New Recipe: From Spring Berry Chocolate Traybake to Slow-roasted tomato tarte tatin

Can’t-Resist Carrot Cake 

Serves 6-8 

  • Butter, for greasing 
  • 200g plain flour, sifted 
  • 1tsp bicarbonate of soda 
  • 1½tsp baking powder 
  • 1tsp salt 
  • 1½tsp mixed spice 
  • 225g soft light brown sugar 
  • 225ml flavourless oil (such as vegetable, sunflower or rapeseed) 
  • 3 large eggs 
  • 200g grated carrots 
  • 100g broken walnuts or pecans, plus eight left whole for decorating 

For the cream cheese icing

  • 375g cream cheese, at room temperature 
  • 90g butter, at room temperature 
  • ½tsp vanilla extract 
  • Dash of lemon juice 
  • 125g icing sugar, sifted 

This is a remarkably simple recipe that will elevate your baking reputation to superstar overnight. 

Preheat the oven to 170°C/Gas mark 3.

Grease two 8in sandwich cake tins with butter and line with greaseproof paper.

Sift the flour, bicarbonate of soda, baking powder, salt and mixed spice into a large bowl. 

Whisk the oil and the light brown sugar in a large jug, beat in the eggs one at a time until thick and incorporated, then pour into the flour mixture. 

Add the carrots and your nuts of choice and mix until no flour is visible and all the ingredients are incorporated.

Pour the mixture into the prepared tins, making sure there is an equal amount in each.

Bake in the oven for around 25 to 35 minutes – the cakes are ready when they are risen, no longer feel wobbly on top, and spring back when pressed. 

Leave to cool in the tin, then turn out on to a cooling rack. 

In a bowl, beat the cream cheese, butter, vanilla extract and lemon juice until light and whippy, then incorporate the icing sugar and beat again. Choose which is the top and which the bottom of the cake halves and arrange the bottom half on a plate or cake stand.

With a palette knife, generously slather the frosting on the bottom half –do this confidently: if you dither or are too sparing, the carrot cake will crumble into your frosting.

Make sure to push the frosting to the outside edges of your cake.

Carefully arrange the top cake layer and frost in the same way. 

When finished, swish the palette knife to ruffle the frosting and place the reserved walnut halves or sugar-paste carrots on the top before serving. 

Recipe courtesy of Gemma Simmonite, chef and co-owner of Gastrono-me in Bury St Edmunds,

Spring green and parmesan tart (Photo: Press)

Spring green and Parmesan tart 

Serves 6 

For the pastry 

  • 250g plain flour, plus extra for dusting 
  • 1tsp fine sea salt 
  • 150g cold unsalted butter, chopped 
  • 1 egg, lightly beaten 
  • 1tbsp milk For the filling 
  • 1 large onion, diced 
  • small knob of butter 
  • 300g spring greens, rib stalks cut out 
  • 4 eggs, lightly beaten, plus 1 egg yolk 
  • 250ml double cream 
  • 100g Parmesan or vegetarian equivalent, finely grated
  • A few wild garlic leaves (optional) 
  • Salt and pepper 

In a large mixing bowl, rub the flour, salt and butter together with your fingertips until it resembles fine breadcrumbs.

Add the rest of the pastry ingredients, bringing together into a smooth dough with your fingertips.

Wrap in cling film and chill for at least 30 minutes, ideally longer. Preheat the oven to 180°C/Gas mark 4. Lightly grease a tart tin with butter.

Roll out the pastry into a 3mm-thick circle and fit into the tin. Press firmly but gently into the grooves. 

Fold any excess pastry over the top of the tin and roll firmly over the top with your rolling pin to cut off any excess.

Prick the base several times with a fork, then chill the pastry for 15 minutes. Cut a piece of baking paper or foil large enough to cover the base and sides of the tin.

Line with ceramic baking beans or dried pulses, making sure that the beans and paper are snugly pushed into the sides of the tin. Bake for 15 minutes. 

Remove the beans and paper, then bake for another 10 to 15 minutes. 

The base should be dry and crisp and the top of the pastry edges golden. Leave to cool completely. 

For the filling, cook the onion very gently in butter for about 10 minutes, stirring now and then, until soft without colouring. Leave to cool.

Boil the spring green leaves in lightly salted water for six to eight minutes, until tender. Drain, plunge into very cold water and leave to cool. Drain, squeeze out any excess liquid, then finely shred the leaves.

Mix in a jug with the onion, eggs, cream, Parmesan, shredded wild garlic leaves if using, and season (being careful not to use too much salt, as the Parmesan is salty). Pour into the pastry case, making sure all the green bits are covered by the egg so they don’t burn. 

Bake for 30 minutes or so until just set and golden. Serve just warm or at room temperature.

Eat alongside a crisp green salad with a sharp vinaigrette dressing or a pile of quick-cooked green beans. 

Recipe courtesy of

Spring Berry Chocolate Traybake (Photo: Press)

Spring Berry Chocolate Traybake

Serves 12 

  • 175g self-raising flour 
  • 150g light brown sugar 
  • 50g cocoa powder 
  • 1tsp bicarbonate of soda 
  • 150ml milk 
  • 2 eggs 
  • 150ml oil (vegetable or sunflower) 
  • 450ml double cream 
  • Berries (we recommend strawberries, blueberries, raspberries and cherries)

Preheat the oven to 160°C (fan)/Gas mark 4 and line a traybake tin with baking parchment. 

In a mixing bowl, fully combine the flour, sugar, cocoa powder and bicarbonate with a whisk before adding the milk, eggs and oil. 

Mix everything together to form a smooth batter, then pour into the lined traybake tin.

Place in the oven on the middle shelf and bake for 25 to 30 minutes until springy in the centre. 

Allow the sponge to cool before removing from the tin. 

Whip the double cream to soft peaks, swirl on top of the cooled sponge and top with your preferred berries just before serving. 

Recipe courtesy of @fab_flour’s Easy Peasy Baking campaign, 

Rhubarb Bakewell Tart (Photo: Press)

Rhubarb Bakewell Tart 

Serves 8-10 

Butter, for greasing 

For the sweet crust pastry  

  • 85g unsalted butter, softened 
  • 50g icing sugar 
  • 1 egg yolk (beaten) 
  • 200g plain flour 

For the filling 

  • 4-5 sticks of rhubarb (500g), cut into short lengths. 
  • 250g caster sugar 
  • 2 eggs
  • 200g unsalted butter 
  • 200g ground almonds 
  • 50g self-raising flour 

Optional toppings 

Icing sugar, for dusting 

50g flaked almonds 

To make the pastry, in a bowl, cream the butter until soft.

Sift the icing sugar into the creamed butter and beat until fluffy.

Add the beaten egg yolk and stir to combine. Then add the flour and beat just until the flour is incorporated. 

On a lightly floured surface, use your hands to gather the dough into a ball and flatten into a disc. Wrap in cling film and chill in the fridge for at least 30 minutes before using (or store in a freezer for up to three months. Defrost thoroughly and bring to room temperature before using.)

Preheat the oven to 180°C/Gas mark 4.  For the filling, pop the rhubarb on a baking tray and sprinkle with 50g of the caster sugar.

Roast in the oven for about 20 minutes (you want the rhubarb to retain some bite, so not too soft). 

Butter a 23cm round tart tin that’s about 2.5cm deep. Roll the pastry out to a thickness of 2mm and use to line the tin. Chill in the fridge for at least 30 minutes.  

In a bowl, beat the egg and remaining sugar together until light and fluffy. Add the eggs one at a time, mixing well after each one.

Add the ground almonds and the flour all in one go and mix until just incorporated. 

Take your pastry-lined tin from the fridge and add in your almond paste mixture.

The filling should come right to the edges of the tart tin and be level; if it is domed in the middle, it will overflow during baking. You can always reserve any excess mixture for a mini tart. 

Smooth the top with a palette knife or back of a spoon then, when your rhubarb is cool enough to handle, lay your rhubarb lengths on top of the tart in whatever formation takes your fancy.

Scatter the flaked almonds on top now, if you are using them. 

Bake the tart for about 30 minutes and then – if you have used flaked almonds – cover with a piece of tin foil so as not to burn them. 

Bake for another 10 to 15 minutes or until the filling is set and the top is golden-brown beneath your beautifully pink rhubarb.

A skewer inserted into the centre should come out clean. Remove from the oven and leave the tart to cool in the tin then transfer to a stand or serving plate.

You can dust the tart with icing sugar if you wish. We tend to omit the flaked almonds and icing sugar and let the rhubarb speak for itself.

The tart will keep in the fridge for up to a week. 

