recipes

Prepare the Cake Batter:

• Preheat the oven to 170°C/Gas Mark 3.
• Grease and flour 8–12 individual oblong cake tins or a 23cm round deep tin.
• In a mixing bowl, combine the ground semolina, ground cinnamon, ground mixed spice, breadcrumbs, and finely ground walnuts.
• Mix well.
• In a separate bowl, use an electric mixer to whisk the egg yolks, caster sugar, red wine, orange juice, and grated orange zest until the mixture is smooth, creamy, and pale in color.
• In another bowl, whisk the egg whites to stiff peaks.
• Gently fold the dry ingredients into the egg yolk mixture.
• Then, carefully fold in the egg whites using a large metal spoon until just combined.

Bake the Cake:

• Spoon the batter into the prepared tins.
• Bake for 18–20 minutes for individual cakes or 35–40 minutes for a large cake.
• The cake is done when it springs back when gently pressed and a skewer inserted into the center comes out clean.

Prepare the Spice Syrup:

• While the cakes are baking, prepare the spice syrup.
• In a small saucepan, combine the caster sugar, water, red wine, cloves, cinnamon stick, and the juice and grated zest of 1 lemon.
• Bring the mixture to a boil, stirring until the sugar is dissolved.
• Simmer for 5 minutes, then remove from heat and strain the syrup through a sieve into a jug.
• Return half of the syrup to the pan and simmer until reduced to a thick, coating consistency.

Soak and Decorate the Cake:

• When the cakes are done, remove them from the oven and immediately pour the syrup from the jug over them.
• Let the cakes soak for 15 minutes.
• Carefully remove the cakes from the tins and place them on a serving plate.
• Add the chopped walnuts to the reduced syrup and drizzle this over the cakes for an extra layer of flavor and texture.

Prepare the Cake Batter:

• Preheat the oven to 150°C/Gas Mark 2.
• Grease a 450g loaf tin and line the base and long sides with baking parchment.
• Using an electric mixer, beat the unsalted butter and golden caster sugar together until pale and fluffy.
• Gradually add the lightly beaten eggs, mixing well after each addition.
• Stir in the vanilla extract and the grated lemon and orange zest.
• In a separate bowl, mix the glacé cherries, sultanas, dried apricots, and whole blanched almonds with a tablespoon of plain flour to coat the fruits and nuts—this helps prevent them from sinking in the cake.
• Sift the remaining plain flour with the self-raising flour and ground mixed spice.
• Fold this flour mixture into the batter using a large metal spoon.
• Carefully fold in the dried fruits and nuts, ensuring the mixture is well combined without over-mixing.
• Spoon the batter into the prepared loaf tin and level the top with a spatula.

Bake the Cake:

• Bake the cake in the preheated oven for 55 minutes, or until it is springy to the touch and a skewer inserted into the center comes out clean.
• Once baked, pierce the cake several times with a skewer and slowly pour over the Cointreau or brandy, allowing it to soak into the cake.
• Leave the cake to cool completely in the tin.

Decorate the Cake:

• Warm the apricot jam in a small pan until it becomes a smooth glaze.
• Brush the top of the cooled cake with the warm apricot jam.
• Decorate the cake with whole blanched almonds and glacé cherries, arranging them in a pattern on top.

Prepare the Cake Batter:

• Preheat the oven to 170°C/Gas Mark 3.
• Grease and flour a 20cm bundt ring tin.
• In a mixing bowl, use an electric mixer to beat the room-temperature butter and caster sugar together until light and fluffy.
• Gradually beat in the lightly beaten eggs, mixing well after each addition.
• Gently fold in the sifted self-raising flour and a pinch of salt using a large metal spoon, ensuring the batter remains airy.

Bake the Cake:

• Transfer the batter to the prepared bundt tin and smooth the top.
• Bake for about 25 minutes, or until the cake is golden brown and springs back when gently pressed with a finger.
• Leave the cake in the tin for 10 minutes before turning it out onto a wire rack to cool completely.

