Carrot quinoa cake with cream cheese frosting

    Ingredients
    Nutrition

    225g (1 1/2 cups) self-raising flour
    1 teaspoon cinnamon
    1 teaspoon mixed spice
    1 teaspoon finely grated orange zest
    230g (1 cup) firmly packed brown sugar
    185g (1 cup) cooked quinoa
    310g (2 cups) firmly packed coarsely grated carrot
    55g (1/3 cup) dried pitted dates, chopped
    185ml (3/4 cup) vegetable oil
    1 teaspoon vanilla extract
    4 eggs

Cream cheese frosting

    125g cream cheese
    20g unsalted butter, softened
    1 teaspoon finely grated orange zest
    90g (3/4 cup) icing sugar mixture, sifted



    Method

    Step 1

    Preheat oven to 170ºC or 150°C fan forced. Grease a 20cm square (base measurement) baking tin and line the base and sides with baking paper.
    Step 2

    In a large mixing bowl, sift flour, cinnamon and mixed spice together, add the zest, sugar, quinoa, carrot, dates and stir to combine. Whisk oil, vanilla and eggs together, add to mixture and stir until well combined.
    Step 3

    Spoon batter into prepared tin and bake for 50-60 minutes or until firm to touch and a skewer inserted into the centre comes out with a few moist crumbs (you may need to cover cake with foil if browning too quickly). Transfer to a wire rack and set aside to cool for 15 minutes, then remove from tin and set aside to cool completely.
    Step 4

    To make the icing beat the cream cheese, butter and zest together with electric beaters until smooth. Add icing sugar and beat until well combined. Spread evenly over top of cooled carrot cake and serve.

Upside-down rhubarb, ginger & almond cake

    Ingredients
    Nutrition

    5 rhubarb stalks, halved lengthways, cut into 5cm pieces
    3cm piece ginger, finely grated
    1 1/2 cups (330g) caster sugar
    4 eggs, separated, plus 2 extra eggwhites
    1/4 cup (60ml) olive oil
    100ml milk
    1 teaspoon vanilla extract
    1 cup (150g) plain flour, sifted
    1/2 cup (60g) almond meal
    1 teaspoon baking powder
    1/4 teaspoon cream of tartar



    Method

    Step 1

    Preheat the oven to 160°C. Grease a 22cm round springform cake pan and line the base with baking paper. Cover the outside of the pan with foil to prevent any syrup leaking out during cooking. Arrange the rhubarb in the base of the pan, ensuring there are no gaps.
    Step 2

    Place ginger, 3/4 cup (165g) sugar and 1/3 cup (80ml) water in a saucepan over medium-high heat, stirring until sugar dissolves. Bring to the boil, then cook for 10 minutes or until thickened but not golden. Pour over the rhubarb and set aside to cool slightly.
    Step 3

    Beat egg yolks and 1/2 cup (110g) sugar with electric beaters until thick and pale. Add the oil, milk and vanilla, then beat until just combined. Add the flour, almond meal and baking powder, then beat until well combined. In a clean bowl, whisk the 6 eggwhites to soft peaks. Gradually add the cream of tartar and remaining 1/4 cup (55g) sugar, then whisk to stiff peaks. Fold one-third of the meringue into the batter to loosen, then fold in the remainder.
    Step 4

    Pour batter over the rhubarb, then bake for 50 minutes or until a skewer inserted into the centre comes out clean. Cool cake completely in pan (it will shrink slightly). Invert onto a plate, then serve.

Mexican chocolate cake (vegan)

    Ingredients

Equipment

    You will need a 22cm springform tin.

Dry

    1 3/4 cups all-purpose gluten-free flour
    3/4 cup coconut flour
    1 1/2 cups raw cacao powder, sifted
    1 tablespoon baking soda
    1 1/2 teaspoons Himalayan pink salt
    3/4 teaspoon ground cinnamon
    1/4 teaspoon cayenne pepper

Wet

    1/2 cup extra virgin coconut oil
    1/2 cup apple sauce
    1 1/2 cups water
    2 cups coconut nectar
    2 tablespoons orange zest
    1 banana mashed
    1 tablespoon coconut oil (to grease the baking tin)

Frosting

    1 cup raw cacao powder, sifted
    1/4 cup orange juice
    1/2 cup coconut nectar
    1 tablespoon orange zest
    1/4 teaspoon cayenne powder
    Pinch Himalayan pink salt
    2 tablespoons orange zest, to serve
    1/2 cup slivered almonds, to serve




    Method
    Notes

    Step 1

    Preheat the oven to 200°C (180° fan-forced).
    Step 2

    Prepare the springform cake tin by greasing with coconut oil and lining base and sides with baking paper.
    Step 3

    Combine all dry ingredients in a large bowl. In a separate bowl, combine all wet ingredients. Gradually add the dry mixture to the wet mixture, whisking as you go, until thoroughly combined and smooth. Pour the batter into the prepared cake tin and bake for 40-45 minutes or until a skewer comes out clean. Leave to cool completely at room temperature and turn out onto a serving platter.
    Step 4

    In a large bowl, whisk all ingredients for the frosting until smooth. Pour over cooled cake and spread evenly with a spatula. Top with orange zest and slivered almonds.

