Ingredients

• 1 3/4 cup flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup (1 stick) butter, room temperature
• zest of 1 lemon
• 1/4 tsp freshly ground nutmeg
• 3/4 cup milk
• 2 eggs
• 3/4 cup honey + 1/4 cup honey for drizzling on top
• 1 tsp vanilla

Preparation

Preheat the oven to 350F. Butter the inside of the muffin wells extremely well. Set aside.

In a medium bowl, whisk together the flour, baking powder, salt, nutmeg and lemon zest. Cut in the room temperature butter to the flour mixture until it looks like a sandy/gravely mixture. Set aside.

In a small bowl whisk together the milk, eggs, honey, and vanilla. Pour the liquids over the dry mixture and combine until just combined - do not over-mix.

Spoon the batter into 12 muffin wells - it will be between 1/4 cup and 1/3 cup of batter each.

Bake for 16 minutes, or until mostly done but not quite golden enough.

Remove from the muffin pan and place the muffins on a silpat lined rimmed baking sheet.

Warm the remaining 1/4 cup honey in the microwave for about 10 seconds.

Using a silicone pastry brush, coat the tops of the cakes with the honey. Allow to sit for about 5 minutes to let the honey soak into the cakes.

Bake for an additional 8-10 minutes, or until the cakes are golden brown.

The Gingered Whisk

Ingredients

• 4 large eggs
• 100g [3.5 oz] caster sugar
• 65g [2.5 oz] self-rising flour
• 40g [1.5 oz] cocoa powder
• 300 ml [1/2 pint] double cream
• 300 g [10.5 oz] dark chocolate chips/pieces
• 300 ml [1/2 pint] double cream, whipped
• powdered sugar, for decorating

Preparation

Preheat the oven to 200C/400F. Lightly grease a 33x23cm/13x9" jelly-roll pan, and line with parchment paper.

In a large bowl, whisk the eggs and sugar using an electric mixer until pale in colour, light and frothy. Sift the flour and cocoa powder into the bowl and carefully cut and fold together, using a spatula, until incorporated. (Be careful not to beat any air out of the mixture.)

Pour the mixture into the lined tin and spread out into the corners. Bake in the middle of the oven for 8-10 minutes, until well risen and firm to the touch, and the sides are shrinking slightly away from the edge of the tin.

Place a piece of parchment bigger than the sheet on your work surface. Dust generously with powdered sugar. Invert the cake onto the paper (poof). Remove the bottom lining piece of paper.

Cut a score mark, 2.5cm/1" along one of the longer edges. Starting with this edge, begin to tightly roll up the sponge using the paper (with the paper still inside). Sit the roll on top of its outside edge, and cool completely.

While the cake is cooling, make the ganache. Heat the cream in a pan, until you can just keep a finger in it. Remove from the heat and add chocolate, stirring until melted. Cool to room temperature, then put in the fridge to firm up.

Uncurl the roll and remove the paper. Spread the whipped cream on top, and re-roll tightly. Cut a quarter of the cake off from the end, on the diagonal, and place the two pieces on a serving plate to look like a log.

Pipe (star tip) or dollop and spread the icing over the cake. Dust with icing sugar.

BBC/Mary Berry

Ingredients

for the sponge

• 50 grams walnut pieces
• 225 grams caster sugar
• 225 grams soft unsalted butter (plus some for greasing)
• 200 grams plain flour
• 4 teaspoons instant espresso powder
• 2½ teaspoons baking powder
• ½ teaspoon bicarbonate of soda
• 4 large eggs
• 1 - 2 tablespoons milk

for the frosting

• 350 grams icing sugar
• 175 grams soft unsalted butter
• 2½ teaspoons instant espresso powder (dissolved in 1 tablespoon boiling water)
• approx. 10 walnut halves (to decorate)

