BakingHeavenDecember2020

CUPCAKES | BISCUITS | CAKES | DESSERTS | SAVOURY

75

Re&cipperosjects

ChCrrisetamtiaves!Festivei r
beginn
nsp ir a t ion fo VilClahgriepstaumngdaees8rctahkees,now
ers & bey ond

GBBO! STEP-BY-STEP

Sh o w s to pp e rs Chocolate & salted
by Paul, Prue and caramel marshmallows
the 20 20 bakers

Masterclass

How to m ake
panettone at hom e

CUTE CREATIONS ★★★

Ba ke Kim -Jo y’s ado rable CAKE DECORATING SCHOOL
arctic fox sandw ich cookies ✔ Model simple snowman cupcakes
✔ Bake & decorate sparkly edible baubles

✔ Create a checkerboard cake

Get set... Bake! £5.99 December 2020 Issue 102
Tiramisù cake
Black Forest cupcakes
Candied fruit & walnut
brioche wreath

Smooth Operator SEEKS
Sparkling Soul TO MIX THINGS UP

Find the perfect cake decorating match at
renshawbaking.com/perfectmatch

WELCOME

“We're on hand to help and
inspire you this Christmas!”

GET IN TOUCH Christmas is edging closer, so if you're looking SUBSCRIBE
for creative recipe inspiration for the big day, NOW!
Editor Jessica Clark homemade edible gifts for friends and family,
[email protected] or simply something sweet to fuel your Let the baking
Publisher Lucie Dawson Christmas present-wrapping session, Baking continue: take
Senior Designer Ryan Housden Heaven is on hand to help! From classic advantage of our
Printed by Warners Midlands favourites including mince pies and spiced fantastic subscription
treacle tart, to dreamy treats such as coconut offers. It's the easiest
Photography by Stockfood, snowball cupcakes and a Rudolph reindeer and cheapest way to
the Food Media Agency. cake, you're sure to find something to tickle your fancy from page 8. get your next issue.
Follow our step-by-step guide to making marshmallows on page Guaranteed.
Find us at www.facebook.com/ 30, or why not try the delightful panettone in our masterclass on page
Baking Heaven or search for 64. We've got indulgent showstoppers from The Great British Bake 28 DELIVERED
@BakingHeaven on Twitter. You Off on page 18, Juliet Sear shows you how to decorate your Christmas
can also follow us on Instagram fruitcake with a beautiful pine cone wreath and shares the recipe for TO YOUR DOOR
@BakingHeavenMag and her favourite gingerbread latte forest cake from page 34, plus GBBO's Stay home and have
keep up-to-date with all the Kim-Joy is back with her cute Christmas creations from page 47! each issue drop
latest baking news at Decorate beautiful bauble cupcakes, find out how to make a through your letterbox.
www.foodheavenmag.com simple snowman cupcake topper and try Britt Box's technique of the
month – a checkerboard cake – in our Cake Decorating School from 83 DELIVERED
page 67, and don't forget to share your festive creations with us using
the details to the left – tag your bakes with #bakingheavenmag – TO YOUR DEVICE
we'd love to see them! Go digital and
Merry Christmas and happy baking! access the magazine
through your tablet,
JESSICA CLARK smartphone
EDITOR or computer.

JOIN US NEXT
MONTH!
The next issue of
Baking Heaven goes
on sale 3rd December
– don’t miss it!

WWW.FOODHEAVENMAG.COM DECEMBER baking heaven 3

23 CAKES

★
COVER
RECIPE

38 CUPCAKES

8 43 BISCUITS

Recipes & projects Fe at u r e s 18 34
47 64
08 CREATIVE CHRISTMAS 6 WHAT’S COOKING
In spiration for all abilities 18 BAKE A GBBO SHOWSTOPPER
28 SUBSCRIBE TO FOOD HEAVEN
23 CAKE HEAVEN 30 STEP-BY-STEP: CHOCOLATE & SALTED
Impressive bakes for all occasion s
CARAMEL MARSHMALLOWS
38 CUPCAKES 32 ESSENTIAL INGREDIENT:
Little bites of indulgence
MAPLE SYRUP
43 BISCUIT HEAVEN 34 CAKES & BAKES WITH JULIET SEAR
Treats to enjoy with coffee 47 KIM-JOY’S CUTE CHRISTMAS
63 PICK OF THE PRODUCTS
51 PUDDING HEAVEN 64 MASTERCLASS: PANETTONE
Make the most of desserts 74 COMING NEXT MONTH
80 BAKING ESSENTIALS:
57 TEATIME TREATS
Indulgences for the after noon TOP TIPS, IDEAS & TOOLS
82 CLASSIC WITH A TWIST: POPPY SEED,
67 CAKE DECORATING SCHOOL
Step -by-step showstoppers APPLE & VANILLA TRIFLE

75 SAVOURY HEAVEN
Baking with a savour y touch

4 baking heaven DECEMBER WWW.FOODHEAVENMAG.COM

Recipe &project finder

51 PUDDINGS Creative Christmas Kim-Joy’s Cute Christmas

57 TEATIME 08 Village under the snow cake 48 Arctic fox sandwich cookies
10 Apricot & carrot cake 49 Matcha bamboo Swiss roll
67 CAKE DECORATING SCHOOL 11 Fruity gingerbread wreath 50 White chocolate icebergs
12 Red-nosed reindeer cake
75 13 Mulled wine tiramisù Puddings
14 Candy cane cookies 52 Baileys créme brûlée
14 Pink gin fudge 52 Spiced Black Forest crumbles
14 Gingerbread fudge 52 Avocado chocolate mousse
15 Coconut snowball cupcakes 53 Toffee créme caramels
15 Pull-apart cupcake tree 53 Crumb curd cake
16 Maple ginger treacle tart 54 Banana Dutch baby
16 Christmas apple mince pies 54 Mini Christmas cakes
55 Espresso profiteroles
Bake a GBBO Showstopper 55 Mini cinnamon pavlovas
56 Raspberry Queen
18 Cherry baked Alaska
20 Tiramisù cake of puddings
56 Raspberry créme brûlée
Cakes
Teatime
24 Walnut cake
24 Yoghurt cake 58 Spelt & pecan brownies
25 Chocolate soufflé cakes 59 Coconut congress tart
26 Dundee cake 59 Flourless mince pie brownies
27 Spiced ginger cake 60 Mini apricot mince pies
27 Gluten-free chocolate cake 60 Strawberry tuiles
61 Chocolate cherry truffles
Cakes & Bakes 61 Chocolate carrot cake
with Juliet Sear 62 Peppermint chocolate slices

34 Pine cone wreath cake Cake Decorating School
36 Gingerbread latte cake
37 Gingerbread trees 68 Christmas snowman cupcake
70 Glitter bauble cupcakes
Cupcakes 72 How to make a

39 Coconut & lemon cupcakes checkerboard cake
40 Mini strawberry cupcakes
40 Chocolate & almond muffins Savoury
41 Coconut chocolate muffins
41 Coconut cupcake muffins 76 Bacon & walnut cornbread
42 Gingerbread cupcakes 76 Walnut & mincemeat
42 Black Forest cupcakes
cheesecake
Biscuits 77 Candied fruit & walnut

44 Almond & rye shortbread brioche wreath
44 Maple gingerbread men 77 Cheese, walnut &
44 Christmas spiced biscotti
45 Christmas snowflake wreath apricot biscuits
45 Khajoor 78 Maple, fig & pecan bread
46 Khetayee 78 Vegetarian ‘sausage’ rolls
46 Kulcheh shor 79 Cheesy potato muffins
79 Festive cheese galette

Classics with a Twist

82 Poppy seed & apple trifle

SAVOURY

WWW.FOODHEAVENMAG.COM DECEMBER baking heaven 5

What’s cooking…ALLTHEBAKINGNEWS,PRODUCTS
AND EVENTS COMING YOUR WAY

‘Tis the Season WIN!
to be Joyful!
1 of 2
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chocolate orange brownie, treat for yourself – head over Peanut Butter is giving Baking
chocolate &cherr y brownie to www.cakehead.co.uk to Heaven readers the chance to
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irresistible, Santa m ight just to the people! bundles! Featuring a limited-
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peanuts for a unique nut-packed taste, with a finer grind that
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www.foodheavenmag.com/ comps and answer the question
by 11th December to be in with a chance of winning. To find
out more about SKIPPY® Peanut Butter and for a whole host
of tasty recipes, why not check out the official website:
w w w.p ea n u t bu t t er.u k.com

Get Your Bake on with Davina Steel Kits

Take the hard work out of gluten-free baking with Davina Steel Gluten Free Baking Kits. Containing ever ything you need to whip
up tasty bakes – simply add water, oil and yeast, then m ix, rise and bake! Made with only natural ingredients with no hidden
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6 baking heaven DECEMBER WWW.FOODHEAVENMAG.COM

BAKING NEWS

WIN! SHARE

1of 5 copies of Love to YOUR BAKE
Bake from The Great
British Bake Off Use the hashtag
# bakingheavenm ag

on Instagram for your
chance to be included

Can’t get enough of The Great British Bake Off ? Love to Bake is

the new official cookbook to accompany series 11and it’s the best

collection yet! Packed with recipes from Paul and Prue, plus ➞ Fall cookies by Liz
@owlbbaking
lifelong favourites from the 2020 bakers, you’ll find ever ything Published in hardback by Sphere,
from fam ily bakes, large cakes and small cakes, to com forting priced £22 (eBook also available). ★
breads and pies and ever ything in between. Whip up a hand-
STAR
delivered focaccia to say ‘thank you’or ‘get well soon’, or why not BAKER

create a stunning croquembouche to wow your guests at a dinner party? Whether you’re a beginner

or experienced baker, Paul and Prue will hone your skills and we’ve got five copies of Love to Bake

to give away to lucky Baking Heaven readers! Head over to www.foodheavenmag.com/ comps

and answer the question by 11th December to be in with a chance of winning. Good luck!

➞ Saltedcaramelcakeby
@knitter.with.ginger.hair

Photography ©Mark Bourdillon ➞ Pumpkin crème brûlée by
Stefana
See Montezuma’s Magical Installation @stefanamercori
at Kew Gardens this Christmas
WIN A Readers get 10%
Explore the Royal Botanic Gardens PRIZE! discount on orders at
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For more details and and to book tickets, visit www.kew.org/ kew-gardens/ whats-on/ christmas the chance to be included.

Our Star Baker
this month wins
a MasterClass
Non-Stick
Baking Tin Set,
worth £21!

WWW.FOODHEAVENMAG.COM DECEMBER baking heaven 7

★

HAVE YOURSELF A

CREATIVE
CHRISTMAS!

Pull out all the stops with these festive showstoppers...

Village under the snow Christmas cake

SERVES 18 1 For the cake: Combine the needed to form a stiff dough. Turn out
dried fruits with the rum in a large from the bowl and gently knead a few
For the cake mixing bowl. Stir well, cover, and times. Shape into a disc, wrap
80g (3oz) glacé cherries, chopped let soak for at least 24 hours at between two sheets of greaseproof
70g (2½oz) dried cranberries room temperature. paper, and chill for 2 hours.
75g (2½oz) raisins 2 After soaking, preheat the oven to 8 After chilling, preheat the oven
150g (5oz) currants 170°C/Gas Mark 3. Grease and line to 170°C/Gas Mark 3. Grease and
4 tbsp mixed candied peel, the base of two 20cm (8in) cake tins line two large baking trays with
with greaseproof paper. greaseproof paper.
chopped 3 Cream together the butter and 9 Remove the dough from the fridge.
250ml (9fl oz) dark rum brown sugar until pale and fluffy, Roll out to about ½cm (¼in) thickness
475g (17oz) butter, softened, 3 minutes. Beat in the eggs, one on a lightly floured surface. Cut out
by one, until fully incorporated. house shapes from about half of the
plus extra for greasing 4 Stir together the flour, bicarbonate dough, cutting out windows on some
200g (7oz) brown sugar, packed of soda, salt, cinnamon and allspice in pieces. Cut out Christmas trees from
4 large free-range eggs a separate mixing bowl. Gently beat the remaining dough. Arrange
250g (9oz) plain flour the flour mixture into the creamed between the baking trays, spaced
½ tsp bicarbonate of soda butter and egg mixture in three apart. Bake for 20-25 minutes until
½ tsp salt additions, alternating with the milk browned and dry to the touch.
1 tsp ground cinnamon and treacle. Stir in the soaked fruit Remove to wire racks to cool.
1 tsp ground allspice followed by the chopped nuts. Divide 10 For the icing and decoration:
300g (11oz) treacle the batter between the two cake tins, Combine the icing sugar, meringue
120ml (4floz) milk tapping on a flat surface to help powder and 2 tbsp warm water
130g (4½oz) mixed nuts, e.g. settle them. in a large mixing bowl. Beat with
5 Bake for about 1 hour until dry to an electric mixer until thick and glossy,
almonds, walnuts, pecans the touch on top, rotating them after about 6-8 minutes; beat in more
etc., chopped 30 minutes; when ready, a cake tester icing sugar if too thin or more water
For the gingerbread should come out clean from their if too thick.
275g (10oz) plain flour, plus centres. Remove to wire racks to 11 Spoon about one-quarter into a
extra as needed cool completely. piping bag fitted with a thin, round
2 tbsp cornflour 6 For the gingerbread: Combine the nozzle; this will be for decorating the
1 tbsp ground ginger flour, cornflour, spices and salt in a gingerbread. Chill the piping bag and
1 tsp ground cinnamon large mixing bowl. Stir well and the bowl of remaining frosting for
1 tsp salt set aside. 15 minutes.
200g (7oz) unsalted butter, at 7 Beat the softened butter with 12 After chilling, pipe decorations
room temperature the treacle and vanilla extract in a onto the gingerbread houses and
200g (7oz) treacle, slightly separate mixing bowl until pale and trees. Decorate the trees with
warmed creamy, about 2-3 minutes. Beat in crystallised sugar.
1 tsp vanilla extract the flour mixture in four additions, 13 When the cakes are cool, turn
To decorate mixing well in between until you have them out from their tins. Place one on
500g (18oz) icing sugar, plus a rough dough; add more flour as a cake stand and cover the top and
extra as needed
3 tbsp meringue powder
2-3 tbsp warm water
3-4 tbsp pearl sugar crystals

8 baking heaven DECEMBER WWW.FOODHEAVENMAG.COM

CHRISTMAS

sides with some of the icing using a Spread the remaining icing over the Tip Meringue powder is available
damp palette knife; you may need to top and sides, covering the cake from good bakeware shops and
give it a brief stir before using it. completely. Decorate with the online retailers.
14 Sit the other cake on top, pressing gingerbread houses and Christmas
down gently to adhere to the icing. trees before serving. ★
COVER
RECIPE

WWW.FOODHEAVENMAG.COM Recipe and photography by
Stockfood, the Food Media Agency.

