“Forget supermarket versions – home-made is the way to go with this popular tart. I’ve included fresh raspberries here for a sharp contrast to the sweetness of the frangipane. A teatime treat, it’s also lovely as a dessert with cream. I usually make it in an oblong tin to slice into fingers, but it works well in a 23-cm round tin too.” – Paul Hollywood

Bakewell Tart
Makes 8 to 10 slices
Bake 45 minutes

A 36- x 12-cm rectangular tart tin (or 23-cm round tart tin)

200 g plain flour
2 Tablespoons icing sugar
100 g cold unsalted butter, diced
1 medium egg
1 teaspoon lemon juice
2–3 teaspoons ice-cold water

Frangipane filling
100 g unsalted butter
100 g caster sugar
2 large eggs
50 g plain flour
75 g round almonds
A drop of almond extract (optional)
100 g raspberry jam
100 g raspberries
20 g flaked almonds

To finish
Icing sugar, for dusting

1. To make the pastry, mix the flour and icing sugar together in a bowl. Add the butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs. Mix the egg with the lemon juice and 2 teaspoons water. Stir into the mixture with a round-bladed knife, adding another 1 tsp water if necessary. (Alternatively you can make it in a food processor, blitzing the flour, icing sugar and butter together, then adding the liquid.)

2. As the dough comes together, gently knead it into a smooth ball. Wrap in cling film and chill for at least 15 minutes.

3. Heat the oven to 200°C/Gas 6. Roll out the pastry on a lightly floured surface to a 3 mm thickness and use to line a 36 x 12 cm loose-bottomed tart tin (or a 23 cm round tin), leaving a little excess overhanging the edge.

4. Line the pastry case with baking parchment and fill with baking beans or dried beans. Bake blind for 12 to 15 minutes, until the pastry is dry to the touch. Remove the paper and beans and return the pastry case to the oven for about 5 minutes until very lightly colored. Trim away excess pastry from the edge. Turn the oven down to 180°C/Gas 4.

5. For the frangipane filling, beat the butter and sugar together until light and fluffy, then beat in the eggs one at a time. Stir in the flour, ground almonds and the almond extract, if using.

6. Spread the jam over the base of the pastry case and scatter over the raspberries. Top with the frangipane and spread evenly. Bake for 10 minutes, then scatter the flaked almonds on top and cook for a further 15 minutes until the filling is golden. Leave to cool in the tin before slicing. Dust with icing sugar to serve.

Adapted from Paul Hollywood’s British Baking by Paul Hollywood with permission from Bloomsbury Publishing. Text © Paul Hollywood, 2014. Photographs © Peter Cassidy, 2014.

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“These light, delicate soufflés have a superb flavor and make a very elegant dessert. Serve them as soon as they come out of the oven, without delay, as they will quickly start to subside. They’re surprisingly easy to make.” – Paul Hollywood

passion fruit souffles recipe

Passion Fruit Souffles
Makes 6
Prep 40 minutes
Bake 10 to 12 minutes

Melted unsalted butter for greasing
140 g caster sugar, plus extra for dusting
6 medium egg whites and 2 egg yolks
30 ml passion fruit juice (sieved from 20 to 25 fruits, or good quality passion fruit juice/smoothie from a carton)
Icing sugar for dusting

Heat your oven 220°C. Brush 6 deep ramekins with melted butter and dust with caster sugar.

In a large bowl, using an electric hand-held whisk, whisk the 2 egg yolks with 70 g of the sugar for at least 5 minutes until the mixture is pale and thick and holds a trail when the beaters are lifted.

In another clean bowl, whisk the egg whites until they hold soft peaks, then whisk in the remaining 70 g sugar.

Add 60 ml of the passion fruit juice to the egg yolk mixture and mix well. Stir one-third of the whisked whites into the yolk mixture, then carefully fold in the remaining whites.

Fill the ramekins almost to the top with the soufflé mixture and run your finger around the edge to lift the mixture away from the side slightly (this helps it to rise evenly). Bake 10 to 12 minutes until well risen and golden on top.

Immediately dust the soufflés with icing sugar and serve. Use the remaining passion fruit juice as a sauce – I like to break into soufflé with a spoon and pour the passion fruit juice inside.

Adapted from A Baker’s Life: 100 fantastic recipes, from childhood bakes to five-star excellence by Paul Hollywood with permission from Bloomsbury Publishing. Text © Paul Hollywood, 2017. Photographs © Martin Poole, 2017.

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“I do baking demos around the country these days, and I’ve found that someone will always ask about gluten-free alternatives. The key to the best gluten-free flour is to mix different kinds together as they all have different qualities. The texture of this cake isn’t quite as soft as a regular Victoria sandwich; it’s more like a Madeira cake and tastes great.” – Paul Hollywood

gluten-free victoria sandwich recipe

Gluten-Free Victoria Sandwich
Serves 8
Bake 25 to 30 minute

225 g unsalted butter, softened, plus extra for greasing
80 g white rice flour
50 g quinoa flour
50 g tapioca flour
50 g coconut flour
2 tsp baking power
1 tsp xanthan gum
225 g caster sugar
4 medium eggs
100 g raspberry jam
150 g whipping cream
Icing or caster sugar, for dusting

Heat your oven to 180°C/Gas 4. Grease the base and sides of two 20-cm loose-based cake tins and line the bases with baking parchment.

Sift all the flours together with the baking powder and xanthan gum into a bowl.

In another large bowl, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl with a spatula. Add the flour mixture and fold in, using the spatula or a large metal spoon until just fully incorporated.

Divide the mixture between the prepared cake tins and gently smooth the surface with a palette knife to level.

Bake in the center of the oven for 25 to 30 minutes, or until the sponges are risen, golden and slightly shrunk from the sides of the tins. Leave in the tins for a few minutes, then remove and place on a wire rack to cool completely.

Choose the best-looking sponge for the top layer and then lay the other one, top side down, on your serving dish. Spread the jam over this bottom layer.

Whip the cream in a bowl to soft peaks and spread on top of the jam then place the other cake layer on top. Dust with sifted icing or caster sugar to finish.

Adapted from A Baker’s Life: 100 fantastic recipes, from childhood bakes to five-star excellence by Paul Hollywood with permission from Bloomsbury Publishing. Text © Paul Hollywood, 2017. Photographs © Martin Poole, 2017.

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