Cake Biscuit Recipes

7/23/2019 Cake Biscuit Recipes

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Recipe Book

Why not add some tasty treats to your Big Tea Party by baking your

own cakes and biscuits? Specially donated by celebrity chefs, thesesimple, scrumptious Big Tea Party recipes are sure to inspire. Share

them with staff members and parents/carers who would like to bring

something to the table, and let everyone take their pick.

Annabel Karmels Favourite Carrot Cake

Jane Ashers Easy Biscuits

Amanda Holdens Vanilla Cupcakes

Mary Berrys Iced Lemon Traybake

Simon Rimmers Banana Muffins

Sophie Grigsons Sfouf

Stephen Frys Honey Buns

Thomasina Miers Fruity, Nutty FlapjackCake

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300g (10 oz) peeled carrots(3 large carrots)

200g caster sugar

200g plain flour

tsp salt

2 tsp baking powder tsp bicarbonate of soda

2 tsp mixed spice(or 1 tsp ground ginger,1 tsp cinnamon)

85g raisins

100 ml sunflower oil, plusextra for greasing

3 medium eggs

1sp vanilla extract

Ingredients

Ingredients

Recipe

Recipe

85g spreadable butter

40g icing sugar

150g plain flour

A little castor sugarfor dusting

Preparation time:10 minutes

Cooking time:15 minutes

Makes about 18

For the icing

60g butter, softened225g mascarpone orcream cheese

110g icing sugar

3 to 4 drops vanilla extract

Heat the oven to 375F (190C, gas mark5). Put the butter, icing sugar and flourinto a bowl and mix them together witha wooden spoon, using the back of thespoon to press the butter onto the otheringredients. When the dough is beginningto come together, pick it up with flouredhands and knead it gently into asmooth ball.

Roll the dough out onto the flouredwork top and cut out some shapes(or use the rim of a glass if you dont haveany cutters). Put the shapes onto a lightlygreased baking tray (or line the tray withsilicon or baking paper). Bake in thepreheated oven for 10-15 minutes, untiljust beginning to colour. Remove fromthe oven, sprinkle with a little castorsugar and leave to cool on a rack.

Preheat the oven to 180C Gas mark 4.Grease a 20 cm round cake tin and line thebase with baking parchment. Grate thecarrots. Put the grated carrot in a bowl.Add the sugar, flour, salt, baking powder,bicarbonate of soda, and mixed spice.Then add the raisins and mix everythingtogether. Whisk together the oil, eggsand vanilla in a jug, then pour onto theprepared tin and bake for 40 minutes.

To make the icing. In a large bowl, mixtogether the butter and cheese using awooden spoon. Add the icing sugar andvanilla and stir until smooth. Decoratewith carrots made from fondant icingtinted with food colouring.

Jane

AshersEasyBiscuits

Annabel

KarmelsFavouriteCarrotCake


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Ingredients

Ingredients

Recipe

Recipe

Pre-heat the oven to 180C/350F/Gas 4.Grease and base line a 12 x 9 in (30 x 23cm) roasting tin with greased greaseproofpaper. Measure all the ingredients intoa large bowl and beat well for about 2minutes until well blended. Turn themixture into the prepared tin and levelthe top.

Bake in the pre-heated oven for about 35-40 minutes or until the cake has shrunkfrom the sides of the tin and springs backwhen pressed in the centre with yourfingertips. Leave to cool in the tin.

Mix together the lemon juice and icingsugar to give a runny consistency. Spreadout evenly over the cake and leave to set.

8oz (225g) soft margarine

8oz (225g) caster sugar

10oz (275g) self-raisingflour

2 teaspoonsbaking powder

4 eggs

4 tablespoons milk

grated rind of 2 lemons

MaryBerrys

IcedLemonTraybake

Preheat the oven to 180C/350F/Gas 4.Line a cupcake tray with paper cases.Cream the butter and sugar together ina bowl until pale. Beat in the eggs whilestirring in the vanilla extract. Fold inthe flour using a large metal spoon, adda little milk until the mixture is of adropping consistency. Half fill the papercases with mixture.

Bake in the oven until golden brown(approx 10-15 minutes). Cool for 10minutes, then remove from the tin andcool on a wire rack.

For the buttercream icing, beat the butteruntil soft then add half the icing sugarand beat until smooth. Add the remainingicing sugar with one tablespoon of themilk, adding more milk if necessaryand food colouring, until the mixture is

smooth and creamy. Spoon the icing intoa piping bag and decorate your cupcakes.

110g/4oz butter ormargarine, softened atroom temperature

110g/4oz caster sugar

2 free-range eggs,lightly beaten

1 tsp vanilla extract

110g/4oz self-raising flour

1-2 tbsp milk

For the buttercream icing

140g/5oz butter, softened

280g/10oz icing sugar

1-2 tbsp milk

a few drops food colouring

AmandaHoldens

VanillaCupcakes

For the icing

About 3 tablespoonslemon juice

8oz (225g) icing sugar,sifted

Cuts into 21 small pieces.


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Ingredients

Ingredients

Recipe

Recipe

Pre-heat the oven to 200C/Gas Mark 6.Use the tahini to grease a 25 x 30 cmcake tin, smearing it thickly over baseand sides.