DECEMBER baking heaven 9

Christmas apricot How to decorate
& carrot cake Make a mini gingerbread house using gingerbread biscuit dough (see page 11 for the
Bonne Maman gingerbread wreath dough) and gingerbread house cutters (download a
SERVES 10-12 template online or create your own). Spoon or pipe thick royal icing onto the baked roof
pieces to resemble snow, then assemble all the pieces with icing and leave to set. The
For the cake houses can be made up to 1 week ahead and kept in an airtight container. Swirl the frosting
200g (7oz) dark brown sugar on top of the cake to resemble thick snow drifts, then add the mini house. Pick strong
50g (1¾oz) Bonne Maman woody stems of fresh rosemary and turn them upside down to resemble Christmas trees.
Trim the tops and pull a few leaves off the base, then stick the stems into the cake.
Apricot Conserve
3 large free-range eggs Bake for about 1 hour and 30 minutes, gradually beat in the cream with a
225ml (8fl oz) sunflower oil or until golden brown and firm to the wooden spoon until thick and
80g (3oz) desiccated coconut touch. A skewer pushed into the smooth. Beat in the soft cheese and
250g (9oz) carrot, coarsely centre should come out clean. Leave icing sugar, then chill for 15 minutes.
the cake to cool in the tin before 4 Cut the cold cake into three layers.
grated turning out. Set aside the top of the cake, then
1 tbsp finely grated fresh 3 Meanwhile, make the frosting. spread the bottom and middle layer
Put the mascarpone in a bowl and generously with the apricot conserve.
ginger, or 1 tsp ground Lightly dollop about one-third of the
200g (7oz) self-raising frosting onto the conserve and spread
evenly. Layer up the cake again and
wholemeal flour lightly cover the top and sides with the
1½ tsp bicarbonate of soda remaining frosting. Some of the cake
3 tsp mixed spice should show through. This cake will
grated zest of 1 large orange keep in the fridge for up to one week,
For the frosting and filling or freeze for up to three months.
250g (9oz) tub of mascarpone

cheese
300ml (10fl oz) extra thick

double cream
180g (6½oz) tub of light soft

cheese
2 tbsp icing sugar
150g (5½oz) Bonne Maman

Apricot Conserve

1 Preheat the oven to 170°C/
Gas Mark 3. Line a 20cm (8in)
round, 10cm (4in) deep cake
tin with baking parchment.
2 With an electric whisk,
beat together the sugar and
conserve with the eggs and
oil for 3-4 minutes. Stir in all
the remaining ingredients
until evenly mixed, then
spoon into the prepared tin.

By Bonne Maman UK (www.bonnemaman.co.uk). WWW.FOODHEAVENMAG.COM
Recipe development by Moyra Fraser.

10 baking heaven DECEMBER

CHRISTMAS

Fruity gingerbread thickness. Use a variety of Christmas size. Cool on a wire rack.
wreath cutters to stamp out about 50 biscuits 5 While the biscuits are cooling,
of varying sizes. We used snowflake roll out the sugarpaste on a surface
MAKES ABOUT 25 cutters from 12cm (4½in) across dusted lightly with icing sugar and
down to 4cm (1½in). Remember you stamp out 6-7 snowflakes, using the
50g (1¾oz) unsalted butter, diced will need two of each size, to same cutters. Stamp out the centres,
50g (1¾oz) demerara sugar sandwich together. Re-knead and using the same round cutters.
100g (3½oz) golden syrup re-roll the trimmings. Brush the top biscuits with a little
1 tsp mixed spice 3 Lay the biscuits out on baking conserve and lightly press on
1 tsp finely grated fresh ginger sheets lined with baking parchment. the matching icing.
1 tsp bicarbonate of soda Stamp out the centre of half the 6 Brush all the base biscuits lightly
30ml (1fl oz) free-range egg, biscuits to create space for the with conserve and press on the top
conserve; we used a 2.5cm (1in) and a biscuits. You should now have about
beaten 1.5cm (½in) round cutter. Chill the 25 snowflake biscuit sandwiches of
250g (9oz) plain flour biscuits for a good hour before baking. various sizes, some iced with fondant
To decorate 4 Preheat the oven to 170°C/Gas and some plain.
about 20 tbsp Bonne Maman Mark 3. Bake the biscuits in batches 7 Put the royal icing sugar in a bowl
until golden and crisp. They will take with 40ml (1½fl oz) cold water.
conserve, in a variety of between 7-10 minutes, depending on Gradually beat the icing until it forms a
flavours/colours stiff, but pipeable paste. Spoon into a
250g (9oz) white sugarpaste piping bag with a small nozzle, then
250g (9oz) royal icing sugar pipe or drizzle icing across most of the
biscuits to resemble snowflakes.
1 To make the gingerbread dough, Leave the icing to set for 10 minutes.
put the butter in a large bowl. In a 8 Fill the biscuit centres with various
saucepan, stir together the sugar, flavours and colours of Bonne Maman
syrup, spices and ginger and bring to conserve. Store the biscuits in airtight
the boil. Add the bicarbonate of soda containers until ready to use. To serve,
(it will puff up), then pour the hot arrange the biscuits in a generous
mixture over the butter. Stir until the wreath on a large white board and take
butter has melted. Beat in the egg to the table for Christmas tea.
and slowly blend in the flour. It will
look as though there is too much flour,
but it will blend in.
2 Knead the dough in the bowl until
smooth, then cut into quarters. Wrap
each piece in clingfilm. Roll out a
quarter of the dough at a time to make
the biscuits. Roll the dough out
between two sheets of baking
parchment, to about 3mm (1/8in)

By Bonne Maman UK (www.bonnemaman.co.uk). Tip The biscuit shapes can be frozen
Recipe development by Moyra Fraser. if you don’t have time to bake the
same day. Allow an extra 1-2 minutes
cooking time. The baked biscuits
can be frozen or kept in airtight
containers until you’re ready to
assemble and ice them.

WWW.FOODHEAVENMAG.COM DECEMBER baking heaven 11

Red-nosed 2 tsp baking powder (use ½ tsp mixed spice
reindeer cake gluten-free, if necessary) ½ tsp bicarbonate of soda (use

MAKES ONE 18CM CAKE 2 large free-range egg whites gluten-free, if necessary)
or 5 tbsp chilled aquafaba 1 tbsp beaten egg or 1 tsp
OR SIX INDIVIDUAL (canned chickpea liquid),
if vegan milled flaxseeds soaked in
For the cake 1 tbsp water for 5 minutes, if
400g (14oz) mixed dried fruit 2 tbsp brandy or dry sherry, vegan
300ml (10fl oz) dry cider or apple optional 125g (4½oz) plain flour

juice To decorate For the cake
225g (8oz) whole dates, pitted 300g (10½oz) white sugarpaste 1 Put the dried fruit in a large mixing
1 tbsp mixed spice 50g (1¾oz) red sugarpaste bowl and pour in 100ml (3½fl oz) of
2 tbsp Bonne Maman Apricot, red gingham ribbon and bells the cider or apple juice. Leave to
soak overnight.
Mirabelle Plum or Fig (optional) 2 Preheat the oven to 180°C/Gas
Conserve, plus extra for For the antlers Mark 4. Line an 18cm (7in) round,
brushing 25g (1oz) unsalted butter or 10cm (4in) deep cake tin or 6 small
1 large ripe banana, peeled 220g (8oz) baked bean tins with
finely grated zest of 1 orange sunflower spread, if vegan baking parchment.
and 1 lemon 25g (1oz) demerara sugar 3 Put the dates, spice, conserve
120g (4oz) fine polenta 50g (1¾oz) golden syrup or and remaining cider or apple juice into
a saucepan and simmer gently for
molasses 5 minutes. Take off the heat and
leave to cool.
By Bonne Maman UK (www.bonnemaman.co.uk). 4 In a blender or processor, purée
Recipe development by Moyra Fraser. the date mixture with the banana.
Transfer to a mixing bowl and fold in
the citrus zest, soaked dried fruit,
polenta and baking powder.
5 In a separate bowl, whisk the egg
whites or aquafaba into soft peaks
and fold into the fruit mixture. Spoon
into the lined cake tins.
6 Bake for 25-30 minutes for
individual cakes or 45-50 minutes for
a large one, covering with foil after
30 minutes. A skewer pushed into
the centre of the cake should come
out clean when it’s cooked.
7 Drizzle the brandy or sherry over
the hot cake, if using, then leave to
cool in the tin. The cooked cakes
keep well, wrapped in clingfilm and
foil, in an airtight tin for up to 3 days,
or can be frozen undecorated.

To decorate
1 Sandwich the two large cakes
together with extra Bonne
Maman conserve.
2 Roll out the white sugarpaste
and, using the cake tins as a
template, cut a curving line about
3cm (1¼in) out from the edge of
the tin. Brush the top of the cake/s
with a little extra Bonne Maman
conserve and cover the top/s
with the sugarpaste.

12 baking heaven DECEMBER WWW.FOODHEAVENMAG.COM

CHRISTMAS

3 Roll the red sugarpaste into one bowl until smooth. cocktail stick to the back of each
large or 6 small red ‘noses’ and press 2 Roll the dough out between antler with strong tape and push into
onto the middle of the cake/s. two sheets of baking parchment, the cake either side of the nose.
To make the antlers to about 3mm (1/8in) thickness. Decorate with red gingham ribbon
1 To make gingerbread dough for the Lift the rolled dough, still on its and bells.
antlers, put the butter or spread in a parchment and put on a baking
bowl. In a small saucepan, stir sheet. Chill for 1 hour. Tip We’ve stacked two cakes
together the sugar, syrup and spice 3 Preheat the oven to 170°C/Gas together, but just one cake will make
and bring to the boil. Add the Mark 3. Cut out the outline of 2 large 8-10 slices. Alternatively, bake the
bicarbonate of soda (it will puff up) or 12 small antlers. Lift off excess mixture in small baked bean tins to
and pour the hot mixture over the dough. Brush with extra beaten egg make cute individual cakes to give
butter. Stir until the butter has melted. or the flaxseeds and bake until golden away as gifts. The cakes can be made
eat in the egg or flaxseed mix and and crisp – approximately well ahead – perhaps with your
slowly blend in the flour. It will look as 7-12 minutes depending on their size. Christmas puddings on Stir-Up
though there is too much flour but it 4 Cool on a wire rack and, once cold, Sunday – and will freeze beautifully
will blend in. Knead the dough in the tape a long wooden skewer or for up to three months.

Mulled wine taszmstetasicektkelyaiktngehdiicnmshgudrelerilsse,tsdomerwraaitsnng!ee
t ir a m isù
By AO Life (www.ao.com/life)
MAKES ABOUT 25
DECEMBER baking heaven 13
2 M&S Sticky Ginger Loaf cakes
(or use homemade)

300ml (10fl oz) mulled wine
5 free-range eggs, separated
180g (6½oz) caster sugar
300g (10½oz) mascarpone
grated zest of 1 orange
dark chocolate, for grating

1 Chop the ginger loaf cakes
into squares; lay into a large dish
and drizzle over the mulled wine.
Leave to soak.
2 Beat the egg yolks with the caster
sugar until nearly white and thick. Add
the mascarpone and beat until evenly
combined. Add most of the orange
zest, reserving a little for decorating.
3 In a separate bowl, beat the egg
whites until stiff. Add the egg whites
to the mascarpone mixture and
fold in.
4 Put about half of the soaked ginger
loaf into four wine glasses and top
with the egg/mascarpone mixture.
5 Top with the second half of the
ginger loaf, then add the remaining
egg mixture. Grate the chocolate on
top, then add the reserved orange
zest for decoration. Put into the fridge
for at least a couple of hours or, even
better, overnight.

