TA’s Bank Holiday Baking Recipes

22nd May 2020

As we approach the Bank Holiday Weekend, TA would like to share some recipes to see you through the lockdown! We have tried our best to round up the recipes from our 2018 Bake Off Challenge but some are so secret they cannot be shared… Try your best to get them directly from the source! Tag us in your creations 🙂

Jane Cooban ‘s Gluten Free Sponge Cake

Thanks to Doves Farm

Pre-heat the oven.
Select the tin size and ingredient quantity you plan to use and rub some butter around the inside.
Sieve the flour into a large bowl.
Break the eggs into the bowl, add the butter and sugar and beat well.
Divide the mixture between the prepared baking tins.
Bake for the time shown according to the tin size, until the cakes are just brown and start to come away from the side of the tin.
Turn the cakes out on to a wire rack, peel off the paper and leave to cool.

Filling

Spread jam onto one cold sponge.
Whip the cream and spread it over the jam.
Place the second sponge on top.

Equipment

2 x 15cm/6” round tins; or 2 x 18cm/7”round tins; or 2 x 20cm/8”round tins and mixing bowl

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

15cm/6” – 25-30 minutes; 18cm/7” – 30-35 minutes; 20cm/8” – 35-40 minutes

(This is the first cake which features in our GBBO video!)

Katrina Norman’s Healthy Oaty Muffins!

Thanks to Deliciously Ella

Mix together in food processor :
8 dates
1 banana
150ml almond milk
1tsp vanilla extract

Then stir into…..

100g oats
40g ground almond
10g chia seeds
1 tsp baking powder
¼ tsp bicarbonate of soda

Then add….

100g blueberries.

Sophie Davies’ Top Secret Malteser Cake

So secret, you will need to get in touch to try to get the recipe out of her…sorry, I tried!

Kunal Sethi’s Gulab jamun (Indian donut) cheesecake

With homemade gulab jamun,

Homemade paneer (Indian cheese)

Yoghurt and condensed milk

Gelatin/Veg gelatin

Digestive biscuit base

Topped with pistachio and saffron.

(This is the second cake which features in our GBBO video!)

Lizzy Edge’s Peanut Butter Nests

Thanks to Hazel Wallace

INGREDIENTS
150g oats
100g peanut or almond butter
85g maple syrup or honey
60g butter or coconut oil
2 tbsp cocoa powder
Mini Eggs (or any kind of chocolate ball)

METHOD
1) Melt the oil or butter in a pan over a medium heat. Add the peanut butter and maple syrup. Stir until smooth. Add the cocoa powder, stir until all the lumps have gone. Pour in the oats.
2) Using a spoon, scoop out portions of mixture onto a lined baking tray. Press into the shape of nests. Continue until you’ve used all your mixture. Add an egg to each and pinch the sides to keep it tucked in.
3) Let cool in the fridge or freezer until hardened. Serve cool or at room temperature. Store in an airtight container in the fridge for freshness.