Serves 6-8
Ingredients
150ml (5fl oz) sunflower oil, plus extra for greasing
175g (6oz) self-raising flour
25g (scant 1oz) cocoa powder
1tsp baking powder
150g (5 1/2 oz) soft light brown sugar
3 tbsp golden syrup
2 eggs
150ml (5fl oz) milk
For the icing
125g (4 1/2 oz) unsalted butter
25g (scant 1oz) cocoa powder
125g (4 1/2 oz) icing sugar
2 tbsp milk, if necessary
Instructions
1. Preheat the oven to 180c. Grease the tins and line the bases with baking parchment. In a large bowl, sift together the flour, cocoa, and baking powder. Mix in the sugar.
2. Gently heat the golden syrup until runny and leave to cool. In a separate bowl, beat the eggs, sunflower oil, and milk together using an electrical whisk.
3. Whisk the egg mixture into the flour mixture until well combined. Gently fold in the syrup and divide the batter between the cake tins.
4. Bake the cakes int he middle of the oven for 30 minutes or until springy to the touch, and a skewer inserted into the middle comes out clean. Leave to cool slightly in the tins, then turn out onto a wire rack to cool completely. Remove the parchment.
5. To make the icing, melt the butter over low heat. Stir in the cocoa powder and cook gently for 1-2 minutes, then leave to cool completely. Sift the icing sugar into a bowl
6. Pour the melted butter and cocoa into the icing sugar and beat together to combine If the mixture seems too dry, add the milk, 1 tbsp at a time until the icing is smooth and glossy. Leave to cool for up to 30 minutes. It will thicken as it cools.
7. When thick, use half the icing to fill the cake, and the other half to top it.
Taken from Step-by-Step Baking
Makes 12
Ingredients
60g (2oz) unsalted butter
280g (10oz) plain flour
1 tbsp baking powder
pinch of salt
200g (7oz) caster sugar, plus 2 tsp for sprinkling
1 egg, beaten
250ml (8fl oz) milk
2 tbsp poppy seeds
finely grated zest and juice of 1 lemon
Instructions
1. Preheat oven to 220c. Melt the butter in a pan over medium-low heat, then leave to cool slightly. Sift the flour, baking powder, and salt into a bowl. Stir in the sugar and make a well in the centre.
2. Put the egg in a separate bowl. Add in the melted butter, vanilla and milk, and beat the mixture until foamy. Stir in the poppy seeds, and the lemon zest and juice.
3. Pour the egg mixture in to the well in the flour. Stir to make a smooth batter, but do not over-mix Stop as soon as the ingredients are blended.
4. Place muffin cases in the muffin tin. Spoon the batter evenly between the cases and sprinkle with 2 tsp of sugar.
5. Bake for 15-20 minutes until a skewer inserted in to the centre of a muffin comes out clean. Let the muffins cool slightly, then transfer them to a wire rack to cool completely.
Taken from Step-by-step Baking
Serves 4
Ingredients
200g sweetened condensed milk
150g cream cheese
140ml double cream, whipped
2 large lemons
6 digestive biscuits, crushed
40g butter
Instructions
1. Melt butter slowly on stove and add the crushed digestive biscuits. Stir in until the butter is absorbed. Turn out in to a loose bottomed tin and pat gently. Refrigerate.
2. Place the soft cheese in a mixing bowl and soften with an electric mixer. Add the condensed milk slowly, then the double cream. Add the lemon rind (grated), then squeeze the lemon juice out of the lemons a little at a time whilst mixing. Once all the lemon juice is added, transfer to on top of the biscuit base and refrigerate for at least 1 hour.
Adapted from Nigella's Online Community Recipes
Serves 24
Ingredients
200g (7oz) plain flour, sifted
2 tsp baking powder
200g (7oz) caster sugar
1/2 tsp salt
100g (3 1/2 oz) unsalted butter, softened
3 eggs
150 ml (5 fl oz) milk
1 tsp vanilla extract
Icing
200g (7oz) icing sugar
1 tsp vanilla extract
100g (3 1/2 oz) unsalted butter, softened
sugar sprinkles
Instructions
1. Preheat the oven to 180c. Place the first 5 ingredients in a bowl. Mix together with your fingertips until it resembles fine breadcrumbs.
2. In another bowl, whisk the eggs, milk and vanilla extract together until well blended.
3. Slowly pour the egg mixture in to the dry ingredients, whisking all the time. Whisk until smooth, being careful not to over mix. Too much beating toughens cakes.
4. Pour all the batter into a jug to make it easier to handle. Place the cupcake cases into the holes in the cupcake trays. Carefully pour the cake mixture into the papers, filling each one only half full.
5. Bake in the preheated oven for 20-25 minutes until springy to the touch. Test the cakes are done by inserting a skewer in to the centre of one cupcake. Leave for a few minutes, then transfer the cupcakes to a wire rack to cool completely.
6. To make the icing, combine the icing sugar, vanilla extract, and butter in a bowl. Beat with an electric whisk for 5 minutes until very light and fluffy. Check the cakes have cooled completely.
7. If icing by hand, add a teaspoonful of the frosting mix to the top of each cake, and use the back of a spoon to smooth the surface. To pipe the icing, transfer the icing to a piping bag. Pipe by squeezing out the icing with one hand. Starting from the edge, pipe a spiral of icing that comes to a peak in the centre. Decorate with sprinkles.
