Cherry Bakewell Cake | Waitrose & Partners
Partner and Food Editor Silvana shows you how to bake this Cherry Bakewell cake.
Inspired by the classic Bakewell tarts, the almond and cherry flavours compliment each other in this sponge cake too. The soft sponge is scattered with marzipan and cherries for a sweet and fruity flavour. Simple to decorate, simply drizzle with delicate pink icing and scatter with flaked almonds. This cake recipe is great as a weekend treat or to bake for Mother's Day.
Preparation time: 30 minutes, plus cooling
Cooking time: 1 hour 15 minutes
Total time: 1 hour 45 minutes, plus cooling
Serves: 10
Ingredients
200g unsalted butter, softened, plus extra for greasing
150g Waitrose Cooks’ Homebaking golden marzipan, cut into 1cm cubes
150g cherries, halved
150g self-raising flour, sifted 2 tbsp
200g golden caster sugar
3 large beaten eggs
1 tsp vanilla extract
70g ground almonds
1 lemon, zest and 2 tbsp juice
3-5 tbsp icing sugar
2 tbsp toasted flaked almonds
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Almond Coconut Cake (Raffaello cake) Recipe
Delicate and elegant Almond Coconut Cake (Raffaello Cake)- made with an almond sponge cake, a white chocolate, mascarpone and coconut filling and topped with Raffaello Truffles, chopped almonds, chocolate curls and shredded coconut.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 12 servings
Almond Sponge Cake
6 large eggs, room temperature
Pinch of salt
1 cup (200g) sugar
1 cup (100g) ground almonds
1 cup (125g) all-purpose flour
1 tsp (5g) almond extract
White Chocolate Coconut Frosting
7 oz (200g) white chocolate
3 tbsp (45g) canned coconut milk
9 oz (250g) Mascarpone cheese, room temperature
2 cups (500g) whipping cream, 35%fat, chilled
1/4 cup (30g) powdered sugar
1/2 cup (40g) unsweetened shredded coconut
1 tsp (5g) coconut extract
Assembling and decorating
1 cup (240g) canned coconut milk
unsweetened shredded coconut
Chopped almonds, optional
Raffaello truffles, optional
White chocolate curls, optional
1. Preheat oven to 340F (170C). Grease and line bottom and sides of a 9 inch (23cm) pan with parchment paper.
2. Separate egg whites from yolks. Add a pinch of salt over the whites and start mixing until foamy. Gradually add sugar and continue whipping until stiff peaks form.
3. In a small bowl mix egg yolks with almond extract and fold them into the whipped whites.
4. Gradually add ground almonds and flour and carefully incorporate into the batter.
5. Pour the batter into the prepared pan.
6. Bake for 40-45 minutes until lightly golden.
7. Let it cool for about 10-15 minutes. Remove from pan and cool completely on a rack.
8. Meanwhile prepare the frosting. Place chocolate and coconut milk in a heatproof bowl and let it melt over a pan with simmering water.
9. In a large bowl mix Mascarpone cheese until smooth. Add melted chocolate and mix until combined.
10. In another large bowl whip the cream until stiff peaks form. Incorporate powdered sugar and coconut extract.
11. Gradually incorporate whipped cream into the white chocolate mixture. Fold in the shredded coconut. Cover and refrigerate until ready to use.
12. Assemble the cake. Divide the sponge cake in 3 layers. Place one cake layer on your serving plate.
13. Spread ⅓ cup coconut milk over the cake layer. Spread evenly with a bit less than a third of frosting. Repeat with the second layer of cake. Add the third layer of cake and spread with the last ⅓ cup of coconut milk. Spread the remaining frosting on top and sides of the cake.
14. Sprinkle shredded coconut on the top and sides of the cake and refrigerate until ready to serve.
15. Decorate as desired, I’ve used Raffaello truffles, white chocolate curls and chopped almonds.
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Marzipan Cake Recipe | Delicious idea for Christmas
An very delicious recipe idea for an Marzipan cake.
Sponge cake:
4 eggs
A pinch of salt
125g sugar
15g vanilla sugar
125g all purp. flour
1 TS baking powder
1 TbS warm water
Bake at 170 degrees celsius aprox. 10 min.
Cream:
500g whipped cream
150g cherry jam
150g ground hazelnuts
250g marzipan
40g powdered sugar
30g croquant
Background music:
Parting of the Ways - Part 1 Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 4.0 License
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#marzipan #marzipancake #cleverlemon
Visible confusion on groomsman's face as he witnesses cake cruelty || WooGlobe
There are some moments in life you just can't prepare for, and this comical video shows a man experiencing one such moment.
It unfolded at his friend's wedding while he was eagerly looking forward to being served a slice of cake, as he had at countless weddings before.
However, to his bewilderment, instead of the usual graceful vertical cut, he witnessed the top half of the cake being mercilessly yanked off.
It was originally a three-layer cake and all three layers were real, the filmer, Breann, revealed to WooGlobe. The top layer of the cake was saved for the bride and groom and was removed in a similar way, which led me to start recording.
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Classic Battenberg Cake Recipe | Cupcake Jemma Channel
What is Battenberg? A proper classic tea time cake! It's definitely something that everyone needs to bake at least once, and you'll find that it's easier than you may think! And Sally is here to show you how to do just that and make sure you get a super clean, sharp looking Battenberg every time.
Find the ingredients below but to get your hands on a downloadable recipe complete with photos, ingredients AND instructions then why not join our Bake Club?!! Head to:
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For the Sponge
175g Unsalted Butter
175g Caster Sugar
3 Small Eggs
140g SR Flour
1/2 tsp Baking Powder
50g Ground Almonds
1/2 tsp Almond Extract
1/2tsp Vanilla Extract
Pink Food Colouring
For the Marzipan
150g Ground Almonds
180g Icing Sugar
1/2 tsp Almond Extract
30g Pasteurised Egg White
Plus Apricot Jam
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PRINCESSTÅRTA | Swedish Princess Cake
Princess cake might be one of, if not the most, recognizable of all Swedish pastries. Layers of cake interspersed with raspberry jam, vanilla pastry cream, and whipped cream, all topped with
a green marzipan dome, Princess Cake is iconic for a reason.
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The Original Princess Cake Video:
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