These deliciously sweet recipes from TV chef Louise Lennox are inspired by the Great Pink Bake Off, supported by Dr Oetker – perfect for birthday parties and family get-togethers
S’more Biscuit Balls
200g digestive biscuits
2 tbsp water
100g heart marshmallows
2 tsp Madagascan vanilla natural extract
150g milk chocolate
Candy mix sprinkles
- In a freezer, crush the biscuits until they resemble fine breadcrumbs
- Place the marshmallows and water into a microwavable bowl and cook on full power for 1 minute. Then, whisk until smooth. Add in the vanilla extract and the biscuits. Mix until combined.
- Divide into 12 equal portions, then roll into ball shapes. Place in the fridge or freezer until firm.
- Melt the chocolate according to the instructions on the back of the packet. Stick a wooden skewer into the biscuit ball and dip it into the chocolate. Gently tap the skewer against the bowl to remove any excess chocolate.
- Decorate with sprinkles, then place on a tray lined with baking parchment and leave in the fridge until the chocolate has hardened.
Pink Chocolate Zebra Cake
What you need: 2 x 20cm round cake tin
300g plain flour
400g caster sugar
1 tbsp baking powder
125g butter, melted
125mls sunflower oil
150ml whole milk
100g sour cream
1 tbsp Madagascan vanilla extract
3 large eggs, room temperature
25g fine dark cocoa powder
2 tbsp boiling water
2 tbsp whole milk
Pink gel food-colour
Chocolate ganache – filling
500mls double cream
150g extra dark chocoalte
150g milk chocolate
- Preheat oven 160oC fan / 175oC Oven. Sieve the plain flour and baking powder together. Stir in the sugar.
- Break the eggs into a large bowl, then whisk together with the melted butter, sunflower oil, sour cream, vanilla extract and milk.
- To make the chocolate cake batter, in a separate bowl, place 1/3 of the cake batter. Mix together the cocoa powder, boiling water and milk until smooth. Then, stir into the cake batter.
- Add a few drops of pink food colour to the remaining cake batter.
- Grease and line two 20cm round cake tins. Fill a small cup with pink cake batter and pour it into the centre of each tin. Next, fill half a cup with the chocolate cake batter and pour inside the pink cake batter. The mixture will naturally spread out. Repeat this step, alternating the cake batter colours.
- Bake for 25 – 30 minutes until fully baked through. Once cooked, place onto a wire rack to cool, remove from the tin and allow to cool completely.
- Chop the chocolate into small pieces and place into a bowl. Heat the cream until just about to boil. Pour over the chocolate. Leave for five minutes, then stir until smooth. Allow to cool, then cover and place in the fridge for six hours or overnight.
- Trim the top of each cake to make them level, then spread a layer of chocolate ganache on one cake and place the other on top. Very gently whisk the remaining ganache to slightly thicken it. Be careful not to over-mix as this will cause it to split. Completely cover the cake with the rest of the chocolate ganache. Leave in the fridge. You can decorate it with chocolate pieces on top.
Apple and Raspberry Streusel Slice
450g plain flour
225g caster sugar
285g butter, chilled
4 eating apples
150g fresh or frozen raspberries
3 tbsp cornflour
3 tbsp caster sugar
1 tsp ground cinnamon
20cm x 30cm baking tray
Preheat oven 180C fan / 190C oven
- Place the flour and 225g caster sugar in a large bowl. Grate the butter and add. Rub together with your hands until they resemble bread crumbs, then squeeze together until a dough is formed. You can also use a stand-alone mixer to save time.
- Shape into an oblong ball and divide into three equal portions. Wrap one piece of dough in parchment paper and place into the freezer until firm.
- Line 20cm x 30cm a baking tray with parchment paper. Press the remaining dough evenly into the base of the tray and put it into the freezer for 15 minutes or 30 minutes in the fridge.
- Peel and core the apples, then cut into small chunks. Place into a bowl and mix together with the raspberries, cornflour, 3 tbsp sugar and cinnamon. Pour evenly on top of the dough.
- Remove the dough from the freezer and coarsely grate. Then sprinkle over the apple and raspberries.
- Bake for 30 minutes until golden brown. Leave to cool and then cut into slices.