Infuse the Cake with Coffee and Rum:

• Sweeten the hot black coffee with the caster sugar and stir in the tablespoon of rum.
• Return the cooled cake to the bundt tin and slowly pour the coffee mixture over it to allow it to soak in.
• Immediately invert the cake onto a serving plate and let it cool completely again.
• Prepare the Whipped Cream:
• In a mixing bowl, combine the whipping cream, icing sugar, and vanilla extract.

Whip to medium peaks.

• Spread most of the whipped cream over the cake using a palette knife, leaving some cream for decoration.
• Spoon or pipe the remaining cream into the center of the cake and level it with a spatula.

Decorate the Cake:

• Grind half of the freeze-dried raspberries to a fine powder using a pestle and mortar or spice grinder.
• Use a tea strainer to dust the raspberry powder over the cream-covered cake.
• Sprinkle the remaining raspberry pieces over the top.
• Cut the fresh figs into quarters and arrange them in a circular pattern on top of the cake.
• Finish by sprinkling the candied rose fragments over the figs for an elegant touch.

• Preheat the oven to 170°C/Gas Mark 3.
• Grease and line a 25cm square shallow cake tin.
• In a mixing bowl, whisk the eggs, vanilla extract, and light soft brown sugar using an electric mixer on medium to high speed for about 5 minutes.
• The mixture should become pale, increase in volume, and be thick enough to leave a trail when dropped from the whisk.
• Gently melt the unsalted butter in a small pan.
• Fold the melted butter into the whisked batter using a large metal spoon, taking care not to deflate the mixture.
• Sift the plain flour, ground cinnamon, and baking powder together.
• Add the sultanas and toss to coat them in the flour mixture, which helps prevent them from sinking to the bottom of the cake.
• Gradually fold the flour mixture into the batter, 2 tablespoons at a time, followed by the milk.

Assemble the Cake:

• Transfer the cake batter into the prepared tin and level the surface with a spatula.
• Arrange the thinly sliced apples on top of the batter in a neat, overlapping pattern.
• Sprinkle the apples with the demerara sugar for added sweetness and crunch.

Bake the Cake:

• Bake the cake in the preheated oven for 20–25 minutes, or until the sponge is golden brown and the apples are lightly colored.
• Remove from the oven and allow the cake to cool in the tin.

Prepare the Icing:

• In a small bowl, whisk the icing sugar with enough Calvados or brandy to create a translucent icing.
• While the cake is still warm, brush the icing over the top.

Decorate the Cake:

• Arrange the toasted flaked almonds around the edge of the cake.
• Dust the cake lightly with icing sugar before serving.

Soak the Fruit:

• In a large mixing bowl, combine the raisins, currants, chopped candied pineapple, grated orange zest, and grated lemon zest.
• Pour the Scottish whisky over the fruit mixture, cover, and leave to soak for 24 hours.

Prepare the Cake Batter:

• Preheat the oven to 150°C/Gas Mark 2.
• Grease and line a 20cm round deep cake tin with baking parchment.
• Using an electric mixer, beat the room-temperature butter and light soft brown sugar together until light and fluffy.
• Gradually add the lightly beaten eggs, a little at a time, mixing well after each addition.
• Mix in the orange marmalade until fully incorporated.
• Sift the plain flour, baking powder, ground mixed spice, and ground almonds together.
• Fold this mixture into the batter using a large metal spoon.
• Gently fold in the soaked fruit along with any remaining whisky that hasn’t been absorbed.

Bake the Cake:

• Spoon the batter into the prepared cake tin and level the top with a spatula.
• Arrange the whole blanched almonds in a circular pattern on top of the cake.
• Bake in the preheated oven for 45 minutes.
• Check if the top is browning too quickly; if so, cover it with foil.
• Continue baking for an additional 30 minutes, or until the cake is firm to the touch and a skewer inserted into the center comes out clean.
• Allow the cake to cool completely in the tin before turning it out onto a wire rack.

