With the brand new series of the Great British Bake Off set to return to our screens on Tuesday, here at The Hut we’ve been salivating at the thought of all the luscious #cakeporn shots set to fill our Instagram feeds over the upcoming weeks. With the Bank Holiday weekend looming, bringing with it some extra time to get busy in the kitchen, we decided to compile some of our favourite recipes from previous series to get our teeth stuck into this weekend.
On your marks, get set, BAKE!
[Image sourced from freestocks.org via Pexels]
1. Gluten Free Raspberry and Rhubarb Drizzle Cake
[Recipe and image sourced from BBC]
This light and summary drizzle cake is the perfect Bank Holiday showstopper. Replacing classic wheat flour with ground nuts and polenta adds extra moisture, producing a gluten free cake with a perfectly gooey texture.
For the syrup
50g golden caster sugar
Juice of 2 fresh limes
150g trimmed rhubarb, cut into small chunks
For the sponge
100g ground pistachios
100g ground almonds
100g fine polenta or cornmeal
A pinch of salt
1 ½ tsp gluten free baking powder
200g unsalted butter
5 large free-range eggs
150g trimmer rhubarb, cut into small chunks
50g white caster sugar
1 large free-range egg white
1 handfull of fresh mint leaves (chopped)
50g shelled pistachios
100g icing sugar
Zest of 1 lime
- Preheat your oven to 180C/160C Fan/Gas mark 4.
- Grease a non-stick bundt tin or tray-bake tin, ensuring all corners are treated using a pastry brush.
- To make the syrup, combine the sugar, lime juice and rhubarb with 100ml of water in a saucepan and heat until the sugar is dissolved and the rhubarb has begun to go soft (approximately 2 minutes).
- Use a slotted spoon to remove half the rhubarb and leave to cool.
- Leave the remainder of the syrup to cook until thickened (approximately 15 minutes), then set aside to cool.
- Mix the pistachios, almonds, polenta, salt and gluten-free baking powder together to form the base of the sponge (use out Kitchenaid Classic Mixer to combine the ingredients for this bake to ensure the perfect moist texture).
- Use a separate bowl to beat the butter and sugar until light and fluffy. Add one spoonful of the nut and polenta mixture and mix until combined. Add one large egg, then add another large spoonful of the nut and polenta mixture. Repeat this process until all of the eggs and dry mixture have been added.
- Fold in the cooled rhubarb and raspberries.
- Transfer the mixture into your tin, and smooth so that the fruit is evenly distributed towards the top of the mixture. Add the raw beetroot.
- Bake for 1 hour, or until a skewer comes out clean, covering with aluminium foil if you feel the cake is browning too quickly.
- Remove the cake from the oven, turn out the tin and leave on a cooling rack to cool.
- While the cake is cooling, make the frosted raspberries for decoration by sprinkling caster sugar onto a small plate. Whisk the egg white until fluffy, then use a small brush to cover the raspberries with egg white before gently rolling in sugar. Leave to dry, then repeat the process with the finely chopped mint leaves.
- Coat the pistachios in the remaining syrup and set aside (save the remaining syrup).
- Use a skewer to carefully poke holes in the cake, and pour the reserved syrup all over. Set aside for 5 minutes to allow the syrup to soak in.
- Cover up the holes with the frosted raspberries and sprinkle with icing sugar and lime zest to finish.
2. Fabulous Fruity Jewelled Tarts
[Image sourced from Pixabay via Pexels. Recipe sourced from BBC]
Make a batch of 12 picnic perfect fruit tarts to share with your friends over bank holiday weekend (or, you know, keep them all for yourself… we won’t judge)
For the pastry
350g plain flour
115g icing sugar
A pinch of salt
225g cold unsalted butter, cut into cubes
1 free-range egg
2 egg yolks, lightly beaten
For the filling
6 egg yolks
90g caster sugar
450ml full-fat milk
2 vanilla pods
50ml double cream
45g unsalted butter
1-2 tbsp elderflower cordial
400g mixed berries
170g redcurrant jelly, to glaze
- To make the pastry, pulse the flour, icing sugar and salt in a food processor until combined. Add the butter and continue to pulse until the mixture shared the texture of fine breadcrumbs. Finally, add the beaten eggs and yolks and pulse.
- Turn the mixture out onto a work surface, briefly kneed and shape into a thick disk. Wrap the pastry in cling film and leave in the refrigerator for at least an hour.
- Next, mix the egg yolks, caster sugar and cornflour in a bowl to make the custard.
- Add the milk and split vanilla pods into a saucepan and bring to the boil. Turn off the heat, carefully remove the vanilla pods and pour the milk into the egg mixture whilst continually whisking.
- Place the custard into the saucepan and continue to cook over a medium heat until very thick. Make sure you stir the mixture constantly. Place the custard in a large bowl and stir in the cream and butter before adding elderflower cordial to taste. Allow the custard to cool to room temperature, then chill in the fridge.
- Grease twelve 10cm fluted tart tins. Roll out the pastry to a 4mm thickness and cut into 11cm circles to line the tins. Prick the bases with a fork and leave to chill in the fridge for 30 minutes.
- Preheat the oven to 180C/160C Fan/ Gas mark 4.
- Fill the pastry cases with baking beans and bake in the oven for 15 minutes, then remove the beans and bake for another 5-8 minutes before allowing to cool.
- Melt the redcurrant jelly in a saucepan and brush the pastry shells, covering them with a thin jelly layer.
- Fill the cases with the custard and top with your choice of summer berries.
3. Spiced Orange Cake with Orange Mascarpone Icing
[Recipe and image sourced from BBC]
This richly spiced orange sponge is the answer to all your indulgent cravings this Bank Holiday. Teaming aromatic flavours with a perfectly moist marmalade-y texture, cut yourself a generous slice, curl up on the sofa and immerse yourself in this perfect Sunday night treat.
For the cake
1 small, thin-skinned orange
275g self-raising flower
2 tsp baking powder
275g cater sugar
275g baking spread
4 free-range eggs
1 tsp ground cinnamon
1 tsp mixed spice
For the orange icing
50g softened butter
175g icing sugar
250g full-fat mascarpone cheese
2 tbsp orange pulp (reserved from above)
1 large, thin-skinned orange
50g caster sugar
- Begin by preparing the decoration. Use a canelle knife to peel long, thick strips of peel from the large orange and place into a saucepan of boiling water along with half the sugar, and boil for one minute.
- Drain the mixture and place the orange on grease-proof paper. Use the remaining sugar to scatter over the top. Leave to dry (preferably overnight).
- Preheat the oven to 180C/ 350F/ Gas mark 4 and grease the bottom of two 20cm sandwich tins.
- To make the cake, place the orange in a small saucepan of boiling water for 30 minutes until soft, then remove and leave to cool. Once cold, cut the whole orange in half and remove the pips.
- Blend the orange (including skin) in a food processor until you’re left with medium sized chunks. Place to one side, and put aside two tablespoons for the icing.
- Add the remaining cake ingredients to the processor and blend until just smooth. Carefully stir in the pulp, then divide the mixture evenly between the two tins.
- Bake for 30-35 minutes until risen and golden-brown. Leave to cool and transfer to a wire cooling rack.
- To make the icing, use an electric whisk to beat icing sugar into the butter until smooth. Add the cheese and whisk until you are left with a creamy texture. Finally, add the remaining orange pulp and mix until smooth.
- Carefully slice each cake in half and create four layers, and stack with icing.
- Decorate the top of the cake with remaining icing and the pre-prepared candied orange.