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Baking Heaven April 2020 PDF
Baking Heaven April 2020 PDF
101
Recipes & projects
✓C U P C A K E S ✓B I S C U I T S
✓C A K E S ✓D E S S E R T S
✓S AVO U R Y
Fun
S T E
EAbaking! R WIN!
A Jean-Christophe
Novelli masterclass
& overnight stay for
two worth £2,000!
Master sweet
shortcrust pastry
with Julie Jones E
toppaester cup
rs, pa cake
ge 85
BAKING WITH KIDS
★ ★ ★
3 EASY WAYS TO DECORATE
AN EASTER EGG CAKE DECORATING SCHOOL
✔ Paint spring flowers
with a palette knife
Find out Juliet Sear's ✔ Pipe a basketweave mini cake
top cake trend for 2020!
9 772050 122025
29 CAKES
41 CUPCAKES
85 45 BISCUITS
53 PUDDINGS
19 Chocolate egg cupcakes
19 Salted caramel hot cross buns
62 Chocolate mousse with cherries
Teatime Treats
Baking with Kids 63 Gin & tonic cake bars
20 Multicoloured drizzle eggs 64 Strawberry & macadamia blondies
20 Rainbow sprinkles eggs 64 Sticky chocolate & redcurrant slice
21 Personalised eggs 65 Raspberry & pistachio tarts
66 Egg tarts
Juliet Sear’s Easter bakes 66 Gold pineapple truffles
25 Easter tiffin 67 Golden pineapple fruitcakes
26 Easter speckled egg cake 67 Chocolate & chickpea fridge bars
28 Creme Egg cupcakes 68 Sweet potato brownies
68 Pumpkin spice caramel bars
Cakes 69 Apple & white choc brownies
29 Easter mocha fudge cake 69 Blueberry breakfast loaf
63 TEATIME
30 Granola topped loaf cake
30 Matcha camouflage cake
31 Battenburg cake
31 Chocolate chequerboard cake
70 Mini berry pasties
70 Glazed apple-raisin fritters
71 Saffron fruit loaf
71 Turkish milk rolls
32 Bing cherry & almond cake 72 Oaty banana bread
33 Apple & sultana cider cake 73 Fruit bread
34 Caramel apple cake
Julie Jones Masterclass
Simple Bakes to Showstoppers 74 Sweet shortcrust pastry
36 Marbled Easter biscuits 76 Chamomile panna cotta tart
37 Hand-decorated Easter biscuits 77 Treacle tart deluxe
38 Warming ginger loaf cake
39 Ginger cakes with lime buttercream Cake Decorating School
80 Palette knife painted cake
Cupcakes 82 Easter mini baskets
Savoury
89 Breakfast focaccia
43 Cheery cherry muffins 90 Puff pastry baked egg parcels
44 Raspberry buns with coconut 90 Mushroom & goat’s cheese tortilla
44 Apple & walnut cupcakes 91 Sesame seed pastries
91 Sweet potato cakes
Biscuits 92 Green veg frittata
45 Vegan berry crumble bars 93 Blackberry & goat’s cheese tart
46 Caramel latte seeded flapjacks 93 Onion quiche
46 Mapled blueberry & pecan balls 94 Cheesy ham & watercress stratas
47 Sticky blueberry flapjack 94 Italian stuffed Easter bread
47 Ricciarelli with candied peel 95 Watercress & potato homity pie
➤
To be in with a chance of
winning the Easter bundle, go to
www.foodheaven mag.com/comps and
answer the question before Wednesday
15th April. Best of luck!
Wort h over
£240
WIN! a bundle of
NORDICWARE goodies
®
Here at Baking
baking heaven
Master sweet
shortcrust pastry
with Julie Jones magazine, what Ea
topperster cupc
s, page ake
85
BAKING WITH KIDS
3 AN EASTER EGGwe can do to
EASY WAYS TO DECORATE
make it better,
top cake trend for 2020!
9 772050 122025
EVERYONE
who enters the survey
INCLUDING:
✓ Bundt Cake Lifter RRP £24.99
✓ Bundt Cleaning Tool RRP £9.99
will be entered into
✓ Bundt Measuring Cups RRP £11.99
our competition to
® ✓ Naturals Angel Food Pan RRP £35.99
win a NORDICWARE
baking bundle ✓ Gingerbread Bundt Pan RRP £46.99
✓ Butterfly Bundt Pan RRP £46.99
worth over £240 ✓ Emoji Pancake Pan RRP £54.99
✓ Bundt Cake Thermometer RRP £11.99
Easter bread the lukewarm milk (not too hot) and 5 Place all 8 rings of dough onto a
butter. Mix together until it forms a baking sheet lined with baking paper
SERVES 8 dough-like consistency. and cover with another sheet of oiled
For the bread 2 Knead the dough, either in a food clingfilm, or a clean tea towel, then
575g (1lb 2oz) strong white bread mixer using a dough hook on a medium leave to double in size again.
flour (we like Allinson) speed for 5 minutes or by hand for 6 Preheat the oven to 180°C /Gas
7g Easy Bake Yeast sachet (we like 10 minutes. Place the ball of dough back Mark 4.
Allinson) into the mixing bowl, cover with a sheet 7 Once the dough rings have doubled in
80g (3oz) unrefined golden caster of oiled clingfilm and leave to prove in a size, brush them with a little extra milk
sugar (we like Billington’s) warm place until it has doubled in size. and place in the oven for 20-25 minutes,
100g (3½oz) unsalted butter, This may take a few hours. until golden in colour.
softened 3 Once the dough has fully proved, 8 Once the bread has baked, leave to
4 large free-range eggs knock it back by gently punching out the cool slightly on a wire cooling rack,
60ml (2fl oz) whole milk, lukewarm air created in the dough. Split the dough then decorate.
1 tsp salt into 8 equal pieces and halve each piece 9 To make the icing, mix together the
grated zest of 1 lemon again. With your hand, roll two of the icing sugar with a few drops of water
1½ tsp vanilla extract (we like pieces of dough, one by one, into small until you reach a thick consistency.
Nielsen-Massey) sausage shapes approximately Using a teaspoon, flick the icing forward
For the decoration 20cm (8in) long. and back across your Easter bread to
3 packs of mini chocolate eggs 4 Pinch together the ends of the two give a drizzled effect.
a handful of coloured sprinkles sausages so that they are attached to 10 Sprinkle each of your Easter breads
100g (3½oz) icing sugar (we like each other, then gently twist one piece with coloured sprinkles and insert
Silver Spoon) of dough over the other to create one 3-4 mini chocolate eggs into each one.
long twisted piece of dough. Shape the You will need to push hard to insert
1 In a large mixing bowl, add the flour, twisted dough into a ring shape and them so that they stay in place.
yeast, sugar, salt, eggs, vanilla extract secure the two ends together (similar to
and lemon, then gradually incorporate the shape of a Christmas wreath).
Simnel cupcakes
MAKES 12
DECORATED AN
115g (4oz) butter, softened
WITH MAROZLAIPTE
225g (8oz) dried fruit
2 large free-range eggs
2 tbsp milk
AND CHOC !
225g (8oz) marzipan EGGS
To decorate
mini chocolate eggs
a little apricot jam
Chocolate Easter
nest corn flake cake
SERVES 12
200g (7oz) dark chocolate
4 tbsp golden syrup
100g (3½oz) unsalted butter
170g (6oz) corn flakes
300g (10½oz) mixed Easter
chocolate eggs
a great wuapy
icing sugar, for dusting
to use ot
leftover hns &
1 Butter the buns and place into a
cross bute!
baking dish that will hold about 850ml
(1½pts) liquid.
2 Beat the eggs and sugar lightly, then chocola
add the broken-up chocolate.
3 Bring the milk to the boil. By Cookery School at
4 Whisking the eggs all the time, slowly Little Portland Street London
pour the hot milk over the egg, sugar (www.cookeryschool.co.uk)
Hot cross buns mixed spice into a bowl and mix together.
2 Melt the butter, then add the milk and
MAKES 8-10 BUNS egg and beat together. Stir this into the
For the hot cross buns flour and mix into a sticky dough.
300g (10½oz) Doves Farm Organic 3 Knead the dough in the bowl for
Strong White Bread Flour about 100 presses, if possible without
1 tsp Doves Farm Quick Yeast adding flour. The dough will be sticky at
1 tbsp caster sugar first, then smooth and pliable.
¾ tsp salt 4 Cover with oiled clingfilm and leave in
1 tsp mixed spice a warm place to double in size, about
By www.dovesfarm.co.uk
25g (1oz) butter, melted 2 hours. Line a large baking tray
150g (5½oz) milk with parchment.
1 free-range egg 5 Add the currants and mixed peel paste and paint a cross on each bun,
50g (1¾oz) currants to the dough, then knead until they are then leave the buns to rise in a warm
50g (1¾oz) mixed peel, chopped well combined. Divide the dough into place for 20 minutes.
For the glaze 8-10 pieces, then roll each into a ball and 3 Re-paint the paste cross and leave the
50g (1¾oz) Doves Farm Organic place on the lined baking tray. buns to rise for a further 15 minutes.
Plain White Flour 4 Preheat the oven to 200°C/Gas
3 tbsp water For the glaze Mark 6.
3 tbsp apricot jam 1 Put the plain flour into a bowl and 5 Bake the buns for 18-20 minutes.
add just enough water to make a very 6 Gently heat the apricot jam, mashing
For the hot cross buns thick paste. any lumps, and brush it over the buns as
1 Put the flour, yeast, sugar, salt and 2 Using a paintbrush, dip it into the they come out of the oven.
Burrowing bunny
cupcakes
a batch of your favourite muffins,
blueberry-sized piece for the tail, roll
into a ball and attach to the top of the
bunny bottom with a little water. Use a
cocktail stick to prick the tail all over to s e a r e e a s y
The at fun for kids! &
baked in Lakeland Flowerpot
Cupcake Cases
To decorate
buttercream
give it a fluffy cottontail texture. Split
the remainder of the second ball into
two to make the feet. Shape each into a
pear shape and use the side of a cocktail
gre
food colouring: green, pink, orange stick to make indentations for the toes.
Oreo biscuits, cream-filling 3 For the pads of the feet, take a pea-
removed, crushed sized amount of pink icing (you can either
2 ping-pong ball-sized pieces of use pink modelling paste or colour white
Renshaw Flower & Modelling paste) and roll two small balls for the
Icing Paste pads of the feet and six tiny balls for the
toes. Flatten them slightly and stick to
1 Mix up some buttercream and add the feet with water. Position your bunny
green colouring until you get the shade bottom in the ‘soil’ of the cupcake, then
you want. Using a grass icing nozzle, attach the feet to it with water.
pipe little ‘blades’ of grass all over the 4 Once your bunnies are safely
top of your baked cupcakes. Finish with burrowing away, finish with their
a sprinkling of crushed Oreo biscuits to harvest – a crop of the finest (sugar
make the ‘soil’. piping) carrots.
