Triple berry tiramisu

This is a beautiful, easy and truly TOTALLY DELICIOUS  dessert to make. 

Ingredients:

• Lady fingers, 1 package
• 11/2 cup of double cream 
• 250g mascarpone cheese 
• 1 cup of castor sugar , divided
• 1tsp vanilla
• 5tbsp Chambord (raspberry liqueur), divided
• 2/3 cups strawberry jam
• 11/2 cups sliced strawberry 
• 1 cup fresh raspberry 
• 1/2 cup blueberries 

Method:

Spay a 9x9 baking dish with nonstick spray.

Place and arrange the lady fingers on the bottom of the pan, side by side.

In a large bowl, beat the double cream until sort peak for , about 3-4 minutes. 

Beat in the mascarpone, 1/2 cup sugar, vanilla and 2 tablespoons Chambord. Beat until fully combined and smooth. Set aside. 

In a separate small bowl, stir together the jam and he remaining 3 tablespoons Chambord. Set aside. 

In yet another bowl, mix together all of the fruits with 1/2 cup sugar. Stir to coat all the fruits, macerating the fruits and allowing some juices to form. Set aside. 

Start by smoothing half of the cream mixture over the lady fingers. Use a spatula to smooth out the layer. Top with half of the jam mixture and use a fork to incorporate the jam into the cream. Top with half of the fruits.

Repeat the layers, starting with lady fingers, cream, jam then fruits . 

Cover and refrigerate for a minimum 4 hours.

Serve cold. 

Ombré blueberry cheesecake

I decided to try out an ombré styled cheesecake, I think they look so pretty.

Ingredients:

• 150g digestive biscuits
• 75g melted butter
• 300g cream cheese, softened in room temperature
• 3x100g blueberry Greek style yoghurt, reserve 1 tbsp  of the blueberry sauce for the swirls on the top for decoration 

• 10g gelatin soak with 50g water, dissolve, set aside 
• 100g icing sugar 
• few drop of purple colouring 

Cream for top layer:

• 200ml whipping/double cream
• 1 tbsp icing sugar

Method:

Line the base of an 8 inch spring form baking pan.

Pulse the digestive biscuits in a food processor until fine, then mix in melted butter. Mix well. Press firmly on the base of the cake tin, chill in fridge.

For the cheesecake mixture :  beat icing sugar and cream cheese together. Set aside 

Mix in the yoghurt. Whisk in the dissolved gelatine into the yoghurt. Add cream cheese into the yoghurt and whisk to combine. 

Split the mixture into two portions, add a few drop of purple food colouring to make one portion for a deeper purple.

Take cake tin out form the fridge. Pour the deeper colour cheese mixture into the tin and smooth out. 

Pour the lighter coloured mixture on and smooth out, you can put it in a piping bag and pipe over. I find it define the layer ps without moving the bottom layer when smoothing out. 

For the top layer:  whip the whipping/double cream with the icing sugar until stiff. Once whipped reserve 50g for piping around the cheesecake. 

Pipe onto the top of the cheese mixture and smooth out. 

Using the reserved tbsp of blueberry sauce, drop dots over the cream and swirl with a cocktail stick. chill the cheesecake in fridge over night or at least 4-6 hours.

Release the cheesecake and using the reserved cream pipe around the cheesecake. 

Fruity Flapjack

Perk up your flapjack with berries and seeds!! This easy fruity recipe is a great teatime treat. 

There's nothing complicated involved, just a bit of  melting and mixing before they go in the oven. 

Ingredients:

• 150g butter 
• 55g dark brown soft sugar
• 397g condensed milk
• 1 tbsp golden syrup 
• 250g porridge oat
• 100g dried cranberries 
• 100g dried blueberries 
• 250g ready to eat apricots, sliced
• 85g pumpkin seeds
• 85g sunflower seeds

Method:

Lined an 18 X 28cm baking tin with baking parchment.

Preheat oven to 180C/160C for fan oven.

Melt butter and sugar in a large saucepan over a low heat. Add the condensed milk and golden syrup. Remove from the heat and stir in the oats, dried fruits and half of each of the seeds. 

