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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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STEP-BY-STEP
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Get set... Bake!


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9 772050 122001

• Luxurious red velvet cake


• Camembert hedgehog
bread to tear and share
• Colourful cookie kisses FOOD
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JUNE/JULY 17
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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
JUNE/JULY 17
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 Puddings Branding and content, © Anthem Publishing Limited, 2017. The name
14 No-bake chocolate cheesecake 72 Lime and coconut syllabub Baking Heaven® is a registered trade mark of Anthem Publishing
15 No-bake cheesecake pots 72 Salted chocolate mousse Limited. All rights reserved.
15 Blueberry & lemon slices 73 White chocolate brioche pud
16 Peach melba cheesecake 73 Salted banoffee Crunchie Eton pie Anthem Publishing Ltd, Suite 6, Piccadilly House,
17 Baked almond & blueberry 74 Chocolate & peanut butter pud London Road, Bath BA1 6PL
18 Italian cheesecake jars 74 Key lime pie Tel +44 (0) 1225 489985 Fax +44 (0) 1225 489980
19 Peanut butter & sour cherry 75 Raspberry meringue kisses
20 Zebra cheesecake 75 Aztec chocolate avocado mousse PUBLISHER Sally FitzGerald
21 Banoffee cheesecake 76 Lemon profiteroles sally.fitzgerald@anthem-publishing.com
22 Marbled cheesecake 77 Summer millefoglie
EDITOR Jessica Gooch
23 Baileys New York cheesecake 78 Mixed berry tartlets jessica.gooch@anthem-publishing.com
23 Raspberry & rose jelly cheesecake 79 Toasted panettone with mascarpone
ART EDITOR Martin Davies
24 Orange & passionfruit cheesecake 80 Rhubarb & coconut rice pud
24 Peanut butter cheesecake 81 Sticky toffee pudding DIGITAL ASSISTANT TILLY HAINES
82 Bakewell tart tilly.haines@anthem-publishing.com
Cakes 83 St Clements posset & sorbet AD MANAGER Leah Fitz-Henry
32 Easy vanilla cake JUNIOR ADVERTISING SALES EXECUTIVE Eleanor Ford
33 Egg white cake Doughnuts eleanor.ford@anthem-publishing.com
34 Salted butter pecan cake 84 Chocolate with raspberry glaze
HEAD OF MARKETING AND PRODUCTION Verity Travers
35 Proper Victoria sponge 85 Baked cake doughnuts verity.travers@anthem-publishing.com
36 Bananalicious 86 French honey crullers
37 Poppy seed cake MARKETING MANAGER Gemma Bailey
gemma.bailey@anthem-publishing.com
38 Croatian apple cake Teatime treats
38 Cha cha carrot cake 88 Peanut butter blondie flapjacks CHIEF EXECUTIVE OFFICER Jon Bickley
39 Raspberry upside-down cake 88 Sticky nutmeg & date palmiers jon.bickley@anthem-publishing.com
40 Shattered blueberry cake 89 Hazelnut & cacao praline CREATIVE DIRECTOR Jenny Cook
40 Portuguese almond cake 89 Kladdkaka jenny.cook@anthem-publishing.com
41 Eton mess cake 90 Egg & dairy-free croissant MANAGING DIRECTOR Simon Lewis
42 Raspberry & white chocolate 91 Bread of God simon.lewis@anthem-publishing.com
43 Red velvet cake 92 Milk tarts
92 Long doughnuts
PRINT William Gibbons & Sons Ltd
Biscuits 93 Strawberry custard tarts
Tel +44 (0) 1902 730011
48 Chocolate chip cookie cups 93 Chestnut chocolate cloud cake
48 Jammy biscuits 94 Churros & chocolate sauce
49 Viennese whirls 95 Madeleines DISTRIBUTION Marketforce (UK) Ltd, The Blue Fin Building,
49 Black tahini chocolate cookies 96 Semolina cake 110 Southwark Street, London SE1 0SU Tel +44 (0)1582 678900
50 Oat hazelnut cookies 97 Neopolitan doughnuts LICENSING ENQUIRIES Regina Erak
51 Raw carrot & chia bites 98 Granny Smith’s apple scones regina.erak@globalworks.co.uk
52 Cookie kisses
52 Gingerbread letters Savoury SUBSCRIPTION ENQUIRIES
53 Cookie icecream sandwiches 104 Flowerpot loaves Website: anthem.subscribeonline.co.uk, ☎ UK 0844 848 8423 or +44 (0)
104 Fig & nut seed bread 3337777009, Europe & World +44 1795 592 848,
Hold a bake sale 105 Broccoli & apple muffins USA – Call Toll Free 800.428.3003,
56 Crispy tiffin slice 106 Farinata with roasted grapes Email: foodheaven@servicehelpline.co.uk.
57 Pecan pie blondies 107 Mini feta spanakopita Calls cost 7p per minute, plus your phone company's access charge.
107 Corn bread
COMPETITION RULES
Cupcakes 108 Jun’s focaccia By entering a competition you are bound by these rules. Late or incomplete entries will be
60 Chocolate berry marble cupcakes 110 Pizza doughnuts disqualified. Only one entry per person will be accepted. The company reserves the right to
60 Toffee apple cupcakes 111 Camembert hedgehog bread substitute any prize with cash, or a prize of comparable value. Competitions are open to UK
61 Strawberry cheesecake cupcakes 111 Cheddar & salmon scones 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
61 Ice cream cupcakes personal information in connection with the competition, for promotional purposes. If you do
62 Peanut butter & jam cupcakes A moveable feast not want your information to be shared, please tick ‘no offers’ on your entry. Entries become
62 Raspberry muffins 113 Summer vegetable tartlets the property of the company upon receipt and will not be returned. If you are a winner, receipt
63 Spiced apple muffins 114 Apple & almond mini cakes
64 Coconut ice cakes 115 Hazelnut & raspberry roulade
65 Mini carrot cakes
65 Pimms® cupcakes British icon
66 Lavender and honey cupcakes 56 Gooseberry & elderflower soufflé

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
6 baking heaven JUNE / JULY Heaven is a trade mark owned by Anthem Publishing.

BH23.recfinder.jg1.indd 6 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 for both them and their loved
cuppa, a slice of cake and a chat ones. But with your support this
with your friends and family – and summer, Breast Cancer Care can
it’s even better if you know you’re be there for more people, from
raising money for a vital cause. day one.
Share something special this Breast Cancer Care will send
summer with an Afternoon Tea you a free fundraising kit
for Breast Cancer Care. containing everything you need to
Enjoy cakes and sandwiches help you plan your Afternoon Tea,
with friends and family. Crusts including invitations and menu
on or crusts off, jam first or ideas. There are extras, such as
cream first –however you do recipes, quizzes and bunting on
yours, an Afternoon Tea is a lovely their website to inspire you, too. So
way to help people affected by what are you waiting for? It’s time
breast cancer. to put the kettle on!
Every 10 minutes, someone in Sign up for your free Afternoon
the UK is told they have breast Tea fundraising kit at www.
cancer, and it changes everything breastcancercare.org.uk/bake

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

8 baking heaven JUNE / JULY WWW.FOODHEAVENMAG.COM

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


BAKING NE WS

For a good cause…

Hold a tea party

Learn a new skill…


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

WWW.FOODHEAVENMAG.COM JUNE / JULY baking heaven 9

BH23.News.jg3.indd 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
MASCARPONE QUARK

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 CLASSIC CHEESECAKE INGREDIENTS
– they are light and airy and don’t require
any cooking. People can often be The ingredients required to make cheesecake
intimidated by gelatine, but these are very simple and are readily available. Twaróg is a Polish cheese that is
concerns are misplaced as it is really Unsurprisingly, every cheesecake is made with similar to cottage cheese and is used to make
very easy to use. Using gelatine cheese, but there are many different varieties the popular Polish cheesecake sernik. It comes
combined with cream cheese and cream you can use. in both natural and low-fat varieties and is
gives a delicate cheesecake with a available in good supermarkets and in Polish
creamy consistency, without being delicatessens. It has a firm consistency and
overly heavy – making it possible to eat a Cream cheese is the most needs to be passed through a fine mesh sieve/
much larger portion! common cheese used in cheesecakes and is strainer or processed in a food processor before
available in all supermarkets. It is important using, otherwise your cheesecake will have a
Refrigerator cheesecake that you bring cream cheese to room grainy texture.
By far the easiest, simply whisking temperature before using so that it is easier to
together soft cheese and crème fraîche mix and doesn’t form lumps in the batter.
with flavouring and leaving to set in the Eggs are an essential component of baked
refrigerator overnight. These cheesecakes as they enable the cheesecake to
cheesecakes are not as light as gelatine Mascarpone cheese is a set. Always use the best quality eggs you can
cheesecakes, but are particularly delicious light and creamy cheese originating from Italy. afford as they make a difference to the flavour
flavoured with citrus. It is slightly sweeter than cream cheese and is and colour of a cheesecake.
commonly used in the Italian dessert, tiramisù.
Traditionally all of the above cheesecakes It is perfect in refrigerator cheesecakes,
have a crumb base made with crushed combined with crème fraîche. Gelatine is easy to use and is a
biscuits and melted butter. The most perfect setting agent for
common biscuit used is the humble non-baked cheesecakes.
digestive biscuit or Graham cracker but it Ricotta is not technically a cheese as it Sheets of leaf gelatine are
is possible to use almost any type of is produced from whey, a byproduct of cheese easily available in
biscuit or cookie – choc chip, hazelnut, making. It has a more solid texture than cream supermarkets, which are
Oreos, custard creams or chocolate oat cheese and needs to be beaten well to make it soaked in water to soften
cookies all work well! smooth enough to use in cheesecake recipes. It them, then squeezed out
It is possible, however, to make is often used in Italian recipes. before being dissolved in a
cheesecakes without a biscuit base, warm liquid. It is important
which is particularly good for those who that the liquid is only warm and not hotter as
can’t eat gluten. To replace the crunch of Quark is a curd cheese and is very putting gelatine into boiling liquid will affect
the biscuit crumbs, you can substitute a popular in Germany, although it is readily the setting properties. If you want to substitute
layer of toasted nuts. Once you have got available in supermarkets in the UK and some powdered gelatine then, generally,
the hang of the basic cheesecake recipes, in the USA. It has a 4 sheets of leaf gelatine equate to 25g (1oz)
you can experiment with different bases creamy consistency and powdered gelatine. This will
of your choice. slightly sour flavour, depend on the bloom
which is very properties of the gelatine
refreshing in so always check
cheesecakes. the packet.

12 baking heaven JUNE / JULY WWW.FOODHEAVENMAG.COM

BH23.Cheesecakes.jg6.indd 12 18/05/2017 15:19


CHEESECAKES

BASIC TROUBLESHOOTING
EQUIPMENT
Cheesecakes are easy to make and do not often
Very little equipment is needed for making go wrong, although there are a few common
a cheesecake. You will need an electric issues that can arise:
mixer, balloon whisk or stand mixer for
whisking together the cheesecake mixture
to ensure there are no lumps, and a blender Cheesecake is not properly seT
or rolling pin to create the biscuit crumbs If the recipe is a gelatine cheesecake, you need
for the base. You also need a good quality to make sure that you measure the ingredients
springform cake pan. These have a loose very carefully as the gelatine will only set a
base and removable sides, which make it certain quantity of liquid. Use a measuring jug
easier to remove the cheesecake from the or cups to measure all liquids accurately. It is
pan and transfer to a serving plate. You also worth making sure you check the packet of
must ensure that your cheesecake pan is any gelatine that has been sitting in the kitchen
tightly fitting otherwise the cheesecake cupboard for a while, as if it is past its ‘use by’
mixture may leak, or water may seep into date, this may affect its setting properties.
the cheesecake if you are baking it in a If a baked cheesecake has not set, it has not
waterbath. To test whether the pan seals been cooked for long enough. The length of
properly, pour some water into the pan time you need to bake the cheesecake will
before greasing to check that it does not depend on the actual temperature in your oven,
leak. Wrapping the pan in a layer of as not all ovens cook at the same temperature.
clingfilm will also prevent water getting (You may find it worthwhile investing in an
into the pan. oven thermometer.) It is best to judge whether

LINING THE
CHEESECAKE
"Always whisk the
PAN
Because of the fairly fragile nature of
ingredients together well"
cheesecakes, particularly gelatine a cheesecake is cooked by eye. It needs to be set
cheesecakes, removing them from the almost completely, but should still have a slight
pan can be a tricky business. Always use wobble in the centre. The cheesecake will
a springform pan for best results and continue to cook slightly from the heat of the
slide a knife around the edge of the pan as it cools, so will be perfectly set by the
cheesecake before releasing the sides time it is cold. If the whole cheesecake wobbles,
of the base. Line the base of the pan with it has not been cooked for long enough. Return
non-stick baking paper so that you can it to the oven and bake a little longer before
easily lift the cheesecake from the base. checking again.
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 Cheesecake cracks on top the sides of the pan this can cause cracking.
too far. Sliding a round-bladed knife Cheesecakes can crack on top if they are baked However, cracking does not affect the taste of the
under the cheesecake base will free it at too high a temperature or if they undergo a cheesecake and any cracks can easily be
from the bottom of the cake pan. 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
The extract on as the gradual decrease in temperature is ideal cream cheese to room temperature before using
pages 12-13 has been
taken from Cheesecake for cooling the cheesecake and helps prevent to prevent lumps. Always whisk the ingredients
by Hannah Miles, Ryland cracking. Cheesecakes are also less likely to crack together well. If your mixture is still lumpy,
Peters and Small if, before cooling, you slide a roundbladed knife strain it through a sieve, then press through any
(£16.99). Photography by
Steve Painter © Ryland around the edge of the sides of the pan. As the lumps with the back of a spoon and return to
Peters and Small. cheesecake cools it will shrink and if it is stuck to the mixture.

