Baking Heaven April 2020

Recipe by By Lakeland (blog.lakeland.co.uk/recipes)

don't swirl the

two mixtures

together too much

• you'll lose the
  marbled effect

30 baking heaven APRIL WWW.FOODHEAVENMAG.COM

Granola topped

loaf cake

SERVES 8

For the topping

40g (1½oz) porridge oats

then spread on a baking tray and toast in

the oven for 5 minutes.

3 Melt the butter, honey and sugar in a

pan, add the toasted oat mixture and

cranberries, then stir to combine. Press

the mixture into the base of the loaf tin.

4 For the sponge, use a food mixer to

cream the butter and sugar together in a

bowl until light and fluffy. Add the eggs,

flour, almonds and baking powder, then

beat until smooth. Spread the mixture

over the granola topping in the loaf tin,

then bake in the oven for 45-50 minutes

until the sponge has risen and a skewer

inserted in the centre comes out clean.

5 Leave to stand for 10 minutes, then

remove from the tin, peel away the

baking paper and allow to cool

completely on a wire rack. Serve in

generous slices.

Matcha

camoulage cake

SERVES 8 -10

For the sponge

2 tbsp matcha powder

2 tbsp cocoa powder

200g (7oz) self-raising flour

2 pinches of salt

170g (6oz) butter, at room

temperature

170g (6oz) caster sugar

3 large free-range eggs, beaten

½ tsp vanilla extract

4 tbsp milk

For the frosting

150g (5½oz) dark chocolate, broken

into pieces

150ml (5fl oz) double cream

a little matcha powder,

for sprinkling

1 Preheat the oven to 180°C/Gas Mark

4. Grease and line a 20cm (8in)
   springform cake tin.
   2 Sift the matcha powder and cocoa
   powder into two separate bowls. Sift
   100g (3½oz) flour into each bowl, add a
   pinch of salt to each one and stir to mix.
   3 Beat the butter and caster sugar

together in a large mixing bowl until light

and fluffy, using a handheld electric

mixer or a wooden spoon. Add the eggs

a little at a time, beating well between

each addition. Stir in the vanilla and milk.

4 Transfer half the mixture to a separate

bowl and fold in the matcha flour using a

large metal spoon. Tip the cocoa flour

into the remaining plain mixture and fold

in lightly. Spoon both mixtures

alternately into the prepared tin, then

use a fork or spoon to swirl them

together a little.

5 Bake for 45-50 minutes until risen and

firm. Test with a fine skewer inserted

into the centre – it should come out

clean. Bake for a little longer if

necessary. Cool in the tin.

6 For the frosting, put the chocolate

pieces into a bowl. Heat the cream until

almost boiling, pour it over the

chocolate and leave for 3-4 minutes.

Stir well and leave to cool, then chill

until thickened.

7 Remove the cake from the tin and

slice in half horizontally. Use half the

frosting to fill the cake, then sandwich

the two halves together. Spread the rest

on top of the cake and sprinkle with a

little matcha powder.

30g (1¼oz) sunflower seeds

20g (¾oz) sesame seeds

20g (¾oz) walnuts, chopped

20g (¾oz) butter

1 tbsp runny honey

20g (¾oz) muscovado sugar

50g (1¾oz) dried cranberries

For the sponge

200g (7oz) butter, softened

200g (7oz) caster sugar

3 large free-range eggs

100g (3½oz) self-raising

flour, sif ted

90g (3¼oz) ground almonds

½ tsp baking powder

1 Preheat the oven to 170°C/Gas Mark

3, then grease and line the base and

sides of a 900g (2lb) loaf tin.

2 For the granola topping, mix the oats,

seeds and walnuts together in a bowl,