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Digital Subscriptions > Delicious Magazine > March 2018 > BAKES WORTH celebrating

BAKES WORTH celebrating

March brings Mothering Sunday (11th) and the Easter bank holiday weekend (30th), so what better excuse do you need to get creative in the kitchen? Whether you’re a beginner or budding Bake Off champ, we’ve got four great recipes for you
Bea Vo’s carrot and cheesecake layer cake, p74
RECIPES: BEA VO, JOHN WHAITE, CHETNA MAKAN, LOTTIE COVELL. PHOTOGRAPHS: GARETH MORGANS, MAJA SMEND. FOOD STYLING: LOTTIE COVELL, REBECCA WOOLLARD. STYLING: DAVINA PERKINS, TONY HUTCHINSON

sweet things.

Chetna Makan’s chocolate & marshmallow mini egg traybake, p72

The alternative simnel cake

Since winning Bake Off, John has trained in patisserie at Le Cordon Bleu, written two cookbooks and launched his own cookery school in Lancashire

Caramelised white chocolate, burnt butter and tahini cake By Bake Off champ John Whaite

SERVES 20. HANDS-ON TIME 1 HOUR 40 MIN, OVEN TIME 1 HOUR 20-25 MIN, PLUS CHILLING

Caramelised white chocolate reminds me of the Caramac bars I enjoyed as a child. The sweetness lends itself to more bitter notes, and after playing around with a few things (including Marmite – unsuccessfully) I discovered that tahini’s nuttiness was just right.

MAKE AHEAD

This cake is best on the day it’s baked but you can wrap the sponges in cling film and freeze for up to a month.

• 150g white chocolate (we used Waitrose Belgian white chocolate), chopped

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About Delicious Magazine

The March issue of delicious. is packed with crowdpleasing recipes from Thomasina Miers, Raymond Blanc, Gill Meller, Mary Berry and venerable vegetarian restaurant Mildreds. There are also spectacular cakes and bakes from experts John Whaite, Chetna Makan, Bea Vo and Richard Bertinet, not forgetting those Easter must-haves – hot cross buns from Gail’s bakery. Plus we’ve got a pull-out brunch special, cool Scandi recipes and the ultimate banoffee pie. This could be your best Easter ever!

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