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NewsletterMix the black coffee, brown sugar, vodka and three tablespoons of the coffee liqueur in a shallow bowl. Mix the mascarpone in a separate bowl for two minutes, then beat in the double cream, icing sugar and vanilla until it forms soft peaks. Spoon out one-third of the cream into another bowl. Mix the coffee […]
Results for "sponge"
149 matching results for "sponge"
Pineapple upside down cake
Preheat the oven 180˚C/160˚C fan/gas mark 4. Grease a 20cm cake tin with butter. Sprinkle two tablespoons of the sugar into the base of the buttered cake tin. Arrange the slices of pineapple over the base of the tin in a single layer. Place one cherry in the centre of each pineapple slice and in […]
Retro raspberry trifle
Line the bottom of a trifle bowl with sponge. Place the raspberries in around the top edge of the sponge. In a large jug, dissolve the block of jelly in 200ml of boiling water, stirring well until it has melted. Add 300ml cold water on top. Pour the jelly over the top of the sponge […]
Baked Alaska
Preheat the oven 180 ̊C/160 ̊C fan/gas mark 4. Line three 20cm tins with parchment paper. In a large bowl, beat together the butter and the sugar until light and uffy. Add the eggs one at a time, beating well between each addition. Fold in the our, baking powder and milk, until just combined. Divide […]
Raspberry and lemon Battenberg
Preheat the oven to 180˚C/160˚C fan/ gas mark 4. Line two 20cm square tins with non-stick parchment paper. To make the sponges, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Fold in the flour, ground almonds and baking powder, until just […]
Charlotte cake
In a small pot over a medium heat, heat all the ingredients for the mixed berry coulis until the fruit is soft. Pass through a sieve and set aside. Preheat the oven to 190˚C/170˚C fan/gas mark 5. Line two 18cm tins with non-stick baking parchment. In a large bowl, beat together the butter and sugar […]
Salted caramel chocolate roulade
=Preheat the oven to 200°C/180˚C fan/gas mark 6 and line a 34 x 24cm Swiss roll tin with parchment paper. Use an electric whisk to beat the eggs and sugar in a mixing bowl until thick and creamy. Sift in the flour and cocoa. Add one tablespoon of hot water and gently fold in with […]
Coconut and lime cake
Preheat the oven to 180˚C/160˚fan/gas mark 4. Line three 20cm tins with parchment paper In a large bowl, sift together the coconut flour, bicarbonate of soda and salt In a separate bowl, whisk together the whole eggs, melted coconut oil, coconut milk, maple syrup and lime zest until foamy Fold the wet ingredients into the […]
Chocolate hazelnut drip cake
Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease three 15cm cake tins and line with parchment paper. Beat the butter and sugar in a large mixing bowl until light and fluffy. Gradually stream in the beaten eggs, mixing well between each addition. Stir in the vanilla extract. Gently fold in the flour, cocoa powder […]
Classic sherry trifle
Line the bottom and partially up the sides of a large trifle dish with the cake slices. Sprinkle over the sherry and leave to soak for five minutes. Arrange the raspberries evenly over the cake. Press down lightly with a spatula or fork to release the fruit juices. Pour over the liquid jelly so that […]