Welcome to
Free Finalists’
Recipe booklet
Also available from
The Great
British Bake Off
How to achieve baking perfection at home,
with foolproof recipes and simple step-by-step
masterclasses based on Mary and Paul’s
Technical Challenges.
12
Baking doesn’t have
to be complicated to
be ‘showstopping’.
Inspired by the
Showstopper
Challenge, here are
bakes that will both
turn heads and make
mouths water.
If you’ve never baked before, then
Learn to Bake is the book for you.
Over 80 simple recipes to teach you
all the basics.
Recipes from your favourite
show, now in your pocket!
Download The Great British Bake
Off app and get 50 amazing recipes.
Introduction
As series 3 of The Great British Bake Off draws to
a rainy but glorious end, we can now reveal all the
recipes from that last, inspirational episode.
The bakers reached new heights with their creativity
and ability this year, while Mary and Paul cranked up
the pressure with their complex Technical challenges.
The final saw Brendan, James and John making
savoury, decorative pies called Pithiviers, Mary’s pretty
Fondant Fancies (with a mixed result) and some
truly stunning Chiffon Cakes.
Have a go at the following recipes and see if you
can make similarly impressive, baked treats under
the same time constraints!
Contents
The Signature Bake: Pithiviers 4
Brendan’s Caramelised Garlic, Red Pepper and Potato Pithivier 5
James’s Chorizo, Chicken and Red Pepper Pithivier 7
John’s Italian Salsiccia e Formaggio Pithivier 9
The Judges’ Technical Challenge:
Fondant Fancies 11
Mary’s Fondant Fancies 12
The Recipe from the Competition 14
The Showstopper Challenge:
Chiffon Cakes 16
Brendan’s Raspberry and Almond Chiffon Cake 17
James’s Union Cake 20
John’s Tartarus et Caeli Cake (Heaven and Hell Cake) 23
And the winner is… 26
THE SIGNATURE BAKE
Pithiviers
These French pastry delights are traditionally
round, enclosed pies made from a crisp and flaky
pastry like rough puff pastry and filled with a sweet
or savoury filling. Pithiviers are usually carefully
decorated with scored patterns and given a
scalloped edging, then finished with an egg-wash
coating to give a shiny gloss after baking.
Brendan’s
Caramelised Garlic,
Red Pepper and
Potato Pithivier
makes For the rough puff pastry
12
375g strong white bread flour
1 1/2 teaspoons salt
375g unsalted butter, chilled,
cut into 2cm cubes
150–175ml icy water
For the filling
450g baby new potatoes, scrubbed
4 tablespoons olive oil
25g unsalted butter
6 sweet red Romano peppers,
cored and thinly sliced
1 1/2 teaspoons ground cumin
5 bulbs or heads of garlic
2 tablespoons balsamic vinegar
1 teaspoon caster sugar
1 1/2 teaspoons each chopped
fresh rosemary and thyme
300g button mushrooms, halved
500g baby spinach leaves, washed
200g soft and creamy goats’ cheese
1 large free-range egg, beaten
130g mature Cheddar, grated
salt and black pepper to taste
beaten egg, for brushing
1 large baking sheet, lined with
baking paper
5
pithiviers
A colourful and well-flavoured combination
of vegetables and cheeses. Don’t be put off
by the amount of garlic as the result is
surprisingly subtle.
1 Make the rough puff pastry as described
on page 188, briefly rubbing in the cubes of
butter so they are squashed before binding
the mixture with water. Give the dough
a total of 3 ‘rolls and folds’, as in stage 2,
chilling the dough for 20 minutes after
the first 2 turns, and then for an hour
after the final turn.
2 Meanwhile, prepare the filling layers.
Put the potatoes into a pan with a pinch
of salt and water to cover. Bring to the boil
and cook for 10–15 minutes until just tender.
Drain thoroughly. When cool enough to
handle, cut into 5mm slices. Sprinkle with
a little freshly ground black pepper and set
aside until needed.
3 Heat 2 tablespoons of the oil and the butter
in a large, deep frying pan. Add the peppers
and cook gently, stirring occasionally, for
about 15 minutes until soft. Remove from
the heat and stir in the cumin and salt and
pepper to taste. Set aside until needed.
Recipe continues overleaf
4 Separate the garlic cloves, then peel.
Cut any thick cloves in half. Put into a pan
with water to cover, bring to the boil and
simmer for 3 minutes. Drain thoroughly.
Heat the remaining olive oil in a large
non-stick frying pan or saucepan, add the
garlic and fry over medium heat, stirring
frequently, for about 5 minutes until lightly
coloured. Stir in the balsamic vinegar
and 240ml water and simmer gently for
10 minutes. Add the sugar, chopped herbs
and mushrooms and cook over medium
heat until most of the liquid has evaporated
and the garlic and mushrooms are coated
in a dark caramel. Taste and add salt and
pepper as needed. Remove from the heat
and set aside.
5 Put the spinach into a large, deep saucepan
and set over medium heat. Stir until the
leaves have just wilted, then drain
thoroughly. Squeeze and press out as
much liquid as possible. Stir the spinach
into the garlic mixture. Check the seasoning.
Crumble the goats’ cheese into a small
bowl and stir in the egg. When thoroughly
combined add to the cooled mushroom and
spinach mixture and mix well. Set aside
until needed.
