This deliciously refreshing tart is simpler to bake than you’d think, and it rounds off a summer lunch perfectly. A classic lemon and lime filling encased in sweet short pastry is always a crowd pleaser, but the basil added to this one balances the sharp citrus with a sweet aromatic flavour; a great twist on a much loved warm weather dessert.
For the pastry:
185g plain flour
90g caster sugar
90g cold, cubed butter
3 egg yolks
For the filling:
175g caster sugar
150ml lime juice
50ml lemon juice
zest 3 limes
zest 3 lemons
125ml double cream
large bunch basil
lemon and lime zest (fresh or candied)
First off, make the pastry (you could buy shortcrust pastry instead of making this special sweet variety yourself- if you do, just follow from step 2). The easiest way to do this is to place the flour, sugar, butter and salt in a food processor and blitz together until a breadcrumb-like consistency is achieved (or rub together with your fingertips, handling as little as possible). Once you reach this stage, add in the egg yolks and blitz again, very briefly, until the mix just comes together to form large lumps. Tip the pastry out onto a clean surface and shape (again handling as little as possible) into a thin disc. Now wrap this pastry disc in cling film and chill for 15 minutes.
Preheat the oven to 190c. Very lightly grease a 22-24cm tart tin with butter. Take your pastry and roll out on a floured surface to a little under 3mm thick. Line your tart case, using a ball of spare pastry to push right down into the corners. Run a knife around the top of the case to neaten the edges. Chill for 20 minutes.
Fill your pastry-lined tart case with non-stick baking paper and baking beans then blind bake for 10-15 minutes (until the walls are set). Remove the paper and beans and return to the oven for 5-10 minutes until the pastry is cooked through and the base is sandy and dry but not overly golden.
Now it’s time to make your filling. Reduce the oven temperature to 150c. Place your eggs, sugar, zest, juice, cream and whole bunch of basil in a saucepan and leave off the heat for 10 minutes. After 10 minutes some scum will have formed on the surface; skim this off with a spoon then place the saucepan on a gentle heat. Warm until hot to the touch (not boiling), then sieve to remove the basil leaves and zest. Pour this filling into the prepared pastry case and bake for 15-25 minutes until the middle has a uniform and slight wobble when gently shaken.
Cool completely in the tin to allow the filling to fully set (this will take an hour or so) then remove carefully, slice up and serve. Decorate as desired and keep refrigerated once cool.
I’ve been eating a lot of chocolate covered raisins recently (health god) and yesterday I had a brain wave (daydream) about throwing them into brownies alongside chocolate chips. I cooked a batch up today and they might just be my favourite variety ever; moist middle, crispy shell-like top, pockets of chewy chocolatey fruit and chunks of white chocolate- a definite winner. Try my recipe out and join the party.
250g dark chocolate
275 caster sugar
175g plain flour
large pinch salt
125g white chocolate, roughly chopped
125g chocolate covered raisins
Preheat the oven to 180c. Grease and line a brownie tin.
Melt together the butter and chocolate in a bowl over a pan of simmering water, stirring occasionally, then set aside to cool a little. Whisk the eggs, sugar and salt until pale and thick.
Add the melted chocolate and butter into the egg mixture and whisk to combine. Sieve over the flour and fold in then do the same with the white chocolate chunks and chocolate covered raisins.
Tip the brownie batter into a baking tin and level out. Bake for 35-40 minutes until crisp on top and fudgy in the centre.
Leave to cool in the tin then slice into squares and enjoy!
Banana bread is a staple in many a baking repertoire- it’s simple, tasty and for some reason one of the only cakes deemed acceptable to eat for breakfast (what’s not to like). My version calls for wholemeal spelt flour, making it nutty in flavour and a little courser in texture than a regular banana bread; delicious when paired with the walnut crumble topping!
175g soft brown sugar
75g melted butter
3 ripe bananas, mashed
200g wholemeal spelt flour
2tsp baking powder
1tsp mixed spice
1tsp ground ginger
For the crumble topping:
50g spelt flour
25g soft butter
25g soft light brown sugar
1tsp mixed spice
75g chopped walnuts
Preheat the oven to 170c. Grease and line a loaf tin.
Place the eggs, sugar and butter in a large bowl or bowl of a stand mixer. Whisk until thick, pale and voluminous then fold in the mashed banana.
Add the dry ingredients (flour, spices, salt and baking powder) and fold again until well combined. Tip the mix into the prepared loaf tin and level out.
For the crumble topping, rub together the butter, flour, sugar and mixed spice between your fingers until they resemble course crumbs, then stir in the chopped walnuts. Sprinkle this liberally over the top of the banana bread and bake for 45-55 minutes until well risen and a skewer comes out clean when inserted.
Serve warm or cold, on it’s own or with cinnamon butter, creme fraiche or yoghurt.
Yes this is really a roulade but I can’t bring myself to type that word (in my head it’s associated with hostess trolleys, raspberry pink table runners and, worst of all, glace cherries), so let’s settle on meringue roll. Regardless of the terminology though, this is delicious; hazelnut studded meringue, smooth milk chocolate cream, dark chocolate ganache and to top it off, caramel covered hazelnuts- it’s pretty much a guaranteed winner (plus it’s not as complicated to make as it looks, providing you’ve got a good whisk… or guns of steel).