WWW.FOODHEAVENMAG.COM JUNE / JULY baking heaven 13

BH23.Cheesecakes.jg6.indd 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

14 baking heaven JUNE / JULY WWW.FOODHEAVENMAG.COM

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


CH
A EKEESHE EC AV
A KEEN
S

No-bake over 1 tbsp icing sugar and a splash of

cheesecake pots Amaretto. Mix and leave to stand for


10 minutes. Mix together the
SERVES 4 mascarpone, vanilla and the remaining
200g (7oz) soft fruits (blueberries, 2 tbsp icing sugar. Fold in the yoghurt
raspberries, strawberries) and set to one side. Take four glasses
3 tbsp icing sugar and add crushed biscuits to the base.
a splash of Amaretto (optional) Spoon the mascarpone mixture on top.
200g (7oz) mascarpone or 2 When ready to serve, spoon over the
cream cheese fruit mixture. Finally, if you have a little
½ tsp vanilla extract or vanilla granola in the cupboard, sprinkle this
bean paste over the top and serve.
200ml (7fl oz) Greek yoghurt or any
other yoghurt you have in the
fridge, including fruit ones
12 amaretti biscuits or 8 digestive ©Alex Hollywood.
biscuits, crushed Recipe taken from
2 tbsp granola (optional) Cooking Tonight by
Alex Hollywood
(Hodder & Stoughton
1 Place the fruits in a bowl and sprinkle £25)

Blueberry crumbs in a food processor, or place in a

and lemon slices clean plastic bag and bash with a rolling
pin. Transfer the crumbs to a mixing
SERVES 10 bowl and stir in the melted butter. Press
For the topping the buttery crumbs into the base of the
350g (12oz) blueberries prepared cake pan firmly using the back
freshly squeezed juice of 2 lemons of a spoon.
100g (3½oz) caster/white sugar For the filling
For the crumb base 4 To make the filling, whisk together
200g (7oz) digestive biscuits/ the mascarpone and crème frâiche
Graham crackers in a large mixing bowl until smooth.
100g (3½oz) butter, melted Sift in the icing sugar, add the lemon
For the filling zest, then whisk again. Taste the
500g (1lb 1oz) mascarpone cheese mixture and add a little more icing sugar
500ml (18fl oz) crème frâiche if you wish it to be sweeter.
3 generous tbsp icing sugar, or 5 Spoon the filling mixture over the
to taste crumb base and level with a knife or
grated zest of 2 lemons spatula, then spoon the blueberry
topping over the top. Chill the
1 Grease and line a 20cm (8in) square cheesecake in the refrigerator for at
loose-based cake pan. least 3 hours or until set, then cut into
For the blueberry topping slices to serve.
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 18/05/2017 15:20


h i s g o r g e o u s
Share tssert with friends!
de
Peach melba and bash with a rolling pin. Transfer the For the glaze

cheesecake crumbs to a mixing bowl and stir in the


melted butter.
7 For the glaze, if using a packet glaze,
prepare according to the packet
SERVES 12 3 Firmly press the buttery crumbs into instructions. If making your own glaze,
For the crumb case the base and sides of the prepared cake soak the gelatine leaves in water until
300g (3½oz) malted milk biscuits pan firmly using the back of a spoon. You softened. In a saucepan, gently heat the
150g (5½oz) butter, melted need the crumbs to come up about lemon juice and sugar with 250ml
125g (4½oz) raspberries 3-4cm (1¼-1½in) high on the side of the (9 floz) water until the sugar has
For the filling pan so that they make a case for the filling. dissolved and the liquid is warm but not
4 sheets of leaf gelatine Sprinkle the raspberries over the base. boiling. Squeeze the water from the
4 ripe peaches, pitted For the filling gelatine leaves and add them to the
100g (3½oz) caster/white sugar 4 For the filling, soak the gelatine leaves pan, stirring until dissolved – do not boil
200g (7oz) cream cheese in water until they are soft. Purée the the liquid as this will cause the gelatine
250g (9oz) ricotta peaches until smooth in a blender or to lose its setting properties. Pass the
150ml (5fl oz) double cream food processor. glaze through a sieve/strainer, then
For the glaze 5 In a large mixing bowl, whisk together leave until just cool but not set.
1 packet of glaze topping/fixing gel the sugar, cream cheese and ricotta 8 Cut the peaches for the topping into
(such as Dr. Oetker) or 2 sheets until light and creamy. thin slices and arrange on top of the
of leaf gelatine, freshly squeezed 6 Put the double cream in a heatproof cheesecake. Sprinkle over the
juice of 2 lemons and 2½ tbsp bowl set over a pan of simmering water raspberries, and then carefully pour over
caster/white sugar and heat the cream until it is just warm. the cooled glaze. Leave to set in the
3 ripe peaches Squeeze the water out of the gelatine refrigerator overnight.
125g (4½oz) raspberries leaves and add them to the warm
cream, stirring until dissolved. Pass the The recipes at the
1 Grease and line a 23cm (9in) round cream through a sieve/strainer to bottom of page 15 and
16 are taken from
springform cake pan. remove any undissolved gelatine Cheesecake by Hannah
For the crumb case pieces, then whisk into the cheese Miles, Ryland Peters
2 To make the crumb case, crush the mixture. Fold in the peach purée, then and Small (£16.99).
Photography by Steve
biscuits to fine crumbs in a food pour the filling into the crumb case and Painter © Ryland
processor or place in a clean plastic bag smooth level. Peters and Small.

16 baking heaven JUNE/JULY WWW.FOODHEAVENMAG.COM

BH23.Cheesecakes.jg6.indd 16 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.

18 baking heaven JUNE


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


CH
A EKEESHEEC AV
A KEEN
S

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

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


r a p a t t e r
The zebeasy to achieve! n
is 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
Zebra cheesecake 1 Grease the bottom of a 20cm (8in) cheesecake should be firm, but the
round springform tin and line with centre should have a slight wobble. Take
SERVES 10 a circle of baking parchment. the roasting tin from the oven and, using
butter, for greasing 2 To make the biscuit base, blitz the oven gloves, carefully lift out the
For the base digestive biscuits in a food processor cheesecake tin. Unwrap it, then put it on
200g (7oz) digestive biscuits until they resemble very fine crumbs. a cooling rack to cool down. When the
75g (2¾oz) butter, melted Pour the melted butter into the crumbs cheesecake is cool, put it into the fridge.
For the topping and blitz again until all the biscuit If you can, leave it overnight to firm up
500g (1lb 1oz) full-fat cream cheese crumbs are coated in butter. completely. Serve chilled.
100g (3½oz) soured cream or full- Alternatively, put the biscuits into a
fat natural yoghurt plastic bag and use a rolling pin to
150g (5½oz) caster sugar crush them to a fine powder, then put
3 free-range eggs plus 3 yolks the crumbs into a bowl and stir in the
100g (3½oz) white chocolate, butter. Press the mixture into the base The recipes on
pages 19 and 20 are
melted of the prepared tin, pressing firmly with taken from Twist:
100g (3½oz) dark chocolate, the back of a teaspoon to make sure it Creative ideas to
melted sticks together, then chill for at least reinvent your baking
by Martha Collison
30 minutes. (HarperCollins),
3 Preheat the oven to 170°C/Gas Mark £16.99.

20 baking heaven JUNE / JULY WWW.FOODHEAVENMAG.COM

BH23.Cheesecakes.jg6.indd 20 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.

WWW.FOODHEAVENMAG.COM JUNE / JULY baking heaven 21

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


CHEESECAKES

Baileys New York Mark 4. Mix together the crushed cookies

cheesecake and butter, stirring until evenly mixed. Tip


the crumb mixture into a deep, 23cm
SERVES 8-10 (9in), non-stick cake tin, pressing the
crumbs down firmly with the back of a
200g (7oz) Waitrose Stem Ginger spoon. Place in the fridge for 5 minutes.
Cookies, crushed  2 Place the soft cheese, cream, sugar
45g (13/4oz) butter, melted and cornflour in a large bowl and beat
600g (1lb 4oz) essential Waitrose with an electric whisk until smooth. Add
Creamy Soft Cheese the Baileys and eggs and whisk briefly
170ml (53/4fl oz) essential Waitrose until blended. Pour into the prepared tin
Double Cream and place on a baking sheet. Scatter
150g (5½oz) golden caster sugar over the white chocolate and cook for
2 tbsp cornflour 45 minutes until dark golden – it might
5 tbsp Baileys Original Irish Cream still be a little wobbly in the centre but
3 medium free-range eggs will set as it cools.
100g (3½oz) Belgian White 3 Turn off the oven, open the door and
Chocolate, roughly chopped leave the cheesecake to cool
Recipe and photography by Waitrose.
completely. Chill, preferably overnight,
Find more recipes at www.waitrose.com/recipes.
1 Preheat the oven to 180ºC, Gas until ready to serve.

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 5 Add the rose essence to the jelly
the fridge to set. mixture, then fold into the whisked
3 Dissolve the jelly in 100ml (3½fl oz) evaporated milk and cheese. Pour over
boiling water and set aside. the digestive base and refrigerate for at This recipe is taken
4 In another bowl, whisk the least 2 hours until firm. from Milly’s Real
evaporated milk until thickened, then 6 To decorate, place some rose petals Food by Nicola
‘Milly’ Millbank,
whisk in the soft cheese until thick around the rim of the cake and top with published by HQ,
and creamy. an upside-down raspberry. HarperCollins, £20.

WWW.FOODHEAVENMAG.COM JUNE / JULY baking heaven 23

BH23.Cheesecakes.jg6.indd 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

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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

wi l l a d t o p
ore t he crunchy
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 fragrant and the chocolate has airtight container in the freezer for up to
nuts very well. Blend the cashew nuts, dissolved. Remove from the heat and 1 month.
maple syrup, pumpkin purée, peanut add the sea salt, mixing well.
butter, coconut cream and vanilla in a 7 Pour the topping on top of the
food processor or high-speed blender cheesecake and gently spread to create
until very smooth. an even layer. Return the cheesecake to
5 Pour the filling over the base and the freezer for 2 hours.
smooth the top evenly. Put in the 8 Carefully remove the cheesecake from
The recipes on pages
freezer for 2 hours to set. the tin, discard the baking paper and 24 and 25 are taken
6 To create the peanut topping, mix the transfer to a serving plate. Allow the from The Healthy
peanuts, chocolate, 20ml (xxfl oz) water cheesecake to stand at room temperature Convert by Nicole
Maree (Hardie Grant,
and maple syrup in a medium saucepan for 30 minutes. Slice and enjoy! £14.99) Photography
over a low heat. Mix until golden, 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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BH23.Subs.md1.indd 27 18/05/2017 14:46


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


Dried Fruit
with healthier alternatives, then there are plenty to choose Best for cookies, bars, raw
from – Nicole Maree examines your options... treats, brownies
TIPS
golden syrup and works well as a
Puréed Fruits binder in raw treats. Brown Sweet dried
Molasses
Best for
Molasses rice syrup isn’t as sweet as
white sugar and refuses
fruit, such as
dates, figs,
gingerbread, to ‘cream’ in recipes. apricots and
muesli cookies, Unfortunately, it also prunes can add
oatmeal bars comes with a pretty significant
steep price tag. Use sweetness to a
TIPS
it in recipes when recipe. Dried fruit will also add fibre,
Containing all the you have no maple binding and moisture to the recipe. Chop
nutrients stripped syrup on hand and the dried fruit into small pieces for bursts of
from the sugar cane, you want less sweetness sweetness in baked goods, or soak overnight
blackstrap molasses is in your dessert. in water and then purée for a liquid sugar
full of copper, iron, calcium, substitute. However, unless it’s a raw treat,
vitamin B6 and potassium. This you can’t adequately replace all granulated
dark, velvety liquid is fantastic for vegans Coconut Nectar sugar in a baking recipe with dried fruit.
and vegetarians. Although it has an Best for raw desserts, cakes,
incredible nutritional profile, this thick baked treats
syrup has an adamant flavour that can be Maple Syrup
hard on the tastebuds and also proves TIPS
Best for candy, puddings, ice cream,
difficult when substituting in desserts. Coconut nectar comes from coconut palm muesli, raw treats
Blackstrap molasses works best when used blossoms and is a fabulous low-GI sugar
TIPS
in earthy recipes such as gingerbread, alternative. This mineral-rich nectar
oatmeal bars and muesli cookies. 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
Brown Rice Syrup syrup with a more toffee caramel- there’s beneficial calcium, potassium,
(Rice Malt Syrup) like flavour. Just like other liquid sugars, sodium and copper in each drop. Look for
Best for brownies, candies, coconut nectar won’t cream in recipes grade B maple syrup for a deeper and
raw treats and can be quite expensive. richer flavour. Unfortunately, like all
However, the sticky liquid sugars, maple syrup doesn’t
TIPS
consistency of this syrup cream in a recipe as granulated
Golden and thick, this toffee-flavoured
syrup is created by culturing brown rice and
makes it a fantastic
binding ingredient for Maple sugar does, and can cause your
baked goods to brown faster.
then reducing it down to a syrup
consistency. It has similar properties to
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 Best for cookies, shortbreads, It’s important that you choose green leaf
desserts is with fruit or vegetables. A bread, pastries, cakes stevia powder and not the white bleached
spoonful of apple sauce, squashed banana, powder you see in supermarkets.
TIPS
mashed sweet potato or puréed berries are Supermarket stevia is often mixed with
just some of the alternatives that can add Minimally processed, high in vitamins and other artificial sweeteners, whereas green
natural sweetness and moisture to your minerals and a fantastic substitute for leaf stevia consists of the whole leaf dried at
baking. Pair the ingredients well for the white sugar, rapadura sugar has a rich, deep low temperatures, then ground into a fine
ultimate taste sensation. Matching mashed toffee flavour and larger crystals than powder. It’s an all-natural sweetener that is
pineapple with carrot cake or sweet potato regular sugar. It will also give your baked 30 times sweeter than sugar As stevia is so
with chocolate cake are two great goods a rich golden colour. To retain a potent, it can be hard to get the balance
examples. I find apple sauce and soft baked good, first dissolve right in recipes. The green leaf powder can
sweet potato provide a the sugar in the recipe’s also be more expensive, but you use so little
sugar hit without the liquid component for per recipe that it’s an economical choice. It
fruity taste. Puréed about 5 minutes may also colour a dessert green!
fruit or vegetables will before adding it to
alter the texture of the remaining The extract on pages
28-29 is taken from
your baked goods ingredients. Unlike The Healthy Convert
and provide an extra coconut sugar, by Nicole Maree,
wet batter and moist rapadura will not 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 or until the mixture is well combined and

with passionfruit very pale in colour. Spoon the mixture


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

BH23.Cakes.jg5.indd 32 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


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

34 baking heaven JUNE / JULY WWW.FOODHEAVENMAG.COM

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


C A K E H E AV E N

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
Image: © 2017 by Leigh Beisch
130g (4½oz) granulated sugar
1 tsp grated orange zest
4cm (1½in) chunk of fresh ginger, rubber or silicone spatula. Fold in the milk. To make the Devonshire-style cream
peeled and grated 4 Divide the batter equally between the 9 Using a food processor fitted with the
For Devonshire-style cream prepared pans, spreading it evenly with metal blade, whip the cold cream with
240ml (8fl oz) very cold double cream a spatula. 40g (1½oz) of the icing sugar, using
40-60g (1½-2oz) icing sugar, plus 5 Bake for 17-20 minutes, until a short pulses, until it thickens very
more for sprinkling over the cake wooden skewer inserted into the center slightly, about 1 minute. (Cream
240g (8oz) mascarpone cheese, at of the cake comes out clean. whipped in the food processor is denser
room temperature 6 Let the cakes cool in their pans on a and less fluffy than cream whipped with
1 tsp vanilla extract wire rack for 10 minutes. Invert the cake an electric mixer.) Add the mascarpone
To finish layers onto the rack, discard the and vanilla and give the cream 1 or 2 short
100g (3½oz) jam of your choice: parchment paper and let cool completely. pulses, just to combine. The cream should
strawberry-rhubarb, strawberry, be thick and dense but still spreadable.
or seedless raspberry To make the rhubarb Take care not to overmix the cream and
icing sugar, for sprinkling 7 Preheat the oven to 190°C/Gas Mark 5. mascarpone, or the mixture will be grainy.
Spread the rhubarb pieces in a single layer Taste for sweetness, and if a sweeter
1 Position a rack in the centre of the on a 23x33cm (9x13in) rimmed baking pan. cream is desired, add the remaining icing
oven. Preheat the oven to 180°C/Gas Combine the sugar, orange zest and ginger sugar to taste, 1 tsp at a time.
Mark 4. Coat two 23cm (9in) round cake in a small bowl and rub the sugar together
pans with non-stick cooking spray. Line with the orange zest and ginger until the To finish the cake
the bottoms with parchment paper. sugar is moist and sandy and fragrant. 10 Place one cake layer on a cake
2 In a stand mixer fitted with the paddle Sprinkle the infused sugar over the rhubarb. platter or cake stand. Spread a thin layer
attachment, beat the butter until creamy, Roast the rhubarb until tender and starting of jam over the top of the cake, then
about 1 minute. Combine the sugar to release its juices, 15 -20 minutes. spread thickly with the Devonshire
and lemon zest in a small bowl and rub 8 Remove the rhubarb from the oven cream. Top the cream with the roasted
the together with your fingertips until the and let cool completely. Carefully transfer rhubarb and drizzle with the reduced
sugar is moist and sandy and fragrant the rhubarb with a slotted spatula to a rhubarb syrup. Top with the second
with lemon. Add the lemon sugar to the clean dish. Pour any cooking juices from layer of cake and sprinkle with icing
bowl and beat on medium-high until the pan into a small saucepan and sugar or top with another layer of jam,
combined. Add the eggs, one at a time, simmer over a medium heat until syrupy, Devonshire cream, and roasted rhubarb,
beating well after each addition. Beat in 3-5 minutes. Remove the syrup from the if you have extra. Serve immediately.
the vanilla. heat and let cool completely. Pour the
3 Sift the flour, baking powder, and salt syrup over the roasted rhubarb and
into the batter and fold in by hand with a refrigerate until ready to assemble the cake.

