Best dessert and baking recipes from TASTE Magazine

Biscuit recipes

Koulourakia (Greek biscuits)

25 minutes

Samsa

1 hour, 15 minutes

Plum cobbler

20 minutes

Easter recipes

Cranberry and orange hot cross buns with milk chocolate drizzle

15 minutes

White chocolate florentines

10 minutes

Chocolate-studded bread

10 minutes

Chocolate recipes

Tart au chocolat

Dark salted chocolate ganache

Milk chocolate ganache

Cake recipes

Chocolate hot milk sponge

18 minutes

Carrot cake with cream cheese-and-lemon icing

Serves 6 - 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 50 minutes

Ingredients

3 free-range eggs
300 g treacle sugar
250 ml canola oil
330 g flour
2 t baking powder
1t bicarbonate of soda
2 t ground cinnamon
½ t salt
½ t ground nutmeg
350 g carrots, grated
100 g walnuts, chopped

For the cream cheese-and-lemon icing

100 g icing sugar
200 g mascarpone
200 g cream cheese
½ a lemon, juiced and zested
crushed walnuts, to garnish

Method

Preheat the oven to 180°C.

Beat the eggs and treacle sugar until light and fluffy. Add the oil.

Sift the flour, baking powder, bicarbonate of soda, cinnamon, salt and nutmeg and fold into the egg mixture. Add the carrots and walnuts.

Pour into a 25 cm springform tin and bake for 50 minutes or until a skewer inserted comes out clean. Allow to cool completely, remove from the tin and ice.

Top with crushed walnuts.

To make the icing, sift the icing sugar over the mascarpone and cream cheese. Add the lemon juice and zest and lightly mix.

Spinach lasagne

Apple, honey and almond cake

Chicken in tomato sauce

Koulourakia (Greek biscuits)

Samsa

Plum cobbler

Cranberry and orange hot cross buns with milk chocolate drizzle

White chocolate florentines

Chocolate-studded bread

Tart au chocolat

Dark salted chocolate ganache

Milk chocolate ganache

Chocolate hot milk sponge

Chocolate drizzle icing

Carrot cake with cream cheese-and-lemon icing

Carrot cake with cream cheese-and-lemon icing

Ingredients

Method