6 When ready to assemble the pithiviers,
cut the pastry in 2 so that one portion is
slightly smaller than the other. Roll out the
smaller portion on a lightly floured worktop
until fairly thin, then cut out a 32cm disc,
using a plate or pan lid as a template to cut
around. Wrap the pastry disc around the
rolling pin and lift it onto the lined baking
sheet. Brush with beaten egg, leaving the
centre (about the size of a saucer) clear.
6
pithiviers
7 Cover the pastry with a neat, even layer
of sliced potatoes, leaving a 3.5cm pastry
border uncovered all around. Arrange the
peppers on top of the potatoes, then spread
over the garlic and spinach mixture. Finally,
sprinkle with the grated Cheddar. With your
hands gently shape the filling into a neat
and even dome.
8 Roll out the remaining pastry and cut out
a 35cm disc. Roll it around the rolling pin
and lift it over the filling. Press the pastry
borders together to seal firmly. Trim off any
excess pastry, if necessary, then ‘knock up’
and ‘scallop’ the edges (see page 218 for
details). Chill for 20 minutes. Meanwhile,
preheat the oven to 220°C/425°F/gas 7.
9 Lightly brush the pastry lid with beaten
egg, then make a steam hole in the centre.
With the tip of a knife, lightly score the
pastry in a sunbeam pattern (see page 124).
Bake for 10 minutes, then reduce the heat
to 200°C/400°F/gas 6 and bake for a further
20–25 minutes until the pastry is a good
golden brown and crisp. Cool on a wire
rack until warm before serving.
James’s
Chorizo, Chicken
and Red Pepper
Pithivier
makes For the rough puff pastry
8
250g plain flour
1/2 teaspoon salt
250g unsalted butter, chilled,
cut into 2cm cubes
1 teaspoon lemon juice
130–150ml icy water
For the filling
2 tablespoons olive oil
2 small red onions, finely chopped
1 teaspoon plain flour
200g raw ‘cooking’ chorizo,
skinned and thickly sliced
2 garlic cloves, finely chopped
1/2 teaspoon ground coriander
1/2 teaspoon smoked paprika
(use sweet or hot, depending
on your taste)
1/2 fresh chilli (mild or hot to taste),
de-seeded and chopped
2 bay leaves
400g tin chopped tomatoes
2 boneless, skinless chicken
breasts, about 360g in total,
cut into 3cm cubes
1 large red pepper, cored and
roughly chopped
small bunch of fresh coriander,
chopped
squeeze of lemon juice
salt and pepper to taste
beaten egg, for brushing
1 large baking sheet
7
pithiviers
A brightly coloured, fresh-flavoured filling
plus delicious crisp and buttery pastry.
1 Make the rough puff pastry as described
on page 188, briefly rubbing the cubed butter
into the flour just to squash the pieces. Give
the dough 4 ‘roll and fold’ turns, chilling
for 20 minutes after the first 3 turns, and
chilling for an hour after the final turn.
2 Meanwhile, prepare the filling. Heat the
oil in a large frying pan, add the onions
and a little salt and pepper and cook gently,
stirring frequently, for about 10 minutes
until soft. Sprinkle the flour over the chorizo
slices and toss gently until thoroughly
coated, then add to the pan with the garlic.
Fry over medium heat, stirring, until the
fat begins to run.
3 Stir in the ground coriander, paprika, chilli
and bay leaves. Cook for a minute, then stir
in the tomatoes and chicken. Simmer gently,
stirring occasionally, for 15–20 minutes until
the chicken is thoroughly cooked and the
filling is very thick. Remove the pan from
the heat and discard the bay leaves. Stir in
the chopped red pepper, fresh coriander and
lemon juice. Taste and adjust the seasoning.
Set aside until completely cold.
Recipe continues overleaf
4 Cut the pastry in 2, making one portion
slightly smaller than the other. Roll out
the smaller piece on a lightly floured
worktop and cut out a 23cm disc. Wrap
it around the rolling pin and transfer it
to the baking sheet. Brush beaten egg in
a 3cm-wide border around the edge, then
spoon the filling onto the pastry, leaving
the border uncovered. Gently mound the
filling in a neat dome.
5 Roll out the remaining portion of pastry
and cut out a 25cm disc. Wrap it around
the rolling pin and lay it over the filling.
Gently but firmly press the pastry borders
together to seal. Trim off any excess pastry,
then ‘knock up’ and ‘scallop’ the pastry edge
(see page 218). You can also use a bottle
cap, cut in half, to cut a scalloped edging.
Chill for 20 minutes.
8
pithiviers
6 Meanwhile, preheat the oven to
200°C/400°F/gas 6. Lightly brush the pastry
lid with beaten egg. Cut a steam hole in the
centre and decorate the lid with a scored
sunburst pattern (see page 124). Bake for
10 minutes, then reduce the heat to
180°C/350°F/gas 4 and bake for a further
30–40 minutes until the pastry is a good
golden brown and crisp. Serve warm.
John’s
Italian Salsiccia e
Formaggio Pithivier
makes For the rough puff pastry
12
500g plain flour
400g salted butter, chilled,
cut in 2cm cubes
2 teaspoons lemon juice
about 250ml icy water
For the filling
220g sweet red mini peppers or
Romano peppers, cored and
roughly chopped
200g cherry tomatoes, halved
200g chestnut mushrooms,
quartered
4 large Italian fennel salsiccia
(sausages), about 400g in total
4 tablespoons olive oil
1 teaspoon runny honey
1 large red onion, finely chopped
2 teaspoons balsamic vinegar
2 teaspoons caster sugar
50g pancetta cubes
beaten egg, for brushing
300g taleggio cheese, rind removed
and thinly sliced
60g mild goats’ cheese, thinly sliced
or crumbled
about 6 fresh thyme sprigs, leaves
chopped
20g Parmesan, freshly grated
salt and pepper to taste
1 large, deep roasting tin, oiled;
a baking sheet
9
pithiviers
A pithivier with a robust filling of Italian
fennel sausages and Taleggio cheese,
plus lots of vegetables.