WWW.FOODHEAVENMAG.COM JUNE / JULY baking heaven 35

BH23.Cakes.jg5.indd 35 18/05/2017 14:22


s b a n o f f e e
Gorgeouin cake form! 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
Image: © 2017 by Leigh Beisch
food processor is denser and less fluffy
than cream whipped with an electric
mixer). Give the cream and dulce de
Bananalicious 1 tsp vanilla extract leche 1 or 2 short pulses, just to
2 tbsp dark rum combine. Continue to give the cream
SERVES 8-10 3-4 large barely ripe bananas, 1 or 2 pulses at a time until it is no longer
420g (15oz) all-purpose flour peeled, sliced 12mm (½in) thick liquid and the consistency thickens,
2 tsp baking powder with a soft, dense, spreadable texture.
1 tsp bicarbonate of soda 1 Position a rack in the centre of the Don’t overbeat, or the cream will
1¼ tsp fine sea salt oven. Preheat the oven to 180°C/Gas become grainy.
1 tsp ground cinnamon Mark 4. Coat three 20cm (8in) or 23cm 8 In a microwave-safe bowl, microwave
½ tsp freshly grated nutmeg (9in) round cake pans with non-stick 520g (1lb 1oz) dulce de leche for about
345g (12oz) mashed overripe cooking spray and line the bottoms with 10-15 seconds on high heat, just until it
bananas parchment paper. is warm enough to spread easily.
4 free-range eggs 2 In a large bowl, sift together the flour, 9 Place one cake layer on a cake plate or
300g (10½oz) granulated sugar baking powder, bicarbonate of soda, pedestal, bottom-side up, and spread
200g (7oz) firmly packed dark salt, cinnamon and nutmeg. evenly with one-third of the warm dulce
brown sugar 3 In a separate large bowl, whisk de leche, allowing any excess to drip
110g (3¾oz) unsalted butter, together the mashed bananas, eggs, down the sides of the cake. Top with
melted granulated sugar, brown sugar, melted about one-third of the sliced bananas,
120ml (4fl oz) coconut oil, melted, butter, melted coconut oil, buttermilk, enough to cover the surface of the cake.
or canola oil and vanilla.
160ml (5oz) buttermilk 4 Make a well in the middle of the dry
2 tsp vanilla extract ingredients. Pour in the wet ingredients The recipes on pages
120ml (4fl oz) double cream and gently whisk the two together just 34-36 are taken from
Cake, I Love You:
To finish until smooth. In a medium bowl, beat Decadent,
720ml (25fl oz) cold double cream the double cream on medium-low Delectable, and
345g (12oz) plus 520g (1lb 1oz) speed with an electric hand mixer until it Do-able Recipes by
Jill O’Connor
dulce de leche forms soft peaks. With a flat rubber or (Chronicle Books,
2 tsp vanilla bean paste silicone spatula, gently fold the whipped £16.99). 

36 baking heaven JUNE / JULY WWW.FOODHEAVENMAG.COM

BH23.Cakes.jg5.indd 36 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 warm place for about 1 hour to prove. Swiss roll, into a roulade.
come to the boil. You can now prepare the filling. 7 Place on a baking tray lined with
2 In a bowl, mix the egg and egg yolk 5 For the filling, put the milk and sugar baking paper, cover with a cloth and
with the olive oil. in a saucepan over a medium heat and leave to prove for another hour.
3 Place the flour, brown sugar, baking stir until the sugar has dissolved. Add 8 Preheat the oven to 180°C/Gas
powder, orange and lemon zest and salt the poppy seeds and all the other Mark 4. Prick the roulade with a fork,
in another bowl. Split the vanilla bean, ingredients, except the egg, and cook glaze with the egg wash and bake for
scrape out the seeds and add these to for 3-5 minutes until the mixture 50-60 minutes. After about
the bowl also. Mix to combine, then thickens. Remove the pan from the heat 20-30 minutes, cover it with foil to
make a well in the centre of the dry and mix in the egg. If the mixture is too prevent it from becoming too dark.
ingredients and add the wet ingredients thick add a little more milk. When cooked, cover with a cloth and
– the yeast mixture, the milk and butter 6 When the dough has doubled in size, allow to cool before serving.
and the egg and oil. transfer it to a floured work surface and
4 Using an electric mixer (or by hand), roll it out to a thickness of 5mm (¼in).
work the dough until it is smooth. Cover Spread the poppy seed mixture over it
the dough with a cloth and leave in a evenly and roll up the dough, like a

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


2 tbsp dark rum but do not work it for too long.
½ tsp salt Refrigerate the dough for 1 hour.
1 free-range egg, whisked, 3 Preheat the oven to 190°C/Gas Mark
for glazing 5. Divide the dough in half, sprinkle with
2 tbsp caster sugar, to sprinkle flour and roll out each half to fit a
For the apple filling 15-20cm (6-8in) baking dish or tray. Line
750g (1lb 7oz) Granny Smith (or the dish with baking paper. The dough
similar) apples, grated should be 1-2cm (½-¾in) thick.
225g (8oz) caster sugar 4 Put one layer of dough in the dish and
juice of 1 lemon bake for 10 minutes. Remove from the
2 tbsp dark rum oven, spread the filling over the top and
½ tbsp ground cinnamon cover with the remaining dough. Brush
with the egg wash and sprinkle with
1 To make the apple filling, sauté the caster sugar. Prick the top of the dough
apple and sugar in a saucepan over a with a fork and bake until golden brown.
Croatian apple cake high heat for 5 minutes. Add the lemon Serve hot or cold, cut into squares.
juice, rum and ground cinnamon.
SERVES 6 2 Sift the flour and baking powder into a The recipes on page
375g (13oz) plain flour bowl. Using an electric mixer, beat the 37 and the top of page
38 are taken from
1 tbsp baking powder butter and sugar until pale. Add the egg Dalmatia by Ino
165g (5½oz) butter and lemon zest and beat on high until Kuvacic (Hardie
165g (5½oz) caster sugar the mixture is pale and fluffy in texture. Grant, £20).
Photography ©
1 free-range egg Fold in the flour, baking powder, rum Chris Middleton and
grated zest of 1 lemon and salt. Work the mixture into a dough Ino Kuvacic.

Cha cha carrot a pinch of salt parchment and pour in the batter. Pop it

cake with zesty ½ tsp GF baking powder


2 tsp cinnamon
in the oven and bake for 20 minutes.
Reduce the heat to 180°C/Gas Mark 4
orange icing 1/3 tsp nutmeg and bake for a further 10 minutes. It’s
½ tsp ginger done when it is golden brown on top and
MAKES 1LB LOAF – DOUBLE THE RECIPE
FOR A BIG 23CM ROUND CAKE 60g (2oz) chopped walnuts a skewer poked in comes out clean or
For the cake 100g (3½oz) grated carrot with just a few crumbs, not batter. Take
160ml (5fl oz) sunflower oil For the icing the cake out of the tin and let it cool on a
2 free-range eggs 600g (1lb 4oz) low-fat soft cream wire rack.
160ml (5fl oz) honey cheese or quark 7 In the meantime, make the icing. In a
1 small ripe banana, peeled 150g (5½oz) icing sugar big bowl, add the cream cheese or
360g (12oz) GF self-raising flour grated zest of 2 large oranges quark and sugar, then grate in the zest.
60g (2oz) milled linseeds Mix it all with a big spoon or whizz it
1 Preheat the oven to 200°C/Gas with a hand blender for smoothness!
Mark 6. To serve
2 In a big mixing bowl, add the oil, eggs, 8 Wait until the cake is fully cooled
honey and banana. Blend with a before you put on the icing. Spread the
hand blender until smooth. icing over the top using a palette knife, if
3 In a smaller bowl, add the flour, milled you have one, or just a big dessert
linseeds, salt, baking powder and spoon. If you want to make it really
spices and mix well. pretty, you could sprinkle pomegranate
4 Add the dry ingredients into the wet jewels, goji berries or dried cranberries
ingredients and mix. You’re looking for the on top for a nice pop of colour.
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

38 baking heaven JUNE / JULY WWW.FOODHEAVENMAG.COM

BH23.Cakes.jg5.indd 38 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


of choice, fresh or frozen (thawed) the dry ingredients until just combined,
To serve making sure not to over-mix as the cake
full-fat plain unsweetened yoghurt will be compact otherwise.
whipped cream 6 Pour the cake batter into the tin,
fresh berries of choice scatter the remaining blueberries on top
and bake for about 1 hour or until golden
Shattered blueberry 1 Preheat the oven to 180°C/Gas Mark and a skewer inserted in the centre of

and yoghurt cake 4. Grease a 20cm (8in) springform cake


tin and line it with parchment paper.
the cake comes out clean. Remove
from the oven and set aside to cool
SERVES 8 2 Place the oats in a food processor and slightly in the tin, before transferring to a
For the dry ingredients blend until the texture resembles wire rack to cool completely. Store the
100g (3½oz) rolled oats coarse flour. Transfer to a large mixing cake at room temperature in an airtight
100g (3½oz) almond flour bowl, add the rest of the dry ingredients container and it will keep for 3-5 days.
80g (3oz) rice flour and stir until combined. Make a well in 7 When ready to serve, carefully break
1 tsp baking powder the centre and set aside while you the cake up into different-sized pieces
½ tsp sea salt prepare the wet ingredients. and separate them slightly, while still
¼ tsp ground vanilla or ½ tsp 3 Cut the butter into cubes and add it to maintaining the overall circular shape
vanilla extract the bowl of a stand mixer along with the of the cake. Serve topped with
For the wet ingredients maple syrup and lemon zest and mix dollops of yoghurt, cream and a
100g (3½oz) butter, at room until well combined and creamy. scattering of berries.
temperature 4 Add the yoghurt and egg yolks, mix
160ml (5½fl oz) pure maple syrup until just combined and set aside.
or runny honey 5 Place the egg whites in a clean, dry This recipe is taken
grated zest of 1 unwaxed lemon bowl of the stand mixer or in a medium- from Green Kitchen
at Home by David
250ml (8fl oz) full-fat plain sized mixing bowl and beat until soft Frenkiel and Luise
unsweetened yoghurt peaks form. Using a spatula, gently fold Vindahl (Hardie
3 free-range eggs, separated the wet ingredients, followed by the Grant, £25),
photography ©
300g (10½oz) blueberries or berries egg whites and half the blueberries, into David Frenkiel.

3 tsp soured cream 6 Pour the mixture into the prepared


1 tsp vanilla paste cake tin and bake in the oven for
1 tsp almond extract 45 minutes, or until a skewer comes
150g (5½oz) icing sugar out clean.
flaked almonds, toasted, 7 Allow the cake to sit in its tin for
to decorate 5 minutes before turning out onto a
wire rack. Allow to cool completely.
1 Preheat the oven to 180°C/Gas 8 To make the buttercream, beat
Portuguese Mark 4. together the butter, soured cream,

almond cake 2 Grease a 20cm (8in) sandwich tin or


cake tin with butter, then dust with flour
vanilla paste, almond extract and icing
sugar until smooth.
SERVES 8-12 until it’s fully coated. 9 Use a spatula to spread the icing over
100g (3½oz) unsalted butter, plus 3 Cut 1 strip of greaseproof paper and the top of the cooled cake and decorate
extra for greasing line the tin with the strip going across with flaked almonds.
100g (3½oz) self-raising flour, the middle. This helps lift the sponge
sifted, plus extra for dusting from the tin once cooked.
200g (7oz) caster sugar 4 Using an electric whisk, cream
3 free-range eggs, beaten together the butter and sugar until light
100g (3½oz) ground almonds and fluffy. Recipe taken from
1 tsp almond extract 5 Gradually add the eggs, beating well Milly’s Real Food
1 tbsp brandy with each addition. Fold in the flour and by Nicola ‘Milly’
Millbank is
For the buttercream ground almonds and add the almond published by HQ,
100g (3½oz) unsalted butter extract and the brandy. HarperCollins, £20.

