Get creative with special occasion cakes!
WE LOVE… SHORTCAKE COBBLER pg32 // BLUEBERRY SWISS ROLL pg36 // DATE CAKE
Flourless chocolate orange almond cake
Recipe taken from All Things Sweet by Paul Allam and David McGuinness, published by Murdoch Books (£25). Photography by Alan Benson.
SERVES 12
125g (4½oz) dark chocolate
(55% cocoa), coarsely chopped
190g (6¾oz) whole almonds
60g (2¼oz) mixed peel (mixed candied citrus peel)
190g (6¾oz) caster sugar grated zest of 1 orange
6 free-range eggs, separated
1 Preheat the oven to 150°C/Gas Mark 2. Grease a 23cm (9in) round cake tin and line the base and sides with baking paper, allowing it to protrude about 2.5cm (1in) above the tin.
2 In a food processor, whiz the chocolate, almonds, mixed peel, sugar and orange zest until finely chopped. Add the egg yolks and pulse to combine.
3 Put the egg whites in the bowl of an electric stand mixer fitted with a whisk attachment. Whisk on high speed until stiff peaks form. Use a large spoon to fold the chocolate mixture through.
4 Pour the batter into the prepared cake tin. Place on the middle shelf of the oven and bake for 65-70 minutes, or until set. Cool in the tin for 10 minutes, before turning out onto a wire rack to cool. This cake will keep in an airtight container at room temperature for up to 2 weeks, or in the fridge for up to 1 month; bring back to room temperature for serving.
Peanut butter & popcorn layer cake
From the Dairy Diary 2019 (
www.dairydiary.co.uk)
SERVES 10
175g (6oz) caster sugar
275g (10oz) butter, softened
40g (1½oz) treacle
3 medium free-range eggs
175g (6oz) self-raising flour, sifted
5 tbsp cocoa powder, sifted
2-4 tbsp milk
110g (4oz) smooth peanut butter
225g (8oz) icing sugar
15g (½oz) sweet & salt popcorn toffee sauce for drizzling (optional)
1 Preheat the oven to 180°C/Gas Mark 4. Grease and line three 18cm (7in) round sandwich tins.
2 Cream together the caster sugar, 175g (6oz) butter and treacle until light and fluffy.
3 Beat in the eggs, one at a time, each with 1 tbsp flour.
4 Fold in the remaining flour, cocoa and 2 tbsp milk, then spoon into the prepared tins.
5 Bake for about 20 minutes, or until springy to touch. Cool on a wire rack.
6 Beat together the peanut butter with the icing sugar and remaining butter. Add 1-2 tbsp milk, if necessary. Use to sandwich the cakes together. Spread the remainder on top, then add the popcorn and drizzle with toffee sauce.
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About Baking Heaven
The May issue of Baking Heaven is on sale now and it comes with a fantastic Cupcake mini magazine packed with 20 delicious recipes and techniques!
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Plus, discover the science of chocolate, make a step-by-step dark chocolate mousse, have some fun baking with the kids and follow our masterclass to making no-knead bread and so much more!