recipes

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.

Prepare the Cake:

• Preheat the oven to 170°C/Gas Mark 3.
• Grease a 23cm round springform cake tin, dust it with cocoa powder, and tap out any excess.
• Sift the plain flour, caster sugar, salt, and bicarbonate of soda into a large mixing bowl.
• In a separate bowl, whisk the cocoa powder with boiling water until smooth.
• Stir in the buttermilk and vanilla extract.
• Using an electric mixer, beat the unsalted butter and dark soft brown sugar together for 3–4 minutes until light and fluffy.
• Gradually add the lightly beaten eggs, a little at a time, mixing well after each addition.
• Reduce the mixer speed and blend in half of the dry ingredients.
• Add the cocoa and buttermilk mixture, then the remaining dry ingredients, mixing until just combined.
• Pour the batter into the prepared tin, level the top with a spatula, and bake for 45–50 minutes, or until a skewer inserted into the center comes out clean.
• Cool the cake in the tin for 15 minutes before turning it out onto a wire rack to cool completely.

Make the Chocolate Glaze:

• In a pan, combine the double cream, caster sugar, water, and warmed apricot jam.
• Bring to a boil over medium heat, stirring occasionally to prevent sticking.
• Place the finely chopped dark chocolate in a bowl.
• Pour the hot cream mixture over the chocolate, ensuring it is fully covered.
• Let it stand for 1 minute, then gently whisk to form a smooth, shiny glaze.
• Cover the surface with cling film and let it cool to blood heat.

Glaze the Cake:

• Place the cooled cake on a 23cm cake card and rest it on a wire rack over a clean tray to catch excess glaze.
• Pour the glaze onto the center of the cake and use a palette knife to spread it over the sides, ensuring the entire cake is covered.
• Let the cake sit for 10–15 minutes to allow the glaze to set slightly, then transfer the cake from the wire rack.

Make the Chocolate Panels:

• Prepare a palette knife, a small sharp knife, and a ruler.
• Place the acetate transfer sheet on a piece of baking parchment that is slightly larger than the transfer.
• Pour the tempered dark chocolate or melted Candy Melts onto the transfer sheet and quickly spread it evenly with a palette knife.
• Once set, use the knife and ruler to cut the chocolate into equal squares of about 5cm.
• Do not wait too long to cut, as the chocolate will become too firm.

Make the Chocolate Shavings:

• Spread the tempered or melted milk chocolate thinly on a marble slab using a palette knife.
• Once set, use a large chopping knife at a flat angle to shave the chocolate into pieces about 5cm long.
• If the chocolate breaks, re-melt it and try again.

Assemble the Cake:

• Arrange the chocolate panels around the sides of the cake, allowing them to stick to the glaze.
• Decorate the top of the cake with chocolate shavings, starting about 1cm in from the edge and working towards the center in overlapping circles.

Serving Suggestion:

• Serve this cake at room temperature with a cup of coffee or a glass of rich red wine.

Prepare the Cake:

• Preheat the oven to 170°C/Gas Mark 3.
• Grease and flour the cake tin.
• Melt the dark chocolate in a microwave or over a pan of lightly simmering water, ensuring the water does not touch the bowl.
• Keep the chocolate warm.
• Blend the cooked beetroot in a food processor until smooth.
• With the machine running, add the eggs one at a time, followed by the sunflower oil.
• Continue blending for about 1 minute until the mixture is smooth.
• In a large mixing bowl, sift together the cocoa powder, plain flour, baking powder, and caster sugar.
• Stir the beetroot mixture into the dry ingredients until fully combined, then mix in the melted dark chocolate.
• Spoon the batter into the prepared tin and bake for 20–25 minutes, or until a skewer inserted into the center comes out clean.
• Let the cake cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.

Make the Vodka Syrup:

• In a small pan, bring the caster sugar and water to a boil.
• Remove from heat and stir in the vodka.
• If using a tin with a solid base, return the cooled cake to the cleaned tin, pour the syrup over, and let it soak for 5 minutes before turning out again.
• If not, use a pastry brush to soak the cake with the syrup.

Decorate the Cake:

• Melt the white chocolate over a pan of gently simmering water, stirring continuously.
• Stir in the freeze-dried beetroot powder or food coloring to achieve a vibrant pink hue.
• If the chocolate is too thick, add a little vegetable oil to thin it out.
• Place the cake on a wire rack set over a tray, then spoon the melted white chocolate over the top to cover it completely.
• Allow the chocolate to set slightly before transferring the cake to a sheet of baking parchment using a palette knife.
• Melt the dark chocolate and transfer it to a piping bag.
• Snip a small hole in the end and drizzle the dark chocolate over the cake in a zigzag pattern.
• Sprinkle with candied violets to finish.

Serving Suggestion:

• Serve the cake at room temperature, either on its own or with a dollop of whipped cream.