½ hours).
4 To make the passionfruit buttercream,
use an electric mixer to beat the butter,
icing sugar and passionfruit pulp in a
medium bowl until pale and creamy.
5 Spread the buttercream over the top
of the cooled cake, then spoon over the
extra passionfruit pulp to decorate.
Serve in wedges.
Variation
Easy citrus & coconut cake
Replace the vanilla with 1 tbsp finely
grated lemon or orange zest and add
45g (1½oz) desiccated coconut with the
flours. Replace the passionfruit pulp in
the buttercream with 2 tsp finely grated
lemon or orange zest and 2 tsp strained
fresh lemon or orange juice.
WWW.FOODHEAVENMAG.COM
18/05/2017 14:21
 C A K E H E AV E N

Egg white cake with

ING TIP
strawberry icing
BAK
SERVES 10
JAM PACKED melted butter, extra, to grease
REPL ACE THE STR AWBERRY 220g (7¾oz) caster sugar
JAM WITH ANOTHER JAM 150g (5½oz) plain flour
OF YOUR CHOICE
1½ tbsp cornflour
1 tsp baking powder
6 free-range egg whites, at room
temperature
100g (3½oz) unsalted butter,
melted and cooled
For the strawberry icing
125g (4½oz) pure icing sugar
1½ tbsp smooth strawberry jam
2-2¼ tsp water

1 Preheat the oven to 180°C/Gas Mark

4. Brush a 2.5ltr (87fl oz) capacity fluted
bundt tin with melted butter to grease.
2 Sift together the sugar, flour, cornflour
and baking powder.
3 Use an electric mixer with a whisk
attachment to whisk the egg whites on
medium or medium-high speed in a
clean dry bowl until soft peaks just form.
4 Sift the dry ingredients over the egg
whites and use a large metal spoon or
spatula to fold until just combined. Pour
over the melted butter and fold in until
just combined.
5 Pour the mixture into the greased tin
and smooth the surface with the back
of a spoon. Bake in the preheated oven
for 30 minutes, or until a skewer
inserted in the cake comes out clean.
Leave the cake to stand in the tin for
10 minutes, before turning out onto a
wire rack to cool for about 1 hour.
6 To make the strawberry icing, sift
the icing sugar into a medium bowl.
Combine the jam and 2 tsp of the
water, add to the icing sugar and stir
until smooth and a thick coating
consistency, adding the remaining
water if needed.
7 Spoon the icing over the cooled cake,
allowing it to dribble down the sides.
The recipes on pages Set aside for about 30 minutes,
32-33 are taken from or until the icing is set. Serve in slices.
BakeClass by
Anneka Manning
(Murdoch books,
£20).

WWW.FOODHEAVENMAG.COM JUNE / JULY baking heaven 33

BH23.Cakes.jg5.indd 33 18/05/2017 14:21

 a
This cakeicisky,
salty, st m with a
a
caramel dinreg crunch!
satisfy
1 Position a rack in the centre of the
oven. Preheat the oven to 180°C/Gas
Mark 4. Coat a 23cm (9in) round cake
pan with non stick cooking spray and
line the bottom with parchment paper.
Set aside.
To make the topping
2 In a medium saucepan over a
medium-high heat, melt the salted
butter. When the butter starts to bubble
and turn golden, add the brown sugar
and golden syrup. Decrease the heat to
medium and stir until the sugar melts
and starts to bubble. As soon as the
mixture starts to boil, cook for 1 minute
exactly, stirring continuously. Be very
careful with this timing. (Boiling for
more than a minute will result in caramel
that will harden on the cake and be
difficult to slice.) Remove from the heat
and stir in the vanilla, bourbon, and
pecans. Pour immediately into the
prepared pan, using a small spatula to
spread in an even layer. Set aside.
3 In a medium bowl, sift together the
flour, baking powder and fine sea salt.
In a separate bowl, using an electric
mixer set at medium speed, beat
together the butter, granulated sugar,
and brown sugar until light and fluffy,
about 4 minutes. Beat in the eggs, one at
a time, scraping down the sides of the
bowl after each addition. Beat in the
golden syrup, sour cream and vanilla.
With a rubber or silicone spatula, fold in
the flour mixture by hand just until the
batter is combined and no streaks of
Image: © 2017 by Leigh Beisch
white remain. Spoon the batter into the
pan with the topping, smoothing it
evenly with a spatula.
Salted butter 150g (5½oz) sifted plain flour 4 Bake for 25-30 minutes, until

pecan cake 1½ tsp baking powder

SERVES 8
110g (3¾oz) salted butter
200g (7oz) firmly packed golden
brown sugar
3 tbsp golden syrup
¼ tsp vanilla extract
1 tbsp bourbon (optional)
120g (4¼oz) chopped pecans,
toasted
½ tsp fine sea salt
110g (3¾oz) unsalted butter, at
room temperature
150g (5½oz) granulated sugar
50g (1¾oz) firmly packed golden
brown sugar
2 free-range eggs
2 tbsp golden syrup
160g (5½oz) sour cream
1½ tsp vanilla extract
¼ tsp sea salt (I used Maldon)
a wooden skewer inserted into the
centre of the cake comes out clean.
Transfer the pan to a wire rack and let
cool for 5 minutes. Invert the cake onto
a serving plate. If any bits of caramel or
nuts remain in the pan, simply scrape
them from the pan and spread them
over the cake with a spatula. Sprinkle
the sea salt over the top of the cake.
Serve the cake warm, cut into
thick wedges.

34 baking heaven JUNE / JULY WWW.FOODHEAVENMAG.COM

BH23.Cakes.jg5.indd 34 18/05/2017 14:22


Proper Victoria
sponge with ginger-
roasted rhubarb
SERVES 8
220g (7¾oz) unsalted butter, at
room temperature
250g (9oz) granulated sugar
grated zest of 1 lemon
4 free-range eggs, at room
temperature
1½ tsp vanilla extract
230g (8oz) plain flour
2 tsp baking powder
1 tsp fine sea salt
2-3 tbsp whole milk
For the ginger-roasted rhubarb
455g (1lb) very pink, fresh rhubarb
cut into 5cm (2in) pieces
130g (4½oz) granulated sugar
1 tsp grated orange zest
4cm (1½in) chunk of fresh ginger,
peeled and grated
For Devonshire-style cream
240ml (8fl oz) very cold double cream
40-60g (1½-2oz) icing sugar, plus
more for sprinkling over the cake
240g (8oz) mascarpone cheese, at
room temperature
1 tsp vanilla extract
To finish
100g (3½oz) jam of your choice:
strawberry-rhubarb, strawberry,
or seedless raspberry
icing sugar, for sprinkling
1 Position a rack in the centre of the
oven. Preheat the oven to 180°C/Gas
Mark 4. Coat two 23cm (9in) round cake
pans with non-stick cooking spray. Line
the bottoms with parchment paper.
2 In a stand mixer fitted with the paddle
attachment, beat the butter until creamy,
about 1 minute. Combine the sugar
and lemon zest in a small bowl and rub
the together with your fingertips until the
sugar is moist and sandy and fragrant
with lemon. Add the lemon sugar to the
bowl and beat on medium-high until
combined. Add the eggs, one at a time,
beating well after each addition. Beat in
the vanilla.
3 Sift the flour, baking powder, and salt
into the batter and fold in by hand with a
WWW.FOODHEAVENMAG.COM
BH23.Cakes.jg5.indd 35
rubber or silicone spatula. Fold in the milk.
4 Divide the batter equally between the
prepared pans, spreading it evenly with
a spatula.
5 Bake for 17-20 minutes, until a
wooden skewer inserted into the center
of the cake comes out clean.
6 Let the cakes cool in their pans on a
wire rack for 10 minutes. Invert the cake
layers onto the rack, discard the
parchment paper and let cool completely.
To make the rhubarb
7 Preheat the oven to 190°C/Gas Mark 5.
Spread the rhubarb pieces in a single layer
on a 23x33cm (9x13in) rimmed baking pan.
Combine the sugar, orange zest and ginger
in a small bowl and rub the sugar together
with the orange zest and ginger until the
sugar is moist and sandy and fragrant.
Sprinkle the infused sugar over the rhubarb.
Roast the rhubarb until tender and starting
to release its juices, 15 -20 minutes.
8 Remove the rhubarb from the oven
and let cool completely. Carefully transfer
the rhubarb with a slotted spatula to a
clean dish. Pour any cooking juices from
the pan into a small saucepan and
simmer over a medium heat until syrupy,
3-5 minutes. Remove the syrup from the
heat and let cool completely. Pour the
syrup over the roasted rhubarb and
refrigerate until ready to assemble the cake.
C A K E H E AV E N
Image: © 2017 by Leigh Beisch
To make the Devonshire-style cream
9 Using a food processor fitted with the
metal blade, whip the cold cream with
40g (1½oz) of the icing sugar, using
short pulses, until it thickens very
slightly, about 1 minute. (Cream
whipped in the food processor is denser
and less fluffy than cream whipped with
an electric mixer.) Add the mascarpone
and vanilla and give the cream 1 or 2 short
pulses, just to combine. The cream should
be thick and dense but still spreadable.
Take care not to overmix the cream and
mascarpone, or the mixture will be grainy.
Taste for sweetness, and if a sweeter
cream is desired, add the remaining icing
sugar to taste, 1 tsp at a time.
To finish the cake
10 Place one cake layer on a cake
platter or cake stand. Spread a thin layer
of jam over the top of the cake, then
spread thickly with the Devonshire
cream. Top the cream with the roasted
rhubarb and drizzle with the reduced
rhubarb syrup. Top with the second
layer of cake and sprinkle with icing
sugar or top with another layer of jam,
Devonshire cream, and roasted rhubarb,
if you have extra. Serve immediately.
JUNE / JULY baking heaven 35
18/05/2017 14:22
 s b a n o f f e e
Gorgeouin cake form!
Bananalicious
SERVES 8-10
420g (15oz) all-purpose flour
2 tsp baking powder
1 tsp bicarbonate of soda
1¼ tsp fine sea salt
1 tsp ground cinnamon
½ tsp freshly grated nutmeg
345g (12oz) mashed overripe
bananas
4 free-range eggs
300g (10½oz) granulated sugar
200g (7oz) firmly packed dark
brown sugar
110g (3¾oz) unsalted butter,
melted
120ml (4fl oz) coconut oil, melted,
or canola oil
160ml (5oz) buttermilk
2 tsp vanilla extract
120ml (4fl oz) double cream
To finish
720ml (25fl oz) cold double cream
345g (12oz) plus 520g (1lb 1oz)
dulce de leche
2 tsp vanilla bean paste
36 baking heaven JUNE / JULY
BH23.Cakes.jg5.indd 36
Image: © 2017 by Leigh Beisch
1 tsp vanilla extract
2 tbsp dark rum
3-4 large barely ripe bananas,
peeled, sliced 12mm (½in) thick
1 Position a rack in the centre of the
oven. Preheat the oven to 180°C/Gas
Mark 4. Coat three 20cm (8in) or 23cm
(9in) round cake pans with non-stick
cooking spray and line the bottoms with
parchment paper.
2 In a large bowl, sift together the flour,
baking powder, bicarbonate of soda,
salt, cinnamon and nutmeg.
3 In a separate large bowl, whisk
together the mashed bananas, eggs,
granulated sugar, brown sugar, melted
butter, melted coconut oil, buttermilk,
and vanilla.
4 Make a well in the middle of the dry
ingredients. Pour in the wet ingredients
and gently whisk the two together just
until smooth. In a medium bowl, beat
the double cream on medium-low
speed with an electric hand mixer until it
forms soft peaks. With a flat rubber or
silicone spatula, gently fold the whipped
cream into the batter. Divide the batter
between the prepared cake pans and
smooth the tops.
5 Bake for 30-35 minutes (for the 20cm
(8in) pans) or 25-30 minutes (for the
23cm (9in) pans), until a wooden
skewer inserted into the centre of each
cake comes out clean, or with just a few
moist crumbs clinging to it.
6 Transfer the pans to wire racks and let
cool for 10 minutes. Invert the cakes
onto the racks, discard the parchment
paper and let cool completely, about
2 hours. (If you are making the layers a
day in advance, when cool, wrap well in
clingfilm and store at room temperature
overnight.)
To finish the cake
7 One hour before serving, in a food
processor fitted with the metal
chopping blade, combine the cold
cream and the 345g (12oz) dulce de
leche with the vanilla bean paste, vanilla
extract and rum (cream whipped in the
food processor is denser and less fluffy
than cream whipped with an electric
mixer). Give the cream and dulce de
leche 1 or 2 short pulses, just to
combine. Continue to give the cream
1 or 2 pulses at a time until it is no longer
liquid and the consistency thickens,
with a soft, dense, spreadable texture.
Don’t overbeat, or the cream will
become grainy.
8 In a microwave-safe bowl, microwave
520g (1lb 1oz) dulce de leche for about
10-15 seconds on high heat, just until it
is warm enough to spread easily.
9 Place one cake layer on a cake plate or
pedestal, bottom-side up, and spread
evenly with one-third of the warm dulce
de leche, allowing any excess to drip
down the sides of the cake. Top with
about one-third of the sliced bananas,
enough to cover the surface of the cake.
The recipes on pages
34-36 are taken from
Cake, I Love You:
Decadent,
Delectable, and
Do-able Recipes by
Jill O’Connor
(Chronicle Books,
£16.99). 
WWW.FOODHEAVENMAG.COM
18/05/2017 14:23
 C A K E H E AV E N

Poppy seed cake

SERVES 6

For the dough

15g (½oz) fresh yeast or 4g (¼oz)
dried yeast
150ml (5fl oz) warm milk
1 tbsp caster sugar
75g (2¾oz) unsalted butter
1 free-range egg, plus 1 free-range
egg yolk
2 tbsp extra-virgin olive oil
350g (12½oz) plain flour
50g (1¾oz) brown sugar
1 tbsp baking powder
grated zest of 1 orange
grated zest of 1 lemon
½ tsp salt
1 vanilla bean
1 free-range egg, whisked,
for glazing
For the filling
15-200ml (½-7fl oz) milk
150g (5½oz) caster sugar
300g (10½oz) poppy seeds, ground
30ml (1fl oz) dark rum
30g (1oz) unsalted butter
a pinch of ground cinnamon
a pinch of freshly grated nutmeg
grated zest of 1 lemon
1 tbsp honey
1 free-range egg, beaten

1 Mix the yeast into half the warm milk.

Add 1 tbsp flour and the sugar and
whisk well to combine. Cover with
clingfilm and leave in a warm place for
about 20 minutes. In a saucepan over a
low heat, melt the butter in the
remaining warm milk. Do not allow it to
come to the boil.
2 In a bowl, mix the egg and egg yolk
with the olive oil.
3 Place the flour, brown sugar, baking
powder, orange and lemon zest and salt
in another bowl. Split the vanilla bean,
scrape out the seeds and add these to
the bowl also. Mix to combine, then
make a well in the centre of the dry
ingredients and add the wet ingredients
– the yeast mixture, the milk and butter
and the egg and oil.
4 Using an electric mixer (or by hand),
work the dough until it is smooth. Cover
the dough with a cloth and leave in a
warm place for about 1 hour to prove.
You can now prepare the filling.
5 For the filling, put the milk and sugar
in a saucepan over a medium heat and
stir until the sugar has dissolved. Add
the poppy seeds and all the other
ingredients, except the egg, and cook
for 3-5 minutes until the mixture
thickens. Remove the pan from the heat
and mix in the egg. If the mixture is too
thick add a little more milk.
6 When the dough has doubled in size,
transfer it to a floured work surface and
roll it out to a thickness of 5mm (¼in).
Spread the poppy seed mixture over it
evenly and roll up the dough, like a
Swiss roll, into a roulade.
7 Place on a baking tray lined with
baking paper, cover with a cloth and
leave to prove for another hour.
8 Preheat the oven to 180°C/Gas
Mark 4. Prick the roulade with a fork,
glaze with the egg wash and bake for
50-60 minutes. After about
20-30 minutes, cover it with foil to
prevent it from becoming too dark.
When cooked, cover with a cloth and
allow to cool before serving.

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BH23.Cakes.jg5.indd 37 18/05/2017 14:24


Croatian apple cake
SERVES 6
375g (13oz) plain flour
1 tbsp baking powder
165g (5½oz) butter
165g (5½oz) caster sugar
1 free-range egg
grated zest of 1 lemon
Cha cha carrot
cake with zesty
orange icing
MAKES 1LB LOAF – DOUBLE THE RECIPE
FOR A BIG 23CM ROUND CAKE
For the cake
160ml (5fl oz) sunflower oil
2 free-range eggs
160ml (5fl oz) honey
1 small ripe banana, peeled
360g (12oz) GF self-raising flour
60g (2oz) milled linseeds
38 baking heaven JUNE / JULY
BH23.Cakes.jg5.indd 38
2 tbsp dark rum
½ tsp salt
1 free-range egg, whisked,
for glazing
2 tbsp caster sugar, to sprinkle
For the apple filling
750g (1lb 7oz) Granny Smith (or
similar) apples, grated
225g (8oz) caster sugar
juice of 1 lemon
2 tbsp dark rum
½ tbsp ground cinnamon
1 To make the apple filling, sauté the
apple and sugar in a saucepan over a
high heat for 5 minutes. Add the lemon
juice, rum and ground cinnamon.
2 Sift the flour and baking powder into a
bowl. Using an electric mixer, beat the
butter and sugar until pale. Add the egg
and lemon zest and beat on high until
the mixture is pale and fluffy in texture.
Fold in the flour, baking powder, rum
and salt. Work the mixture into a dough
a pinch of salt
½ tsp GF baking powder
2 tsp cinnamon
1/3 tsp nutmeg
½ tsp ginger
60g (2oz) chopped walnuts
100g (3½oz) grated carrot
For the icing
600g (1lb 4oz) low-fat soft cream
cheese or quark
150g (5½oz) icing sugar
grated zest of 2 large oranges
1 Preheat the oven to 200°C/Gas
Mark 6.
2 In a big mixing bowl, add the oil, eggs,
honey and banana. Blend with a
hand blender until smooth.
3 In a smaller bowl, add the flour, milled
linseeds, salt, baking powder and
spices and mix well.
4 Add the dry ingredients into the wet
ingredients and mix. You’re looking for the
consistency of a really thick batter.
5 Add the carrot and chopped walnuts
and give it a good stir.
6 Line the loaf or cake tin with baking
but do not work it for too long.
Refrigerate the dough for 1 hour.
3 Preheat the oven to 190°C/Gas Mark
5. Divide the dough in half, sprinkle with
flour and roll out each half to fit a
15-20cm (6-8in) baking dish or tray. Line
the dish with baking paper. The dough
should be 1-2cm (½-¾in) thick.
4 Put one layer of dough in the dish and
bake for 10 minutes. Remove from the
oven, spread the filling over the top and
cover with the remaining dough. Brush
with the egg wash and sprinkle with
caster sugar. Prick the top of the dough
with a fork and bake until golden brown.
Serve hot or cold, cut into squares.
The recipes on page
37 and the top of page
38 are taken from
Dalmatia by Ino
Kuvacic (Hardie
Grant, £20).
Photography ©
Chris Middleton and
Ino Kuvacic.
parchment and pour in the batter. Pop it
in the oven and bake for 20 minutes.
Reduce the heat to 180°C/Gas Mark 4
and bake for a further 10 minutes. It’s
done when it is golden brown on top and
a skewer poked in comes out clean or
with just a few crumbs, not batter. Take
the cake out of the tin and let it cool on a
wire rack.
7 In the meantime, make the icing. In a
big bowl, add the cream cheese or
quark and sugar, then grate in the zest.
Mix it all with a big spoon or whizz it
with a hand blender for smoothness!
To serve
8 Wait until the cake is fully cooled
before you put on the icing. Spread the
icing over the top using a palette knife, if
you have one, or just a big dessert
spoon. If you want to make it really
pretty, you could sprinkle pomegranate
jewels, goji berries or dried cranberries
on top for a nice pop of colour.
WWW.FOODHEAVENMAG.COM
18/05/2017 14:24
 C A K E H E AV E N

Raspberry upside-
down cake
MAKES 1 LARGE 23CM (9IN) CAKE
For the dry ingredients

Gluten-free & dairy-free

480g (17oz) ground almonds
2½ tsp GF baking powder
½ tsp ground nutmeg
a pinch of salt
For the wet ingredients
235ml (8fl oz) sunflower oil
3 free-range eggs
but you wouldn't know!
235ml (8fl oz) honey
grated zest of 1 orange
For the fruity bit
520g (18oz) frozen raspberries
or a mix with blackberries
110ml (3¾fl oz) honey

1 I really like when the raspberries hold

their shape in this recipe, so I’m really
careful when I defrost them. You don’t
want to throw frozen raspberries into
the mix or the batter around them won’t
bake right!
2 Preheat the oven to 180°C/Gas
Mark 4.
3 Pour a few inches of boiling water in
a pan, pop it on the hob over a medium-
high heat and cover with a large metal
sieve. Pop the frozen raspberries into
the sieve. The steam from the water will
defrost them gently and the raspberry
juice that ends up in the water can be
simmered down with honey
later to make a fruit syrup.
4 Meanwhile, make the cake mix. Add
all the dry ingredients to a bowl and mix.
5 Add all the wet ingredients to a big
bowl and whisk thoroughly.
6 Add the dry to the wet and mix until
you have a thick but runny batter.
7 Line a 23cm (9in) springform cake tin
with baking parchment. Make sure you
cover the bottom and the sides – we want
all our lovely cake to stay inside the tin!
8 When your raspberries are defrosted,
scoop 400g (14oz) of them into the base
of the baking tin and drizzle the honey
over. Put the last of the berries into the
cake batter and give it one gentle swirl This recipe is taken
through. This gives the cake an amazing from Finn’s World by
Finn Ní Fhaoláin,
marbled colour. £19.99, published by
Gill Books

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BH23.Cakes.jg5.indd 39 18/05/2017 14:26


Shattered blueberry
and yoghurt cake
SERVES 8
For the dry ingredients
100g (3½oz) rolled oats
100g (3½oz) almond flour
80g (3oz) rice flour
1 tsp baking powder
½ tsp sea salt
¼ tsp ground vanilla or ½ tsp
vanilla extract
For the wet ingredients
100g (3½oz) butter, at room
temperature
160ml (5½fl oz) pure maple syrup
or runny honey
grated zest of 1 unwaxed lemon
250ml (8fl oz) full-fat plain
unsweetened yoghurt
3 free-range eggs, separated
300g (10½oz) blueberries or berries
Portuguese
almond cake
SERVES 8-12
100g (3½oz) unsalted butter, plus
extra for greasing
100g (3½oz) self-raising flour,
sifted, plus extra for dusting
200g (7oz) caster sugar
3 free-range eggs, beaten
100g (3½oz) ground almonds
1 tsp almond extract
1 tbsp brandy
For the buttercream
100g (3½oz) unsalted butter
40 baking heaven JUNE / JULY
BH23.Cakes.jg5.indd 40
of choice, fresh or frozen (thawed)
To serve
full-fat plain unsweetened yoghurt
whipped cream
fresh berries of choice
1 Preheat the oven to 180°C/Gas Mark
4. Grease a 20cm (8in) springform cake
tin and line it with parchment paper.
2 Place the oats in a food processor and
blend until the texture resembles
coarse flour. Transfer to a large mixing
bowl, add the rest of the dry ingredients
and stir until combined. Make a well in
the centre and set aside while you
prepare the wet ingredients.
3 Cut the butter into cubes and add it to
the bowl of a stand mixer along with the
maple syrup and lemon zest and mix
until well combined and creamy.
4 Add the yoghurt and egg yolks, mix
until just combined and set aside.
5 Place the egg whites in a clean, dry
bowl of the stand mixer or in a medium-
sized mixing bowl and beat until soft
peaks form. Using a spatula, gently fold
the wet ingredients, followed by the
egg whites and half the blueberries, into
3 tsp soured cream
1 tsp vanilla paste
1 tsp almond extract
150g (5½oz) icing sugar
flaked almonds, toasted,
to decorate
1 Preheat the oven to 180°C/Gas
Mark 4.
2 Grease a 20cm (8in) sandwich tin or
cake tin with butter, then dust with flour
until it’s fully coated.
3 Cut 1 strip of greaseproof paper and
line the tin with the strip going across
the middle. This helps lift the sponge
from the tin once cooked.
4 Using an electric whisk, cream
together the butter and sugar until light
and fluffy.
5 Gradually add the eggs, beating well
with each addition. Fold in the flour and
ground almonds and add the almond
extract and the brandy.
the dry ingredients until just combined,
making sure not to over-mix as the cake
will be compact otherwise.
6 Pour the cake batter into the tin,
scatter the remaining blueberries on top
and bake for about 1 hour or until golden
and a skewer inserted in the centre of
the cake comes out clean. Remove
from the oven and set aside to cool
slightly in the tin, before transferring to a
wire rack to cool completely. Store the
cake at room temperature in an airtight
container and it will keep for 3-5 days.
7 When ready to serve, carefully break
the cake up into different-sized pieces
and separate them slightly, while still
maintaining the overall circular shape
of the cake. Serve topped with
dollops of yoghurt, cream and a
scattering of berries.
This recipe is taken
from Green Kitchen
at Home by David
Frenkiel and Luise
Vindahl (Hardie
Grant, £25),
photography ©
David Frenkiel.
6 Pour the mixture into the prepared
cake tin and bake in the oven for
45 minutes, or until a skewer comes
out clean.
7 Allow the cake to sit in its tin for
5 minutes before turning out onto a
wire rack. Allow to cool completely.
8 To make the buttercream, beat
together the butter, soured cream,
vanilla paste, almond extract and icing
sugar until smooth.
9 Use a spatula to spread the icing over
the top of the cooled cake and decorate
with flaked almonds.
Recipe taken from
Milly’s Real Food
by Nicola ‘Milly’
Millbank is
published by HQ,
HarperCollins, £20.
WWW.FOODHEAVENMAG.COM
18/05/2017 14:32

Eton mess cake
SERVES 14
For the vanilla cake layers
335g (11¾oz) Stork with Butter
335g (11¾oz) caster sugar
6 large free-range eggs
335g (11¾oz) self-raising flour
2 tsp vanilla bean paste
For the meringues
1 large free-range egg white
80g (2¾oz) caster sugar
For the filling and decoration
150g (5½oz) Stork With Butter
200ml (7fl oz) double cream
2 tsp vanilla bean paste or extract
125g (4½oz) raspberries
125g (4½oz) strawberries, hulled
and quartered
300g (10½oz) icing sugar
For the white chocolate raglaze
100g (3½oz) raspberries
100g (3½oz) white chocolate,
melted
1 To make the cake layers, lightly grease
three 20cm (8in) round cake tins and line
the bases with parchment paper.
Preheat the oven to 180°C/Gas Mark 4.
WWW.FOODHEAVENMAG.COM
BH23.Cakes.jg5.indd 41
Recipe by Edd Kimber for Stork (www.bakewithstork.com)
2 Place all of the cake ingredients into a
large bowl and, using an electric mixer,
beat together until smooth and combined.
3 Divide the batter evenly between the
prepared tins and place into the oven,
baking for 25-30 minutes or until golden
and pulling away from the sides of the
tins. Allow to cool in the tins for
10 minutes, before inverting onto a wire
rack to cool completely. Reduce the
oven temperature to 90°C/Gas Mark ¼.
4 For the meringue, place the egg white
into a medium-sized bowl and whisk
until the mixture holds soft peaks.
Sprinkle in the sugar while whisking,
continuing until the meringue holds
stiff peaks.
5 Place the meringue into a piping bag
fitted with a plain round piping nozzle.
Line a baking tray with parchment paper
and pipe the meringue into small peaks.
Bake in the oven for about 1 hour
40 mins – 2 hours, or until dry and firm.
Allow to cool fully before using.
6 To assemble, whip the cream and
1 tsp vanilla until it holds stiff peaks.
Spread half of the cream onto the top of
the first layer of cake, leaving the
outside 2cm (¾in) of the cake edge
C A K E H E AV E N
clear. Top with about a third of the fruit
and some of the meringue, crushed.
Repeat with the second layer of cake.
7 For the buttercream, beat the Stork,
icing sugar, and remaining vanilla
together until light and fluffy.
8 Spread the buttercream across the
sides of the cake, spreading into a very
thin layer, the cake should be visible
under the frosting. Spread the
remaining frosting over the top of
the cake.
9 For the glaze, place the raspberries
into a bowl and mash with a fork. Scoop
the raspberries into a fine sieve and
press through with the back of a spoon,
discarding the seeds (you should end up
with 50g (1¾oz) of raspberry juice). Pour
the juice into the melted chocolate and
mix together until smooth.
10 Pour the glaze onto the top of the cake
and gently spread it to the edge, teasing it
over the sides so that it drips down.
11 Top with the remaining fruit and
meringue. The cake is best served on
the day it is assembled as the meringue
will soften over time, but it will be
delicious for up to 3 days after baking. 
JUNE / JULY baking heaven 41
18/05/2017 14:33

Raspberry and white
chocolate cake
SERVES 14
For the cake
300g (10½oz) self-raising flour
300g (10½oz) caster sugar
300g (10½oz) Stork with Butter
85g (3oz) plain flour
5 free-range eggs
150g (5½oz) melted white
chocolate
For the raspberry buttercream
200g Stork with Butter
600g icing sugar
3 tbsp seedless raspberry jam
To decorate
fresh raspberries
75g (2¾oz) melted white chocolate
42 baking heaven JUNE / JULY
BH23.Cakes.jg5.indd 42
Recipe by She Who Bakes for Stork (www.bakewithstork.com)
1 Grease three 20cm (8in) sandwich
tins and preheat the oven to 160°C/Gas
Mark 2½.
2 Cream together the Stork with Butter
and caster sugar.
3 Add in the eggs and mix well.
4 Mix in the self-raising and plain flour,
followed by the melted white chocolate
(allow to cool slightly before adding).
5 Split between the tins and bake for
35-40 minutes, or until a skewer comes
out clean.
6 Make the buttercream by mixing
the Stork with Butter and icing sugar
until it combines. Add in the raspberry
jam and mix on a high speed for
3-4 minutes.
7 Spread a nice thick layer of raspberry
buttercream over one of the cakes.
8 Place another cake on top and repeat
by spreading a layer of buttercream
over the second cake.
9 Top with the final cake and spread a
little buttercream over the top layer and
continue to spread it over the sides.
10 Using a pallete knife, start to take
the buttercream off – we only want a
thin layer left on the outside. Keep
spreading until you have a nice,
clean finish.
11 Top with fresh raspberries.
12 Melt the white chocolate and drizzle
over the top.
WWW.FOODHEAVENMAG.COM
18/05/2017 14:33
 C A K E H E AV E N

Red velvet cake

ING TIP
SERVES 12 BAK
For the cake
180ml (6oz) plant-based milk
MAKE AHEAD
CAN BE STORED IN THE FRIDGE
30ml (1oz) apple cider vinegar FOR UP TO 3 DAYS OR FROZEN
400g (14oz) gluten-free plain flour FOR UP TO 1 MONTH.
280g (10oz) rapadura sugar
1 tbsp cacao powder
2 tsp baking powder
1 tsp cream of tartar
1 tsp ground sea salt
100g (3½oz) coconut oil, melted
240g (8½oz) frozen raspberries,
warmed and mashed to a purée
110g (4oz) unsweetened
applesauce
40ml (1¼oz) lemon juice
40g (1½oz) beetroot powder
1 tbsp vanilla extract
100g (3½oz) fresh strawberries
to garnish
For the icing/frosting
130g (5oz) vegan white chocolate,
melted
50g (1¾oz) coconut butter, melted
200ml (7fl oz) coconut cream
200g (7oz) dessicated coconut
1 tbsp arrowroot starch
1 tsp vanilla extract

1 Line the base and sides of two 20cm

wide × 7cm deep (8in×2¾in) round
springform cake tins with baking paper.
Preheat the oven to 180°C/Gas Mark 4.
2 Mix the milk and apple cider vinegar in
a small bowl. Set aside for 10 minutes.
In a large bowl, sift the flour, sugar,
cacao powder, baking powder, cream of
tartar and salt.
3 To the milk mixture add the melted
coconut oil, raspberry purée, apple-
sauce, lemon juice, beetroot powder
and vanilla. Mix well. Add the wet
mixture to the dry and mix to combine.
Evenly distribute the batter into the
prepared cake tins. Bake for processor until the icing is smooth and
25-35 minutes, or until a skewer thick. Sandwich the two cakes together
inserted into the centre of the cakes using a third of the icing between
comes out clean. the layers. Smooth the remaining icing
4 Let the cakes cool in the tins for over the entire cake and garnish with Recipe taken from
10 minutes before turning out onto a fresh strawberries. The Healthy Convert
wire rack to cool completely. 6 Slice and serve! by Nicole Maree
(Hardie Grant,
5 For the icing, mix all the ingredients £14.99) Photography
in a high- speed blender or food © Elisa Watson.

