Top dessert recipes

Ingredients:

• 100 g unsalted pecans
• 100 g unsalted hazelnuts
• 20 g mixed seeds , such as linseeds, chia
• 180 g Medjool dates
• 100 g mixed dried berries , such as blueberries, cranberries, sour cherries
• 200 g porridge oats
• 2 tablespoons oil , (I like walnut oil)
• 1-2 tablespoons maple syrup

Method:

Place 100g each of unsalted pecans and unsalted hazelnuts, 20g of mixed seeds, 180g of Medjool dates (destone first) and 100g of mixed dried berries in a food processor and briefly blitz until they’re all nicely chopped together.

Add 200g of porridge oats, 2 tablespoons of oil and 1–2 tablespoons of maple syrup and pulse until combined, but still with a bit of texture.

I like to go straight into portion-control mode (my nutrition team will be really proud of me!), and use a 5cm pastry cutter to portion up the 24 flapjacks there and then. For me, the easiest way to do it without getting the scales out is to scrunch and squash the mixture into a rough 75cm sausage, simply cut it in half and into quarters, then divide each piece into 6.

One by one, pat and push the portions really firmly into the cutter, pushing down in the centre and squashing the mixture up the sides with your fingers. As you push it down, remove the cutter to give you a nice round flapjack snack.

Place the snacks in an airtight container, where they’ll keep happily for up to 2 weeks. Bag up and freeze any you don’t need for a later date. If any get bashed or break up, use them as a great breakfast sprinkle.

Ingredients:

• 240g self-raising flour
• 140g golden caster sugar
• 1 tsp bicarbonate of soda
• 240g egg-free mayonnaise
• 2 large or 3 small ripe bananas , mashed
• 1 tsp vanilla extract
• 25g vegan dark chocolate chip

For the icing:

• 80g vegan margarine
• 250g icing sugar
• 25ml vegan milk (we used almond milk)
• 2 tbsp smooth peanut butter

Method:

Heat oven to 170C/150C fan/gas 3½. Line muffin tins with 16 cases. In a bowl, combine the flour, sugar, ½ tsp salt and bicarbonate of soda. In a second bowl or a jug, mix the mayonnaise, mashed bananas and vanilla extract. Pour the wet ingredients into the dry and mix with a spoon until just combined (don’t overmix or your cupcakes will be heavy). Spoon the mixture into the cases and bake for 20 mins.

When the cupcakes come out of the oven, sprinkle the chocolate chips over – they will melt and then harden again, so don’t touch them.

For the icing, combine the vegan margarine and icing sugar in an electric mixer, then add the vegan milk and continue to mix on a slow speed until completely combined. Turn the mixer up and combine for a further 3 mins. Finally, stir in the peanut butter. Pipe or simply spread the icing on top of the cakes. Store in an airtight container and eat within 2 days.

Ingredients:

• 3 large black bananas
• 75ml vegetable oil or sunflower oil, plus extra for the tin
• 100g brown sugar
• 225g plain flour (or use self-raising flour and reduce the baking powder to 2 heaped tsp)
• 3 heaped tsp baking powder
• 3 tsp cinnamon or mixed spice
• 50g dried fruit or nuts (optional)

Method:

Heat oven to 200C/180C fan/gas 6. Mash 3 large black peeled bananas with a fork, then mix well with 75g vegetable or sunflower oil and 100g brown sugar.

Add 225g plain flour, 3 heaped tsp baking powder and 3 tsp cinnamon or mixed spice, and combine well. Add 50g dried fruit or nuts, if using.

Bake in an oiled, lined 2lb loaf tin for 20 minutes. Check and cover with foil if the cake is browning.

Bake for another 20 minutes, or until a skewer comes out clean.

Allow to cool a little before slicing. It's delicious freshly baked, but develops a lovely gooey quality the day after.

Ingredients:

• 100ml vegetable oil, plus extra for the tin
• 275g self-raising flour
• 200g golden caster sugar
• 1 tsp baking powder
• 1 lemon, zested, 1/2 juiced
• For the icing
• 150g icing sugar
• ½ lemon, juiced

Method:

Heat oven to 200C/180C fan/gas 6. Oil a 1lb loaf tin and line it with baking parchment. Mix the flour, sugar, baking powder and lemon zest in a bowl. Add the oil, lemon juice and 170ml cold water, then mix until smooth.

Pour the mixture into the tin. Bake for 30 mins or until a skewer comes out clean. Cool in the tin for 10 mins, then remove and transfer the cake to a wire rack to cool fully.

For the icing, sieve the icing sugar into a bowl. Mix in just enough lemon juice to make an icing thick enough to pour over the loaf (if you make the icing too thin, it will just run off the cake).

Ingredients:

• 1 large ripe banana (around 150g)
• 2 tbsp golden caster sugar
• ¼ tsp fine salt
• 2 tbsp vegetable oil , plus extra for cooking
• 120g self-raising flour
• ½ tsp baking powder
• 150ml oat, almond milk or soya milk
• syrup , sliced banana and berries, to serve (optional)

Method:

Mash the banana in a mixing bowl. Stir in the sugar, salt and oil. Add the flour and baking powder and mix thoroughly. Make a well in the centre and gradually whisk in the milk. The batter should be a thick, droppable consistency.

Heat a little oil in a frying pan over a medium heat. Add 2 tbsp of the batter to make American-style pancakes. You will be able to make about 4-5 at a time. Fry on each side for 2-3 mins until golden. Serve with syrup, sliced banana and berries, if you like.::

Ingredients:

• 140g butter, softened, plus extra for the tin
• 140g caster sugar
• 2 large eggs, beaten
• 140g self-raising flour
• 1 tsp baking powder
• 2 very ripe bananas, mashed
• 50g icing sugar
• handful dried banana chips, for decoration

Method:

Heat oven to 180C/160C fan/gas 4.

Butter a 2lb loaf tin and line the base and sides with baking parchment.

Cream 140g softened butter and 140g caster sugar until light and fluffy, then slowly add 2 beaten large eggs with a little of the 140g flour.

Fold in the remaining flour, 1 tsp baking powder and 2 mashed bananas.

Pour the mixture into the prepared tin and bake for about 50 mins, or until cooked through. Check the loaf at 5-min intervals from around 30-40 mins in the oven by testing it with a skewer (it should be able to be inserted and removed cleanly), as the time may vary depending on the shape of your loaf tin.

Cool in the tin for 10 mins, then remove to a wire rack.

Mix 50g icing sugar with 2-3 tsp water to make a runny icing.

Drizzle the icing across the top of the cake and decorate with a handful of banana chips.

Ingredients:

• 110g softened butter
• 110g golden caster sugar
• 2 large eggs
• ½ tsp vanilla extract
• 110g self-raising flour
• For the buttercream
• 150g softened butter
• 300g icing sugar
• 1 tsp vanilla extract
• 3 tbsp milk
• food colouring paste of your choice (optional)

Method:

Heat oven to 180C/160C fan/gas 4 and fill a 12 cupcake tray with cases.

Using an electric whisk beat 110g softened butter and 110g golden caster sugar together until pale and fluffy then whisk in 2 large eggs, one at a time, scraping down the sides of the bowl after each addition.

Add ½ tsp vanilla extract, 110g self-raising flour and a pinch of salt, whisk until just combined then spoon the mixture into the cupcake cases.

Bake for 15 mins until golden brown and a skewer inserted into the middle of each cake comes out clean. Leave to cool completely on a wire rack.

To make the buttercream, whisk 150g softened butter until super soft then add 300g icing sugar, 1 tsp vanilla extract and a pinch of salt.

Whisk together until smooth (start off slowly to avoid an icing sugar cloud) then beat in 3 tbsp milk.

