The Essential Guide To...

The Essential Guide To... The Essential Guide To...Cakes

The Essential Guide to… is a unique magazine series that gives you everything you need to know about the world of food, all year round. Every issue is full of inspiration, top tips and the best recipes for cooking and entertaining. Each one tried, tested and tasted to perfection.

Leggi di più
Paese:
United Kingdom
Lingua:
English
Editore:
Eye to Eye Media
Frequenza:
Back issues only
8,47 €(VAT inclusa)
42,39 €(VAT inclusa)
10 Numeri

in questo numero

11 min
just add fruit…

OUR COVER STAR Apple & caramel layer cake Cool, creamy yogurt makes a lovely contrast to sticky apples and rich caramel. Let the sauce drizzle down the sides while the cake is warm for a rustic finish Serves 12-16 Hands-on time 45 min Oven time 1 hour You’ll need… 3 x 20cm cake tins, greased and lined with baking paper • 4 Cox apples• 390g caster sugar• 375g unsalted butter, room temperature, plus extra for greasing• 5 large free-range eggs• 385g self-raising flour• 1 tsp baking powder For the filling • 4 eating apples, such as Braeburn• 50g caster sugar• 70g unsalted butter• 350ml thick, full-fat Greek yogurt For the caramel • 75g unsalted butter• 50g soft light brown sugar• 50g caster sugar• 50g golden syrup• 20g icing sugar• 230ml double cream 1 Preheat the oven to 170ºC/fan 150ºC/gas 3½. For…

6 min
bring out the bundt tin

Sticky gingerbread bundt cake Dark and treacly, this has a gentle kick of ginger Serves 16 Hands-on time 20 min Oven time 50 min, plus cooling You’ll need… 1.5-litre bundt tin • 200g unsalted butter, plus extra for greasing• 300g dark muscovado sugar• 200g black treacle• 4 balls stem ginger in syrup, broken into pieces• 2 large free-range eggs, beaten• 200g plain flour• 1 tsp bicarbonate of soda• 1 tsp ground ginger• 1 tsp ground cinnamon• 225ml natural yogurt For the topping • 75g icing sugar• Fresh pomegranate seeds 1 Heat the oven to 180°C/fan 160°C/gas 4. Generously grease a 1.5 litre bundt tin (see tip p29). Heat the butter, muscovado sugar and treacle gently in a pan until the butter and sugar have melted. Beat in the stem ginger and eggs with a balloon whisk. 2 Sift the…

26 min
there’s nothing like chocolate

THE SWEET & SOUR ONE 1 Chocolate soured cream cake The cream cuts through the slightly bitter chocolate creating a meltingly soft finish Serves 12-14 Hands-on time 40 min Oven time 30 min, plus cooling You’ll need… 2 x 18cm springform cake tins, greased and lined with baking paper • 175g unsalted butter, softened• 200g golden caster sugar• 3 medium free-range eggs• 1 tsp vanilla paste• 100g dark chocolate, melted (see step 5 for the method)• 200g self-raising flour• 2 tbsp cocoa powder• ½ tsp bicarbonate of soda• 150g soured cream• 75g milk chocolate, broken into pieces For the filling • 100g dark chocolate (70% cocoa solids), broken into pieces• 100g soured cream For the buttercream • 125g unsalted butter, softened• 250g icing sugar, sifted• 50g soured cream• 1 tsp vanilla extract 1 Heat the oven to 180°C/fan 160°C/gas 4. Using…

24 min
10 showstopper cakes

Carrot & pumpkin cake Add some crunch to this birthday surprise with caramelised nuts Serves 24 Hands-on time 40 min Oven time 20-25 min, plus cooling You’ll need… 4 x 20cm round cake tins, greased and lined with baking paper; lightly greased baking sheet • 750g plain flour• 250g golden caster sugar• 250g light muscovado sugar• 1 tbsp bicarbonate of soda• 2 tsp ground cinnamon• 300ml vegetable oil• 5 large free-range eggs• Splash whole milk• 1 tbsp grated fresh ginger, or 1 tsp ground ginger• 2 tsp vanilla bean paste• Finely grated zest of 2 oranges• 350g carrots, coarsely grated• 250g canned pumpkin purée• 100g each shelled walnut and pecan halves, toasted and chopped• 75g golden sultanas For the caramelised nuts • 25g shelled pecan halves• 25g shelled walnut halves• 75g golden caster sugar For the mascarpone frosting •…

3 min
icing 101

WATER ICING As used in the Blueberry & lemon squares p98 Sometimes called glace icing, this is a simple icing or glaze which is runny enough to drizzle over biscuits, cakes and traybakes to make crisscross patterns and other shapes. You can also smooth it over cupcakes with a spatula for a simple topping. What’s in it? In its simplest form it’s made with sugar and warm water, but also other liquids such as lemon juice, orange juice, even limoncello. Make it work Add your liquid to the icing sugar gradually until you get the right consistency – you’re aiming for something that is thick enough to coat the back of a spoon. CRUMB LAYER As used in the Cardamom cake with orange blossom buttercream p24 A thin layer of buttercream or chocolate ganache (see p93) is applied to…

8 min
crowd-pleasing traybakes

Cookie s’mores traybake This campfire favourite with its marshmallow topping is scrummy indoors and out Serves 16-20 Hands-on time 30 min Oven time 15 min You’ll need… 23cm x 33cm rectangular baking tin, greased and lined with baking paper • 150g salted butter, melted• 75g unrefined light brown muscovado sugar• 75g unrefined dark brown muscovado sugar• 1 medium free-range egg• 1 tsp vanilla bean paste• 200g plain flour• ½ tsp bicarbonate of soda• 15g cornflour• 200g dark chocolate chips• 16 butter biscuits (such as petit beurre or rich tea) For the topping • 4 large free-range egg whites• 200g unrefined golden caster sugar• 120g white marshmallows (small ones melt more easily) 1 Heat the oven to 180°C/fan 160°C/gas 4. In a large bowl, mix the melted butter and both sugars using a wooden spoon or electric mixer until…