1 Make the rough puff pastry as described on
page 188, giving the dough 4 ‘roll and fold’
turns, with 20 minutes chilling after the
first 3 turns and 1 hour after the final turn.
2 Meanwhile, make the filling. Preheat the
oven to 220°C/425°F/gas 7. Put the chopped
peppers, tomatoes, mushrooms and the
sausages into the oiled roasting tin, keeping
each ingredient separate. Season lightly
with salt and pepper, then drizzle over 2
tablespoons of the olive oil and the honey.
Roast, stirring occasionally, for about 30
minutes until everything is turning light
brown. Leave to cool, then finely slice the
sausages.
3 Heat 1 tablespoon olive oil in a small pan
or non-stick frying pan. Add the onion and
cook gently until softened. Add the vinegar
and sugar and cook gently, stirring
frequently, for about 20 minutes until
the onions are very soft and caramelised.
Set aside to cool until needed.
Recipe continues overleaf
4 Put the remaining tablespoon oil and
the pancetta into a cold non-stick frying
pan and set over medium heat. Fry, stirring
frequently, until golden. Set aside until cool.
5 When ready to assemble, cut the pastry
in 2, making one piece slightly smaller than
the other. Roll out the smaller piece on a
floured worktop and cut out a 27cm disc,
using a cake tin or pan lid as a guide. Roll
the pastry disc around the rolling pin and
transfer to the baking sheet. Brush beaten
egg over a 3.5cm-wide border all around
the edge. Neatly layer up the filling on the
pastry disc, within the brushed-egg border:
tomatoes (cut side up), then the well-drained
peppers, then the well-drained mushrooms.
Scatter the onions on top, followed by the
pancetta and then add a neat, even layer
of sausage slices. Finish with the cheeses
and the thyme. Season with black pepper.
10
pithiviers
6 Roll out the remaining piece of pastry
and cut out a 30cm disc. Wrap the pastry
around the rolling pin and lay it over the
filling. Press the pastry borders together to
seal firmly, then trim off any excess pastry.
‘Knock up’ and ‘scallop’ the pastry edges
(see page 218), then chill for 20 minutes.
7 Meanwhile, preheat the oven to
200°C/400°F/gas 6. Brush the pastry
lid with beaten egg. Make a steam hole
in the centre and lightly score the pastry
in a sunburst pattern. Bake for about
30 minutes until the pastry is a good
golden brown and crisp.
8 Remove the baking sheet from the oven
and sprinkle the Parmesan over the pastry.
Return to the oven and bake for a further
2 minutes. Serve warm.
THE JUDGES’ technical challenge
Fondant
Fancies
Most people will know the ready-made variety
of these little iced cakes, which come in a mixture
of colours. The homemade version looks similar
but tastes quite different. There are a number of
stages to this recipe – baking the sponge, making
butter icing, preparing the fondant icing and then
assembly, so leave plenty of time and have a practice
before making them for any special occasions.
The Baker’s Recipe from
the Competition
makes FOR THE SPONGE
25
225g self-raising flour
225g softened butter
225g caster sugar
grated rind of 1 unwaxed lemon
4 large eggs
about 3 tablespoons apricot
jam, warmed and sieved
200g marzipan
BUTTER icing
250g unsalted butter
200g icing sugar
FOR THE ICING
1kg of white fondant icing
150ml of water
food colouring (pink)
flavouring (rose)
100g dark chocolate
oven temperature:
160°C/325°F/gas 3
In the final Technical Challenge of this year’s
Bake Off, Mary Berry asked the three finalists
to make 25 Fondant Fancies to her exacting
standards. This is the version of the recipe
they were given. It contains all the ingredients
you need but only a brief method. How well
would you do? Or try the foolproof version
of this recipe on page 14.
1 Grease and line a 20.5cm square tin
with two strips of parchment paper.
Make the sponge.
2 Bake until ready in the preheated oven.
3 Allow to cool before putting in the fridge/
freezer to chill. Whilst the cake is chilling,
make the butter icing.
4 Set aside 100g of the butter icing for later.
Keep the rest in a bowl.
Recipe continues overleaf
Brendan
12
technical
challenge
James
John
5 Prepare the jam. Brush the cake with
sieved apricot jam.
6 Roll the marzipan out and cover the top
of the cake and chill again.
7 Cut the cake into 25 equal squares. Cover
the sides of each square with butter icing.
8 Using the 100g of butter icing, pipe a blob
of butter icing in the centre of each square
on top of the marzipan.
9 Allow to set in the freezer for 20 minutes.
10 Meanwhile start the dipping fondant.
Cut the fondant icing into cubes. Place in an
electric mixer fitted with a paddle. Churn the
icing until it starts to break down. Add 150ml
of water until the icing becomes smooth and
ready for dipping.
13
technical
challenge
11 Add flavouring and food colouring, to
taste. Melt chocolate. Place in a piping bag
and set aside. Dip the squares into the icing
and carefully set onto a cooling rack, with
parchment underneath to catch the drips.