Mix semolina, flour, sugar, baking powderand turmeric. Make a well in the centreand add the butter and half the milk. Beatthe mixture, adding the remaining milk

gradually. Scrape into the cake tin andsmooth down lightly. Scatter pine nutsover the surface. Bake for 30-40 minutes,until the cake springs back when pressedgently, and the sides pull away from thetin. Plunge a skewer into the centre if itcomes out clean, then the cake is cooked.Cool for 5 minutes in the tin, then finishcooling on a wire rack. Cut into squares ordiamonds to serve.

2 tablespoons tahini

300g semolina

250g plain flour

300g caster sugar

1 teaspoon baking powder

teaspoon turmeric

180g butter, melted and

cooled until tepid300ml milk

1 tablespoon pine nuts

Serves 12

SophieGrigsonsSfouf

Sift together the flour, sugar, bakingpowder, baking soda and salt into a bowl.Combine the eggs, buttermilk, butter andvanilla and mix into the dry ingredients.Mash the bananas with a fork and foldthem in.

Spoon the mix into 12 individual muffincases, then sprinkle over the sugar andcinnamon. Now bake at 200c for 20-25mins. Allow to cool a little and eat themall up!

300g plain flour

120g sugar

2tsp baking powder

1tsp baking soda

pinch salt

2 eggs150ml buttermilk oryoghurt

90g melted butter

1tsp vanilla extract

4 bananas

30g sugar, mixed with1tsp cinnamon

SimonRimmersBananaMuffins

Sfoufbrilliantsounding name,great cake. It comesfrom Lebanon,where it is the kindof thing that yourgranny might bake.


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Ingredients

Ingredients

Recipe

Recipe

Pre-heat oven to 190C. You will needapproximately a 22cm cake tin (or a19cm squared tin), preferably with aloose bottom.

Toast the nuts in the pre-heated oven for4-5 minutes until they turn a pale goldencolour. This will release their flavour.Roughly chop them. Melt the golden

syrup, treacle, butter and sugar togetherin a saucepan. Grate in the ginger and stirin the oats, fruit and nuts.

Butter the cake tin and press the mixtureinto the tin. Flatten the top with a spatula.Bake in the oven for 15-20 minutes untilgolden brown and bubbling. Set aside tocool for fifteen minutes.

3 tbsp golden syrup(or better still 2 tbsp syrupand 1 tbsp of treacle)

100g butter

100g dark muscovadosugar

150g rolled oats

50g dates or prunes,

chopped into tiny pieces50g apricots,chopped into tiny pieces,or raisins

50g blanched almonds

1 inches of root ginger,peeled and finely grated(or tsppowdered ginger)Thomasina

MieresFruity,

NuttyFlapjackCake

Whisk together eggs and sugars. Fold insifted flour, baking powder and salt. Leavemixture to rest for 30 mins. Stir in meltedbutter and honey.

Bake in paper cases, for approx 25mins at180c/ Gas 4

2 eggs

75g caster sugar

90g self-raising flour

1 tsp baking powder

tsp salt

90g butter, melted1 tsp soft dark sugar

1 tbsp honey

Serves 6-8

StephenFrysHoneyBuns

A perfect brunchaccompaniment gives a deliciousalternative tomuffins, breadsand spicy cookies.


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Our Big Tea Party Celebrity Chefs

Annabel

Karmelis a leading expertand best sellingauthor on baby food& nutrition. She alsoregularly writes fornational newspapers,has her ownrange of childrensfood productsand TV showAnnabels Kitchen.

MaryBerry

is the author of over70 cookery books

and hosted severaltelevision series.She has been a judgeon the BBC Twotelevisionprogramme TheGreat British BakeOff since its launchin 2010.

Simon

Rimmer

is the co-presenterand resident chef on

Channel 4s SundayBrunch. He owns 2restaurants in theNorth West in whichhe continues to workin every week. InMarch 2012 Simonreleased his sixthbook, More fromthe AccidentalVegetarian.

Sophie

Grigson

is one of the UKsmost respected

cookery writers.She has written over20 cookery books,many bestsellers,and maintained asuccessful TV andjournalism careerfor many years.She regularly writesfor the UKs topnewspapers andfood magazines.

Thomasina

Miers

won Masterchef in2005 and went on tobecome a TV chef andthe co-founder andExecutive Chef ofWahaca Restaurants.She is the author offive books including

her latest bestsellerWahaca MexicanFood At Home.

Stephen

Fry

is an actor, writerand presenter. Hisextensive televisioncareer includes hitshows such as A Bitof Fry & Laurie,Jeeves and Wooster,Blackadder and the

BBC quiz show QI.

Jane

Asheris an actress, writerand businesswoman.Alongside herwell-knownbaking anddecorating books,Jane has writtenthree best sellingnovels. Her cakeand baking suppliesshop Jane Asher

Party Cakes,opened in Chelsea,London in 1989.

Amanda

Holdenis an actress,presenter andmother. She hasstared in Cutting It,Wild at Heart andThoroughly ModernMillie. Since 2007she has been ajudge on ITVsBritains Got Talent.

Barnardos adheres to the Fundraising Promise and Fundraising Standards Board guidelines. Barnardos Registered Charity Nos. 216250 and SC037605 15000lc12

Cake Biscuit Recipes

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