Nadiya bakes recipes - bbc - Cakes and baking

Author: Miguel Thomas  

Serve with an extra dollop of jam, some Greek-style yoghurt and fresh raspberries on the side. Nadiya's all-American traybake is made with peanut butter and jam.

Peanut butter and jelly traybake

Peanut butter and jelly traybake
Nadiya's all-American traybake is made with peanut butter and jam. Serve with an extra dollop of jam, some Greek-style yoghurt and fresh raspberries on the side. You will need a brownie tin about 18x23cm/7x9in.
Provided by: Nadiya Hussain
Total time: 60 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 20 items
Cuisine: American
Number of ingredients: 11
  • 3 heaped tbsp jam of your choice
  • 3 tbsp crunchy or smooth peanut butter
  • cooking oil spray
  • 250g/9oz plain flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 3 tbsp caster sugar
  • 170ml/6fl oz full-fat milk
  • 2 free-range eggs
  • 2 tbsp vegetable oil
  • icing sugar, for dusting (optional)
How to cook:
  1. Put the jam into a microwave-safe bowl and heat it in 10-second bursts, stirring each time until the mixture is simply liquid enough to swirl around – it does not need to be warm. Repeat this process with the peanut butter (make sure to avoid putting in too much oil from the jar as this will just make the pancakes greasy). Set both aside.
  2. Preheat the oven to 180C/160C/Gas 4 and spray a brownie tin (about 18x23cm/7x9in) with cooking oil.
  3. Put the flour, baking powder, salt and sugar into a bowl and whisk together.
  4. Make a well in the centre and add the milk, along with the eggs and oil. Whisk together until you have a thick batter.
  5. Pour the batter into the prepared brownie tin and spread out evenly.
  6. Take dollops of the jam and spoon them in sporadically, then do the same for the peanut butter. With the end of a spoon, swirl the dollops together slightly to create a marbled effect.
  7. Bake in the oven for 10–15 minutes. As soon as the surface of the pancake looks shiny and not wobbly anymore, it is ready. Remove from the oven and cut into squares. Dust with icing sugar, if liked, and serve.
Notes: Nadiya Bakes recipes, Nadiya Bakes · Quickly find recipes from your favourite current BBC programmes, or browse the archive of BBC recipes from shows gone by. · More like this.

Nadiya's quick, simple and easy Mango and Cereal desert pots

Nadiya comes from a huge family, so baking for others has always taken centre stage in her Duration: 5:19

Nadiya's indulgent chocolate brownie recipe

Nadiya's indulgent chocolate brownie recipe | Nadiya Bakes - BBC She is the only cook Duration: 6:38

Egg rolls

Egg rolls
These rolls are lovely – the eggs glue themselves to the wrap so that they are easy as anything to roll, making them delicious and portable.
Provided by: Nadiya Hussain
Total time: 40 minutes
Cook time: 10 minutes
Prep time: 30 minutes
Yields: 6 servings
Number of ingredients: 10
  • 6 free-range eggs
  • 1 tbsp dried parsley
  • 1 tsp garlic granules
  • ½ tsp salt
  • ½ tsp black pepper
  • oil, for frying
  • 6 small tortilla wraps
  • 85g/3oz sliced black olives (drained weight from 185g/6½oz jar)
  • 100g/3½oz fresh, frozen or tinned button mushrooms, sliced (optional), defrosted if frozen
  • 6 tsp sun-dried tomato paste
How to cook:
  1. Crack the eggs into a bowl, then add the parsley, garlic granules, salt and pepper, and give everything a good mix.
  2. Put a small frying pan over a medium heat, and drizzle in two teaspoons of oil. Take the time at this stage to peel the tortillas away from each other.
  3. Put the olives into a bowl, and the sliced mushrooms, if using, in another bowl, and have both nearby. Pour 3 tablespoons of the egg mixture into the pan – the eggs should sizzle, but if they don’t, turn the heat up a little.
  4. Scatter a few olive slices and mushrooms onto the wet egg mix.
  5. Take a tortilla wrap and spread it with a teaspoon of sun-dried tomato paste. Quickly put the tortilla on top of the egg, paste-side down. While the wrap and egg are cooking, get the next wrap ready and spread with the paste.
  6. Using the back of a slotted spatula, press the top of the tortilla to help distribute the egg under the wrap. Cook for no more than 30 seconds, then, as soon as the egg has glued itself to the tortilla, flip over and cook on the other side just to warm it through for another 30 seconds.
  7. Take the pan off the heat and put the tortilla/egg on a plate. Roll the whole thing when it is cool enough to touch. Do the same with the rest of the wraps until the egg is used up. Serve.
Notes: Nadiya recipes, Nadiya recipes · Coconut samosas · Grilled chicken shatkora with pickle and chapatis · Goat biryani · Whole fish cooked in a banana leaf with mango chutney.