2 To create each burrowing bunny,
you’ll need two ping pong ball-sized Tip A standard 100g (3½oz) each of
pieces of Renshaw’s Flower & butter/sugar/flour plus 2 free-range
Modelling Icing Paste. One is for the eggs Victoria sponge mix works well
bunny’s bottom – just roll this one into a split between six flowerpots. Adjust the
By Lakeland (blog.lakeland.co.uk/recipes)
ball. With the other, remove a amounts, colour and flavours to suit.
Chocolate egg
cupcakes
cases. Using electric beaters, cream
together the butter and sugar for 2-3
h e p e r f
T ster treat!e c t
MAKES 12
100g (3½oz) unsalted butter,
softened
minutes in a mixing bowl until light and
fluffy, then beat in the eggs until combined,
followed by the milk. Mix together the dry
ingredients and sift into the mixture.
Ea
175g (6oz) caster sugar Beat in gently until combined.
3 British Blacktail Free Range Eggs 2 Divide evenly between the muffin
75ml (2¾fl oz) whole milk cases and bake for 20 minutes. Cool in
150g (5½oz) self-raising flour the tin for 5 minutes, then lift out and
½ tsp fine salt leave to cool completely on a wire rack.
25g (1oz) Cadbury Bournville 3 Give the chocolate icing a stir, then
Cocoa Powder transfer it to a piping bag fitted with a
To decorate star-shaped nozzle (or you can spoon it
400g (14oz) tub of Cooks’ on if you don’t have a piping bag). Pipe
Ingredients Tanzanian Chocolate over the top of the cakes. Halve the Mini
Icing Creme Eggs by cutting down the join
2 x 89g pack of Cadbury Mini with a sharp knife. Arrange on top of the
Creme Eggs icing and serve.
1 Preheat the oven to 180°C/Gas Mark Tip An ice cream scoop is useful for
4. Line a 12-hole muffin tin with dividing the cake batter evenly between Recipe by Waitrose & Partners. Thousands of
recipes can be found at www.waitrose.com/recipes
Waitrose Cooks’ Homebaking muffin the muffin cases.
1 How to create a
multicoloured drizzle effect 2 How to create a
rainbow sprinkles effect
1 Select three different coloured Candy Melts and melt them in the
microwave in separate bowls. Remove your Easter egg from the
wrapping. You may want to place the egg on some greaseproof paper
to prevent your kitchen from getting messy!
1 Measure out some sprinkle decorations and chocolate in two large
bowls. Unwrap the Easter egg from the foil, ready to decorate.
2 Melt the chocolate in short bursts in a heatproof bowl in the
microwave, or set over a saucepan of simmering water.
2 Using a teaspoon, scoop some of the melted chocolate from the bowl
and flick your teaspoon forward and back over the Easter egg, with the
tip of the teaspoon pointing downwards. You may want to practise on
some greaseproof paper before applying to your egg.
3 Repeat the process with the other chocolate colours until you have 3 Before the chocolate sets, dip the top of the Easter Egg into the
created a pattern that you are happy with. Leave the egg to dry; you bowl, covering between a third to half of the Easter egg in the melted
could prop it upright on a ramekin to prevent it from rolling away. chocolate. This will act as a glue to stick the sprinkles in place.
International Animal Rescue is the last remaining hope for orangutans in West Borneo.
By taking part in Cakes for Apes, you can join the fight to save this amazing species
before it’s too late.
SIGN UP!
, VISIT:
FUNDRAISE I DONATE I SUPPORT TO LEARN MORE AND GET BAKING
Join our growing family from across the world
www.internationalanimalrescue.org
www.cakes4apes.org
UK Charity Registration Number: 1118277
JULIE T SE AR
★ ★ ★
C O F F E E A N D C A K E W I T H…
Juliet Sear
Baking expert, food stylist, star of her own TV show
Beautiful Baking and best-selling author Juliet Sear shares three Easter
recipes and chats to us about new baking trends and more...
To see more oofns... 30g (1oz) dark chocolate, melted, chill for 2-3 hours until firm.
Instagram
follow her on
APRIL baking heaven
@julietsear 25
Easter speckled
egg cake
SERVES 8-10 SMALL PORTIONS
cake onto the frosting, reserving the around the edges). Use a gentle frosting, repeat the crumb-coating
last layer for the upper surface, so pressure against the side of the cake process as above, but using a slightly
that you have the nice flat part of the with the palette knife and use a back thicker coating. Paddle around the
cake that was in the base of the tin and forth spreading motion to spread side and over the top until you are
facing upwards. Doing this makes the coating over the sides. happy with the covering. If you have
it neater and easier to frost as you’ll 6 Once the side is covered, spread a a side scraper, use this to neaten
avoid getting too many crumbs in the nice even layer over the top of around the side and top of the cake.
frosting and its smoother and neater the cake. Place in the fridge to chill for a further
this way. 7 Once the whole cake is covered, 30 minutes.
4 Place the last layer on top, lining clean the palette knife and go around 9 Mix the cocoa and vanilla extract
up where you have made your guide the cake again to smooth off the together to make a thick liquid and,
mark and make sure it’s all flat and in excess covering, spreading it until you using a clean paintbrush or pastry
line. Press down on the top sponge are happy that it’s nice and neat. This brush, bend back the bristles and
gently with your palm to secure the is a crumb-coat, which is a good base ‘flick’ the chocolatey liquid up against
sponges and frosting together. to work on to give a neat second coat the sides and over the top of the
5 Using a palette knife, generously finish as it locks in any crumbs and cake until you have a lovely speckled
spread more of the frosting all around holds the sponge together firmly once pattern. The cake looks lovely just in
the sides of the cake first (this allows chilled. Pop this into the fridge to chill its speckled covering, but for a fun
you to be able to hold the top of and firm up for 1 hour. Easter twist you can add piles of mini
the cake still 8 For your final second coat layer of Easter eggs or even use a cereal nest
while you work and load up with eggs.
Creme Egg 1 Preheat the oven to 190°C/Gas slow. Once the icing sugar has
Mark 5. incorporated, whip on high until pale,
cupcakes 2 To make the sponge batter, cream the light and fluffy.
MAKES 12 butter and sugar together in a stand
mixer (or use a bowl and wooden I like to add a tablespoon or
For the cupcakes spoon) until light and fluffy.
TOP so of recently boiled water
TIP
150g (5½oz) unsalted butter, 3 Add the eggs one at a time, mixing on on slow, then whack up to
softened slow until incorporated into the butter high to make it softer and loosen the
125g (4½oz) self-raising flour and sugar. buttercream mix to aid easier piping.
25g (1oz) cocoa powder 4 In a separate bowl, whisk the flour with
½ tsp baking powder the cocoa and baking powder to evenly 9 To get the two-tone effect for the
150g (5½oz) golden caster sugar distribute the powders into the flour. Creme Egg whipped frosting, divide the
3 medium free-range eggs 5 Add half of the flour, then mix on a low icing between two bowls and, in one
1 tsp vanilla extract or paste speed until just combined. Add the rest bowl, add a tiny drop of yellow food
12 mini Creme Eggs (freeze them of the flour and give a final mix until all colouring. Mix well and keep adding
before adding to the batter) the flour is combined. It is very more until you have the desired colour.
For the topping important not to overmix, or your 10 Now fill two piping bags with each
200g (7oz) unsalted butter, sponges may be tough and chewy! colour, the yellow and the cream. Snip
softened 6 Spoon the mixture into the individual about 1cm (½in) off the end of each,
400g (14oz) icing sugar cupcake cases and pop a frozen mini then place both of these piping bags
yellow food colouring (I used Crème Egg into each case, pressing into the third piping bag that is fitted
Sugarflair Egg Yellow) gently to nestle into the batter. with a large open star nozzle.
1 tsp of vanilla extract or paste 7 Bake for 12-15 minutes until cooked 11 Pipe in one motion, with the bag
6 Creme Eggs, halved through. To check they are cooked, held upright and nozzle against the
Equipment press gently with your finger and they cake, around the outer edge of the
12-hole cupcake tray with cases should spring back. Leave the cakes in cupcake and winding inwards and
3 x large piping bags and large the tin to cool. upwards to create a whippy topping.
open star nozzle for creating the 8 For the frosting, place the icing sugar 12 Once finished, top each cupcake
two-tone topping and butter in a stand mixer bowl or bowl with half a Creme Egg, and serve.
and beat together with an electric whisk
or wooden spoon, until well mixed on
Easter mocha a selection of Florentines, biscuits the dry ingredients and stir with a spatula
and spring-themed decorations until everything is combined.
fudge cake 6 Divide the batter between the two tins
SERVES 14 1 Preheat the oven to 160°C/Gas and bake for 35-40 minutes until the cakes
For the cake Mark 2½. Grease and line two 20cm (8in) are risen and cooked through.
1 carton of Arctic Iced Coffee Latte Victoria sponge tins. 7 Allow the cakes to cool a little in the tins,
1 tbsp instant coffee granules 2 Heat 200ml (7fl oz) of the Arctic Iced then turn out onto a wire rack to cool.
200g (7oz) dark chocolate, roughly Coffee in a pan until just steaming and stir 8 To make the fudge icing, heat the
chopped in the coffee granules. Retain the rest of remaining Arctic Iced Coffee with the
200g (7oz) salted butter, chopped the Arctic Iced Coffee for the icing. cream until just steaming.
170g (6oz) self-raising flour 3 Turn off the heat and add the chocolate 9 Put the chopped chocolate into a bowl
400g (14oz) light muscovado sugar and butter to the pan. Stir until the butter and pour the steaming cream mixture
3 free-range eggs and chocolate are melted; if they don’t over. Stir until the chocolate is melted and
For the fudge icing quite melt from the heat of the coffee, put the mixture is smooth. Add the icing sugar
50ml (2fl oz) double cream the pan back on the hob and warm gently. to the bowl and whisk until thickened.
200g (7oz) dark chocolate, chopped 4 In a separate bowl, mix together the flour 10 Upturn one cake onto a serving plate
500g (1lb 1oz) icing sugar and sugar, making sure there are no lumps. and spread with some icing. Place the
In another bowl, beat other cake on top and spread with the
the eggs. remaining icing, spreading evenly down
5 Pour the chocolate the sides. If the icing is difficult to spread,
and the eggs into warm a palette knife in hot water and use
that to spread gently.
