ing Includ e & fre gluten n vega s recipe
Registered Charity No: 1050845
2020
Saving young lives one slice at a time
offering help and support to affected families @CrY_uK CardiacriskintheYoung www.c-r-y.org.uk
Introduction The CRY Great Cake Bake Friday 20th November 2020 Raising Awareness Week 2020 Thank you so much for getting involved in the CRY Great Cake Bake 2020 to raise awareness and funds for CRY. This will be the ninth year that we have held this event and, following its previous success, we have had more wonderful support from chefs and sponsors this year. In 2019 supporters raised over £38,000 bringing the total raised to £212,393 since 2012! Your involvement is crucial to helping us raise awareness of, and prevent, sudden cardiac death in young people, as well as supporting young people diagnosed with life-threatening cardiac conditions and those affected by young sudden cardiac death. We aim to use CRY Awareness Week 2020 as a platform to further increase awareness of CRY’s research and the support that we can offer to those affected. For more information about the services CRY provides, please visit our website: www.c-r-y.org.uk. We are very grateful to the 10 chefs for the delicious recipes they have very kindly contributed towards this year’s booklet. We hope you enjoy making them! We look forward to seeing all your efforts for this year’s event and we would love to see photos of your wonderful creations. If you would like to help raise awareness during the day, do not forget to share your photos and creations on social media using the hashtag #CRYGreatCakeBake By getting involved with the Great Cake Bake event and raising awareness and funds for Cardiac Risk in the Young, you can help save young lives.
Cardiac Risk in the Young
Tel: 01737 363 222 Web: www.c-r-y.org.uk Twitter: @CRY_UK Facebook: CardiacRiskintheYoung Instagram: CardiacRiskintheYoung #cardiacriskintheyoung #CRYGreatCakeBake
Contents Digital Pack 4 Downloadable items to help with your Cake Bake Boost your Cake Bake Dough
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Peanut Butter & Oat Bars 8 By Chris Bavin
Lemon Gin & Tonic Cake
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Breakfast Banana, Coconut & Cinnamon Muffins
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Warm Fondant Brownie (GF)
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By Nadia Sawalha & Kaye Adams By Joe Wicks
By Mary Berry
Caramalised Fig Semolina Loaf 16 By Georgina Hayden
Plum Frangipane Tart 18 By Ainsley Harriot
Chorizo & Cheese Sausage Roll
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Biscoff Cheesecake (VE)
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Helpful Baking Notes
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By Simon Rimmer & Tim Lovejoy By Sophie Bullimore
Spot the cake slices! Throughout this booklet are hidden slices of cake like this one. Find them as you go, there are enough slices to make a whole cake! Check if you got it right at the end.
Digital Pack The contents of the pack we would usually post out to you, find downloadable bunting, invites, cake cards and games. Click the items to download and use
Invites
Event Poster
CRY Poster Pack
Cake Cards
Game Stickers/ Cut-outs
Registered Charity No: 1050845
Game Poster
Cupcake Toppers
(For every sale of these cake toppers, 25% is donated to CRY.)
Bunting
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Boosting your Ca
We have come up with a few id your c
• Set up an online fundraising page for those that can’t make it but want to support your efforts. • Hold a virtual bake off competition between family, friends and colleagues. Make it a fundraiser and ask for a £1 donation to CRY for taking part. • Organise and hold a virtual baking class. Is there a family recipe you’ve always wanted to make? Or why not use one of the recipes from this Booklet! Ask for donations to take part, or ask family and friends to sponsor your efforts. • Send out an email invite message to let people know how you’ll be taking part. Use our template here • Set up a virtual team-building CRY Great Cake Bake for your colleagues working from home. The usual weekly team catch-up can only be improved with a cake break! Maybe you’ve acquired new baking skills over lockdown, now is your chance to show them off. • Usually run a cake raffle for your show-stopper? Instead, sell your raffle tickets online, and deliver your cake to the winner. • If you have children (or colleagues!) why not offer them the chance to ice their own cupcake for a donation and make it a competition for the most imaginative. 6
ake Bake “Dough”
deas to help you raise even more from cake sale…
• Hold bake sales and catch-up mornings between the people in your home, or within your social bubble. • Make and donate your bakes to a local business, shelter, or even your street. Cake drop-offs would surely make you a very popular neighbour! • Don’t forget the collection box for any donations of loose change that people might give you. • Got any leftovers? Why not find the local food bank or homeless shelter to save you from eating any cakes that haven’t sold at the end of the day. • Hang some CRY posters in your window to help Raise Awareness. If there are local notice boards or community centers near you, take some there.