12 Leave the fondant to set.
13 Using the piping bag of melted chocolate,
drizzle the chocolate over each fancy in a zig
zag pattern.
14 Allow to set and place on a cake stand.
Mary’s Fondant Fancies
makes For the sponge
25
225g unsalted butter, softened
225g caster sugar
finely grated zest of
1 unwaxed lemon
4 large free-range eggs, at
room temperature, beaten
225g self-raising flour
3 tablespoons apricot jam,
warmed and sieved
icing sugar, for dusting
200g marzipan
For the butter icing
250g unsalted butter, softened
200g icing sugar, sifted
For the fondant icing and decoration
1kg ready-made white fondant icing
edible food colouring paste (or gel)
and food flavouring – both of your
choice (Mary chose pink
colouring and rose flavouring)
100g dark chocolate
1 x 20.5cm deep square cake tin,
greased and lined; 2 small
disposable piping bags
Exquisite cubes of light lemon sponge, topped
with marzipan and butter icing and covered in
glossy fondant, then finished off with a piped
chocolate decoration. To make these you need
patience plus a steady hand!
1 Preheat the oven to 160°C/325°F/gas 3.
Make the sponge by combining the butter,
sugar, lemon zest, eggs and flour in an
electric mixer, beating until very smooth.
Spoon the mixture into the prepared tin and
spread it evenly. Create a shallow well in the
centre of the mixture (to help create a flat top
once baked).
2 Bake for about 40 minutes until golden
brown and a cocktail stick inserted into
the centre of the cake comes out clean.
3 Leave the sponge to cool in the tin for 10
minutes, then carefully turn out onto a wire
rack. Remove the lining paper and leave
until completely cold, then chill the sponge
in the fridge or freezer until very cold and
firm (but not frozen solid). This will make
it easier to ice.
4 Beat the soft butter until creamy using an
electric mixer, then slowly beat in the icing
sugar. Keep beating for a couple of minutes
until the icing turns paler in colour and is
very smooth.
Recipe continues overleaf
14
technical
challenge
5 Spoon 100g of the butter icing into one
of the piping bags and chill until firmer
but still soft enough to pipe. Cover the
bowl containing the rest of the butter icing
and save for icing the sides of the cakes.
6 Brush the top of the chilled cake with
the warm sieved apricot jam. Lightly dust
the worktop with icing sugar and roll out
the marzipan to a very thin 21cm square.
7 Set the cake tin on the marzipan and cut
around it to make a neat square exactly the
same size as the top of the cake. Gently press
the marzipan onto the top of the cake and
chill it again until firm.
8 Transfer the cake to a cutting board and
cut it into 25 squares with 4cm sides. The
cakes need to be equal in size and have neat,
straight sides and edges, so trim them as
necessary. Chill the squares until very firm.
9 Spread the butter icing in the bowl
over the sides of each cake, leaving the
marzipanned top and the base un-iced.
Using the butter icing in the piping bag,
pipe a cherry-sized blob of icing in the centre
of each square, on top of the marzipan.
Return to the fridge or freezer and chill
for about 20 minutes until very firm.
10 Cut the block of fondant icing into cubes.
Put them in the bowl of a large electric mixer
fitted with the paddle attachment. Churn
the icing on low speed so it starts to break
up, then gradually add 150ml cold water –
about a tablespoon at a time – to make a
smooth flowing icing that’s thick enough
to coat the back of a spoon.
15
technical
challenge
11 Add a tiny amount of food colouring and
rose flavouring (it’s easy to overdo it, so only
add a very little to start). Gradually add more
as needed, in tiny amounts.
12 Take the squares of cake out of the fridge
or freezer. Have a wire rack ready, set over
a sheet of baking paper or a baking sheet
to catch the drips. Stick a fork into the first
fondant fancy (at an angle into the bottom
of the cake) and dip it into the fondant icing
so the cake is completely covered.
13 Let the excess icing drip off for a couple
of seconds, then carefully slide the cake off
the fork and onto the cooling rack (make
sure you don’t leave finger marks in the
icing). Repeat with the rest of the little cakes.
Leave to set – not in the fridge (the icing will
lose its shine).
14 When the icing is firm, melt the chocolate
in a heatproof bowl set over a pan of
steaming water. Spoon into a small piping
bag and allow to cool until the chocolate
has thickened, then snip off the tip of the
bag and pipe a neat zigzag pattern over
each little cake.
15 Leave to set. To serve, arrange the cakes
on a cake stand. Store in an airtight
container and eat within 3 days.
THE SHOWSTOPPER CHALLENGE
Chiffon Cakes
Chiffon cakes were the final Showstopper
Challenge of this series because they are
notoriously difficult to make. They are made using
oil, rather than butter, and folded-in, whisked egg
whites. The oil gives the cake a moist, light and
fluffy texture, while the whisked egg whites plus
the raising agent help the delicate sponge cake
to rise – poorly whisked eggs or the wrong
amount of baking agent can equal disaster!
