Have you caught the baking bug after watching the Great British Bake Off? We have!
We’ve done some research… and we’ve found the 6 most delicious recipes that couldn’t be easier (and affordable!) to make:
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– Sieve the flour and icing sugar into a bowl. Rub in the butter. Add the egg yolk and 2 tsp water and mix to a firm dough. Roll out onto a lightly floured board and use to line a 23cm (9in) loose-based, fluted tart tin. Chill for 15 minutes.
– Heat the oven to gas 4, 180°C, fan 160°C. Bake the pastry case ‘blind’ for 15 minutes. Remove the paper and baking beans and cook for a further 10 minutes. Remove from the oven and leave to cool.
– For the filling, beat together the butter and sugar. Beat in the eggs, one at a time, then stir in the ground almonds and almond extract. Spread the jam over the base of the pastry case. Spread the almond filling evenly on top, then sprinkle over the flaked almonds. Bake for 35–40 minutes until the filling is firm and golden brown. Dust with icing sugar to serve.
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– Preheat the oven to 180 ̊C, gas mark 4. Grease and line the bases of 2 x 20cm sandwich tins. Use electric beaters to cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well between each. Stir through the vanilla and lemon zest.
– Gently fold the flour, baking powder and a pinch of salt into the cake batter until evenly incorporated. Carefully mix in enough milk until the batter has a soft ‘dropping’ consistency. Divide between the tins and smooth the surface so that it fills the tin.
– Bake for 20-25 minutes until golden and a skewer inserted into the centre comes out clean. Cool in the tin for a few minutes, then remove, peel off the parchment and cool on a wire rack.
– For the filling, whip the cream, vanilla and icing sugar to soft peaks. Pick a sponge to use as your base and trim the top to flatten, if domed. Spread the surface with the raspberry jam and then the whipped cream. Place the other sponge on top, dust with a little caster sugar and serve.
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– Preheat the oven to 180°C, fan 160°C, gas mark 4. Grease a 20cm cake tin and dust with flour.
– Beat the butter with the sugar until light and creamy. Add the eggs, one at a time, mixing well. Fold in the flour and stir through 100ml milk and the vanilla extract until the mixture is smooth.
– Spoon half the mixture into another bowl and stir in the cocoa and remaining tablespoon of milk. Put alternate spoonfuls of each mixture into the cake tin. Drag a skewer through a few times to create a marbled effect.
– Bake in the preheated oven for 30 minutes, then cover with foil and bake for a further 10-15 minutes, or until a skewer comes out clean. Leave to cool.
– For the chocolate ganache icing: Heat the golden syrup, 60g caster sugar and 2 tablespoons water in a pan, stirring until dissolved. Bring to the boil, then remove from the heat. Add the dark chocolate and leave to melt, then stir until thick and glossy.
– Spread on the cake and top with chocolate crispies. Leave to set before serving.
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– Line the base of a 24cm round non-stick spring-form cake tin with greaseproof paper. Place the biscuits in a plastic bag and break them up into fine crumbs using a rolling pin (this can also be done in a food processor).
– Melt the butter and stir into the crumbs then push the mix into the prepared tin and chill in the fridge for half an hour.
– Heat the oven to 180°C/160°C fan/Gas 4. Using a mixer, beat the cream cheese until soft. Add the sugar, vanilla and salt and continue to beat until smooth and creamy. Next beat in the eggs one at a time until incorporated. Finally stir in the lemon zest.
– Pour the batter into the cake tin and bake for 1-1½ hours. It’s ready when it has risen slightly and only has a very slight wobble in the middle. When it’s reached this point, turn the oven off and prop open the oven door slightly using a tea towel. Leave the cake to cool in the oven for an hour or so; cooling it gently will stop it from cracking or sinking.
– Transfer the cheesecake to the fridge for a couple of hours to chill completely. When ready to serve, garnish with chocolate curls and lemon zest.
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– Pre-heat the oven to 180C/160C Fan/Gas 4. Line a 23 x 23cm cake tin with baking paper. Beat the butter, sugar and vanilla until lightly creamy.
– Add 1 egg and beat well. Then add the other 2 eggs, adding 1 tbsp flour with each and beating well between each addition.
– Fold in the rest of the flour, ground almonds, milk and lemon zest. Put in the cake tin and level the top.
– Put the blackberries on the surface and press down lightly until they’re level with the top of the cake mixture.
– Sprinkle on the almonds and bake for 35 minutes or until the top springs back when lightly pressed. Leave to cool on a wire rack, then serve.
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– Heat oven to 180ºC/160ºC fan/gas 4, grease two 20cm cake tins and line the bottoms with greaseproof paper/
– In a large bowl, cream the butter and sugar until light and fluffy using an electric hand whisk.
– Add the eggs in three stages, beating between each addition. If the mixture appears to be splitting, add a little of the flour before continuing.
– Reserve 1tbsp of zest for the icing and tip the rest into the cake mix.
– Squeeze the excess moisture from the grated courgettes before adding them to the bowl. Gently fold into the mixture.
– Mix the flour, baking powder and cinnamon together. Gently fold into the cake mix.
– Divide the mixture between the two tins and bake for 25 mins until risen and lightly golden. If in doubt, insert a thin skewer into the centre of one of the cakes – it will come away clean when the cake is done.
– While the cake bakes, make the icing: whisk together the remaining butter (150g) and icing sugar until fluffy, then fold in the cream cheese and half the reserved zest.
– When the cakes are done, allow them to cool a while in the tins then remove and cool completely. Spread the icing and sprinkle the chopped walnuts over both cakes. Top one with the other and scatter over the remaining zest to finish.