Press the mixture into the prepared tin and lightly press on the rest of the seeds. Bake for 25-30 minutes until golden brown. Allow to cool and then cut into 12 bars. Keep in airtight container. 

Non-Bake Banana Cheesecake

Cheesecakes are a lovely sweet treat that almost everybody loves. They are very easy to make, and they are simple and delicious. This beauty is full of chocolate and bananas, with a crunchy chocolate base. Serve it with shaved chocolate, chocolate sauce, or simply with freshly whipped cream.

Ingredients:

For the base

• 175g biscuit crumbs
• 120g butter, softened
• 3 tbsp honey
• 2 tbsp unsweetened cocoa powder
• 1 tbsp double cream

For the filling:

• 250g cream cheese
• 250g ripe bananas, mashed
• 200 ml double cream 
• 100g milk chocolate 
• 2 tsp unflavoured gelatine

Method:

To make the base, beat the butter with an electric mixer until lighter in colour and creamy, add the honey and cocoa powder, and beat for a few more minutes, until creamed and well blended. Add the double cream, and gradually add the ground biscuits until you get a batter that you can press into the base of a 23 cm (9-inch) spring form pan. Set the base aside and continue with the filling. 

For the filling, first melt the chocolate in a double boiler and let it cool to room temperature. Next, pour two tablespoons of cold water over the gelatine and leave it for at least 10 minutes to activate. Mash the bananas very well, then set them aside. Beat the cream cheese with an electric mixer on high, until creamy, then add the bananas and blend really well. 

Heat up the gelatine to dissolve it, but do not let it boil. Take a tablespoon or two of the cream cheese mixture and mix it well with the gelatine, then pour everything back to the mixture and blend well. Add in the milk chocolate and mix well. Finally, whip the double cream until stiff peaks form, then gently fold it in. Pour this over the base, and let the cheesecake sit in the refrigerator for at least 4 hours or overnight. 

Raspberry brownie cheesecake

Chocolate and raspberry.....match made in heaven 😀. Rich, dark brownie base and tangy cheesecake filing, what's  not to love ?

Ingredients:

For the brownie base

• 200g butter
• 200g light brown sugar
• 40g unsweetened cocoa powder
• 1 tsp vanilla extract
• 3 medium eggs
• 100g plain flour
• 11/2 tbsp cornflour

For the raspberry cheesecake filling

• 400g fresh raspberries
• 75g sugar
• 50 ml water
• 250g Mascarpone cheese
• 200 ml double cream
• 3 tsp unflavoured gelatine 

For the garnish

• 100g fresh raspberries

Method:

To make the brownie base, dice the butter into a  pan. Sift in the cocoa powder, and melt it over medium heat until well blended. It may seem like the ingredients are not going to come together, but the butter melt slowly and mix with the cocoa. When it's completely melted, add the brown sugar, and mix well. Set it aside for a few minutes, until it cools down slightly. Add the fist egg to the warm batter and immediately whisk it in very well. Add two more eggs in the same fashion, and add the vanilla and blend really well.

When the eggs are blended in, sift in the plain flour and cornflour and gently fold it in the batter. Do not overmix, about 20-30 strokes with a spatula should be enough. Take a round baking pan with a removable bottom or sides (23 cm; 9"), grease and flour the bottom and sides, pour in the batter and gently level it. Bake it in a preheated oven, at 160C  for about 20-25 minutes. Check it with a toothpick, to make sure it isn't overbaked. Do not run your knife around the edges, you need it to be somewhat stuck to the pan so the cheesecake filling won't leak out. Let it cool completely in the pan.

For the cheesecake filling, take the Mascarpone out of the fridge so it can come to room temperature. Place the raspberries, water and sugar in a saucepan, and bring it to a simmer over medium heat. Let it simmer for about 10 minutes, then remove it from the heat and let it stand for a few minutes,  then blend the raspberries into a puree. Sieve the raspberry puree to remove seeds. Place the gelatine in a small bowl, pour over 4 tablespoons of cold water and leave it for about 10 minutes, to bloom. Once the raspberries are cooled and the Mascarpone has softened, place both in a large bowl and combine it with an electric mixer on medium.