Brendan’s
Raspberry and
Almond Chiffon Cake
A delicious, very light and moist almond sponge
filled and covered with a creamy fresh raspberry
icing, this is topped with a smaller cake
decorated with fresh berries, and gingerbread
people too!
makes For the chiffon cake mixture
1
300g plain flour
130g ground almonds
2 teaspoons baking powder
300g free-range egg yolks
(about 18 medium), at room
temperature
450g caster sugar
125ml sunflower oil
4 tablespoons lukewarm water
1 teaspoon almond extract
1 teaspoon pure vanilla extract
300g free-range egg whites (about
9 medium), at room temperature
1 1/4 teaspoons cream of tartar
cake
For brushing
250ml orgeat almond syrup or sugar
syrup (see page 52)
2 tablespoons Amaretto liqueur
For the raspberry jam
300g raspberries
300g granulated sugar
1 teaspoon lemon juice
1 x 8g sachet pectin
For the raspberry cream icing
430g unsalted butter, at room
temperature
200g full-fat cream cheese, at room
temperature
400g icing sugar, sifted
17
chiffon cakes
to finish
100g toasted flaked almonds
300g small raspberries
For the gingerbread people
125g unsalted butter, at room temperature
100g soft light brown muscovado sugar
150g golden syrup
1 large free-range egg yolk, at room
temperature
375g plain flour
1 tablespoon ground ginger
1 teaspoon ground mixed spice
1 teaspoon bicarbonate of soda
3 x 23cm sandwich tins, the bases lined with
baking paper; a 15cm heart-shaped tin, the
base lined with baking paper; a 23cm thin
round cake board; gingerbread cutters;
2 baking sheets, greased
1 Preheat the oven to 180°C/350°F/gas 4.
Sift the flour, ground almonds and baking
powder into a bowl and set aside until
needed.
2 Put the egg yolks and half of the caster
sugar into the bowl of a large free-standing
electric mixer and whisk on high speed for
2–3 minutes until very thick and the whisk
leaves a distinct ribbon-like trail when lifted.
Reduce the speed to medium and very slowly
trickle the oil into the bowl in a thin, steady
stream (as if making mayonnaise).Gradually
whisk in the water and the almond and
vanilla extracts. Scrape down the sides of
the bowl, then whisk on high speed for 10
seconds. Scrape down the sides of the bowl
again. Sift the flour mixture on top of the
yolk mixture – do not mix it in.
Set the bowl aside until needed.
3 Put the egg whites into a spotlessly clean,
grease-free bowl and whisk on medium
speed for a few seconds until frothy. Turn off
the mixer and add the cream of tartar, then
whisk on high speed until soft peaks form
when the whisk is lifted. Reduce the speed
to medium and whisk in the remaining
sugar, a heaped tablespoon at a time, to make
a glossy meringue that stands in stiff peaks.
4 Add a quarter of the meringue to the yolk/
flour mixture and fold in with a large balloon
whisk or large metal spoon. Fold in the
remaining meringue in 2 batches using the
large spoon or a silicone spatula – make sure
the mixture is thoroughly combined with no
streaks or blobs of meringue.
5 Divide the mixture among the 4 tins so
they are all filled to the same height. Smooth
the surfaces, making sure the mixture in the
heart-shaped tin reaches the point. Gently
cut down through the mixture in each tin
with a table knife to remove any air pockets.
Bake for 20–30 minutes until well risen and
golden and a wooden cocktail stick inserted
into the centre of each cake comes out clean.
6 Invert the tins onto a couple of wire racks
but do not turn out the cakes. Once the cakes
are cool – after about 25 minutes – carefully
turn the tins upright and run a round-bladed
knife around the inside to loosen the
sponges. Turn out onto the racks. Carefully
trim all the round sponges so they are an
even size and shape, with straight sides.
7 Mix the orgeat (or sugar syrup) with the
Amaretto and brush over the sides and tops
(what were the bases as the cakes are now
upside down) of the sponges.
8 To make the raspberry jam, put the
raspberries into a medium pan and heat
gently for a couple of minutes until the
juices start to run. Stir in the sugar, lemon
juice and pectin and cook gently, stirring
frequently, until the sugar has completely
dissolved. Bring to the boil and cook for 3–5
minutes until the mixture is very thick and
on the point of setting (to test for this, drop
a teaspoon of jam onto a chilled saucer and
gently draw a finger through – if the jam
forms ‘wrinkles’ it is ready; if not, cook for
another minute and test again). Pour the
jam into a heatproof bowl and leave to cool.
Recipe continues overleaf
18
chiffon cakes
9 For the icing, put the soft butter and
12 Finally, make the gingerbread people.
10 To assemble the cake, put one round
13 Roll out the dough between 2 sheets
cream cheese into the bowl of the large
mixer (washed). Whisk for a couple of
minutes until creamy. Scrape down the
sides, then sift in the icing sugar and work
in on the lowest speed. Once all the sugar
has been mixed in, increase the speed
and whisk until the icing is very light
and creamy. Add all but a tablespoon of
the cooled jam (set this aside for the glaze)
and beat in to make a pink icing. Cover
and chill until firm enough to spread.
sponge layer on the cake board and spread
with raspberry icing. Add a second round
sponge and repeat. Add the third round
sponge, then spread icing evenly over the
top and sides of the cake. Decorate with a
comb scraper. Press toasted flaked almonds
around the lower half of the cake.
11 Coat the top and sides of the heart-shaped
cake with icing and press almonds around
the sides. Set the cake in the centre of the
layered round cake and cover the top with
raspberries. Mix the reserved 1 tablespoon
jam with 1–2 tablespoons boiling water to
make a runny glaze and carefully brush over
the top of the berries. Leave to cool and set.
19
chiffon cakes
Preheat the oven to 180°C/350°F/gas 4.
