World Baking Day recipes

 Delicious cakes, mouthwatering muffins, gooey brownies...it's World Baking Day! Indulge yourself with these yummy recipes courtesy of our Catering Manager Mark Harrison. On your marks, get set, bake!

Pistachio, orange and polenta cake

A personal favourite and very moreish, this cake keeps very well and combines some classic flavours from the Mediterranean.

Ingredients (makes one 40cm x 40cm tray):

• 400g of pistachio nuts
• 6 eggs
• 300g of sugar
• 250ml of olive oil, warmed
• 100g of butter, melted
• 250ml fresh orange juice
• 15g fennel seeds
• 100g of polenta
• 150g of plain flour
• 2 tsp baking powder

Method:

1. Preheat oven to160°C (fan assisted)
2. Add the eggs and sugar to a bowl, whisk vigorously until the mixture becomes light and frothy
3. Warm up the oil, butter, and orange juice until the butter has melted
4. Slowly mix in the oil, butter, and orange juice to the eggs and sugar
5. Blitz the polenta, pistachio nuts, flour and baking powder into a fine crumb in a food processor and then gently fold into the egg/sugar/butter mix
6. Add to a lined 40cm square baking tray and bake in the oven for 25-30 minutes @ 160°C
7. Leave to cool on a wire rack

Vegan cranberry, chia & pumpkin seed muffins

A crowd-pleaser with a twist, and tasty enough to convert non-vegans.

Ingredients (makes 12 standard muffins):

• 250g plain white or wholemeal flour
• 2 ½ teaspoons baking powder
• A pinch of fine salt
• 85g soft light brown sugar
• 220ml oat milk
• 75ml olive oil
• 1 teaspoon vanilla extract
• 50g chia seeds
• 50g dried cranberries, soaked in a little orange juice for 30 mins before use
• 15g pumpkin seeds

Method:

1. Preheat oven to 160°C (fan assisted)
2. Mix all wet ingredients
3. Combine all dry ingredients in a separate bowl, then fold into the white
4. Fold in the fruit and seeds
5. Spoon into muffin cases in a muffin tin then top with pumpkin seeds
6. Bake at 160°C in a fan assisted oven for 18-20 mins
7. Leave to cool on a wire rack

Flourless dark chocolate and almond brownies

One of the first things I learned to make during my chef apprenticeship, over 15 years ago – it is seriously rich, and should be slightly undercooked to keep it gooey! I have adapted the recipe over the years, removing the flour and adding ground almonds.

Ingredients (makes one 40cm x 40cm tray):

• 200g dark chocolate
• 150g butter
• A pinch of fine salt
• 200g soft light brown sugar
• 1 orange (for zesting)
• 4 eggs
• 100g cocoa powder
• 85g ground almonds
• 50g flaked almonds

Method:

1. Pre-heat oven to 170°C (fan assisted)
2. Melt the butter then add the chocolate and stir until smooth
3. Whisk eggs and sugar until pale and well risen
4. Zest the orange into the egg/sugar mix
5. Fold in the melted butter/chocolate into the egg/sugar mix
6. Combine ground almonds and cocoa powder then fold into a wet mixture
7. Pour into a lined baking tray, top with the flaked almonds
8. Bake for 18-20 minutes, the brownie should still wobble slightly in the middle when it is ready
9. Leave to cool on a wire rack