Easy banana yoghurt cake

    Ingredients
    Nutrition

    150g light margarine (see note)
    1 cup brown sugar
    1 teaspoon vanilla bean paste
    3 eggs
    3 cups self-raising flour
    1/4 teaspoon bicarbonate of soda
    1 cup Coles Simply Less Greek-style yoghurt
    1 1/2 cups mashed over-ripe banana
    Chopped walnuts and sliced banana, to decorate

Icing

    250g packet light cream cheese
    1/4 cup caster sugar
    1/2 cup Coles Simply Less Greek-style yoghurt




    Method
    Notes

    Step 1

    Preheat oven to 180C/160C fan-forced. Grease a 7cm-deep, 19cm square cake pan. Line base and sides with 2 layers of baking paper.
    Step 2

    Using an electric mixer, beat margarine, sugar and vanilla for 3 to 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating until combined. Stir in sifted flour and bicarbonate of soda, yoghurt and banana until well combined. Spoon mixture into prepared pan. Level top with a spatula.
    Step 3

    Bake for 1 hour to 1 hour 10 minutes or until a skewer inserted in centre of cake comes out clean (cover cake loosely with foil if over-browning during cooking). Stand in pan for 10 minutes. Turn onto a wire rack to cool.
    Step 4

    Make Icing: Using an electric mixer, beat cream cheese and sugar together until light and fluffy. Fold in yoghurt until well combined. Spread icing over top of cake. Sprinkle with walnuts and top with sliced banana. Serve.

Lemon yoghurt cake with syrup

    Ingredients
    Nutrition

Equipment

    You will need a 22cm springform cake pan for this recipe.

Ingredients

    3 eggs
    220g (1 cup) caster sugar
    2 lemons, juiced, plus 2 teaspoons finely grated lemon zest
    300g (2 cups) self-raising flour, sifted
    280g (1 cup) Greek-style yoghurt, plus extra, to serve
    125ml (1/2 cup) vegetable oil

Lemon syrup

    2 lemons, zest peeled into strips
    110g (1/2 cup) caster sugar
    80ml (1/3 cup) lemon juice





    Method

    Step 1

    Preheat oven to 180C. Grease pan, then line base and side with baking paper.
    Step 2

    Using an electric mixer, whisk eggs and sugar for 4 minutes or until pale and creamy. Add lemon juice and zest, then whisk for a further minute.
    Step 3

    Stir in flour, yoghurt and oil until smooth. Spoon into prepared pan and bake for 45 minutes or until a skewer inserted into centre comes out clean.
    Step 4

    Meanwhile, to make syrup,place zest in a saucepan of boiling water for 1 minute. Drain and reserve zest. Combine sugar, lemon juice and 2 tablespoons water in same saucepan and cook, stirring, over low–medium heat until sugar dissolves. Simmer for 3 minutes or until thickened, then return zest to pan. Makes 125ml (1/2 cup).
    Step 5

    Using a skewer, poke approximately 15 holes all over cake. Pour half the hot syrup over cake, allowing it to sink in, before adding more. Stand cake in pan for 30 minutes. Release from pan and drizzle with remaining syrup and serve with extra Greek-style yoghurt.

Banana cake with orange maple sauce

    Ingredients
    Nutrition

    Melted butter, to grease
    125g butter, at room temperature, chopped
    100g (1/2 cup) caster sugar
    2 teaspoons vanilla essence
    2 eggs
    350g mashed banana
    265g (1 3/4 cups) self-raising flour, sifted
    1 teaspoon bicarbonate of soda
    80ml (1/3 cup) milk
    Double cream, to serve

Orange maple sauce

    50g butter
    125ml (1/2 cup) maple syrup
    2 tablespoons fresh orange juice





    Method
    Notes

    Step 1

    Preheat oven to 180C. Brush a deep 22cm (top measurement) fluted ring pan with melted butter.
    Step 2

    Use an electric beater to beat butter, sugar and vanilla in a medium bowl for 5 minutes or until pale and creamy.
    Step 3

    Add the eggs, 1 at a time, beating well after each addition. Transfer mixture to a large bowl. Add banana. Use a large metal spoon to fold in half the flour and half the bicarbonate of soda. Fold in half the milk. Repeat with remaining flour, bicarbonate of soda and milk. Stir until just smooth.
    Step 4

    Spoon the mixture into the prepared pan and smooth the surface. Bake for 30 minutes or until a skewer inserted in the centre comes out clean. Set aside in the pan for 10 minutes to cool. Turn onto a wire rack over a baking tray and set aside to cool.
    Step 5

    Meanwhile, to make the orange maple sauce, stir the butter, maple syrup and orange juice in a small saucepan over medium heat until the butter melts. Increase heat to high and bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally, for 3 minutes. Set aside for 5 minutes to cool slightly.
    Step 6

    Pour the sauce over the cake. Serve with cream.