WWW.FOODHEAVENMAG.COM

By Sarah Mark flour, egg, vanilla and baking powder By Sarah Mark
(www.aspoonfulofvanilla.co.uk) and mix until combined. Add the milk, (www.aspoonfulofvanilla.co.uk)
1 tsp at a time, until the mixture is
Candy cane combined and begins to come Pink gin fudge
cookies together – you may not need it all.
3 Add the chocolate chips and SERVES 16
MAKES 12 crushed candy canes (reserve and set
aside around 2 tbsp if you want to 397g (14oz) condensed milk
For the cookies decorate your cookies with candy 550g (1lb 2oz) white chocolate
125g (4½oz) unsalted butter canes), then mix until evenly 100g (3½oz) icing sugar
distributed. You should have one large 100ml (3½fl oz) pink gin
or Stork ball of mixture in the middle of your pink food colouring
175g (6oz) light brown sugar bowl; roll it into even-sized balls and
300g (10½oz) plain flour put onto your baking trays, making 1 Line a 20x20cm (8x8in) square cake
1 large free-range egg sure they are spaced out so they don’t tin with baking parchment and set aside.
1 tsp vanilla touch when they spread in the oven. 2 Add the condensed milk and white
1 tsp baking powder Put the cookie dough balls in the chocolate to a saucepan over a medium
2-3 tsp whole milk fridge to cool for 30 minutes. heat to melt the chocolate, stirring
200g (7oz) white chocolate chips 4 Preheat the oven to 180°C/Gas occasionally to ensure it doesn’t burn.
200g (7oz) candy canes, crushed Mark 4. Once the cookie dough balls 3 Once the chocolate has completely
To decorate have been chilled for 30 minutes, bake melted, remove from the heat and
100g (3½oz) white chocolate them in the oven for 15-18 minutes, or add the icing sugar. Mix until it is
sprinkles or leftover crushed until they are slightly golden around the completely combined. Add the gin,
edges. Remove from the oven and then add the food colouring a tiny
candy canes leave to set and cool completely. amount at a time, stirring well in
5 Once the cookies have cooled, melt between additions. If the colour isn’t
1 Line enough baking trays to make 100g (3½oz) white chocolate in the the right shade you can add more
12 cookies; they will spread in the microwave in 20-second bursts, food colouring to deepen the colour.
oven so you need to ensure they stirring in between until completely 4 Pour the mixture into the prepared
won’t touch as they bake. melted. Pop the melted chocolate baking tin and smooth.
2 In a bowl, mix together the sugar into a piping bag, cut off the tip, then 5 Pop it in the fridge, preferably
and butter until combined. Add the drizzle the chocolate over the top overnight, until the fudge is
of the cookies. Finish by decorating completely set.
with either sprinkles or leftover
candy canes.

By Sarah Mark Gingerbread fudge 3 Once the chocolate has completely
(www.aspoonfulofvanilla.co.uk) melted, remove from the heat and add
SERVES 16 the icing sugar. Mix until it is completely
combined. Add the ginger, cinnamon
397g (14oz) condensed milk and nutmeg, then mix again.
500g (1lb 1oz) white chocolate 4 Break up around 150g (5½oz)
100g (3½oz) icing sugar gingerbread men and add to the
1½ tsp ground ginger mixture, folding them through until
½ tsp ground cinnamon they are evenly distributed.
½ tsp ground nutmeg 5 Pour the mixture into the prepared
200g (7oz) gingerbread men baking tin and smooth. Decorate the
sprinkles top of the fudge with the remaining
50g (1¾oz) gingerbread men and
1 Line a 20x20cm (8x8in) square sprinkles. Pop it in the fridge for
cake tin with baking parchment and around 4-5 hours, or preferably
set aside. overnight, until the fudge is
2 Add the condensed milk and white completely set. Cut into individual
chocolate to a saucepan over a medium portions, to serve.
heat to melt the chocolate, stirring
occasionally to ensure it doesn’t burn.

14 baking heaven DECEMBER WWW.FOODHEAVENMAG.COM

CHRISTMAS

Coconut snowball cupcake cases and leave to one side. By Sarah Mark
cupcakes 2 In a large bowl, whisk together (www.aspoonfulofvanilla.co.uk)
the sugar and butter until light and fluffy.
SERVES 12 Add the flour, eggs, baking powder and 5 Pour the coconut into a bowl, then
coconut and whisk until combined. dip the top of the cupcakes into the
For the cupcakes 3 Spoon the mixture into the cupcake coconut until they are completely
145g (5oz) unsalted butter cases using a small ice cream scoop covered. Enjoy!
145g (5oz) caster sugar to ensure they are even. Bake in the
145g (5oz) self-raising flour oven for 15-20 minutes; you will know
3 large free-range eggs the cupcakes are ready when they are
1 tsp baking powder golden brown and springy to touch.
100g (3½oz) desiccated coconut Remove and leave to cool.
To decorate 4 Meanwhile, make the buttercream.
400g (14oz) icing sugar In a large bowl, add the butter, icing
200g (7oz) unsalted butter sugar and vanilla and mix until
1 tsp vanilla extract combined. Spoon the mixture into a
150g (5½oz) desiccated coconut piping bag fitted with a circular
nozzle and pipe onto the top of
1 Preheat the oven to 180°C/Gas your cupcakes.
Mark 4. Line a muffin tray with

Ch r ist m a s 4 Meanwhile, make the buttercream. 7 Arrange the cupcakes into a
tree pull-apar t In a bowl, mix together the icing Christmas tree shape; start with one
cupcakes sugar, butter and vanilla until smooth. at the top, then two, then three and
Transfer 100g (3½oz) of the finally four cupcakes on the bottom
MAKES 12 buttercream to a separate bowl, then row. Put the remaining 2 cupcakes at
add the red food colouring and mix the bottom for the tree trunk.
For the cupcakes until you reach the desired colour. Put 8 Pipe the green buttercream onto
175g (6oz) caster sugar the red buttercream in a piping bag the Christmas tree, then pipe the tree
175g (6oz) unsalted butter and set aside. trunk using the chocolate
5 Transfer another 100g (3½oz) of the buttercream. Pipe the red
or Stork white buttercream to a separate buttercream on in lines, just like tinsel.
175g (6oz) self-raising flour bowl, then add 1 tbsp cocoa powder Decorate with sprinkles.
3 large free-range eggs and mix until combined. Put the
1 tsp baking powder chocolate buttercream into a piping
1 tsp vanilla extract bag and set aside.
To decorate 6 Add green food colouring to the
600g (1lb 4oz) icing sugar remaining buttercream and mix until
300g (10½oz) unsalted butter you reach the desired consistency.
1 tsp vanilla Put the green food colouring into a
food colouring: green, red piping bag and set aside.
1 tbsp cocoa powder
sprinkles

1 Preheat the oven to 180°C/Gas By Sarah Mark
Mark 4. Line a muffin tray with (www.aspoonfulofvanilla.co.uk)
cupcake cases and set aside.
2 In a large bowl, whisk together the
sugar and butter until light and fluffy.
Add the flour, eggs, baking powder
and vanilla and whisk until combined.
3 Spoon the mixture into the cupcake
cases using a small ice cream scoop
to ensure they are even. Bake in the
oven for 15-20 minutes; you will know
the cupcakes are ready when they are
golden brown and springy to touch.
Remove and leave to cool.

WWW.FOODHEAVENMAG.COM DECEMBER baking heaven 15

Maple ginger 1 Sift the flour into a bowl and rub in the By James Hillery (www.cluckmuckcook.co.uk)
treacle tar t butter using your fingertips until the
mixture resembles fine breadcrumbs, golden colour. Trim any overhanging
MAKES A 23CM (9IN) TART or blitz in a food processor, mix in the pastry off with a sharp serrated knife.
icing sugar. Add the egg and 2 tbsp cold 6 While the pastry is cooking, mix the
For the pastry milk and mix until it forms a dough. Try filling. In a large bowl, add the
225g (8oz) plain flour not to overwork the dough. breadcrumbs, syrups, beaten eggs, diced
150g (5½oz) butter, chilled 2 Wrap the ball of dough in clingfilm stem ginger, salt and the lemon zest.
25g (1oz) icing sugar and chill for 15 minutes. Roll out the Whisk together until thoroughly combined.
1 large free-range egg dough on a lightly floured work surface 7 Once the pastry is ready, reduce the
2 tbsp milk to about the thickness of a pound coin. oven to 160°C/Gas Mark 3. Carefully
For the filling 3 Carefully transfer the pastry to a pour the filling into the prepared pastry
100g (3½oz) white breadcrumbs 23cm (9in) flan tin, line the tin with tin and return to the oven for 40 minutes.
300g (10½oz) golden syrup pastry and transfer to the fridge to chill 8 Once ready, remove from the oven and
100g (3½oz) maple syrup for 30 minutes. allow to cool slightly before serving. Best
1 tbsp syrup from the stem 4 Preheat the oven to 200°C/Gas served warm with cold clotted cream.
Mark 6. Place the tin onto a baking
ginger sheet and blind bake the pastry. Line
2 large free-range eggs, beaten the pastry case with non-stick baking
2 tbsp stem ginger (approx. paper and fill with baking beans.
5 Bake for 15 minutes, then remove
2 balls from a jar), the beans and paper and cook for a
finely chopped further 5-10 minutes until it turns a light
grated zest of 1 lemon
½ tsp salt

By Pink Lady® (www.pinkladyapples.co.uk) Christmas apple
m ince pies

MAKES 12

1 x 375g (13oz) pack of ready
rolled sweet shortcrust pastry

200g (7oz) mincemeat
1 Pink Lady Apple®, cored and

finely diced
25g (1oz) dried cranberries
icing sugar, for dusting

1 Preheat the oven to 200°C/Gas
Mark 6. Unroll the pastry onto a clean
board. Using a 7cm (2¾in) cutter stamp
out 12 circles and use to line a bun tin.
Put in the fridge for 30 minutes.
Reserve the pastry trimmings.
2 Meanwhile, in a bowl, mix together
the mincemeat, diced apple and dried
cranberries. Spoon a little of the apple
mincemeat into each pastry case.
3 Using the pastry trimmings, stamp
out 12 small star or heart shapes.
Put a star or heart on the top of each
mincemeat tart. Bake in the oven for
15- 20 minutes until lightly golden
and cooked.
4 Leave to cool for 5 minutes, then
transfer to a wire rack and dust with
icing sugar. Serve warm or cold.

16 baking heaven DECEMBER WWW.FOODHEAVENMAG.COM

WHAT YOU CAN DO

ISSUE 363
NOVEMBER 2020

60 All That Glitters...Sparkling stitching techniques to try!

FESDTEISVIGENNSEW CARNEGAETLEFOARCYHORUISRTTMRAESE

9 770966 811101 NOVEMBER 2020

PRINTED IN THE UK £4.99
12>

SEW GORGEOUS
Great gifts for
stitching friends

STITCH IN 3D: WHIP
UP A MINI TOY SHOP

PART 1

ChsHaraiusvstemagaaespda–owtgheescoacmrudtese!st NEW SERIES!
Start stitching our

fairytale scene
18/09/2020 12:54

Visit www.hobbies-and-crafts.co.uk

Festive Pomegranate Cocktail SFURGEARE

made with SPLENDA® Granulated

Serves 7-8
Ready in 5 minutes

Ingredients
3 tsp SPLENDA® Granulated
250ml pomegranate juice
1 bottle sparkling wine like Prosecco
110g fresh pomegranate seeds

Method

Stir the SPLENDA® Granulated into the pomegranate juice
and pour them into a pretty pitcher. Pour the bottle of
Prosecco into the pomegranate juice and gently stir.
Serve in festive glasses and garnish with pomegranate seeds.

Tastes like sugar, Great for cooking LOW Cutting down on sugar? Switch to Splenda®
CALORIE
Visit our website for more delicious sugar free recipes – www.splenda.co.uk/recipes
Low calorie

but it’s not sugar & baking

ONYOURMARKS,GETSET...

BAKEAGBBO
SHOWSTOPPER!

18 baking heaven DECEMBER WWW.FOODHEAVENMAG.COM

GBBO

ASSCTTPEALYOERULBKECRLHWEA!TIOTEFHIN Cherr y & chocolate baked Alaska

Parfait, ice-cream, cherry compote and fluffy meringue -
topped with sparklers, if you wish - whether it's a
New Year or a new job you're celebrating, this decadent
twist on a classic baked Alaska is the ultimate party
piece to bring to the table.

