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Pocketmags Digital Magazines
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Pocketmags Digital Magazines

FRUITY BAKING

Adding pops of colour and bursts of sweetness, fruit is the perfect ingredient…

Egg-free passion fruit sponge cake

TOPPED WITH passion fruit pulp

For the sponge

140g (5oz) unsalted butter, softened

120g (4oz) unrefined golden caster sugar (we like Billington’s)

2 tbsp golden syrup

350g (12oz) self-raising white flour (we like Allinson)

2 tsp baking powder

300ml (10fl oz) milk

2 tsp vanilla extract (we like

Nielsen Massey)

For the filling

300ml (10fl oz) double cream

1 tbsp vanilla bean paste (we like

Nielsen Massey)

5 passion fruit

1 Preheat the oven to 170°C/Gas Mark 3. Grease two 20cm (8in) sandwich tins.

2 Whisk together the butter, golden caster sugar and golden syrup until light, fluffy and pale in colour.

3 In a bowl, mix together the baking powder and flour, then gradually add the flour, milk and vanilla extract to the sugar/butter mix.

4 Blend together the ingredients until they are fully incorporated and the batter has reached a smooth consistency. If the mixture is too thick, add a splash more milk to loosen.

5 Fill the two tins equally and bake for 20-25 minutes until golden brown and baked throughout. The sponges may be thinner than a standard sponge containing egg.

6 Leave the cake to cool on a wire rack.

7 Prepare the filling by scooping out the flesh, seeds and juice of the passion fruit.

8 In a separate bowl, whip the double cream and vanilla bean paste until it reaches a soft peak. Split the cream in half and gently fold in half of the passion fruit. Spread it generously on the bottom layer of the cake.

9 With the remaining cream, decorate the top of the cake and drizzle over the remaining passion fruit pulp.

Blueberry cheesecake

Recipe by BakingMad.com

SERVES 8

For the base

180g (6½oz) digestive biscuits

35g (1¼oz) unrefined light muscovado sugar

100g (3½oz) unsalted butter, melted

For the topping

500g (1lb 1oz) cream cheese

1 tbsp vanilla bean paste

100g (3½oz) icing sugar

200ml (7fl oz) double cream

5 tsp blueberry jam blueberries, to serve

1 Using a rolling pin or food processor, break the biscuits up into crumbs.

2 In a saucepan, melt the butter and sugar together, then add the biscuit crumbs, stirring until they are coated. Pour into a 23cm (9in) round cake tin lined with parchment paper. Use the back of a tablespoon to make sure the mixture is even and coats the whole of the bottom of the tin. Cool completely.

3 In a separate bowl, beat together the cream cheese, vanilla and icing sugar.

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About Baking Heaven

Sweeten up your September with the new issue of Baking Heaven, where we've served up plenty of inspiration for baking with fruit! Find out how to make your very own GBBO showstopper – a melting chocolate ball, plus create a delicious orange soufflé and discover everything you need to know about making meringues in our masterclass. Transform storecupboard ingredients to make a loaf of sourdough, find out how to make perfect biscuits with our guide and bake your best ever chocolate brownies... yum! Get your hands on a copy, pop your apron on and let's get baking!