Extra Bakes

This post contains a mixture of recipes from through the year. Including challenges such as Easter bakes the Great British Bake Off and Pride!

Maebh - Classic Victoria Sandwich

Ingredients:

- 200g caster sugar

- 200g softened butter

- 4 eggs, beaten

- 200g self-raising flour

- 1 tsp baking powder

- 2 tbsp milk

- Filling:

- 100g butter

- 140g icing sugar, sifted

- drop vanilla extract (optional)

- half a 340g jar good-quality strawberry jam

- icing sugar, to decorate

Method:

1. Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.

2. In a large bowl, beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.

3. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.

4. Bake for about 20 mins until golden and the cake springs back when pressed.

5. Turn onto a cooling rack and leave to cool completely.

6. To make the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract (if you’re using it).

7. Spread the buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top.

8. Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.

Madeline - GBBO Battenberg

Ingredients:

For the sponge: - 125g unsalted butter, softened - 125g caster sugar - 2 medium eggs, at room temperature - 2 drops almond extract - 100g self-raising flour - good pinch of salt - 50g ground almonds - 2 tsp milk - a few drops pink or red food colouring

To finish: - icing sugar or cornflour, for dusting - 350g white marzipan - 8 tbsp apricot jam

Method:

1. If you are using a special Battenberg tin that comes with dividers to make four strips of sponge, grease and line the tin with butter and baking paper. Alternatively, you can make your own: cut a 20 x 28cm rectangle of parchment-lined foil, set it paper-side up on the worktop and fold it in half along the long length. Open it out, then push the centrefold upwards to make a pleat 4cm high. Crease it firmly, then press the parchment-lined foil sheet with the centre pleat onto the base of greased tin to line it – the pleat will run down the centre of the tin to divide it into two separate sections each 20 × 10cm. Preheat the oven to 180°C/160°C fan/350°F/Gas 4.

2. To make the sponge, put the butter into a mixing bowl or the bowl of a food-mixer and beat until creamy with a wooden spoon or the whisk attachment. Scrape down the sides of the bowl and whisk in the sugar a couple of tablespoons at a time. Scrape down the sides of the bowl where mixture has splattered up, then beat really well for a couple of minutes until the mixture is light and fluffy. Scrape down the sides of the bowl again to get any stray mixture.

3. Break the 2 medium eggs into a separate bowl, add the 2 drops of almond extract and beat with a fork until broken up, then gradually beat into the butter mixture a tablespoon at a time, beating well after each addition. Add a tablespoon of the 100g self-­raising flour with each of the last two additions of egg to prevent the mixture from curdling. 4. Sift the remaining flour, a good pinch of salt and 50g ground almonds into the bowl. Add the 2 teaspoons milk and carefully fold everything together with a large metal spoon. Transfer half the mixture (for this cake it's best to do this by weight, to be really accurate) into a clean bowl. Add the pink or red food colouring a few drops at a time to one portion, mixing it in really well so that it turns pink with no coloured streaks.

5. Spoon the uncoloured cake mixture into two sections of the prepared Battenberg tin or into one side of the prepared square tin (check the pleated divider is still straight and dead centre). Spoon the pink cake mixture into the other two sections of the Battenberg tin or the other section of the prepared square tin. Carefully spread each portion so that the surface is level and the corners are evenly filled.

6. Bake for 20–25 minutes until the sponges are well risen. Check the cake is cooked - it should be springy when gently pressed. Set the tin on a wire rack. Run a round-bladed knife around the inside of the tin to loosen the sponges, then leave to cool until barely warm. Carefully turn out onto the wire rack and peel off the lining paper - the cakes will still be fragile so handle them gently - then leave until cold.

7. To assemble the cake, set the sponges on a chopping board. If you used the square tin to bake two sponges, cut each sponge in half lengthways using a serrated bread knife to make four strips of cake - two pink and two yellow. Trim all the strips so that the short sides are exactly square as they may have risen unevenly.

8. Make sure the worktop is spotlessly clean and crumb-free, then dust it lightly with icing sugar or cornflour. Knead the 350g white marzipan for a minute so that it is supple, then roll it out to a neat 20 x 30cm rectangle.