SERVES 8-10 1 Make the parfait. Tip the egg yolks
into a heatproof bowl. Tip the sugar into
For the parfait a small saucepan, add 4 tbsp water and
8 free-range egg yolks place over a low heat, stirring
150g (5½oz) caster sugar occasionally to dissolve the sugar. Bring
1 tsp vanilla paste to the boil and cook on a high heat for
175g (6oz) 70% dark chocolate, about 1 minute, until syrupy. Pour the
hot syrup over the egg yolks, whisking
roughly chopped continuously until smooth.
600ml (1pt) double cream 2 Set the bowl over a pan of
For the cherry compote simmering water. Add the vanilla
250g (9oz) frozen or canned paste and whisk for about 3 minutes,
until doubled in volume, thick and
pitted cherries mousse-like, and the mixture leaves a
50g (1¾oz) caster sugar ribbon trail when you lift the whisk.
1 tsp vanilla paste Remove from the heat and plunge the
For the cake base bottom of the bowl into a sink of cold
2 free-range eggs water to stop the cooking process.
50g (1¾oz) caster sugar Leave to cool to room temperature.
40g (1½oz) plain flour 3 Meanwhile, melt the chocolate in a
20g (¾oz) cocoa powder heatproof bowl set over a pan of
For the meringue barely simmering water, or in the
5 free-range egg whites, microwave on a low setting. Stir until
smooth, then remove from the heat
at room temperature and leave to cool slightly.
a pinch of salt 4 In a separate bowl, whip the cream
225g (8oz) caster sugar to soft peaks.
You will need 5 Weigh the egg mixture and divide it
1.75-litre pudding basin, inside equally between two bowls, then cover
and chill one of them. Add the melted
brushed with oil and lined chocolate to the unchilled bowl and mix
with clingfilm until smooth. Fold in half the whipped
300ml (½pt) pudding basin, cream until no streaks remain. Cover
wrapped in clingfilm and chill the remaining cream.
20cm (8in) cake tin, greased, then
base-lined with baking paper
large ovenproof serving plate; or
baking sheet, greased,
then lined

WWW.FOODHEAVENMAG.COM Photography ©Mark Bourdillon

DECEMBER baking heaven 19

6 Spoon the chocolate parfait mixture hollow, then spoon the vanilla ice cream tccoohpapotebcedeodawlacntiostef!hf-ee
into the lined pudding basin and press on top. Cover and return to the freezer
the smaller, wrapped bowl into the for at least 6 hours, but preferably
middle to make a parfait shell. Cover overnight, until frozen.
and freeze for 2 hours, until firm. 11 Just before serving, preheat the
7 Meanwhile, make the cherry oven to 220°C/Gas Mark 7.
compote. Combine the cherries, 12 Make the meringue. Whisk the egg
sugar and vanilla paste in a small pan whites with the pinch of salt in the bowl
over a low-medium heat, stirring until of a stand mixer fitted with the whisk
the sugar dissolves. Cook the until they form soft peaks. Add the
cherries, allowing them to bubble caster sugar, 2 tbsp at a time, whisking
gently for 20 minutes, until jammy. well between each addition. Whisk on
Cool, then cover until needed. high speed for a further 2 minutes,
8 Make the cake base. Whisk the eggs until the sugar has completely
and sugar in the bowl of a stand mixer dissolved and the meringue is
fitted with the whisk, on medium smooth, very stiff and glossy.
speed for 3 minutes, until combined. 13 Remove the bowl containing the
Increase the speed and whisk until parfait/ice cream from the freezer.
tripled in volume, thick and mousse- Place the chocolate cake on the large
like, and the mixture leaves a ribbon ovenproof serving plate or lined
trail when you lift the whisk. Preheat baking sheet and spoon the reserved
the oven to 180°C/Gas Mark 4. cherry compote into the middle.
9 Sift the flour and cocoa powder into 14 Working quickly, turn the parfait/
the bowl and, using a large metal spoon ice cream out of the bowl onto the
or a spatula, fold in. Spoon the mixture cake base and peel off the clingfilm.
into the lined cake tin and level out. Spoon the meringue evenly all over
Bake for 10 minutes, until risen and firm the ice cream until completely
to the touch. Remove from the oven covered, then, using a palette knife,
and turn out onto a wire rack to cool. make swirls in the meringue.
10 Meanwhile, make the vanilla ice- 15 Again working quickly, place the
cream layer. Fold the reserved whipped Alaska in the oven on the lower-middle
cream into the remaining egg-yolk shelf. Bake for 3-4 minutes, until the
mixture. Remove the pudding basin outside of the meringue is crisp,
containing the parfait from the freezer golden and starting to caramelise at
and carefully remove the smaller bowl. the edges. Serve immediately (with
Spoon half the cherry compote into the sparklers, of course!).

Photography ©Mark Bourdillon WWW.FOODHEAVENMAG.COM

20 baking heaven DECEMBER

GBBO

Tiramisù cake

This towering cake is an elegant version of the much-loved, classic Italian dessert.
Thin layers of light sponge are soaked in coffee and sandwiched together with a decadent
mascarpone filling and a hint of dark chocolate. For the best results, bake the cake the day
before you plan to assemble – the sponges are easier to slice in half. Assemble and chill
the cake a good few hours before serving to allow the flavours to mingle.

SERVES 10 200g (7oz) plain flour For the coffee syrup
1½ tsp baking powder 150ml (¼pt) freshly brewed hot
For the whisked sponge a pinch of salt
75g (2¾oz) unsalted butter 50g (1¾oz) ground almonds espresso or strong coffee
8 free-range eggs 1 tbsp demerara sugar
200g (7oz) caster sugar

WWW.FOODHEAVENMAG.COM DECEMBER baking heaven 21

For the mascarpone filling 5-7 minutes until thick and mousse- 10 Melt the white chocolate in a
6 free-range egg yolks like, and the mixture leaves a ribbon separate heatproof bowl set over a
75g (2¾oz) caster sugar trail when you lift the whisk. pan of barely simmering water. Stir
4 tbsp Marsala or amaretto 4 Sift together the plain flour, baking until smooth and remove from the
a pinch of salt powder and salt into the bowl, add the heat, then leave to cool slightly.
125g (4½oz) white chocolate, ground almonds and, using a large 11 Beat the mascarpone until
metal spoon, gently fold the dry smooth. Fold the mascarpone and
chopped ingredients into the wet. melted white chocolate into the
750g (1lb 7oz) mascarpone 5 Pour the melted butter around the cooled egg mixture until combined
inside edge of the bowl and gently fold and smooth.
cheese in. Divide the mixture equally between 12 Using a long, serrated knife, slice
150g (5½oz) 70% dark chocolate, the lined tins and level with a palette the sponges in half horizontally. Place
knife. Bake on the middle shelves for one sponge layer in the bottom of the
coarsely grated about 20 minutes, until golden, well 20cm (8in) springform tin, brush
To decorate risen and a skewer inserted into the generously with the coffee syrup,
300ml (½pt) double cream centres comes out clean. then spread with 2 heaped tbsp of the
1 tbsp chocolate-coated coffee 6 Leave the cakes to cool in the tins mascarpone mixture. Scatter with
for 2 minutes, then turn out onto a 1 tbsp of the grated dark chocolate
beans, roughly chopped wire rack to cool completely. and top with another sponge layer.
cocoa powder, for dusting 7 Make the coffee syrup. Pour the hot 13 Repeat the filling layers, and keep
You will need coffee into a bowl, add the sugar and going (sponge, syrup, fillings, sponge,
20cm (8in) cake tins x 3, stir until dissolved. Leave to cool. syrup, fillings) until you top with the
8 Make the mascarpone filling. Whisk final sponge. You will have
greased, then base-lined the egg yolks, sugar, Marsala or mascarpone mixture and grated
with baking paper and lightly amaretto and salt in a heatproof bowl chocolate leftover – cover each and
dusted with flour until fully combined. chill until needed.
20cm (8in) deep-sided 9 Set the bowl over a pan of simmering 14 Press the stacked sponges
springform tin water and continue whisking for about together, cover and chill for at least
piping bag fitted with a medium 5 minutes, until the mixture is hot to the 2 hours.
plain nozzle touch, very thick and tripled in volume. 15 Remove the cake from the tin to a
Remove from the heat and plunge the serving plate. Cover the top and sides
1 Preheat the oven to 180°C/ bottom of the bowl into a sink of cold with the remaining mascarpone
Gas Mark 4. water to stop the cooking process, and mixture, then press the remaining
2 Make the sponge (the day before whisk occasionally until cold. grated chocolate onto the sides of the
serving, ideally). Melt the butter and cake to cover.
leave to cool slightly. 16 To decorate, whip the cream to soft
3 Whisk the eggs in a stand mixer peaks. Spoon it into the piping bag fitted
fitted with the whisk. Add the sugar with a medium plain nozzle and pipe
and whisk on medium speed for little blobs of cream all over the top of
the cake. Scatter with the chocolate-
coated coffee beans and lightly dust
with cocoa powder to serve.

22 baking heaven DECEMBER The recipes on pages
18-22 are taken from The Great
British Bake Off: Love to Bake
with recipes by Paul Hollywood,

Prue Leith & The Bakers,
published by Sphere (£22).

Food photography
by Jamie Orlando-Smith.

WWW.FOODHEAVENMAG.COM

cake heavenloafGceatkcerseaatnivdetwaistthy bakes!

WE LOVE… YOGHURT CAKE pg24 // CHOCOL ATE SOUFFLÉ CAKES pg25 // DUNDEE CAKE pg26

TORTEAFLILNYEDDESLIUCIGOAURS-.F..REE &

WWW.FOODHEAVENMAG.COM For the spiced ginger cake with sticky date caramel topping, see page 27

DECEMBER baking heaven 23

Walnut cake 2 Put the butter and sugar in a large bowl Mtwoainkeaadvdaanyceor
and beat until fluffy. Using the tip of the
Gâteau aux noix knife, scrape in the vanilla seeds. Add the
eggs one at a time, beating well after
SERVES 6-8 each addition. Using a spatula, gently fold
in the flour and ground walnuts. Transfer
200g (7oz) unsalted butter, to the prepared cake tin.
softened 3 Bake in the oven for 25-35 minutes,
until browned and a knife inserted in
200g (7oz) sugar the middle comes out clean. Let cool
1 vanilla pod, split lengthways slightly, then unmould while still warm.
4 To make the caramel icing, put the
with a small sharp knife sugar, lemon juice and 3 tbsp water in
4 large free-range eggs a heavy saucepan and cook, stirring,
200g (7oz) plain flour until it turns a light caramel colour.
125g (4½oz) walnut pieces, Carefully add the cream (it can
splatter), stirring until blended.
ground 5 Put the cake on a wire rack set over a
walnut halves, to decorate baking tray to catch the drips. Pour over
For the caramel icing the icing in a thin, even layer. Decorate
100g (3½oz) caster sugar with walnut halves and leave for at
a squeeze of fresh lemon juice least 2-3 hours, until the icing has set.
150ml (5fl oz) double cream

1 Preheat the oven to 200°C/Gas
Mark 6. Grease a 22cm (8½in)
diameter cake tin.

Yoghur t cake 2 free-range eggs 1 Preheat the oven to 180°C/Gas
1 tbsp sunflower oil Mark 4. Grease a deep-sided cake tin,
Gâteau au yaourt 1 tsp bicarbonate of soda 23cm (9in) diameter.
a pinch of salt 2 Empty the yoghurt into a large bowl
SERVES 8 freshly squeezed juice of and wipe out the pot so when you
measure the other ingredients, they
125g (4½oz) natural set yoghurt 1 orange won’t stick. Add the sugar, flour, eggs,
2 pots sugar 1 tbsp icing sugar, to decorate oil, bicarbonate of soda, salt and half the
3 pots plain flour orange juice. Stir well.
3 Pour into the prepared cake tin and bake
in the oven for 15-20 minutes, until a knife
inserted in the middle comes out clean.
Remove from the oven and pierce a few
holes in the top with a fork. Pour over the
remaining orange juice. Let cool slightly,
then turn out onto a wire rack to cool.
4 To decorate, put the icing sugar in a
sieve and hold it over the cake. Tap the
edge of the sieve to release the sugar,
moving around the surface to coat. A
very light dusting is sufficient. Serve at
room temperature.

Tip This traditional recipe is simplicity
itself to bake. The yoghurt pot is the
measure, so it doesn’t really matter
what size – or flavour – you use. If you
don’t fancy the orange, try other
flavourings: cinnamon, honey, vanilla,
chocolate, fresh or dried fruit pieces
– all work very well indeed. This is
great fun to make with children.

24 baking heaven DECEMBER WWW.FOODHEAVENMAG.COM

CAKE HEAVEN

Chocolate & hazelnut soufflé cakes

Gâteau x m oelleu x au chocolat et au x noisettes

SERVES 6 1 Put the chocolate in a microwave- blending well, but taking care
proof bowl and melt in the microwave not to overmix or you will deflate
100g (3½oz) dark chocolate, on high for 40 seconds. Remove, stir all the whites.
finely chopped and repeat until almost completely 5 Preheat the oven to 180°C/Gas
melted. Remove and stir in the butter Mark 4. Divide the mixture between
100g (3½oz) unsalted butter, cut and honey. Set aside. six ramekins. Set the ramekins on a
into pieces 2 Put the egg whites and 1 tbsp of baking tray and transfer to the oven.
the sugar in another bowl and beat Bake for 12-15 minutes, until just
2 tbsp runny honey until firm peaks form. Set aside. puffed and set but still jiggly in the
3 free-range eggs, separated 3 Put the egg yolks and remaining middle. Serve warm with the cream
100g (3½oz) caster sugar sugar in a third bowl and beat until of your choice.
50g (1¾oz) plain flour slightly thickened and a paler yellow.
a pinch of fine sea salt Using a spatula, fold in the flour and Tip If you don’t have a microwave, put
50g (1¾oz) whole blanched salt. Mix in the nuts. Add one-third of the chocolate in a bowl over a saucepan
the beaten whites and mix until no of simmering water – don’t let the
hazelnuts, finely ground streaks of white remain. water touch the bottom of the bowl.
whipped cream, double cream 4 Gently fold in the remaining whites, Leave until melted, stirring occasionally.

or sweetened crème fraîche,
to serve

WWW.FOODHEAVENMAG.COM Recipes on pages
24-25 are taken from

Bistro by Laura
Washburn Hutton,
published by Ryland
Peters & Small (£9.99).