Serving Suggestion:

• Serve the Dundee Cake sliced with a cup of tea or coffee.
• It also pairs well with a glass of Scottish whisky.

Prepare the Sponge Cake:

• Preheat the oven to 180°C/Gas Mark 4.
• Grease a 40cm x 28cm baking tray and line it with baking parchment.
• Using an electric mixer, whisk the egg yolks with half the icing sugar and the vanilla extract until thick and pale.
• In a separate bowl, whisk the egg whites with the remaining icing sugar until they form stiff peaks.
• Using a large metal spoon, gently fold a third of the meringue into the egg yolk mixture.
• Then, fold in a third of the sifted flour.
• Repeat this process until all the egg whites and flour are incorporated, taking care not to overmix and lose volume.
• Gently fold in the grated orange zest.
• Transfer the batter to the prepared baking tray and level the surface with a palette knife.
• Bake for 5–7 minutes; the cake should have minimal color and feel dry to the touch but not firm or crisp.
• Quickly transfer it to a cooling rack, running a knife around the edges first to loosen it.

Prepare the Chocolate Buttercream:

• Melt the dark chocolate in a microwave or over a pan of simmering water, ensuring the water doesn’t touch the base of the bowl.
• Using a freestanding electric mixer, whisk the egg yolks on low speed.
• In a heavy-based pan, combine the caster sugar and water, stirring until the sugar dissolves.
• Wash down the sides of the pan with a pastry brush dipped in cold water to remove any sugar crystals.
• Bring the mixture to a boil over high heat and cook without stirring until it reaches 118°C (soft-ball stage) on a sugar thermometer.
• Slowly pour the sugar syrup onto the egg yolks while mixing on low speed.
• Increase the speed to medium and continue whisking until the mixture is pale, fluffy, and slightly warm.
• Gradually add the cubed butter, whisking well after each addition.
• Once the butter is fully incorporated, remove the bowl from the mixer and fold in the melted chocolate, orange oil, and a pinch of salt.

Assemble the Dobos Torte:

• Cut the cooled sponge cake into 6 equal strips.
• Place the first strip on a cake card and spread a layer of chocolate buttercream on top, making sure it’s as thick as the sponge layer.
• Place the next strip on top and repeat the process until all the sponge layers are used.
• Cover the top and sides of the assembled cake with the remaining buttercream, applying a thicker layer on the sides.
• Press the chopped toasted hazelnuts onto the sides of the cake to cover.
• Place the cake in the fridge to firm up while you prepare the caramel decorations.

Prepare the Caramel Decorations:

• Line a baking sheet with a silicone mat.
• In a heavy-based pan, combine the caster sugar and water, stirring well.
• Wash down the sides of the pan with a pastry brush dipped in cold water to remove any sugar crystals.
• Bring the mixture to a boil over high heat and cook without stirring until it turns into a golden caramel.
• Immediately spoon the caramel onto the silicone mat in irregular shapes.
• Allow the caramel to cool and harden.

Decorate the Cake:

• Remove the cake from the fridge.
• Carefully place the caramel shapes on top of the cake for decoration.

Serving Suggestion:

• Serve the Dobos Torte chilled or at room temperature with a cup of strong coffee or tea.

