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  • Victoria Sponge with Strawberries

    Victoria Sponge with Strawberries

    great for entertaining. An easy way to remember the proportions in the recipe is to weigh the egg and add the same weight of   Serves 4–6   300g (2 1⁄2 sticks plus 1 tbsp) butter, plus extra for greasing 300g (2 1⁄3 cups) plain (all-purpose) flour 2 tsp baking powder 300g (11⁄2 cups) caster (superfine) sugar 5 large (US extra large) eggs 1 tsp vanilla extract   For the filling and topping 6 tbsp strawberry jam 120ml (1⁄2 cup) […]

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  • Opéra-style Chocolate Cake

    Opéra-style Chocolate Cake

    The classic opéra gateau is a multi-layered sponge cake sandwiched together with chocolate ganache and buttercream and topped with fruit. here is my take on it, which uses brownie-style chocolate sponge, three types of chocolate mousse and chocolate glazing. It should be prepared a day before required, because it’s quite complicated and must be frozen overnight.   Serves 12–16   90g (3 1⁄2oz) dark (semisweet) chocolate (at least 70 per cent cocoa solids) 135g (1 stick plus 11⁄2 tbsp) butter, […]

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  • Blackcurrant and Lemon Tart

    Blackcurrant and Lemon Tart

    Serves 6 -8 Sweet Pastry 210g Flour 85g Icing Sugar 1 egg 125g Butter 25g Ground Almonds Lemon Filling 200g Lemon Juice 5 Whole eggs 250g Caster Sugar 350g Butter (preferably unsalted) 1 Leaf Gelatine 4 tbsp homemade blackcurrant jam (see top tip) In a bowl, cream together the butter and icing sugar until light and fluffy. Add in the ground almonds, the egg and flour and bring the mixture together. Wrap in cling film and allow to rest for […]

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