recipes

Prepare the Cake Batter:

• Preheat the oven to 170°C/Gas Mark 3.
• Grease three 23cm sandwich cake tins, line the bases with baking parchment, and flour the sides of the tins.
• Drain the pineapple, reserving the juice, and cut the pineapple rings into 5mm dice.
• Sift the plain flour, salt, and baking powder together three times and set aside.
• In a mixing bowl, whisk the whipping cream to soft peaks using an electric mixer.
• Add the eggs, vanilla extract, and caster sugar to the whipped cream and whisk until the mixture is thick, pale, and trebled in volume.
• Gently fold in the chopped pineapple using a large metal spoon, followed by the sifted flour mixture, being careful not to deflate the batter.
• Divide the mixture evenly between the prepared cake tins and bake for 25–30 minutes, or until the cakes are golden and a skewer inserted in the center comes out clean.
• Allow the cakes to cool in the tins for 10 minutes, then turn them out onto a wire rack to cool completely.

Prepare the Rum Syrup:

• Measure 200ml of the reserved pineapple juice and top it up to 250ml with water.
• Pour the liquid into a pan, add the caster sugar, and bring to a boil, stirring to dissolve the sugar.
• Remove the pan from heat and stir in the white rum.
• Let the syrup cool completely.

Make the Buttercream:

• In a deep, heavy-based pan, combine 250g of the caster sugar with the water.
• Using a sugar thermometer, cook the mixture over high heat until it reaches 118°C.
• Meanwhile, whisk the egg whites with the remaining sugar in an electric mixer on medium speed until soft peaks form.
• Once the sugar syrup reaches the correct temperature, slowly pour it into the egg whites while whisking on low speed.
• Increase the speed to high and whisk until the meringue cools to hand-hot temperature.
• Reduce the mixer speed to low and gradually add the softened butter cubes, whisking until the buttercream is smooth and silky.
• Add a few drops of yellow food coloring and the vanilla extract, and mix until evenly colored.

Assemble the Cake:

• Place the first sponge layer on a cake card or serving plate.
• Using a pastry brush, soak the layer with the rum syrup.
• Spread a 5mm-thick layer of buttercream over the soaked cake layer.
• Repeat with the second and third sponge layers, soaking each with the rum syrup and spreading buttercream between them.
• Coat the outside of the cake with a thin layer of buttercream using a palette knife, then chill the cake for at least 20 minutes to firm up.

Decorate the Cake:

• Apply a final, thicker layer of buttercream over the top and sides of the cake, smoothing it neatly with a palette knife.
• Press the grated white chocolate and chopped candied pineapple cubes onto the sides of the cake.
• Mark the top of the cake with a criss-cross pattern using a long knife and place a pearl dragee at the center of each cross.

Prepare the Cake:

• Preheat the oven to 170°C/Gas Mark 3.
• Grease a 17cm x 27cm baking tin, 3cm deep, and line the base with baking parchment.
• In a mixing bowl, cream the unsalted butter and caster sugar together using an electric mixer until the mixture is pale and fluffy.
• Gradually add the lightly beaten eggs, mixing well after each addition, and then stir in the vanilla extract.
• Sift the self-raising flour and a pinch of salt together.
• Fold the flour mixture into the butter mixture alternately with the milk, starting and ending with the flour.
• Be careful not to over mix the batter.
• Transfer the batter into the prepared tin and level the surface with a palette knife.
• Bake for 30–35 minutes, or until the cake is well risen, golden, and springs back when lightly pressed.
• Allow the cake to cool in the tin, then remove and refrigerate for 1 hour to firm up.

Prepare the Icing and Coat the Lamingtons:

• Once the cake is firm, cut it into 12 equal pieces using a long, serrated knife.
• Sift the icing sugar into a heatproof bowl.
• Gradually whisk in the milk, then add the finely diced butter.
• Place the bowl over a pan of gently simmering water, ensuring the water doesn’t touch the base of the bowl.
• Stir continuously for 3–4 minutes until the icing is hot and smooth.
• Remove from heat and stir in a little pink food coloring.
• Place the shredded coconut in a separate bowl.
• Dip each piece of cake into the icing using a fish slice or spatula, allowing excess icing to drain off before rolling the cake in the shredded coconut to coat it evenly.
• Place the coated Lamingtons on a tray lined with baking parchment and leave them to set for 2 hours.

Prepare the Filling and Assemble:

• In a mixing bowl, whisk the double cream, icing sugar, and vanilla extract together to medium peaks.
• Split each Lamington in half horizontally using a serrated knife.
• Spread a layer of raspberry jam and then a layer of whipped cream on the bottom half of each Lamington.
• Sandwich the two halves back together.

