cakes-and-desserts

There are lots of chefs around the world who bake the best cakes, but Rachel Allen just tops them all. She is the best Pastry Chefs in the world. We have collected some of her best recipes for you that you must try.

1Chocolate, Almond and Rum Cake

chocolate-almond-rum

Ingredients

  • 6 eggs, beaten
  • 250 g caster sugar
  • 225g almonds
  • 4 tbsp rum
  • 225 g dark chocolate, roughly chopped
  • 150 g softened butter
  • 8 blanched almonds, to decorate
  • 2 tbsp rum
  • 75 ml regular cream
  • 125 g dark chocolate, broken into pieces

Method

  1. Take a bowl, place the chocolatein a double boiler, to melt it, stir occasionally, then remove from the heat and let it cool.
  2. In a food processor put butter, sugar and ground almonds, whisk until combined. Add the rum and eggs, in the melted chocolate and whisk until blended. Transfer the batter to a baking tin.
  3. Pre-heat the oven on 180*C. Bake for a good 30 minutes or until perfectly done.
  4. Remove from the oven and carefully with the help of sharp knife remove the cake from the tin Transfer to a wire rack to cool down.

Glaze

  1. In a saucepan pour cream and bring it to boil, remove the pan from the heat and mix in the rum while stirring add the chocolate. So it makes a smooth and runny glaze.
  2. Pour the chocolate glaze over the cake. Decoratewith blanched almonds.
  3. Serve with softly whipped cream.

2

Chocolate, Almond and Rum Cake

vanilla-cupcake

Ingredients

  • 75g flour
  • 75ml milk
  • 125g caster sugar
  • ½ tsp baking powder
  • 1tsp vanilla extract
  • 25g softened butter
  • 2 medium eggs
  • Pinch of salt

Icing

  • 1-2 tbsp cream
  • 100g icing sugar
  • 1tsp vanilla extract

To decorate

  • Sugared almonds
  • Crystallised flowers
  • Other edible decorations of your choice

Method

  1. Boil the milk and add in the butter and stir to melt.
  2. With an electric hand held mixer, beat the eggs until it’spale and fluffy. Gradually pour in the sugar and vanilla extract until thick. Add in the baking powder,flour, and salt. Slowly add in the milk and beattill it’s all well combined.
  3. In each paper case, add in the batter (keep 1/4 of space for it to rise) bake in the pre-heated oven for 15 minutes or until the toothpick comes out clean. Allow to cool.
  4. To prepare the icing, mix the cream with icing sugar and vanilla extract. Beat to combine it together.
  5. With a warm knife spread the icing on the cupcake. Finish with your favourite decoration.  Enjoy!

3 Chocolate and Vanilla Swirl Biscuits

choco-vanilla-swirls

Ingredients

  • 110g caster sugar
  • 150g softened butter
  • 1 egg
  • icing sugar, for dusting
  • 150g  flour
  • 2 tsp vanilla extract
  • 1/8 tsp baking powder
  • 35g cocoa powder

Method

  1. Beat sugar with butter until it is fluffy. Add in the egg and beat it till well combined.
  2. Divide the mixture into two bowls. The mixture should be 160g each. Into one bowl, add the sifted flour and baking powder and mix to softenthe dough.
  3. Into the other bowl, sift the cocoa, flour and baking powder. Knead this to a soft dough.
  4. Dust the baking parchment with icing sugar. Use a rolling pin to flatten the dough on a different sheet, dust the top with icing sugar.
  5. Place the vanilla layer on the chocolate layer evenly and, slowly roll tightly into a log. Place the dough (wrapped in a paper)in the refrigerator to set for good 15 minutes.
  6. Slice the dough (7.5mm thick). Preheat the oven to 180°C.  Bake for 15 minutes. Keep it aside and serve at room temperature.