11 Decorate the top of the cake
with a selection of Florentines,
biscuits and spring-
themed decorations.
Recipe by arcticicedcoffee.co.uk
30g (1¼oz) sunflower seeds then spread on a baking tray and toast in
20g (¾oz) sesame seeds the oven for 5 minutes.
20g (¾oz) walnuts, chopped 3 Melt the butter, honey and sugar in a
20g (¾oz) butter pan, add the toasted oat mixture and
1 tbsp runny honey cranberries, then stir to combine. Press
20g (¾oz) muscovado sugar the mixture into the base of the loaf tin.
50g (1¾oz) dried cranberries 4 For the sponge, use a food mixer to
For the sponge cream the butter and sugar together in a
200g (7oz) butter, softened bowl until light and fluffy. Add the eggs,
200g (7oz) caster sugar flour, almonds and baking powder, then
3 large free-range eggs beat until smooth. Spread the mixture
100g (3½oz) self-raising over the granola topping in the loaf tin,
flour, sifted then bake in the oven for 45-50 minutes
90g (3¼oz) ground almonds until the sponge has risen and a skewer
½ tsp baking powder inserted in the centre comes out clean.
Granola topped 5 Leave to stand for 10 minutes, then
1 Preheat the oven to 170°C/Gas Mark remove from the tin, peel away the
loaf cake 3, then grease and line the base and baking paper and allow to cool
SERVES 8 sides of a 900g (2lb) loaf tin. completely on a wire rack. Serve in
For the topping 2 For the granola topping, mix the oats, generous slices.
40g (1½oz) porridge oats seeds and walnuts together in a bowl,
he
don't swirtul tres Matcha together in a large mixing bowl until light
two mix oo much camoulage cake and fluffy, using a handheld electric
together lot
the
mixer or a wooden spoon. Add the eggs
- you'l esfefect
l SERVES 8-10 a little at a time, beating well between
marbled
For the sponge each addition. Stir in the vanilla and milk.
2 tbsp matcha powder 4 Transfer half the mixture to a separate
2 tbsp cocoa powder bowl and fold in the matcha flour using a
200g (7oz) self-raising flour large metal spoon. Tip the cocoa flour
2 pinches of salt into the remaining plain mixture and fold
170g (6oz) butter, at room in lightly. Spoon both mixtures
temperature alternately into the prepared tin, then
170g (6oz) caster sugar use a fork or spoon to swirl them
3 large free-range eggs, beaten together a little.
½ tsp vanilla extract 5 Bake for 45-50 minutes until risen and
4 tbsp milk firm. Test with a fine skewer inserted
For the frosting into the centre – it should come out
150g (5½oz) dark chocolate, broken clean. Bake for a little longer if
into pieces necessary. Cool in the tin.
150ml (5fl oz) double cream 6 For the frosting, put the chocolate
a little matcha powder, pieces into a bowl. Heat the cream until
for sprinkling almost boiling, pour it over the
chocolate and leave for 3-4 minutes.
1 Preheat the oven to 180°C/Gas Mark Stir well and leave to cool, then chill
4. Grease and line a 20cm (8in) until thickened.
springform cake tin. 7 Remove the cake from the tin and
2 Sift the matcha powder and cocoa slice in half horizontally. Use half the
powder into two separate bowls. Sift frosting to fill the cake, then sandwich
100g (3½oz) flour into each bowl, add a the two halves together. Spread the rest
Recipe by By Lakeland (blog.lakeland.co.uk/recipes)
pinch of salt to each one and stir to mix. on top of the cake and sprinkle with a
3 Beat the butter and caster sugar little matcha powder.
a blob
5 In a large mixing bowl or stand mixer,
mascarpontestreaked
sides of the bowl frequently.
with ch
followed by the almond extract.
7 Beat in half the flour and almond
mixture, followed by half the milk. Add
the remaining flour mixture, then the
remaining milk. Beat only until
everything is incorporated and there are
no streaks of flour remaining.
8 Drain the water off the cherries,
then squeeze and pat them dry.
Cut the cherries up until they are the
size of currants.
9 Add the chopped cherries to the cake
batter along with the grated marzipan
and stir to distribute evenly. Transfer the
mixture to the lined cake tin, then
sprinkle the flaked almonds over the top
of it.
10 Bake in the middle of the oven for
60-70 minutes. Check it after
40 minutes and, if the top is browning
too quickly, cover the cake loosely
with foil for the remaining cooking
time. When it is ready, it should be well
risen and golden, and a skewer inserted
into the middle should come out clean.
If it doesn’t, give it another 5 minutes in
the oven.
11 Remove from the oven and allow
the cake to cool in the tin for 20 minutes,
Bing cherry and 190ml (6½fl oz) whole milk then turn it out onto a wire rack to
120g (4oz) chilled marzipan, cool completely.
almond cake coarsely grated
SERVES 12 30g (1oz) flaked almonds Tip This cake will keep well in an airtight
150g (5½oz) dried cherries, container for up to 1 week. It also
preferably Bing 1 Preheat the oven to 190°C/Gas Mark freezes perfectly.
40g (1½oz) ground almonds 5. Grease the sides of a deep 20cm (8in)
270g (9½oz) plain flour round cake tin and line the bottom with
2 tsp baking powder baking parchment.
115g (4oz) unsalted butter, at 2 Put the cherries in a heatproof bowl,
room temperature, plus cover with boiling water, then set aside Recipe taken from
extra for greasing and leave to soak. The Vegetarian
210g (7oz) caster sugar 3 Spread the ground almonds out on a Kitchen by Prue
Leithand Peta Leith,
3 medium free-range eggs baking tray and toast them in the oven published by
½ tsp almond extract for 3-4 minutes, or until just starting to Bluebird (£25).
Featuring a retro-style
illustration, this Beautiful
and Eat a Lot Oven Mitt
makes a thoughtful gift for
loved ones who have a good
appetite! Priced £13 from
www.redcandy.co.uk
Celebrity chef Mich Turner’s new Create amazing chocolate bakes with Food Thoughts
book, Everyday Bakes to Showstopper Premium, Fairtrade 100% Organic Cocoa Powder
Cakes, is a delicious collection of
Cakes
80 recipes that elevate your bakes from
simple to stunningly spectacular in a few easy Pick of the made from the finest ‘Fino de Aroma’ grade
cocoa beans chosen for their exquisite quality
and flavour. £2.45/125g at Sainsbury’s, Waitrose,
steps. Available from all good bookshops,
supermarkets and online, RRP £20.
PRODUCTS
WE CHECK OUT THIS
Ocado and www.foodthoughts.co.uk
Showstopper bakes!
With a few small tweaks, you can take your everyday bakes to the next level
with these clever recipes by Mich Turner MBE.
T
he bank holiday Easter weekend is the perfect time to begin the social orange, leaving one white.
calendar – a time to invite family and friends for coffee as the first
flowers bloom and the weather is finally a little warmer and certainly To decorate the biscuits
brighter. The traditional Easter biscuit is a lightly spiced butter biscuit 1 Spoon the coloured icing into
with currants, dredged with sugar and eaten plain with tea or coffee. I like to make 4 piping bags. Place the biscuits on a
these simple iced biscuits for added colour and flavour. wire rack over a sheet of non-stick
baking paper.
Marbled 300g (11oz) icing sugar 2 Working one colour at a time, snip
2-4 tbsp lemon, lime or orange juice the end off the piping bags and gently
Easter biscuits yellow, green and orange food swizzle icing over the biscuits. Take
MAKES 30-40 colouring gels the next colour and fill in more of the
For the biscuits biscuit. Repeat until all the colours are
200g (7oz) unsalted butter, softened To make the biscuits used and the biscuits are covered.
200g (7oz) golden caster sugar 1 Cream the butter and sugar together 3 Use a cocktail stick to gently marble
1 medium free-range egg, beaten in a stand mixer until light and fluffy. the icing and clean around the edge of
1 tsp vanilla powder or 2 tsp vanilla 2 Add the beaten egg and vanilla until each biscuit. Leave to set. The biscuits
bean paste fully incorporated, then add the flour will keep for up to 14 days once
400g (14oz) plain flour, plus extra and baking powder. Mix just until the decorated if they are stored in a cake
for dusting dough comes together. Wrap in box or lightly sealed container.
1 heaped tsp baking powder clingfilm and chill for 30 minutes.
For the glace icing 3 Preheat the oven to 200°C/Gas
T
hese fully hand-decorated
Easter biscuits are a
fabulous way to showcase Showstopper
your skill and creativity.
Cute, fresh, fun and frivolous, they
bring joy and a sunny smile to your
bake
Easter table. They can be presented
individually as gifts or even made into
an Easter wreath.
Hand-decorated
Easter biscuits
MAKES 30-40
I
t’s nice to put a little more care
and attention into individual
cakes and these tropical cakes Showstopper
certainly showcase additional
patience and skill. I’ve baked the
ginger cakes inside individual mould
bake
tins with removable bases – quite
clever and time-saving! The cakes
form a natural crust on the top so turn
them upside down to decorate.
WIN!
A Jean-Christophe Novelli
masterclass & luxury
overnight stay worth £2,000!
SPLENDA®, the great-tasting sugar spoon for spoon just like sugar, sprinkled over
alternative, is serving up a sweet treat by food or stirred into drinks, and is great for THE PRIZE
offering readers a chance to win a cooking and baking over a wide range of
masterclass with world-renowned temperatures and times. Check out
SPLENDA® French Patisserie
celebrity chef and Celebrity Hunted TV www.splenda.co.uk for hundreds of delicious masterclass on Saturday
show winner Jean-Christophe Novelli. low-calorie recipes and inspiring ideas. June 13th with Jean-
SPLENDA® sweeteners contain sucralose Christophe Novelli, at The
This fantastic prize includes an which is made from sugar, but is a Novelli Academy Cookery
exclusive, fun, hands-on ‘Cooking calorie-free and carbohydrate-free School, Crouchmoor Farm, Tea
with SPLENDA®’ French Patisserie sweetener. The body does not Green, Luton, LU2 8PS.
day on June 13th for our winner and recognise sucralose as a sugar and it
a guest with the multi-Michelin- does not affect blood glucose levels
The prize includes: Champagne
starred chef at his Hertfordshire or insulin, making SPLENDA® reception, three-course lunch
academy. You will enjoy a suitable for the whole family, with Jean-Christophe Novelli,
Champagne reception, delicious three- including people with diabetes and photo-opportunity, signed
course lunch and a luxurious overnight stay those following a low-carb diet, as part of a recipe book and apron & luxury
at a manor house hotel with breakfast, plus a healthy diet and lifestyle. overnight accommodation in a
personally signed apron and recipe book! To be in with a chance of winning this double or twin room with
During the day, Jean-Christophe will fantastic prize, go to www.foodheavenmag.com/ breakfast included.
demonstrate the versatility and great taste of comps and answer the question below!