Chocolate truffle cake with chestnut cream and ganache

    Ingredients
    Nutrition

    2 cups (500ml) milk
    250g unsalted butter, chopped
    300g dark chocolate, roughly chopped
    300ml thickened cream
    3 eggs
    1 vanilla bean, split, seeds scraped
    1 3/4 cups (385g) caster sugar
    2 3/4 cups (410g) plain flour
    1 tablespoon cocoa powder
    1 teaspoon baking powder

Chestnut cream

    50g dark chocolate, roughly chopped
    300g unsweetened chestnut puree (see notes)
    75g softened unsalted butter, chopped
    1 1/3 cups (200g) pure icing sugar, sifted





    Method
    Notes

    Step 1

    Preheat oven to 160°C. Grease and line two 22cm round springform cake pans.
    Step 2

    Place milk, 225g butter, 200g chocolate and 1/2 cup (125ml) cream in a saucepan over medium-low heat and cook, stirring, for 6-7 minutes until melted and combined. Set aside for 20 minutes or until cool.
    Step 3

    Meanwhile, place eggs, vanilla seeds and sugar in a large bowl and beat with electric beaters until thick and pale. Beat in the cooled chocolate mixture, then sift over the flour, cocoa, baking powder and a pinch of salt, then beat to combine.
    Step 4

    Divide batter between cake pans, tap gently on benchtop to remove air bubbles, then bake for 45 minutes or until a skewer inserted into the centre comes out clean. Cool in pans for 15 minutes, then turn out onto a wire rack to cool completely.
    Step 5

    For the chestnut cream, place 50g chocolate in a heatproof bowl set over a pan of gently simmering water (don’t let bowl touch water) and stir until melted. Remove from heat and cool slightly. Beat the chestnut puree with electric beaters for 4-5 minutes until creamy, then add the butter and icing sugar, and beat for a further 3-4 minutes until light and fluffy. Beat in the melted chocolate. Set aside.
    Step 6

    To make the ganache, place remaining 100g chocolate in a heatproof bowl. Place the remaining 175ml cream in a small saucepan over medium-low heat and bring to just below boiling point, then pour over the chocolate. Stand for 4 minutes or until chocolate is melted, then add the remaining 25g butter and stir until smooth and glossy. Cool for 5 minutes or until slightly thickened.
    Step 7

    Line a work surface with foil (this makes it easier to clean up), then top with a wire wrack. Spread the chestnut cream over the top of one cake, leaving a 2cm border, then place the second cake on top, pressing down lightly. Place the cake on the wire rack, then pour over the ganache, allowing it to drizzle down the sides. If desired, spread ganache around sides with a spatula to cover completely. Allow ganache to set slightly, then serve.

Apple and cranberry upside-down cake

    Ingredients

    50g butter
    120g CSR brown sugar
    3 medium Granny Smith apples, cut into thick wedges
    75g dried cranberries

Cake batter

    115g butter
    150g CSR brown sugar
    1 tsp vanilla bean paste
    2 Coles Brand Australian free range eggs
    210g plain flour
    1 1/2 teaspoons baking powder
    1/4 teaspoon salt
    1/2 cup (125ml) milk, at room temperature
    Cream, to serve





    Method

    Step 1

    Preheat oven to 190C. Grease and line a 20cm round (base measurement) cake tin with baking paper.
    Step 2

    To make the apple layer, melt butter in a frying pan over medium-low heat. Add sugar and cook, stirring, until sugar is melted. Increase heat to medium-high and cook until mixture begins to bubble. Pour mixture into prepared pan. Arrange cranberries and apple slices, slightly overlapping, on top.
    Step 3

    To make the cake batter, use electric beaters to beat butter and sugar in a bowl until light and creamy. Add vanilla. Add the eggs, one at a time, beating will after each addition, until smooth. Sift the flour, baking powder and salt into a separate bowl. Add flour mixture and milk, in alternating batches, to the cake mixture until fully combined. Spread over apples and cranberries and bake for 50 mins or until cooked when tested with a cake skewer. Set aside for 30 mins to cool slightly before turning onto a a wire rack to cool. Serve with cream.

Salted caramel apple pie

    Ingredients
    Nutrition

    3 large Granny Smith apples, peeled, cored, thinly sliced
    2 large Pink Lady apples, peeled, cored, thinly sliced
    2 tablespoons lemon juice
    2 tablespoons brown sugar
    2 tablespoons plain flour
    1 tablespoons ground cinnamon
    1/4 teaspoon allspice
    1/4 teaspoon ground nutmeg
    1 Coles Brand Australian Free Range Egg, lightly whisked
    1 tablespoon raw sugar
    Vanilla ice-cream, to serve

Shortcrust pastry

    2 cups (300g) plain flour
    1/3 cup (40g) custard powder
    1/2 cup (80g) icing sugar
    185g butter, chilled, chopped
    2 Coles Brand Australian free range egg yolks

Salted caramel sauce

    1 cup (220g) caster sugar
    3/4 cup (185ml) thickened cream
    50g butter, chopped
    1/2 teaspoon salt flakes





    Method

    Step 1

    To make the pastry, process the flour, custard powder, icing sugar and butter in a food processor until the mixture resembles fine breadcrumbs. Add egg yolk and 1 tablespoon chilled water and process until dough just comes together. Shape into a disc. Cover with plastic wrap and place in the fridge for 30 mins to rest.
    Step 2

    Preheat oven to 200C. Reserve one-third of the dough. Roll the remaining dough on a floured surface to a 5mm-thick disc. Line base and side of a 22cm-round fluted tart pan with removable base with pastry. Trim edge, reserving excess pastry. Place in fridge for 15 mins to rest.
    Step 3

    Meanwhile, to make the caramel sauce, place sugar in a saucepan over medium heat. Cook, stirring, for 5-7 mins or until sugar dissolves and caramelises. Remove from heat. Add cream, butter and salt. Return to a low heat. Cook, stirring, for 3-4 mins or until the caramel boils and thickens. Set aside to cool.
    Step 4