If wanting to colour, stir in the food colouring now. Spoon or pipe onto the cooled cupcakes.

Ingredients:

• 225g self-raising flour
• 175g golden caster sugar
• zest 2 lemons
• 1 tbsp poppy seeds , toasted
• 3 eggs
• 100g natural yogurt

• 225g butter , softened
• 400g icing sugar , sifted
• juice 1 lemon
• few drops yellow food colouring
• icing flowers or yellow sprinkles, to decorate

Method:

Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake or muffin cases. Mix the flour, sugar, lemon zest and poppy seeds together in a large mixing bowl. Beat the eggs into the yogurt, then tip this into the dry ingredients with the melted butter. Mix together with a wooden spoon or whisk until lump-free, then divide between the cases. Bake for 20-22 mins until a skewer poked in comes out clean – the cakes will be quite pale on top still. Cool for 5 mins in the tin, then carefully lift onto a wire rack to finish cooling.

To ice, beat the softened butter until really soft in a large bowl, then gradually beat in the icing sugar and lemon juice. Stir in enough food colouring for a pale lemon colour, then spoon the icing into a piping bag with a large star nozzle.

Ice one cake at a time, holding the piping bag almost upright with the nozzle about 1cm from the surface of the cake. Pipe one spiral of icing around the edge, then pause to break the flow before moving the nozzle towards the centre slightly and piping a second, smaller spiral that continues until there are no gaps in the centre. Slightly ‘dot’ the nozzle into the icing as you stop squeezing to finish neatly. Repeat to cover all the cakes, then top with sugar decorations or scatter with sprinkles.

Ingredients:

• 175g light muscovado sugar
• 100g wholemeal self-raising flour
• 100g self-raising flour
• 1 tsp bicarbonate of soda
• 2 tsp mixed spice
• 1 orange, zested
• 2 eggs
• 150ml sunflower oil
• 200g carrots, grated
• orange coloured sprinkles, to decorate

For the icing:

• 100g butter, softened
• 300g soft cheese
• 100g icing sugar, sifted
• 1 tsp vanilla extract

Method:

Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cases. In a large mixing bowl, mix the sugar, flours, bicarbonate of soda, mixed spice and orange zest. Whisk together the eggs and oil, then stir into the dry ingredients with the grated carrot. Divide the mixture between cases and bake for 20-22 mins until a skewer poked in comes out clean. Cool on a wire rack before icing.

For the icing, beat the butter until really soft, then beat in the soft cheese, icing sugar and vanilla. Use a palette or cutlery knife to swirl the icing on top of the cakes, then decorate with the sprinkles.

Ingredients:

• For the cake
• a little dairy-free sunflower spread, for greasing
• 1 large ripe avocado (about 150g)
• 300g light muscovado sugar
• 350g gluten-free plain flour
• 50g good-quality cocoa powder
• 1 tsp bicarbonate of soda
• 2 tsp gluten-free baking powder
• 400ml unsweetened soya milk
• 150ml vegetable oil
• 2 tsp vanilla extract

For the frosting

• 85g ripe avocado flesh, mashed
• 85g dairy-free sunflower spread
• 200g dairy-free chocolate, 70% cocoa, broken into chunks
• 25g cocoa powder
• 125ml unsweetened soya milk
• 200g icing sugar, sifted
• 1 tsp vanilla extract
• gluten-free and vegan sprinkles, to decorate

Instructions:

Heat oven to 160C/140C fan/gas 3. Grease two 20cm sandwich tins with a little dairy-free sunflower spread, then line the bases with baking parchment.

Put 1 large avocado and 300g light muscovado sugar in a food processor and whizz until smooth.

Add 350g gluten-free plain flour, 50g cocoa powder, 1 tsp bicarbonate of soda, 2 tsp gluten-free baking powder, 400ml unsweetened soya milk, 150ml vegetable oil and 2 tsp vanilla extract to the bowl with ½ tsp fine salt and process again to a velvety, liquid batter.

Divide between the tins and bake for 25 mins or until fully risen and a skewer inserted into the middle of the cakes comes out clean.

Cool in the tins for 5 mins, then turn the cakes onto a rack to cool completely.

While you wait, start preparing the frosting. Beat together 85g ripe avocado flesh and 85g dairy-free sunflower spread with electric beaters until creamy and smooth. Pass through a sieve and set aside. Melt 200g dairy-free chocolate, either over a bowl of water or in the microwave, then let it cool for a few mins.

Melt 200g dairy-free chocolate, either over a bowl of water or in the microwave, then let it cool for a few mins.

Sift 25g cocoa powder into a large bowl. Bring 125ml unsweetened soya milk to a simmer, then gradually beat into the cocoa until smooth. Cool for a few mins.

Tip in the avocado mix, 200g sifted icing sugar, melted chocolate and 1 tsp vanilla, and keep mixing to make a shiny, thick frosting. Use this to sandwich and top the cake.

Cover with sprinkles or your own decoration, then leave to set for 10 mins before slicing. Can be made 2 days ahead.

Ingredients:

• 2 cups all-purpose flour
• ½ cup white sugar
• ¼ cup brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 1 (15 ounce) can pumpkin puree
• 3 ½ tablespoons canola oil
• 1 tablespoon vanilla extract

Directions:

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9-inch square baking pan.

Sift flour, white sugar, brown sugar, baking powder, baking soda, cinnamon, cloves, ginger, nutmeg, and salt together in a bowl. Add pumpkin puree, canola oil, and vanilla extract to the flour mixture and stir until a thick batter forms. Pour batter into the prepared baking pan.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 minutes.

Remove from the oven and cool completely before cutting into 1 1/2-inch squares.

Tips

Can be made into muffins with the addition of a 1/4 cup water, although cook time will change.

Ingredients:

• 1 cup margarine, softened
• 2 cups white sugar
• 4 eggs
• 6 bananas, mashed
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• ¼ cup unsweetened cocoa powder
• 1 cup lite sour cream
• 1 cup semisweet chocolate chips

Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.

In a large bowl, cream together margarine, sugar and eggs. Stir in bananas and vanilla. Sift in flour, baking soda and cocoa; mix well. Blend in sour cream and chocolate chips. Pour batter into prepared pans.

Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of a loaf comes out clean.

Ingredients:

• 1 extra large egg
• 4 extra large egg yolks
• 100g granulated sugar, plus 15g for each serving
• 700ml double cream
• 1 tsp pure vanilla essence
• 1 tbsp orange liqueur (recommended: Grand Marnier)

Preparation:

Preheat the oven to 150°C/gas mark 2.

 In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 100g sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and orange liqueur and pour into 170 to 225ml ramekins until almost full.

 Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 mins, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.

 To serve, spread 15g sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar carmelises evenly. Allow to sit at room temperature for 1 min until the caramelised sugar

Ingredients:

For the filling

• 1kg Bramley apples
• 140g golden caster sugar
• ½ tsp cinnamon
• 3 tbsp flour

For the pastry

• 225g butter, room temperature
• 50g golden caster sugar, plus extra
• 2 eggs
• 350g plain flour, preferably organic
• softly whipped cream, to serve

Preparation:

Put a layer of paper towels on a large baking sheet. Quarter, core, peel and slice the apples about 5mm thick and lay evenly on the baking sheet. Put paper towels on top and set aside while you make and chill the pastry.

For the pastry, beat the butter and sugar in a large bowl until just mixed. Break in a whole egg and a yolk (keep the white for glazing later). Beat together for just under 1 min – it will look a bit like scrambled egg. Now work in the flour with a wooden spoon, a third at a time, until it’s beginning to clump up, then finish gathering it together with your hands. Gently work the dough into a ball, wrap in cling film, and chill for 45 mins. Now mix the 140g/5oz sugar, the cinnamon and flour for the filling in a bowl that is large enough to take the apples later.

