WSTale » Fashion » Great British Bake Off stars Candice Brown and Nadiya Hussain give us food for thought with their tasty desserts

Fashion

Great British Bake Off stars Candice Brown and Nadiya Hussain give us food for thought with their tasty desserts

Lottie Casas August 26, 2018

As we get to know this year's batch of bakers, here's some desserts to get you in the mood for Paul Hollywood's put-downs.

Liam Charles’ carrot cake cookies


Serves: 15

Prep time: 20 minutes, plus cooling and freezing

Cooking time: 20 minutes

Cals: 304/Sat fat: 7g

  • 150g cream cheese
  • 150g icing sugar
  • 1tsp vanilla extract
  • 350g plain flour
  • 1/2tsp baking powder
  • 1tsp ground cinnamon
  • 1tsp mixed spice
  • 1tsp ground cloves
  • 150g unsalted butter, softened
  • 100g soft light brown sugar
  • 50g soft dark brown sugar
  • 1 large egg
  • 200g carrot, finely grated
  • Zest 2 oranges and juice 1 orange
  • 4tbsp walnuts, chopped
  • Recipe from Cheeky Treats by Liam Charles (£20, Hodder & Stoughton) — buy now

Candice Brown’s triple-layer berry Victoria sponge


Serves: 10-12

Prep time: 30 minutes

Cooking time: 20 minutes

Cals: 660/Sat fat: 27g

  • 335g self-raising flour
  • 335g unsalted butter, softened
  • 335g golden caster sugar
  • 3tsp baking powder
  • 6 large eggs
  • Grated zest 2 lemons
  • Juice 1 lemon
  • 150g raspberries
  • 600ml double cream
  • 500g fresh strawberries, hulled
  • Icing sugar, to finish
  • Recipe from Comfort by Candice Brown (£20, Ebury Press) — buy now

Martha Collison’s pecan praline brownies


Serves: 15

Prep time: 25 minutes, plus cooling

Cooking time: 25 minutes

Cals: 345/Sat fat: 9g

For the brownies:

  • 150g soft light brown sugar
  • 225g caster sugar
  • 200g butter, plus extra for greasing
  • 150g dark chocolate, chopped
  • 3 eggs
  • 100g plain flour
  • 30g cocoa powder

For the praline:

  • 50g pecans
  • 100g caster sugar
  • Recipe from Crave by Martha Collison (£16.99, HarperCollins) — buy now

Nadiya Hussain’s back-to-front cheesecake


Serves: 9

Prep time: 25 minutes, plus cooling and chilling overnight

Cooking time: 1 hour

Cals: 898/Sat fat: 39g

For the cheesecake:

  • Butter, for greasing
  • 900g full-fat cream cheese
  • 200g caster sugar
  • 150ml soured cream
  • 3tbsp plain flour
  • 3 medium eggs, beaten
  • 2tsp vanilla bean paste

For the honey salted caramel:

  • 50g butter
  • 170g set honey
  • 300ml double cream
  • 1/2tsp salt

For the tiffin crumble:

  • 75g unsalted butter
  • 150g digestives, roughly crushed
  • 30g demerara sugar
  • 50g dark chocolate chips or chunks
  • 50g toasted hazelnuts, roughly chopped
  • Recipe from Nadiya’s Family Favourites by Nadiya Hussain (£20, Michael Joseph) — buy now

Nancy Birtwhistle’s black forest tart


Serves: 8

Prep time: 15 minutes, plus 1 hour cooling time

Cooking time: 55 minutes

Cals: 632/Sat fat: 25g

For the tart:

  • 165g plain flour
  • 120g butter, chilled
  • 55g icing sugar
  • 25g ground hazelnuts, roasted
  • 1 egg, beaten
  • 120ml milk
  • 230ml double cream
  • 2 eggs
  • 300g dark chocolate, chopped, melted

For decoration:

  • Cherries or berries
  • Hazelnuts
  • Follow Nancy Birtwhistle on Instagram @Nancy.birtwhistle and Twitter @Nancybbakes.

Source: Read Full Article