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Peanut Butter & Banana Oat Bars by Chris Bavin
Ingredients
“Snacks for kids that aren’t full of sugar but are still appealing can be difficult to find. I make up batches of these delicious peanut oat bars and pop them in the freezer so we have a ready supply – they’re perfect for the walk home from school to keep the kids moving along!”
200g (7oz) jumbo porridge oats 120g (41/4oz) plain flour, white or wholemeal 3 tsp ground cinnamon 1 tsp baking powder good pinch of salt 75g (21/2oz) raisins 3 tbsp desiccated coconut (optional) 2 ripe bananas 2 large tbsp peanut butter or any other nut butter you have 1 egg 2 tsp vanilla extract 375ml (121/2fl oz) milk – can be dairy, nut milk, soya, or coconut 3 tbsp honey
Preheat the oven to 180ºC (350ºF/Gas 4). Place the oats, flour, cinnamon, baking power, salt, raisins, and coconut in a large bowl and mix together. Mash the bananas and peanut butter together then add the egg. Beat the egg into the mixture, making sure everything is well combined, then add the vanilla, milk, and honey. Add the wet ingredients to the dry ones and mix together well, then pour the mixture into a lined 20cm x 20cm (8 x 8in) tin and bake in the oven for 35–40 minutes, or until a skewer comes out of the centre clean. Leave to cool in the tray then cut into bars and store in an airtight container for up to 3 days. Feed the freezer: Freeze the cooked bars in an airtight container, slotting greaseproof paper between them to stop them from sticking together. Thaw at room temperature then store in an airtight container for up to 3 days.
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Recipe taken from Good Food, Sorted by Chris Bavin is published by DK, 7 March 2019, £18.99. Photography © by Andrew Burton
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Lemon Gin & Tonic Cake by Nadia Sawalha & Kaye Adams
Ingredients For the cake 200g (7oz) softened unsalted butter, plus extra for greasing 175g (6oz) caster sugar 4 medium eggs 200g (7oz) self-raising flour ½ tsp baking powder finely grated zest of 1 unwaxed lemon 75ml (2½fl oz) gin
“A tipsy twist on the classic lemon drizzle. What can I say, except: any excuse, any bloody excuse. I actually watched Nadia make this last week, while sinking quite a bit more gin than she put in the cake. Make ours a large one.”
For the syrup 60g (2oz) caster sugar 60ml (2fl oz) tonic water 2 tbsp gin For the icing and decoration 50g (1¾oz) granulated sugar juice of ½ lemon 1 tsp gin 1 lemon, very finely sliced with a mandoline
METHOD Preheat the oven to 180°C (350°F/Gas 4). Butter a 900g loaf tin and line the base and sides with baking parchment. Put the butter and sugar into a bowl, and whisk with an electric whisk until pale, light, and fluffy. Kaye says: How long do I have to stand here and do this? Nadia says: It should only take 5-6 minutes Lightly beat the eggs in a jug. You just need them to all become the same uniform, yellow colour. Pour them, bit by bit, into the butter and sugar mixture, whisking all the while. Gently fold in the flour, baking powder, and lemon zest, so you don’t burst the air bubbles in the batter. Pour in the gin and give it a gentle stir. Spoon into the prepared tin. Bake for 1 hour. After 55 minutes, insert a skewer into the centre of the cake and, if it comes out clean, take the cake out of the oven. If it doesn’t, give it another 5 minutes.
