Good Healthy Baking Recipes
0.45* Â£ ** 397-496 cals
plus 2 hours cooling time; freeze after step 5
- 175 g (6 oz) softened butter or soft tub margarine
- 175 g (6 oz) caster sugar a few drops of vanilla flavoring
- 3 eggs, beaten
- 175 g (6 oz) self-raising flour
- 30-60 ml (2â4 tbsp) milk
- 30 ml (2 tbsp cocoa powder
- 120ml (8 tbsp) apricot jam
- 225 g (8 oz) marzipan caster sugar, to dredge
- 1. Grease a shallow 18 23 cm (7 9 inches) dish. Divide the dish in half lengthways with a wall’ of greaseproof paper. To make a wall of greaseproof paper, take a piece about 7.5 cm (3 inches) wider than the cake dish and make a 4 cm (13 inch) pleat in the center. Place in the dish.
- 2. Put the butter or margarine, caster sugar, vanilla flavorings, eggs, flour, and 30 ml (2 tbsp) milk in a bowl and beat until smooth. Alternatively, put the ingredients in a food processor or mixer and mix until smooth.
- 3. Spoon half the mixture into one side of the prepared dish and level the surface.
- 4. Add the cocoa powder and a little more milk, if necessary to the remaining mixture to make a very soft dropping consistency. Spoon this into the other side of the prepared dish and level the surface. Cook on HIGH for 5-6 minutes or until the cake has well risen, but still looks slightly moist on the surface.
- 5. Leave to stand for 5 minutes, then carefully turn out and leave to cool on a wire rack
- 6. Trim the two sponges to an equal size and cut each in half lengthways.
- 7. Put the apricot jam in a small bowl and cook on HIGH for 11-2 minutes or until hot, stirring frequently. Spread one side of one piece of the vanilla sponge with apricot jam and then place one piece of the chocolate sponge next to it and press the two firms together.
- 8. Spread more jam on top of the two halves and place the remaining two sponges on top, alternating the colors.
- 9. Roll out the marzipan to an oblong long enough to go around the sponge cakes. Brush the marzipan with apricot jam and place the sponge cakes in the center. Bring the marzipan up over the sides to enclose the sponges, then turn the cake over so the join is underneath.
- 10. Press the marzipan firmly around the sponges to seal. Trim each end neatly. Use a small knife to decorate the top of the cake with a criss-cross pattern. Pinch the top side edges between thumb and forefinger to give a fluted edge. Dredge lightly with caster sugar and place on a serving dish/
0.25* P Â£ ** 240 cals
plus 1 hour cooling time; freeze after step 5
- 100 g (4 oz) softened butter or soft tub margarine
- 100g (4 oz) caster sugar
- 2 eggs
- 100g (4 oz) self-raising flour
- 75 ml (5 tbsp red jar
- 40g (11 oz) desiccated
- 4 glacÃ© cherries, halved, and angelica pieces, to decorate
- Line the bases of eight paper drinking cups with rounds of greaseproof paper.
- Put the butter, sugar, eggs, and flour in a bowl and beat until smooth. Alternatively, put the ingredients in a food processor or mixer and mix until smooth.
- Divide the mixture evenly between the prepared cups. Place the cups on two flat plates, four on each plate.
- Cook one plate at a time on HIGH for 14-2 minutes or until risen, but still slightly moist on the surface. Leave to stand for 1-2 minutes, then turn out and leave to cool on a wire rack.
- When the cakes are cold, trim the bases, if necessary, so that they stand firm and are about the same height.
- Put the jam in a small bowl and cook on HIGH for 1-2 minutes until melted. Stir well.
- Spread the coconut out on a large plate. Spear a cake on a skewer or a fork, brush with the jam and then roll in the coconut until evenly coated. Repeat with the remaining cakes.
- Top each Madeleine with half a glacÃ© cherry and small pieces of angelica. These cakes are best eaten on the day of making.
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CHOCOLATE PRALINE CAKE
0.30* Â£ Â£ ** 666 cals
plus 2 hours cooling time; freeze after step 6
- 175 g (6 oz) blanched almonds
- 275 g (10 oz) caster sugar
- 100g (4 oz) softened butter or soft tub margarine
- 2 eggs
- 45 ml (3 tbsp) clear honey
- 150ml a pint) soured cream
- 100g (4 oz )
- 40g (13 oz) cocoa powder
- 50 g (2 oz) ground almonds
- 300 m1 e pint) whipping cream
- To make the praline, grease a baking sheet and set aside. Spread out the almonds on a large ovenproof plate and cook on HIGH for 4-5 minutes until lightly browned, stirring frequently.
- Put 175 g (6 oz) of the sugar in a large heatproof bowl with 60 ml (4 tbsp) water and cook on HIGH for 3 minutes. Stir until the sugar has dissolved, then continue to cook on HIGH for 5-7 minutes until the sugar is golden brown. Turn the bowl occasionally but do not stir. Add the nuts and stir until coated.
