Best dessert and baking recipes from TASTE Magazine

Fruity dessert

Plum-and-almond tarte tatin

30 minutes

Fruity dessert

Fig tarte tatin

25 minutes

Beans recipes

Adzuki bean brownie cakes with raspberry syrup

Bread recipes

Stuffed Turkish flatbreads

30 minutes

Chocolate recipes

Easter coconut marshmallow Horlicks with white chocolate

5 minutes

Chocolate recipes

Easter egg chocolate bark

15 minutes

Chocolate recipes

Chocolate éclairs with cherry jam

30 minutes

Sweet treat

Chocolate cardamom crème caramel

70 minutes

Cake recipes

Granadilla cake

35 minutes

Chocolate-and-raspberry banana cakes

Serves 10

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

100 g butter, softened
200 g caster sugar
2 free-range eggs, beaten
4 ripe bananas, mashed
210 g flour
1 t bicarbonate of soda
A pinch salt
1 t vanilla extract
100 g pecan nuts
50 g milk chocolate, chopped into chunks
50 g dark chocolate, chopped into chunks
125 g raspberries

Method

Preheat the oven to 180°C.

Grease a 6-hole bundt cake pan or a 23 cm one.

Beat the butter and sugar until creamy.

Add the eggs and bananas and mix well.

Add the flour, bicarbonate of soda, salt and vanilla, and mix until just combined.

Fold in the nuts, chocolate and berries. Pour the batter into the pan and bake for 20 minutes. Serve with the caramelised white chocolate sauce.

Spinach lasagne

Roast potato-and-sweetcorn salad with creamy Cajun dressing

Wagyu fat flambadou venison

Clemengold Malva pudding with Irish coffee sauce

Stokbrood with vanilla-honey baked Camembert

Plum-and-almond tarte tatin

Fig tarte tatin

Adzuki bean brownie cakes with raspberry syrup

Stuffed Turkish flatbreads

Easter coconut marshmallow Horlicks with white chocolate

Easter egg chocolate bark

Chocolate éclairs with cherry jam

Chocolate cardamom crème caramel

Granadilla cake

Chocolate-and-raspberry banana cakes

Chocolate-and-raspberry banana cakes

Ingredients

Method