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loose-bottomed tart tins
1. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, mix together the butter and flour until it is crumb-like in consistency. With the machine on a low speed, add the sugar and then the egg, mixing gently just to incorporate.
2. When a dough starts to form, take it out of the bowl and knead gently on a floured work surface to bring it together. Cover the pastry in cling film and put it in the fridge to rest for 20–30 minutes.
3. Once the pastry has rested, cut it in half, then wrap one half in the cling film and pop it back in the fridge. On a lightly floured surface, roll out the other half to a thickness of about 5mm (¼in) and large enough to fill four of the tart tins.
4. Line four of the tins with the pastry, gently pressing it down into the base and sides of each tin. Using a sharp knife, cut away any excess pastry in a neat line with the edge of each tin and prick the base of the pastry a few times with the point of the knife. Use the remaining dough to line the other four tins, then place the tart cases back in the fridge to rest for another 20–30 minutes.
5. While the tart cases are resting, preheat the oven to 170°C (325°F), Gas mark 3.
6. Remove the tart cases from the fridge, line them with baking parchment and fill with baking beans, then place in the oven and bake ‘blind’ for 10 minutes. Take out of the oven, carefully remove the baking beans and baking parchment and bake the tart cases for another 10 minutes, or until completely cooked and a light golden-brown in colour.
7. While the tart cases are cooking, you can prepare the filling. Place the sugar in a saucepan with 4 tablespoons of water and bring to the boil, allowing the mixture to bubble away until you have a rich golden-brown caramel. Remove from the heat and carefully pour in the double cream, followed by the butter, while stirring continuously.
8. Set the caramel aside for about 10 minutes, to cool slightly, and place the mixed fruit and nuts in a bowl. Once the caramel has cooled, pour it over the fruit and nuts, stirring to ensure they are completely coated. Divide the filling between the tart cases and place in the fridge for 30–40 minutes to set. These are delicious served with whipped cream or ice cream.
COCONUT LAYER CAKE
This cake is all about the scrumptious coconut custard filling and frosting. We always use fresh coconut to decorate, making the flavour so much better and more natural. One slice will just not be enough!
Serves 10–12
FOR THE SPONGE
120g (4oz) unsalted butter, softened
400g (14oz) caster sugar
360g (12½oz) plain flour
1½ tbsp baking powder
40g (1½oz) desiccated coconut
¼ tsp salt
3 large eggs
260ml (9fl oz) coconut milk
100ml (3½fl oz) whole milk
FOR THE FILLING AND FROSTING
500ml (18fl oz) coconut milk
250ml (9fl oz) whole milk
1 tsp vanilla essence
7 egg yolks
300g (10½oz) caster sugar
40g (1½oz) plain flour
40g (1½oz) cornflour
200ml (7fl oz) double cream
50g (1¾oz) fresh coconut, shaved with a vegetable peeler and roasted if you wish
Three 20cm (8in) diameter
loose-bottomed sandwich tins
1. Preheat the oven to 170°C (325°F), Gas mark 3, and line the tins with baking parchment.
2. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, mix the butter, sugar, flour, baking powder, desiccated coconut and salt together on a low speed until sandy in consistency.
3. Place the eggs in a jug with the coconut milk and whole milk, and mix together by hand. With the electric whisk or mixer running on a low speed, pour the liquid ingredients into the dry mixture and beat together until all the ingredients are combined.
4. Divide the cake batter equally between the three prepared cake tins, then place in the oven and bake for 20–25 minutes or until the sponges are golden brown and springy to the touch. Allow to cool a little in the tins before turning out on to a wire rack, then leave to cool completely before you assemble the cake.
5. While the sponges are cooking, make the custard cream for filling and frosting the cake. Pour the coconut milk, whole milk and vanilla essence into a saucepan and bring to the boil. Meanwhile, put the egg yolks in a bowl, along with the sugar, flour and cornflour, and mix together to form a thick paste. If it is too dry to come together, add 1 tablespoon of the milk mixture to loosen it up.
6. Once the milk mixture has come to the boil, add 4–5 tablespoons to the paste and stir until the paste has become a thick liquid. Pour this into the pan with the remaining milk mixture and, stirring constantly, bring the custard back to the boil and allow to thicken. It should boil for at least 1 minute to allow the flour and cornflour to cook.
7. Pour the custard on to a baking tray, then cover with cling film to stop a skin from forming, and leave to cool completely for about 30 minutes. Meanwhile, whip the cream, either by hand or using the electric whisk, until it forms soft peaks.
8. Place the cooled custard in a separate bowl, mixing it to break it up, as it will have set while in the tray. Keep stirring until the custard is smooth, then fold the whipped cream into the custard and leave in the fridge for 20–30 minutes to chill and set slightly.
9. Once the sponges have cooled, you can assemble the cake. Place the first layer on a plate or cake card and top with 3–4 tablespoons of the coconut custard cream. Smooth it out using a palette knife, adding a little more if needed.
10. Continue this process, adding the second layer of sponge and topping it with frosting, followed by the third layer. Using the remainder of the custard cream, frost the sides and top of the cake, covering it completely so that no sponge is visible.
11. To finish, generously sprinkle the coconut shavings all over the top and sides, leaving space if you want to add further decoration to the top of the cake. To create a decoration like the one shown in the photograph, mix your desired colouring(s) with some vanilla frosting and pipe on to the cake in whatever shape or style you like.