After the pastry has chilled, heat the oven to 190C/fan 170C/gas 5. Lightly beat the egg white with a fork. Cut off a third of the pastry and keep it wrapped while you roll out the rest, and use this to line a pie tin – 20-22cm round and 4cm deep – leaving a slight overhang. Roll the remaining third to a circle about 28cm in diameter. Pat the apples dry with kitchen paper, and tip them into the bowl with the cinnamon-sugar mix. Give a quick mix with your hands and immediately pile high into the pastry-lined tin.

Brush a little water around the pastry rim and lay the pastry lid over the apples pressing the edges together to seal. Trim the edge with a sharp knife and make 5 little slashes on top of the lid for the steam to escape. (Can be frozen at this stage.) Brush it all with the egg white and sprinkle with caster sugar. Bake for 40-45 mins, until golden, then remove and let it sit for 5-10 mins. Sprinkle with more sugar and serve while still warm from the oven with softly whipped cream.

Ingredients:

• 250g digestive biscuits
• 100g butter, melted
• 1 vanilla pod
• 600g full fat soft cheese
• 100g icing sugar
• 284ml pot of double cream

For the topping

400g punnet of strawberries, halved

25g icing sugar

Method:

To make the base, butter and line a 23cm loose-bottomed tin with baking parchment. Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.

Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.

Pour the double cream into a bowl and whisk with an electric mixer until it’s just starting to thicken to soft peaks. Place the soft cheese, icing sugar and the vanilla seeds in a separate bowl, then beat for 2 mins with an electric mixer until smooth and starting to thicken, it will get thin and then start to thicken again. Tip in the double cream and fold it into the soft cheese mix. You’re looking for it to be thickened enough to hold its shape when you tip a spoon of it upside down. If it’s not thick enough, continue to whisk. Spoon onto the biscuit base, starting from the edges and working inwards, making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.

Bring the cheesecake to room temperature about 30 mins before serving. To remove it from the tin, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Purée half the strawberries in a blender or food processor with the icing sugar and 1 tsp water, then sieve. Pile the remaining strawberries onto the cake, and pour the purée over the top.

Ingredients:

• 2 kiwi
• 1 mango
• 150g pineapple
• 100g grapes
• 400g mixed berries , we used strawberries, raspberries and blackberries
• 1 large orange
• 2 tsp honey (optional)

Method:

Prepare the fruit with a small serrated knife. Cut the top and bottom off the kiwi, stand it up on one of its flat surfaces and cut away the skin, keeping the knife as close to the skin as possible. Slice in half, following the core through the centre, then cut each half into slices. Put in a bowl and repeat with the other kiwi.

Carefully cut the skin off the mango and slice off each cheek, running your knife as close to the stone as you can. Cut each piece into slices. Remove any remaining fruit from the stone in long thin slices. Add the mango to the kiwi.

Top and tail the pineapple, then in a similar way to the kiwi, cut away the skin. Use your knife to go around the pineapple, taking out the divets or eyes, two to three at a time, you’ll be left with a spiral pattern weaving around the outside of the fruit. Take of a circular slice, roughly 150g, quarter, remove the core then cut into chunks. Add to the bowl.

Halve the grapes and add to the rest of the fruit along with the berries, you may want to slice or halve strawberries if they’re large. Remove the peel from the orange using the same method as the kiwi and pineapple. Holding the orange over the bowl of fruit, remove the orange segments by carefully cutting between the membrane and the fruit. The pieces should fall out into the bowl along with any juice. Squeeze the membrane over the fruit to extract the juice, add a drizzle of honey, if you like. Mix everything together and leave in the fridge to macerate for 30 mins, if you have time.

Ingredients:

Yield: 6 to 8 servings

For the Cream

• 4 large egg yolks
• ½ cup/100 grams granulated sugar, divided
• ¾ cup heavy cream
• 1 cup/227 grams mascarpone (8 ounces)

For the Assembly

1¾ cups good espresso or very strong coffee

2 tablespoons rum or cognac

2 tablespoons unsweetened cocoa powder

About 24 ladyfingers (from one 7-ounce/200-gram package)

1 to 2 ounces bittersweet chocolate, for shaving (optional)

Preparation:

Using an electric mixer in a medium bowl, whip together egg yolks and ¼ cup/50 grams sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Transfer mixture to a large bowl, wiping out the medium bowl used to whip the yolks and set aside.

In the medium bowl, whip cream and remaining ¼ cup/50 grams sugar until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.

Combine espresso and rum in a shallow bowl and set aside.

Using a sifter, dust the bottom of a 2-quart baking dish (an 8x8-inch dish, or a 9-inch round cake pan would also work here) with 1 tablespoon cocoa powder.

Working one at a time, quickly dip each ladyfinger into the espresso mixture -- they are quite porous and will fall apart if left in the liquid too long -- and place them rounded side up at the bottom of the baking dish. Repeat, using half the ladyfingers, until you’ve got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps (a little space in between is O.K.). Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture.

Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate, if desired.

Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.

Ingredients:

• 2 large ripe avocados, peeled and stoned
• 3–4 tbsp runny honey, to taste
• 1 tsp vanilla extract
• 50g raw cacao powder

Preparation:

Put the avocados into a food processor and blend until smooth.

Add 3 tablespoons of the honey with the vanilla and cacao powder and blend again until completely combined. Taste and add more honey if necessary.

Spoon the mousse into 8 shot or sweet wine glasses and put them into the fridge for an hour before serving.

HOW TO MEASURE HONEY

Because honey is so sticky, it can be difficult to measure it accurately – so much can be left behind on the spoon! If, however, you coat the measuring spoon with a thin layer of flavourless oil like groundnut, it will slip right off, ensuring that the right amount of honey makes it into your cooking.

Ingredients:

• For the Almond Crumble Topping
• 3/4 cup slivered almonds, toasted
• 1 cup all-purpose flour
• 1/3 cup sugar
• 1/4 teaspoon kosher salt
• 1 stick butter
• For the Crumble
• 6 cups rhubarb, cut into 1/2-inch pieces
• 1 cup roughly chopped strawberries
• 1/2 cup sugar
• 2 tablespoons cornstarch
• Zest and juice of 1/2 lemon

For the Topping

1 cup mascarpone cheese

Preparation:

Preheat the oven to 175°C.

For the almond crumble topping: In a food processor, pulse the almonds until finely ground. Add the flour, sugar and salt. Pulse to incorporate. Add the butter and pulse until the butter is dispersed in walnut-size pieces throughout. Set aside at room temperature.

For the crumble: Mix the rhubarb, strawberries, sugar, cornstarch, lemon zest and lemon juice in a large mixing bowl. Fill four 4-inch ramekins almost to the top. Sprinkle about 2 tablespoons of the almond crumble on the top and place in the oven. Bake until the filling bubbles and the topping is golden brown, about 20 minutes. Let stand for 5 minutes.

For the topping: Using a whisk or whisk attachment and stand mixer, whip the mascarpone on medium-high speed for about 2 minutes, to increase the volume. Reserve and refrigerate until ready for use.

To serve: Once rested, top each ramekin with 2 tablespoons of whipped mascarpone.

Ingredients:

For the cake:

• 6 extra-large eggs
• 2¼ cups vegetable or olive oil
• ¾ cups plus 1 tablespoon granulated sugar
• ¾ cup lightly packed light brown sugar
• 2¼ cups all-purpose flour
• 2 teaspoons baking powder
• 1½ teaspoons baking soda
• 2½ teaspoons ground cinnamon
• ¾ teaspoon ground nutmeg
• Pinch of ground cloves
• ¾ teaspoon kosher salt
• 1½ pounds carrots, peeled and finely grated
• ¾ cup golden raisins (optional)
• ¾ cup chopped pecans (optional)
• For the cream cheese frosting:
• 4 cups confectioners’ sugar
• 1 (8-ounce) package cream cheese, at room temperature
• 2 sticks (1 cup) butter, softened
• 1 tablespoon pure vanilla extract

Directions:

For the cake, preheat the oven to 350˚F. Grease and flour two 9-inch round cake pans.