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BH23.Cakes.jg5.indd 43 18/05/2017 14:33

 Step by step
Glazing
Darren Purchese shows us how to achieve a shiny
professional finish when making cake glaze at home

W H I T E C H O C O L AT E
& VA N I L L A G L A Z E
300g (10½ oz) white chocolate,
chopped
125ml (4fl oz) full-cream
(whole) milk
1 vanilla pod, seeds scraped
25ml (1fl oz) liquid glucose
2 gold-strength gelatine leaves
(4g/1⁄ 5oz), soaked and drained
Glazing is a great skill for you to acquire and
will make your cakes and desserts look
really professional. It’s super-easy to do and
I always make batches of glaze and store
them in the refrigerator in plastic containers
until needed. I then reheat the glaze gently in a
microwave and glaze my cakes from frozen.
The cold temperature of the cake will help to
set the gelatine-based glaze and the fluidity of
the glaze will ensure a flat and even finish.
This white chocolate glaze can be
TOP
TIP coloured if you wish by adding a
water-soluble colour to the glaze
when you mix in the chocolate. However, make
sure you strain the glaze after any addition of
colouring agent.

TO MAKE THE GL AZE

1 Put the white chocolate in a bowl.
2 Bring the milk, vanilla seeds and glucose to
the boil in a saucepan over a medium heat,
then remove the pan from the heat.
3 Add the gelatine to the pan, stir to dissolve it,
then strain the mixture over the chocolate.
Stir to combine.
4 Strain the glaze through a sieve and use it After reheating a glaze, leave it at room
immediately, or store in the refrigerator until temperature to cool, stirring occasionally,
ready to use. until the temperature drops to 35-40ºC
5 Before using, simply reheat the glaze in short (95-104ºF) before use. Use a digital
bursts on high in the microwave until it is thermometer to check the
warm and evenly heated. temperature accurately.

44 baking heaven JUNE / JULY WWW.FOODHEAVENMAG.COM

BH23.SBS_Glazing.jg4.indd 44 18/05/2017 14:43


Glazing a cake A B
R E H E AT I N G G L A Z E S B E F O R E U S E
When reheating glazes, I like to do so in short
and high bursts in the microwave. I heat for
30 seconds on high and stir the glaze with a
spoon, then heat again. I like to bring the
glaze to a fairly high temperature of around
60-70ºC (140-158ºF), which will make the
glaze become nice and shiny. I then leave the
glaze at room temperature, stirring
intermittently, until the temperature drops to
35-40°C (95-104°F) before glazing the cake. I
use a digital thermometer to check the
temperature accurately. If you use a glaze
that is too hot it can melt the cake and run off
quickly, leaving a very thin finish.
GLAZING A CAKE
Remove your cake from the freezer once
your glaze is at the correct temperature. Set
the cake on a wire rack placed over a shallow
tray. Pour the glaze onto the centre of the
cake in one motion and try to ensure the
glaze runs evenly over the top of the cake and
runs to cover the entire surface of the cake
and down the side. Then leave the glaze to
stop dripping and set before trimming the
bottom of the cake with a small palette knife.
Lift the cake using two palette knives and
place it on a serving plate or cake stand.
Finish the cake as you wish, then leave at
room temperature for 30-40 minutes to
defrost thoroughly before serving. The glaze
can be reused by simply scraping any excess
back into the container and placing it in
the refrigerator.
WWW.FOODHEAVENMAG.COM
BH23.SBS_Glazing.jg4.indd 45
S T E P - B Y- S T E P
C
1 Place the cake you want to glaze on a wire
rack set over a tray to catch the drips.
Pour the glaze into the centre of the cake in
one motion. (A)
2 Keep pouring the glaze over the cake,
trying to ensure the glaze runs smoothly and
evenly over the entire surface and down the
side of the cake. (B)
3 Leave the glaze until it stops dripping.
Trim the bottom of the cake with a small
palette knife. Use the knife to lift the cake
onto a serving plate. (C)
GL AZING AN ÉCL AIR
When glazing éclairs, prepare the glaze
following the instructions to a temperature of
35-40°C (95-104°F). Pour the glaze into a shallow The extract on
container. Take the cut tops of the éclairs and pages 44-45 is
run them through the glaze, using your hands to taken from
Lamingtons
pull them through and then lift them up vertically & Lemon Tart
to allow any excess glaze to drip off. Place the by Darren
éclair tops, glaze side up, on a tray or work Purchese (Hardie
Grant, £20).
surface for a few minutes to set, before placing Photography ©
the glazed tops onto the bottom halves. Patrician Niven.
JUNE / JULY baking heaven 45
18/05/2017 14:44
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FROM THE MAKERS OF

BH23.Cheesecakes.jg6.indd 26
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10/05/2017 15:55
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 c u i t h e av e
b isBite-seiznejobyawkith coffee! n
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WE LOVE… COCONUT NICE pg50 // OAT HAZELNUT COOKIES pg50 // ICE CREAM SANDWICH pg53

For the black tahini chocolate cookies recipe see page 49

BH23.Biscuits.jg4.indd 47 18/05/2017 13:44


By Baking Mad (www.bakingmad.com)
Chocolate chip
cookie cups
MAKES 6
For the cups
135g (4¾oz) unsalted butter
190g (6¾oz) plain white flour (we
use Allinson)
½ tsp bicarbonate of soda
By Baking Mad (www.bakingmad.com)
48 baking heaven JUNE / JULY
BH23.Biscuits.jg4.indd 48
80g (2¾oz) unrefined light
muscovado sugar (we
use Billington’s)
80g (2¾oz) unrefined golden caster
sugar (we use Billington’s)
½ tsp vanilla extract (we use
Nielsen-Massey)
1 free-range egg
½ tsp salt
100g (3½oz) dark chocolate chips
1 Preheat the oven to 170°Gas
Mark 3 and lightly grease a 12-hole
muffin tray.
2 Cream together the butter and both
sugars until pale, then add the egg and
vanilla extract and mix together well.
3 Sift in the flour, salt, bicarbonate of
soda and add to the butter/sugar mixture
and mix thoroughly until a dough forms,
Jammy biscuits
MAKES 10
For the biscuits
175g (6oz) plain white flour (we
use Allinson)
125g (4½oz) unsalted butter, cold
and cubed
50g (1¾oz) unrefined golden caster
sugar (we use Billington’s)
finely grated zest of 1 orange
For the filling
125g (4½oz) icing sugar (we use
Silver Spoon)
100g (3½oz) unsalted butter
¼ tsp strawberry flavouring
2 tbsp strawberry jam
1 Place the flour and butter in the bowl
of a food processor and pulse until the
mixture resembles breadcrumbs.
Alternatively, rub the butter into the flour
by hand.
2 Add the sugar and orange zest and
pulse again, or mix with a spoon until
the mixture starts to get sticky. Tip the
dough onto a lightly floured surface and
lightly knead so that the dough comes
together to form a smooth ball. Chill for
10 minutes.
3 Preheat the oven to 180°C/Gas Mark
then stir in the chocolate chips.
4 Fill each muffin hole two-thirds full
with cookie mixture. Don’t fill it too high
or it will spill over the outsides.
5 Bake for 30 minutes until the cookies
become set in shape.
6 After 30 minutes remove the cookies
from the oven and, using a lightly floured
shot glass, push gently in the centre of
each cookie, forcing the inner cookie to
flatten, forming a hole.
7 Return to the oven and bake for a
further 10-15 minutes.
8 Once the cookies have been removed
from the oven, cool for 10 minutes in the
muffin tin before transferring to a
cooling rack.
9 Serve with your choice of filling.
Vanilla ice cream and chocolate sauce
tastes delicious.
4 and line two baking sheets with
baking paper.
4 Roll the dough out onto a lightly
floured surface to the thickness of
about 5mm (¼in), pressing it together if
it cracks a bit. Cut out with 16x5-6cm
(6x2-2½in) cutters, re-rolling the dough
until it has all been used. Cut a smaller
round shape out of half the rounds.
5 Lay the biscuits on the baking sheets
and bake for 10-12 minutes until pale
golden. Remove, transfer to a wire rack
and leave until cold.
6 Place the icing sugar and strawberry
flavouring into a large bowl and mix in
1 tbsp warm water. Add the butter and
mix together with a blender or whisk
until light and fluffy. Spread the icing
over the full biscuits and top with a thin
layer of jam, then the remaining biscuits.
Leave to set for 30 minutes, then enjoy.
WWW.FOODHEAVENMAG.COM
18/05/2017 13:45

Viennese whirls
MAKES 12
For the pastry
225g (8oz) unsalted butter, softened
50g (1¾oz) cornflour
75g (2¾oz) icing sugar (we use
Silver Spoon)
175g (6oz) plain white flour (we
use Allinson)
1 tsp vanilla extract (we use
Nielsen-Massey)
For the topping
2½ tbsp icing sugar (we use
Silver Spoon)
2½ tbsp raspberry jam, seedless
1 Preheat the oven to 180°C/Gas Mark
4 and place cases in a 12-hole bun tin.
2 Put all the pastry ingredients into a
mixing bowl and beat with an electric
whisk until soft and smooth.
Black tahini
chocolate cookies
MAKES 20
For the cookies
50g (1¾oz) salted butter, softened
125g (4½oz) light brown
muscovado sugar
125g (4½oz) golden caster sugar
1 free-range egg, beaten
200g (7oz) self-raising flour
2 tbsp cocoa powder
200g (7oz) milk chocolate, broken
into chunks
100g (3½oz) white chocolate,
melted, for drizzling
For the black tahini
100g (3½oz) black sesame seeds,
plus extra for decorating
100g (3½oz) flavourless oil
30ml (1fl oz) maple syrup
1 For the tahini, toast the seeds in a
small pan over a gentle heat until you
can smell the sesame aroma. Transfer
to a mini processor and blitz. Gradually
pour in the oil until a paste forms. Add
the maple syrup and blitz again. Tip into
a small bowl until ready to use.
WWW.FOODHEAVENMAG.COM
BH23.Biscuits.jg5.indd 49
B I S C U I T H E AV E N
By Baking Mad (www.bakingmad.com)
3 Put the mixture into a piping bag with golden. Place on a wire rack to cool. Sift
a 2.5cm (1in) fluted nozzle and pipe into the icing sugar over the tops, and put a
the cases, using a circular movement. little jam in the centre of each cake.
4 Bake for 10-15 minutes until lightly
2 Preheat the oven to 180°C/Gas Mark
4 and line two baking sheets with
parchment. In a large bowl, beat the
butter and sugars together until pale and
fluffy. Add the egg and 80g (2¾oz) of
black tahini paste, and beat to combine.
Tip in the flour, cocoa and milk chocolate
chunks, and beat until fully incorporated.
3 Using an ice cream scoop, ball into
20 pieces and place on the baking sheets.
Press each ball lightly so it’s a flatter.
Leave room between, as they spread.
4 Bake for 6-8 minutes while still soft in
the middle – they harden as they cool.
Leave to cool on the sheets for a few
minutes before transferring to wire
racks to cool completely.
5 Once cooled, drizzle white chocolate
zigzags all over the cookies and sprinkle
black sesame seeds on top.
This recipe is taken
from Good Food Eat
Well: Superfood
Recipes, published
by BBC Books,
RRP £12.99.
JUNE / JULY baking heaven 49
18/05/2017 17:11

a r e
s e c o o k i e
The egan friendly! s
v and syrup into a small non-stick pan
Oat hazelnut cookies
MAKES 9
For the cookies
50g (1¾oz) butter or dairy-free
sunflower spread
2 tbsp maple syrup
1 dessert apple, unpeeled, coarsely
grated (you need 85g (3oz))
1 tsp ground cinnamon
50 baking heaven JUNE / JULY
BH23.Biscuits.jg4.indd 50
Coconut Nice
MAKES ABOUT 30
For the biscuits
1 tbsp linseeds
400g (14oz) plain flour, plus extra
for dusting
200g (7oz) coconut oil
50g (1¾oz) desiccated coconut
280g (10oz) golden caster sugar
For the topping
4 tbsp coconut cream
200-225g (7-8oz) icing sugar
50g (1¾oz) desiccated coconut
1 Preheat the oven to 180°C/Gas
Mark 4. Soak the linseeds in a bowl with
3 tbsp water for 5-10 minutes. Rub the
flour and coconut oil together in another
bowl until it looks like fresh breadcrumbs.
Stir in the desiccated coconut.
2 Blitz the linseeds, their soaking water
and the sugar in a food processor until
50g (1¾oz) raisins
50g (1¾oz) porridge oats
50g (1¾oz) spelt flour
40g (1½oz) unblanched hazelnuts,
cut into chunky slices
1 free-range egg or 1 chia egg
(A chia egg is made from 1 tbsp
chia seeds soaked for 5 minutes
in 3 tbsp water until the mixture
becomes gloopy)
frothy. Pour onto the flour and knead to
form a firm dough. Add more water if it
feels too dry.
3 Roll out the dough on a floured
surface, cut into around 30 rectangles
and place on baking sheets lined with
baking parchment, leaving a 2-3cm (1in)
space between each one. Bake in
batches for 10-12 minutes or until pale
golden. Leave to cool.
4 For the topping, mix the coconut
cream with enough icing sugar to make
a thick paste. Use the paste to stick on
the desiccated coconut and to pipe the
word ‘NICE’ on each biscuit, then leave
to set.
1 Preheat the oven to 180°C/Gas
Mark 4 and lightly grease a non-stick
baking tray (or line a normal baking tray
with baking parchment). Tip the butter
and melt together, then add the apple
and cook, stirring, over a medium heat
until it softens, about 6-7 minutes. Stir
in the cinnamon and raisins.
2 Mix the oats, spelt flour and hazelnuts
in a bowl, pour in the apple mixture,
then add the egg and beat everything
together really well.
3 Spoon onto the baking tray, well spaced
apart to make nine mounds, then gently
press into discs. Bake for 18-20 minutes
until golden, then cool on a wire rack. Will
keep for 3 days in an airtight container or
up to 6 weeks in the freezer.
The recipes on page
50 are taken from
Good Food Eat Well:
Vegetarian & Vegan
Dishes, published
by BBC Books,
RRP £4.99.
WWW.FOODHEAVENMAG.COM
18/05/2017 13:45

Raw carrot
and chia bites
MAKES 18-20 MINI SQUARES
For the bites
1 carrot, peeled, coarsely grated
2 tbsp sunflower seeds
1 tbsp nut butter (e.g. almond,
peanut, cashew)
2 tbsp coconut oil, melted
1 tbsp chia seeds
12 dates, pitted
1 tsp flax seeds
1 tsp mixed spice
1 tsp ground cinnamon
40g (1½oz) desiccated coconut
WWW.FOODHEAVENMAG.COM
BH23.Biscuits.jg4.indd 51
B I S C U I T H E AV E N
1 Line a 24x16cm (9x6in) loaf tin (or any 5 Serve them with the desiccated
dish or Tupperware container of a
similar size) with clingfilm.
coconut side uppermost. Store in an
airtight container in the fridge for 5 days.
2 Place all the ingredients in the bowl of You can also freeze them and defrost
a food processor and blitz until they whenever you need.
come together when pressed between
your fingers.
3 Scatter the desiccated coconut over
the base of the tin. Place the mixture on
top and gently flatten it out so that the
coconut is covered. Cover and
refrigerate for 30 minutes, or place in
the freezer for 10 minutes. This recipe is taken
4 Gently pull up the edges of the from Cook. Eat. Love.
by Fearne Cotton,
clingfilm to release the flattened published by Orion,
mixture. Cut into squares of equal size. RRP £20.
JUNE / JULY baking heaven 51
18/05/2017 13:46
 Cookie kisses
MAKES 50
75g (2¾oz) unsalted butter
30g (1oz) caster sugar
½ tsp vanilla extract
115g (4oz) plain flour, plus extra for
dusting
a pinch of fine salt
For the icing
250g (9oz) royal icing sugar
food colouring pasters (purple, blue,
green, yellow, orange and pink)
1 Line two or three baking trays with
baking parchment. Set aside. Using an
electric hand whisk, beat the butter,
caster sugar and vanilla extract together
in a medium bowl until just combined.
Sift over the flour and salt and stir gently
until the mixture comes together to
form a dough.
2 Turn out onto a lightly floured surface
and roll out to 5mm (¼in) thickness. Cut
out 50 rounds using a 2cm (¾in) cookie
By Dave Carr from Tea for Tinnitus (www.teafortinnitus.co.uk)
52 baking heaven JUNE / JULY
BH23.Biscuits.jg4.indd 52
cutter (or I use the base of a large piping
nozzle), re-rolling the scraps. Transfer to the
baking trays, then chill in the fridge for
20 minutes.
3 Preheat the oven to 180°C/Gas Mark 4.
Remove the cookies from the fridge and
bake for 8 minutes until very lightly golden.
Leave to cool completely on the baking trays.
4 For the icing, sift the icing sugar in to a
medium bowl, then add 1 tbsp cold water.
Using an electric hand whisk, gently whisk
together for 2-3 minutes until you have a
smooth, thick icing (like the consistency of
toothpaste) – add an extra drop or two of
water if the icing is too stiff.
5 Divide the icing into six small bowls and stir
a little food colouring paste into each one.
You’ll need 6 disposable piping bags. Fill up
one piping bag, fitted with a 1cm (½in) open
star nozzle, with one colour of icing, then pipe
stars onto some of the cookies. Clean the
nozzle, insert into a clean piping bag, then
repeat with another coloured icing. Repeat
this process with the remaining coloured
icings, so that you end up with cookies
decorated with different coloured stars. Leave to
set in a cool place for at least 2 hours before serving.
6 Packed into an airtight container and stored in
a cool, dry place, these will keep well for up to
1 month. Stack them carefully, with greaseproof
paper between each layer.
This recipe is taken
from Rainbow Bakes
by Mima Sinclair.
Published by
Kyle Books, £9.99.
Photography by
Danielle Wood.
Gingerbread letters
For the letters
350g (12oz) plain flour
1 tsp bicarbonate of soda
3 tsp ground ginger
125g (4½oz) unsalted butter
175g (6oz) dark brown sugar
1 free-range egg, beaten
4 tbsp golden syrup
1 Preheat the oven to 190°C/Gas Mark 5.
2 Sift the flour, ginger and bicarbonate
of soda into a large bowl.
3 Rub in the butter until the mixture looks
like breadcrumbs, then mix in the sugar.
4 Add the beaten egg and golden syrup
until there is a smooth mixture. Divide
the mixture into two and roll out one half
on a lightly floured surface.
5 Use cutters to cut out letters from the
dough and place on baking parchment.
6 Bake for 9 minutes until golden.
7 Leave the letters for a few minutes to
cool before moving them carefully to a
cooling rack.
WWW.FOODHEAVENMAG.COM
18/05/2017 13:46
 C A K E H E AV E N

Chocolate cookie 1 large Waitrose British Blacktail 2 Beat in the sugar, then the egg, and

and honeycomb ice free-range egg, beaten

1 tsp bicarbonate of soda
cream sandwiches 6 scoops of Kelly’s Cornish Parlour
Honeycomb Crunch Ice Cream
MAKES 6
For the sandwiches 1 Preheat the oven to 180ºC/Gas Mark
100g (3½oz) butter 4. Line two baking sheets with
150g (5¼oz) Cooks’ Homebaking parchment. Melt the butter and half the
Dark Chocolate, chopped chocolate in a heatproof bowl set over a
125g (4½oz) light muscovado sugar pan of simmering water. Remove from
100g (3½oz) plain flour the heat and cool for a few minutes.
finally the flour and bicarbonate of soda,
mixing until smooth. Stir in the rest of
the chopped chocolate. Put 12 heaped
spoonfuls on the baking sheets, spaced
well apart. Bake for 12-15 minutes until
set, then leave the cookies to cool.
3 Remove the ice cream from the
freezer for 10 minutes to soften slightly.
Sandwich pairs of biscuits together with
the ice cream, wrap in clingfilm and
return to the freezer until ready to serve.

t h in g s u p with any
Mix
o m b in a t io n of flavouorpsped
c adding ch
you like. Ttrsyto the cookie
hazelnu , or layer jam
mixture e ice cream
with th sandwiches.
e
between th

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

WWW.FOODHEAVENMAG.COM JUNE / JULY baking heaven 53

BH23.Biscuits.jg4.indd 53 18/05/2017 13:47

 For all this and more join us online at
foodheavenmag.com

Competitions
Recipes Tutorials
Inspiration Step-by-step

New_WEBAD.indd 107 18/05/2017 10:02

 o b e a b le to kes Your traybakes need to look BXAXKXEXSXAXLXE

n e e d t
Y port your trayba
o u attractive so they sell well
trans Keep your traybakes simple
ctive,
Although the traybake needs to be attra
You can either transport them in the there is no need for really fanc y cake s with
tin that you bake them in and then cut into delicate decorations, as these are likel
y to
Pretty sweets, candies, icing and
pieces at the sale, or alternatively cut into suffer when they are cut into. Peo ple love
sugar flowers all make cakes look
pieces at home and transport in cake all the easy classics – Victoria spon
ge, red
very appealing. In addition, you can line
cases on a tray all ready to display. velvet, classic chocolate – and thes e are the
the trays and plates the cakes are displayed
Make sure that decorations are not so cakes that tend to sell best .
on with paper napkins or doilies.
fragile that they will be damaged in transit.

Bakes need Choose appropriate

to be easy to cut recipes
into individual If you are baking for a school cake sale you may
want to avoid a traybake that contains Have clear labeling
portions nuts. Some schools are introducing
regulations about sugar levels on foods and so It is helpful to list out ingredients so people
Avoid cakes that are hard to serve or it would be appropriate to choose a low-sugar with dietary requirements can see
are messy to eat as people need to recipe and to label the traybake clearly. Check what’s included, or to fit local
be
able to easily buy and eat individu what you are making is suitable for the regulations. People want to know what’s in a
al
cake portions. sale or recipient. cake and what it costs without having to ask.

Top tips for a Bake Sale

It’s always a joy to share your baking with others and a bake sale is a great chance to do that and
make money for good causes too – Hannah Miles helps you plan for a successful event

Price theelclakes
Make sure you h to s
Keep pricing simple plenty of changeave Although you want to make a profit, do
overprice you r cake s as you
the
do
day,
not wan
they
not

won
t to
’t
An easy rounded figure be left with any at the end of
is getting late in
makes the maths much easier r, and keep until the next sale. If it
Fête organisers sometimes provide a ce
don‘t forget price signs for the cakes . the day and you still have lots left, redu
to have all the cakes float, but if not your bank can provide coins for your prices or offer 2 for the price of 1.
Sometimes it is easier
your float in exchange for notes.
at the same price to help with the maths.

