Candy and savoury baking recipes

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Pastry chef and Junior Bake Off choose Ravneet Gill says this cake is, “easy, stuffed with cream and a bit lemony – and onerous to withstand!”

Lemon cream cake

Makes: one cake

Components:

For the cake:

4 eggs

180g caster sugar

100g unsalted butter, melted, plus additional (softened) for greasing

50ml impartial oil, comparable to sunflower, vegetable or rapeseed oil

50g soured cream or pure yogurt

Pinch of wonderful salt

Finely grated zest of 1 lemon

200g plain flour

2½ tsp baking powder

For the syrup:

120g caster sugar

100ml water

Juice of three lemons

To complete:

180ml double cream

Icing sugar, for dusting

Technique:

1. Preheat the oven to 160C fan/180C/fuel mark 4. Flippantly grease and line two 15 centimetre (six inch) sandwich cake tins with baking paper.

2. For the cake, in a big bowl, whisk collectively the eggs and sugar till mixed, then whisk within the melted butter, oil, soured cream or yogurt, salt and lemon zest.

3. In a separate bowl, combine collectively the flour and baking powder. Add this to the egg combination and blend nicely.

4. Divide the batter evenly between the ready cake tins and unfold it stage.

5. Bake for 25-Half-hour or till a skewer inserted into the centre of every cake comes out clear.

6. Whereas the muffins are baking, make the syrup. Warmth the sugar and water collectively in a small pan over a medium warmth, stirring till the sugar has dissolved, then add the lemon juice and warmth till the syrup is nearly to boil. Take away from the warmth and funky till heat earlier than utilizing.

7. Take away the muffins from the oven and permit to chill within the tins for 20 minutes. Prick the floor of every cake throughout with a cocktail stick or wonderful skewer, then evenly pour over the nice and cozy syrup. Depart the muffins to take a seat for 4 hours earlier than eradicating them from the tins, able to fill.

8. To complete, whip the cream in a bowl till delicate peaks kind. Trim the tops off the muffins to neaten them, if wanted, then sandwich them along with the whipped cream. Mud the highest of the cake with icing sugar and serve in slices.

This cake will maintain in an hermetic container within the fridge for as much as three days.

Lancashire cheese and inexperienced chilli tart

“This savoury tart works properly served with a pointy salad within the autumn.”

“The cheese and chilli each bringing consolation and heat.”

Serves: 6-8

Components:

For the pastry:

125g plain flour, plus additional for dusting

45g cornflour

Pinch of wonderful salt

100g chilly unsalted butter, cubed

1 egg yolk

2 tbsp chilly full-fat milk

1 egg, overwhelmed, for the egg wash

For the filling:

30g unsalted butter

2 massive onions, finely sliced

½ tsp Maldon or flaky salt, plus an additional pinch

1 tsp floor white pepper, plus an additional pinch

3 tbsp water

300ml double cream

4 egg yolks

100g Lancashire cheese, grated

2 contemporary Thai inexperienced chillies, finely chopped (deseeded, in case you favor)

Technique:

1. To make the pastry, in a stand mixer fitted with the paddle attachment, or a meals processor, or in a big bowl, mix the flour, cornflour and salt. Combine nicely.

2. Add within the chilly cubed butter and blend or pulse till the butter disappears and you’ve got the feel of crumbs. If doing this by hand, rub into crumbs along with your fingertips.

3. Beat the egg yolk and milk collectively in a small bowl, then add to the crumbed combination and blend shortly to kind a dough. Don’t overwork the combination, simply deliver it collectively till you’ve an evenly easy dough. Flatten right into a disc, wrap in clingfilm and chill within the fridge for one hour or till firm. Or freeze it at this stage for as much as three months (defrost earlier than use).

4. Whereas the pastry is resting, prepare dinner the onions for the filling. Soften the butter in a medium saucepan, then add the onions and prepare dinner over a medium-low warmth for 3 to 4 minutes. Add the salt and white pepper, cowl with a lid and prepare dinner the onions very gently for 10 minutes till delicate and translucent (don’t permit them to color), then add the water and prepare dinner, uncovered, for an extra 20 minutes till the water has evaporated and the onions are delicate and candy. Take away from the warmth, then unfold the onions out on a tray or plate and depart to chill.