With a hand or stand mixer, mix the eggs and oil. Add the sugars and mix well. In a medium bowl, mix the rest of the cake ingredients except the carrots (and raisins and nuts, if using). Add the flour mixture to the sugar mixture and mix well. Add the carrots (and raisins and nuts, if desired) and mix until incorporated.

Divide the batter evenly between the pans, scraping all the batter from the bowl with a rubber spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pans for 15 minutes, then turn out onto a wire rack to cool completely.

For the frosting, in the bowl of a stand mixer fitted with the paddle attachment, combine all the ingredients. Whip on low speed for a while. When the sugar is incorporated, turn the mixer speed up and beat until smooth, scraping the sides of the bowl often. (If making ahead, cover and refrigerate; re-whip before using.)

Spread the frosting over each cooled cake layer, then assemble the carrot cake.

Ingredients:

• 2 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 sticks (1 cup) butter
• ½ cup brewed coffee
• ⅓ cup unsweetened natural cocoa powder
• 3 extra-large eggs
• ½ cup buttermilk
• 2 teaspoons pure vanilla extract
• Frosting of your choice

Directions:

Preheat the oven to 350˚F and grease and flour two 9-inch round cake pans.

In a big bowl, mix the flour, sugar, baking soda, and salt.

In a medium saucepan over medium heat, melt the butter. Whisk in the coffee, cocoa powder, and ½ cup water and heat it for a minute, stirring constantly. Pour the melted butter mixture into the flour mixture and whisk until well combined.

In a medium bowl, whisk the eggs, buttermilk, and vanilla. Add it to the batter and mix until smooth

.

Divide the batter between the two cake pans, scraping all the batter from the bowl with a rubber spatula. Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 15 minutes in the pans and then turn out onto a wire rack to cool completely.

Frost with the frosting of your choice... like that Swiss Buttercream!

Ingredients:

• 1 cup plus 2 tablespoons sugar
• 2 cups graham cracker crumbs
• 1 stick (½ cup) butter, melted and hot
• Kosher salt
• Cooking spray
• 1 whole vanilla bean, scraped (you can use 2 teaspoons pure vanilla extract, but the flavor of a whole bean is extraordinary)
• 3 (8-ounce) packages cream cheese, at room temperature
• 2 extra-large eggs plus 1 egg yolk, at room temperature
• 2 tablespoons cornstarch
• 1 cup sour cream, at room temperature

Directions:

Make sure all the ingredients are at room temperature (except the butter). Don’t even try to make this cheesecake with cold ingredients. You’ll fail and blame me.

Preheat the oven to 350˚F. Place a large cake or casserole pan full of water on the lower rack. Make sure this never goes dry during the baking process. This will help keep your cheesecake from forming a skin and cracking.

In a medium bowl, mix 6 tablespoons of the sugar, the graham cracker crumbs, the butter, and a pinch of salt. Lay the crumb mixture in the bottom of a 10-inch cake pan and press it down very firmly and flat. Get this part right—it really affects how this cheesecake cuts later on. Using all your weight, really press down on the crust. Find something flat and heavy like a jar with a lid on it. Use the lid side to press the crust perfectly even. Also, I make the crust totally level—I don’t round it up the sides of the pan. That way it doesn’t break when you cut it.

Once your crust is perfect, lightly spray the sides of the cake pan with cooking spray. Cut a few long strips of “parchment paper and line the sides of the cake pan. Spray the paper with the cooking spray and place the pan in the freezer.

In the bowl of a stand mixer fitted with the paddle attachment (not the whisk!), cream the remaining ¾ cup sugar, the vanilla seeds, cream cheese, and a pinch of salt on medium speed until smooth. Add the eggs, yolk, and cornstarch and slowly blend until combined, stopping and scraping the bowl at least twice. Add the sour cream and slowly mix it in, stopping and scraping the bowl twice.

Pull the bowl off the machine and bang it hard on the counter 10 times. Let it sit for 10 minutes. Watch the top—you’ll see little air bubbles come up to the top and burst. If they don’t pop by themselves, use a bamboo skewer. Those little air bubbles will kill a cheesecake. They are evil. They will expand in the oven and instead of getting a smooth cheesecake, you’ll get a mealy one. Also, your cheesecake will soufflé in the oven and crack on top.

Slowly pour the batter onto the crust, filling it to about ¼ inch from the top. Don’t let the mix get behind the paper.

Bake for 30 minutes, then lower the oven temperature to 315˚F and bake for 45 to 50 minutes more, until the center is set. Turn off the oven and crack the door open (this is why your oven door has that spot where it will stay open a crack) and leave the cake in the oven for 90 minutes.

Let the cheesecake cool at room temperature for 1 hour, then freeze it for 2 hours.

GETTING CHEESECAKE OUT OF A CAKE PAN

To remove a cheesecake from a regular cake pan, run a paring knife around the edge behind the paper wrapper and make sure nothing is stuck to the sides of the cake pan. Turn on the stove and hold the bottom of the pan briefly over the flame or burner to melt anything that’s making the pan stick to the bottom of the cheesecake. Lay out a lightly sprayed piece of parchment paper and slam the pan face down on it. Punch the bottom of the pan a few times and bang the edges until the cheesecake comes out on its own. Remove any paper stuck to the cheesecake. Get your hand under the parchment and under the cheesecake, flip it over onto a flat plate, and remove the top piece of parchment. Let the cheesecake thaw before serving.

Article from: https://www.today.com/recipes/duff-goldman-s-bomb-cheesecake-recipe-t136317

Ingredients:

Makes one 11 x 17-inch pan

• 10 to 12 Granny Smith apples, peeled, cored and cut into thin strips
• Juice of 1 lemon
• 1 large can pineapple, drained and diced
• 3/4 cup sugar
• Pinch salt
• 1/2 cup finely chopped nuts
• 2 sticks unsalted butter
• 1/4 cup vegetable oil
• 1 pound package phyllo dough
• Mixture of 1 large freshly ground cinnamon stick, 1/3 cup sugar and 1 cup plain breadcrumbs

Directions:

As you peel and dice the apples, sprinkle with lemon juice and mix frequently to prevent browning, or toss in iced water with some lemon juice.

Place the apples into a large pot on the stove over medium-high heat. Add the pineapple, sugar, 1 cup water and salt. Cook until the moisture evaporates and consistency of the remaining fruit is thicker than preserves, 30 to 35 minutes. Stir often to prevent burning on the bottom. Cool, then stir in nuts.

Refrigerate the apple filling at least overnight. Filling will last in the refrigerator for up to a week in an airtight container.

Preheat the oven to 350 degrees F.

In a pot, melt the butter over very low heat. A white foam will form as the top layer. Skim off the foam with a spoon. Once the foam is removed, add the oil. Stir and remove from the heat.

On a sheet of waxed paper, lay out the first layer of phyllo dough. (Dough dries out quickly, so keep other layers not in use covered with a damp cloth over a sheet of waxed paper.) Using a pastry brush, gently brush the butter/oil mixture onto the entire sheet of dough. Sprinkle with the breadcrumb mixture over the entire surface. Repeat for an additional 4 layers so each roll has a total of 5 layers of phyllo dough.

