Cake recipes Archives

Cake recipes

Cinnamon pull-apart loaf

35 minutes

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Sparkling rosé cake

1 hour 25 minutes

Birthday cake

Moist banana daiquiri cake

50 minutes

Birthday cake

Pina colada cake

45-50 minutes

Cake recipes

Gluten-free chocolate brandy-and-coke cake

1 hour

Cake recipes

Deco dark chocolate

Berry recipes

Blueberry mojito rum baba

35 minutes

Cake recipes

Ricotta cheesecake

Cake recipes

Carrot cake

50 minutes

Butternut recipes

Butternut-and-ricotta cake

30 minutes

Caramel, peanut butter and chocolate tart

Serves 8

Difficulty Easy

Prep Time 30 minutes, plus 20 minutes’ chilling time

Cooking Time 5 minutes

Ingredients

2 x 200 g Romany Creams boxes, finely crushed
100 g butter, melted
180 g Caramel Treat
4 T crunchy peanut butter
200 g dark chocolate, chopped
½ cup cream

Method

Mix the crushed biscuits and butter.

Press the mixture into a greased 23 cm springform cake tin, pressing the crumbs firmly up the sides of the tin. Chill for 20 minutes.

Mix the Caramel Treat and peanut butter until smooth, then spoon into the tart shell.

Place the chocolate in a bowl. Bring the cream to a gentle simmer in a saucepan, then pour over the chocolate. Mix until the chocolate has melted. Allow to cool slightly.

Gently spread the chocolate over the tart filling and garnish with chocolate curls if you like.

Cook’s note: To make chocolate curls, shave the sides of a chocolate bar using a potato peeler. Chill the curls until you are ready to serve the tart.

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Cinnamon pull-apart loaf

Sparkling rosé cake

Moist banana daiquiri cake

Pina colada cake

Gluten-free chocolate brandy-and-coke cake

Deco dark chocolate

Blueberry mojito rum baba

Ricotta cheesecake

Carrot cake

Butternut-and-ricotta cake

Moist chocolate cake with coconut ganache and white chocolate cream-cheese filling

Caramel, peanut butter and chocolate tart

Caramel, peanut butter and chocolate tart

Ingredients

Method