SPLENDA® in some specially-developed
recipes. SPLENDA® comes in Sweet Minis Q: Which TV show was recently won by Jean-Christophe Novelli?
tablets and granulated form, which can be used A Celebrity Big Brother B Celebrity MasterChef C Celebrity Hunted
Terms and conditions: This exclusive prize is for one winner and a guest and is date specific. The winner must be able to attend on Saturday June 13th as there is no cash alternative and the prize will be
forfeited. Winner will be responsible for their own travel arrangements. The competition closes Wednesday 15th April 2020. Open to UK residents over 18 only. For full competition rules turn to page 88.
n
c
WE LOVE… MARSHMALLOW CUPCAKES pg42 // CHERRY MUFFINS pg43 // RASPBERRY BUNS pg44
Blueberry
& oat muffins
r f e c t f o r
Pe he-go brekkie! a n
MAKES 12
80g (2½oz) Glebe Farm gluten-free
porridge oats
on-t
240ml (8½fl oz) Glebe Farm
PureOaty oat drink
200g (7oz) fresh blueberries
160g (5½oz) Glebe Farm gluten-free
flour
150g (5½oz) melted vegan butter
120ml (4fl oz) agave syrup
1 tsp gluten-free baking powder
½ tsp gluten-free bicarbonate
of soda
1 tsp vanilla extract
Recipe by Glebe Farm (www.glebefarmfoods.co.uk)
1 Preheat the oven to 200°C/Gas
Mark 6 and fill a muffin tray with
12 paper muffin cases. in a large bowl. Whisk in the melted 4 Spoon the batter into the muffin
2 Combine the oats and PureOaty and vegan butter, vanilla and agave until cases and bake for 25-30 minutes, or
leave to soak for 30 minutes. combined. Add the soaked oats and until a knife comes out clean.
3 Combine the dry ingredients together blueberries and fold until combined.
Cheery cherry
muffins
MAKES 12
230g (8oz) fresh or frozen cherries,
pitted
60g (2oz) butter
60g (2oz) cream cheese
8 tbsp Splenda® Stevia Crystal
1 large free-range egg
250g (9oz) self-raising flour, sifted
250ml (9fl oz) whole milk
c u i t a v e
b isBite-tosizeendjobyawith coffee! n
k e s
WE LOVE… CARAMEL LATTE FLAPJACKS pg46 // BLUEBERRY PECAN BALLS pg46 // RICCIARELLI pg47
Vegan berry
crumble bars with
superberries
MAKES 9
Mapled blueberry
& pecan balls
MAKES 16
200g (7oz) pecans
50g (1¾oz) sesame seeds
1 tbsp maple syrup
a pinch of salt
75g (2¾oz) Chilean blueberries,
roughly chopped
Sticky blueberry
and banana lapjack
MAKES 12
60g (2oz) butter
60g (2oz) peanut butter
75g (2¾oz) honey, plus 1 tbsp
made
extra, for brushing
150g (5½oz) Chilean blueberries,
roughly crushed withouT
250g (9oz) porridge oats refined
50g (1¾oz) pumpkin seeds sugar!
50g (1¾oz) almonds, chopped
50g (1¾oz) walnut pieces
1 ripe banana, peeled, mashed
1 Preheat the oven to 200°C/Gas Mark Tip As with most biscuits, these are
6. Line a baking sheet with baking best eaten fresh, but they will keep
parchment. Whisk the sugar and ground happily in an airtight container for up
almonds together in a bowl, to ensure to 1 week.
they are well combined and there are
no lumps.
2 In a clean bowl, whisk the egg white
with the salt until it forms soft peaks.
Fold the almonds and sugar into the egg This recipe is taken
white, then stir in the candied peel and from The Vegetarian
mix to distribute it evenly. Kitchen by Prue Leith
and Peta Leith, out
3 Use your hands to divide the mixture now, published by
into 12 evenly-sized balls. Put some Bluebird (£25).
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Step-by-step
SERVES 8-10
300g (10½oz) dark chocolate,
broken into chunks
Flourless
225g (8oz) golden caster sugar
225g (8oz) butter, plus extra for
greasing
chocolate cake
6 free-range eggs, separated A little lighter than a 'normal' chocolate cake, this lourless
1 tsp instant coffee
175ml (6fl oz) water
version by AO Life (www.ao.com/life) tastes just as amazing!
Top with your favourite fruit and plenty of cream...
OPTIONAL
mixed berries 1 Preheat the oven to 180°C/Gas Mark 4. 7 Fold the melted chocolate mix into the egg
crème fraîche or whipped Grease a 23cm (9in) springform tin and line yolk mix. (F)
cream with baking paper. (A) 8 Carefully fold one-third of the egg whites into
poached pears 2 Bring the water to a boil in a saucepan. the mix. (G)
3 Turn the heat down to low, then add the 9 Now fold the rest of the egg whites in,
chocolate chunks and coffee. (B) being careful not to overwork it. (H)
4 Stir continuously until all the chocolate 10 Pour the mix into the prepared tin. Bake
is melted, then add the butter and stir for 50 minutes, or until a skewer
until combined. (C) comes out clean. (I)
5 Whisk the egg yolks with the sugar until 11 Leave the cake to cool on a rack before
fluffy and doubled in size. (D) transferring into the fridge for a few hours.
6 In a separate bowl, whisk the egg whites 12 Serve with your preferred toppings, or on
until stiff peaks form. (E) its own.
A B C
D E F
G H I
n
p
WE LOVE… APRICOT MERINGUE ROULADE pg54 // BISCOFF PANCAKES pg56 // BOOZY MOUSSE pg62
Wild blueberry 500ml (18fl oz) carton of good quality cream. Sprinkle with the chocolate
vanilla ice cream biscuit crumbs and a few sprigs of
& ice cream crêpes fresh mint sprigs fresh mint.
SERVES 4 icing sugar, to serve 4 Roll up the crêpes, dust lightly with
2 chocolate chip cookies icing sugar and eat straightaway or
4 large French crêpes (see www. 1 Put the biscuits in a small food bag and freeze for up to 1 week. Thaw at
bonnemaman.co.uk for a classic crush with a rolling pin into fine crumbs. room temperature for 10 minutes
French crêpe recipe) 2 Spread each crêpe with a generous before eating.
8 tbsp Bonne Maman Wild amount of wild blueberry conserve. By Bonne Maman
Visit: http://spanishpersimon.co.uk/
Blueberry Conserve 3 Top with 3 small scoops of vanilla ice (www.bonnemaman.co.uk)
WWW.FOODHEAVENMAG.COM
WWW.FOODHEAVENMAG.COM APRIL baking heaven 53
50g (2oz) flaked almonds with the flaked almonds.
icing sugar, to dust 4 Bake in the centre of the oven for
For the filling 10 minutes. Reduce the temperature to
300ml (10fl oz) double cream 170°C/Gas Mark 3 for about 15 minutes
4-5 tbsp Bonne Maman Apricot until firm on top, but still soft and
Compote mallowy beneath.
5 Remove the meringue from the sheet
1 Preheat the oven to 220°C/Gas Mark and allow to cool. Turn out onto a clean
7. Line a large baking tray with non-stick sugared tea towel and remove the
baking parchment. parchment paper.
By Bonne Maman (www.bonnemaman.co.uk)
2 Place the egg whites in a grease-free, 6 To make the filling, whip the cream to
clean bowl and, using a hand-held soft peaks and spread onto the
Apricot meringue electric whisk, beat to stiff peaks. meringue. Lightly spread over the
3 Add the sugar very slowly, with the compote and roll up along the longest
roulade electric whisk running at full speed until edge using the tea towel to form the
SERVES 6 the meringue is stiff and shiny. This will roulade. Chill before serving, dusted
5 large free-range egg whites take a good 5 minutes. Spread the with icing sugar.
275g (9oz) caster sugar, plus extra meringue mixture onto the prepared
for rolling baking tray and level out. Sprinkle
Sweet lemon
and pasta tart
SERVES 8
For the pastry
375g (13oz) plain flour, plus
extra for dusting
75g (2¾oz) icing sugar, sifted
200g (7oz) butter, diced
1 free-range egg, beaten
75ml (2¾fl oz) milk
For the lemons in syrup
seeds from ½ a vanilla pod
2 large lemons
110g (4¼oz) caster sugar
400ml (14fl oz) water
2 tbsp Limoncello
For the filling
250g (9oz) vermicelli or
angel hair pasta, cooked
75g (2¾oz) unsalted butter
200g (7oz) caster sugar
300ml (10fl oz) double cream
grated zest of 1 lemon
seeds from ½ a vanilla pod
4 free-range eggs
250g (9oz) ricotta cheese
Vegan chocolate
mousse
SERVES 4
300g (10½oz) silken tofu
60g (2oz) dark chocolate
(70% minimum)
1 tbsp cocoa powder
2 tbsp maple syrup
1 tsp vanilla bean paste
a pinch of salt
For the garnish
raspberries Recipe by Annabel Wray & Victoria Knight,
professional chefs and co-founders of Hakuna Foods
hazelnuts
cocoa nibs
blender or food processor if necessary). used and how sweet or bitter it is.
1 Melt the dark chocolate over a bain Blitz until everything is incorporated 4 Spoon the chocolate mousse into
marie or in the microwave in 30-second and smooth. small ramekins and place in the fridge
bursts until just melted. 3 Taste/adjust the sweetness; this is a for 2 hours to set.
2 Place all the ingredients in a small personal preference, and will also 5 Remove from the fridge and garnish
powerful blender (you could use a large depend on what chocolate you have with fruits, nuts and cocoa nibs.
s of
The richnsesse is
the mou cherries
balanced bityh whisky
175ml (6fl oz) water of water, then whisk the chocolate water
mixed w
200g (7oz) dark chocolate as if you were whipping cream. As it cools
1 tsp vanilla extract it will thicken and aerate – stop whipping
ice, for chilling when the chocolate holds a trail, NOT
To finish when it forms peaks, because it is very
1 x 400g (14oz) tin of cherry pie easy to over-whip. However, if the
filling mixture siezes up and goes grainy, you
4 tbsp Japanese whisky or can just re-melt the chocolate and
bourbon, or any not-too-smoky start over.
whisky 4 Scoop the mousse into glasses
(ideally crystal so it all looks sufficiently
1 Preheat the oven to 160°C/Gas 1970s!). Stir the cherry pie filling
Mark 4. together with the whisky, then spoon
2 To make the miso-roasted pecans, that on top of the mousse. Cover and
Chocolate mousse mix together the miso, sesame oil and refrigerate until 30 minutes before
sugar in a bowl. Use your hands to coat serving. Garnish with the miso pecans
with boozy the pecans with the miso mixture, then just before tucking in.
cherries and miso- spread out on a baking sheet and roast
roasted pecans for 10-15 minutes (check them after 10),
until deep brown. Remove from the The almond jelly on
SERVES 4 oven and leave to cool. page 61 and the
For the miso-roasted pecans 3 To make the mousse, bring the water to recipes on page
62 are taken from
1 tbsp miso a simmer, then add the chocolate and Vegan JapanEasy
1 tsp sesame oil vanilla extract. Simmer until the chocolate by Tim Anderson,
1 tsp caster sugar is completely melted, then pour into a published by Hardie
Grant Books (£22).