Recipe courtesy of

Slow Roasted Tomato Tarte Tatin (Photo: Press)

Slow-roasted tomato tarte tatin Serves 4 

  • 480g cherry tomatoes, cut in half crossways 
  • Few fresh marjoram leaves (optional) 
  • Olive oil 
  • 2 large or 3 small onions (red or white), finely sliced 
  • Light brown sugar (1 tsp for the onions, 2 tsp for the tarte topping)
  • 250g small potatoes, cut in ½cm rounds
  • 20g butter 
  • 1 garlic clove, crushed 
  • 1tbsp balsamic vinegar 
  • 2 sprigs thyme, leaves only 
  • 100g goat’s cheese, crumbled 
  • 1 block ready-made butter puff pastry 
  • Salt and pepper 

Preheat the oven to 150°C/Gas mark 2.

Put the tomatoes in a baking dish. Sprinkle with the marjoram and a little salt and oil. Bake for two hours. 

Put the onions in a heavy-based pan with two tablespoons of olive oil and one teaspoon of sugar. Cook gently for 45 minutes to an hour, stirring now and then, until caramelised.

Boil the potatoes in salted water for five to six minutes until tender then drain. Heat a tablespoon of oil with the butter in a 24cm heavy-based, oven-proof frying pan.

Add two teaspoons of sugar, the garlic and balsamic and stir.

Increase the oven to 200°C/Gas mark 6.

Layer the tomatoes over the base of the pan, cut-side up, then the potatoes and onion.

Sprinkle over the thyme and cheese. 

Roll out the pastry on a floured work surface and cut a circle the size of the pan. Lay it on top of the vegetables and tuck in the edges. 

Bake for about 30 minutes until the tart is golden and crispy on top.

Remove from the oven. Using oven gloves, invert the pan on to a plate to tip out the tarte.  

Recipe courtesy of

Caption: Braeburn Toffee Apple Cupcakes (Photo: Press)

Braeburn Toffee Apple Cupcakes Makes 12 

  • 125g softened butter 
  • 125g soft brown sugar 
  • 2 eggs 
  • 225g self-raising flour 
  • 1tsp baking powder 
  • 2tsp mixed spice 
  • 120g Greek yoghurt 
  • 110ml whole milk 
  • 130g diced Braeburn apple, peeled

 For the cream cheese icing 

  • 125g butter 
  • 250g icing sugar 
  • 125g cream cheese 
  • Splash of milk 

For decoration

  • 12 dehydrated apple slices 
  • 4tbsp shop-bought toffee sauce 

Preheat the oven to 180°C/Gas mark 4.

Line a 12-hole muffin tray with cupcake cases.

Place the butter and sugar in a large mixing bowl and whisk together until light and fluffy.

Whisk in the eggs one at a time. Sift in the flour, baking powder and spices and mix. Stir through the Greek yoghurt, milk and diced apple.

Using a teaspoon, divide the mixture between the cupcake cases and bake in the oven for 15 to 20 minutes until risen and golden. Place on a cooling rack. 

To make the cream cheese icing, put the butter in a large mixing bowl and whisk until white and fluffy. Whisk in the icing sugar until combined, followed by the cream cheese – don’t overwhisk or the cream cheese may split. Add a splash of milk if you feel the consistency needs adjusting. 

Spoon the icing into a piping bag fitted with a large open nozzle and pipe a circle of icing on top of each cupcake.

Finish each cupcake with a dehydrated apple slice and a drizzle of toffee sauce. 

Recipe courtesy of British Apples & Pears

Easy sweet potato chocolate brownies (Photo: Catherine Benson and Nicole Drysdale)

Easy sweet potato chocolate brownies 

Makes 15 squares 

  • 350g sweet potato 
  • 300g peanut butter
  • 1tsp vanilla essence 
  • 150g rice flour 
  • 125g coconut sugar 
  • 1tsp baking powder 
  • Pinch of salt 
  • 150g cocoa powder 
  • 40g cocoa nibs 
  • 40g dried cherries 
  • 250ml almond or coconut milk 
  • Icing sugar, to dust 

Pre-heat the oven to 190°C/Gas mark 5.

Line a 13”x 8” brownie tin with parchment paper.

Peel, cube and boil the sweet potatoes until soft.

Warm the peanut butter through in a pan until loosened. 

In a large bowl, mash the sweet potato until smooth then add the peanut butter and combine. Add all the other ingredients except the milk and icing sugar and mix thoroughly. It will be quite thick.

Gradually add the milk, stirring, until the mixture is fully combined. Smooth the mixture into the lined tin and place in the pre-heated oven for 25 minutes. 

Remove from the oven and cut into 15 squares. Leave to cook then dust with icing sugar. 

Recipe courtesy of

Source by [author_name]

Add Comment