Melt the gelatine over low heat (or in the microwave), take a few teaspoons of the Mascarpone mixture, mix it well with the gelatine, then pour everything back in the bowl and blend well on low. In a separate bowl, whip the double cream until stiff peaks form, and gently fold it in the previous batter. Pour the filling over the cooled brownie base and place the whole cake in the fridge overnight. Serve it with fresh raspberries.

Chocolate Peanut Butter Cheesecake Bar

If you know of a peanut butter fan in your life theis Chocolate Peanut Butter Cheesecake Bars is a dessert that will get them coming back for more !!

This dessert can be made ahead by few days then kept covered and refrigerated  until ready to serve. Warm some chocolate for drizzling on top or serve with a dollop of fluffy whipped cream OR both !!!

Ingredients:

• 20 Oreos biscuits
• 30g butter, melted

Filling:

• 450g cream cheese, room temperature
• 1 cup granulated sugar
• 1 cup peanut butter
• 3 large eggs, room temperature 
• 1 tsp vanilla extract
• 1/4 tsp salt
• 3 tbsp plain flour
• hot water

Method:

Preheat oven to 180C/160C for fan assist. Line a 8x8 inch baking pan with baking parchment or aluminium foil allowing overhang. Lightly coat with cooking spray. 

For crust:

Pulse cookies in food processor until fully ground, continue pulsing while gradually streaming in melted butter until incorporated. Press mixture evenly into prepared baking pan. Bake 10 minutes. Set aside and allow to cool about 10 minutes.

For filling:

Using an electric mixer on a medium speed, beat together cream cheese and sugar until smooth. Mix in peanut butter, then eggs, one at a time, beat together until smooth. Add vanilla, salt and flour, beat until just combined. 

Pour evenly over prepared crust. Place pan on large rimmed baking sheet, and place in oven on center rack. Pour hot water into baking sheet until almost full. Bake for 40-45 minutes until set around edges but still slightly wobbly in the middle.

Remove the cheesecake and cool completely on rack. Once cool cover and chill until firm, at least 3 hours. 

Using the parchment or foil overhang lift cheesecake out of pan and cut to desire size. 

Blueberry Creme Fraiche Cheesecake

As your fork slices through the silky smooth cake like butter, each bite stunningly purple, luxuriously creamy, with an underlying rich blueberry flavour, the perfect balance of tartness and sweet.  The creme fraiche, both in the cheesecake itself and the glaze top, contributes to its perfectly silky texture and subtle sour sweetness. 

Ingredients:

• 3 cups of fresh blueberries
• 3 tablespoon of brown sugar
• 1 teaspoon golden syrup

For the crust:

• 185g digestive biscuits 
• 1/4 cup finely ground almond
• 2 tbsp brown sugar
• Pinch of salt 
• 5 tablespoons butter, melted 

For the filling :

• 450g full fat cream cheese, room temperature 
• 2/3 cup granulated sugar
• 1 tsp salt
• 3 tbsp plain flour 
• 4 large eggs, room temperature
• 2/3 cup creme fraiche, room temperature 
• 2 tbsp freshly squeezed lemon juice
• 11/2 tsp vanilla extract 
• 3/4 tsp almond extract 

For the glaze:

• 1 cup creme fraiche
• 1/2 cup granulated sugar
• 1/2 tsp almond extract

Method:

Preheat oven to 200C/180C for fan oven . Toss the blueberries with brown sugar and golden syrup. Spread onto a rimmed baking sheet (lined with foil for easy cleanup) and roast for 15 minutes or until juicy and bubbly. Remove from oven and let cool for 10 to 15 minutes, then pour , scraping all berries and their juices, into the bowl of a food processor or blender. Puréed until smooth and set aside. You should have about 1 cup of puree. 

Reduce oven temperature to 180C/160C for fan assist. Butter a 9" cake pan with loose bottom, line bottom with a round of parchment paper. 