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BH23.Cakes.jg5.indd 40 18/05/2017 14:32


C A K E H E AV E N

Recipe by Edd Kimber for Stork (www.bakewithstork.com)

Eton mess cake 2 Place all of the cake ingredients into a clear. Top with about a third of the fruit
large bowl and, using an electric mixer, and some of the meringue, crushed.
SERVES 14 beat together until smooth and combined. Repeat with the second layer of cake.
For the vanilla cake layers 3 Divide the batter evenly between the 7 For the buttercream, beat the Stork,
335g (11¾oz) Stork with Butter prepared tins and place into the oven, icing sugar, and remaining vanilla
335g (11¾oz) caster sugar baking for 25-30 minutes or until golden together until light and fluffy.
6 large free-range eggs and pulling away from the sides of the 8 Spread the buttercream across the
335g (11¾oz) self-raising flour tins. Allow to cool in the tins for sides of the cake, spreading into a very
2 tsp vanilla bean paste 10 minutes, before inverting onto a wire thin layer, the cake should be visible
For the meringues rack to cool completely. Reduce the under the frosting. Spread the
1 large free-range egg white oven temperature to 90°C/Gas Mark ¼. remaining frosting over the top of
80g (2¾oz) caster sugar 4 For the meringue, place the egg white the cake.
For the filling and decoration into a medium-sized bowl and whisk 9 For the glaze, place the raspberries
150g (5½oz) Stork With Butter until the mixture holds soft peaks. into a bowl and mash with a fork. Scoop
200ml (7fl oz) double cream Sprinkle in the sugar while whisking, the raspberries into a fine sieve and
2 tsp vanilla bean paste or extract continuing until the meringue holds press through with the back of a spoon,
125g (4½oz) raspberries stiff peaks. discarding the seeds (you should end up
125g (4½oz) strawberries, hulled 5 Place the meringue into a piping bag with 50g (1¾oz) of raspberry juice). Pour
and quartered fitted with a plain round piping nozzle. the juice into the melted chocolate and
300g (10½oz) icing sugar Line a baking tray with parchment paper mix together until smooth.
For the white chocolate raglaze and pipe the meringue into small peaks. 10 Pour the glaze onto the top of the cake
100g (3½oz) raspberries Bake in the oven for about 1 hour and gently spread it to the edge, teasing it
100g (3½oz) white chocolate, 40 mins – 2 hours, or until dry and firm. over the sides so that it drips down.
melted Allow to cool fully before using. 11 Top with the remaining fruit and
6 To assemble, whip the cream and meringue. The cake is best served on
1 To make the cake layers, lightly grease 1 tsp vanilla until it holds stiff peaks. the day it is assembled as the meringue
three 20cm (8in) round cake tins and line Spread half of the cream onto the top of will soften over time, but it will be
the bases with parchment paper. the first layer of cake, leaving the delicious for up to 3 days after baking. 
Preheat the oven to 180°C/Gas Mark 4. outside 2cm (¾in) of the cake edge

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BH23.Cakes.jg5.indd 41 18/05/2017 14:33


Recipe by She Who Bakes for Stork (www.bakewithstork.com)

Raspberry and white 1 Grease three 20cm (8in) sandwich 8 Place another cake on top and repeat

chocolate cake tins and preheat the oven to 160°C/Gas


Mark 2½.
by spreading a layer of buttercream
over the second cake.
SERVES 14 2 Cream together the Stork with Butter 9 Top with the final cake and spread a
For the cake and caster sugar. little buttercream over the top layer and
300g (10½oz) self-raising flour 3 Add in the eggs and mix well. continue to spread it over the sides.
300g (10½oz) caster sugar 4 Mix in the self-raising and plain flour, 10 Using a pallete knife, start to take
300g (10½oz) Stork with Butter followed by the melted white chocolate the buttercream off – we only want a
85g (3oz) plain flour (allow to cool slightly before adding). thin layer left on the outside. Keep
5 free-range eggs 5 Split between the tins and bake for spreading until you have a nice,
150g (5½oz) melted white 35-40 minutes, or until a skewer comes clean finish.
chocolate out clean. 11 Top with fresh raspberries.
For the raspberry buttercream 6 Make the buttercream by mixing 12 Melt the white chocolate and drizzle
200g Stork with Butter the Stork with Butter and icing sugar over the top.
600g icing sugar until it combines. Add in the raspberry
3 tbsp seedless raspberry jam jam and mix on a high speed for
To decorate 3-4 minutes.
fresh raspberries 7 Spread a nice thick layer of raspberry
75g (2¾oz) melted white chocolate buttercream over one of the cakes.

42 baking heaven JUNE / JULY WWW.FOODHEAVENMAG.COM

BH23.Cakes.jg5.indd 42 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 Glazing is a great skill for you to acquire and This white chocolate glaze can be
& VA N I L L A G L A Z E
TOP
will make your cakes and desserts look TIP coloured if you wish by adding a
300g (10½ oz) white chocolate, really professional. It’s super-easy to do and water-soluble colour to the glaze
chopped I always make batches of glaze and store when you mix in the chocolate. However, make
125ml (4fl oz) full-cream them in the refrigerator in plastic containers sure you strain the glaze after any addition of
(whole) milk until needed. I then reheat the glaze gently in a colouring agent.
1 vanilla pod, seeds scraped microwave and glaze my cakes from frozen.
25ml (1fl oz) liquid glucose The cold temperature of the cake will help to
2 gold-strength gelatine leaves set the gelatine-based glaze and the fluidity of
(4g/1⁄ 5oz), soaked and drained the glaze will ensure a flat and even finish.

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.

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


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

Glazing a cake A B C

R E H E AT I N G G L A Z E S B E F O R E U S E 1 Place the cake you want to glaze on a wire


When reheating glazes, I like to do so in short rack set over a tray to catch the drips.
and high bursts in the microwave. I heat for Pour the glaze into the centre of the cake in
30 seconds on high and stir the glaze with a one motion. (A)
spoon, then heat again. I like to bring the 2 Keep pouring the glaze over the cake,
glaze to a fairly high temperature of around trying to ensure the glaze runs smoothly and
60-70ºC (140-158ºF), which will make the evenly over the entire surface and down the
glaze become nice and shiny. I then leave the side of the cake. (B)
glaze at room temperature, stirring 3 Leave the glaze until it stops dripping.
intermittently, until the temperature drops to Trim the bottom of the cake with a small
35-40°C (95-104°F) before glazing the cake. I palette knife. Use the knife to lift the cake
use a digital thermometer to check the onto a serving plate. (C)
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 GL AZING AN ÉCL AIR
stop dripping and set before trimming the When glazing éclairs, prepare the glaze
bottom of the cake with a small palette knife. following the instructions to a temperature of
Lift the cake using two palette knives and 35-40°C (95-104°F). Pour the glaze into a shallow The extract on
place it on a serving plate or cake stand. container. Take the cut tops of the éclairs and pages 44-45 is
Finish the cake as you wish, then leave at run them through the glaze, using your hands to taken from
Lamingtons
room temperature for 30-40 minutes to pull them through and then lift them up vertically & Lemon Tart
defrost thoroughly before serving. The glaze to allow any excess glaze to drip off. Place the by Darren
can be reused by simply scraping any excess éclair tops, glaze side up, on a tray or work Purchese (Hardie
Grant, £20).
back into the container and placing it in surface for a few minutes to set, before placing Photography ©
the refrigerator. the glazed tops onto the bottom halves. Patrician Niven.

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BH23.SBS_Glazing.jg4.indd 45 18/05/2017 14:44


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For the black tahini chocolate cookies recipe see page 49

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


80g (2¾oz) unrefined light then stir in the chocolate chips.
muscovado sugar (we 4 Fill each muffin hole two-thirds full
use Billington’s) with cookie mixture. Don’t fill it too high
80g (2¾oz) unrefined golden caster or it will spill over the outsides.
sugar (we use Billington’s) 5 Bake for 30 minutes until the cookies
½ tsp vanilla extract (we use become set in shape.
Nielsen-Massey) 6 After 30 minutes remove the cookies
1 free-range egg from the oven and, using a lightly floured
½ tsp salt shot glass, push gently in the centre of
By Baking Mad (www.bakingmad.com)
100g (3½oz) dark chocolate chips each cookie, forcing the inner cookie to
flatten, forming a hole.
Chocolate chip 1 Preheat the oven to 170°Gas 7 Return to the oven and bake for a

cookie cups Mark 3 and lightly grease a 12-hole


muffin tray.
further 10-15 minutes.
8 Once the cookies have been removed
MAKES 6 2 Cream together the butter and both from the oven, cool for 10 minutes in the
For the cups sugars until pale, then add the egg and muffin tin before transferring to a
135g (4¾oz) unsalted butter vanilla extract and mix together well. cooling rack.
190g (6¾oz) plain white flour (we 3 Sift in the flour, salt, bicarbonate of 9 Serve with your choice of filling.
use Allinson) soda and add to the butter/sugar mixture Vanilla ice cream and chocolate sauce
½ tsp bicarbonate of soda and mix thoroughly until a dough forms, tastes delicious.

Jammy biscuits 4 and line two baking sheets with


baking paper.
MAKES 10
4 Roll the dough out onto a lightly
For the biscuits floured surface to the thickness of
175g (6oz) plain white flour (we about 5mm (¼in), pressing it together if
use Allinson) it cracks a bit. Cut out with 16x5-6cm
125g (4½oz) unsalted butter, cold (6x2-2½in) cutters, re-rolling the dough
and cubed until it has all been used. Cut a smaller
50g (1¾oz) unrefined golden caster round shape out of half the rounds.
sugar (we use Billington’s) 5 Lay the biscuits on the baking sheets
finely grated zest of 1 orange and bake for 10-12 minutes until pale
For the filling golden. Remove, transfer to a wire rack
125g (4½oz) icing sugar (we use and leave until cold.
Silver Spoon) 6 Place the icing sugar and strawberry
100g (3½oz) unsalted butter flavouring into a large bowl and mix in
¼ tsp strawberry flavouring 1 tbsp warm water. Add the butter and
2 tbsp strawberry jam mix together with a blender or whisk
until light and fluffy. Spread the icing
1 Place the flour and butter in the bowl over the full biscuits and top with a thin
of a food processor and pulse until the layer of jam, then the remaining biscuits.
mixture resembles breadcrumbs. Leave to set for 30 minutes, then enjoy.
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.
By Baking Mad (www.bakingmad.com)
3 Preheat the oven to 180°C/Gas Mark

48 baking heaven JUNE / JULY WWW.FOODHEAVENMAG.COM

BH23.Biscuits.jg4.indd 48 18/05/2017 13:45


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

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
By Baking Mad (www.bakingmad.com)

1 Preheat the oven to 180°C/Gas Mark


4 and place cases in a 12-hole bun tin. 3 Put the mixture into a piping bag with golden. Place on a wire rack to cool. Sift
2 Put all the pastry ingredients into a a 2.5cm (1in) fluted nozzle and pipe into the icing sugar over the tops, and put a
mixing bowl and beat with an electric the cases, using a circular movement. little jam in the centre of each cake.
whisk until soft and smooth. 4 Bake for 10-15 minutes until lightly

Black tahini 2 Preheat the oven to 180°C/Gas Mark

chocolate cookies 4 and line two baking sheets with


parchment. In a large bowl, beat the
MAKES 20 butter and sugars together until pale and
For the cookies fluffy. Add the egg and 80g (2¾oz) of
50g (1¾oz) salted butter, softened black tahini paste, and beat to combine.
125g (4½oz) light brown Tip in the flour, cocoa and milk chocolate
muscovado sugar chunks, and beat until fully incorporated.
125g (4½oz) golden caster sugar 3 Using an ice cream scoop, ball into
1 free-range egg, beaten 20 pieces and place on the baking sheets.
200g (7oz) self-raising flour Press each ball lightly so it’s a flatter.
2 tbsp cocoa powder Leave room between, as they spread.
200g (7oz) milk chocolate, broken 4 Bake for 6-8 minutes while still soft in
into chunks the middle – they harden as they cool.
100g (3½oz) white chocolate, Leave to cool on the sheets for a few
melted, for drizzling minutes before transferring to wire
For the black tahini racks to cool completely.
100g (3½oz) black sesame seeds, 5 Once cooled, drizzle white chocolate
plus extra for decorating zigzags all over the cookies and sprinkle
100g (3½oz) flavourless oil black sesame seeds on top.
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 This recipe is taken
to a mini processor and blitz. Gradually from Good Food Eat
pour in the oil until a paste forms. Add Well: Superfood
Recipes, published
the maple syrup and blitz again. Tip into by BBC Books,
a small bowl until ready to use. RRP £12.99.

WWW.FOODHEAVENMAG.COM JUNE / JULY baking heaven 49

BH23.Biscuits.jg5.indd 49 18/05/2017 17:11


Coconut Nice frothy. Pour onto the flour and knead to
form a firm dough. Add more water if it
MAKES ABOUT 30 feels too dry.
For the biscuits 3 Roll out the dough on a floured
1 tbsp linseeds surface, cut into around 30 rectangles
400g (14oz) plain flour, plus extra and place on baking sheets lined with
for dusting baking parchment, leaving a 2-3cm (1in)
200g (7oz) coconut oil space between each one. Bake in
50g (1¾oz) desiccated coconut batches for 10-12 minutes or until pale
280g (10oz) golden caster sugar golden. Leave to cool.
For the topping 4 For the topping, mix the coconut
4 tbsp coconut cream cream with enough icing sugar to make
200-225g (7-8oz) icing sugar a thick paste. Use the paste to stick on
50g (1¾oz) desiccated coconut the desiccated coconut and to pipe the
word ‘NICE’ on each biscuit, then leave
1 Preheat the oven to 180°C/Gas to set.
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

a r e
1 Preheat the oven to 180°C/Gas

s e c o o k i e
The egan friendly! s Mark 4 and lightly grease a non-stick
baking tray (or line a normal baking tray
with baking parchment). Tip the butter

v and syrup into a small non-stick pan


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
Oat hazelnut cookies 50g (1¾oz) raisins up to 6 weeks in the freezer.
50g (1¾oz) porridge oats
MAKES 9 50g (1¾oz) spelt flour
For the cookies 40g (1½oz) unblanched hazelnuts,
50g (1¾oz) butter or dairy-free cut into chunky slices
The recipes on page
sunflower spread 1 free-range egg or 1 chia egg 50 are taken from
2 tbsp maple syrup (A chia egg is made from 1 tbsp Good Food Eat Well:
1 dessert apple, unpeeled, coarsely chia seeds soaked for 5 minutes Vegetarian & Vegan
Dishes, published
grated (you need 85g (3oz)) in 3 tbsp water until the mixture by BBC Books,
1 tsp ground cinnamon becomes gloopy) RRP £4.99.

50 baking heaven JUNE / JULY WWW.FOODHEAVENMAG.COM

BH23.Biscuits.jg4.indd 50 18/05/2017 13:45


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

Raw carrot 1 Line a 24x16cm (9x6in) loaf tin (or any 5 Serve them with the desiccated

and chia bites dish or Tupperware container of a


similar size) with clingfilm.
coconut side uppermost. Store in an
airtight container in the fridge for 5 days.
MAKES 18-20 MINI SQUARES 2 Place all the ingredients in the bowl of You can also freeze them and defrost
For the bites a food processor and blitz until they whenever you need.
1 carrot, peeled, coarsely grated come together when pressed between
2 tbsp sunflower seeds your fingers.
1 tbsp nut butter (e.g. almond, 3 Scatter the desiccated coconut over
peanut, cashew) the base of the tin. Place the mixture on
2 tbsp coconut oil, melted top and gently flatten it out so that the
1 tbsp chia seeds coconut is covered. Cover and
12 dates, pitted refrigerate for 30 minutes, or place in
1 tsp flax seeds the freezer for 10 minutes. This recipe is taken
1 tsp mixed spice 4 Gently pull up the edges of the from Cook. Eat. Love.
by Fearne Cotton,
1 tsp ground cinnamon clingfilm to release the flattened published by Orion,
40g (1½oz) desiccated coconut mixture. Cut into squares of equal size. RRP £20.

