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