9. Heat the apricot jam with 1 tablespoon of cold water then push it through a sieve to make a smooth puree. Brush one long side of a pink strip very lightly with jam and set it jam-side down on one short side of the marzipan rectangle, lined up next to the edge. Brush the three other long sides of this piece of cake lightly with jam.

10. Now brush one long side of a yellow cake strip with jam and set it jam-side down onto the marzipan next to the pink strip and touching it. Brush the top of this strip with jam.

11. Set the other yellow strip on top of the pink strip that is in place on the marzipan.

12. Lightly brush one long side of the second pink strip with jam and set it next to this second yellow strip, so that it sits on top of the yellow strip that's on the marzipan. You will now have created the familiar checkerboard pattern.

13. To finish the cake, brush the top and long sides of the assembled cake with the apricot jam (gently re-warmed), then roll the cake or wrap the marzipan neatly around and over the cake, leaving the checkerboard ends visible. Press the marzipan join to seal it (it should be along one bottom edge). Gently smooth the marzipan with your hands to neaten it up and press out any air pockets, then trim the ends and crimp the top edges of the marzipan by pinching it gently at regular intervals.

14. Dust lightly with icing sugar just before serving.

Madeline - Hot Cross Buns

Ingredients:

- 200 ml semi-skimmed milk

- 55 g unsalted butter

- 2 x 7 g sachets of dried yeast

- 455 g strong bread flour , plus extra for dusting

- 1 teaspoon mixed spice

- 1 teaspoon cinnamon

- 1 whole nutmeg , for grating

- 55 g caster sugar

- 2 balls of stem ginger

- 1 large free-range egg

- 2 tablespoons plain flour

- 55 g sultanas or raisins

- 30 g dried cranberries

- 2 tablespoons mixed peel

- runny honey

Method:

1. Add the milk and 50ml water to a small pan and place over a low heat for a few minutes, or until slightly warm – you should be able to dip your finger in without scalding it.

2. Add the butter to a separate pan and place over a low heat for a few minutes, or until melted, then set aside.

3. Transfer the warmed milk mixture to a medium bowl and stir in the yeast.

4. Sift the flour into a large bowl, then add 1 teaspoon of sea salt, the spices, a few good scrapings of nutmeg and the sugar. Finely chop the stem ginger and stir it into the mix.

5. Make a well in the centre and pour in the melted butter, followed by the yeast mixture. In a separate bowl, beat the egg and add it to the bowl.

6. Using a fork, mix well until you have a rough dough, then transfer to a clean flour dusted work surface and knead for around 10 minutes, or until soft and springy.

7. Return the dough to a flour-dusted bowl, cover with a damp tea towel and leave to prove in a warm place for at least an hour, or until doubled in size.

8. Transfer the dough to a clean flour dusted work surface. Knock the air out by bashing it with your fist, then sprinkle over the dried fruit and mixed peel and knead into the dough for 1 to 2 minutes.

9. Preheat the oven to 190ºC/375ºF/Gas 5. Grease and line a large baking tray.

10. Divide the dough into 12 equal pieces and roll each into a ball, evenly spacing them out on the tray as you go.

11. Cover with the tea towel and leave in a warm place for a further 30 minutes, or until doubled in size.

12. Place the plain flour and 2 tablespoons water into a small bowl and mix to a thick paste.

13. Gently pat down the risen buns then use the batter to carefully trace a cross over the top with a piping bag or spoon.

14. Place the buns into the preheated oven for 15 to 20 minutes, or until golden brown.

15. Transfer to a wire cooling rack, brush over a little honey to glaze, then leave to cool.

16. Slice open the sticky hot cross buns, spread with a little butter and serve – delicious

Becky - Easter Egg cheesecake

Ingredients:

Base

- 300 g Digestives

- 150 g Unsalted Butter

Cheesecake Filling - 500-750 g Cream Cheese

- 100 g Icing Sugar

- 300 ml Double Cream

- 1 tsp Vanilla Extract

- 200g Chocolate Eggs (Crushed)

- 75g Melted Chocolate

Decoration

- 100g chocolate

- 1/3 cup double cream

- Chocolate eggs (mixture of whole and crushed)

Method:

1. Blitz the biscuits in a food processor to a fine crumb, or mash them up in a bag/bowl and add the melted butter - pulse a few times until it is combined well.