60g (2oz) pecan halves mixing bowl. Place this bowl inside Photography by
For the mousse another bowl half-filled with ice and a bit Nassima Rothacker.
t i m e t r ea
t a
e afEtenrjnoyooanntea with friends! s
i n d u l g e n t t
WE LOVE… EGG TARTS pg6 6 // TURKISH MILK ROLLS pg71 // FRUIT BREAD pg73
NGY
SHARP AND TTSA MAKE 2 tbsp redcurrant jelly
redCURRANCHOCOLATE
grated chocolate (optional)
Raspberry and
pistachio tarts
MAKES 6 TARTS
For the filling and topping
225ml (8fl oz) whole milk
1 large free-range egg
c u s t a r d w i t h
Pistachieorries & pistachios!
2 large free-range egg yolks
100g (3½oz) caster sugar
25g (1oz) cornflour
50g (1¾oz) pistachio paste (see Tip)
600g (1lb 4oz) BerryWorld
raspberries
25g (1oz) chopped pistachios
raspb
For the sweet pastry
200g (7oz) plain flour
20g (¾oz) ground almonds
40g (1½oz) icing sugar
a pinch of salt
125g (4½oz) unsalted butter
1 large free-range egg yolk
1 tbsp ice-cold water
Golden pineapple its juice into a jug and lightly whiz with a
hand blender.
mini bundt 3 Add the blended Gold Pineapple to a
fruitcakes saucepan with the mixed fruit, butter,
sugar and mixed spice, then bring to a
SERVES 6
boil while stirring often. Continue to boil
1 x 435g (15oz) tin of Del Monte® until the butter and sugar have melted.
Gold Pineapple Slices or Chunks 4 Remove the saucepan from the heat
200g (7oz) mixed dried fruit and stir in the bicarb (be careful it will
125g (4½oz) butter bubble up and foam). Pour into a large
5 tbsp sugar glass bowl and allow to cool.
1 tbsp mixed spice 5 Beat the eggs and vanilla into the
1 tsp bicarbonate of soda cooled fruit mixture, then sift in the flour
2 free-range eggs and gently mix to form the batter.
½ tsp vanilla extract 6 Spoon the batter into the mini bundt
150g (5½oz) self-raising flour tin holes about two-thirds full, then bake
For the pineapple drizzle for 20 minutes or until an inserted
6 tbsp icing sugar skewer comes out clean.
3 tsp pineapple juice (reserved 7 Cool in the pan for 10 minutes, then
from above) carefully turn out onto a wire rack to
To decorate cool completely.
edible gold dust
gold sprinkles For the Golden Pineapple drizzle
1 Beat the icing sugar and Gold
1 Preheat the oven to 170°C/Gas Mark Pineapple juice together until it reaches
3. Generously grease the holes of a mini a thick drizzling consistency. If
bundt tin. necessary, add a little water to thin, or
2 Reserve 3 tsp of the Gold Pineapple icing sugar to thicken.
juice from the tin for the drizzle, then 2 Drizzle over the cooled cakes and Made by expert food blogger
Veggie Desserts for Del Monte.
add the Gold Pineapple and the rest of decorate with gold dust and sprinkles.
Blueberry
breakfast loaf
MAKES 1 LOAF
2 large or 3 small very ripe
bananas, peeled
150g (5½oz) fresh blueberries
CIPE
200g (7oz) buckwheat flour
50g (1¾oz) oats
THIS RIBE UTEs
1 tsp cinnamon
CONTR DS YOUR
TOWARE INTAKE
4 tbsp coconut oil, melted
FIBR
2 free-range eggs or 2 flax eggs
4 tbsp honey or maple syrup
2 tbsp almond milk
1 tsp vanilla extract
1½ tsp baking powder
½ tsp bicarbonate of soda
2 tbsp golden raisins, very roughly to the batter and mix well. Drop small
chopped spoonfuls of batter into the oil, ensuring
sunflower or vegetable oil, for you include a few raisins and 4-5 pieces
deep-frying of apple. You could also use a fork to do
For the apple glaze this. Don’t worry about the shape – the
140g (5oz) icing sugar more free-form, the better! Add more
40ml (1¼fl oz) apple cider (or apple fritters to the pan, but do not overcrowd
juice or, at a pinch, lemon juice) it. Fry for around 5 minutes, turning the
fritters around in the oil from time to
1 Sift the flour and baking powder into a time, until they are evenly golden brown
mixing bowl. Add the sugar, cinnamon and crisp. Use a slotted spoon to lift
and salt and whisk together briefly. them onto a plate lined with kitchen
2 In a different bowl, whisk the egg paper to drain.
with the milk. Tip into the dry 6 Whisk the sugar and cider together to
Glazed apple-raisin ingredients and whisk everything make a fairly thick glaze. Drizzle onto the
together well to make a smooth batter. fritters while they are still hot, then
fritters Set aside while you prepare the apples. serve straightaway.
MAKES AROUND 20 3 Peel the apples. Cut them into halves
140g (5oz) plain flour and remove the core (this is easiest with *Note The key thing when cooking
1½ tsp baking powder a melon baller). Cut into 5mm (¼in) thick these fritters is not to heat the oil to
30g (1oz) caster sugar slices, then cut the slices into 5mm too high a temperature, so it’s best to
a pinch of ground cinnamon (¼in) matchsticks. use a sugar thermometer. If you
½ tsp salt 4 When ready to cook, pour vegetable don’t have one, the oil will have reached
1 large free-range egg oil into a heavy-based saucepan or a the correct temperature when a cube of
140ml (4¾fl oz) milk deep-fryer to a depth of 5cm (2in) and bread browns lightly in about
3 large apples (choose a good tart- heat to 170°C (325°F).* 30 seconds. Any faster and it will be
sweet variety) 5 Add the apple matchsticks and raisins too hot.
1 Preheat the oven to 190ºC/Gas Fruit bread (1lb) loaf tin and line the bottom and
Mark 5. Spread 50g (1¾oz) Flahavan’s short sides with a single long strip of
Organic Jumbo Oats and 100g (3½oz) MAKES 1 SMALL LOAF baking parchment.
Flahavan’s Organic Porridge Oats in a 180g (6oz) dried fruit (any 5 Shape the dough into a loaf and put it
single layer on a baking tray lined with combination of raisins, sultanas, into the lined loaf tin, seam-side down.
baking paper, then place in the oven. cranberries, cherries, apricots, Cover with a clean tea towel and leave
2 Toast the oats for 8-10 minutes, until prunes, figs, or candied peel) at room temperature for 35-45 minutes,
very light golden, mixing once halfway 180g (6oz) strong white flour until it has puffed up and a finger gently
through. Remove from the oven and set 120g (4oz) whole wheat flour poked into the top of it leaves a dent that
aside to cool. 1 sachet (7g) fast action dried yeast springs back slowly. Preheat the oven to
3 Using baking paper, line two 20x6cm 20g (¾oz) caster sugar 210°C/Gas Mark 6.
(8x2½in) loaf tins, leaving two sides 1 tsp table salt 6 Bake the loaf in the oven on the
overhanging slightly. Lightly mist with 1 large free-range egg, beaten middle shelf for 15 minutes, then
non-stick spray. 80ml (3fl oz) tepid whole milk without opening the door, reduce the
4 In a bowl, mix together all the dry heat to 190°C/Gas Mark 5 and bake it
ingredients, then stir in the toasted oats 1 Roughly chop the dried fruit so that for a further 25 minutes. It should then
and set aside. every piece of fruit is roughly the size of be puffed up and golden. Remove it
5 Mash the bananas with a fork in a a raisin. Put the fruit into a heatproof from the tin and tap the bottom. It
large mixing bowl, then whisk in the wet bowl and pour boiling water over it. should sound hollow when tapped on
ingredients, adding the eggs and vanilla Leave it to soak for 20 minutes, then the base.
extract last – the batter will have a very drain it well. 7 Remove from the oven and allow it to
wet consistency at this stage. 2 Combine all the ingredients, including cool completely on a wire rack before
6 Add the dry ingredients to the wet the soaked fruit, in a mixing bowl. Add serving or freezing.
mixture, then slowly and gently stir with a 50ml (2fl oz) tepid water. Mix it to form a
wooden spoon until combined. Pour the dough, then knead it vigorously by hand
batter evenly into the tins, leaving 1cm for 5-10 minutes, until it is smooth and
(½in) at the top. Sprinkle the banana bread elastic and the fruit is well distributed
mix with the remaining oats. through the dough.
7 Bake for 25 minutes, then loosely 3 Cover the bowl with a clean tea towel Recipe taken from
cover the tins with foil and return to the and leave it at room temperature for The Vegetarian
oven for a further 25 minutes. Once 2 hours, giving it a quick knead just to Kitchen by Prue Leith
and Peta Leith,
cooked, remove and leave to cool in the deflate it after the first hour. published by
tins for 1 hour before serving. 4 Grease the two long sides of a 450g Bluebird (£25).
HOW TO MAKE
SWEET SHORTCRUST
PASTRY TARTS
Pastry expert Julie Jones shows you how to make sweet shortcrust pastry and
use it to create a beautiful chamomile panna cotta tart or treacle tart deluxe
SWEET
SHORTCRUST
PASTRY
This classic pastry is my go-to recipe for
most of the sweet pies and tarts in my
new book. No alterations are needed
from one recipe to the next, other than
the quantity needed. That said, if you
are feeling experimental, additional
flavourings such as citrus zest, vanilla,
ground nuts and spices can be added
successfully, although do use them
sparingly. To overpower the perfect
buttery taste that this pastry offers would
be a great shame. Personally, I prefer
to focus the layering of flavour into the
pie or tart filling instead. One quantity of
pastry is enough to line a large circular
tin measuring 23x3.5cm (9x1½in), with
extra remaining for small decorations. For
a fully covered decorative pie, a double
quantity will be needed.
