On your marks, get set.... bake with these tasty recipes
The Great British Bake Off returns to our screens today (September 22).
If watching the show inspires you to get in the kitchen and bake, Aldi has shared two cake recipes for you to try.
Caramelised Biscuit Cake with Caramel Drizzle
For the cake:
227g Self Raising Flour
227g Brown Sugar
227g Unsalted Butter
Dash of Maple Syrup
For the frosting:
460g Unsalted Butter
1kg Icing Sugar
2 tsp Milk
3 tbsp Caramel Sauce (from the recipe below)
For the caramel sauce:
45g Unsalted Butter
35ml Double Cream
Pinch of Salt
1 packet of Caramelised Biscuits
Pre-heat the oven to 160°C/Fan 140°C/Gas Mark 3 and line a 15cm round cake tin with baking paper.
Make the cake by creaming together the brown sugar and butter until smooth.
Mix in the flour, eggs and maple syrup to form a smooth batter.
Transfer the mixture to the prepared cake tin and bake in the oven for 50-60 minutes, or until a skewer inserted into the centre of the cake comes out clean.
Leave the cake to cool completely.
Make the caramel sauce by gently heating the sugar in a saucepan until it starts to melt into a syrup and starts to turn amber in colour.
Remove the pan from the heat and whisk in the butter, cream and salt.
Leave to cool and thicken for 20-30 minutes. Slice the cake in half.
Whisk together the unsalted butter, icing sugar and milk to create a thick frosting.
Set 5 tablespoons of frosting to one side before adding 3 tablespoons of the caramel sauce to the remainder.
Use a quarter of the caramel frosting to fill the cake and the remainder to coat the top and sides.
Transfer the plain buttercream to a piping bag and pipe rosettes of frosting on top of the cake.
Crush 8 biscuits and press around the base of the cake.
Decorate the top of the cake with some snapped biscuits and any remaining crumbs.
Pour the caramel sauce into a piping bag and pipe a caramel drop around the top edge, allowing the sauce to naturally run down the sides.
Store in an airtight container.
Vegan Pumpkin Cake
300g prepared pumpkin or butternut squash
50g chai seeds
225g plain flour
160ml maple syrup
180ml Solesta light in colour olive oil
1 tsp baking powder
½ tsp bi carb of soda
50g caster sugar
Pinch of salt
150g icing sugar
25g of either almonds, hazelnuts or walnuts
25g dried sweet cranberries or apricots
A little yellow and red food colouring
1 x 23 cm ring mould, with indents to look pumpkin like – lightly greased with some oil
Preheat the oven to 180c/350f/gas 4
Chop the pumpkin into small chunks and boil in a little salted water for 10 mins until soft – drain well and mash
Put the warm pumpkin mash into a bowl, sprinkle over the chai seeds and pour over the maple syrup – mix well and allow to soak
Put the flour, caster sugar, baking powder, bi carb and salt in another bowl Wisk well with a whisk
Pour the olive oil into the pumpkin mix and stir together
Add this to the dry mix and beat to mix
Put the cake mix into the mould and bake for 25 mins
Test with a wooden cocktail stick – the stick should come out clean, then you know it’s cooked
Allow to cool in the tin before turning out
Sieve the icing sugar and mix a little warm water and food colourings into the sugar until you have a thick but pourable icing and the right colour
Drizzle over the turned out cake
Chop the nuts and the dried fruit over the top. Build this up to make it look more impressive!