Photography
© Ryland Peters & Small.

DECEMBER bakingheaven 25

Dundee cake 2 tbsp milk 3-4 minutes until light and fluffy. Stir in
with maple 3 tbsp pure Canadian maple 2 tbsp of the maple syrup. Beat the eggs
and gradually add to the mixture. Add
SERVES 8 syrup (preferably dark syrup the flour, ground almonds and the mixed
for its robust taste) spice. Stir in the mixed dried fruits and
175g (6oz) butter, softened 40 blanched whole almonds cherries. Add the milk and stir
175g (6oz) maple sugar until combined.
3 free-range eggs 1 Preheat the oven to 150°C/Gas 3 Spoon the mixture into the prepared
225g (8oz) self-raising four Mark 2. Grease and line a loose-based cake tin and neatly arrange the blanched
25g (1oz) ground almonds 20cm (8in) cake tin. almonds on top.
1 tsp ground mixed spice 2 Beat the butter and the sugar for 4 Bake in the oven for 1 hour 30 minutes-
400g (14oz) mixed dried fruits 2 hours. Test that it’s cooked through by
75g (23/4oz) glace cherries, inserting a skewer into the centre; if it
comes out clean, then it’s done.
halved 5 Leave the cake to cool, then remove it
from the tin and peel off the greaseproof

paper. Drizzle with the remaining
maple syrup. Store in a cake tin
and eat within 5 days.

26 baking heaven DECEMBER By Maple from Canada
(www.maplefromcanada.co.uk)

WWW.FOODHEAVENMAG.COM

CAKE HEAVEN

Recipe by Niki Webster. Find more 1½ tsp baking powder 1 Preheat the oven to 180°C/Gas
plant-based recipes at RebelRecipes.com ½ tsp baking soda Mark 4. Grease a loose-bottomed
½ tsp sea salt cake tin with coconut oil.
Spiced ginger cake 1 tbsp apple cider vinegar 2 Add all the cake ingredients to a
with sticky date 250ml (9fl oz) plant-based milk food processor or high-speed blender
caramel topping 1 large ripe banana, peeled and blitz until it forms a smooth batter
1 tbsp coconut oil, plus extra and there are no lumps.
MAKES ONE CAKE 3 Spoon the batter into the
for greasing greased cake tin and bake for
For the cake 100g (3½oz) medjool dates, about 40 minutes, or until a skewer
150g (5½oz) buckwheat flour comes out clean.
100g (3½oz) ground almonds pitted 4 To make the topping: In a food
2 tbsp ground flaxseeds 5 tbsp maple syrup processor or blender, add the caramel
1 tbsp vanilla essence ingredients and blitz until smooth and
15g (½oz) ginger powder creamy; it will take a few minutes
1 tsp cinnamon before all the dates are thoroughly
½ tsp clove powder blended in.
1 tsp allspice 5 Allow the cake to cool in the tin for
For the date caramel frosting 10-15 minutes before turning out.
50g (1¾oz) medjool dates Once cool, top with the salted
1 tbsp peanut butter or nut caramel topping.

butter of choice
50ml (2fl oz) almond milk
1 tsp organic coconut oil
a pinch of sea salt

Glu t en -fr e e the mixture starts to split a little add a 7 To decorate, cut the cake in half and
chocolate cake dessertspoon of the flour mixture and put one-third of the mixture in the
continue to add the eggs. middle. Put a third on top of the cake,
MAKES ONE CAKE 4 Once the eggs have all been then pipe the remaining third around
incorporated, add the flour a spoonful the edge and in the middle. Grate a
For the cake at a time. Once all the flour is mixed in little extra chocolate over the top, if
250g (9oz) butter you should have a lovely thick and you wish.
250g (9oz) golden caster sugar shiny cake batter. Carefully pour the
4 large free-range eggs batter into the prepared tin and bake By Jane Devonshire for Paws for Tea
175g (6oz) gluten-free plain in the oven for about 30 minutes until (www.bluecross.org.uk/paws-tea)
risen. Test in the middle with a
flour toothpick if you are unsure; it should
75g (2¾oz) cocoa powder come away clean.
1½ tsp gluten-free baking 5 To make the chocolate butter icing,
break the chocolate into small pieces
powder and place into a bowl set over a
½ tsp xanthan gum saucepan of boiling water, making
For the chocolate butter icing sure the bowl does not touch the
200g (7oz) unsalted butter water. Melt the chocolate, stirring
100g (3½oz) chocolate (70%), occasionally, until glossy, but make
sure not to take it too far, otherwise it
plus a little extra, grated, to will be grainy. Leave to cool while you
decorate (optional) whisk the butter.
75g (2¾oz) icing sugar, sifted 6 Whisk the butter for a good
a pinch of sea salt (optional) 3-5 minutes until pale cream and
really light and airy. Slowly add the
1 Preheat the oven to 180°C/Gas sifted icing sugar, whisking all the
Mark 4. Butter a springform cake tin. time. Next, slowly add the melted
2 Whisk the butter and sugar together chocolate and continue whisking
until very light and fluffy. In a separate until it’s all mixed in. Place in the
bowl, sieve the flour, cocoa powder, fridge for at least 15 minutes to cool
baking powder and xanthan gum. before decorating.
3 Add the eggs, one at a time, to the
whipped butter and sugar mixture,
making sure each one is completely
combined before adding another. If

WWW.FOODHEAVENMAG.COM DECEMBER baking heaven 27

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Step-by-step FRMIEAGNKDIEFSTA&SFFOPAERMCIIALYL

Chocolate & salted
caramel marshmallows

Looking to make an edible gift? Look no further than these pillowy marshmallows
by AO Life (ao.com/ life). They’re flavoured with chocolate and salted caramel,
but you can customise them to suit the recipient.

MAKES ABOUT 20 SMALL CUBES For the coating excess water, then put them
50g (1¾oz) icing sugar in a small saucepan with 2 tbsp
YOU WILL NEED 50g (1¾oz) cornflour hot water.
2 tsp edible gold glitter (optional) 5 Meanwhile put the sugar,
For the marshmallows glucose and 4 tbsp water in a
6 leaf gelatine sheets 1 Lightly grease a small deep baking saucepan and bring to the boil
tin 18x25cm (7x11in) with a little over a medium-low heat until the
(platinum grade) vegetable oil. Line with greaseproof caramel registers 120°C/250°F on
300g (10½oz) caster sugar paper and grease the paper. a digital or jam thermometer.
2 tbsp glucose syrup (or 2 Sift the ingredients for the coating 6 While the sugar syrup is cooking,
together into a bowl. melt the gelatine over a very low
golden syrup) 3 Using scissors, cut the gelatine heat, then pour into the bowl of a
1 tsp vanilla paste sheets into smaller pieces, then soak stand mixer. Whisk for 2 minutes
vegetable oil, for greasing them in cold water until soft. on medium speed.
For the flavouring 4 Squeeze the sheets to get rid of
50g (1¾oz) milk or dark

chocolate, finely grated
2-3 tbsp salted caramel or

dulce de leche

30 bakingheaven DECEMBER WWW.FOODHEAVENMAG.COM

STEP-BY-STEP

AB

7 Once the sugar reaches the right CD
temperature, pour very carefully down
the side of the bowl while still whisking. EF
8 Continue whisking at maximum speed
for several minutes until the marshmallow GH
mixture increases in volume and is glossy
and thick. Add the vanilla paste and mix it in. DECEMBER baking heaven 31
9 Stir the caramel and grated chocolate
into the marshmallow mixture using
an oiled silicone spatula, rippling it
through gently.
10 Pour the marshmallow mixture into the
prepared tin and level (it will be very sticky).
11 Lightly dust the surface with the
coating and leave to set for 6 hours
or overnight.
12 Cut the marshmallows into strips, then
into cubes (a pizza wheel is great for this!)
and toss them in the coating, otherwise
they will dry out.
13 Store in an airtight container for
up to one week.

Tip You will need a stand mixer and a digital
thermometer for this recipe. Make sure you
dust the marshmallows with the coating
mixture otherwise they will dry out.

WWW.FOODHEAVENMAG.COM

ADVERTORIAL

bakingheaven

ESSENTIAL
INGREDIENTS

MAPLE SYRUP
Take your Christmas bakes to the next level with
Canada’s secret ingredient...

Christmas is the perfect time to pull out all From classic mince pies and Thanks to this unique phenomenon,
the stops when it comes to your baking. If gingerbread to centrepieces maple tapping can only happen during a
you are looking for a new twist for your like bundt cakes and strudels, few months of the year, in an even
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pure Canadian maple syrup. Maple is not completely natural sparkle to
only completely natural and unrefined, but your cooking and baking this Over 72% of the world’s supply is
it’s so versatile and the ideal ingredient to holiday season. now produced in the province of Québec,
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While tasting delicious, the impressive
Recent research says that during maple tapping process is pretty magical
lockdown, 56% of people have taken up a too. Each year in eastern Canada, deep in
new hobby or interest. One of the most the forests, a remarkable natural event
popular new hobbies this year is home- takes place as maple sap, frozen solid
baking, a trend that is expected to last over the long, cold winter, starts to thaw
throughout the festive season and beyond. and the maple tapping season begins.

32 baking heaven DECEMBER WWW.FOODHEAVENMAG.COM

ESSENTIAL INGREDIENT

home to more than 11,300 maple 78
syrup producers.
78
Once the sap has been harvested, it is
taken to sugar shacks and boiled down to The unique flavour of maple syrup
make maple syrup. It takes about 40 litres makes it perfect for both sweet and
of sap to make just one litre of the maple savoury dishes. It has a rich flavour, so a
syrup that we know and love. little really does go a long way and, with
an extensive shelf life, your maple syrup
The syrup is filtered, inspected, graded supplies are sure to last you right through
and transferred from barrels to be bottled the festive season and beyond, covering
or canned before it is shipped to the UK. Christmas dinner parties, Boxing Day
Québec is the only province where every buffets, New Year’s Eve canapés and
drop of pure maple syrup is independently even the January health kick.
inspected by experts, ensuring you
always get the very best product that will Whether you are looking to impress
take your festive cooking to the next level. family and friends at your Christmas
dinner party with a classic maple Dundee
Christmas is a time for indulgence, but cake, hosting a Boxing Day get-together
did you know you can make some complete with homemade gingerbread
ingredient swaps to eat naturally without men, or taking your turkey sandwiches to
compromising on flavour? Pure Canadian
Maple syrup is 100% pure, free from
colourings and additives and is vegan
friendly. The natural alternative is quickly
becoming the sweetener of choice for
many foodies and allows for the creation of
some impressive vegan bakes to wow
guests, which is becoming all the more
important as a quarter of Brits are expected
to be vegan or vegetarian by 2025 .

This Christmas, why not try Maple
From Canada’s vegetarian ‘sausage’ rolls
with a maple glaze? These tasty morsels
are the perfect combination of sweet and
savoury and are ideal for canapés at
parties, boxing day buffets or to use
up leftovers from your Christmas
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time at all to whip up and bake.

There are four different grades of
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widely available grade is amber, although
maple aficionados can also find the other
grades easily online.

26

the next level with a maple, fig and pecan
loaf – one storecupboard staple that will
see you through these recipes and more
is a bottle of the trusted, pure Canadian
maple syrup.

For more festive recipe inspiration,
visit: maplefromcanada.co.uk/recipes/

WWW.FOODHEAVENMAG.COM DECEMBER baking heaven 33

Cakes &bakes with

Th is m onth, Ju lie t show s you how to m ake a show s topping fe s tive
centrepiece. Find out how to ice and decorate a classic fruitcake, or m ake a

delicious alternative – a stunning gingerbread latte forest cake!