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Meanwhile, make the syrup. Put the sugar and tonic water into a small pan and set over a low heat. Kaye says: No sipping! Stir until the sugar dissolves. Kaye says: How do I know when the sugar has dissolved? Nadia says: You’ll see it disappear and also feel no more graininess under the spoon Increase the heat and boil the syrup for 1 minute without stirring. Measure out 2 tbsp of the syrup into a small bowl and mix in the gin. (Discard the remaining syrup.) Once the cake is out of the oven, use a skewer to make 8 holes in it. Drizzle the gin syrup over the top of the cake and leave to cool in the tin. Turn out the cake, turn it right-side up again, and place on a wire rack. Mix together the ingredients for the icing and spoon it on the cake. Arrange the lemon slices along the top. Leave to set.
Nadia and Kaye Disaster Chef by Nadia Sawalha and Kaye Adams. Published by DK, 1 March, ÂŁ20. DK.com
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Breakfast Banana, Coconut & Cinnamon Muffins by Joe Wicks
“These muffins are perfect for prepping in advance and having in the morning when you’re on the go. If you plan on freezing the muffins, remove the paper case then wrap individually in clingfilm before freezing. This is a great way of using up old, brown bananas as the muffins will be even sweeter and full of flavour.”
Ingredients 200g plain flour 50g desiccated coconut 2 tsp ground cinnamon 1 1/2 tsp baking powder 1 1/2 tsp bicarbonate of soda Pinch salt 100g soya protein powder 25g coconut oil, melted 280ml low fat soured cream 90g honey 100ml skimmed milk 3 large eggs, beaten 4 medium bananas, roughly mashed
Preheat the oven to 180ºC. Combine the flour, desiccated coconut, cinnamon, baking powder, bicarbonate of soda and salt into a large bowl and make a well in the middle. Put the remaining ingredients (except the bananas) into a liquidiser and blend until smooth. Pour into the dry ingredients and fold together until smooth. Fold in the bananas then divide the mixture between a 12-hole muffin tin lined with paper cases. Bake for 15 minutes until risen and golden then remove from the oven and leave to cool.
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The Body Coach Blog: https://www.thebodycoach.com/blog/ breakfast-banana-coconut-and-cinnamon-muffins-1200.html
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Warm Fondant Brownie by Mary Berry
Ingredients 350g (12oz) dark chocolate, broken into pieces 250g (9oz) butter, cubed, plus extra for greasing 300g (11oz) dark muscovado sugar 6 eggs 75g (3oz) ground almonds
“The gooiest of brownies, moist and soft, and ideal as a decadent dessert to serve with ice cream. Wowwee, delicious! These don’t contain flour so are perfect for anyone who can’t tolerate gluten.” You will need a 23 x 30cm (9 x 12in) traybake tin. Preheat the oven to 180°C/160°C fan/Gas 4, then grease the tin with butter and line with baking paper. Place the chocolate in a heatproof bowl, add the butter and set over a small saucepan of gently simmering water. Heat through until runny and melted. Measure the sugar into a bowl, add the eggs and whisk until all the sugar has been incorporated. Carefully pour in the melted chocolate mixture and stir until evenly mixed, then fold in the ground almonds and gently stir to combine. Pour into the prepared tin and bake in the oven for about 30–35 minutes or until a light crust forms on top and the mixture is firm around the edges but still soft in the middle. Leave to cool in the tin, to let the brownies set, then cut into squares (see tip) and serve with ice cream. Mary’s Classic Tip: “It’s best to leave the cooked brownies in the tin, rather than trying to turn them over and peel off the baking paper. They are so gooey, the beautiful crust will be crushed if they are over-handled. Slice straight from the tin, and use a palette knife to remove each square.” 14
Warm Fondant Brownies - Extracted from Classic by Mary Berry (BBC Books, £26). Photography by Dan Jones.
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Caramelised Fig Semolina Loaf By Georgina Hayden
Ingredients
230g unsalted butter, at room temperature, plus extra for greasing 300g caster sugar 1 orange 3–4 figs (depending on size) 3 large eggs 175g ground almonds 125g semolina 1 heaped teaspoon baking powder A pinch of fine sea salt 1 tablespoon orange blossom water
“I developed this loaf cake using some of my most loved Greek ingredients – figs being one of my favourite fruits of all time. And it is my perfect type of cake – damp, forgiving, delicate. My family loved it so much that my yiayia even asked me for the recipe, which is a really big deal.” For the Syrup: Cut 30g of butter into cubes and place in a small saucepan on a medium heat to melt. Add 100g of the caster sugar. Finely grate the zest of the orange into a small bowl and keep to one side, then squeeze the juice of half the fruit into the saucepan with the butter. Stir everything together, leave for 4–5 minutes until it has become a light syrup, then pour into the bottom of the lined loaf tin. For the loaf: Cut the figs into ½cm slices. Line as many of the slices as you can in the bottom of the tin in a single layer, going up the sides a little if possible (don’t worry if you have a few slices left). Cut the remaining 200g of butter into cubes and place in a large bowl with the remaining 200g of caster sugar.
