Here are nine terrific baking recipes taken from the cookbooks of the illustrious Bake Off judges, Mary Berry and Paul Hollywood.
This vanilla-scented cake is a real treat and it looks very impressive (pictured above). Serve it ready-sliced so everyone can appreciate the marble pattern. You don't need anything out of the ordinary for this recipe - just the baking basics, such as butter, sugar, vanilla, eggs, flour, milk, icing sugar and cocoa powder.
The swirled, two-toned icing makes these pretty cupcakes really distinctive, and you can achieve the effect using a regular piping bag. Have fun experimenting with the huge range of coloured and patterned paper cases and sprinkles available.
Colourful and bursting with summer flavours, this fabulous tart originates from the Loire valley. It’s perfect for a picnic or lunch in the garden, with a crisp white wine. Buy the puff pastry to save you hours in the kitchen, and make sure you have plenty of ripe tomatoes on hand for this recipe.
“These are an absolute winner with kids. My boy Joshua, given the chance, would eat them for breakfast, lunch and dinner,” says recipe author Paul Hollywood. You need less than ten ingredients to make these little loaves (and that includes the salt), plus they only take 20 minutes in the oven.
For this classic carrot cake recipe, it’s important to use full-fat cream cheese for the icing; if you use a low-fat version, the icing will just run off the cake. Carrot cake is beautifully moist, so keeps well. If your kitchen is warm, store the cake in the fridge.
Here is a sandwich with a difference: a whole bloomer scooped out and filled with grilled vegetables and mozzarella for slicing and sharing. Grilling the vegetables softens the flesh and intensifies their flavour. You can, of course, vary the vegetables as you like – just make sure you grill them.
A classic French quiche is a great stand-by for lunch or supper and is always best eaten hot or warm. Baking the pastry 'blind' first, without the filling, ensures that the pastry case is cooked through so it doesn’t get a soggy bottom. Serve with a garden salad and perhaps a few new potatoes.
This bread is based on the flavours of a classic Italian celebration cake called Colomba di Pasqua, which is similar to a panettone but shaped like a dove and sold all over Italy to celebrate Easter. Flavoured with almonds and full of citrus flavour, it’s distinctive and delicious with a glass of Vin Santo.
When fresh apricots are in season, this beautiful tart is a lovely way to serve them, but it is also very good with tinned apricots. Make sure the pastry is baked to a crisp golden brown crust and leave it to cool completely before filling with the crème pâtissière and fruit.
This is a classic lovefood article that has been updated
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