Host your own Bake Off

Host your own Bake Off


Posted 23rd Sep 2015


With the latest series of BBC One's Great British Bake Off underway, why not be inspired to have your own bake off with one of these scrumptious recipes?

Browkies

Makes 24

115g Dr. Oetker fine cooks 72% extra dark chocolate
65g unsalted butter
1 medium egg, beaten
100g dark brown sugar
1 teaspoon Dr. Oetker Madagascan vanilla extract
125g plain flour
x1 Dr. Oetker baking powder sachet (5g)

For the cookie dough:
100g unsalted butter
75g caster sugar
1 medium egg yolk
125g plain flour
x1 Dr. Oetker baking powder sachet (5g)
100g Dr. Oetker dark chocolate chips

1. First make up the brownie mix. Break up the extra dark chocolate into a heatproof bowl. Add the butter and place over a saucepan of barely simmering water until melted. Remove from the water and cool for 10 minutes.

2. Put the egg, sugar and vanilla paste in a bowl and whisk until well blended and creamy in texture. Beat in the melted chocolate then sift in the flour and baking powder.

3. Now make the cookie dough. Line 3 large baking trays with baking parchment. In a bowl, beat together the butter and sugar until creamy and well blended. Beat in the egg yolk.

4. Sift the flour and baking powder on top and add the chocolate chips. Mix together to form a fairly firm dough.

5. Divide the mixture into 12 equal portions and roll each into a ball. Cut the balls in half and arrange these spaced well apart on the trays, pressing each half down slightly to make chunky half circle shapes. Chill until required.

6. When ready to cook, pre-heat the oven to 180�C/160�C Fan/350�F/Gas Mark 4). Using a teaspoon, scoop a portion of the brownie mixture and place, overlapping slightly, next to each cookie portion. Press down a little to join the 2 mixtures together then form into an overall rough round shape, but without flattening the brownie part.

7. Bake for about 15 minutes until risen, just firm and the cookie part is pale golden – the centre of the brownie should remain soft. Leave to cool for 5 minutes then transfer to wire racks to cool. Delicious served warm or cold.

 

Gluten-free Nutty Carrot Cakes

Makes 8

For the cakes:
115g gluten-free plain flour
1 teaspoon Dr. Oetker baking powder sachet
2 teaspoons ground cinnamon
Dr. Oetker Madagascan vanilla grinder
150g light brown sugar
50g dried cranberries
50g sultanas
50g dried apricots, chopped
115g mixed nuts, or your favourite nuts, finely chopped
2 medium eggs, beaten
150ml sunflower oil
115g carrots, finely grated

To decorate:
8 pecan halves
8 walnut halves
Dr. Oetker gold shimmer spray
75g icing sugar
½ teaspoon Dr. Oetker Madagascan vanilla extract

1. Pre-heat the oven to 180°C/160°C Fan/Gas Mark 4. Lightly grease 8 mini loaf tins and arrange on a baking tray.

2. Sift the gluten-free flour, baking powder and cinnamon into a mixing bowl. Using the vanilla grinder, grind the vanilla into the batter to taste (roughly 5 or 6 turns). Stir in the sugar, dried fruit and chopped nuts. Make a well in the centre. Gradually mix in the eggs and oil to form a well blended, thick batter. Stir in the grated carrot.

3. Divide the mixture between the cake tins, smooth the tops and bake in the oven for about 25 minutes, until risen, firm to the touch and lightly golden. Leave to cool for 10 minutes then turn out on to a wire rack to cool completely.

4. To decorate, arrange the pecan and walnut halves on a sheet of baking paper. Shake the can of shimmer spray until you can hear the ball bearing, and spray over the nuts until they become golden. Leave for a few minutes to dry.

5. Sift the icing sugar into a small bowl. Add the vanilla extract and 2-3 teaspoons warm water to make a smooth piping icing.

6. Spoon the icing into a small piping bag without a nozzle. Put a tray underneath the wire rack of cakes. Snip off the end of the piping bag and pipe the icing back and forth across the tops of the cakes to decorate with a zig-zag pattern. Top each with the gold pecans and walnuts and leave aside for a few minutes to allow the icing to set.

 

Limoncello Cheesecake

Makes 10

1 large egg
40g caster sugar
½ teaspoon Dr.Oetker Sicilian lemon extracts
25g plain flour

For the cheesecake:
400g Dr. Oetker Fine Cooks white chocolate
275g ricotta cheese, at room temperature
1 teaspoon Dr. Oetker Madagascan vanilla extract
75ml limoncello
Dr. Oetker sunshine yellow gel food colour
6g icing sugar
x1 lemon, for lemon rind

1. Pre-heat the oven to 190°C/170°C Fan/375ºF/Gas Mark 5. First make the sponge. Grease and line an 18cm square cake tin. Whisk the egg, sugar and lemon extract together until pale and thick, like softly whipped cream – this will take about 3 minutes.

2. Sift the flour on top and then fold in gently using a metal spoon, taking care not to knock the air out of the mixture.