Using a spoon, add a row of the apple filling an inch or two from the bottom of the dough. Do not overstuff or the strudel will burst when baking. Lift the bottom edge of the waxed paper with both hands, each about a third of the way in from the outer edges to support the phyllo as you roll up the dough, jellyroll style. As you roll, fold the sides inwards to form sealed edges as you continue to the end. End with the seam-side down.

Coat a baking pan with the butter/oil mixture and place the first rolled dough onto the pan with the seam facing down. Then brush the roll all over with the butter/oil mixture.

Repeat the steps above until you have filled the cookie pan with the rolls but keep at least a roll's width between each. Keep at least 2 to 3 inches between the rolls on the baking sheet to ensure even browning.

Bake until golden brown, 40 to 45 minutes, depending on your oven. During baking, baste 4 to 5 times with the butter/oil mixture.

Cut into pieces while still hot so the crust won't break.

Ingredients:

Choux Pastry:

• 3/4 stick (6 tablespoons) butter
• 1/2 teaspoon salt
• 1 cup water
• 1 cup bread flour
• 4 extra-large eggs

Whipped Cream:

• 4 ounces (1/2 cup) cream cheese, softened
• 1/4 cup plus 1 tablespoon granulated sugar
• Seeds from 1 vanilla bean
• 1 1/2 cups heavy cream

Chocolate Glaze:

• 8 ounces chocolate, chopped or discs
• 5 tablespoons butter
• 1/4 cup plus 1 tablespoon light corn syrup
• 2 tablespoons cocoa powder 

Poured Fondant Glaze:

• 3 cups confectioners' sugar
• 1 tablespoon light corn syrup
• 1/4 cup water

Special equipment: a pastry bag fitted with a large tip (No.808 round or Nos.866, 867 or 868 star); a pastry bag fitted with a medium round tip

Directions:

For the choux pastry: Preheat the oven to 375 degrees F. In a large saucepot over medium-high heat, bring the butter, salt, and water to a boil. Using a wooden spoon, add the flour in thirds, stirring it in as fast as possible. Smash any lumps against the side of the pot.

Cook the mixture until the dough forms a ball that pulls away from the sides of the pot, about 2 minutes.

Add the dough to the bowl of a stand mixer and let it sit and cool for 5 minutes. Beat on low for 1 minute to release steam. Add the eggs, one at a time, until the dough is smooth and pipeable yet still holds its shape.

Add the dough to a pastry bag fitted with a large tip. Place 4 tiny dabs of dough in the corners of a large baking sheet, then tack down a piece of parchment on top. Pipe the dough into 5-inch lines about 2 inches apart from each other on the prepared baking sheet. Bake, rotating once halfway through, until deep golden brown and dry in the centers, 20 to 25 minutes. Let cool.

For the whipped cream: In a stand mixer fitted with a paddle attachment, beat the cream cheese with the sugar and vanilla seeds until smooth. Add the heavy cream and continue to beat until medium peaks form. Transfer to a pastry bag fitted with a medium round tip.

For the chocolate glaze: Meanwhile, melt the chocolate over a double boiler. Remove from the heat and stir in the butter until completely melted. Whisk together the corn syrup and cocoa powder in a small bowl, then whisk into the chocolate mixture. Set aside until ready to use, but don't refrigerate.

For the poured fondant glaze: Combine the confectioners' sugar, corn syrup, and water in a bowl set over a double boiler. Heat, whisking, until smooth and uniform. Turn the heat off and let sit over the water bath until ready to use. Whisk again right before using.

Insert the tip of the pastry bag with the whipped cream into the ends or bottoms of the eclairs to fill them. Dip-filled eclairs into the glazes and place on a rack to set.

Ingredients:

• 200 g unsalted butter , plus extra for greasing
• 200 g golden caster sugar
• 200 g dark chocolate (70% cocoa solids)
• 200 g gluten-free self-raising flour , plus extra for dusting
• 6 large eggs
• 2 teaspoons vanilla bean paste
• 1 orange
• fresh fruit, to decorate , optional

BUTTERCREAM

• 200 g dark chocolate (70% cocoa solids)
• 200 g icing sugar
• 200 g soft unsalted butter

Method:

Preheat the oven to 160ºC/325ºF/gas 3.

Cube up the butter and place in a heatproof bowl with the sugar. Snap up the chocolate and add to the bowl.

Sit the bowl over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl. Leave for a few minutes, until melted and combined, stirring occasionally.

Meanwhile, grease a 28cm loose-bottomed cake tin (you could also use a cheesecake tin, a 20cm square baking tin, or even a 28cm ovenproof frying pan) with butter and line with greaseproof paper. If you don’t have any paper, add a tablespoon of plain flour to the tin and shake it around until you’ve got a nice even layer, then turn the tin upside-down and tap to remove any excess.

Pour the melted chocolate mixture into a large mixing bowl and leave it to cool for 5 minutes.

One at a time, whisk in the eggs. Add the vanilla bean paste and a little grating of orange zest, then sift in the flour.

Gently fold the flour into the mix, and as soon as it’s just combined, you’re done. Pour the mixture into your prepared tin and bake for 40 to 50 minutes, or until the cake is springy to the touch, and a skewer inserted in the middle comes out clean.

Leave the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Sometimes it sags in the middle as it cools, but don’t worry – either trim the top, or do what I do and fill it with fruit and extra buttercream!

To make the buttercream, snap the chocolate into a heatproof bowl and sit it over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl. Leave for a few minutes, until melted, stirring occasionally.

Sift the icing sugar into a mixing bowl. Add the melted chocolate, then scrunch in the soft butter and add a small pinch of sea salt. Use a spatula to mix and beat it all together (or to save yourself some effort, use a free-standing mixer).

Place the cake on a cake stand or platter, then spread the buttercream all over, using a knife to spread it out. (Or you could, of course, go super-professional and use a piping bag).

Now you can decorate the cake however you wish – we like fresh raspberries, extra chocolate shavings and lots of candles! Big smiles all round.

Tips

Use a sandwich bag in place of a piping bag if you want to get fancy with your decorations. Simply snip the corner off and you’re away.

EASY SWAPS

- When it comes to sugar, use what you’ve got – as long as you’re adding 200g, you’ll be fine. I actually made this for Petal using 130g golden caster and 70g icing sugar, because that’s what we had.

- We love chocolate! 70% cocoa is always a good bet, but honestly, use whatever you can get your hands on.

- I’ve gone for orange and vanilla to flavour the sponge here, but you could use rosewater, cardamom, orange blossom water – have fun with it.

- If you don’t need to use gluten-free flour, by all means use regular self-raising.

Article from: https://www.jamieoliver.com/recipes/cake-recipes/petal-s-birthday-cake/

Ingredients:

• 2 x 500 g tubs of quality vanilla ice cream
• 1 kg panettone
• 125 ml Vin Santo
• 3 heaped tablespoons quality raspberry jam
• 100 g tinned cherries , in juice
• 75 g glacé clementines (or other glacé fruit)
• 1 clementine
• 50 g shelled pistachios
• 300 g quality dark chocolate (70%)
• 25 g unsalted butter

Method:

This recipe works great as a stand-alone dish, but also as a component in Jamie’s Christmas Party from Together – see the full collection of menus here.

Get the ice cream out of the freezer so it can soften a little while you get things ready.

Line a 2 litre pudding bowl with three layers of clingfilm. Use a serrated knife to slice four 2cm-thick rounds off your panettone, then cut them in half. You’ll have some panettone left over, so keep this for another day.

Arrange six of your panettone slices in a single layer around the inside of the bowl, pushing them down if they overlap. Drizzle some of the Vin Santo on to the panettone so it soaks in, then use the back of a spoon to spread the jam all over it.

Drain the cherries, and thinly slice the glacé clementines. Finely grate the fresh clementine zest and put aside, then peel and finely slice the clementine into rounds.