    Combine apple and lemon juice in a bowl. Add brown sugar, flour, cinnamon, allspice and nutmeg. Arrange one-third of the apple mixture over the pastry case. Drizzle with 1 1/2 tablespoons of the caramel sauce. Continue layering with half the remaining apple and drizzle with 1 1/2 tablespoons caramel sauce. Top with remaining apple.
    Step 5

    Roll reserved pastry on a floured surface to a 3mm-thick disc. Cut into 3cm x 22cm strips. Arrange strips, cutting to fit, in a lattice pattern over the apple mixture. Place in the fridge for 15 mins to chill.
    Step 6

    Place pie on a baking tray. Brush pastry with egg and sprinkle with raw sugar. Bake for 30 mins or until golden. Set aside to cool slightly. Serve with vanilla ice-cream and remaining caramel sauce.

Gluten-free chocolate and coconut torte

    Ingredients
    Nutrition

Equipment

    Electric mixer and a 22cm springform pan

Ingredients

    50g raw cacao powder
    1/2 cup boiling water
    1 cup caster sugar
    150g coconut oil, melted, cooled
    3 eggs, at room temperature
    150g macadamia meal
    1/2 teaspoon bicarbonate soda
    Pinch salt

Coconut layer

    1 1/2 cups icing sugar, sifted
    1 1/3 cups desiccated coconut
    2 egg whites, lightly beaten

Chocolate glaze

    150g dark eating chocolate
    30g coconut oil



    Method
    Notes

    Step 1

    Preheat oven to 170C or 150C fan-force. Grease and line base and sides of a 22cm springform pan with baking paper.
    Step 2

    Combine cacao and boiling water in a small bowl. Cool slightly.
    Step 3

    Meanwhile, using an electric mixer with the paddle attachment, beat sugar, coconut oil and eggs for 3 minutes or until smooth and thickened.
    Step 4

    Combine macadamia meal, bicarbonate and salt in a bowl.
    Step 5

    With motor on low speed, beat cacao mixture through egg mixture. Add almond mixture and stir until combined. Spoon batter into prepared pan and bake for 40-45 minutes or until a crust has formed but the cake is still slightly wobbly in the centre. Stand pan on a wire rack for 10 minutes. Remove sides of pan and stand to cool completely. Remove base of pan.
    Step 6

    Make coconut layer: Stir sugar, coconut, eggs until combined. Spread over chocolate cake.
    Step 7

    Make glaze: Melt chocolate and coconut oil in a heatproof bowl over a saucepan of boiling water (make sure base doesn’t touch the water). Stir until smooth. Remove from heat and stand to cool slightly.
    Step 8

    Place cake on a wire rack over a sheet of baking paper underneath. Pour chocolate glaze over cake. Using a spatula, spread over top and sides, letting excess drip off onto paper (see Note). Chill cake until glaze sets.

Date, banana & rum loaf

Ingredients

    250g pack stoned, ready-to-eat dates
    2 small or 1 large bananas (140g/5oz in weight)
    100g pecans, 85g/3oz roughly chopped, rest left whole
    200g raisins
    200g sultanas
    100g fine polenta
    2 tsp mixed spice
    2 tsp baking powder (use gluten-free if needed)
    3 tbsp dark rum
    2 egg whites
    a few banana chips and 1 tsp sugar (optional), to decorate




Method

    Heat oven to 180C/fan 160C/gas 4. Line a 900g/2lb loaf tin with non-stick baking paper, using a little oil to make it stick. Put the dates into a small pan with 200ml boiling water and simmer for 5 mins. Drain the liquid into a jug, then put the dates into a food processor. Add the bananas and 100ml of the date liquid and whizz until smooth. Mix the nuts, dried fruit, polenta, spice and baking powder in a bowl, then add the date purée and rum, and stir until combined.
    Whisk the egg whites to soft peaks and fold into the cake mix. Tip into the tin (it will be quite full), then top with the remaining pecans and the banana chips and sugar, if using. Bake for 1 hr until golden and crusty and a skewer comes out clean. Cool completely before cutting into slices.

Simnel share ’n’ tear buns

Ingredients

    300g strong white bread flour
    140g plain flour, plus extra for dusting
    50g golden caster sugar
    7g sachet fast-action dried yeast
    zest 1 lemon
    200ml warm milk
    2 tsp almond extract
    1 large egg
    oil, for greasing bowl/proving

For the filling

    50g butter, at room temperature
    100g light soft brown sugar
    2 tsp mixed spice
    1 tbsp lemon juice
    50g mixed peel
    50g currants
    50g marzipan, coarsely grated, plus 50g/2oz extra for the ‘Apostle’ balls