• Prepare the Cupcakes:
• Preheat the oven to 170°C/Gas Mark 3.
• Line a 12-hole muffin tin with cupcake wrappers.
• Cream the softened butter and caster sugar together until pale and fluffy.
• Gradually add the lightly beaten eggs and vanilla extract, beating well after each addition.
• Sift the self-raising flour and plain flour together, then fold into the batter alternately with the milk, using a large metal spoon.
• Spoon the batter into the cupcake wrappers, filling them just under half full.
• Bake for 20–25 minutes, until a skewer inserted in the center comes out clean.
• Cool on a wire rack.
• Make the Praline Custard Filling:
• Whisk the caster sugar, egg, egg yolks, vanilla extract, plain flour, and cornflour together in a bowl to form a smooth paste.
• Bring the whole milk to a boil in a saucepan, then pour it over the paste, whisking until combined.
• Return the mixture to the saucepan and cook over medium heat, whisking continuously, until the mixture thickens and begins to boil.
• Cook for another minute, then remove from heat.
• Whisk in the praline paste or chocolate hazelnut spread.
• Transfer to a clean bowl, cover with cling film, and allow to cool.
• Prepare the Choux Pastry:
• Preheat the oven to 190°C/Gas Mark 5.
• Line two baking trays with silicone mats.
• In a saucepan, combine the water, whole milk, diced butter, salt, and caster sugar.
• Bring to a boil over medium heat, stirring occasionally.
• Reduce the heat and add the strong white flour all at once, stirring vigorously until the mixture forms a ball in the center of the pan.
• Cook for 30 seconds.
• Transfer the dough to a mixing bowl and beat with a wooden spoon for 1 minute to cool slightly.
• Gradually add the lightly beaten eggs, a little at a time, beating well after each addition until the dough is smooth, shiny, and holds its shape.
• Spoon the dough into a piping bag fitted with a 5mm plain nozzle.
• Pipe small dots (no more than 1.
• 2cm in diameter) onto the lined baking trays, spacing them about 1.
• 2cm apart.
• Dip your finger in water and press lightly on any tips formed on the buns.
• Bake for 15–18 minutes until golden brown and crisp.
• Cool on a wire rack.
• Fill the Choux Buns:
• Fill a disposable piping bag with the cooled praline custard filling.
• Use a skewer to make a small hole in the base of each choux bun, then pipe the filling into the buns.
• Arrange the filled buns on a clean baking tray.
• Make the Caramel:
• In a small, heavy-based pan, combine the caster sugar, liquid glucose, and water.
• Stir well and brush down the sides of the pan with a pastry brush dipped in cold water to remove any sugar crystals.
• Bring the mixture to a boil over high heat without stirring.
• Once the sugar starts to turn golden, remove from heat and dip the bottom of the pan in iced water for 15–20 seconds to stop further cooking.
• Dip the top of each choux bun into the caramel, then place them on a baking tray lined with baking parchment.
• Assemble the Cupcakes:
• Once the caramel on the buns has set, carefully dip the base of each bun in a little caramel and stack them on top of the cooled cupcakes.
• Start with a layer that covers the top of each cupcake, then build additional layers as desired.
• Decorate with sugarpaste flowers and scatter with hundreds and thousands.

Soak the Fruit:

• In a large mixing bowl, combine the light soft brown sugar, sultanas, golden raisins, and chopped mixed candied peel.
• Pour the hot black tea over the mixture, cover the bowl, and leave it to soak overnight.
• This allows the fruit to absorb the tea and plump up.

Prepare the Loaf:

• Preheat the oven to 170°C/Gas Mark 3.
• Thoroughly grease a 450g loaf tin or 8 individual loaf tins.
• If using a large tin, line the base and long sides with baking parchment.
• In a separate bowl, sift the self-raising flour.
• Add the soaked fruit mixture (including any remaining liquid) to the flour.
• Mix in the eggs and grated lemon zest until you have a smooth batter.

Bake the Loaf:

• Transfer the mixture into the prepared tin(s).
• Bake for 60–70 minutes for a large loaf, or 30–35 minutes for individual loaves.
• The Barmbrack should be well risen, firm to the touch, and a skewer inserted into the center should come out clean.
• Allow the loaf to cool in the tin for 20 minutes before turning it out onto a wire rack to cool completely.

Serve:

• Slice the Barmbrack and serve buttered, or toast it and serve warm with butter and jam.
• Plum jam is a particularly good pairing.

Serving Suggestion:

• Enjoy this traditional Irish Barmbrack with a cup of hot tea, butter, and your favorite jam.
• It’s perfect for an afternoon snack or a cozy breakfast.

