Former MasterChef winner Jane Devonshire has provided a series of recipes for the perfect, at home afternoon tea
Chocolate Whoopie Cakes
No Bake Bounty Bar Cheesecake
These are lovely cakes to bake as they are so easy, literally throw everything in and mix, and they are great fun. They can be made with a normal whisk but it’s much easier if you have an electric one as the batter is quite firm.
Makes about 9
What you’ll need
75g unsalted butter, softened or melted
125g caster sugar
150g gluten-free plain flour
4tbsp cocoa powder
2tsp gluten-free baking powder
2 large free-range eggs
1tsp vanilla bean paste
½tsp xanthan gum
For the filling (choose any of the following)
Marshmallow fluff
Chocolate fudge icing from a can
Fresh whipped cream and fruit
Method
Preheat the oven to 180°C/160°C Fan/Gas Mark 4.
Line a baking tray with greaseproof paper.
Place all the ingredients into a big bowl and whisk them together well until you have a stiff batter.
Carefully place heaped tablespoons of the mixture onto the baking tray, about 3cm apart as they will spread.
Try to make sure they are the same size as you want to sandwich them together and they need to cook evenly.
Place the baking tray in the oven (you can do this in batches) for about 8 minutes, until the cakes are cooked through and have cracks, but no moisture, on the top.
Remove from the oven and leave to cool, then carefully sandwich together using marshmallow fluff, chocolate fudge icing or fresh whipped cream and some fruit.
Love this recipe it’s packed full of flavour and can easily be made vegan / dairy free by simply replacing the bounty bar with fruit or a free from chocolate.
I’ve used coconut cream for added coconut flavour boost but normal double cream can be used instead.
It’s an adaptable, simple recipe and if left in tin easy to transport an important consideration if you are joining friends.
You will need
9cm Springform Non stick tin
For the base
300gm Hob Nobs blitzed / crushed (I used Gluten Free)
75gm dessicated coconut
200gm melted unsalted butter
50gm cocoa powder
For the filling
220ml Coconut Collab Double Cream
290gm coconut based Plant based Cream Cheese (any cream cheese will work)
1 can coconut cream
2 Bounty Bars chopped
1/2 tablespoon vanilla essence
75 gm Icing sugar sieved
For the topping
220ml Coconut Collab Whippped
Melted chocolate
Bounty Bar
Toasted coconut flakes
Tip Put your can of coconut cream in the freezer for 15 minutes
Method
Combine all the base ingredients well (really easy blitzed in a food processor) and press firmly into the bottom of your tin.
Place in fridge whilst making filling.
Whip coconut cream till stiff and holding shape.
Open can of cold coconut cream and just take the top thick white layer off leaving the oily bit out.
Whisk into your cream till thick and fluffy and add in rest of ingredients.
Whisk until combined.
Spread evenly onto your chilled biscuit base and chill for an hour.
To decorate I whisked more cream piled on chopped bounty bars, melted chocolate and toasted coconut flakes.
Please don’t waste the remaining coconut oil It can be used in many other dishes especially in curries and stir fries.
Whether it’s scones in the sunshine, a picnic in the park, or tea and biscuits at the kitchen table, Breast Cancer Now is calling on the public to hold an Afternoon Tea this month. Every Afternoon Tea will help Breast Cancer Now raise vital funds to provide support for today and hope for the future for people affected by breast cancer. Support life-changing breast cancer research and support by hosting an Afternoon Tea this August. Sign up today at breastcancernow.org/afternoon-tea or search Breast Cancer Now Afternoon Tea