2. Tip into an 8"/20cm deep springform tin and press down firmly. Chill in the refrigerator whilst you do the rest.

3. With an electric mixer, mix the cream cheese, vanilla and icing sugar together until smooth.

4. Once whisked, pour in the liquid double cream and continue to whip the cream cheese/cream mixture until it is starting to thicken.

5. Once its thick, fold through the chopped up mini eggs and melted chocolate. Spread onto the biscuit base and spread evenly. Leave to set in the fridge, covered, for 5-6 hours, or preferably over night.

7. Whilst the cheesecake is setting make the ganache. Begin by chop the chocolate and place it in a large bowl

8. Heat cream in heavy bottom pan stirring occasionally. After it comes to a boil pour over the chocolate. slowly.

9. Stir until the mixture is emulsified and shiny smooth without any lumps. Cover with plastic wrap and lid to let it thicken and set at room temperature .

10. Pipe onto the cheesecake and finish the decorations with the chocolate eggs.

Maebh - GBBO Pizza Star Bread

Ingredients:

- For the pesto: - 50g basil leaves - 30g parmesan, finely grated - 30g pine nuts - 1 tbsp lemon juice - 2 tbsp olive oil - ½ tsp salt

For the dough: - 350g self-raising flour, plus extra for dusting - 1 tsp baking powder - ½ tsp salt - 300g natural yoghurt

For the topping: - 4 tbsp passata - 100g pre-grated mozzarella, grated

Method:

1.Heat the oven to 200°C/180°C fan/400°F/Gas 6.

2. Make the pesto. Place all the pesto ingredients in a food processor and blitz to a smooth paste. Set aside.

3. Make the dough. Sift the flour, baking powder and salt into a bowl. Make a well in the centre and pour in the yoghurt. Mix with a fork, then use your hands to bring the mixture together to form a dough. Turn out the dough onto a lightly floured surface and knead it lightly until just smooth. Divide into 3 equal balls.

4. Roll out each ball into a large circle about 29–30cm in diameter. Using the dinner plate as a guide, cut out 3 circles each of 28cm diameter. Carefully place 1 circle of dough onto the lined baking sheet.

5. Spoon the passata over the dough and spread it out using the back of the spoon, leaving a 1cm border around the edge. Sprinkle half of the mozzarella over the tomato sauce, then cover with second circle of dough.

6. Spoon 4 tablespoons of the pesto over that circle of dough and spread it out using the back of the spoon, leaving a 1cm border around the edge. Sprinkle the remaining mozzarella over the pesto, then cover with the last circle of dough.

7. Place the 6cm cutter or glass in the middle of the dough but do not press down. Using a sharp knife or pizza cutter, cut the dough into 12 evenly spaced wedges going from the edge of the cutter or glass to the outside edge of the dough. (If you think of the dough as a clock face, make cuts at every hour.)

8. Remove the cutter or glass. Pick up one wedge in your right hand and the wedge next to it in your left hand. Twist the right-hand wedge clockwise 3 times and the left-hand edge anti-clockwise 3 times, then bring the ends of the two twisted wedges together and pinch to seal into a point.

9. Repeat all the way round the ‘clock face’ so that you end up with a six-pointed star.

10. Bake the bread for 30–35 minutes, until golden and crispy. (Check after 20 minutes and cover the bread with foil if it’s browning too quickly.)

