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!

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.

READ MORE
Purchase options below
Find the complete article and many more in this issue of Baking Heaven - May 2019
If you own the issue, Login to read the full article now.
Single Issue - May 2019
$4.99
Or 499 points
Annual Digital Subscription
Only $ 3.50 per issue
SAVE
30%
$41.99
Or 4199 points
Monthly Digital Subscription
Only $ 3.99 per issue
SAVE
20%
$3.99
Or 399 points

View Issues

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! We are also very excited to bring you a brand new section dedicated to cake decorating! The Cake Decorating School features a range of step-by-step projects and techniques that are suitable for every skill level. 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!