WWW.FOODHEAVENMAG.COM JUNE / JULY baking heaven 51

BH23.Biscuits.jg4.indd 51 18/05/2017 13:46


Cookie kisses cutter (or I use the base of a large piping
nozzle), re-rolling the scraps. Transfer to the
MAKES 50 baking trays, then chill in the fridge for
75g (2¾oz) unsalted butter 20 minutes.
30g (1oz) caster sugar 3 Preheat the oven to 180°C/Gas Mark 4.
½ tsp vanilla extract Remove the cookies from the fridge and
115g (4oz) plain flour, plus extra for bake for 8 minutes until very lightly golden.
dusting Leave to cool completely on the baking trays.
a pinch of fine salt 4 For the icing, sift the icing sugar in to a
For the icing medium bowl, then add 1 tbsp cold water.
250g (9oz) royal icing sugar Using an electric hand whisk, gently whisk decorated with different coloured stars. Leave to
food colouring pasters (purple, blue, together for 2-3 minutes until you have a set in a cool place for at least 2 hours before serving.
green, yellow, orange and pink) smooth, thick icing (like the consistency of 6 Packed into an airtight container and stored in
toothpaste) – add an extra drop or two of a cool, dry place, these will keep well for up to
1 Line two or three baking trays with water if the icing is too stiff. 1 month. Stack them carefully, with greaseproof
baking parchment. Set aside. Using an 5 Divide the icing into six small bowls and stir paper between each layer.
electric hand whisk, beat the butter, a little food colouring paste into each one.
caster sugar and vanilla extract together You’ll need 6 disposable piping bags. Fill up
in a medium bowl until just combined. one piping bag, fitted with a 1cm (½in) open
Sift over the flour and salt and stir gently star nozzle, with one colour of icing, then pipe
This recipe is taken
until the mixture comes together to stars onto some of the cookies. Clean the from Rainbow Bakes
form a dough. nozzle, insert into a clean piping bag, then by Mima Sinclair.
2 Turn out onto a lightly floured surface repeat with another coloured icing. Repeat Published by
Kyle Books, £9.99.
and roll out to 5mm (¼in) thickness. Cut this process with the remaining coloured Photography by
out 50 rounds using a 2cm (¾in) cookie icings, so that you end up with cookies 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
By Dave Carr from Tea for Tinnitus (www.teafortinnitus.co.uk)
cooling rack.

52 baking heaven JUNE / JULY WWW.FOODHEAVENMAG.COM

BH23.Biscuits.jg4.indd 52 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
finally the flour and bicarbonate of soda,
mixing until smooth. Stir in the rest of
cream sandwiches 6 scoops of Kelly’s Cornish Parlour the chopped chocolate. Put 12 heaped
Honeycomb Crunch Ice Cream spoonfuls on the baking sheets, spaced
MAKES 6
well apart. Bake for 12-15 minutes until
For the sandwiches 1 Preheat the oven to 180ºC/Gas Mark set, then leave the cookies to cool.
100g (3½oz) butter 4. Line two baking sheets with 3 Remove the ice cream from the
150g (5¼oz) Cooks’ Homebaking parchment. Melt the butter and half the freezer for 10 minutes to soften slightly.
Dark Chocolate, chopped chocolate in a heatproof bowl set over a Sandwich pairs of biscuits together with
125g (4½oz) light muscovado sugar pan of simmering water. Remove from the ice cream, wrap in clingfilm and
100g (3½oz) plain flour the heat and cool for a few minutes. 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


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!

Crispy tiffin slice 1 In a large heavy pan, melt the glossy, stirring occasionally.
marshmallows and butter over a gentle 4 Break the biscuits into small pieces
MAKES 24 heat, stirring all the time so that the and stir into the chocolate mixture with
For the base marshmallows do not burn. The mixture the raisins. Spoon the mixture into the
340g (11 ⁄3oz) marshmallows will become very gooey. Working tin on top of the marshmallow layer. Chill
125g (4½oz) butter quickly, so that the mixture does not in the refrigerator for several hours until
180g (6oz) rice crispies cool, stir in the rice crispies well so that the tiffin has set.
For the tiffin layer they are all coated. 5 Break the white chocolate into pieces
300g (10½oz) plain/semi-sweet 2 Place the crispies into the base of a and place in a heatproof bowl over a pan
chocolate greased and lined 35x25cm (14x10in) of simmering water. Simmer until the
125g (4½oz) butter deep baking tin, and press out into an chocolate has melted, then spoon in
2 tbsp golden/light corn syrup even layer using a spatula or the back of large drizzles over the top of the slice
200g (7oz) custard cream biscuits a spoon. Leave to set. swirled in pretty patterns. The chocolate
or other sandwich cookies 3 For the tiffin layer, break the plain should set quickly on the cold tiffin; if
125g (4½oz) raisins chocolate into squares and place in a not, return to the refrigerator to set for a
100g (3½oz) white chocolate, heatproof bowl along with the butter little longer.
to decorate and golden syrup and place over a pan 6 Remove the lining paper and cut the
of simmering water (bain-marie). tiffin into 24 squares using a sharp knife
Simmer until the chocolate melts and and serve. This cake will store for up to
the mixture becomes smooth and 5 days in the refrigerator.

56 baking heaven JUNE / JULY WWW.FOODHEAVENMAG.COM

BH23.BakeS.jg3.indd 56 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


150g (5¼oz) unsalted butter, soft 18 minutes, or until well risen and
200g (7oz) icing sugar springy to the touch. Remove from the
3 tbsp cocoa powder tin and transfer to a wire rack to cool.
2-3 tbsp milk 4 Meanwhile, make the icings. For the
2 tsp vanilla extract white chocolate icing, melt the chocolate,
To decorate broken into squares, in 30-second bursts
chocolate hearts, edible glitter and in the microwave, stirring between each
12 fresh raspberries burst, then set aside. Beat the butter and
Chocolate berry icing sugar with an electric whisk until

marble cupcakes 1 Preheat the oven to 180°C/Gas Mark


4. Line a 12-hole muffin tin with paper
pale and fluffy, then beat in the melted
chocolate until smooth.
MAKES 12 cupcake cases. 5 For the dark chocolate icing, melt the
For the cakes 2 For the cakes, beat the butter and sugar chocolate, broken into squares, in
125g (4½oz) unsalted butter, soft with an electric whisk until pale and fluffy. 30-second bursts in the microwave,
125g (4½oz) golden caster sugar Add the eggs, one at a time, beating stirring between each burst, then set
2 large free-range eggs between each addition. Sift over the flour aside. Beat the butter, icing sugar and
125g (4½oz) self-raising flour and baking powder. Fold in using a metal cocoa powder in a large bowl with an
1 tsp baking powder spoon. Add the vanilla extract and enough electric whisk until pale and fluffy, then
1 tsp vanilla extract milk for the mixture to be of a dropping fold in the melted chocolate, milk and
1-2 tbsp milk consistency. Spoon half into a separate vanilla extract.
100g (3½oz) raspberries bowl and add the raspberries. Mash so 6 Spoon the white chocolate icing down
30g (1oz) white chocolate, chopped the mixture is streaked pink, then set one side of a piping bag fitted with a star
For the white chocolate icing aside. Stir the white chocolate into the nozzle and spoon the dark chocolate
100g (3½oz) white chocolate non-raspberry mixture. icing down the other side. Once the
140g (5oz) unsalted butter, soft 3 Place alternate dollops of the white cupcakes are cool, pipe the icing onto the
140g (5oz) icing sugar chocolate and raspberry mixtures into top of each cake, creating a marbled
For the dark chocolate icing the cupcake cases until the mixtures are effect. Decorate with chocolate hearts
100g (3½oz) good-quality dark evenly distributed. Smooth the tops and glitter, and finally top each cupcake
(bittersweet) chocolate with the back of a spoon and bake for with a raspberry.

2 tsp baking powder beating well between each addition.


½ tsp ground cinnamon Sift over the flour, baking powder and
½ tsp ground ginger spices, and fold in with the apple. Fold
1 apple (about 100g (3½oz)) peeled, in enough apple juice for the mixture to
cored and cut into small cubes be of a dropping consistency.
1-2 tbsp apple juice 3 Divide the mixture between the
To decorate cases and smooth the tops with the
150g (5¼oz) unsalted butter, soft back of a spoon. Bake for 18 minutes, or
225g (8oz) icing sugar until well risen, pale golden and springy
75g (2½oz) toffee caramel sauce to the touch. Remove the cakes from
a pinch of ground cinnamon the tin and place on a wire rack to cool.
Toffee apple 50g (2oz) hard toffees, bashed into 4 Meanwhile, make the icing. Place the

cupcakes small pieces


edible gold sugar
butter and icing sugar in a large bowl
and beat with an electric whisk until
MAKES 12 pale and fluffy. Beat in the toffee
For the cakes 1 Preheat the oven to 180°C/Gas Mark caramel sauce and cinnamon. Spoon
125g (4½oz) salted butter, softened, 4. Line a 12-hole muffin tin with paper the icing into a piping bag fitted with a
plus extra for greasing cupcake cases. star nozzle and pipe a swirl of icing onto
125g (4½oz) light muscovado sugar 2 For the cakes, place the butter and each cake. Decorate with the hard
2 large free-range eggs sugar in a large bowl and beat until pale toffee pieces and a sprinkling of edible
125g (4½oz) self-raising flour and fluffy. Add the eggs, one at a time, gold sugar.

60 baking heaven JUNE / JULY WWW.FOODHEAVENMAG.COM

BH23.Cupcakes.jg4.indd 60 18/05/2017 15:09


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

Strawberry 1 Preheat the oven to 180°C/Gas Mark

cheesecake cupcakes 4. Line a 12-hole muffin tin with paper


cupcake cases.
MAKES 12 2 For the cakes, place the butter and
For the cakes sugar in a bowl and beat with an electric
125g (4½oz) unsalted butter, soft whisk until pale and fluffy. Add the
125g (4½oz) golden caster sugar eggs, one at a time, beating well
2 large free-range eggs between each addition. Sift over the
125g (4½oz) self-raising flour flour and baking powder. Fold in with a
1 tsp baking powder metal spoon. Add the orange zest, milk
finely grated zest of ½ an orange and strawberries and fold together.
2 tbsp milk 3 Divide the mixture between the cases
100g (3½oz) strawberries, hulled and smooth the tops with the back of a
and chopped into small pieces spoon. Bake for 18 minutes, or until well
To decorate risen and slightly springy to the touch.
50g (1¾oz) unsalted butter, soft Remove the cakes from the tin and
150g (5¼oz) cream cheese, at transfer to a wire rack to cool.
room temperature 4 For the icing, beat together the butter,
4 tbsp icing sugar cream cheese, icing sugar and vanilla
1 vanilla pod, seeds scraped out seeds until smooth. When the cakes
½ a ginger biscuit, crushed are cool, use a palette knife to spread
into crumbs the icing on each cake. Scatter with the
12 strawberries, halved or sliced biscuit crumbs, arrange a strawberry on
top of each and serve immediately.

Ice cream 3 Add the eggs, one at a time, beating

cupcakes well between each addition. Sift over


the flour and baking powder and fold in
MAKES 12 with a large metal spoon. Finally, fold in
For the cakes the vanilla extract and milk.
12 flat-bottomed waffle ice 4 Spoon the mixture into a piping bag
cream cones fitted with a straight-ended nozzle and
125g (4½oz) unsalted butter, soft pipe the mixture into the ice cream
125g (4½oz) caster sugar cones, so that they are two-thirds full.
3 large free-range eggs Smooth the tops of the mixture with
125g (4½oz) self-raising flour the back of a spoon.
1 tsp baking powder 5 Bake for 25-30 minutes, or until a
1 tsp vanilla extract skewer inserted into the middle of each
2 tbsp milk cake comes out clean. Remove the
To decorate cakes from the tin and leave to cool on
150g (5¼oz) unsalted butter, soft a wire rack.
250g (9oz) icing sugar, sifted 6 For the icing, beat the butter, icing
2 tsp vanilla extract sugar and vanilla extract with an electric
6 chocolate flakes, cut in half whisk until pale and fluffy. Spoon the
multi-coloured sprinkles icing into a piping bag fitted with a star
nozzle and pipe icing onto the top of The recipes on
1 Preheat the oven to 180°C/Gas Mark each cake in a swirl. Insert half a pages 60-61 are
taken from Cath
4. Line a 12-hole muffin tin with the flat- chocolate flake into the top of each and Kidston: Mug Cakes,
bottomed ice cream cones. scatter with sprinkles. Cupcakes & More!
2 For the cakes, place the butter and by Cath Kidston,
photography by Dan
sugar in a large bowl and beat with an Jones, published by
electric whisk until pale and fluffy. Quadrille, RRP £15.

WWW.FOODHEAVENMAG.COM JUNE / JULY baking heaven 61

BH23.Cupcakes.jg5.indd 61 18/05/2017 17:15


Peanut butter and For the raspberry chia jam golden. A skewer inserted into the centre

jam cupcakes 200g (7oz) raspberries, extra to serve


2 tbsp honey
of a cupcake should come out clean.
Leave to cool for 10 minutes, then transfer
MAKES 10 CUPCAKES 2½ tbsp chia seeds to a cooling rack and leave to cool
For the cakes For the icing completely (otherwise the icing will melt).
60g (2oz) unsalted butter or 250g (9oz) cream cheese, or dairy- 4 For the icing, mix the cream cheese,
coconut oil free alternative peanut butter and honey until smooth.
120g (4¼oz) coconut palm sugar 80g (2¾oz) smooth peanut butter Cover and refrigerate until needed.
60g (2oz) smooth peanut butter 40g (1½oz) honey 5 Once the cupcakes have cooled, cut
2 free-range eggs, beaten out a small thumb-size hole from the
120g (4¼oz) white spelt flour 1 Preheat the oven to 180°C/Gas centre of each one. (The excess bits of
2 tsp baking powder Mark 4. Line a cupcake tin with cake can be eaten as a snack while you
2 tbsp milk (almond, rice or dairy) 10 paper cases. assemble your cupcakes!)
2 For the jam, add the raspberries and 6 Fill each hole with a tsp of the
honey to a pan and set over a medium raspberry chia jam. Keep any remaining
heat. Simmer for 5 minutes, mashing the jam in a jar in the fridge. Top each
raspberries to release their liquid. Stir in cupcake with a tablespoonful of the
the chia seeds and continue to simmer for icing, then position a raspberry on top.
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 This recipe is taken
flour, baking powder and milk. Divide the from Cook. Eat. Love.
by Fearne Cotton,
mixture between the paper cases and published by Orion,
bake for 16-20 minutes until risen and RRP £20.

