MARTHA S Pistachio and Lime Courgette Cake
Martha Collison Big Bake supporter, Waitrose columnist and former Great British Bake Off contestant Ingredients 250g courgettes 2 eggs 125ml vegetable oil 150g caster sugar 225g self-raising flour 1/2 tsp bicarbonate of soda 1/2 tsp baking powder 1 lime For the icing 60g pistachio nuts 100g cream cheese 150g icing sugar Method 1. Preheat the oven to 180 C/Gas 4. Grease a bundt tin (ie a tin shaped like a ring) with butter. Make sure you get into all the corners or the cake will stick. 2. Rinse the courgettes and then grate (skin on) with the coarse side of a grater. (If it s too fine it will just turn into mush.) 3. Place eggs, oil, and sugar in a bowl, and beat until creamy. Fold in sifted flour, bicarbonate of soda, and baking powder. Stir in the courgette and half the grated zest of the lime. 4. Pour the mixture into the pre-prepared tin and bake for 30-35 minutes until golden on top and firm to touch. Remove from oven and leave to cool completely before assembling. 5. To make the icing, beat the cream cheese, icing sugar and juice of half a lime together until smooth. Spread on the top of the cold cake. Chop the pistachios and sprinkle them over the cake, then top with the remaining grated lime. XXXXXXX Registered Charity No. 265464 (England & Wales) Registered Charity No. SC037624 (Scotland) Photo: Tom Price/Tearfund 31331-(0615)
WILL S Chocolate Chip Cookies BIG BAKE RECIPE CARDS_AW.indd 3 19/06/2015 16:39
Will Torrent Big Bake supporter, award-winning Chocolatier/Patissier and Waitrose Pastry Chef consultant Ingredients 325g plain flour 1/2 rounded tsp bicarbonate of soda 1 large pinch sea salt flakes 225g unsalted butter, softened 100g caster sugar 175g soft light brown sugar 2 tsp pure vanilla extract 2 eggs, lightly beaten 250g dark chocolate, chopped into chunks Recipe taken from Chocolate at Home by Will Torrent, published by Ryland, Peters & Small, photography by Jonathan Gregson. Method (makes 10-24) 1. Grease 2 large baking sheets/tins and line with baking parchment. Sift together the flour and bicarbonate of soda into a large mixing bowl, add the salt and set aside. 2. Cream together the softened butter, caster and soft light brown sugar (ideally in a stand mixer for 3-5 minutes) until pale and very soft. Use a rubber spatula to scrape down the sides of the mixing bowl, add the vanilla and mix again. Add the beaten eggs, a little at a time and beat until fully incorporated. 3. Add the sifted dry ingredients and mix again to combine. Finally, fold in the chopped chocolate using a large rubber spatula or metal spoon. (At this point you can bake the cookies immediately but I find that their flavour develops better if you cover and chill the cookie dough in the fridge for 24 hours.) 4. Bring the dough to room temperature at least 30 minutes before baking. Preheat the oven to 170 C/Gas 3. 5. Spoon rounded tablespoons of cookie dough onto the prepared baking sheets, allowing plenty of space between each. Bake in batches on the middle shelf of the preheated oven for 10 12 minutes, until the edges of the cookies are golden brown and the middle is still slightly soft. You may need to turn the sheets around halfway through baking to ensure that the cookies brown evenly. 6. Allow the cookies to cool on the baking sheets for 3-4 minutes then transfer to wire racks to cool before serving. You can store the cookies in an airtight container lined with baking parchment for 4-5 days. XXXXXXX Registered Charity No. 265464 (England & Wales) Registered Charity No. SC037624 (Scotland) 31331-(0615)
TOM S Jammies
Tom Herbert Big Bake supporter, one half of TV s Fabulous Baker Brothers and Manager of Hobbs House Bakery (hobbshousebakery.co.uk) Ingredients 70g caster sugar 220g plain flour, plus extra for dusting 150g salted butter, at room temperature jam of your choice and icing sugar to finish Method 1. Heat the oven to 210 C/Gas 7. Line a baking tray with baking paper. You ll need a round biscuit cutter of 8cm, or a fine teacup. You ll also need tiny shaped cutters stars, hearts etc or a steady hand to make the centres. 2. Beat the sugar and butter together until fluffy, then add the flour until there are no flour lumps left. Knead the dough briefly, wrap in cling film and let it firm up in the fridge for 20 minutes. 3 Roll out the pastry on a floured work surface to about 5mm thick. Cut out 16 rounds. Use your cutters to press out the centres of 8 of the rounds. Place on a baking tray and bake for 8-10 minutes or until the edges start to colour. Set aside to cool. 4. Once they have cooled, spoon jam on to the centre of the bases don t spread it right to the edge, or it will squirt out when you eat it. Put the cut out biscuits on top, and dust with icing sugar. XXXXXXX Registered Charity No. 265464 (England & Wales) Registered Charity No. SC037624 (Scotland) 31331-(0615)
JAMES Chocolate and Honeycomb Cupcakes
James Clee James works in Tearfund s East and Southern Africa team and is the winner of our staff baking tournament Ingredients For the cakes 185g butter or margarine 3 tbsp golden syrup 130g sugar 185g self-raising flour 3 eggs dash of milk For honeycomb 100g sugar 2 tbsp golden syrup 2 tsp bicarbonate of soda (No time to make honeycomb? Just buy some cinder toffee or a Crunchie bar.) For chocolate ganache 150ml double cream 150g milk or dark chocolate Method (makes 12) 1. Preheat oven to 180 C (160 C Fan)/Gas 4. Whisk the cake ingredients together and spoon into 12 cupcake cases. Bake for 20-25 minutes until spongy to touch. Leave to cool. 2. To make the chocolate ganache, gently heat the cream in a bowl over simmering water and add the chocolate until it has all melted. Remove from heat and cool thoroughly. 3. For the honeycomb, add the sugar and syrup to a pan and heat until it starts to bubble. Simmer for one minute, being careful not to burn the sugar. Remove from heat, add bicarbonate of soda and quickly mix as it foams up. Carefully, pour onto a tin lined with baking parchment and cool thoroughly. 4. To assemble, pipe the chocolate onto the cakes and then crumble some crushed honeycomb on top. Before serving/selling, stick a bigger piece of honeycomb on top to add that final flourish. XXXXXXX Registered Charity No. 265464 (England & Wales) Registered Charity No. SC037624 (Scotland) 31331-(0615)