MAKES 1 QUANTITY
4 5 6
CHAMOMILE PANNA
COTTA TART
We love Jusiligen'ss!
creative de r Instagram
Check out he n
for in iratio
sp
suk
@julie_ jone
SERVES 8-10
You will need
a fluted, loose-bottomed 23x3.5cm
(9x1½in) circular tin
For the pastry case
1 quantity of sweet shortcrust pastry
(see page 74)
egg wash (see page 74)
For the panna cotta
150ml (5fl oz) milk
4 chamomile tea bags
Photography by Peter Cassidy
3
21
1
Guide to
skill levels
1 – Beginner
2 – Intermediate
NEW!
SKILL
LEVEL 3 – Advanced
CAKE
decorating
SCHOOL
★ ★ ★ ★ ★ ★
PALETTE
KNIFE
PAINTED
CAKE
By Neetha Syam from
Buttercream Petals
Art School
YOU WILL NEED 1 Prepare a piping bag with green the flower (I used orange) and by piping
TO DECORATE buttercream and cut a small hole at the details (I used green) in the middle.
• 15cm (6in) cake, finished in end. Pipe strands of buttercream resembling 4 Pipe more petals in various hues of yellow
buttercream the stems of a bouquet onto the cake. and orange around the main flower. You can
• uncoloured buttercream 2 With a small palette knife, scoop out a little pipe small white dots to define the middle of
• gel colours of your choice: I used buttercream in the desired colour (I used the flowers, if you like.
orange (Christmas Red and Yellow), yellow) and paint narrow petals. You only 5 Paint leaves in the same manner, but use
yellow (Sunshine Yellow), olive green need to apply very gentle pressure so you a cocktail stick to define the veins of
(Green and a drop of Ivory) and dark green don’t upset the buttercream layer on which the leaves.
(Blue and Sunshine Yellow), all by Wilton you are painting. Gentle and clean strokes 6 Finish off by piping more white dots
EQUIPMENT are what we are aiming for and a good stable scattered around the flowers and leaves,
• piping bags buttercream is key for this process. adding texture using cocktail sticks.
• scissors 3 Add more layers in a different colour – I
• small palette knives used uncoloured buttercream. Finish off by Tip For online or face-to-face workshops,
• cocktail stick putting a dot of buttercream in the middle of go to www.buttercreampetals.com
B D E
EASTER MINI
BASKETS
Create an adorable Easter
basket with this project by
Dani Brazier from Blue
Door Bakery (www.
bluedoorbakery.co.uk)
A B C D
1 Cut out circles of cake using the round the crumbs onto the cake. Pop the cake in the 3 Next, mix up some brown buttercream, or
cutter. Secure one onto your mini cake stands fridge to firm up for 20 minutes. you could make chocolate buttercream if you
or cake drum using a blob of buttercream. prefer not to add colour. Add this to a piping
2 Stack the rounds with buttercream, then Make your buttercream really bag fitted with the basketweave nozzle.
add a crumb-coat of buttercream around the
TOP soft as it is so much easier to use
TIP
cake – this is a thin layer of buttercream to seal on such a small cake.
E F G H
4 Begin by piping a vertical line, then pipe 5 Once you have finished your basketweave the top to attach the grass to the cake, then
horizontally across the vertical line just around the cake, set the piping bag aside. slowly pipe up and release the pressure.
coming little wider. Pipe another vertical line Mix up a little green buttercream and add Repeat all over the top of the cake.
next to this and more horizontal lines in the it to another piping bag fitted with a 7 Pipe a row of the basketweave around the
gaps, as shown. Repeat this process all grass nozzle. top of the cake, to finish the basket.
around the cake. 6 Begin by squeezing out buttercream on
M N O P
F
RECIPE
How to create...
SPRINGTIME
CUPCAKE TOPPERS
“Easter is here! It’s a time for bunnies and chicks, bright colours
and lots of tasty treats!” says Britt Box (shewhobakes.co.uk)
T
hese springtime cupcake toppers THE FLUTED DISCS THE BUNNY FACES & EARS
are super simple to put together, yet 1 We’re going to start by making the 3 To make the bunny face, start by
so effective. You can make larger fluted discs which the bunnies, carrots rolling out white modelling paste (you
versions for bigger cakes and they also and flowers are sitting on. For this, can use sugarpaste for this but I prefer
work well on round cookies. In this project, knead your chosen colours of working with modelling paste for
I’m going to take you through how to make sugarpaste icing. I’m using white that details), then cut out plain circles to
and store these delightful decorations. I’ve coloured lilac with Sugarflair make the face. Make sure these are
Lavender and blue I’ve coloured with slightly smaller than your fluted circles.
VANILLA CUPCAKES Sugarflair Aqua. Transfer these to the foam to dry a
MAKES 12-15 2 Roll out this icing onto a surface dusted little. For the whiskers, cut out two
• 200g (7oz) self-raising flour with cornflour. Next, cut out a fluted circle small circles of white modelling paste,
• 50g (1¾oz) plain flour the same size as the top of your cupcake make small dots in them all over using
• 200g (7oz) unsalted butter case. If you’ve already made your a cocktail stick or other pointed tool,
• 200g (7oz) caster sugar cupcakes you can measure it against the then stick them to the middle-lower
• 4 free-range eggs cake itself, but I recommend making half of the round bunny face using a
these toppers in advance so they have little edible glue. For the nose, roll a
1 Preheat the oven to 160°C/Gas Mark 2½. time to set. Using a serrated cone tool, small ball of pink modelling paste and
2 Cream together the unsalted butter and make star indents around the fluted taper the ends to create a small
caster sugar. Add the eggs and mix well. edge. This is optional, but I think it adds triangle. Glue it between the whisker
3 Stir in the self-raising flour and plain flour. a little something special to the design. circles and press down to flatten
4 Mix well, then divide between 12-15 Make as many as you need and leave to it a little.
cupcake cases. Bake for 35-40 minutes or dry on foam. 4 For the ears, roll out white modelling
until a skewer comes out clean.
5 Once the cakes are baked, leave them to
cool completely before icing. These
cupcakes will be fresh for 2-3 days.
VANILLA BUTTERCREAM
YOU WILL NEED
1 2
• 250g (9oz) unsalted butter
• 500g (1lb 1oz) icing sugar
• 1 tsp vanilla
7 8
paste and cut the shapes little orange modelling paste, cut onto the foam, this will bring the box, nothing airtight. Placed
freehand using a cutting wheel – I out a small triangle and glue into sides up as it pushes the centre carefully on a bed of kitchen roll,
was going for long, triangle shapes. place. To finish, roll out two small down. Finish with a small ball of with a sheet of kitchen paper
Then, roll out pink modelling paste balls of black modelling paste and, modelling paste in a contrasting over the top so that air can get to
and cut out smaller triangles the using a very small amount of colour, held in place with a little it, but dust can’t. If you don’t have
same way. Stick the pink smaller edible glue on a paintbrush, stick edible glue. Once the flowers are any cake boxes, a tupperware
triangles to the larger white ones these down for the eyes. dry, glue these to a fluted disc. box with the lid off, and a sheet of
using a little edible glue and leave to kitchen roll instead, will suffice.
dry with the ends bent up, either on THE CARROTS FINISHING TOUCHES You need to make sure air can
dimpled foam or by resting on 7 For the carrots, knead a small 9 Leave all of your toppers to dry get to it. I don’t recommend
scrunched up clingfilm. amount of orange modelling paste completely before adding to your storing these in the fridge or
and, using your hands, roll it into a cupcakes or cakes. This will freezing them. Sugar is a natural
TO ASSEMBLE small sausage. Pinch the end to ensure the shapes stay as you preservative and as long as they
5 To assemble, stick down both taper and indent lines on the top like them and don’t bend or fold are not left in direct sunlight, just
the face and the ears to the using a scalpel. For the roots, knead as they are still drying. a cool dry room, they will last for
coloured fluted disc from earlier. I a small ball of green modelling paste 10 Bake your desired cupcakes weeks, if not months. Keep an
recommend sticking these all and stick this to the end of the carrot and top with buttercream, then eye on the date on the pack of
down at once to ensure the ears then, using a scribe, cut lines into it add your dry decorated discs. sugarpaste/modelling paste that
stay underneath the face. To for texture. Leave these to dry on I like to do a swirl of buttercream you use and work with that in
finish, roll out two small balls of foam before sticking to another underneath the discs using a mind. As long as no moisture
black modelling paste and, using a coloured fluted disc using a little 2D nozzle, but whether you gets to them, they will be fine.
very small amount of edible glue edible glue. spoon it on, or pipe it on is These toppers can be
on a paintbrush, stick these down completely up to you. customised to any colour. You
for the eyes. THE FLOWERS can add more, such as a little
8 The flowers were made using These toppers can be made well nest of mini eggs, or change up
THE CHICK a blossom and a daisy plunger in advance. As long as they are the carrots for another springtime
6 For the chick, knead and roll out cutter. To use these, simply roll stored correctly they will last theme, the choice is yours!
yellow modelling paste. Cut out a out your modelling paste thinly ages. I like to make up a batch of
plain circle the same size as your
fluted ones. For the wings, cut out
on a surface dusted with
cornflour, cut out your shapes
cupcake toppers to keep for later
projects. Once they are Happy Easter & ng
two heart shapes and glue into and leave to dry on foam. For the completely set, after leaving happy baki
Brit t xxx
place in the centre of the chick 3D blossom effect, cut out the them overnight, I recommend to
facing out. For the beak, roll out a shape, then plunge it straight store these in a cardboard cake
FOR ALL
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88 baking heaven DECEMBER JANUARY/ WWW.FOODHEAVENMAG.COM
o u r y h eav
v p a s t o r m w i t
a Basakevouury snacks & lunches!h e
n
s
WE LOVE… SWEET POTATO CAKES pg91 //ONION QUICHE pg93 //HOMITY PIE pg95
Breakfast focaccia
baked with eggs
SERVES 10
For the dough
400g (14oz) bread flour
1 sachet of activated dried yeast
1 tsp salt
1 tsp caster sugar
250ml (9fl oz) lukewarm water
Toppings
3-5 large British Lion eggs
150g (5½oz) cherry tomatoes, halved
60g (2oz) pitted olives, halved
5 sprigs of thyme
30g (1oz) Parmesan, grated
salt
olive oil
uo s a n y t i m e of t he SERVES 8
12 Clarence Court hens eggs,
iel ci da y
!
lightly beaten
150g (5½oz) asparagus, roughly
soft stems, roughly chopped 5 Lightly oil a large mixing bowl and
5 garlic cloves, peeled and grated place the dough inside. Lightly oil a
150g (5½oz) grated Parmesan or piece of clingfilm and use it to cover the
other hard cheese dough, oiled-side down. Cover this with
grated zest of 1 lemon a clean cloth and set aside in a warm
55g (2oz) pine nuts, toasted place to prove for around 1 hour, or until
120ml (4fl oz) extra-virgin olive oil the dough has roughly doubled in size.