Spoon one tub of ice cream into the bowl, spreading it around in a thick layer. Sprinkle in the pistachios, cherries and glacé fruit, then layer on the clementine slices.

Add the other tub of ice cream. Spread it out, working quickly so the ice cream doesn’t completely melt. Put the remaining two panettone slices on top of the ice cream.

Drizzle over the rest of the Vin Santo, then cover the bowl tightly with clingfilm. Press a plate down on top to push and compact everything down, pop a weight on, then freeze overnight, or until needed.

Around 20 minutes before you want to serve it, unwrap your amazing winter bombe, carefully turn it out on to a beautiful serving dish, then leave to thaw slightly (I tend to transfer my bombe from the freezer to the fridge just before serving up the main to give it a head start).

Snap up the chocolate, place in a heatproof bowl with the butter over a pan of gently simmering water on a low heat, and leave to melt.

Once nicely melted, stir in the reserved clementine zest, then pour the chocolate over the pudding so it oozes down the sides and looks super-tempting and delicious. Serve up any extra sauce in a little jug.

Article from: https://www.jamieoliver.com/recipes/fruit-recipes/winter-pudding-bombe/

Ingredients:

• 150 g currants
• 110 g sour cherries
• 100 g raisins
• 50 g chopped dates
• 50 g mixed peel
• 1 lime
• ½ an orange
• 75 ml Assam tea , cold (or Earl Grey if you prefer)
• ½ teaspoon mixed spice
• ¼ teaspoon ground cinnamon
• ¼ teaspoon grated nutmeg
• 2½ tablespoons brandy
• ½ a large cooking apple
• 50 g toasted almonds
• 170 g soft dark brown sugar
• 1 tablespoon golden syrup
• 25 g rice flour
• 25 g cornflour
• 110 g fresh gluten-free breadcrumbs
• 1 teaspoon gluten-free baking powder
• 110 g gluten-free suet
• 2 large free-range eggs
• 1 large free-range egg yolk
• butter , for greasing

Method:

In a large bowl, combine the dried fruits and mixed peel. Grate in the lime and orange zest, then squeeze in the citrus juice, cold tea, spices and brandy. Stir and leave overnight for the flavours to develop.

The following day, grate the apple and chop the almonds. Add to the bowl with the sugar and golden syrup.

In a clean bowl, place the rice flour, cornflour, breadcrumbs, baking powder, suet and a pinch of salt. Beat the eggs and egg yolk and stir until you have a smooth mix, then stir into the fruit.

Grease a 1.5-litre pudding basin and pour in the pudding mixture until it’s ⅔ full. Cover the top with a circle of greaseproof paper, then with 2 pieces of foil and secure with string.

Place an upturned saucer into the base of a deep saucepan. Sit the pudding on top of the saucer, and carefully pour in boiling water to come halfway up the pudding dish. Put the lid on and steam for 8 hours, topping up with water as needed – always keep it halfway up the basin.

Once steamed, remove the pudding from the pan, carefully turn it upside down and lift off the basin. Decorate as you like and serve with brandy cream, custard or ice cream.

Article from : https://www.jamieoliver.com/recipes/fruit-recipes/gluten-free-christmas-pudding/?utm_source=facebook.com&utm_medium=referral

Ingredients:

3/4 cup mashed potatoes

1/2 cup sugar

1/2 cup packed brown sugar

1/2 cup canola oil

2 large eggs, room temperature, lightly beaten

1 teaspoon vanilla extract

1/2 cup all-purpose flour

1/3 cup cocoa powder

1/2 teaspoon baking powder

1/8 teaspoon salt

1/2 cup chopped pecans, optional

Confectioners' sugar

Directions:

In a large bowl, combine the mashed potatoes, sugars, oil, eggs and vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to potato mixture. Fold in pecans if desired. Transfer to a greased 9-in. square baking pan.

Bake at 350° until a toothpick inserted in the center comes out clean, 23-27 minutes. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.

Article from: https://www.tasteofhome.com/recipes/super-spud-brownies/

Ingredients:

• 1/2 cup seedless raspberry preserves
• 1 tablespoon orange juice
• 1/4 teaspoon almond extract
• 4 slices angel food cake
• 4 scoops mango sorbet
• 1 cup fresh raspberries
• 1/4 cup sliced almonds

Directions:

In a small microwave-safe bowl, combine preserves and orange juice. Microwave, uncovered, on high until heated through, about 30 seconds. Stir in extract.

Divide cake slices among four dessert plates. Top each with sorbet, preserve mixture, raspberries and almonds.

Article from: https://www.tasteofhome.com/recipes/mango-sorbet-dessert/

Ingredients:

• 2 cups gluten-free oat flour
• 1 cup sugar
• 1/4 cup baking cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup water
• 1/3 cup canola oil
• 1 teaspoon cider vinegar
• 1/2 teaspoon vanilla extract
• 2 teaspoons confectioners' sugar

Directions:

In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. In another bowl, combine the water, oil, vinegar and vanilla. Stir into dry ingredients just until moistened.

Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Article from: https://www.tasteofhome.com/recipes/gluten-free-chocolate-cupcakes/

Ingredients: 

For the cupcakes:

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon coarse salt
• 1 1/3 cups sugar
• 1 1/2 cups butter-flavored shortening (or butter, room temperature)
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup almond milk (or milk)

For the frosting:

• 1 cup butter-flavored shortening (or butter, room temperature)
• 4 – 5 cups powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• Rainbow sprinkles, optional

Instructions:

For the cupcakes:

Preheat oven to 350˚F and line a 24-cup muffin pan with cupcake liners.

In a medium bowl, whisk together flour, baking powder and salt. Set aside.

In a large bowl with an electric mixer, cream shortening and sugar on medium speed until light and fluffy, about 2 minutes.

Add eggs, one at a time, beating until incorporated.

Add flour mixture in 4 installments, beating until incorporated and scraping sides of bowl as needed.

Add milk and beat until smooth.

Fill cupcake liners with about 3 tablespoons batter each, or until 2/3 full. Bake for 18-20 minutes, or until an inserted toothpick comes out clean.

Remove from oven and allow cupcakes to rest for at least 10 minutes before transferring to a cooling rack.

For the frosting:

In a large bowl with an electric mixer, beat together frosting ingredients until smooth.

Frost completely cooled cupcakes with a spatula or spoon. Top with sprinkles immediately after frosting each cupcake.

Article from: https://www.simplywhisked.com/dairy-free-vanilla-cupcakes/#tasty-recipes-16494-jump-target

Ingredients:

• 2/3 cup polyunsaturated spread
• 2 tsp vanilla extract
• 1 cup caster sugar
• 1 1/2 cups self-raising flour
• 1 egg
• coloured sprinkles, to decorate

Icing

• 2/3 cup polyunsaturated spread
• 2 1/2 cups icing sugar mixture
• 1 tsp strawberry essence
• red food colouring

Method:

Preheat oven to 180°C. Line 30 holes of three 12-hole, 40ml-capacity patty pans with paper cases.

Using an electric mixer, beat spread, vanilla extract, sugar, flour, egg and 3/4 cup cold water on low speed for 1 minute. Increase speed to high. Beat for a further 4 minutes or until mixture has thickened. Spoon into patty cases. Bake for 12 to 15 minutes or until golden brown and a skewer inserted into one cake comes out clean. Stand cakes in pans for 2 minutes before turning out onto a wire rack to cool.

Make icing. Using an electric mixer, beat spread, icing sugar and strawberry essence in a bowl until light and fluffy. Add 2 to 3 drops of food colouring and beat to combine. Place icing in a piping bag or plastic bag with one corner snipped off. Pipe icing onto cakes. Top with sprinkles. Serve.

