Shopping Cart -

Your cart is currently empty.
Continue Shopping
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
US
Pocketmags Digital Magazines

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 Issue - July 2019
$4.99
Or 499 points
Annual Digital Subscription
Only $ 2.25 per issue
SAVE
55%
Was $41.99
Now $26.99
Monthly Digital Subscription
Only $ 3.99 per issue
SAVE
20%
$3.99
Or 399 points

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!