Recipes Keywords: cake

Pumpkin Muffins

SnackServes 14

# Preheat the oven to 200°C/Gas Mark 6. Place 12 muffin cases in a muffin tray. # In a large bowl, cream the butter until soft. # Add the sugar and syrup or honey and beat until light and fluffy. # Stir in the egg and pumpkin until well mixed. # Sift over the flour, salt, cinnamon and nutmeg. # Lightly fold these ingredients into the mixture. # Stir in the currants or raisins. # Spoon the mixture into the muffin cases so each is two-thirds full. # Bake in the centre of the oven for 12-15 mins, until a skewer inserted in the centre comes out clean.

Kirsty Allsopp’s chocolate heaven cupcakes

SnackServes 12

# Preheat the oven to 180°C, (160°C for fan ovens), Gas Mark 4. # Place the flour, cocoa powder, condensed milk, egg, vanilla extract, buttery spread and baking powder in a bowl and beat with an electric hand mixer for 2-3 minutes until pale and fluffy. # Spoon into the cases and bake for approximately 15-18 minutes until springy to the touch and golden brown. Cool slightly then transfer to a cooling rack to cool completely. # Beat the icing sugar, cocoa powder, buttery spread and vanilla with enough condensed milk to bring the mixture to a soft consistency. Spread or pipe onto the cakes. Decorate with the Nestlé Smarties.

Strawberry Cake

DessertServes 8

# Slice Victoria sponge cake into three. # Use the gateaux moulds to cut the sponge cake. # Place one sponge in the bottom of the mould. # Followed by 2 dessert spoons of strawberry ice cream. # Repeat to layer the cake finishing with the ice cream. # Place sliced strawberries on the top with crushed chocolate. # Serve immediately.

Lemon and Ginger Ice Cream Cake

DessertServes 4

# Finely chop stem ginger. # Place Shah biscuits in metal or plastic individual circular gateaux ring. # Scoop ice cream into ring, press down and smooth top. # If serving immediately sprinkle ginger on top, Place on serving plate, carefully remove the gateaux ring. # Drizzle ginger syrup on plate. If you wish to serve later, place ice cream in freezer after stage 3. When ready to serve, remove from freezer. Run a warmed knife around the inside of the gateau mould, place on serving plate and dress with ginger and syrup.

Warm Metcalfe Organics Carrot Cake

DessertServes 12

Carrot Cake

# Whisk the eggs and sugar together until white. # Mix all the dry ingredients together, then add with the carrot to the whisked eggs and mix slowly. Finally add the oil. # Line a baking tray approximately 25cm x 30cm x 5cm (10 x 12"x 2"") with greaseproof paper/baking parchment."

Kirstie Allsopp’s Lime and Coconut Cake

DessertServes 12

# Preheat the oven to 170°C, (150°C for fan ovens), Gas Mark 3. # Grease and base line a 900g (2lb) loaf tin with baking parchment. # Place all the cake ingredients into a large bowl and beat using an electric hand whisk until just smooth and pale. Pour into the prepared cake tin and bake for 55-65 minutes until a skewer comes out clean when inserted into the middle of the cake. If the top becomes too brown near the end of the cooking time, cover with a piece of parchment. Leave the cake to cool slightly then remove from the tin and transfer to a cooling rack to cool completely. # For the icing simply mix the lime juice into the icing sugar until you have a thick pouring consistency drizzle over the cake and finish with strands of lime zest.