Beat the soft butter with the sugar until
creamy using the electric mixer (or a handheld mixer). Add the golden syrup and egg
yolk and beat thoroughly. Sift the flour,
ginger, mixed spice and bicarbonate of soda
into the bowl and work in with a wooden
spoon and then your hands until the dough
comes together. Knead gently until smooth.
Shape the dough into a disc, and wrap
and chill for 15 minutes until firm.
of baking paper to about 4mm thickness.
Stamp out gingerbread people using cutters.
Gather up the trimmings, re-roll and cut
out more figures. Arrange well apart on the
prepared baking sheets and bake for 10–12
minutes until golden brown. Leave to firm
up for a couple of minutes, then transfer
to a wire rack and leave to cool. Set the
gingerbread people around an elevated
board under the cake or around the base
of the cake.
James’s
Union Cake
This centrepiece is made up of 5 cakes, 4 of which
represent the countries in the United Kingdom,
plus a larger cake for the Union flag. For each
cake you need to make up 1 (or 2) quantities of the
basic sponge mixture, whereas the icing quantity
makes enough for all 5 cakes. Read this recipe
through once before attempting – there are
a lot of elements to get right!
makes For the basic sponge mixture
5
150g self-raising cake flour
1/2 teaspoon salt
100g caster sugar
4 large free-range eggs, at room
temperature, separated
75ml sunflower oil
1 teaspoon vanilla extract
120ml lukewarm water
cakes
For the icing
375g unsalted butter, softened
750g mascarpone, at room
temperature
1.5kg icing sugar, sifted
about 125g runny honey
white food colouring (optional)
For the England cake
1 x quantity Basic Sponge mixture
(above)
1 tablespoon rosewater
450g Icing (above)
a few cubes of red Turkish Delight
or about 100g raspberries
1 x 20.5cm springclip tin, the base
lined with baking paper; a 20.5cm
card cake board
20
chiffon cakes
For the Wales cake
1 x quantity Basic Sponge mixture (above)
100g shelled unsalted pistachios, finely
ground
green food colouring gel or paste (optional)
about 200g Icing (above)
450g white marzipan
about 250g pistachio marzipan (140g shelled
unsalted pistachios, 100g icing sugar, pinch
of salt, 2 tablespoons egg white, green food
colouring paste or gel)
200g small strawberries
1 x 20.5cm springclip tin, the base lined with
baking paper; a 20.5cm card cake board
For the Scotland cake
1 x quantity Basic Sponge mixture (above)
450g Icing (above)
250g blueberries
1 x 20.5cm springclip tin, the base lined with
baking paper; a 20.5cm card cake board
Ingredients continue overleaf
For the Northern Ireland cake
1 x quantity Basic Sponge mixture
(above)
450g Icing (above)
250g raspberries
1 x 20.5cm springclip tin, the base
lined with baking paper; a 20.5cm
card cake board
For the Union Flag cake
2 x quantities Basic Sponge
mixture (above)
2 tablespoons rosewater
200g shelled unsalted pistachios,
finely ground
about 1kg Icing (above)
150g each raspberries and
blueberries, for the filling
175g each raspberries and
blueberries, for the topping
icing sugar, for dusting
1 x 20.5cm and 1 x 23cm square
cake tin, the bases lined with
baking paper; a 23cm square
cake board
1 Preheat the oven to 180°C/350°F/gas 4.
To make the basic sponge mixture, sift the
flour, salt and half the sugar into a mixing
bowl; set aside for later. Put the egg yolks
into the bowl of a free-standing large electric
mixer and whisk until frothy. Whisk in the
oil in a slow but steady thin stream (as if
making mayonnaise) to make a thick
emulsion. Whisk in the vanilla, then slowly
whisk in the water. Sift the flour mixture onto
the egg mixture and fold in with a large metal
spoon or rubber spatula. Put the egg whites
into a spotlessly clean and grease-free bowl
and whisk, with the clean mixer, until they
stand in soft peaks when the whisk is lifted.
Whisk in the remaining sugar a tablespoon
at a time to make a stiff, glossy meringue.
Fold into the yolk mixture in 3 batches.
2 To bake each sponge, transfer the mixture
to the prepared tin and spread evenly. Bake
for 30–40 minutes until golden brown and
a wooden cocktail stick inserted into the
centre comes out clean. Invert the tin on
a wire rack and leave to cool (do not remove
the tin). Once cold, turn the tin upright and
run a round-bladed knife around the inside
to loosen the sponge, then turn out onto the
wire rack. If necessary, trim the sponge to
make sure the sides and top (which was the
base of the sponge when it was in the tin)
are straight and even.
3 To make the icing, beat the soft butter with
the mascarpone in the washed bowl of the
electric mixer (you may find it easier to make
the icing in 2 or 3 batches). Scrape down the
sides from time to time. Once the mixture
is soft and creamy, gradually beat in the
sifted icing sugar on very low speed. When
all the sugar has been worked in, scrape
down the sides and add the honey and white
food colouring (if using). Beat on high speed
for a minute until the icing is very light and
smooth. It should be spreadable – if it is very
soft, cover and chill briefly until firmer but
still easy to spread.
4 For the England cake, make up the sponge
mixture as in Step 1, adding the rosewater
with the water, and bake as in Step 2. Set the
cooled, trimmed cake on the cake board and
coat the top and sides with a thin layer of
icing. Chill in the freezer for 5–10 minutes
to firm up, then spread the top and sides
with another, thicker layer of icing (the first
layer traps any crumbs, so the second layer
looks pristine). Make sure it looks very
smooth and even. Use Turkish Delight or
raspberries to make the St. George cross.
