• Chocolate and raspberry roulade recipe

    Ingredients Serves 6-8 Roulade: 175g dark chocolate 175g caster sugar 6 eggs, separated 2 level tbsp cocoa, sifted Filling: 500ml double cream Icing sugar, to dust 200g fresh raspberries, reserve 6-8 to decorate 2 tbsp icing sugar Method Preheat the oven to 180°C/350°F. Break the chocolate into a heatproof bowl and melt over a pan of simmering water (do not let the base of the bowl touch the water). Remove from the heat and leave to cool slightly. Place the sugar and

  • Gluten free cherry bakewell cake recipe

    Serves: 8-12 Preparation time: 15 minutes Baking time: 30 minutes Equipment x2 Pyrex Asimetria cake pans (20cm) Non-stick baking parchment Spatula Palette knife Sieve Pyrex 1 litre mixing bowl Electric hand whisk or wooden spoon Cooling rack Ingredients For the cake: 200g marzipan, grated A few drops of almond extract 200g golden caster sugar 200g soft unsalted butter 6 large free range eggs 200g cornflour 2tsp baking powder Pinch of salt For the filling: 100g butter 225g icing sugar 1tbsp amaretto, or a few drops of almond extract Half a 340g jar of good quality cherry jam To decorate: Icing sugar and Glace cherries Method Preheat the

  • Pomegranate, elderflower and strawberry mascarpone layer cake recipe

    Makes 10 slices Preparation time: 1 hour Cooking time: 30 minutes Ingredients 225g softened butter 225g golden caster sugar 4 large free range eggs, lightly beaten 225g self-raising flour 2 tsps baking powder 150g strawberries, chopped into small pieces 1 tbsp bottlegreen pomegranate & elderflower cordial Icing 100g softened butter 200g icing sugar 250g Mascarpone cheese 100g strawberries, plus a few extra for decoration 1 pomegranate or 50g prepared seeds, reserve a few for decoration 2 tbsp bottlegreen pomegranate and elderflower cordial Few drops pink colouring 14g freeze dried strawberries Topping 150g white chocolate Method Place the

  • Mint chocolate swiss roll recipe

    Ingredients 8 large eggs 150g caster sugar 30g cocoa powder 175g Elizabeth Shaw Mint Crisp 50g plain dark 70% cocoa Chocolate 350ml double cream 50g icing sugar 8 Elizabeth Shaw Mint Flutes Method Preheat oven to 180°C/gas mark 4/fan oven 160°C and line a swiss roll tin with baking parchment. Place the Mint Crisp and plain chocolate into a small heatproof bowl and place bowl on small saucepan of cold water ensuring the bowl does not touch the water. Heat the water gently until all the chocolate is melted, meanwhile separate 2 of the eggs. When the chocolate is melted, stir in two beaten egg yolks.