Photograph © David Loftus Hello and a very Christmas pine cone wreath cake
merry welcome to the
December issue of Baking The perfect decoration for the fruitcake featured
Heaven. As a self-confessed in the November issue, or use any 20cm (8in)
Christmas geek, I cannot round fruit cake you wish.
tell you how excited I am!
I hope you’re feeling in the MAKES 12-16 knife or cutting wheel tool. Once
Christmas spirit, but if not, the leaves are cut out, I like to
what better way to get into To decorate twist them gently to give them a
it than by getting your about 100g (3½oz) ready- little movement, then I leave
Christmas bake on? them to dry overnight on a spare
to-roll sugarpaste: holly cake board, lightly dusted with
This year, Christmas is a little different to what we’re green icing sugar to prevent them
used to and perhaps we won’t be seeing as many people about 200g (7oz) ready-to- from sticking.
as we have in past times, so let’s hunker down and enjoy roll sugarpaste: chocolate 2 To make the pine cones,
the process of baking and cake decorating in our brown roll little pieces of brown
homes. There’s nothing better than giving a freshly red sprinkles, for the sugarpaste of varying sizes
baked gift to our loved ones, friends and family – I find berries (I used Truly between your palms into a ball,
baking helps me to de-stress and relax and I think we red Chocoballs), or then thin off one side into a cone
all need a bit of that right now. alternatively use about shape. Snip around the shape in
40g (1½oz) red ready-to- random rows using small
So first up, let’s chat fruitcake! The iced pine cone roll sugarpaste scissors to make the spiky
design is really simple to make as long as you give bunch of fresh rosemary texture. Leave to dry on a
yourself plenty of time, and it’s so effective with the 1 free-range egg white spare cake board overnight.
candied rosemary sprigs. I must admit I like to pour 50g (1¾oz) white caster 3 To make the berries, if making
myself a little brandy when I ice my Christmas cake to sugar by hand, simply roll tiny balls of
get me in the festive mood. icing sugar, for dusting sugarpaste and leave to dry on
an icing sugar-dusted cake board
I love to make my gingerbread latte cake all year round, 1 To make the holly, dust a clean overnight, or use the sprinkles.
minus the gingerbread trees – it’s a wonderfully soft worksurface with a little icing 4 For the candied rosemary,
sponge and the flavours marry together perfectly. It’s sugar and roll out a small handful beat the egg white until foamy.
also pretty easy to decorate as it is sandwiched and iced of ready-to-roll icing in a holly Brush some sprigs of fresh
with a thin coating of frosting to create a semi-naked green colour to approx. 2-3mm rosemary with a small
effect and it’s got a rustic look so you don’t need to worry (1/8in) thickness; you can buy this paintbrush, ensuring you coat
about perfection. ready-coloured, or simply knead all of the sprigs completely.
in strong green food colouring Sprinkle liberally with caster
I’d love to see photos of your bakes over the holidays, gel to dye white icing to the sugar to encrust all of the
and if you want to get in touch you can find me on shade desired. Cut out holly rosemary, then shake off the
Instagram as @julietsear so tag me in your pictures if shapes using a small metal excess and place on a piece
you create the recipes from this issue, or any holiday cutter, or use medium and large of baking parchment to
bakes – I’d love to see them! plunger cutters, which will add a dry overnight.
little veining detail onto the
LoveJuliet xx leaves. Alternatively, you can
make leaf markings with a small
34 baking heaven DECEMBER
WWW.FOODHEAVENMAG.COM

JULIET SEAR

To ice the cake nice large round, approx 35-38cm to cut against. Allow the excess to
1kg (2lb 2oz) marzipan (13½-15in) diameter, so that it will cover fall away, then leave the cake to
apricot jam the whole of the top and the sides. Lift dry overnight.
1 tbsp brandy or cooled boiled the marzipan onto your pin and drape it 5 The next day, brush over the cake with
over the cake to cover completely. a little brandy or cooled boiled water,
water 3 Using a top smoother, press the top to then repeat the whole process of
1.25kg (2lb 8oz) ready-to-roll flatten. If you do not have one, carefully covering, but this time using
do this with the palm of your hand. Using approximately 1.25kg (2lb 8oz) white
white icing your hands, lightly press around the ready-to-roll icing. Leave to set.
a little icing sugar, for dusting edges and smooth over the sides to 6 The next day, attach a ribbon using
1-2 tbsp stiff peak white royal stick the marzipan over the cake sides a little royal icing to stick it to the cake,
and right down to the base of the cake if you wish, then arrange the sugar
icing, for sticking drum. You should have some excess decorations around the top edge of the
marzipan, so cut this away to leave cake to create the pine cone wreath
1 To ice the cake, firstly boil a little about 1cm (½in) extra sitting on the design. It’s a good idea to place them
apricot jam in a pan. Turn the cake over counter surface. where you think looks nice, rearrange as
so that the flat bottom that was in the 4 Lift up the cake and, using a smoother desired then, once you’re happy with
base of the tin is on the upper side (so or the palm of your hand, bring the the placement, stick each piece down
you have a nice flat top), then put the marzipan right over the cake to cover with a little stiff peak white royal icing.
cake on a cake drum of the same size. the drum. Trim away the excess with a 7 Leave to dry for a few hours before
Use the apricot jam to brush all over the sharp knife, using the drum as a guide lifting onto a cake stand.
cake and the drum, as we will
completely cover this too.
2 Roll out 1kg (2lb 2oz) marzipan to a

Photography © Dan O'Malley DECEMBER baking heaven 35
WWW.FOODHEAVENMAG.COM

Gingerbread latte forest cake

A delicious alternative to a traditional fruit cake, adorned with pretty biscuit trees.

For the cakes 1 Preheat the oven to 180°C/Gas are cooked. Leave to cool completely in
225ml (8fl oz) buttermilk Mark 4. Grease and line the base and their tins, then remove from the tins,
420g (14½oz) self-raising flour sides of three 20cm (8in) sponge tins. wrap and chill in the fridge while you
2 tbsp ground ginger 2 Sift or whisk together the flour, baking make the frosting. You can do this the
1 tbsp ground cinnamon powder and spices to combine. day before to get ahead, if you wish.
2 tsp baking powder Reserve 4 tbsp of the puréed stem 7 For the icing, cream the butter and
340g (12oz) light muscovado or ginger in a bowl for the frosting, then reserved pureed ginger until it is really
cream the butter, sugar, treacle and the soft and creamy. Add the icing sugar, a
soft brown sugar rest of the puréed ginger in the bowl of quarter at a time, with the mixer on slow.
225g (8oz) soft unsalted butter a stand mixer on medium speed for a Once the icing sugar has disappeared
4 large free-range eggs few minutes until pale and fluffy. into the butter, whip up the speed to high
40g (1½oz) black treacle 3 Add the eggs one at a time until for 1 minute to make it very light.
1 jar of stem ginger in syrup, combined, then add the flour and 8 Stir in the cream cheese on slow until
buttermilk in increments of three until just incorporated, then chill until ready to
blitzed in a blender/food all mixed in. ice, so that it firms up a little. You can
processor (reserve 4 tbsp for 4 Divide between the tins equally make this the day before if you wish,
the frosting) (approx. 520g (1lb 1oz) mix in each), level you may just need to let it soften slightly
For the coffee syrup and bake for 35-40 minutes, or until before spreading onto the cakes.
25-30g (1oz) strong instant risen, springy and a skewer comes out 9 To assemble the cake, first place layer
espresso coffee powder clean when inserted into the middle of one on a 20cm (8in) round cake board,
150g (5½oz) caster sugar the sponges. Leave to cool in the tins, sticking with a touch of frosting. Spread a
200g (7oz) boiled water then pierce all over the sponges with the layer of frosting over the sponge, then
For the icing skewer to aid soaking with the syrup. top with the next sponge and repeat with
300g (10½oz) soft unsalted 5 Meanwhile, while the cake is the third sponge.
butter baking, make the coffee syrup by 10 Spread a thin layer of buttercream all
600g (1lb 4oz) unrefined icing combining the coffee and sugar in a over the sides of the cake, then the top,
sugar, sifted bowl and stirring in the boiling water using a large palette knife or icing scraper to
4 tbsp blitzed stem ginger until everything has dissolved. smooth the surface and remove the
(see above) 6 Drizzle or brush the coffee syrup excess; it’s basically like doing a neat
125g (4½oz) full-fat soft cheese, evenly over all the cakes once the cakes crumb-coat and the cake is left with a
at room temperature semi-naked frosting, so you can see some
of the sponge through the icing layer.
Photography © Dan O'Malley 11 To finish, top the cake with a thicker
layer of frosting, using a palette knife to
cover over the top with about 5mm (¼in)
layer of frosting. Use the tip of a small
palette knife to create a swirl over the top
of the cake, going from around the outside
edge all the way into the centre. Having a
turntable is handy for this so you can turn
the cake while dragging through the icing
to get a really neat continuous swirl.
Alternatively, you can just roughly ice the
top with little fluffy flicks.

Tip You can make the whole cake the
day before you wish to serve it and
place in the fridge overnight. If you’re
making it on the day, pop it back in the
fridge, once iced, to chill until eating.
Remove from the fridge about
30 minutes-1 hour before serving. Add
the gingerbread Christmas trees to the
top just before serving.

36 baking heaven DECEMBER WWW.FOODHEAVENMAG.COM

JULIET SEAR

Gingerbread trees

This m akes a whole batch, so more than you’ll need to go on top of the cake,
but you can ser ve the extra cookies along with the cake.

For the cookie dough 5 Decorate the cooled trees with soft Tip Add lolly sticks or short wooden
70g (2½oz) golden syrup peak green and white royal icing; pipe skewers to the larger trees to help
juice of 1 orange wiggly rough lines of green icing in them stay upright, as you can plunge
90g (3¼oz) light muscovado rows over the trees, then go over the the sticks into the cake to give them
green with slightly smaller rows for an anchor. Alternatively, you can use
sugar the snow-dusted effect. extra buttercream behind the larger
1 tbsp ground ginger trees, or even place secret support
½ tbsp ground cinnamon toothpicks behind the trees.
1 tsp vanilla bean paste
100g (3½oz) butter, diced Edthibelelastntoewc-adkuesotfefdptererfeescftilnyish
1 scant tsp bicarbonate of soda
240g (8½oz) plain flour Photography © Dan O'Malley
To decorate
2-3 tbsp each of soft peak white

and Christmas green royal
icing, in separate piping bags
fitted with a No.3 nozzle

1 Mix the golden syrup, orange juice,
sugar, spices and vanilla in a pan. Heat,
stirring regularly, over a medium-low
heat until all the sugar is dissolved, and
everything is combined – don’t let the
mixture boil. Add the butter and stir
until melted and incorporated into the
hot sugar mix.
2 Add the bicarb and whisk until fluffy
and pale. Pour into a mixing bowl. Allow
to cool slightly, then add the flour and
beat on slow, or mix with a wooden
spoon, until the mixture comes together
and resembles an oily dough – it should
be gloopy, pliable and a little runny, but
will harden as it cools and sets.
3 Using a spatula, tip the dough onto
two large pieces of clingfilm laid out in
a cross, one on top of the other. Wrap
up to seal, then chill in the fridge for at
least 2 hours or overnight. The dough
can be made ahead to this stage and
frozen for up to 1 month. Defrost in
the fridge overnight, then leave at
room temperature for 1 hour, before
kneading until pliable.
4 Roll out using a little more flour, cut
into shapes, then place on the tray
with some space between. Bake in
the oven until cooked through, going
darker around the edges and springy
to touch. If using lolly sticks, push
these up into the centre of the dough
on the larger trees and bake with the
sticks in. Leave to cool completely.

WWW.FOODHEAVENMAG.COM DECEMBER baking heaven 37

C upcmaMxaiminukimbianekdewsu, lhgencee!aven

WE LOVE… MINI CUPCAKES pg40 // COCONUT CUPCAKES pg41 // GINGERBREAD CUPCAKES pg42

Toofpwphediftrewoicstthhinoscgwoilralste

38 baking heaven DECEMBER For the Black Forest cupcakes, see page 42
WWW.FOODHEAVENMAG.COM

CUPCAKE HEAVEN

Coconut & lemon 100g (3½oz) soft cheese 3 Divide the mixture between the
cupcakes 2 tbsp icing sugar, plus extra paper cases and bake in the oven for
12-15 minutes until golden and set.
MAKES 12 for dusting Transfer to a wire rack and leave to
2 tbsp lemon curd cool completely.
125g (4½oz) Stork, at room 1 tsp Cooks’ Ingredients Rose 4 Meanwhile, mix together the
temperature remaining coconut cream, soft
Petals cheese and icing sugar.
225g (8oz) golden caster sugar 5 Without removing or cutting
finely grated zest of 1 lemon 1 Preheat the oven to 190°C/Gas through the paper cases, cut each
4 medium Waitrose British Mark 5. Line a 12-hole muffin tin with cake vertically through the middle,
paper cases. then spoon in the soft cheese mixture
Blacktail Free Range Eggs 2 Place the Stork, sugar, lemon zest, followed by the lemon curd. Sprinkle
225g (8oz) self-raising flour eggs, flour and 100ml (3½fl oz) of the over the rose petals and dust each
160ml (5fl oz) essential coconut cream in a large bowl and cupcake with a pinch of icing sugar.
beat with an electric hand whisk until
Waitrose Coconut Cream, pale and fluffy.
stirred until smooth

WWW.FOODHEAVENMAG.COM Recipe and photography by Waitrose & Partners.
Thousands more recipes can be found at www.waitrose.com/recipes