Recipe continues overleaf
21
chiffon cakes
5 For the Wales cake, make up the sponge
mixture as in Step 1, adding the finely
ground (but not sticky) pistachios to the yolk
mixture after the flour, and adding 1–2 drops
of green food colouring (if using) with the
first batch of egg whites. Bake as in Step 2.
Set the cooled trimmed cake on the cake
board and coat the top and sides with a thin
layer of icing. Roll out the white marzipan
to a large circle and use to cover the top and
sides of the cake (see page 59 for how to do
this). Press gently so the marzipan sticks
to the icing. Trim off any excess marzipan
to give a neat edge.
6 To make the pistachio marzipan, put the
pistachios and icing sugar into the bowl of
a food processor and blitz to make a very
fine, slightly sticky powder. Add the salt and
enough egg white to bring the ingredients
together (you may need to knead the mixture
with your hands). Work in a little green food
colouring. Roll out the marzipan to a semicircle slightly less than half the size of the
white marzipan circle, then drape it over
the cake so it covers slightly less than half.
Trim off the excess as before. Arrange
strawberries on top of the cake to resemble
the dragon on the flag.
7 For the Scotland cake, make up the sponge
mixture as in Step 1 and bake as in Step 2.
Set the cooled trimmed cake on the cake
board. Cover with 2 layers of icing as for
the England cake in Step 4, then decorate
with blueberries to make the St Andrew’s
cross or Saltire.
22
chiffon cakes
8 For the Northern Ireland cake, make up
the sponge mixture as in Step 1 and bake
as in Step 2. Set the cooled trimmed cake
on the cake board. Cover with 2 layers of
icing as for the England cake in Step 4, then
decorate with raspberries to make a cross.
9 For the Union Flag cake, make up a double
batch of sponge mixture as in Step 1, adding
the rosewater with the water, and the ground
pistachios after the flour. Transfer the
mixture to the 2 square tins, making sure
they are filled to the same height, and bake
as in Step 2. Set the larger, trimmed sponge
on the cake board and cover the top and
sides with a layer of icing. Chill in the
freezer for 5 minutes to firm up. Arrange
a layer of raspberries and blueberries over
the top of the sponge to cover a square the
size of the smaller cake. Cover the top and
sides of the smaller cake with a layer of icing
and chill in the freezer for 5 minutes until
firm, then set the smaller cake on top of the
fruit on the large cake. Cover both cakes with
another layer of icing, making sure it is very
smooth and even, and there are no holes or
gaps. Arrange a line of blueberries to cover
the join between the 2 cakes, then use
blueberries and raspberries to make the
Union flag pattern on the top. Finish all
the cakes with a dusting of icing sugar.
John’s
Tartarus et Caeli Cake
(Heaven and Hell Cake)
A spectacular creation of a dark chocolate
sponge covered with ganache and a chocolate
‘mirror’ glaze plus 16 individual lemon
sponges cakes filled with lemon curd.
makes For the Hell cake
1 16
60g cocoa powder, sifted
225ml hot water
320g plain flour
1 1/2 teaspoons bicarbonate of soda
1 1/2 teaspoons salt
9 large free-range eggs, at room
temperature, separated
2 1/2 teaspoons vanilla bean paste
finely grated zest of 2 large
unwaxed oranges
450g caster sugar
150ml sunflower oil
cake
plus
small
cakes
For the Hell ganache and filling
600g dark chocolate (about 52%
cocoa solids), chopped
325ml double cream
200g black cherry conserve
For the Hell mirror glaze
2 leaves gelatine
180g caster sugar
2 tablespoons golden syrup
(from a bottle, not a tin)
115g cocoa powder
125ml double cream
100g dark chocolate (70% cocoa
solids), melted and tempered
(see page 308), to decorate
For the Heaven cakes
285g plain flour
1 teaspoon baking powder
1 1/2 teaspoons salt
23
chiffon cakes
6 large free-range eggs, at room
temperature, separated
finely grated zest of 2 large unwaxed lemons
1 teaspoon vanilla bean paste
250g golden caster sugar
120ml sunflower oil
180ml lukewarm water
For the Heaven filling
200g lemon curd
For the Heaven meringue
3 large free-range egg whites, at room
temperature
160g caster sugar
1 teaspoon golden syrup (as above)
2 tablespoons water
1/4 teaspoon vanilla bean paste
300g desiccated coconut
gold leaf, to decorate
1 x 28cm round, deep cake tin, the base
lined with baking paper; a 28cm thin card
cake board; a greaseproof paper piping bag;
a piping bag fitted with a large star tube;
16 cake tins/dariole moulds 5cm diameter,
the bases lined with baking paper; a baking
sheet; a squeezy icing bottle or icing
syringe; an 18cm thin card cake board;
straws, wooden skewers or thin wooden
or plastic dowels
1 First make the Hell cake. Preheat the
oven to 170°C/325°F/gas 3. Whisk the
cocoa and hot water together in a heatproof
bowl until smooth. Leave to cool. Sift the
flour, bicarbonate of soda and salt into
another bowl.
2 Put the egg yolks, vanilla bean paste,
orange zest and sugar into the bowl of
a large free-standing electric mixer. Whisk
until very thick, then very slowly whisk in
the oil. Add the flour mixture and the cocoa
mixture and fold in until completely
amalgamated.
