Perfect desserts for a Coronation celebration from the queen of baking, Mary Berry’s new cookbook
SWISS STRAWBERRY AND WALNUT CAKE
SERVES 8
This is a light walnut sponge filled with strawberries and cream, often served on the Continent as a pudding. For a lighter filling, you can use full-fat crème fraiche and you could use wild strawberries when they are in season.
INGREDIENTS
3 large eggs
115g (4oz) caster sugar
75g (3oz) self-raising flour
55g (2oz) walnuts, finely chopped
For the filling and topping
300ml (½ pint) pouring double cream, whipped
450g (1lb) strawberries, roughly chopped, plus extra kept whole for decoration
METHOD
Preheat the oven to 180°C/Fan 160°C/Gas 4. Grease a 20cm (8in) deep round cake tin, then line the base with non-stick baking paper.
Measure the eggs and sugar into a large bowl and beat until the mixture is thick and mousse-like and leaves a trail when the whisk is lifted out of the mixture. Sift the flour on to the mixture and lightly fold in along with the chopped walnuts.
Turn into the prepared cake tin and level the surface. Bake in the preheated oven for about 40–45 minutes, or until well risen and the top of the cake springs back when lightly pressed with a finger. Leave to cool in the tin for a few minutes then turn out, peel off the baking paper and finish cooling on a wire rack.
When cold, cut the cake into three horizontally using a serrated or bread knife, then sandwich the slices together with a good amount of whipped cream and strawberries. Spread the remaining cream over the top and the sides of the cake and decorate with the reserved strawberries.
READ MORE: The official recipe for the Coronation Quiche
MAPLE SYRUP CAKE
CUTS IN TO 6–8 GENEROUS SLICES
This Canadian-inspired cake is a real treat for a special gathering. Fill and cover ahead of time, so that the cake keeps moist.
INGREDIENTS
225g (8oz) butter, softened
225g (8oz) light muscovado sugar
finely grated zest of 1 orange
4 large eggs
100ml (3½fl oz) maple syrup
350g (12oz) self-raising flour
1 level teaspoon baking powder
½ level teaspoon ground ginger
55g (2oz) pecan nuts, chopped
For the filling and topping
450ml (¾ pint) pouring double cream
2 tablespoons maple syrup
zest of 1 orange, to decorate
METHOD
Preheat the oven to 160°C/Fan 140°C/Gas 3. Grease a 20cm (8in) deep round cake tin and line the base with non-stick baking paper.
Measure all the cake ingredients except the pecan nuts into a large bowl and beat until evenly blended. Stir in the chopped pecan nuts.
Spoon the mixture into the prepared tin and level the surface. Bake in the preheated oven for about 1½ hours, until well risen, golden and springy to the touch. Leave to cool in the tin for a few minutes then turn out, peel off the baking paper and finish cooling on a wire rack.
To make the filling and topping, whip the cream until it just holds its shape, then fold in the maple syrup.
Cut the cake into three horizontally using a serrated or bread knife. Sit one cake on a plate and spread with some of the cream, right to the edge. Continue stacking the cakes and spreading with the cream. Finally, smooth the cream evenly over the top and sides of the whole cake and decorate the top with the orange zest. Keep chilled in the fridge.
BANOFFEE PIE
SERVES 6
The combination of toffee, bananas and cream makes this one of the most popular desserts around. Make sure you use a non-stick pan for the toffee and watch it very closely as you are making it, as it can burn easily.
INGREDIENTS
For the base
175g (6oz) digestive biscuits
65g (2½oz) butter
For the toffee filling
115g (4oz) butter
115g (4oz) light muscovado sugar
2 x 397g cans full-fat condensed milk
For the topping
3 bananas, sliced
a little fresh lemon juice
300ml (½ pint) double cream
a little grated Belgian milk or dark chocolate, for sprinkling
METHOD
You will need a 23cm (9in) deep loose-bottomed fluted flan tin.
To make the base, put the biscuits into a polythene bag and crush them to crumbs with a rolling pin. Melt the butter in a small pan, remove from the heat and stir in the crushed biscuits. Mix well.
Spread the mixture over the base and sides of the flan tin. Press the mixture with the back of a metal spoon.
To make the toffee filling, measure the butter and sugar into a large non-stick pan. Heat gently until the butter has melted and the sugar has dissolved. Add the condensed milk and stir continuously and evenly with a flat-ended wooden spoon for about 5 minutes, or until the mixture is thick and has turned a golden toffee colour – take care, as it burns easily. Turn it into the prepared crumb crust and leave to cool and set.
To make the topping, toss the bananas in lemon juice and arrange the slices over the toffee in a neat layer. Lightly whip the double cream until it forms soft peaks and spread evenly over the bananas. Sprinkle the whole pie with grated chocolate.
Remove the ring and transfer to a flat plate.
Serve well chilled.
TIP
Most condensed milk cans now have ring pulls, so the old method of simmering the can in a pan of water for 4 hours to caramelise the condensed milk is not advised.
Mary Berry’s Baking Bible is published by Penguin Random House and available priced £28
