Baking Heaven April 2020

Recipe by Waitrose & Partners. Find thousands

more recipes at http://www.waitrose.com/recipes

Recipe by Waitrose & Partners. Find thousands

more recipes at http://www.waitrose.com/recipes

44 baking heaven APRIL WWW.FOODHEAVENMAG.COM

Brilliantly British

apple & walnut cakes

MAKES 12

250g (9oz) essential Waitrose Self-

raising Flour

100g (3½oz) butter, at room

temperature, diced

pack of 4 Best of British Apples,

coarsely grated

75g (3oz) walnuts, coarsely chopped

125g (4½oz) light brown

muscovado sugar

1 large Waitrose British Blacktail

Free-Range Egg

½ tsp Cooks’ Homebaking

Vanilla Extract

100ml (3½fl oz) essential Waitrose

semi-skimmed milk

100g (3½fl oz) soft cheese

100g (3½oz) icing sugar, sifted

½ tsp ground cinnamon

2 tbsp Cooks’ Homebaking

Crystallised Sprinkling stem

ginger

1 Preheat the oven to 190ºC/Gas Mark

5. Line a 12-hole muffin tin with paper
   cases. Place the flour in a large bowl
   then, using your fingertips, rub 50g
   (1¾oz) butter into the flour until it’s well
   blended. Stir in the grated apples,
   walnuts and brown sugar.
   2 Beat together the egg, vanilla and
   milk, then stir into the apple mixture.
   Divide between the paper cases and
   bake for 20-25 minutes until firm and
   golden. Transfer to a wire rack and leave
   to cool completely.
   3 Beat together the remaining butter
   and soft cheese until smooth, then mix
   in the icing sugar and cinnamon. Spoon
   over the top of the cooled cakes and
   sprinkle with crystallised ginger.

1 tsp bicarbonate of soda

300g (10½oz) plain flour

150g (5½oz) fresh raspberries

icing sugar, sifted, for dusting

(optional)

1 Preheat the oven to 190°C/Gas Mark

5. Place 20 paper cake cases into 2 x
   12-hole bun tins.
   2 Place the buttermilk, sugar, oil,
   egg, coconut and vanilla extract in a
   mixing bowl and beat together until
   well combined.
   3 Sieve in the baking powder,
   bicarbonate of soda and the flour. Use a
   large spoon to combine very gently.
   Don’t overbeat the mix at this stage or
   the buns will be heavy.
   4 Add the raspberries and stir gently
   once or twice to mix. Divide the mixture
   between the paper cases and bake for
   15-20 minutes until well risen, golden
   and just firm to the touch.
   5 Remove from the oven and cool on a
   wire rack, then dust with a little icing
   sugar. Eat or freeze on the same day.

Top tip Add other fruits depending on

the season, or use frozen raspberries.

75ml (3fl oz) vegetable oil, such

as groundnut

1 free-range egg

75g (3oz) desiccated coconut

1 tsp vanilla extract

2 tsp baking powder

Raspberry buns

with coconut

MAKES 20

284ml pot of St Ivel Buttermilk

200g (7oz) light brown soft sugar

SERVE WARM WITH

ICE CREAM FOR

AN INDULGENT

DESSERT