Recipes: Great British Bake Off
Mango, Pineapple & Passion Fruit Roulade (pictured above)
Serves: 8-10 slicesPreparation Time: 40 mins
Ingredients:
3 eggs
85g caster sugar
85g plain flour, sifted
Icing sugar for rolling
200g Rachel’s low fat Mango, Pineapple & Passion fruit Yogurt
100ml double cream
100g fresh raspberries
1 small mango, peeled and cur into small cubes
Method:
1.Pre-heat the oven 180°C/350°F/Gas 4. Grease a Swiss roll tin with non stick baking parchment paper.
2.Using a food mixer or electric whisk take the eggs and sugar in a bowl and beat until thick and light.
3.Add the flour and carefully fold into the eggs and sugar mixture until thoroughly combined, ensure you scrape to the bottom of the bowl.
4.Tip the mixture into the tin, push it into the corners and bake for 12-15 minutes until golden and springy to touch.
5.Leave the sponge to cool slightly. Take a piece of parchment paper and sprinkle liberally with icing sugar all over.
6.Turn the sponge onto the dusted paper and roll up the sponge. Leave the sponge to cool completely rolled up.
7.To make the filling take the yogurt and cream and whip until soft peaks are formed.
8.Unroll the sponge and spread the whipped mixture onto the sponge, sprinkle over the fresh fruit and re-roll.
9.Serve sliced with extra pouring cream.
Salted Caramel Malt Cake
Preparation time: 1.5hrServes: 8-10 slices
Ingredients:
260g butter, softened
260g, golden caster sugar
3 large eggs 260g self raising flour
2tsp baking powder
60g malted powder
60g Rachel’s Greek Style natural yogurt
Caramel Butter cream:
250g butter, softened
200g icing sugar
60g Rachel’s Greek Style natural yogurt
90g Carnation caramel
A good pinch of sea salt flakes
Topping:
397g Carnation caramel
200ml double cream
Peanut Brittle:
100g caster sugar
100g peanuts, salted
Method:
1. Pre-heat the oven to 180°C/350°F/Gas Mark 4.
2. Line the bottom of four 6” cake pans (15cm diameter x 2cm height) & grease – we used Wilton Easy Layer Cake Pans. Alternatively, use two 6” pans (15cm x 4 cm height) and cut each cake in half.
3. Cream together the butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, mixing well after each addition.
5. Sift the flour with the baking powder and malt powder, and add to the batter. Add in the yogurt and beat well.
6. Divide the batter equally between the two cake tins and spread evenly.
7. Place the two cake tins on each shelf of the oven for an even bake. Bake for 10 minutes until a skewer inserted into the middle of the cake comes out clean. Remove the cake tins from the oven and allow to cool completely on a cooling rack.
8. To make the butter cream, place the butter in a mixing bowl and beat with an electric mixer until soft and smooth, then add the icing sugar and continue to beat. Add the yogurt on a slow speed and when mixed in thoroughly then add the caramel sauce and salt. On top mixing speed, whip the butter cream until light and airy.
9. To assemble the cake, divide the butter cream equally between each of the 4 layers and using a pallet knife, spread evenly to the edges of the cake. Once the layers are formed and put together, use the remaining butter cream to cover the outside of the cakes including the top and sides. Ensure that the butter cream is smooth, and place the cake in the fridge to set and firm the layers.
10. Next, beat together the caramel and double cream until smooth. Remove the cake from the fridge and carefully, using a large spoon, flood the top of the cake with the caramel sauce, teasing the sauce down the sides of the cake with the back of the spoon.
Peanut brittle:
11. Using a heavy based non stick saucepan, place the caster sugar over a low heat and leave until it melts and bubbles.
12. Shake the pan a little as it starts to melt, and wait until the sugar starts to clump together, then goes a slightly silver colour, then it will begin to turn caramel in colour. Make sure to monitor is closely, it needs to be a deep dark mahogany colour.
13. Add the peanuts to the melted caramel, then pour the mixture onto a baking tray lined with greaseproof paper. Leave alone and out of reach to cool.