Article from: https://www.taste.com.au/recipes/dairy-free-strawberry-vanilla-cupcakes/207ab79d-437d-44cd-b37b-f23315c198b9

Ingredients:

• 100g (3 1/2oz) self-raising flour
• 50g (2oz) caster sugar
• ½ tsp baking powder
• 100ml (3 1/2fl oz) soya milk
• 2 tbsp sunflower oil
• 1/2 tsp lemon juice
• 1½ tsp vanilla extract
• For the icing
• 200g icing sugar
• 4 tbsp soya milk
• 2 tsp vanilla extract
• drop of food colouring
• sprinkles, for decoration

Method:

Preheat the oven to gas 4, 180°C, fan 160°C.

Place cupcake cases into the hollows of a 12-cup bun tin. Measure out the flour, sugar and baking powder into a bowl.

In a separate bowl, measure out the soya milk and the oil, then stir in the lemon juice and vanilla extract. Tip the soya milk mix into the dry ingredients and whisk quickly until everything is combined. Quickly distribute the mixture evenly across the cake cases. Bake for 25 minutes until slightly browned. (An inserted skewer should come out clean.) Cool on a wire rack.

Article from: https://www.taste.com.au/recipes/dairy-free-strawberry-vanilla-cupcakes/207ab79d-437d-44cd-b37b-f23315c198b9

Ingredients:

• 100g (3 1/2oz) plain flour
• 75g (3oz) ground almonds
• 25g (1oz) caster sugar
• 1 tsp ground cinnamon
• 1 tsp bicarbonate of soda
• ½ tsp baking powder
• 75g (3oz) fresh or tinned pineapple
• 25g (1oz) chopped walnuts
• 25g sunflower seeds
• 1 large carrot
• 100ml (3 1/2fl oz) apple juice
• 1 tbsp sunflower oil

Method:

Preheat the oven to gas 4, 180°C, fan 160°C. Place 10 muffin cases into a 12-cup muffin tin. Place the flour, ground almonds, sugar, cinnamon, bicarbonate of soda and baking powder in a bowl.

Finely chop the pineapple. Put the pieces in a sieve and drain off excess liquid. Add to the bowl. Chop up the walnut pieces and add to the bowl. Add the sunflower seeds.

Now grate the carrot and mix in, then add the apple juice and oil. Briskly stir everything together, then spoon the mixture equally between the muffin cases. Bake for 25 minutes until risen and well browned. Leave to cool in the tin. Serve spread with dairy-free margarine.

Article from: https://realfood.tesco.com/recipes/dairy-and-egg-free-carrot-and-pineapple-muffins.html

Ingredients:

• 200g mixed dried fruit
• 50g candied peel
• 100g dried figs, chopped
• 100g pitted dates, chopped
• 50g glacè Morello cherries, halved
• 100ml brandy (or orange juice)
• 100g vegetable suet
• 75g soft brown sugar
• ½ orange, zested
• ½ lemon, zested
• 85g plain flour
• ½ tsp baking powder
• ½ tsp nutmeg
• ½ tsp ground ginger
• 1 tsp mixed spice
• 1 tsp cinnamon
• ½ tsp salt
• 1 apple, peeled and grated
• 40g breadcrumbs
• 1 tbsp black treacle

Method:

Grease a 1ltr pudding basin. Cut out a circle of baking paper and fit it into the base of the basin.

In a bowl, combine all the chopped dried fruit with the alcohol (or orange juice) and leave to soak for 2 hrs, stirring occasionally, to allow the fruit to soften.

In a large mixing bowl, cream together the suet with the sugar and orange and lemon zest, using a wooden spoon. Then sift in the flour, baking powder, spices and salt, and stir to combine. Add the grated apple, breadcrumbs, black treacle and the soaked fruit along with its soaking liquid. Mix well until combined.

Spoon the mixture into the pudding basin, pushing it down with the spoon and smoothing the top. Cover with a large piece of nonstick baking paper, folded to give a double thickness, then pleated in the middle (to allow the pudding to expand). Cover this with a piece of foil, tie string around the basin to keep paper and foil in place, then make a loop of string to use as a handle to lift the pudding out of the pan after cooking.

Put an upturned saucer or small plate in the bottom of a large saucepan. Carefully stand the pudding basin on the saucer, then pour boiling water into the pan so it comes about halfway up the basin. The water shouldn’t touch the foil or it may seep into the pudding. Bring to a boil, reduce to a gentle simmer, cover with a lid and cook for 4 hrs. Check occasionally to see if the water has boiled away and add more if necessary.

When the pudding is cooked, carefully lift it out of the pan and allow to cool for 15-20 mins. Turn out onto a serving plate and cut into slices to serve.

Tip: This pudding can be made up to a week in advance. Allow to cool completely, then remove the baking paper and foil. Re-cover with clean foil and store in a cool dry place until needed. Before serving, cover with paper and foil, then reheat as above in a pan of boiling water for 1 hr. 

Article from: https://realfood.tesco.com/recipes/vegan-christmas-pudding.html

Ingredients:

• 150g plain chocolate
• 50g dried sweetened cranberries
• 50g shelled pistachio nuts
• icing sugar to dust
• 1 x 500g pack natural marzipan
• For the drizzle (optional):
• 50g white chocolate

Method:

Finely chop 50g of the milk or plain chocolate with the cranberries and pistachio nuts, reserving a few pieces of the nuts and the berries to decorate.

Dust a work surface with icing sugar. Roll marzipan into a rectangle 23x33cm (9x13in). Cut into 4 equal pieces. Sprinkle each with chopped chocolate and nut mixture then roll up tightly to make log shapes.

Melt remaining milk or plain chocolate in a bowl over a pan of gently simmering water (or heat in the microwave until melted). Spread over the logs and leave in a cool place to set.

Melt the white chocolate in the same way. Drizzle over the logs and decorate with pistachio and cranberry pieces. Leave to cool, cut in slices and giftwrap in transparent bags tied with ribbon. Keep for 2 weeks in an airtight container.

Article from: https://realfood.tesco.com/recipes/pistachio-and-marzipan-logs.html#method

 Ingredients:

For the Swiss Roll

• 1/2 cup flour
• 1/3 cup cocoa powder plus 3 Tablespoons
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs
• 3/4 cup white sugar
• 1 teaspoon vanilla extract
• 2 1/2 Tablespoons oil

For the Filling

• 1/2 cup unsalted butter, room temperature
• 8 oz marshmallow fluff
• 1 cup powdered icing sugar
• 2-3 Tablespoons cream or milk
• 1/2 cup cherries, optional
• For the ganache:
• 3 oz semi-sweet chocolate, chopped
• 1/3 cup heavy whipping cream, 35%
• 1 Tablespoon butter

How to Make a Chocolate Roll Cake:

For the Chocolate Sponge Cake:

Preheat the oven to 350F. Line a 10″ x 15″ jelly roll pan with parchment paper.

In a small bowl, whisk together the flour, 1/3 cup cocoa, baking powder and salt. Set aside.

In a large bowl, use an electric mixer to beat the eggs and sugar together until pale and frothy, about 2 minutes. Add the vanilla and oil.

Slowly add the dry ingredients to the egg mixture and mix until just incorporated.

Pour the batter into the prepared jelly roll pan and bake for 11-13 minutes or until the top is fully set and springs back when you touch it.

Place a large piece of parchment paper (or clean kitchen towel larger than the jelly roll pan) on the counter. Dust with remaining 3 tablespoons cocoa powder.

Immediately after removing the cake from the oven, carefully invert it onto the parchment paper on the counter.

Remove the pan and peel off the parchment paper that lined the pan. Roll the cake & parchment paper/towel dusted with cocoa. Set aside to cool as you prepare the frosting.