Crush cookies in a food processor until fine crumbs. Pulse to mix in almond meal, sugar and salt until blended. Add butter and pulse until evenly moistened. Press into bottom of the prepared pan. Bake crust for 10 minutes or until set, then remove from oven and let cool completely. 

Reduce oven temperature to 160C/140C for fan assist.

In a large mixing bowl, beat room temperature cream cheese with sugar until smooth. Add salt and flour and mix well. Add eggs, one at a time, mixing well after each addition and scrapping down the sides of the bowl as necessary to be sure all ingredients are evenly incorporated. Add creme fraiche,Melton juice, vanilla and almond extracts, and puréed blueberries and mix until even in colour and no white streaks remain (remember to scrape the bowl again).

Pour batter into dolled crust. Place on a baking sheet and place in preheated oven. While cheesecake is baking, whisk together creme fraiche, sugar and almond extract until smooth.

After 45 to 50 minutes, when centre of cheesecake is set but still barely jiggly, pour glaze on top of cheesecake, spreading into an even layer. Return to oven to bake for another 5 minutes. Then let it cool on a wire rack to room temperature. Refrigerate overnight or until ready to serve. Remove edges of springform pan when ready to serve; serve chilled or at room temperature,mopped with fresh blueberries or leftover roasted blueberry puree if desired. Cheesecake will keep in the refrigerator for up to 5 days. 

White chocolate & raspberry cake

This is a light, fruity layer cake with chocolate ganache and simple sponge

Ingredients:

• 200g butter, chopped into small cubes, plus extra for greasing
• 100g white chocolate, broken into pieces
• 4 large eggs
• 200g castor sugar
• 200g self raising flour
• 175g raspberries, fresh or frozen

For the ganache:

• 200g white chocolate, chopped
• 250ml double cream
• Some icing sugar for dusting 

Method:

Heat the oven to 180C/160C for fan oven. Grease and line the base of 2 x 20cm round, loose bottomed cake tins. 

Put the butter and chocolate in a heatproof mixing bowl, set over a pan of barely simmering water and allow to melt slowly, stirring occasionally. 

When the butter and chocolate have melted, remove from the heat and allow to cool for 1-3 minutes, then beat in the eggs and sugar with an electric whisk. Fold in the flour and raspberries.

Gently pour the mixture inti the tins and bake for 20-25 minutes or until golden brown and a skewer inserted into the centre comes out clean ( the raspberries may leave a residue on the skewer, so don't be fooled by their juiciness.) 

Remove the cakes from the oven and allow to cool in the tins for 10 minutes before turning out onto a wire rack. 

To make the ganache:

Put the chocolate in a heatproof bowl with 100ml of the cream, set over a pan of barely simmering wate. Stir until the chocolate has melted into the cream and you are left with a smooth, glossy ganache. Leave the ganache to cool to room temperature, then beat in the rest of the cream. 

When the cakes have cooled, sandwich them together with the chocolate ganache. Dust with icing sugar just before serving. 

Choc-raspberry profiteroles cakes

This show-stopper dessert is dangerously easy to make, thanks to a few clever cheats. 

Ingredients:

• 300g dark chocolate, chopped
• 25g unsalted butter, melted
• 30 store-bought unglazed profiteroles
• 250g raspberries 

Method:

Grease and line an 18cm round deep dish or cake pan with baking paper, leaving plenty overhanging the sides

Place 200g chocolate in a heatproof bowl set over a pan of simmering water. (do not let the bowl touch the water)' stirring until melted. Remove from the heat to cool slightly. 

Dip the bottom of each profiteroles in the chocolate and stack in the pan, filling the small gaps with half the raspberries as you go. Place a plate on top and weigh down with cans ( the profiteroles will rise higher than the pan ). Chill for 2 hours or more to set.

To serve, turn out the cake onto a plate, then scatter the remaining 100g chocolate ( as above) and drizzle over the cake. 

Toasted marshmallow & ginger cake

Decorative Italian meringue masks a spicy, most ginger cake layered with ginger buttercream-an amazing bake !