5. Preheat the oven to 160C fan/180C/fuel mark 4. Place a sturdy baking tray on a shelf/rack within the centre of the oven to preheat.

6. Take away the pastry from the fridge and let it soften for 10 minutes or so. Flippantly mud your work floor with flour, then roll out the pastry to a spherical with a thickness of 5 millimetres (¼ inch) and use it to line a 20 centimetre (eight inch) loose-based spherical tart tin, leaving a slight overhang of pastry.

7. Blind-bake the pastry. Prick the underside of the pastry case throughout with a fork, then line the pastry case with a sheet of baking paper and fill to the highest with baking beans or dried rice/lentils. Put this on a preheated baking tray within the oven and bake for 25 minutes or till golden on the perimeters and dry to the touch. Rigorously take away the baking paper and beans, then return to the oven (on the baking tray) for 10 minutes, till the bottom is golden. Take away from the oven and brush the pastry base with the egg wash, then return to the oven for an extra 5 minutes. Take away from the oven and put aside for 10 minutes.End the filling. Combine the cream, egg yolks, cooled onions, the cheese and inexperienced chillies collectively in a bowl till mixed. Add an additional pinch every of salt and white pepper. Pour this combination into the blind-baked tart case.

8. Bake (on the baking tray) for 30-40 minutes till the filling is about and golden.

9. Take away from the oven and funky barely within the tin (on the baking tray), then use a small serrated knife to tidy up the perimeters of the tart and reduce off any extra pastry.

10. Rigorously take away the tart from the tin and place it on a serving plate/board. Serve heat with a mustardy watercress salad. This tart will also be loved chilly. Leftovers will maintain in an hermetic container within the fridge for as much as two days, however the pastry will soften.

Banoffee pie

“The caramelised rum bananas on high of this decadent and common pie are non-compulsory, and as an alternative you possibly can serve common sliced bananas with shaved chocolate on high.”

“However when you’ve got time, positively give them a go.”

Serves: 12-14

Components:

For the biscuit base:

250g digestive biscuits

100g unsalted butter, melted

5g/1 tsp cacao nibs

2 bananas (approx 120g every with pores and skin on), peeled and sliced

For the caramel layer:

1 x 397g can ready-made caramel

Pinch of Maldon or flaky salt

220ml double cream, calmly whipped to delicate peaks

For the cream topping:

400ml double cream

Pinch of Maldon or flaky salt

1 tbsp caster sugar

For the caramelised bananas:

50g caster sugar

2 tbsp darkish rum

4 bananas (approx 120g every with pores and skin on), peeled and sliced diagonally

20g darkish chocolate (70% cocoa solids), to complete

Technique:

1. For the biscuit base, crush the biscuits into breadcrumbs, both by placing them in a meals bag and bashing with a rolling pin or blitzing in a meals processor. Tip the biscuit crumbs right into a bowl and stir by means of the melted butter. Tip the crumb combine right into a 25 centimetre (10 inch) pie dish (I exploit my shallow Le Creuset dish for this pie) and calmly press with the again of a steel spoon to kind a fair layer over the underside of the dish, bringing the crumb combine a contact up the edges, too.

2. Sprinkle over the cacao nibs after which layer over the sliced bananas. Put aside.

3. Make the caramel layer. Tip the caramel right into a bowl and gently beat till easy, then sprinkle within the salt and fold within the whipped cream. Pour this evenly over the bananas within the dish, then chill within the fridge for one hour.

4. Make the cream topping. In a bowl, calmly whip the cream with the salt and sugar till delicate peaks kind. Unfold this excessive of the chilled pie in a fair layer. Return to the fridge whilst you make the caramelised bananas.

For the caramelised bananas, line the baking tray with baking paper. Put the sugar into a big frying pan and prepare dinner over a medium warmth till melted, then proceed to prepare dinner for about two to a few minutes, swirling the pan sometimes, till the sugar has caramelised to a deep amber color. Rigorously pour within the rum and let it sizzle, then add within the banana slices and gently toss within the caramel to coat.

5. Take away from the warmth, then spoon the bananas onto the lined baking tray, spreading them out a bit. Depart to chill.

6. To complete, high the pie with the caramelised bananas, then grate the chocolate over. Serve instantly in slices. Leftovers will maintain in an hermetic container within the fridge for as much as three days.

‘Baking For Pleasure’ by Ravneet Gill (Pavilion, £26).