6 Make the pesto by adding the
1 In the bowl of a stand mixer fitted watercress, garlic, cheese, lemon zest,
with a paddle attachment, combine the and pine nuts to a processor. Pulse until
By www.watercress.co.uk
warm water, yeast and sugar and mix at everything is puréed, then blend
low speed until just combined (about continuously while adding the olive oil in
30 seconds). Leave to stand for about a steady stream. Scrape down the sides
Italian stufed 5 minutes or until the mixture is frothy. with a spatula, then blend for another
2 Heat the milk in a saucepan set over a 30 seconds to make sure everything is
Easter bread with medium-low heat until tiny bubbles combined. Set aside. (This can be done
baked eggs form at the edge of the pan. Do not up to 2 days in advance; bring back up to
allow to boil. Set aside and cool to room temperature before using.)
SERVES 10-12
room temperature. 7 Preheat the oven to 200°C/Gas Mark 6.
180ml (6½fl oz) warm water 3 Once the milk has cooled, add it to the Line a large baking sheet with parchment
28g (1oz) active dry yeast mixer along with the olive oil and salt. paper or a non-stick mat. Make an egg
1 tbsp sugar Mix at a low speed until just combined. wash by whisking 1 egg and 1 tsp water
180ml (6½fl oz) milk Add the flour one quarter at a time, together. Set aside. Also prepare another
500g (1lb 1oz) bread flour, plus mixing after each addition, on a large square of parchment to work on
more for dusting medium-low speed until well combined. when you shape the bread.
1 tbsp sea salt 4 Change the paddle attachment on the 8 Lightly flour a work surface. Turn out
80ml (3fl oz) olive oil mixer to the hook, ensuring that any the proved dough and cut it into 3 equal
1 large free-range egg dough is scraped off and put back into pieces. Use a lightly floured rolling pin to
1 tsp water the bowl. Mix on low speed for about roll out the first piece to a 30cm (12in)
4 free-range eggs, to decorate 1 minute, then increase the speed to square; it should be about 3mm (1/8in)
For the pesto medium and mix for about 5-6 minutes, thick. Use a spatula to scoop a third of
85g (3oz) watercress, leaves and or until smooth and elastic. the pesto onto the dough, then spread
A veggeirenative!
closed with your fingertips. Gently roll 85g (3oz) watercress, roughly
the tube back and forth over the work chopped
surface until it spreads lengthwise to 200g (7oz) spring greens, sliced
about 50cm (20in) long. Cover with
clingfilm and set aside while you repeat
with the remaining dough and pesto.
9 Line up the rolled tubes on the
3 free-range eggs
4 tbsp double cream
1 tbsp wholegrain mustard
250g (9oz) ricotta, drained
alt
prepared piece of parchment paper. Use 125g (4½oz) asparagus tips
a large sharp knife to make a lengthways 1 bunch spring onions, finely sliced
slash in each roll, cutting a deep slit 100g (3½oz) fresh or frozen peas
halfway down the depth of the tube. Be 75g (2½oz) mature Cheddar, grated
careful not to cut all the way through. 3 tbsp breadcrumbs
10 Roughly measure the centre point of For the pastry
the tubes. Working towards you from the 1 x 500g (1lb 1oz) pack of shortcrust
centre, plait the tubes together by pastry, diced
crossing one of the outer tubes gently 70g (2½oz) mature Cheddar, grated
over the middle one. Cross the other outer 1 tbsp curly parsley, finely chopped
tube up and over the new middle one, flour, for dusting
exactly as if you were braiding hair.
Repeat, working your way down to the 1 Make the pastry by placing the diced
end so that half the tube is braided. Turn shortcrust and Cheddar into a food
the parchment around and plait the other processor. Pulse until combined,
side from the centre to the end. Carefully ensuring that there are no large lumps.
join up the ends so that the dough forms a Add the parsley and pulse for a few
ring shape, then pinch firmly together to more seconds until fully mixed. Bring
complete the circle. Use the parchment together into a ball and turn out onto a
paper the dough is resting on to transfer lightly floured work surface. By www.watercress.co.uk
the whole thing to the lined backing tray. 2 Roll out the dough to a circle large
11 Make 4 equally spaced dents for the enough to line a 22cm (8½in) pie dish,
eggs in between the strips of the plait. then line the dish and trim the edges. stalks into 1cm (½in) chunks and add to
Gently position the eggs one by one. Place in the fridge to chill for at least the ricotta mix with the greens, peas and
Press them down carefully to avoid 30 minutes. potatoes. Reserve a little of the spring
breaking them. Lightly oil a piece of 3 Put the potatoes in a large pan of onions and cheese for later, then add the
clingfilm, then use it to cover the bread. salted water and bring to the boil. rest to the mixture and combine.Preheat
Allow to prove for around 30 minutes. Simmer for around 15 minutes or until the oven to 180°C/Gas Mark 4. Place a
12 Uncover the loaf, then brush well tender. Drain and leave to cool before baking tray on the middle shelf to
with the remaining egg wash. Bake in roughly slicing. heat up.
the oven for 10 minutes, then reduce 4 Bring a medium saucepan of salted 6 Remove the base from the fridge and
the temperature to 180°C/Gas Mark water to the boil, then add the spring line with the breadcrumbs. Tip in the
4 and bake for an additional 45 minutes, greens. Cook for 6-8 minutes, or until ricotta mixture, pressing down with a
or until the bread is a warm brown tender, before adding in the watercress spoon until tightly packed. Arrange the
colour. If you tap the bread gently on the for the last 30 seconds of cooking. Drain asparagus tips on top, then scatter over
bottom, it should sound quite hollow. and run over cold water to cool. Squeeze the remaining cheese and spring onions.
Remove from the oven and allow to out any excess water and set aside. 7 Place on the preheated baking tray
cool for 10 minutes on the baking tray. 5 In a mixing bowl, whisk together the and bake in the centre of the oven for
Transfer to a cooling rack and bring to eggs, cream, mustard and ricotta until 45 minutes, or until the filling is set and
room temperature before serving. combined. Season well. Cut the the pastry is golden. Stand for
Serve on a platter and slice at the table. asparagus tips off and reserve. Cut the 15 minutes before serving.
Bowls
If you are mixing in a bowl and it looks like Find the best bowl and saucepan combination
there’s not enough room to add all those for a double boiler/bain marie in your kitchen and
whipped egg whites, you are probably 100% stick to it. Make sure the bowl fits snugly on the
right and it’s time to upsize. It’s great to visualise top of the pan, and that the bottom of the bowl
a recipe to determine which size is the right isn’t touching the water.
one from the start, as it can be a pain to switch
bowls mid preparation.
Get to know your bowls and which work best
for which techniques, like mixing or dunking.
Bun
75g (2¾oz) demerara sugar
75g (2¾oz) granulated sugar
1 free-range egg
Chocolate
Presented with
19
STEP-BY-STEP GUIDES TO...
CREATING CAKE POP
DECORATIONS
olate
AND CAKE CARVING Ultimate czheolcnut cake, page 22
ha
GO ON, INDULGE!
Treat yourself to irresistible bakes, from
Nutella-filled muffins to double praline cake
“Transform your Easter
Marble ring cake
chocolate stash into with double
chocolate drip,
indulgent showstoppers!” page 12
Chocoholics, this magazine has been created especially for
you! Transform your Easter chocolate stash into indulgent
showstoppers, from simple favourites like chocolate chip
cupcakes on page 10, to impressive bakes like our marble
ring cake with double chocolate drip on page 12 – there’s
something inside for everyone to enjoy.
Chocolate experts Food Thoughts, who produce lots of
gorgeous chocolate baking ingredients, have joined us to
offer you some delicious recipes and tips too – for more information on
any of their products, visit www.foodthoughts.co.uk
You’ll find their guide to baking with chocolate on page 4, a step-by-
step guide to making fun Easter cake pops on page 6, cute character
cupcakes on page 18 and a chocolate salted caramel chicken cake
masterclass on page 20. Happy baking!
JESSICA CLARK
EDITOR
Contents
04 The chocolate low-down 14 Double praline cake
by Food Thoughts
15 Illegal parkin
06 Step-by-step: Easter chick
& sheep chocolate cake 15 Sticky ginger
pop decorations & chocolate pudding
All chocolate
is NOT created
equal…
M
ost of us adore chocolate.
Eating it, baking with it,
drizzling, licking, dipping
and generally enjoying its
heavenly taste and texture. But chocolate
aficionados out there will know that not all
chocolate is created equal. The pleasure is so
much greater if you choose the very best.
Chocolate is made from the simple cocoa
(or cacao) bean and, just like Champagne,
the quality of cocoa beans varies greatly. For
cocoa, this depends on the variety of the
So what’s the difference between
bean, the soil it’s grown in and how it’s
grown and processed. That’s why the
International Cocoa Organisation grades all
COCOA & CACAO?
C
cocoa beans. Only 8% deliver the exquisite ocoa and cacao come from the flavour. Unfortunately, this process
aroma and flavour to receive the prestigious same bean, the difference destroys some of the bean’s natural
cacao ‘Fino de Aroma’ stamp of fine quality occurs during processing. At nutrients. The less the beans are alkalised,
– the Grand Cru of the cocoa world. Food Thoughts, we use beans the more nutrients they retain. This is why
Most Fino de Aroma cacao is grown in South from select cacao tree varieties and process we only very lightly alkalise our cocoa
America and the Dominican Republic, which is them as naturally as possible. powder to retain as many nutrients as
why at Food Thoughts we only source our possible, while still maintaining a
products from these regions. This means we HOW ARE THEY MADE? wonderfully rich, fine taste. We’re also
can guarantee the very best flavour and texture Once the cocoa pods have been harvested, pleased to say that both our cocoa and cacao
to ensure amazing results every time. the beans are taken out of the pods and powders are also 100% Organic and Fairtrade.
dried in the sun. To make cacao, the beans
then go through a ‘cold-pressing’ process to WHAT ARE THE BENEFITS?
remove some of the fat (cocoa butter), The upshot is that cacao has far greater
allowing the natural nutrients to be nutritional qualities than cocoa and is in
retained before the cacao beans are roasted fact packed full of healthy flavanols,
and ground to create natural cacao powder antioxidants, iron, magnesium and so much
or crushed to produce roasted cacao nibs. more. Did you know that cacao has more
During processing, the beans selected to calcium than cow’s milk and 50 times more
become cocoa powder go through an vitamin C than blueberries? Cocoa powder
additional stage called alkalisation (or still has good nutritional benefits, just be
dutching), which removes some of the sure to choose brands that don’t add any
bitterness of the beans and mellows the sugar or additives.