To finish

    85g apricot jam
    85g icing sugar, sifted
    2 tbsp toasted flaked almonds

Method

    Mix the flours, sugar, yeast, zest and 1 tsp salt in a big bowl. In a separate bowl, whisk together the milk, almond extract and egg, then stir into the dry ingredients with a cutlery knife. Leave to rest for 10 mins.
    Knead the dough for 10 mins on a lightly floured surface until smooth and no longer sticky, then put in an oiled bowl, cover with oiled cling film and leave to rise somewhere warm-ish for at least 1 hr until doubled in size.
    Line the base of a 25 x 35cm tin, or 30cm square, with baking parchment. Mix the first 4 filling ingredients to a smooth paste, then stir in the dried fruit and 50g marzipan.
    Roll out the dough to a rectangle about 35 x 25cm. Crumble over the filling and press into the dough. Roll up tightly from one long side and, using a floured knife, cut into 12 even pieces. Put these into the tin, spiral-side up, leaving 0.5cm space between them. Cover with oiled cling film and leave to rise for 30-45 mins until nearly doubled in size. Heat oven to 200C/180C fan/gas 6.
    Bake the buns for 25-30 mins. If they are browning too quickly after 15 mins, cover loosely with baking parchment. Take the buns out of the oven and, while warm, melt the jam and brush all over the top. Leave to cool in the tin. Once cool, mix the icing sugar with a little water to a runny consistency and drizzle over. With the remaining marzipan, make 11 balls to represent the Apostles – without Judas – and scatter over with the almonds. Best eaten the day of baking. If making ahead or freezing, warm through in a low oven before serving to give that just-baked flavou

Utterly nutterly caramel layer cake

Ingredients

    250g pack salted butter, softened, plus extra for greasing
    175g mixed nuts, we used Brazil nuts, hazelnuts, pecans and almonds, roughly chopped
    250g soft light brown sugar
    3 tbsp golden syrup
    4 large eggs
    140g self-raising flour
    75g ground almonds
    ½ tsp baking powder
    1 tsp almond extract
    3 tbsp milk

For the filling

    200ml double cream
    5 tbsp caramel, from a can (we used Carnation)


Method

    Heat oven to 180C/160C fan/gas 4. Line 2 x 20cm loose-bottomed Victoria sandwich cake tins with baking parchment, then grease one of the tins over the top of the parchment (this will help to prevent the caramel-nut topping from sticking when you turn it out). Tip the nuts into a frying pan and toast over a medium heat until golden. Add 50g of the butter, 50g sugar, the golden syrup and a good pinch of salt. Stir until the butter has melted, then bubble for 2 mins until the buttery sauce is golden brown – don’t let it bubble for too long or the topping will set hard once cooled. Tip into the cake tin with the greased parchment and smooth over. Leave to cool while you make the cake.
    Tip the remaining butter and sugar into a large bowl and beat with an electric whisk until pale and fluffy. Add the eggs, one at a time, mixing well between each addition. Add the flour, almonds, baking powder, 1⁄2 tsp salt, almond extract and milk, and mix again until just combined. Divide the cake mixture between the tins and smooth over the surface. Bake for 25 mins, or until a skewer comes out clean. Leave to cool in the tins for 10 mins, then flip out onto a wire rack and remove the parchment. Allow to cool completely.
    Whisk the cream and 2 tbsp of the caramel until softly whipped and just holding its shape. To assemble the cake, place the plain cake on a plate or stand. Top with the whipped cream, swirling it out towards the edges. Drizzle over the remaining caramel (give it a good mix first to loosen it), letting it dribble down the sides. Top with the remaining sponge, nutty-side up. Serve within 1 day, or store in fridge for 3 days, removing it from the fridge 10 mins before serving.

Cherry oat squares with chocolate drizzle

Ingredients

    140g butter, melted, plus extra butter for the tin
    100g self-raising flour
    175g caster sugar
    175g porridge oats
    1 egg, beaten
    100g glacé cherries, halved
    50g dark chocolate

    MySupermarket

Method

    Heat oven to 180C/160C fan/gas 4. Butter and line the base and sides of a 22cm square cake tin: cut 2 strips of baking parchment the width of the tin and longer than the base and sides, and fit into the tin each way and up the sides. This will make lifting it out easier.
    Mix together the flour, sugar and oats in a bowl. Add the egg, melted butter and cherries, and mix well. Tip into the tin and spread evenly with a fork.
    Bake for 20-25 mins until golden brown. Cool in the tin for 10 mins, then carefully lift out using the paper and place on a board. Mark, but don’t cut, 4 lines each way to make 16 squares. Melt the chocolate in the microwave for 1 min, then drizzle over the squares. When the chocolate has set, cut the squares down the marked lines.

Salted caramel brownies

Ingredients

    200g unsalted butter, plus a little extra for greasing
    100g chocolate, 70% cocoa solids
    100g chocolate, 50% cocoa solids
    397g can Carnation caramel
    1 tsp flaky sea salt, plus a little extra for the top
    200g golden caster sugar
    4 medium eggs, at room temperature
    130g plain flour
    50g cocoa powder

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    MySupermarket

Method

    Heat oven to 180C/160C fan/gas 4. Grease then line a 23cm square traybake tin with baking parchment. Melt the butter in a medium pan, break in all the chocolate, then remove the pan from the heat and wait for the cubes to melt.
    In a small bowl, mix 175g of the caramel with 1 tsp sea salt – it will loosen up. Put the rest of the caramel in a large bowl with the sugar and eggs, and beat with an electric hand mixer or balloon whisk until even.
    Whisk in the chocolate and butter. In another bowl, combine the flour, cocoa and a good pinch of table salt, then sift this on top of the chocolate mix. Beat briefly until smooth.
    Pour half the brownie batter into the tin and level it with a spatula. Using a teaspoon, spoon half of the salted caramel on top of the batter layer in 5 thick, evenly spaced stripes. Spoon the rest of the brownie batter on top and smooth it out, trying not to disturb the caramel beneath. Top with the rest of the caramel in the same stripy fashion. Drag a skewer or tip of a knife through the caramel to make a feathered pattern on the top.
    Scatter with a little more sea salt, then bake for 25-30 mins or until risen all the way to the middle with a firm crust on top. When ready, the brownie will jiggle just a little when you shake the tin. Let it cool completely in the tin, then cut into squares