- Pour the praline on to the baking sheet and leave for 15 minutes to cool and harden.
- Meanwhile, make the cake. Grease a 1.6 liter (2 pints) ring mold and set aside.
- Put the butter or margarine and remaining sugar in a bowl and beat together until pale and fluffy. Gradually beat in the eggs, honey, and sour cream. Fold in the flour, cocoa, and ground almonds.
- Spoon the cake mixture into the prepared dish. Stand on a roasting rack and cook on HIGH for 10 minutes until risen but still slightly moist on the surface. Leave to stand for 5 minutes, then turn out on to a wire rack to cool.
- While the cake is cooling, coarsely crush half the praline with a rolling pin in a strong polythene bag Finely crush the remaining praline in a coffee grinder or food processor.
- Whip the cream until stiff, then gradually fold in the finely crushed praline. Spread the cream on to the cake to coat it completely. Sprinkle with the coarsely crushed praline.
When making the praline, it is important to dissolve the sugar completely, before cooking to a light golden colour, to prevent it from crystallizing. Likewise, once the sugar has dissolved, do stir but turn the bowl, in case your cooker has a hot spot.
0.05* 62 cals
plus 1 hour cooling
- 75 g (3 oz) butter or margarine
- 50 g (2 oz) light soft brown sugar
- 30 ml (2 tbsp) golden syrup
- 175 g (6 oz) porridge oats
- Grease a shallow 12.5 x 23 cm (5 x 9 inch) dish. Put the butter or margarine, sugar and syrup in a large bowl. Cook on HIGH for 2 minutes until the sugar has dissolved, stirring once. Stir well, then mix in the oats.
- Press the mixture into the dish. Stand on a roasting rack and cook on HIGH for 2-3 minutes until firm to the touch.
- Leave to cool slightly, then – mark into sixteen bars. Allow cooling completely before turning out of the dish.
Few biscuits are suitable for cooking in a microwave because they can only be cooked in small batches and often need to be turned over. These flapjacks, however, are one of the quickest and easiest biscuits to make in the microwave.
WALNUT, BANANA AND ORANGE TEABREAD
0.20* Â£ * 209 cals
plus 1 hour cooling
Makes 16 slices
- 225 g (8 oz) self-raising wholemeal flour
- 100 g (4 oz) soft brown sugar
- butter or margarine
- 100 g (4 oz) walnut halves, roughly chopped
- 3 ripe bananas, mashed
- 1 egg finely grated rind and juice of
- 1 large orange
- 2.5 ml (1 tsp) ground mixed spice
For the topping
- 25 g (1 oz) walnut halves
- 25 g (1 oz) dried banana chips
- 15 ml (1 tbsp) clear honey
- Grease a 1.7 liter (3 pints) loaf dish. Line with greaseproof paper and grease the paper.
- Put the flour, sugar, butter, walnuts, bananas, egg, orange rind and juice, and mixed spice in a large bowl and beat thoroughly until well mixed.
- Spoon the mixture into the prepared dish and level the surface. Sprinkle with the walnuts and banana chips for the topping. Stand on a roasting rack and cook on MEDIUM for 14 minutes until risen and firm to the touch.
- Leave to cool in the dish. When cold turn out and brush with the honey to glaze. Serve sliced, plain or spread with a little butter or margarine. Walnut, Banana, and Orange Tea bread will keep wrapped in foil for 1-2 days.
0.20 * 260 cals
- 225 g (8 oz) self-raising flour
- 2.5 ml ( tsp) salt
- 15 g (3 oz) butter or margarine
- 25 g (1 oz) caster sugar about
- 150 ml (pint) milk or buttermilk butter and jam, for serving
- Put the flour and salt in a bowl. Using both hands, rub in the butter or margarine until the mixture resembles fine breadcrumbs, then stir in the sugar. Add enough milk or buttermilk to give a soft but manageable dough.
- With one hand, collect the mixture together and knead lightly for a few seconds to give a firm, smooth dough. Divide in two and roll into two rounds 0.5 cm (inch) thick. Cut each round into four.
- Heat a large browning dish, skillet, or griddle on HIGH for 4-5 minutes. Do not allow the dish to become too hot or the scones will burn.
- Quickly place four quarters on f the browning dish and cook on HIGH for 12 minutes. Turn the scones over and cook on HIGH for a further 2 minutes. Repeat with the remaining scones, without reheating the browning dish. Eat while still hot, spread with butter.
*GRIDDLE SCONES ,,,
A microwave browning dish, skillet, or griddle gives perfectly browned scones just like a conventional griddle. They are made of a material that can withstand very high temperatures and are heated empty before the food to be cooked is placed on the hot surface.
This immediate sears and browns the food. Manufacturers usually recommend that they are heated on HIGH for 5-8 minutes but for this recipe, it should only be heated for 4-5 minutes otherwise it will become too hot and the scones will burn.