Raspberry muffins ½ tsp ground cinnamon buttermilk into the batter along with half
200g (7oz) white granulated sugar the flour mixture. When mostly mixed,
MAKES 12 REGULAR/6 JUMBO-SIZE 2 free-range eggs add the remaining flour mixture.
For the muffins 1 tsp vanilla extract Carefully fold in the raspberries so they
120g (4oz) softened unsalted 250g (9oz) plain flour are evenly distributed, but not too
butter, plus extra for greasing ½ tsp salt crushed. Spoon the batter equally into
3 tbsp demerara sugar 1 tsp baking powder the prepared pan(s) and sprinkle with
165ml (5½oz) buttermilk the sugar and cinnamon mixture.
375g (13oz) fresh raspberries 4 Bake for 25-40 minutes (depending
on size) until golden brown on top, but
1 Preheat the oven to 190°C/Gas Mark still soft to the touch. When cool
5. Line a jumbo muffin pan or a regular enough to handle, remove from the pan
12-hole muffin pan with paper cases, or and cool completely on a wire rack.
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 This recipe is taken
from The Great
mix until evenly incorporated. Add the Dixter Cookbook:
vanilla extract and mix thoroughly. Recipes from an
Combine the flour, salt and baking English Garden by
Aaron Bertelsen,
powder in a bowl. published by
Recipe Credit (xxxxxxxxxx.com)
3 Using a rubber spatula, fold the Phaidon, RRP £24.95.

62 baking heaven JUNE / JULY WWW.FOODHEAVENMAG.COM

BH23.Cupcakes.jg4.indd 62 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 72 are taken from
pieces and place in a heatproof bowl. 15 Minute Vegan by
Blast for 30 seconds in the microwave, Katy Beskow,
photography by Dan
stir, then heat again for a few more Jones, published by
seconds until melted. Quadrille, RRP £15.
2 Cut the avocado in half, remove the
stone and scoop out the flesh into a
blender. Spoon in the melted chocolate, the centre of the blades and blend on flakes. Chill for 5 minutes before
maple syrup, soya milk and vanilla and high again until completely smooth. serving – imagine an intensely rich
blend on high until combined. Use a 3 Pour into small cups or ramekins, mousse, silky smooth with a subtle
spatula to scrape the mixture back to 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


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

White chocolate 1 Preheat oven to 170°C/Gas Mark 3.

and raspberry 2 Lightly whisk the eggs, cream,


crème fraîche, milk, caster sugar and
brioche pudding vanilla together.
SERVES 4-6
3 Cut the brioche into 2cm (¾in) chunks
For the pudding and scatter half into a buttered
3 large free-range eggs 30x20cm (12x8in) ovenproof dish along
300ml (10fl oz) double cream with half the chocolate buttons and
300ml (10fl oz) crème fraîche raspberries. Repeat this once more.
a little vanilla extract 4 Pour over the cream and egg mixture,
100ml (3½fl oz) milk press down lightly and then bake for
1 tbsp caster sugar 25-30 minutes or until golden brown. If
1 x 600g (1lb 4oz) brioche loaf the chocolate starts to burn reduce the
120g (4¼oz) white chocolate heat a little.
buttons (or dark or milk instead) 5 Once cooked, remove from the oven
about 300g (10½oz) raspberries 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.

WWW.FOODHEAVENMAG.COM JUNE / JULY baking heaven 73

BH23.Puddings.jg4.indd 73 18/05/2017 17:13


Chocolate, avocado
1 Scoop the avocado flesh into a
food processor. Add the chopped
and peanut banana, prunes, almond or coconut
butter pudding milk, smooth peanut butter and
cacao powder. Blend until smooth,
SERVES 4
adding a little more milk if the blade
For the pudding
gets stuck. Scrape down the sides
2 large, ripe avocados, halved
once or twice and blend again.
and stoned
2 Divide the mixture among four
1 large banana, peeled, chopped
small glasses. Mix the coconut
5 soft prunes
yoghurt with the maple syrup or
6 tbsp unsweetened almond milk
honey and top each pudding with a
or coconut milk
generous dollop. Finely grate a little
2 tbsp smooth peanut butter
dark chocolate over the top and chill
(unsweetened, if possible)
for at least 1 hour before serving.
3 tbsp cacao powder (or good
quality cocoa powder)
100g (3½oz) coconut milk yoghurt
2 tsp maple syrup or honey
dark chocolate

Key lime pie 45g (1½oz) desiccated coconut about 8 limes)


30g (1oz) cacao powder 1½ ripe avocados
SERVES 8 1 tsp salt ½ a ripe mango
For the crust For the filling 210g (7½oz) coconut oil, melted
225g (8oz) pitted dates, soaked for 200g (7oz) cashews, soaked 110g (4oz) agave nectar
4-6 hours if very dry 4-6 hours To decorate
100g (3½oz) walnuts 240ml (8½oz) lime juice (juice of 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.

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BH23.Puddings.jg3.indd 74 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


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

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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
(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
Lemon profiteroles 1 For the lemon pastry cream, place oven with the door ajar.
the milk and the vanilla pod in a 8 To serve, beat half the double cream
SERVES 8 medium saucepan. Heat over a until stiff. Stir this cream into the lemon
For the lemon pastry cream medium-low heat until scalded (just up pastry cream to lighten it, then spoon
375ml (13fl oz) whole milk to boiling point). While the milk is this mixture into a piping bag fitted
½ a vanilla pod heating, whisk together the free-range with a 1cm (½in) plain nozzle. Make a
3 large/x-large free-range egg yolks egg yolks and sugar in a large bowl. small slit in the side of each profiterole
125g (4½oz) caster sugar Add the flour and stir until completely and fill with the pastry cream. Stack
45g (1½oz) Italian ‘00’ plain flour dissolved. Slowly whisk one-third of the profiteroles on a large serving
finely grated zest of 2 unwaxed the scalded milk into the egg yolk plate, sprinkle with lemon zest and
lemons mixture. Add the remaining milk all at serve immediately. Serve the
For the profiteroles once and blend thoroughly. remaining double cream separately.
125g (4½oz) unsalted butter, cut into 2 Pour the mixture back into the pan
pieces, plus extra for greasing and return it to the heat. Stir until the
1 tsp caster sugar pastry cream has thickened. Turn off This recipe is taken
a pinch of sea salt the heat, add the zest and continue to from Lemons and Limes by
125g (4½oz) Italian ‘00’ plain flour stir for 1 minute. Remove the vanilla Ursula Ferrigno, photography
by Clare Winfield,
4 large free-range eggs pod. Pour the mixture into a bowl and published by Ryland Peters
To serve place a piece of parchment paper on & Small, RRP £14.99.
250ml (9fl oz) double cream top to stop a skin forming. Lemons and Limes is available
for the special price of £10.99
zest of 1 unwaxed lemon, cut into 3 Preheat the oven to 220°C/Gas (inc. p&p) by calling Macmillan Direct on 01256 302
thin strips Mark 7. 699 and quoting code KB8.

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BH23.Puddings.jg3.indd 76 18/05/2017 12:47


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

Summer millefoglie 1 Preheat the oven to 220°C/Gas oven tray on baking paper. Pierce the
Mark 7. top surface with a fork to make lots of
SERVES 4 2 Whip the fresh cream with 1½ tbsp of small holes. Brush with the egg wash
For the crème pâtissière icing sugar and only the seeds from the and bake in the oven for 4-6 minutes or
400ml (14fl oz) fresh whipping cream vanilla pod. until golden. Remove from the oven and
1½ tbsp icing sugar 3 In a small pan, add the milk and vanilla allow to cool, then use a sharp knife to
2 free-range egg yolks pod and bring to a boil. Meanwhile, in a cut the disks in half.
60g (2oz) caster sugar large bowl, mix the egg yolks and sugar, 6 To assemble, use a piping bag to fill
30g (1oz) plain flour whisk until pale and creamy, then fold in one layer of puff pastry with both fresh
250ml (8fl oz) fresh milk the flour and stir. whipped cream and crème pâtissière
½ a vanilla pod, seeds 4 When the milk is boiling, remove from and scatter with some fresh berries.
For the pastries the heat and add a little at the time into Cover with the puff pastry lid and repeat
8 puff pastry discs, 6cm (2½in) wide the egg mix, stirring constantly until all the same process.
1 free-range egg plus 1 tbsp milk, the milk is incorporated. Filter the liquid 7 Serve garnished with icing sugar and
whisked together, for brushing through a sieve and return to the heat. fresh mint.
½ a punnet of strawberries, Cook on a gentle heat until the sauce
quartered thickens. Once thickened, cook for a
½ a punnet of raspberries, cut few minutes. Remove from the pan and
in half transfer into a clean container and
½ a punnet of blueberries refrigerate immediately.
icing sugar and fresh mint, to garnish 5 Place the puff pastry disks on a flat

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BH23.Puddings.jg3.indd 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.

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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.

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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.

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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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BH23.Puddings.jg3.indd 81 18/05/2017 12:57


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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BH23.Puddings.jg3.indd 82 18/05/2017 12:58


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

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BH23.Puddings.jg3.indd 83 18/05/2017 12:58


NG TIP
BAKI

DOUGHNOTE #1
MAPLE GLAZE WOULD BE
ANOTHER WAY TO TOP
THESE DOUGHNUTS

D UGHNUT
HEAVEN
The humble doughnut can be made into a multitude of
sweet delights and Renée Kohlman creates three classics

Chocolate baked For the raspberry glaze wells are half full. Bake for 10 minutes.

doughnuts with 60ml (2fl oz) raspberry juice from


thawed frozen raspberries
The doughnuts should spring back
when lightly touched. Let the pans cool
raspberry glaze 2 tbsp melted unsalted butter on a wire rack for 15 minutes, then
2 tbsp light corn syrup remove the doughnuts. You may need
MAKES 14-16 DOUGHNUTS
2 tbsp whipping cream to gently pry them out with a mini offset
For the doughnuts 375g (13oz) icing sugar spatula. Let the doughnuts cool
1 tbsp coconut oil, for greasing completely on the rack before glazing. If
50g (1¾oz) unsweetened cocoa 1 Preheat the oven to 160°C/Gas Mark you only have one doughnut pan, be
powder, plus extra for dusting 2½. Place the rack in the centre of the sure to grease the pan with oil and dust
150g (5¼oz) plain flour oven. Grease two 6-hole doughnut pans with cocoa between batches. Pour
115g (4oz) granulated sugar with coconut oil and dust with cocoa water into any empty wells.
115g (4oz) brown sugar powder. Tap off any excess cocoa. 4 Line a baking sheet with parchment
1½ tsp baking powder 2 For the doughnuts, stir together the paper and set a wire rack over it.
1 tsp salt cocoa powder, flour, both sugars, baking 5 For the glaze, beat together the
½ tsp bicarbonate of soda powder, salt, bicarbonate of soda and raspberry juice, melted butter, corn
¼ tsp ground nutmeg nutmeg in a large bowl. In a separate syrup and whipping cream in a large
2 large free-range eggs, at bowl, whisk together the eggs, bowl. Sift in the icing sugar and beat the
room temperature buttermilk and vanilla. Add this to the dry glaze well until it’s smooth. You can
230ml (8fl oz) buttermilk, at ingredients and stir in the melted butter either dip the doughnuts into the glaze
room temperature just until the mixture is combined. or spoon the glaze on top of the
2 tsp pure vanilla extract 3 Scrape the batter into a piping bag. doughnuts. Some crumbs may fall into
60g (2oz) melted unsalted butter Pipe into the prepared pans until the the glaze while dipping. If having

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BH23.Doughnut.jg3.indd 84 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
DOUGHNOTE #2
THE ICING SUGAR GIVES MORE
room temperature SWEETNESS, SO THINK IF YOU
115g (4oz) unsalted butter, melted WANT TO INCLUDE IT
and cooled
1 tbsp pure maple syrup
For the chocolate glaze
130g (4½oz) chopped (1cm (½in)
pieces) dark chocolate just until combined. Scrape the mixture between batches. Let the doughnuts
115ml (4fl oz) whipping cream into a piping bag (or use a resealable cool completely before glazing.
2 tbsp unsalted butter plastic bag and cut off a corner). Pipe the 3 For the glaze, place the chocolate,
1 tbsp icing sugar (optional) batter into the pan, filling the holes half to cream and butter in a small saucepan and
sprinkles (optional) three-quarters full. Bake in the oven for stir over a low heat, until the glaze is
9-10 minutes. The doughnuts are done melted and smooth. If you’re using the
1 Preheat the oven to 200°C/Gas Mark when they have risen nicely, are golden icing sugar, whisk it in now. Pour the glaze
6. Place the rack in the centre of the brown and spring back when lightly into a shallow dish and dip each doughnut
oven. Grease two 6-hole doughnut touched. Let the doughnuts cool in the into the glaze. Don’t forget the sprinkles!
pans with your preferred oil or butter. pan on a wire rack for 15 minutes, then 4 Glazed doughnuts are best eaten the
2 For the doughnuts, whisk the dry remove them from the pan and let them day they’re made, but any leftovers will
ingredients together in a large bowl. cool completely on the rack. Proceed keep in an airtight container at room
Whisk the eggs, buttermilk, butter and with the rest of the batter, letting the temperature for up to 1 day. Unglazed
maple syrup together in another bowl. pans cool down, so they are slightly doughnuts can be frozen in an airtight
Pour the wet mixture into the dry and stir warm to the touch, and greasing them container for up to 1 month.

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BH23.Doughnut.jg3.indd 85 18/05/2017 11:38


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

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BH23.Doughnut.jg3.indd 86 18/05/2017 11:38


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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BH23.TeatimeT.jg3.indd 88 18/05/2017 15:03


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

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BH23.TeatimeT.jg4.indd 89 18/05/2017 17:14


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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BH23.TeatimeT.jg3.indd 91 18/05/2017 15:04


100g (3½oz) plain flour, plus more 3 Combine the flour and sugar in a
to dust bowl. Add the eggs, zest and vanilla
250g (9oz) caster sugar extract, then beat just until smooth.
4 free-range eggs Next, pour in the hot milk-butter mixture
grated zest of ½ an unwaxed lemon in a steady stream while continuously
½ tsp vanilla extract whisking the batter. Using a ladle or jug,
icing sugar, to serve divide the batter, which will be very thin,
ground cinnamon, to serve evenly between the cases.
4 Bake in the oven for 25-35 minutes,
1 Grease 12 paper cupcake cases and until nicely browned on top and puffed
Milk tarts dust with flour. Preheat the oven to up. Remove from the oven and leave to

(queijadas de leite) 200°C/Gas Mark 6.


2 Heat the milk in a saucepan over a
cool in the cases – they will collapse, but
don’t worry, that’s what they do. When
MAKES 12 medium heat until just below boiling they’re cool enough to handle, transfer
For the tarts point, then remove from the heat and to a wire rack. Serve warm or at room
500ml (17fl oz) whole milk add the butter. Stir until the butter is temperature, dusted with a little icing
25g (1oz) salted butter completely melted. sugar and cinnamon.

has melted, add the flour, all at once. have one, don’t worry, just spoon little
Turn the heat down to low and mix balls of the dough into the oil). Carefully
rapidly with a wooden spoon: the mix pipe thick sausages of dough directly
will look lumpy and terrible, but will turn into the hot oil, pinching them off when
into a soft dough that pulls away from they reach your desired length, which
the sides of the pan. Cook over a low can be anything from 6-15cm (2½-6in)
heat for 3 minutes. Keep the dough long. Don’t crowd the pan as that will
moving, using the spoon to massage cause the oil temperature to drop and
the ball of dough so that the heat is make the doughnuts flabby and greasy.
evenly distributed. Cook for 5-6 minutes, turning them
2 Next, put the dough in the bowl of a once or twice, until puffed up, crunchy
stand mixer fitted with a paddle and a deep golden brown. The
attachment and beat until it is cool doughnuts can sometimes spit, so it’s
enough to touch. Add the eggs, a little useful to have a splatter guard to rest on
at a time, with the mixer running. You top of the pan in case of oily splashes.
may not need them all, and each time 5 Drain the doughnuts as you lift them
Long doughnuts you add some egg, the mix will look as out of the oil and onto a plate lined with

(farturas) though it’s about to split, but keep


beating. The dough is ready when it is
paper towel. Mix the sugar and
cinnamon together in a shallow bowl
MAKES ABOUT 15 soft, light and elastic. Alternatively, beat and, when cool enough to touch, roll the
For the doughnuts the eggs in by hand. doughnuts in it. Doughnuts don’t keep
250ml (8½fl oz) water 3 Place a wide, deep pan over a high well, so eat while warm, with coffee or
3 heaped tbsp salted butter heat and fill it with 4cm (1½in) of the hot chocolate.
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 The recipes on pages
½ tsp ground cinnamon cube of day-old bread. If the bread fizzes 91-92 are taken from
Lisbon: Recipes from
5 tbsp caster sugar and browns in no less than 30 seconds, the Heart of Portugal
the oil is ready. (If it burns in that time, by Rebecca Seal,
1 Bring the water, butter and salt to the turn the heat down. photography by
Steven Joyce,
boil in a non-stick saucepan over a 4 Scoop the dough into a piping bag published by Hardie
medium-high heat. When the butter fitted with a large nozzle (if you don’t Grant, RRP £25.

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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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BH23.TeatimeT.jg3.indd 93 18/05/2017 15:05


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


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

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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 thick, glossy and cool to the touch – this
15g (½oz) of caster sugar (E). should take approximately 10 minutes.
6 Fold a third of the cooled egg whites
If the amount of egg whites into the nut paste to loosen the paste
TOP
TIP is too small for your stand (H). Then fold in the remaining egg
mixer at first, use a hand beater whites (I) until the mixture is shiny and
in the stand mixer bowl to increase the has the consistency of a thick paste (J).
volume of the whites before switching to
the stand mixer. This stage of the mixture is
TOP
TIP crucial for successful a macaroon
4 Meanwhile, heat the remaining caster macaroons. Spoon a little of baking mat.
sugar with 40ml (1½fl oz) of water in the mixture onto a flat surface: it should Secure the lining
a saucepan to 118°C (244°F) (F). sink slowly of its own accord without any by piping a dot of
5 Continuing to whisk the egg whites in peaks. If the mixture spreads quickly macaroon
the stand mixer at a medium speed, like a liquid, it has been over-mixed. mixture onto the
gradually add the boiled sugar in a thin corners of the tray G
stream (G) until the mixture becomes 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 9 Bake in the oven for 15-20 minutes, or at 110°C (Gas Mark ¼) for
sliding around as you pipe. Fit a piping until firm on top. Remove from the oven 45-60 minutes or until dried and
bag with a 5mm (¼in) round nozzle and fill and allow to cool completely before crisp, turning halfway through the
the piping bag with the mixture. Pipe taking the macaroons off the tray. cooking time.
2cm (¾in) circles onto the tray, leaving at 11 Remove from the oven, soak up any
least a 2cm (¾in) gap between each one At this point the unfilled grease with kitchen paper if the bacon
TOP
(K). Tap the tray on the work surface to TIP macaroons can be stored is oily and leave it to cool.
release any air bubbles: I do this by between layers of greaseproof 12 Place the bacon in a food blender or
dropping the tray from a short distance paper in an airtight container in the spice grinder and blend to a powder.
above the surface. The macaroons should refrigerator for up to four days or in the
spread to 3cm (11/8in). freezer for up to two months. FOR THE MAPLE
8 Leave to crust over for 30-40 minutes BUTTERCREAM
(L), or until the tops are no longer FOR THE BACON
sticky; this may be quicker or slower SPRINKLE 13 Combine the egg whites, sugar and
depending on the humidity in the 1 tbsp maple syrup in the heatproof
kitchen. Meanwhile, preheat the oven 10 Place the bacon rashers on a lined bowl of a stand mixer. Place it over a
to 140°C (Gas Mark 1). baking tray. Bake in a preheated oven 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 T

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


Flowerpot loaves mixture clumps together, then tip out
onto a work surface. Use your hands to
MAKES 5 stretch and knead the dough for about
500g (1lb 1oz) strong wholemeal or 10 mins, or until it’s smooth and
granary flour springy. Add a little extra flour if the
7g (¼oz) sachet fast-action yeast dough feels too sticky.
1 tsp salt 2 Brush the flowerpots with oil or
2 tbsp olive or rapeseed oil, milk and line the sides with baking
plus extra for the flower pots parchment. Divide the dough into
1 tbsp honey 5 pieces and shape into smooth balls.
a little milk or oil for brushing Place one ball of dough into each
Plus any of these toppings flowerpot and cover with clingfilm.
1 tbsp pumpkin, sunflower, Leave in a warm place for 1 hour to rise.
sesame or poppy seeds 3 Preheat the oven to 200°C/Gas Mark
4 tbsp grated cheddar or crumbled 6. When the dough has doubled in size,
feta cheese remove the clingfilm from the pots and
1 tbsp chopped rosemary, thyme, gently brush the dough with a little milk
oregano, chives or basil or oil. Sprinkle with your choice
1 tbsp chopped olives of topping.
½ tsp chilli flakes 4 Place the pots on a baking tray, then
bake for 20-25 mins until risen and
1 You will need 5 small, clean clay golden. The pots will be very hot, so be
flowerpots. Tip the flour, yeast and salt careful when removing from the oven.
into a large bowl. Pour in 300ml (10fl oz) Leave to cool for 10 minutes before
warm water, the olive oil and honey. turning out and eating.
Mix with a wooden spoon until the

140g (5oz) sultanas Mix the flour, baking powder, nuts and
50g (2oz) porridge oats the seeds. Beat the egg into the cooled
200g (7oz) self-raising fruit mixture, then stir the dried
wholemeal flour ingredients into the wet. Pile into the
1 tsp baking powder tin, then level the top and scatter with
100g (4oz) mixed nuts (almonds, the remaining nuts and sesame seeds.
walnuts, Brazils, hazelnuts), 3 Bake for 1 hour, then cover the top
plus 50g (2oz) for the top with foil and bake for 15 minutes more
1 tbsp each of golden linseeds until a skewer inserted into the centre of
and sesame seeds, plus 2 tsp the loaf comes out clean. Remove from
sesame to sprinkle the tin to cool, but leave the paper on
25g (1oz) pumpkin seeds until cold. Serve, sliced, spread with
1 large free-range egg ricotta rather than butter, which is lower
To serve in fat and higher in protein, and fruit. It
25g (1oz) ricotta for spreading will keep in the fridge for a month.
1 thick slice of orange or
green apple
Fig & nut
seed bread 1 Preheat oven to 170°C/Gas Mark 3.
Pour the tea into a large bowl and stir in
CUTS INTO 16 SLICES the figs, sultanas and oats. Set aside to
400ml (14fl oz) hot strong soak while you get on with the rest of The recipes on page
black tea the loaf. 104 are taken from
BBC Healthy Diet
100g (4oz) dried figs, hard 2 Line the base and sides of a 900g Plans, published by
stalks removed, thinly sliced (2lb) loaf tin with baking parchment. BBC Books, £12.99.

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BH23.Savoury.jg3.indd 104 18/05/2017 14:56


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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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.

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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.

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


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.

Corn bread 400-500g (14oz-1lb 2oz) strong


white bread flour, plus more if
MAKES 1 LOAF needed
For the bread
1 tbsp active dry yeast 1 Activate the yeast by mixing it in a jug
100ml (3½fl oz) tepid water or bowl with the just-warm water
This recipe is taken
1 tsp sugar and sugar. Leave to stand for from Lisbon: Recipes
350g (12oz) fine cornmeal (polenta) 10 minutes – it should develop a frothy from the Heart of
500ml (17fl oz) boiling water, head. In a large heatproof bowl, mix the Portugal by Rebecca
Seal (Hardie Grant,
plus more for the oven cornmeal with the boiling water and £25) Photography ©
2 tsp fine salt beat until smooth. Leave to cool until Steven Joyce.

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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’ 1 To make the dough, pop your flour in 4 Place the flat, filled 'pizza' in one hand.
the bowl of a food processor. Add the Using the other hand, pinch up each of
MAKES ABOUT 20 sugar and salt and pulse to distribute. the sides to form a sealed ball. Place on
120ml (4fl oz) tomato sauce Pour in your water, then add your yeast a floured surface, pinched side facing
60g (2oz) ricotta and oil. Start the motor. Run it for about down, then repeat to make your
1 ball of mozzarella, torn into 20 seconds – it should come together other 'doughnuts'.
small pieces into a large, slightly sticky mass. 5 Fry in a couple of inches of sunflower
a bunch of small basil leaves 2 Tip the mixture out onto a floured oil, flipping once to brown the other
1 red chilli, finely sliced surface and knead for 5 minutes or so side. The doughnuts should puff up.
sunflower oil, for shallow frying until you have a pretty smooth ball. After about 4 minutes, they should be
grated parmesan cheese, to serve Place in an oiled bowl, rub with a ready. Fry in batches if necessary and
For the dough little oil, cover with clingfilm, and drain on kitchen towels.
600g (1lb 3oz) strong bread flour, leave somewhere warm-ish to prove 6 Dust with lots of parmesan, then get
plus extra for dusting for 1 hour. stuck in!
1½ tbsp sugar 3 Push down the risen dough a little to
1 tbsp fine salt knock some air out, then grab a nugget
350ml (12fl oz) lukewarm water with a floured hand. Shape into a rough
2 tsp instant yeast ball, then flatten out gently. Fill with a
2 tbsp olive oil, plus a little extra for little tomato sauce, ricotta, mozzarella,
greasing the bowl basil and chilli.

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BH23.Savoury.jg3.indd 110 18/05/2017 14:58


S AV O U R Y H E AV E N

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, cut-side up, in the bread hole. 6 Bake in the preheated oven for
carefully cut your loaf in both directions 5 Mix the chopped rosemary and 20 minutes and get your mates round!
almost all the way down to the bottom of chopped garlic into the olive oil and
the loaf (it’s important not to cut through spoon all over the loaf, encouraging the The recipes on page
110 and the top of
the bottom crust). You want to have flavored oil into all the slits. Cover the loaf page 111 are
2.5cm (1in) squared individual segments liberally with sea salt flakes. Pop a few extracted from
(the perfect size for dunking). mini sprigs of rosemary and a few garlic Twisted: The
Cookbook (Ryland
4 Score the one side of the camembert slivers in the middle of the cheese, along Peters & Small,
and cut away the rind. Pop the cheese, with a little drizzle of olive oil. £9.99) .

Cheddar & smoked 7. Stir together the flour and baking

salmon scones powder, then using your fingertips, rub


in the butter until it resembles
SERVES 12 breadcrumbs. Using a table knife, stir in
225g (8oz) self-raising flour, plus three quarters of the Cheddar and then
extra for dusting the milk to make a fairly soft dough.
1 tsp baking powder 2 On a lightly floured surface, pat the
50g (1¾oz) salted butter, diced dough out to a thickness of 2cm (¾in)
100g (3½oz) Seriously Strong  and stamp out 5cm (2in) wide rounds.
Extra Mature Cheddar, Reuse the trimmings to make a total of
finely grated 12 scones. Transfer to a non-stick baking
150ml (5fl oz) milk, plus extra sheet, brush lightly with milk and scatter
for brushing over the reserved cheese. Bake for
150g (5½oz) soft cheese 10-12 minutes until risen and golden
100g (3½oz) Waitrose Scottish brown. Transfer to a wire rack to cool.
Smoked Salmon, torn into 3 Split each scone in half, spread the
12 pieces base with soft cheese, top with a piece
salad cress of smoked salmon and sprinkle over
lemon wedges, to serve  some cress before replacing the top.
Recipe and photography by Waitrose.
Serve with small wedges of lemon for
Find more recipes at www.waitrose.com/recipes
1 Preheat the oven to 220ºC/Gas Mark squeezing over the salmon. 

WWW.FOODHEAVENMAG.COM JUNE / JULY baking heaven 111

BH23.Savoury.jg3.indd 111 18/05/2017 14:59


A moveable

Feast
Noodle box
salad

Find out how to pack up the perfect picnic to take on the go


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.

Wrapipcehdes occasion. There’s nothing worse than lovingly


preparing a dish to find it’s fallen apart or been Drink up!
sandw damaged while you’re on the move. These tips should
help you avoid such scenarios!
4
Transport drinks in flasks or plastic bottles,
then transfer them to beautiful jugs or
individual cute bottles to serve.
Protect sandwiches and pies...

1
In general, if transporting pies, tartlets Keep it cool...

5
and cakes, cool them on a wire rack then Always remember
return them to the tin for moving; this to keep things
will help prevent damage while on the in a cool box and
move, particularly to fragile pastry. out of the direct sun.
Wrap sandwiches in layers of
baking paper and tie the ends Safety first...

6
with coloured twine or string, Never leave food in the back of a hot car, and
then wrap them again in a layer when you arrive at your destination always look
of foil to prevent leakage. Remove for the coolest or shadiest spot to put your food.
just the layer of foil before serving.
Portion it up...

7
To slice or not to slice? Think about how you’re going to serve your

2
It’s often a better idea to cut cakes, pies and food and see if this can make transportation
tortillas on arrival. However, if this isn’t easier. Why not divide a salad among individual
possible, transport individual pieces cardboard noodle boxes (available from most
between layers of baking paper, padded craft shops) before you leave home, and
with paper towels if necessary. then dress the salads just before serving?
The boxes will help protect the salad
Avoid leaks and spills... leaves, but make sure you don’t squash

3
Ensure containers carrying the leaves into the boxes.
liquids, such as sauces or
salad dressings, are leak- Try using a jar...