DO I NEED
TO TEMPER
cooking chocolate?
U
sually bakers and chocolatiers temper chocolate to make it smooth,
glossy and evenly coloured. Tempering prevents the dull greyish colour
and waxy texture that happens when the cocoa fat separates out.
★ TOP TIP! ★ Fortunately, Food Thoughts Cacao Chocolate Melts do not need
tempering so they are super quick and easy to use. When melted, there is no fat
separation and the melted chocolate is beautifully glossy with a deep, even colour.
When used in solid format, the discs have a satisfying snap and a beautifully intense
When baking, cocoa and cacao flavour. We’re really pleased to have won two Great Taste Awards for the range.
powder are totally interchangeable in
most recipes, simply swap one for the
other. The difference is in the taste.
Cacao powder has a much more
intense, slightly bitter taste to the
more conventional cocoa powder.
Discover more about the world of cacao on the Food
Have a play and see which one you Thoughts website. There’s lots of great hints and tips
prefer in your favourite recipes. for baking with chocolate, inspiring recipes and
helpful ‘how-to’ videos. Visit www.foodthoughts.co.uk
A B
C C D
E F G H
I J K L
Strictlyteflola lovers!
using a balloon whisk or hand mixer.
5 Add the melted chocolate and
Nutella, then stir until combined.
& Nu
6 Pour the wet ingredients into the dry,
then stir to combine, without
overmixing. Fold in the chocolate chips.
Recipe by AO Life (www.ao.com/life)
7 Half-fill the muffin holes with the
batter, then add a heaped tsp of Nutella
Nutella-stufed jumbo ¼ tsp salt in each and cover with more batter.
Chocolate marbled
Easter eggs
MAKES 2 EGGS
sunflower oil, for brushing
275g (10oz) unsalted butter
150g (5oz) golden syrup
Road'
This 'Rockystuffed
225g (8oz) dark chocolate (70%
cocoa solids)
130g (4¼oz) Maltesers
version ishmallows,
100g (3½oz) mini chocolate eggs
with marsand chocolate
honeycomebd mini eggs
40g (1½oz) mini marshmallows
cover
100g (3½oz) Rich Tea biscuits,
broken
100g (3½oz) digestive biscuits,
broken
25g (1oz) melted white chocolate
To finish
1 Simply remove the egg from the
refrigerator and allow to stand at
room temperature for 5 minutes.
Remove the clingfilm and carefully, but
firmly, press the mould to release the
suction and the egg will easily drop out.
Best served chilled. The eggs will keep
for up to 14 days.
A deli ci ously ri ch a
nd m
st c
oi
Chocolate, orange in a heatproof bowl set over a pan of combine and loosen. Fold the rest of the
simmering water for a few minutes until egg white mixture in with the chocolate;
and olive oil cake just melted, stirring regularly. try not to lose too much air.
SERVES 8 2 Once the chocolate has melted, 5 Spoon the batter into the prepared tin
200g (7oz) dark chocolate, slowly pour the olive oil into the and bake for 40 minutes. To test the cake
minimum 70%, broken chocolate while beating together with is ready, insert a skewer into the centre
130ml (4½oz) olive oil an electric whisk. Add 130g (4½oz) of the cake – the cake is ready when the
200g (7oz) golden caster sugar sugar, then continue to whisk until the skewer is clean when removed.
5 free-range eggs, separated sugar has dissolved. Add the egg yolks, 6 The cake will have risen in the oven
50g (1¾oz) ground almonds almonds, orange zest and a pinch of sea and will deflate and crack a little, so leave
grated zest of 2 oranges salt. Stir to combine and set aside. it to cool in the tin for 15 minutes.
a pinch of sea salt 3 Meanwhile, whisk the egg whites to Carefully remove from the tin and discard
soft peaks, then gradually add the the greaseproof paper.
1 Preheat the oven to 170°C/Gas Mark golden caster sugar in a stream, until
3. Grease a 20cm (8in) springform cake you reach medium peaks. Tip Serve with crème fraîche or coconut
tin with a little oil and line the base with 4 Add a large spoon of the egg white yoghurt, a grating of orange zest and
baking parchment. Melt the chocolate mixture to the chocolate and stir to some chopped toasted hazelnuts.
1 Preheat the oven to 180°C/Gas Mark ground ginger, then add the remaining in the dariole moulds almost to the rim.
4. Lightly grease 4 individual 125ml nuts and the rest of the stem ginger. 4 Bake the puddings for 25-35 minutes
(4½fl oz) dariole moulds with butter. 3 Divide 50g (1¾oz) of this mixture or until risen – a skewer inserted into the
Spoon half the chopped pecans or equally between the moulds, spooning centre should come out clean. Let the
walnuts and half the stem ginger into it over the nuts and stem ginger. Stir the puddings sit for 10 minutes, then run a
the bottom of each mould. bicarbonate of soda into the remaining knife around the inside edge of the
2 Mix together the flour and sugar in a mixture in the bowl. Mix together the moulds and turn the puddings out onto
large mixing bowl, then rub in the butter soured cream and egg, then stir it into serving dishes. Serve warm with a
with your fingertips to make a crumbly the crumb mixture to make a loose drizzle of chocolate spread and a
mixture. Stir in the dark chocolate and batter. Pour the batter over the crumbs sprinkling of extra nuts.
late
white choaccoottas
cacao pannd with a
marrie arb and
sharp rhurby topping
blackber
White chocolate to a simmer. Add the white cacao these panna cottas up to 2 days in
chocolate melts. Remove from the heat advance of use.
cacao & vanilla and stir until the chocolate is completely 6 Lightly coat the chopped rhubarb
panna cotta melted. Note: If you are using vanilla pieces in caster sugar and add to a pan.
pods, slit them open and remove the You should find that the rhubarb has
SERVES 6
vanilla seeds. Put the seeds into the enough liquid, but if not and it looks dry,
400ml (14fl oz) double cream milk mixture, together with the pods, as add 1 tbsp water. Bring it to the boil,
100ml (3½fl oz) milk they will add extra flavour when you then cook until it is your preferred
20g (¾oz) caster sugar (optional) bring the mixture to a simmer (remove consistency: e.g. some pieces broken
2 sheets of gelatine the pods at the sieving stage). down and some firmer. All rhubarb is
1 tsp vanilla paste or 2 vanilla pods 3 Squeeze the water from the gelatine, different, so if you find that your rhubarb
150g (5½oz) Food Thoughts 35% then add it to the chocolate mixture. is too watery, soak another leaf of
White Chocolate Cacao Melts Mix well to make sure the gelatine is gelatine in water until it is soft, then add
300-400g (10½-14oz) rhubarb, evenly distributed. it to the rhubarb to firm up. Set aside.
chopped 4 Strain the mixture through a sieve, 7 When you are ready to serve, top
12 large blackberries then pour in equal amounts into the panna cotta with the rhubarb,
6 sprigs of mint 6 glasses. 2 blackberries and a sprig of mint. If you
5 Put the glasses in the fridge for at want to make it look extra special, melt
1 Place the gelatine sheets in cold least 5 hours. If you're in a hurry, the extra white cacao chocolate melts and
water to soften. setting process can be sped up by drizzle them over the blackberries.
2 Put the cream, milk and vanilla (plus putting them into the freezer, but do not Tip Serve with chocolate shortbread
caster sugar, if using) into a pan and bring allow them to freeze. You can make biscuits – see link above for the recipe.
c t f o r s o
Perfe mily baking! m e completely smooth. Leave to cool for
5-10 minutes, but make sure it does
not start to set.
2 Beat the butter with an electric whisk
BUTTERCREAM A B
1 Cream the butter, then gradually add the
sieved icing sugar and cocoa powder.
Mix to a smooth consistency.
2 Melt 150g (5½oz) of the Chocolate
Melts in a microwaveable bowl in
30-second increments, until it is
completely smooth. Slightly cool and
gradually add this to the butter/sugar
mixture. Continue to mix.
3 Add 4-6 tbsp buttermilk, until the icing C D
reaches a smooth but firm consistency
(you may not need all of this). It should be
spreadable, but quite firm.
CHICKEN
CONSTRUCTION
1 Make sure all the components are
cool/cold. The tops of the cakes must be
level, so trim them if necessary.
2 Stack using alternate layers of cake, E F
chocolate buttercream and caramel,
leaving the top bare. Keep some
buttercream and caramel to bind the TOP TIP Create a wide neck to sit firmly on stick to add the feathered details (G).
chicken's head and cover the body. the top front of your cake. 2 Once hardened, attach the feathers to
3 Make a curved cut at 2-3 O’clock to the chicken with the melted chocolate.
form the arched back, a smaller arched 4 Use sugarpaste to create the beak, eyes,
cut for the underside, then a straight cut wattle and comb (D). TOP TIP Pipe more melted chocolate onto
to create a stable base (A-B). Insert the feathers to make them more robust,
skewers to hold the cake together, then DECORATING then sprinkle them with red powder paint
cut any excess off with secateurs (C). THE CHICKEN for extra effect, if you wish. (G)
4 Stand the chicken up on the flat base 1 Attach the head to the body using
created, so that the layers run vertically. two skewers. 3 Place the chicken into the fridge to make
Using a knife, gently round and soften the 2 Melt the 70% chocolate cacao then, sure all the chocolate hardens properly.
front, left and right sides (its breast). using a pastry brush, paint the whole
5 Mould the buttercream into the gaps chicken. Pipe on feathers using a zigzag
between the layers of the cakes, then effect if you wish (E-F).
cover the outside. 3 Using slightly cooled melted chocolate,
6 Place in the fridge to chill and fully harden. adhere the chicken's facial features to its
head. To create a two-tone effect, brush
CHICKEN'S HEAD parts of the body with white chocolate,
1 Break up the cake trimmings into then add red-coloured food dust over the
small pieces. white for greater effect.
2 Add the remaining caramel and
buttercream, then mix to achieve a firm, FEATHER MAKING
mouldable consistency. 1 Pipe a series of round dots of melted
3 Using your hands, create the shape chocolate on greaseproof paper. Hold the
of a chicken head, then place in the greaseproof up vertically so that the G
fridge to cool. chocolate runs down, then use a cocktail