• Prepare the Cake Batter:
• Preheat the oven to 170°C/Gas Mark 3.
• Grease and flour a 20cm springform cake tin.
• Sift the self-raising flour and salt into a large mixing bowl.
• In a separate bowl, whisk the 325ml of whipping cream until it holds soft peaks, then refrigerate.
• Using an electric mixer, whisk the eggs, caster sugar, and vanilla extract together until the mixture is light, fluffy, and has tripled in volume.
• Gently fold the whipped cream into the egg mixture using a large metal spoon, being careful not to deflate the mixture.
• Gradually fold in the sifted flour mixture, incorporating it gently to maintain the batter’s volume.
• The mixture will be thick.
• Transfer the batter to the prepared cake tin and bake for 25–30 minutes, or until the cake is golden brown and springs back when pressed gently.
• Cool the cake in the tin for 10 minutes, then turn it out onto a wire rack to cool completely.
• Prepare the Filling:
• Peel and stone the mango, then purée the flesh in a blender or food processor until smooth.
• In a pan, combine the mango purée, condensed milk, and evaporated milk.
• Bring the mixture slowly to a boil.
• In a separate bowl, whisk the egg yolks with the cornflour and vanilla extract to form a smooth paste.
• Gradually pour the boiled mango mixture over the egg yolk mixture, whisking constantly to combine.
• Return the mixture to the pan and bring it back to the boil, whisking continuously until it thickens.
• Transfer the filling to a clean bowl, cover the surface with cling film to prevent a skin from forming, and leave to cool.
• Once cool, refrigerate until needed.
• Assemble the Cake:
• Mix the coconut milk with the white rum (if using).
• Once the cake is fully cooled, cut it horizontally into 3 layers.
• Place the top layer cut-side up on a cake card or plate.
• Using a pastry brush, soak the layer with the coconut milk mixture.
• Remove the filling from the fridge and gently whisk to soften.
• Spread a third of the filling over the soaked cake layer.
• Place the middle layer of sponge on top, soak with more coconut milk, and spread with another third of the filling.
• Finally, place the bottom layer of cake on top, pressing lightly to level it.
• Brush the top with the remaining coconut milk.
• Refrigerate the assembled cake for 30 minutes to firm up.
• Decorate the Cake:
• In a mixing bowl, whisk the remaining filling with the whipping cream until it holds its shape.
• Spoon a generous dollop of the cream on top of the cake and use the back of the spoon to create a well in the center.
• Coat the sides of the cake with the remaining cream, smoothing it with a palette knife or spatula.
• Press the toasted coconut around the sides of the cake for added texture and flavor.
• Arrange the pineapple and mango cubes in the well on top of the cake.

• Prepare the Pastry:
• Sift the plain flour, cornflour, and milk powder together in a bowl.
• In another mixing bowl, use an electric mixer with the paddle attachment to cream the unsalted butter, vegetable shortening or lard, and icing sugar for about 8 minutes, until the mixture is very light and fluffy.
• Mix in the egg and vanilla extract until combined.
• On a very low speed, gently mix in the sifted flour, cornflour, and milk powder until just combined, being careful not to overwork the dough.
• Wrap the dough in cling film and refrigerate for 1 hour.
• Prepare the Pineapple Filling:
• Place the diced pineapple and honeydew melon in a food processor or blender and pulse until puréed.
• Transfer the fruit purée to a heavy-based pan and cook over medium heat, stirring occasionally, for about 20 minutes until most of the liquid has evaporated.
• Stir in the caster sugar and continue cooking for about 8 minutes until the mixture thickens.
• Add the golden syrup and cook, stirring constantly, for another 10–12 minutes until the filling is very thick, sticky, and uniformly light amber in color.
• Remove from heat and allow the filling to cool completely.
• Assemble the Pineapple Cakes:
• Preheat the oven to 170°C/Gas Mark 3.
• Lightly grease a non-stick cake tray with 12 rectangular holes.
• Divide the chilled pastry dough into 12 pieces.
• Roll each piece out on a lightly floured surface into a round approximately 10cm in diameter.
• Press each round into the prepared cake tray, lining the holes with the pastry.
• Trim away any excess.
• Place a large spoonful of the cooled pineapple filling into each pastry case.
• Re-roll the pastry trimmings and cut out pieces to cover the tops of the pies.
• Brush the edges of the pastry with a little water, then place the pastry lids on top, pressing gently to seal the edges.
• Bake the Pineapple Cakes:
• Bake the assembled cakes for 25–30 minutes, or until the pastry is golden brown.
• Once baked, remove from the oven and allow the cakes to cool slightly in the tray.
• Carefully turn the tray over onto a work surface and tap gently to release the cakes.
• Serve:
• Dust the cooled cakes with a little icing sugar before serving.
• Enjoy them warm, but be cautious as the filling will be hot.
• They are also delicious when served cold.
• Serving Suggestion:
• Serve these Taiwanese Pineapple Cakes with a cup of tea for an authentic experience.
• They also make wonderful gifts and can be stored in an airtight container for a few days.
• Wine Recommendation:
• Pair with a light, fruity white wine like Riesling or a refreshing iced tea.

