yrs_budget_bakes

your recipes
Budget
bakes
Forget shop-bought – homemade
bakes taste so much better, are fun to
make and cost just pennies
CHERRY FRIANDS
Makes: 12 Takes: 45mins
n 185g butter, melted,
plus extra for greasing
n 6 egg whites
n 120g ground almonds
n 250g icing sugar, sifted, plus extra for
dusting
n 75g plain flour, sifted
n 250g frozen pitted cherries, halved
1 Preheat the oven to 200°C/Fan 180°C/
Gas 6. Grease a 12-hole friand or muffin
tin (see Cook’s Tip).
2 Whisk the egg whites in a medium
bowl with a fork until just frothy. Add
the butter, ground almonds, icing sugar
and flour and stir until just combined.
Divide the mixture between the holes in
the tin and top with the cherries.
3 Bake for 25mins or until golden and
firm to the touch. Cool in the tin for
5mins, then transfer to a wire rack. Serve
warm or cold dusted with icing sugar.
COOK’S
TIP
Cost per
serving:
42p
Friands are light,
buttery French
cakes, usually
oblong- or ovalshaped.
Using
a muffin tin to
make round ones
will work just as
well though.
Apple & berry meringue cake
Serves: 12
Takes: 1hr (plus cooling)
n 150g unsalted butter,
softened, plus extra for
greasing
n 300g caster sugar
n 2 eggs, plus 3 egg whites
n 225g self-raising flour, sifted
n 85ml milk
n 300g frozen mixed berries
n 2tsp cornflour
n 385g can apple slices,
drained if needed
(see Cook’s Tip)
Cost per
serving:
36p
1 Preheat the oven to 180°C/Fan 160°C/Gas 4.
Grease a 20 x 30cm oblong tin and line with
baking paper.
2 Using an electric mixer, beat the butter
and half the sugar in a bowl until light and
creamy. Gradually beat in the eggs, then fold
in the flour and milk in two batches until just
combined. Spread the mixture evenly in the
prepared tin. Bake for 20mins or until light
golden and just firm.
3 Meanwhile, heat the frozen berries in a
medium saucepan over a low heat until just
defrosted. Blend the cornflour with 2tsp
water in a small bowl until smooth. Stir into
Raspberry, white chocolate & coconut cake
Serves: 8 Takes: 55mins (plus cooling)
n 120g unsalted
butter, softened,
plus extra for
greasing
n 120g frozen
raspberries
(or canned)
n 100g caster sugar
n 1tsp vanilla extract
n 2 eggs, beaten
n 100g white
chocolate, melted
n 50g desiccated
coconut
n 225g self-raising
flour, sifted
n 120g vanilla
yogurt
1 Preheat the oven to 180°C/Fan
160°C/Gas 4. Grease a 20cm round
springform tin and line the base and sides
with baking paper. Scatter the raspberries
over the base.
2 Using an electric mixer, beat the butter,
sugar and vanilla extract together in a large
bowl until pale and fluffy. Gradually beat in
the eggs, then the melted chocolate and
coconut. Fold in the flour alternately with
the yogurt. Spoon the mixture over the
raspberries and gently level the surface.
3 Bake for 35-40mins or until risen and
golden and a skewer inserted into the
cake comes out clean. Cool in the tin for
5mins, then turn out onto a serving plate.
Serve warm or cold dusted with icing
sugar, if liked.
the berries and cook, stirring, over a low heat
for 2mins or until thickened. Cool for 10mins.
4 Increase the oven temperature to 220°C
(Fan 200°C/Gas 7). Arrange the apple slices
over the cake in a single layer. Spoon over the
berry mixture.
5 Using an electric mixer, whisk the egg
whites in a large, clean grease-free bowl
to form soft peaks. Gradually whisk in the
remaining sugar until firm and glossy. Spread
evenly over the fruit. Bake for 10mins or until
golden. Allow to cool in the tin for 10mins.
Serve warm or cold cut into squares with
whipped cream, if liked.
COOK’S
TIP
If you can’t find
canned apple
slices use two
small eating
apples, peeled,
cored and
sliced.
Cost per
serving:
43p
COOKERY EDITOR: LUCY BLACKWELL. ALL PRICES ARE APPROXIMATE. PICS:
AREMEDIASYNDICATION.COM.AU/DAVID HAHN/DEAN WILMOT/BAUER PHOTOGRAPHIC
74 YOURS EVERY FORTNIGHT
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