TIP
If you want to roast the coconut, spread the shavings out on a baking tray and bake in the oven (preheated to 180°C/350°F/Gas mark 4) for 4–5 minutes or until toasted a light brown. Keep a close eye on the shavings while they cook and stir them about frequently as they can burn very easily.
CARAMEL CUPCAKES
When we discovered dulce de leche – South American tinned caramel – we got very excited. It can be found in most large supermarkets and gives these cupcakes a wonderful creamy, caramely taste.
Makes 12–16 cupcakes
FOR THE SPONGE
80g (3oz) unsalted butter, softened
280g (10oz) caster sugar
240g (8½oz) plain flour
1 tbsp baking powder
¼ tsp salt
240ml (8½fl oz) whole milk
½ tsp vanilla essence
2 large eggs
150g (5½oz) tinned caramel or dulce de leche
FOR THE FROSTING
500g (1lb 2oz) icing sugar
160g (5½oz) unsalted butter, softened
50ml (1¾fl oz) whole milk
100g (3½oz) tinned caramel or dulce de leche, plus extra to decorate (optional)
One or two 12-hole
deep muffin tins
1. Preheat the oven to 190°C (375°F), Gas mark 5, and line a muffin tin with muffin cases.
2. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, whisk together the butter, sugar, flour, baking powder and salt on a low speed until crumb-like in consistency.
3. Place the milk and vanilla essence in a jug with the eggs and whisk by hand until combined. Pour three-quarters of this mixture into the dry ingredients and mix together on a slow speed, then increase the speed to medium and keep beating until smooth and thick. Scrape down the sides of the bowl, then add the remaining milk mixture and the tinned caramel, and continue to mix until all the ingredients are incorporated and the batter is smooth.
4. Divide the batter between the muffin cases, filling each by two-thirds. Any remaining batter can be used to fill one to four more cases in a separate tin. Place in the oven and bake for 18–20 minutes or until well risen and springy to the touch. Leave to cool for a while in the tin, then transfer to a wire rack to cool down fully while you make the frosting.
5. Using the electric whisk or freestanding mixer with the paddle attachment, beat the icing sugar with the butter on a low speed until combined and still powdery in texture. Slowly mix in the milk, and once it is incorporated, increase the speed to high and whisk until light and fluffy. Add the caramel and beat in well.
6. Spoon the frosting on to the cupcakes once they have cooled, smoothing it on with a palette knife and swirling the frosting. If you want to decorate the cakes, spoon some tinned caramel or dulce de leche into a piping bag with a small nozzle and pipe on to the cakes in little hearts, or whatever shape takes your fancy.
CHOCOLATE FONDANT CUPCAKES
Rich, decadent, chocolaty and creamy: has there ever been a better combination? If you want to be even more indulgent, serve with a dollop of whipped cream or custard.
Makes 12–16 cupcakes
FOR THE SPONGE
80g (3oz) unsalted butter, softened
280g (10oz) caster sugar
200g (7oz) plain flour
40g (1½oz) cocoa powder
¼ tsp salt
1 tbsp baking powder
2 large eggs
240ml (8½fl oz) whole milk
FOR THE FILLING AND FROSTING
400g (14oz) dark chocolate, finely chopped, plus 50g (1¾oz) extra to decorate (optional)
400ml (14fl oz) double cream
One or two 12-hole
deep muffin tins
1. Preheat the oven to 190°C (375°F), Gas mark 5, and line a muffin tin with muffin cases.
2. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, set on a low speed, mix together the butter, sugar, flour, cocoa powder, salt and baking powder. Mix until the ingredients are sandy in consistency and no large lumps of butter remain.
3. Place the eggs in a jug, then pour in the milk and mix together by hand. With the whisk or mixer still on a low speed, pour three-quarters of the milk and eggs into the dry ingredients. When all the liquid has been incorporated, scrape down the sides of the bowl to pick up any ingredients that have got stuck there, then add the remaining milk mixture and mix again, now on a medium speed, until you have a smooth and even batter.
4. Spoon the batter into the paper cases, filling them two-thirds full. If any batter is left, use it to fill up to four more cases in a second muffin tin, then place in the oven and bake for 18–20 minutes or until well risen and springy to the touch. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely while you make the filling and frosting.
5. Place the finely chopped chocolate in a bowl. Pour the cream into a saucepan and heat just to boiling point. Pour the hot cream over the chocolate, give it a stir and then leave until all the chocolate has melted. Stir again until smooth, then cover with cling film and set aside to cool.
6. Place the cooled cupcakes on a board and hollow out the centre of each cake using a sharp knife, cutting out a piece about 2cm (¾in) in diameter and 3cm (1¼in) long. Set the cut-out pieces to one side, then, using a teaspoon, fill the hollow of each cake half full with the chocolate cream filling. Place the cut-out pieces of sponge on top of the filling, like a lid, trimming the pieces to fit, if you need to, and then top each cupcake with some of the chocolate cream and swirl it.
7. If you wish to decorate further, grate or chop the extra 50g (1¾oz) chocolate, and sprinkle over the cupcakes to finish.
SPRING WEEKEND BAKES
APRICOT AND ALMOND COOKIES
You might not be able to resist these cookies enough to let them cool down before devouring! For softer, chewier cookies, take them out of the oven as soon as they begin to turn golden brown.