Prepare the Pastry Cream:

• In a mixing bowl, combine the eggs and caster sugar, then sift in the plain flour and cornflour.
• Mix until smooth.
• Slit the vanilla pod open lengthwise and place it in a saucepan with the milk.
• Bring the mixture to a boil.
• Gradually pour the hot milk over the egg mixture, whisking constantly to combine.
• Remove the vanilla pod, scraping its seeds into the mixture.
• Return the mixture to the saucepan and cook over moderate heat, whisking continuously until it thickens and comes to a boil.
• Reduce the heat and continue whisking for 1 more minute.
• Transfer the pastry cream to a clean container and cover the surface with cling film to prevent a skin from forming.
• Leave to cool completely.

Prepare the Puff Pastry:

• Preheat the oven to 180°C/Gas Mark 4.
• Using an 18cm round cutter or a plate as a guide, cut the puff pastry into circles.
• Place the discs on non-stick baking trays, ensuring they are slightly apart.
• Re-roll any trimmings to cut out additional discs; you should have 3 or 4 in total.
• Bake for 20–25 minutes, until the pastry is golden brown and crisp.
• Ensure the base of the pastry is also well-colored.
• Allow the pastry discs to cool on the trays.

Prepare the Dulce de Leche:

• Scoop the dulce de leche into a bowl and gently whisk until smooth.
• Mix in the brandy.
• Whisk the cooled pastry cream to loosen it, then gently fold in 2 tablespoons of the dulce de leche mixture.

Assemble the Mil Hojas:

• Using a serrated bread knife, carefully cut each pastry disc horizontally in half to create thinner layers.
• Be gentle, as the pastry will be fragile.
• On a cake board or plate, start assembling the cake by spreading a layer of pastry cream (about 5mm thick) on the first pastry disc.
• Place the next pastry layer on top and spread it with a layer of dulce de leche.
• Sprinkle with some of the chopped walnuts.
• Repeat the process, alternating between the pastry cream and dulce de leche layers, until all the ingredients are used.
• Sift icing sugar over the top layer and sprinkle with any remaining chopped walnuts.

Prepare the Cupcake Batter:

• Preheat the oven to 170°C/Gas Mark 3.
• Line a muffin tin with 10 cupcake cases.
• Sift the cocoa powder into a mixing bowl.
• Melt the unsalted butter in a small pan, then pour it into the cocoa powder.
• Add the vanilla extract, egg, and Guinness, and whisk until well combined.
• In a separate large mixing bowl, sift together the plain flour, bicarbonate of soda, and caster sugar.
• Make a well in the center of the dry ingredients.
• Pour the Guinness mixture into the well and whisk until a smooth, shiny batter forms.
• Spoon or pipe the batter into the cupcake cases, filling them two-thirds full.
• Bake for 17–20 minutes, or until the tops spring back when lightly pressed and a skewer inserted into the center comes out clean.
• Remove from the oven and allow the cupcakes to cool on a wire rack.

Make the Baileys Frosting:

• Using an electric mixer on high speed, beat the unsalted butter and sifted icing sugar together until light and fluffy.
• Add 1–2 tablespoons of Baileys Irish Cream and continue whisking for 5 minutes until the frosting becomes paler and smooth.
• Divide the frosting into two portions.
• Add the black food coloring to one portion, mixing until it reaches the desired shade.
• For a darker color, use a concentrated black food coloring.
• Fit a piping bag with a 1cm plain nozzle and carefully spoon both frostings into the bag, arranging them side by side so that they pipe out together, creating a swirl effect.

Decorate the Cupcakes:

• Pipe a large swirl of the frosting on top of each cooled cupcake.
• Decorate with silver balls and lightly spray with silver shimmer spray for a finishing touch.

Prepare the Cake:

• Preheat the oven to 170°C/Gas Mark 3.
• Grease a 20cm square shallow cake tin and line the base with baking parchment.
• Cream the softened butter and caster sugar together until pale and fluffy.
• Lightly beat the eggs with the vanilla extract, then gradually add them to the butter mixture, beating well after each addition.
• Sift the plain flour and cornflour together and mix with the ground almonds, ensuring there are no lumps.
• Gently fold the dry ingredients into the cake mixture using a spatula, being careful not to overmix.
• Transfer the batter to the prepared tin and level the top with a spatula.
• Bake for about 25 minutes, until the cake is golden brown and springs back when lightly pressed.
• Allow the cake to cool in the tin.