Try to plan Have fun and

for variety Name your tray enjoy raising
Make sure you – or other bakers – label money for
If people are volunteering donation

in different directions so that you

s of
cakes, see if you can try and steer them
all
have a
cake plates, stands and trays with a
sticker underneath so you know who to
return them to at the end of the sale and to
a good cause!
wide selection of cakes on sale avoid things getting lost.
. XXXXXXXJUNE / JULY baking heaven
/ XXXXXXX 55

BH23.BakeS.jg3.indd 55 18/05/2017 11:25


Crispy tiffin slice
MAKES 24
For the base
340g (11 ⁄3oz) marshmallows
125g (4½oz) butter
180g (6oz) rice crispies
For the tiffin layer
300g (10½oz) plain/semi-sweet
chocolate
125g (4½oz) butter
2 tbsp golden/light corn syrup
200g (7oz) custard cream biscuits
or other sandwich cookies
125g (4½oz) raisins
100g (3½oz) white chocolate,
to decorate
56 baking heaven JUNE / JULY
BH23.BakeS.jg3.indd 56
TRAYBAKe #1
This delicious and indulgent no-bake
slice
is a combination of two of my favourite
things – crispy cakes and chocolate
tiffin.
You can vary the flavour of the tiffin
by using different types of biscuits
and
a variety of dried fruits. Try Oreo cook
ies
with dried cranberries and a little
orange zest for a winter version of this
yummy treat!
1 In a large heavy pan, melt the
marshmallows and butter over a gentle
heat, stirring all the time so that the
marshmallows do not burn. The mixture
will become very gooey. Working
quickly, so that the mixture does not
cool, stir in the rice crispies well so that
they are all coated.
2 Place the crispies into the base of a
greased and lined 35x25cm (14x10in)
deep baking tin, and press out into an
even layer using a spatula or the back of
a spoon. Leave to set.
3 For the tiffin layer, break the plain
chocolate into squares and place in a
heatproof bowl along with the butter
and golden syrup and place over a pan
of simmering water (bain-marie).
Simmer until the chocolate melts and
the mixture becomes smooth and
glossy, stirring occasionally.
4 Break the biscuits into small pieces
and stir into the chocolate mixture with
the raisins. Spoon the mixture into the
tin on top of the marshmallow layer. Chill
in the refrigerator for several hours until
the tiffin has set.
5 Break the white chocolate into pieces
and place in a heatproof bowl over a pan
of simmering water. Simmer until the
chocolate has melted, then spoon in
large drizzles over the top of the slice
swirled in pretty patterns. The chocolate
should set quickly on the cold tiffin; if
not, return to the refrigerator to set for a
little longer.
6 Remove the lining paper and cut the
tiffin into 24 squares using a sharp knife
and serve. This cake will store for up to
5 days in the refrigerator.
WWW.FOODHEAVENMAG.COM
18/05/2017 11:26
 BXAXKXEXSXAXLXE

Pecan pie blondies

MAKES 24
For the blondies
350g (12oz) white chocolate
250g (9oz) butter, margarine or
low-fat baking spread
5 free-range eggs
300g (10½oz) caster sugar
1 tsp vanilla extract
a pinch of vanilla salt or regular salt
200g (7oz) plain flour
2 tsp ground cinnamon
200g (7oz) pecan halves
For the glaze
1 tbsp dark brown sugar
50g (1¾oz) butter
2 tbsp golden/light corn syrup
1 tsp vanilla extract
1 tsp ground cinnamon

1 Place the white chocolate and butter

in a heatproof bowl resting over a pan of
simmering water and stir until melted.
Take care that no water gets into the
bowl. Leave to cool slightly.
2 Whisk together the eggs and caster
sugar using an electric whisk until the
mixture is thick and creamy and has
doubled in size. Add the chocolate
mixture and whisk in. Add the vanilla
extract and vanilla salt. Sift in the flour
TRAYBAKe #2
and ground cinnamon and fold in gently. of pecan
I love the classic American favourite
3 Pour the mixture into a greased and pastry case and delic ious
pie with its buttery
lined 35x25cm (14x10in) deep baking
flavours of cinnamo n and vanilla, all
tin. Sprinkle the top of the blondie with my
wrapped up in nutty pecans. This is The extract on pages
the pecans. with a white choc olate
blondie version 55-57 is taken from
4 Bake for 25-30 minutes until the top
traybake topped with pecans and then
Traybakes: 40
of the blondie has a crust and the Brilliant One-Tin
brushed with a light spiced pecan pie Bakes for Enjoying,
blondie feels fairly firm, but still slightly glaze. Fantastic! Giving and Selling by
soft underneath. Leave to cool. Hannah Miles,
5 For the glaze, place the sugar, butter, published by Lorenz
Books, RRP £9.99.
golden syrup, vanilla and cinnamon in a
pan and simmer until the butter and
sugar have melted. Remove from the
heat and leave to cool for a few minutes,
then brush the top of the blondie with
the glaze using a pastry brush.
6 When cool, remove the lining paper,
cut the blondie into 24 slices and store
in an airtight container for up to 5 days.

WWW.FOODHEAVENMAG.COM JUNE / JULY baking heaven 57

BH23.BakeS.jg3.indd 57 18/05/2017 11:27

App_ad.indd 87 18/05/2017 10:38
 c a k e he a v
p
u Minmi abximum indulgence!
a k e s , e

n
c
WE LOVE… STRAWBERRY CHEESECAKE pg61 // PIMM’S® pg65 // L AVENDER HONEY pg66

For ice cream cupcakes recipe turn to page 61

BH23.Cupcakes.jg4.indd 59 18/05/2017 15:09


Chocolate berry
marble cupcakes
MAKES 12
For the cakes
125g (4½oz) unsalted butter, soft
125g (4½oz) golden caster sugar
2 large free-range eggs
125g (4½oz) self-raising flour
1 tsp baking powder
1 tsp vanilla extract
1-2 tbsp milk
100g (3½oz) raspberries
30g (1oz) white chocolate, chopped
For the white chocolate icing
100g (3½oz) white chocolate
140g (5oz) unsalted butter, soft
140g (5oz) icing sugar
For the dark chocolate icing
100g (3½oz) good-quality dark
(bittersweet) chocolate
Toffee apple
cupcakes
MAKES 12
For the cakes
125g (4½oz) salted butter, softened,
plus extra for greasing
125g (4½oz) light muscovado sugar
2 large free-range eggs
125g (4½oz) self-raising flour
60 baking heaven JUNE / JULY
BH23.Cupcakes.jg4.indd 60
150g (5¼oz) unsalted butter, soft
200g (7oz) icing sugar
3 tbsp cocoa powder
2-3 tbsp milk
2 tsp vanilla extract
To decorate
chocolate hearts, edible glitter and
12 fresh raspberries
1 Preheat the oven to 180°C/Gas Mark
4. Line a 12-hole muffin tin with paper
cupcake cases.
2 For the cakes, beat the butter and sugar
with an electric whisk until pale and fluffy.
Add the eggs, one at a time, beating
between each addition. Sift over the flour
and baking powder. Fold in using a metal
spoon. Add the vanilla extract and enough
milk for the mixture to be of a dropping
consistency. Spoon half into a separate
bowl and add the raspberries. Mash so
the mixture is streaked pink, then set
aside. Stir the white chocolate into the
non-raspberry mixture.
3 Place alternate dollops of the white
chocolate and raspberry mixtures into
the cupcake cases until the mixtures are
evenly distributed. Smooth the tops
with the back of a spoon and bake for
2 tsp baking powder
½ tsp ground cinnamon
½ tsp ground ginger
1 apple (about 100g (3½oz)) peeled,
cored and cut into small cubes
1-2 tbsp apple juice
To decorate
150g (5¼oz) unsalted butter, soft
225g (8oz) icing sugar
75g (2½oz) toffee caramel sauce
a pinch of ground cinnamon
50g (2oz) hard toffees, bashed into
small pieces
edible gold sugar
1 Preheat the oven to 180°C/Gas Mark
4. Line a 12-hole muffin tin with paper
cupcake cases.
2 For the cakes, place the butter and
sugar in a large bowl and beat until pale
and fluffy. Add the eggs, one at a time,
18 minutes, or until well risen and
springy to the touch. Remove from the
tin and transfer to a wire rack to cool.
4 Meanwhile, make the icings. For the
white chocolate icing, melt the chocolate,
broken into squares, in 30-second bursts
in the microwave, stirring between each
burst, then set aside. Beat the butter and
icing sugar with an electric whisk until
pale and fluffy, then beat in the melted
chocolate until smooth.
5 For the dark chocolate icing, melt the
chocolate, broken into squares, in
30-second bursts in the microwave,
stirring between each burst, then set
aside. Beat the butter, icing sugar and
cocoa powder in a large bowl with an
electric whisk until pale and fluffy, then
fold in the melted chocolate, milk and
vanilla extract.
6 Spoon the white chocolate icing down
one side of a piping bag fitted with a star
nozzle and spoon the dark chocolate
icing down the other side. Once the
cupcakes are cool, pipe the icing onto the
top of each cake, creating a marbled
effect. Decorate with chocolate hearts
and glitter, and finally top each cupcake
with a raspberry.
beating well between each addition.
Sift over the flour, baking powder and
spices, and fold in with the apple. Fold
in enough apple juice for the mixture to
be of a dropping consistency.
3 Divide the mixture between the
cases and smooth the tops with the
back of a spoon. Bake for 18 minutes, or
until well risen, pale golden and springy
to the touch. Remove the cakes from
the tin and place on a wire rack to cool.
4 Meanwhile, make the icing. Place the
butter and icing sugar in a large bowl
and beat with an electric whisk until
pale and fluffy. Beat in the toffee
caramel sauce and cinnamon. Spoon
the icing into a piping bag fitted with a
star nozzle and pipe a swirl of icing onto
each cake. Decorate with the hard
toffee pieces and a sprinkling of edible
gold sugar.
WWW.FOODHEAVENMAG.COM
18/05/2017 15:09

Strawberry
cheesecake cupcakes
MAKES 12
For the cakes
125g (4½oz) unsalted butter, soft
125g (4½oz) golden caster sugar
2 large free-range eggs
125g (4½oz) self-raising flour
1 tsp baking powder
finely grated zest of ½ an orange
2 tbsp milk
100g (3½oz) strawberries, hulled
and chopped into small pieces
To decorate
50g (1¾oz) unsalted butter, soft
150g (5¼oz) cream cheese, at
room temperature
4 tbsp icing sugar
1 vanilla pod, seeds scraped out
½ a ginger biscuit, crushed
into crumbs
12 strawberries, halved or sliced
Ice cream
cupcakes
MAKES 12
For the cakes
12 flat-bottomed waffle ice
cream cones
125g (4½oz) unsalted butter, soft
125g (4½oz) caster sugar
3 large free-range eggs
125g (4½oz) self-raising flour
1 tsp baking powder
1 tsp vanilla extract
2 tbsp milk
To decorate
150g (5¼oz) unsalted butter, soft
250g (9oz) icing sugar, sifted
2 tsp vanilla extract
6 chocolate flakes, cut in half
multi-coloured sprinkles
1 Preheat the oven to 180°C/Gas Mark
4. Line a 12-hole muffin tin with the flat-
bottomed ice cream cones.
2 For the cakes, place the butter and
sugar in a large bowl and beat with an
electric whisk until pale and fluffy.
WWW.FOODHEAVENMAG.COM
BH23.Cupcakes.jg5.indd 61
C U P C A K E H E AV E N
1 Preheat the oven to 180°C/Gas Mark
4. Line a 12-hole muffin tin with paper
cupcake cases.
2 For the cakes, place the butter and
sugar in a bowl and beat with an electric
whisk until pale and fluffy. Add the
eggs, one at a time, beating well
between each addition. Sift over the
flour and baking powder. Fold in with a
metal spoon. Add the orange zest, milk
and strawberries and fold together.
3 Divide the mixture between the cases
and smooth the tops with the back of a
spoon. Bake for 18 minutes, or until well
risen and slightly springy to the touch.
Remove the cakes from the tin and
transfer to a wire rack to cool.
4 For the icing, beat together the butter,
cream cheese, icing sugar and vanilla
seeds until smooth. When the cakes
are cool, use a palette knife to spread
the icing on each cake. Scatter with the
biscuit crumbs, arrange a strawberry on
top of each and serve immediately.
3 Add the eggs, one at a time, beating
well between each addition. Sift over
the flour and baking powder and fold in
with a large metal spoon. Finally, fold in
the vanilla extract and milk.
4 Spoon the mixture into a piping bag
fitted with a straight-ended nozzle and
pipe the mixture into the ice cream
cones, so that they are two-thirds full.
Smooth the tops of the mixture with
the back of a spoon.
5 Bake for 25-30 minutes, or until a
skewer inserted into the middle of each
cake comes out clean. Remove the
cakes from the tin and leave to cool on
a wire rack.
6 For the icing, beat the butter, icing
sugar and vanilla extract with an electric
whisk until pale and fluffy. Spoon the
icing into a piping bag fitted with a star
nozzle and pipe icing onto the top of The recipes on
each cake in a swirl. Insert half a pages 60-61 are
taken from Cath
chocolate flake into the top of each and Kidston: Mug Cakes,
scatter with sprinkles. Cupcakes & More!
by Cath Kidston,
photography by Dan
Jones, published by
Quadrille, RRP £15.
JUNE / JULY baking heaven 61
18/05/2017 17:15
 Peanut butter and
jam cupcakes
MAKES 10 CUPCAKES
For the cakes
60g (2oz) unsalted butter or
coconut oil
120g (4¼oz) coconut palm sugar
60g (2oz) smooth peanut butter
2 free-range eggs, beaten
120g (4¼oz) white spelt flour
2 tsp baking powder
2 tbsp milk (almond, rice or dairy)
Raspberry muffins
MAKES 12 REGULAR/6 JUMBO-SIZE
For the muffins
120g (4oz) softened unsalted
butter, plus extra for greasing
3 tbsp demerara sugar
Recipe Credit (xxxxxxxxxx.com)
62 baking heaven JUNE / JULY
BH23.Cupcakes.jg4.indd 62
For the raspberry chia jam
200g (7oz) raspberries, extra to serve
2 tbsp honey
2½ tbsp chia seeds
For the icing
250g (9oz) cream cheese, or dairy-
free alternative
80g (2¾oz) smooth peanut butter
40g (1½oz) honey
1 Preheat the oven to 180°C/Gas
Mark 4. Line a cupcake tin with
10 paper cases.
2 For the jam, add the raspberries and
honey to a pan and set over a medium
heat. Simmer for 5 minutes, mashing the
raspberries to release their liquid. Stir in
the chia seeds and continue to simmer for
15 minutes until thick and viscous.
Remove from the heat and leave to cool.
3 Meanwhile, in a large bowl cream
together the butter or coconut oil and
sugar until light and fluffy. Beat in the
peanut butter and eggs, then fold in the
flour, baking powder and milk. Divide the
mixture between the paper cases and
bake for 16-20 minutes until risen and
½ tsp ground cinnamon
200g (7oz) white granulated sugar
2 free-range eggs
1 tsp vanilla extract
250g (9oz) plain flour
½ tsp salt
1 tsp baking powder
165ml (5½oz) buttermilk
375g (13oz) fresh raspberries
1 Preheat the oven to 190°C/Gas Mark
5. Line a jumbo muffin pan or a regular
12-hole muffin pan with paper cases, or
grease generously with extra butter.
2 Mix the demerara sugar and
cinnamon together in a small bowl and
set aside. Cream the butter and
granulated sugar together in a large
bowl. Beat in the eggs one at a time and
mix until evenly incorporated. Add the
vanilla extract and mix thoroughly.
Combine the flour, salt and baking
powder in a bowl.
3 Using a rubber spatula, fold the
golden. A skewer inserted into the centre
of a cupcake should come out clean.
Leave to cool for 10 minutes, then transfer
to a cooling rack and leave to cool
completely (otherwise the icing will melt).
4 For the icing, mix the cream cheese,
peanut butter and honey until smooth.
Cover and refrigerate until needed.
5 Once the cupcakes have cooled, cut
out a small thumb-size hole from the
centre of each one. (The excess bits of
cake can be eaten as a snack while you
assemble your cupcakes!)
6 Fill each hole with a tsp of the
raspberry chia jam. Keep any remaining
jam in a jar in the fridge. Top each
cupcake with a tablespoonful of the
icing, then position a raspberry on top.
This recipe is taken
from Cook. Eat. Love.
by Fearne Cotton,
published by Orion,
RRP £20.
buttermilk into the batter along with half
the flour mixture. When mostly mixed,
add the remaining flour mixture.
Carefully fold in the raspberries so they
are evenly distributed, but not too
crushed. Spoon the batter equally into
the prepared pan(s) and sprinkle with
the sugar and cinnamon mixture.
4 Bake for 25-40 minutes (depending
on size) until golden brown on top, but
still soft to the touch. When cool
enough to handle, remove from the pan
and cool completely on a wire rack.
This recipe is taken
from The Great
Dixter Cookbook:
Recipes from an
English Garden by
Aaron Bertelsen,
published by
Phaidon, RRP £24.95.
WWW.FOODHEAVENMAG.COM
18/05/2017 15:10
 C U P C A K E H E AV E N

Spiced apple muffins

MAKES 12 MUFFINS OR 24 FAIRY CAKES

For the muffins

300g (10½oz) plain flour
2 tsp baking powder
½ tsp bicarbonate of soda
2 tsp ground cinnamon
½ tsp ground nutmeg
a pinch of cloves
200ml (7fl oz) whole milk
60g (2oz) full-fat yoghurt
60ml (2fl oz) vegetable oil
100g (3½oz) light soft brown sugar
2 free-range eggs
2 large eating apples, finely diced
50g (1¾oz) porridge oats
cake-release spray(optional)

1 Preheat the oven to 200°C/Gas

Mark 6. Line a muffin tray or fairy cake
tins with paper cases or spray the tins
with cake-release spray.
2 Put the flour into a bowl with the
baking powder, bicarbonate of soda and
spices, then whisk the mixture
thoroughly to combine.
3 Put the milk, yoghurt, oil, sugar and
eggs in a separate, larger bowl and
whisk to combine. Add the flour mixture
and most of the apples and oats to the
wet ingredients, stirring briefly to
combine. Try to keep stirring to a
minimum as over-working the batter
can give a tough result.
4 Divide the mixture between the
cases – you will find the mixture will
come almost to the top of them.
Sprinkle over the remainder of the apple
and oats.
5 Bake for 20-25 minutes until well-
risen, golden brown and firm to the
touch. Remove the cakes from the oven
and place them on a rack to cool.
C inna
m o n s pi c
es up t hese muffi n s
This recipe is taken
from The Hairy
Dieters Go Veggie by
The Hairy Bikers,
published by Orion,
RRP £14.99.

WWW.FOODHEAVENMAG.COM JUNE / JULY baking heaven 63

BH23.Cupcakes.jg4.indd 63 18/05/2017 15:10

 Coconut ice cakes
MAKES 18
ING TIP
BAK
For the cakes
ESSENTIALS 60g (2oz) butter, softened
COCONUT ESSENCE IS ½ tsp coconut essence (optional)
AVAILABLE FROM SPECIALIST 110g (4oz) caster sugar
CAKE SHOPS AND SITES
1 free-range egg
20g (¾oz) desiccated coconut
110g (4oz) self-raising flour, sifted
120g (4¼oz) soured cream
2 tbsp milk
For the icing
160g (5¾oz) icing sugar
50g (1¾oz) desiccated coconut
1 free-range egg white,
beaten lightly
pink food colouring

1 Preheat the oven to 160°C/Gas

Mark 2½ and place 18 paper cases in
muffin tins.
2 Beat the butter, essence, caster sugar
and egg in a bowl with an electric mixer
until light and fluffy. Stir in the coconut,
sifted flour, soured cream and milk.
Divide the mixture into paper cases.
3 Bake for about 20 minutes, then stand
in the tin for 5 minutes before
transferring onto a wire rack to cool.
4 Sift the icing sugar into a bowl, then stir
in the coconut and egg white. Place half
the mixture into a different bowl and tint
with pink food colouring. Drop alternate
teaspoons of white and pink icing onto
By Lakeland (www.lakeland.co.uk)
the cakes and roughly fork together.

By Lakeland (www.lakeland.co.uk)

64 baking heaven JUNE / JULY

BH23.Cupcakes.jg4.indd 64 18/05/2017 15:11

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

Mini carrot cakes

MAKES 18

For the cakes

80ml (3fl oz) vegetable oil
110g (4oz) light brown sugar
1 free-range egg
240g (8½oz) carrot, coarsely grated
40g (1½oz) walnuts, finely chopped
110g (4oz) self-raising flour, sifted
½ tsp mixed spice
90g (3¼oz) cream cheese, softened
30g (1oz) unsalted butter
240g (8½oz) icing sugar, sifted
1 tsp finely grated lemon zest
a drop of orange food colouring
¼ tsp vanilla extract
3 tbsp chopped walnuts

1 Preheat the oven to 160°C/Gas Mark

2½. Put 18 paper cases in 2 deep bun tins.
2 Beat the oil, sugar and egg with an
electric mixer until thick and creamy. Stir in
the carrot and walnuts, then the flour and
spice. Divide into the paper cases.
3 Bake for 20 minutes. Leave in the tins for
5 minutes, then put on wire racks to cool.
4 Beat the cream cheese and butter with
an electric mixer until light and fluffy, then
gradually beat in the icing sugar. Place half
the topping in a separate bowl and mix in
the zest. Add the colouring and essence
to the remaining topping and mix in.
5 Spoon the toppings into a Lakeland
Duo Icing Bag, pipe a swirl on each cake
By Lakeland (www.lakeland.co.uk)
and sprinkle with chopped walnuts.

Pimm’s cupcakes
®
1 tbsp milk 3 Divide the cupcake mix between the
To decorate cupcake cases and level the tops.
MAKES 12 6 small strawberries, sliced 4 Bake for 18-20 minutes until they are
For the cupcakes 12 mint leaves golden on top and spring back when
125g (4½oz) unsalted butter lightly pressed with a finger. Remove
150g (5¼oz) golden caster sugar 1 Preheat the oven to 180°C/Gas Mark from the pan, place on a wire rack and
finely grated zest of 1 lemon and 4 and line a 12-hole muffin pan with allow to cool completely.
1 lime cupcake cases. 5 For the buttercream, beat all the
3 free-range eggs, beaten 2 For the cupcakes, cream the butter ingredients together until smooth,
50ml (2fl oz) Pimm’s® and sugar with the zest until light and transfer the mixture to a piping bag with
150g (5¼oz) self-raising flour fluffy. Combine the eggs and Pimm’s®, a star nozzle and pipe onto the cakes.
For the buttercream then add one third of this to the butter Top with strawberry slices and use a
50g (1¾oz) unsalted butter, soft mixture with 1 tbsp of flour, mix well small sharp knife to push a mint leaf into
400g (14oz) icing sugar and repeat twice. Add the remaining the top of each cake.
2 tbsp Pimm’s® flour and mix well.

WWW.FOODHEAVENMAG.COM JUNE / JULY baking heaven 65

BH23.Cupcakes.jg4.indd 65 18/05/2017 15:11

 t e o f s u m m e r
A tas ender and honey! Lavender and
lav honey cupcakes
MAKES 12
For the cakes
40g (1½oz) unsalted butter, at
room temperature
120g (4¼oz) plain flour
140g (5oz) caster sugar
1½ tsp baking powder
120ml (4fl oz) milk
1 free-range egg
1 tsp lavender essence
For the icing
80g (2¾oz) unsalted butter, at
room temperature
160g (5¾oz) icing sugar
1 tbsp honey
1 tsp lavender essence
purple food colouring
dried lavender, to decorate
(optional)

1 Preheat the oven to 170°C/Gas Mark

3. Line a12-hole cupcake or muffin tin
with 12 paper cases.
2 In a bowl, add the butter, flour, caster
sugar and baking powder and use an
electric whisk to beat until all the butter
is incorporated and the mixture is a
sand-like texture.
3 In a separate bowl, mix together the
milk, egg and lavender essence and
slowly add to the dry mixture, mixing
until you have a batter.
4 Pour the batter into the cases, about
a heaped tbsp in each. Bake in the oven
centre for 15 minutes or until lightly
golden and springy to the touch.
5 Remove from the oven and allow to
rest for 5 minutes and then turn out onto
a wire rack to cool completely.
6 For the icing, whisk together the
butter, icing sugar, honey and essence
together for a couple of minutes until
smooth. Add as much purple food
colouring as you like, then put in the
fridge for 15-20 minutes or until firm.
7 Ice the cupcakes using the back of a
This recipe is taken
from Milly’s Real spoon and garnish with a dried sprig of
Food by Nicola lavender if you desire.
‘Milly’ Millbank,
published by HQ
HarperCollins,
RRP £20.

66 baking heaven JUNE / JULY WWW.FOODHEAVENMAG.COM

BH23.Cupcakes.jg4.indd 66 18/05/2017 15:12

 PHOTOGR APHY

1. SHOOT YOUR SUBJECT from

different angles to get a feel for the
lighting, how you want to tell the story
Shooting your Successes
and what your focal point is. Caroline Khoo tells us how to capture bakes in the
best light – perfect for sharing on Instagram!
2. A CAMERA PHONE STICK is such a
great tool to have, especially when
shooting images to share on social
media. It allows you to include your
hands in the shot so you can style while
you’re taking the picture. This can give
shots a more intimate and ‘real-life’
feel. A phone stick will also allow you to
make stop-motion videos. An added
bonus is that the phone is really stable,
so your photos will come out perfectly.

3. ZOOMING IN allows you to capture

images nice and close and gives a
different perspective. I love doing this
with flowers and intricate cake designs,
as it shows so much detail.

4. LIFTING YOUR PHONE

FURTHER AWAY is useful when you
want to do ‘flat lay’ shots (overhead shots
of objects arranged together). Don’t forget
to move around and take shots from
different angles — the light will change,
as will the perspective of the shot.

5. TAKING PHOTOGRAPHS OUTSIDE

with your phone is a little different,
mostly because the light is unfiltered, T O P T I P
unlike shots taken indoors where
windows, curtains or blinds help filter You may not always get the shot you want on the first try.
and control the light. If the weather is Move things around, take photos from different angles,
slightly grey and dull, use the brightness group things together
function on your smartphone camera as and move them apart Extract taken from
well as the saturation and warmth – you may end up with I’m Just Here for
Dessert by Caroline
functions (slide the controls up and down something that really Khoo (Murdoch
until you reach a level of colour you’re surprises you! Books, £17.99).
happy with). I like to take photos in the
Instagram app rather than use the
camera function on my phone because I
find it much quicker and easier to edit if
the brightness needs to be adjusted. This
also ensures you fit everything you want
in Instagram’s square format so you don’t
shoot a regular rectangular image that
then needs to be cropped when you’re
ready to post it. Also be clear on exactly
what it is you’re trying to capture. Is there
anything in the picture you can remove or
adjust to make the focal point stronger?

JUNE / JULY baking heaven 67

BH23.Photo.jg2.indd 67 18/05/2017 11:59

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 WIN!
A cookery class at The Kitchen THE DAY COURSE WILL
RUN AS FOLLOWS:
at Chewton Glen and James ● Arrive at 9.30am for refreshments,
meet and greet with Chef Tutor, Rob

Martin’s Stellar Bakeware! Cottam (or another tutor) and have a

run through of the day.
● In the middle of the day we will
The Kitchen at Chewton Glen, a new purpose- Kitchen at Chewton Glen, plus a bundle of some break for lunch around the chef’s
built cookery school and dining complex, is of James Martin’s Baker’s Dozen worth £90. demonstration area. Many of the
classes will involve tucking into the
working in association with celebrity chef and Second prize: A midweek daytime cookery
food you have cooked on the day and
Chewton Glen alumnus James Martin. Offering class of your choice to the value of £205 at The
for some we will provide dishes from
a rolling roster of bespoke and stimulating Kitchen at Chewton Glen. The Kitchen restaurant, all
courses and demonstrations, it will inspire, To enter, head over to www.foodheavenmag. accompanied with a glass of wine.
inform, educate and most importantly provide com/tag/competitions/ and answer the ● During the day we will show you
a culinary experience that is packed full of fun following question… around our kitchen garden and pop into
and enjoyment! our beautiful greenhouse, introducing
James Martin has also teamed up with How many pieces of bakeware are in Stellar you to our gardeners if they are tending
cookware favourites, Stellar, with a range of James Martin’s Baker’s Dozen? to the beds at the time.
bakeware called Baker’s Dozen that includes the A 13 ● Finish around 3.30-4pm, take home
thirteen baking essentials that every home cook B 19 your creations and your very own The
should have, including cake tins, flan tins and C3 Kitchen apron, leaving the washing up
muffin trays, many of which come with James for the cookery school team!
Martin’s recipes too. To find out more about the courses on offer at
In this issue we have two fantastic prizes to Chewton Glen go to www.chewtonglen.com/
give away to lucky Baking Heaven readers! thekitchen or call 01425 275341. For more
First prize: A midweek daytime cookery information on James Martin’s Baker’s Dozen,
class of your choice to the value of £205 at The visit www.stellarcookware.co.uk

Terms and conditions: For full terms and conditions see page 6. Travel and accommodation not included. Entries open to the UK only.
Voucher valid for any midweek cookery class to the value of £205. The competition closes on Sunday 9th July 2017. Voucher expiry date 31st July 2018.

70 baking heaven JUNE / JULY WWW.FOODHEAVENMAG.COM

BH23.Competition.jg4.indd 70 18/05/2017 14:28

 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… LEMON PROFITEROLES pg7 6 // SUMMER MILLEFOGLIE pg7 7 // TOFFEE PUDDING pg81

For chocolate, avocado and peanut butter pudding recipe see page 74

BH23.Puddings.jg3.indd 71 18/05/2017 12:33

 Lime and coconut
syllabub
a c a n o f c oconut m
Chilling eparate the crea n
SERVES 2
For the syllabub
milk will es water, so you caam 400ml (14fl oz) tinned full-fat

from th coop out the cre e coconut milk, chilled

simply she top to make th . 4 tbsp coconut yoghurt

from t licious desserts

2 tbsp maple syrup

most de
2 unwaxed limes
1 tsp toasted coconut chips

1 Open the tin of chilled coconut milk and

scoop out the solid cream, discarding the
remaining coconut water (or reserve it for
another recipe). Spoon the cream into a
mixing bowl and add the coconut yoghurt.
Use an electric whisk to whip the cream,
yoghurt and syrup together for 5 minutes
until gentle peaks begin to form.
2 Meanwhile, finely grate the lime zest
and halve one lime for juicing. Stir the
zest through the creamy mixture
(reserve 1 tsp for serving), then squeeze
in the juice of half a lime. Spoon into
dessert glasses and top with a few
toasted coconut chips and lime zest.