Mixed-Berry Pie

Do you like your berry pies with fresh or cooked berries? Here, you can have it both ways: a jammy filling of cooked blueberries, raspberries, and strawberries, topped with a cloud of whipped cream and a handful of fresh berries for bright color
more about:

    raspberries blueberries strawberries granulated sugar cornstarch butter lemons cream confectioners' sugar pure vanilla extract

    1 recipe Buttery Shortbread Pastry Dough
    1 cup fresh blueberries, plus a small handful for garnish
    1 cup fresh strawberries, plus a small handful for garnish
    1 cup fresh red raspberries, plus a small handful for garnish
    3/4 cup granulated sugar
    3 Tbs. cornstarch
    Kosher salt
    2 Tbs. unsalted butter
    1-1/2 Tbs. fresh lemon juice
    1 cup heavy cream
    2 Tbs. confectioners’ sugar
    1/2 tsp. pure vanilla extract

Shape the dough into a 1-inch-thick disk, wrap in plastic, and refrigerate to firm a bit, 20 to 30 min. You want the dough to remain pliable enough to roll, but not so soft that it’s sticky and difficult to move once it’s rolled out. Lightly flour a clean surface and your rolling pin. Roll out the dough into a 1/8-inch-thick round. (Run a dough scraper under the dough after every few passes of the rolling pin to prevent sticking, and reflour the surface as necessary.) Lay the rolling pin in the center of the crust, fold the pastry over it, and transfer it to a 9-inch pie pan. Gently press the dough into the pan. Trim the overhang to about 1/2 inch. (You’ll have about 6 ounces of excess dough.) Fold the overhang under to build up the edge of the pastry; crimp to flute the edges. Prick the entire surface, including the sides, with a fork. Cover loosely and refrigerate for half an hour. Meanwhile, heat the oven to 400°F.

Apply a light coating of nonstick cooking spray to one side of a piece of aluminum foil that’s slightly larger than the diameter of the pie pan. Line the pan with the foil, oiled side down, going up and over the edges, and fill with pie weights, raw rice, or dried beans. Set the pie pan on a baking sheet and bake for 20 min. Carefully remove the foil and pie weights and bake until the crust is golden brown, about another 15 min. Transfer the pie crust to a rack and let cool while you make the filling.

Gently rinse the berries and spread them on a paper-towellined baking sheet to dry (keep the berries separate). Hull the strawberries and slice them 1/4 inch thick. Combine the 1 cup blueberries, sugar, cornstarch, 1/4 teaspoon kosher salt, and 2/3 cup water in a medium-size saucepan. Set the pan over medium heat and bring to a boil, stirring frequently. Cook, stirring constantly, until the mixture turns deep purple, thickens, and becomes translucent instead of cloudy looking, 1 to 2 min. once the mixture begins bubbling. Remove from the heat and stir in the 1 cup strawberries, butter, and lemon juice. Sprinkle the 1 cup raspberries over the bottom of the pie crust and pour the filling over the top. Refrigerate until firm, about 4 hours.

Just before serving, whip the cream to medium-firm peaks with the confectioners’ sugar and the vanilla extract and mound on top of the filling. Scatter the remaining berries over the whipped cream for garnish. Serve immediately.

Strawberry Shortbread Tart with Orange-Ricotta Cream

A press-in crust makes this impressive-looking tart a breeze to prepare. Serve slightly chilled.
more about:

    all-purpose flour butter granulated sugar kosher salt ricotta cheese oranges strawberries

    4-1/2 oz. (1 cup) unbleached all-purpose flour
    4 oz. (8 Tbs.) cold unsalted butter, cut into small pieces
    1/4 cup plus 1-1/2 Tbs. granulated sugar
    1/2 tsp. kosher salt
    8 oz. (1 cup) whole-milk ricotta, any liquid poured off
    1 tsp. finely grated orange zest
    1-1/4 lb. medium strawberries, hulled, 1 left whole, the rest halved lengthwise
    3 Tbs. red currant jelly
    1 Tbs. orange liqueur, such as Grand Marnier, or water

Position a rack in the center of the oven and heat the oven to 350°F.

Pulse the flour, butter, 1/4 cup of the sugar, and the salt in a food processor until it resembles coarse meal. Scrape the mixture into a 9-inch fluted tart pan with a removable bottom and press evenly into the bottom and up the sides. If the dough sticks to your fingers, cover it with plastic wrap and use the flat bottom of a glass to press it.

Put the tart pan on a large baking sheet and bake, rotating halfway through, until the crust is golden, 15 to 18 minutes. Cool to room temperature on a rack.

In a medium bowl, whisk the ricotta, the remaining 1-1/2 Tbs. sugar, and the orange zest until combined. Spread evenly in the crust.

Put the whole strawberry in the center of the tart and then arrange the halved strawberries in circles around it, leaning them inward (the first ones will rest against the whole strawberry) until the ricotta is covered.