Ingredients:

• 100g butter, plus a little extra for greasing
• 100g dark muscovado sugar
• 100g black treacle 
• 140g golden sugar
• 225g plain flour
• 1 tsp bicarbonate soda
• 2 tsp ground ginger
• 1 tsp ground cinnamon 
• 125ml whole milk
• 3 medium egg yolk, whisked with a fork (save the white for the icing)

 For the ginger buttercream

• 140g butter, softened
• 200g icing sugar
• 4 smalls stem ginger,finely chopped, plus 1 tbsp syrup 
• 1/2 tsp ground ginger

For the toasted marshmallow icing

• 3 medium egg white
• 175g golden caster sugar

Method:

Melt the butter, sugar, treacle and syrup in a small saucepan, whisking until smooth. Set aside to cool for 10 minutes. Heat oven to 160C/140C fan oven. Grease and line a 2lb loaf tin with baking parchment.

In a bowl, mix the flour, bicarbonate of soda, ground ginger, cinnamon and 1/2 tsp salt. Pour in the warm syrup mixture and the milk, followed by the egg yolks. Whisk until you have a smooth batter. Pour into the tin and bake for 1 hour or until a skewer comes out clean. Cool in the tin for 30 minutes then slice off the top to give you a smooth surface. Flip onto a wire rack and remove the baking parchment. Leave to cool. Can now be covered with cling film and kept for up to 5 days.

To make the buttercream, put the ingredients in a large bowl and mash together with a fork or spatula ( this will prevent the icing sugar from going everywhere). When roughly combined, blend with an electric hand whisk until smooth. 

Now to make the marshmallow icing. Put the egg whites, sugar, 1 tbsp water and a good pinch of salt into a heatproof bowl. Place over a pan of simmering water, make sure the bowl doesn't touch the hot water, and whisk until thick and leaving a prominent trail from the beaters- this will take about 4 minutes. Remove the bowl from the heat and continue whisking for another 3 minutes until cooled slightly and really stiff. Transfer half to a piping bag fitted with a large round nozzle and set aside.

When ready to assemble, slice the cake lenghtways into 3 even layers. On a cake stand or plate, reassemble the cake, with the largest slice on the bottom, layering with the buttercream. 

Using a small offset palette knife or a small butter knife, cover the cake with the marshmallow icing left in the bowl. Use the palette knife to create vertical lines along the edges. Now use the piping bag to pipe spikes of meringue over the top of the cake. Use a cook's blowtorch to toast the meringue to a golden brown. 

Serve straight away or chill for up to 2 days, removing from the fridge 30 minutes before serving. Can decorate with sparklers if preferred. 

Carrot cheesecake

Most people would agree that the cream cheese frosting is the best part of any carrot cake, so it makes perfect sense to replace it with a thick layer of creamy cheesecake 👍


Ingredients:

Carrot cake:

• 1/2 cup pecan halves, plus more, chopped, for garnish
• 1 cup plain flour
• 1 tsp baking powder 
• 3/4 tsp baking soda
• 1 tsp ground cinnamon 
• 1/2 tsp ground ginger
• Pinch of salt
• 1/2 cup vegetable oil
• 1/2 cup sugar
• 2 large eggs
• 11/2 cups shredded carrot

Cheesecake:

• Three 8-ounce packages cream cheese, softened
• 2/3 cup sour cream
• 2/3 cup granulated sugar
• 3 large eggs
• 3 tbsp plain flour
• 1 tsp lemon zest plus 2 tbsp lemon juice ( from 1 lemon juice>
• 1 tsp vanilla extract

Sour cream topping:

• 1/2 cup icing sugar
• 2 tbsp sour cream
• 1/4 vanilla extract 
• Pinch of salt 

Method: 

For carrot cake:  Preheat oven to 180C/160C for fan oven. Spread 1/2 cup of the pecans on a rimmed baking sheet and bake until golden and toasted, 10 to 12 minutes. Allow to cool, and then finely chop.