Preparation

1. Preheat the oven to 180°C/160°C Fan/gas mark 4/350°F.
2. Butter two 20cm / 8inch sandwich tins and line the base of each with baking parchment.
3. Put the walnut pieces and sugar into a food processor and blitz to a fine nutty powder.
4. Add the 225g/2 sticks butter, flour, 4 teaspoons espresso powder, baking powder, bicarb and eggs and process to a smooth batter.
5. Add the milk, pouring it down the funnel with the motor still running, or just pulsing, to loosen the cake mixture: it should be a soft, dropping consistency, so add more milk if you need to. (If you are making this by hand, bash the nuts to a rubbly powder with a rolling pin and mix with the dry ingredients; then cream the butter and sugar together, and beat in some dry ingredients and eggs alternately and, finally, the milk.)
6. Divide the mixture between the 2 lined tins and bake in the oven for 25 minutes, or until the sponge has risen and feels springy to the touch.
7. Cool the cakes in their tins on a wire rack for about 10 minutes, before turning them out onto the rack and peeling off the baking parchment.
8. When the sponges are cool, you can make the buttercream.
9. Pulse the icing sugar in the food processor until it is lump free, then add the butter and process to make a smooth icing.
10. Dissolve the instant espresso powder in 1 tablespoon boiling water and add it while still hot to the processor, pulsing to blend into the buttercream.
11. If you are doing this by hand, sieve the icing sugar and beat it into the butter with a wooden spoon.
12. Then beat in the hot coffee liquid.
13. Place 1 sponge upside down on your cake stand or serving plate.
14. Spread with about half the icing; then place on it the second sponge, right side up (i.e. so the 2 flat sides of the sponges meet in the middle) and cover the top with the remaining icing in a ramshackle swirly pattern.
15. This cake is all about old-fashioned, rustic charm, so don’t worry unduly: however the frosting goes on is fine. similarly, don’t fret about some buttercream oozing out around the middle: that’s what makes it look so inviting.
16. Gently press the walnut halves into the top of the icing all around the edge of the circle about 1cm apart.

Nigella

Ingredients

• 2 cups (250g) all-purpose flour
• 1 3/4 cups (350g) sugar
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/3 cups (285g) extra-virgin olive oil
• 1 1/4 cups (305g) whole milk
• 3 large eggs
• 1 1/2 tablespoons grated orange zest
• 1/4 cup (60g) fresh orange juice
• 1/4 cup (55g) Grand Marnier

Preparation

Heat the oven to 350° F. Oil, butter, or spray a 9-inch cake pan that is at least 2 inches deep with cooking spray and line the bottom with parchment paper. (If your cake pan is less than 2 inches deep, divide between 2 pans and start checking for doneness at 30 minutes.)

In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil, milk, eggs, orange zest and juice and Grand Marnier. Add the dry ingredients; whisk until just combined.

Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes.

Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours.

Food52

Ingredients

• 200g cookies (for crust)
• 100g unsalted butter, melted
• 3 sheets leaf gelatin
• 142ml single cream
• 300g full-fat cream cheese
• 100g + 2 tbsp. sugar
• zest of a lemon (divided)
• 6 tbsp. lemon juice (divided)
• 750g strawberries (divided)
• 142ml double cream
• 1 medium egg white

Preparation

Seal the cookies in a plastic bag and crush tem to fine crumbs with a rolling pin. Tip into a bowl and stir in the butter, mixing thoroughly. Put the mix into a loose-bottomed 24cm (9–10") cake pan at least 5cm deep, and press down with a spoon to make an even crust. Chill in the fridge while you make the filling.

Soften the gelatin sheets in cold water for 5 minutes. Pour the single cream in a pan and bring it just to a boil, then take off the heat; wring out the gelatin sheets and add them to the cream. Leave to cool for a few minutes

Beat the cheese, 100g sugar, half of the lemon zest, and half of the lemon juice in a bowl until smooth. Mix in the cream and gelatine mixture and 300g of the strawberries, chopped.

Whip the double cream to soft peaks, then fold into the strawberry mix. Whisk the egg white in a clean bowl to stiff peaks, then fold it in as well. Pour into the cake tin and smooth. Chill for at least 2 1/2 hours, or until set.

To make the sauce, blend 250g strawberries and the other half of the zest and juice, plus 2 tbsp. sugar in a food processor or blender. Add more sugar if needed, then keep cool until ready to serve.

Serve with the last 200g strawberries halved and piled up in the center, along with the sauce.

BBC Good Food

Ingredients

• 1 cup (about 4 1/4 oz.) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/2 cup (4 oz.) unsalted butter, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 3 tablespoons (1 1/2 oz.) dark rum (such as Myers’s)
• 1 teaspoon vanilla extract
• 1 large Granny Smith or Fuji apple, peeled, cored, and cut into 1/2-in. cubes (about 1 1/2 cups)
• Powdered sugar

Preparation

Preheat oven to 350°F. Grease and flour an 8-inch round cake pan; line with parchment paper.

Whisk together flour, baking powder, baking soda, and salt in a large bowl; set aside. Beat butter and granulated sugar with a stand mixer fitted with a paddle attachment on medium speed until lightened and creamy, about 2 minutes. Add eggs 1 at a time, beating until just incorporated. Beat in rum and vanilla until just incorporated. Add flour mixture; beat until just combined (do not overmix). Fold in apples.

Spoon batter into prepared pan, spreading to edges. Bake in preheated oven until top is golden brown, 25 to 30 minutes. Let cool completely in pan on a wire rack, about 30 minutes. Run a knife around cake edges to loosen from pan; invert onto a cake plate. Dust with powdered sugar, and serve.