For the meringue:
4 egg whites
225g caster sugar
50g icing sugar
For the chocolate filling:
400ml double cream
3tbsp cocoa powder
3tbsp icing sugar
For the topping:
100g dark chocolate
100ml double cream
100g caster sugar
Preheat the oven to 170c. Grease a 20cm x 30cm (roughly) shallow baking tin with a little butter then line with greaseproof paper. Set aside.
Place the hazelnuts on a baking tray and roast in the oven for 5-10 minutes or until golden brown. Once golden cool a little then blitz in a food processor to create a corse crumb texture. Set aside to cool for later.
Whisk the egg whites to form medium peaks then add the caster sugar in three additions, whisking well between each. Once you’ve added all the sugar continue to whisk until the meringue reaches stiff peaks, then add the crushed and cooled hazelnuts. Fold the nuts in carefully then tip the meringue into your prepared tin. Spread out evenly to the edges with a spatula or palette knife. Bake for 20-25 minutes or until it has some light colour.
When your meringue is ready, place on a wire rack and leave to cool in the tin. Dust the icing sugar in an even layer over a large rectangle of greaseproof paper, ready for when you turn out the meringue.
While the meringue is cooling, make the chocolate cream filling. To do this sift the cocoa and icing sugar into the double cream and whisk to soft peaks with electric beaters.
When the meringue has cooled turn out onto the prepared paper. Spread the chocolate cream all over the surface, leaving a gap of about 1cm around the edge.
Using the paper to help you, roll up the roulade lengthways. I always find it’s easier if you do this away from you, using the paper to help tease up the meringue. It will crack, but don’t worry, it’s meant to!
When your roll is complete, make the ganache. To do this just chop up the dark chocolate and place in a bowl, then heat the cream to just below boiling and pour directly over it. Leave it to melt together then give it a stir to completely combine. Set aside to thicken a little then pipe down the centre of your roll.
For a final (completely optional) flourish, pour the sugar into a heavy bottomed pan and heat gently. Allow the sugar to melt (do not stir, just swirl), then take it to a golden amber colour. Once it reaches this colour remove it from the heat and keep an eye on it’s consistency. Once it thickens and begins to form sugary threads, dip the whole hazelnuts in and pull out to create spiky caramel coated nuts- the perfect decoration!
Zesty lime and fiery ginger make for a winning combination in this super simple cake (and I don’t know about you, but I’ve been yearning for a taste of something summery recently). For all out sunshine vibes decorate with edible yellow flowers (I’ve used violas), lime zest and crystallised ginger.
250g soft butter
250g light brown soft sugar
2tbsp golden syrup
250g self raising flour
2tbsp ground ginger
1tsp baking powder
75g chopped stem ginger (in syrup)
For the lime drizzle: 75g caster sugar, juice 4 limes
For the lime cream cheese frosting: 50g soft butter, 150g cream cheese, 400g icing sugar, zest 3 limes
Preheat the oven to 160c (fan). Grease and line a 20cm cake tin.
Cream together the butter and sugar until light and fluffy then mix in the golden syrup. Add the eggs one at a time along with a tablespoon of the flour. Mix well and scrape down the sides of the bowl between each addition.
Once the eggs have been incorporated, sift over the remaining flour, ginger, baking powder and salt; fold in the sifted ingredients followed by the stem ginger then transfer the batter into the prepared tin. Level out and bake for 35-40 minutes (or until a skewer comes out clean when inserted).
While the cake is cooking, make the lime syrup. To do this simply place the juice and sugar in a saucepan and gently heat until the sugar has dissolved. Bring to the boil for a minute then remove from the heat and set aside.
When the cake is ready, prick all across the surface with a skewer and pour over the lime syrup so it sinks deep into the cake. Leave to cool while you make the lime cream cheese frosting.
To make the frosting, beat together the butter and cream cheese until smooth, then add the icing sugar slowly while continuously whisking. Whisk until light and smooth then add the lime zest and a drop of milk if the consistency is a little stiff.
To assemble the cake, cover neatly with the frosting then decorate with extra lime zest, crystallised ginger, herbs and edible flowers.
Alternating layers of brown sugar cake and chocolate sponge sandwiched with peanut buttercream, chopped peanuts, salted caramel sauce and chocolate ganache make up this look-at-me celebration cake (and ode to the Snickers bar)… A bit of a project? Yes. Worth it? Definitely!
For the chocolate sponge:
50g dark chocolate (melted and cooled)
250g soft butter
250g soft light brown sugar
100g cocoa powder
250g plain flour
2 1/2 tsp baking powder
For the brown sugar sponge:
165g dark brown soft sugar
150g self raising flour
20g melted butter
60ml boiling water
For the peanut buttercream:
150g smooth peanut butter
100g soft butter
500g icing sugar
For the ganache:
100g dark chocolate
100g milk chocolate
200ml double cream
For the salted caramel:
150g caster sugar
pinch salt (to taste)
75ml double cream
For decoration (optional):
chopped Snickers bars
thin ganache to create drips
Preheat the oven to 160c. Grease and line two 7 inch cake tins ready for the chocolate cake layers.