3. Spoon the into the prepared cake tin, smooth the top and bake in the oven for 10-12 minutes, until risen, springy to the touch and lightly golden. Leave to cool for 5 minutes then carefully turn out onto a wire rack, peel away the lining paper and leave to cool completely, baked side uppermost.

4. Line a deep 500g loaf tin with clingfilm, smoothing out the clingfilm as much as possible round the sides of the tin. Trim the sponge so that it fits snugly into the bottom of the tin (if you cut the sponge carefully you should have enough sponge to make another one. Otherwise, keep the trimmings for truffles or cake pops). Set aside.

5. Now make the layers. Break up 100g white chocolate into a heatproof bowl and place over a saucepan of barely simmering water to melt. Once melted, remove the bowl from the water.

6. Quickly stir 75g ricotta and the vanilla extract into the chocolate – the mixture will thicken quickly – and mix until well blended. Pile on top of the sponge base and spread out evenly, tapping the tin on the work surface to ensure the chocolate cream settles evenly. Chill for about 30 minutes until firm.

7. Melt the remaining white chocolate as above. Put the ricotta cheese in a bowl and mix in the limoncello and as much yellow food colour gel as required to make a lemony colour – for a very rich colour, use the whole tube. Beat until well blended together then add the melted chocolate and mix well.

8. Pile over the white chocolate layer and smooth over evenly, tapping the tin on the work surface to make sure there are no gaps. Chill for at least 2 hours until completely set.

9. To serve, invert the tin onto a serving plate or board and peel off the clingfilm. For a very smooth finish, gently run the warm blade of a knife (hold in hot water for a few seconds and dry) over the sides. Dust lightly with icing sugar and decorate with lemon rind, then slice and enjoy.

 

Mini Berry Tartlets

Makes 16

For the pastry:
175g flour
25g icing sugar
100g salted butter
2 egg yolks

For the tart:
Dr. Oetker ground arrowroot sachet
225ml blackcurrant cordial or berry cordial (diluted)
200ml double cream
25g icing sugar
¾ teaspoon Dr. Oetker Madagascan vanilla extract
150g blueberries
175g raspberries

1. Sift the flour and icing sugar into a bowl and add cold, cubed butter. Pulse the mixture until it resembles fine breadcrumbs. Add the egg yolks and then pulse until the dough begins to come together.

2. Pre-heat the oven to 200°C/180°C Fan/Gas Mark 6. On a lightly floured surface, roll out the pastry thinly and cut out 16 x 8cm rounds, re-rolling as necessary. Fit each circle of pastry into 16 6cm diameter/2cm deep tartlet tins.

3. Neaten the edges and place a baking case in the centre of each. Fill with baking beans or raw rice. Arrange the tins on a baking tray.

4. Bake for about 8 minutes until lightly golden round the edges. Carefully remove the beans or rice and paper. Prick the bottom of each case and return to the oven for a further 5 minutes until the pastry is lightly golden and cooked through. Cool for 10 minutes before carefully slipping the pastry cases out of the tins. Put on a wire rack to cool completely.

5. For the topping, put the arrowroot in a small saucepan and blend with a little of the fruit cordial to make a paste. Stir in the remaining cordial and gradually bring to the boil, stirring, until clear and thickened. Transfer to a heatproof jug and set aside to cool.

6. When ready to serve, whip the cream until softly peaking. Sift the icing sugar on top and add the vanilla extract. Gently mix into the cream.

7. Spoon the vanilla cream into a piping bag fitted with a large plain nozzle. Pipe a portion of cream into each tart case to just fill the centre, keeping the level just below the pastry edge.

8. Arrange blueberries and raspberries on top of the cream. Using a broad, soft bristled pastry brush, gently brush a generous amount of the arrowroot topping on top to completely cover the berries and cream layer – the glaze will be sticky, so it is best to hold each tartlet over the jug as you brush the top.

9. Arrange the tartlets on a serving plate and serve with the remaining arrowroot topping as an accompaniment.

 

Rose and Lemon Fondant Fancies

Makes 16

115g margarine
115g caster sugar
2 medium eggs, beaten
115g plain flour
1½ teaspoons Dr. Oetker baking powder sachets
½ teaspoon Dr. Oetker Sicilian lemon extract
½ teaspoon rose flavour
Dr. Oetker hot pink gel food colour

To decorate:
x1 Dr. Oetker free-range egg white powder sachet
75g caster sugar
8 pink rose petals
8 yellow rose petals
115g unsalted butter, softened
200g icing sugar, and extra for dusting
454g Dr. Oetker ready to roll marzipan
600g Dr. Oetker ready to roll white icing
Dr. Oetker sunshine yellow gel food colour
Dr. Oetker hot pink gel food colour

1. Pre-heat the oven to 190°C/170°C Fan/375°F/Gas Mark 5. Grease and line 2 x 18cm square cake tins with baking parchment. In a mixing bowl, beat the margarine with the sugar until pale, creamy and light in texture. Gradually whisk in the eggs then sift the flour and baking powder on top. Carefully mix the ingredients together.