MyRecipes

Ingredients

• 500g butternut squash flesh
• 110g sugar
• 75g butter, softened
• 4 eggs
• 150g flour (self-rising, or ordinary + 1 tsp. baking powder)
• 80g ground hazelnut or almond powder

Preparation

Steam the butternut squash flesh, if uncooked, and turn it into a smooth purée. Let cool. Preheat the oven to 170C. Separate the whites of the eggs, and beat to stiff peaks. Cream the softened butter and the sugar. Add the egg yolks, flour, baking powder (if using), and butternut purée. Finish by folding in the beaten egg whites. Turn out into a rectangular cake pan, buttered and flowered, around 5–6cm high. Bake 50 minutes: the cake is cooked when the tip of a knife comes out clean. Let cool a bit, then cut into squares or turn out.

Partenamut

Ingredients

• 1 œuf a température ambiante [1 egg at room temperature]
• 60 gr beurre mou [60g butter, softened]
• 60 gr amandes en poudre [60gr ground almonds]
• 60 gr sucre poudre/semoule [60g superfine sugar]
• 1 jaune d œuf pour décorer [1 egg yolk for decoration]
• Crème fraîche si besoin [Crème fraîche, if needed]
• 500 gr pâte feuilletée [500gr or 1/2 lb. puff pastry]
• 2-3 gouttes d’arôme amande amère ou eau de rose [2-3 drops of bitter almond extract, optional, can substitute rose water]

Preparation

Battre l’œuf entier par fouet électrique jusqu’à obtenir une mousse. Ajouter le sucre jusqu’à ce qu il se dissolve. Ajouter le beurre continuer avec le fouet. Ajouter les amandes, bien mélanger. Si trop épais, ajout de crème fraîche. [Beat the whole egg with an electric mixer just until a mousse is formed. Add the sugar and beat just until it dissolves. Add the butter and continue beating. Add almonds, mix well.]

Découper 2 ronds (assiette comme aide), 1 rond sur du papier cuisson/plaque du four. Étaler la frangipane sur rond de pâte feuilletée, laisser au moins 1 cm au bord sans frangipane Cacher la fève. Mouiller le bord libre. Mettre le 2ème rond de pâte feuilletée, bien appuyer les bords. Battre jaune d’œuf avec un peu de sucre ou sel. Enduire la galette. Avec une fourchette, décorer. Four préchauffe environ 170 chaleur tournante. Attendre patiemment environ 30 min. [Cut two rounds of puff pastry (using a plate as a guide), and place one on top of parchement paper on a cookie sheet. Spread the frangipane on the round, leaving 1/2" around the outside. Hide the bean/baby/etc. Moisten the edge you left free. Put the second round on top, seal the edges well. Beat the egg yolk with a little sugar or salt. Coat the top of the cake. With a fork, decorate (traditional is a kinda wavy-lines pattern across the top). Bake in a preheated oven around 170C (325-350F), convection. Wait patiently for 30 minutes.]

On peut le faire comme ça pour 5/6 personnes ou avec seulement 1 paquet de pâte feuilletée et une plus petite assiette pour 2 personnes (même frangipane). [The recipe like this is for 5 or 6 people, or with just 1 packet of puff pastry and a smaller plate as your guide you can make it for 2 people (with the same amount of filling).]

Reddit

Ingredients

For Cake

• 1 1/2 cups whole wheat flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 teaspoons citrus zest (any type)
• 1/4 cup fresh citrus juice
• 1 cup sugar
• 3/4 cup plain yogurt
• 3 eggs
• 1/2 teaspoon pure vanilla extract
• 1/2 cup extra-virgin olive oil

For Glaze

• 1/3 cup powdered sugar
• 2 to 3 teaspoons fresh citrus juice

Preparation

Preheat the oven to 350 degrees Fahrenheit. Generously butter and flour an 8½ by 4¼-inch loaf pan. In a medium mixing bowl, whisk together the flour, baking powder and salt.

Pour the sugar into another medium-sized mixing bowl. Use a Microplane to grate 2 teaspoons zest from your fresh citrus fruits and add it to the bowl. Rub the zest into the sugar until the sugar takes on the color and fragrance of the citrus.

In a liquid measuring cup, measure out ¾ cup yogurt and squeeze in about ¼ cup citrus juice to yield 1 cup total liquid. Whisk the yogurt and juice, eggs and vanilla into the sugar mixture until well blended.

Gently whisk the dry ingredients into the wet ingredients, just until incorporated. Switch to a spatula and fold in the oil, making sure it’s all incorporated. The batter will be shiny. Pour the batter into the prepared loaf pan and smooth the top.

Bake the cake for 50 to 55 minutes, or until the top is golden and the sides start to pull away from the sides of the pan; a toothpick inserted into the center should come out clean.

Let the cake cool in the pan for 10 minutes, then run a knife between the cake and the sides of the pan to loosen. Unmold the cake by placing a large plate upside down over the loaf pan and carefully turning them over. Carefully flip the cake back over and let it cool to room temperature.