In an 8-inch skillet, bring the jelly and orange liqueur or water to a boil over medium heat, stirring, and let boil for 45 seconds. Remove from the heat and let sit until the bubbling stops, about 1 minute. Brush the glaze lightly over the strawberries. Refrigerate the tart for at least 1 hour before serving.
Make Ahead Tips

The crust can be made and baked up to 1 day ahead and kept covered at room temperature.

Once filled, glazed, and chilled, the tart will hold at room temperature for about 3 hours or in the fridge for up to 8 hours.

Fresh Berry Pavlova

The baked meringue shell for this classic Australian dessert is crisp on the outside and chewy in the middle, and its slightly concave center makes a natural bowl for whipped cream and fruit. In this version, Greek yogurt adds a little tang to the traditional sweet-cream filling. The recipe makes one glorious pavlova, but you can easily make individual shells by shaping the meringue into six 4-inch circles, each about 1-1/2 inches high, and baking for about 1 hour total.
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    Cointreau superfine sugar Greek yogurt egg whites pure vanilla extract cornstarch lemons distilled vinegar table salt strawberries cream

For the meringue shell

    1-1/4 cups plus 2 tsp. superfine sugar
    2 tsp. cornstarch
    4 large egg whites, at room temperature
    2 tsp. fresh lemon juice or white distilled vinegar
    1/2 tsp. pure vanilla extract
    1/4 tsp. table salt

For the filling

    2 pints mixed fresh berries or hulled, sliced strawberries (about 4 cups)
    3 Tbs. granulated superfine sugar
    2 Tbs. orange liqueur, such as Cointreau
    1-1/4 cups heavy cream
    1 tsp. pure vanilla extract
    1/4 cup plain Greek-style yogurt

Make the shell

Position a rack in the lower third of the oven and heat the oven to 275°F. Line a baking sheet with parchment. Draw an 8-inch circle in the center of the parchment, and then turn the paper over (you’ll still see the circle).

Mix 2 tsp. of the sugar with the cornstarch and set it aside.

In a stand mixer fitted with the whisk attachment (or in a large bowl using a handheld electric mixer), beat the egg whites on medium-high speed until soft peaks form, about 2 minutes.

With the mixer running, slowly add the remaining 1-1/4 cups sugar, about 1 Tbs. at a time, taking 2 to 3 minutes to add it. Sprinkle in the cornstarch-sugar mixture, then add the lemon juice, vanilla, and salt. Continue beating until glossy stiff peaks form, another 1 to 2 minutes.

Pile the meringue onto the parchment circle and use an offset spatula or the back of a spoon to spread it into an 8-inch round, about 2-1/2 inches high around the edge with a slightly concave center.

Put the meringue in the oven and turn the heat down to 250°F. Bake until crisp, dry, and slightly colored on the outside, about 45 minutes. (The meringue will spread a little during baking.) Rotate the baking sheet and continue baking until hard on the outside and slightly darker, about 45 minutes more. Turn off the heat and leave the meringue in the oven to dry for at least 30 minutes. Cool completely and gently peel off the parchment. Don’t worry if there are cracks or the center caves in slightly.
Make the filling

Combine the berries with 2 Tbs. of the sugar and the orange liqueur in a medium bowl. Let stand at room temperature, stirring occasionally, until the berries release their juice, about 45 minutes.

In a large bowl, beat the cream, the remaining 1 Tbs. sugar, and the vanilla with an electric mixer, increasing the speed from medium high to high as you beat, until soft peaks form, 2 to 3 minutes. Fold in the yogurt.

Carefully transfer the shell to a serving plate. Just before serving, fill the center with the cream and top with the berries. Use a serrated knife to slice the pavlova into wedges and serve.
Make Ahead Tips

You can make the shell 1 day ahead and leave it in the closed, cooling oven. Or store it, once completely cooled, for up to 3 days in an airtight container.

The whipped cream filling can be made up to 1 hour ahead and refrigerated.

Cheesecake Recipe

When it comes to favorite all-American desserts, cheesecake might be second to apple pie, but it’s number one on my list. Utterly delicious and super easy to make, cheesecake isn’t technically a cake; it’s a custard baked in a crumb crust. The smooth filling is typically made with cream cheese, sugar, eggs, and vanilla, and the crust is a mixture of cookie crumbs and butter. 

With the straightforward method here, you can also choose your crumb crust, flavorings, and toppings; just start with some of the combinations below (all rigorously tested in our kitchen), and then go on to create your own fabulous cheesecakes.

Serves 10 to 12
Make the crust

Cookie crumbs and butter are pressed into a springform pan for the easy crust.

Position a rack in the center of the oven and heat the oven to 375°F.
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Pulse 8 oz of your choice of cookie crumbs (see options below)  in a food processor until crushed to fine crumbs. You should have 2 cups.

In a medium bowl, stir together the cookie crumbs and 3 Tbs. granulated sugar. Mix in 3-1/2 oz. (7 Tbs.) melted unsalted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use your fingers or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened (this will be more obvious with lighter crumbs, but even the ginger and chocolate crumbs will darken a bit), 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.

