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Hosting a Macmillan Coffee Morning on Friday 27th September? Be sure to add these 3 cake recipes to your baking repertoire.

Cherry Pistachio 640 X 480

Image: Breville

Whether at home, work, nursery, church or at your local community centre, people all over the world will be baking to raise vital dough-nations for Macmillan Cancer Support. If you're a budding baker - why not give these cakes a go?

Remember, there are several ways to raise money for this great cause - if cake-making isn't your thing, and you're not abstaining from alcohol as part of the 'Sober for October' campaign, why not recreate these pink cocktails as part of a pink-themed party for Breast Cancer Awareness Month.  

Lemon drizzle cake 

A classic that sounds as good as it tastes. Get quicker, fluffier results with the Breville Hand Mixer with HeatSoft™ technology as used in this recipe.

Lemon Drizzle Cake   Credit Breville

Image: Breville

Serves: 8

Preparation time: 15 minutes

Cook time: 1 hour

Equipment needed: 2lb loaf tin lined with baking parchment. 

Ingredients

For the cake

  • 250g chilled unsalted butter diced
  • 250g caster sugar
  • 4 medium eggs
  • 250g self raising flour
  • Finely grated zest of 1 lemon

For the drizzle topping

  • 100g caster sugar
  • 1 ½ lemons, juiced 

Method

  1. Pre-heat the oven to 180°C, (160°C fan).
  2. Place the chilled butter and sugar into a suitable mixing bowl.
  3. Using the twin beaters, engage Heatsoft™ and begin gentle mixing on speed 1 to combine the ingredients.
  4. Increase the speed as softening takes place, creaming for approx. 3-4 minutes.
  5. Turn off Heatsoft™.
  6. Add the eggs 1 at a time, beating well between additions.
  7. Add the flour and lemon zest and mix on speed 1 until just combined.
  8. Spoon the mixture into the prepared loaf tin and level the top.
  9. Place into the pre-heated oven and bake for 1 hour until a skewer inserted into the centre of the cake comes out clean.
  10. Remove from the oven and stand the tin on a wire rack to initially cool for 5 minutes.
  11. Turn out the cake. Prepare the lemon drizzle topping by mixing the sugar and lemon juice together.
  12. Prick the top of the warm cake all over with a skewer or fork and spoon over the drizzle.
  13. Allow to fully cool before serving. 

Cherry, pistachio and lemon Battenberg

Developed by Candice Brown for the Breville HeatSoft™ Hand Mixer, this is a modern take on the classic teatime treat.

Cherry Pistachio  Lemon Battenberg

Image: Breville

Ingredients

For the jam

  • 200g frozen cherries
  • 100g golden caster sugar
  • Zest and juice of 1 lemon

For the sponge

  • 175g chilled unsalted butter
  • 175g golden caster sugar
  • 3 eggs
  • 175g self-raising flour
  • Rose water extract
  • Pink food colour gel
  • Zest and juice of 1 lemon

For the marzipan

  • 110g shelled pistachios
  • 110g ground almonds
  • 240g icing  sugar
  • 2 egg yolks
  • Juice of 1/2 a lemon
  • 1 tbsp of Amaretto

 

For the jam

  1. Place the cherries, sugar, juice and zest of 1 lemon into a saucepan.
  2. Place on a medium heat, until the sugar has dissolved. Simmer for about 20 minutes. Remove from the heat and allow to cool.