Combine the pecans, flour, baking powder, baking soda, cinnamon, ginger, and 1/4 tsp salt in a large bowl. Whisk together the oil, sugar and eggs in a separate bowl. Stir the carrots into the egg mixture. Fold the carrot-egg mixture into the flour mixture until just combined. Pour into an ungreased 9-inch springform cake pan and tap it on the counter to even out the batter. 

Bake until the cake bounces back when pressed and a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Cool completely. The cake can be made a day ahead and stored in the pan.

For the cheesecake:  Preheat the oven to 180C/160c for fan oven. Beat the cream cheese, sour cream and granulated sugar in a stand mixer fitted with a paddle attachment until smooth  and creamy, about 5 minutes, scrapping down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition. Beat in the flour, lemon zest and juice and vanilla, about 1 minute.

Pour the cheesecake mixture over the carrot cake. Wrap the bottom and the sides of the pan with a large piece of foil. Put in a roasting pan or a large baking dish and fill halfway up the sides of the cake pan with water. Bake until the cheesecake is pale yellow and just jiggles slightly in the centre, about 1 hour. Turn off the oven and let the cheesecake rest in the hot oven for 30 minutes. Remove, run a sharp knife around the edge and let cool completely on a rack. Cover and refrigerate 8 hours or overnight. 

For the sour cream:  Whisk together the icing sugar, sour cream, vanilla and salt. Spread on top of the cheesecake; garnish with chopped pecans. Refrigerate for at least 30 minutes before serving. Cut into slices before serve. 

Fruits and nuts cassata

This is a very simple dessert. This frozen Italian dessert is easy to make and full of tasty fruits, nuts, chocolate and orange.

Ingredients:

• 2 litres soft scoop vanilla ice cream
• 200g fruits and nuts mix
• 100g dark Belgium chocolate, finely chopped
• 2 oranges, zest of 1 for the cassata, plus extra for decoration

Method

Line a 2 litre loaf tin with a double layer of cling film, making sure there is plenty overhanging the sides.

Take the ice cream out the freezer and allow to soften slightly for a few minutes, then transfer to a large mixing bowl. 

Gently stir the fruits and nuts mix, chopped chocolate and orange zest through the ice cream until evenly distributed.

Spoon the ice cream into the lined loaf tin and cover with the overhanging cling film. Freeze for at least 4 hours.

To serve, remove from the freezer and unwrap the cling film. Turn the tin onto a serving platter and use the cling film to help unmould the cassata from the tin. Top with the extra sext and cur into slices.

Cook's tip: This is a great dessert to make for guests as it can be made in advance and kept in freezer until ready to serve. You could also vary the fruits and nuts depending on your personal favourites. 

Pavlova wreath with chocolate sauce

Ingredients :

For the meringue :

• 6 egg whites
• 300g castor sugar
• 11/2 tsp white wine vinegar
• 1tsp cornflour 

For the chocolate sauce:

• 100g plain chocolate
• 2 tbsp unsalted butter
• 100ml double cream
• 100g castor sugar
• 5 tbsp golden syrup

For the topping :

• 300ml double cream
• 1 tsp vanilla extract
• 3 tbsp caster sugar
• 200g raspberries (defrosted from frozen)
• Icing sugar, for dusting

Method:

Preheat oven to 170C or 150C for fan oven.

To make the meringue: beat the egg whites in a clean bowl with electric whisk for 4 minutes until they form soft peaks. Add the sugar, 1 tbsp at a time, beating after each addition until it is all combined. Whisk for 3 minutes more, then add the white wine vinegar and cornflour, and then whisk for a further minute more.

Line a baking tray with nonstick baking paper and using a pencil, mark out a circle 25cm in diameter in the middle. Spoon large, equal dollops of meringue mix along the circle line to form a wreath shape. Put the meringue in the oven and immediately reduce the temperature to 140C or 120C for fan oven. Bake for 1 hour 30 minutes, then turn off the oven and leave the wreath in there to cool completely (overnight). Carefully peel off the baking paper and transfer to a serving plate.