4 Walnut Cake with American Frosting

valvet-cake-with-amarian-frosting

Ingredients

  • 100g butter
  • 200g  plain flour
  • 225g caster sugar
  • 2 eggs, separated
  • 1 tsp baking powder
  • Pinch of salt
  • 1tsp vanilla extract
  • 100ml milk
  • 100g  walnuts, roughly chopped

Filling

  • 125g  icing sugar,
  • 75g butter
  • 8 walnut halves or Rose petals, to decorate
  • ½ tsp vanilla extract

Frosting

  • 425g caster or granulated sugar
  • 2 egg whites
  • 100ml  water

Method

  1. In a bowl, add baking powder, flour and salt.  Add butter.Add in the vanilla extract, egg yolks and sugar, beat until the mixture is well combined. Addin the chopped walnuts. Alternatively add flour and milk, until they form a smooth batter.
  2. Whisk the egg whites in a separate bowl until it is stiff. Gently fold a quarter into the cake batter. Pour the mixture between the tins which have been buttered and dusted with flour. ( Make a hole so that the cake doesn’t peak)
  3. Bake for 18-20 minutes at 180*C. Allow it to be cool.

Filling

  1. Cream the icing sugar, vanilla extract and the butter until pale and soft. Transfer the cake to the rack and sandwich both the cakes with the filling.

Frosting

  1. The Icing is a bit tricky so follow the instructions carefully.
  2. With a hand-held electric beater beat egg whites until very stiff.
  3. In a saucepan, add the sugar and water and boil for good 8-10 minutes till it is syrupy and thick. (Consistency of the syrup should be such, that last few drops when fall from the spoon makes a perfect thread).
  4. Add this syrup to the egg whites, with the hand-held beater. Place this bowl in a double boiler. Whisk continuously for 12-14 minutes till the frosting is thick snow white and meringue-like.
  5. With a knife quickly apply the frosting over the cake , (dip the knife regularly into a jug of boiling water). Icing sets quickly, so speed up the process.
  6. Decorate rose petals, or arrange the walnut halves on top of the cake.

5Pistachio and Saffron Kulfi

pistacchio-kear-kulfi

Ingredients

  • 2- litre milk
  • 8 green cardamom pods
  • ½ tsp grounded nutmeg
  • A good pinch of saffron strands
  • 75g chopped pistachios
  • 65g sugar
  • Crystallised mango and rose petals

Method

  1. In a saucepan, pour the milk, ground nutmeg and cardamom and bring it to a boil. Simmer the milk and cook it for about 1 hour, the milk has to reduce (one-third)fromits original amount). Stir regularly as it cooks. (Don’t scrape  the browns bit that you see at the bottom  into the milk)
  2. Sieve the reduced milk into another saucepan, add the sugar, saffron, and chopped pistachios (half) and cook for a couple of minutes. Pour out into a bowl and allow cooling.
  3. You can use an ice cream machine or else can cover and place the container into the freezer. After about 2 hours,takeout the Kulfi from the freezer and blend with a hand mixer, cover it up again and put back into the freezer. Repeat this after step after 2-3 hrs.
  4. If you desire you can transfer the Kulfi to individual moulds till it’s frozen. Pop it into the freezer overnight or till it’s frozen.
  5. Serve with the remaining pistachios or with sliced ripe mango.

6 Chocolate and Hazelnut Praline Ice Cream

choco-hazelnut-praline-icecream

Ingredients

Praline

  • 100 g hazelnuts
  • 100 g sugar

Ice cream

  • 4 egg yolks
  • 100 g sugar
  • 600 ml cream
  • 1 tsp vanilla extract
  • 150 g dark chocolate

Method

Praline

  1. In a frying pan place sugar and hazelnuts on a medium heat. Swirlithe panon intervals,so as to evenly caramelise the sugar. Cook sugar until it’s melted and golden in colour. Swirl the saucepan to coat the hazelnuts with the caramel.
  2. Transfer the coated nuts to cool completely. Once cool, break the praline with your hands. Put them in a food processor, whiz till they turn into crumbs.

