The recipes on pages
53-54 are taken from
Fire and Spice, text
copyright © John
Gregory-Smith,
Watkins Media 2019.54 baking heaven NOVEMBER WWW.FOODHEAVENMAG.COM
Mango, orange &
nutmeg cheesecakeSERVES 8-10
100g (3½oz) unsalted butter, plus
extra for greasing
200g (7oz) digestive biscuits
1 tbsp caster sugar
1 large mango, peeled, pitted and
cut into chunks
50ml (1½oz) orange juice
900g (2lb) cream cheese
100g (3½oz) icing sugar¼ a fresh nutmeg, finely grated,
plus extra for sprinkling1 Grease the sides and base of a
20x10cm (8x4in) non-stick springform
cake tin and line the base with baking
parchment. Put the biscuits into a food
processor and blend to a fine crumb. Tip
the biscuit crumbs into a saucepan and
rinse the food processor bowl.
2 Add the butter and caster sugar to the
crumb mix, place over a medium heat
and mix together until the butter and
sugar has melted completely. Tip the
biscuit mixture into the prepared cake
tin, then push it down, using a spoon, to
form an even layer across the base.
Refrigerate for 30 minutes.
3 Meanwhile, put the mango and
orange juice into a food processor bowland blend to a purée. Pass the purée
through a sieve and divide the mixture in
two. Cover one portion and refrigerate
to serve with the cheesecake when it’s
ready and return the other portion to the
food processor bowl.
4 Put the cream cheese, icing sugar and
freshly grated nutmeg into the food
processor bowl with the mango and
orange purée, then blend until smooth.
5 Scrape the cheese and mango
mixture over the biscuit base in the cake
tin and refrigerate for 8 hours or
overnight. When you are ready to serve,
open the springform cake tin, carefully
remove the sides and slowly slip the
cake off the bottom onto a serving
plate. Sprinkle with finely grated fresh
nutmeg, drizzle over the remaining
mango and orange purée and serve.Dark chocolate,
clove & cinnamon
browniesMAKES 16250g (9oz) unsalted butter, plus
extra for greasing
300g (10½oz) chocolate with 70-
80% cocoa, plus extra to serve
125g (4½oz) caster sugar
125g (4½oz) light muscovado sugar
3 free-range eggs and 1 egg yolk,
beaten
100g (3½oz) pecan nuts, crushed
60g (2¼oz) plain flour
1 tsp baking powder
1 tsp sea salt60g (2¼oz) cocoa powder, plus
extra to serve
¼ tsp ground cloves
½ tsp ground cinnamon, plus extra
to serve1 Preheat the oven to 180°C/Gas Mark- Grease the bottom and sides of a
23cm (9in) square cake tin, then line
with baking parchment.
2 Break the chocolate into pieces and
melt in a heatproof bowl set over a
saucepan of barely simmering water.
Make sure the bot tom of the bowl
doesn’t touch the water. Once completely
melted, set aside to cool slightly.
3 Put the butter, caster sugar and
muscovado sugar into a food processor
and blend on a high setting for about
5 minutes, or until they form a
smooth paste.
4 Slowly add the eggs, a little at a time,
to the butter and sugar mixture and
blend on a low setting until everything is
incorporated. Give the mixture a final
blast on a high setting for 30 seconds,
then transfer to a large mixing bowl.
5 Slowly fold in the melted chocolate,
then add the nuts and sift in the flour,
baking powder, salt, cocoa powder,
cloves and cinnamon. Fold everything
together using a large metal spoon,
then scrape the batter into the prepared
cake tin. Smooth the top with a palette
knife and bake for 20-30 minutes, or
until soft and gooey in the middle and
just cracking on the top and sides. To
test if the brownie is ready, inser t a
skewer into the centre, pushing right to
the bottom. It should come out with a
little of the yummy, gooey brownie
clinging, but not totally coating it. If the
skewer is completely coated, put the
brownie back in the oven and test it
again every 3 minutes until cooked.
6 Remove from the oven and leave to
cool for 30 minutes in the cake tin. Flip
the brownie out of the tin onto a
chopping board, peel off the baking
parchment and cut into squares. Serve
hot, warm or cold with a generous
sprinkling of cocoa powder and a
sprinkling of cinnamon, to taste.