2. Divide the mixture in half and add the Sicilian lemon extract to one half and the rose flavour to the other along with a few drops of hot pink gel food colour and carefully mix in until well blended. Spoon into separate tins, smooth the tops and bake for 10-12 minutes until risen and firm to the touch. Turn out onto a wire rack to cool.

3. Meanwhile, prepare the decoration. Make up the egg white powder as directed on the sachet and put the caster sugar on a plate. Working on one petal at a time, hold the petal at one end with a pair of tweezers and lightly dip in the diluted egg white. Shake off the excess, and brush away any froth using a paint brush. Lay the petal on the sugar, and then cover with sugar using a teaspoon. Lift the rose petal off the sugar and place on a board lined with baking parchment. Continue to cover all the petals and leave in a warm, dry place for at least an hour until dry enough to handle – you may have to leave the petals for a longer period of time if the atmosphere is damp.

4. Meanwhile, put the butter in a mixing bowl and beat until soft. Gradually sieve in the icing sugar, beating well after each addition, to make a smooth, spreadable icing. Set aside.

5. Trim the crusts from both cakes and sandwich together with a thin layer of the butter icing. Cut into 16 neat squares.

6. Lightly dust the work surface with icing sugar and knead the marzipan until pliable. Using a tape measure, measure round the outside of one of the squares, and measure the depth. Set aside 150g marzipan, and then half the remaining marzipan, and roll each portion out thinly to form rectangles as wide as the circumference of the cake square added together. Cut 8 strips of marzipan from each, as wide as the depth of the cake square – as a guide, roll out to approx. 28 x12cm (9 ½ x 4 ¾ inch).

7. Working on one strip at a time, lightly spread a marzipan strip with a little butter icing and stick round the outside of a cake square. When all the cakes are covered in this way, roll out the reserved marzipan thinly and cut out 16 squares to cover the tops of the cakes, spreading with a little butter icing to stick the marzipan down. Smooth the marzipan all over to ensure a neat finish and place the cakes on a wire rack over a tray or board.

8. Load the remaining butter icing into a small uncut piping bag, snip off about 1cm from the end of the bag and pipe a neat blob on top of each cake. Chill for 30 minutes to firm up.

9. Put half the chopped white icing in a saucepan and add 40ml water. Heat very gently, stirring occasionally, until melted together. Remove from the heat, mix in a few drops of sunshine yellow gel food colour and, working quickly, spoon or ladle liquid fondant over 8 cakes to coat the top and sides – use a flat bladed knife to quickly cover any bare areas. This icing sets quickly once off the heat, but can be gently re-melted if necessary.

10. Melt the remaining icing with some water in the same way and colour with hot pink gel food colour, and cover the remaining 8 cakes in the same way. Leave for about an hour to set.

11. To serve, carefully trim the icing drips from the bases of the cake and place on a serving plate. Lightly dab the back of each petal with a drop of water and place on top of each fondant fancy. Your pretty little cakes are now ready to serve.

 

Ultimate Chocolate Fudge Layer Cake

Makes 12

For the cake:
100g Dr. Oetker Fine Cooks 72% extra dark chocolate
100g Dr. Oetker Fine Cooks 35% milk chocolate
250g plain flour
275g caster sugar
300ml buttermilk
125g unsalted butter, softened
3 medium eggs, beaten
2 teaspoons Dr. Oetker bicarbonate of soda
1 teaspoon Dr. Oetker Madagascan vanilla extract

For the decoration:
100g Dr. Oetker Fine Cooks 72% extra dark chocolate
300g Dr. Oetker Fine Cooks 35% milk chocolate
450ml double cream, at room temperature

1. Pre-heat the oven to 180°C/160°C Fan/Gas Mark 4. Grease and line 3 x 20cm Victoria sandwich tins.

2. Break the dark chocolate into pieces and place in a large heatproof bowl. Put the bowl over a saucepan of barely simmering water and leave to melt. Remove the bowl from the pan of water and set aside for 10 minutes to cool.

3. Meanwhile, put all the other ingredients, except the decoration ingredients, in a large bowl and mix together until well combined. Beat in the melted chocolate.

4. Divide the mixture between the prepared tins and smooth the tops. Put the tins on shelves in the oven and bake for 25-30 minutes until risen and firm to the touch. Cool for 10 minutes before removing from the tins and transferring to a wire rack to cool completely.

5. To decorate, break the dark and milk chocolate into a large heatproof bowl and melt as above. Remove the bowl from the pan of water and leave to cool for about 20 minutes until slightly warm.

6. Whilst whisking the chocolate, gradually pour in the cream, whisking until thick and glossy.

7. Sandwich the 3 sponges together using 2/3 of the chocolate cream and place on a serving plate. Spread the remaining cream on top and leave in a cool place for several minutes to firm before serving. For a really firm finish, chill the cake for 30 minutes before serving.

Recipes courtesy of www.droetker.co.uk 

 





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