Salted chocolate
mousse
SERVES 4
For the mousse
250g (9oz) good-quality very
dark chocolate
1 ripe avocado
3 tbsp maple syrup
2 tbsp unsweetened soya milk
1 tsp vanilla extract
a pinch of smoked sea salt flakes

The recipes on page

1 Break up the chocolate into even
pieces and place in a heatproof bowl.
Blast for 30 seconds in the microwave,
stir, then heat again for a few more
seconds until melted.
2 Cut the avocado in half, remove the
stone and scoop out the flesh into a
blender. Spoon in the melted chocolate,
maple syrup, soya milk and vanilla and
blend on high until combined. Use a
spatula to scrape the mixture back to
72 are taken from
15 Minute Vegan by
Katy Beskow,
photography by Dan
Jones, published by
Quadrille, RRP £15.
the centre of the blades and blend on flakes. Chill for 5 minutes before
high again until completely smooth. serving – imagine an intensely rich
3 Pour into small cups or ramekins, mousse, silky smooth with a subtle
then sprinkle with the smoked sea salt balance of sweetness and smoked salt.

72 baking heaven JUNE / JULY WWW.FOODHEAVENMAG.COM

BH23.Puddings.jg3.indd 72 18/05/2017 12:34


White chocolate
and raspberry
brioche pudding
SERVES 4-6
For the pudding
3 large free-range eggs
300ml (10fl oz) double cream
300ml (10fl oz) crème fraîche
a little vanilla extract
100ml (3½fl oz) milk
1 tbsp caster sugar
1 x 600g (1lb 4oz) brioche loaf
120g (4¼oz) white chocolate
buttons (or dark or milk instead)
about 300g (10½oz) raspberries
WWW.FOODHEAVENMAG.COM
BH23.Puddings.jg4.indd 73
P U D D I N G H E AV E N
1 Preheat oven to 170°C/Gas Mark 3.
2 Lightly whisk the eggs, cream,
crème fraîche, milk, caster sugar and
vanilla together.
3 Cut the brioche into 2cm (¾in) chunks
and scatter half into a buttered
30x20cm (12x8in) ovenproof dish along
with half the chocolate buttons and
raspberries. Repeat this once more.
4 Pour over the cream and egg mixture,
press down lightly and then bake for
25-30 minutes or until golden brown. If
the chocolate starts to burn reduce the
heat a little.
5 Once cooked, remove from the oven
and serve warm with cream or custard.
Salted banofee
Crunchie Eton pie
SERVES 6-8
For the pie
397g (14oz) tin of Carnation caramel
500g (1lb 2oz) cream cheese
200ml (7fl oz) double cream,
lightly whipped
4 bananas, peeled and chopped
1 tsp vanilla extract
2 Crunchie bars
2 digestive biscuits
a pinch of sea salt
1 In a large bowl, mix together the
cream cheese, cream, half the caramel,
the banana and vanilla.
2 Crush one of the Crunchie bars and
mix in as well, then spoon into wide
glasses (tumblers or Martini glasses).
3 Crush together the digestives and the
other Crunchie bar, then sprinkle on top
of the glasses.
4 Mix together the remaining caramel
and the salt, then drizzle on top.
The recipes on page
73 are taken from
Alex Hollywood:
Cooking Tonight by
Alex Hollywood,
published by
Hodder & Stoughton,
RRP £25.
JUNE / JULY baking heaven 73
18/05/2017 17:13

Key lime pie
SERVES 8
For the crust
225g (8oz) pitted dates, soaked for
4-6 hours if very dry
100g (3½oz) walnuts
74 baking heaven JUNE / JULY
BH23.Puddings.jg3.indd 74
Chocolate, avocado
and peanut
butter pudding
SERVES 4
For the pudding
2 large, ripe avocados, halved
and stoned
1 large banana, peeled, chopped
5 soft prunes
6 tbsp unsweetened almond milk
or coconut milk
2 tbsp smooth peanut butter
(unsweetened, if possible)
3 tbsp cacao powder (or good
quality cocoa powder)
100g (3½oz) coconut milk yoghurt
2 tsp maple syrup or honey
dark chocolate
45g (1½oz) desiccated coconut
30g (1oz) cacao powder
1 tsp salt
For the filling
200g (7oz) cashews, soaked
4-6 hours
240ml (8½oz) lime juice (juice of
1 Scoop the avocado flesh into a
food processor. Add the chopped
banana, prunes, almond or coconut
milk, smooth peanut butter and
cacao powder. Blend until smooth,
adding a little more milk if the blade
gets stuck. Scrape down the sides
once or twice and blend again.
2 Divide the mixture among four
small glasses. Mix the coconut
yoghurt with the maple syrup or
honey and top each pudding with a
generous dollop. Finely grate a little
dark chocolate over the top and chill
for at least 1 hour before serving.
about 8 limes)
1½ ripe avocados
½ a ripe mango
210g (7½oz) coconut oil, melted
110g (4oz) agave nectar
To decorate
finely grated zest of 1 lime, plus a
few thin slices (optional)
whipped cream, to serve (optional)
1 Whizz all the crust ingredients in a
food processor. Transfer the mixture to
a 23cm (9in) loose-based tart tin. Using
your fist, press the mixture evenly into
the base and sides of the tin.
2 For the filling, blend all the ingredients
in a blender on a high-speed setting,
until smooth and creamy.
3 Pour the filling onto the crust and
shake the tin a little to even it out. Chill
for a minimum of 3 hours to set. Top
with the lime zest and slices, if you like.
Will keep in the freezer for up to
2 months. Once defrosted in the fridge,
it will keep for 1 week.
The recipes on page
74 are taken from
Good Food Eat Well:
Superfood Recipes,
published by BBC
Books, RRP £12.99.
WWW.FOODHEAVENMAG.COM
18/05/2017 12:43
 P U D D I N G H E AV E N

Raspberry using a large metal spoon. You should end

meringue kisses up with a raw meringue that is thick and

MAKES 30
For the kisses
240g (8½oz) caster sugar, plus
extra for dusting
4 free-range egg whites
¼ tsp good-quality bright red gel
food colour
1 tbsp seedless raspberry jam
1 tbsp finely chopped pistachios
1 Preheat the oven to 100°C/Gas Mark
½. Line a baking tray with baking
parchment and dust with a little
caster sugar.
2 Whisk the egg whites in a food mixer
until they form soft peaks. Continue
whisking and slowly add half the sugar,
making sure it is thoroughly
incorporated into the egg whites.
3 Remove the bowl from the mixer and
very slowly fold in the rest of the sugar
silky in texture with a glossy sheen.
4 Add the gel food colour to the
raspberry jam and mix together. Using a
fork, gently drag the jam mixture
through the meringue to marble, but do
not over-mix.
5 Using a tablespoon, drop spoonfuls of
the meringue onto the lined baking tray,
then sprinkle the tops with finely
chopped pistachios. Bake in the oven
for 1 hour, or until the meringues lift
easily off the baking parchment. Cool on
a wire rack.
This recipe is taken
from Delicious Gifts,
by Rob and Amber
Kirby, photography
by Jodi Hinds,
published by
Absolute Press,
RRP £18.99.

Aztec chocolate 1 Put the avocado, lime zest and juice,

avocado mousse and the piece of stem ginger in a food

processor and blitz until fairly smooth –
SERVES 6-8 there might be a little texture from the
For the mousse stem ginger or lime zest.
2 avocados, peeled and 2 Put the chocolate, honey or syrup,
roughly mashed coconut milk, cocoa and spices in a
finely grated zest and juice of small saucepan. Place the pan over a
½ a lime very gentle heat and whisk constantly
1 ball of stem ginger, until the chocolate has melted and you
roughly chopped have a rich, dark mixture.
100g (3½oz) dark chocolate (70% 3 Scrape the chocolate mixture into the
cocoa solids) food processor with the avocado, lime
50g (1¾oz) honey (or syrup from and ginger and continue to blitz until
the stem ginger) everything is well combined and
100ml (3½fl oz) reduced-fat smooth. Divide the mousse between
coconut milk six or eight small glasses, espresso
30g (1oz) cocoa powder cups or bowls and chill until needed.
1 tsp ground cinnamon Serve topped with some thin strips of
1 tsp ground ginger stem ginger if you like.
¼ tsp ground allspice
¼ tsp ground cayenne
To serve This recipe is taken
1 ball of stem ginger, finely from The Hairy
sliced (optional) Dieters Go Veggie by
The Hairy Bikers,
published by Orion,
RRP £14.99.

WWW.FOODHEAVENMAG.COM JUNE / JULY baking heaven 75

BH23.Puddings.jg3.indd 75 18/05/2017 12:43

 e s b u r s t i n g
Profiteriotlh lemon cream!
w 4 For the profiteroles, combine 250ml
Lemon profiteroles
SERVES 8
For the lemon pastry cream
375ml (13fl oz) whole milk
½ a vanilla pod
3 large/x-large free-range egg yolks
125g (4½oz) caster sugar
45g (1½oz) Italian ‘00’ plain flour
finely grated zest of 2 unwaxed
lemons
For the profiteroles
125g (4½oz) unsalted butter, cut into
pieces, plus extra for greasing
1 tsp caster sugar
a pinch of sea salt
125g (4½oz) Italian ‘00’ plain flour
4 large free-range eggs
To serve
250ml (9fl oz) double cream
zest of 1 unwaxed lemon, cut into
thin strips
76 baking heaven JUNE / JULY
BH23.Puddings.jg3.indd 76
1 For the lemon pastry cream, place
the milk and the vanilla pod in a
medium saucepan. Heat over a
medium-low heat until scalded (just up
to boiling point). While the milk is
heating, whisk together the free-range
egg yolks and sugar in a large bowl.
Add the flour and stir until completely
dissolved. Slowly whisk one-third of
the scalded milk into the egg yolk
mixture. Add the remaining milk all at
once and blend thoroughly.
2 Pour the mixture back into the pan
and return it to the heat. Stir until the
pastry cream has thickened. Turn off
the heat, add the zest and continue to
stir for 1 minute. Remove the vanilla
pod. Pour the mixture into a bowl and
place a piece of parchment paper on
top to stop a skin forming.
3 Preheat the oven to 220°C/Gas
Mark 7.
(9fl oz) cold water, the butter, sugar
and a pinch of salt in a medium-heavy
saucepan over a medium-low heat. As
soon as the mixture reaches the boil,
remove the pan from the heat.
5 Add all the flour at once and stir with
a wooden spoon. When the flour is
thoroughly blended in, return the pan
to the heat. Stir the mixture vigorously
for 1-2 minutes, or until it pulls away
from the sides of the pan, forming a
ball of dough. Remove the pan from
the heat and rest it on a damp kitchen
cloth. Beat in the eggs, one at a time,
incorporating each egg thoroughly
before adding the next.
6 Spoon the profiterole mixture into a
piping bag fitted with a 5mm (¼in) plain
nozzle. Pipe 24 small mounds of dough
4cm (1½in) in diameter and spaced
about 5cm (2in) apart on the baking
sheets. Moisten your index finger with
water and gently flatten the pointed
peaks on each mound.
7 Place two large buttered baking
sheets in the oven, staggered so that
they are not on top of each other. Bake
for 20 minutes, or until golden.
Reverse the position of the baking
sheets after 15 minutes so the
profiteroles bake evenly. Turn off the
oven and cool the profiteroles in the
oven with the door ajar.
8 To serve, beat half the double cream
until stiff. Stir this cream into the lemon
pastry cream to lighten it, then spoon
this mixture into a piping bag fitted
with a 1cm (½in) plain nozzle. Make a
small slit in the side of each profiterole
and fill with the pastry cream. Stack
the profiteroles on a large serving
plate, sprinkle with lemon zest and
serve immediately. Serve the
remaining double cream separately.
This recipe is taken
from Lemons and Limes by
Ursula Ferrigno, photography
by Clare Winfield,
published by Ryland Peters
& Small, RRP £14.99.
Lemons and Limes is available
for the special price of £10.99
(inc. p&p) by calling Macmillan Direct on 01256 302
699 and quoting code KB8.
WWW.FOODHEAVENMAG.COM
18/05/2017 12:47

Summer millefoglie
SERVES 4
For the crème pâtissière
400ml (14fl oz) fresh whipping cream
1½ tbsp icing sugar
2 free-range egg yolks
60g (2oz) caster sugar
30g (1oz) plain flour
250ml (8fl oz) fresh milk
½ a vanilla pod, seeds
For the pastries
8 puff pastry discs, 6cm (2½in) wide
1 free-range egg plus 1 tbsp milk,
whisked together, for brushing
½ a punnet of strawberries,
quartered
½ a punnet of raspberries, cut
in half
½ a punnet of blueberries
icing sugar and fresh mint, to garnish
WWW.FOODHEAVENMAG.COM
BH23.Puddings.jg3.indd 77
1 Preheat the oven to 220°C/Gas
Mark 7.
2 Whip the fresh cream with 1½ tbsp of
icing sugar and only the seeds from the
vanilla pod.
3 In a small pan, add the milk and vanilla
pod and bring to a boil. Meanwhile, in a
large bowl, mix the egg yolks and sugar,
whisk until pale and creamy, then fold in
the flour and stir.
4 When the milk is boiling, remove from
the heat and add a little at the time into
the egg mix, stirring constantly until all
the milk is incorporated. Filter the liquid
through a sieve and return to the heat.
Cook on a gentle heat until the sauce
thickens. Once thickened, cook for a
few minutes. Remove from the pan and
transfer into a clean container and
refrigerate immediately.
5 Place the puff pastry disks on a flat
P U D D I N G H E AV E N
il le f o g li e is the Italiannch,
M
t io n f r o m the Fre
transla feuille, which
mille ousand leaves.
h
means one t
oven tray on baking paper. Pierce the
top surface with a fork to make lots of
small holes. Brush with the egg wash
and bake in the oven for 4-6 minutes or
until golden. Remove from the oven and
allow to cool, then use a sharp knife to
cut the disks in half.
6 To assemble, use a piping bag to fill
one layer of puff pastry with both fresh
whipped cream and crème pâtissière
and scatter with some fresh berries.
Cover with the puff pastry lid and repeat
the same process.
7 Serve garnished with icing sugar and
fresh mint.
JUNE / JULY baking heaven 77
18/05/2017 12:48
 Mixed berry tartlets
SERVES 12
For the pastry
110g (3¾oz) caster sugar
140g (5oz) unsalted butter, chopped
330g (11oz) 00 flour (or plain flour)
2 free-range eggs
finely grated zest of 1 lemon
For the filling
200ml (6¾fl oz) milk
20g (¾oz) unsalted butter
1 vanilla bean, seeds scraped
1 tbsp caster sugar
400g (14oz) sheep’s milk ricotta (or
cow’s milk ricotta)
300g (10oz) caster sugar
5 free-range egg yolks
3 free-range egg whites
250g (9oz) strawberries, hulled
and quartered
125g (4oz) blueberries
125g (4oz) raspberries
finely grated zest of 2 lemons
icing sugar, for dusting
4 scoops vanilla ice cream

1 For the pastry, place the sugar and

butter in a food processor. Process until
combined. Add the flour and pulse to
combine. Add the eggs and zest and
pulse until the dough forms a ball
around the blade. Remove from the
processor, wrap the dough in clingfilm
and refrigerate for 2 hours or overnight.
2 Preheat oven to 190°C/Gas Mark 5.
Grease and flour 12 loose-based flan
tins, sized 10cm (4 in) in diameter.
3 For the filling, heat the milk, butter,
vanilla bean and seeds and 1 tbsp of
sugar in a pan on medium. Simmer for
5 minutes. Transfer to a bowl and cool.
Strain and discard the vanilla bean.
4 Using an electric mixer, beat the
ricotta and sugar until they are smooth.
Add the egg yolks and beat until well
combined. Add the milk mixture and
beat to combine.
5 Whisk the egg whites in a bowl until
soft peaks form. Fold into the ricotta 14cm (5½in) rounds from the pastry for 7 Bake for 25-30 minutes until set and
mixture, then fold in the berries and each of the 12 flan tins. Line the tins, golden on top. Cool on a wire rack.
lemon zest. pressing the pastry into the edges. Fill 8 Dust the tartlets with icing sugar and
6 Roll the pastry on a lightly floured the tarts with the ricotta mixture and serve with vanilla ice cream.
surface to 5mm (¼in) thickness. Cut out smooth the surface.

78 baking heaven JUNE / JULY WWW.FOODHEAVENMAG.COM

BH23.Puddings.jg3.indd 78 18/05/2017 12:50

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

Toasted panettone
with mascarpone,
brandy cream and K ING TIP
mixed berries BA

LEFTOVERS
SERVES 4 USE LEF TOVER PANE T TONE
For the pudding FOR THIS RECIPE. IT WORKS
WONDERFULLY WELL.
2 free-range eggs, separated
2 tbsp caster sugar
200g (7oz) mascarpone
60ml (2fl oz) brandy
3 slices of panettone, diced
200g (7oz) mixed berries –
blueberries, raspberries and
quartered strawberries
20g (¾oz) dark chocolate (70%
cocoa solids), finely grated
pure icing sugar

1 Using an electric mixer, beat the egg

yolks and sugar until thick and creamy.
Add the mascarpone and brandy and
mix until combined.
2 In a separate bowl and with clean
beaters, use the electric mixer to beat
the egg whites until stiff peaks form.
Gently fold into the mascarpone
mixture, then freeze for 30 minutes
until firm.
3 Meanwhile, dry fry the panettone in
a large frying pan on a medium heat,
tossing occasionally, for 4-5 minutes,
until lightly browned.
4 Spoon a little of the mascarpone
mixture into four serving glasses. Top
with a layer of panettone, then a layer of
berries. Repeat the layers twice more,
finishing with berries. Top with grated
chocolate and dust with icing sugar
before serving.

The recipes on pages

77-79 are taken from
Luca’s Seasonal
Journey by Luca Ciano,
published by New
Holland Publishers,
RRP £19.99. To buy your
copy at the special
price of £17.99 (inc.
p&p) call 01206 255777
and quote code LSJ3.

WWW.FOODHEAVENMAG.COM JUNE / JULY baking heaven 79

BH23.Puddings.jg3.indd 79 18/05/2017 12:50

 Rhubarb and with the rice pudding.

coconut rice pudding 3 Meanwhile, put the milk, coconut

cream, vanilla pod, cinnamon stick,
SERVES 2 cardamom pod and maple syrup in
For the pudding another pan, over a medium-low heat.
500ml (18fl oz) rice or other milk Bring to a simmer and cook gently for
200g (7oz) coconut cream 10 minutes, then bring to the boil and
1 vanilla pod add the rice. Cook for 20 minutes,
1 cinnamon stick stirring well, until the rice is cooked
1 cardamom pod through. Take out the cinnamon stick,
1 tbsp maple syrup, plus extra vanilla pod and cardamom pod (if you
for serving can find them).
120g (4¼oz) pudding rice or short- 4 Serve the rice pudding with a dollop
grain rice of the rhubarb compote and sprinkled
2 tbsp flaked almonds, to serve with flaked almonds on top, plus a
For the rhubarb compote drizzle of maple syrup if needed.
2 rhubarb stalks
2 tbsp maple syrup
grated zest and juice of 1 orange

1 For the rhubarb compote, finely chop

the rhubarb into 1cm (½in) pieces.
2 Place in a saucepan with the maple
syrup and orange zest and juice. Bring This recipe is taken
to the boil, then lower the heat and from A Year of
allow to simmer for 15-20 minutes until Beautiful Eating by
Madeleine Shaw,
cooked through. Keep warm to serve published by
Trapeze, RRP £20.

80 baking heaven JUNE / JULY WWW.FOODHEAVENMAG.COM

BH23.Puddings.jg3.indd 80 18/05/2017 12:53

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

Dri ppi ng i n chocola te

sa uce Sticky toffee pudding
and SERVES 4

c re
For the pudding
175g (6oz) pitted dates
300ml (10fl oz) water
1 tsp bicarbonate of soda

am
50g (1¾oz) unsalted butter,
softened
175g (6oz) caster sugar
2 large free-range eggs, beaten
175g (6oz) self-raising flour
For the sauce
350ml (12fl oz) double cream
50g (1¾oz) soft dark brown sugar
1 tbsp black treacle
50g (1¾oz) good-quality
plain chocolate

1 Preheat the oven to 180°C/Gas Mark

4. Grease a terrine or similar mould,
about 26x10cm (10x4in), or four
individual moulds (about 300ml
(10fl oz) capacity).
2 Put the dates and water into a
saucepan, bring to a simmer over a
medium heat and cook for 10 minutes.
Add the bicarbonate of soda and
remove from the heat. Allow to cool.
3 Using an electric hand whisk or stand
mixer, cream the butter and sugar
together until light and fluffy. Slowly
whisk in the eggs until fully incorporated,
then add the cooled dates with their
liquid and fold in. Finally, fold in the flour,
using a spatula or large metal spoon.
4 Spoon the mixture into the prepared
terrine or individual moulds and spread
evenly. Bake for 30-35 minutes, or
15 minutes for individual puddings.
5 Meanwhile, to make the sauce, put the
cream, brown sugar and treacle into a
pan and stir over a medium heat until the
mixture comes to the boil. Remove from
the heat and whisk in the chocolate until
it is fully melted. Keep warm.
6 Carefully turn out the pudding(s) and
cut into slices (if you’ve baked the
pudding in a terrine). Serve with the hot
sauce and pouring cream.

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 kewell
Top your hbaa tasty
tart witaretto and
mix of am sugar Bakewell tart
icing
SERVES 6-8
For the pastry
200g (7oz) unsalted butter, diced
180g (6½oz) icing sugar, sifted
1 medium free-range egg
140g (5oz) free-range egg yolks
(about 6 large yolks)
500g (1lb 2oz) plain flour, plus extra
to dust
For the filling
200g (7oz) raspberry jam
250g (9oz) unsalted butter,
softened
250g (9oz) caster sugar
2 large free-range eggs, beaten
80g (2¾oz) plain flour
250g (9oz) ground almonds
finely grated zest of 1 lemon
1 tsp vanilla extract
40g (1½oz) flaked almonds
To decorate
4 tbsp apricot preserve, warmed
with 2 tbsp water and sieved
10ml (¼fl oz) amaretto liqueur
80g (2¾oz) icing sugar, sifted

1 For the pastry, using a stand mixer or

electric hand mixer, cream the butter
and icing sugar together in a bowl until
pale and fluffy. Lightly beat the egg and
egg yolks in a separate bowl, then
gradually beat into the creamed
mixture. Once it is all incorporated, add
the flour. Stop mixing as soon as a
dough is formed.
2 Tip the dough onto a lightly floured
surface and knead briefly until smooth.
Divide in half, shape each piece into a
ball and then flatten to a disc. Wrap both
pastry discs in clingfilm. Chill one disc in
the fridge for 30 minutes; freeze the
other for another tart.
3 Roll the chilled pastry out on a floured
surface to the thickness of a £1 coin and
use to line a loose-based 25cm (10in)
round tart tin, pressing it firmly into the
edges of the tin and making sure there
are no holes or cracks. Trim away any
excess pastry. Prick the bottom of the
pastry case with a fork several times
and chill for 1 hour.
4 Preheat the oven to 180°C/Gas Mark
4 and place a large baking sheet inside

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

St Clement’s posset
and sorbet
MAKES 6
For the posset
570ml (20fl oz) double cream
175g (6oz) caster sugar
grated zest and juice of
2 lemons
grated zest and juice of
1 orange
For the sorbet
grated zest of 1 orange
500ml (18fl oz) orange juice
grated zest of 1 lemon
juice of 2 lemons
100g (3½oz) liquid glucose
100g (3½oz) caster sugar
10 juniper berries, crushed
For the shortbread biscuits
250g (9oz) unsalted butter
80g (2¾oz) caster sugar, plus extra
to dust
330g (11¾oz) plain flour
1 tbsp cornflour
a pinch of fine sea salt

to heat up. Spread the raspberry jam
over the base of the chilled pastry case
and return to the fridge until ready to fill.
5 For the filling, using a stand mixer or
electric hand mixer, beat the butter and
sugar together until pale and fluffy, then
incorporate the eggs, a little at a time.
Sift the flour and ground almonds over
the mixture, add the zest and vanilla
extract and fold in, using a large metal
spoon or spatula, until evenly combined.
6 Spoon the filling into the pastry case
and level gently, using the back of the
spoon. Scatter over the flaked almonds.
7 Slide the flan tin onto the hot baking
sheet in the oven. Bake for 40 minutes
until the filling is golden and just cooked.
8 Place the tart on a wire rack to cool.
While still warm, brush the top with the
apricot glaze.
9 To finish, once the tart is cool, stir the
amaretto into the icing sugar to make a
runny icing, then drizzle over the tart.
Leave to set for 10 minutes before
cutting. I like to serve my Bakewell tart
with some fresh raspberries and a
dollop of cream on the side.
1 For the posset, put the cream, sugar
and citrus zests into a pan and slowly
bring just to the boil. Allow to simmer
for 3 minutes, then remove from the
heat and whisk in the citrus juices. Pass
the mixture through a sieve into a jug
and then pour equally into six individual
glasses. Refrigerate for 2-3 hours until
the posset is set.
2 For the sorbet, place all the ingredients
in a pan and slowly bring to the boil.
Allow to simmer for 5 minutes then
remove from the heat and let cool
completely. I like to leave the mixture to
infuse overnight in the fridge at this point,
but you can churn it without infusing.
3 Pass the mixture through a sieve into
an ice cream machine and churn until
firm. Transfer to a freezerproof tub and
freeze for 1 hour to firm up.
4 For the shortbread, beat the butter
and sugar together in a food processor
until pale and fluffy. Add the flour,
cornflour and salt and mix on a slow
speed until the mixture comes together
to form a dough. Wrap in clingfilm and
leave to rest at room temperature for
1 hour.
5 Roll out the dough between two
sheets of baking parchment to a 5-7mm
(¼in) thickness. Remove the top
parchment and cut the dough into
rectangles or triangles. Place on baking
sheets lined with baking parchment and
chill for at least 30 minutes. Meanwhile,
preheat the oven to 160°C/Gas Mark 2½.
6 Bake the shortbread biscuits for
15-20 minutes until golden. Remove
from the oven, sprinkle with caster
sugar and transfer to a wire rack to cool.
7 When ready to serve, crumble two of
the shortbread biscuits. Make a little
pile of crumbs on each posset, then
spoon or ball the sorbet and place on
top of the crumbs. Serve immediately,
with the shortbread biscuits.
The recipes on pages
81-83 are taken from
Nathan Outlaw’s
Home Kitchen by
Nathan Outlaw,
photography by
David Loftus,
published by
Quadrille, RRP £20.

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D UGHNUT
HEAVEN
The humble doughnut can be made into a multitude of
sweet delights and Renée Kohlman creates three classics
Chocolate baked
doughnuts with
raspberry glaze
MAKES 14-16 DOUGHNUTS
For the doughnuts
1 tbsp coconut oil, for greasing
50g (1¾oz) unsweetened cocoa
powder, plus extra for dusting
150g (5¼oz) plain flour
115g (4oz) granulated sugar
115g (4oz) brown sugar
1½ tsp baking powder
1 tsp salt
½ tsp bicarbonate of soda
¼ tsp ground nutmeg
2 large free-range eggs, at
room temperature
230ml (8fl oz) buttermilk, at
room temperature
2 tsp pure vanilla extract
60g (2oz) melted unsalted butter
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BH23.Doughnut.jg3.indd 84
For the raspberry glaze
60ml (2fl oz) raspberry juice from
thawed frozen raspberries
2 tbsp melted unsalted butter
2 tbsp light corn syrup
2 tbsp whipping cream
375g (13oz) icing sugar
1 Preheat the oven to 160°C/Gas Mark
2½. Place the rack in the centre of the
oven. Grease two 6-hole doughnut pans
with coconut oil and dust with cocoa
powder. Tap off any excess cocoa.
2 For the doughnuts, stir together the
cocoa powder, flour, both sugars, baking
powder, salt, bicarbonate of soda and
nutmeg in a large bowl. In a separate
bowl, whisk together the eggs,
buttermilk and vanilla. Add this to the dry
ingredients and stir in the melted butter
just until the mixture is combined.
3 Scrape the batter into a piping bag.
Pipe into the prepared pans until the
NG TIP
BAKI
DOUGHNOTE #1
MAPLE GLAZE WOULD BE
ANOTHER WAY TO TOP
THESE DOUGHNUTS
wells are half full. Bake for 10 minutes.
The doughnuts should spring back
when lightly touched. Let the pans cool
on a wire rack for 15 minutes, then
remove the doughnuts. You may need
to gently pry them out with a mini offset
spatula. Let the doughnuts cool
completely on the rack before glazing. If
you only have one doughnut pan, be
sure to grease the pan with oil and dust
with cocoa between batches. Pour
water into any empty wells.
4 Line a baking sheet with parchment
paper and set a wire rack over it.
5 For the glaze, beat together the
raspberry juice, melted butter, corn
syrup and whipping cream in a large
bowl. Sift in the icing sugar and beat the
glaze well until it’s smooth. You can
either dip the doughnuts into the glaze
or spoon the glaze on top of the
doughnuts. Some crumbs may fall into
the glaze while dipping. If having
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18/05/2017 11:37
 D O U G H N U T H E AV E N

crumbs in the glaze bothers you, then

take a spoon and glaze the doughnuts
that way. When you’re glazing, set the
doughnuts on the prepared rack.
Refrigerate the doughnuts for about
30 minutes before serving – this helps
set the glaze.
6 The doughnuts are best the day
they’re made, but they will keep well in
an airtight container in the refrigerator
for up to 1 day, though the glaze may
get goopy. Baked, but unglazed,
doughnuts can be frozen in an airtight
container for up to 1 month.