Becky - Raspberry and chocolate zebra cake

Ingredients:

Base Batter - 2 cups flour - 1 cup sugar - 1 tablespoon baking powder - 1 teaspoon salt - 4 eggs - 1 cup vegetable oil - 1 teaspoon vanilla extract - 1 cup milk

Chocolate Batter - ½ base batter - ¼ cup cocoa powder

Raspberry Batter - ½ base batter - ½ cup raspberry jam - 1 teaspoon raspberry extract (optional) - 1 teaspoon red food colouring (optional)

Chocolate Ganache - 2 cups heavy cream - 1½ cups chocolate chips

Garnish - Fresh raspberries - Powdered sugar

Method:

1. Preheat oven to 350˚F/175˚C. 2. In a large mixing bowl, combine dry ingredients for the base batter (flour, sugar, baking powder, salt). 3. In a second mixing bowl, combine the eggs, vegetable oil, and vanilla extract. 4. Add the wet mix to the dry mix, stirring constantly until smooth. 5. Add the milk, and stir until evenly mixed and the consistency is a thick liquid. 6. Evenly divide the batter into two separate bowls. Add the cocoa powder to one and the raspberry jam to other. Mix thoroughly. 7. In a greased 9-inch cake pan, alternate batters by placing roughly ¼ cup of batter in the centre and letting it spread out slightly before adding the other batter (similar to making pancakes). Continue this process until the batter is used up and the pan is full of alternating rings.

8. Bake cake in a preheated oven for 25-35 minutes or until a wooden toothpick inserted into the centre of the cake comes out clean.

9. Cool cake slightly, and then invert onto a wire rack to cool completely.

10. For the Ganache: In a medium pot set over low heat, mix together heavy cream and chocolate until chocolate has melted and mixture is smooth. 11. Let mix rest until consistency is thick and mix is cooled. 12. Pour ganache over the baked and cooled cake starting in the middle and circling towards the edges coating it all.

13. Once ganache is cooled on cake, garnish with fresh raspberries and powdered sugar.

Becky - Rainbow bagels

Ingredients:

- 375g strong white bread flour

- 5g fast-action dried yeast

- 2 tsp caster sugar

- 1 tsp fine salt

- 240ml lukewarm water

- Food colouring (variety of colours)

- 1 tsp bicarbonate of soda

Method: 1. Place the flour in a mixing bowl, add the yeast to one side and the sugar and salt to the other. Add three-quarters of the water and turn the mixture with your fingers. Add the remaining water, a little at a time, until all the flour is incorporated and you have a rough dough. 2. Tip the dough onto a lightly floured work surface and knead for 5–10 minutes, to a soft, smooth ball. 3. Divide the dough into 5 equal pieces and cover with a damp tea towel. Working with 1 piece of dough at a time, turn each into a different colour. Add 3 pea-sized drops of food colouring onto the dough, then fold it up and around the colouring. Knead to an even colour, adding more food colouring, a drop at a time, until bright. Place the coloured dough into a greased bowl. 4. Repeat with the other 4 pieces of dough until you have 5 brightly coloured portions of dough. Cover each bowl with a tea towel and leave to rise for about 45 minutes–1 hour, until doubled in size. 5. Turn out one dough onto a lightly floured work surface and, using a rolling pin, roll out to a 20 x 12cm rectangle. Set aside. Turn out another dough onto a lightly floured work surface and roll out also to a 20 x 12cm rectangle. Place the orange rectangle of dough neatly on top of the first. 6. Repeat with the remaining doughs, rolling each one out and placing on top of one another, until you have a stack of 5 layers of dough.. 7. Cut the stacked dough into six 20 x 2cm-wide slices, slicing down through the layers, so each strip has 5 layers of colour. 8. To shape the bagels, lay one of the stacked dough strips on your work surface and place the palm of your hands at each end. Simultaneously, gently move your right hand forwards and your left hand backwards to twist the dough into a rope about 26cm long. Pinch the ends together to form a circle and gently roll the join backwards and forwards to seal. Repeat with all the strips. 9. Place the bagels on the lined baking sheets, then place in proving bags and leave to prove for 20 minutes, until risen and puffed up. 10. Heat the oven to 200°C/180°C fan/400°F/Gas 6. 11. Bring a large saucepan of water to the boil. Add the bicarbonate of soda (this helps to form the shine and chewy texture of the crust). 12. Plunge the bagels, 2 or 3 at a time depending on the size of your pan, into the boiling water. Cook for 30 seconds on each side, until the bagels puff up and the shape sets. Using a slotted spoon, remove each bagel from the water and transfer back to the baking sheet. 12. Bake the bagels for 25–30 minutes, until cooked through. Remove from the oven and transfer to a wire rack to cool.