Pre-heat the oven to 180C/160Fan/Gas 4. Grease and line a 24 x 24 x 4cm (9” x 9″ x 1 1⁄2″) traybake tin or roasting tin with greased parchment paper.
Using a zester remove the zest from one lemon and set aside for garnish. Finely grate the rind from the other lemon. Measure all the ingredients into a large bowl, add the grated lemon rind and beat well by hand or with an electric hand whisk for about 2 minutes until well blended. Turn the mixture into the prepared tin and level the top.
Bake in the pre-heated oven for about 35-40 minutes or until the cake is shrinking from the sides of the tin and springs back when pressed in the centre with your fingertips. Leave to cool in the tin. Once cool turn out and remove paper.
For the icing, mix together the lemon juice, sieved icing sugar and mint to give a coating consistency. Spread out evenly over the cake sprinkle with reserved lemon zest and leave to set.
Put the flour and 1⁄2 teaspoon of salt in a large bowl, stir in the sugar and yeast, then rub in the butter. Add enough luke warm water to form a soft, slightly sticky dough – you’ll need about 150ml. Knead the dough on a floured surface for about 10 minutes until smooth and springy.
Divide into 12 small pieces, roll them into balls, then place on an oiled baking tray with space around them. Cover with clingfilm and leave in a warm place to prove for 40-50 minutes, or until doubled in size. Preheat the oven to 220°C, fan 200°C, gas 8. Bake the dough balls for 10 minutes, then reduce the temperature to 180°C, fan 160°C, gas 6 and cook for a further 10 minutes, or until risen, golden brown and cooked through.
Cool for 10-15 minutes before serving. Mix the soft butter and olive oil together, and mash in the garlic and parsley/mint. Serve the warm dough balls with the garlic mixture brushed over them or as a dip.
100ml strong black coffee (made with 2 espresso pods or 2tbsp instant), cooled
280g self-raising flour
250g golden caster sugar
½ tsp baking powder
1 tsp vanilla extract
85g walnuts, half roughly chopped, the rest set aside for decoration (use more if needed)
For the topping
100g icing sugar, sifted, plus a little extra for dusting
150ml double cream
100g mascarpone, at room temperature
Heat oven to 180C/160C fan oven.
Butter 2 x 20cm round cake tins and line with baking paper. Set aside 1 tbsp of the coffee for the filling.
Beat the butter, flour, sugar, baking powder, eggs, vanilla and half the remaining coffee in a large bowl with an electric whisk until lump-free.
Fold in the chopped walnuts, then divide between the tins and roughly spread.
Bake the cakes for 25-30 mins until golden and risen, and a skewer poked in comes out clean. Drizzle the base cake with the remaining coffee. Cool the cakes in the tins.
Meanwhile, make the filling: beat together the icing sugar, cream and mascarpone, then fold in the reserved 2 tbsp coffee. Spread over the base cake, then cover with the topping cake and dust with icing sugar or more buttercream and decorate with walnut halves.
Heat oven to 160C/140C fan oven. Butter a deep 22cm square cake tin and line with baking paper. Beat the egg and milk together with a fork.
Gently melt the syrup, treacle, sugar and butter together in a large pan until the sugar has dissolved. Remove from the heat. Mix together the oatmeal, flour and ginger and stir into the syrup mixture, followed by the egg and milk.
Pour the mixture into the tin and bake for 50 mins – 1 hr until the cake feels firm and a little crusty on top. Cool in the tin then wrap in more parchment and foil.
Keep for up to five days before eating… it tastes better the longer you leave it!
This simple and easy recipe is best served warm with custard, or thick cream… I have even tried with butterscotch sauce and it was great.
1. Sift the flour and salt into a dish or food processor. Cut the butter into cubes and add to the bowl or food processor.