Baked cake
doughnuts with
chocolate glaze
MAKES ABOUT 18 DOUGHNUTS

For the doughnuts

1 tbsp coconut oil or butter, for
greasing the pans
375g (13oz) plain flour
60g (2oz) rye flour
225g (8oz) granulated sugar
1 tsp bicarbonate of soda
½ tsp baking powder
½ tsp ground nutmeg or cinnamon
1 tsp salt
NG TIP
3 large free-range eggs, at BAKI

room temperature
450ml (16fl oz) buttermilk, at
room temperature
115g (4oz) unsalted butter, melted
and cooled
1 tbsp pure maple syrup
For the chocolate glaze
130g (4½oz) chopped (1cm (½in)
pieces) dark chocolate
115ml (4fl oz) whipping cream
2 tbsp unsalted butter
1 tbsp icing sugar (optional)
sprinkles (optional)
1 Preheat the oven to 200°C/Gas Mark
6. Place the rack in the centre of the
oven. Grease two 6-hole doughnut
pans with your preferred oil or butter.
2 For the doughnuts, whisk the dry
ingredients together in a large bowl.
Whisk the eggs, buttermilk, butter and
maple syrup together in another bowl.
Pour the wet mixture into the dry and stir
DOUGHNOTE #2
THE ICING SUGAR GIVES MORE
SWEETNESS, SO THINK IF YOU
WANT TO INCLUDE IT
just until combined. Scrape the mixture
into a piping bag (or use a resealable
plastic bag and cut off a corner). Pipe the
batter into the pan, filling the holes half to
three-quarters full. Bake in the oven for
9-10 minutes. The doughnuts are done
when they have risen nicely, are golden
brown and spring back when lightly
touched. Let the doughnuts cool in the
pan on a wire rack for 15 minutes, then
remove them from the pan and let them
cool completely on the rack. Proceed
with the rest of the batter, letting the
pans cool down, so they are slightly
warm to the touch, and greasing them
between batches. Let the doughnuts
cool completely before glazing.
3 For the glaze, place the chocolate,
cream and butter in a small saucepan and
stir over a low heat, until the glaze is
melted and smooth. If you’re using the
icing sugar, whisk it in now. Pour the glaze
into a shallow dish and dip each doughnut
into the glaze. Don’t forget the sprinkles!
4 Glazed doughnuts are best eaten the
day they’re made, but any leftovers will
keep in an airtight container at room
temperature for up to 1 day. Unglazed
doughnuts can be frozen in an airtight
container for up to 1 month.

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 French honey
crullers
NG TIP
BAKI
MAKES 15 CRULLERS
DOUGHNOTE #3 For the crullers
LET THE OIL COOL DOWN 115ml (4fl oz) whole milk
BEFORE DISPOSING 115ml (4fl oz) water
OF IT IN GLASS JARS
60g (2oz) plus 2 tbsp unsalted
butter, softened
2 tbsp icing sugar
¼ tsp salt
¼ tsp ground nutmeg
115g (4oz) plain flour
4-5 large free-range eggs, at
room temperature
1.8ltr (64fl oz) canola or vegetable
oil, for frying
For the honey glaze
190g (6¾oz) icing sugar
3 tbsp whole milk
2 tbsp liquid honey
2 tsp fresh lemon juice
1 Cut 15 squares measuring 7.5x7.5cm
(3×3in) out of parchment paper and
place them on a baking sheet. Lightly
spray each square with cooking spray,
or use a pastry brush to grease them
with a little oil.
2 For the crullers, combine the milk,
water, butter, sugar, salt and nutmeg in
a medium saucepan and bring it to a
simmer over a medium heat, stirring
once or twice. Once the butter melts
and the mixture is bubbling, turn down
the heat to low and add the flour all at
once. Stir immediately with a wooden
spoon or heatproof spatula. Keep
stirring over a low heat until the mixture
is thick and pulls away from the sides of
the saucepan, about 5 minutes. This
enables the moisture to evaporate and
lets more fat be absorbed when the
eggs are added. When the dough
steams a little and smells slightly nutty,
you know you’re doing great!
3 Immediately transfer the dough to the
bowl of a stand mixer fitted with a paddle
attachment. Beat on medium speed for
about 1 minute to cool the dough. Add
4 eggs, one at a time and beating each
one until it’s thoroughly incorporated. Be
sure to stop the mixer and scrape down
the bowl after each addition. After you’ve
beaten in the last egg, the mixture
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BH23.Doughnut.jg3.indd 86
should be glossy and thick, but still
pourable. When scooped into a spoon,
the dough should slowly pour off the
spoon. If it doesn’t fall off, or it comes off
in one big lump, beat in the fifth egg.
4 Scoop the dough into a large piping
bag fitted with a large star tip. Pipe a ring
onto each parchment paper square,
approximately 2cm (¾in) high. If your
rings seem too skinny, pipe a bit more on
top. Place the baking sheet full of piped
rings in the freezer for 30 minutes. This
will help the crullers keep their beloved
ridges. Heat the oil to 190°C (375°F) in a
large, deep saucepan. Line a baking
sheet with paper towels and set a wire
rack over it.
5 Place two or three crullers, still on their
parchment paper, in the hot oil, paper side
up. You need to use your hands to do this,
so just make sure you don’t burn your
fingertips. The paper will release when it’s
ready and will float off. Use tongs to lift the
paper out and to flip the crullers over
occasionally, so they brown evenly. Fry
the crullers for about
3 minutes, until golden brown. Set the
crullers on the wire rack while you fry the
remainder of the batch.
6 For the glaze, sift the icing sugar into a
medium bowl, then whisk in the
remaining ingredients. Dip the tops of
the crullers into the glaze while they’re
still warm. Place them back on the wire
rack until the glaze sets.
7 Crullers are best eaten the day they are
made, but can be stored in an airtight
container at room temperature for 1 day.
The recipes on pages
84-86 are taken from
All The Sweet Things
by Renée Kohlman,
published by
TouchWood Editions,
RRP £31.
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 t i m e t rea
t a d u l g e t
e Enajofytearnnoionn tea with friends! s
n t

WE LOVE… KL ADDK AK A pg89 // BREAD OF GOD pg91 // APPLE SCONES pg98

For Neapolitan doughnuts recipe see page 97

BH23.TeatimeT.jg3.indd 87 18/05/2017 15:02

 Peanut butter
blondie flapjacks
MAKES 6
For the flapjacks
100g (3½oz) light brown sugar
2 tbsp vegan butter
6 tbsp smooth peanut butter
3 tbsp golden syrup
300g (10oz) rolled oats
a pinch of coarse sea salt

1 Preheat the oven to 180°C/Gas

Mark 4.
2 Add the sugar, vegan butter, peanut
butter and golden syrup to a medium
saucepan and melt over a medium-high
heat for 2–3 minutes. Stir often until the
butter has melted and all the
ingredients have combined. Tip in the
oats and stir until all the oats have been
coated in the melted mixture.
3 Press the oat mixture into a 3cm
(1¼in) deep baking tray lined with
baking paper and flatten down using

c k s
the back of a spoon. Crush over the

y f l a p j a pinch of coarse sea salt and bake for

These scrumamre vegan too!

10 minutes until golden.
4 Remove from the oven and cut into
squares, then leave in the baking tray
until cool.

Sticky nutmeg and scatter over the pastry.

date palmiers 3 Fold each long side over to meet in

the centre, then fold over once more to
SERVES 4 meet in the centre again.
For the palmiers 4 Using a sharp knife, cut diagonal
1 sheet of shop-bought puff pastry slices, approximately 2cm (¾in) thick.
(ensure dairy-free) Arrange cut-side down onto a baking
1 tbsp caster sugar tray, allowing for some spreading.
½ tsp grated nutmeg 5 Brush over the soya milk and bake for
4 pitted dates 10 minutes until golden brown.
1 tbsp soya milk, to glaze

1 Preheat the oven to 220°C/Gas Mark

The recipes on page
7. Flatten the pastry sheet on a large 88 are taken from
board and scatter with the sugar. Grate 15 Minute Vegan by
over the nutmeg and smooth onto Katy Beskow,
photography by Dan
the pastry. Jones, published by
2 Chop the dates into small pieces and Quadrille, RRP £15.

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 T E AT I M E T R E AT S

Hazelnut and
cacao praline
MAKES 24
For the praline
200g (7oz) raw chocolate (80%
cacao), broken into pieces
100g (3½oz) hazelnut butter
3 tbsp maple syrup
30g (1oz) coconut oil
20g (¾oz) raw cacao powder
½ tsp vanilla paste
a pinch of salt
50g (1¾oz) roasted hazelnuts,
chopped

1 Melt the chocolate in a bain-marie (a

heatproof bowl placed over a pan of
simmering water),stirring occasionally.
Set aside.
2 In a bowl, mix together the hazelnut
butter, maple syrup, coconut oil, cacao
powder, vanilla paste and salt until well
combined, then stir in half the melted
chocolate. Leave to set in the fridge for and place on the prepared baking tray. chocolate and place in a mini cupcake
at least an hour. Transfer the tray to the freezer to set for case. Top with the chopped hazelnuts
3 Line a baking tray with greaseproof 30 minutes. while the chocolate is still soft.
paper. Form the chilled chocolate 4 Re-melt the remaining chocolate, Refrigerate until ready to serve.
mixture into 24 × 1.5-2cm (½-¾in) balls then, using a fork, dip each ball into the

The cake won't rise bu

Kladdkaka
SERVES 8
For the kladdkaka
2 free-range eggs
225g (8oz) golden caster sugar
1 tsp vanilla extract
100g (3½oz) plain flour
40g (1½oz) raw cacao powder, plus
extra to serve
100g (3½oz) unsalted butter,
melted, plus extra for greasing
whipped cream mixed with vanilla
paste, to serve (optional)
1 Preheat the oven to 180°C/Gas Mark
4. Grease and line a loose bottomed
20cm (8in) round cake tin.
2 Whisk the eggs, sugar and vanilla
with a handheld electric mixer for
3-4 minutes until light, fluffy and pale.
3 Sift the flour and cacao powder into
slightly. press down get will puff up
the egg and sugar mixture, then fold in
crust - IF IT CRACKS, th ntly on the
carefully until everything is incorporated.
Next, fold in the melted butter until you
e cake is done.
have a smooth, thick chocolatey mixture.
Pour the cake batter into the lined tin and
bake for about 15-20 minutes.
4 Remove from the oven and allow to
cool until the middle has firmed up slightly.
Serve with some whipped cream mixed
with some vanilla paste and dusted with
cacao powder, if you like.
The recipes on page
89 are taken from
The Goodness of
Raw Chocolate by
Kathy Kordalis,
photography by
Faith Mason,
published by Kyle
Books, RRP £9.99 .

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 t y , f l a k y
Tas -in-the-mouth! a n d
melt Express egg and
dairy-free croissant
MAKES 8
For the croissant
120ml (4fl oz) lukewarm water
3 tbsp sugar
25g (1oz) yeast
350g (12oz) flour
30ml (1fl oz) vinegar
20ml (¾fl oz) oil
a pinch of salt
½ banana, peeled, mashed
130g (4½oz) dairy-free margarine
or spread
2 tbsp oil to glaze

1 In a large bowl, combine the

lukewarm water with sugar and yeast
and set aside until it starts to froth up.
Mix in the flour, vinegar, salt, oil and
mashed banana, and knead into a soft,
smooth dough. Cover with clingfilm and
rest in the fridge overnight.
2 Divide into eight equal pieces and roll
each out on a floured work surface.
Grate the margarine if hard. Spread an
equal amount of margarine on seven of
the dough pieces and layer them onto
each other. If the margarine becomes
too soft, rest in the refrigerator for
10-15 minutes.
3 Roll out the chilled dough and cut into
eight triangles/wedges. Take each
triangle in turn and pull the two corners
at the base to stretch and widen it.
Starting at the base of each triangle,
begin to gently roll into a crescent/
croissant, being careful not to crush the
dough. Continue rolling, making sure
the tip of each triangle ends up tucked
under the croissant to hold in place. If
adding any fillings, place across the
widest part of the triangle before rolling
up. If so desired, bend the ends of the
croissants inwards, then transfer to
baking trays lined with baking
parchment, spaced well apart.
4 Cover with lightly oiled clingfilm and
leave to rise for 2 hours, or until doubled
in size. Preheat the oven to 180-190°C/
Gas Mark 4-5. Generously glaze the
croissants with oil.
5 Bake for 25-30 minutes until risen and
Recipe by Judit Horvath from When Judit Bakes(www.juditbakes.com)
golden brown, then cool on wire racks.

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 T E AT I M E T R E AT S

Bread of God
(pão de deus)
MAKES 12 ROLLS
For the bread
1 tbsp active dry yeast
200ml (7fl oz) slightly warm whole
milk
50g (2oz) caster sugar
4cm (1½in) piece of vanilla pod,
split lengthways
1 free-range egg, beaten
500g (1lb 2oz) plain flour, plus more
to dust
½ tsp fine salt
4 tbsp salted butter, melted and
cooled slightly
For the topping
2 free-range eggs, beaten
125g (4oz) caster sugar
125g (4oz) desiccated coconut
icing sugar, to dust

1 Activate the yeast by mixing it in a jug

or bowl with the just-warm milk and
sugar. Leave for 10 minutes – it should
develop a frothy head. Scrape the seeds
out of the vanilla pod and whisk them
into the yeast mix along with the egg.
2 Tip the flour into a large mixing bowl,
add the salt and the cooled melted
butter, then add the yeast mixture. Stir
to combine and, once it has formed a
rough, sticky dough, turn onto a clean
floured work surface and knead using
floured hands, for about 10 minutes.
Alternatively, use a stand mixer fitted
with a dough hook attachment and
knead for 5 minutes instead. When the
dough is soft, stretchy and elastic, tip it
into a lightly oiled bowl, cover with
clingfilm and leave in a warm place to
rise for 1 hour or more, until the dough is
doubled in size.
3 Once the dough has risen, knock it
back gently, using your knuckles to
squash it back to more or less its original to 175°C/Gas Mark 3. Gently brush the 5 Place the rolls in the oven and bake for
size. Divide into 12 equal-sized pieces tops of each bread with beaten egg, then 20 minutes, until the breads are light
and roll each one into a neat ball. Place stir the remaining beaten egg into the gold and speckled with brown flecks.
on a large baking sheet dusted with sugar and coconut, to form a thick paste. Remove from the oven and leave to
flour, then cover with a clean tea towel Top each bread with a generous couple cool for 10 minutes, then dust the top
and leave to rise in a warm place for a of spoonfuls of the topping, using your with icing sugar and eat warm with a
further 30 minutes. hands to shape it so that it sits fairly flat cup of coffee.
4 When ready to cook, preheat the oven on top of the breads.

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 100g (3½oz) plain flour, plus more
to dust
250g (9oz) caster sugar
4 free-range eggs
grated zest of ½ an unwaxed lemon
½ tsp vanilla extract
icing sugar, to serve
ground cinnamon, to serve
1 Grease 12 paper cupcake cases and
Milk tarts dust with flour. Preheat the oven to
(queijadas de leite) 200°C/Gas Mark 6.
2 Heat the milk in a saucepan over a
MAKES 12 medium heat until just below boiling
For the tarts point, then remove from the heat and
500ml (17fl oz) whole milk add the butter. Stir until the butter is
25g (1oz) salted butter completely melted.
has melted, add the flour, all at once.
Turn the heat down to low and mix
rapidly with a wooden spoon: the mix
will look lumpy and terrible, but will turn
into a soft dough that pulls away from
the sides of the pan. Cook over a low
heat for 3 minutes. Keep the dough
moving, using the spoon to massage
the ball of dough so that the heat is
evenly distributed.
2 Next, put the dough in the bowl of a
stand mixer fitted with a paddle
attachment and beat until it is cool
enough to touch. Add the eggs, a little
at a time, with the mixer running. You
may not need them all, and each time
Long doughnuts you add some egg, the mix will look as
(farturas) though it’s about to split, but keep
beating. The dough is ready when it is
MAKES ABOUT 15 soft, light and elastic. Alternatively, beat
For the doughnuts the eggs in by hand.
250ml (8½fl oz) water 3 Place a wide, deep pan over a high
3 heaped tbsp salted butter heat and fill it with 4cm (1½in) of the
a pinch of fine salt flavourless oil. Heat the oil until it reaches
150g (5oz) plain flour 170°C (340ºF) on a pan thermometer, or
3 free-range eggs, beaten if you don’t have one, use the bread test:
flavourless oil, for frying once the oil is shimmering, drop in a
½ tsp ground cinnamon cube of day-old bread. If the bread fizzes
5 tbsp caster sugar and browns in no less than 30 seconds,
the oil is ready. (If it burns in that time,
1 Bring the water, butter and salt to the turn the heat down.
boil in a non-stick saucepan over a 4 Scoop the dough into a piping bag
medium-high heat. When the butter fitted with a large nozzle (if you don’t
92 baking heaven JUNE / JULY
BH23.TeatimeT.jg3.indd 92
3 Combine the flour and sugar in a
bowl. Add the eggs, zest and vanilla
extract, then beat just until smooth.
Next, pour in the hot milk-butter mixture
in a steady stream while continuously
whisking the batter. Using a ladle or jug,
divide the batter, which will be very thin,
evenly between the cases.
4 Bake in the oven for 25-35 minutes,
until nicely browned on top and puffed
up. Remove from the oven and leave to
cool in the cases – they will collapse, but
don’t worry, that’s what they do. When
they’re cool enough to handle, transfer
to a wire rack. Serve warm or at room
temperature, dusted with a little icing
sugar and cinnamon.
have one, don’t worry, just spoon little
balls of the dough into the oil). Carefully
pipe thick sausages of dough directly
into the hot oil, pinching them off when
they reach your desired length, which
can be anything from 6-15cm (2½-6in)
long. Don’t crowd the pan as that will
cause the oil temperature to drop and
make the doughnuts flabby and greasy.
Cook for 5-6 minutes, turning them
once or twice, until puffed up, crunchy
and a deep golden brown. The
doughnuts can sometimes spit, so it’s
useful to have a splatter guard to rest on
top of the pan in case of oily splashes.
5 Drain the doughnuts as you lift them
out of the oil and onto a plate lined with
paper towel. Mix the sugar and
cinnamon together in a shallow bowl
and, when cool enough to touch, roll the
doughnuts in it. Doughnuts don’t keep
well, so eat while warm, with coffee or
hot chocolate.
The recipes on pages
91-92 are taken from
Lisbon: Recipes from
the Heart of Portugal
by Rebecca Seal,
photography by
Steven Joyce,
published by Hardie
Grant, RRP £25.
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18/05/2017 15:04
 T E AT I M E T R E AT S

Strawberry 2 Preheat oven to 180°C/Gas Mark 4.

custard tarts 3 For the crust, blitz the almonds in a

food processor until you have fine
MAKES 4 MINI-TARTS OR 1 LARGE ONE crumbs. Pour in the melted butter, maple
For the cashew creme syrup and salt and blitz until mixed. Tip
135g (4¾oz) cashews the mixture into four loose-bottomed,
1 tbsp lemon juice mini-fluted tart tins or one 20cm (8in) tart
2 tbsp maple syrup tin and use your fingertips to press and
1 tsp vanilla extract mould the pastry up the sides and into
For the almond crust the bases of the tins. Bake for
140g (5oz) almonds 10 minutes, until lightly golden.
20g (¾oz) butter, melted Remove and leave to cool slightly.
2 tbsp maple syrup 4 For the cashew crème, drain the
a pinch of sea salt cashews and put them in a food
To decorate processor with the remaining ingredients.
200g (7oz) fresh strawberries, Whizz until you have a smooth and
hulled and sliced creamy mixture, then spoon over the
almond crust. Use a knife to level out the
1 Soak the cashews in a bowl of water surface, then lay sliced strawberries over
for at least 1 hour. the top in a pretty pattern.

Chestnut chocolate honey. Blitz to form a smooth purée. Tip

cloud cake this mixture into the melted chocolate

and combine. Pour into the prepared
SERVES 8 cake tin and bake for 35-40 minutes,
For the cake until the cake looks glossy and with only
200g (7oz) dark chocolate (70% a slight crack on top.
cocoa solids minimum) 3 Meanwhile, make the frosting.
50g (1¾oz) butter Remove the coconut milk from the fridge
a pinch of sea salt and pour the watery liquid into a small jar
415g (15oz) tinned chestnut purée to use for smoothies or sauces at a later
4 free-range eggs date. Scrape the thick white solids into a
100g (3½oz) honey bowl along with the maple syrup and
a handful of fresh raspberries or cacao powder. Use an electric whisk to
seasonal berries, to decorate beat the mixture until light and billowy.
For the frosting Leave in the fridge to firm up.
400ml (14fl oz) tinned coconut milk, 4 Once the cake has cooled completely,
cold spread the frosting in an even layer over
2 tbsp maple syrup the top and stud with fresh raspberries,
4 tbsp cacao powder or seasonal berries.

1 Preheat the oven to 180°C/Gas Mark

4. Line a 23cm (9in) springform cake tin
with baking paper. Place the chocolate,
butter and sea salt in a heatproof bowl
suspended over a pan of simmering
water (making sure the bowl isn’t The recipes on page
touching the water). Allow to melt 93 are taken from
gently, then remove from the heat. Lizzie Loves Healthy
Family Food by Lizzie
2 Place the chestnut purée into your King, published by
food processor and add the eggs and Trapeze, RRP £20.

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 Churros and
ING TIP
chocolate sauce
BAK
SERVES 4-6
FRYING For the churros
ONLY F R Y F OUR OR F I V E 375g (13oz) self-raising flour
CHUR ROS AT A T IME T O a pinch of salt
P R E V E N T S T ICK ING
600ml (1lb 5oz) boiling water
3 tbsp olive oil
2 tsp vanilla extract
150g (5¼oz) caster sugar
2 tsp ground cinnamon
For the sauce
300ml (10fl oz) milk
100g (3½oz) each of milk chocolate
and dark chocolate, chopped
2 tsp cornflour

1 Stir the flour and salt together in a

large bowl. Pour in the boiling water,
olive oil and vanilla extract and beat
together thoroughly to form a smooth
paste. Set aside to rest for 10 minutes,
then spoon the dough into a piping bag
fitted with a 1cm (½in) star nozzle.
2 For the sauce, pour the milk into a
saucepan, set over a medium heat and
bring to simmering point. Remove
1 tbsp of warm milk and stir it through
the cornflour in a small bowl. Add the
chocolate to the pan and stir until
melted, then pour in the cornflour and
milk paste and whisk continuously until
the sauce is smooth and thickened.
Keep warm over a very low heat.
3 Stir the sugar and cinnamon together
and spread out in a large flat dish or tray.
Heat the oil in a deep fat fryer to 180°C
(350°F). Working carefully, squeeze the
dough out into 10-12cm (4-5in) long
strips directly into the hot oil. I find the
easiest way to snip off the end of a strip
is to simply pinch it off with a clean
finger and thumb, but you can also cut
them with scissors. Don’t add more
than four or five to the oil at once or they
will stick together. Fry for 4 minutes
This recipe is taken until crisp and deep golden brown. Drain
from MasterChef: briefly on kitchen paper before rolling in
Street Food of the
World by Genevieve the cinnamon sugar while still hot.
Taylor, photography Repeat until you’ve used up the dough.
by David Loftus, 4 Serve the churros warm with the
published by
Absolute Press, chocolate sauce to dunk them in.
RRP £26.

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 T E AT I M E T R E AT S

Madeleines
MAKES 16, SERVES 6-8
For the Madeleines
50g (1¾oz) coconut oil, melted, plus
extra for greasing
60ml (2fl oz) almond milk
85g (3oz) maple syrup or honey
finely grated zest of 1 lemon
1 free-range egg, beaten
1 tsp vanilla extract
120g (4¼oz) buckwheat or white
spelt flour
1 tsp baking powder
¼ tsp bicarbonate of soda
For the strawberry chia jam
400g (14oz) strawberries
4 tsp chia seeds
3 tbsp maple syrup

1 Preheat the oven to 190°C/Gas Mark

5 and brush a madeleine tray with
melted coconut oil.
2 Make the jam by blending the
strawberries, chia seeds and maple
syrup until smooth. Leave on the side –
the chia seeds will soak up the liquid
and the mixture will become gelatinous
after 10 minutes.
3 For the madeleines, whisk the
coconut oil, almond milk, maple syrup,
lemon zest, egg and vanilla together in a
large bowl. Sift in the flour, baking
powder and bicarbonate of soda and stir
to mix. Pour the batter into the
Madeleine moulds and bake in the oven
for 10 minutes.
4 Serve the Madeleines with a dollop of
the strawberry chia jam – or they’re also
great dipped in chocolate.

This recipe is taken

from A Year of
Beautiful Eating by
Madeleine Shaw,
published by
Trapeze, RRP £20.

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 I t a l y
e rn
uo t h
s
t e of
A ta s

Semolina cake 150ml (5fl oz) milk, at 3 Whisk in the sugar and lemon zest.

(migliaccio dolce) room temperature

SERVES 6-8
For the cake
700ml (25fl oz) water
150g (5¼oz) semolina
a pinch of salt
100g (3½oz) granulated sugar
1 tsp finely grated lemon zest
2 free-range egg yolks
1 free-range egg
1 tsp vanilla extract
icing sugar, to dust
1 Preheat the oven to 180°C/Gas Mark
4. Grease and flour a 20cm (8in) round
cake tin.
2 Pour the water into a pan and bring to
a boil. Stirring constantly, sprinkle in the
semolina and salt. Cook for 8 minutes,
then remove from the heat. Transfer the
semolina to a bowl to cool for about
10 minutes, stirring constantly.
Whisk in the egg yolks one at a time.
Whisk in the whole egg, vanilla and
milk. It should be a fairly soft mixture at
the end.
4 Pour the semolina mixture into the
prepared tin and bake for about 1 hour
until the top of the cake is a dark, golden
brown (the cake will have a runny,
pudding-like texture). Let cool. Serve
sprinkled with icing sugar.

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 T E AT I M E T R E AT S

Neapolitan
doughnuts
(zeppole Napoletane)
MAKES 10-12
For the doughnuts
250ml (9fl oz) water
80g (3oz) butter or lard
a pinch of salt
225g (8oz) plain flour, sifted
6 free-range eggs
finely grated zest of 1 lemon
canola oil, for deep-frying
To serve
icing sugar
cherry jam
pastry cream

1 Combine the water, butter and salt in

a saucepan and bring almost to a boil, or
until the butter is melted. Remove the
pan from the heat and add the flour all at
once. Stir well with a wooden spoon,
return the pan to a medium-high heat,
and continue to stir vigorously until the
mixture pulls away from the sides of the
pan. Pour the mixture into a bowl and
leave to cool, about 5 minutes,then beat
in the eggs, one at a time. Beat in the
lemon zest. Transfer the mixture to a
pastry bag with round tip.
2 Pour enough oil to come halfway up
the sides of a medium Dutch oven
(casserole) or heavy-bottomed pot.
Heat over a medium-high heat until it
reaches 180°C (350°F). Pipe 2 tbsp of
batter onto a metal slotted spoon,
creating a round, ball-like shape. Drop
the spoon in the hot oil so that the
doughnut rolls off the spoon. Repeat,
frying four doughnuts at a time, turning
the doughnuts over several times until
they are golden brown, 1-2 minutes per
side. Remove and drain on a plate lined
with paper towels.
3 Serve warm or at room temperature.
Sprinkle with icing sugar or dollop a
spoonful of jam or pastry cream into the The recipes on pages
96-97 are taken from
middle of the doughnut. Naples and the Amalfi
Coast by The Silver
Spoon Kitchen,
photography by Simon
Bajada, published by
Phaidon, RRP £24.95.