Make the Orange Syrup:

• In a small pan, combine the caster sugar and water.
• Bring to a boil, then remove from the heat and stir in a few drops of orange oil.
• Cut the cooled cake horizontally in half and brush the cut surfaces with the warm orange syrup.

Prepare the Buttercream:

• In a mixing bowl, beat the softened butter and icing sugar with an electric mixer on medium speed until light and fluffy.
• Mix in the vanilla extract.
• Sandwich the cake halves together with most of the buttercream, then refrigerate for 30 minutes to firm up.

Apply the Marzipan and Cut the Cake:

• On a surface lightly dusted with icing sugar, roll out the marzipan into a square large enough to cover the cake.
• Spread a thin layer of the remaining buttercream over the top of the cake and smooth it with a spatula.
• Lay the marzipan on top, trimming off any excess.
• Flip the cake over onto a chopping board dusted lightly with icing sugar so the marzipan is underneath.
• Cut the cake into 4cm cubes and set them right-side up on a wire rack placed over a tray to catch excess fondant.

Ice the Fondant Fancies:

• Put half the fondant in a pan with 2 tablespoons of water and heat gently to no more than blood heat (37°C).
• Do this carefully in a microwave if preferred.
• Mix in a little yellow food coloring.
• Using a tablespoon, pour the fondant over 5 of the cakes, ensuring it covers the sides.
• Work with one color at a time, and scrape the fondant that runs off the cakes back into the pan.
• Add orange coloring to the remaining yellow fondant and use it to ice 5 more cakes.
• Warm the second half of the fondant with 2 tablespoons of water, color it pink, and repeat the process with 5 more cakes.
• Finally, color the remaining pink fondant blue and ice the remaining cakes.
• For more vibrant colors, divide the fondant into 4 portions and color each batch separately.

Finish and Decorate:

• Use a small knife dipped in hot water to gently cut the cakes from the rack.
• Place each cake into a round cake case, pressing the sides gently to shape the case to the cake.
• Decorate with polka dot and chocolate bean sprinkles.
• The cakes will keep in a tin for 3–4 days.

Prepare the Cake Batter:

• Preheat the oven to 200°C/Gas Mark 6.
• Grease a 35cm x 28cm Swiss roll tin and line it with baking parchment.
• Dissolve the green tea powder in the hot water and set aside to cool.
• Sift the plain flour and cornflour together and set aside.
• In a mixing bowl, use an electric beater to whisk the egg yolks with 100g of caster sugar until the mixture is thick and pale.
• Add the cooled green tea mixture to the egg yolk mixture and whisk to combine.
• In a separate bowl, whisk the egg whites with the remaining 60g of caster sugar until stiff peaks form.
• Using a large metal spoon, fold a third of the egg whites into the egg yolk mixture to lighten it.
• Sprinkle a third of the sifted flour mixture over the surface and fold it in gently.
• Repeat the process, alternating between the remaining egg whites and flour, taking care not to over mix and lose volume.
• Finally, fold in the vegetable oil.

Bake the Cake:

• Pour the batter into the prepared tin and level the surface with a palette knife.
• Bake for 10–15 minutes, or until the cake springs back when gently pressed with your finger.
• Be careful not to overcook, as this will make rolling the cake difficult.
• Once baked, transfer the sponge (still on the parchment) to a work surface.
• Place another piece of parchment on top of the sponge and roll it up lightly with the paper.
• This will help shape the roulade and make it easier to roll later.
• Leave to cool completely.

Prepare the Filling:

• Whisk the whipping cream with the icing sugar and vanilla extract until it just holds its shape.

Assemble the Roulade:

• Unroll the cooled sponge onto a piece of parchment lightly dusted with caster sugar (slightly larger than the sponge).
• Carefully peel off the backing paper from the sponge.
• Spread the whipped cream evenly over the surface of the cake.
• Starting with the long side closest to you, gently roll the sponge up, keeping it tight to form a neat roll.
• Once rolled, place the roulade seam-side down on the parchment.

Decorate the Roulade:

• Melt the white chocolate in a microwave or over a pan of gently simmering water (make sure the water doesn’t touch the base of the bowl).
• Transfer the melted chocolate to a disposable piping bag, snip off a small tip, and zigzag the chocolate over the roulade.
• Refrigerate the roulade for 30 minutes to set the chocolate.
• Trim the ends of the roulade to neaten it before serving.

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.