Ice Cream

  1. Whisk the cream until its soft peak. Place in the fridge. In a saucepan, addwater (200ml) and sugar then stir occasionally until the sugar is dissolved. Boil the syrup so as to reach the ‘thread’ stage, (106–113°C). It should be thick and syrupy, and the drop forms thin threads.
  2. In a mixer whisk the egg yolks until light and fluffy. Whisking constantly on a medium pace, transfer the syrup over the egg yolks. Once mixed, add the vanilla, and beat on high speed till the mixture has a mousse like consistency.
  3. Using a double boiler melt the chocolate. Allow it to be cool. Add a little mousse to the chocolate and mix until combined. Add a lot more amount of mousse and whipped cream. Mix well and put into the freezer.
  4. Just as the ice cream beginning to set (half an hour), add 3 quarters of praline, and freeze it overnight or until the ice- cream is set completely. Top it with the remaining praline. Enjoy!

Upside-down Cranberry Cake

upside-down-crannberry-cake

Ingredients

  • 200g plain flour
  • 300g  sugar
  • 50g butter
  • 2 eggs
  • ¼ tsp bicarbonate of soda
  • 225g cranberries, fresh or frozen
  • 75ml vegetable oil
  • 200ml buttermilk
  • 1 tsp baking powder
  • Softly whipped cream
  • ½ tsp salt
  • Brown sugar

Method

  1. In the ovenproof pan, melt butter. Pour in half the sugar and cook for 2 minutes. Fold in the cranberries and set aside.
  2. Into a bowl, mix baking powder, flour, bicarbonate of soda, and salt. In separate bowl whisk the oil, eggs, sugar and buttermilk and mix till its combined well. Pour this into the prepared mixture and beat to form a smooth batter. Line the pan with the cranberries and pour over thebatter.
  3. Place the pan in the preheated oven (180°C). Bake for 25-30 minutes.
  4. Allow the cake to cool for 5 minutes and shift it into the plate. Serve with whipped cream sprinkled with brown sugar.

8 Irish Coffee Cups

irish-coffee-cups

Ingredients

  • 2 eggs
  • 125 g brown sugar, softened
  • 125 g  plain flour
  • 125 g butter, softened
  • 1 tbsp coffee essence
  • 1 tsp baking powder
  • 150 ml cream, whipped
  • 50 ml whisky
  • 150 ml double or regular cream
  • 125 g caster sugar
  • 4 small ovenproof teacups

Method

  1. In a bowl, beat sugar and butter until light and pale.
  2. Add in the Eggs and Coffee Essence in the butter mixture.
  3. Gently fold in the flour and baking powder.
  4. Butter the cups and pour the mixture into the cups and place in baking dish.
  5. In the baking dish, pour boiling water (approx halfway of the cups), bake for 25–30 minutes in a preheated oven (180°C).

Sauce

  1. In a saucepan pour 75ml of water add sugar and bring to boil, occasionallystir to dissolve the sugar. On high heat continue to boil until the syrup attains the caramel colour.(Don’t stir the mixture at this point)
  2. Swirl the pan occasionally and cook to the point when it starts smoking. Don’t overcook as the sauce will taste bitter.
  3. Pour in the whisky and cream, gently mix the ingredients, and then set aside.
  4. You can remove the cake from tin or serve in the cups with whipped cream and warm whisky sauce.

9 Bake Well

bake-well

Ingredients

  • 150 g self-raising flour
  • 150 g caster sugar
  • 2 eggs
  • 150 g  butter, softened
  • 50 ml milk
  • 1/8 tsp of almond extract
  • 150 g raspberries
  • 150 g ground almonds
  • 25 g flaked almonds
  • fresh raspberries and softly whipped cream
  • icing sugar, for dusting

Method

  1. With an electric food mixer beat the sugar and butter until soft and pale.
  2. Beat the eggs and the almond together, until combined. Pour in the butter mixture. Mix until combined.
  3. Add milk, mix until combine. Carefully fold ground almonds, flour and raspberries in the batter.
  4. Pour the cake mixture into the tin, on top, put the flaked almonds.
  5. Bake for 50–55 minutes, ipre-heat the oven (180°C / 350°F). Allow cooling in the tin.
  6. Remove from the tin, dust with icing sugar. Serve with whipped cream and fresh raspberries.