DECEMBER baking heaven 39

Mini strawberries for 1-2 minutes until light and creamy. By Amy-Beth Ellice for Paws for Tea
& cream cupcakes 4 Divide the mixture between the (www.bluecross.org.uk/paws-tea)
prepared mini muffin tins and bake in
MAKES 34 the oven for 20 minutes, or until 7 Meanwhile, prepare the strawberry
golden and well risen. cream. Whisk the cream, icing sugar
For the cupcakes 5 Meanwhile, in a small bowl, purée and the vanilla extract into the bowl of a
110g (4oz) butter the strawberries using a fork (or you free-standing mixer using the whisk
110g (4oz) caster sugar can use a food processor). attachment (or you can use a handheld
110g (4oz) self-raising flour 6 Once the cakes are cooked, electric whisk and mixing bowl) until
2 free-range eggs remove from the oven and leave thick (take care not to over whisk) and
75g (3oz) strawberries, cut into to cool for 10 minutes before lightly fold in the puréed strawberries.
transferring to a wire rack to 8 Spoon into a piping bag fitted with
tiny pieces cool completely. a star nozzle and pipe the strawberry
For the strawberry cream cream onto the cooled cakes. Top
600ml (1pt) double cream each iced cake with a quarter
150g (5oz) strawberries of a strawberry.
1 tsp vanilla extract
1 tbsp icing sugar
To decorate
several strawberries, quartered

1 Preheat the oven to 180°C/Gas
Mark 4 and line two mini muffin tins
with mini muffin cases.
2 Put the butter, caster sugar, eggs
and strawberry pieces into the bowl
of a free-standing mixer (or you can
use a handheld electric whisk and
mixing bowl).
3 Sift in the flour, lifting your sieve
quite high to incorporate air, then beat

Chocolate & By Nutty Bruce, available in M&S
almond milk
muffins

SERVES 8

245ml (8½fl oz) Nutty Bruce
Activated Almond M*lk

240g (8½oz) plain flour
2½ tsp baking powder
¼ tsp bicarbonate of soda
1 tsp crunchy almond butter
½ tsp salt
150g (5½oz) brown sugar
60ml (2fl oz), plus 2 tbsp

vegetable oil
2 tsp vanilla extract
90g (3¼oz) dark chocolate

1 Preheat the oven to 180°C/Gas and vanilla extract, whisking together baking sheet so that muffin moulds
Mark 4. Line or spray a muffin tin with until the sugar has completely are two-thirds of the way full.
cooking spray and set aside. dissolved. Add the wet ingredients to Bake for 20-25 minutes until lightly
2 In a medium bowl combine the dry ingredients and mix together. brown and a skewer inserted into
flour, baking powder, bicarbonate of 4 Break up the chocolate into pieces the middle comes out clean.
soda, salt and nut butter. and fold into the dough. Remove from the oven, allow
3 Combine the almond milk, sugar, oil 5 Spoon the batter into the prepared to cool, then enjoy!

40 baking heaven DECEMBER WWW.FOODHEAVENMAG.COM

Coconut & 1 Preheat the oven to 190°C/Gas CUPCAKE HEAVEN
chocolate chip Mark 5. Stand 6 cupcake cases in the By Doves Farm (www.dovesfarm.co.uk)
cupcake muffins holes of a tart or muffin tray.
2 Measure the flour and baking
MAKES 6 powder into a bowl and stir to
combine. Stir in the sugar or xylitol.
50g (1¾oz) Doves Farm Organic 3 Break the eggs into a mixing bowl,
Coconut Flour or blender, then add the oil, water and
vanilla extract and mix until smooth.
1 tbsp baking powder 4 Add the prepared flour blend and
75g (2¾oz) sugar or xylitol beat until the mix thickens slightly.
3 free-range eggs Stir in about half of the chocolate
50g (1¾oz) oil chips, then quickly divide the mixture
4 tbsp water between the cupcake cases.
1 tbsp vanilla extract 5 Sprinkle the remaining chocolate
50g (1¾oz) Doves Farm Organic chips over the cupcake muffins.
Bake for 30-35 minutes.
Dark Chocolate Chips

aftAernsoimonplsenamcikd!- Coconut &
By Doves Farm (www.dovesfarm.co.uk) blueberr y cupcake
muffins

MAKES 6

50g (1¾oz) Doves Farm Organic
Coconut Flour

1 tbsp baking powder
75g (2¾oz) caster sugar or xylitol
3 free-range eggs
50ml (2fl oz) oil
5 tbsp water
1 tsp grated lemon zest
75g (2¾oz) blueberries

1 Preheat the oven to 190°C/Gas
Mark 5. Stand 6 cupcake cases in
the holes of a tart or muffin tray.
2 Measure the coconut flour and
baking powder into a bowl and stir to
combine. Stir in the xylitol or sugar.
3 Break the eggs into a mixing
bowl or kitchen blender, add the
oil, water and lemon zest and beat
until smooth.
4 Add the prepared flour blend and
pulse until the mixture starts to
thicken. Set aside six blueberries and
stir in the remainder. Divide the
mixture between the cupcake cases.
5 Place one of the reserved
blueberries on the top of each
cupcake muffin. Bake for
35-40 minutes.

WWW.FOODHEAVENMAG.COM DECEMBER baking heaven 41

By Lucie Wilson Gin ger b r e a d 2 In a stand mixer, cream together the
(Instagram @luciewilsonbakes) cupcakes with butter and sugar until creamy and
Scotch whisky light, then beat in the treacle, golden
frosting syrup, whole eggs and egg yolks until
fully incorporated. In a separate bowl,
MAKES 18 mix together the flour, ginger and
baking powder, then gradually add to
For the cupcakes the mixer while beating. Once you
140g (5oz) unsalted butter have added all the flour, slowly pour in
200g (7oz) light soft brown sugar the milk (you may not need it all).
300g (10½oz) self-raising flour 3 Evenly spoon the mixture into the
2 free-range eggs, plus 2 egg yolks muffin cases, then bake for
60g (2oz) black treacle 20-25 minutes until well risen and
60g (2oz) golden syrup springy to the touch. Allow to cool in
1½ tsp ground ginger the tin for 5 minutes, then place on a
½ tsp baking powder cooling rack to cool completely.
120ml (4fl oz) warm milk 4 To make the frosting, in a stand
For the whisky frosting mixer, cream the butter, then sift in
125g (4½oz) unsalted butter the icing sugar in additions. Beat well,
400g (14oz) icing sugar then slowly pour in the whisky with
1-1½ tbsp Scottish whisky the motor running. Place the frosting
18 mini gingerbread men in a large piping bag fitted with a
nozzle and pipe large swirls on top of
1 Preheat the oven to 190°C/Gas the cold cakes. Top with the mini
Mark 4 and line two 12-hole muffin gingerbread decorations and serve,
tins with paper muffin cases. for a truly yummy festive treat.

Black Forest 1 Preheat the oven to 170°C/Gas Mark 4 Once the cakes are completely cold,
cupcakes with 4 and line two 12-hole muffin tins with cut the core out of each cake and place
white chocolate paper muffin cases. In a large bowl, a couple of the drained cherries in each
frosting beat together the butter and sugar until cake. Replace the top, then put the
creamy and light. Add the eggs one at frosting in a large piping bag fitted with
MAKES 15 a time and beat until well combined. a nozzle and pipe big swirls on top of all
Gently sift in the flour, cocoa powder the cakes. Grate over a little of the
For the cupcakes and baking powder and mix until well reserved milk chocolate, then top with
125g (4½oz) butter incorporated. Mix in the milk gradually a piece of dark chocolate to serve.
175g (6oz) caster sugar (you may not need it all), then add the
200g (7oz) self-raising flour melted chocolate. By Lucie Wilson (Instagram @luciewilsonbakes)
2 free-range eggs 2 Evenly spoon the mixture into the
100g (3½oz) milk chocolate muffin cases and bake in the oven for
20-25 minutes, or until well risen and
(reserve a little, to decorate), springy to the touch. Allow to cool in the
melted tin for 5 minutes, then remove and place
30g (1oz) cocoa powder on a cooling rack to cool completely.
125ml (4½fl oz) milk Drain the juice from the cherries and
½ tsp baking powder allow to sit in a sieve for 30 minutes.
410g (14oz) tin of dark cherry 3 Meanwhile, make the frosting. Melt
fruit filling the white chocolate in a bowl over a
For the white chocolate frosting saucepan of gently simmering water
125g (4½oz) unsalted butter until completely silky smooth, then set
400g (14oz) icing sugar aside. Cream the butter in a large bowl
80g (3oz) white chocolate and, in additions, sift in the icing sugar.
40-50ml (1½-2fl oz) milk, Pour in the white chocolate and beat
if needed well until fully incorporated. If needed,
15 squares of good quality dark add the milk.
chocolate

42 baking heaven DECEMBER WWW.FOODHEAVENMAG.COM

biscBiute-sieiztnejobyawkhietshtceooffaee!ven

WE LOVE… ALMOND SHORTBREAD pg44 // SPICED BISCOT TI pg44 // KULCHEH SHOR pg46

Adagyrpearotjercati!ny

WWW.FOODHEAVENMAG.COM For the Christmas gingerbread snowflake wreath, see page 45

DECEMBER baking heaven 43

By Doves Farm (www.dovesfarm.co.uk) Maple gingerbread By Maple from Canada
men (www.maplefromcanada.co.uk)
Almond & r ye
shor tbread biscuits MAKES 16 4 Preheat the oven to 160°C/
Gas Mark 3.
MAKES 18 350g (12oz) plain flour, 5 Roll out the chilled mixture to
plus a little extra around 1cm (½in) thick and cut into
125g (4½oz) butter, plus extra shapes using a gingerbread cutter.
for greasing 1 tsp bicarbonate soda Place onto the prepared baking tray
2 tsp ground ginger and bake for 10-12 minutes.
75g (2¾oz) caster sugar 1 tsp ground cinnamon 6 Transfer the biscuits to cool
125g (4½oz) Doves Farm Organic 125g (4½oz) butter completely on a wire rack before
175g (6oz) maple sugar decorating however you wish.
Wholemeal Rye Flour 1 free-range egg
125g (4½oz) ground almonds 4 tbsp pure Canadian maple
butter, for dish
syrup (preferably golden
1 Preheat the oven to 170°C/Gas colour for its delicate flavour)
Mark 3. Rub a little butter around the
inside of a 18cm (7in) square cake tin 1 Line one or two baking trays,
or insert a baking liner. making sure they will fit in your fridge.
2 Put the butter and sugar into a 2 Sieve the flour, bicarb and spices
bowl and beat together until light into a bowl, then stir in the maple
and fluffy. Mix in the flour and sugar and butter and mix.
ground almonds. 3 Beat the egg and maple syrup
3 Using your hands, gather together and add to the mixture.
everything together, pressing it Wrap in clingfilm, then refrigerate for
into a smooth ball of dough. at least 2 hours.
4 Press the dough into the prepared
tin and smooth the top. Ch r ist m a s baking tray and cook for
5 Using a fork, prick holes all over the spiced biscotti 30-35 minutes, or until it is a pale
surface, pressing right through the brown colour. Turn the biscotti around
dough. Cut across the tin several MAKES 12 to prevent burning.
times, through the dough, to form 3 Transfer to a cooling rack and leave
18 rectangular fingers (across in 110g (4oz) plain flour for 5 minutes to slightly harden then,
3 and down in 6). Bake in the oven for 25g (1oz) ground almonds using a bread knife, cut the baked loaf
40-45 minutes. 1 medium free-range egg diagonally into fingers about 1cm (½in)
6 Remove from the oven and 75g (2¾oz) golden caster sugar thick. Place the sliced biscotti back onto
carefully cut through the rectangles 50g (1¾oz) dried cranberries the greaseproof paper-lined baking tray
again. Leave in the tin until cold. 50g (1¾oz) dried apricots and bake in the oven again for another
½ tsp baking powder 10 minutes. Turn the biscotti over
44 baking heaven DECEMBER 1½ tsp mixed spice and cook for a further 5 minutes.
4 Allow the golden-brown biscotti to
1 Preheat the oven to 190°C/Gas cool on a cooling rack, then serve
Mark 5. In a large bowl, whisk the egg with a cup of coffee for a festive
and sugar until pale and mousse-like; mid-morning treat.
the mixture should leave a ribbon trail.
Slowly fold in the flour, ground By Lucie Wilson (Instagram @luciewilsonbakes)
almonds, baking powder and the
mixed spice. Fold in the dried
cranberries and apricots. If the mix is
a little dry add a drop of milk to form a
medium wet to dry dough.
2 Generously flour a clean work
surface. Form the dough into a flat,
oval loaf shape, approx. 25x5cm
(10x2in), tapering the ends slightly.
Lay the biscotti dough loaf onto a
piece of greaseproof paper on a