Mango and coconut cake

Mango and coconut cake
Nadiya's coconut mango cake is quite a showstopper. The German buttercream makes the most luxurious filling, and the coconut and mango flavours are irresistible.
Provided by: Nadiya Hussain
Total time: 180 minutes
Cook time: 60 minutes
Prep time: 120 minutes
Yields: 8 servings
Number of ingredients: 17
  • butter, for greasing
  • 50g/1¾oz desiccated coconut
  • 1 mango, peeled and thinly sliced lengthways
  • 400g/14oz Greek-style yoghurt, plus extra to serve
  • 300g/10½oz caster sugar
  • 7 free-range eggs, lightly beaten
  • 400g/14oz self-raising flour
  • 1 tsp baking powder
  • pinch salt
  • 150ml/5fl oz full-fat milk
  • 100g/3½oz caster sugar
  • 3 free-range egg yolks
  • 1 tbsp cornflour
  • 350g/12oz unsalted butter, at room temperature
  • ½ tsp vanilla extract
  • 25g/1oz coconut chips or desiccated coconut, toasted
  • 150g/5½oz mango pulp, plus extra to serve
How to cook:
  1. Preheat the oven to 180C/160C Fan/Gas 4. Line the bases and grease two 20cm/8in deep round cake tins.
  2. To make the cake, toast the coconut in a small pan until it is golden and sprinkle evenly into the bases of the cake tins. Add the mango in some sort of orderly fashion, straight on top of the coconut.
  3. Mix the yoghurt, sugar, eggs, flour, baking powder and salt together in a large mixing bowl until you have a smooth, shiny cake batter. Pour the mixture into the tins and tap the tins on the work surface to level off the tops.
  4. Bake for 40–45 minutes until golden and a skewer inserted comes out clean. Take the cakes out of the oven and leave to cool in the tins for 15 minutes, then turn out onto a wire rack and leave to cool completely.
  5. Meanwhile, to make the buttercream, add the milk to a saucepan with the sugar and vanilla over a medium–high heat. As soon as it comes to the boil, remove from the heat and stir to make sure the sugar has melted.
  6. Whisk the egg yolks with the cornflour in a large bowl. Pour in the hot milk mixture in a steady stream, stirring constantly. Pour the mixture back into the pan and heat gently, stirring constantly, until it thickens into a really thick custard that coats the back of the spoon. Transfer to a large bowl, cover with cling film and leave to cool, then place in the fridge for about an hour.
  7. When chilled, whisk the custard mix, then add a tablespoon of butter at a time, whisking after each addition. Keep whisking until you have a really stiff, pipe-able buttercream. Transfer to a piping bag.
  8. Place the first cake fruit side up on a serving dish. Pipe swirls of the buttercream all around the edge and then in the centre, covering the top of the cake. Place the other cake on top and make the same swirls around the edge, avoiding the middle and leaving gaps between the swirls.
  9. Pour the mango pulp into the centre, allowing it to drip down the sides. Sprinkle it with the toasted coconut and serve the cake with Greek yoghurt.
Notes: Nadiya's orange blossom baklava recipe, Nadiya's baklava has a little bit of cocoa and a little orange blossom Bake for 20 minutes, then reduce the heat to 130C/110C Fan/Gas 1 and bake for a

Cranberry and chilli brioche wreath

Cranberry and chilli brioche wreath
Nadiya's brioche wreath is the perfect Christmas centrepiece, complete with a melted camembert in the middle for dipping.
Provided by: Nadiya Hussain
Total time: 30 minutes
Cook time: 30 minutes
Prep time: 720 minutes
Yields: 8 servings
Number of ingredients: 13
  • 4 large free-range eggs
  • 1½ tbsp full-fat milk
  • 350g/12oz strong white flour, plus extra for dusting
  • 7g fast-action dried yeast
  • 30g/1oz caster sugar
  • 1 tsp salt
  • 2 tsp chilli flakes
  • 200g/7oz dried cranberries, chopped
  • 200g/7oz unsalted butter, cubed and softened
  • 250g/9oz camembert with a wooden case (remove any paper or plastic)
  • 1 free-range egg, lightly beaten
  • good pinch sea salt
  • 2 tbsp fine-shred marmalade
How to cook:
  1. Whisk the eggs and milk in a jug to combine. Add the flour, yeast, sugar and salt to another bowl and mix until well combined. Add the chilli flakes and cranberries and mix through. Make a well in the centre of the flour bowl, add the egg mixture and bring the dough roughly together. The mixture will look quite wet and more like a very thick cake batter, but don’t worry.
  2. Transfer the mixture to a stand mixer with a dough hook attached. Slowly add the softened butter a bit at a time, mixing after each addition to make sure it is incorporated before adding more. Then knead the dough on a fast setting for 10 minutes. Cover, pop into the fridge and leave to prove overnight.
  3. Line a large baking tray with some baking paper. Take the bottom half of the camembert wooden case and place in the centre of the baking tray. Put the cheese back in the fridge.
  4. Tip the dough out onto a lightly floured surface and knock back. Roll into a sausage shape and divide into 5 equal pieces. Divide each piece into 5 equal pieces so you have 25 little dough balls in total. Pinch each ball into the centre, turn seam-side down and roll around in your hand to create a smooth ball. Arrange the first 10 around the wooden cheese case and then the following 15 around them, leaving small gaps to allow them to prove. Cover with some greased cling film and leave to prove at room temperature until doubled in size.
  5. Preheat the oven to 190C/170C Fan/Gas 5. Take the cheese out of the wrapper and pop into the wooden case. Brush the dough balls with the beaten egg and sprinkle all over the salt. Bake for 20 minutes. Add the marmalade to the hot cheese and serve.
Notes: Nadiya Hussain, Recent articles by Nadiya Hussain · Strawberry lemonade cake · Broken biscuit squares · Berry & chocolate loaded cookies · Caramel-drizzled banoffee bake · Halloumi
Write a comment: