FLAVOURED NEW TAKES ON WIN!

TALA &
SCONES SUMMER CAKES DUALIT GOODIES

H E A V E N®
SUMMER 2016

Unlock the secret

to mastering
meringue

STEP-BY-STEP GUIDE
HOW TO BAKE
A FRAISIER CAKE

5 top tips
or perfect
ry with
GBBO’s
John Whaite

0HOWLQWKHPRXWK Summer berry

cheesecake, p19
50
50

18 irresistible recipes!
9 772050 122001

9 772050 122001

AFTERNOON TEA GROW YOUR OWN CAKE

G News & products BAKING
Join Will Torrent for a et creative in your garden for Low-fat bakes HEAVEN
SUMMER ’16
PRICE £4.99
masterclass in teatime treats e freshest baking ingredients Ice cream cakes! NZ $14.00
Get together to support
a great local cause.
Baking queen? Total tea-lover? This July, get your
friends or colleagues together to share tea and
cake, and raise vital funds for your local Leonard
Cheshire Disability project for disabled people.

Get your FREE Give & Bake pack now!

Email: events@leonardcheshire.org
Phone: 020 3242 0396

Your support will help fund projects like

‘Our Kitchen’ at Bells Piece care home.

Residents and day visitors sell jams and

chutneys which they make from fruit and
vegetables they have grown themselves.

Working in the garden and taking part in

cooking classes encourages people with
disabilities to become more independent
and gives them a sense of achievement.

Leonard Cheshire Disability is a registered charity no: 218186 (England and Wales)
and no: SC005117 (Scotland) and a company limited by guarantee.
 W E LCO M E

STEP-BY-STEP
FRAISIER
H E A V E N® This French cake may look
tricky to bake, but follow our

Welco step-by-step guide on page

56 and you'll be impressing
guests with it in no time.

To bake or not to bake, that is the question. Or at least

it is when it comes to the very important subject of
cheesecakes.This has to be the one dessert that I simply
can't turn down, no matter how full I am. And as to a
preference between the baked/non-baked varieties? I'll just
as happily eat either. One of the things I love so much about
cheesecakes – apart from the delicious texture combination
of smooth, creamy topping and mouthwateringly crunchy TECHNIQUE!
FEWI¯MWXLIWLIIVI\XIRXSJ¾EZSYVW]SYGERQEOIMXMR%GPEWWMGGLSGSPEXI MERINGUES
cheesecake is unbeatable (check out the Rocky Road version on page 18 for Discover how to combine
egg whites and caster
a lesson in sheer indulgence), while there are few things more refreshing on a WYKEV XS FEOI XLI ¾YJ½IWX
summer's day than a light cheesecake topped with the best seasonal fruits. We've meringues on page 84.
got 18 delicious recipes to get you started, so turn to page 11 to check them out!
Also this issue, we show you how to impress friends and family with the
iconic French Fraisier cake on page 56 and discover how to create the perfect
afternoon tea with Will Torrent on page 78. Plus we're inviting you to join us
EXSYV½VWXIZIVFood Heaven reader event in the beautiful city of Bath. The
day-long course will teach you how to ice biscuits and cover and decorate
a garden cake, plus you'll get to enjoy a light lunch with a glass of Prosecco.
4PEGIWEVIPMQMXIHWS½RHSYXLS[XSFSSO]SYVWSRTEKI7II]SYXLIVI
COMPETITION
This issue you can win a
street party baking pack
from British icons Tala and
Dualit – enter now on
Sally FitzGerald Senior Editor
page 83.

Get in touch Subscribe

Facebook Turn to page 48 to take
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BUY GROW YOUR
Alternatively email
WEPP]½X^KIVEPH$ERXLIQ OWN CAKE
Cover recipe publishing.com Fancy taking your baking
Summer berry cheesecake to the next level? Why not
© iStockPhoto grow your own ingredients?
Find out how on page 30.

Summer %DNLQJH E A V E N 3
I N T H I S I S S U E

S U M M E R

&RQWHQWV
Your essential guide to creating brilliant bakes and
perfect cakes every time in your own kitchen.

&KHHVHFDNH p11 33
F E AT U R E S
In the kitchen with: Jane's Patisserie ....... 28
Grow Your Own Cake: Holly Farrell....... 30
Raspberry and chocolate roll, gooseberry and
IPHIV¾S[IV GEOI VLYFEVF ERH GVYQFPI GEOI
In the kitchen with: Georgia Green ........ 50
Fraisier cake masterclass ........................... 56
Meringue masterclass................................. 84
'LSGSPEXI QIVMRKYIW TS[HIV TYJJW
Creative cakes with Judit Horvat ......... 110
7[IIX ZMSPIX SQFVI GEOI JVEKVERGIH VSWI
GEOI EVSQEXMG GLEQSQMPIIPHIV¾S[IV
PIQSRERHLSRI]GEOI

8
E V E RY I S S U E
Fresh from the oven......................................8
New product guide..................................... 10
Subscribe to *SSH ,IEZIR.......................... 48
In the kitchen with: John Whaite .......... 114

50

4 %DNLQJ H E A V E N Summer
 /LJKWHU
EDNHV p105
%LVFXLWVDQG&RRNLHV p51
78

114
7HDWLPH
WUHDWV p89 &DNHV p35
'HVVHUWV p61

On the cover
p94 p111 p83

p56 p84

p114

p8&10
p105
p78 p30 p37

https://vk.com/readinglecture Summer %DNLQJ H E A V E N 5

I N D E X

H E AV E N

5HFLSHILQGHU
Branding and content, © Anthem Publishingg Limited, 2016. The
name Baking Heaven® is a registered trade mark of Anthem
Publishing Limited. All rights reserved.

&KHHVHFDNH
12 Peanut butter swirl cheesecake
63 Menton lemon tart
64 Panna cotta with ginger and rhubarb
Anthem Publishing Ltd, Suite 6, Piccadilly House,
London Road, Bath BA1 6PL
64 White chocolate and rose water parfait Tel +44 (0) 1225 489985 Fax +44 (0) 1225 489980
13 6MGSXXE½KERHLE^IPRYXGLIIWIGEOI
65 Raspberry meringue gâteau
14 Lime cheesecake tart SENIOR EDITOR Sally FitzGerald
66 Kiwi ricotta cheese tart
15 Cookies and cream blueberry cheesecake sally.fitzgerald@anthem-publishing.com
67 -GIHKMRERHHEQWSRWSYJ¾qW
16 Caramac cheesecake
67 Lemon and orange tart ART EDITOR Kai Wood
16 Honeycomb cheesecake
68 Mini strawberry and white choc tarts PRODUCTION EDITOR Amanda Robinson
17 Chocolate orange cheesecake
70 Almond and breadcrumb chocolate cake
18 Rocky road cheesecake BUSINESS DEVELOPMENT MANAGER Sarah Lindsay
71 Berry and frangipane tart
19 Fruity berry cheesecake
71 Ricotta and cinnamon pancakes JUNIOR ADVERTISING SALES EXECUTIVE Ines Botto
20 Baked lemon cheesecake ines.botto@anthem-publishing.com
72 7XVE[FIVV]WSYJ¾qW
20 Blueberry cheesecake
72 Blueberry almond tart ACTING MARKETING MANAGER Verity Travers
21 Apple crumble cheesecake
73 Raspberry and white chocolate tart verity.travers@anthem-publishing.com
22 Berry crumble cheesecake
74 6IHXVYJ¾IXEVX MARKETING EXECUTIVE Deirdre Attinger
23 Limoncello cheesecake
75 Summer jamboree pie deirdre.attinger@anthem-publishing.com
24 Blueberry and lemon cheesecake cookies
75 19th-century college puddings
25 Chocolate cheesecake MANAGING DIRECTOR Jon Bickley
76 17th-century snake fritters jon.bickley@anthem-publishing.com
26 Chocolate orange baked cheesecake
77 19th-century Bakewell puddings
27 Blackberry cheesecake jars CREATIVE DIRECTOR Jenny Cook

*URZ\RXU $IWHUQRRQWHD jenny.cook@anthem-publishing.com

EDITORIAL DIRECTOR Paul Pettengale

RZQ&DNH 79 Blueberry scones with honeycomb butter

32 Raspberry and white chocolate roll
33 +SSWIFIVV]ERHIPHIV¾S[IVGEOI
34 Rhubarb crumble and custard cake
80 4MWXEGLMSERHWXVE[FIVV]HqPMGIW
82 Malty egg custards
paul.pettengale@anthem-publishing.com
COMMERCIAL DIRECTOR Simon Lewis
simon.lewis@anthem-publishing.com
7HDWLPHWUHDWV PRINT Polestar UK Print Ltd, 1 Apex Business Park, Boscombe
Road, Dunstable, Bedfordshire, LU5 4SB

&DNHV 90 Party rings

36 Little Linzer tarts
37 Raspberry ripple ice cream sandwiches
38 Sloe gin layer cake
38 Stem ginger and lime cake
39 Apple cinnamon Kugelhopf
40 Vanilla and raspberry cupcakes
41 Choc hazelnut and Baileys ice cream cake
42 'LSGSPEXIXMJ½RGEOI
43 Fresh blueberry piñata cake
44 Blueberry Victoria sponge
44 Strawberry macaroon cake cake
45 Frosted banana bars
46 Mango and kiwi upside-down cakes
47 Baby in a crib loaf cakes
91 Peach melba streusel slices
91 Coconut and chocolate macaroons
92 Butterscotch-bacon brittle cinnamon rolls
94 Carrot cake scones
95 Raspberry cake
96 Mini pavlovas
96 English madeleines
97 Chocolate hazelnut and praline brioche
loaf
98 White chocolate raspberry tartlets
99 Lavender buttermilk scones
99 Apple roses in puff pastry
100 1EGEVSRW[MXLIPHIV¾S[IVERH4MRO
Lady® apples
101 Blueberry scones with blueberry jam
Tel +44 (0) 1206 849 500
DISTRIBUTION Marketforce (UK) Ltd, The Blue Fin Building, 110
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By entering a competition you are bound by these rules. Late or incomplete
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&RRNLHV  101 Microwave cinnamon swirl cake comparable value. Competitions are open to UK residents over 18 only, except
102 7[IIXWYKEVWEFPqW employees of Anthem Publishing and any party involved in the competition or

%LVFXLWV 102 Little cutie French clafoutis

52 Lemon and honey shortbread
52 Feather-iced biscuits
53 Easy choc bites with date and coconut
53 Bourbon biscuits
103 Madeleines
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103 Ginger yoghurt scones entry. Entries become the property of the company upon receipt and will not be
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106 Ginger cake with drizzled icing
the competition rules.

54 Cream cheese spirals

54 Almond-topped squares 106 White choc and cranberry cookies
55 Chocolate pretzels 107 Pink Lady®, chia, pecan and hazelnut
55 Pecan tassies breakfast bar
107 Lemon and blueberry cheesecake
'HVVHUWV 108
108
Dairy-free Manhattan cheesecake
Cranberry torte All content copyright Anthem Publishing Ltd, 2016, all rights reserved.
62 Apple and plum crumble 109 Dairy-free queen of puddings While we make every effort to ensure that the factual content of Baking
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Publishing Ltd. Anthem Publishing recognises all copyrights contained
within this issue. Where possible we acknowledge the copyright holder.
Baking Heaven is a trade mark owned by Anthem Publishing.

6 %DNLQJH E A V E N Summer
 Set free your creativity with Free Bake!
MADE IN ITALY

Free Bake is the revolutionary silicone strip with magnets

attached that will allow you to give whatever shape youd like to
your creations!

Magnets

WOW!
Video shop.silikomart.com
 )UHVK from
the oven...
Discover the latest news from the world of
baking – including summer events, new launches and The Cake & Bake
products, exciting ingredients and more… Show is back!
The UK’s biggest baking event, The
Cake & Bake Show (in association with
Argos), is returning to ExCeL London
from the 7-9 October, and to EventCity
Manchester from the 10-13 November.
With live bake-offs, workshops
and demos by your favourite bakers
including Rosemary Shrager and
Star bakers at Bakewell Eric Lanlard, book signings, hundreds
of exhibitors, display tables and

G
et along to the Bakewell Baking Festival this summer for a chance workshops, there’s plenty for you to
to meet your favourite chefs and bakers. Current Bake Off champ see and do – and buy! Tickets cost
2EHM]E,YWWIMR[MPPFIXLIVIEPSRK[MXLXLI½VWXIZIV[MRRIVSJXLI Follow us on from £12 with children under six going
GBBO, Edd Kimber (below with Masterchef½REPMWX7XEGMI7XI[EVX  Facebook @ free. All you have to do is call 0844 854
teenage baking whizz Amy-Beth Ellice, and Henry Herbert, one half of the Baker www.facebook. 1364 (calls cost 7p per minute) or visit
Brothers. With baking demos, a wonderful array of vintage stalls and attractions com/Baking www.thecakeandbakeshow.co.uk for
for the whole family (‘Mr Darcy Custard Pie Fight’, anyone?), this giant village fete HeavenMag more details.
captures the spirit of The Great British Bake Off, and was a huge success last year.
Why not make a weekend of it – festival camping tickets are available too.
The festival takes place on 13-14 August and advance tickets are now on
sale for £7.50 for adults and under-16s go free. (£9 on the door). For more
information, visit www.bakewellbakingfestival.co.uk

Bake for charity

The Leonard Cheshire Disability charity supports disabled
people across the UK and around the world to help them live
the lives they choose, with nursing care and support. Their Give
& Bake fundraiser is back this July, and here’s how you can help:
just get together with your friends or colleagues at work for
a coffee morning or afternoon tea with loads of home-baked
cakes and cookies, of course.
Everyone who signs up will get a free ‘Give & Bake’ pack,
GSRXEMRMRKEKYMHITSWXIVGEOI¾EKWERHFEPPSSRWXSLIPTQEOI
your event a huge success. Last year, bakers held events all
around the country and they’re looking forward to lots more
this July. If you’d like to hold a Give & Bake this July, please get
in touch with the Leonard Cheshire Disability events team at
events@leonardcheshire.org or phone 0203 242 0239.

8 %DNLQJH E A V E N Summer
 Cutting it
Do you have a drawer full of cookie cutters in your kitchen?
You know, like those special boomerang-shaped ones you
bought when your relatives came over from Oz? Well, those
Taste
T t th
the
h raii b
-J]SYHSSRI XLMRK XLMW QSRXL GLIGO SYX XLI 1IVMRKYI +MVPW´ WLMR]RI[[IFWMXIEX
clever people at CakeCraft World are on a mission to breathe
[[[QIVMRKYIKMVPWGSYO 4EGOIH [MXL E VEMRFS[ SJ GVMWT] GPEWW]QIVMRKYIW 
new life into all our neglected and unloved biscuit shapes…
KPYXIRJVII ERHXVIEXWXSFY]JSVIZIV]SGGEWMSR¯JVSQEWMRKPIFS\IH1IVMRKYI
‘Cookie cutters are not just for cookies!’ they tell us, and
/MWWXS6EMRFS['VEXIWERH+MERX1IVMRKYIW¯XLI]EPWSLEZIPSXWERHPSXWSJXEWX]
just to prove the point, they have taken their ‘Girls Night
VIGMTIWW[IIXERHWEZSYV]XSMRWTMVI]SYVQMH[IIOQIEPWERH[IIOIRHGSSOMRK
Out’ set of 6 cookie cutters (£10.90) and transformed the
=SY´PPEPWS½RHHIXEMPWSJGSSOIV]QEWXIVGPEWWIWXLI]LSPHHS[REX1IVMRKYI+MVPW
champagne glass, cocktail glass, shoe, ring, corset and tiara
,5WTIRHX[SVIPE\MRKLSYVWPIEVRMRKLS[XSQEOIQIVMRKYIOMWWIW[EWLIH
into rather splendid cake toppers! All you need to do to use
HS[R[MXL4VSWIGGS2S[XLEX´W[LEX[IGEPPEJYRRMKLXSYX©
the cutters is cut out shapes from sugarpaste and paint on the
details. So take a look in your cookie cutter drawer, you’ll be
surprised at what you can do. www.cakecraftworld.co.uk

Time for tea

8LIXVIRHJSV¾EZSYVIHXIEWGSRXMRYIWXSKVS[WSMJ]SY´VI
XIQTXIHXSWXITE[E]JVSQ]SYVJEQMPMEVGYTTEERHXV]
WSQIXLMRKRI[ERHHIPMGMSYW.IRMIV;SVPHSJ8IEWLEWWS
QYGLXSSJJIV;MXLSZIVXIEWERHMRJYWMSRWMRPSSWI
PIEJT]VEQMHXIEFEKWSVGPEWWMGXIEFEKWXLIVIMWWYVIXSFI
EFPIRHXLEXXEOIW]SYVJERG]8LI[IFWMXIMWTEGOIH[MXL
PSXWSJJEWGMREXMRKMRJSEFSYXXLIXIEW[LMGLVERKIJVSQ
XLIQSVIJEQMPMEVFPEGOERHHIPMGEXIKVIIRZEVMIXMIWXSXLI
I\SXMG¾S[IVMRKXIEWXLEXYRJYVPFIJSVI]SYVI]IW[LIR]SY
TSYV[EXIVSRXLIQ JVSQGEJJIMRIGSRXIRXXSXEWXMRKERH
³[IPPFIMRK´RSXIW=SYGERFY]XLIXIEWSRPMRIMREVERKISJ
UYERXMXMIWERHJSVQWJVSQWMRKPIFEKWXSPSSWIPIEJXIEWF]
[IMKLX[[[NIRMIVXIEWGSQ

Shape up
When it comes to turning out a p rfect bake, we all
love our silicone accessories. Flexxible and super-
Boxing clever
heat resistant, it makes you wondeer what we ;LEXWYQWYTWYQQIVFIXXIVXLERE
did without them! That’s why we’rre so TMGRMGMRXLITEVOSVEWTSXSJEPJVIWGS
excited about the Wonder Cakes r nge EJXIVRSSRXIE#%RHRS[XLEXMXPSSOWPMOI
from SilikoMart, an Italian companyy XLI[EVQIVHE]WLEZIEGXYEPP]EVVMZIH
specialising in silicone moulds for [LEXFIXXIVI\GYWIHS[IRIIH#0MXXPI
professional and home bakers alike. 'YTGEOI&S\IWLEZIEREQE^MRKVERKI
Choose from an amazing array of SJEGGIWWSVMIWXSWLS[SJJ]SYVGEOIW
moulds for chocolate work, party a QEGEVSRWERHWYQQIVXVIEXWMRWX]PI
seasonal celebration cakes, cupcakess,s *VSQTMGRMGJSSHFS\IWTVIXX]TPEWXMG
ice cream and even pretzels, as well GLEQTEKRIKPEWWIWHMWTSWEFPITPEXIW
as accessories like biscuit stamps, FS[PWERHGEOIWXERHWIZIRRETOMRW
piping nozzles and handy kitchen ERHFYRXMRK]SY´PP½RHIZIV]XLMRK]SY
spatulas, mats, and chopping boards. RIIHXSQEOIXLIQSWXSJXLI
We want them all… For more info, KSVKISYW[IEXLIV[LMPIMXPEWXW
go to www.silikomart.com 8EOIEFVS[WIXLVSYKLXLIJYPPVERKIEX
[[[PMXXPIGYTGEOIFS\IWGSYO

https://vk.com/readinglecture Summer %DNLQJH E A V E N 9

 Jenier
‘Afternoon
Tea’ Mini
Selection Pack
(Loose Leaf or
Pyramid) £15.50
www.jenierteas.com

Personalised Cookie
Baking Kit £16.75
Use this kit to personalise bakes
for any occasion.
Cupcake Cookie
stompstamps.tictail.com
Cutter Set 3 Piece £2

J
Bake cute cookies with these
bargain cutters!
www wilko com
www.wilko.com

PRO D U C T S
Get set for summer with an array
of beautiful new baking
goodies. Here are some
of our favourites...

Vibrant Coloured Cake

Boards from £1.25
Jazz
J up your cakes with vibrant
Silikomart Set Gel 01 coloured cake boards. Available in
Classic €12.90 Make your own round and square.
ice creams on a stick! www.cakecraftworld.co.uk
www.silikomart.com

Macaron Boxes from £4.75 Tala Originals Stoneware

for a pack of 10 Create stunning Mixing Bowl £14.99
gifts with these little boxes. A pretty and practical 30cm
www.littlecupcakeboxes.co.uk retro baking bowl!
www.talacooking.com
g

10 %DNLQJ H E A V E N Summer
H E AV E N

Summer %DNLQJH E A V E N 11
&KHHVHFDNHH E A V E N

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&]'EVSPMRI+VMJ½XLW

Serves 10-12
FOR THE CHEESECAKE
500g (1lb 2oz) cream cheese, softened
2 tbsp rice malt syrup
½ tsp liquid stevia (optional)
190g (6½oz) natural crunchy peanut butter
1 4VILIEXXLISZIRXS„'+EW1EVO+VIEWIEGQMR
WTVMRKJSVQGEOIXMRERHPMRIXLIFEWI[MXLRSRWXMGOFEOMRKTETIV
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2 free-range eggs
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2 tbsp salted roasted peanuts
FOR THE BASE
150g (5½oz) salted roasted peanuts
115g (4oz) shredded coconut
2 tbsp Dutch-processed cocoa powder
2 tbsp rice malt syrup
30g (1oz) butter, melted
12 %DNLQJH E A V E N Summer https://vk.com/readinglecture
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LE^IPRYXGLIIWIGEOI
&]'EVSPMRI+VMJ½XLW 1 Preheat the oven to 180°C/Gas Mark 4. Grease a 23cm (9in)
Serves 10-12 springform cake tin and line the base with non-stick baking paper.
FOR THE BASE 2 ;LM^^ XLI ¾SYV FYXXIV KVSYRH LE^IPRYXW FEOMRKTS[HIVIKK
and stevia in a food processor until the mixture resembles
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breadcrumbs. Press half of the mixture (reserving the remainder
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GSPHFYXXIVGLSTTIH for the topping) into the base of the prepared tin and refrigerate
KS^
KVSYRHLE^IPRYXW until required.
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FOR THE CHEESECAKE
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Summer %DNLQJH E A V E N 13
&KHHVHFDNHH E A V E N

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Serves 8
FOR THE CHEESECAKE
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FOR THE BASE
KôS^ WYR¾S[IVWIIHW
KS^ WLVIHHIHGSGSRYX
XFWTWIWEQIWIIHW
XFWTVMGIQEPXW]VYT
XFWTQIPXIHZMVKMRGSGSRYXSMP
XWTKVSYRHKMRKIV
JVIIVERKIIKK[LMXI
õXWTPMUYMHWXIZMESTXMSREP 
TMRGLSJWEPX

1 Preheat the oven to 140°C/Gas Mark 1.

2 *SVXLIFEWI[LM^^XLIWYR¾S[IVWIIHWERHWLVIHHIH
GSGSRYXMREJSSHTVSGIWWSVYRXMP]SYLEZIEGSEVWI
WERHPMOIXI\XYVI%HHXLIVIQEMRMRKFEWIMRKVIHMIRXW
ERHTVSGIWWYRXMPGSQFMRIHERHXLIQM\XYVIGPMRKW
XSKIXLIV[LIRTVIWWIH[MXL]SYV½RKIVXMTW4VIWW
XLIQM\XYVI½VQP]MRXSE\GQö\öMR 
VIGXERKYPEVPSSWIFEWIH¾YXIHXEVXXMRIZIRP]GSZIVMRK
XLIFEWIERHWMHIW&EOIJSVQMRYXIWSVYRXMP
PMKLXP]FVS[RIH6IQSZIJVSQXLISZIRERHWIXEWMHI
XSGSSPGSQTPIXIP]
3 ;LMTXLIGVIEQ[MXLERIPIGXVMGQM\IVYRXMPWSJX
TIEOWJSVQ8VERWJIVXSEFS[P&IEXXLIGVIEQ
GLIIWIVMGIQEPXW]VYTPMQI^IWXERHNYMGIYRXMP
WQSSXL8VERWJIVXSERSXLIVFS[PERHJSPHMRXLI
[LMTTIHGVIEQ
4 +MZIXLIFS[PJSVXLIIPIGXVMGQM\IVEKSSHGPIER
ERHFIEXXLIIKK[LMXIWERHWEPXYRXMPWSJXTIEOW
JSVQ+IRXP]JSPHMRXSXLIGVIEQGLIIWIQM\XYVI
in two batches.
5 7TSSRXLIGLIIWIGEOIQM\XYVIMRXSXLIGSSPIH
FEWIERHVIJVMKIVEXIYRXMPWIVZMRK7IVZIXSTTIH
[MXLXLIWXVE[FIVVMIWERHQMRX
6 8LMWXEVX[MPPOIITJSVHE]WGSZIVIHMRXLI
VIJVMKIVEXSV

14 %DNLQJH E A V E N Summer
 'SSOMIWERHGVIEQFPYIFIVV]GLIIWIGEOI
&]'EVSPMRI+VMJ½XLW 1 4VILIEXXLISZIRXS„'+EW1EVO+VIEWIERHPMRIXLIFEWI
Serves 12-16 ERHX[SPSRKWMHIWSJE\GQö\õMR XMR[MXLETMIGI
SJRSRWXMGOFEOMRKTETIVI\XIRHMRKXLITETIVEFSYXGQôMR 
FOR THE CHEESECAKE
EFSZIXLIWMHIWSJXLIXMR8LMW[MPPEWWMWX[MXLXLIVIQSZEPSJXLI
500g (1lb 2oz) cream cheese, softened GSSOIHGLIIWIGEOI
2 tsp vanilla bean paste 2 ;LM^XLIGVIEQGLIIWIZERMPPEFIERTEWXIERHWXIZMEMREJSSH
½ tsp liquid stevia TVSGIWWSVYRXMPWQSSXL%HHXLIIKKWWSYVGVIEQERHGSVR¾SYV
2 free-range eggs ERHTVSGIWWYRXMP[IPPGSQFMRIH
3 4SYVXLIQM\XYVIMRXSXLITVITEVIHXMRERHWTVMROPISZIVXLIGSSOMI
80g (2¾oz) sour cream
GLYROWERHFPYIFIVVMIW&EOIJSVQMRYXIWSVYRXMPXLIXSTMW
XWTGSVR¾SYV
PMKLXP]FVS[RIHERHXLIGIRXVIMWNYWXWIX¯MXWLSYPH[SFFPIWPMKLXP]
5 choc chip hazelnut cookies, broken into chunks 'LMPPMRXLIVIJVMKIVEXSVJSVLSYVWSVYRXMPVIEH]XSWIVZI
125g (4½oz) blueberries, fresh or frozen 4 8LMWGLIIWIGEOI[MPPOIITJSVHE]WGSZIVIHMRXLIVIJVMKIVEXSV

The recipes on
pages 12-15
are taken from
Incredible Bakes by
'EVSPMRI+VMJ½XLW
published by
Smith Street
&SSOW664†

Summer %DNLQJH E A V E N 15
 KHHVHFDNHH E A V E N

Caramac cheesecake Honeycomb cheesecake

By Jane Dunn from Jane’s Patisserie (www.janespatisserie.co.uk) By Jane Dunn from Jane’s Patisserie (www.janespatisserie.co.uk)
Serves 10-12 Serves 10 2
FOR THE BASE QP¾S^ HSYFPI FOR THE BASE 250g (9oz) milk chocolate,
300g (11oz) digestive cream 200g (7oz) digestives chopped
biscuits 250g (9oz) Caramac, 130g (4½oz) Cadbury’s 130g (4½oz) Cadbury’s
150g (5oz) butter chopped Crunchies Crunchie

FOR THE CHEESECAKE TO DECORATE 130g (4½oz) butter TO DECORATE

500g (1lb 2oz) full-fat melted Caramac/chocolate FOR THE FILLING whipped cream
cream cheese whipped cream 400g (14oz) cream cheese 1-2 Cadbury’s Crunchie,
100g (4oz) icing sugar Caramac pieces chopped
100g (4oz) icing sugar
50g (1¾oz) chocolate,
HSYFPIGVIEQ
1 To make the base, melt the butter in the microwave on short
bursts on in a small pan over a medium heat until fully melted. Blitz
the biscuits in a food processor, or crush them in a bag and add to
the melted butter. Tip into a 20cm (8in) deep springform cake tin
ERHTVIWWHS[R½VQP]'LMPPMRXLIJVMHKI
2 *SVXLIGLIIWIGEOI½PPMRKQIPXXLI'EVEQEGMREFS[PSZIVETERSJ
simmering water, stirring gently, or in the microwave on short bursts
until fully melted. Leave to cool slightly.
3 With an electric mixer, mix the cream cheese and icing sugar until
smooth. Whisking slowly, pour in the double cream and continue to
whip the combined mixture until it starts to thicken.
4 While mixing, pour in the melted Caramac and whip again until
very thick. It should hold its shape completely. Alternatively whip the
cream separately, and fold into the cream cheese mixture, then fold
through the melted Caramac.
5 Pour onto the biscuit base and spread evenly. Leave to set in the
fridge, covered, for 5-6 hours, or preferably overnight.
6 To decorate, carefully remove the cheesecake from the tin, and
decorate with some melted chocolate or Caramac, some whipped
cream, and some chunks of Caramac.
16 %DNLQJH E A V E N Summer
QP¾S^
melted
1 To make the base, melt the butter in the microwave on short
bursts, or in a small pan over a medium heat. Blitz the biscuits and
Crunchies to a small crumb in a food processor. Add the melted
butter, and pulse until it is combined.Tip into a 20cm (8in) deep
WTVMRKJSVQ GEOI XMR ERH TVIWW HS[R ½VQP] 'LMPP MR XLI JVMHKI
2 8S QEOI XLI ½PPMRK QIPX XLI GLSGSPEXI MR E FS[P SZIV E TER SJ
simmering water, stirring gently or microwave in short bursts until
fully melted. Leave to cool slightly.
3 With an electric mixer, whisk the cream cheese and icing sugar until
combined. Pour in the double cream and continue to whip until it
thickens like a mousse. Pour in the melted chocolate and whip until
thick. It should hold its shape completely when whipped. It won’t
take too long as the chocolate will harden quickly and cause it to
thicken. Alternatively, whip the cream separately, and fold into the
cream cheese mixture, then fold through the melted chocolate.
Chop up the Crunchies and fold through the mixture. Pour onto
the biscuit base, cover, and chill in the fridge for at least 5-6 hours
or preferably overnight.
4 To decorate, remove the cheesecake from the tin, and decorate
with whipped cream, crushed Crunchies, and melted chocolate.
 'LSGSPEXISVERKIGLIIWIGEOI
&].ERI(YRRJVSQ.ERI´W4EXMWWIVMIwww.janespatisserie.co.uk)
Serves 8-10
FOR THE BASE
300g (11oz) digestive biscuits or Hobnobs
150g (5oz) butter
FOR THE CHEESECAKE
500g (1lb 2oz) full-fat cream cheese
1 To make the base, melt the butter in the microwave on short bursts,
or in a small pan over a medium heat. Blitz the biscuits to a small
crumb in a food processor. Add the melted butter, and pulse until
combined.Tip into a 20cm (8in) deep springform cake tin and press
HS[R ½VQP] 'LMPP MR XLI JVMHKI JSV EX PIEWXERLSYV
2 8S QEOI XLI ½PPMRK QIPX XLI 'LSGSPEXI3VERKIMREFS[PSZIVETER
SJ WMQQIVMRK [EXIV WXMVVMRK KIRXP] SV QMGVS[EZIMRWLSVXFYVWXWYRXMP
JYPP] QIPXIH 0IEZI XS GSSP WPMKLXP]
QP¾S^
HSYFPIGVIEQ 3 With an electric mixer, mix the cream cheese, double cream, icing
WYKEV ERH QIPXIH 'LSGSPEXI 3VERKI XSKIXLIVYRXMPMXMWXLMGO
75g (3oz) icing sugar
QSYWWI] ERH [IPP GSQFMRIH %PXIVREXMZIP]QM\XSKIXLIVXLIGVIEQ
250g (9oz) Terry’s Chocolate Orange cheese and sugar until thick and whip up the double cream in a
TO DECORATE separate bowl.Then fold the mixtures together, and then fold through
orange zest sugar (made with the zest of 1 orange XLI QIPXIH ERH GSSPIH GLSGSPEXI -J MX MWXSSWPSTT][LMWOYRXMPXLMGO
and 1 tbsp caster sugar) 4 Pour the mix onto the biscuit base, smooth over, cover, and chill in
2 Terry’s Chocolate Oranges XLI JVMHKI JSV  LSYVW SV TVIJIVEFP]SZIVRMKLX
grated chocolate 5 8S HIGSVEXI QEOI SVERKI ^IWX WYKEV F]QM\MRKXLISVERKI^IWX
and caster sugar together until the sugar turns orange and it is well
whipped cream
GSQFMRIH8LIR QIPX E JI[ WIKQIRXW SJSRISJXLI'LSGSPEXI
cocoa nibs 3VERKIW (VM^^PI SZIV XLI GLIIWIGEOIERHPSXWSJ'LSGSPEXI3VERKI
WIKQIRXW XS ½RMWL=SY GSYPH YWI WSQI[LMTTIHGVIEQERHGSGSE
nibs as well.

Summer %DNLQJH E A V E N 17
&KHHVHFDNHH E A V E N
Rocky road cheesecake
By Jane Dunn from Jane’s Patisserie (www.janespatisserie.co.uk)
Serves 10-12
FOR THE BASE
300g (11oz) digestive biscuits
150g (5oz) butter, melted
FOR THE CHEESECAKE
400g (14oz) cream cheese
100g (3½oz) icing sugar
1 To make the base, melt the butter in the microwave on short
bursts, or in a small pan over a medium heat. Blitz the biscuits to a
small crumb in a food processor. Add the melted butter, and pulse
until combined. Tip into a 20cm (8in) deep springform cake tin and
TVIWWHS[R½VQP]'LMPPMRXLIJVMHKIJSVEXPIEWXERLSYV
2 8SQEOIXLI½PPMRKQIPXXLIGLSGSPEXIMREFS[PSZIVETERSJ
gently simmering water, stirring gently, or microwave in short bursts
until fully melted – leave to cool slightly.
3 With an electric mixer, whisk the cream cheese and icing sugar until
combined. Pour in the double cream and continue to whip the
QP ¾ S^
HSYFPIGVIEQ
250g (9oz) milk chocolate, chopped
75g (3oz) mini marshmallows
100g (3½oz) Cadbury’s Crunchie, chopped
TO DECORATE
50g (2oz) marshmallows
4 'LSTYTXLI'VYRGLMIWERHJSPHXLVSYKLXLIQM\XYVI[MXLQMRM
a few glacé cherries
75g (3oz) melted chocolate
digestive biscuits, crushed
mixture until it starts to thicken like a mousse. Now pour in the
melted chocolate and whip again until thick. It should hold its shape
completely when whipped. It won’t take too long as the chocolate
will harden quickly and cause it to thicken. Alternatively, whip the
cream separately, and fold into the cream cheese mixture, then fold
through the melted chocolate.
marshmallows – pour the mix on to the biscuit base and smooth
over. Push the glacé cherries and extra mini marshmallows for
decoration into the top of the cheesecake so that they set into the
GLIIWIGEOI'SZIVXLIGLIIWIGEOIERHGLMPPMRXLIJVMHKIJSVEXPIEWX
5-6 hours or preferably overnight.
5 6IQSZIXLIGLIIWIGEOIJVSQXLIXMRGEVIJYPP]-YWIEPSRK¾I\MFPI
metal spatula), and smooth the edges with a knife. Decorate with
melted chocolate and some crushed biscuits.

18 %DNLQJH E A V E N Summer
 Summer berry cheesecake
Serves 8 1 Combine the biscuits, nuts, and melted butter in a food processor.
FOR THE CHEESECAKE Pulse until the mixture resembles breadcrumbs and then pack it
into the base of a lined 23cm (9in) springform cake tin, using the
160g (6oz) digestive biscuits
back of a spoon to smooth the surface. Chill until needed.
120g (4oz) hazelnuts
2 Sprinkle the gelatine over the boiling water in a small bowl. Stir
150g (5oz) butter, melted once and set aside for approx 10 minutes until dissolved.
3 tsp powdered gelatine 3 Meanwhile, combine two-thirds of the strawberries in a saucepan
2 tbsp boiling water with the icing sugar and lemon juice. Cook over a medium heat for
600g (21oz) strawberries, hulled and halved 6-8 minutes, stirring occasionally, until soft and juicy. Tip into a food
TVSGIWWSVERHFPIRHYRXMPWQSSXL4EWWXLITYVIIXLVSYKLE½RI
60g (2oz) icing sugar
Recipe and photography © Stockfood, The Food Media Agency

sieve into a bowl.

2 tbsp lemon juice
4 Beat together the cream cheese, sugar, vanilla extract, Greek
500g (18oz) cream cheese, softened yoghurt, and sour cream in a large mixing bowl for 3 minutes
180g (6oz) caster sugar until smooth and creamy. Add the gelatine mixture and beat
1 tsp vanilla extract until combined. Add 2-3 tbsp of the strawberry puree and beat
thoroughly until the cream cheese mixture is uniformly light pink.
150g (5oz) Greek yoghurt
5 Pour the mixture over the chilled biscuit and nut base and smooth
150g (5oz) sour cream
XLIXST¾EX4SYVLEPJSJXLIVIQEMRMRKWXVE[FIVV]TYVIISRXST
150g (5oz) redcurrants ERHW[MVP[MXLEWTSSRMRXSXLIGVIEQGLIIWI½PPMRK
6 Cover the cheesecake and chill for at least 4 hours
preferably overnight.
7 After chilling, turn out the cheesecake onto a cake platter. Top with
the remaining strawberries and the redcurrants, and then pour over
the remaining strawberry puree before serving.

Summer %DNLQJH E A V E N 19
&KHHVHFDNHH E A V E N
Baked lemon cheesecake
By Lakeland (www.lakeland.co.uk)
Serves 10-12
FOR THE BASE
175g (6oz) digestive
biscuits
75g (3oz) unsalted butter,
melted, plus extra for
greasing
FOR THE CHEESECAKE
250g (9oz) mascarpone
600g (1lb 6oz) full-fat
Blueberry cheesecake
150g (5oz) caster sugar
3 large free-range eggs
3 large free-range egg
yolks
½RIP]KVEXIH^IWXSJ
1 lemon
3 tbsp freshly squeezed
lemon juice
1 tsp vanilla extract
By BakingMad.com (www.bakingmad.com)
Serves 10-12
FOR THE BASE
180g (6½oz) digestive biscuits
35g (1¼oz) light muscovado sugar
100g (3½oz) unsalted butter, melted
FOR THE CHEESECAKE
500g (1lb 2oz) cream cheese
1 tbsp vanilla bean paste
100g (3½oz) icing sugar
cream cheese
HSYFPIGVIEQ
1 Preheat the oven to 160°C/Gas Mark 3. Lightly grease a 20cm
(8in) springform tin with a little butter. Take the mascarpone, cream
cheese and eggs out of the fridge at least an hour beforehand.
2 'VYWLXLIFMWGYMXWXS½RIGVYQFWMRETPEWXMGFEK[MXLEVSPPMRKTMR
or in a food processor. Add the melted butter and mix thoroughly.
Spoon the mixture into the tin and press with the back of a spoon
YRXMPWQSSXL'LMPPMRXLIJVMHKI[LMPWXQEOMRKXLI½PPMRK
3 Using a food processor or electric hand mixer, combine the
mascarpone, cream cheese and sugar until smooth and creamy.
Gradually add the eggs and yolks until well mixed and then add the
lemon zest, juice and vanilla. Place the tin on a baking tray, pour in
XLI½PPMRKERHWQSSXLXLIWYVJEGI&EOIJSVQMRYXIWSVYRXMP
the cheesecake is set but the centre is still wobbly.
4 Turn off the oven, with the cheesecake inside for a further hour to
cool down, to prevent cracking. Remove from the oven and cool
completely on a wire rack. Chill for at least 4 hours or overnight.
5 Let the cheesecake come to room temperature for 30 minutes
before serving. Then carefully remove it from the tin by pushing up
the base and sliding the cheesecake onto a serving plate.
20 %DNLQJH E A V E N Summer
QP¾S^
5 tsp blueberry jam
blueberries, to serve
1 Grease a 20cm (8in) deep springform cake tin. Using a rolling pin or
food processor, break the biscuits up into crumbs.
2 In a saucepan, melt the butter and sugar together, then add the
biscuit crumbs, stirring until they are coated.
3 In a separate bowl, beat together the cream cheese, vanilla bean
paste and icing sugar. Gently whip the double cream and fold into
the cream cheese mixture. Spoon the mixture on top of the biscuit
base using a palette knife to smooth it down.
4 Drop 5 tsp blueberry jam on the top in a circular pattern and,
using a skewer or toothpick, gently run the stick through the jam in
different directions to create a ripple swirl effect.
5 Chill the cheesecake in the fridge until ready to serve and serve
accompanied by a handful of blueberries.
Recipe and photography © Xxxxxxx
Apple crumble cheesecake
By BakingMad.com
(www.bakingmad.com)
Serves 10-12
FOR THE BASE
250g (9oz) digestive biscuits, crushed
100g (3½oz) unsalted butter, softened
FOR THE CHEESECAKE
1 Bramley apple, peeled, cored and thinly sliced
½ tsp nutmeg, grated
500g (1lb 2oz) mascarpone cheese
500g (1lb 2oz) full-fat cream cheese
120g (4oz) golden caster sugar
1 tbsp vanilla bean paste
1 Preheat the oven to 180°C/Gas Mark 4. Grease and line the base
of a 23cm (9in) round springform tin.
2 To make the base, melt the butter and mix in the crushed biscuits
until evenly coated. Tip this into the prepared tin and spread evenly.
4VIWWHS[R½VQP]YWMRKXLIFEGOSJEPEVKIWTSSRSV]SYVLERH
Place in the fridge to chill and set for about 20 minutes.
3 8SQEOIXLIGVYQFPIXSTTMRKTYXXLI¾SYVWYKEVERHGMRREQSR
MRXSEFS[PERHVYFMRXLIFYXXIVYWMRK]SYV½RKIVXMTWYRXMP]SYKIX
a breadcrumb-like texture, then stir in the milk and set to one side.
4 Beat together the mascarpone, cream cheese, caster sugar, vanilla
bean paste and sour cream until the mixture is very smooth and
thick, taking care not to over beat. Add the eggs one at a time
mixing after each one, you should have a smooth, creamy mixture.
Spoon some of the mixture into the tin on top of the base,
spreading evenly, then layer the sliced apple on top and sprinkle
QP¾S^
WSYVGVIEQ with nutmeg. Then spoon in the rest of the cream cheese mixture
and spread evenly.
4 medium free-range eggs
5 Next wrap the base of the tin with foil and place it in a deep
FOR THE CRUMBLE TOPPING
roasting tin. Pour in some water to about 2cm (1in) up the side of
KöS^
TPEMR¾SYV the tin. Bake for 30 minutes. Then open the oven door and sprinkle
110g (3¾oz) light muscovado sugar over the crumble topping and bake for a further 40 minutes. The
1 tsp cinnamon cheesecake should still wobble slightly in the centre.
50g (2oz) unsalted butter 6 Turn the oven off and remove the roasting tin, water and foil
and put the cheesecake back in the warm oven for 2 hours, then
1 tsp whole milk
remove from the oven and leave to cool completely before serving.

Summer %DNLQJH E A V E N 21
&KHHVHFDNHH E A V E N
Berry crumble cheesecake
By Bonne Maman  Preheat the oven to 180ºC/Gas Mark 4. Line the base and sides
Serves 10-12 of a deep 20cm (8in) loose-based springform cake tin with
greaseproof paper.
FOR THE CRUMBLE TOPPING
2 4YXXLIGSRWIVZIMREWQEPPWEYGITER[MXLQP¾S^ SJXLI
8 tbsp Bonne Maman strawberry conserve
orange juice and stir over a low heat. Bring to the boil and bubble
½RIP] KVEXIH ^IWX ERH NYMGI SJSVERKI gently for 5 minutes until reduced by about half. Add in the
K S^ FPEGOFIVVMIW blackberries and leave to cool.
K S^ FYXXIV  6YFKS^ FYXXIVERHKS^ GEWXIVWYKEVMRXSXLI¾SYV7XMV
K ôS^ KSPHIR GEWXIVWYKEV in the granola cereal and spread out on a foil-lined baking sheet.
Bake in the preheated oven for 10-12 minutes until golden brown.
K ôS^ TPEMR¾SYV
Leave to cool, then break into rough crumbs with a fork.
K S^ GVYRGL] FEOIH KVERSPEWX]PIGIVIEP
4 Reduce the oven temperature to 160ºC/Gas Mark 3. Melt the
\K TEGOIXW SJ &SRRI 1EQER +EPIXXIW ½RIP]GVYWLIH remaining butter in a saucepan and stir in the crushed biscuits. Press
FOR THE CHEESECAKE the crumbs over the base of the lined tin and set aside.
K S^ QMPH GVIEQ] KSEXW´GLIIWI  &IEXXSKIXLIVXLIGLIIWIWIKKWSVERKI^IWXERHVIQEMRMRKWYKEV
K PF JYPPJEX WSJXGLIIWI [MXLXLIWSYVIHGVIEQYRXMPWQSSXL7TSSRSRXSXLIFMWGYMXFEWI
and bake for 1¼ hours in the oven.
 PEVKI JVIIVERKIIKKW
6 3TIRXLISZIRHSSVERHTYPPXLIGLIIWIGEOISYXEPMXXPI(VM^^PI
QP ¾ S^ WSYV GVIEQ EFSYXXFWT
the blackberries and their liquid randomly over the surface and
MGMRK WYKEVXSHYWX return to the oven for a further 1-1¼ hours until the cheesecake
JIIPWNYWX½VQ[LIRXSYGLIHMRXLIGIRXVI
7 7TVMROPISZIVXLIGVYQFPIQM\XYVIPIEZIXSGSSPERHHYWX[MXLMGMRK
sugar before serving.

This recipe is from

Bonne Maman – The
Seasonal Cookbook,
published Simon &
Schuster, RRP £12.99
Recipe development
by Moyra Fraser.

22 %DNLQJH E A V E N Summer
 Limoncello cheesecake
By Dr Oetker (www.oetker.co.uk) 3 0MRIEHIITKPFS^
PSEJXMR[MXLGPMRK½PQWQSSXLMRKSYX
Makes 8-10 servings XLIGPMRK½PQEWQYGLEWTSWWMFPIVSYRHXLIXMRWMHIWSJXLIXMR8VMQ
FOR THE SPONGE
1 large free-range egg
40g (1½oz) caster sugar
½ tsp Dr. Oetker Sicilian
275g (9½oz) ricotta cheese,
at room temperature
1 tsp Dr Oetker
Madagascan Vanilla Extract
XLIWTSRKIWSXLEXMX½XWWRYKP]MRXSXLIFSXXSQSJXLIXMR-J]SY
cut the sponge carefully, you should have enough sponge to make
ERSXLIVSRI3XLIV[MWIOIITXLIXVMQQMRKWJSVXVYJ¾IWSVGEOI
pops). Set aside.
4 Now make the layers. Break up 100g (3½oz) white chocolate into
Lemon Extract QP¾S^
0MQSRGIPPS a heatproof bowl and place over a saucepan of barely simmering
1 tube of Dr. Oetker water to melt. Remove the bowl from the water. Quickly stir
KS^
TPEMR¾SYV
Sunshine Yellow Gel Food 75g (3oz) ricotta and the vanilla extract into the chocolate – the
FOR THE CHEESECAKE mixture will thicken quickly – and mix until well blended. Pile on top
Colour
400g (13½oz) Dr. Oetker of the sponge base and spread out evenly, tapping the tin on the
1 tsp icing sugar, to dust
Fine Cooks’ White work surface to ensure the chocolate cream settles evenly. Chill for
Chocolate twisted strips of EFSYXQMRYXIWYRXMP½VQ
lemon rind
5 Melt the remaining white chocolate as above. Put the ricotta
cheese in a bowl and mix in the Limoncello and as much yellow
1 Preheat the oven to 190°C/Gas Mark 5. First make the sponge.
food colour gel as required to make a lemony colour – for a very
Grease and line an 18cm (7in) square cake tin. Whisk the egg, sugar
rich colour, use the whole tube. Beat until well blended together
and Sicilian Lemon Extract together until pale and thick, like softly
then add the melted chocolate and mix well. Pile over the white
whipped cream. This will take about 3 minutes.
chocolate layer and smooth over evenly, tapping the tin on the
2 7MJXXLI¾SYVSRXSTERHXLIRJSPHMRKIRXP]YWMRKEQIXEPWTSSR work surface to make sure there are no gaps. Chill for at least
taking care not to knock the air out of the mixture. Spoon into the 2 hours until completely set.
prepared cake tin, smooth the top and bake in the oven for 10-12
6 To serve, invert the tin onto a serving plate and peel off the
minutes, until risen, springy to the touch and lightly golden. Leave
GPMRK½PQ*SVEWQSSXL½RMWLLSPHXLIFPEHISJEORMJIMRLSX[EXIV
to cool for 5 minutes, then carefully turn out on to a wire rack,
for a few seconds and dry, then run it over the sides. Dust lightly
peel away the lining paper and leave to cool completely, baked side
with icing sugar and decorate with lemon rind, then slice and enjoy!
uppermost.

Summer %DNLQJ H E A V E N 23
&KHHVHFDNHH E A V E N

&PYIFIVV]ERHPIQSRGLIIWIGEOIGSSOMIW
By Dr Oetker (www.oetker.co.uk)
TPEMRVSYRHGYXXIVWXEQT
Serves 10
FOR THE BASE
75g (3oz) salted butter, softened
40g (1½oz) caster sugar
½ tsp Dr. Oetker Sicilian Lemon Extract
FIEPMXXPIGVYQFP]9WMRKEGQõMR
SYXVSYRHWVIVSPPMRKEWRIGIWWEV]
3 %VVERKISRXLIFEOMRKXVE]WTEGIHWPMKLXP]ETEVX4VMGOXLIXSTW
[MXLEJSVOERHGLMPPJSVQMRYXIW3RGIGLMPPIHFEOIJSVEFSYX
QMRYXIWYRXMP½VQERHZIV]PMKLXP]KSPHIR'SSPJSVQMRYXIW
XLIRXVERWJIVXSE[MVIVEGOXSGSSPGSQTPIXIP]
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FOR THE TOPPING
100g (3½oz) Dr. Oetker Fine Cooks’ White Chocolate
65g (2½oz) full-fat soft cheese
½ tsp Dr. Oetker Sicilian Lemon Extract
140g (5oz) blueberry jam
100g (3½oz) fresh blueberries
icing sugar to dust
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24 %DNLQJH E A V E N Summer
 'LSGSPEXIGLIIWIGEOI
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FOR THE BASE QP ¾ S^ HSYFPI GVIEQ TSYV MR WYJ½GMIRX FSMPMRK[EXIVXSGSQILEPJ[E]YTXLIWMHI SJ XLI XMR
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Summer %DNLQJH E A V E N 25
 KHHVHFDNHH E A V E N
Chocolate orange baked cheesecake
By Caroline Bretherton and Kirsten Raines
Serves 8
FOR THE BASE
100g (3½oz) unsalted butter, melted and cooled,
plus extra for greasing
200g (7oz) Oreo or bourbon biscuits,
½PPMRKVIQSZIHERHGVYWLIH
FOR THE FILLING
1 Preheat the oven to 180ºC/Gas Mark 4. Grease and line a 20cm
(8in) cake tin with greaseproof paper. Combine the biscuit crumbs
and butter. Spread the mixture in the tin in an even layer. Place on
a baking sheet and bake for 10 minutes. Remove and set aside to
cool.
2 *SVXLI½PPMRKTYPWIEPPXLIMRKVIHMIRXWI\GITXXLIIKKWMREJSSH
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of the cake tin with foil.
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100g (3½oz) caster sugar
4 &EOIXLIGLIIWIGEOIJSVLSYVYRXMPXLI½PPMRKMWNYWXWIXERH
½ tsp orange extract
shrinking away from the sides. Turn off the heat and leave it to cool
XFWTJVIWLP]WUYII^IHSVERKINYMGI in the oven for 30 minutes. Then remove the cheesecake from the
grated zest of ½ a large orange oven and leave to cool completely.
2 free-range eggs 5 *SVXLISVERKIGYVHGSQFMRIXLIWYKEVERHGSVR¾SYVMRELIEZ]
FOR THE ORANGE CURD based saucepan. Whisk in the egg yolks until combined. Then add
XLISVERKINYMGIERH^IWXERHQM\[IPP
115g (4oz) caster sugar
6 ,IEXXLIQM\XYVIJSVQMRYXIWWXMVVMRKYRXMPXLMGOIRIH
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grated zest of ½ large orange, plus extra for decorating 7 7TVIEHXLISVERKIGYVHSZIVXLIXSTSJXLIGLIIWIGEOIEZSMHMRK
25g (1oz) unsalted butter, at room temperature, diced XLIWMHIW'SZIVXLIGEOI[MXLGPMRK½PQERHGLMPPJSVLSYVWFIJSVI
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fridge for up to 3 days.

This recipe is
taken from Step-
By-Step Desserts
by Caroline
Bretherton and
Kirsten Raines,
published by DK,
RRP £20.

26 %DNLQJH E A V E N Summer
 Blackberry cheesecake jars
By Amy-Beth Ellice 1 Preheat the oven to 170°C/Gas Mark 3.
Makes 5 2 Beat the cream cheese in a bowl of a free-standing electric mixer
FOR THE CHEESECAKE (or you can use a handheld electric whisk and mixing bowl) until
smooth. Add the sugar and continue to beat for another 3 minutes.
225g (8oz) cream cheese
3 Reduce the speed to low and add the eggs, one at a time, beating
110g (4oz) caster sugar
well after each addition. Increase the speed to medium and add the
3 free-range eggs sour cream, a pinch of salt and the lemon juice.
QP¾S^ WSYVGVIEQ 4 &IEXJSVQMRYXIW(MZMHIXLIQM\XYVIEQSRKWQEPPNEQNEVW½PPMRK
1 tbsp lemon juice each two-thirds full. Transfer the jars to a deep baking dish and pour
pinch of salt in boiling water until it reaches halfway up the sides of the jars.
FOR THE TOPPING 5 Cover the dish with foil and cut slits into it. Bake for about
35 minutes or until the cheesecakes are set in the centre. Leave
KS^ ½RIP]KVSYRHHMKIWXMZIFMWGYMXW
to cool, then chill overnight to set.
25g (1oz) butter
6 Once set, make the topping. Finely grind the digestive biscuits with
KS^ FPEGOFIVV]NEQ a food processor or by hand. Melt the butter and stir it into the
EQUIPMENT biscuit until combined.
5 small jam jars 7 Line a baking sheet with baking parchment. Bake the topping
mixture for 10 minutes and leave to cool.
8 Top each cheesecake with 2 tbsp blackberry jam and divide the
This recipe is toasted biscuit topping between the jars.
taken from Amy’s
Baking Year by
Amy-Beth Ellice,
published by
Metro Books,
RRP £14.99.

Summer %DNLQJH E A V E N 27
 I N THE K I TC HEN
W I TH…





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QWhen did you start baking?
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at school and wanted to continue
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QWhat do you enjoy so much
about baking?
QWhat are your top tips for
the perfect cheesecake?
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28 %DNLQJH E A V E N Summer
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You’re renowned for your
Q cheesecakes – what do you
like most about cheesecake?
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started baking?
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QWhat’s
dream?
your ultimate baking Jane set up her baking
blog, Jane’s Patisserie,
while she was at
-RXLIJYXYVI-[SYPHPMOIXSLEZIQ] cookery school to
TYFPMWLIHVIGMTIFSSOWWSPHEPPSZIV indulge her passion
XLI[SVPHERHXSS[REGEOIWLSTERH for all things sweet,
FEOIV][LMGLWIVZIWLSQIQEHIPYRGLIW and you can try
some of her recipes
ERHGEOIWXIEWERHGSJJIIWXLVSYKLSYX
XLIHE]-X´PPFISRISJXLSWIVIPE\MRK
on pages 16-18 of
this issue. For more
WTEGIW[MXLQMWQEXGLIHXEFPIWERH recipes, visit www.
GLEMVWFYXWSTIVWSREPERHMRZMXMRK janespatisserie.com
e us help u a c h nest t a o cr t a trr ul un q e fla our e p r encee.
rom o r 2 e and i f si ns we’’ e y u c osse usst w a s ig or you..

T as
an usse t e isccou
u t cod
d BA I HE N o r ceive 20% o t ing
in you a k t or caalll u +44 4 ( )15 800
0 7 i oud l e o taalk tea !
 SPECIAL
FEATURE

*URZ
From plot to plate, Holly Farrell shows us how to grow seasonal
summer fruits and turn them into delicious cakes and desserts

which other
leg to create a standard, under
VA RIE TIE S w 1.25 m (4ft) between
BEST
d plants can be grown. Allo
season and is goo a wall or fence
‘Careless’ crops early in the plants growing as bushes; on
vides a reli ably dons and 1.5m
for cooking, while ‘Invicta’ pro ew allow 30cm (12in) between cor
stan ce to mild ries will happily
good harvest and has some resi (5ft) between fans. Gooseber
goo seb erri es). The red , and in fact this can be
(a common problem in eno ugh grow in large pots too
m’s Indu stry ’ are swe et aus e the plan ts can the n be
berries of ‘Whinha preferable bec
er cov er (int o a gre enh ous e for
to eat raw . moved und
an ear lier
PLANTING example) in late winter to get
side.
ot in win ter or harvest than plants growing out
Plants can be bought bare-ro
They are happy MAINTENANCE
container-grown year-round.
let shape
in a little sha de and Prune bushes to maintain a gob
also app rec iate es. Rem ove old , dea d or
will of 8-10 branch
shelter from winds d bra nch es bac k to the mai n
disease
and a well-draine d sho rten new
stem in early spring and
mer. On
soil, but the growth by one-half in midsum
IEV P]¾ S[I VWS J rten all new gro wth to
cordons, sho
gooseberry plants HWM RWY QQ IVX LIR FEG OXS
½ZIFY
fan,
will be killed by the one bud in winter. To prune a
cold, so do not plan t like a cor don .
treat each branch
in a fros t poc ket. Mulch gooseb erri es in spr ing.
Gooseberries can HARVEST
be trained against a - to late spring, and
wall or fence in a fan Pick half the berries from mid
n until early or
e the rest to swell and sweete
shape or as a cordon. leav
This book extract
ll stal k on the berry to
Alternatively a bush midsummer. Keep a sma is taken from Grow
skin . Top and tail the berries Your Own Cake:
can be raised off the avoid tearing the Recipes From Plot
ground on a tall in the kitchen later. to Plate by Holly
Farrell, photographs
by Jason Ingram.
Published by Frances
Lincoln (£16.99).

30 %DNLQJH E A V E N Summer
 G ROW YO U R OW N C A K E

r pot
re suitable fo
w am . N ew varieties mo d.
or w ig troduce
now being in
T IE S cu ltivation are
IE
BEST VAR raspberries: ANCE
o di st in ct groups of MAINTEN ring, and mak
e
There are tw
n fr ui ti ng . The summ er
ul ch th e ca nes well in sp dr y sp el ls ,
autu m son an d M ered in
summer and de d in to early, mid-sea re th ey are well-wat MR K ER H
di vi variet ie s, su S [ IV
group is then the summer IXLI]EVI¾ ove
ui ti ng varieties. Of la te cr ops IWTIGMEPP]SRG st ra ig ht forward: rem
la te fr e fo r m id - to ng . Pr un in g is
od ch o ic est. frui ti as th ey
‘Joan J’ is a go summer harv have fruited,
n C o va ’ for an early y av ai la bl e th e canes that o re fr ui t. Autumn-
and ‘G le e and widel produce m
lia bl no t s
‘Autumn Blis
s’ is a re w ill fruit n cane
o
r. fr ui ti ng varieties bear th e se as o n,
autumn frui te d earlier in
th at de ve lo pe th e
t to
PLANTIN
G lot can be cu
as ba re -r o ot or potted so the whole ea rly sp ri ng. Summer-
are sold so il. in winter/ t on canes
Raspberries ng , in a wel l- dr ai ne d gr o un d
rr ies bear frui
an t in sp ri e as w el l ng ra sp be
canes. Pl some shad fruiti
evious summ
er, so
ppily grow in t a wall duced the pr
They will ha w el l ag ai ns pr o ti ng an d new
su n, an d so will do ho ri zo nt al ay s ha ve both frui ld
as fu ll
their long ca
nes in to al w t down e o th
or fence. Tie X[ S T S WX W SVXSE ca ne s. In autumn cu d ti e in the
R canes, an
½\IHFIX[II (24in) above mer-fruiting
[MVIWIMXLIV ne at 60 cm su m
o wires – o ove that – greener new
canes.
wall/fence. Tw er 60 cm (24in) ab
an o th L MK LI V
the ground, VER]KVS[XL HARVEST
IRXFIRHSZI natively, le of days –
[MPPFIWYJ½GM and tie in ag ai n. A lt er
ck every coup ll
than th e to p w ir e , an d ti e in to Pi when they pu
ie s ar o un d a wigwam gr o w ra sp be rr ies are ripe ra l pl ug s.
plant raspbe
rr ible to eir cent
ns t an ar ch way. It is poss l po st aw ay easily from th
that, or agai nt ra
t, tied to a ce
in a large po
raspberries

BEST VARIE
TIES
‘Timperley Early E[E]MREYXYQ
’ and ‘Hawke’s RXSI\TSWIXL
both give early Champagne’ (it needs this to ITPERXXSXLI
, sweet harvests grow well the GSPH
name). ‘Victoria (t he cl ue is in th ¾S following year).
’ is a reliable, la e [IVWTMOIETTIE If a
ter-season crop VWGYXMXSJJEXXL
PLANTING per. early season rhub IFEWITo get
arb, you need to
by putting a po force the plant
Rhubarb will ha t or bin over th
ppily grow in a in midwinter. Th e top of the pl
of shade or full bit e container mus ant
sun. A rich soil for the stems to t be tall enough
better than a sa is grow up undern
ndy one, but an I\GPYHIEPPPMKLX eath, and
annual mulch he %HYWXFMR[IM
lps out plants is not attractiv KLXIHHS[RSR
in any soil – ta e but effective; XST
ke care not to are prettier bu clay forcing po
t co st ly. If ts
cover the plan rhubarb, have th you want to fo
t’s crown thou ree or more pl rce your
or it may rot. Pl gh, ants and force
ant dormant a ye ar in rotation to al one
crowns in autu because forcin low time to re
mn or winter, g ta cuperate
and allow a squa ke s a lot of energy. W
re metre for a year before fo ait at least
each plant. Rhub rcing a new plan
arb is not an HARVEST t too.
ideal candidate
for a pot, but Forced stems ar
it could be grow e ready to pick
n in a very un forced 3-4 wee in early spring,
large one. ks later. Gathe
forced stems fro r only the
MAINTENA m a forced plan
NCE it to recover fo t. Then leave
Pull off any stem r the rest of the
s and leaves by pulling the stem ye ar. Harvest
that die back in away from the
summer, HI XE GL IWMXMWVIEH]6 pl ant – if it
and clear the ol sh LYFEVFPIEZIWE
d leaves ou ld be discarded. Do VIXS\MGERH
ETPERXMRMXW½VW not pick the st
X]IEV¯MXRIIH ems from
WXMQIXSIWXEF
PMWL

Summer 
H E A V E N 31
 Raspberry and white chocolate roll
By Holly Farrell ZERMPPEI\XVEGXERH[EXIVXLIRWMJXMRXLI¾SYVERHWEPXQM\XYVI
Serves 6-8 3 9WMRKEPEVKIQIXEPWTSSRJSPHMRXSEWQSSXLFEXXIVQEMRXEMRMRKEW
FOR THE SPONGE much air in the mix as possible. Pour the batter into the tin. Stud
KôS^ TPEMR¾SYV raspberries into the mix (pointy end downwards), setting them in
PMRIWERKPIHEXEFSYX„XSSRISJXLIPSRKWMHIW&EOIJSV
a pinch of salt
QMRYXIWYRXMPXLIWTSRKIMW½VQXSXLIXSYGLERHPMKLXP]FVS[RIH
JVIIVERKIIKKW
4 ;LMPIMXMWFEOMRKPMFIVEPP]WTVMROPIEPEVKITMIGISJFEOMRKTETIV[MXL
KôS^ GEWXIVWYKEV GEWXIVWYKEV6IQSZIXLIWTSRKIJVSQXLISZIRERHXYVRMXSYXSRXS
ôXWTZERMPPEI\XVEGX XLIWYKEVIHTETIVERHZIV]GEVIJYPP]TIIPSJJXLIFEWIPMRIVF]XIEVMRK
XFWT[EVQ[EXIV EWXVMTSJJEXEXMQI
VEWTFIVVMIWHIJVSWXIHMJJVS^IR 5 -J]SY[ERXXLIYRHIVWMHISJXLIVSPPEWXLISYXWMHI WTVMROPIXLI
exposed sponge with more caster sugar and immediately cover with
GEWXIVWYKEVJSVWTVMROPMRK
ERSXLIVTMIGISJFEOMRKTETIV,SPHMRKXLIX[SWLIIXWXSKIXLIV
FOR THE GANACHE XMKLXP]¾MTXLIWTSRKISZIV
QP¾S^ HSYFPIGVIEQ 6 7GSVIEPMRIXLVSYKLXLIWTSRKIEPSRKSRISJXLIWLSVXIVWMHIW
KS^ [LMXIGLSGSPEXI EFSYXGQôMR JVSQXLIIHKIXLIRWXEVXMRKJVSQXLMWIRHVSPPYT
FILLING AND DECORATION the sponge as tightly as possible. Leave to cool, rolled and wrapped in
the paper, on a wire rack.
KS^ VEWTFIVV]NEQ
7 For the ganache, bring the cream to just under the boil in a small
MGMRKWYKEVXSHYWX
saucepan over a medium heat, then pour it over the chocolate. Stir
until melted and smooth, then set aside to cool to a spreading, but
1 For the sponge, preheat the oven to 170°C/Gas Mark 3. Grease and
not runny, consistency.
baseline a 20x30cm (8x12in) Swiss roll tin. Dust the base and sides
[MXL¾SYV1M\XLI¾SYVERHWEPXXSKIXLIVERHWIXEWMHI 8 To assemble, unroll the cooled sponge, spread with the jam, then
ganache, and reroll. Dust very lightly with icing sugar – do not
2 Whisk the eggs and sugar until they hold their shape and are light
obscure the spots!
ERH¾YJJ]XLI][MPPETTVS\MQEXIP]UYEHVYTPIMRZSPYQI %HHXLI

32 %DNLH E A V E N Summer
 G ROW YO U R OW N C A K E

+SSWIFIVV]ERHIPHIV¾S[IVGEOI
By Holly Farrell FOR THE CAKE QMRYXIW8EOIXLITERSJJXLILIEXERHEHHXLI¾S[IVWERHPIEZIW
Makes a two-layer cake 6 free-range eggs stirring to coat them in the syrup and release their natural oils. Leave,
uncovered, to infuse and cool for at least half an hour.
FOR THE GOOSEBERRY 180g (6oz) caster sugar
COMPOTE 3 For the cake, preheat the oven to 180°C/Gas Mark 4. Grease and
KS^ TPEMR¾SYV
base-line two deep round 20cm (8in) cake tins. Whisk the eggs and
500g (1lb 2oz) gooseberries 90g (3oz) unsalted butter, sugar together (this should be done using a stand mixer or electric
100-150g (3½-5oz) caster melted beaters for best effect) until a little mix trickled over the surface
sugar XFWTIPHIV¾S[IVW]VYT leaves a trail, and the mixture has at least doubled in volume. Sift
FOR THE ELDERFLOWER icing sugar, to dust (for MRLEPJXLI¾SYVERHJSPHMR7MJXMRXLIVIWXSJXLI¾SYVERHJSPHMR
SYRUP decoration) Finally trickle the melted butter into the batter, folding as you go to
75g (2½oz) caster sugar minimize the loss of volume, and continue folding until everything
FOR THE CREAM
is incorporated.
75g (2½oz) water QPô¾S^ HSYFPI
4 Divide between the two tins and bake for 25-30 minutes until
IPHIV¾S[IVW cream
KSPHIRERH½VQXSXLIXSYGL(SRSXSTIRXLISZIRHSSVFIJSVI
XFWTIPHIV¾S[IVW]VYT 25 minutes have elapsed or the cake will sink. Remove from the oven
and turn over on to a wire rack, but leave the tins over the top of
the sponges for 10 minutes, then remove them. Once cool, drizzle
1 For the compote, put the gooseberries and sugar in a saucepan with IEGLWTSRKI[MXLXFWTIPHIV¾S[IVW]VYT
a splash of water and bring to a simmer, stirring to dissolve the sugar. 5 For the cream, whisk the cream and syrup together until stiff enough
Cook over a medium-low heat until the fruit is soft, then sieve into a to spread.
bowl. Add more sugar to taste and leave to cool.
6 To assemble the cake, spread the compote and then the cream over
2 For the syrup, put the syrup and water in a small pan over medium one layer of sponge. Place the other sponge carefully on top and dust
heat and stir to dissolve the sugar. Bring to the boil and simmer for with icing sugar just before serving.

L H E A V E N 3
G ROW YO U R OW N C A K E

6LYFEVFGVYQFPIERHGYWXEVHGEOI
By Holly Farrell 1 For XLIGVYQFPIXSTTMRKQM\XLI¾SYVERHSEXWXSKIXLIVXLIRVYFMR
Serves 8-10 XLIFYXXIV-XMW½RIXSPIEZIWSQIWQEPPGLYROWSJFYXXIV7XMVMRXLI
WYKEVERHWIXEWMHI
FOR THE CRUMBLE KôS^ KVSYRH
TOPPING EPQSRHW 2 For XLIGEOITVILIEXXLISZIRXS„'+EW1EVO+VIEWIERH
FEWIPMRItwo HIIT VSYRHGQ (8in)HMEQIXIV GEOIXMRW8SWWXLI
KôS^ TPEMR¾SYV XWTKVSYRHKMRKIV
VLYFEVFTMIGIWMRXFWTSJXLI¾SYV1M\XLIVIQEMRMRK¾SYV[MXL
KôS^ TSVVMHKISEXW KS^ YRWEPXIHFYXXIV XLIFEOMRKTS[HIVKVSYRHEPQSRHWERHKMRKIVERHWIXEWMHI
KôS^ YRWEPXIHFYXXIV KS^ GEWXIVWYKEV 3 'VIEQXLIFYXXIVERHWYKEVXSKIXLIVXLIRFIEXMRXLIIKKWSRI
KôS^ PMKLXFVS[R JVIIVERKIIKKW F]SRIXLIRXLIZERMPPEI\XVEGX7XMVMRXLI¾SYVERHQM\YRXMP
QYWGSZEHSWYKEV õXWTZERMPPEI\XVEGX
IZIV]XLMRKMWMRGSVTSVEXIH7XMVMRXLIVLYFEVF(MZMHIXLIQM\XYVI
FOR THE CAKE
FIX[IIRXLIX[SXMRWERHWTVIEHEWPIZIPEW]SYGERMXMWUYMXI
FOR THE BUTTERCREAM EWXMGO]PYQT]FEXXIV 
KPFS^ VLYFEVF KS^ MGMRKWYKEV
XVMQQIHERHGYXMRXS
4 7GEXXIVXLIGVYQFPIXSTTMRKMRERIZIRPE]IVSZIVXLIXSTSJXLI
KS^ GYWXEVHTS[HIV QM\XYVIMRSRIXMR&EOIJSVQMRYXIWYRXMPEWOI[IVGSQIWSYX
QQõMR TMIGIW
KS^ YRWEPXIHFYXXIV GPIER0IEZIMRXLIXMRWJSVQMRYXIWXLIRXYVRSYXSRXSE[MVI
KS^ TPEMR¾SYV VEGOXS½RMWLGSSPMRK
QP¾S^ HSYFPIGVIEQ
XFWTFEOMRKTS[HIV 5 For XLIFYXXIVGVIEQWMJXXLIMGMRKWYKEVERHGYWXEVHTS[HIVMRXSE
PEVKIFS[P%HHXLIFYXXIVERHGVIEQERHFIEXSREWPS[WIXXMRKEX
½VWXJSVEWXERHQM\IVXLIRELMKLSRI JSVQMRYXIWYRXMP¾YJJ]
6 7TVIEH XLI FYXXIVGVIEQ SZIV XLI RSRGVYQFPI XSTTIH WTSRKI ERH
TPEGI XLI GVYQFPIH WTSRKI SR XST

34 %DNLH E A V E N Summer
H E AV E N

Summer %DNLH E A V E N 35
 
H E A V E N

0MXXPI0MR^IVXEVXW
By Olive magazine
Makes 8
FOR THE TARTS
50g (1¾oz) blanched hazelnuts
100g (3¾oz) blanched almonds
225g (8oz) unsalted butter, softened
150g (5oz) golden caster sugar
2 medium free-range egg yolks, beaten
1 tsp vanilla extract
1 Tip the hazelnuts and almonds into a food processor and pulse
YRXMP½RIP]KVSYRH&IEXXLIFYXXIV[MXLXLIGEWXIVWYKEVYRXMPTEPI
PMKLXERH¾YJJ]
2 %HHXLIIKK]SPOWZERMPPEERHPIQSR^IWXERHQM\7MJXXSKIXLIVXLI
TPEMR¾SYVFEOMRKTS[HIVGMRREQSRERHETMRGLSJWEPX%HHXLI
¾SYVQM\XYVIXSXLIGVIEQIHQM\XYVI[MXLXLIKVSYRHEPQSRHW
ERHLE^IPRYXWERHQM\YRXMPGSQFMRIH0MKLXP]ORIEHXLIQM\XYVI
YRXMPMXGSQIWXSKIXLIVMRXSEFEPPXLIR¾EXXIRMXMRXSEHMWG[VETMR
GPMRK½PQERHGLMPPJSVLSYVSVYRXMP½VQ
3 3REPMKLXP]¾SYVIH[SVOWYVJEGIVSPPX[SXLMVHWSJXLIHSYKLSYX
XSEXLMGORIWWSJQQ/8MR
7XEQTSYXHMWGWYWMRKERGQ
grated zest of ½ unwaxed lemon ôMR
¾YXIHGYXXIV'EVIJYPP]TYWLXLIHSYKLMRXSMRHMZMHYEP
KS^
TPEMR¾SYVTPYWI\XVEJSVHYWXMRK GQMR
XEVXXMRWQEOMRKWYVIXLEXXLIHSYKLMWIZIRP]TPEGIHMR
½ tsp baking powder XLIXMRWERHGSQIWEFSYXQQ/8MR
YTXLIWMHIW
½ tsp ground cinnamon 4 7TSSRLIETIHXWTSJNEQMRXSXLIQMHHPISJIEGLTEWXV]GEWIERH
WTVIEHXSXLIIHKIW6SPPSYXXLIVIQEMRMRKHSYKLERHGYXMXMRXS
pinch of salt
XLMRWXVMTW&VYWLXLIIHKISJIEGLTEWXV]GEWI[MXLEHVSTSJGSPH
8 heaped tsp raspberry jam [EXIVERHEVVERKIXLITEWXV]WXVMTWMREPEXXMGIEGVSWWIEGLXEVX
icing sugar, to serve 'LMPPJSVQMRYXIW
The recipes on pages 5 4VILIEXXLISZIRXS„'+EW1EVO4YXXLIXMRWSREWSPMH
36-37 are taken from
Cakes & Bakes by Olive
FEOMRKWLIIXERHFEOIXLIXEVXWSRXLIQMHHPIWLIPJSJXLISZIR
magazine, published JSVEFSYXQMRYXIWSVYRXMPKSPHIRFVS[R0IEZIXSGSSPMR
by Orion Books, XLIXMRWJSVQMRYXIWERHXLIRGEVIJYPP]PMJXSYXSRXSE[MVIGSSPMRK
in trade paperback VEGO
and eBook, RRP
£8.99/£4.99. 6 (YWX[MXLMGMRKWYKEVXSWIVZI

36 %DNLH E A V E N Summer
&PEGOFIVV]VMTTPIMGIGVIEQWERH[MGLIW
By Olive magazine
Makes 12

FOR THE SPONGE FOR THE ICE CREAM

25g (1oz) butter 200g (7oz) blackberries
100g (3¾oz) muscovado 2 tbsp caster sugar
sugar 600ml (1 pt) double cream
3 tbsp golden syrup QP¾S^ GSRHIRWIH
300g (11oz) TPEMR¾SYV milk
1 tsp bicarbonate of soda 1 tsp vanilla extract
2 tsp ground ginger

1 Preheat the oven to 200°C/Gas Mark 6. Melt the butter, sugar and
W]VYTMRETER4YXXLI¾SYVFMGEVFERHKMRKIVMREFS[PERHKVEHYEPP]
mix in the melted ingredients to make a dough.
2 (MZMHIXLIHSYKLMRLEPJXLIRVSPPIEGLTMIGIMRFIX[IIRX[SWLIIXW
SJFEOMRKTETIVXSETTVS\MQEXIP]QQXLMGO4YXXLITMIGIWSR
WITEVEXIFEOMRKWLIIXWPMRIH[MXLRSRWXMGOFEOMRKTETIVERHFEOIJSV
QMRYXIWXLIRXEOISYXERHGSSPEPMXXPI
3 8EOIE\GQ\MR FVS[RMIXMRERHPMRIMX[MXLEHSYFPI
WLIIXSJGPMRK½PQ;LMPIXLI]EVIWXMPP[EVQXVMQXLIX[STMIGIWSJ
KMRKIVFVIEHWSXLEXXLI][MPP½XMRWMHIXLIXMR
4 8SQEOIXLIMGIGVIEQTYXXLIFIVVMIWERHWYKEVMRETERERH
LIEX7XMVYRXMPXLIWYKEVQIPXWERHXLIJVYMXFVIEOWHS[RXLIR
WMIZIXLIQM\XYVIXSQEOIEWIIHPIWWWEYGI4YXXLIGSRHIRWIH
QMPOGVIEQERHZERMPPEMREFS[PERHFIEX
YRXMPWSJXP][LMTTIH
5 4YXETMIGISJXLIKMRKIVFVIEHMR
the bottom of the lined tin. Spoon
XLIMGIGVIEQQM\SRXSTXLIR
WTSSRSZIVXLIFIVV]WEYGI
and gently ripple it through
YWMRKEWTSSR8ST[MXL
XLISXLIVTMIGISJ
gingerbread and
freeze overnight.
Cut into squares
to serve.

Summer %DNLH E A V E N 37
&DNHH E A V E N

Sloe gin layer cake Stem ginger and lime cake

By Olive magazine &]4LMPMT*VMIRHJVSQ&EOMRK*EREXMG[[[FEOMRKJEREXMG[SVHTVIWWGSQ
Serves 12 Makes 2 x 450g (1lb) loaves
FOR THE SPONGE XFWT¾EOIHEPQSRHW FOR THE GINGER CAKE 2 large free-range eggs
200g (7oz) butter FOR THE FILLING K S^ WIPJVEMWMRK ¾SYV QP ô¾ S^ QMPO
200g (7oz) golden caster 100g (4oz) butter, softened 1 tsp bicarbonate of soda FOR THE LIME DRIZZLE
sugar 140g (5oz) icing sugar, plus 3 tsp ground ginger 1 tbsp stem ginger syrup
4 free-range eggs more for dusting 1 tsp ground cinnamon juice of 2 limes
KS^ TPEMR¾SYV 3-4 dark purple plums a pinch of salt 2 tbsp granulated sugar
1 tsp baking powder QP¾S^ WPSIKMR 190g (6¾oz) golden syrup FOR THE BUTTERCREAM
90g (3oz) ground almonds 30g (1oz) golden caster 3 tbsp stem ginger syrup 160g (5½oz) unsalted butter

100ml ô¾S^ buttermilk sugar grated zest of 2 limes 120g (4oz) caster sugar
125g (4oz) unsalted butter zest and juice of 2 limes
5 pieces of stem ginger, 3-4 tbsp dark rum
grated QP ô¾ S^ [EXIV
1 Preheat the oven to 170°C/Gas Mark 3. Cream the butter and
WYKEVXSKIXLIVYRXMPPMKLXERH¾YJJ]XLIRFIEXMRXLIIKKWSRIF] 125g (4oz) muscovado 3 large free-range egg
sugar yolks
SRIEHHMRKEXEFPIWTSSRSJ¾SYVEJXIVXLI½VWXIKK*SPHMRXLI¾SYV
FEOMRKTS[HIVERHKVSYRHEPQSRHWJSPPS[IHF]XLIFYXXIVQMPO
1 0MRIX[SKPF PSEJXMRW[MXLKVIEWITVSSJTETIV4VILIEXXLI
2 7TSSRXLIQM\XYVIMRXSX[SKVIEWIHERHPMRIHGQMR PSSWI
SZIRXS„'+EW1EVO7MIZIXSKIXLIVXLI¾SYVKMRKIVWYKEV
FEWIHGEOIXMRWERHWTVMROPIXLIEPQSRHWSZIVXLIWYVJEGISJIEGL
GMRREQSRFMGEVFSREXISJWSHEERHWEPXMRXSEPEVKIFS[P1M\MRXLI
XMR&EOIJSVQMRYXIWSVYRXMPXLIGEOIWEVIVMWIRERHKSPHIR
WXIQKMRKIVERHPMQI^IWX;LMWOXLIQMPOERHIKKWMREWITEVEXIFS[P
'SSPSR[MVIVEGOW
2 7MQQIVFSXLW]VYTWERHXLIHMGIHFYXXIVMRETERZIV]KIRXP]JSV
3 1IER[LMPIFIEXXLIFYXXIVJSVXLI½PPMRKYRXMPMX´WPMKLXERHGVIEQ]
EQMRYXIWXMVVMRKJVSQXMQIXSXMQI4SYVXLILSXQM\XYVIMRXSXLI
and beat in the icing sugar to make a buttercream.
¾SYV1M\MRXLIQMPOERHIKKWYRXMP]SYKIXEWQSSXLFEXXIV4SYV
4 8MTXLITPYQWMRXSETER[MXLXLIWPSIKMRERHWYKEVERHGSSOXLIQ MRXSXLIXMRWERHFEOIJSVQMRYXIW6IHYGIXLILIEXXS
XSKIXLIVYRXMPXLITPYQWNYWXWSJXIRFYXLSPHXLIMVWLETI7GSSTSYX ž'+EW1EVOERHFEOIJSVEJYVXLIVQMRYXIW
ERHGSSPXLITPYQW6IHYGIXLIPMUYMHXSEW]VYT
3 8SQEOIXLIHVM^^PI[EVQXLIWXIQKMRKIVW]VYTPMQINYMGIERH
5 7ERH[MGLXLIGEOIWXSKIXLIV[MXLWSQISJXLIW]VYTERHXLI WYKEVYRXMPXLIWYKEVHMWWSPZIW1EOILSPIWMRXLIGEOI[MXLEWOI[IV
FYXXIVGVIEQ(IGSVEXI[MXLXLITPYQWEJI[¾EOIHEPQSRHWERHE ERHTSYVSZIVXLIHVM^^PIW]VYT'SSPGEOIWMRXLIMVXMRWERH[VETMR
HVM^^PISJXLIW]VYT KVIEWITVSSJTETIVJSVEXPIEWXLSYVWFIJSVIGYXXMRKSVMGMRK
4 *SVXLIFYXXIVGVIEQTYXXLIIKK]SPOWMREPEVKIFS[P4YXXLIWYKEV
[EXIVERHPMQI^IWXMREWQEPPTERERHWPS[P]FVMRKXSXLIFSMP&SMP
JSVEFSYXQMRYXIWYRXMPW]VYT]7PS[P]TSYVXLIW]VYTSZIVXLIIKK
]SPOERH[LMWOYRXMPPMKLXERHXLMGO0IEZIXSGSSP%HHXLIFYXXIV
XLIRXLIPMQINYMGIERHVYQ7TVIEHSZIVXLIGEOIERHHIGSVEXI
[MXLWXIQKMRKIVERHPMQI^IWX

38 %DNLQJH E A V E N Summer
 Apple cinnamon Kugelhopf
By Le Creuset (www.lecreuset.co.uk) If the mixture doesn’t froth, discard and start again with a new
packet of yeast.
Makes 1 large cake to be cut into 16 slices
3 Put the milk, butter and sugar into a pan and warm gently over a
FOR THE CAKE ½ tsp ground cinnamon PS[LIEX7MJXXLI¾SYVWEPXERHGMRREQSRMRXSXLIFS[PSJEWXERH
175g (6oz) good quality 1 tsp salt mixer, make a well in the centre and add the yeast mixture. Turn the
plump raisins 2 large free-range eggs machine to low and gradually add the warm milky mixture in a slow
3 tbsp dark rum steady stream. Increase the speed to medium and beat in the eggs,
 HIWWIVX ETTPIW WYGL
one at a time, followed by the lemon zest. Beat for 10 minutes until
1½ tsp active dried yeast as Cox’s, peeled, and cut
the dough is smooth, elastic and very sticky.
(not easy-blend) into 1cm dice, to give 225g
S^
TVITEVIH [IMKLX 4 Add the prepared apples and rum-soaked raisins to the dough and
2 tbsp warm water
QM\FVMI¾]YRXMPIZIRP]HMWXVMFYXIHXLVSYKLXLIQM\XYVI
QPö¾S^
[LSPI QMPO grated zest of 2 lemons
5 Butter the Kugelhopf tin with the remaining butter. Distribute
90g (3oz) unsalted butter, TO DECORATE
spoonfuls of the mixture evenly into the tin, cover with a sheet of
cut into small pieces 65g (2oz) unsalted butter, PMKLXP]SMPIHGPMRK½PQERHPIEZIWSQI[LIVI[EVQXSVMWIJSVôXS
75g (2½oz) caster sugar melted 2 hours until the dough has nearly risen to the top of the tin.
KS^
TPEMR ¾SYV 1 tbsp caster sugar 6 Preheat the oven to 190°C/Gas Mark 5. Carefully peel away the
1 Put the raisins into a small pan, add the rum and warm gently
over a low heat. Cover and leave to soak for 1 hour, or overnight
(reheating the mixture every now and then will encourage the
dried fruits to absorb the rum more quickly).
2 Whisk the dried yeast and warm water together in a small bowl
and leave somewhere warm for 5-10 minutes until frothy on top.
GPMRK½PQERHTPEGIXLIXMRMRXLIQMHHPISJXLISZIR&EOIJSV
40 minutes, covering loosely with a sheet of foil when it is golden
brown on top, until a skewer, inserted into the thickest part of the
cake comes away clean.
7 Leave the Kugelhopf to cool in the tin for 2 minutes, then turn
SYXSRXSEGSSPMRKVEGOWIXSZIVETETIVPMRIHFEOMRKXVE]8S½RMWL
brush the melted butter evenly over the outside of the cake. Dust it
all over with the caster sugar and leave until completely cold. Dust
with icing sugar just before serving.
Summer %DNLH E A V E N 39
 
H E A V E N
Vanilla and raspberry cupcakes
with white chocolate buttercream
By Olivia Zampi from The Bakery Lounge 3 By LERHEPXIVREXIP]JSPHXLI¾SYVERHFEOMRKTS[HIVQM\ERHXLI
(www.thebakerylounge.co.uk) milk into the batter. Once combined, by hand, beat for about a
minute to ensure you have a smooth batter. Cut the raspberries
1EOIWQYJ½RWM^IGYTGEOIW
into halves and set to one side.
FOR THE CUPCAKES 4 Take EWTSSRJYPSJFEXXIVNYWXIRSYKLXS½PPXLIFSXXSQSJE
345g (12oz ) TPEMR ¾SYV cupcake case and repeat this until you have covered the base of all
 XFWT FEOMRK TS[HIV the cupcake cases. Then add two raspberry halves to the batter in
each cupcake case.
K S^
YRWEPXIH FYXXIV
5 Next layer a second spoonful of batter over the raspberry halves,
K S^
[LMXI WYKEV
into each cupcake case. Add two more raspberry halves into each
 QIHMYQ JVIIVERKI IKKW cupcake, and again cover with batter. Keep doing this until you have
 XWT ZERMPPE I\XVEGX ½PPIHIEGLGYTGEOIGEWIXSLEPJ[E]SVXLVIIUYEVXIVWJYPP
QP ¾ S^
WIQMWOMQQIH QMPO 6 Bake JSVQMRYXIWMRXLISZIRSVYRXMPHSRI0IEZIXSGSSPSR
K S^
VEWTFIVVMIW a wire rack.
BUTTERCREAM FROSTING 7 For the buttercream, beat the butter until soft and creamy. Add
the icing sugar and beat with the butter on high until completely
K S^
WSJXIRIH FYXXIV SV QEVKEVMRI
combined.
K ôS^
MGMRK WYKEV WMIZIH
8 Melt the white chocolate in the microwave (do in 30 second bursts
50g (1¾oz) [LMXI GLSGSPEXI WXMVVMRKMRFIX[IIR
Let the chocolate cool down a little and then
RASPBERRY COULIS (OPTIONAL) add to the icing sugar and butter. Beat well.
K öS^
VEWTFIVVMIW 9 If you want to do piped icing swirls on the cupcakes, place the
JVSWXMRKMRXLIJVMHKIGSZIVIHMRGPMRK½PQYRXMPMXMWGLMPPIHERH½VQ
1 Preheat the oven to 180ºC/Gas Mark 4. Line ]SYVQYJ½RXMRW[MXL 8LIR½PPETMTMRKFEKERHW[MVPMGMRKSRXSXLIGYTGEOIWOr you can
QYJ½RWM^IGYTGEOITETIVW just spread the icing over the cupcakes right away.
2 SMJXXSKIXLIVXLI¾SYVERHFEOMRKTS[HIVIn the bowl of your 108S½RMWLQEOIEVEWTFIVV]coulis. Press the remaining raspberries,
electric mixer, beat the butter until soft and creamy. Add the sugar, (keeping some for garnishing), through a sieve into a bowl and
FIEXMRKXSKIXLIVYRXMPPMKLXERH¾YJJ]Add the eggs, one at a time HVM^^PIXLIGSYPMWSZIVXLIMGIHGYTGEOIWMJ]SY[MWL
ERHQM\YRXMPGSQFMRIH(SRSXSZIVQM\Add the vanilla extract.

Photography by Lucy Richards

40 %DNLH E A V E N Summer
 'LSGSPEXILE^IPRYX
and Baileys ice cream cake
Courtesy of BakingMad.com 1 To make the ice cream, beat together the cream, condensed milk
(www.BakingMad.com) and vanilla extract until thick. Carefully stir in the Baileys liqueur and
Serves 12 then pour into a 20.5cm (8in) springform round cake tin. Cover
[MXLGPMRK½PQERHJVII^IJSVLSYVWSVSZIVRMKLX
FOR THE SPONGE
2 Preheat the oven to 180°C/Gas Mark 4 and line one 20.5cm (8in)
50g (1¾oz) unsalted butter
sandwich cake tin.
50g (2oz) unsalted chocolate hazelnut spread (like Nutella)
3 &IEXXSKIXLIVXLIWYKEVERHFYXXIVYRXMPPMKLXERH¾YJJ]XLIREHHXLI
2 medium free-range eggs GLSGSPEXILE^IPRYXWTVIEHERHIKKW[LMWOMRKEJXIVIEGLIKK*SPH
KöS^ YRVI½RIHKSPHIRGEWXIVWYKEV MRXLI¾SYVERHFEOMRKTS[HIVXLIRTSYVXLIQM\XYVIMRXSXLIXMR
KöS^ WIPJVEMWMRK¾SYV Bake the cake in the oven for 20-25 minutes. Once baked, leave to
cool on a wire cooling rack.
¼ tsp baking powder
4 Before you are ready to serve the cake, heat the broken up
FOR THE ICE CREAM
chocolate over a pan of gently simmering water until melted.
QP¾S^ HSYFPIGVIEQ Remove the bowl from the heat and stir in the double cream.
175g (6oz) condensed milk Leave aside to cool and thicken.
1 tbsp vanilla bean paste 5 8SEWWIQFPIXLIGEOIVIQSZIXLIMGIGVIEQJVSQXLIJVII^IVERH
QP¾S^ &EMPI]W-VMWL'VIEQ release from the tin. Gently place the ice cream round on top of
XLILE^IPRYXWTSRKI7PS[P]TSYVXLIGLSGSPEXIQM\XYVISZIVXLI
FOR THE DECORATION
XSTSJXLIGEOIERHWTVIEHXSGSZIVERHHVM^^PIHS[RXLIWMHIW
200g (7oz) milk chocolate
50ml (1¾fl oz) double cream

Summer %DNLH E A V E N 41
 
H E A V E N

'LSGSPEXIXMJ½RGEOI
By Dr Oetker (www.oetker.co.uk)
VSYRHGEOIXMR[MXLX[SPE]IVWSJGPMRK½PQ
Makes 12 slices
FOR THE CAKE
150g (5oz) Dr. Oetker Fine Cooks’
72% Extra Dark Chocolate
1 0MRIEHIITGQMR
allowing it to overhang the edge of the tin. Break the Extra Dark
Chocolate into pieces and place in a large bowl. Add the butter and
golden syrup and place over a saucepan of barely simmering water
YRXMPQIPXIH6IQSZIJVSQXLILIEXQM\[IPPERHPIEZIXSGSSPJSV
20 minutes.
150g (5oz) unsalted butter 2 1IER[LMPITYXKS^
SJXLIFMWGYMXWMREPEVKITPEWXMGJSSH
QP¾S^
KSPHIRW]VYT FEK,SPHMRKXLIIRHGPSWIHGVYWLXLIFMWGYMXW½RIP][MXLEVSPPMRK
400g (14oz) digestive biscuits
FMWGYMXWMRXSWQEPPGLYRO]
100g (3½oz) raisins (must be seedless)
TMR&VIEOYTXLIVIQEMRMRKKôS^
pieces. Put the crumbs and pieces in a large bowl and mix in the
VEMWMRWGLIVVMIWERHXLIGLSGSPEXIGLYROW0IEZIEWMHIYRXMPXLI
KôS^
KPEGqGLIVVMIWVSYKLP]GLSTTIH GLSGSPEXIQM\XYVIMWGSSPMJXLIQM\MWXSS[EVQMX[MPPQIPXXLI
100g (3½oz) Dr. Oetker Extra Dark
70% Chocolate Chunks
EGERSJ(V3IXOIV4MRO)EW]7[MVP'YTGEOI-GMRK
chocolate chunks.
3 Mix the dry ingredients into the cooled chocolate and stir until well
combined. Pack down well into the prepared tin using the back of a
WTSSRXLIRGLMPPJSVEFSYXLSYVWYRXMPWIX½VQ
4 8SWIVZIGEVIJYPP]VIQSZIXLIGEOIJVSQXLIXMRYWMRKXLIGPMRK½PQ
to help you – you may need to dip the tin in hot water for a few
WIGSRHWXSPSSWIRMX(MWGEVHXLIGPMRK½PQ4PEGIXLIGEOISRE
serving plate.
5 *SPPS[MRKXLIMRWXVYGXMSRWSRXLIGERSJ)EW]7[MVPYWMRKXLIWXEV
RS^^PIWXEVXMRXLIGIRXVISJXLIGEOIERHTMTIWTMVEPWEPPSZIVXLI
top of the cake. Tie a piece of ribbon round the bottom edge of
XLIGEOI=SYVXMJ½RGEOIMWRS[VIEH]XSWIVZIERHIRNS]

42 %DNLH E A V E N Summer
 *VIWLFPYIFIVV]TMyEXEGEOI
By Dr Oetker (www.oetker.co.uk) WQSSXLXLIXSTWERHFEOIMRXLISZIRJSVEFSYXQMRYXIWYRXMP
Makes 10 servings KSPHIRERHNYWX½VQXSXLIXSYGL'SSPJSVQMRYXIWXLIRXYVRSR
XS[MVIVEGOWXSGSSPGSQTPIXIP]
FOR THE CAKE WEGLIXWK (V3IXOIV
4 8SHIGSVEXIGEVIJYPP]WPMGIXLVSYKLXLIQMHHPISJIEGLGEOIXSIRH
QP¾S^ [LSPIQMPO *VII6ERKI)KK;LMXI
YT[MXLJSYVIUYEPVSYRHW9WMRKEGQõMR TPEMRVSYRHGEOI
4S[HIV
QPXWT (V3IXOIV GYXXIVGYXSYXEVSYRHJVSQXLIGIRXVISJX[SSJXLIGEOIWPMGIW
7MGMPMER0IQSR)\XVEGX 83()'36%8)
5 4YXXLIFPYIFIVV]NEQERHWSJXGLIIWIMREFPIRHIVSVJSSH
KS^ TPEMR¾SYV KS^ FPYIFIVV]NEQ TVSGIWWSVERHFPMX^JSVEJI[WIGSRHWXSQEOIEWQSSXLTYVqI-R
WEGLIXWK(V3IXOIV KS^ JYPPJEX EFS[PPMKLXP][LMTXLIHSYFPIGVIEQYRXMPWSJXP]TIEOMRK%HHXLI
&EOMRK4S[HIV WSJXGLIIWI FPYIFIVV]GLIIWIQM\XYVIERHGSRXMRYI[LMWOMRKYRXMPXLMGOIRSYKL
QPôTX HSYFPIGVIEQ
XSWTVIEHERHLSPHMXWWLETI
KS^ PMKLXP]WEPXIH
FYXXIVWSJXIRIH KS^ JVIWL
6 4PEGIERYRGYXWTSRKISREWIVZMRKTPEXI9WIWSQISJXLI
FPYIFIVVMIW
FPYIFIVV]GVIEQXSWTVIEHSZIVXLIIHKISJXLIWTSRKIERH
KS^ GEWXIVWYKEV WERH[MGLXSKIXLIV[MXLSRISJXLIGYXWTSRKIW7TVIEHXLIXST
JVIWLQMRXPIEZIW [MXLQSVIGVIEQERHXLIRPE]XLISXLIVGYXWTSRKISRXST
7TVIEHEPMXXPIQSVIFPYIFIVV]GVIEQSRXLIXSTVMRKSJWTSRKI
1 4VILIEXXLISZIRXS×'+EW1EVO+VIEWIERHPMRIX[SGQ 7 *MPPXLIGIRXVI[MXLWSQISJXLIFPYIFIVVMIWTEGOMRKXLIQHS[R
MR VSYRHGEOIXMRW1M\XLIQMPOERHPIQSRI\XVEGXXSKIXLIVMRE MRXSXLIWTEGIERHTYXXLIVIQEMRMRKGEOIPE]IVSRXSTTVIWW
NYK7MJXXLI¾SYVERHFEOMRKTS[HIVXSKIXLIVMRERSXLIVFS[P HS[RKIRXP]XSQEOIWYVIXLIGEOIMWWIGYVI7TVIEHXLIVIQEMRMRK
FPYIFIVV]GVIEQXLMGOP]VSYRHXLIWMHIWERHSZIVXLIXSTSJXLI
2 4YXXLIFYXXIVERHWYKEVMREPEVKIFS[PERHYWMRKERIPIGXVMG[LMWO GEOIXSGSZIVMXGSQTPIXIP]8ST[MXLXLIVIQEMRMRKFPYIFIVVMIWERH
FIEXYRXMPGVIEQ]+VEHYEPP]QM\MRXLIPIQSRMRJYWIHQMPOERHXLI GLMPPJSVQMRYXIWFIJSVIWIVZMRK(IGSVEXI[MXLJVIWLQMRX=SYV
¾SYVQM\XYVIEPXIVREXMRKYRXMP[IPPFPIRHIH PE]IVGEOIMWRS[VIEH]XSWIVZIWYVTVMWIERHIRNS]
3 1EOIXLI)KK;LMXI4S[HIVEWMRWXVYGXIHSRXLITEGOXLIRKIRXP]
JSPHMRXSXLIGEOIQM\XYVI(MZMHIFIX[IIRXLITVITEVIHXMRW

Summer %DNLH E A V E N 43
&DNHH E A V E N

Blueberry Victoria sponge Strawberry macaroon cake

By Waitrose (www.waitrose.com/recipes) By Sara Lewis
Serves 10 Serves 8
FOR THE SPONGE FOR THE CAKE
250g (9oz) golden caster sugar 4 free-range egg whites
250g (9oz) Stork with Butter ¼ tsp cream of tartar
4 medium Waitrose British Blacktail Free-Range Eggs 125g (4oz) light muscovado sugar
KS^
WIPJVEMWMRK¾SYV 100g (3½oz) caster sugar
½RIP]KVEXIH^IWXSJPIQSR 1 tsp white wine vinegar
1 tsp vanilla extract 50g (2oz) walnut pieces, lightly toasted and chopped
QP¾S^
;EMXVSWIHSYFPIGVIEQ FOR THE FILLING
XFWTFPYIFIVV]NEQSVGSRWIVZI QP¾S^
HSYFPIGVIEQ
icing sugar, to decorate
WXVE[FIVVMIW
1 Preheat the oven to 180ºC/Gas Mark 4. Grease and line two 20cm
sandwich tins with baking parchment. Place the sugar and Stork in
a large mixing bowl. With an electric whisk or wooden spoon, beat
together until pale and creamy. Next add the eggs, one at a time,
scraping the bowl down after each addition.
2 Fold MRXLI¾SYVMRX[SEHHMXMSRWXLIRPEWXP]JSPHXLVSYKLXLIPIQSR
zest and vanilla. Pour into the prepared tins and place in the oven
for 22-25 minutes or until a wooden skewer inserted into the
centre comes out clean. Allow to cool in the tin for 5 minutes, then
transfer to a wire rack to cool completely.
3 8S½RMWL[LMTthe double cream in a mixing bowl until soft peaks
form. Spread the cream over the bottom of one of the sponges,
spread the other sponge with jam, and sandwich them together.
Finish with a dusting of icing sugar just before serving.
TIP Instead of whipped cream, a vanilla-scented buttercream is a lovely
alternative and is great if you want your cake to keep until the next
day. Simply cream together 150g (5oz) Stork With Butter with 150g
(5oz) icing sugar and a teaspoon of vanilla extract.
44 %DNLQJH E A V E N Summer
KS^
1 Preheat the oven to 150°C/Gas Mark 2. Whisk the egg whites and
cream of tartar in a large clean bowl until stiff. Combine the sugars,
then whisk into the egg white, a little at a time, until combined. Keep
whisking until the mixture is thick and glossy. Add the vinegar, then
fold in the walnuts.
2 Divide the meringue mixture evenly between two greased 20cm
(8in) sandwich tins, lined with non-stick baking paper. Level the
surfaces, then swirl the tops with the back of a spoon. Bake for
35-45 minutes until lightly browned and crisp. Cool in the tins.
3 Turn out on to two clean tea towels. Peel off the lining paper, then
put one of the meringues on a serving plate. Whip the cream to
soft peak, then spoon three-quarters over the meringue. Halve 8
small strawberries and set aside. Hull and slice the rest and arrange
on the cream. Cover with the second meringue, top uppermost.
Decorate with the remaining cream and the reserved halved
strawberries. Serve within 2 hours of assembly.
TIP For a chocolate and chestnut macaroon cake, fold 2 tbsp cocoa
powder into the meringue mixture before adding the nuts. Bake as
above. Fill with150ml (¼pt) whipped double cream, folded with a 220g
(7½oz) can of sweetened chestnut purée. Decorate with choc curls.
 Frosted banana bars
&]7EVE0I[MW 1 Preheat the oven to180°C/Gas Mark 4. Cream the butter and sugar
Makes 16 together in a mixing bowl until pale and creamy. Gradually mix in
alternate spoonfuls SJFIEXIRIKKERH¾SYVYRXMPEPPLEWFIIRadded
175g (6oz) butter, at room temperature
and the mixture is smooth. Add the baking powder and mashed
175g (6oz) caster sugar bananas and mix well.
3 free-range eggs, beaten 2 Spoon the mixture into an 18x28cm (7x11in) roasting tin lined with
KS^
WIPJVEMWMRK¾SYV nonstick baking paper, and spread the surface level. Bake in the oven
1 tsp baking powder
2 bananas, about 175g (6oz) each,
peeled and roughly mashed
FOR THE FROSTING
50g (2oz) butter
25g (1oz) cocoa powder
250g (8oz) icing sugar, sifted
1-2 tbsp milk
sugar shapes and sprinkles, to decorate
for 25-30 minutes until well risen, the cake is golden and springs back
when gently TVIWWIH[MXLE½RKIVXMT0IEZIXSGSSPMRXLIXMR
3 Make the frosting. Heat the butter in a small saucepan. Stir in the
cocoa powder and cook gently for 1 minute, then remove the pan
from the heat and mix in the icing sugar. Return to the heat and heat
gently, stirring until melted and smooth, adding enough milk to mix to
a smooth spreadable icing.
4 Pour the icing over the top of the cake and spread the surface level
with a palette knife. Sprinkle with sugar shapes and sprinkles and
leave to cool and harden. 0MJXXLIGEOISYXSJXLIXMRYWMRKXLIPMRMRK
paper. Cut into 16 bars and peel off the paper. Store in an airtight tin
for up to 3 days.
TIP For cranberry & banana bites, stir 50g (2oz) dried cranberries
into the cake mix along with the mashed bananas. Spoon into the tin as
EFSZIERHWTVMROPI[MXLXFWTWYR¾S[IVWIIHW&EOIXLIRHYWX[MXLE
little sifted icing sugar when cool. Cut into 24 squares.

The macaroon cake

on page 44 and the
recipes on pages
45-46 are taken from
200 Cakes & Bakes by
Sara Lewis, published
by Hamlyn, RRP
£4.99, paperback.

Summer %DNLH E A V E N 45
&DNHH E A V E N
Mango and kiwi upside-down cakes
By Sara Lewis 1 Preheat the oven to 180°C/Gas Mark 4. Cut a thick slice off each
Cuts into 20 WMHISJXLIQERKSXSVIZIEPXLIPEVKI¾EXGIRXVEPWXSRI'YXXLI¾IWL
away from the stone, then peel and slice.
1 large mango
2 Mix the apricot jam with the juice of 1 of the limes, then spoon
4 tbsp apricot jam
into the base of an 18x28cm (7x11in) roasting tin lined with
grated zest and juice of 2 limes non-stick baking paper. Arrange the mango and kiwi fruit randomly
2 kiwi fruit, sliced over the top.
250g (8oz) soft margarine 3 Put the lime zest and rest of the juice in a mixing bowl or a food
125g (4oz) caster sugar processor, add the remaining ingredients and beat until smooth.
Spoon over the top of the fruit and spread the surface level. Bake in
125g (4oz) light muscovado sugar
the oven for 30-35 minutes until well risen, the cake is golden and
KS^
WIPJVEMWMRK¾SYV WTVMRKWFEGO[LIRKIRXP]TVIWWIH[MXLE½RKIVXMT
4 free-range eggs
4 Leave to cool in the tin for 10 minutes, then invert the tin on to
a wire rack, remove the tin and lining paper and leave to cool
completely. Cut into 20 pieces and serve warm with whipped cream.
This is best eaten on the day it is made.
TIP For apricot and cranberry upside down cakes, spoon cranberry
sauce over the base of the tin instead of the apricot jam. Cover with a
425g (14oz) can of apricot halves, drained and arranged in rows, instead
of the fresh fruit. Replace the lime zest and juice from the cake mixture
with the grated zest of 1 orange. Top the fruit with the cake mixture and
bake as above.

46 %DNLQJH E A V E N Summer
 &EF]MREGVMFPSEJGEOIW
By Rainbow Dust Colours Ltd (www.rainbowdust.co.uk) 1 Preheat the oven to 180ºC/Gas Mark 4. Cream together the
Makes 10 QEVKEVMRIERHGEWXIVWYKEVYRXMP¾YJJ]%HHXLIIKKWKVEHYEPP]XLIR
XLIPIQSRNYMGIERH^IWX*SPHMRXLI¾SYV7TSSRMRXSXLIPSEJGEWIW
FOR THE SPONGE Colour Flo in rose
&EOIJSVQMRYXIWYRXMPKSPHIRFVS[R0IEZIXSGSSP
10 greaseproof loaf cases and baby blue
2 8SQEOIXLIFYXXIVGVIEQQM\XSKIXLIVXLIQEVKEVMRIERHMGMRK
250g (9oz) Stork margarine royal icing
WYKEVYRXMPPMKLXERH¾YJJ]8LIRYWIFEF]FPYISVTMRO4VS+IPXS
250g (9oz) caster sugar Rainbow Dust ProGel GSPSYVPIEZMRKEWQEPPEQSYRXYRGSPSYVIHXSYWIPEXIV4PEGIXLI
colours, baby blue, peach GSPSYVIHFYXXIVGVIEQMRXSEPEVKITMTMRKFEK[MXLETPEMRIRHXYFI
4 large free-range eggs
and pink
grated zest of 2 lemons
3 8SQEOIXLIFMWGYMXLIEHFSEVHWQM\XLIQEVKEVMRIERHGEWXIV
white sugarpaste WYKEVXLIREHHXLI¾SYVERHGSQFMRI;VETMRGPMRK½PQERHGLMPP
juice of 1 lemon MRXLIJVMHKIJSVEXPIEWXERLSYV6SPPSRXSEHYWXIHWYVJEGIERHGYX
Plain & Simple Dust in
KS^
WIPJVEMWMRK¾SYV black magic, snow drift,
FOR THE BUTTERCREAM
250g (9oz) Stork margarine
500g (1lb 2oz) icing sugar
FOR THE HEADBOARDS
125g (4oz) Stork margarine
55g (2oz) caster sugar
SYXWLETIW[MXLXLIVSWITIXEPGYXXIV4PEGISREKVIEWIHFEOMRK
pink candy, milk chocolate XVE]&EOIJSVQMRYXIW0IEZIXSGSSP
alcohol solution 4 8SGSPSYVXLIVS]EPMGMRKEHHSRIHVSTSJ6SWISV&EF]&PYI
edible glue 'SPSYV*PS1M\YRXMPIZIRMRGSPSYV4PEGIMREWQEPPTMTMRKFEK[MXL
ERSXYFI4MTIEVSYRHXLISYXPMRISJXLIFMWGYMXXLIRTMTIIMXLIV
FMM star nozzle (6A)
³FS]´³KMVP´SVEREQIMRXLIGIRXVI0IEZIXSHV]
FMM plain end nozzle (6)
5 8SQEOIXLILIEHGSPSYVEWQEPPEQSYRXSJ[LMXIWYKEVTEWXI[MXL
small head mould 4IEGL4VS+IP6SPPMRXSEFEPPERHTVIWWKIRXP]MRXSXLIQSYPH4YWL
KôS^
TPEMR¾SYV ½RITEMRXFVYWL SYXERHPIEZIXSHV]8SEHHXLIHIXEMPQM\IEGLHYWXGSPSYV[MXLER
dusting brush EPGSLSPWSPYXMSRXSGVIEXIETEMRX9WI7RS[(VMJXJSVXLII]IEVIE
FMM large rose petal cutter
ERH&PEGO1EKMGXLIRTEMRXXLIFEFMIW´LEMVYWMRK1MPO'LSGSPEXI
TO DECORATE two large piping bags
*MREPP]HYWXXLIGLIIOWPMKLXP][MXL4MRO'ERH]
Rainbow Dust Edible small piping pag, with a
6 7TVIEHEXLMRPE]IVSJYRGSPSYVIHFYXXIVGVIEQSZIVIEGLPSEJGEOI
Glitter, ocean blue FMM no 2 piping tube
ERHTPEGIXLIVIWXMRETMTMRKFEK[MXLEWQEPPWXEVXYFI*VSQ
and cerise XLIXSTIRHTMTIXLVIIVS[WSJWXEVWLETIWXSVIWIQFPIETMPPS[
6ITIEXJSVIEGLGEOITPEGMRKELIEHFSEVHERHLIEHSRIEGL
7 8SQEOIXLIFPEROIXTMTITMROSVFPYIFYXXIVGVIEQ[MHXL[E]W
JVSQXLIFEF]´WGLMRXSXLIFSXXSQSJXLIFIH8S½RMWLWTVMROPI
Cerise or Ocean Blue edible glitter over the blanket area.

Summer %DNLH E A V E N 47
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 I N TH E K I TCHEN
W I TH…
HRUJLD*UHHQ
Patissier Georgia Green talks to us about her extravagant
Mad Hatter cakes, the most expensive gingerbread house
ever and why she loves making macaroons most of all
QWhen did you start baking?
When I left school I studied
animation at the London College of
Communication, but during this time
all I watched on TV were cooking
programmes, all I read were cookery
books and spent my spare time cooking.
When I discovered Le Cordon Bleu
in London I thought ‘this is where my
artistic skills, creativity and passion for
food can all come together,’ and that’s
exactly what happened!
Q Where did you pick up your
baking skills?
I studied patisserie at Le Cordon Bleu
in London for six months. Alongside the
course and from then on I also worked
in establishments where I got hands-on
experience of how a food business works.
Q When and why did you set
up Georgia’s Cakes?
About three years ago I let people I
know that I was making cakes and the
orders started to come in. To begin
with I also had a full-time job, but the
orders began to increase and it got
to the point where I had to choose. I
went independent last August and the
company has really expanded since then!
How did you get involved
Q with Cara Delevigne’s
clothing line launch at DKNY?
The PR company who organised
DKNY’s clothing launch asked me to
create one of the items from Cara’s
range. I managed to create a bomber
jacket out of cake and icing, and got to
present it to her myself – amazing!
Q Can you tell us about
creating the world’s most
expensive cake?
VeryFirstTo is a high-end online gift
company and they asked me to create
50 %DNLH E A V E N Summer
‘the most expensive gingerbread house’
whereby I would create a replica of
someone’s house out of gingerbread
decorated with jewels and pearls.
QWhat made it so expensive?
The gingerbread house was
created with the best ingredients, and
accessorised with 250 South Sea pearls
and a 5-carat ruby. These are worth
a fortune!
QWhat are your favourite
things to bake and why?
-½RHFEOMRKQEGEVSSRWQIWQIVMWMRK
The feeling of creating a ‘perfect batch’ is
so satisfying. I also love how quick they
are to make as I’m not the most patient
person in the world…
Your presentation is always
Q impressive – how do you
come up with new ideas?
Following other people around the
world on social media really helps me
see what’s out there. I often refer back
to my classic patisserie techniques and
½RHE[E]XSQSHIVRMWIXLIQ[MXLXLI
‘Georgia’ twist.
QWhat’s your favourite cake
¾EZSYVGSQFMREXMSR# QWhat do you think will be
the next big trend in baking?
Chocolate and orange is a match made
in heaven, however ground pistachios or
hazelnuts also taste divine with a dark
chocolate ganache.
QWhat’s the key to making
sure your bakes are fun?
Originality, colour and plentifulness. Less
is more, but not in my case! I aim for that
‘wow’ factor in every creation I make.
Can you tell us about your
Q Mad Hatter cake range?
I came up with the name for this range
based on the ‘nothing normal about it’
concept. My Mad Hatter cakes can have
pretty much any topping the customer
desires and usually have my signature
dripping chocolate ganache down the
sides. They really are the centrepieces for
any celebration.
QWhat tips do you have for
home bakers?
Don’t be afraid! Try new things, and if
they don’t work out, try again. Baking is
a science so can’t be messed with too
much, but that doesn’t stop you from
turning something classic into your own
creation. I have lots of tips and tricks
which I will start sharing soon.
How do you create such
Q beautiful buttercream
colours for your drip cakes?
Food colouring scares me a little, so with
cakes like red velvet that need quite
lot, I try to convince people to choose
otherwise. If I can’t create the colour
using natural colouring such as beetroot
or turmeric, I use small amounts of
powdered colouring. They are so strong
you don’t need so much and you can
achieve really lovely colours with them.
Healthy eating and healthy alternatives
are huge trends at the moment. Saying
that, I am a classically-trained patisserie
GLIJ[LSFIPMIZIWMR¾SYVFYXXIVWYKEV
and eggs! As long as ingredients are in
their purest form (like using butter not
margarine) then there is nothing wrong
with any ingredient.
From bespoke
What’s next for you?
Q I think I have a fresh approach to
celebration cakes to
miniature teatime
treats, London-based
baking with a balance between home
FEOMRKERHVI½RIH*VIRGLTEXMWWIVMI
Georgia Green creates
unique bakes for every
and I’d like to share my tips, tricks and occasion at www.
techniques to a wider audience! georgias-cakes.co.uk
%L
L

H E AV E N

Summer %DNLH E A V E N 51



H E A V E N
Feather-iced biscuits
By Waitrose (www.waitrose.com/recipes)
Makes 24
FOR THE BISCUITS
100g (4oz) unsalted butter, softened
100g (4oz) Waitrose Light Brown
Fairtrade Muscovado Sugar
1 medium Waitrose British Blacktail
free-range egg, lightly beaten
1 tsp vanilla extract
TPEMR¾SYV
Lemon and honey shortbread
&]4LMPMT*VMIRHJVSQ&EOMRK*EREXMG
FEOMRKJEREXMG[SVHTVIWWGSQ
Makes 20
FOR THE SHORTBREAD
3 4VMGOEPPSZIV[MXLEJSVOERHGLMPPJSVEFSYX
QMRYXIW1IER[LMPITVILIEXXLISZIR
XSž'+EW1EVO&EOIJSVEFSYX
minutes until slightly coloured.
4 'SSPSRXLIFEOMRKXVE]WJSVEJI[QMRYXIW
KöS^
FOR THE TOPPING
250g (9oz) royal icing sugar
pink, blue, yellow food colouring
1 Line two baking sheets with parchment.
Beat the butter and sugar until pale and
¾YJJ]&IEXMRXLIIKKERHZERMPPEI\XVEGX
XLIREHHXLI¾SYVXSGSQFMRIXLIRORIEH
PMKLXP]ERHJSVQMRXSEFEPP;VETMRGPMRK½PQ
ERHGLMPPJSVQMRYXIW
2 4VILIEXXLISZIRXSž'+EW1EVO-R
X[SFEXGLIWVSPPSYXXLIHSYKLXSEQQ
(/in) thickness.Using a plain 7cm (2¾in)
VSYRHGSSOMIGYXXIVGYXSYXVSYRHWERH
XVERWJIVXLIQXSXLIFEOMRKWLIIXW&EOIJSV
QMRYXIWYRXMPTEPIKSPHIR8VERWJIVXS
E[MVIVEGO0IEZIXSGSSP
3 1M\XLIMGMRKWYKEV[MXLXFWT[EXIVXS
QEOIEWQSSXLMGMRK4YXXFWTSJXLI
icing into a piping bag with a small plain
KS^
TPEMR¾SYV RS^^PI(MZMHIXLIVIWXFIX[IIRXLVII
FIJSVIXVERWJIVVMRKXSE[MVIVEGOYRXMPGSSP
KöS^
½RIWIQSPMRE FS[PW%HHEPMXXPIJSSHGSPSYVMRKXSIEGL
5 *SVXLIMGMRKQM\XLILSRI]ERHEFSYX
KS^
GSVR¾SYV X[SXLMVHWSJXLIMGMRKWYKEVXSKIXLIV%HH
70g (2½oz) caster sugar
105g (3¾oz) unsalted butter, softened
½RIP]KVEXIH^IWXSJPIQSR
FOR THE ICING
150g (5oz) royal icing sugar
1 tsp runny honey
lemon juice to mix
raspberry purée
1 1M\XLIHV]WLSVXFVIEHMRKVIHMIRXW6YF
in the butter and lemon zest and bring
XSKIXLIVXSKMZIEWSJXWQSSXLHSYKL
(SR´XSZIV[SVO'LMPPJSVQMRYXIWMJMX
JIIPWXSSWSJX
2 Roll out the dough to about 5mm
bowl to make up the three pastel colours.
IRSYKLPIQSRNYMGIXSQEOIEJEMVP]XLMGO 4 7TVIEHIMKLXSJXLIFMWGYMXW[MXLFPYIMGMRK
MGMRKMXWLSYPHHVSTWPS[P]SJJEWTSSR 4MTI½ZIPMRIWSJ[LMXIMGMRKIUYEPHMWXERGI
rather than pour. ETEVXXLIRHVEKXLIXMTSJEGSGOXEMPWXMGO
across the white icing in alternate directions.
6 8EOIXLIVIWXSJXLIMGMRKWYKEVERHEHH
Repeat with the pink and yellow icing on
VEWTFIVV]TYVqIJSVERMGMRKXLIWEQI
consistency as the lemon and honey icing. XLISXLIVFMWGYMXW0IEZIXSWIX
7 Spoon a little lemon and honey icing on the
XSTSJXLIFMWGYMXW7TVIEHSYXEPQSWXXS
XLIIHKI%PXIVREXMZIP]TMTIEXLMRFSVHIV
EVSYRHXLIFMWGYMXIHKIERHPIEZIXSWIX
FIJSVIWTSSRMRKMRXLIVIWXSJXLIMGMRKWS
the icing will not drip down the sides.
8 (SMRKSRIFMWGYMXEXEXMQITMTISVHVST
EJI[WQEPPHSXWSJVEWTFIVV]MGMRKSZIV
the lemon and honey icing. Starting a little
EFSZIIEGLHSXVYREGSGOXEMPWXMGOHS[R
XLVSYKLXLIGIRXVIERHFSXXSQSJIEGLHSX
õMR
XLMGORIWWFIX[IIRX[SWLIIXWSJ XSJSVQELIEVXWLETI2&4VEGXMWISRXLI
KVIEWITVSSJTETIV'YXSYXGMVGPIWSV [SVOWYVJEGI[MXLEPMXXPISJXLIMGMRK½VWX
heart shapes and place on a baking sheet
9 0IEZIXSWIXJYPP]EXPIEWXSZIVRMKLXMHIEPP]

PMRIH[MXLKVIEWITVSSJTETIV6IVSPPXLI
Store in an airtight container.
trimmings to make more biscuits.

52 H E A V E N Summer
Easy chocolate
bites with date and
coconut
By Waitrose (www.waitrose.com/recipes)
Makes 25
FOR THE BITES
90g (3oz) Waitrose Coconut Chunks
75g (2¾oz) Love Life Cashew Nuts
165g (5¾oz) pack of Love Life Pitted
Medjool Dates
1 tbsp maple syrup
50g (1¾oz) dark chocolate, minimum
85% solids
2 tsp coconut oil or butter
pinch of sea salt (optional)

1 Place the coconut and cashew nuts in

EJSSHTVSGIWWSVERH[LM^^YRXMP½RIP]
chopped. Add the dates and maple syrup,
and whizz to make a coarse paste.
2 7TVIEHXLIQM\XYVISYXSREWLIIXSJ
baking parchment and, using a small palette
knife, shape into a 15cm (6in) square with
a thickness of about 1.5cm (¾in). Place in
the fridge.
3 Melt the chocolate and coconut oil or
butter together in a heatproof bowl set
over a pan of simmering water. Once
QIPXIHWTVIEHSZIVXLIHEXIQM\XYVI
sprinkle with sea salt (if using) and return to
the fridge until set.
Bourbon biscuits
By Philip Friend from Baking Fanatic
bakingfanatic.wordpress.com
1EOIWEFSYX½PPIHFMWGYMXW
FOR THE BISCUIT DOUGH
100g (3¾oz) unsalted butter, softened
40g (1½oz) soft brown sugar
60g (2oz) caramelised sugar (see below)
2 tbsp golden syrup
1 tsp vanilla extract
and harden. Snap off bits of the caramel and
blitz in a food processor to give a ½RIWYKEr.
2 Beat the butter, brown sugar and
GEVEQIPMWIHWYKEVYRXMPPMKLXERH¾YJJ]&IEX
in the golden syrup and the vanilla. Sift in
XLI¾SYVGSGSEERHWEPXERHQM\[MXL]SYV
LERHWXSKMZIEJEMVP]½VQFYXRSXWXMGO]
dough: it should be slightly shiny. Don’t over-
work it. Chill for 30 minutes.
3 Roll out the dough to a thickness of about
3mm (1/8in). Cut out rectangular shapes,
KöS^
TPEMR¾SYV
4 Cut into 25 small pieces and store in an air-
tight container in the fridge for up to 5 days. TMRGLSJ½RIWIEWEPX
45g (1½oz) cocoa powder
TIP To easily cut up the bites, remove the set caster sugar for sprinkling on top
QM\XYVIJVSQXLIJVMHKIERHEPPS[XSGSQIXS FOR THE FILLING
room temperature. Then dip the knife in hot
50g (1¾oz) best quality dark
water so it cuts through the chocolate neatly.
chocolate, 70% solids
50g (1¾oz) unsalted butter, softened
50g (1¾oz) icing sugar
1 tsp coffee granules dissolved in
a little hot water
1 To make the caramelised sugar, put 100g
(4oz) granulated sugar in a pan along with
2 tbsp of cold water. Heat gently, shaking
the pan from time to time to help the sugar
dissolve. Once the sugar has dissolved, turn
up the heat and bring to the boil. Continue
boiling until it turns a deep golden-brown
caramel. As soon as it reaches this colour,
turn off the heat and pour it on a baking
tray lined with a silicone sheet. Let it cool
ideally with a bourbon biscuit cutter. Place
on baking trays lined with greasproof paper
and sprinkle over a little caster sugar.
4 Chill for a further 30 minutes. Preheat the
oven to 130ºC/Gas Mark 2 while the dough
chills. Bake for 10-12 minutes. Leave the
biscuits on the greaseproof paper for a few
QMRYXIWXS½VQYTFIJSVIXVERWJIVVMRKXS
a wire rack to cool fully, during which time
they will crisp up.
5 1EOIXLIGLSGSPEXI½PPMRKFIEXXLIFYXXIV
and icing sugar for several minutes until it
is very light and creamy. Stir in the melted
chocolate and a little of the coffee, beating
well to incorporate. Add more coffee to
taste: you want to add just a hint of coffee
¾EZSYVXSXLI½PPMRK
6 4MTISVWTSSRXLIQSGLE½PPMRKSRXSXLI
underside of half of the biscuits: you want
EKIRIVSYWFYXRSXI\GIWWMZIEQSYRX
Sandwich together pairs of biscuits, pressing
XLIXSTWKIRXP]XS½\XLIQXSXLI½PPMRK
Store in an airtight container.
Summer %DNLH E A V E N 53


 H E A V E N
Almond-topped
squares
By Carole Clements
Makes 18
FOR THE SQUARES
75g (3oz) butter
50g (2oz) granulated sugar
1 free-range egg yolk
grated rind and juice of ½ lemon
½ tsp vanilla extract
2 tbsp whipping cream
KS^ TPEMR¾SYV
FOR THE TOPPING
225g (8oz) granulated sugar
KS^ ¾EOIHEPQSRHW
4 free-range egg whites
½ tsp ground ginger
½ tsp ground cinnamon

1 Preheat the oven to 190°C/Gas Mark 5.

Line a 33x23cm (13x9in) Swiss roll tin with
baking parchment; grease the paper.
2 Cream the butter and sugar. Beat in the egg
yolk, lemon zest and juice, vanilla extract
Cream cheese spirals ERHGVIEQ+VEHYEPP]WXMVMRXLI¾SYV+EXLIV
MRXSEFEPPSJHSYKL;MXLPMKLXP]¾SYVIH
By Carole Clements 1 With an electric mixer, cream the butter, ½RKIVWTVIWWXLIHSYKLMRXSXLITVITEVIH
Makes 32 cream cheese and sugar until soft. Sift over tin. Bake for 15 minutes. Remove from the
XLI¾SYVERHQM\YRXMPGSQFMRIH+EXLIV oven but leave the oven on.
FOR THE SPIRALS
into a ball and divide in half. Flatten each 3 To make the topping, combine all the
225g (8oz) butter, at room temperature half, wrap in baking parchment and chill for ingredients in a heavy pan. Cook, stirring
225g (8oz) cream cheese at least 30 minutes. constantly until the mixture comes to the
2 tsp caster sugar 2 1IER[LMPIQEOIXLI½PPMRK1M\XSKIXLIV boil. Continue boiling until just golden,
KS^
TPEMR¾SYV the chopped walnuts, the brown sugar and
1 free-range egg white, beaten with
1 tbsp water, for glazing
caster sugar, for sprinkling
FOR THE FILLING
for about 1 minute. Pour over the dough,
the cinnamon, and set aside. spreading evenly.
3 Preheat the oven to 190°C/Gas Mark 5. 4 Return to the oven and bake for about
Grease two baking sheets. 45 minutes. Remove and score into bars
or squares. Cool completely before cutting
4 Working with one half of the mixture at
into squares and serving.
a time, roll out thinly into a circle about
KS^
[EPRYXW½RIP]GLSTTIH 28cm (11in) in diameter. Trim the edges
115g (4oz) soft light brown sugar
1 tsp ground cinnamon
54 H E A V E N Summer
with a knife, using a dinner plate as a guide.
5 Brush the surface with the egg white
glaze and then sprinkle evenly with half
XLI½PPMRK'YXXLIGMVGPIMRXSUYEVXIVWERH
each quarter into four sections, to form
16 triangles. Starting from the base of the
triangles, roll up to form spirals.
6 Place on the baking sheets and brush with
the remaining glaze. Sprinkle with caster
sugar. Bake until golden for 15-20 minutes.
Allow to cool on a rack.
Chocolate pretzels
By Carole Clements
Makes 28
FOR THE PRETZELS
KS^
TPEMR¾SYV
pinch of salt
1 tbsp unsweetened cocoa powder
115g (4oz) butter, at room
temperature
130g (4½oz) caster sugar
1 free-range egg
free-range egg white, lightly beaten,
for glazing
sugar crystals, for sprinkling

1 -REFS[PWMJXXSKIXLIVXLI¾SYVWEPXERH
cocoa powder. Set aside. Grease two
baking sheets.
2 ;MXLERIPIGXVMGQM\IVGVIEQXLIFYXXIV
YRXMPPMKLX%HHXLIWYKEVERHGSRXMRYI
FIEXMRKYRXMPPMKLXERH¾YJJ]&IEXMRXLI
IKK%HHXLIHV]MRKVIHMIRXWERHWXMVXS
FPIRH+EXLIVXLIHSYKLMRXSEFEPP[VET
MRGPMRK½PQ'LMPPJSVERLSYVSVJVII^IJSV
30 minutes.
3 Roll the dough into 28 small balls. Chill
the balls until needed. Preheat the oven
to 190°C/Gas Mark 5.
Pecan tassies
4 Roll each ball into a rope about 25cm By Carole Clements 4 8SQEOIXLI½PPMRKPMKLXP][LMWOXLIIKKWMR
MR PSRK;MXLIEGLVSTIJSVQEPSST Makes 24 EFS[P+VEHYEPP][LMWOMRXLIFVS[RWYKEV
with the two ends facing you. Twist the ends ERHEHHXLIZERMPPEI\XVEGXWEPXERHFYXXIV
FOR THE CAKES
ERHJSPHFEGOSRXSXLIGMVGPITVIWWMRKMRXS Set aside until required.
115g (4oz) cream cheese
make a pretzel shape. Place on the baking 5 Reserve 24 undamaged pecan halves and
sheets with space between each one. 115g (4oz) butter chop the rest coarsely with a sharp knife.
5 Brush the pretzels with the egg white. KS^ TPEMR¾SYV 6 Place a spoonful of chopped nuts in each
Sprinkle sugar crystals over the tops and FOR THE FILLING QYJ½RXMRERHGSZIV[MXLXLI½PPMRK7IXE
FEOIJSVQMRYXIWYRXMP½VQ8VERWJIV 2 free-range eggs pecan half on the top of each one.
to a rack to cool. 7 Bake on the hot baking sheet for about
115g (4oz) soft dark brown sugar
QMRYXIWYRXMPTYJJIHERHWIX8VERWJIV
1 tsp vanilla extract
to a wire rack to cool. Serve at room
pinch of salt temperature.
25g (1oz) butter, melted
115g (4oz) pecan nuts

1 Place a baking sheet in the oven and

preheat to 180°C/Gas Mark 4. Grease
QMRMQYJ½RXMRW
2 Chop the cream cheese and butter into
cubes. Put them in a mixing bowl. Sift over
LEPJXLI¾SYVERHQM\%HHXLIVIQEMRMRK
The recipes on pages
¾SYVERHGSRXMRYIQM\MRKXSJSVQEHSYKL
54 and 55 are taken
3 6SPPSYXXLIHSYKLXLMRP];MXLE¾SYVIH from The Great Big
¾YXIHTEWXV]GYXXIVWXEQTSYXGQ Baking Book by Carole
Clements, published by
(2½in) rounds. Line the tins with the rounds
Southwater Publishing,
and chill. RRP £7.99.

Summer %DNLH E A V E N 55
 BA K I N G MAS TERCLAS S
)UDLVLHUFDNH
'ETXYVIXLI¾EZSYVWSJWYQQIV[MXLXLMWWYQTXYSYWHIWWIVXSJ+IRSMWIWTSRKIHMTPSQEXGVIEQERHJVIWL
WXVE[FIVVMIW1IPERMI(YTYMWERH%RRI'E^SVWLS[YWLS[XSGVIEXIXLIGEOI[MXLXLI[S[JEGXSV

56 %DNLQJH E A V E N Summer
 F R A I S I E R C A K E M A S TE RC L A S S

Fraisier cake
By Mélanie Dupuis and Anne Cazor FOR THE CREAM put both seeds and pods in a saucepan
Serves 10 100g (3½oz) free-range egg yolk with the water and sugar. Bring to the boil.
Remove from the heat.
120g (4oz) caster sugar
FOR THE DIPLOMAT CREAM
TECHNIQUES TO MASTER
GSVR¾SYV
1 Creating a chablon layer
2 Dousing desserts in syrup
3 Using a piping bag
MAKE THE CAKE IN THIS ORDER
syrup – pastry cream – Genoise
sponge – diplomat cream –
assembly – decoration
FOR THE VANILLA SYRUP
KS^
500g (17½oz) milk
50g (2oz) butter
1 vanilla pod
200g (7oz) whipping cream
8g (¼oz) leaf gelatine
FOR THE GENOISE SPONGE
200g (7oz) egg (4 free-range eggs)
125g (4oz) caster sugar
1 Hydrate the gelatine. Leaf gelatine has
been dehydrated and must be rehydrated
in order to melt it into a mixture. If it isn’t
hydrated well, it will absorb any missing
water from the mixture itself, causing
it to shrink. Immerse the gelatine in a
bowl of very cold water (it melts at low
temperatures).
2 Let it soak for at least 15 minutes, while you
make the pastry cream. When ready to add
to the pastry cream, drain it and squeeze it
KS^
TPEMR¾SYV
2 vanilla pods between your hands before adding it to the
FOR THE CHABLON
320g (11¼oz) water mixture. Gelatine ‘glues’ mixtures together;
30g (1oz) chocolate in other words, it gives them their structure.
150g (5¼oz) caster sugar
FOR THE TOPPING The setting time is quite quick. Use the
1kg (35¼oz) gariguette strawberries mixture straight away, so that the gelling
YOUR INGREDIENTS power kicks in as soon as the mixture is put
or another conical variety
in place, or set it aside and whisk it before
FOR THE GLAZE
using to restore its consistency.
about 100g (3½oz) apricot jam
FOR THE PASTRY CREAM
or apricot glaze
1 In a stainless steel bowl, blanch the egg
1 tbsp water
yolk with the sugar.Whisk the egg yolks
SPECIAL EQUIPMENT with the sugar to obtain a foamy mixture.
24cm (9in) dessert ring It will double in volume.The process of
acetate cake band homogenisation will take several minutes
and is achieved faster with an electric whisk.
piping bag
%HH XLI GSVR¾SYV
no. 12 plain piping nozzle
2 Pour the milk into a saucepan with the
palette knife seeds scraped from a vanilla pod and the
pod itself. Bring the milk to the boil, remove
FOR THE SYRUP the vanilla pod, pour half the milk over the
IKK ]SPO WYKEV ERH GSVR¾SYV QM\XYVI ERH
1 To make the vanilla syrup, split the vanilla whisk. Return to the saucepan and heat
pods lengthways, scrape out the seeds and rapidly while whisking energetically.

1 2 3

Summer %DNLH E A V E N 57
F R A I S I E R C A K E M A S TE RC L A S S

3 When the mixture thickens, continue for it to tumble from the spatula in a 4 Cover the ring of strawberries with
to whisk. From the time it starts to boil,
 9WMRK E
count 90 seconds per 500g (18oz) of milk.
Remove from the heat and add the butter.
4 Pour into a baking tin to cool rapidly and
cover with plastic wrap, with the plastic
touching the surface of the cream. Always
whip the cream vigorously before using, to
smooth it out.
5 Whip the cream: refrigerate the utensils and
continuous stream.The mixture will fall like
a ribbon folding back on itself. Fold in the
¾SYV YWMRK E WMPMGSRI WTEXYPE
6 Immediately pour the mixture into
the prepared tin, spreading it out
with the spatula as necessary. Bake
for 15-25 minutes, depending on the
thickness of the sponge. Leave to cool.
7 Hull the strawberries and cut about
TMTIH HMTPSQEX GVIEQ 4MG 
palette knife, smooth the cream over the
strawberries all around the ring.
5 Dice XLI WXVE[FIVVMIW JSV XLI ½PPMRK
reserving 250g (9oz) whole strawberries
for the topping. Cover the bottom cake
layer with piped diplomat cream, then
distribute the strawberries over it, pushing
them down lightly (Pic 5). Cover with the
XLI GVIEQ ½VWX 9XIRWMPW JSV  QMRYXIW
cream for 2 hours). Put the cream in the
bowl of an electric mixer.Whisk the cooled
pastry cream, then whisk in one-third of
the whipped cream. Once the mixture
is smooth, fold in the remaining whipped
cream using a silicone spatula.
TO MAKE THE GENOISE SPONGE
1 Make the Genoise sponge in a 24cm (9in)
dessert frame sitting on a baking tray lined
with baking paper.
2 Preheat the oven to 180°C/Gas Mark 4.
Grease the cake tin and line the sides and
base with baking paper.
3 Prepare a water bath:Take a large saucepan
and a stainless-steel bowl that will rest on
the edge without being in contact with the
water. Put water in the saucepan and heat it
(it must be simmering). Put the egg and the
sugar in a stainless-steel bowl.
4 When the water is simmering, place the
bowl over the saucepan; the bowl must not
touch the water.Whisk the mixture, trying
to incorporate as much air as possible, until
it reaches a temperature of 50°C.
5 Remove the bowl from the water bath
15 of them lengthways to decorate the
outside of the fraisier cake.
TO FINISH
1 Cut the cooled Genoise sponge in two
horizontally. Melt the chocolate for
the chablon layer.This is a thin layer of
chocolate applied on the base of the
bottom layer to stop the cake sticking.
Don’t temper the chocolate. Melt it in
a water bath, pour it over the cake and
spread it out as thinly as possible using
a palette knife (Pic 1). Leave to harden.
During assembly, put the chocolate side
down on a sheet of baking paper.
2 Sit the dessert ring on a baking tray lined
with baking paper. Line the insides of the
ring with a band of acetate cake wrap.
Trim the chocolate-coated sponge to
22cm (8¾in) diameter. Place it in the ring,
GLEFPSR WMHI HS[R *MPP E TMTMRK FEK ½XXIH
with a no. 12 piping nozzle with diplomat
cream. Pipe a ring of cream between the
sponge and the dessert ring (Pic 2).
Slide the half-strawberries all around the
ring, with the cut side against the ring.
3 Douse this layer in the vanilla syrup
rest of the diplomat cream, taking care to
VIWIVZI  XFWT JSV XLI PEWX PE]IV
6 Douse the second sponge layer in the
vanilla syrup, then place the doused side on
the cream. Douse the other side. Spread
the rest of the cream over the top using a
palette knife (Pic 6). Refrigerate for 2 hours.
TO DECORATE
1 Warm the apricot glaze or jam in a
WEYGITER [MXL XLI [EXIV 7TVIEH E ½RI PE]IV
over the top of the fraisier cake, smoothing
it with a spatula.
2 Leave the acetate band until ready to serve,
to protect the strawberries from oxidation.
Cut the remaining strawberries in thin slices
and arrange them in a rosette on top of the
GEOI 9WMRK E TEWXV] FVYWL GSZIV [MXL E XLMR
layer of apricot glaze to protect the fruit
The masterclass on pages
56-58 is taken from
Patisserie by Mélanie Dupuis
4MG 
 (MT E TEWXV] FVYWL MR XLI W]VYT and Anne Caor published
and continue whisking until the mixture
and tap on the cake to moisten it. It must by Hardie Grant, RRP £30.
has cooled. If the batter is well made, the To get this book for the
be completely moistened without being
mixture should be at ribbon stage: the special price of £25 (incl
WSEOIH 4VIWW SR XLI GEOI [MXL E ½RKIV ERH
consistency should be silky and smooth p&p), call 01256 302 699,
syrup should appear. and quote code HHB.

4 5 6

58 %DNLH E A V E N Summer
 R E A D E R E V E NT

-RLQ XV DW RXU H[FOXVLYH

Cookie & Cake
Decorating Course
&SSO ]SYV XMGOIXW RS[ JSV SYV ½VWX IZIV Food Heaven VIEHIV IZIRX

D
o you want to take your skills to
the next level and learn how to
make your bakes look just as good
as they taste? Join the Food Heaven
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H E AV E N

%DNLH E A V E N
Summer 61
'HVVHUWVH E A V E N

Apple and plum crumble Saucy Amaretto puddings

By Le Creuset (www.lecreuset.co.uk)
Serves 6-8
FOR THE CRUMBLE
a little butter, for greasing
200g (7oz) wholemeal self-
VEMWMRK¾SYV
muscovado sugar, plus a
little extra
4MRO0EH]® apples, cored
ERHXLMRP]WPMGIH
By Le Creuset (www.lecreuset.co.uk)
Makes 2
FOR THE PUDDINGS
25g (1oz) butter, at room temperature
30g (1¼oz) caster sugar
KôS^
TPEMR¾SYV
½ tsp ground cinnamon 3 plums, pitted and sliced
grated zest and juice of 1 lemon
200g (7oz) porridge oats TO DECORATE
2 medium free-range eggs, separated
¼ tsp salt 40g (1½oz) pecan halves
QP¾S^
QMPO
grated zest and juice of 1 20g (¾oz) butter
2 tbsp Amaretto liqueur
lemon 20g (¾oz) light muscovado
MGMRKWYKEVJSVWTVMROPMRK
200g (7oz) butter, melted sugar

150g (4½oz) light XFWTKSPHIRW]VYT

1 Preheat the oven to 180°C/Gas Mark 4. Position an oven shelf
towards the centre of the oven. Use a small knob of the butter to
grease two Le Creuset Stoneware Heart Ramekins.
1 Preheat the oven to 180°C/Gas Mark 4. Position an oven shelf in
2 Beat together the remaining butter and sugar, adding 1 tbsp hot
the centre of the oven. Grease a Le Creuset Stoneware Heart
[EXIV7MJXMRXLI¾SYVXLIRWXMVMXMR[MXLXLIPIQSR^IWXERHNYMGI
Casserole with a little butter.
Add the beaten egg yolks, milk and Amaretto liqueur to the mixture
2 1M\XSKIXLIVXLI¾SYVGMRREQSRTSVVMHKISEXWWEPXERHPIQSR^IWX (don’t worry if the mixture curdles a little).
Stir in the melted butter and muscovado sugar. Tip half the mixture
3 Whisk the egg whites in a grease-free bowl until they hold their
into the casserole and press it down lightly. Arrange half the apples
shape. Fold them into the lemon mixture, then transfer to the
ERHTPYQWSRXSTMRERIZIRPE]IV7TVMROPI[MXLEPMXXPIPIQSRNYMGI
prepared dishes.
then tip the remaining cake mixture on top, pressing it down lightly.
Arrange the remaining apples and plums over the surface, then 4 Stand the dishes in a roasting pan with water to come about a
WTVMROPI[MXLXLIVIQEMRMRKPIQSRNYMGIERHEPMXXPII\XVEWYKEV third of the way up their sides. Bake for 40 minutes until risen and
golden. Serve immediately, sprinkled with a little icing sugar.
3 &EOIJSVQMRYXIWYRXMP½VQERHKSPHIRFVS[R
TIP If you prefer a non-alcoholic version, replace the Amaretto with
4 To decorate, heat the pecans in a dry frying pan for 1-2 minutes,
2 extra tbsp milk.
stirring occasionally. Scatter them over the cake. Melt the butter,
sugar and syrup in the pan and let it bubble up for a few seconds,
XLIRHVM^^PISZIVXLIXST'SSPGSQTPIXIP]MJWIVZMRKEWEGEOI
otherwise serve immediately. If serving as a pudding, accompany
with crème fraiche, cream, ice cream or custard.

62 %DNLQJH E A V E N Summer
 Menton lemon tart
&]+qVEPH4EWWIHEX 1 1EOIXLITEWXV]-REPEVKIQM\MRKFS[PVYFXLIFYXXIVMRXSXLI¾SYV
Serves 4-6 YRXMPXLIQM\XYVIVIWIQFPIW½RIFVIEHGVYQFW%HHMRXLIWEPXERH
KVSYRHEPQSRHWXLIRWMJXMRXLIMGMRKWYKEV7XMVXSGSQFMRI
FOR THE SWEET PASTRY CRUST
2 1M\MRXLIIKKXSQEOIEWQSSXLHSYKL;VETMRGPMRK½PQERHPIX
150g (5¼oz) butter, diced
MXVIWXJSVLSYVWMRXLIVIJVMKIVEXSV
KS^ TPEMR¾SYV
3 1EOIXLIPIQSRGVIEQ½PPMRK;EWLXLIPIQSRWKVEXIXLI^IWXJVSQ
a pinch of salt JSYVERHVIWIVZI.YMGIEPPIMKLXPIQSRWQIEWYVIQP¾S^ ERH
30g (1oz) ground almonds TSYVMRXSEWEYGITER%HHXLI^IWXERHLIEXKIRXP]
95g (3¼oz) icing sugar 4 &IEXXLIIKKWERHGEWXIVWYKEVXSKIXLIVYRXMPPMKLXERHTEPITSYVXLI
1 free-range egg, beaten LSXPIQSRNYMGISZIVXLIQERHVIXYVRXSXLITER,IEXKIRXP]WXMVVMRK
GSRWXERXP]'SSOJSVQMRYXI
FOR THE LEMON CREAM FILLING
5 7SEOXLIKIPEXMRIPIEZIWMREFS[PSJGSPH[EXIV;LIRWSJXHVEMR
8 lemons
[IPPERHEHHXSXLIPIQSRGVIEQWXMVVMRKYRXMPHMWWSPZIH8VERWJIVXS
12 free-range eggs XLIFS[PSJEJSSHTVSGIWWSVERHEPPS[XSGSSPXS„'
440g (15½oz) caster sugar 6 %HHXLIFYXXIVERHTVSGIWWYRXMPZIV]WQSSXL8VERWJIVXSEFS[P
4 leaves of gelatine ERHVIWIVZIMRXLIVIJVMKIVEXSVSRGIGSSP
340g (12oz) butter, softened 7 1EOIXLIGERHMIHPIQSRWPMGIW;EWLXLIPIQSRWERHWPMGIXLIQ
FOR THE CANDIED LEMONS SREQERHSPMRI6IQSZIXLIWIIHW1EOIEW]VYT[MXLXLIWYKEV
ERH[EXIVF]LIEXMRKXLIQKIRXP]MREWEYGITERYRXMPXLIWYKEVLEW
5 lemons
HMWWSPZIH-QQIVWIXLIPIQSRWPMGIWMRXLIW]VYTERHEPPS[XLIQXS
250g (9oz) sugar GERH]SZIVEPS[LIEXYRXMPXLITIIPMWXVERWPYGIRX'SSPXLIRPMJXXLI
QP¾S^ [EXIV PIQSRWPMGIWSYXSJXLIW]VYTERHVIWIVZI
grated zest of 1 lime 8 &YXXIVEGQMR XEVXXMRVSPPSYXXLITEWXV]XLMRP]ERHPMRIXLIXMR
[MXLMX0IXVIWXMRXLIVIJVMKIVEXSVJSVEXPIEWXERLSYV
9 4VILIEXXLISZIRXS„'+EW1EVOERHFEOIXLITEWXV]GEWI
FPMRHJSVQMRYXIW6IQSZIJVSQXLISZIRERHEPPS[XSGSSP
10 7TSSRXLIPIQSRGVIEQ½PPMRKMRXSETEWXV]FEK½XXIH[MXLE
TPEMRXMTERHTMTIMXMRXSXLITEWXV]GEWIWQSSXLMRKXLIXST
PIZIP[MXLEWTEXYPE(IGSVEXI[MXLGERHMIHPIQSR
WPMGIWERHPMQI^IWX

This recipe is taken

from Flavors from the
French Mediterranean
by Gérald Passedat
and Richard
Houghton, published
by Flammarion,
RRP £19.95.

Summer %DNLH E A V E N 63
'HVVHUWVH E A V E N

This recipe is
taken from Step-
By-Step Desserts
by Caroline
Bretherton and
Kirsten Raines,
published by DK,
RRP £20.

Panna cotta with ginger and White chocolate and rose

poached rhubarb water parfait
By Rachel’s (www.rachelsorganic.co.uk
By Caroline Bretherton and Kirsten Raines
Serves 6-8 Makes 6
FOR THE PANNA COTTA FOR THE PARFAIT
PIEZIWSJKIPEXMRIWSEOIH QP¾S^
HSYFPIGVIEQ
QP¾S^
[LSPIQMPO KôS^
[LMXIGLSGSPEXI½RIP]GLSTTIH
EHEWLSJZERMPPEI\XVEGX KôS^
GEWXIVWYKEV
QP¾S^
HSYFPIGVIEQ EWQEPPTMRGLSJWEPX
KS^
6EGLIP´W3VKERMG+VIIO7X]PI+MRKIV=SKYVX PEVKIJVIIVERKIIKK]SPOW
KôS^
GEWXIVWYKEV XWTVSWI[EXIV
FOR THE RHUBARB KS^
YRWEPXIHERHWOMRRIHTMWXEGLMSWVSYKLP]GLSTTIH
KS^
VLYFEVF EQUIPMENT
KôS^
GEWXIVWYKEV WYKEVXLIVQSQIXIV
KPEWWIW
1 Follow the manufacturer’s instructions for soaking the gelatine.
2 Heat the milk, vanilla and cream together in a small pan until just
boiling, then add the sugar. Remove from the heat and leave to
GSSPEPMXXPIFIJSVIEHHMRKXLI]SKYVX7XMV[IPP4SYVMRXSVEQIOMRW
cover and leave to set in the fridge for 6 hours or overnight.
\QP¾S^
1 Whisk the cream in a bowl to form soft peaks and chill until
needed. Melt the chocolate in a heatproof bowl over a saucepan of
simmering water, making sure it does not touch the water. Remove
from the heat and set aside, stirring frequently.
3 Preheat the oven to 150°C/Gas Mark 2. Wash and cut the rhubarb
[EXIVMRETERSZIVEPS[
stems and place in an ovenproof dish or small saucepan, sprinkle
over the sugar and just cover with water. Poach in the oven for
10-15 minutes. Check regularly to see if the pieces are not drying
out. Leave the rhubarb to cool and the syrup to go sticky and thick.
4 De-mould the panna cottas by dipping them in warm water, invert
SRXSETPEXIERHWLEOIWLEVTP]8S½RMWLEHHXLITSEGLIHVLYFEVF
SRXLIWMHIERHHVM^^PISZIVXLIHIPMGMSYWVLYFEVFW]VYT
64 %DNLQJH E A V E N Summer
2 ,IEXXLIWYKEVWEPXERHQP¾S^
heat, stirring occasionally, until the sugar dissolves. Bring to the boil.
Then reduce the heat to a simmer and cook until the temperature
reaches 110°C. Remove from the heat.
3 With an electric mixer, whisk the egg yolks for 4-5 minutes, until
pale and smooth. Then whisk in the hot sugar syrup in a steady
stream, until combined. Add the rose water, beat well, then fold in
the chocolate. Beat for one more minute, or until well combined.
Gently fold in the whipped cream, until no streaks remain.
4 4SYVXLIQM\XYVIMRXSXLIKPEWWIWERHJVII^IJSVLSYV7TVMROPI
XLITEVJEMX[MXLTMWXEGLMSWXSWIVZI7XSVIXLITEVJEMXGSZIVIHMR
XLIJVII^IVJSVHE]W
 Raspberry meringue gâteau
By Martha Day
Serves 6
FOR THE GATEAU
4 free-range egg whites
225g (8oz) caster sugar
a few drops of vanilla extract
1 tsp distilled malt vinegar
115g (4oz) roasted and chopped hazelnuts, ground
300ml (½ pint) double cream
350g (12oz) raspberries
icing sugar, for dusting
raspberries and mint sprigs, to decorate
FOR THE SAUCE
225g (8oz) raspberries
3-4 tbsp icing sugar, sifted
1 tbsp orange liqueur
The recipes on
pages 65-67
are taken from
A Year of Desserts
by Martha Day,
published by
Lorenz, RRP
£14.99.
1 Preheat the oven to 180°C/Gas Mark 4. Grease two 20cm (8in)
sandwich tins and line the bases with baking parchment.
2 Whisk the egg whites in a large bowl until they hold stiff peaks, then
gradually whisk in the caster sugar 1 tbsp at a time, whisking well
after each addition.
3 Continue whisking the meringue mixture for a minute or two
until very stiff, then fold in the vanilla extract, vinegar and ground
hazelnuts.
4 Divide the meringue mixture between the prepared sandwich tins
and spread level. Bake for 50-60 minutes, until crisp. Remove the
meringues from the tins and leave them to cool on a wire rack.
5 While the meringues are cooling, make the sauce. Process the
raspberries with the icing sugar and orange liqueur in a blender or
JSSHTVSGIWWSVXLIRTVIWWXLITYVqIXLVSYKLE½RIR]PSRWMIZIXS
remove any pips. Chill the sauce until ready to serve.
6 Whip the cream until it forms soft peaks, then gently fold in the
raspberries. Sandwich the meringue rounds together with the
raspberry cream.
7 Dust the top of the gâteau with icing sugar. Decorate with mint
sprigs and serve with the raspberry sauce.
TIP Fresh redcurrants make a good alternative to raspberries. Pick
over the fruit, then pull each sprig gently through the prongs of a fork
to release the redcurrants. Add them to the whipped cream with a
little icing sugar, to taste.
Summer %DNLH E A V E N 65
'HVVHUWVH E A V E N

/M[MVMGSXXEGLIIWIXEVX
By Martha Day 1 *SVXLITEWXV]WMJXXLI¾SYVWYKEVWEPXERHFEOMRKTS[HIVMRXSE
Serves 8 FS[P'YXMRXLIFYXXIVYRXMPXLIQM\XYVIVIWIQFPIWGSEVWIGVYQFW
1M\XLIIKK]SPOERHGVIEQ7XMVMRNYWXIRSYKLXSFMRHXLIHSYKL
FOR THE FILLING
2 8VERWJIVXSEPMKLXP]¾SYVIHWYVJEGI¾EXXIRXLITEWXV]WPMKLXP][VET
50g (2oz) blanched almonds
MRFEOMRKTEVGLQIRXERHGLMPPJSVQMRYXIW4VILIEXXLISZIRXS
90g (3½oz) plus 1 tbsp caster sugar „'+EW1EVO
900g (2lb) ricotta cheese 3 3REPMKLXP]¾SYVIHWYVJEGIVSPPSYXXLIHSYKLXSQQ1¹8MR XLMGO
QP¾S^ [LMTTMRKGVIEQ ERHXVERWJIVXSEGQMR WTVMRKJSVQXMR'VMQTXLIIHKI
1 free-range egg 4 4VMGOXLIFSXXSQSJXLIHSYKLEPPSZIV[MXLEJSVO0MRI[MXLFEOMRK
3 free-range egg yolks TEVGLQIRXERH½PP[MXLFEOMRKFIERW&EOIJSVQMRYXIW6IQSZI
XLITETIVERHFIERWERHFEOIYRXMPKSPHIRQMRYXIWQSVI0IX
XFWTTPEMR¾SYV
GSSP6IHYGIXLILIEXXS„'+EW1EVO
a pinch of salt
5 +VMRHXLIEPQSRHW½RIP][MXLXFWTWYKEVMREJSSHTVSGIWWSVSV
2 tbsp rum FPIRHIV
grated zest of 1 lemon 6 ;MXLERIPIGXVMGQM\IVFIEXXLIVMGSXXEYRXMPGVIEQ]%HHXLIGVIEQ
QPô¾S^ PIQSRNYMGI IKK]SPOWVIQEMRMRKWYKEV¾SYVWEPXVYQPIQSR^IWXERHQP
QP¾S^ GPIEVLSRI] ¾S^ PIQSRNYMGI&IEXXSGSQFMRI7XMVMRXLIKVSYRHEPQSRHW
YRXMP[IPPFPIRHIH
OM[MJVYMX
7 4SYVMRXSXLIWLIPPERHFEOIJSVEFSYXLSYVYRXMPKSPHIR0IXGSSP
FOR THE PASTRY
XLIRGLMPPPSSWIP]GSZIVIHJSVLSYVW9RQSYPHERHTPEGISR
KS^ TPEMR¾SYV EWIVZMRKTPEXI
1 tbsp granulated sugar 8 'SQFMRIXLILSRI]ERHVIQEMRMRKPIQSRNYMGIJSVXLIKPE^I
½ tsp salt 7IXEWMHI
ôXWTFEOMRKTS[HIV 9 4IIPXLIOM[MW,EPZIXLIQPIRKXL[E]WXLIRGYXGVSWW[MWIMRXS
75g (3oz) butter, diced QQõMR WPMGIW%VVERKIXLIWPMGIWMRVS[WEGVSWWXLIXSTSJ
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1 free-range egg yolk
QPö¾S^ [LMTTMRKGVIEQ

66 %DNLQJH E A V E N Summer
-GIHKMRERHHEQWSRWSYJ¾qW Lemon and orange tart
By Martha Day By Martha Day
Makes 6 Serves 8-10
FOR THE SOUFFLES FOR THE PASTRY
KPFôS^ HEQWSRW KS^ TPEMR¾SYVWMJXIH
QP¾S^ [EXIV KS^ [LSPIQIEP¾SYV
KS^ GEWXIVWYKEV KS^ LE^IPRYXWKVSYRH
XFWTKMRSVWPSIKMR KS^ MGMRKWYKEVWMJXIH
PEVKIJVIIVERKIIKK[LMXIW ETMRGLSJWEPX
QPôTX HSYFPIGVIEQ[LMTTIH KS^ YRWEPXIHFYXXIV
JVIWLQMRXPIEZIWXSHIGSVEXI FOR THE FILLING
XFWTPIQSRGYVH
1 ;VETGSPPEVWSJKVIEWIHFEOMRKTEVGLQIRXEVSYRHXLISYXWMHISJ QôTX [LMTTIHGVIEQSVJVSQEKIJVEMW
WM\VEQIOMRWWSXLEXXLI]I\XIRHGQMR EFSZIXLIVMQ8MIMR SVERKIWTIIPIHERHXLMRP]WPMGIH
TPEGI[MXLWXVMRK
2 7PMGIX[SHEQWSRWERHVIWIVZI4YXXLIVIWXMRETER[MXLLEPJXLI
1 4PEGIXLI¾SYVWLE^IPRYXWWYKEVWEPXERHFYXXIVMREJSSH
[EXIVERHKS^ GEWXIVWYKEV'SZIVERHWMQQIVJSVEFSYX
TVSGIWWSVERHTVSGIWWMRWLSVXFYVWXWYRXMPXLIQM\XYVIVIWIQFPIW
QMRYXIWYRXMPXLIHEQWSRWEVIXIRHIV7MIZIXLITYPTMRXSEFS[P
FVIEHGVYQFW%HHXFWTGSPH[EXIVERHTVSGIWWYRXMPXLIHSYKL
XSVIQSZIEPPXLIWXSRIWERHWOMR7XMVMRXLIKMRERHWIXEWMHI
GSQIWXSKIXLIV
3 'SQFMRIXLIVIQEMRMRKWYKEVERH[EXIVMREGPIERTERERHLIEX
2 8YVRSYXSRXSEPMKLXP]¾SYVIHWYVJEGIERHORIEHKIRXP]YRXMP
KIRXP]YRXMPXLIWYKEVLEWHMWWSPZIH&VMRKXSXLIFSMPERHGSSOXLI
WQSSXL6SPPSYXERHPMRIEGQMR ¾ERXMR)EWIXLITEWXV]
W]VYTYRXMPMXVIKMWXIVW„'SREWYKEVXLIVQSQIXIVSVYRXMPE
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WQEPPEQSYRXSJXLIQM\XYVIHVSTTIHMRXSEGYTSJGSPH[EXIVGER
4VILIEXXLISZIRXS„'+EW1EVO
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&EOIFPMRHJSVQMRYXIWVIQSZIXLITETIVERHFIERWERH
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Summer %DNLH E A V E N 67
'HVVHUWVH E A V E N

Mini strawberry and white Apricot and pistachio cake

chocolate tarts By David Herbert
Serves 8
By David Herbert
FOR THE FRUIT BASE
Makes 24
50g (2oz) unsalted butter
FOR THE PASTRY
150g (5oz) brown sugar
KS^
TPEMR¾SYV
8 large ripe apricots, halved and stones removed
3 tbsp icing sugar
FOR THE BATTER
1 tbsp hazelnuts, roughly chopped
KS^
TPEMR¾SYV
100g (3½oz) unsalted butter, chilled and diced
a pinch of salt
a pinch of salt
1 tsp bicarbonate of soda
1 free-range egg, lightly beaten
1 tsp baking powder
6 strawberries, halved
1 tsp ground cardamom
FOR THE FILLING
2 free-range eggs, lightly beaten
150g (5oz) white chocolate, roughly chopped
QP¾S^
FYXXIVQMPO
100ml ô¾S^
double cream
1 Preheat the oven to 180°C/Gas Mark 4. Grease a 12-hole mini-
QYJ½RXMR
2 'SQFMRIXLI¾SYVMGMRKWYKEVLE^IPRYXWFYXXIVERHWEPXMREJSSH
processor. Add the egg and pulse until the pastry comes together.
Add a little cold water if you need to, but don’t overmix the dough.
'SZIV[MXLGPMRK½PQERHGLMPPJSVQMRYXIW
3 6SPPSYXXLIHSYKLSRE¾SYVIHWYVJEGIXSEXLMGORIWWSJEFSYX
4mm (1¹8in). Use a round cutter to cut out 12 circles large enough
XS½XXLIQYJ½RLSPIW4VIWWXLIGMVGPIWMRXSXLIXMRERHJVII^I
for 20 minutes. Place the pastry cases in the oven and bake for
15 minutes. Remove and cool completely on a wire rack.
4 8SQEOIXLI½PPMRKTPEGIXLI[LMXIGLSGSPEXIMRELIEXTVSSJFS[P
Heat the cream until almost boiling, then pour over the chocolate
and stir until melted and smooth.
5 %PPS[XLI½PPMRKXSGSSPJSVQMRYXIWXLIRWTSSRMXMRXSXLI
cooled pastry cases. Chill for an hour or until set, then top each
tart with half a strawberry.
68 %DNLQJH E A V E N Summer
ôXFWTWYR¾S[IVSMP
25g (1oz) shelled pistachios, roughly chopped
cream or ice cream, to serve (optional)
1 Preheat the oven to 180°C/Gas Mark 4.
2 Melt the butter in a 25cm (10in) ovenproof non-stick frying pan,
add half the sugar and cook until dissolved and beginning to
caramelise. Tip the apricot halves into the pan; the sugar will harden
a little, but it will melt again later in the heat of the oven. Spread the
apricots out in a single layer, then remove the pan from the heat.
3 7MJXXLI¾SYVWEPXFMGEVFSREXISJWSHEFEOMRKTS[HIVERH
cardamom into a large bowl. Add the beaten egg, buttermilk, oil and
remaining sugar and whisk until smooth. Pour the batter over the
apricots and bake for 30-35 minutes or until the cake is golden on
XSTERHJIIPW½VQ[LIRKIRXP]TVIWWIHMRXLIQMHHPI
4 Remove and allow to cool in the pan for a few minutes before
inverting onto a serving plate. Scatter with the pistachios and
serve warm with cream or ice-cream, if you like.
 Best-ever cheesecake
By David Herbert 1 Preheat the oven to 190°C/Gas Mark 5. Grease a 23cm (9in)
Serves 8-12 springform cake tin and line the base with baking paper.
FOR THE BASE 2 Place the biscuits and melted butter in a food processor and pulse
until the mixture comes together. Press the mixture into the base
60g (2oz) plain sweet biscuits (around 10)
of the tin and refrigerate for 30 minutes. Then bake the crumb base
90g (3oz) unsalted butter, melted in the oven for 12 minutes. Remove and allow to cool.
FOR THE CHEESECAKE 3 Increase the oven temperature to 200°C/Gas Mark 6.
900g (2lb) cream cheese, softened at room temperature 4 4PEGIXLIGVIEQGLIIWIWYKEVERH¾SYVMRERIPIGXVMGQM\IVERH
165g (5½oz) caster sugar beat until creamy and well combined. Add the eggs and egg yolk
 XFWT TPEMR ¾SYV one at a time, and then beat in the sour cream, vanilla, lemon zest
ERHPIQSRNYMGI&IEXJSVQMRYXIWSVYRXMPPMKLXERH¾YJJ]
3 large free-range eggs, plus 1 free-range egg yolk
k
5 Spoon the mixture onto the biscuit base and smooth the top.
180g (6½oz) sour cream
Bake for 10 minutes, then reduce the temperature to 120°C/
1 tsp vanilla extract Gas Mark ½ and bake for a further 25 minutes or until just set
XWT ½RIP] KVEXIH PIQSR ^IWX in the middle. Turn off the oven and allow the cheesecake to cool
2 tsp fresh lemon juice completely in the oven.
FOR THE TOPPING 6 To make the topping, combine all the ingredients in a bowl. Spread
the topping over the cooled cheesecake and refrigerate for at least
180g (6½oz) sour cream
6 hours before serving.
1 tbsp caster sugar
1 tbsp fresh lemon juice

Summer %DNLH E A V E N 69
'HVVHUWVH E A V E N

%PQSRHERHFVIEHGVYQFGLSGSPEXIGEOI
By David Herbert 1 Preheat the oven to 160°C/Gas Mark 3. Grease and line the base
Serves 8-10 and side of a 20cm (8in) springform cake tin.
FOR THE CAKE 2 Place the chocolate in a heatproof bowl set over a saucepan of
barely simmering water (make sure the bowl doesn’t touch the
250g (9oz) dark chocolate, 70% cocoa solids,
water), stirring occasionally until melted and smooth. Set aside to
roughly chopped
cool slightly.
250g (9oz) unsalted butter, softened at room temperature
3 Place the butter and sugar in an electric mixer and beat until pale
250g (9oz) caster sugar and creamy. With the motor running, gradually add the beaten
6 free-range eggs, beaten egg to the mixture – don’t worry if it curdles. Pour in the cooled
240g (8½oz) ground almonds melted chocolate and mix until combined, then stir in the ground
almonds and breadcrumbs.
105g (3¾oz) fresh breadcrumbs
4 Pour the batter into the prepared tin and bake for 1 hour-1 hour
FOR THE GLAZE
QMRYXIWSVYRXMP½VQXSXLIXSYGL%WOI[IVMRWIVXIHMRXLI
100ml ô¾S^ double cream centre should come out clean. Cool in the tin for 10 minutes, then
100g (3½oz) dark chocolate, 70% cocoa solids, remove the outside of the tin and transfer the cake to a wire rack
roughly chopped to cool completely.
1 tbsp golden syrup 5 To make the glaze, bring the cream to just under boiling point in
a small saucepan. Remove from the heat and add the chocolate
and syrup. Stir until melted and smooth, then set aside to cool
The recipes on pages for 15 minutes.
68-70 are taken from
Best Home Cooking 6 Pour the glaze over the cooled cake, then cut into wedges
by David Herbert, and serve.
photographs ©
Brent Parker Jones,
published by Penguin
Lantern, RRP £18.99.

70 %DNLQJH E A V E N Summer
Berry and frangipane tart Ricotta & cinnamon pancakes
By Lakeland (www.lakeland.co.uk) with Pink Lady apples ®

Makes a 20x30cm tart

By Pink Lady Apples (www.pinkladyapples.co.uk)
FOR THE TART
Makes 10 pancakes
WLIIXSJVIEH]QEHITYJJTEWXV]
FOR THE PANCAKES
KS^
JVS^IRQM\IHFIVVMIW
3 Pink Lady® apples
KS^
FYXXIVWSJXIRIH
juice of 1 lemon
ôXWTZERMPPEI\XVEGX
KS^
TPEMR¾SYV
KöS^
GEWXIVWYKEV
XWTFEOMRKTS[HIV
JVIIVERKIIKK]SPOW
2 tbsp cinnamon
XFWTTPEMR¾SYV
JVIIVERKIIKKWWITEVEXIH
KõS^
KVSYRHEPQSRHW
KS^
VMGSXXE
190ml (6¾oz) milk
1 4VILIEXXLISZIRXS„'+EW1EVO+VIEWIE\GQ
XWTFYXXIV
\MR
XMR
PS[JEXTPEMRSVKVIIO]SKLYVXXSWIVZI
2 *SPHSYXXLITEWXV]XSGSZIVXLIFEWIERHWMHIWSJXLIXMR
+IRXP]TVIWWMRXSXLIXMRTVMGOEPPSZIV[MXLEJSVOERHTPEGI
in the freezer for 5 minutes.
3 8ST[MXLFEOMRKFIERWERHFEOIFPMRHJSVQMRYXIW6IQSZI
JVSQXLISZIRGSSPJSVQMRYXIWERHVIHYGIXLISZIR
XIQTIVEXYVIXS„'+EW1EVO
4 8SQEOIXLIJVERKMTERITPEGIXLIFYXXIVZERMPPEWYKEVERHIKK]SPOW
MREFS[PFIEXYRXMPPMKLXERH¾YJJ]XLIRWXMVMRXLI¾SYVERHKVSYRH
EPQSRHW7TVIEHSZIVXLITEWXV]FEWIWTVMROPISRXLIFIVVMIWERH
FEOIJSVEFSYXQMRYXIWSVYRXMPKSPHIRFVS[R
TIP ;IYWIHFPEGOFIVVMIWFPYIFIVVMIWVEWTFIVVMIWERHVIHGYVVERXW
FYX]SYGSYPHYWIER]GSQFMREXMSRSJJVS^IRFIVVMIW
KôS^
XFWTLSRI]XSWIVZI
1 Heat a griddle pan on a high heat. Meanwhile halve the apples and
remove the core. Cut into wedges and cover in lemon juice. Place
onto the griddle pan and cook until you have griddle marks and the
apples are softened slightly. Leave to one side.
2 7MIZIXLI¾SYVFEOMRKTS[HIVERHGMRREQSRMRXSEPEVKIQM\MRK
FS[P%HHXLIIKK]SPOWERHVMGSXXEERHFIKMRXSWXMV[LMPIEHHMRK
the milk.
3 Whisk the egg whites until you have soft peaks. Fold the egg whites
MRXSXLIVMGSXXEQM\YRXMPJYPP]GSQFMRIH
4 Heat a non-stick frying pan on a medium-high heat and add the
FYXXIV0EHPIWSQISJXLIQM\MRXSXLITERERHGSSOYRXMPKSPHIR
FVS[RSRSRIWMHIXLIR¾MT6ITIEXYRXMP]SYLEZIYWIHYTEPPXLI
FEXXIV¯]SYWLSYPHFIEFPIXSQEOIEVSYRHTERGEOIW
5 7IVZIXLITERGEOIW[MXLXLIKVMHHPIHETTPIW]SKLYVXERHLSRI]
Summer %DNLH E A V E N 71
'HVVHUWVH E A V E N

7XVE[FIVV]WSYJ¾qW Blueberry almond tart

By Bonne Maman By BerryWorld (www.berryworld.com)
Serves 4 Serves 6
FOR THE SOUFFLES FOR THE TART
1 tbsp butter 175g (6oz) blueberries
4 large free-range egg whites 150g (5oz) caster sugar
125g (4oz) caster sugar 212g (7½oz) ready-made short crust pastry
4 tbsp Bonne Maman Strawberry conserve 110g (3½oz) ground almonds
1 tbsp icing sugar, to dust 50g (2oz) butter, softened
3 free-range eggs, beaten
1 Preheat the oven to 200°C/Gas Mark 6. Lightly grease four vanilla and almond extract, a few drops of each
individual deep ramekin dishes with the butter. Put the dishes into a KôS^ ¾EOIHEPQSRHWXSEWXIH
medium roasting tin.
icing sugar, sifted
2 Whisk the egg whites in a clean, dry bowl until stiff, then whisk in
the sugar, a spoonful at a time, until it is thick and glossy. Fold in
XLIGSRWIVZIXLIRWTSSRXLIWSYJ¾qQM\XYVIMRXSXLITVITEVIH 1 Place the fruit in a small pan with 50g (2oz) sugar and warm
ramekin dishes. through until the juices begin to rest. Remove from the heat and
allow to cool.
3 &EOISREGIRXVIWLIPJMRXLITVILIEXIHSZIRJSVQMRYXIW
2 Preheat the oven to 200ºC/Gas Mark 6. Roll out the pastry on a
4 Lightly dust with the icing sugar and serve immediately.
PMKLXP]¾SYVIHWYVJEGIPEVKIIRSYKLXSPMRIERGQMR PSSWI
FSXXSQIH¾ERXMR)EWIXLITEWXV]KIRXP]MRXSXLIGSVRIVW[MXLSYX
TIP 1*SVERIUYEPP]KSVKISYWWSYJ¾qXV]&SRRI1EQER&IVVMIWERH stretching and trim the edges. Chill until required.
Cherries, Blackcurrant or Raspberry conserves. 3 In a mixing bowl, cream together the rest of the sugar, the almonds,
TIP 2 Put a small scoop of solid ice cream in the base of each ramekin butter, eggs and extracts until soft and well blended.
FIJSVIEHHMRKXLIQIVMRKYIJSVE&EOIH%PEWOEX]TITYHHMRK 4 Spoon the fruit into the pastry case, spread over the topping and
¾EXXIR4PEGIMRXLISZIRERHFEOIJSVQMRYXIWSVYRXMPXLI
topping is set and light golden.
5 7IVZI[EVQSVGSPHXSTTIH[MXLXLI¾EOIHEPQSRHWERHEWLEOISJ
This recipe is from sifted icing sugar.
Bonne Maman – The
Seasonal Cookbook,
published Simon &
Schuster, RRP £12.99.
Recipe development
by Moyra Fraser.

72 %DNLQJH E A V E N Summer
 Raspberry and white chocolate tart
By BerryWorld (www.berryworld.com) 1 Preheat the oven to 190°C/Gas Mark 5. Lightly grease a 23cm (9in)
Makes 6-8 tart tin.
FOR THE PASTRY 2 1EOIXLITEWXV]F][LM^^MRKXLI¾SYVERHFYXXIVMREJSSH
TVSGIWWSVXSJSVQ½RIGVYQFW%HHNYWXIRSYKLGSPH[EXIVXS
KôS^ TPEMR¾SYV
FVMRKMXXSKIXLIVNYWXX[SSVXLVIIXEFPIWTSSRWWLSYPHHSMX;VET
KS^ YRWEPXIHFYXXIVGYXMRXSGQôMR GYFIW MRGPMRK½PQERHEPPS[XSVIWXMRXLIJVMHKIJSVQMRYXIW
FOR THE FILLING 3 6SPPXLITEWXV]MRXSEGMVGPIFMKIRSYKLXSPMRIMX(SR´X[SVV]MJ
KS^ [LMXIGLSGSPEXI MXGVEGOWEPMXXPINYWXTEXGLMXYTMRXLIXMRYWMRKEPMXXPI[EXIVMJ]SY
QP¾S^ HSYFPIGVIEQ RIIHXSWXMGOMXXSKIXLIV4VMGOXLIFEWIEPPSZIV[MXLEJSVOPMRI
with baking paper and baking beans and bake blind in the oven
KS^ YRWEPXIHFYXXIV
JSVQMRYXIWYRXMPGVMWT6IQSZIXLITEWXV]GEWIJVSQXLISZIR
ôXWTZERMPPEI\XVEGX XEOISYXXLIFEOMRKFIERWERHEPPS[XSGSSPGSQTPIXIP][LMPI]SY
KS^ VEWTFIVVMIW QEOIXLI½PPMRK
4 1EOIXLI½PPMRKF]FVIEOMRKYTKôS^ SJXLI[LMXI
GLSGSPEXIERHEHHMRKXSELIEXTVSSJFS[PEPSRK[MXLXLIHSYFPI
GVIEQFYXXIVERHZERMPPE7IXXLIFS[PSZIVETERSJFEVIP]
WMQQIVMRK[EXIVERHEPPS[XLIGLSGSPEXIERHFYXXIVXSQIPX
WXMVVMRKJVIUYIRXP]YRXMP]SYLEZIEXLMGOWLMR]WEYGI4SYVMRXS
XLIFEOIHERHGSSPIHTEWXV]GEWIERHTYXMRXLIJVMHKIXSWIX½VQ
JSVEFSYXERLSYV
5 3RGIWIXVIQSZIJVSQXLIJVMHKIERHHIGSVEXIXLIWYVJEGISJ
XLIXEVX[MXLXLIJVIWLVEWTFIVVMIWIMXLIVMRETVIXX]TEXXIVRSV
VERHSQP]EW]SYPMOI1IPXXLIVIQEMRMRK[LMXIGLSGSPEXIMREWQEPP
LIEXTVSSJFS[PWIXSZIVETERSJFEVIP]WMQQIVMRK[EXIV9WMRKE
teaspoon, drizzle the melted chocolate over the raspberries.

Summer %DNLH E A V E N 73
'HVVHUWVH E A V E N

6IHXVYJ¾IXEVX
By Abel & Cole (www.abelandcole.co.uk) 1 Preheat the oven to 200°C/Gas Mark 6. Grease a 28cm (11in)
Serves 12 VSYRH¾ERXMR[MXLEVIQSZEFPIFEWI
FOR THE PASTRY 2 1M\XLI¾SYVGSGSETS[HIVQM\IHWTMGIWYKEVERHWEPXMREPEVKI
FS[P'YXXLIFYXXIVMRXSWQEPPGYFIWERHXSWWXLVSYKLXLI¾SYV
250g (9oz) plain white (or a 50/50 mix of
6YF[MXL]SYV½RKIVWYRXMPMXVIWIQFPIW½RIFVIEHGVYQFW
TPEMR [LMXI ERH WTIPX ¾SYV

3 ;LMWOXLIIKK*SPHXLVSYKLXLIQM\%HHXFWTGSPH[EXIVSV
3 tbsp cocoa powderr
IRSYKLXSFVMRKXLIQM\XSKIXLIVMRXSEFEPPXLEXLEWETPE]HSYKL
1 tbsp mixed spice like consistency.
 XFWT WYKEVV 4 4VIWWXLIHSYKLMRXSXLI¾ERXMRTYWLMRKMXYTXSJYPP]PMRIXLIFEWI
a good pinch of sea salt ERHMRRIVWMHIWSJXLIXMR=SY[ERXXLITEWXV]XSFIEFSYXXLI
K ôS^
FYXXIVV XLMGORIWWSJE†GSMRSVQQ1¹8in).
1 free-range egg 5 0MRI[MXLKVIEWITVSSJTETIV*MPP[MXLHVMIHSVFEOMRKFIERW
4STMRXLIGIRXVISJXLISZIRJSVQMRYXIW6IQSZIXLIFIERW
FOR THE FILLING
6IXYVRXSXLISZIRJSVEJYVXLIVQMRYXIWSVXMPPXLITEWXV]
QP ¾ S^
FIIXVSSX NYMGI MWRMGIP]GVMWT
 XFWT GSGSRYX SMP
1 tbsp vanilla extract
 XWT KVSYRH GMRREQSR
WIIHW JVSQ  GEVHEQSQ TSHW KVSYRH
a pinch of chilli powderr
a pinch of sea salt
600g (1lb 5oz) dark chocolate
E PEVKI LERHJYP SJ ¾EOIH EPQSRHW
6 ;EVQXLIFIIXVSSXNYMGIGSGSRYXSMPZERMPPEI\XVEGXWTMGIWERH
WEPXMREPEVKIWEYGITERYRXMPWXIEQ]&VIEO]SYVGLSGSPEXIMRXS
WQEPPTMIGIW8EOIXLIFIIXVSSXNYMGISJJXLILIEX'SSPJSV
QMRYXIW7XMVMRXLIGLSGSPEXIYRXMPJYPP]QIPXIHERHMRGSVTSVEXIH
7 4SYVXLIGLSGSPEXIQM\MRXSXLIGSSPIHTEWXV]GEWI8SEWX]SYV
EPQSRHWMREHV]JV]MRKTERYRXMPNYWXKSPHIR%HHETMRGLSJWEPX
7GEXXIVSZIVXLIXSTSJ]SYVXEVX4STMRXLIJVMHKIJSVLSYVSV
YRXMPJYPP]WIX

 %DNLQJH E A V E N Summer
7YQQIVNEQFSVIITMI 19th-century college puddings
By Abel & Cole (www.abelandcole.co.uk) By Regula Ysewijn
Serves 8 Makes 10
FOR THE PASTRY FOR THE PUDDINGS
KPFôS^
TPEMR[LMXI¾SYV 100g (3½oz) fresh breadcrumbs
1 tbsp caster sugar, plus extra for dusting 50g (1¾oz) shredded suet
a pinch of sea salt 50g (1¾oz) raw sugar
200g (7oz) cold unsalted butter, diced ½ tsp ground nutmeg
FOR THE FILLING a pinch of salt
750g (1lb 10½oz) summer fruits 2 free-range eggs, lightly beaten
a pinch of spice (vanilla, cinnamon, cardamom, pepper) 2 tsp sherry or Madeira
4 tbsp agave or honey
10g (3/8oz) currants, soaked in brandy, drained
1 free-range egg yolk
1 tsp candied lemon peel
GPEVM½IHFYXXIVXSJV]
1 4VILIEXXLISZIRXS„'+EW1EVO+VIEWIERHPMRIEGQ
icing sugar, for dusting
(9in) round tart or pie dish. Add the spices to the fruit. Mix in the
EKEZISVLSRI]*SPHMRXFWT¾SYV
2 1M\KS^
SJXLI¾SYVXLIWYKEVERHWEPXMREPEVKIFS[P 1 In a bowl, combine the breadcrumbs, suet, sugar, nutmeg and salt.
6YFXLIFYXXIVMRXSXLI¾SYV[MXL]SYVLERHWYRXMP½RI
FVIEHGVYQFW7TVMROPIMRXFWTGSPH[EXIVXLIREHHQSVIMJ]SY
RIIHXSXFWTEXEXMQIYRXMPMXJSVQWEFEPP'SZIVERHGLMPPMRXLI
JVII^IVJSVQMRYXIW8LIRTYXLEPJXLITEWXV]MRXLIJVMHKI4VIWW
XLISXLIVLEPJEW¾EX]SYGER[MXL]SYVLERHWYRXMPMXMWEWFMKEW
XLIFEWISJ]SYVHMWL4PEGIMXMRXLIGIRXVIERHTVIWWMXIZIRP]MRXS
XLIFEWIERHWMHIWSJXLIHMWL8VMQXLIIHKIWERHEHHXLIQXSXLI
VIWIVZIHTEWXV]
3 Line the pastry with greaseproof paper or foil. Fill with dried
SVFEOMRKFIERW&EOIJSVQMRYXIW6IQSZIXLIFIERWERH
TETIVJSMP*MPP[MXLXLIJVYMX]QM\
Add the eggs and sherry and knead into a thick dough. Don’t be
EPEVQIHMJMXWIIQWXSSHV]EX½VWX[LIR]SYORIEHMXXLIHSYKL
will come together. Let the dough rest for 15 minutes.
2 Fold in the currants and candied lemon peel and shape the dough
MRXSFEPPWXLIWM^ISJEKSPJFEPPXLIR¾EXXIRWPMKLXP]PMOIPMXXPIFYVKIVW
3 1IPXEORSFSJGPEVM½IHFYXXIVMREGEWXMVSRJV]MRKTERERHJV]XLI
¾EXXIRIHHSYKLFEPPWMRXLIFYXXIVYRXMPFVS[RIH7IVZIHYWXIH
with icing sugar.
4 6SPPXLIVIQEMRMRKTEWXV]SYXXSEQQõMR
XLMGORIWW8VMQXLI
IHKIW'YXMRXSGQöMR
XLMGOWXVMTW%VVERKIXLIWXVMTWSR
XLITMI8VMQER]SZIVLERKMRKTEWXV]&VYWLXLIPEXXMGIXST[MXLER
egg yolk whisked with 1 tsp cold water. Bake for 15 minutes or untl
KSPHIRERHGVMWTERHHYWX[MXLWYKEV[LMPIMX´WLSX7IVZI[EVQSV
GSPH8LMWTMIOIITWMRXLIJVMHKIJSVHE]W

Summer %DNLH E A V E N 75
'HVVHUWVH E A V E N

17th-century snake fritters

By Regula Ysewijn 1 Soak the saffron in the wine until the wine is nicely coloured.
Serves 2 people 2 In a saucepan, heat the wine, butter and sugar gently and simmer
FOR THE FRITTERS until the butter is melted and the sugar has dissolved.
a few saffron threads 3 8EOIXLIWEYGITERSJJXLILIEXERHEHHXLI¾SYVERHFEOMRK
powder. Combine well with a spatula until the mixture comes away
QP ô¾S^ [LMXI[MRI
from the pan and forms a ball, just like choux pastry. When the
KôS^ FYXXIV dough looks silky smooth, it is done.
K öS^ VE[WYKEV 4 7GSSTXLIHSYKLMRXSETMTMRKFEK½XXIH[MXLEPEVKIWXEVRS^^PI
KS^ TPEMR¾SYV Heat the lard in a deep-fryer or large heavy-based saucepan until it
 XWTFEOMRKTS[HIV reaches 160°C, or until a tiny bit of dough dropped in the oil turns
golden brown in 30-35 seconds.
PEVH XEPPS[SVSMPXSJV]
5 Carefully but swiftly pipe a long snake of the pastry into the hot
I\XVE WYKEV XS WTVMROPISTXMSREP
fat. Fry until golden, then transfer to sheets of paper towel to
absorb some of the fat. Sprinkle with sugar just before serving, or
leave plain.
6 7SQILMWXSVMGEPVIGMTIWGEPPJSVI\XVE¾EZSYVMRKWWYGLEWRYXQIK
or rose water. I like to add a generous pinch of nutmeg to the
batter when melting the butter.
The recipes on pages
75-77 are from
Pride and Pudding:
The History of British
Puddings, Savoury and
Sweet published by
Murdoch Books, RRP
£20. Photography by
Regula Ysewijn.

76 %DNLQJH E A V E N Summer
 19th-century Bakewell pudding
By Regula Ysewijn 1 Preheat the oven to 180°C/Gas Mark 4.
Makes 2 puddings in 23cm (9in) shallow plates 2 Blanch and skin the apricot kernels by pouring boiling water over
FOR THE PUDDING them to make the skins come off. Rinse under cold water and dry
them using a clean tea towel to rub off the last of the skins.
25g (1oz) bitter apricot kernels
3 Using a mortar and pestle, pound up the blanched apricot kernels
1 tsp rose water
with the rose water. This will prevent the apricot kernels from
KöS^ GPEVM½IHFYXXIVQIPXIH producing oil and also will add a heavenly scent. Transfer to a
KöS^ VE[WYKEVTS[HIVIHMREJSSHTVSGIWWSV FS[PERH[LMWOMRXLIGPEVM½IHFYXXIVERHXLIWYKEV[LMWOMRK
JVIIVERKIIKK]SPOW until creamy. Add the eggs and whisk to combine. Don’t be
EPEVQIHMJXLI½PPMRKWIIQWVYRR]XS]SYMXMWRSVQEP
JVIIVERKIIKK[LMXI
4 Line a pie dish or plate with the puff pastry rolled out as thin as
KPFS^ FPSGOSJTYJJTEWXV]
you can manage and spread the raspberry jam over it, leaving a
XFWTVEWTFIVV]NEQ 2cm (¾in) border that will become the rim. Neatly arrange strips
KöS^ GERHMIHPIQSRTIIPGYXMRXSWXVMTW SJGERHMIHPIQSRTIIPSZIVXLINEQXLIRKIRXP]TSYVMRXLI½PPMRK
mixture.
5 Bake in the bottom of the oven for 15 minutes, then move to the
middle of the oven and bake for a further 15 minutes, or until the
pastry is puffed and golden brown.
6 Serve on its own or with fresh raspberries and maybe a little
whipped cream.

Summer %DNLH E A V E N 77

 
 

Chef Will Torrent is something of an
expert on all things baked, and his
new book Afternoon Tea at Home is
a celebration of this much-loved and
delicious tradition. He shares some of
his favourite recipes with us here…

A
fternoon tea has been around
The extract on pages since the 1800s and was
78-82 is from Afternoon
Tea at Home by Will
traditionally served between the
Torrent, published hours of 4pm and 7pm, however these
by RPS, RRP £19.99. days, most establishments prefer to serve
Photographs by Matt afternoon tea from lunchtime onwards,
Russell.To get this book
and continue until it’s time to begin their
for the special price of
£14.99 (incl p&p), call evening dinner service.
Macmillan Direct on With the rise in popularity of tea
01256 302 699, and drinking in the 19th century, it is said
quote ref GJ5. that Anna, the 7th Duchess of Bedford,
and other ladies of the upper social
classes would get a little peckish ahead
of dinner. The solution was to have a cup
of tea and a light snack mid-afternoon to
keep the hunger pangs at bay. This soon
became part of a daily routine and the
Duchess began to invite friends to the
house to join her for refreshment, and
the rest, as they say, is history.
However, it was thanks to Queen
Victoria that afternoon tea came to be
the more formal affair we enjoy today.
During her reign, tea service became
increasingly grand and enjoying the ritual
in the country’s celebrated dining rooms
held social status. Etiquette played a big
part, from the dress code to the way
that tea was poured and stirred.
Today there are no strict rules when
serving an afternoon tea, but traditionally
it will consist of an ornate three-tiered
cake stand displaying a selection of
HEMRX]½RKIVWERH[MGLIWERHSXLIV
small savouries, warm scones with
accompanying pots of clotted cream
and preserves, and a variety of visually
appealing bite-size cakes and pastries.
This enticing sweet and savoury
spread will be accompanied by your
choice of a pot of freshly brewed loose-
leaf tea: usually Earl Grey, Darjeeling and
Assam are offered. Throughout Afternoon
Tea with Will Torrent]SY´PP½RHFSXL
traditional recipes and my own ideas for
teatime fancies, designed to be enjoyed
throughout the seasons.
Henry James (1843-1916), the great
American writer who spent most of his
writing life in England said: ‘There are few
hours in life more agreeable than the
hour dedicated to the ceremony known
as afternoon tea.’ I certainly agree. And
we do too Will, that's for sure!

78 %DNLH E A V E N Summer
 A F TE R N OON TE A AT H O M E

Blueberry scones with honeycomb butter

By Will Torrent 1 Preheat the oven to 200ºC/Gas Mark 6. Line two baking sheets with
Makes 16 baking parchment.
FOR THE SCONES 2 To make the honeycomb butter, tip the honeycomb into a freezer
bag, twist the end to prevent any escaping and crush the honeycomb
KS^ TPEMR¾SYVTPYWI\XVEJSVVSPPMRKSYX
using a rolling pin. Cream the butter and vanilla bean paste in a stand
XWTFEOMRKTS[HIV mixer until really soft. Add the crushed honeycomb and mix again
ETMRGLSJWEPX until combined.
KS^ FYXXIVGLMPPIHERHHMGIH 3 0E]ETMIGISJGPMRK½PQSVFEOMRKTEVGLQIRXSRXLI[SVOWYVJEGI
KS^ GEWXIVWYKEV and spoon the butter down the middle to form a rough sausage
shape, wrap up the butter tightly to make a smooth log, twist the
QP¾S^ FYXXIVQMPO
ends to seal and put the butter in the fridge to harden until needed.
KS^ JVIWLSVJVS^IRFPYIFIVVMIW Alternatively you can make the butter fresh while the scones are
XFWT[LSPIQMPO baking and use immediately.
4 7MJXXLI¾SYVFEOMRKTS[HIVERHETMRGLSJWEPXMRXSEPEVKIQM\MRK
XFWTHIQIVEVEWYKEV
FOR THE HONEYCOMB BUTTER bowl. Add the chilled, diced butter and rub into the dry ingredients
using your hands. When the mixture resembles sand and there are
KôS^ LSRI]GSQFSVGLSGSPEXIGSZIVIH
only very small pieces of butter remaining, add the caster sugar and
LSRI]GSQFFEVW
mix to combine.
KS^ FYXXIVWSJXIRIH
5 Make a well in the middle of the mixture, add the buttermilk and
XWTZERMPPEFIERTEWXI blueberries and stir to combine using a rubber spatula. Once the
ETMRGLSJWEPX dough starts to come together, use your hands to form a rough ball.
8MTXLIHSYKLSYXSRXSEPMKLXP]¾SYVIH[SVOWYVJEGI
6 Very lightly knead for about 30 seconds to bring the dough into an
almost smooth ball but do not overwork the dough. Cut in half and
¾EXXIRIEGLLEPJMRXSEVSYRHHMWGIEGLEFSYXGQMR MRHMEQIXIV
7 Using a long, sharp knife, cut each disc into 8 triangular wedge shapes.
Arrange the wedges on the prepared baking sheets and brush the
tops with a little milk, scatter with demerara sugar and bake on the
QMHHPIWLIPJSJXLITVILIEXIHSZIRJSVQMRYXIWSVYRXMP[IPP
risen and golden. Cool on a wire rack and serve slightly warm with
slices of the honeycomb butter ready to spread on top.

Summer %DNLH E A V E N 79
80 %DNLH E A V E N Summer
 A F TE R N OON TE A AT H O M E

Pistachio and strawberry délices

By Mourad Khiat from The Berkeley, London 1 First, make the whipped ganache. Gently melt the chocolate in a
Makes 32 bowl suspended over a pan of barely simmering water. Remove
from the heat when half melted. Pour the whipping cream and
FOR THE GANACHE
glucose into a pan. Bring to the boil, then immediately pour over
QP¾S^ [LMTTMRKGVIEQ the chocolate and stir to combine. Chill in the fridge overnight.
KôS^ PMUYMHKPYGSWI 2 Preheat the oven to 180ºC/Gas Mark 4. Grease a 24cm (9½in)
KS^ [LMXIGLSGSPEXIGLSTTIH square baking pan.
FOR THE DELICES 3 Beat the marzipan and the pistachio paste together in a large
KS^ QEV^MTERWSJXIRIH mixing bowl. Slowly add the beaten eggs a little at a time. Add
the butter, grape seed oil and Amaretto, and mix well. Sift in the
KS^ TMWXEGLMSTEWXI
¾SYVGSVR¾SYVERHFEOMRKTS[HIVERHWXMVXSGSQFMRI4SYVXLI
JVIIVERKIIKKWFIEXIR mixture into the prepared baking pan.
KS^ FYXXIVQIPXIH 4 Bake in the preheated oven for 20 minutes, or until a skewer
ôXWTKVETIWIIHSMP inserted into the middle of the cake comes out clean. Set aside.
ôXWT%QEVIXXS 5 To make the strawberry jelly, put the strawberry purée and
KôS^ TPEMR¾SYV honey into a pan set over a medium heat. Mix the pectin and
sugar together in a small bowl and, when the strawberry mixture
KôS^ GSVR¾SYV
reaches 45ºC using a sugar thermometer, add to the pan.
ETMRGLSJFEOMRKTS[HIV
6 Bring to the boil for about 3 minutes, then add the chopped
FOR THE JELLY strawberries and remove from the heat. While still warm,
KS^ WXVE[FIVV]TYVqI spread the jelly evenly over the top of the baked and cooled
KS^ GPIEVLSRI]
pistachio cake.
K2/3S^ ]IPPS[TIGXMR
7 Put in the fridge to set. To prepare the caramelised pistachios, tip
the nuts onto a non-stick baking sheet, drizzle over the honey
KôS^ GEWXIVWYKEV
and mix to coat. Toast in the oven for about 4 minutes until
KS^ LYPPIHWXVE[FIVVMIWGLSTTIH golden brown and caramelised. You will need to give the nuts
FOR THE CARAMELISED PISTACHIOS a stir halfway through cooking to ensure that they caramelise
KôS^ TMWXEGLMSW
evenly. Cool completely and set aside until needed.

XFWTLSRI]
8 Whip the chilled ganache to a soft peak and put in the piping bag
with a star nozzle. Pipe it on top of the délice in small strips of
TO DECORATE the same size as you will cut the slices and set in the freezer for
KSPHPIEJ 3-4 hours.
GEVEQIPMWIHTMWXEGLMSW 9 Cut into slices of about 3x6cm (1x2½in). Decorate with gold leaf
and caramelised pistachios, if desired, and serve.

Summer %DNLH E A V E N 81
A F TE R N OON TE A AT H O M E

Malty egg custard tarts

By Will Torrent 1 Preheat the oven to 170ºC/Gas Mark 3. Grease a LSPIQYJ½Rtin
Makes 12 or a dozen 8cm (3in) mini tart pans.
FOR THE PASTRY 2 8MTXLI¾SYVERHQEPXIHQMPOTS[HIVMRXSXLIFS[PSJEJSSH
TVSGIWWSVEHHXLIWEPXERHXLIFYXXIV4YPWIXLIFYXXIVMRXSXLI¾SYV
KS^ TPEMR¾SYV
until it is pale and sand-like in texture. Add the icing sugar and mix to
KS^ QEPXIHQMPOTS[HIV GSQFMRI%HHXLIFIEXIRIKKERHTYPWIEKEMRYRXMPXLIHSYKLWXEVXW
a pinch of salt XSGSQIXSKIXLIV8MTXLIHSYKLSYXSRXSXLI[SVOWYVJEGIERHYWI
KôS^ FYXXIVGLMPPIHERHHMGIH ]SYVLERHWXSFVMRKMXXSKIXLIVMRXSERIEXFEPP*PEXXIRMRXSEHMWG
GSZIVMRGPMRK½PQERHGLMPPJSVEXPIEWXLSYVYRXMP½VQ
KõS^ MGMRKWYKEV
3 6SPPSYXXLIGLMPPIHHSYKLSREPMKLXP]¾SYVIH[SVOWYVJEGIXSE
JVIIVERKIIKKPMKLXP]FIEXIR
thickness of no more than 2mm (1/8in). Using the cookie cutter, stamp
JVIWLP]KVEXIHRYXQIKXSHIGSVEXI out 12 discs from the dough. Gently press the pastry discs into the
FOR THE FILLING TVITEVIHXEVXTERWXV]MRKRSXXSWXVIXGLXLIHSYKLFYXQEOMRKWYVI
PEVKIJVIIVERKIIKK]SPOW XLEXXLITERWEVIIZIRP]PMRIH%VVERKISREFEOMRKWLIIXERHGLMPPMR
the fridge for 20 minutes.
KS^ GEWXIVWYKEV
4 0MRIXLIXEVXGEWIW[MXLEWUYEVISJFEOMRKTEVGLQIRXSVJSMPERH½PP
XFWTQEPXI\XVEGX
[MXLFEOMRKFIERWSVVMGI&EOIMRXLITVILIEXIHSZIRJSVQMRYXIW
XWTKVEXIHSVERKI^IWX until pale golden and starting to crisp. Remove the tarts from the
a pinch of salt SZIRERHVIHYGIXLILIEXXSž'+EW1EVO6IQSZIXLIFEOMRK
QPôJPS^ HSYFPIGVIEQ
FIERWSVVMGIERHTEVGLQIRXSVJSMPERHWIXEWMHI
QP¾S^ [LSPIQMPO
5 2I\XQEOIXLIGYWXEVH½PPMRK-REQIHMYQQM\MRKFS[P[LMWOXLI
IKKW]SPOW[MXLXLIGEWXIVWYKEVQEPXI\XVEGXERHWEPXYRXMPWQSSXL
%HHXLISVERKI^IWXERHQM\EKEMRXSGSQFMRI4SYVXLIHSYFPI
GVIEQERHQMPOMRXSXLIFS[PERHQM\EKEMRYRXMPWQSSXLERH
XLSVSYKLP]GSQFMRIH
6 4SYVXLIGYWXEVHMRXSENYKERHHMZMHIFIX[IIRXLIXEVXGEWIW+VEXI
EPMXXPIRYXQIKSZIVIEGLXEVXERHGEVIJYPP]WPMHIXLIFEOMRKWLIIX
FEGOMRXSXLISZIRSRXLIQMHHPIWLIPJERHFEOIMRXLIGSSPIVSZIR
for 20-25 minutes until the custard has just set. Remove from the
SZIRERHPIEZIXSGSSPFIJSVIGEVIJYPP]VIQSZMRKJVSQXLIXEVXTERW
'SSPXSVSSQXIQTIVEXYVIFIJSVIWIVZMRK

82 %DNLH E A V E N Summer
 CO M P E TITI O N

WIN! A Tala and Dualit

street party baking pack
Join Tala and Dualit to celebrate the Queen’s 90th birthday
street party with a bumper pack of baking goodies...

T
his summer brings us the perfect
excuse for a good old British ‘knees
up’, as the country joins the Queen
in celebrating her 90th birthday.
So to mark the occasion, two great British
brands Tala and Dualit have joined forces
to offer you the chance to win an exclusive
street party baking pack, providing everything
you need to create some perfectly prepared,
impressive celebratory bakes for your own
street party this June.
Three lucky winners will each receive
an incredible prize, including Dualit’s sleek
and stylish 400W Hand Mixer; a gorgeous
Tala Stoneware Mixing Bowl; bakeware from
Tala’s new Performance range; a Cook’s Dry
Measure in the original Tala 1950’s design; the
iconic Tala Queen Icing Set for effortless yet
stunning cake decorating; an essential Tala
;SSHIR7TSSRERH½REPP]EWIXSJTVIXX]
Tala Treat Bags in pink and blue in which to
present your cakes and bakes! With over
150 years of baking experience between
them, with Tala and Dualit to hand you can’t
fail to steal the show at your street party this
June. Happy baking!
For more information, visit www.
talacooking.com and www.dualit.com. Follow
them on Twitter @MsTaylor_Tala @DualitLtd,
or Facebook (search for Tala and Dualit).
To enter this great competition, answer the
question below…
In which year was the Queen born?
A 1916
B 1926
C 1936

To enter, visit www.foodheavenmag.com/tag/competitions

* For full terms and conditions see page 6. Competition closes 7th July 2016

Summer %DNL H E A V E N 83
0HULQJXH 0DVWHUFODVV
THE WHISKING EGG WHITES
AND SUGAR METHOD
W
hen whisked with sugar, the
everyday egg white can do
spectacular things: think crisp-
shelled, snowy-white meringues and you’ll
get the picture immediately.
We all know whisking egg whites creates
E PMKLX ERH ¾YJJ] XI\XYVI TIVJIGX JSV PMJXMRK
WTSRKIWXSTMPPS[]TIVJIGXMSR8LMWQIXLSH
also incorporates air into egg whites through
[LMWOMRK &YX XLI EHHMXMSR SJ WYKEV GLERKIW XLI
GSRWMWXIRG] SJ XLI QM\XYVI ¯ MX FIGSQIW ZIV]
XLMGO MRGVIHMFP] KPSWW] ERH LEW E WTVIEHEFPI
GSRWMWXIRG] XLEX GER SRP] FI HIWGVMFIH EW
LIEZIRP] -X MW EPWS JEV QSVI WXEFPI XLER [LMWOIH
IKK [LMXIW SR XLIMV S[R8LMW QM\XYVI GER IMXLIV
FIGSSOIHEWMXMWSVJSPHIHXLVSYKLERSXLIV
FEWI QM\XYVI XS EHH FSH] ERH ZSPYQI XS MX
FIJSVI FEOMRK;LIR JSPHIH XLVSYKL ERSXLIV
QM\XYVI MX EPWS EHHW WXEFMPMX] ERH WXVYGXYVI ¯
something egg whites on their own can’t do.
=SY GER EPWS YWI E FEPPSSR [LMWO JSV XLMW
QIXLSH FYX OIIT MR QMRH MX [MPP XEOI ]SY
EFSYX JSYV XMQIW PSRKIV XS KIX XS XLI HIWMVIH
GSRWMWXIRG]XLERMJ]SYYWIERIPIGXVMGQM\IV

1 7ITEVEXI XLI IKKW GEVIJYPP] ERH TYX the egg whites in a 2 Use ER IPIGXVMG QM\IV [MXL E [LMWO EXXEGLQIRX XS [LMWO
GPIER FS[P 1EOI WYVI XLI FS[P ERH IUYMTQIRX ]SY EVI YWMRK on medium or medium-high speed until the egg whites are
MWGSQTPIXIP]HV]ERHXLIIKKWEVIJVIWLERHJVIIVERKI JVSXL] 7QEPP EQSYRXW SJ SXLIV MRKVIHMIRXWWYGLEWGSVR¾SYV
are sometimes added at this point.

The baking masterclass

and recipes on pages
84-87 are taken from
Bakeclass: Learn to Bake
Brilliantly Step by Step
by Anneka Manning,
published by Murdoch
Books, RRP £20.

3 Continue XS [LMWO XLI IKK [LMXIW YRXMP ³WSJX TIEOW´ JSVQ 4 Reduce XLI QM\IV WTIIH XS QIHMYQ ERH WXEVX EHHMRK XLI
;LIR XLI [LMWO MW PMJXIHXLIQM\XYVIWLSYPHJSVQETIEO WYKEV KVEHYEPP] E PEVKI WTSSRJYP EX E XMQI [LMWOMRKGSRWXERXP]
XLEXJEPPWSRMXWIPJ JSVEFSYXWIGSRHWEJXIVIEGLEHHMXMSR

84 %DNLQJ H E A V E N Summer
 M E R I N G U E M A S T E RC L A S S

5 8LI QM\XYVI [MPP WXEVX XS FIGSQI XLMGOIV ERHKPSWWMIV 

MRETTIEVERGIEW]SY[LMWOMRQSVIWYKEV

6 3RGI EPP XLI WYKEV LEW FIIR MRGSVTSVEXIHXLIQM\XYVI
WLSYPHFIZIV]XLMGOERHKPSWW]
7 'SRXMRYI XS [LMWO JSV E JYVXLIV  QMRYXIW SV YRXMP XLI WYKEV LEW HMWWSPZIH
GSQTPIXIP]=SY GER GLIGO MJ MX LEW HMWWSPZIH F] VYFFMRK E PMXXPI FIX[IIR ]SYV
½RKIVXMTW -J ]SY GER WXMPP JIIP HI½RMXI KVEMRW SJ WYKEV [LMWO JSV ERSXLIV QMRYXI
FIJSVI GLIGOMRK EKEMR=SYV QM\XYVI MWRS[VIEH]XSJSPHMRXSERSXLIVFEWIQM\XYVI
SVWMQTP]WLETIERHFEOIEWMXMW

KEEP IN MIND… E TPEWXMG FS[P [LIR [LMWOMRK IKK [LMXIW EHHMRK XLI RI\X PSX
ˆ Avoid LSX ERH LYQMH SV VEMR] HE]W [LIR ¯ WXEMRPIWW WXIIP KPEWW GIVEQMG SV GSTTIV ˆ 'SRXMRYI XS [LMWO YRXMP XLI WYKEV HMWWSPZIW
QEOMRK QIVMRKYIW 1SMWXYVI MR XLI EMV GER
WXST XLI QIVMRKYI JVSQ HV]MRK TVSTIVP]
;LIR
ERH FIGSQMRK GVMWT ERH GER EPWS QEOI
XLI QIVMRKYI ³[IIT´ IMXLIV HYVMRK SV EJXIV
GSSOMRK 9WI IKK [LMXIW JVSQ IKKW EX VSSQ
FS[PW EVI FIWX EW XLI] [SR´X XVET JEX
ˆ SITEVEXI IEGL IKK MRXS E WQEPP HMWL FIJSVI
EHHMRK XLI [LMXI XS XLI QM\MRK FS[P WS MJ
ER] ]SPO KIXW MRXS XLI [LMXI ]SY HSR´X LEZI
XS XLVS[ E[E] XLI [LSPI FEXGL
GSQTPIXIP] VYF E PMXXPI QM\XYVI FIX[IIR
]SYV XLYQF ERH ½RKIV XS XIWX XLMW
]SY PMJX XLI [LMWO E PSRK XVEMPMRK TIEO
WLSYPH JSVQ
ˆ ;LMWOMRK SR QIHMYQ [MPP IRWYVI XLI
XIQTIVEXYVI EW XLI] [MPP LSPH QSVI EMV
XLER GLMPPIH SRIW [LIR [LMWOIH
ˆ 'EWXIV WYKEV MW FIWX YWIH JSV XLMW QM\MRK
QIXLSH EW MX [MPP HMWWSPZI QSVI VIEHMP]
XLER VIKYPEV KVERYPEXIH WYKEV %R] XVEGI SJ
JEX MRGPYHMRK IKK ]SPO [MPP WXST IKK [LMXIW
JVSQ JSEQMRK ERH MRGVIEWMRK MR ZSPYQI
[LIR [LMWOIH WS EPP ]SYV IUYMTQIRX
ˆ 'LSSWI XLI [LMWO EXXEGLQIRX [MXL E WXERH
QM\IV SV LERHLIPH IPIGXVMG QM\IV -J ]SYV
LERHLIPH QM\IV HSIWR´X LEZI E [LMWO
EXXEGLQIRX YWI XLI WXERHEVH FIEXIVW
ˆ ;LMWO XLI IKK [LMXIW SR XLIMV S[R SR
QIHMYQ SV QIHMYQLMKL WTIIH NYWX YRXMP
³WSJX TIEOW´ JSVQ FIJSVI WXEVXMRK XS EHH
XLI WYKEV
QM\XYVI [MPP FI E XLMGO WQSSXL RSX JSEQ]
GSRWMWXIRG] (SR´X GSRXMRYI XS [LMWO SRGI
XLMW TSMRX MW VIEGLIH -J SZIV[LMWOIH XLIVI
MW E GLERGI XLI QM\XYVI [MPP GSPPETWI HYVMRK
GSSOMRK ERH FIEHWSJPMUYMHWYKEV[MPPJSVQ
SR XLI WYVJEGI
NOW GET BAKING!
FS[P [LMWO ERH WTEXYPE SV PEVKI QIXEP ˆ ;LIR ]SY WXEVX XS EHH XLI WYKEV HS MX (SR´X [SVV] XLMW QIXLSH [MPP FIGSQI GPIEV
WTSSR
QYWX FI WYTIVGPIER %PP IUYMTQIRX KVEHYEPP] E PEVKI WTSSRJYP EX E XMQI %RH SRGI ]SY EVI MR XLI OMXGLIR ERH LEZI XLEX
WLSYPH EPWS FI GSQTPIXIP] HV] XS EZSMH QEOI WYVI ]SY [LMWO SR QIHMYQ WTIIH WTEXYPE SV WTSSR MR ]SYVLERHQEOMRKXLI
XLIRIKEXMZIIJJIGXWSJQSMWXYVI2IZIVYWI YRXMPXLIWYKEVMW[IPPGSQFMRIHFIJSVI VIGMTIWSZIVPIEJ

Summer %DNL H E A V E N 85
 Giant marbled chocolate meringues
By Anneka Manning
Makes about 8 large meringues
FOR THE MERINGUES
4 free-range egg whites, at room temperature
a good pinch of salt
220g (7¾oz) caster sugar
1 tsp natural vanilla extract or essence
1½ tbsp unsweetened cocoa powder
86 %DNL H E A V E N Summer
1 Preheat the oven to 120°C/Gas Mark ½. Line two large baking
trays with baking paper.
2 Put the egg whites and salt in a clean, dry large bowl and use an
electric mixer with a whisk attachment to whisk on medium or
medium-high speed until soft peaks form. Gradually add the sugar,
a spoonful at a time, whisking well after each addition on medium
speed until well combined. After the last of the sugar has been
added, continue to whisk for 1-2 minutes, or until the mixture is
very thick and glossy and the sugar has dissolved completely.Whisk
in the vanilla.
3 Sift the cocoa powder over the meringue mixture. Use a spatula
or a large metal spoon to fold the meringue 3-4 times, or until the
cocoa powder is streaked through the mixture.
4 Use 2 tablespoons to spoon the mixture into 8 large meringues on
the lined trays. Place the trays in the oven, reduce the temperature
to 90°C/Gas Mark ¼ and bake for 2 hours, or until the meringues
are crisp on the outside.Turn off the heat and allow the meringues
to cool completely in the oven.
TIP Keep these meringues in an airtight container at room
temperature for up to 2 days.
VARIATION For bite-sized marbled chocolate meringues, use
teaspoons to spoon the mixture onto the lined trays.This will make
about 40 meringues that should be baked for 1 hour then cooled in
the same way as the giant versions.
 M E R I N G U E M A S T E RC L A S S

Powder puffs
By Anneka Manning sugar has dissolved completely and the mixture is thick and glossy.
Makes about 14 Whisk in the vanilla. Add the egg yolks one at a time, whisking after
each addition until well combined.
FOR THE PUFFS
3 7MJX XSKIXLIV XLI ¾SYV GSVR¾SYV ERH FEOMRK TS[HIV SZIV XLI IKK
2 free-range eggs, at room temperature, separated
mixture and whisk until just combined (be careful not to over-
a pinch of salt whisk).
75g (2½oz) caster sugar 4 Spoon heaped teaspoons of the mixture onto the trays about 3cm
½ tsp natural vanilla extract or essence (1¼in) apart to allow room for spreading, to make about 8. Use
K õS^
TPEMR ¾SYV XLI FEGO SJ XLI XIEWTSSR XS ¾EXXIR IEGL SRI WPMKLXP] XS E VSYRH
about 5cm (2in) in diameter and 1cm (½in) thick.
K S^
GSVR¾SYV
5 Bake one tray of powder puffs in the centre of the preheated oven
½ tsp baking powder
for 10-12 minutes or until the rounds are pale golden and slightly
QP ô¾ S^
[LMTTMRK GVIEQ puffed. Remove from the oven and cool on the tray. Bake the
115g (4oz) raspberry jam
icing sugar, to dust
1 Preheat the oven to 190°C/Gas Mark 5. Line three large baking
trays with baking paper.
2 Use an electric mixer with a whisk attachment to whisk the egg
whites and salt on medium-high speed in a clean, dry bowl until
soft peaks form.With the motor running, gradually add the sugar,
a spoonful at a time, whisking well after each addition, until all the
remaining trays of mixture in two more batches.
6 Use a clean whisk attachment or balloon whisk to whisk the
cream until soft peaks form. Spread the underside of half the
cooked sponge rounds with a little jam, dividing evenly. Spread the
remaining sponge rounds with the whipped cream, dividing evenly,
and then sandwich the jam rounds with the cream rounds. Serve
immediately or set aside for 2-3 hours, or until the sponge rounds
soften slightly, dusted with icing sugar.
TIP The YR½PPIH WTSRKI VSYRHW OIIT MR ER EMVXMKLX GSRXEMRIV EX
VSSQ XIQTIVEXYVI JSV YT XS  HE]W8LI ½PPIH TS[HIV TYJJW OIIT MR ER
airtight container in the fridge for up to 2 days. Leave the powder puffs
to stand at room temperature for 30 minutes before serving.
Summer %DNL H E A V E N 87
 Subscribe
to the

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H E AV E N

Summer %DNLH E A V E N 89
7HDW 
H E A V E N
The recipes on pages
90-91 are taken from
Teatime by Cath
Kidston, published by
Quadrille, RRP £15.
Photography by Rita
Platts.

Party rings
&]'EXL/MHWXSR
3 0MKLXP]¾SYVE[SVOWYVJEGIERHKIRXP]VSPPSYXXLIFMWGYMXHSYKL
Makes about 36 YRXMPMXMWQQ1/8MR XLMGO9WIEGQôMR ¾YXIHGYXXIVXSGYX
SYXEWQER]VSYRHWEWTSWWMFPIFIJSVIYWMRKEGQöMR GYXXIVXS
FOR THE BISCUITS
WXEQTERHVIQSZIEGIRXVEPLSPIJVSQXLIQMHHPI+EXLIVERHFMRH
150g (5oz) unsalted butter, softened ER]WGVETWSJHSYKLXLIRVSPPXLIQSYXERHGYXSYXQSVIFMWGYMXW
KS^ TPEMR¾SYVTPYWI\XVEXSHYWX 8VERWJIVXSXLIFEOMRKWLIIXWERHFEOIJSVQMRYXIWYRXMPTEPI
KS^ GSVR¾SYV KSPHIR0IEZISRXLIFEOMRKWLIIXWJSVQMRYXIWFIJSVIXVERWJIVVMRK
XSE[MVIVEGOXSGSSPGSQTPIXIP]
125g (4oz) caster sugar
4 ;LIRXLIFMWGYMXWEVIGSSPQEOIXLIMGMRKF]WMJXMRKXLIMGMRKWYKEV
1 large free-range egg
MRXSEPEVKIFS[P%HHEJI[XIEWTSSRWSJJVIWLP]FSMPIH[EXIVERH
XWTZERMPPEI\XVEGX KVEHYEPP][LMWOXSGVIEXIETEWXI%HHEPMXXPIQSVI[EXIVYRXMP]SY
FOR THE ICING EGLMIZIEWTVIEHEFPIGSRWMWXIRG]7ITEVEXIXLIMGMRKMRXSWIZIVEP
400g (14oz) icing sugar FS[PWERHQM\EXMR]EQSYRXSJEHMJJIVIRXGSPSYVMRXSIEGLYRXMP]SY
LEZI]SYVHIWMVIHGSPSYVW
food colouring pastes of your choice
5 8SHIGSVEXIXLIFMWGYMXWYWIEWQEPPTEPIXXIORMJIXSWTVIEHEPE]IVSJ
MGMRKSZIVIEGLSRI,SPHMRKEFMWGYMXFIX[IIR]SYV½RKIVXMTWYWIE
1 8MTXLIFYXXIV¾SYVERHGSVR¾SYVMRXSEJSSHTVSGIWWSV4YPWIYRXMP XIEWTSSRXSTMGOYTEWQEPPEQSYRXSJEGSRXVEWXMRKGSPSYVIHMGMRK
XLIQM\XYVIVIWIQFPIWFVIEHGVYQFWXLIREHHXLIWYKEVIKKERH ERHUYMGOP]ERHGEVIJYPP]HVM^^PIPMRIWSZIVXLIFMWGYMXWXEVXMRK
ZERMPPE4YPWIEKEMRYRXMPXLIQM\XYVINYWXJSVQWEVSYKLFEPPERHXMT EXXLIWMHIJYVXLIWXJVSQ]SYERHHVE[MRKMXXS[EVHW]SY8YVRXLI
MXSYXSRXSEPMKLXP]¾SYVIH[SVOWYVJEGI&VMRKXLIHSYKLXSKIXLIV FMWGYMXF]HIKVIIWERHHVE[EGSGOXEMPWXMGOXLVSYKLXLIPMRIW
[MXLSYXORIEHMRKXSJSVQEHMWG;VETXLIHMWGMRGPMRK½PQERH XSJIEXLIVXLIMGMRK4PEGISREGPIERFEOMRKWLIIXERHPIEZIXSWIX
VIJVMKIVEXIJSVQMRYXIW 6ITIEX[MXLXLIVIQEMRMRKFMWGYMXW8LIWIGERFIWXSVIHMREREMVXMKLX
2 4VILIEXXLISZIRXS„'+EW1EVO0MRIX[SFEOMRKWLIIXW[MXL GSRXEMRIVJSVYTXS[IIOW
FEOMRKTEVGLQIRX

90 
H E A V E N Summer
Peach melba streusel slices Coconut and chocolate
By Cath Kidston macaroons
Makes 16
By Cath Kidston
FOR THE STREUSEL
Makes 25-30
KôS^
TPEMR¾SYV
FOR THE MACAROONS
75g (3oz) unsalted butter, cubed
2 medium free-range egg whites
40g (1½oz) demerara sugar
1 tsp vanilla extract
KS^
¾EOIHEPQSRHW
100g (3½oz) caster sugar
FOR THE CAKE
80g (3oz) good quality dark chocolate
200g (7oz) unsalted butter, plus extra for greasing
200g (7oz) desiccated coconut
200g (7oz) caster sugar
pinch of salt
4 medium free-range eggs, beaten
KS^
WIPJVEMWMRK¾SYV
1 tsp baking powder
50g (2oz) ground almonds
1 tsp vanilla extract
2 ripe peaches, halved, and cut into 5mm (¼in) wedges
150g (5oz) raspberries
1 Preheat the oven to 180°C/Gas Mark 4. Grease and line a 20cm
(8in) square baking tin with baking parchment.
2 8SQEOIXLIWXVIYWIPXMTXLI¾SYVERHFYXXIVMRXSEFS[PERH
VYFXLIFYXXIVMRXSXLI¾SYVYRXMPXLIQM\XYVIJSVQWGPYQTW7XMV
through the sugar and almonds and place in the fridge until needed.
3 *SVXLIGEOIFIEXXLIFYXXIVERHWYKEVYRXMPTEPIERH¾YJJ]%HH
MRXLIIKK7MJXMRXLI¾SYVERHFEOMRKTS[HIV*SPHMRXLIKVSYRH
almonds and add the vanilla. Spoon the mixture into the tin, layer
the peach slices on top and scatter over the raspberries, followed
by the streusel topping. Bake for 50 minutes to an hour: check after
35 minutes and cover with foil if necessary.
4 Leave the cake to cool in its tin before removing and cutting into
squares. Keep in an airtight container for up to 2 days.
1 Preheat the oven to 160°C/Gas Mark 3. Line two baking sheets
with baking parchment.
2 Whisk the egg whites in a medium bowl until soft peaks form.
Continue to beat while adding the sugar a tablespoon at a time. Stir
through the coconut, salt and vanilla and set aside for 20 minutes.
3 Using wet hands, roll the coconut mixture into walnut-sized balls
and place on the baking sheets. Transfer to the oven and bake
for 12-15 minutes, until the macaroons are just beginning to turn
golden. Remove from the oven and set aside to cool completely.
4 Line a baking tray with a clean sheet of parchment. Melt the
chocolate in a heatproof bowl set over a pan of barely simmering
water, making sure the base of the bowl doesn’t touch the water. As
soon as the chocolate has melted, remove the bowl from the heat.
5 Dip each macaroon halfway into the melted chocolate and place
on the lined tray to set. Repeat until all of the macaroons have
been dipped. Any remaining chocolate can be drizzled over the top.
The macaroons can be kept in an airtight container for up to
4 days.
Summer %DNLH E A V E N 91
7HDW 
H E A V E N

Butterscotch-bacon brittle cinnamon rolls

By Carol Hilker 1 Preheat the oven to 200°C/Gas Mark 6. Lightly grease a large
Makes 6-8 baking pan and line a baking sheet with greased parchment paper.
FOR THE BRITTLE 2 For the butterscotch-bacon brittle, spread the crushed bacon out
on the lined baking sheet. In a medium saucepan, bring the butter
KS^ GSSOIHFEGSR½RIP]GLSTTIH
and sugar to a boil, stirring and watching constantly as soon as you
115g (3¾oz) butter notice the sugar melting. Boil for about 3 minutes, then carefully
100g (3½oz) caster sugar pour the toffee mixture evenly over the bacon. Bake the toffee-
KS^ FYXXIVWGSXGLGLMTW covered bacon for about 4-5 minutes in the preheated oven.
Remove from the oven and turn it off. While the toffee is still really
FOR THE CINNAMON ROLLS
hot, sprinkle the butterscotch chips over the top to let them melt
KõS^ TEGOIXSJEGXMZIHVMIH]IEWX onto the toffee. Let the toffee cool completely before breaking the
QP¾S^ [EVQQMPO bacon into pieces. Set aside.
100g (3½oz) caster sugar 3 To make the cinnamon rolls, in a large bowl, dissolve the yeast in
75g (3oz) butter XLI[EVQQMPO%HHXLIWYKEVFYXXIVWEPXIKKWERH¾SYVERHQM\
well to combine.
XWTWEPX
4 8YVRXLIHSYKLSYXSRXSEPMKLXP]¾SYVIHWYVJEGIERHORIEHJSV
JVIIVERKIIKKW
5-10 minutes. Bring it together into a large ball, then put the dough
KPFS^ TPEMR¾SYV in a bowl, cover and let rise in a warm place for about 1 hour or
FOR THE FILLING until the dough has doubled in size. Roll the dough out on a lightly
KS^ FVS[RWYKEV ¾SYVIHWYVJEGIYRXMPMXMWETTVS\MQEXIP]\GQõ\öMR 
ERHGQôMR XLMGO
ôXFWTKVSYRHGMRREQSR
5 Preheat the oven to 200°C/Gas Mark 6.
KS^ WSJXFYXXIV
6 8SQEOI½PPMRKGSQFMRIXLIFVS[RWYKEVERHGMRREQSRMREFS[P
FOR THE ICING
Add the butterscotch-bacon brittle. Spread the softened butter
115g (3¾oz) butter SZIVXLIWYVJEGISJXLIHSYKLXLIRWTVMROPIXLI½PPMRKQM\XYVI
KS^ MGMRKWYKEV evenly over the surface.
KS^ GVIEQGLIIWI 7 Working carefully, from the long edge, roll the dough down to the
ôXWTZERMPPEI\XVEGX
FSXXSQIHKI'YXXLIVSPPIHHSYKLMRXSGQöMR WPMGIW4PEGI
the slices in the prepared baking pan and bake in the preheated
ETMRGLSJWEPX
oven for 10-12 minutes or until light golden-brown. Let them cool
in the pan.
8 Combine all the icing ingredients in a large bowl and beat on high
speed with an electric mixer until thoroughly combined. Spread the
cooled rolls generously with the icing and serve.

The recipes on pages 92-95 are

taken from Breakfast for Dinner
by Carol Hilker, published by
RPS, RRP £16.99. Photography
by Toby Scott.You can buy the
book for the special price of
£11.99 incl p&p. Call Macmillan
Direct on 01256 302 699 and
quote ref GJ7.

92  H E A V E N Summer
Summer %DNLH E A V E N 93



H E A V E N

Carrot cake scones

&] 'EVSP ,MPOIV 1 Preheat the oven to 180°C/Gas Mark 4. Line a baking sheet with
Makes about 36 baking parchment.
FOR THE SCONES FOR THE GLAZE 2 In EPEVKIFS[PGSQFMRIXLI¾SYVFEOMRKTS[HIVPMKLXFVS[RWYKEV
K ôS^ TPEMR ¾SYV K ôS^ YRWEPXIH FYXXIV WEPXERHWTMGIW%HHXLIGSPHHMGIHFYXXIVERHYWMRK]SYV½RKIVXMTW
softened VYFXLIFYXXIVMRXSXLI¾SYVQM\XYVIYRXMPMXVIWIQFPIWGSEVWI
 XFWT FEOMRK TS[HIV
GVYQFWXLIWM^ISJTIEW7XMVMRXLIGEVVSXWERHVEMWMRW4SYVMR
K S^ PMKLX FVS[R WYKEV K S^ GVIEQ GLIIWI
QP¾S^ HSYFPIGVIEQERHJSPH[MXLEVYFFIVWTEXYPEYRXMP
softened
1 tsp salt XLIHSYKLGSQIWXSKIXLIV
K S^ MGMRK WYKEV
 XWT KVSYRH GMRREQSR 3 8YVRSYXSRXSEPMKLXP]¾SYVIH[SVOWYVJEGIERHORIEHEJI[
TMRGL SJ WEPX XMQIW6SPPSYXMRXSEPEVKIGMVGPIEFSYXGQ¾MR XLMGO9WMRK
õ XWT JVIWLP] KVSYRH
RYXQIK  XWT ZERMPPE I\XVEGX EGQMR GYXXIVWXEQTSYXWGSRIWERHTPEGIXLIQSRXLI
 XWT QMPO TVITEVIHFEOMRKWLIIX+EXLIVXLIWGVETWERHKIRXP]VIVSPP'YX
õ XWT KVSYRH KMRKIV
SYXSRGIEKEMR&VYWLXLIWGSRIW[MXLXLII\XVEGVIEQ
E TMRGL IEGL SJ KVSYRH K S^ TIGERW GLSTTIH
4 &EOIMRXLITVILIEXIHSZIRJSVQMRYXIWSVYRXMPKSPHIRFVS[R
GEVHEQSR KVSYRH EPP
6IQSZIJVSQXLISZIR8VERWJIVXSE[MVIVEGOXSGSSPGSQTPIXIP]
WTMGI KVSYRH GPSZIW
5 To QEOIXLIKPE^IQM\XSKIXLIVEPPSJXLIMRKVIHMIRXWI\GITXJSV
K öS^ YRWEPXIH
XLITIGERWMREPEVKIFS[P%HHEWQYGLQMPOEWRIIHIHXSKIXE
FYXXIV GSPH ERH GYFIH
TSYVEFPIGSRWMWXIRG]FYXRSXXSSXLMR8VERWJIVXSEHMWTSWEFPITMTMRK
K ôS^ KVEXIH GEVVSXW FEKERHWRMTSJJXLIXMT(VM^^PIXLIKPE^ISZIVXLIGSSPIHWGSRIW
K S^ VEMWMRW 7TVMROPI[MXLGLSTTIHTIGERWERHEPPS[XSWIXJSVEJI[QMRYXIW
QP ¾ S^ HSYFPI FIJSVIWIVZMRK
GVIEQ TPYW QP ô¾ S^ 6 0IJXSZIVWGSRIWGERFIWXSVIHEXVSSQXIQTIVEXYVI[IPP[VETTIH
JSV FVYWLMRK JSVYTXSHE]WSVMRXLIJVMHKIJSVYTXSHE]W8LI]GEREPWS
FIJVS^IR

94 %DNLH E A V E N Summer
 6EWTFIVV]GEOI
By Carol Hilker 1 Preheat the oven to 180°C/Gas Mark 4.
Makes 2 cakes 2 Put the warm milk and yeast in a bowl and stir, then set aside for
FOR THE CAKE 10 minutes until frothy.
QP¾S^ QMPOPYOI[EVQ 3 'SQFMRIXLI¾SYVWYKEVERHWEPXMREQM\MRKFS[P%HHXLIFYXXIV
ERHFPIRHMXMRXSXLI¾SYVQM\XYVI[MXLEPEVKIJSVOSVTEWXV]GYXXIV
\KõS^ WEGLIXWSJEGXMZIHVMIH]IEWX
YRXMP]SYLEZITIEWM^IHGVYQFW1EOIE[IPPMRXLIQMHHPIEHHXLI
KôS^ TPEMR¾SYVTPYWI\XVEEWRIIHIH ]IEWXERHQMPOERHWXMVXSGSQFMRI1M\MRXLIIKK]SPOW
KôS^ GEWXIVWYKEV 4 (YWXXLI[SVOWYVJEGI[MXL¾SYVERHXYVRSYXXLIGEOIQM\XYVI
XWTWEPX ;MXL¾SYVHYWXIHLERHWJSVQEWXMGO]HSYKLWPS[P]MRGSVTSVEXMRK
KS^ GSPHYRWEPXIHFYXXIVGYXMRXSGQMR GYFIW EPMXXPIQSVI¾SYVEWRIIHIH/RIEHXLIHSYKLYRXMPWQSSXLERH
IPEWXMGXLIRHMZMHIXLIHSYKLMRLEPJ=SYGERIMXLIVQEOIX[S
JVIIVERKIIKK]SPOW
GSJJIIGEOIWRS[SVJVII^ISRILEPJ
KõS^ VEWTFIVV]NEQ
5 6SPPSRITSVXMSRSJXLIHSYKLMRXS½ZIPSRKWXVMTWXLEXEVIXLI
JVIIVERKIIKK[LMXIJSVFVYWLMRKSTXMSREP PIRKXLSJ]SYVGEOITER0MRIXLIQRI\XXSIEGLSXLIVERHTVIWW
FOR THE VANILLA GLAZE XLIQXSKIXLIV8LIVIWLSYPHFIPMXXPIGSRGEZIHKVSSZIWMRXLI
KS^ MGMRKWYKEV HSYKL[LIVIXLI]NSMRXLMWMW[LIVI]SYEHH]SYVNEQ
ôXWTWEPX 6 8EOIWTSSRJYPWSJXLINEQERHKIRXP]½PPXLIKVSSZIWFIX[IIRXLI
HSYKLWXVMTW&VYWLXLIHSYKL[MXLIKK[LMXISTXMSREP &EOIMR
XWTTYVIZERMPPEI\XVEGX
XLITVILIEXIHSZIRJSVQMRYXIW7XMGOEGSGOXEMPWXMGOMRXLI
EFSYXXFWTQMPO HSYKLXSXIWXXLIFEOIMXWLSYPHGSQISYXGPIER 
\GQ\MR GEOITERKVIEWIH 7 *SVXLIZERMPPEKPE^IGSQFMRIEPPXLIMRKVIHMIRXWMREFS[PERHQM\
YRXMP]SYKIXXLIHIWMVIHGSRWMWXIRG]-XWLSYPHFIVYRR]]IXWXMPP
WPMKLXP]½VQ¯EHHI\XVEQMPOMJRIIHIH4SYVXLIKPE^ISZIVXLIGEOI
ERHEPPS[XSWIXFIJSVIWIVZMRK

Summer %DNLQJH E A V E N 95
7HDW 
H E A V E N

1MRMTEZPSZEW English madeleines

By Amy-Beth Ellice By Amy-Beth Ellice
Makes 18-20 Makes 6
FOR THE PAVLOVAS FOR THE MADELEINES
3 free-range egg whites 110g (4oz) butter, plus extra for greasing
175g (6oz) caster sugar 110g (4oz) caster sugar
FOR THE FILLING 2 free-range eggs
QP¾S^
HSYFPIGVIEQ KS^
WIPJVEMWMRK¾SYV
1 tbsp icing sugar, plus extra for dusting
1 tsp vanilla extract
JVIWLQM\IHFIVVMIWXS½RMWL
1 Preheat the oven to 140°C/Gas Mark 1. Line two baking trays
[MXLFEOMRKTEVGLQIRX
2 *SVXLIQIVMRKYIWTPEGIXLIIKK[LMXIWMREGPIERHV]FS[P&IEX
[MXLXLI[LMWOEXXEGLQIRXSVERIPIGXVMGQM\IVYRXMPWSJXTIEOW
form. Gradually add the caster sugar, beating well between each
EHHMXMSR&IEXYRXMPXLIQM\XYVIMWXLMGOERHKPSWW]7TSSRLIETIH
YRXMPPMKLXERH¾YJJ]&IEXIEGLIKKMRWITEVEXIP]7MJX
XIEWTSSRWSJXLIQM\XYVISRXSXLIPMRIHFEOMRKXVE]W7PMKLXP]¾EXXIR
ERHWLETIIEGLSRI&EOIJSVQMRYXIWSVYRXMPGVMWT8YVRSJJ
XLISZIRERHGSSPGSQTPIXIP]MRXLISZIR[MXLXLIHSSVENEV
3 ;LMWOXSKIXLIVXLIGVIEQZERMPPEI\XVEGXERHMGMRKWYKEV8EOIGEVI
not to over whisk. Arrange the meringues on a serving dish and
WTSSRXLIW[IIXIRIHGVIEQMRXSXLIGIRXVISJIEGLTEZPSZE
4 Decorate with fresh mixed berries. Using a tea strainer, dust with
EPMXXPIMGMRKWYKEV7IVZIMQQIHMEXIP]
;LIRGSSPXVMQXLIFSXXSQW[MXLEWLEVT
The recipes on this
page are taken from
Amy-Beth Ellice's Year
in Baking by Amy-
Beth Ellice, published
by Metro Books,
RRP £14.99.
TO DECORATE
seedless raspberry jam
desiccated coconut
glacé cherries, halved
1 Preheat the oven to 180°C/Gas Mark 4. Grease 6 dariole moulds
[MXLFYXXIVERHHYWX[MXLEPMXXPI¾SYV
2 Cream the butter and sugar together into the bowl of a free-
standing mixer (or you can use a handheld electric whisk and
QM\MRKFS[P
ERHXLIRJSPHMRXLI¾SYVYRXMP[IPPQM\IH
3 Fill the dariole moulds until three-quarters full and bake on a baking
XVE]SVSZIRTVSSJHMWLJSVQMRYXIWMRXLISZIRYRXMP½VQXSXLI
touch, or a skewer inserted into the middle of one of the cakes
comes out clean.
4 Remove from the oven and allow to cool in the tins for 5 minutes.
Then carefully turn them out of the tins onto a wire rack (use a
XLMRORMJIXSLIPT]SY
knife so they are level and all stand at the same height.
5 -REWEYGITERQIPXWSQIWIIHPIWWVEWTFIVV]NEQERHFVYWLMXSRXS
the madeleines. Roll each cake in the coconut,XLIR½RMWLF]GYXXMRK
EKPEGqGLIVV]MRLEPJHMTTMRKXLIGYXWMHIMRWSQISJXLINEQand
TPEGMRKSRXSTSJ]SYVQEHIPIMRIW

96 
H E A V E N Summer
 'LSGSPEXILE^IPRYXERH
TVEPMRIFVMSGLIPSEJ
By Le Creuset (www.lecreuset.co.uk) FOR THE PRALINE AND CHOCOLATE FILLING
Serves 12 1 Place the sugar with the water into a small saucepan and stir over
a medium heat until the sugar has dissolved. Bring to a simmer and
FOR THE BRIOCHE XFWT[EXIV
cook until a golden, caramel colour is achieved.
425g (15oz) strong white
GLSTTIH
¾SYVTPYWI\XVEJSVVSPPMRK
KôS^
2 Remove from the heat and stir in the nuts.Turn the mixture out
VSEWXIHLE^IPRYXW
SR XS E FEOMRK WLIIX TVIWW ¾EX ERH PIEZI XS WIX
XFWTGEWXIVWYKEV KôS^
HEVOGLSGSPEXI
3 Place the set nutty caramel into a strong plastic bag, crush with
XFWTJEWXEGXMRK XFWTWMRKPIGVIEQ a rolling pin and set to one side.
HVMIH]IEWX ôXFWTGSGSETS[HIV 4 Place the chocolate, cream and cocoa in a small pan and melt
XWTWEPX FOR THE GLAZE together over a gentle heat until smooth. Remove from the
QPô¾S^
QMPO JVIIVERKIIKKFIEXIR heat and leave in the warm pan while you roll out the dough.
PEVKIJVIIVERKIIKKW TO FINISH TO MAKE THE LOAF
KôS^
WSJXIRIH KS^
HEVOGLSGSPEXI1 Using a spatula, XYVR XLI GLMPPIH HSYKL SYX SRXSE[IPP¾SYVIH
FYXXIV QIPXIH work surface. Generously dust your hands and a rolling pin with
FOR THE FILLING WSQI SJ XLI I\XVE ¾SYV ERH VSPP XLI HSYKL XSEGQ (11in)
ôXFWTGLSTTIH
square, handling as little as possible.
XFWTGEWXIVWYKEV VSEWXIHLE^IPRYXW

TO MAKE THE BRIOCHE (THE DAY BEFORE)
1 'SQFMRIXLI¾SYVWYKEV]IEWXERHWEPXMREPEVKIFS[P1EOIE[IPP
in the centre, add the milk and eggs and bring the mixture together
2 7TVIEH XLI GLSGSPEXI WEYGI SZIV XLI HSYKLPIEZMRKEGQMR
border around the edges and sprinkle over the crushed praline.
3 Brush the border with water and roll up like a Swiss roll, tucking
XLIIRHWWIGYVIP]YRHIVRIEXLXSWIEPMRXLI½PPMRK
using a large spatula to make a soft dough. Continue to mix with a
PSEJXMR
FIEXMRKERHORIEHMRKEGXMSRMRXLIFS[PJSVQMRYXIWYRXMPXLI
dough has become smooth.
2 Add the softened butter in small pieces and continue to work the
QM\XYVI[MXLXLIWTEXYPEJSVQMRYXIWQSVI'SZIVERHVIWX
in the refrigerator overnight. Chilling the dough overnight in the
refrigerator makes handling and rolling easier. As the brioche is an
enriched bread and has been chilled, the rising will be a longer and
slower process than for standard bread.
4 4PEGIXLIPSEJ[MXLXLIWIEQWMHIHS[RMRXSXLIOKPF
'SZIVERHVIWXJSVôLSYVWSVYRXMPMXHSYFPIWMRWM^I4VILIEX
XLISZIRXS[EVHWXLIIRHSJXLIVIWXMRKXMQIXS„'+EW1EVO
+PE^IXLIPSEJ[MXLXLIFIEXIRIKKERHFEOIJSVQMRYXIW
6IHYGIXLIXIQTIVEXYVIXS„'+EW1EVOERHGSRXMRYIXS
GSSOJSVQMRYXIWYRXMPKSPHIR%PPS[XSGSSPGSQTPIXIP]MR
the tin before turning out onto a wire rack.
5 8S½RMWLQIPXXLIVIQEMRMRKGLSGSPEXIMREWQEPPFS[PSZIVTER
SJLSX[EXIV(VM^^PISZIVXLIXSTSJXLIGSSPIHPSEJERHWTVMROPI
over the chopped nuts.
TIP Leftover brioche makes excellent chocolate bread and
butter pudding.
Summer %DNLQJH E A V E N 97
7HDW 
H E A V E N

;LMXIGLSGSPEXIERHVEWTFIVV]XEVXPIXW
By Bonne Maman 1 Preheat the oven to 190°C/Gas Mark 5. Invert 6 small dariole
Makes 12 moulds on a baking sheet.
INGREDIENTS 2 'YXIEGLWLIIXSJ½PSTEWXV]MRXSEFSYXVIGXERKPIWERHOIIT
XLIQGSZIVIH[MXLEHEQTXIEXS[IP[LMPI[SVOMRK9WMRKLEPJ
KS^
½PSTEWXV]
XLITEWXV]HVETIXLIVIGXERKPIWMRX[MWXIHPE]IVSZIVXLIQSYPHW
KS^
FYXXIVQIPXIH brushing very lightly with melted butter between each sheet.
XFWT&SRRI1EQERVEWTFIVV]GSRWIVZI 3 &EOIMRXLITVILIEXIHSZIRJSVQMRYXIWYRXMPTEPIKSPHIR
XFWTJVIWLSVERKISVPIQSRNYMGI ERHGVMWT0IEZIXSGSSPJSVQMRYXIWXLIRIEWISJJXLIQSYPHW
WQEPPVEWTFIVVMIW 6ITIEX[MXLXLIVIQEMRMRKTEWXV]XSQEOIXEVXPIXGEWIW
FPYIFIVVMIW4 8SQEOIXLIQSYWWIGLSTXLIGLSGSPEXIMRXSQP¾S^
SJXLI
GVIEQMRELIEXTVSSJFS[PERHQIPXWPS[P]SZIVETERSJKIRXP]
*368,)13977)
WMQQIVMRK[EXIV'YXXLIPIEJKIPEXMRIMRXSWQEPPTMIGIWTYXMRE
KS^
KSSHUYEPMX][LMXIGLSGSPEXI FS[P[MXLXFWT[EXIVERHPIEZIXSWSEOJSVQMRYXIW4SYVXLI
TPYWI\XVEXSHIGSVEXI gelatine and water into the chocolate cream and stir gently until
QPõ¾S^
HSYFPIGVIEQ dissolved. Stir in the egg yolk.
WLIIXSJPIEJKIPEXMRI
WQEPPJVIIVERKIIKKWITEVEXIH
5 -REGPIERFS[P[LMWOXLIIKK[LMXIYRXMPMXJSVQWWSJXTIEOWXLIR
KVEHYEPP][LMWOMREPPXLIGEWXIVWYKEVYRXMPWXMJJ-REWITEVEXIFS[P
[LMWOXLIVIQEMRMRKGVIEQYRXMPMXNYWXFIKMRWXSLSPHMXWWLETI
KS^
GEWXIVWYKEV
This recipe and the
lavender scones on
page 99 are from
Bonne Maman – The
Seasonal Cookbook,
published Simon &
Schuster, RRP £12.99
Recipe development
by Moyra Fraser.
6 4YXXWTGSRWIVZIMRXSXLIFEWISJIEGLXEVXPIXGEWI9WMRKEQIXEP
TO DECORATE
WTSSRJSPHXLIIKK[LMXIERH[LMTTIHGVIEQMRXSXLIGLSGSPEXI
JVIWLQMRXWTVMKW ERHWTSSRMQQIHMEXIP]SRXSTSJXLIGSRWIVZI'LMPPJSVEXPIEWX
MGMRKWYKEV minutes to set.
7 Stir together the remaining conserve with the citrus juice and gently
JSPHMRXLIVEWTFIVVMIWERHFPYIFIVVMIW.YWXFIJSVIWIVZMRKWTSSR
XLIJVYMXSRXSXLIGLSGSPEXIQSYWWIHIGSVEXI[MXLQMRXWTVMKWERH
a dusting of icing sugar.

98 
H E A V E N Summer
Lavender buttermilk scones Apple roses in puff pastry
By Bonne Maman By Pink Lady® Apples (www.pinkladyapples.co.uk)
Makes about 12 scones Makes 6
FOR THE SCONES FOR THE BAKES
KS^
WIPJVEMWMRK¾SYVTPYWI\XVEJSVHYWXMRK 2 Pink Lady® apples
1 tsp baking powder juice of 1 lemon
50g (2oz) unsalted butter, cut into small cubes, 50g (2oz) butter, melted
TPYWI\XVEJSVKVIEWMRK 1 sheet of ready-to-roll pastry (thawed)
KS^
PEZIRHIV¾EZSYVIHWYKEVWMJXIHMJTVIJIVVIH 2 tbsp cinnamon
QPõ¾S^
FYXXIVQMPOTPYWI\XVEJSVFVYWLMRK 3 tbsp caster sugar
pinch of salt
your choice of Bonne Maman conserve, to serve
1 Preheat the oven to 220ºC/Gas Mark 7. Grease a baking sheet.
2 8SQEOIPEZIRHIV¾EZSYVIHWYKEVTYWLWQEPP[EWLIHERHHVMIH
sprigs of lavender into a jar of caster sugar. Leave for at least 24
LSYVWFIJSVIYWMRK7MJXXLI¾SYVERHFEOMRKTS[HIVMRXSEFS[P
and rub in the butter until the mixture resembles breadcrumbs.
Stir in the lavender sugar (sifted if preferred) and a pinch of salt,
XLIRQEOIE[IPPMRXLIGIRXVISJXLI¾SYVQM\XYVI4SYVMRXLI
buttermilk and mix to combine, making a soft dough.
3 &VMI¾]ORIEHXLIHSYKLSRE¾SYVIHWYVJEGIXLIRPMKLXP]VSPPSYX
to about 2cm (¾in) thick. Cut scones with a 6cm (2½in) pastry
cutter and place on a greased baking sheet. Brush the top of each
scone with a little extra buttermilk and bake in a preheated oven
for 12-15 minutes, until lightly browned on the top.
4 'SSPSRE[MVIVEGOHYWXPMKLXP][MXL¾SYVERHWIVZI[MXL]SYV
favourite choice of Bonne Maman conserve.
TIP %R]¾EZSYVIHWYKEVGERFIYWIHMRWGSRIWXV]GMRREQSRERH
serve the scones with Bonne Maman raspberry conserve and
clotted cream.
icing sugar, to decorate
1 4VILIEXXLISZIRXS„'+EW1EVO0MRIEGYTQYJ½RXVE]
with pieces of greaseproof paper.
2 Halve the apples and remove the cores but keep the half apple
intact. Thinly slice the apples and put into a microwavable bowl with
XLINYMGISJXLIPIQSR'SZIV[MXLGPMRK½PQERHQMGVS[EZISRLMKL
for 1 minute to soften slightly. Leave to cool.
3 3TIRYT]SYVTYJJTEWXV]WLIIXSRXSEPMKLXP]¾SYVIHWYVJEGIERH
gently roll to elongate slightly. Cut the pastry along its width into
six even strips.
4 Brush each strip with melted butter and sprinkle with cinnamon
and caster sugar. Place the apple slices skin side up along the pastry
strips, overlapping as you go. Leave a small gap, approximately 2cm
(¾in) at the end to be able to stick the pastry together.
5 Fold over the remaining pastry to cover the bottom half of the
apples. Roll the pastry up to create an apple rose and seal with
XLII\GIWWTEWXV]4PEGIMRXSXLIPMRIHQYJ½RXVE]ERHGSSOMRXLI
preheated oven for 30-40 minutes.
6 'SSPSRE[MVIVEGOXLIRWTVMROPI[MXLMGMRKWYKEVXS½RMWL
Summer %DNLQJH E A V E N 99
7HDW 
H E A V E N

1EGEVSRW[MXLIPHIV¾S[IVERH4MRO0EH]® apple
By Pink Lady® Apples (www.pinkladyapples.co.uk) 5 Leave for 30 minutes until a thin skin forms on the shells. When
Makes 20 macarons (40 shells) XSYGLIHPMKLXP]]SYV½RKIVXMTWLSYPHGSQIE[E]GPIER4PEGIMRXLI
oven and reduce temp to 150ºC/Gas Mark 2. Bake for 15 minutes.
FOR THE SHELLS FOR THE BUTTERCREAM FOR THE BUTTERCREAM
60g (2oz) egg whites (from 3 large free-range egg whites 1 Whisk 3 large egg whites in a bowl along with 30g (1oz) caster
1½ large free-range eggs) 180g (6½oz) caster sugar sugar until you have achieved soft peaks.
78g (2¾oz) ground almonds QP ¾ S^ [EXIV 2 Place the remaining 150g (5oz) caster sugar in a small heavy-based
96g (3½oz) icing sugar 250g (9oz) butter, cubed WEYGITEREPSRK[MXLQP¾S^ [EXIV4PEGISZIVPS[LIEXERH
52g (2oz) granulated sugar gently swirl the pan until sugar has dissolved, then increase the heat
IPHIV¾S[IV GSVHMEP
to high until the temperature reaches between 110ºC-118ºC.
food colouring (optional) one Pink Lady® apple
3 Continue to whisk the egg whites on high and slowly pour in
the sugar syrup to combine. Continue to whisk for around
1 Preheat the oven to 160ºC/Gas Mark 3. 5 minutes until the mix has cooled, then gradually add 250g (9oz)
butter, one cube at a time. Only add the next cube when the
2 In a food processor, grind together the icing sugar and ground
previous one is incorporated into the mix. As you get towards
EPQSRHWJSVQMRYXIW YRXMP ½RI
XLIIRHSJXLIFYXXIVXLIQM\XYVI[MPPUYMGOP]XYVRJVSQHI¾EXIH
3 In a separate grease-free bowl, starting at a medium speed, whisk the QIVMRKYIXSEXLMGO¾YJJ]FYXXIVGVIEQ(SR´X[SVV]MJXLIQM\XYVI
egg whites and slowly add the granulated sugar, one tbsp at a time. curdles – continue mixing, it may just take a little longer.
Once the sugar is dissolved, increase the whisk speed to high (this is
4 %HHEVSYRHXFWTIPHIV¾S[IVGSVHMEPSVEHHXSHIWMVIHXEWXI 
where you can add colouring to the egg whites, if desired) until you
and colourings of your choice to the buttercream and continue to
have achieved stiff and shiny peaks. Using a sieve, sift the almond and
whisk. Once ready, pipe rounds of buttercream into the centre of
icing sugar mix into the egg whites.
each macaron shell.
4 9WMRKE¾I\MFPIWTEXYPE JSPH XLI EPQSRHW ERH WYKEV MRXS XLI IKK
5 Halve the Pink Lady® apple. Then using a peeler, create thin shavings
[LMXIW;LIRVIEH] XLI QM\XYVI WLSYPH ¾S[ SJJ XLI WTEXYPE ERH
SJXLIETTPI[LMGL[MPP½XXLIHMEQIXIVSJXLIQEGEVSRWTPEGIXLI
create a ribbon effect. Once the mix is ready, transfer to a piping bag
apple slices between the macaron shells so you can see the pink
with a 1cm (½in) nozzle. Pipe rounds of 2.5cm (1in) on baking paper
peel at the edges and sandwich together.
on a tray or a silicone sheet. Knock the trays on to the work surface
a few times to help trapped air bubbles escape. TIP Macarons are best eaten after ageing for at least 24 hours.

100  H E A V E N Summer

&PYIFIVV]WGSRIW[MXL Microwave cinnamon
FPYIFIVV]NEQ swirl cake
By BerryWorld ([[[FIVV][SVPHGSQ) By Lakeland (www.lakeland.co.uk)
Makes approx 12 Serves 6-8
FOR THE SCONES KVEXIH^IWXSJSVERKI FOR THE CINNAMON CAKE
KS^ FPYIFIVVMIW QP¾S^ FYXXIVQMPO KS^ TPEMR¾SYV
XWTFMGEVFSREXISJWSHE XFWTQMPO ôXWTFEOMRKTS[HIV
KS^ WIPJVEMWMRK FOR THE JAM XFWTKVSYRHGMRREQSR
¾SYV KS^ FPYIFIVVMIW KS^ QYWGSZEHSWYKEV
KôS^ WEPXIHFYXXIV KS^ GEWXIVWYKEV KS^ ETTPIWEYGI
GYFIH
KVEXIH^IWXERHNYMGISJ QP¾S^ ZIKIXEFPISMP
KS^ GEWXIVWYKEV PEVKISVERKI QP¾S^ QMPO
FOR THE PLAIN CAKE
1 8SQEOIXLINEQTPEGIEPPXLIMRKVIHMIRXWMREPEVKILIEZ]FEWIH KS^ TPEMR¾SYV
TER%PPS[XLIWYKEVXSHMWWSPZISZIVEQIHMYQLIEXXLIRMRGVIEWI ôXWTFEOMRKTS[HIV
XLILIEXERHFSMPJSVETTVS\MQEXIP]QMRYXIWWXMVVMRKSGGEWMSREPP]
KS^ GEWXIVWYKEV
%PPS[XSGSSPEPMXXPIXLIRWTSSRMRXSWXIVMPMWIHNEVW'SZIV[LIR
GSQTPIXIP]GSSPIHERHWXSVIMRXLIJVMHKIJSVYTXS[IIOW KS^ ETTPIWEYGI
2 8SQEOIXLIWGSRIWTVILIEXXLISZIRXSž'+EW1EVO;EWL QP¾S^ ZIKIXEFPISMP
ERHHV]XLIFPYIFIVVMIWHYWXMREPMXXPI¾SYV7MJXXLI¾SYVERH QP¾S^ QMPO
FMGEVFSREXISJWSHEMRXSEPEVKIFS[P6YFMRXLIFYXXIVYRXMPXLI
QM\XYVIVIWIQFPIW½RIFVIEHGVYQFW7XMVMRXLIWYKEVFPYIFIVVMIW
ERHSVERKI^IWXXLIRQEOIE[IPPMRXLIGIRXVIERHTSYVMRXLI 1 8SQEOIXLIGMRREQSRGEOIWMJXXLI¾SYVMRXSEQM\MRKFS[PEHH
QMPOW1M\XSKIXLIV[MXLEORMJIYRXMP]SYLEZIEWSJXHSYKL XLIVIWXSJXLIGEOIMRKVIHMIRXWERHQM\[IPP[MXLERIPIGXVMGLERH
QM\IV6ITIEXJSVXLITPEMRGEOIYWMRKERSXLIVFS[P
3 8YVRSYXSRXSEPMKLXP]¾SYVIHWYVJEGIERHORIEHZIV]PMKLXP]TEX
MRXSEVSYRHGQôMR XLMGO'YXSYXWGSRIWYWMRKEGQMR  2 7TSSRLEPJXLIGMRREQSRGEOIQM\XYVIMRXSXLIGIRXVISJXLIGEOI
¾YXIHGYXXIVTPEGISREPMKLXP]KVIEWIHFEOMRKXVE]&VYWLXLIXSTW TER7TSSRXLISXLIVLEPJMRXSSRIWMHISJEHYSTMTMRKFEK7TSSR
[MXLEPMXXPIQMPO&EOIJSVQMRYXIWYRXMPVMWIRERHKSPHIR XLITPEMRGEOIQM\XYVIMRXSXLISXLIVWMHISJXLITMTMRKFEK7RMT
cool on a wire rack. GQMR SJJXLIIRH4MTIPEVKIW[MVPWEVSYRHXLIGEOITER

4 7IVZIWTPMXMRLEPJXSTTIH[MXLXLIFPYIFIVV]NEQ 3 'SSOMRE;QMGVS[EZISRJYPPTS[IVJSVQMRYXIWSVYRXMP
XLIGEOIMWWTVMRK]XSXLIXSYGL%HNYWXXLIXMQMRKWEGGSVHMRKXS
]SYVQMGVS[EZI´W[EXXEKI0IEZIXSWXERHJSVEQMRYXIFIJSVI
XYVRMRKSYX8LMWGEOIMWFIWXIEXIRSRXLIHE]MX´WQEHI

Summer %DNLQJH E A V E N 101

7HDW 
H E A V E N

Sweet sugar sablés Little cutie French clafoutis

By Barbara Beery By Barbara Beery
Makes 24 Makes 8
FOR THE BISCUITS FOR THE CLAFOUTIS
KS^ FYXXIV QP¾S^ [LSPIQMPO
KS^ WYKEV JVIIVERKIIKKW
JVIIVERKIIKK]SPO KS^ WYKEV
XWTZERMPPEI\XVEGX XWTZERMPPEI\XVEGX
KS^ TPEMR¾SYV XFWTFYXXIVQIPXIH
õXWTWEPX KôS^ TPEMR¾SYV
JVIIVERKIIKKFIEXIR KôS^ JVIWLJVYMXJSVXSTTMRKGLIVVMIWVEWTFIVVMIW
WERHMRKWYKEVXSWTVMROPI SVWXVE[FIVVMIW
MGMRKWYKEVJSVKEVRMWL

1 Cream the butter and sugar. Add the egg yolk and vanilla and beat
XLSVSYKLP]-RERSXLIVFS[P[LMWOXSKIXLIVXLI¾SYVERHWEPX%HH 1 Preheat the oven to 160°C/Gas Mark 3.
that to the butter mixture and blend until the dough is smooth. 2 In a large bowl, whisk together the milk, eggs, sugar, vanilla, and
2 3REPMKLXP]¾SYVIHWYVJEGIVSPPXLIHSYKLMRXSG]PMRHIVWEFSYX FYXXIVYRXMPXLIWYKEVMWHMWWSPZIH%HHXLI¾SYVERH[LMWOYRXMP
GQMR MRHMEQIXIV;VETMR[E\IHTETIVSVGPMRK½PQERH smooth. Pour the batter into a cast-iron frying pan or a pie dish, or
chill for at least an hour. eight individual dishes or ramekins.
3 Preheat the oven to 180°C/Gas Mark 4. Line a baking sheet with 3 8ST[MXL]SYVJEZSYVMXIJVYMXSV¾EZSYVMRKW
parchment paper and set aside until ready to use. Remove the logs 4 Bake until the clafoutis are puffed and light golden brown (about
from the fridge and brush with beaten egg. Roll in sugar. 35-40 minutes). Serve immediately with a dusting of icing sugar.
4 With a sharp knife, slice the dough into rounds 1cm (1/3in) thick.
5 Place the dough rounds 2cm (1in) apart on the prepared baking
sheet and bake for about 10 minutes or until the cookies are light
golden brown around the edges. The recipes on
6 Remove from the oven and cool on baking sheet for 10 minutes this page and the
before removing and cooling completely on a wire rack. Sandwich madeleines on page
103 are taken from
the biscuits with jam, if desired. My First French Bakery
TIP Sanding sugar has much coarser grains than granulated sugar. by Barbara Beery,
It is often used by pastry chefs to garnish biscuits that are not iced, published by Familius,
RRP £12.95. www.
as it doesn’t melt in the oven. exislepublishing.co.uk

102  H E A V E N Summer

Madeleines Ginger yogurt scones
By Barbara Beery By Rachel’s (ww.rachelsorganic.co.uk)
Makes 12 Makes 8-12
FOR THE MADELEINES FOR THE SCONES
1 tbsp butter, softened 180g (6oz) Rachel’s Greek Style Ginger Yogurt
2 free-range eggs 65g (2¾oz) caster sugar
65g (2¾oz) granulated sugar 2 tbsp milk, extra for brushing
¼ tsp sea salt KôS^ TPEMR¾SYVI\XVEJSVVSPPMRKSYX
1 tsp vanilla extract 1½ tsp baking powder
¼ tsp almond extract 80g (3oz) unsalted butter
KS^ TPEMR¾SYVWMJXIH 1 tsp ginger powder
1 tsp grated lemon zest TO SERVE
4 tbsp unsalted butter, melted and cooled cherry jam
icing sugar, for dusting whipping cream
Rachel’s Low Fat Cherry Yogurt
1 Preheat the oven to 190°C/Gas Mark 5. Using a pastry brush,
GEVIJYPP]FYXXIVXLIQEHIPIMRIQSYPHW(YWXXLIQSYPHW[MXL¾SYV 1 Preheat the oven to 200°C/Gas Mark 6. Line a baking tray with
2 In a large bowl, combine the eggs, granulated sugar, and salt. Using a parchment paper or greaseproof paper.
LERHLIPHQM\IVSRQIHMYQLMKLWTIIHFIEXXLIQM\XYVIZMKSVSYWP] 2 Put the yogurt, milk and sugar in a pan and warm until hand-
YRXMPTEPIXLMGOERH¾YJJ]EFSYXQMRYXIW &IEXMRXLIZERMPPEERH hot, or heat in a small bowl on low power for 40 seconds in the
EPQSRHI\XVEGXW7TVMROPIXLIWMJXIH¾SYVSZIVXLIIKKQM\XYVIERH microwave. The sugar should melt into the yogurt and milk.
stir or beat on low speed to incorporate. Gently fold in the lemon
3 4PEGIXLI¾SYVFEOMRKTS[HIVKMRKIVERHFYXXIVMRXSEQM\MRKFS[P
^IWXERHXLIQIPXIHFYXXIVYRXMPIZIRP]QM\IH
6YFXLIFYXXIVMRXSXLI¾SYVYRXMPMXVIWIQFPIWFVIEHGVYQFW%HH
3 Divide the batter among the prepared moulds, using a heaped XLI]SKYVXQM\ERHWXMV[MXLE[SSHIRWTSSRXSJSVQEHSYKL
tablespoon of batter for each mould. Bake the madeleines until
4 (YWXXLI[SVOXST[MXLWSQI¾SYVERHFVMRKXLIHSYKLXSKIXLIV
the tops spring back when lightly touched (about 8-12 minutes).
Gently roll out the dough to about 3cm (1¼in) thick and with a
Remove the pan from the oven and invert it over a wire rack, then
round 7cm (2¾in) cutter, push out the scones. Place the scones on
tap it on the rack to release the madeleines.
the prepared tray with a good distance between them. Re-shape
4 'SSPXLIQEHIPIMRIWSRXLIVEGOJSVQMRYXIW9WMRKE½RIQIWL the dough and cut again.
sieve, dust the tops with powdered sugar and serve. Or you can dip
5 Brush each scone with a little milk and bake for 10-15 minutes until
them in melted chocolate and decorate with sprinkles if you prefer!
golden brown. Cool on a wire rack and sandwich with jam, cream
and Rachel’s Low Fat Cherry Yogurt.

Summer %DNLQJH E A V E N 103

 ON SALE
N E X T I S S U E 7 JULY

H E AV E N

Project & photography © Marie McGrath by Marie’s Bakehouse (www.mariesbakehouse.co.uk)

Next issue

create bright and beautiful cakes!

* Contents subject to change

Learn how to make simple Have a go at brush

sugar roses in just a few steps embroidery and stencilling
Get creative with wafer paper
How to get your business online

104 %DNLQJ H E A V E N Summer

 
 B A K E S

+ 0 9 8 ) 2  * 6 ) )  ˆ  ( % - 6 =  * 6 ) )  ˆ  0 3 ;  * %8


B
B
B B
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H E A V E N
Summer 105
 /LJKWHU%DNHVH E A V E N
White choc and
cranberry cookies
By Justine Patterson
Makes 32
FOR THE COOKIES
KS^
TPEMR¾SYV
KöS^
VSPPIHSEXW
KôS^
[LMXIGLSGSPEXIGLMTW
KôS^
HVMIHGVERFIVVMIW
KôS^
KSPHIRGEWXIVWYKEV
ôXWTFEOMRKTS[HIV
GSPHFYXXIVGYFIH
The recipes on page 106
and the cheesecake on page
107 are from Without the
Calories: Cakes, Cookies and
Bread by Justine Patterson,
published by Orion in
paperback and e-Book, RRP
£14.99/£7.99. Photography
by Cristian Barnett
+MRKIVGEOI[MXLHVM^^PIH
PMQIMGMRK
KöS^
QIHMYQJVIIVERKIIKK[LMXIW
XWTZERMPPEI\XVEGX
1 Preheat the oven to 200°C/Gas Mark 6. Line
two baking trays with baking parchment.
2 4YXXLI¾SYVSEXWGLSGSPEXIGVERFIVVMIW
WYKEVERHFEOMRKTS[HIVMREPEVKI
FS[P6YFMRXLIFYXXIVYRXMPXLIQM\XYVI
VIWIQFPIWGSEVWIFVIEHGVYQFW0MKLXP]
[LMWOXLIIKK[LMXIWERHZERMPPEYRXMPJVSXL]
7XMVMRXSXLI¾SYVQM\XYVIYRXMPGSQFMRIH
3 1M\XLIMRKVIHMIRXW[MXLEWTSSRERHXLIR
]SYVLERHWYRXMPXLI]GSQIXSKIXLIVERH
JSVQEHSYKL(MZMHIERHVSPPXLIHSYKL
MRXSWQEPPFEPPW4PEGIXLIFEPPWSRXLI
PMRIHXVE]W4VIWWHS[R[MXL]SYV½RKIVW
By Justine Patterson Squeeze the grated courgettes to remove YRXMPXLI]EVIEVSYRHQQ1/8in) deep and
Serves 12 I\GIWW[EXIVERHTYXXLIQMREPEVKIFS[P EFSYXGQôMR
MRHMEQIXIV¯XLI][MPP
2 6YFXLI¾SYVERHFMGEVFSREXISJWSHEERH VMWIEPMXXPIEWXLI]GSSO
FOR THE CAKE
add to the grated courgettes with your 4 &EOIJSVQMRYXIWSVYRXMPPMKLXP]FVS[RIH
SMPJSVFVYWLMRKSVWTVE]MRK
½RKIVXMTWPMOIVYFFMRKJEXMRXS¾SYVXSQEOI ERH½VQ'SSPSRXLIXVE]WJSVEJI[
GSYVKIXXIWKVEXIHEFSYXK TEWXV]1EOIE[IPPMRXLIGIRXVI QMRYXIWXLIRXVERWJIVXSE[MVIVEGOYRXMP
ôS^
TVITEVIH
GSPH7XSVIMREREMVXMKLXGSRXEMRIVJSVYTXS
3 Put the butter and syrup in a medium
KS^
WIPJVEMWMRK¾SYV WEYGITER1IPXXSKIXLIVSZIVEPS[LIEX ½ZIHE]W
XWTFMGEVFSREXISJWSHE 8EOIXLITERSJJXLILIEXERHWXMVXLIQMPO 5 *VII^IXLIFEOIHGSSPIHGSSOMIW
KöS^
FYXXIV into the hot syrup. Stir in the beaten eggs. MRXIVPIEZMRKXLIQ[MXLFEOMRKTEVGLQIRX
4 7PS[P]EHHXLIQM\XYVIXSXLIFS[P[MXL JSVYTXSQSRXLW(IJVSWXEXVSSQ
KöS^
KSPHIRW]VYT
XLIGSYVKIXXIKMRKIVERHXVIEGPIWXMVVMRK XIQTIVEXYVIJSVERLSYVFIJSVIWIVZMRK
QP¾S^
WIQMWOMQQIHQMPO
[MXLE[SSHIRWTSSRXSJSVQEXLMGO TIP /IITXLIWIHIPMGMSYWGSSOMIWMRXLI
PEVKIJVIIVERKIIKKWFIEXIR batter. Pour the batter into the prepared JVII^IVWS]SYEVIR´XXIQTXIHXSIEXXSS
XFWTKVSYRHKMRKIV XMRERHFEOIMRXLIGIRXVISJXLISZIRJSV many at once…
KS^
FPEGOXVIEGPI QMRYXIWSVYRXMPXLIGEOIMW[IPPVMWIR
'SSPMRXLIXMR
FOR THE ICING
5 8SQEOIXLIMGMRKWMJXXLIMGMRKWYKEVMRE
KöS^
MGMRKWYKEVWMJXIH
FS[PERHWXMVMRIRSYKLPMQINYMGIXSQEOI
XFWTJVIWLPMQINYMGI EWQSSXLMGMRK0SSWIRXLIWMHIWSJXLIGEOI
B KöS^
GV]WXEPPMWIHKMRKIVGLSTTIH [MXLEVSYRHFPEHIHORMJIERHXEOIMXSYXSJ
BB ½RIP]GLSTTIH^IWXSJPMQISTXMSREP
XLIXMR4IIPSJJXLIFEOMRKTEVGLQIRX
6 *PMTXLIGEOIXLIVMKLX[E]YTERHTPEGIMX
B B1 4VILIEXXLISZIRXS„'+EW1EVO SRETPEXI(VM^^PIXLIMGMRKWPS[P]SZIVXLI
BB +VIEWIEGQMR
VMRKWLETIHGEOIXMR XSTERHEPPS[MXXSHVMTHS[RXLIWMHIW8ST
[MXLXLIKMRKIVTMIGIWERHPMQI^IWXMJYWMRK
B ERHPMRIXLIFEWI[MXLFEOMRKTEVGLQIRX 7XERHJSVEXPIEWXQMRYXIWFIJSVIGYXXMRK

106 %DNLQJH E A V E N Summer

Pink Lady®, chia,
pecan and hazelnut
breakfast bar
By Pink Lady Apples
(www.pinkladyapples.co.uk)
Makes 8 bars
FOR THE BREAKFAST BARS
KöS^ NYQFSSEXW
100g (3¾oz) pecans
100g (3¾oz) hazelnuts
100g (3¾oz) pitted dates
2 Pink Lady® apples, grated and
squeezed of excess juice
3 tbsp honey
XFWTQIPXIHGSGSRYXSMP
2 tbsp chia seeds
1 tbsp shredded fresh coconut,
to decorate (optional)

1 1IEWYVIXLINYQFSSEXWMRXSEQM\MRKFS[P
2 Finely chop 60g (2oz) of the pecans and Lemon and blueberry
60g (2oz) of the hazelnuts by hand or pulse
in an electric blender until roughly chopped. cheesecake
%HHXLIGLSTTIHRYXWXSXLINYQFSSEXW
By Justine Patterson
Set the remaining whole nuts aside.
Serves 10
3 Finely chop all of the pitted dates and add
to the oat and nut mixture. Add the grated FOR THE CHEESECAKE
apples, honey, melted coconut oil and chia oil, for brushing or spraying
seeds, and mix until all the ingredients are 750g (1lb 10½oz) ricotta cheese, drained
well coated.
75g (2¾oz) caster sugar
4 4VIWWXLIQM\½VQP]MRXSEPMRIHXMR6SYKLP]
XFWTGSVR¾SYV
chop the remaining nuts and sprinkle over
the mix. 4 large free-range eggs
5 Leave to set in the fridge for an hour. 2 large free-range egg yolks
Decorate with the fresh coconut (if using), ½RIP]KVEXIH^IWXSJPIQSRW
GYXMRXSIMKLXTMIGIWERHIRNS] 1 tsp vanilla bean paste or extract
FOR THE SAUCE
200g (7oz) fresh blueberries
25g (1oz) caster sugar
3 tbsp cold water
XFWTGSVR¾SYV
1 Preheat the oven to 170°C/Gas Mark 3.
Grease and line the base of a 23cm (9in)
spring-clip cake tin with baking parchment.
Place the tin on a large piece of foil and
bring up the sides.
2 To make the cheesecake, mix the sugar with
XLIGSVR¾SYVERHEHHXLIVMGSXXE;LMWO
until combined. Gradually add the eggs and
yolks, whisking well between each addition.
Stir in the lemon zest and vanilla.
3 Pour the cheese mixture into the prepared
tin. Put the tin into a deep roasting tin and
LEPJ½PPXLIVSEWXMRKXMR[MXLNYWXFSMPIH
water. Carefully place the tins in the oven
and bake for 50 minutes or until the
GLIIWIGEOIMW½VQ[MXLEWPMKLX[SFFPI
in the centre. If the cheesecake starts to
brown while it is still very wobbly, cover the
tin loosely with a large piece of foil.
4 Take the cheesecake out and leave it to
cool in the water bath for 15 minutes. Then
take it out of the water bath and leave
to cool completely. Once cool, transfer it
to the fridge and chill for at least 4 hours
FIJSVIVIQSZMRKMXJVSQXLIXMR;LMPIXLI
cheesecake is chilling, make the sauce. Put
100g (3½oz) blueberries, sugar and 2 tbsp
water in a medium non-stick saucepan. Mix
the remaining water with a tablespoon of
GSVR¾SYVXSJSVQEWQSSXLTEWXI
5 Heat the blueberries gently and cook for
3-4 minutes or until they soften slightly.
7XMVMRXLIGSVR¾SYVQM\XYVIERHGSSOJSV
1-2 minutes more or until the sauce is
thickened and clear, stirring continuously.
Remove from the heat and stir in the rest B
of the blueberries. Cover and leave to cool. B
6 Release the cheesecake gently from the
tin. Turn out onto a serving plate, peel
B
off any baking parchment and spoon B
over the sauce.
B
Summer %DNLQJH E A V E N 107
 /LJKWHU%DNHVH E A V E N
Cranberry torte
By Julia Thomas
Serves 8-12
FOR THE CAKE
KõS^
KPYXIRJVIITPEMR¾SYV
1 tsp xanthan gum
1 tsp gluten-free baking powder
1 tsp bicarbonate of soda
½ tsp salt
KS^
YRVI½RIHGEWXIVWYKEV
115g (4oz) of each, walnuts and dates
230g (2¾oz) cranberries, fresh/frozen
grated zest and juice of 2 large oranges
2 large free-range eggs
QP¾S^
WS]E]SKLYVX
QP¾S^
[EXIV
QP¾S^
WYR¾S[IVSMP
FOR THE SYRUP
QPô¾S^
SVERKINYMGI
KôS^
VYRR]LSRI]
1 star anise

(EMV]JVII1ERLEXXER 1 Preheat the oven to 180°C/Gas Mark 4.

cheesecake Grease and line the cake tin.
2 7MJXXLI¾SYV\ERXLERKYQFEOMRKTS[HIV
By Julia Thomas XLI]VIWIQFPIWERH%PXIVREXMZIP]GVYWL FMGEVFSREXISJWSHEERHWEPXMRXSEPEVKI
Serves 10-12 XLIQYWMRKEVSPPMRKTMR1IPXXLIGSGSRYX
SJXLIWYKEVXLI
FYXXIVMREPEVKILIEZ]FEWIHWEYGITERXLIR
FOR THE BASE
stir in the biscuit crumbs and demerara
75g (2¾oz) gluten-free digestive WYKEV*MVQP]TVIWWXLIQM\XYVIMRXSXLIXMR
biscuits
3 &EOIMRXLISZIRJSVQMRYXIWXLIRPIEZI
55g (2oz) coconut butter XSGSSP-RGVIEWIXLISZIRXIQTIVEXYVIXS
FS[P%HHKõS^
GLSTTIH[EPRYXWERHHEXIWGVERFIVVMIWERH
SVERKI^IWX-REWITEVEXIFS[PFIEXXLI
IKKW]SKLYVX[EXIVERHSMPXSKIXLIVXLIR
EHHXSXLI¾SYVERHJVYMXQM\XYVIERHQM\
4SYVXLIQM\XYVIMRXSXLIGEOIXMRPIZIPXLI
KS^
YRVI½RIHHIQIVEVEWYKEV „'+EW1EVO XSTERHFEOIJSVEFSYXERLSYV
FOR THE FILLING 4 -REPEVKIQM\MRKFS[PFIEXXLIGVIEQ 3 1IER[LMPIQM\XLISVERKINYMGI[MXLXLI
OKPFS^
HEMV]JVIIGVIEQGLIIWI GLIIWIYRXMPGVIEQ]&IEXMRXLIWYKEVERH VIQEMRMRKGEWXIVWYKEV6IQSZIXLIXSVXI
XLIRXLI¾SYV%HHXLIZERMPPEI\XVEGX JVSQXLISZIRERHTVMGOXLIWYVJEGIEPPSZIV
KS^
YRVI½RIHGEWXIVWYKEV
XWT[LIEXERHKPYXIRJVIITPEMR¾SYV
1 tsp vanilla extract
½RIP]KVEXIH^IWXERHNYMGISJPIQSR
½RIP]KVEXIH^IWXSJSVERKI
3 large free-range eggs, beaten
PIQSR^IWXERHNYMGIERHSVERKI^IWXXLIR
KVEHYEPP]FIEXMRXLIIKKW%HHMRXLIWSYV
GVIEQYRXMPXLIQM\XYVIMWWQSSXLERHPMKLX
4SYVXLI½PPMRKSRXSTSJXLIFMWGYMXFEWI
5 &EOIMRXLISZIRJSVQMRYXIWXLIR
VIHYGIXLISZIRXIQTIVEXYVIXS„'
+EW1EVOERHFEOIJSVEJYVXLIV
[MXLEWOI[IV(VM^^PIXLIXSVXI[MXLXLI
SVERKINYMGIQM\XYVI0IEZIXSGSSP
4 8SQEOIXLIW]VYTFVMRKXLISVERKINYMGI
LSRI]ERHWXEVERMWIXSEPS[FSMP7MQQIV
YRXMPVIHYGIHF]LEPJ6IQSZIJVSQXLI
LIEXXVERWJIVXSENYKERHPIEZIXSGSSP
3RGIGSSPVIQSZIXLIWXEVERMWIGSZIVERH
QPô¾S^
HEMV]JVIIWSYVGVIEQ QMRYXIW-X[MPPETTIEVZIV][SFFP]FYX WXSVIMRXLIJVMHKIYRXMPRIIHIH
FOR THE TOPPING XLMWMW½RI7[MXGLSJJXLISZIRERHPIEZI
QPõ¾S^
HEMV]JVIIWSYVGVIEQ XLIGLIIWIGEOIMRXLISZIR[MXLXLIHSSV
GPSWIHJSVLSYVW
B XFWTYRVI½RIHGEWXIVWYKEV
FIVVMIWERHIHMFPI¾S[IVWSTXMSREP

6 8SQEOIXLIXSTTMRKFIEXXLIWSYVGVIEQ

BB ERHGEWXIVWYKEVXSKIXLIVYRXMPGVIEQ]
7TVIEHXLIQM\XYVISZIVXLIXSTSJXLI
B B1 Preheat the oven to 180°C/Gas Mark 4. GLIIWIGEOIVMKLXXSXLIIHKIFIJSVIGLMPPMRK
MRXLIJVMHKISZIVRMKLX6IQSZIJVSQXLIXMR
BB WTVMRKJSVQGEOIXMR
+VIEWIXLIFEWIERHWMHIWSJEGQMR

ERHXST[MXLFIVVMIWERHIHMFPI¾S[IVW
B 2 4YPWIXLIFMWGYMXWMREJSSHTVSGIWWSVYRXMP
108 %DNLQJH E A V E N Summer
 Dairy-free queen of puddings
By Julia Thomas 1 Preheat the oven to 180°C/Gas Mark 4. Lightly grease six 115ml
Makes 6 ¾S^
ramekins with dairy-free spread and place on a baking
sheet.
FOR THE PUDDING
2 Put XLIHEMV]JVIIWTVIEHWYKEVPIQSR^IWXGSGSRYXQMPOERHWEPX
50g (1¾oz) dairy-free spread, plus extra for greasing
into a medium heavy-based saucepan and bring to a gentle simmer.
25g (1oz) YRVI½RIHGEWXIVWYKEV
3 Remove from the heat and add the breadcrumbs. Leave to cool
grated zest of 1 lemon and thicken, stirring often, about 20 minutes.
QP¾S^
GERSJGSGSRYXQMPO 4 Beat the egg yolks into the cooled breadcrumb mixture. Spoon the
TMRGLSJWEPX mixture carefully into the greased ramekins and transfer to the
150g (5oz) [LIEXERHKPYXIRJVII[LMXIFVIEHGVYQFW oven for 15 minutes or until just set. The mixture will puff up quite
a lot but will settle as it cools.
PEVKIJVIIVERKIIKKWWITEVEXIH]SYSRP]RIIH[LMXIW
XFWTVEWTFIVV]NEQ
FOR THE MERINGUE
JVIIVERKIIKK[LMXIW
50g (1¾oz) YRVI½RIHGEWXIVWYKEV
XWTYRVI½RIHKVERYPEXIHWYKEV
5 Warm the raspberry jam gently in a small saucepan. Remove the
puddings from the oven and very carefully spoon the warm jam
over the surface of each pudding.
6 Using an electric hand mixer, whisk the egg whites to stiff peaks,
then whisk in the caster sugar; don’t over-whisk. Spoon the
meringue into a piping bag and pipe the meringue in a swirl on top
of each pudding [MXLERWXEMRPIWWWXIIPRS^^PI. Sprinkle evenly
with the granulated sugar.
7 Cook in the oven for 8-10 minutes or until the meringue is lightly
browned and crisp. Leave for 5 minutes before serving.

TIP If you want to make these puddings for a lunch or dinner party,
you can bake them in advance, then keep them warm while you eat
the main course.

The recipes on
page 108-109 are 
from Free-From
Desserts by Justine B
Patterson, published
by Quadrille, RRP
£20. Photography by

Andrew Montgomery

Summer %DNLQJH E A V E N 109

 NEW
FEATURE

C R EAT I VE CAK E S WIT H...



Judit Horvath fell in love with baking at a very early age and
we talk to her about the fusion of Hungarian and British
MR¾YIRGIWMRLIVMRZIRXMZIERHGSPSYVJYPGVIEXMSRW
QWhere did you learn your
baking skills?
When I was just two, I already owned
a little wooden kneading board and
baby-sized rolling pin, so I could play
around with a tiny piece of dough
given to me whilst the matriarchs were
mixing, kneading, whipping and baking
the serious work. Learning to bake was
indeed ‘child’s play’, the baking spark
XLEX¾S[WERHGMVGYPEXIW[MXLXLIJEQMP]
blood. Each weekend, each celebration
and festive period proved to be an
intensive course in cake making in our
house. As a grown-up, I worked in a
catering vocational school as a language
teacher, where, envying my students,
-HIGMHIHXSIRVSPERH½REPP]SFXEMR
a diploma in classic confectionery.
QWhat is the most rewarding
aspect of writing a baking
blog for you?
Firstly the fact that blog writing is a
reason to continuously bake. Secondly,
-½RHXLEXXLIFPSKMWXLIQIERWXS
make new contacts and keep in contact
with fellow bakers all around the world.
There is something exciting to learn
with each post I create, from trying a
new recipe, tweaking an old favourite,
to having my ways of baking reviewed
and commented on by passionate cake
makers and eaters. Thirdly, I believe it
helped me to get the book contract
I have long dreamed of and published
my Hungarian baking book, My Love,
Cupcake! (Szerelmem, Cupcake! published
by T. Balint Kiado).
Q How do you come up with
ideas for new recipes?
I usually have one of the following
three starting points: an old family
favourite, a cake event, such as a
birthday, related to someone special, or
a stimulating ingredient. My aim tends to
be creating something personal, exciting,
meaningful and visually artistic. I am
110 %DNLQJH E A V E N Summer
equally motivated by my respect
for classics and by my love of
a cheeky change.
QYou like to create modern
twists on classic recipes –
what’s your process for adapting
the recipes?
I deeply admire old-fashioned classics,
and when I decide to develop my take
on a traditional recipe, I always leave one
of the two basics untouched: either the
ETTIEVERGISVXLI¾EZSYV-J-WIXSYXXS
X[IEOXLI¾EZSYVWYGLEWEHHMRKGSGSE
powder and coffee to the Lamingtons,
-HI½RMXIP]TVIWIRXXLIGPEWWMGPSSO;LIR
I make a humble apple pie in a cupcake
form, it will contain a pastry case, brown
sugar sweetening, cinnamon, clove and
RYXQIK¾EZSYVMRK[LMPIWXEVVMRKE
heritage apple variety!
QWhat’s your favourite
baking technique?
I secretly and desperately fancy a
technique, that, I will be honest, I have yet
to master. When my grandmother used
to make traditional, Swabian-style strudel
enough for her whole extended family
in a festive period, after making, kneading
ERHVIWXMRKLIV¾EO]TEWXV]HSYKLWLI
laid only a palm-sized ball of it on a huge
table, and stretched it to the size of
the table by lifting, turning and blowing
underneath. She created real magic!
I would also love my mum’s talented
hands when it comes to kneading…
Q What’s your advice for
anyone new to baking?
Embrace any equipment that you
believe makes your job easier: don’t rush
yourself and your bakes and use good
quality ingredients. Plan ahead and start
with cakes and bakes you will want to
eat. Respect recipes, but do not become
bogged down by them. Enjoy yourself
– think of someone you love, be brave,
bold and proud!
QHow do you think Hungarian
baking differs to British
baking?
I received the traditional confectioner-
baker education in Hungary where
I was taught a large variety of old-
fashioned techniques and basic
processes. In my opinion, traditional
European baking has more ingredients:
there’s a larger variety of batters,
doughs, cakes, tortes and I also think that
European baking is more adventurous in
MXW¾EZSYVWPMOIEHHMRKGSXXEKIGLIIWISV
even cabbage to sweet desserts.
Having said that, I truly love the
buttery sweetness of British baking:
the combination of the British and
Hungarian is what stands closest to my
heart! I believe all cultures have things
to learn from each other and with an
open mind, wonderful fusion pieces can
be brought to life, like my Pear Palinka (a
Hungarian spirit) and Ginger Battenberg.
QWhat bakes are particularly
trendy in Hungary at the
moment?
In terms of cakes, the current trends
(and there are a few!) are tall, unadorned
(naked) cakes, baroque and folk-inspired
motifs and decorative detail, black Take a look at three
SJ.YHMX´W¾SVEP
and vivid colours, hand-painted and summer cake recipes
geometric forms, together with lace on pages 111-113.
and textured surfaces. For more info about
There is also a true hunger for Judit’s recipes, baking
inspiration and much
anything that is free-from, healthy and more, visit her blog
features heritage ingredients like my at www.juditbakes.
Apple and Cheese Frangipane Tartlets. com
 . 9 ( -8  & % / ) 7

Sweet violet ombre cake

&].YHMX,SVZEXL[[[NYHMXFEOIWGSQ
FOR THE CRYSTALLISED VIOLETS
FOR THE VIOLET SYRUP
50g (2oz) sweet violets
150ml (5½oz) boiling water
300g (11oz) caster sugar
FOR THE CRYSTALLISED
VIOLETS
ZMSPIX¾S[IVW
with 5cm (2in) stems
1 free-range egg white
Serves 12 1 Beat XLI IKK [LMXI YRXMP MX MW JVSXL] EPP XLI [E] XLVSYKL FYX RSX WXMJJ
3 tsp baking powder 4PEGI XLI WYKEV MR E WQEPP FS[P
a pinch of salt 2 4MGO YT E ZMSPIX F] XLI WXIQ (MT MX MRXS XLI IKK [LMXI X[MVPMRK
MX KIRXP] XS GSEX XLI IRXMVI ¾S[IV 7LEOI SJJ I\GIWW XLIR HMT XLI
3 tsp vanilla extract
¾S[IV MRXS XLI WYKEV8[MVP XLI ¾S[IV WXIQ FIX[IIR XLI XLYQF
purple food colouring ERH JSVI½RKIV SJ XLI LERH XLEX MW LSPHMRK MX WS XLEX XLI ¾S[IV KIXW
FOR THE ICING IZIRP] GSEXIH [MXL WYKEV SR EPP WMHIW 4PEGI SR E TETIV XS[IP
1 tsp vanilla extract 3 6ITIEX XLI IKK ERH WYKEV WXITW [MXL XLI VIWX SJ XLI ¾S[IVW ERH
3 x 250g (9oz) tubs of cream TPEGI MR XLI JVMHKI JSV  LSYVW%W XLI ¾S[IVW HV] QSWX SJ XLI
cheese or mascarpone WYKEV [MPP FI EFWSVFIH F] XLI IKK [LMXI GVIEXMRK E KPE^I SR XLI
TIXEPW 7RMT SJJ XLI WXIQW ERH HMWGEVH XLIQ Transfer the candied
350g (12oz) icing sugar
ZMSPIXW XS ER EMVXMKLX GSRXEMRIV 7XSVI EX VSSQ XIQTIVEXYVI
2 tbsp icing sugar QPö¾S^
ZMSPIXW]VYT
FOR THE CAKE
FOR THE CAKE FOR THE GANACHE
1 4VILIEX XLI SZIR XS ž'+EW 1EVO  +VIEWI WM\ GQ MR

360g (12¾oz) butter QPô¾S^
HSYFPI VSYRH WERH[MGL XMRW ERH PMRI XLI FEWIW [MXL FEOMRK TEVGLQIRX
KôS^
TPEMR¾SYV cream Tip all the sponge ingredients, apart from the food colouring, into
430g (15oz) golden caster 300g (11oz) white E QM\MRK FS[P XLIR FIEX [MXL ER IPIGXVMG [LMWO YRXMP WQSSXL%HH
sugar chocolate E JI[ HVSTW SJ JSSH GSPSYVMRK ERH ½PP SRI XMR8LIR EHH E GSYTPI
9 medium free-range eggs a few drops of purple QSVI HVSTW ERH ½PP XLI WIGSRH WERH[MGL XMR XLIR GEVV] SR YRXMP EPP
food colouring WM\ XMRW EVI ½PPIH
QPö¾S^
violet syrup
FOR THE VIOLET SYRUP
1 Remove all of the stalks, green centres of the violets and the leaves
FIJSVITYXXMRKEPPSJXLI¾S[IVWMRXSEGPIERFS[P4SYVXLIFSMPMRK
[EXIVSZIVXLI¾S[IVWXLIRGSZIV[MXLEXIEXS[IPERHEPPS[XLI
ZMSPIXWXSMRJYWISZIVRMKLXSVJSVLSYVW
2 8LIRI\XHE]TYXXLIZMSPIXWERH[EXIVMRXSEWYMXEFPIWM^IH
WEYGITERSRXSTSJPEVKIVTER[MXL[EXIVYRHIVRIEXLXLIREHH
XLIWYKEVERHWXMV[IPPBring XLI[EXIVMRXLITERXSEVSPPMRKFSMP
and keep stirring the violet mixture until the sugar has completely
HMWWSPZIHStrain XLIZMSPIXQM\XYVIXLVSYKLE½RIWMIZIXLIRFSXXPI
MX8LIW]VYTOIITWJSVYTQSRXLW
2 &EOI XLI GEOIW JSV  QMRYXIW SV YRXMP E WOI[IV TSOIH MRXS XLI
QMHHPI GSQIW SYX GPIER +IRXP] XYVR XLI GEOIW SYX SRXS E [MVI
VEGOXSGSSP;LIRGSSPIHFVYWL[MXLZMSPIXW]VYT
3 8SQEOIXLIMGMRKFVMI¾]FIEXXLIZERMPPEERHGVIEQGLIIWISV
QEWGEVTSRI[MXLERIPIGXVMG[LMWOYRXMPWQSSXL7MJXXLIMGMRKWYKEV
ERHKIRXP]JSPHMR7QIEVEPMXXPIMGMRKSRXLIGEOIWXERHXSWXMGO
XLI½VWXWTSRKI6ITIEXWERH[MGLMRKJVSQXLIPMKLXXSXLIHEVO
WTSRKIW7TVIEHXLIVIQEMRMRKMGMRKXLMGOP]SZIVXLIWMHIWERHXST
4 To QEOIXLITYVTPIKEREGLILIEXXLIHSYFPIGVIEQXLIRWPS[P]
WXMVMRXLI[LMXIGLSGSPEXIYRXMPMXQIPXWERHEHHEJI[HVSTWSJ
TYVTPIJSSHGSPSYVMRK7TVIEHXLMGOP]SRXLIXSTSJXLIGEOIWSMX
WPS[P]HVMTWHS[RXLIWMHIW(IGSVEXI[MXLGV]WXEPPMWIHZMSPIXW
Summer %DNLQJH E A V E N 111
 Fragranced rose cake
By Judit Horvat (www.juditbakes.com)
Serves 12
FOR THE CAKE 2 tbsp dried culinary rose
350g (10½oz) butter, softened petals, previously soaked
in hot water
500g (1lb 1½oz) caster sugar
FOR THE SYRUP & CREAM
6 large free-range eggs
140g (5oz) golden caster
200g (7oz) full-fat
sugar
natural yoghurt
2 tsp rose water
stand. Preheat the oven to 160ºC/Gas Mark 3. Grease and line the base
and sides of a deep 20cm (8in) round loose-bottomed cake tin with
baking parchment.Tip all the ingredients for the cake apart from the
petals into a large bowl and beat with an electric whisk until combined.
6MRWIXLIVSWITIXEPWGYXMRXS½RITMIGIWERHQM\MRXSXLIFEXXIV4SYV
the mixture into the tin and smooth the top. Bake for 45-60 minutes or
until skewer comes out clean. Leave to cool for 10 minutes in the tins,
then remove and transfer to a wire rack to cool completely.
3 To make the rose syrup, put the caster sugar in a pan with 100ml
KPFôS^
TPEMR¾SYV (3½fl oz) of the rose petal soaking water. Heat until the sugar has
300g (10½oz) icing sugar dissolved. Turn up the heat and bubble for 1-2 minutes, then remove
2 tsp baking powder
1 tsp vanilla extract from the heat. Add the rose water: start with 1 tsp and taste. Spoon
1 tsp vanilla extract all of the syrup except 2 tbsp over the sponges and set aside. Add
QP¾S^
HSYFPI
1 tsp rose water
cream
1 To crystallise 20-25 rose petals, you will need an egg white and about 4 To assemble, cut the cake into three layers. Put one third of the
5 tbsp caster sugar. Carefully remove the petals from the roses, lightly
whisk the egg white and place the sugar on a plate. Hold the base
SJETIXEPERH[MXLE½RIFVYWLTEMRXFSXLWMHIW[MXLXLIIKK[LMXI
covering the whole petal. Spoon the sugar all over the petal, shaking
off any excess. Place the petals on baking parchment and leave to dry
for at least 2 hours or overnight if possible.
2 Put the dried rose petals into 150ml (5¼fl oz) hot water and leave to
112 %DNLQJH E A V E N Summer
the remaining 2 tbsp syrup, the icing sugar and the vanilla to the
cream. Whisk until it holds soft peaks. Chill until needed.
cream into a piping bag with a round nozzle. Place one cake on a
plate, and top with one third of the cream, then pipe small circles
all around the sides. Sandwich another cake on top and add the
remaining cream, pipe, then place the last cake on top. On the
top layer, pipe small rosettes around the edge and a small circle
of rosettes in the middle. To decorate, dust with icing sugar and
a mixture of rose petal pieces, dried and crystallised.
 . 9 ( -8  & % / ) 7

%VSQEXMGGLEQSQMPIIPHIV¾S[IV
lemon and honey cake
By Judit Horvath (www.juditbakes.com) and zest, honey and colouring. Heat to a full rolling boil, stirring
Serves 12 constantly for 1-2 minutes. Pour in the pectin and return to a boil.
Boil hard for 1 minute stirring constantly. Remove from the heat
TO MAKE THE JELLY K ôS^ FYXXIV and skim off any foam, and add back a couple of chamomile buds.
QP¾ S^ HVMIH K ôS^ GEWXIV WYKEV Pour into hot glasses and cover.
GLEQSQMPI FPSWWSQW  JVIIVERKI IKKW TO MAKE THE CAKE
GLEQSQMPI XIE FEK NYMGI ERH KVEXIH ^IWX 1 Preheat the oven to 180ºC/Gas Mark 4. Grease a large round cake
QPô¾ S^ FSMPMRK SJ  PIQSRW XMR 6YF XLI FYXXIV FEOMRK TS[HIV ERH ¾SYV XSKIXLIV%HH WYKEV
[EXIV  XFWT GPIEV LSRI] beaten egg, lemon juice and half the lemon zest. Stir well with a
K PF WYKEV WTSSR *MREPP] QM\ MR XLI GLEQSQMPI ERH IPHIV¾S[IV8VERWJIV XLI
 XFWT HVMIH GLEQSQMPI
mixture into the prepared cake tin. Bake in the oven for 1 hour or
 XFWT LSRI] GVYWLIH
until a wooden skewer inserted into the centre comes out clean.
NYMGIERH KVEXIH ^IWX  XFWT HVMIH IPHIV¾S[IVW 0IEZI XS GSSP (MWWSPZI XLI LSRI] [MXL  XFWT LSX [EXIV%HH MR XLI
SJ  PIQSR GVYWLIH rest of the lemon zest. Heat in the pan until the honey goes thick
]IPPS[JSSH GSPSYVMRK FOR THE BUTTERCREAM and syrupy. Pour the mixture over the cake. Leave to cool.
QP¾S^ PMUYMH TIGXMR K S^ FYXXIV 2 8S QEOI lemon buttercream, beat the butter and sugar until light
FOR THE CAKE K S^ MGMRK WYKEV ERH ¾YJJ] XLIR EHH PIQSR ^IWX ERH QM\ MR
K S^ ¾SYV KVEXIH ^IWX SJ  PIQSR 3 8S assemble, cut the cake into four layers. Place small round
tipped nozzles on two piping bags. Fill one piping bag with jelly,
XWTFEOMRK TS[HIV
ERH SRI [MXL XLI FYXXIVGVIEQ 4PEGI XLI ½VWX PE]IV SR E GEOI WXERH
then pipe a coil of jelly on the top. Fill out the gaps between the
TO MAKE THE CHAMOMILE AND HONEY JELLY
jelly coil with a buttercream coil. Repeat with the other cake layers.
1 Pour boiling water over the chamomile blossoms and let steep Finally cover the cake with the remaining buttercream in a semi-
for 15 minutes, adding the tea bag for 5 additional minutes. Strain naked style, and decorate with the jelly, melted chocolate and
the tea into a saucepan. Stir in additional water, sugar, lemon juice JVIWL IHMFPI ¾S[IVW

Summer %DNLQJ, ) % : ) 2 113

 - 28, ) / - 8',)2
; - 8, ©

 
John Whaite talks to us about his early baking inspiration,
his new book, top tips for perfect pastry and how life has
changed since winning The Great British Bake Off

;LIRHMH]SY½VWXWXEVX
Q FEOMRKERH[LIVIHMH]SY
TMGOYT]SYVWOMPPW#
Q8IPPYWEFSYX]SYVRI[FSSO
Perfect Plates in 5 Ingredients is my
XLMVHFSSOFYXQ]½VWXGSSOIV]FSSO
I started baking as a child with my family.(the other two were baking books). Each
When I went to university, I realised that
baking is a very therapeutic process, and
found comfort in it between lectures
and exams. After Bake Off, I was lucky
enough to study a nine-month patisserie
diploma at Le Cordon Bleu in London,
so that’s really where I honed my skills. complicated in recent years. I’m all for
8IPPYWEFSYX]SYV0I'SVHSR treat. But at home, with limited time and
Q &PIYI\TIVMIRGI©
-X[EW[SRHIVJYP-X[EWHMJ½GYPX-YWIH food is perfect when it’s prepared with
to wake up at 5am to cycle across
London for a 6.30am start. The days
were long, but it was thrilling to be in
such a professional environment, sharing
the experience with other people who
had the same level of passion.
Q;L]HMH]SYHIGMHIXSSTIR
]SYVS[RGSSOIV]WGLSSP# Q *SVER]SRI[LS[ERXWXS
Because I am a people person. I love to
interact with folk, and I am constantly
being asked for advice. So the perfect
place for me is in a cookery school.
Q;LEXGEREWXYHIRXI\TIGX
JVSQEPIWWSR#
They can expect to take a car-full of
food home. Pretty much everything is
hands on, so it’s busy. But we have so
much fun together during the classes,
and I like to ensure everything we make
can be made at home as well.
Q ;LEXGSYVWIWHS]SYSJJIV#
Everything. Baking and patisserie,
Italian pasta making, pastry and chocolate
work, and special Christmas classes too.
Q;LEX´W]SYVXSTXMTJSV
WSQISRIWXEVXMRKXSFEOI#
Be precise. Weigh everything carefully
and prepare your work station.
114 %DNLQJH E A V E N Summer
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essentials like butter, oil, salt and pepper).
I chose this topic because I wanted
to show my readers that cookery is
something I love as much as baking.
And I also think food has got a little
Michelin-starred food when I fancy a real
access to fancy techniques or ingredients,
rustic sentiment. And I realised that you
don’t need a whole list of ingredients
to make perfect plates of food; you can
quite easily make wholesome meals with
just a handful of ingredients. It’s made me
rethink the way I look at food!
WTIRHE7YRHE]XIEGLMRKOMHW 3 Chill it before you use it – this way any
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and make sure you make it fun and
challenging. Don’t worry about things
FIMRKXSSHMJ½GYPXJSVXLIOMHW8LI]GER boulder of pastry in the fridge. When
always eat their mistakes.
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over-whisked. Paint the ramekins with
melted butter from the base to the top
to ensure upward lines – this helps direct
XLIWSYJ¾qEWMXVMWIW%RHnever open the
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I can’t be without my KitchenAid – I love
it. And a good set of sharp knives. I use
Wüsthof in the cookery school because
I learned with them at Le Cordon Bleu
and they keep sharp.
Q,S[HS]SYQEOIFEOIW
PSSOEWKSSHEWXLI]XEWXI#
Keep it simple.You don’t need shedloads
of sickly sprinkles (unless the occasion
calls for it). Smooth edges on cakes
make the world of difference, so a good
turntable is necessary. I use the Ateco
variety. They’re expensive, but make life
so much easier! When it comes to batch
bakes: Eccles cakes, pastéis de natas etc –
the more rustic these look, the better!
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1 Don’t make the pastry too dry – you’ll
only end up overworking it.
2 Don’t make the pastry too wet –
you’ll never be able to roll it out before
it gets too soft.
gluten formed relaxes and ensures less
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the butter to make it easy to roll out.
4 Don’t just shove a stonking great big
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to the right temperature quick enough.
-RWXIEH[VETXLITEWXV]MRGPMRK½PQ
¾EXXIRMXMRXSEHMWGERHthen chill it.
a pinch of salt. There is nothing worse
than bland pastry.
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Great British Bake Off
winner John Whaite
supports the Stork
That’s like asking a mother to pick her Sunday Bake service
favourite child. I couldn’t possibly.
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which helps bakers
with tips and recipes
Q Who knows? So long as there
every Sunday. Follow
Stork on Facebook or
@bakewithstork on
is food involved, I’ll be happy. I’ve got Twitter and Instagram
a few more book ideas in me. So food for recipes and tips
and words are all I need. from John and Stork.
R E A DY
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BAKE! BAKE WITH

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www.stellarcookware.co.uk @StellarCookware
Rainbow Dust Colours Ltd . Cuerden Green Mill . Ward Street . Preston . Lancashire . PR5 5HR . T: +44 (0)1772 322335 . F: +44 (0)1772 322345 . www.RainbowDust.co.uk . © Rainbow Dust Colours Ltd 2016

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