10Arctic Roll

arctic-roll

Ingredients

  • butter, greasing
  • l vanilla ice cream
  • 4 eggs
  • 100 g caster sugar
  • 100 g  flour
  • 1 tsp baking powder
  • 200 g raspberry jam

Method

  1. Remove ice-cream out of the refrigerator and allow it to soften a little. Scoop some amount out on a large sheet of parchment. With the help of asheet roll it into a sausage 9 in (23cm) long and 2 in (5cm) in diameter.
  2. Seal the ends of the paper roll and put the ice cream roll back into the freezer leaving it there to freeze at least 30 minutes.
  3. With electric hand mixer beat the eggs and sugar until it’s pale, fluffy and doubled the size. Gently fold in the flour and baking powder.
  4. In a buttered and dusted Swiss roll tin pour the batter and smoothen with a palette knife or a spatula.Bake for 10–14 minutes;preheat the oven to 180°C.
  5. Remove from the oven. Dust the icing sugar on the sponge, and place a parchment paper on a sponge. Allow it to be cool.
  6. After the sponge has cooled spread the raspberry jams evenly on the sponge.
  7. Place the ice-cream cylinder on the sponge. Cautiously roll up the ice cream into the sponge. Dust with sugar and cut 1 1/2 cm of rolls.
  8. Serve immediately or keep in the freezer for 20 minutes before serving.

11 Strawberry Cupcakes

strawberry-cupcakes

Ingredients

  • 300 g plain flour
  • 3 eggs
  • 200 g caster sugar
  • 3 tsp baking powder
  • 125 g butter, softened
  • 150 ml milk
  • 1/2 tsp salt
  • 1 tsp vanilla extract

Icing

  • 175 g  butter, softened
  • 150 g  fresh  strawberries
  • 600 g  icing sugar
  • 1 tbsp lemon juice
  • strawberries, to decorate

Method

  1. In an electric food mixer, whisk the butter and sugar until light and smooth.
  2. Add in the eggs, beating until well combined. Pour in the milk, vanilla extract, whisk well.
  3. Mix in the flour, salt and baking powder with a spatula, fold in gently to combine.
  4. Add the batter in the muffin cases, filling approx two-thirds of the cup bake for 20–25 minutes in a Pre-heated oven to 160°C.
  5. Remove from the oven and keep aside.

Icing

  1. In a blender whiz lemon juice and strawberries to form a purée. Into a bowl, sieve the puree to remove the seeds.
  2. In a separate bowl, cream together the icing sugar and butter until fluffy, add in the fruit purée, give a good stir to mix it evenly.
  3. Apply the icing onto the cakes and finish with the strawberry.

12  Banoffee Blondies

banoffee-blondies

Ingredients

  • 1 egg, beaten
  • 100 g  butter
  • 100 g  caster sugar
  • 225 g plain flour
  • 175 g soft light brown sugar
  • 225 g  white chocolate, broken
  • 200 g  bananas, mashed
  • 1 tsp baking powder
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 100 g whole almonds

Method

  1. In a saucepan put caster sugar and almonds. On a medium heat, cook sugar till it turns to a golden caramelise syrup. Swirl the pan in between, do not stir it. Let it cool. In a food processor put the praline and whiz until it becomes crumbs like.
  2. Over a double boiler, place butter and white chocolate to melt.
  3. Remove from the heat and add egg, sugar, vanilla extract and mashed bananas, beat until combined. Stir in the almond praline.
  4. Bake for 30–35 minutes (at 180°C). Allow it to cool and cut square shapes and serve.

