Cakes, Bread and Pastries

Inspired dishes that cater for every course and every cuisine...

  • Blueberry and almond breakfast muffins

    Blueberry and almond breakfast muffins

    Preheat the oven to 160C/325F/ Gas 3. Line the muffin tray with muffin cases or baking paper. Put the almond butter, Greek yoghurt, banana, egg, vanilla and sugar into the bowl of a food processor and beat well until the mixture forms a batter. Stir in the flour, oats, baking powder, bicarbonate of soda and salt until just combined. more

  • Cherry Bakewell tart

    Cherry Bakewell tart

    To make the pastry, cream the butter and icing sugar together in a bowl until light and creamy, then slowly beat in one of the eggs. Gradually stir in the flour and salt, adding a third of the flour at a time, bringing it all together to make a very soft dough. Work it into a ball with your more

  • Chocolate truffle cake (gluten-free)

    Chocolate truffle cake (gluten-free)

    This recipe calls for Dutch process cocoa powder, which has been treated with an alkalising agent to modify its colour and gives it a milder taste compared to natural cocoa. It is readily available in supermarkets. The chocolate used is dark couverture, which can be purchased online. Use a 22cm cake ring. Preheat the oven to 170C/325F/ Gas 3. more

  • Cobnut, yoghurt and honeycomb cake

    Cobnut, yoghurt and honeycomb cake

    To make the honeycomb, lay a non-stick silicone mat or a piece of lightly oiled baking parchment over a baking tray. Melt the sugar with the pinch of salt in a small, heavy-based non-stick pan over a medium heat until it is just melted but still very light in colour, about 6-8 minutes. You can encourage the sugar to more

  • Sticky gingerbread cake with caramel figs

    Sticky gingerbread cake with caramel figs

    Preheat the oven to 160C/325F/ Gas 3 and line a 22cm round cake tin with baking paper. With an electric mixer, beat the butter, caster sugar and 100g of the soft brown sugar until pale and creamy, about 2 minutes. Beat the eggs in one at a time until smooth and then beat in the golden syrup. Fold in the flour, more

  • Apricot and pistachio praline tart with lavender cream

    Apricot and pistachio praline tart with lavender cream

    Most varieties of lavender can be used in cooking, either fresh or dried but some have a more intense flavour than others. Fresh lavender should be washed really well before use. Culinary dried lavender is available from specialist food stores. Preheat the oven to 220C/425F/ Gas 7 and place a baking sheet on the middle shelf. Unroll the pastry more

  • Nectarine flatbread with coconut fudge drizzle and sweet labneh

    Nectarine flatbread with coconut fudge drizzle and sweet labneh

    Put the yoghurt in a fine muslin- lined sieve set over a bowl to catch the liquid and place in the fridge overnight. Put the solids in a bowl and mix in the icing sugar and peach schnapps. Put the flour, yeast, sugar and the salt in a bowl and stir to combine. Put the coconut oil in a more

  • Strawberry meringue tart

    Strawberry meringue tart

    Preheat the oven to 200C/400F/ Gas 6. Roll out the pastry thinly on a lightly floured surface and line the loose-bottomed fluted flan tin. Prick the surface all over with a fork. Line with scrunched-up baking paper and fill to the top with baking beans. Place on a baking sheet and bake for about 20 minutes. Take out the baking more

  • Torta di mele

    Torta di mele

    Preheat the oven to 180C/350F/ Gas 4. Grease and line a 23cm cake tin. Place the apples in a bowl with the lemon juice and 2tbsp sugar. Beat the remaining sugar with the butter until pale and creamy, add the eggs and beat very well until you have a thick, pale mixture. Add the milk and the zest, then more

  • Violet and lemon éclairs

    Violet and lemon éclairs

    To make the candied violets, wash the flowers and dry them gently. Place the caster sugar in a small dish. Using a small paintbrush, paint some egg white onto each flower and then dip the flower into the caster sugar. Place on a wire cooling rack and leave overnight to harden. To make the choux pastry éclairs, preheat more

  • Pretzel caramel bars

    Pretzel caramel bars

    Preheat the oven to 180C/350F/ Gas 4 and line the baking tin with baking paper. To make the base layer, put the peanuts, pretzels and biscuits into a food processor and pulse until chopped. Add the sugar. Melt the butter, add it to the bowl with the peanut butter and mix into the chopped mixture. Press the mixture into more

  • Hot cross bun cupcakes

    Hot cross bun cupcakes

    Preheat the oven to 180C/350F/ Gas 4. Beat eggs in a bowl then add the buttermilk. Melt the butter, add to the bowl and mix well. Stir in orange zest. In another bowl, sift together the flour, baking powder, almond flour, sugar and mixed spice, then fold these into the wet mixture. Stir in the sultanas. Spoon the cake more

  • Page 1 of 7 pages

Recipe Search

Filter your search to a certain collection or collections.

Advertise with us

Reach the key decision makers and opinion-formers in all matters food, wine and travel.

Find out how to get your brand in front of upscale, frequent travelling, high spending readers who love their food, wine and travel. Packages available for the UK, German, Mexican, Turkish and Arabic markets via our international editions.