For the sponge

  1. Preheat the oven to 160°C fan and grease the Battenberg tin with melted butter.
  2. In a large bowl, combine the butter and sugar using the Heatsoft™ hand mixer.
  3. Add the eggs, one at a time and beat together. Add the flour and mix until combined and fluffy.
  4. Divide the mixture into two bowls. To one bowl add a couple of drops of rose water and the pink food gel. Fold through until pink. In the second bowl add the zest and juice of a lemon and combine.
  5. Add the pink mixture to 2 of the Battenberg tin segments and the lemon mixture to the other two segments.
  6. Place in the oven to bake for 20-30mins until risen, golden and springy to the touch.
  7. Remove from the oven and allow to cool slightly before turning out of the Battenberg tin

For the marzipan

  1. Blitz the shelled pistachios until they are the same consistency as the ground almonds. Add the almonds and mix together. Add the icing sugar and combine
  2. Add two egg yolks and the amaretto and blitz until it starts to come together..
  3. Turn out onto a work top and knead lightly until the marzipan is workable and pliable.
  4. Cover until needed.

 

To create the Battenberg

  1. Spread the jam over two sides of the four-square lengths of the sponge and place together so the pink squares are diagonal to each other and the lemon squares are diagonal to each other.
  2. At this point you can wrap in clingfilm to shape the cake and to allow it to set slightly.
  3. Dust the work top with icing sugar and roll out the marzipan to about 3-4mm thick- if it starts to crack re-roll and start again.
  4. Remove the sponge from the fridge and spread each side with more jam then place in the middle of the marzipan and roll over to cover each side. Use your hands to shape the corners until even.
  5. Dust with icing sugar.

The Breville Hand Mixer with HeatSoft™ technology is available to purchase at UK retailers including Lakeland. Click here to purchase

Victoria sandwich cake 

The perfect party cake everyone will love.

Victoria Sandwich Cake

Image: Shutterstock

Serves: 8

Preparation time: 20 minutes

Cook time: 25-30 hour

Equipment needed: 2 x 20cm round loose bottom cake tins lined with baking parchment. 

Ingredients

For the cake

  • 200g chilled butter, diced
  • 200g caster sugar
  • 4 medium eggs, beaten
  • 200g self raising flour
  • 1 tsp baking powder
  • 2 tbsp milk
  • 1 tsp vanilla extract

For the filling

  • 3 tbsp seedless raspberry jam
  • 300ml whipping cream
  • Icing sugar (optional) 

Method

  1. Preheat the oven to 190°C, (170°C fan.)
  2. Place the chilled butter and caster sugar into a suitable mixing bowl.
  3. Using the twin beaters, engage Heatsoft™ and begin gentle mixing on speed 1 to combine the ingredients.
  4. Increase the speed as softening takes place, creaming for approx. 3 minutes.
  5. Turn off Heatsoft™.
  6. Add the beaten eggs gradually mixing well on a high speed until thoroughly combined.
  7. Mix the flour and baking powder together and gently mix into the cake mixture along with the milk and vanilla extract.
  8. Divide between the 2 prepared tins.
  9. Bake in a hot oven for approx. 25-30 minutes until cooked.
  10. Remove from the oven and allow to cool slightly before turning out onto a wire rack.
  11. Once the cakes are cool, prepare the filling.
  12. Whip the cream using the whisk attachment.
  13. Spoon the jam onto the underside of 1 of the cakes, top with the whipped cream and sandwich together.
  14. Dust the top with a little icing sugar if using.
 
Are you baking for Macmillan Coffee Morning? We'd love to see your creations! Tweet your bakes @goodhomesmag, tag us in your Instagram posts, using the hashtag #thisgoodhome for your chance to be featured on our Instagram feed or share your breadful puns on our Facebook page.

 

Make sure you grab your £10 tickets to meet baking stars including Candice Brown and Selasi Gbormittah at The Cake & Bake Show.

Candice

The UK's biggest baking event will be held at Excel, London on the 4-6 October 2019.

The show is brimming with all things baking, cake decorating and sugarcraft. Gain insight from celebrity experts, stock your shelves with the latest baking equipment and be wowed by the spectacular Cake Competition and exquisite wedding cake display tables, plus many more treats for your taste.

Save £8 on the on-the-door price by buying your tickets online quoting our discount code ‘GH10’ at the checkout or by clicking here.

 

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