13 Cardamom Yoghurt Cake

cardamom-yogurt-cake

Ingredients

  • 350 g plain flour
  • 250 g  butter, softened
  • 4 eggs
  • 225 g sugar
  • juice and finely grated zest 1 orange
  • 1/4 tsp salt
  • 5 tsp baking powder
  • 1 tsp ground cardamom
  • 75 g fresh raspberries, to decorate
  • 225 ml yoghurt
  • for the icing
  • 225 g icing sugar, sifted
  • 25–30ml yoghurt
  • 1/4 tsp ground cardamom

Method

  1. In an electric food mixer beat the butter until soft. Add in the sugar and mix until the mixture is pale and light.
  2. Add the ground cardamom, orange zest and juice. Add one egg at a time, beat well, thenadd in the yoghurt.
  3. Fold in the flour, baking powder and salt.
  4. Transfer the batter into the tin and bake for 50–55 minutes in pre-heated oven (180°C)
  5. Allow to cooling for just 5 minutes on the wire rack.

Icing

  1. Whisk together the yoghurt, icing sugar and cardamom; add some amount of yoghurt if it’s stiff.
  2. Drizzle the icing on the cake on a Zigzag pattern. Decorate with the raspberry.

14 Madeleines

madeleine

Ingredients

  • 50 g plain flour
  • 50 g butter, softened
  • 1 egg
  • 50 g caster sugar
  • 1/4 tsp baking powder
  • icing sugar, for dusting
  • 1/2 tsp vanilla extract
  • 1 tbsp cocoa powder
  • 100 g dark or white chocolate

Method

  1. Butter and dust a little flour into the Madeleine moulds.
  2. Take a bowl and whisk together egg and sugar until it’s thick, pale,and mousse-like and has grown double the volume.
  3. Carefully fold in, cocoa powder flour, and baking powder in the sugar and egg. Add in the vanilla extract and melted butter. Don’t over-mix.
  4. Transfer the batter into the moulds, fill each to the top and bake for 10–15 minutes. Remove from the oven and place on the rack to cool.
  5. On a double boiler melt the chocolate, stirring occasionally.
  6. Dip the Madeleine holding one end and dipping the rest. Remove excess chocolate and transfer on the parchment. Let it sit for long 15-20 minutes and then enjoy with a cup of tea.

15 Victoria Sponge

victoria-sponge

Ingredients

  • 175 g  plain flour
  • 175 g  caster sugar
  • 3 eggs
  • 175 g  butter, softened
  • 1 tbsp milk
  • 1 tsp baking powder
  • icing sugar

Method

  1. Add butter and flour in both the tins.
  2. Take a bowl andcombine butter and sugar; mixuntil the mixture is pale and soft.
  3. In a separate bowl, whisk the eggs until it’s fluffy. Gradually add to the butter mixture, whisk continuously. Add in the baking powder and flour, pour in the milk and mix till well combined.
  4. Pour the batter into the two tins and bake for 20–25 minutes.
  5. Allow it to cool and remove from the tin.
  6. Transfer the cake to the cake stand and spread 3–4 rounded tablespoons of jam, blackberry raspberry or strawberry and then apply whipped cream. Eat it on the day made.

16 Baked Cheesecakes with Blueberries

cheese-cake-with-blueberries

Ingredients

  • 3 eggs
  • 175g caster sugar
  • 175g plain flour
  • 175g butter
  • 1tsp baking powder
  • 1tbsp milk
  • Icing sugar

Method

  1. Whiz the biscuits in a food processor until itturns into crumbs. Next,transfer the crumbs in the bag and crush with a rolling pin. Add melted butter into crushed biscuits.Mix well.
  2. Press the mixture evenly into the base of the tin. Spread the blueberries and refrigerate it to set.
  3. In a large bowl, beat the sugar, cream cheese, eggs and vanilla extract together until it makes a smooth, creamy paste. Pour the topping over the cake base and bake in a preheated oven (180°C) for 40 minutes.
  4. Remove from the tin. Decorate with a few blueberries, and dust with icing sugar.