To make the chocolate sauce : melt the plain chocolate, butter and double cream in a heatproof bowl over a pan of barely simmering water. Stir the chocolate until smooth, then add the sugar and golden syrup and heat for a further 5 minutes, stirring all the time, until thick and glossy. Set aside until needed.

To make the topping: whip the cream with the vanilla and sugar for 2 minutes, using an electric whisk, until it is soft and thick. Spoon the whipped cream over the meringue wreath in a thick layer until evenly covered. Then arrange the raspberries on top of the cream around the wreath.

Just before serving, reheat the chocolate sauce until just warm, drizzle over the wreath with a spoon, then dust with a little icing sugar.

Homemade Tang Yuan

 

In my native dialect Hokkien tang tuan is nyee which means round. They are usually made in red or white colours. As a child its always been a fun festival that I looking forward to.  My mum, sisters and my grandmother would gather around the table rolling the dough into a small round balls. I absolutely loved and enjoyed playing the dough balls & I remember I used to have a special balls which I mixed with different colours ! I love tang yuan, or sweet dumplings served in pandan leaf and ginger infused syrup. In my around in the kitchen area, helping my aunt rolling the dough into small round balls. 

Ingredients:

• 1 cup glutinous rice flour
• 1/2 cup water for making dough
• 1/2 tbsp caster or super fine sugar
• food colourings

Sweet soup

• 80g ginger, bruised
• 1 litre water
• 80g gula Melaka
• 1 pandan leaf , tie into a knot 

Method :

In a large mixing bowl, add flour and sugar. Gradually add water (you don't have to use all of it) and knead the dough until soft, smooth, easily kneadable yet not sticky to the fingers (too wet), nor crumbling (too dry).

Divide the dough depending on the number of different colours you intend to make. Add food colouring, one drop at a time, to each portion and knead until the colour is well distributed. Shape the dough to even-sized balls.

Bring a pot of water (enough water to submerge the dumplings completely) to boil. Add the tang yuan into the boiling water and cook until they float to the surface. Transfer them immediately to a bowl of room temperature water until cooled or ready to serve.

To cook the sweet soup, add (A) to a pot. Bring to a boil and reduce heat to a simmer until the sugar is fully melted.

To serve, add tang yuen to a serving bowl and ladle the sweet soup over.

Polenta, Almond and Lemon cake

Rachel Allen's lusciously moist fragrant lemon cake is a delicious teatime treat and also makes a fabulous dessert 

For the cake tin

• Butter
• 2 tbsp polenta or flour

For the cake:

• 225g soft butter
• 225g castor sugar
• 3 eggs, beaten 
• 1 lemon, finely grated zest and juice 
• Few drop of almond extract, optional 
• 125g medium polenta
• 1 tsp baking powder
• Icing sugar to serve 

Method:

Preheat the oven to 170C/150C for fan oven.

To prepare the cake tin; place a disc of greaseproof paper in the bottom of a 20cm cake tin, 5cm deep. Butter the sides of the tin and dust with the flour, or polenta. 

To make the cake; 

Cream the butter, add the sugar and mix well. Beat in the eggs, one at a time, then add the lemon zest and juice, and the almond extract if using. Fold in the ground almonds, polenta, and the baking powder.

Put the cake mixture into the prepared tin and cook for about 1 hour - 1 hour 10 minutes or until a skewer inserted into the centre of the cake comes out clean. Place a piece of foil on top of the cake after about 45 minutes, to prevent it from becoming too brown. 

Remove the cake from the oven when it is cooked, and let it cool in the tin for about 10 minutes before removing it. 

To serve; 

dust the top of the cake with a little sifted icing sugar. 

Peanut butter & Chocolate Cake

The sweet and salty combo of peanut butter and chocolate make this cake irresistible.

Ingredients:

• 200g cold unsalted butter,diced, plus extra for greasing 
• 2 tbsp cocoa powder
• 200g dark chocolate (70% cocoa solid), roughly chopped
• 250g light brown muscovado sugar
• 4 large eggs 
• 175g self raising flour
• 1 tsp baking powder

For Peanut butter icing:

• 250g unsalted butter at room temperature 
• 500g icing sugar
• 300g smooth peanut butter
• 100ml double cream
• 75g salted pretzel, for decoration, optional

Method:

Heat oven to 180C/160C fan/gas 4 and grease 2 x 22cm round cake tins, lining the bases with baking parchment and greasing the parchment too.