14. Once cooled, it will have set as hard as rock. Break into shards with your hands and decorate your cake.
Blueberry and Lavender Cake
Serves: 12Preparation Time: 1.5hr
Ingredients:
Cake:
175g unsalted butter, room temperature
175g caster sugar
3 eggs
1 tsp vanilla extract
225g self raising flour, sieved
150g Rachel’s Greek Style low fat natural yogurt
150g fresh blueberries
Lavender Syrup:
60g caster sugar
40ml water
3 sprigs of fresh lavender including flowers
Lavender & Blueberry Icing:
250g unsalted butter, room temperature
750g icing sugar, sieved
75g Rachel’s fat free blueberry yogurt
Drop of milk
10g food colouring (violet food gel, we used Dr Oetker)
To Decorate:
Fresh Lavender or lavender sugar
Method:
1. Grease three 6” (15.2cm) round loose bottom cake tins and line with parchment paper. Pre-heat the oven to 170°C/325°F/Gas Mark 3
2. Cream together the butter and sugar until pale and fluffy. Add the eggs one at a time and continue to whisk after each addition. Add the vanilla extract followed by the flour
3. Fold in the yogurt and blueberries ensuring good distribution
4. Pour the mixture into the cake tins evenly and bake until risen, golden brown and springy to touch. Insert a cake tester into the centre of each cake and if it comes out clean the cakes are cooked
5. Transfer the cakes to a wire cooling rack to cool completely before removing from the tins
6. To make the lavender syrup, take a small pan and add all the ingredients, simmer on high heat for 5 minutes. Remove from the heat and allow to cool
7. To make the lavender and blueberry icing, beat the butter with the icing sugar until a paste is formed. Add the yogurt and mix in. If the icing paste seems stiff, add a drop of milk. Add the food colouring and continue to beat on high speed ensuring all the colour is incorporated and the mixture is not streaky
8. To assemble take each cake, remove the parchment paper and place onto the serving plate, drizzle with 1 tablespoon of lavender syrup, allow to soak into the cake then spread a quarter of the icing onto the cake, spreading it to the edges, using a palette knife. Repeat this process with the second and third cake, layering with syrup and then icing. With the remaining icing – ice the top and sides of the cake and spread smoothly
9. Decorate with fresh lavender sprigs (if available) or with lavender sugar (widely available in stores such as Lakeland or major supermarkets)
Banana Cake
Serves: 6-8Preparation Time: 30 mins
Ingredients:
For the cake:
150g Rachel’s Greek Style Honey Yogurt
2 bananas, blended to a puree with a squeeze of lemon juice
250g plain flour
120g caster sugar
80ml vegetable oil
2 tsp baking powder
3 large eggs
For the icing:
80g Rachel’s Greek Style Honey Yogurt
250g icing sugar, sifted
1 tsp vanilla essence
Method:
Pre-heat oven to 180°C/350°F/Gas Mark 4.
Grease a 24cm ring cake mould or alternatively you could use a large loaf tin.
Place all the ingredients in a mixing bowl and stir well to remove all lumps.
Pour the cake batter into the mould and place in the centre of the oven for 20 minutes, until light brown and springy to touch.
Leave to cool for 10 minutes before removing the cake on to a wire rack to cool further
Meanwhile make the icing by placing the yogurt in a small bowl, add the icing sugar and beat well.
Pour over the cake and leave to set.
Gooseberry Shortcake with Elderflower Cream
Serves: 6-8Preparation Time: 30 mins
Ingredients:
For the shortbread:
225g Rachel’s unsalted butter
125g caster sugar, extra for sprinkling
300g plain flour
50g cornflour or ground rice
150g gooseberries
3tbsp elderflower cordial
150ml water
For the elderflower cream:
250g whipping cream
150g Rachel’s Gooseberry Yogurt
1 tbsp elderflower cordial
Method:
Pre-heat the oven to 190°C/375°F/Gas Mark 5.
Prepare two baking trays with baking parchment.
Place the butter and sugar in a large bowl and beat until smooth and creamed.
Add the flour and cornflour into the crumbs and mix into a smooth paste. Bring together into a ball in the bowl.
Transfer to a floured surface and gently roll until 1cm/ ½ inch thick.
Cut into rounds and gently place on the baking trays. Sprinkle with sugar and bake for 10-15 minutes until golden brown.
Set aside to cool.
In a small pan add the gooseberries, cordial and water and cook on low heat until they are soft.
Watch them carefully as they can turn brown quickly with excessive heat.
Drain off the liquid and allow the gooseberries to cool.
Whip the cream with the yogurt and cordial until soft peaks.
Sandwich each biscuit with cream and gooseberries to create a three tier stack.
Blueberry Macaroons
Serves: 16Preparation Time: 45 mins
Ingredients:
110g icing sugar
60g ground almonds
60g egg whites (usually 2 large eggs)
40g caster sugar Few drops of food colouring (lilac)
100g Rachel’s 0% fat Greek style Blueberry yogurt
100g mascarpone Blackcurrant jam
Method:
1. Pre-heat the oven 170°C/325°F/Gas Mark 3. Prepare 2 baking sheets and line with baking parchment.
2. Sift the icing sugar and ground almonds together then place them into a food processor and whiz on full powder until a fine powder has formed.
3. Whisk the egg whites, sugar and food colouring until you have a firm and shiny meringue.
4. Using a large metal spoon gently fold in thirds the icing sugar and almond mixture. Do not over mix. The mixture when the spoon is pulled through should flow back together.
5. Using a piping bag fitted with a 1cm (½ ”) round nozzle. Carefully pipe circles onto the baking tray ensuring adequate spaces between each macaroon. If a peak forms use a wet finger to smooth down.
6. Tap the tray down to release any air bubbles and leave to dry for 15 minutes. Bake for approximately 10 minutes until the macaroons have frilly feet and easily peel away from the baking sheet. Allow to cool completely on a wire rack.
7. Meanwhile prepare the filling be mixing together the yogurt and mascarpone whisk until smooth and well combined.
8. Sandwich the macaroons with a little blob of blackcurrant jam and a teaspoon of yogurt and mascarpone mixture, gently press together.
9. Repeat until you have 8 pairs.