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Digital Subscriptions > Baking Heaven > June 2019 - Party Cakes! > PUDDING HEAVEN

PUDDING HEAVEN

Epic desserts to satisfy a sweet tooth!

WE LOVE… GALAKTOBOUREKO pg63 // HONEY TIRAMISU pg64 // RHUBARB COBBLER pg66

Lemon & ricotta hotcakes with blueberry syrup

SERVES 2

250g (9oz) ricotta

90g (3oz) self-raising flour

50g (1¾oz) caster sugar

3 Waitrose & Partners British Blacktail Large Free-Range Eggs, separated

grated zest of 2 lemons

2 tbsp unsalted butter, softened

2 tbsp extra thick half fat cream

For the blueberry cardamom syrup

150g (5½oz) blueberries

3 tbsp maple syrup

4 cardamom pods, cracked open

½ tsp vanilla extract

1 For the syrup, put half the blueberries in a small saucepan with the maple syrup, cardamom and vanilla. Bring to the boil, then turn down to simmer gently for 3-4 minutes until the berries have just burst. Take off the heat, stir in the remaining blueberries and set aside to cool.

2 For the hotcakes, put the ricotta, flour, sugar, egg yolks, lemon zest and a pinch of salt to a large mixing bowl and beat together with a wooden spoon. In a separate bowl, using electric beaters, whisk the egg whites to stiff peaks, then fold into the ricotta mixture.

3 Heat a large frying pan over a medium heat with 1 tbsp butter. Fry 3 hotcakes at a time (it makes 6 in total), using 2 dessert spoonfuls of the mixture per hotcake, and frying for about 3 minutes on each side. Repeat with the remaining 1 tbsp butter and hotcake mixture. Serve with the blueberry syrup (discard the cardamom pods) and a dollop of cream.

By Waitrose. Thousands of recipes can be found at www.waitrose.com/recipes

BAKING TIP

BREAKFAST?

SERVE WITH YOGHURT INSTEAD OF CREAM. THEY ALSO WORK WITH ORANGE ZEST!

By Waitrose. Thousands of recipes can be found at www.waitrose.com/recipes

A SPECTACULAR DINNER PARTY DESSERT WITH FRESH RASPBERRY COMPOTE THROUGH THE MIDDLE

Chocolate & raspberry torte

SERVES 10

200g (7oz) frozen raspberries

150g (5½oz) Fairtrade golden caster sugar

3 x 90g (3oz) bars Divine Fairtrade 70% Cocoa Smooth Dark Chocolate with Raspberries, broken into chunks

100g (3½oz) unsalted butter, softened

3 British Blacktail Medium Free Range Eggs

100g (3½oz) ground almonds

50g (1¾oz) self-raising flour

50g (1¾oz) Fairtrade cocoa powder, plus extra for dusting

150ml (5fl oz) soured cream

1 tsp freeze-dried raspberries, to decorate

1 Preheat the oven to 180°C/Gas Mark 4. Line a deep 20cm (8in) cake tin with baking parchment. Heat the raspberries and 50g (1¾oz) sugar in a small pan with 1 tbsp water until broken down, then simmer for 6-7 minutes until jammy, set aside to cool. Meanwhile, melt the chocolate in a heatproof bowl set over a pan of barely simmering water; set aside to cool.

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About Baking Heaven

Nothing says ʻ partyʼ quite like a showstopping cake, so this month we've rounded up some of our favourite wow-factor bakes to make sure you can celebrate any occasion in style. Find party essentials like a gin and tonic cake, a giant doughnut cake and everything in between! Our brand new Cake Decorating School is back, where we guide you step-by-step through techniques and projects that'll help you become an even better baker! Make Father's Day cupcakes, try using Candy Melts and follow Britt Box's easy guide to creating an ombre cake. Mary Berry shares some of her favourite speedy recipes, discover step-by-step how to make pineapple upside-down doughnuts, plus bake a malted milk chocolate birthday cake in our masterclass – it's perfect for kid's parties! Don't miss our guide to packing the perfect picnic – we share essential tips for eating al fresco, plus a selection of simple but delicious treats to take with you on the go. Don’t miss it!