17 Apple Fudge Cake

apple-fudge-cake

Ingredients

  • 175 g Self Raising Flour
  • 2 large Apples
  • 175 g Butter
  • 50 g dark brown sugar
  • 4 Eggs
  • 175 g light brown sugar

Sauce

  • 1 tablespoon Lemon Juice
  • 110 g light brown sugar
  • 110 g Butter

Method

  1. With a hand mixer beat flour, butter, sugar and eggs until combined.
  2. Cut the apples into eights and line a single layer of the tin and sprinkle50g dark brown sugar.
  3. Pour the flour batter into the tin and place it in a preheated oven for 40-45 minutes at 180°C.
  4. Remove from the oven and keep aside.

Sauce

  1. In a pan, mix lemon juice, butter and sugar over low heat and cook for a couple of minutes.
  2. Stir well and pour over the cake. Serve with whipped cream and a hot cup of tea.

18 Swiss Rolls

swirl-rolls

Ingredients

  • 4 1/2 ounces all-purpose flour
  • 4 eggs
  • 4 1/2 ounces superfine caster sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons warm water

Filling

  • 8 ounces heavy cream, whipped
  • 6 tablespoons raspberry or strawberry jam

Method

  1. Butter and dust (with flour)the cake tin. Shake off to remove the excess.
  2. In an electric food mixer or a bowl, whisk sugar and eggs, together, until light and fluffy. Pour waterand vanilla extract in this mixture and beat until well combined.
  3. Combine with the egg mixture. Transfer the mixture slowly into the cake tin. Bake in the oven for about 12 to 15 minutes at 190°C. Remove from the oven and let it cool.
  4. Takea sheet of parchment paper larger than the tin. Sprinkle with sugar. Gently take the cake out from the tin and also the parchment paper from the bottom of the cake.
  5. Take a damp towel, put over the cake while it cools. (This prevents the cake from cracking and drying out when you roll it)
  6. When it has cooled, spread the jam evenly over the cake(leave a 1-inch border on both sides). Repeat the same step with the whipped cream. Carefully start to roll up the Swiss Roll and then transfer to a plate. Dust with icing sugar and serve.

19 Raspberry and white chocolate cheesecake

raspberry-n-white-chocolate-cake

Ingredients

  • 25g  plain flour, sifted
  • 75 g Butter
  • 4 eggs
  • 300g  caster sugar
  • 900g  cream cheese
  • 2 tbsp cream
  • 175g  white chocolate, chopped
  • 250 g Oreo cookies
  • 2 tsp vanilla extract
  • icing sugar, for dusting
  • 350g raspberries

Method

  1. Firstly preheat the oven to 170°C, and add butter and flour to the cake tin.
  2. In a food processor whiz all the cookies until they arecrumbs like. Put butter and whiz together until well combined.
  3. Carefully spread the crumb mixture into the prepared tin, do it evenly to cover the bottom (Press the mixture firmly).

Cheesecake topping

  1. On a double boiler melt white chocolate. Stir occasionally to make the chocolate smooth. (You can even microwave)
  2. In the food processor purée the raspberries or you can mash them with a fork and sieve it to discard the seeds.
  3. With an electric mixer, mix sugar and cream cheese until fluffy and smooth.
  4. Add in the flour, eggs, double or regular cream, vanilla extract, melted white chocolate and puréed raspberries.
  5. Pour the topping into the prepared tin and bake in for about 11/2 hour. The cheese should wobble a little or maybe cracked.
  6. Allow it to cool and refrigerate for 2 hrs. Dust with icing sugar and serve.

20 Basic Cookies

classic-cookies

Ingredients

  • 275g plain flour
  • 110g caster sugar
  • 225g butter

Method

  1. In a large bowl, addsugar,cream and the butter until it’s pale and soft.
  2. Gently fold in the flour, and spices / grated zest knead the mixture together to formadough.
  3. Roll the dough into tennis-sized balls and place them on a baking tray. With the help of a fork flatten the dough ball. Bake for 13–15 minutes.
  4. Let it cool. Decorate with chocolate.