2. If using a food processor, pulse the butter and flour together until the mix resembles fine breadcrumbs
3. If using your hands, use a knife to lightly cut the butter into the pastry, then use your fingertips to ‘rub in’ the butter. Lift it up from the mixing bowl and let the crumbs drop back into the bowl from a height to incorporate air and keep the pastry light
4. Add a tablespoon of ice cold water to the food processor and lightly pulse. Repeat this until a dough just starts to come together. If using your hands, add a tablespoon of cold water to the mix and slowly bring the dough together with your fingers. Once the dough has just started to form a ball, turn out onto a work surface and knead lightly to form a dough. Do not add too much water during this process – extra liquid will make the pastry easier to work with, but will result in hard, tough pastry
5. Use your hands to squeeze the pastry together and roughly shape into a small, thick pancake-shape. Don’t over-knead the pastry, as this encourages the development of gluten, giving the pastry a hard texture
6. Wrap in cling film and refrigerate for at least 30 minutes before using to allow the pastry to rest – this causes the gluten to relax, which helps to stop shrinkage when cooking. The pastry can now be kept in the fridge for up to a week. Fresh pastry also freezes well, and can be safely defrosted at room temperature overnight. When the pastry is slightly cooler than room temperature, it is ready to roll. Be sure to lightly flour your work surface and rolling pin before working with the pastry
Shortcrust pastry (recipe above) 250g of streaky bacon 150ml thick/ heavy cream 150ml double cream 4 eggs 2 egg whites 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon ground nutmeg 1/2 cup grated parmesan 1 heaping tablespoon chopped chives (or herb of your choice)
Roll out the dough, and place over a 30cm loose base quiche/ tart tin. Use your fingers to press into the corners and make sure the pastry is even on all sides. Place the tart tin in the fridge so the pastry remains cool before blind baking.
Pre-bake the shortcrust pastry base… by “blind” baking. Preheat the oven to 180°C. Line the chilled crust with parchment paper. Allow for a couple inches to extend beyond the sides of the tart or pie pan. Fill tart pan with dry beans, sugar, or rice. Bake for 15minutes. Then remove from oven, remove the weights (the easiest way to do this is to lift up the parchment paper by the edges) and set aside.
Cook the bacon: Grill the bacon rashers on medium heat. Slowly cook the bacon, turning the strips over occasionally until they are nicely browned and much of the fat has dissolved Lay the cooked strips of bacon on a paper towel to absorb the excess fat. Chop the cooked bacon or snip using kitchen scissors into small strips.
Preheat oven to 180°C
Whisk the eggs in a large bowl. Add the nutmeg, salt, black pepper and chives and whisk a little more. Add the milk and cream and whisk vigorously to incorporate and introduce a little air into the mix – this keeps the texture of the quiche light and fluffy. Add any herbs of choice.
Put the filling in pre-baked crust: Arrange the bacon and grated Parmesan cheese in the bottom of the crust. Whisk the egg-milk mixture hard again for a few seconds, then pour it gently into the pie crust. You want the bacon and cheese to be suspended in the mix, so you might need to gently stir it around just a little. You also want the chives, which will float, to be evenly arranged on top, so move them around with a spoon until you like where they are.
Bake: Put the quiche into the preheated oven and bake for 30-40 minutes. Check for doneness after 30 minutes by gently jiggling the quiche. It should still have just a little wiggle. (It will finish setting while it cools.) Cool on a wire rack. Eat at room temperature, cold (a quiche will keep for several days in the fridge), or reheated gently in a 160°C oven.
Serve with salad
Each 1/8th serving is approximately 460kcal… Enjoy!
I’ve seen many versions of this cake and have been desperate to recreate it to see if it truly is as good as it sounds. Well verdict is it’s better than I ever imagined…
Imagine flavours of almond, cardamom and rose with a light soft crumbly cake that melts in your mouth. Simply divine! Many of the ingredients are used in Indian deserts so I was drawn to these flavours from the recipe alone.
You can make this as a healthy version and cut the sugar content or replace with Stevia. Either way you will not be disappointed.
2 cups / 200g ground almonds (almond flour)
1 1/2 cups / 165g semolina
120 g / 8 tbsp unsalted butter, at room temperature
3/4cupbrown sugar, packed (150g)
250 g / 1 cup plain yoghurt
Zest of one orange
50 g / 2 ozraw pistachios, chopped or slivered (or almonds)
1/3 cup / 85 mllemon juice
1/3 cup / 70gwhite sugar
3 tbsp+rosewater(adjust to taste, start with less)
Preheat oven 180C/350F (standard) or 160C/320F (fan). Grease and line a 22cm/9″ cake tin.
Mix ground almonds, semolina, baking powder, nutmeg and cardamom in bowl.
Beat butter and both sugars with an electric beater until incorporated. Add eggs, beat until smooth. Then add yoghurt and orange zest, beat until smooth.
Add dry ingredients. Stir until mixed through.
Pour into pan, smooth surface. Scatter over pistachios.
Bake 50 minutes to 1 hour, until skewer inserted into the centre comes out clean.
Poke 30 – 40 holes all over the cake using a skewer (poke all the way through). Pour warm syrup over while cake still hot. Leave to soak for 1 hour+ before removing from pan. Cool then slice to serve.
Decorate with dried rose petals or dust with icing / confectionary sugar
Place ingredients in a saucepan over medium heat. Bring to simmer and stir to dissolve sugar. Simmer for 2 minutes. Keep warm (or reheat) for pouring.