To make the glaze: Measure the powdered sugar into a small bowl. Whisk in just enough blood orange juice to make a thick glaze that drizzles easily off your whisk when lifted. Drizzle the glaze back and forth over the cake. The glaze will need about 15 minutes to set, then it’s ready to slice and serve.

Cookie and Kate

Ingredients

For the crust:

• 2 oz. hazelnuts, toasted, skinned, and cooled
• 3 tbsp. sugar
• 5 oz. animal crackers
• 3 tbsp. melted warm butter

For the filling:

• 1 tbsp. lemon zest
• ¼ c. lemon juice
• 1¼ c. sugar
• 1 lb. cream cheese, cut into rough 1-inch chunks at room temp.
• 4 eggs, room temp.
• 8 oz. mild goat cheese, room temp.
• 2 tsp. vanilla extract
• ½ c. heavy cream

For the lemon curd:

• ⅓ c. lemon juice
• 2 eggs
• 1 egg yolk
• ½ c. sugar
• 2 tbsp. butter, cut into ½-inch cubes and chilled
• 1 tbsp. heavy cream
• ¼ tsp. vanilla extract
• pinch salt

Preparation

1. FOR THE CRUST: Adjust oven rack to lower-middle position and heat oven to 325 degrees. In food processor, process hazelnuts with 3 tablespoons sugar until finely ground and mixture resembles coarse cornmeal, about 30 seconds. Add Nabisco Animal Crackers or Social Tea Biscuits and process until mixture is finely and evenly ground, about 30 seconds. Add warm melted butter in slow, steady stream while pulsing; pulse until mixture is evenly moistened and resembles wet sand, about ten 1-second pulses. Transfer mixture to 9-inch springform pan; using bottom of ramekin or dry measuring cup, press firmly and evenly into pan bottom, keeping sides as clean as possible. Bake until fragrant and golden brown, 15 to 18 minutes. Cool on wire rack to room temperature, about 30 minutes. When cool, wrap outside of pan with two 18-inch square pieces heavy-duty foil; set springform pan in roasting pan.

2. FOR THE FILLING: While crust is cooling, process 1/4 cup sugar and lemon zest in food processor until sugar is yellow and zest is broken down, about 15 seconds, scraping down bowl if necessary. Transfer lemon sugar to small bowl; stir in remaining 1 cup sugar.

3. In standing mixer fitted with paddle attachment, beat cream cheese and goat cheese on low to break up and soften slightly, about 5 seconds. With machine running, add sugar mixture in slow steady stream; increase speed to medium and continue to beat until mixture is creamy and smooth, about 3 minutes, scraping down bowl with rubber spatula as needed. Reduce speed to medium-low and add eggs 2 at a time; beat until incorporated, about 30 seconds, scraping sides and bottom of bowl well after each addition. Add lemon juice and vanilla and mix until just incorporated, about 5 seconds; add heavy cream and mix until just incorporated, about 5 seconds longer. Give batter final scrape, stir with rubber spatula, and pour into prepared springform pan; fill roasting pan with enough hot tap water to come halfway up sides of springform pan. Bake until center jiggles slightly, sides just start to puff, surface is no longer shiny, and instant-read thermometer inserted in center of cake registers 150 degrees, 55 to 60 minutes. Turn off oven and prop open oven door with potholder or wooden spoon handle; allow cake to cool in water bath in oven for 1 hour. Transfer springform pan without foil to wire rack; run small paring knife around inside edge of pan to loosen sides of cake and cool cake to room temperature, about 2 hours.

4. FOR THE LEMON CURD: While cheesecake bakes, heat lemon juice in small nonreactive saucepan over medium heat until hot but not boiling. Whisk eggs and yolk in medium nonreactive bowl; gradually whisk in sugar. Whisking constantly, slowly pour hot lemon juice into eggs, then return mixture to saucepan and cook over medium heat, stirring constantly with wooden spoon, until mixture registers 170 degrees on instant-read thermometer and is thick enough to cling to spoon, about 3 minutes. Immediately remove pan from heat and stir in cold butter until incorporated; stir in cream, vanilla, and salt, then pour curd through fine-mesh strainer into small nonreactive bowl. Cover surface of curd directly with plastic wrap; refrigerate until needed.

5. TO FINISH THE CAKE: When cheesecake is cool, scrape lemon curd onto cheesecake still in springform pan; using offset icing spatula, spread curd evenly over top of cheesecake. Cover tightly with plastic wrap and refrigerate for at least 4 hours or up to 24 hours. To serve, remove sides of springform pan and cut cake into wedges. (If desired, to remove cheesecake from springform pan bottom, slide thin metal spatula between crust and pan bottom to loosen, then slide cake onto serving plate.)

CI