Recipes
Simple Chocolate Cake SKILL LEVEL 2 OUT OF 5
INGREDIENTS:
2 EGGS
SELF RAISING FLOUR 4oz
CASTER SUGAR 4oz
BUTTER 4oz
COCOA 1 1/2 tablespoons
WHAT TO DO:
FIRSTLY, CREAM THE BUTTER AND SUGAR UNTIL CREAMY AND LIGHT.
NEXT ADD YOUR TWO EGGS WHISK BE CAREFUL NOT TWO CUDDLE THE MIXTURE,
THEN ADD YOUR COCOA AND SELF RAISING FLOUR.
FINALLY PLACE YOUR CAKE MIXTURE IN TO A CAKE TIN 8INCH ( GREASE WITH BUTTER AND PLACE GREASE PROOF PAPER INSIDE) THEN PLACE IN THE OVEN FOR 15- 20 MINS ON GAS MARK 4
2 EGGS
SELF RAISING FLOUR 4oz
CASTER SUGAR 4oz
BUTTER 4oz
COCOA 1 1/2 tablespoons
WHAT TO DO:
FIRSTLY, CREAM THE BUTTER AND SUGAR UNTIL CREAMY AND LIGHT.
NEXT ADD YOUR TWO EGGS WHISK BE CAREFUL NOT TWO CUDDLE THE MIXTURE,
THEN ADD YOUR COCOA AND SELF RAISING FLOUR.
FINALLY PLACE YOUR CAKE MIXTURE IN TO A CAKE TIN 8INCH ( GREASE WITH BUTTER AND PLACE GREASE PROOF PAPER INSIDE) THEN PLACE IN THE OVEN FOR 15- 20 MINS ON GAS MARK 4
Raspberry and Chocolate Brownies skill level 3 out of 5
Ingredients:
What to do:
- 200.0g dark chocolate , broken into chunks
- 100.0g milk chocolate , broken into chunks
- 250.0g pack salted butter
- 400.0g soft light brown sugar
- 4 large eggs
- 140.0g plain flour
- 50.0g cocoa powder
- 200.0g raspberries (only if in season)
What to do:
- Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.
- Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in. Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries. Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more. Cool before slicing into squares. Store in an airtight container for up to 3 days.
Lemon Cake skill 5 out 5
Ingredients:
Preparation method
- 1 lemon, zest only, grated
- 1 tbsp lemon juice
- 175g/6oz self raising flour, sifted
- 1 level tsp baking powder
- 175g/6oz butter, at room temperature
- 175g/6oz caster sugar
- 3 eggs
- 1 large juicy lemon, grated zest and juice only
- 75g/3oz caster sugar
- 2 eggs
- 50g/2oz unsalted butter
- 1 large lemon, zest only
- 50g/2oz sifted icing sugar
- 2-3 tsp lemon juice
Preparation method
- Preheat the oven to 170C/325F/Gas 3.
- Measure all the cake ingredients into a mixing bowl and beat - ideally with an electric hand whisk - until you have a smooth, creamy consistency. Then divide the mixture evenly between the two tins and bake them on the centre shelf of the oven for about 35 minutes or until the centres feel springy when lightly touched with a little finger.
- While the cakes are cooking, make the lemon curd, place the sugar and grated lemon zest in a bowl, whisk the lemon juice together with the eggs, then pour this over the sugar. Then add the butter cut into little pieces, and place the bowl over a pan of barely simmering water. Stir frequently till thickened - about 20 minutes. You don't have to stay with it - just come back from time to time to give it a stir.
Technique: Zesting citrus fruit
Watch technique1:02 minsWatch technique1:02 minsWatch technique1:02 mins - When the cakes are cooked, remove them from the oven and after about 30 seconds turn them out on to a wire rack. When they are absolutely cold - and not before - carefully cut each one horizontally into two using a sharp serrated knife. Now spread the curd thickly to sandwich the sponges together.
- For the icing, begin by removing the zest from the lemon - it's best to use a zester to get long, curly strips. Then sift the icing sugar into a bowl and gradually stir in the lemon juice until you have a soft, runny consistency.
Technique: Zesting citrus fruit - Allow the icing to stand for 5 minutes before spreading it on top of the cake with a knife, almost to the edges, and don't worry if it runs a little down the sides of the cake. Then scatter the lemon zest over the top and leave it for half an hour for the icing to firm up before serving.
Raspberry and cream cupcakes skill 2 out of 5
ingredients: For the cupcakes
- 180g/6oz butter, softened
- 180g/6oz caster sugar
- 180g/6oz plain flour
- 1 heaped tsp baking powder
- 3-4 tbsp milk
- 2 free-range eggs
- 150g/5oz raspberries
- 125g/4oz butter , softened
- 250g/8oz icing sugar
- 1 tbsp milk
- small drop red food colouring
- 12 raspberries
- Preheat the oven to 180C/350F/Gas 4. Line a 12-hole muffin tin with paper cases.
- Place all of the cupcake ingredients, except the raspberries, into a food processor and mix until well combined. Add more milk, if necessary, to get the mixture to a soft drop consistency.
- Put one spoonful of the mixture into the cases, then follow with 2-3 raspberries, and another spoonful of mixture.
- Bake for 15-20 minutes, or until risen and golden-brown. Remove from the oven and set aside to cool for 10 minutes.
Technique: Testing to see if a cake is cooked
Watch technique0:29 mins - Meanwhile, for the icing, beat the butter in a bowl until light and fluffy. Carefully stir in the icing sugar and continue to beat for five minutes. Beat in the milk and food colouring.