Put the cocoa in a small bowl with 100ml hot water. Whisk together until smooth, then set aside. Put the butter and chocolate in a heatproof bowl set over a pan of simmering water and melt gently together, stirring occasionally. Remove from the heat and allow to cool slightly.

In a large bowl, beat the sugar and eggs together using an electric whisk until thick and pale. With the blades still running, pour in the chocolate mixture, mixing until smooth and fully combined. In a separate bowl, mix together the flour and baking powder. Sieve the dry ingredients over the chocolate mixture and fold together until no lumps remain. Add the cocoa mixture and mix to combine. 

Divide the batter between your prepared tins and bake for 30-35 mins or until a skewer inserted into the middle comesout clean. Allow the cakes to cool in the tins for about 10 mins, then turn out onto a wire rack, peeling off the parchment, to cool completely

For the icing, beat the butter in a large bowl with an electric whisk until light and creamy. Beat in the icing sugar a little at a time, then add the peanut butter, mixing until smooth. Add a pinch of salt and the cream, again mixing until smooth.

To assemble the cake, use a large serrated knife to slice each cake in half. Place the first round of cake onto a cake board or serving plate and top with a thin layer of icing. Repeat until all the cake layers have been used. To decorate, use the remaining icing to spread over the top and sides of the cake. Use a spatula or a palette knife to create a swirl pattern around the outside of the cake

Optional : finish by pressing the pretzels onto the top and sides – there is enough to cover about half the sides, leaving the icing partially on display. Best served within 2 days of baking, but the cake will keep for up to 4 days.

Lemon Meringue Cake

A show-stopper cake !!

Ingredients:

For the meringue :

• 300g  sugar
• 1 tsp corn flour
• 1 tsp vanilla essence
• 1 tsp white wine vinegar
• Pinch of salt

For the sponge :

• 220g unsalted butter softened
• 200g  caster sugar
• 280g  self-raising flour
• 4 large eggs beaten
• Zest of 2 unwaxed lemons grated
• 2 tbsp lemon curd

For the drizzle :

• Juice of 3 lemons
• 50g caster sugar

For the frosting :

• 250g unsalted butter
• 250g  cream cheese
• 200g icing sugar
• Juice of 1 lemon
• 4-5 tbs shop bought lemon curd

Method:

To make the meringue:

1. Whisk the egg whites with a pinch of salt until you achieve soft peaks, gradually add the sugar, and finally add the vinegar, corn flour and vanilla essence.
2. Pipe out 6-8 some small peaked rounds 2in in diameter onto baking trays lined with greaseproof paper then pipe 1in rounds until the meringue is used up.
3. Bake in a preheated oven set at 140ºC/Gas Mark 1 for 25-30 mins; turn off oven, open door and leave to cool. For a quicker version you can use shop bought meringues.

 To make the sponge:

1. Cream the butter and sugar together, add the zest, eggs then fold in sifted flour, mix until fully combined, then fold through the curd.
2. Divide the mixture into two greased and lined 20cm sandwich tins. Bake in a pre-heated oven set at 180C/160C for fan oven  for 40-45mins.
3. Meanwhile mix lemon juice with the sugar. Remove the sponge from the oven prick all over with a skewer; pour the lemon juice over cake straight away. Leave to cool in the tins.
4. Cream the butter until pale and light then add in the icing sugar and continue to whisk for a few minutes, add the cream cheese and beat until incorporated. Add in the lemon juice then mix one last time.

To assemble the cake:

1. Put one of the sponges onto a cake stand; spread with lemon curd then spread the other half with some of the frosting.
2. Place the sponges on top of each other.
3. Using a palette knife spread over the frosting over the top and sides.
4. Place the larger meringues around the top of the cake to replicate a crown then completely cover the rest with the smaller meringues.