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 Granny Smith’s For the scones 150g (5¼oz) caster sugar, plus extra

famous apple scones 450g (1lb) self-raising flour

a pinch of salt
for sprinkling
4 South African Granny
MAKES 14 110g (4oz) butter, chilled and diced Smith apples
a pinch of ground nutmeg
or cinnamon
1 large free-range egg
about 280ml (10fl oz) milk
clotted cream, to serve

1 Preheat the oven to 200°C/Gas Mark

6. Put a baking sheet into the oven to
preheat – this helps to give your scones
extra lift.
2 Sift the flour and salt into a large
mixing bowl and rub in the butter until
the mixture looks like fine breadcrumbs.
Stir in 100g (3½oz) sugar.
3 Peel and core the apples, chop half of
them and stir into the scone mixture.
Slice the remaining apples thinly and put
them in a saucepan with the remaining
50g (1¾oz) sugar, a pinch of nutmeg or
cinnamon and 100ml (3½fl oz) water.
Heat and simmer until tender, about

he cutter
10 minutes.

twistin g t 4 Beat the egg in a measuring jug, then

Avoid tamping out the
when s just press it
add milk to bring the liquid up to 300ml
(10fl oz), mixing well. Add just enough to
scones - ough the dough the rubbed-in mixture to make a soft
r
straight th (not sticky) dough – there will be some
liquid left. Bring the dough together.
5 Knead the dough lightly on a floured
work surface for a few moments. Wrap
in clingfilm and chill for 10-15 minutes,
though no longer, as you don’t want the
dough to be icy cold and tricky to roll.
6 Use a lightly-floured rolling pin to roll
out the dough to about 3cm (1¼in) thick.
Use a 5cm (2in) plain or fluted cutter to
stamp out rounds. Gather any
trimmings together, re-roll and cut out
more scones.
7 Arrange the scones quickly onto the
preheated baking sheet. Brush the tops
with the remaining egg and milk
mixture. Immediately transfer to the
oven and bake for 15-18 minutes
towards the top of the oven, until well-
risen and golden brown. Cool a little,
then serve with the poached apples and
clotted cream.

Recipe by South African Fruit (www.beautifulcountrybeautifulfruit.com)

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 S S
M AS T E R C L A

I discovered the magical combination of

smooth chocolate, sweet maple syrup and
salty, crispy bacon when I was on holiday
in America. I couldn’t wait to try it in one of
my own recipes: this is the result.

MAKES 40-50 MACAROONS

For the chocolate macaroons

150g (5¼oz) icing sugar
15g (½oz) cocoa powder
135g (4¾oz) ground almonds
110g (4oz) free-range egg whites
(approximately 3 large eggs)
165g (5½oz) caster sugar

For the bacon sprinkle

120g (4¼oz) streaky bacon
(approximately 6 rashers)

For the maple buttercream

80g (2¾oz) free-range egg whites
(approximately 2 large eggs)
50g (1¾oz) caster sugar
3 tbsp maple syrup
170g (5¾oz) unsalted butter, softened

To decorate
50g (1¾oz) white chocolate, tempered

Equipment
macaroon baking mat with 3cm
(11/8in) guidelines (optional)
round piping nozzles: 5mm (¼in)
and 1cm (3/8in)

FOR THE
CHOCOLATE
CHOCOLATE, MACAROONS

MAPLE AND BACON 1 Mix the icing sugar, cocoa powder and

MACAROONS
ground almonds together, then transfer
to a food processor and briefly blitz into
a very fine powder.
2 Sift the powder through a fine sieve (A).
Mark Tilling shows us how to make a batch of Stir in 55g (2oz) of egg whites to make a

beautiful macaroons that are perfect for giving (B-D)

paste (B-D).
3 Place the remaining egg whites into the
as a gift to a friend... or yourself! bowl of a stand mixer. Using the whisk
attachment, whisk the whites until

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 S S
M AS T E R C L A

A B C

D E F

they reach soft peaks, then whisk in
15g (½oz) of caster sugar (E).
If the amount of egg whites
TOP
TIP is too small for your stand
mixer at first, use a hand beater
in the stand mixer bowl to increase the
volume of the whites before switching to
the stand mixer.
4 Meanwhile, heat the remaining caster
sugar with 40ml (1½fl oz) of water in
a saucepan to 118°C (244°F) (F).
5 Continuing to whisk the egg whites in
the stand mixer at a medium speed,
gradually add the boiled sugar in a thin
stream (G) until the mixture becomes
thick, glossy and cool to the touch – this
should take approximately 10 minutes.
6 Fold a third of the cooled egg whites
into the nut paste to loosen the paste
(H). Then fold in the remaining egg
whites (I) until the mixture is shiny and
has the consistency of a thick paste (J).
This stage of the mixture is
TOP
TIP crucial for successful a macaroon
macaroons. Spoon a little of baking mat.
the mixture onto a flat surface: it should Secure the lining
sink slowly of its own accord without any by piping a dot of
peaks. If the mixture spreads quickly macaroon
like a liquid, it has been over-mixed. mixture onto the
corners of the tray G
7 Line a baking tray with silicone paper or beneath it, then

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 CHOCOLATE, MAPLE AND BACON MACAROONS
H I J

K L M

N O P

press the lining down to stop it from
sliding around as you pipe. Fit a piping
bag with a 5mm (¼in) round nozzle and fill
the piping bag with the mixture. Pipe
2cm (¾in) circles onto the tray, leaving at
least a 2cm (¾in) gap between each one
(K). Tap the tray on the work surface to
release any air bubbles: I do this by
dropping the tray from a short distance
above the surface. The macaroons should
spread to 3cm (11/8in).
8 Leave to crust over for 30-40 minutes
(L), or until the tops are no longer
sticky; this may be quicker or slower
depending on the humidity in the
kitchen. Meanwhile, preheat the oven
to 140°C (Gas Mark 1).
9 Bake in the oven for 15-20 minutes, or
until firm on top. Remove from the oven
and allow to cool completely before
taking the macaroons off the tray.
At this point the unfilled
TOP
TIP macaroons can be stored
between layers of greaseproof
paper in an airtight container in the
refrigerator for up to four days or in the
freezer for up to two months.
FOR THE BACON
SPRINKLE
10 Place the bacon rashers on a lined
baking tray. Bake in a preheated oven
at 110°C (Gas Mark ¼) for
45-60 minutes or until dried and
crisp, turning halfway through the
cooking time.
11 Remove from the oven, soak up any
grease with kitchen paper if the bacon
is oily and leave it to cool.
12 Place the bacon in a food blender or
spice grinder and blend to a powder.
FOR THE MAPLE
BUTTERCREAM
13 Combine the egg whites, sugar and
1 tbsp maple syrup in the heatproof
bowl of a stand mixer. Place it over a
saucepan of water to form a bain-

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 S S
M AS T E R C L A
CHOCOLATE, MAPLE AND BACON MACAROONS
R S
marie, making sure the bowl doesn’t
touch the water.
14 Heat to approximately 60°C (140°F) or
until warm to the touch, making sure to
stir the mixture from time to time so
the eggs don’t scramble (M).
15 Remove the bowl from the bain-marie,
place it on the stand mixer and beat
with the whisk attachment until light,
fluffy and cooled to room temperature
– approximately 10 minutes at a
medium speed (N–O).
16 Gradually add the butter a little at a
time (P) until it is all incorporated. If the
mixture starts to curdle, keep whisking
it on a slow speed until it reaches the
correct consistency.
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BH23.Masterclass.jg4.indd 102
T
17 Mix two thirds of the bacon sprinkle 20 Once they are filled, store the
into the buttercream along with 2 tbsp macaroons between layers of
maple syrup (Q). Transfer the greaseproof paper in an airtight
buttercream to a piping bag fitted with container in the refrigerator for up
a 1cm (3/8in) nozzle. to 4 days.
ASSEMBLY
18 Pipe buttercream onto half of the
macaroons, then place the remaining
halves on top (R).
19 Place the white chocolate into a small The extract on pages
99-102 is taken from
paper piping bag. Snip off the very end Mastering Chocolate
and pipe fine lines over one side of the by Mark Tilling
macaroons (S). Before the chocolate (£20.00, B. Dutton
Publishing).
sets, sprinkle the rest of the bacon Photography by
over it (T) then leave to set. Rob Goves.
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 o u r y h eav
v s t o r m w i t
a Basakevouupryasnacks & lunches!h e

n
s
WE LOVE… FLOWERPOT LOAVES pg104 // MINI SPANAKOPITA pg107 // PIZZ A DOUGHNUTS pg110

For the fig & nut seed bread turn to page 104

BH23.Savoury.jg3.indd 103 18/05/2017 14:48


Fig & nut
seed bread
CUTS INTO 16 SLICES
400ml (14fl oz) hot strong
black tea
100g (4oz) dried figs, hard
stalks removed, thinly sliced
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BH23.Savoury.jg3.indd 104
Flowerpot loaves
MAKES 5
500g (1lb 1oz) strong wholemeal or
granary flour
7g (¼oz) sachet fast-action yeast
1 tsp salt
2 tbsp olive or rapeseed oil,
plus extra for the flower pots
1 tbsp honey
a little milk or oil for brushing
Plus any of these toppings
1 tbsp pumpkin, sunflower,
sesame or poppy seeds
4 tbsp grated cheddar or crumbled
feta cheese
1 tbsp chopped rosemary, thyme,
oregano, chives or basil
1 tbsp chopped olives
½ tsp chilli flakes
1 You will need 5 small, clean clay
flowerpots. Tip the flour, yeast and salt
into a large bowl. Pour in 300ml (10fl oz)
warm water, the olive oil and honey.
Mix with a wooden spoon until the
140g (5oz) sultanas
50g (2oz) porridge oats
200g (7oz) self-raising
wholemeal flour
1 tsp baking powder
100g (4oz) mixed nuts (almonds,
walnuts, Brazils, hazelnuts),
plus 50g (2oz) for the top
1 tbsp each of golden linseeds
and sesame seeds, plus 2 tsp
sesame to sprinkle
25g (1oz) pumpkin seeds
1 large free-range egg
To serve
25g (1oz) ricotta for spreading
1 thick slice of orange or
green apple
1 Preheat oven to 170°C/Gas Mark 3.
Pour the tea into a large bowl and stir in
the figs, sultanas and oats. Set aside to
soak while you get on with the rest of
the loaf.
2 Line the base and sides of a 900g
(2lb) loaf tin with baking parchment.
mixture clumps together, then tip out
onto a work surface. Use your hands to
stretch and knead the dough for about
10 mins, or until it’s smooth and
springy. Add a little extra flour if the
dough feels too sticky.
2 Brush the flowerpots with oil or
milk and line the sides with baking
parchment. Divide the dough into
5 pieces and shape into smooth balls.
Place one ball of dough into each
flowerpot and cover with clingfilm.
Leave in a warm place for 1 hour to rise.
3 Preheat the oven to 200°C/Gas Mark
6. When the dough has doubled in size,
remove the clingfilm from the pots and
gently brush the dough with a little milk
or oil. Sprinkle with your choice
of topping.
4 Place the pots on a baking tray, then
bake for 20-25 mins until risen and
golden. The pots will be very hot, so be
careful when removing from the oven.
Leave to cool for 10 minutes before
turning out and eating.
Mix the flour, baking powder, nuts and
the seeds. Beat the egg into the cooled
fruit mixture, then stir the dried
ingredients into the wet. Pile into the
tin, then level the top and scatter with
the remaining nuts and sesame seeds.
3 Bake for 1 hour, then cover the top
with foil and bake for 15 minutes more
until a skewer inserted into the centre of
the loaf comes out clean. Remove from
the tin to cool, but leave the paper on
until cold. Serve, sliced, spread with
ricotta rather than butter, which is lower
in fat and higher in protein, and fruit. It
will keep in the fridge for a month.
The recipes on page
104 are taken from
BBC Healthy Diet
Plans, published by
BBC Books, £12.99.
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 S AV O U R Y H E AV E N

Broccoli, spinach
and apple muffins
MAKES 12 SMALL OR 6 LARGE
For the vegetable filling
½ a leek (approx. 85g (3oz))
½ a broccoli (approx. 150g (5¼oz))
2 tbsp extra-virgin olive oil
2 garlic cloves, peeled and finely
chopped
1 tsp finely chopped fresh thyme or
oregano
½ tsp sea salt
¼ tsp freshly ground black pepper
1 cooking apple, cored and cut into
1cm (½in) cubes
a large handful (30g (1oz)) of
spinach, roughly chopped
For the dry ingredients
160g (5¾oz) buckwheat flour
100g (3¼oz) rolled oats
2 tbsp arrowroot or potato starch
2 tsp baking powder
½ tsp sea salt
For the wet ingredients
3 free-range eggs
160ml (5½fl oz) plain
unsweetened yoghurt
120ml (4fl oz) extra-virgin olive oil
1 tbsp good-quality honey
1 tbsp wholegrain Dijon mustard
2 tsp organic unfiltered apple
cider vinegar
For the topping
pumpkin seeds
Remove from the heat and set aside 5 Divide the batter evenly between the
1 Preheat the oven to 200°C/Gas Mark while you prepare the dry ingredients. cups of the muffin tin, sprinkle with
6. Grease a large 12-hole muffin tin or 3 Put all of the dry ingredients in a food some pumpkin seeds and bake for
two smaller 6-hole ones and line with processor and blend on a high speed about 20 minutes, or until golden and a
parchment paper or paper cup liners. until well combined and the oats skewer inserted in the centre of one of
Alternatively, use a silicone muffin tin. resemble coarse flour. Transfer to a the muffins comes out clean. Turn the
2 Wash and finely chop the leek, trim large bowl, make a well in the centre tin around halfway through the cooking
and finely chop the broccoli stalk and and set aside while you prepare the time to ensure that the muffins
roughly chop the florets. Heat the oil for wet ingredients. bake evenly.
the filling in a frying pan on a medium 4 Crack the eggs, add them to the food 6 Remove the muffins from the oven
heat. Add the leek and broccoli stalk and processor along with the rest of the and set aside to cool slightly in the tin,
sauté for 5 minutes. Add the broccoli wet ingredients and blend on a high before transferring to a wire rack to
florets, along with the garlic, thyme and speed until well combined. Pour the cool completely or devouring them
salt and pepper and sauté for a further wet ingredients into the well of the dry while still warm.
5 minutes. Lastly, add the apple along ingredients and, using a spatula, start
with the spinach and sauté until the folding the wet ingredients into the dry TIP These muffins keep for a few days
other vegetables have softened, the ingredients. Add the broccoli, spinach if stored in an airtight container at room
apple is tender and the spinach has and apple filling and gently fold until just temperature. They also freeze well.
wilted. Stir occasionally, to prevent the combined, making sure not to over-mix
vegetables and apple from burning. as this will make the muffins tough.

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BH23.Savoury.jg3.indd 105 18/05/2017 14:56

 Farinata with
roasted grapes
and ricotta
SERVES 2 (OR 4 AS A STARTER)

1 tbsp fresh rosemary leaves

150g (5¼oz) chickpea (gram) flour
4 tbsp extra-virgin olive oil
1 tsp sea salt flakes
freshly ground black pepper
For the roasted grapes
150g (5¼oz) seedless red grapes,
on the vine if possible
To serve
rocket leaves
250g (83 ⁄4oz) ricotta
sea salt and freshly ground black
pepper
extra-virgin olive oil
balsamic vinegar

1 To prepare the roasted grapes, start

by lining a baking tray with parchment
paper. Leave half of the grapes on the
vine and pull off the rest. Transfer them
to the baking tray and place in the oven.
Set the oven to 275°C/Gas Mark 9) and
bake for 30-35 minutes or until juicy,
wrinkly and caramelised. Set aside.

Fi n i a
pe s

g r Meanwhile, prepare the farinata. Finely

sh w i se d
chop the rosemary leaves and add them

t h deli ci ous ca ra meli

to a large mixing bowl along with the
flour, 250ml (8oz) of lukewarm water,
half the oil and all the salt. Season to
taste with pepper, whisk until well
combined and set aside to thicken for at
least 20 minutes.
2 Heat a medium-sized ovenproof cast-
iron frying pan in the oven. Once hot,
coat the base and sides of the pan with
the rest of the oil. Whisk the batter, then
pour it into the frying pan to create an
even layer. Place under the grill and grill
for 10-15 minutes or until cooked
and golden.
3 Remove from the grill and cut into
The recipes on pages triangles. Serve straight from the pan,
105-106 are taken topped with a handful of rocket, a dollop
from Green Kitchen
at Home by David of ricotta, some roasted grapes, a
Frenkiel and Luise sprinkling of seasoning and drizzle of oil
Vindahl (Hardie and vinegar.
Grant, £25),
photography ©
David Frenkiel.

106 baking heaven JUNE / JULY WWW.FOODHEAVENMAG.COM

BH23.Savoury.jg3.indd 106 18/05/2017 14:56

 S AV O U R Y H E AV E N

Mini feta and lemon

spanakopita
MAKES 16 (SERVES 4)

1.5kg (3lb 3oz) spinach or chard,

stems trimmed
1 tbsp olive oil
2 medium onions, peeled, chopped
1 garlic clove, peeled, crushed
2 tsp finely ground nutmeg
a handful each of chopped
fresh mint, dill and flat-leaf
parsley leaves
200g (7oz) feta cheese, crumbled
4 spring onions, finely chopped
grated zest of 1 lemon
125g (4½oz) unsalted butter,
melted
16 sheets of filo pastry
3-4 tsp white sesame seeds,
to sprinkle

1 Boil or steam the spinach or chard

until just wilted. Drain, squeeze out the
excess moisture and chop coarsely. Set
aside in a large bowl.
2 Heat the olive oil in a small frying pan
and cook the onions over a medium
heat until golden. Stir in the garlic and
nutmeg and fry for a few more minutes
until fragrant. Remove from the heat
and mix together with the spinach in the
large bowl. Add all the herbs, feta
cheese, spring onions and lemon zest
and mix to evenly combine.
3 Preheat the oven to 180°C/Gas Mark
4 and grease 2 baking sheets.
4 Have the prepared baking sheets,
melted butter and filo pastry (covered in
a damp kitchen cloth to prevent drying
out) to hand. Lay a sheet of filo pastry
out on the work surface and brush (but
do not soak) all over with melted butter
and fold lengthways into two thirds,
brushing with more butter between
each fold. shape. Repeat with the remaining
Recipe taken from Lemons and
5 Put a rounded tablespoon of the ingredients to make 16 triangles in total, Limes by Ursula Ferrigno,
spinach mixture at the bottom on one placing seam-side down on the photography by Clare
side of the narrow edge of the folded prepared baking sheets as you finish. Winfield, published by Ryland
Peters & Small. The book is
pastry sheet, leaving a border clear of 6 Brush the parcels with the remaining available to Baking Heaven
filling. Fold one corner of the pastry butter. Sprinkle with sesame seeds and readers for the special price of
diagonally over the filling to form a large bake in the oven for 15 minutes until lightly £10.99 including postage &
packaging (rrp £14.99) by
triangle. Continue folding to the end of browned. Transfer to a wire cooling rack telephoning Macmillan Direct
the pastry sheet, retaining the triangular and serve warm or cold. on 01256 302 699 and quoting the reference KB8.

WWW.FOODHEAVENMAG.COM JUNE / JULY baking heaven 107

BH23.Savoury.jg3.indd 107 18/05/2017 14:57


Corn bread
MAKES 1 LOAF
For the bread
1 tbsp active dry yeast
100ml (3½fl oz) tepid water
1 tsp sugar
350g (12oz) fine cornmeal (polenta)
500ml (17fl oz) boiling water,
plus more for the oven
2 tsp fine salt
108 baking heaven JUNE / JULY
BH23.Savoury.jg3.indd 108
tepid, then add the salt, flour and the
yeast mixture. You may need to add all
the flour, or even slightly more, if you
feel the mixture is too wet.
2 If you have a stand mixer, fit it with
the dough hook and knead the dough
for around 5 minutes. Alternatively, turn
the dough out onto a floured surface
and knead using floured hands. (It is
easier in a mixer, as this dough can be
quite sticky.) Place the dough into a
clean, lightly oiled bowl and cover with
clingfilm. Leave in a warm place to rise
for 1 hour, or until doubled in size.
3 Tip the dough out of the bowl onto
a floured surface and, with floured
hands, knock it back gently. Shape into
a round and dust with flour. Leave for
20 minutes or so while you preheat the
oven to 220°C/Gas Mark 7. Place a
pizza stone or upturned baking sheet
inside the oven to heat up.
4 When ready to cook, boil the kettle.
Place a small roasting tin in the bottom
of the oven. Remove the stone or sheet
from the oven and dust it liberally with
flour. Slide the loaf onto the stone (a
large fish slice is handy here) and return
it to the oven. Working quickly, pour
about 150ml (5fl oz) of the freshly boiled
water into the hot roasting tin and close
the oven door. (The steam from the
water helps the loaf rise and develops
the crust.)
5 Bake for 35-40 minutes, until golden
brown and cracked across the crust.
To check, tap the base – it should sound
hollow when tapped. Leave to cool on a
wire rack before cutting into it.
400-500g (14oz-1lb 2oz) strong
white bread flour, plus more if
needed
1 Activate the yeast by mixing it in a jug
or bowl with the just-warm water
This recipe is taken
and sugar. Leave to stand for from Lisbon: Recipes
10 minutes – it should develop a frothy from the Heart of
head. In a large heatproof bowl, mix the Portugal by Rebecca
Seal (Hardie Grant,
cornmeal with the boiling water and £25) Photography ©
beat until smooth. Leave to cool until Steven Joyce.
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18/05/2017 14:57
 S AV O U R Y H E AV E N

Jun’s focaccia
MAKES SIX 23CM (9IN) FOCACCIAS

300ml (10fl oz) water (heated to

t the day e
110°F/43°C), plus more as needed

a c c ia is b e s
Foc ou can freseez
120ml (4fl oz) plus 3 tbsp olive oil,
plus more as needed, and
it is m a d e . Y
s and u
the leftovrercroutons
for greasing
3 tbsp honey
540g (1lb 2oz) plain flour, plus more them fo dcrumbs.
as needed or Brea
2½ tsp kosher salt
½ tsp fast-action yeast
flaky sea salt
freshly cracked black pepper
fresh rosemary leaves

1 In a stand mixer fitted with the dough

hook, combine the warm water, 3 tbsp
of the olive oil and the honey. Add the
flour (this creates a barrier to keep the
yeast from hitting water right away).
Then add the salt and yeast and knead
the dough on medium speed for
10-15 minutes. You’re looking for dough
with a nice sheen and a tacky, but not
sticky, consistency; it should pull away
neatly from the bowl. During the
kneading, if you find that the dough is
overly dry, add a touch more water. If it
is too wet, add a little bit more flour.
2 Turn out the dough ball onto a lightly
floured surface and roll it with your
hands into a smooth, even ball.
3 Lightly coat a large bowl with olive oil oil. Cover with clingfilm and prove for 6 breads at the same time, divide
and place the dough inside. Cover the another 20 minutes – the balls will everything in half and bake in two batches.
bowl with clingfilm and set it aside to increase slightly in size and become 9 Bake for about 5 minutes, then rotate
proof at room temperature (70-80°F/ much more workable. the pan front to back and bake until the
21-27°C) for 1-2 hours, or until the 6 Set each dough ball onto a lightly oiled focaccias are light golden on the top and
dough ball roughly doubles in size. surface and, using the tips of your bottom, another 3 minutes. If making in
4 Preheat the oven to 200°C/Gas fingers, shape the dough into rounds, advance, you can warm them again in
Mark 6. while creating a dimpled pattern on top. the oven at 180°C/Gas Mark 4 for
5 Punch down the dough and divide it (Those dimples will trap the oil and about 2 minutes.
into 6 portions of 140g (5oz) each. other condiments when you serve it.)
Lightly flour your work surface. Working As you shape the dough, it will get
with one dough piece at a time (keep slightly wider in diameter, but don’t
the other pieces lightly covered with worry about trying to spread it out thin.
clingfilm to prevent them from drying Once you have a round shape with good
out), roll it into a smooth, even ball. dimples, you’re ready to go.
Pinch the bottom of the ball to seal it 7 Pour the remaining olive oil into a
closed, being careful not to trap any big 46x33cm (18x13in) rimmed baking This recipe is taken
air pockets while rolling it. The texture of sheet. Place the shaped focaccias on from On Vegetables
the dough should be smooth when top and season with flaky salt, pepper, by Jeremy Fox,
published by Phaidon
rolled. Set the balls onto a 46x33cm and rosemary leaves. £29.95. Photography
(18x13in) baking sheet coated with olive 8 If your oven isn’t large enough to fit all by Rick Poon.

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BH23.Savoury.jg3.indd 109 18/05/2017 14:58

 ING TIP
BAK
SHAPING
DUS T ING YOUR H A NDS W I T H
F L OUR W IL L HE L P W HE N
SH A PING T HE DOUGH
Pizza ‘doughnuts’
MAKES ABOUT 20
120ml (4fl oz) tomato sauce
60g (2oz) ricotta
1 ball of mozzarella, torn into
small pieces
a bunch of small basil leaves
1 red chilli, finely sliced
sunflower oil, for shallow frying
grated parmesan cheese, to serve
For the dough
600g (1lb 3oz) strong bread flour,
plus extra for dusting
1½ tbsp sugar
1 tbsp fine salt
350ml (12fl oz) lukewarm water
2 tsp instant yeast
2 tbsp olive oil, plus a little extra for
greasing the bowl
110 baking heaven JUNE / JULY
BH23.Savoury.jg3.indd 110
1 To make the dough, pop your flour in
the bowl of a food processor. Add the
sugar and salt and pulse to distribute.
Pour in your water, then add your yeast
and oil. Start the motor. Run it for about
20 seconds – it should come together
into a large, slightly sticky mass.
2 Tip the mixture out onto a floured
surface and knead for 5 minutes or so
until you have a pretty smooth ball.
Place in an oiled bowl, rub with a
little oil, cover with clingfilm, and
leave somewhere warm-ish to prove
for 1 hour.
3 Push down the risen dough a little to
knock some air out, then grab a nugget
with a floured hand. Shape into a rough
ball, then flatten out gently. Fill with a
little tomato sauce, ricotta, mozzarella,
basil and chilli.
4 Place the flat, filled 'pizza' in one hand.
Using the other hand, pinch up each of
the sides to form a sealed ball. Place on
a floured surface, pinched side facing
down, then repeat to make your
other 'doughnuts'.
5 Fry in a couple of inches of sunflower
oil, flipping once to brown the other
side. The doughnuts should puff up.
After about 4 minutes, they should be
ready. Fry in batches if necessary and
drain on kitchen towels.
6 Dust with lots of parmesan, then get
stuck in!
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18/05/2017 14:58