For the Marshmallow Frosting:

Beat the butter for two minutes then add in the marshmallow fluff.

Beat in the powdered sugar, then the cream 1 tablespoon at a time until the mixture is thick. (Add in a little more powdered sugar if it gets too thin.)

Mix in cherries, if using.

Unroll the cooled cake and add a generous coat of frosting, leaving about 1/2″ free of frosting along the edges.

Roll the cake back up (without the parchment) and place the seam side down.

Refrigerate for 30 minutes or overnight.

For the Ganache:

Add the chocolate, cream, & butter to a heat-proof bowl.

Microwave on medium heat for 30-second intervals, stirring between each. When the chocolate is almost melted, whisk until smooth.

Place the cake on a wire rack with a cookie sheet underneath to catch the drippings. Pour the ganache over top of the cake roll.

Once the ganache stops dripping, place the cake in the fridge to set the ganache.

Optionally dust with powdered sugar or chocolate shavings before serving.

Article from: https://sugarspiceandglitter.com/chocolate-roll-cake/

Ingredients:

• 200g ginger biscuits
• 50g butter, melted
• For the filling
• 300g light soft cheese
• 150g Greek yogurt
• 50g caster sugar
• 1 lemon, finely zested, plus 3tbsp juice
• 227g strawberries, hulled and quartered
• 3tbsp seedless strawberry or raspberry jam

Method:

Put the biscuits in a food bag and crush with a rolling pin until fine (alternatively, whizz in a food processor until fine). Tip the biscuit crumbs into a large bowl and stir in the melted butter until combined.

Divide the biscuit mixture between 4 x 10cm fluted tart tins with removable bases or 4 x 10cm cups lined with nonstick baking paper. Using the back of a spoon, firmly press the mixture into the base and sides of each container. Set aside to chill while you make the filling.

In a mixing bowl, whisk the soft cheese, yogurt, sugar, lemon zest and juice until combined and creamy. Divide the filling between the tart tins and smooth the tops. Chill for at least 1 hr.

In a pan, melt the jam over a low heat until liquid, then set aside to cool a little.

Remove the cheesecakes from their tins or cups and arrange the strawberry quarters on top. Using a pastry brush, coat the fruit with the cooled jam until glossy and serve.

Article from: https://realfood.tesco.com/recipes/strawberry-cheesecake-tarts.html

Ingredients:

Cake

• 500g Tesco Luxury Dried Mixed Fruit
• 60g glace cherries
• 85ml cooking brandy or cold tea
• zest and juice of 1 orange
• zest and juice of 1 lemon
• 175g butter
• 175g dark brown sugar
• 1tbsp black treacle
• 3 eggs
• 175g self-raising flour
• 50g ground almonds
• 60g whole almonds, walnuts or pecans (optional)
• 1tsp ground mixed spice

• 1tbsp sieved apricot jam
• 400g ready-made ready-rolled marzipan
• 50g icing sugar
• Icing
• 1 egg white
• 350g icing sugar
• 1tsp lemon juice

Method:

Remove zest from orange and lemon with a fine grater, and squeeze the juices. Put all zest and juice in a bowl with mixed dried fruit and glace cherries. Add the brandy or tea, cover with clingfilm and soak for a minimum of 1 hr or overnight.

Grease and line a 20cm cake tin, preferably with a removable base.

Preheat the oven to 150°C, gas 3, fan 130°C.

With an electric mixer, beat the butter with the sugar and black treacle until paler and fluffy. Gradually add the eggs, beating each one in thoroughly before adding the next one. In another bowl, combine the flour, ground almonds and mixed spice and stir to mix thoroughly. Then add the dry ingredients to the butter mixture, and fold in gently until thoroughly combined.

Add the soaked fruit and all the juices, plus the nuts if liked. Fold gently together until the ingredients are thoroughly combined. Turn the mixture into your prepared cake tin and flatten the surface. Place in the centre of the oven, and bake for 2 hrs or until golden brown and springy to the touch. Use a sharp knife or skewer to test the cake. If there is still wet mixture on the blade, bake for another 20-30 mins. It should come out clean.

When the cake is cooked, cool for an hour in the tin and then turn out onto a wire rack. You can pierce the cake all over with a skewer and add another tbsp brandy to soak in if liked.

The cake can be kept wrapped in foil or clingfilm in a tin for up to 2 months. When you are ready to finish the cake, warm the apricot jam to soften, and brush over the whole cake. Dust the work surface with a little icing sugar, and roll out half the marzipan.

Cut a 20cm circle drawing round the cake tin as a pattern. Cut out a band of marzipan, again using the side of the tin as a guide.

Place the circle on the top, and stick the band around the sides, pressing into place and filling any gaps.

If possible, allow the marzipan layer to dry overnight.

To make the icing, beat the sifted icing sugar with the egg white and lemon juice until glossy. Spread over the cake with a palette knife, forming soft peaks to look like snow drifts. Decorate with edible silver balls or other decorations.

Article from: https://realfood.tesco.com/recipes/classic-christmas-cake.html

Ingredients:

• 100g plain flour
• 25g (1oz) cocoa powder
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• 75g caster sugar
• 25g (1oz) raisins
• 25g (1oz) chocolate chips
• 100ml milk
• 3 tbsp vegetable oil
• 1 egg
• 75g white chocolate, chopped
• silver balls, to decorate

Method:

Preheat the oven to Gas 6, 200°C, fan 180°C. Line a 24-hole mini muffin tray with paper cases.

In a large bowl, sift together the flour, cocoa, baking powder, bicarbonate of soda and sugar. Stir in the raisins and half the chocolate chips. Mix the milk, oil and egg together with a fork, then pour into the dry ingredients and mix together to form a runny batter.

Divide the mixture between the paper cases then scatter over the remaining chocolate chips. Bake for 15 minutes or until risen and firm to touch. Transfer to a wire rack to cool.

Melt the white chocolate in a bowl placed over a pan of hot water. Spoon the melted chocolate over the muffins to resemble a Christmas pudding, then decorate with silver balls and leave until the chocolate has set.

Article from: https://realfood.tesco.com/recipes/mini-christmas-pud-muffins.html

Ingredients:

• 300g ripe Gem avocado flesh (about 2)
• 300g ground almonds
• 300g caster sugar
• 2 lemons, zested, 1 juiced
• 4 medium eggs, beaten
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• 1 tbsp poppy seeds, plus 1 tsp to decorate
• For the icing
• 125g soft cheese
• 50g butter
• 300g icing sugar, sifted

Method:

Preheat the oven to gas 4, 180°C, fan 160°C and grease and line 2 x 20cm cake tins with nonstick baking paper.

Blitz the avocado flesh, ground almonds and sugar in a food processor until you have a thick green paste.

Transfer to a bowl and add the lemon juice and half the zest. Add the eggs, one at a time, stirring the mixture well between additions. Mix in the baking powder, bicarbonate of soda and the poppy seeds and stir until the seeds are evenly distributed. Split the mixture between the cake tins and bake for 35-40 mins until the cakes are just firm to the touch. Remove from the oven and set aside to cool completely in the tins on a wire rack.

When the cakes are cool, beat the cheese and butter in a bowl to soften, then – working quickly – whisk in the icing sugar. Use a palette knife to spread half the icing over one cake, top with the second cake and spread the remaining icing over the top. Decorate with the remaining poppy seeds and lemon zest. The cake will keep, covered, in a sealed container in the fridge, for up to a week.

Freezing and defrosting guidelines

Freeze the un-iced cakes only. Make the cakes as above, then cool completely. Wrap well in baking paper and clingfilm and freeze. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date.

Article from: https://realfood.tesco.com/recipes/avocado-lemon-and-poppy-seed-cake.html