Taken from Step-by-Step Baking
Serves 24
Ingredients
200g (7oz) plain flour
2tsp baking powder
4tbsp cocoa powder
200g (7oz) caster sugar
1/2 tsp salt
100g (3 1/2oz) unsalted butter, softened
3 eggs
150ml (5fl oz) milk
1tsp vanilla extract
1 tbsp Greek yoghurt
Icing
100g (3 1/2oz) unsalted butter, softened
175g (6oz) icing sugar
25g (scant 1oz) cocoa powder
Instructions
1. Preheat the oven to 180c. Sift the flour, baking powder, and cocoa in to the bowl. Add the sugar, salt and butter. Mix until it resembles fine breadcrumbs. In a bowl, whisk the eggs, milk and vanilla extract, and yoghurt together until well blended.
2. Slowly pour in the egg mixture to combine. Gently whisk until smooth. Place the cupcake cases in to the trays. Carefully spoon the cake mixture in to the cases, filling each one only half full.
3. Bake for 20-25 minutes until lightly coloured and springy to the touch. Leave for a few minutes, then transfer the cupcakes in their cases to a wire rack to cool completely.
4. For the icing, beat together the butter, icing sugar and cocoa powder until smooth. Ice by hand, using the back of a spoon dipped in hot water to smooth the surface. Or transfer the icing to apiping back and pipe onto the cakes.
Taken from Step-by-Step Baking
Makes 16-20
Ingredients
225g (8oz) butter
225g (8oz) light soft brown sugar
2 tbsp golden syrup
350g (12 oz) rolled oats
Instructions
1. Preheat the oven to 150c. Lightly grease the base and sides of a tin (25cm/10in square).
2. Put the butter, sugar and syrup into a large saucepan and place over medium-low heat. Stir constantly with a wooden spoon to prevent scorching. Remove from the heat.
3. Stir in the oats, making sure they are well coated, but don't overwork the mix. Spoon the mixture from the saucepan in to the prepared tin.
4. Press down firmly with the wooden spoon to make a roughly even layer. Bake for 40 minutes or until evenly golden. Leave to cool for 10 minutes, then cut in to squares.
Notes: Melt 50g of plain/milk chocolate. Drizzle over the flapjacks in the tin before slicing.
Taken from Step-by-Step Baking
Makes 24
Ingredients
170g (6oz) butter
250g (8 1/2 oz) soft light brown sugar
55g (2oz) granulated sugar
300g (10 1/2 oz) plain gluten free flour
1/2 tsp bicarbonate of soda
1/2 tsp salt
2 tsp vanilla extract
185g (6 1/2 oz) chocolate chips
Instructions
1. Preheat the oven to 180c. Line two baking sheets with parchment paper.
2. Melt the butter in a small saucepan and add in the sugars, stirring until no lumps remain.
3. Sift the flour, bicarbonate of soda, and salt in to a mixing bowl
4. Add the melted butter and sugars, the beaten egg, and vanilla extract and mix to a soft dough.
5. Mix in the chocolate chips
6. With wet hands, shape the dough into 18 or 24 balls. Place well apart on the baking sheets.
7. Bake for 20 minutes or until golden, but still soft. Remove from the oven and leave to cool on the baking sheets for 10 minutes then transfer to a wire rack to cool completely
Taken from Allergy Free Cookbook
Notes: Cook for 10 minutes and check - too crispy/crumbly after 20 minutes
Serves 8-10
Ingredients
140g (5oz) butter
140g (5oz) caster sugar
2 eggs, beaten
140g (5oz) ground almonds
1 tsp vanilla extract
85g (3oz) polenta, or other cornmeal
1/2 tsp baking powder
1/4 tsp salt
grated zest and juice of 1 large lemon
for the syrup
4 tbsp lemon juice (juice of 2 lemons)
2 tbsp water
115g (4oz) icing sugar
Instructions
1. Preheat the oven to 180c. Grease a deep 18cm (7in) round cake tin and line it with baking parchment.
2. Beat together the butter and sugar either with an electric whisk or wooden spoon, until soft and fluffy
3. Add in the eggs a little at a time, whisking well after each addition.
4. Add the ground almonds and vanilla extract. Sift the polenta, baking powder and salt Add the lemon zest and juice and fold everything in gently with a metal spoon.
5. Transfer the cake mixture to a prepared tin and level the surface.
6. Bake for 1 hour or until risen, golden and firm to the touch. Remove from the oven.
7. To make the syrup, gently heat together the lemon juice, water and icing sugar in a small saucepan, stirring until the sugar has completely dissolved.
8. Stab the cake all over with a wooden cocktail stick, making the holes almost to the base. Spoon the hot syrup over the cake.
9. Leave the cake to cool completely in the tin before turning out and removing the parchment paper
Taken from Allergy Free Cookbook
Notes: Makes a lot of syrup, majority does soak in. On second try of this recipe, I let the syrup dissolve for longer in the saucepan, and it didn't create a layer like in this photo, and the cake was even moister!
Serves 24
Ingredients
115g (4oz) marshmallows
55g (2oz) butter
4 tbsp raspberry jam
140g (5oz) puffed rice cereal (gluten free)
Instructions
1. Grease an 18 x 28cm (7 x 11in) shallow baking ti.
2. Put the marshmallows in a large saucepan with the butter and the jam. Heat gently, stirring all the time, until everything has melted. Boil for 1 minute, stirring throughout.
3. Stir in the cereal fairly rapidly until thoroughly coated in the sticky mixture.
4. Transfer the mixture to the prepared tin; spread it right to the corners; then press down firmly using a wet palette knife or the back of a spoon. Use a knife to mark it into 24 squares.
5. Leave the mixture until cold, and then chill overnight to firm. Store in an airtight container.
Taken from Allergy Free Cookbook, by Alice Sherwood
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