Chocolate Beetroot Mousse Cake

DessertServes 8

# To cook the beetroot, wrap each one in foil and place in a baking dish. Bake in the oven at 200ºC until soft (test by inserting a sharp knife). This can take anything from 45 minutes to 1½ hours, depending on the size of your beetroot. # Remove from the oven, leave until cool enough to handle, unwrap the foil, then rub off the skins; they should come off easily (wear a pair of rubber gloves to keep your hands from turning pink if you like). Blitz the beetroot in a food processor until smooth. # Grease and line a 23cm springform cake tin, leaving about 2cm of baking parchment above the rim of the tin, as the mixture rises quite high while baking. # Preheat your oven to 180ºC. # Put the chocolate and butter in a large heatproof bowl, fitted snugly over a pan of barely simmering water. Once the chocolate and butter have melted, remove from the heat and leave to cool. # While the chocolate is cooling, whisk the egg yolks and sugar in another large bowl until light, pale and voluminous. This will take 4-5 minutes with a handheld electric mixer. # Add the ground almonds, almond essence and puréed beetroot and stir to combine. # Fold the chocolate mixture into the egg yolk and beetroot and stir gently until all the mixture is combined. # Whisk the egg whites in a separate bowl until they form soft peaks, then, using a slotted metal spoon, fold a large spoonful of the egg whites into the chocolate mixture. # Carefully combine it in until you can't see any white bits, then very gently fold in the rest, keeping as much air in the mixture as possible. Make sure no white bits remain. # Bake in the oven for 40-45 minutes, until the mixture has risen well, and still has a bit of a bounce to it when pressed. It may have cracked slightly, this is normal. # Remove from the oven, leave to cool completely in the tin on a wire rack before transferring to your serving plate. # Dust over a mixture of cocoa powder and icing sugar to serve. It will sink slightly as there's no flour in the mixture and will be gooey in the middle if you eat it the same day, and slightly firmer after 24 hours. Serve with cream or crème fraîche.

MINI MARMALADE & POPPY SEED LOAVES

Main courseServes 8

Preheat the oven to 180ºC, gas mark 4. Place the loaf cases on a baking sheet. Whisk the butter and sugar together in a bowl until pale and fluffy. Whisk in the eggs, one at a time. Gently whisk in the 100g marmalade. Mix together the flours, baking powder and poppy seeds and stir into the butter mixture. Fold in the almonds and spoon into the cases. Bake for 20-25 minutes until golden and cooked throughout. Mix the remaining 1 tbsp marmalade with 1 tsp water and brush over the loaves while warm. Allow to cool. Cook's tip Make ahead and freeze for added convenience.

Yorkshire Rapeseed Oil – Almond and Apple Cake

DessertServes 16

Pre heat your oven to 180C (170C Fan) Sift the flour into a mixing bowl and stir through the sugar and almonds. Add the rapeseed oil, milk, vanilla and almond essence and eggs and stir through until you have a smooth batter. Peel and core the apples and cut into chunks, add to the batter and stir through. Turn the mixture out into a 20cm greased and lined cake tin and cook in the middle of the oven for about 45 mins or until cooked through. Allow to cool and turn out, decorate with a dusting of icing sugar and flaked almonds and enjoy with a cup of tea!

Dark Chocolate Cake with a Blackberry jam middle

DessertServes 12

Pre Heat your oven to 170C (Not fan) Combine all the cake ingredients in a mixing bowl and beat together until a smooth batter is formed. Grease and line 2x 20cm Circular cake tins and pour in the batter spitting equally between them both, place in the oven and cook for 20-25 mins or until a cooked. (mention how to test this if you are with the other cakes) Leave for a few mins then remove from the tins and allow to cool on a cooling rack. When the cakes are cooked whip the double cream until firm. Add in the icing sugar jsut at the end of whipping. Firstly spread the jam generously over one of the cakes, followed by the cream. For a bit of extra luxury scatter in the chocolate chips if using the place the second cake on top.

Jake’s Vanilla and Berry Cheesecake

DessertServes 8

1. Lightly grease the sides of a round cake tin with a small amount of olive oil. 2. Soak the gelatine leaves in cold water for at least 5 minutes 3. Crush the biscuits and add the melted butter 4. Compact the biscuit as much as possible into the cake tin 5. Chop 12-13 strawberries in half and slot these around the sides of the cake with the flat side of the strawberries touching the side of the tin 6. Place the cake tin in the fridge to set the biscuit base 7. Scrape the seeds from the vanilla pods and mix in with the cream cheese and caster sugar 8. Whip 300ml double cream 9. Heat 100ml of cream just before boiling point 10. Squeeze out as much water from the gelatine as possible and add to the hot cream. 11. Add the hot cream and gelatine mix to the cheese, vanilla and sugar mixture 12. Add the whipped cream and then fold into the mixture 13. Remove the cake tin from the fridge and add in the cheesecake mixture. 14. Use a spatula to create a smooth flat surface. 15. Place the cheesecake in the fridge and leave for at least 4 hours 16. When releasing the cheesecake from the cake tin, simply use a flat pointy knife and carefully go around the sides of the cheesecake 17. Lightly push down on the top of the cheesecake and slowly release the cheesecake 18. Decorate the top of the cheesecake with the rest of the berries however you like.