SUGAR and SPICE

Whether you’re a beginner or experienced baker, you’ll find something creative to tickle your tastebuds in For the Love of Baking, by Sarah Dall, published by Struik. Life shares some of Dall’s sweet treats

Dough: 45ml canola oil for greasing 500g cake flour A pinch of salt 30ml ground mixed spice 15ml ground cinnamon 5ml ground nutmeg 45ml castor sugar 200ml tepid water 15ml active dried yeast 1 large egg 250ml dried mixed fruit 250ml dark chocolate chips

Piping dough: 85ml cake flour 10ml canola oil 60ml milk A pinch of salt 2.5ml baking powder

Syrup: 50ml granulated sugar 50ml water

To make the bun dough: Grease a large glass bowl with oil and set aside. Sift together the dry ingredients, keeping aside 5ml of sugar. Dissolve the reserved sugar in the tepid water and add the yeast. Set aside for 5 minutes. The mixture will foam when ready. Pour the yeast mixture and egg into the centre of the sifted dry ingredients. Mix together to form soft dough, then knead on lightly floured board for 10 minutes, until pliable and elastic.

Proving: Place the dough in the prepared glass of bowl. Cover and leave to rise in a warm place until doubled in size. Knock back the dough and knead in the fruit and chocolate chips.

Shaping and baking: Dust a large baking tray with some cake flour. Divide the dough into 12 portions and shapes into balls. Arrange the balls around a small cake pan on baking tray to form a wreath shape and cover. Leave to prove until doubled in size. Preheat the oven to 220C.

To make the piping dough: Mix together the piping ingredients and place into a small piping bag. Pipe crosses on to the buns and bake for 20 minutes, reducing the temperature to 180C after 10 minutes.

Glazing: While the buns are baking, place the sugar and water in a small saucepan and bring to the boil. Remove the buns from the oven. When the sugar has dissolved completely, brush each bun with the sugar syrup and serve hot or cold.

AUTHOR’S TIP: Stack the buns on a tiered stand and decorate with flowers. Enjoy them fresh from the oven with butter. I like to halve them and toast them lightly under the grill.

COURGETTE AND LEMON CURD CAKE

Cake batter: 3 extra large eggs 200ml vegetable oil 225g castor sugar 350g self-raising flour 5ml bicarbonate of soda 5ml baking powder 400g courgettes, grated 100g raisins

Icing: 1 x 250g block cream cheese 100g icing sugar, sifted Juice of 1 lime 1 vanilla pod, split and deseeded 100ml home-made lemon curd

Preparation: Preheat the oven to 180C. Grease and line the base of 22 x 22cm round cake pans.

To make the batter: Whisk together the eggs, oil and sugar until pale, thick and fluffy. Sift together the dry ingredients and fold into the egg mixture. Stir in the grated courgettes and raisins. Pour the batter into the prepared pans and bake for 30 minutes or until slightly golden and firm to the touch.

Icing and assembling: To make the icing, mix together all the ingredients (except the lemon curd) and be careful not to overwork the cream cheese. Top each layer with cream cheese icing and a few generous dollops of lemon curd. Sandwich the cakes together. Refrigerate until firm or serve as is.

AURTHOR’S TIP: Swirl lemon curd over the top of the cake and decorate with halved fresh figs (when in season). Alternatively, top with praline.

SPARKLING BERRY TERRINE

1 litre rose sparkling wine 150g castor sugar 12 gelatine leaves Cold water 250g fresh strawberries, hulled and halved 250g fresh raspberries 250g fresh blueberries 250g fresh blackberries 40g fresh pomegranate rubies A handful fresh mint leaves, washed

Preparation: Oil the base of 1 large or 2 small jelly moulds

To make the terrine: Place the sparkling wine and castor sugar in a large saucepan over medium heat and bring to a gentle simmer. Soak the gelatine leaves in cold water. Once softened squeeze out the excess water and add the leaves to the sparkling wine mixture. Whisk until all the gelatine has dissolved. Remove from heat, strain and set aside to cool.

Place the strawberries, raspberries, blueberries, pomegranate rubies and mint leaves into the prepared terrine mould, making sure they are evenly dispersed.

Assembling the terrine: Pour the gelatine mixture into prepared mould, until onethird full. Place in the fridge for 30 minutes, until the jelly is slightly firm. Pour in another third of the gelatine mixture and refrigerate for a further 30 minutes. Finally fill the mould to the top with the gelatine mixture, ensuring all the berries are covered. Cover with cling film and refrigerate overnight. Carefully turn out

the terrine on a platter.

AUTHOR’S TIP: Only putting one-third of the mixture into the mould at a time allows the berries to be evenly dispersed throughout the jelly. Serve on a raised cake stand and slice at the table. Decorate with halved strawberries and other berries of your choice, and top each serving with a spoon of double thick yoghurt.

SALTED CARAMEL FONDANTS

180g good quality dark chocolate 200g softened butter 100g castor sugar 4 extra large eggs 4 extra large yolks 115ml cake flour 80ml salted caramel

Preparation: Preheat the oven to 180C. Grease and line the base of 8 x 7cm dariole moulds and place them on to a baking tray.

To make the mixture: Place the chocolate in a glass bowl and melt over a saucepan of simmering water. Cream the butter and sugar until thick, pale and fluffy. Add the eggs and egg yolks one at a time, whisking after each addition. Slowly add the melted chocolate and mix well. Sift the flour and fold into chocolate mixture. Half fill the dariole moulds with the chocolate mixture and spoon 10ml of the salted caramel into the centre of each. Fill each mould with the chocolate mixture to threequarters full.

Baking and serving: Bake for 12 to 14 minutes until well risen. Remove from the oven and leave to stand for 2 minutes. Loosen the edges, turn out on to plates and serve immediately with ice cream. Decorate with pomegranate rubies and raspberries.

AUTHOR’S TIP: I like to serve this dessert with something slightly acidic. Try it with coconut and lime sorbet.