Choose a cookie for the crust

    graham crackers
    Graham crackers
    vanilla wafers
    Vanilla wafers
    chocolate wafers
    Chocolate wafers
    gingersnaps
    Gingersnaps

Make the filling base

The key to a cheesecake’s perfect texture lies in a proper balance of eggs and dairy. As long as you maintain that balance, you can customize the filling by replacing some of the cream cheese with other ingredients (like ricotta, chocolate, or dulce de leche), and the cake won’t lose its rich texture.

In a stand mixer fitted with the paddle attachment, combine three 8-oz packages of room-temperature cream cheese, an add-in (see options below) OR an additional 8-oz. package of cream cheese, 2 Tbs. all-purpose flour, and a pinch of table salt. Beat on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps.

Choose an add-in (optional)

    milk chocolate
    Milk chocolate: 10 oz., melted and cooled
    semisweet chocolate
    Bittersweet or semisweet chocolate: 10 oz., melted and cooled
    ricotta
    Ricotta: 1 cup
    strawberry puree
    Strawberry purée: 1 cup
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    Blueberry purée: 1 cup
    banana puree
    Banana purée: 1 cup
    dulce de leche
    Dulce de leche: 3/4 cup
    dulce de leche
    White chocolate: 8 oz., melted and cooled
    crème fraîche
    Sour cream or crème fraîche: 3/4 cup
    mascarpone
    Mascarpone: 8 oz., at room temperature
    pumpkin purée
    Canned pure pumpkin purée: 1 cup

Flavor the filling

Add 1-1/4 cups granulated sugar and continue beating until well blended and smooth. Add 1 Tbs. pure vanilla extract and your choice of flavorings (see options below) and spices (see options below), if using, and beat until blended, about 30 seconds. Add 4 large room-temperature eggs, one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.

Choose up to two flavorings (optional)

    peanut butter
    Creamy peanut butter: 1/3 cup
    crystalized ginger
    Finely chopped crystallized ginger: 2 Tbs.
    instant espresso
    Instant coffee: 2-1/2 tsp. (or 2 tsp. espresso powder)
    lime zest
    Finely grated lime zest: 2 Tbs.
    lemon zest
    Finely grated lemon zest: 2 Tbs.
    orange zest
    Finely grated orange zest: 2 Tbs.
    mini chocolate chips
    Mini chocolate chips: 1/3 cup
    amaretto
    Amaretto: 3 Tbs.
    baileys
    Baileys: 3 Tbs.
    chambord
    Chambord: 3 Tbs.
    kahlua
    Kahlua: 3 Tbs.
    grand marnier
    Grand Marnier: 3 Tbs.

Choose up to four spices for a total of 2 tsp. (optional)

    ground nutmeg
    Ground nutmeg (up to 1/2 tsp.)
    ground ginger
    Ground ginger
    ground cloves
    Ground cloves (up to 1/2 tsp.)
    ground cinnamon
    Ground cinnamon

Bake the cheesecake

Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen for up to 1 month. (To freeze, put the unmolded, cooled cake on a rimmed baking sheet in the freezer, uncovered, until the top is cold and firm; then wrap it in two layers of plastic and one layer of foil. Thaw overnight in the refrigerator.)
Top and serve

Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust. Carefully slide the cake onto a flat serving plate. Add your topping (see options below) and/or garnishes (see options below). To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.

Choose a topping (optional)

    caramel sauce
    Caramel sauce: see recipe below
    chocolate ganache
    Chocolate ganache: see recipe below
    brulee shards
    Burnt sugar: Sprinkle 2 Tbs. granulated sugar evenly over the top and slowly pass a hand-held kitchen torch over the sugar until melted and caramelized.
    strawberries
    Glazed fresh fruit: see recipe below
    lemon curd
    Lemon curd

Choose up to three garnishes (optional)

    chopped nuts
    Chopped toasted nuts
    chocolate-covered coffee beans
    Chocolate-covered espresso beans
    cocoa powder
    Cocoa powder (sift over cake)
    crushed amaretti cookies
    Crushed amaretti cookies
    whipped cream
    Whipped cream
    confectioners sugar
    Confectioners' sugar (sift over cake)
    chocolate shards
    Chocolate shards
    pecans
    Toasted pecans

Fairy cakes recipes

Fairy cakes or cupcakes - here's our simple but delicious recipe for making these pretty little sponge cakes. Fairy cakes are perfect for any treat including birthday parties. For some great fairy cakes recipes and ideas on how to decorate your cake take a look through our inspiring fairy cake decorating and topping photos for ideas.

This recipe makes 12 fairy cakes or 9 cupcakes.
Ingredients (serves 8+)

    100g butter, softened
    100g self raising flour
    100g caster sugar
    2 eggs

You will need:

Muffin tray with muffin cases
Method
Handy tip

If you would like to make your own icing!

    Preheat oven gas mark 4/180'C/170'C fan
    Whisk all the ingredients until creamy and spoon into a bun tin or bun cases - this recipe should make 12
    Cook for about 10-15 minutes - to check they are cooked just press gently and they should spring back
    Once cooled, the cakes can be decorated with all different types of icing including glace icing or delicious buttercream icing

Why not try...

    Replacing some of the flour with cocoa to make chocolate cakes

    Add choc chips to make choc chip cakes

    Add raisins to make raisin cakes

    Add lemon zest to make lemon cakes and so on

    Once your fairy cakes have cooled and been iced you can decorate them with anything you like - sprinkles, sweets and cherries!