Shopping Cart -

Your cart is currently empty.
Upgrade to today
for only an extra Cxx.xx

You get:

plus This issue of xxxxxxxxxxx.
plus Instant access to the latest issue of 350+ of our top selling titles.
plus Unlimited access to 30000+ back issues
plus No contract or commitment. If you decide that PocketmagsPlus is not for you, you can cancel your monthly subscription online at any time. Auto-renews at €10,99 per month, unless cancelled.
Upgrade for €1.09
Then just €10,99 / month. Cancel anytime.
Learn more
Pocketmags Digital Magazines
IT
Pocketmags Digital Magazines
   You are currently viewing the Italy version of the site.
Would you like to switch to your local site?
Leggi ovunque Read anywhere
Modalità di pagamento Pocketmags Payment Types
Trusted site
A Pocketmags si ottiene
Fatturazione sicura
Ultime offerte
Web & App Reader
Regali
Loyalty Points

cake heaven

Get creative with special occasion cakes!
IT’S THE ROSE ICING THAT MAKES THE CAKE BY COMPLEMENTING THE SPICINESS

Ras el hanout & buttermilk sweet loaf cake with rose icing

SERVES 8

3 free-range eggs 175g (6oz) caster sugar 1 tsp vanilla extract 175g (6oz) plain flour 150g (5½oz) unsalted butter, melted 1 tsp baking powder 1 heaped tbsp ras el hanout 150ml (5floz) buttermilk

For the topping 75g (2¾oz) icing sugar, sifted 3 tsp rosewater a few dried edible rose petals, to decorate (optional)

1 Preheat the oven to 180ºC/Gas Mark 4. Line a 900g (2lb) loaf tin with baking parchment.

2 Put the eggs and sugar into a large mixing bowl and beat together until smooth. Beat in the vanilla extract, plain flour, melted butter, baking powder and ras el hanout and mix until smooth. Lastly, add the buttermilk and incorporate well.

3 Pour the mixture into the prepared loaf tin and bake for 50-55 minutes, or until cooked through and a skewer or knife inserted into the centre of the cake comes out clean. Leave to cool in the tin.

4 To make the icing, mix the icing sugar and rosewater together in a small bowl until smooth. Once the cake has cooled, smooth the icing over the top.

5 Sprinkle over the dried rose petals, if desired.

Dark chocolate and cherry sheet bake

SERVES 12-14

500g (1lb 1¾oz) pitted frozen cherries (no need to defrost) 6 large free-range eggs 350g (12½oz) caster sugar 2 tsp vanilla extract 2 tsp ground cinnamon 400g (14oz) plain flour 300g (10½oz) unsalted butter, melted 2 tsp baking powder 200g (7oz) dark chocolate chunks 75ml (2½floz) milk

1 Remove the cherries from the freezer. Preheat the oven to 180ºC/ Gas Mark 4. Line a 35x25cm (13½x10in) deep baking tray or ovenproof dish with baking parchment.

2 Put the eggs and sugar into a large mixing bowl and beat together until smooth. Beat in the vanilla extract, cinnamon, flour, melted butter and baking powder. Fold in the cherries and chocolate chunks, then stir in the milk to loosen the mixture a little. Mix until evenly combined.

READ MORE
Purchase options below
Find the complete article and many more in this issue of Baking Heaven - July 2019
If you own the issue, Login to read the full article now.
Single Digital Issue
July 2019
€5,49
This issue and other back issues are not included in a new Baking Heaven subscription. Subscriptions include the latest regular issue and new issues released during your subscription.
Annual Digital Subscription
Only € 3,42 per issue
SAVE
51%
€40,99
Monthly Digital Subscription
Only € 5,49 per issue
SAVE
21%
€5,49

View Issues

About Baking Heaven

Cream or jam first? It's a hotly debated topic in the baking world and one that often divides afternoon tea lovers! Whatever your preference, we've got a selection of delicious scones and quintessentially British cakes and bakes for you to mix and match. You'll also find brilliant breakfast inspiration with flavours from around the globe, posh tarts for entertaining, homemade pizza dough step-by-step and plenty of seasonal cakes, biscuits, puddings and teatime treats to keep you busy – get your copy now!