Camembert
hedgehog bread
SERVES 4
1 large, whole camembert for
baking, all packaging removed
1 large sourdough loaf (or any other
large loaf of bread)
2 tbsp finely chopped rosemary,
plus a few small sprigs
3 fat garlic cloves, peeled, finely
chopped, plus a few slivers
6 tbsp olive oil
sea salt flakes
1 Preheat the oven to 175ºC/Gas Mark 4.
2 Using the bottom of your camembert
box as a stencil, cut a hole in the middle
of the loaf. Tear away the bread to make
the hole as deep as the camembert.
3 Working around this central cavity,
carefully cut your loaf in both directions
almost all the way down to the bottom of
the loaf (it’s important not to cut through
the bottom crust). You want to have
2.5cm (1in) squared individual segments
(the perfect size for dunking).
4 Score the one side of the camembert
and cut away the rind. Pop the cheese,
Cheddar & smoked
salmon scones
SERVES 12
225g (8oz) self-raising flour, plus
extra for dusting
1 tsp baking powder
50g (1¾oz) salted butter, diced
100g (3½oz) Seriously Strong  and stamp out 5cm (2in) wide rounds.
Extra Mature Cheddar,
finely grated
150ml (5fl oz) milk, plus extra
for brushing
150g (5½oz) soft cheese
100g (3½oz) Waitrose Scottish
Smoked Salmon, torn into
12 pieces
salad cress
lemon wedges, to serve  some cress before replacing the top.
1 Preheat the oven to 220ºC/Gas Mark
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BH23.Savoury.jg3.indd 111
S AV O U R Y H E AV E N
cut-side up, in the bread hole. 6 Bake in the preheated oven for
5 Mix the chopped rosemary and 20 minutes and get your mates round!
chopped garlic into the olive oil and
spoon all over the loaf, encouraging the The recipes on page
110 and the top of
flavored oil into all the slits. Cover the loaf page 111 are
liberally with sea salt flakes. Pop a few extracted from
mini sprigs of rosemary and a few garlic Twisted: The
Cookbook (Ryland
slivers in the middle of the cheese, along Peters & Small,
with a little drizzle of olive oil. £9.99) .
7. Stir together the flour and baking
powder, then using your fingertips, rub
in the butter until it resembles
breadcrumbs. Using a table knife, stir in
three quarters of the Cheddar and then
the milk to make a fairly soft dough.
2 On a lightly floured surface, pat the
dough out to a thickness of 2cm (¾in)
Reuse the trimmings to make a total of
12 scones. Transfer to a non-stick baking
sheet, brush lightly with milk and scatter
over the reserved cheese. Bake for
10-12 minutes until risen and golden
brown. Transfer to a wire rack to cool.
3 Split each scone in half, spread the
base with soft cheese, top with a piece
of smoked salmon and sprinkle over
Recipe and photography by Waitrose.
Serve with small wedges of lemon for
Find more recipes at www.waitrose.com/recipes
squeezing over the salmon. 
JUNE / JULY baking heaven 111
18/05/2017 14:59
 A moveable
Find out how to pack up the perfect picnic to take on the go
Wrapipcehdes
sandw
112 baking heaven JUNE / JULY
BH23.picnictipsfeature.jg3.indd 112
Feast
with these top tips from Katy Holder.
Transporting your cooked or pre-prepared dish is together at the last minute will ensure your salad looks
often the trickiest part of a picnic or bring-a-plate its best when served.
occasion. There’s nothing worse than lovingly
preparing a dish to find it’s fallen apart or been Drink up!
damaged while you’re on the move. These tips should
help you avoid such scenarios!
4
Protect sandwiches and pies...
1
In general, if transporting pies, tartlets
and cakes, cool them on a wire rack then
return them to the tin for moving; this
will help prevent damage while on the
move, particularly to fragile pastry.
Wrap sandwiches in layers of
baking paper and tie the ends Safety first...
6
with coloured twine or string,
then wrap them again in a layer
of foil to prevent leakage. Remove
just the layer of foil before serving.
Portion it up...
7
To slice or not to slice?
2
It’s often a better idea to cut cakes, pies and
tortillas on arrival. However, if this isn’t
possible, transport individual pieces
between layers of baking paper, padded
with paper towels if necessary.
Avoid leaks and spills...
3
Ensure containers carrying
liquids, such as sauces or
salad dressings, are leak-
proof; wrap them in a layer of
clingfilm to be extra safe. On the
subject of salads, don’t dress them
too far in advance, otherwise the
leaves will become soggy.
Transporting the salad components
separately before tossing everything
Salad jars
Noodle box
salad
Transport drinks in flasks or plastic bottles,
then transfer them to beautiful jugs or
individual cute bottles to serve.
Keep it cool...
5
Always remember
to keep things
in a cool box and
out of the direct sun.
Never leave food in the back of a hot car, and
when you arrive at your destination always look
for the coolest or shadiest spot to put your food.
Think about how you’re going to serve your
food and see if this can make transportation
easier. Why not divide a salad among individual
cardboard noodle boxes (available from most
craft shops) before you leave home, and
then dress the salads just before serving?
The boxes will help protect the salad
leaves, but make sure you don’t squash
the leaves into the boxes.
Try using a jar...
8
Serving food in jars is also a
way to protect it; salads, pâtés
and drinks can all be served
this way. Ensure the jars are leak-proof
and protect them by wrapping them in
cloth napkins or clean tea towels for the
journey.
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18/05/2017 12:06

a r t l e t s a r e p e r f e c t
e s e t
Th for a summer picnic!
Summer vegetable
tartlets
MAKES 6 TARTLETS
For the pastry
175g (6oz) plain flour
75g (2¾oz) chilled butter, cubed
1 free-range egg yolk
25g (1oz) parmesan cheese,
finely grated
For the filling
1 small courgette
200-250g (7-9oz) asparagus, cut
into 3cm (1¼in) lengths
1 free-range egg, beaten
150ml (5fl oz) thickened cream
25g (1oz) parmesan cheese,
finely grated
1 To make the pastry, put the flour into
the bowl of a food processor. Add the
butter and process for about
30 seconds, until all the butter is mixed
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BH23.picnictipsfeature.jg3.indd 113
in with the flour. Add the egg and
parmesan and process again briefly,
then add about 1 tbsp water and
process briefly again. Transfer to a bowl
and form into a ball. Divide the pastry
into six equal portions, then wrap each
portion in clingfilm and chill for
15 minutes.
2 After chilling, roll each portion out to
about a 12cm (4½in) circle and use the
circles to line six 8cm (3¼in) tartlet tins.
Trim the edges.
3 If it’s a particularly warm day, chill the
pastry-lined tartlet tins for 15 minutes in
the fridge. Preheat the oven to 200ºC/
Gas Mark 6. Line each tartlet with
baking paper and then weigh down with
baking beans or raw rice. Bake for
10 minutes, then remove the paper and
weights and bake for a further
5 minutes. Set aside. Reduce the oven
temperature to 190ºC/Gas Mark 5).
4 Meanwhile, cut the courgette in half
PICNICS
lengthways, then slice into 5mm (¼in)
semicircles. Blanch the courgette and
asparagus in boiling water for 1 minute,
then drain well and refresh under cold
water. Drain well again.
5 Combine the egg, cream and two-
thirds of the parmesan and season well
with sea salt and freshly ground black
pepper. Divide the vegetables between
the tartlets, then pour the egg mixture
over the top, filling each tin to the top
of the pastry edge. Scatter the
remaining parmesan over the top. Bake
for about 15 minutes, until the tartlets
are just set and lightly golden on top
(they’ll continue to cook as they cool, so
do not overcook). Cool in the tins on
a wire rack.
6 Serve warm or cold. For ease of
transportation, leave the tartlets in
their tins.
JUNE / JULY baking heaven 113
18/05/2017 12:25
 u f f i n - c a k e s
Serve thaesleamzy afternoon picnic!
on
Upside-down
apple and almond
muffin-cakes
MAKES 12 MUFFIN–CAKES
1 small apple
vegetable oil, for greasing
50g (1¾oz) butter
100g (3½oz) golden syrup
2 tsp natural vanilla extract
80g (2¾oz) plain flour
100g (3½oz) ground almonds
1 tsp baking powder
½ tsp ground cardamom
(optional)
3 free-range egg whites
120g (4½oz) caster sugar
2 free-range egg yolks
114 baking heaven JUNE / JULY
BH23.picnictipsfeature.jg3.indd 114
1 Peel and core the apple, then cut into
5mm (¼in) thick slices. Cut each slice
into bite-sized pieces. Line each hole of
a 12-hole muffin tin with foil, smoothing
the sides, then lightly grease them.
2 Put the butter, golden syrup and
1 tsp of the vanilla extract in a small
saucepan and cook over a medium heat
for about 2 minutes, until combined
and starting to bubble. Divide the
mixture among the muffin holes, then
arrange the apple pieces on top.
3 Preheat the oven to 190ºC/Gas Mark
5. Combine the flour, ground almonds,
baking powder and cardamom in a
large bowl.
4 Put the egg whites in a separate bowl
and, using an electric hand mixer,
whisk until soft peaks form. Gradually
add the sugar, whisking well after each
addition to ensure the sugar dissolves.
Now whisk in the egg yolks and the
remaining 1 tsp vanilla extract.
5 Using a large metal spoon, gently fold
half the flour mixture into the egg
mixture until just combined; do not
overmix. Fold in the remaining flour
mixture. Spoon the mixture into the
muffin tin, smoothing the tops.
6 Bake for 15-20 minutes, or until the
muffins are golden brown and a
skewer comes out clean. Cool in the tin
for about 10 minutes, then carefully
peel the foil from each muffin, scraping
any syrup on the foil back onto the
muffin. Turn upside down so the apple
slices are on top, and leave to cool on
wire racks. Eat warm or at
room temperature.
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18/05/2017 12:26

Hazelnut and
raspberry roulade
SERVES 6-8
For the sponge
vegetable oil, for greasing
6 free-range eggs, separated
180g (6½oz) caster sugar, plus extra
for sprinkling
1 tsp natural vanilla extract
50g (1¾oz) self-raising flour
75g (2½oz) ground hazelnuts
icing sugar, for dusting
For the filling
1 tbsp icing sugar
150g (5½oz) thickened or
whipping cream
100g (3½oz) crème fraîche or
sour cream
½ tsp natural vanilla extract
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BH23.picnictipsfeature.jg3.indd 115
fill
You can alsopoped
with ch ies or
strawbererrries
blackb
125g (4½oz) fresh raspberries, or
thawed frozen raspberries
1 Preheat the oven to 200ºC/ Gas Mark
6. Grease a Swiss roll tin, measuring
about 30cm (12in) long, 24cm (9½in) wide
and 2.5cm (1in) deep. Line with
baking paper.
2 Put the egg yolks and sugar in a large
bowl. Using a stand mixer or electric
hand mixer, whisk for 5-6 minutes, until
pale and thick. Stir in the vanilla extract.
Sift in the flour, then fold in gently with
the ground hazelnuts.
3 Using clean beaters, whisk the egg
whites in a separate bowl until soft
peaks form. Gently fold into the hazelnut
mixture with a large metal spoon
until just combined. Pour into the
prepared tin. Bake for 15-20 minutes
until golden and springy.
PICNICS
The feature and
recipes on pages
112-115 are taken
from A Moveable
Feast by Katy
Holder (Hardie
Grant, £12.99)
Photography ©
Natasha Milne.
4 Place a tea towel on a work surface,
top it with a large sheet of baking paper
and sprinkle with caster sugar. Carefully
turn the roulade out onto the sugared
paper, then carefully peel off the paper
that was in the baking tin. Trim the edges
of the roulade to neaten, if necessary.
Using the sugared paper to help you, roll
up the roulade from the long side,
enclosing the paper as you go. Leave to
cool completely.
5 To make the filling, sift the icing sugar
into the cream, then whisk until soft peaks
form. Fold in the crème fraîche and vanilla
extract. Gently stir the raspberries through.
6 Unroll the roulade and spread with
the raspberry cream filling. Re-roll the
roulade. Place on a serving plate and
dust with icing sugar. If transporting,
dust with icing sugar just
before serving.
JUNE / JULY baking heaven 115
18/05/2017 12:28
 Picnic Products Round-up
A
What better way to enjoy summer than by spending a sunny
afternoon dining al fresco in the park or on the beach? Our pick
of picnic products will get your gathering off to a great start...

A The Corkcicle Canteen is

available in a range of sizes and
colours and is totally spill-proof!
Prices start from £20 at
www.root7.com

B Add a pop of colour to your

picnic with this Set of 3 Tala
Originals Bright Cake Tins.
£20.95 from www.
onlinekitchenware.co.uk

C This Amalfi Lidded Bowl Duo is

both practical and pretty enough
B C to serve from! £16.99 from
www.lakeland.co.uk

D Lakeland’s Loop Handle Picnic

Basket For Two includes
everything you need for a perfect
picnic! £59.95, www.lakeland.
co.uk

E Cath Kidston Daisies

and Roses Cake Stand
cleverly doubles up as a
E
dipping platter! £30, www.
cathkidston.com

F Cath Kidston Daisies and Roses

D
Plastic Jug and Daisy Bunch
Plastic Champagne Glasses are
F ideal for drinking al fresco! £16,
www.cathkidston.com

G This Judge Flask has a unique

wide-pouring lip making it easy
to clean! £13.75 (360ml) from
www.judgecookware.co.uk

H These Tala Originals Tart

Dishes are great for safely
transporting mini quiches or
desserts! £16.69 for a set of four
12.5cm (4½in) assorted dishes,
G www.amazon.co.uk

116 baking heaven JUNE / JULY H WWW.FOODHEAVENMAG.COM

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 ROUND-UP

K
J

I Meri Meri Toot Sweet Pink

Striped Small Plates cost
£3.75 for a pack of 8 from
www.candleandcake.co.uk

J Celebrate in style with these

trendy Tropical Flamingo
Napkins! £4.50 from
www.luckandluck.co.uk
M
K Show off your picnic spread on
this cute Terrier Picnic Blanket!
£35, www.sophieallport.com
L
L Littles ones will love this Safari
Kids Lunch Bag! £18 from www.
sophieallport.com

M Pretty Paper Cups are so

practical for picnics! Available in
assorted prints, £4.50 for 8 from
www.sistersguild.co.uk

N Jazz up your get-together with

these tropical Cactus Party
Plates!! Priced at £5.25 for 12 from
www.luckandluck.co.uk

O This Dog Print Backpack Cool O

Bag is ideal for hot or cold food on
the move. £17.99, www.
kitchencraft.co.uk

P Show off your baked treats on

this gorgeous Flowerdrop
Melamine Platter.. Just £8, from N
www.colliercampbell.com

P
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 cake decorating
MAKE A
SPLASH WITH
HOW TO...
✓Decorate with
COLOUR! edible sequins

* Contents subject to change

✓Create a stained
Featuring 35 step-by-step
glass cake
projects with easy to follow
photo instructions, the latest
trends and top techniques!

Project and photography by Zoe Burmester from Darcey Oliver Cake Couture (www.facebook.com/darceyolivercakes)
ON SALE
6 JULY

Plus decorate
fun cakes for
kids’ parties,
weddings,
birthdays and
more…

Don’t miss... The latest decorating news,

exclusive competitions and reader gallery

118 baking heaven JUNE / JULY WWW.FOODHEAVENMAG.COM

BH23.Next month.jg5.indd 118 18/05/2017 14:39

 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.

INGREDIENT UNCOVERED

Tahini
You may have seen it
popping up in baking
recipes recently, but this
trendy ingredient is
actually a key ingredient
in Middle-Eastern
savoury dishes like
houmous! Made from
ground sesame seeds,
tahini has a slightly
nutty flavour and a
smooth, thick texture,
making it perfect for
sweet recipes too. Turn
to page 49 to make black
tahini cookies.

HOW DO I…

Create a cupcake
with a hidden filling?
Make sure your cupcakes are completely cool, then scoop out the
centre of the baked sponge carefully using a spoon, apple corer or
specialist cupcake corer. Fill with a little buttercream or a
conserve or spread of your choice, then replace the sponge and
press down lightly or decorate with buttercream icing instead.

TIME
SAVING
TIP
Making a coffee
cake? Don’t worry
if you run out of
coffee essence;
mix hot water with
instant coffee
granules instead!

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 TRUTH BEHIND THE TERM

Baking blind Add two or three

Baking blind is the process of baking a
pastry case in the oven without the filling to
ensure it is cooked properly and achieve
a crisp finish. To do this, line your tart tin
with pastry and prick it with a fork. Scrunch
up a piece of baking parchment or
greaseproof paper to help it reach the edges
of the tin, then flatten it out and use it to line
vanilla pods to a jar
the pastry. Fill it with ceramic baking beans
or dried pulses to weigh it down, then bake
of caster sugar and
in the oven for 15-20 minutes until the sides after a couple of
are set. Once set, remove the beans and weeks you’ll have
paper and return it to the oven for another vanilla sugar. Easy!
5 minutes, or until the base of the pastry
looks dry. Remove from the oven and allow
to cool slightly before filling.

of the best... whisks Joseph Joseph

Twist
2-in-1 Silicone
Whisk
£13, www.
josephjoseph.
com
With a simple
Le Creuset
Oxo Good Balloon Whisk twist of the handle,
Grips Whisk £23,
this modern
£7.49, www. silicone-coated
ww.lecreuset.
lakeland.co.uk whisk transforms
co.uk
The stainless steel from a flat whisk
Whip, beat and fold
wires and narrow designed for mixing
to your heart’s
shape make this sauces to an
content with this
balloon whisk by effective balloon
full-shaped, sturdy
Oxo ideal for mixing whisk that’s
stainless steel
ingredients in a perfect for
whisk. It has a
small bowl, but it’s whipping up
comfortable
great for larger egg whites.
elliptical-shaped
quantities too. The All parts separate
handle that’s been
soft-grip handle for easy cleaning
specially designed
makes it and it’s the ultimate
to improve grip and
comfortable to use space saver
control during use.
and it’s dishwasher as it fits neatly in
It’s also
safe for ease. a drawer!
dishwasher safe.

120 baking heaven JUNE / JULY WWW.FOODHEAVENMAG.COM

BH23.BakingEss.jg4.indd 120 18/05/2017 13:43

 ESSENTIALS

If you’ve stored eggs in the

fridge but you’re following
a recipe that requires them
MAKE YOUR OWN… to be room temperature,

Sugar syrup pop them in a bowl of warm

water for 10-15 minutes.
Gently dissolve 50g (1¾oz) caster sugar in 5 tbsp water in a pan, then bring
to a boil, stirring for 1 minute, then leave to cool. Brush on top of cooled
cakes to keep them fresh and moist (it’s particularly useful for layered
cakes), or if you’ve overbaked your cupcakes and they’re a little dry,
drizzle them with a few drops of sugar syrup before decorating.

Top of your cake cracked?

Try turning down the oven temperature a little next time
or place the tin slightly lower in the oven.

When choosing a cake tin it’s

best to pick one with a thinner
base as thick bases can stop
your cake cooking evenly.

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 BRITISH BAKING ICON

MAKES 8
For the fruits
300g (10½oz) gooseberries
1 tbsp elderflower cordial
1 tbsp water
2 tbsp caster sugar
For the soufflé
150ml (5½oz) milk
100ml (3½oz) double cream
75ml (2¾oz) elderflower
cordial
5 free-range eggs, separated
65g (2oz) caster sugar
10g (¼oz) plain flour
10g (¼oz) cornflour
butter, for greasing
2 tbsp icing sugar

1 Remove the base and stalks of

the gooseberries, then add to a
pan with the elderflower cordial,
caster sugar and water. Heat BAKING
gently, then press through a SH I
ON • BRITI

CO

sieve to remove the seeds. Set

N • BRIT

aside to cool.
2 For the soufflé, place the milk,
IC

cream and elderflower cordial in

IS
H B ING
AK
a pan. Heat until it is just under
the boil, then remove from

GOOSEBERRY
the heat.
3 Whisk together the egg yolks,
caster sugar, plain flour and
cornflour in a bowl, then pour

& ELDERFLOWER
over the milk and cream until
combined. Return to the heat
and cook for 3 minutes until
thickened. Remove from the
heat, then transfer to a bowl to

SOUFFLÉ
cool, covering with clingfilm.
4 Preheat the oven to 200˚C/Gas
Mark 5, then grease eight
ramekins with butter. Add 1 tsp
icing sugar to each ramekin,
turning to coat before tipping out
the excess. Put the ramekins Elderflower makes gooseberries sing and these light little soufflés are a
onto a baking tray. Add the great way to enjoy this perfect marriage of British flavours.
gooseberry mixture to the base
of each, dividing it equally the custard and fold through ramekin to the top. Level off. 6 Dust each soufflé lightly with a
between them. briskly. Add the remaining egg Run a finger around the inside little icing sugar, before baking in
5 In a large bowl, whisk the egg white, folding in, taking care not top edge of the ramekin to create the oven for 22-25 minutes until
whites to a firm peak stage. Add to knock out too much air. Once a shallow trough to help the lightly golden on the top and well
one-third of the egg whites to the mixture is combined, fill each soufflé rise. risen. Serve immediately.

122 baking heaven JUNE / JULY WWW.FOODHEAVENMAG.COM

BH23.Brit_Icon.jg3.indd 122 18/05/2017 11:31

 L E A R N AT T H E A C A D E M Y

BEGINNERS CAKE DECORATION CLASSES

CAKE CARVING
AIRBRUSHING
MODELLING – ALL SKILL LEVELS
More classes being added on a regular basis, check website for details

No need to bring your Pinny!

Simply book and turn up, we take care of the rest.
All tuition, equipment, products, light lunch and more. It’s all included.
Booking for yourself, or purchasing as gift, it’s simple, just visit
renshawacademy.com

S O M E O F O U R A M A Z I N G T U TO R S A N D C L A S S E S

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A WORLD CLASS CENTRE OF EXCELLENCE – B ASED IN LIVERPOOL

JOIN THE CONVERSATION

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 6 – 82017
6 - 8 October October 2017 2017
9 - 12 November
ExCeL, London
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BE PART OF THE AWARD WINNING

LIVE EVENT...

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To Exhibit at the UKs Biggest Baking Show call 0203 225 5200
To book tickets visit thecakeandbakeshow.co.uk

SPONSORS MEDIA PARTNERS CHARITY PARTNER

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THOUGHTS
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*T’s & C’s: To book tickets visit thecakeandbakeshow.co.uk. Offer valid on adult on the door ticket prices only (London: £17, Manchester: £16). Concessions not included. Book before 31st July
2017. Call cost 7p per minute plus your company’s access charge. A £1.75 transaction fee applies.
 PERFECT PÂTISSERIE
TECHNIQUES
Master the basic techniques for making choux pastry, shaping a variety of doughs
and tempering chocolate with detailed step-by-step guides and exclusive recipes

Brought to you by

BH23.SUPP_p01.md5.indd 1 18/05/2017 15:52

 The Leading Global Network of Culinary Arts
and Hospitality Management Institutes

TURN YOUR PASSION

INTO A CAREER
Whether you’re a beginner, a keen baker, or looking to turn your hobby into a career,
Le Cordon Bleu London is sure to have the perfect course to suit your needs. Providing the
finest culinary and hospitality education, the school offers a wide range of programmes from
gourmet workshops, certificates and comprehensive Diplomas in everything from
cuisine, pâtisserie and culinary management, through to wine and nutrition, taught
by renowned Master Chefs, lecturers and wine experts.

Your culinary adventure begins here.

cordonbleu.edu/london

Baking Heaven Mini-Mag_adverts.indd 1 11/05/2017 09:18

 Student experience,
page 22
“Bakers of all skill levels can
achieve perfect results with
these step-by-step guides!”
Welcome to our Pâtisserie & Boulangerie special from
world-leading culinary school, Le Cordon Bleu London.
Over the next 21 pages you’ll find an exclusive collection
of recipes to suit every taste, with detailed step-by-step guides
for all skill levels to help you master the basic techniques
involved in making delicious sweet and savoury recipes
including tempering chocolate, making choux pastry and
shaping dough for soda bread, baguettes and flatbread.
Turn to page 20 for an expert guide on pairing wine with desserts, plus
find out more about life as a Le Cordon Bleu student on page 22. Go to
www.lecordonbleu.edu/london for more information.
I hope you enjoy creating these fantastic recipes!

JESSICA GOOCH
EDITOR

PERFECT PÂTISSERIE
Contents
TECHNIQUES
Master the basic techniques for making choux pastry, shaping a variety of doughs
04 Technique: Choux pastry 13 Crunchy praline chocolates
06 All chocolate éclairs 14 Technique: Shaping dough
and tempering chocolate with detailed step-by-step guides and exclusive recipes

07 Lemon Saint Honoré 17 Soda bread

08 Mango religieuse 18 Tomato flatbread
10 Technique: Tempering 19 Traditional French baguette
11 Mendiants 20 Wine pairing
Perfect Pâtisserie Techniques is supplied free
Mango religieuse, page 8
BH23.SUPP_p01.md5.indd 1 17/05/2017 16:19

with the June/July 2017 issue of baking 12 Mini mocha truffles 22 Student experience
heaven. Not to be sold separately. Cover
photography © Le Cordon Bleu.
Editor Jessica Gooch
jessica.gooch@anthem-publishing.com

Publisher Sally Fitzgerald

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

Follow us

Baking Heaven
Find us at www.facebook.com/
BakingHeaven and search for
@BakingHeaven on Twitter. Also keep
up-to-date with all the latest baking news
at www.foodheavenmag.com
Mocha truffles, page 12 Soda bread, page 17 Shaping dough, page 14

WWW.FOODHEAVENMAG.COM JUNE / JULY baking heaven 3

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 n i
Techocusq u e
F
HOW TO…
MAKE CHOUX
PASTRY DOUGH
e p -b y-Step
St uide
G

B
Thtieal
Inei ps
St

A C

4 baking
cake decorating
heaven JUNE
heaven
/ JULY SEPTEMBER / OCTOBER WWW.FOODHEAVENMAG.COM

BH23.SUPP_p4_5.jg3.indd 4 17/05/2017 16:31

 TECHNIQUE FOCUS

1 To make a basic
choux pastry, cook
50g unsalted butter,
120ml water, ½ tsp
salt and ½ tsp sugar
in a saucepan over a
low heat. When the
butter melts, bring
the mixture to the
boil and remove
from the heat
immediately. Tip
75g flour into the hot
liquid. Stir with a
wooden spoon until
a firm, smooth paste
forms. Return the
saucepan to a low
heat to dry out the
paste; continue
beating until it forms
a ball and pulls away
D

Mixieng
cleanly from the
sides of the
Th
Dough
saucepan. (A-C)
2 Transfer the paste
to a bowl, then cool
for 5-10 minutes.
One by one, add
3 free-range eggs to
the paste, beating
vigorously after
each addition to
incorporate as much
air as possible. The
paste should be
smooth and shiny.
(D)
3 The paste is ready
to be used when it
falls from the spoon
in a point. If it
doesn’t, add half of
another beaten egg.
Depending on the
egg size and/or flour
quality it may be
necessary to use all
of the egg. (E)

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SEPTEMBER / OCTOBER JUNE decorating
baking heaven 5

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 R e c i p e s
★★★
BEGINNERS

When the dough is ready to be used, it

a s t e r t h e
M ulgent treats! s e will fall from the spoon in a point. If not,
add ½ of the remaining egg in the same
manner, beating until the dough is

ind
smooth and shiny. Beat in the remainder
of the egg only if necessary.
4 When the dough is ready to be used,
fit a piping bag with a plain round nozzle,
and spoon in the dough. Pipe fingers of
choux, 3x10cm long, on the baking
sheet. Brush the tops with the egg
glaze. Transfer to the oven and bake for
15 minutes without opening the door.
Then, lower the oven temperature to
165°C and continue baking for another
10 minutes, until the choux fingers are
firm and sound hollow when tapped.
Cool on a rack.
For the chocolate pastry cream
5 Finely chop the chocolate and place in
a bowl. Pour the milk into a saucepan.
Using the point of a knife, scrape the
seeds from the vanilla pod into the milk,
add the pod and bring to the boil, then
remove from the heat. Put the eggs and
sugar into a bowl and beat until pale
yellow, thick and creamy. Add the
cornflour. Remove the vanilla pod and
stir half of the hot milk quickly into the
All chocolate éclairs 100g icing sugar eggs-sugar-cornflour mixture and mix
20ml water well to combine, then add the remaining
MAKES 12 ÉCLAIRS milk. Cook over a low heat, stirring
For the chocolate choux 1 Preheat the oven to 180°C. Butter continuously with a wooden spoon, until
pastry dough a baking sheet. the cream thickens. Boil for 1 minute
100g unsalted butter For the pastry dough while continuing to stir. Remove from the
250ml water 2 Cook the unsalted butter, water, salt heat and pour the pastry cream over the
1 tsp salt and sugar in a saucepan over a low chopped chocolate, stirring until smooth.
1 tsp sugar heat. When the butter melts, bring the Cover the surface of the cream with
130g flour, sifted mixture to the boil, then remove from clingfilm and refrigerate for 25 minutes.
20g unsweetened cocoa the heat immediately. Tip the sifted For the chocolate glaze
powder, sifted flour and cocoa powder into the hot 6 Melt the chocolate over a bain-marie.
4 free-range eggs liquid. Stir with a wooden spoon until a Combine the icing sugar and water and
1 free-range egg, beaten, firm, smooth dough forms. Return the blend into the melted chocolate. Heat
for glazing saucepan to a low heat to dry out the the mixture until it registers 40°C on a
For the chocolate pastry cream dough; continue beating until it forms a cooking thermometer.
150g dark chocolate ball and pulls away cleanly from the 7 Fit a piping bag with a plain round
500ml milk sides of the saucepan. Transfer the nozzle and fill it with pastry cream.
1 vanilla pod, split dough to a bowl; cool for 5-10 minutes. Pierce 2 or 3 small holes in the flat side
4 free-range egg yolks 3 Place 1 egg in a small bowl, beat and of each éclair and fill with chocolate
125g sugar set aside. Add the other 3 eggs, one at pastry cream. Spread a layer of
40g cornflour a time to the choux pastry dough, chocolate glaze on the top of the éclairs
For the chocolate glaze beating vigorously after each addition to using a spatula, then set aside to dry
100g dark chocolate incorporate as much air as possible. before serving.