WWW.FOODHEAVENMAG.COM

BISCUIT HEAVEN

Ch r ist m a s ginger and mixed spice into a large By Lucie Wilson (Instagram @luciewilsonbakes)
gin ger b r e a d bowl. Carefully add the warm syrup
snowflake wreath mixture and the egg, then stir to bring 6 Once the biscuits are completely
everything together. Gently knead in cold, pipe beautiful patterns on the
MAKES 1 WREATH the bowl until silky smooth. Wrap the gingerbread snowflakes. Arrange the
dough in clingfilm and place in the biscuits in a circle on a board, using a
175g (6oz) soft light brown fridge for at least 1 hour. little icing to stick them down, to
sugar 3 Take the dough out of the fridge and create a beautiful snowflake wreath.
allow to come to room temperature Decorate with silver balls and a red
100g (3½oz) unsalted butter until it has softened slightly. Preheat the velvet bow for a festive finish.
350g (12oz) plain flour oven to 200°C/Gas Mark 6 and line two
90g (3oz) golden syrup baking trays with greaseproof paper.
1 free-range egg 4 Cut the dough in half and leave the
1 tsp bicarbonate of soda rest wrapped in clingfilm. Roll out the
1 tsp mixed spice dough and cut out a variety of
1 tbsp ground ginger snowflake shapes, around
2 white icing pens 25-30 pieces, then place them onto
silver balls and a red velvet bow, the baking trays. Repeat with the
remaining dough. (If you have any
to decorate (optional) leftover, freeze it for up to 1 month.)
5 Bake the trays separately for
1 Add the sugar, golden syrup and 10-12 minutes, turning them around
butter to a saucepan and bring to a halfway through cooking. Allow the
gentle simmer, then bubble for biscuits to cool on the trays, then
1-2 minutes, stirring until well transfer them to a wire rack to
incorporated. Leave to cool for cool completely.
10 minutes.
2 Place the flour, bicarbonate of soda,

Kh ajoor add a light dusting of flour and
knead to combine.
MAKES 15-18 4 Break off a golf ball-sized piece of
dough. This next part is what gives
370g (13oz) plain flour the khajoor its shape, and it can be a
70g (2½oz) wholemeal self- bit tricky to perfect; it requires a
technique similar to rolling gnocchi.
raising flour Roll the piece of dough on the inside
220g (8oz) caster sugar of a colander to form an oblong shape
1 tsp ground cardamom, plus imprinted with the grid-like pattern
from the colander. Set aside on a tray
extra to serve lined with baking paper and repeat
40g (1½oz) butter with the remaining dough.
2 tbsp rapeseed oil, plus extra 5 In a heavy-based saucepan or wok,
heat enough oil for deep-frying to
for deep-frying 160-170°C (315-325°F) on an
3 free-range eggs oil thermometer.
60ml (2fl oz) whole milk 6 Fry 5 or 6 khajoors at a time, turning
occasionally with a slotted spoon, for
1 Whisk the flours, sugar and 5-6 minutes, or until they are golden
cardamom in a bowl to combine. Add brown all over. Make sure to test the
the butter and oil, then rub in with inside is cooked through and not doughy.
your hands until the mixture 7 Transfer the fried khajoors to a plate
resembles breadcrumbs. lined with paper towel to drain the
2 In a separate bowl, whisk the eggs excess oil and set aside at room
and milk until frothy. Add the egg temperature to cool. Sprinkle with
mixture to the flour mixture,mixing extra ground cardamom to serve.
with your hands to combine and knead Khajoors keep well in a sealed
to form a sticky ball of dough. Cover container for a week.
with a tea towel and set aside at room
temperature for 10 minutes to rest.
3 Once rested, the dough should
be smooth and firm; if it’s still sticky,

WWW.FOODHEAVENMAG.COM DECEMBER bakingheaven 45

Kh et a ye e Kulcheh shor firm, elastic and not sticky. Cover
with a tea towel and set aside to
MAKES 12 MAKES 12 rest for 10 minutes.
4 Once rested, divide the dough into
300g (10½oz) plain flour 370g (13oz) plain flour 12 equal portions and shape into
110g (4oz) whole milk powder 1 tsp salt smooth balls by rolling between your
1 tsp baking powder 80g (2¾oz) salt-reduced palms. To form the special nest
125g (4½oz) icing sugar shape, hold a ball of dough gently
310ml (10fl oz) warm oil margarine, at room between your fingers and thumb,
35g (1¼oz) ground pistachios temperature then run the tip of a small knife gently
2 large free-range eggs, lightly around the edge, as you spin the ball.
1 Preheat the oven to 150°C/ beaten Gently indent the centre with your
Gas Mark 2. 160ml (5½fl oz) lukewarm water thumb, flattening the ball slightly and
2 Add all the ingredients, except milk, for brushing creating a well in the centre. Place the
the oil and pistachios, to a bowl and 2 tbsp nigella seeds biscuits on the baking tray as you
mix to combine well. Slowly add the form them, brush the tops with milk
oil and, using your hands, mix to form 1 Preheat the oven to 180°C/Gas and sprinkle nigella seeds into
a soft but firm dough. Divide the Mark 4 and line a baking tray with the centre.
dough into 12 equal portions and roll baking paper. 5 Bake the biscuits on the middle
them into smooth balls between 2 Whisk the flour and 1 tsp salt in shelf in the oven for 30 minutes,
your palms. Place them on a baking a bowl to combine. Add the margarine or until the kulcheh shor are light
tray lined with baking paper and and rub in with your fingertips golden. Cool them briefly on the tray,
press each ball with your hand to until the mixture resembles then transfer them to a wire rack to
flatten slightly. fine breadcrumbs. cool completely before serving.
3 Put an indent at the centre of the 3 Make a well in the centre of the Kulcheh shor can be stored for
biscuit with your thumb, then bake on mixture, then add the egg and water 1 week in an airtight container.
the middle shelf in the oven for to the well. Mix to combine with your
20 minutes, or until light golden. hands, to form a firm dough. Knead
4 Cool the khetayee briefly on the tray for 3-4 minutes, or until the dough is
before transferring them to a wire
rack. Add a small pinch of ground are sprinkled with nigella seeds!
pistachios to the indent of each
biscuit to decorate and serve when these savoury biscuits
they are completely cooled. Khetayee
can be stored for 3-4 days in an The khajoor on page 45 and the
airtight container. recipes on this page are taken

46 baking heaven DECEMBER from Parwana: Recipes and
stories from an Afghan kitchen by

Durkhanai Ayubi, published by
Murdoch Books (£20).

Photography by Alicia Taylor.

WWW.FOODHEAVENMAG.COM

KIM-JOY

KIM-JOY’S
CUTECHRISTMAS!

She wowed us with her creativity in the Great British
Bake Off 2018, now Kim-Joy's back with adorable recipes
from her second cookbook, perfect for the festive season...

Adorable arctic fox sandwich cookies!

The recipes on pages DECEMBER baking heaven 47
47-50 are taken from
Christmas with Kim-Joy,
published by Quadrille
(£15). Photography by
Ellis Parrinder.

WWW.FOODHEAVENMAG.COM

Arctic fox sandwich cookies

Often when you cut out the centres for cookies, there isn’t much use
for them... but this recipe uses the centre cut-out to create the ears and tail
for these tasty-yet-adorable arctic fox cookies! The on ly issue is that you will
probably be tempted to eat the centre cut-outs, but you will have to tr y to resist!

MAKES 12 orange blossom water. Stir over a low- outs and place on the second baking
medium heat until thickened. Remove sheet to bake as well, as they will be
For the orange blossom from the heat and add the white used for the decoration later.
ganache chocolate, then stir until melted and 4 Chill the circles for 15 minutes in the
smooth. Gradually add the butter (a fridge, while you preheat the oven to
160ml (5½fl oz) double cream cube at a time and stirring well after 160°C/Gas Mark 3.
1¼ tbsp cornflour each addition), plus the remaining 5 Bake for 10-15 minutes until just
70g (2½oz) caster or granulated orange blossom water and the white lightly starting to colour at the edges.
food dye, if using. When smooth and Leave to cool for 10 minutes on the
sugar everything is incorporated, transfer to a baking sheet, then gently transfer to a
3½ tbsp orange blossom water bowl, cover with clingfilm and place in wire rack to finish cooling.
100g (3½oz) white chocolate, the fridge for 1-2 hours until it is firm 6 When the cookies are cool, cut the
enough to spread. If the mixture inner-circle shortbreads in half, then
chopped into small pieces becomes grainy or splits, gently heat it cut one-half into two quarters.
100g (3½oz) butter, cubed while stirring to bring it back together. 7 Sandwich together the cookies
white food dye (optional, but 2 Next, make the shortbread. Line two using the cooled and thickened
baking sheets that you can fit in the ganache. Use the two quarter pieces
this helps the ganache to look fridge with baking paper. Set aside. for the arctic fox’s ears by pressing
whiter in colour) Beat the butter and caster sugar them into the ganache, then use the
For the shortbread together in a large bowl until smooth half piece for its tail.
200g (7oz) salted butter, and fluffy. Add a little white food dye to 8 Next, make the royal icing and stir in
softened at room temperature colour, then add the flour and cornflour enough black food dye to achieve
85g (3oz) caster or granulated and mix until just combined. The dough the desired colour, then transfer to a
sugar should be slightly sticky, but soft and piping bag and cut a small tip. Use this
white food dye easy to handle. If necessary, wrap the to pipe the face and tail details.
220g (8oz) plain flour, plus extra dough in clingfilm and chill for 10-15 9 You can also decorate the cookies
for dusting minutes until firm enough to roll out. with fondant holly and snowflakes in
50g (1¾oz) cornflour 3 Turn the dough out onto a well- various sizes: dust a work surface
To decorate floured surface and roll out to about with icing sugar and roll out a very
½ quantity of royal icing (recipe 3mm (1∕8in) thick. Use cutters to small amount of green fondant. Use
on page 49) stamp out 24 circles, about 7.5cm plunger cutters to stamp out mini
black food dye (3in) in diameter, and transfer to one pieces of holly, then repeat with
icing sugar, for dusting of the prepared baking sheets. On blue and white fondant to make
green, red, blue and white half the cookies, stamp out a smaller snowflakes. Use leftover icing to
sugarpaste circle, about 4cm (1½in), from the stick the holly pieces, plus small balls
lower third area (see the photos for of red fondant, and the snowflakes
1 First, make the orange blossom guidance). Keep the inner-circle cut- onto the cookies to decorate.
ganache. Mix 30ml (1fl oz) of the cream
with the cornflour in a small bowl. Add
the remaining cream and the caster
sugar to a small pan and whisk in the
cornflour mixture plus 2 tbsp of the

48 baking heaven DECEMBER WWW.FOODHEAVENMAG.COM

KIM-JOY

Matcha bamboo Swiss roll with festive pandas

Swiss roll can be daunting when it comes to the critical moment to roll up, as there is always the

fear that cracks will appear, but as long as you carefully follow the steps and roll the cake while
it’s still warm (and don’t forget to trim the drier edges off first!), you can’t go far wrong. The
pandas are optional of course, but really bring the bamboo cake roll into context. As a bonus,
they can be used to disguise any cracks – so all of the pandas, but none of the pandemonium!

SERVES 8 Royal icing

For the cake 40g (1½oz) egg white, plus extra if needed
butter, for greasing 225g (8oz) icing sugar, plus extra if needed
4 medium free-range eggs
125g (4½oz) caster or 1 Use a stand mixer (or handheld electric whisk) fitted with a balloon
whisk attachment to combine the egg white and icing sugar until you
granulated sugar get a smooth consistency.
125g (4½oz) self-raising 2 Add tiny amounts of extra egg white and/or icing sugar to get the right
consistency. Add food dye to colour as desired! That’s it!
flour (to make gluten free,
substitute with gluten-free 4 Once baked, use a knife to loosen cake at two points, tying at the
flour, ½ tsp xanthan gum the sides, then use the paper to lift bottom to shape the cake so that it
and ¾ tsp baking powder) the cake out of the tin onto a chopping looks more like bamboo.
2 tsp matcha powder board. Trim all the edges, then lift and 7 Make the royal icing and stir in
For the filling place on a wire rack, and immediately enough black food dye to achieve the
3-4 tbsp strawberry jam roll up along with the paper. Leave the desired colour. Pipe this onto
180ml (6fl oz) double cream cake to cool completely. marshmallows to create pandas. You
30g (1oz) icing sugar 5 When the cake is cool, carefully can cut some marshmallows smaller
1 tsp vanilla bean paste unroll it and spread over the jam. and arrange them differently to create
To decorate Whip the double cream with the icing different types of panda. Use festive
green ribbon sugar and vanilla bean paste to soft sprinkles, candy canes and
1 quantity of royal icing peaks. Spread the cream on top, then sugarpaste to decorate the pandas
(see recipe, above) re-roll the cake up, peeling off the further and create a Christmas
black food dye paper as you go along. panda scene.
about 10 white marshmallows 6 Place the roll on a serving plate and
festive sprinkles, candy canes use green ribbon to loop around the
and sugarpaste

1 Grease a rectangular 38x25cm
(15x10in) Swiss roll tin with butter,
then line the base with baking
paper. It helps if you have some
baking paper hanging over two
sides, so you can lift out the roll
easily. Preheat the oven to
180°C/Gas Mark 4.
2 Whisk the eggs and caster sugar
together in a stand mixer fitted with
a balloon whisk attachment on high
speed for 7 minutes. You can use a
handheld electric whisk, but it will
take longer. Sift in the flour (or
gluten-free flour mixture) and
matcha, then carefully fold in to
avoid deflating the batter too much.
3 Spoon the batter into the
prepared baking tin and smooth
with the back of a spatula. Bake for
10 minutes, or until spongy on top.

WWW.FOODHEAVENMAG.COM DECEMBER baking heaven 49