Prepare the Cake:

• Preheat the oven to 180°C/Gas Mark 4.
• Grease and flour 12 individual pyramid cake molds or a 25cm round cake tin.
• In a pan over low heat, combine the butter, water, black treacle, honey, and dark soft brown sugar.
• Stir frequently until the butter is melted and the ingredients are well blended.
• Remove from heat, pour into a large mixing bowl, and allow to cool slightly.
• Sift together the wholemeal flour, bicarbonate of soda, salt, ground ginger, ground mixed spice, and ground cinnamon.
• When the treacle mixture is just warm to the touch, mix in the eggs one at a time, followed by the milk.
• Stir in the grated fresh ginger.
• Gradually fold the dry ingredients into the wet mixture until well combined.
• Pour the batter into the prepared molds or tin and bake for about 18 minutes for individual cakes, or 45–55 minutes for a large cake.
• The cake should spring back when lightly pressed.
• Allow the cakes to cool in the molds for 10 minutes, then turn them out onto a wire rack to cool completely.

Prepare the Ginger Syrup:

• In a small pan, bring the caster sugar and water to a boil, stirring until the sugar dissolves.
• Remove from heat and stir in the ginger beer.
• Set aside.

Make the Coconut Frosting:

• Beat the cream cheese and softened butter together until fluffy.
• Gradually sift in the icing sugar, beating well after each addition.
• Beat in the vanilla extract and coconut milk until the frosting is smooth and creamy.

Assemble the Cakes:

• If using individual pyramid molds, cut each cake vertically in half and brush the cut sides generously with ginger syrup.
• Sandwich the halves together with a little coconut frosting.
• Use a palette knife to coat the outside of each cake with the remaining frosting, then roll in the shaved or desiccated coconut.
• If making a large round cake, slice it horizontally into three layers.
• Place the bottom layer on a cake card and soak with ginger syrup.
• Spread or pipe a layer of frosting on top and level it with a spatula.
• Repeat with the second layer.
• Add the final layer, soak with the remaining syrup, and coat the entire cake with the remaining frosting.
• Decorate with shaved or desiccated coconut.

Serving Suggestion:

• Serve this gingerbread cake with a glass of Jamaican ginger beer for an authentic and refreshing pairing.

Prepare the Dough:

• In a large mixing bowl, combine the plain flour, easy-blend dried yeast, and salt.
• Make a well in the center of the flour mixture and pour in the lukewarm water, milk, and lightly beaten eggs.
• Stir together to form a dough, then add 4 tablespoons of the melted butter.
• Turn the dough out onto a lightly floured work surface and knead until smooth, shiny, and elastic.
• If the dough is too wet, gradually add a little more flour.
• Alternatively, use an electric mixer fitted with a dough hook to knead the dough until smooth and elastic.
• Cover the dough and let it rest in a warm place for 1 hour, or until doubled in size.

Form the Cake Layers:

• Preheat the oven to 180°C/Gas Mark 4.
• Grease a 25cm cake tin.
• Divide the rested dough into 7 equal balls and place them on a floured surface.
• Cover with a damp tea towel and let them rest for 30 minutes.
• After resting, roll each ball of dough into a 25cm circle.
• Place the first dough circle in the greased cake tin and brush with melted butter.
• Repeat with the remaining dough balls, stacking each layer in the tin and brushing with butter.
• Press the edges together to attach the layers.

Bake the Cake:

• Mix the remaining melted butter with the honey.
• Brush a little of the honey-butter mixture over the top of the cake.
• Bake for 25 minutes, or until the cake is golden brown.
• Remove the cake from the oven and pour half of the remaining honey-butter mixture over the cake while it’s still in the tin.
• Sprinkle the top with black and white sesame seeds.

Serve:

• Allow the cake to rest for a few minutes, then serve warm.
• Drizzle with the remaining honey-butter mixture when serving for extra sweetness.

Serving Suggestion:

• Serve this cake warm, drizzled with extra honey-butter mixture.
• It pairs wonderfully with a cup of strong tea.