1、Eggless chocolate & beetroot blitz & bake cake

Healthier than your average chocolate cake, this rich and dark bake is lighter on the calorie count

Eggless chocolate & beetroot blitz & bake cake recipe

Ingredients

  • 100ml rapeseed oil, plus extra for greasing
  • 175g (drained weight) vacuum-packed beetroot (not in vinegar)
  • 175g dark soft brown sugar
  • 200g self-raising flour
  • 1 tbsp baking powder
  • 50g cocoa powder
  • 200g 0% fat natural yogurt
  • 2 tsp vanilla extract
  • 100g icing sugar
  • 50g dark chocolate (at least 80% cocoa solids)
  • 1 tbsp cocoa powder
  • 3 tbsp skimmed milk
  • dark chocolate shavings, to serve (optional)

Method

Grease and line a deep 20cm springform cake tin with baking parchment. Tip the beetroot into a food processor and whizz to a purée. Add the remaining ingredients, along with ¼ tsp salt, and blend until well combined. Scrape into the cake tin, level the surface and bake for 50 mins-1 hr or until a skewer comes out clean.
  • Leave the cake to cool in the tin while you make the icing. Put the ingredients in a small saucepan, heat and whisk until smooth. Cool for 20 mins.
  • Flip the cake onto a wire rack, flat-side up. Pour over the icing and leave to cool completely. Sprinkle with dark chocolate shavings (if using), then serve.

  • https://www.truecookbook.com/recipe/eggless-chocolate-beetroot-blitz-bake-cake-8123/

    2、Blueberry & pistachio cake with cardamom cream

    Reader Janine Watkins shares her recipe for a light and nutty celebration sandwich sponge with floral notes and bursting berries
    Blueberry & pistachio cake with cardamom cream recipe

    Ingredients

    Method

    1. Heat oven to 180C/160C fan/gas 4. Lightly grease and line the base of 2 x 20cm sandwich tins with baking parchment. Grease the tins again, dust with a little caster sugar and a little flour, then tap out any excess.
    2. Put the eggs and sugar in a heatproof bowl and, using an electric whisk, mix briefly to combine. Place the bowl over a pan of steaming water and continue to whisk until the mixture is pale and thick – when the whisk is lifted, the mixture should leave a trail on the surface lasting about 5 secs. Remove the bowl from the pan and continue beating for 2 mins.
    3. Continue to whisk the mixture while trickling the melted butter around the edge of the bowl. Sift in the flour and ground pistachios, very gently give the mixture 2-3 folds, then add the blueberries and fold again, being careful not to knock out all the air. Divide the mixture between the tins and bake for 25-30 mins, until a skewer inserted comes out clean.
    4. To make the filling, beat the butter and sugar together until pale and fluffy. Add the cardamom, then drizzle in the cream. Continue to beat until light and airy.
    5. Cool cakes in their tins for 10 mins, then turn out onto a wire rack. Remove lining paper when completely cooled. Sandwich the cakes together with the cardamom cream, top with some more, then decorate with pistachios and blueberries.

    3、Raspberry, chocolate & hazelnut breakfast bread

    This indulgent brunch loaf requires good bread and kneading skills- prepare the dough ahead then pop it in the oven to serve warm
    Raspberry, chocolate & hazelnut breakfast bread recipe

    Ingredients

    • 2 x 7g sachets fast-action dried yeast
    • 600g '00' flour, sponge flour or plain flour, plus extra for dusting
    • 50g golden caster sugar
    • 400ml warm milk
    • 50g melted salted butter, plus extra for greasing and to serve
    • 1 large egg, beaten
    • 200g jar Nutella, plus extra to serve (optional)
    • 200g raspberries
    • 1-2 tbsp chopped hazelnut
    • 1 tbsp granulated sugar
    • raspberry jam, to serve

    Method

    1. Up to 3 days before you want to bake (and best if at least 1 day), mix the yeast, 400g of the flour, the sugar and 1 tsp salt in a big bowl. Whisk together the milk, melted butter and egg, then tip into the dry ingredients and mix with a wooden spoon. Cover tightly with greased cling film and chill at least overnight or up to 3 days.
    2. When you’re ready to finish the bread, heat oven to 180C/160C fan/gas 4. Add the remaining flour to the dough and use your hands to mix in. Tip onto a lightly floured surface and lightly knead to completely bring together. Roll out with a little more flour to a 50 x 30cm rectangle. Spread the Nutella all over the dough. Scatter the raspberries evenly over, then press lightly with your hands so they stick into the dough a bit.
    3. With a long side facing you, roll up as tightly as you can (like a Swiss roll). Use a sharp knife, dusted with a little flour, to cut the roll in half down the length – but not quite through at one end, so the 2 strips are still joined. Twist the 2 strips together, then bring the ends together to make a wreath, pinching the ends together to stick. Lift onto a baking sheet, scatter with the hazelnuts and granulated sugar, and bake for 30-40 mins until browned and crusty.
    4. Cool until just warm. Serve with butter, raspberry jam and extra Nutella, if you like.

    4、Chocolate & caramel ombre cake

    For the ultimate indulgence look no further than Sarah Cook's four-layered chocolate-caramel extravaganza
    Chocolate & caramel ombre cake recipe

    Ingredients

    • 225g very soft butter, plus extra for greasing
    • 225g golden caster sugar
    • 175g self-raising flour
    • 85g ground almond
    • 1 tsp baking powder
    • 3 eggs
    • 150ml pot natural yogurt
    • 1 tsp vanilla extract
    • 5 tbsp cocoa powder
    • 225g very soft butter, plus extra for greasing
    • 175g light muscovado sugar
    • 50g dark muscovado sugar
    • 175g self-raising flour
    • 85g ground almonds
    • 1 tsp baking powder
    • 3 eggs
    • 150ml pot natural yogurt
    • 1 tsp vanilla extract
    • 1 tbsp cocoa
    • 397g can caramel (stocked near the condensed milk in stores)
    • 140g dark chocolate
    • 140g milk chocolate
    • 300ml double cream

    Method

    1. Heat oven to 180C/160C fan/gas 4. Grease and line bases of 2 x 20cm sandwich tins with baking parchment. For the Vanilla & chocolate sponges, mix all the ingredients, apart from the cocoa, together with an electric whisk. Scrape half the mix into a second bowl and whizz in the cocoa. Scrape into the tins and bake for 20-25 mins until a skewer poked in comes out clean.
    2. Repeat step 1 for the Caramel & caramel-choc sponges, again leaving cocoa out of the first mixing, then splitting the mix in half and whizzing the cocoa into one batch. Cook as above.
    3. While sponges are cooling, melt the dark and milk chocolate together in a bowl over a pan of barely simmering water. Remove from the heat, stir in the cream and cool or chill until spreadable.
    4. When the sponges are cool, spread a third of the caramel over the Vanilla sponge and top with the Caramel sponge. Spread over another third of the caramel and top with the Caramel-choc sponge, then the final third of caramel and top with the Chocolate sponge (don’t panic if you mix up the layers, the cake will still look great when you cut in). Spread the chocolate icing over the whole cake to serve. It will keep in a cool place in an airtight container for up to 3 days.

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