8
proof; wrap them in a layer of Serving food in jars is also a
clingfilm to be extra safe. On the way to protect it; salads, pâtés
subject of salads, don’t dress them and drinks can all be served
too far in advance, otherwise the this way. Ensure the jars are leak-proof
leaves will become soggy. and protect them by wrapping them in
Transporting the salad components cloth napkins or clean tea towels for the
separately before tossing everything journey.

112 baking heaven JUNE / JULY


Salad jars WWW.FOODHEAVENMAG.COM

BH23.picnictipsfeature.jg3.indd 112 18/05/2017 12:06


PICNICS

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 in with the flour. Add the egg and lengthways, then slice into 5mm (¼in)

tartlets parmesan and process again briefly,


then add about 1 tbsp water and
semicircles. Blanch the courgette and
asparagus in boiling water for 1 minute,
MAKES 6 TARTLETS process briefly again. Transfer to a bowl then drain well and refresh under cold
For the pastry and form into a ball. Divide the pastry water. Drain well again.
175g (6oz) plain flour into six equal portions, then wrap each 5 Combine the egg, cream and two-
75g (2¾oz) chilled butter, cubed portion in clingfilm and chill for thirds of the parmesan and season well
1 free-range egg yolk 15 minutes. with sea salt and freshly ground black
25g (1oz) parmesan cheese, 2 After chilling, roll each portion out to pepper. Divide the vegetables between
finely grated about a 12cm (4½in) circle and use the the tartlets, then pour the egg mixture
For the filling circles to line six 8cm (3¼in) tartlet tins. over the top, filling each tin to the top
1 small courgette Trim the edges. of the pastry edge. Scatter the
200-250g (7-9oz) asparagus, cut 3 If it’s a particularly warm day, chill the remaining parmesan over the top. Bake
into 3cm (1¼in) lengths pastry-lined tartlet tins for 15 minutes in for about 15 minutes, until the tartlets
1 free-range egg, beaten the fridge. Preheat the oven to 200ºC/ are just set and lightly golden on top
150ml (5fl oz) thickened cream Gas Mark 6. Line each tartlet with (they’ll continue to cook as they cool, so
25g (1oz) parmesan cheese, baking paper and then weigh down with do not overcook). Cool in the tins on
finely grated baking beans or raw rice. Bake for a wire rack.
10 minutes, then remove the paper and 6 Serve warm or cold. For ease of
1 To make the pastry, put the flour into weights and bake for a further transportation, leave the tartlets in
the bowl of a food processor. Add the 5 minutes. Set aside. Reduce the oven their tins.
butter and process for about temperature to 190ºC/Gas Mark 5).
30 seconds, until all the butter is mixed 4 Meanwhile, cut the courgette in half

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BH23.picnictipsfeature.jg3.indd 113 18/05/2017 12:25


u f f i n - c a k e s
Serve thaesleamzy afternoon picnic!
on
Upside-down 1 Peel and core the apple, then cut into Now whisk in the egg yolks and the

apple and almond


5mm (¼in) thick slices. Cut each slice remaining 1 tsp vanilla extract.
into bite-sized pieces. Line each hole of 5 Using a large metal spoon, gently fold
muffin-cakes a 12-hole muffin tin with foil, smoothing half the flour mixture into the egg
the sides, then lightly grease them. mixture until just combined; do not
MAKES 12 MUFFIN–CAKES
2 Put the butter, golden syrup and overmix. Fold in the remaining flour
1 small apple 1 tsp of the vanilla extract in a small mixture. Spoon the mixture into the
vegetable oil, for greasing saucepan and cook over a medium heat muffin tin, smoothing the tops.
50g (1¾oz) butter for about 2 minutes, until combined 6 Bake for 15-20 minutes, or until the
100g (3½oz) golden syrup and starting to bubble. Divide the muffins are golden brown and a
2 tsp natural vanilla extract mixture among the muffin holes, then skewer comes out clean. Cool in the tin
80g (2¾oz) plain flour arrange the apple pieces on top. for about 10 minutes, then carefully
100g (3½oz) ground almonds 3 Preheat the oven to 190ºC/Gas Mark peel the foil from each muffin, scraping
1 tsp baking powder 5. Combine the flour, ground almonds, any syrup on the foil back onto the
½ tsp ground cardamom baking powder and cardamom in a muffin. Turn upside down so the apple
(optional) large bowl. slices are on top, and leave to cool on
3 free-range egg whites 4 Put the egg whites in a separate bowl wire racks. Eat warm or at
120g (4½oz) caster sugar and, using an electric hand mixer, room temperature.
2 free-range egg yolks whisk until soft peaks form. Gradually
add the sugar, whisking well after each
addition to ensure the sugar dissolves.

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BH23.picnictipsfeature.jg3.indd 114 18/05/2017 12:26


fill
You can alsopoped
with ch ies or
PICNICS

strawbererrries
blackb

The feature and


recipes on pages
112-115 are taken
from A Moveable
Feast by Katy
Holder (Hardie
Grant, £12.99)
Photography ©
Natasha Milne.

Hazelnut and 125g (4½oz) fresh raspberries, or 4 Place a tea towel on a work surface,

raspberry roulade thawed frozen raspberries top it with a large sheet of baking paper
and sprinkle with caster sugar. Carefully
SERVES 6-8 1 Preheat the oven to 200ºC/ Gas Mark turn the roulade out onto the sugared
6. Grease a Swiss roll tin, measuring paper, then carefully peel off the paper
For the sponge about 30cm (12in) long, 24cm (9½in) wide that was in the baking tin. Trim the edges
vegetable oil, for greasing and 2.5cm (1in) deep. Line with of the roulade to neaten, if necessary.
6 free-range eggs, separated baking paper. Using the sugared paper to help you, roll
180g (6½oz) caster sugar, plus extra 2 Put the egg yolks and sugar in a large up the roulade from the long side,
for sprinkling bowl. Using a stand mixer or electric enclosing the paper as you go. Leave to
1 tsp natural vanilla extract hand mixer, whisk for 5-6 minutes, until cool completely.
50g (1¾oz) self-raising flour pale and thick. Stir in the vanilla extract. 5 To make the filling, sift the icing sugar
75g (2½oz) ground hazelnuts Sift in the flour, then fold in gently with into the cream, then whisk until soft peaks
icing sugar, for dusting the ground hazelnuts. form. Fold in the crème fraîche and vanilla
For the filling 3 Using clean beaters, whisk the egg extract. Gently stir the raspberries through.
1 tbsp icing sugar whites in a separate bowl until soft 6 Unroll the roulade and spread with
150g (5½oz) thickened or peaks form. Gently fold into the hazelnut the raspberry cream filling. Re-roll the
whipping cream mixture with a large metal spoon roulade. Place on a serving plate and
100g (3½oz) crème fraîche or until just combined. Pour into the dust with icing sugar. If transporting,
sour cream prepared tin. Bake for 15-20 minutes dust with icing sugar just
½ tsp natural vanilla extract until golden and springy. before serving.

WWW.FOODHEAVENMAG.COM JUNE / JULY baking heaven 115

BH23.picnictipsfeature.jg3.indd 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

BH23.Roundup.jg3.indd 116 18/05/2017 14:40


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
WWW.FOODHEAVENMAG.COM JUNE / JULY baking heaven 117

BH23.Roundup.jg3.indd 117 18/05/2017 14:40


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

WWW.FOODHEAVENMAG.COM JUNE / JULY baking heaven 119

BH23.BakingEss.jg4.indd 119 18/05/2017 13:42


TRUTH BEHIND THE TERM

Baking blind Add two or three


vanilla pods to a jar
Baking blind is the process of baking a the pastry. Fill it with ceramic baking beans
pastry case in the oven without the filling to or dried pulses to weigh it down, then bake
of caster sugar and
ensure it is cooked properly and achieve in the oven for 15-20 minutes until the sides after a couple of
a crisp finish. To do this, line your tart tin are set. Once set, remove the beans and weeks you’ll have
with pastry and prick it with a fork. Scrunch paper and return it to the oven for another vanilla sugar. Easy!
up a piece of baking parchment or 5 minutes, or until the base of the pastry
greaseproof paper to help it reach the edges looks dry. Remove from the oven and allow
of the tin, then flatten it out and use it to line 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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BH23.BakingEss.jg4.indd 121 18/05/2017 13:43


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

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All tuition, equipment, products, light lunch and more. It’s all included.
Booking for yourself, or purchasing as gift, it’s simple, just visit
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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


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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
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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

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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
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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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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

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Mango and passion For the marzipan collar For the mango and passion fruit gel

fruit ‘religieuse’ 1 Roll out the marzipan on a little icing


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

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

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

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

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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)

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

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

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R e c i p e s
★★★
BEGINNERS

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


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

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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 It is classic to pair these juicy fruits
known for its culinary courses with a Pimm’s cocktail or Champagne BOOZY DESSERTS
with their diplomas being but, as an alternative, Moscato d’Asti I know boozy desserts are more
internationally recognised as a mark of would fit them perfectly. It is made from traditionally eaten around Christmas
excellence, but the world-leading school the fragrant, aromatic Muscat grape – time, but they tend to be sneaking up
also offers a professional selection of the only one that actually tastes of more and more throughout the rest of
wine courses, delivering the same high grapes! The fermentation is stopped to the year in treats such as cheesecakes,
standards of teaching and expertise, offer a little bit of sweetness and the ice creams, cupcakes, pies and even
with the Diploma in Wine, Gastronomy natural gas is preserved to add some fizz. macaroons! Beverages that tend to do
and Management being one of Originally from Piemonte in Italy, this well in desserts are the rich and
these programmes. style is becoming so popular now that flavoursome varieties, which include
Matthieu Longuere MS, the Wine you can find it pretty much in every Guinness, Bourbon, Brandy and
Development Manager at Le Cordon country. Amaretto. For
Bleu London, helped to develop this
innovative Diploma, which explores the
Just look for
the terms "Dessert wine should be sweeter these I think it
may be worth
theory of wine knowledge and places a
strong emphasis on practical learning.
‘Sparkling
Moscato’ or
than the dessert itself!" considering a
non-alcoholic

PAIRING WINE
‘Moscato alternative,
Frizzante’ and check the percentage of and the one I have in mind is Chinese
WITH DESSERT alcohol; they are about 5% by volume, so Pu-erh Tea. This is a Yunnan province
Although nowadays we tend to reserve you don’t feel guilty when having a speciality, a compressed, aged, post-
wine pairing for starters and mains, it is second glass. fermented green tea that shares with
equally important to consider what we wine a potential for ageing. An old
should pair with dessert in order to end DESSERT SPICES Pu-erh tea can also fetch a small
the dining experience on a good note, There are many different spices found fortune!
rather than be left with a bad taste in in a lot of traditional desserts from Flavour wise, Chinese Pu-erh tea is
the mouth! And yes, it is all too easy to around the world such as cinnamon, rich and intense with a lovely texture
just finish up dessert with a coffee, but nutmeg, allspice, cardamom, cloves and structure, often with earthy, woody
there are a plethora of other much more and ginger to name but a few. With aromas. It is often used in China for
interesting and exciting options that these types of flavours, an aromatised medicinal purposes, notably to help
you may want to explore. fortified red wine with a little bit of digestion, blood circulation and as a
sweetness, or a speciality from hangover cure. This lightly astringent
FRUITY DESSERTS Piemonte such as Barolo Chinato would miracle tea will be able to stand up to
Three factors to consider when pairing be perfect. Lillet Rouge made in the richness of any boozy dessert,
wine with dessert are the acidity, the Podensac near Bordeaux would also be refreshing the palate, but for those who
flavour intensity and the sweetness. ideal. This vermouth is based on simply cannot get through their final
Surprisingly, a dessert wine should be Bordeaux Merlot AOC wine, to which course without an alcoholic beverage, a
sweeter than the dessert itself! At this has been added a liqueur made using chilled glass of Tawny Port or
time of the year, when it comes to orange peel and quinquina, and is then Australian Rutherglen Muscat should
desserts that are rich in sweet and sour aged in oak for several months. The do the trick.
flavours and contain summery fruits resulting nectar is brimming with So now you can really enjoy your
such as elderflower, strawberries and vanilla and dark berries, and has a dining experience over the warmer
gooseberries, the most important of the pleasant refreshing spiciness to it. season by paying particular attention to
three factors is the acidity, which These flavours compliment the spices the wines you will be pairing with your
compliments these kinds of desserts used in desserts perfectly, making it delicious desserts, so as not to end your
very well. taste almost like spicy chocolate. meal with a palate clashing disaster!

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AF TERNOON TE A

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.
lecturers, and the numerous terms of the cooking techniques that we
opportunities that students have were taught, but also in regards to
throughout their studies to put these learning the business side of things.
techniques into practice. There was so much more work to do and
Keiron Murphy, a current Diplôme de it was much more intense, but I think
Pâtisserie student comments on his that adrenaline rush is what this
time at Le Cordon Bleu so far; industry is all about.
“I’m genuinely loving every minute of “We had to host an Afternoon Tea,
it! The whole reason that I applied was where we made an incredible amount of
to learn new skills, so to be learning the pastries, from classic scones to intricate
correct terms and techniques, the Paris-Brests, and macarons. It was the
CAREERS FAIR history behind what I’m making and first insight into a real kitchen
the science behind it too is amazing. environment where we had to get
Gaining the knowledge is incredible, something ready on time no matter
especially when this knowledge is what, and it really showed us what a
coming from the most recognised proper restaurant setting was like. We
culinary institute in the world.” then got to serve the afternoon tea and
During the Diplôme de Pâtisserie, as get some feedback directly from the
part of the Superior Certificate students customer, which was great.”
host a formal Afternoon Tea event, There are many other events that
which provides them with a taste of take place at Le Cordon Bleu London
working in the industry – producing throughout the year such as careers
food in quantity, working in a team to a fairs, culinary demonstrations and
deadline and exposure to the hospitality conferences, and the school’s
C H E F A S S I S TA N T S environment. The student event is participation in trade shows such as

L
unique to Le Cordon Bleu London and Cake & Bake, and BBC Good Food.
e Cordon Bleu has produced contributes to the overall training Students are able to participate in
many notable alumni over the required to complete the Diploma. these events, assisting Master Chefs
years including the legendary Ellie Wharrad, Le Cordon Bleu where necessary, which provides
Julia Child, Great British Bake Off stars London alumna, who is now the proud them with maximum opportunities to
Mary Berry and John Whaite, and owner of her own business Studio gain more experience and network
renowned cake decorating queen Chocolate, in Nottingham comments; with notable industry figures. This
Peggy Porschen. “The thing that I most enjoyed while makes the transition from culinary
The success of the alumni can be studying at Le Cordon Bleu London was student to culinary professional a
credited to the fundamental culinary definitely the Superior Pâtisserie much smoother process.
techniques that are taught at the school Certificate. It was such a massive step Join Le Cordon Bleu and become
by the Master Chefs and expert up from Intermediate – not only in part of an international network.

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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.

cordonbleu.edu/london

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