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 Lemon and julienne and keep for the decoration. Add I N T E R M E D I AT E

raspberry Saint- the lemon slices to the sugar syrup and

simmer over a low heat for 15 minutes.
Honoré Use a hand-held blender to purée the
lemon slices, then add the lemon juice,
SERVES 8
ground almonds, icing sugar and cocoa
For the lemon almond paste butter. Mix well, then transfer to a pastry
10ml lemon juice bag and set aside.
85g ground almonds For the choux pastry
50g icing sugar 2 Preheat the oven to 170°C. Line a
15g cocoa butter baking tray with parchment paper. Melt
candied lemons (see below) the butter with the milk, salt and sugar
syrup (see below) in a saucepan over a low heat. When
For the candied lemons the butter melts, bring the mixture to
2 lemons the boil and remove from the heat
a pinch of salt immediately. Tip the sifted flour into the
For the syrup hot liquid. Stir with a wooden spoon
60ml water until a firm, smooth paste forms. Return
50g sugar the saucepan to the heat to dry out the
For the choux pastry paste. Continue beating until it forms
125ml milk a ball and pulls away cleanly from the
50g butter sides of the saucepan. Transfer the
5g sugar dough to a bowl, then cool for
½ tsp salt 5 minutes. Add the first egg, little by
75g flour, sifted little to the choux pastry dough, beating
2 free-range eggs, plus 1 beaten vigorously after each addition. Beat the
egg for the egg wash second egg in a bowl, then add half to
200g puff pastry, cut into a the dough in the same manner, beating
22cm circle until smooth and shiny. When the
For the caramelised lemon zest dough is ready to be used, it will fall
50g glucose from the spoon in a point. If not, beat in
18g sugar the second half of the egg and retest.
grated lemon zest Transfer to a piping bag fitted with
For the caramel a plain nozzle. the caramel. Turn over the choux and,
60g sugar 3 Place the disc of puff pastry dough on with a little extra caramel, attach the
175ml water the baking tray. Pipe a ring of choux choux-caramel top up, to the ring choux
For the Chantilly cream pastry on the edge of the puff pastry ring of the pastry base. Pipe the lemon
250ml whipping cream (35% fat) disc and a broad spiral in the centre. almond paste over the bottom of the
1 vanilla pod, split in half and seeds Pipe 20 small balls 1.5cm in diameter pastry base, forming a dome in
scraped out onto the same tray. Brush with egg the centre.
25g icing sugar wash. Bake in the oven for 20 minutes. For the Chantilly cream
7g dessert jelly (gelatine) Cool on a cake rack. 6 Whisk the cream with the icing sugar,
200g raspberries For the caramelised lemon zest vanilla seeds and gelatine until firm
50g raspberry seed-jam (optional) 4 Reduce the oven temperature to peaks cling to the whisk. Fit a piping
160°C. Heat the glucose, spread on bag with a star nozzle and fill with
For the lemon almond paste a silicone mat and sprinkle with sugar the cream.
1 Prepare the candied lemons: blanch, and lemon zest. Bake in the oven To assemble
drain and refresh the lemons in water until coloured. 7 Set aside the best raspberries and
with a pinch of salt. Repeat. Prepare the For the caramel slice the remainder in two. Sprinkle the
syrup by bringing the water and sugar to 5 In a saucepan, heat the water and raspberry halves on top of the lemon
the boil. Cut one blanched lemon into sugar until all the sugar is dissolved. almond paste dome. Pipe Chantilly
slices, and set aside. Peel the second Increase the heat to high and boil for cream on top and decorate with
and cut the zest into a julienne. Add to 10 minutes or until a golden caramel raspberries filled with raspberry
the sugar syrup and simmer over a low (165°C on a cooking thermometer). seed-jam, candied lemon julienne and
heat for 15 minutes. Drain the lemon Carefully dip the top of each choux into caramelised lemon zest.

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 R e c i p e s
★★★
A D VA N C E D

ING TIP
BAK

GET CREATIVE!
P RIN T E D T R A NSF E R
SHE E T S A R E AVA IL A BL E IN
VA RIOUS DE SIGNS

8 baking heaven JUNE/JULY WWW.FOODHEAVENMAG.COM

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 Mango and passion For the marzipan collar
fruit ‘religieuse’ 1 Roll out the marzipan on a little icing
sugar to 2mm thick. Cut into small 3cm
choux pastries discs with a fluted cutter. Reserve
until required.
MAKES ABOUT 15
2 Preheat the oven to 170°C. Lightly
For the marzipan collar butter a baking tray.
200g white marzipan For the craquelin
icing sugar, for dusting 3 Mix all the ingredients together to a
For the craquelin paste and roll out to a thin layer between
100g butter 2 parchment paper sheets to a
140g sugar thickness of 2mm. Freeze.
165g flour For the choux pastry
For the choux pastry 4 Prepare the choux pastry (see page 4).
140g butter Transfer to a piping bag with a No.10
350ml milk plain piping nozzle. Pipe 4cm diameter
5g fine salt rounds onto the baking sheet for the
12g sugar base and 1cm rounds for the tops.
210g flour 5 Cut 4cm discs from the frozen
280g free-range eggs craquelin and place on top of the large
For the pastry cream choux rounds. Bake at 170°C in the
180g sugar oven for 15 minutes without opening
150g free-range egg yolks the oven door. Lower the oven
45g flour temperature to 165°C and, leaving the
45g cornflour oven door slightly open, carry on
750ml milk cooking for 15 more minutes or until the
50g butter choux pastry is lightly golden. Check
1 vanilla pod that the choux are cooked by tapping
For the mango and passion fruit gel them: if they sound hollow, they are
230g mango purée cooked. Transfer to a wire rack to cool.
120g passion fruit purée For the pastry cream
40g glucose 6 To make the pastry cream, place the
4.5g pectin NH milk into a saucepan with the vanilla pod
90g sugar and half the quantity of sugar and slowly
For the red fondant bring to the boil. In a bowl, using a whisk
350g éclair fondant (see tip) (or electric hand whisk), blend the egg
80g glucose yolks and remaining sugar until light in
15ml water colour. Sift in the flour and cornflour and
red food colouring (paste or liquid) keep whisking until well combined.
icing sugar, for rolling Once the milk comes to a boil remove
For the Chantilly cream the vanilla pod, then pour approximately
100ml whipping cream half onto the egg yolk mixture and whisk
17g icing sugar well. Pour this mixture back into the
To decorate saucepan with the rest of the milk, stir
printed chocolate transfer sheet well to combine. Return to the heat and
edible silver balls bring to the boil, stirring continuously,
and boil for 1 minute to ensure the flour
is cooked through. Remove from the
heat, place in a clean bowl and cover
with cling film to prevent a skin forming.
Allow to cool.
7 Whisk the pastry cream until smooth
and a pipeable consistency is achieved.
Transfer to a piping bag with a No.10
piping nozzle. Refrigerate until required.
WWW.FOODHEAVENMAG.COM
BH23.SUPP_p8_9.jg4.indd 9
For the mango and passion fruit gel
8 Warm the purées in a saucepan and
add the glucose. Combine the pectin
with the sugar and add. Bring to a boil,
whisking continuously, then pour into a
stainless steel tray to cool. Cover and
refrigerate. When cold, beat with an
electric mixer until smooth and transfer
to a piping bag fitted with a No.8 plain
piping nozzle.
9 Fill the choux pastries three-quarters
full with pastry cream, making a small
hole in the base of each bun. Then, in
the same way, pipe the mango and
passion fruit gel into the middle of the
pastry cream, creating a fruity core. Chill.
For the red fondant
10 On the machine with a paddle
attachment, blend the glucose and
water with the fondant until a rolling
consistency is achieved and roll to
3mm thick. Add the red food colouring
and roll out thinly on a silicone mat,
using icing sugar to prevent sticking.
Lay the transfer sheet on top, patterned
side down, then rub over to attach.
Freeze, then remove the transfer sheet.
Cut out 5cm and 2cm discs.
For the Chantilly cream
11 In a very cold bowl, whisk the cream
to soft peaks. Add the icing sugar and
continue to whisk until firm peaks cling
to the whisk. Place into a piping bag
with a small star nozzle. Refrigerate.
To assemble
12 Place the red fondant discs on top of
each choux, the 2cm on the small and
the 5cm on the large. Place a marzipan
collar on top of the large choux bun.
Place a smaller bun in the centre of the
collar. Decorate with a rosette of
Chantilly cream and a silver ball.
TIP Fondant is commercial icing that
needs to be warmed prior to use. It is
commonly used to glaze eclairs and is
available from cake decorating shops.
This should not be confused with rolled
fondant icing!
JUNE/JULY baking heaven 9
17/05/2017 16:28
 n i
Techocusq u e
F
HOW TO…
TEMPER CHOCOLATE
Adjust the amount of dark chocolate used depending on your choice of recipe.

1 Coarsely chop 300g dark (preferably
couverture) chocolate. Place two-thirds of the
chocolate in a bowl, then melt over a bain-
marie of gently simmering water – the
bottom of the bowl should not touch the
water as shine and smoothness may be lost.
2 Heat until the temperature reaches 45°C on
a cooking thermometer. Remove the bowl
from the heat and stir in the remaining
chocolate, stirring with a spatula from time
to time.
3 As soon as the temperature cools to 27°C,
return the bowl to the bain-marie and reheat,
stirring gently until the chocolate reaches
32°C. When the chocolate is smooth and
shiny, it is ready to be used.

If you are tempering milk chocolate, melt to 45°C, cool to 26°C, and reheat to 29°C.
If you are tempering white chocolate, melt to 40°C, cool to 25°C and reheat to 28°C.

COATING SWEETS
WITH CHOCOLATE
Prepare a ganache, shape it into small balls and refrigerate until
hardened as indicated in the recipe of your choice.

1 Remove the ganache balls from the
refrigerator and bring them to room
temperature (ideally between 18-22°C). Put
the unsweetened cocoa powder into a large
flat high-sided container. Temper a sufficient
quantity of chocolate.
2 Slide a regular or chocolate fork (ringed or
pronged) under the ganache ball and dip the
ball carefully into the tempered chocolate.
Then lift the ball up, letting the excess
chocolate drip into the bowl. Gently shake the
fork, wiping the base several times on the
side of the bowl to remove the residual
chocolate and obtain a smooth coating.
3 Using the fork, roll the chocolate in the
cocoa powder. Set aside to firm at room
temperature. When the chocolates have
hardened, place in a sieve and shake gently to
remove any excess cocoa.

10 baking
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 R e c i p e s
★★★
BEGINNERS

ING TIP
BAK

VARIATION
YOU CAN USE OTHER TYPES
OF DRIED FRUIT, SUCH AS
DRIED FIGS.

Mendiants 2 Temper the dark chocolate: Coarsely
chop the dark chocolate and place two-
MAKES 30 thirds (330g) in a bowl. Melt over a
500g dark chocolate simmering bain-marie until the
30g hazelnuts temperature reaches 45°C on a cooking
60g dried apricots, diced thermometer. Remove the bowl from
60g pistachios the heat and add the remaining
30g dried cranberries chocolate, stirring until the temperature
cools to 27°C. Return the bowl to the
1 Line a baking sheet with bain-marie and, stirring gently, reheat
baking parchment. the chocolate to 32°C.
3 Fit a piping bag with a 4mm round
nozzle and fill with the tempered
chocolate. Pipe discs of chocolate,
about 3cm in diameter, on the
baking sheet.
4 Before the chocolate starts to harden,
arrange the nuts and dried fruits on each
disc. Set the wafers aside for about
30 minutes, or until the chocolate is
hard, then store in an airtight container.

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 R e c i p e s
★★★
Mini mocha 200ml whipping cream

truffles 45g mild honey

15g instant coffee For the double chocolate ganache
MAKES 45-50 TRUFFLES 150g caster sugar 1 Coarsely chop the milk and dark
For the chocolate coating chocolates and place in a bowl. Heat
For the double chocolate ganache 400g dark chocolate the whipping cream, honey and coffee
120g milk chocolate 40g toasted almonds, chopped until simmering. Put the sugar in a
180g dark chocolate separate saucepan and cook until it
becomes a dark caramel colour. Slowly
I N T E R M E D I AT E add the hot cream mixture to stop the
sugar cooking (be careful, the mixture
will bubble violently). Return to the heat
until simmering. Pour the caramel
cream over the chopped chocolate and
stir gently until smooth, cool, then
refrigerate for 30 minutes. When the
ganache is completely cold, remove
from the refrigerator and gently stir with
a spatula. Fit a piping bag with a small
round nozzle and fill with the ganache.
Pipe 45-50 tiny mounds on a lined
baking sheet, then refrigerate for
20 minutes. Wearing rubber gloves, roll
the ganache mounds by hand to form
balls, then refrigerate again for
10-15 minutes.
For the chocolate coating
2 To temper the chocolate, coarsely
chop the dark chocolate and place two-
thirds (260g) in a bowl, then melt over a
simmering bain-marie until the
temperature reaches 45°C on a cooking
thermometer. Remove the bowl from
the heat and add the remaining
chocolate, stirring until the temperature
cools to 27°C. Return the bowl to the
bain-marie and, stirring gently, reheat
the chocolate to 32°C.
3 Slide a fork under each ganache
ball and carefully dip, one by one, into
the tempered chocolate; shake gently
to remove any excess. Place on
baking parchment to harden. As
soon as the chocolate starts to harden,
roll the truffles in the chopped
toasted almonds.
4 The mocha truffles will keep for about
15 days stored in an airtight container in
a cool place (12°C maximum).

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 A D VA N C E D

Crunchy praline
chocolates
ING TIP
BAK
MAKES 20

NO CAKE TIN?
For the crunchy praline filling USE AN 18X14CM
30ml water PLASTIC CONTAINER
INSTEAD.
150g caster sugar
75g blanched almonds
75g blanched hazelnuts
75g milk chocolate
50g crêpes dentelles (or Frosties®),
lightly crushed
For the caramelised almonds
2 tbsp water
10g sugar
35g blanched almonds
5g unsalted butter
For the chocolate coating
400g milk chocolate

For the crunchy praline filling

1 Put the water and sugar into a
saucepan over a low heat, stirring until
the sugar dissolves. Increase the heat
and boil for 2 minutes without stirring.
Stir in the blanched nuts using a
wooden spoon. Remove from the heat,
and continue stirring until the sugar
crystallises, covering them with a white
powder. Return the saucepan to a low
heat until the sugar melts and the nuts
turn golden brown. Immediately spread
on an oiled baking sheet, then set aside
until cold. Break the praline into pieces,
place in a food processor and grind, first
to a powder, then to a creamy paste. It
will be necessary to stop the food
processor often and mix with a spatula.
(Or, to avoid overworking the food
processor, grind the praline in several
batches.) Place the praline paste in a
bowl. Melt the milk chocolate over a
bain-marie, pour it over the praline paste
and add the crushed crêpes dentelle (or powder. Return the saucepan to a low in hot water. Use a fork to dip the
Frosties®). Spread the mixture in an heat and cook until the sugar melts rectangles, one by one, into the
18x14cm cake tin using a spatula, then and the nuts turn golden. Incorporate tempered milk chocolate. Then, shake
refrigerate until required. the unsalted butter. Spread on baking gently and scrape on the side of the
For the caramelised almonds parchment, roll with a spatula to bowl to remove the excess. Transfer to
2 Put the sugar and water into a small separate and cool the parchment paper. Dip the bases of the
saucepan over a low heat, stirring until caramelised almonds. caramelised almonds, one by one, in
the sugar is completely dissolved. For the chocolate coating the melted chocolate and place on each
Remove from the heat, add the 3 Temper the milk chocolate. crunchy praline chocolate.
almonds and stir until the syrup 4 Turn out the praline filling and cut into
crystallises, covering them with a white 2x3cm rectangles using a knife dipped

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 n i
Techocusq u e
F
HOW TO…
SHAPE DOUGH
e p -b y-Step
St uide SHAPING DOUGH FOR SODA BREAD
G

A B

C D

1 Gently knead the dough until smooth and elastic. (A) 4 Dust the tops with flour.
2 Divide your dough into 4 equal sections. (B) 5 Score the bread by cutting a shallow slash into the top
3 Shape each portion of dough into a rough ball shape and with a very sharp knife or blade before baking (traditionally
flatten slightly with your hand. (C) in an ‘X’ shape). (D)

14 baking
cake decorating
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/ JULY SEPTEMBER / OCTOBER WWW.FOODHEAVENMAG.COM

BH23.SUPP_p14_16.jg2.indd 14 17/05/2017 16:37

 TECHNIQUE FOCUS

ep
Step-buyid-St
G e SHAPING DOUGH FOR BAGUETTE

A B

e a c le a n f o lded cloth
Us en moving
(couche) wfrhom table to
the breadray without
baking t g the shape.
disturbin

C D

1 Once proved, ‘knock back’ the dough to deflate.
Re-cover with clingfilm and rest for another hour at room
temperature before dividing. (A)
2 Divide the dough into 300g portions and rest for
30 minutes before shaping. (B)
3 To shape, first place each portion of dough onto a lightly
floured surface, pat into an oval shape and make an
indentation across the centre. Fold the top edge
lengthways down towards the centre, then fold the
bottom edge up so that the two edges meet and create
a seam. Press to seal, then turn over so that the seam is
facing downwards.
4 Roll out with two hands, using light even pressure and
moving the hands outwards from the middle while rolling
the bread. (C)
5 Place onto a baking tray or oven stove, cover with a cloth
and prove for 1 hour at room temperature.
6 Once proved, dust lightly with flour. Using a very sharp
knife or razor blade, cut long, angled slashes all down the
length of the baguette before baking. (D)

WWW.FOODHEAVENMAG.COM cake/ JULY

SEPTEMBER / OCTOBER JUNE decorating
baking heaven 15

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 n i
Techocusq u e
F
ep
Step-buyid-St
G e SHAPING DOUGH FOR FLATBREAD

A B

1 Once the dough has been rested once, knock back and
then allow to rest again.
2 Divide into 2 equal pieces and roughly shape into
rounds, then rest again.
3 Use your fingertips to shape into a flattened round
shape and transfer to a paper-lined baking tray. (A)
4 Leave to prove at room temperature until one-third
thicker, then add toppings such as rosemary and
tomatoes. Prove one more time until doubled in size,
then bake. (B)

16 baking heaven JUNE / JULY WWW.FOODHEAVENMAG.COM

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 R e c i p e s
★★★
BEGINNERS

Soda bread 1 Preheat the oven to 200°C.
2 Sieve all the dry ingredients into a
MAKES 1 ROUND LOAF OR 4 ROLLS large bowl. Tip the mixture onto a sheet
500g strong flour (T45) of greaseproof paper, then sieve again
10g bicarbonate of soda into the bowl. Repeat this process
10g cream of tartar again, sieving 3 times in total. This will
5g salt ensure that the raising agents and flour
30g butter are evenly mixed, and will help to
10g sugar incorporate air.
275g buttermilk 3 Rub the butter into the flour using a
50ml milk light, flicking action of thumbs across
fingertips until the mixture resembles
fine breadcrumbs, then stir in the sugar.
4 Make a well in the centre, pour in the
buttermilk and milk, and mix with your
hand to make a soft dough.
5 Turn the dough out onto a lightly
floured work surface and gently knead
until smooth and elastic. Shape into a
ball shape and place on a floured baking
tray. Flatten slightly. Using a sharp knife,
cut across the top, about 2cm deep and
bake immediately for 30-40 minutes or
until golden brown. Cool on a wire rack.

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 R e c i p e s
★★★
I N T E R M E D I AT E

Tomato flatbread rock salt shape into rounds.

garlic oil 7 Leave to rest for a further 10 minutes.
MAKES 2, TO SERVE 8 Roll into a flat round shape, around
For the dough 1 Dissolve the yeast in warm water. 14cm in diameter.
12g fresh yeast Put the flour and salt into a large bowl. 8 Leave to prove until a third thicker.
135g warm water Add the tomato juice, garlic oil and 9 Add the toppings by pushing slightly
500g strong flour yeast dissolved in water. into the dough.
2 tsp salt 2 Mix for 1-2 minutes at a low speed, 10 Prove again until it has doubled in
150ml tomato juice then mix for 7-9 minutes at a size. Bake in a fan oven with steam at
30ml garlic oil medium speed. 190ºC for 10 minutes. Remove from the
35g roasted garlic 3 When the dough is ready, add the oven, brush garlic oil on top and finish
60g caramelised red onion roasted garlic and caramelised red baking until golden brown on top.
For the topping onion and mix until well combined.
½ a bunch of rosemary 4 Leave to rest for 15-20 minutes.
100g caramelised red onion 5 Knock back and leave to rest for
150g cherry tomatoes another 15 minutes.
(part dried) 6 Divide into two pieces and roughly

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 A D VA N C E D

Traditional French 3 Knead on a high speed for 4 minutes. two hands, using light, even pressure

baguette 4 Transfer the dough into an oiled/

MAKES 3 BAGUETTES
500g traditional flour (T65)
325ml water
70g liquid starter
5g fresh yeast
10g salt
1 tbsp additional water
1 Add the flour, 325ml water, liquid
starter, fresh yeast and salt to a mixing
bowl, reserving 1 tbsp water.
2 Mix on a slow speed for 10 minutes
with a dough hook. If a little dry, add the
remaining water.
buttered bowl and cover with clingfilm.
Prove at room temperature for 1 hour.
5 Knock back the dough, then cover
again and rest for another hour at
room temperature.
6 Divide the dough into 300g portions
and rest for 30 minutes.
7 Shape by first placing the dough onto
a lightly floured surface, patting into an
oval and making an indentation across
the centre. Fold the top edge first, then
the bottom edge lengthways towards
the centre, so that the two edges meet.
Press to seal, then turn over so that the
seal faces downwards. Roll out with
and moving the hands outwards from
the middle while rolling the bread.
8 Place onto a baking tray or oven stone.
9 Cover with a cloth and prove for 1 hour
at room temperature.
10 Once proved, dust lightly with flour
before cutting long, angled slashes on
the top of the dough using a very sharp
knife or blade.
11 Bake in a fan oven at 190°C for
18-20 minutes until golden.

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 Exploring wine with
Le Cordon Bleu London
Matthieu Longuere MS, Wine Development Manager at Le Cordon Bleu,
shares his expert knowledge of how to pair wine with delicious desserts.
L
e Cordon Bleu is famously
known for its culinary courses
with their diplomas being
internationally recognised as a mark of
excellence, but the world-leading school
also offers a professional selection of
wine courses, delivering the same high
standards of teaching and expertise,
with the Diploma in Wine, Gastronomy
and Management being one of
these programmes.
Matthieu Longuere MS, the Wine
Development Manager at Le Cordon
Bleu London, helped to develop this
innovative Diploma, which explores the
theory of wine knowledge and places a
strong emphasis on practical learning.
PAIRING WINE
WITH DESSERT
Although nowadays we tend to reserve
wine pairing for starters and mains, it is
equally important to consider what we
should pair with dessert in order to end
the dining experience on a good note,
rather than be left with a bad taste in
the mouth! And yes, it is all too easy to
just finish up dessert with a coffee, but
there are a plethora of other much more
interesting and exciting options that
you may want to explore.
FRUITY DESSERTS
Three factors to consider when pairing
wine with dessert are the acidity, the
flavour intensity and the sweetness.
Surprisingly, a dessert wine should be
sweeter than the dessert itself! At this
time of the year, when it comes to
desserts that are rich in sweet and sour
flavours and contain summery fruits
such as elderflower, strawberries and
gooseberries, the most important of the
three factors is the acidity, which
compliments these kinds of desserts
very well.
20 baking heaven JUNE/JULY
BH23.SUPP_p20_21.jg3.indd 20
It is classic to pair these juicy fruits
with a Pimm’s cocktail or Champagne
but, as an alternative, Moscato d’Asti
would fit them perfectly. It is made from
the fragrant, aromatic Muscat grape –
the only one that actually tastes of
grapes! The fermentation is stopped to
offer a little bit of sweetness and the
natural gas is preserved to add some fizz.
Originally from Piemonte in Italy, this
style is becoming so popular now that
you can find it pretty much in every
country.
Just look for
the terms "Dessert wine should be sweeter
‘Sparkling
Moscato’ or
than the dessert itself!"
‘Moscato
Frizzante’ and check the percentage of
alcohol; they are about 5% by volume, so
you don’t feel guilty when having a
second glass.
DESSERT SPICES
There are many different spices found
in a lot of traditional desserts from
around the world such as cinnamon,
nutmeg, allspice, cardamom, cloves
and ginger to name but a few. With
these types of flavours, an aromatised
fortified red wine with a little bit of
sweetness, or a speciality from
Piemonte such as Barolo Chinato would
be perfect. Lillet Rouge made in
Podensac near Bordeaux would also be
ideal. This vermouth is based on
Bordeaux Merlot AOC wine, to which
has been added a liqueur made using
orange peel and quinquina, and is then
aged in oak for several months. The
resulting nectar is brimming with
vanilla and dark berries, and has a
pleasant refreshing spiciness to it.
These flavours compliment the spices
used in desserts perfectly, making it
taste almost like spicy chocolate.
BOOZY DESSERTS
I know boozy desserts are more
traditionally eaten around Christmas
time, but they tend to be sneaking up
more and more throughout the rest of
the year in treats such as cheesecakes,
ice creams, cupcakes, pies and even
macaroons! Beverages that tend to do
well in desserts are the rich and
flavoursome varieties, which include
Guinness, Bourbon, Brandy and
Amaretto. For
these I think it
may be worth
considering a
non-alcoholic
alternative,
and the one I have in mind is Chinese
Pu-erh Tea. This is a Yunnan province
speciality, a compressed, aged, post-
fermented green tea that shares with
wine a potential for ageing. An old
Pu-erh tea can also fetch a small
fortune!
Flavour wise, Chinese Pu-erh tea is
rich and intense with a lovely texture
and structure, often with earthy, woody
aromas. It is often used in China for
medicinal purposes, notably to help
digestion, blood circulation and as a
hangover cure. This lightly astringent
miracle tea will be able to stand up to
the richness of any boozy dessert,
refreshing the palate, but for those who
simply cannot get through their final
course without an alcoholic beverage, a
chilled glass of Tawny Port or
Australian Rutherglen Muscat should
do the trick.
So now you can really enjoy your
dining experience over the warmer
season by paying particular attention to
the wines you will be pairing with your
delicious desserts, so as not to end your
meal with a palate clashing disaster!
17/05/2017 16:44
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Le Cordon Bleu London
The Student Experience
Get a better insight of what it’s like to be a student at Le Cordon Bleu from the
people who have attended courses both past and present.
CAREERS FAIR
C H E F A S S I S TA N T S
L
e Cordon Bleu has produced
many notable alumni over the
years including the legendary
Julia Child, Great British Bake Off stars
Mary Berry and John Whaite, and
renowned cake decorating queen
Peggy Porschen.
The success of the alumni can be
credited to the fundamental culinary
techniques that are taught at the school
by the Master Chefs and expert
22 baking heaven JUNE / JULY
BH23.SUPP_p22.jg4.indd 22
AF TERNOON TE A
lecturers, and the numerous
opportunities that students have
throughout their studies to put these
techniques into practice.
Keiron Murphy, a current Diplôme de
Pâtisserie student comments on his
time at Le Cordon Bleu so far;
“I’m genuinely loving every minute of
it! The whole reason that I applied was
to learn new skills, so to be learning the
correct terms and techniques, the
history behind what I’m making and
the science behind it too is amazing.
Gaining the knowledge is incredible,
especially when this knowledge is
coming from the most recognised
culinary institute in the world.”
During the Diplôme de Pâtisserie, as
part of the Superior Certificate students
host a formal Afternoon Tea event,
which provides them with a taste of
working in the industry – producing
food in quantity, working in a team to a
deadline and exposure to the hospitality
environment. The student event is
unique to Le Cordon Bleu London and
contributes to the overall training
required to complete the Diploma.
Ellie Wharrad, Le Cordon Bleu
London alumna, who is now the proud
owner of her own business Studio
Chocolate, in Nottingham comments;
“The thing that I most enjoyed while
studying at Le Cordon Bleu London was
definitely the Superior Pâtisserie
Certificate. It was such a massive step
up from Intermediate – not only in
terms of the cooking techniques that we
were taught, but also in regards to
learning the business side of things.
There was so much more work to do and
it was much more intense, but I think
that adrenaline rush is what this
industry is all about.
“We had to host an Afternoon Tea,
where we made an incredible amount of
pastries, from classic scones to intricate
Paris-Brests, and macarons. It was the
first insight into a real kitchen
environment where we had to get
something ready on time no matter
what, and it really showed us what a
proper restaurant setting was like. We
then got to serve the afternoon tea and
get some feedback directly from the
customer, which was great.”
There are many other events that
take place at Le Cordon Bleu London
throughout the year such as careers
fairs, culinary demonstrations and
conferences, and the school’s
participation in trade shows such as
Cake & Bake, and BBC Good Food.
Students are able to participate in
these events, assisting Master Chefs
where necessary, which provides
them with maximum opportunities to
gain more experience and network
with notable industry figures. This
makes the transition from culinary
student to culinary professional a
much smoother process.
Join Le Cordon Bleu and become
part of an international network.
WWW.FOODHEAVENMAG.COM
17/05/2017 16:46
 The Leading Global Network of Culinary Arts
and Hospitality Management Institutes

MASTER THE ART OF

BREAD AND PASTRY
The Diplôme de Pâtisserie at Le Cordon Bleu London is recognised worldwide as one of the
most prestigious pastry qualifications, teaching you advanced techniques in the creation of
classic pastries and contemporary desserts. The programme can also be combined with
the Diplôme de Boulangerie, which equips you with the practical skills of bread making and
viennoiseries, giving you comprehensive training in both areas of expertise.

So kick-start your career today.

cordonbleu.edu/london

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 The Leading Global Network of Culinary Arts
and Hospitality Management Institutes

EXPAND YOUR
CULINARY SKILLS

Le Cordon Bleu London offers a wide range of gourmet short courses starting from as little as a
couple of hours all the way up to ten-day programmes. With courses ranging from Mastering
Macaroons and Cake Decorating, to Breakfast Baking and Artisan Italian Bread, the
world-leading school definitely has something to suit everyone. These courses are perfect for
learning something new or simply building on your existing culinary skills.

There really is something for everyone at Le Cordon Bleu London.

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