3 In a clean bowl, whisk the egg whites until
they stand in stiff peaks. Fold into the cake
mixture in 3 batches using a large metal
spoon. Transfer the mixture to the lined
round cake tin and spread evenly. Bake
for 70–80 minutes until well risen and
a wooden cocktail stick inserted into the
centre comes out clean.
4 Turn the cake, still in the tin, upside
down on a wire rack but don’t remove the
tin. Leave to cool, then turn the cake upright.
Run a round-bladed knife around the inside
of the tin to loosen the sponge and carefully
turn it out onto the rack. Trim so the sides
are neat and straight.
5 To make the ganache, put the chocolate
and cream into a heatproof bowl and
microwave on medium power in 30-second
bursts, stirring after each, until melted and
smooth (or melt over a pan of steaming hot
water). Leave to cool at room temperature
until thickened but still fluid.
6 Split the cake in half horizontally. Spread
the cherry conserve over the bottom layer,
then transfer to the 28cm card board. Spread
a layer of ganache over the conserve (use
about a quarter), then gently place the other
layer of sponge on top. Set the sponge cake,
on its board, on a wire rack set over a baking
sheet or tray. Pour over enough ganache to
cover the top and sides – not too thickly –
using a palette knife to ease the ganache
evenly down the sides. Chill the cake in the
freezer for 10 minutes just to firm up the
ganache (save any ganache ‘drips’ for piping
later). Place the cake on the rack over the
baking sheet again and cover with a second
layer of ganache, making sure the top and
sides of the cake are very smooth and even.
Chill again in the freezer for 15 minutes.
7 Meanwhile, make the mirror glaze. Soak
the gelatine leaves in a bowl of cold water
for 10 minutes until softened. Put the sugar
and 125ml water into a medium pan and
set over low heat. Heat gently, stirring
frequently, until the sugar dissolves, then
bring to the boil. Stir in the golden syrup.
Add the cocoa and whisk over the heat for
a couple of minutes until the mixture is
smooth. Stir in the cream, then bring back
to the boil. Remove from the heat and whisk
in the squeezed-out gelatine. Strain the
mixture into a jug and leave to cool until
thickened but still pourable.
8 Spoon a little of the tempered chocolate
into the paper piping bag and pipe ‘Tartarus’
on a sheet of baking paper. Spread the rest
of the chocolate fairly thinly over another
sheet and leave to set. Break into shards
and reserve for the decoration.
Recipe continues overleaf
24
chiffon cakes
9 When the glaze is ready, pour it evenly
over the cake (if the glaze has firmed up too
much, warm it gently over a pan of steaming
water). The top of the cake should look very
smooth and shiny, so if necessary gently
warm it with a hairdryer.
onto the rack. If necessary, trim the base –
what was the top – of each little cake to make
it even, so the cake stands straight. Spoon
the lemon curd into the squeezy
icing bottle or syringe, and inject into the
centre of each cake.
10 Peel the piped ‘Tartarus’ off the paper
14 To make the cooked meringue for the
and set on top of the cake, near one edge.
Arrange the shards of chocolate around the
side to resemble flames. Beat the remaining
ganache (plus the saved drips) until thick
and creamy enough to pipe. Transfer to the
piping bag fitted with the star tube and pipe
small stars all around the bottom edge of the
cake to hold the chocolate shards in place.
11 To make the Heaven cakes, preheat the
frosting, put the egg whites, sugar, golden
syrup, 2 tablespoons water and the vanilla
into a large heatproof bowl. Set over a pan
of simmering water and whisk with a handheld electric mixer for 8 minutes until the
mixture is very thick and stands in stiff
peaks. Remove the bowl from the pan and
continue whisking until the mixture cools
to room temperature.
oven to 170°C/325°F/gas 3. Sift the flour,
baking powder and salt into a mixing bowl.
Put the egg yolks, lemon zest, vanilla and
sugar into the bowl of the large mixer and
whisk until very thick. Slowly whisk in the
oil followed by the water. Fold in the flour
mixture. Whisk the egg whites until they
stand in stiff peaks and fold into the mixture
in 3 batches using a large metal spoon.
15 Set aside a small bowl of meringue
12 Spoon into the 16 tins or moulds – the
16 Insert straws or dowels into the large
mixture should come to 1cm below the rim
(depending on the depth of your tins, you
may have some mixture left over). Set the
tins on a baking sheet and bake for 17 to 20
minutes until the cakes are well risen and
a wooden cocktail stick inserted into the
centre comes out clean. Leave to cool
upside down on a wire rack.
13 When cold, turn upright and gently run
a round-bladed knife around the inside
of each tin to loosen the sponge. Turn out
25
chiffon cakes
(for piping) and use the rest to coat the sides
and top of each little cake, spreading the
meringue with an off-set palette knife. Tip
the coconut onto a large rimmed dish and
gently roll the coated cakes in the coconut
to cover completely. Stack the cakes on the
smaller cake board using straws, wooden
skewers or dowels to hold them in place.
Hell cake to support the board of small cakes
(see page 34 for how to do this) and set the
tower of small cakes in place. Spoon the
reserved meringue into the washed piping
bag fitted with the star tube and pipe large
swirls to cover the gap between the Hell and
Heaven cakes. Use a kitchen blow-torch to
brown the edges of the swirls. Decorate the
Heaven cakes with small pieces of gold leaf.
And the winner
is... John