To make the chocolate cake, cream together the butter, sugar and salt.
Add the eggs one at a time, beating well between each addition.
Now sift in about two thirds of the cocoa, flour and baking powder. Fold, then incorporate the melted chocolate with the same gentle action.
Fold in the rest of the dry ingredients followed by the milk. Distribute this batter between the two cake tins and bake for 30 minutes (or until a skewer comes out clean when inserted).
Cool the cakes in the tins for 10 minutes then transfer to a cooling rack.
Line the cake tins again and increase the oven temperature to 170c. Now you’re ready to make the brown sugar sponge layers!
To make this sponge place the eggs and sugar in a large bowl (or bowl of a stand mixer) then whisk until light and voluminous (about 10 minutes). Sift in the flour and fold, then add the melted butter and boiling water to the side of the bowl. Fold very gently to retain the air then distribute between the tins. Bake for 25-30 minutes until springy (or until a skewer comes out clean when inserted).
When the brown sugar sponges are cooked, cool in the tins for 10 minutes then transfer to a cooling rack. You should now have four cake layers (two chocolate and two brown sugar) and are ready to make the fillings.
Start off by making the caramel. Just place the sugar and water in a heavy bottom saucepan and gently heat to dissolve the sugar (do not boil or stir, just be patient!). After the sugar has dissolved increase the heat and boil for a few minutes; once the syrup reaches a deep amber colour remove from the heat and whisk in the cream (be careful as it will spit a little). Set aside to cool slightly then stir in the salt.
For the ganache simply chop up the chocolate and transfer to a jug or bowl. Heat the cream to just below boiling point and pour all over, allowing the chocolate to slowly melt. After a couple of minutes, stir the mixture to achieve a lovely smooth, glossy consistency. Set aside.
Finally, for the peanut buttercream beat the peanut butter and butter together with electric beaters (or a stand mixer). Once well combined continue whisking while you add the icing sugar a little at a time. Once you’ve added all the icing sugar increase the speed and add the milk; whisk until very light, fluffy and smooth.
To assemble the cakes stack a chocolate layer with ganache and salted caramel, followed by a brown sugar layer. Repeat this process then cover the entire cake with peanut butter icing. You can be as neat as you like! Decorate with peanuts, Snickers pieces and chocolate shards (more is more in this case!).
These sweet bread swirls are stuffed with cinnamon spice butter and assorted nuts, brushed with a sticky toffee glaze and drizzled with white icing; unsurprisingly, this makes them dangerously moreish and a great accompaniment to a Sunday evening Netflix binge (yep, dual binging going on here)…
Ingredients (makes 7 rolls to fit a 9 inch cake tin):
For the dough:
550g strong bread flour, plus extra for kneading
3tsp fast action dried yeast
40g caster sugar
For the filling:
200g soft butter
80g light brown soft sugar
1tsp mixed spice
50g hazelnuts, chopped
50g walnuts, chopped
50g pistachios, chopped
For the topping:
1 egg, whisked (to glaze)
50g golden syrup
50g dark brown soft sugar
3tbsp double cream
4tbsp icing sugar mixed with a few drops water
Place the butter and milk in a saucepan and heat gently until the butter melts. Set aside to cool, then add the eggs and whisk to combine.
In a large bowl, stir together the flour, salt, yeast and sugar. Add in the wet ingredients in one go and rapidly mix together with a cutlery knife or your hands. Once you’ve bought it together to form a dough knead either by hand or using a dough hook (10 minutes by hand/ 5 minutes with a dough hook).
Put the kneaded dough (it should be smooth and elastic) in a lightly oiled bowl and cover with oiled clingfilm. Place in a warm (not hot) place and leave to double in size for 1 hour.
While the dough is rising prepare the filling; to do this simply beat together the butter, sugar and spices to create a soft spreadable consistency. Lightly toast the nuts and roughly chop. Prepare a large cake tin by generously greasing with butter.
Once your dough has doubled in size roll it out to a large rectangle about 1cm thick (the rolling is enough knocking back). Making sure the longest side is facing you, spread the cinnamon butter evenly over the dough then scatter on the nuts.
Roll up the rectangle away from you until you have a large sausage shape. Slice this sausage into around seven 2 inch (roughly) wide pieces- each piece should have a spiral cross section.
Place the pieces (spiral up) in the bottom of the cake tin; I fit 6 around the edge and one in the centre. Cover loosely with oiled clingfilm and leave to prove for a final hour.
Preheat the oven to 180c. Whisk the egg and brush all over the top of the proved buns. Bake for 30-40 minutes or until the top is golden brown and the bread cooked through.
For the toffee glaze melt together the butter, sugar and syrup in a saucepan, then stir in the cream and add the salt. Brush this over the cooked swirls then finish with the simple white icing and any leftover chopped nuts.