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Beat with a wooden spoon until pale and creamy – if you have a freestanding mixer, you can make the cake batter easily in there. Beat in the eggs, one at a time, and don’t worry if it splits slightly, it will come back together.
Add the ground almonds, semolina, baking powder and salt to the bowl and beat everything together till smooth. Stir in the reserved zest and the orange blossom water, and squeeze in the juice from the remaining orange half. Mix together, then pour the batter into the cake tin, over the sliced figs. Place the cake tin in the middle of the oven for 45–50 minutes, until golden and cooked through. Check it’s cooked by inserting a skewer into the middle; it should come out clean with no batter on it. When ready, leave the cake to cool in the tin for 10 minutes, then gently turn it out onto a cooling rack. Peel off the greaseproof and leave to cool almost completely. It’s perfect served with a dollop of Greek yoghurt.
Photography by Kristen Perers.
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Plum Frangipane Tart By Ainsley Harriot
Ingredients For the pastry 200g plain flour, plus extra for dusting 2 tbsp icing sugar 100g cold unsalted butter, diced 1 medium egg 2–3 tsp cold water
“This twist on a classic Bakewell tart is an attractive and great-tasting dessert or treat. I love juicy fresh plums and their rich and seductive flavour works perfectly with the velvety almond base. You can add a zesty lemon icing to lift the flavour of the tart if you like – just mix 50g icing sugar with 2 or 3 tablespoons of lemon juice until smooth and then drizzle over the surface of the cooled tart.”
For the frangipane 100g unsalted butter 100g caster sugar 2 large eggs 55g plain flour 70g ground almonds A drop of almond essence To assemble 100g plum jam 3–4 plums, stone removed, cut into thin wedges
First, make the pastry. Sift the flour and icing sugar into a large bowl. Add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Make a well in the centre and add the egg and 2 teaspoons of cold water. Stir, combining the dry ingredients into the wet, adding another teaspoon of water if necessary. When the pastry starts to come together, gently knead into a smooth ball. Cover the pastry with clingfilm and chill in the fridge for at least 15 minutes. Meanwhile, preheat the oven to 200°C/180°C fan/gas 6. Unwrap the chilled pastry, place on a lightly floured work surface and roll out to about 3mm thick.
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Line a 23-cm diameter loose-bottomed tart tin with the pastry, leaving a little excess pastry hanging over the edges.
Line the pastry case with a sheet of baking parchment and fill with baking beans or raw rice. Bake blind for 12–15 minutes, until the pastry is dry to the touch, then remove the parchment and baking beans and return the pastry case to the oven for a further 5 minutes until it is very lightly coloured. Use a small, sharp knife to trim away the excess pastry from the edges and then leave the pastry case to cool slightly while you prepare the filling. Reduce the oven temperature to 180°C/160°C fan/gas 4. To make the frangipane, beat the butter and sugar together in a large bowl until light and fluffy, then beat in the eggs one at a time. Stir in the flour, ground almonds and almond extract. Spread the jam over the base of the pastry case, then top with the frangipane. Smooth the surface with a spatula or back of a spoon, then push the plum slices onto the surface of the frangipane, arranging them in an attractive pattern. Bake for 25–30 minutes until the filling is golden and well risen. Leave to cool in the tin before slicing.
Plum Frangipane Tart - Extracted from Ainsley’s Mediterranean Cookbook by Ainsley Harriot (Ebury Press, £20).
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Chorizo & Cheese Sausage Roll Simon Rimmer & Tim Lovejoy
Ingredients
“The sausage roll is a staple of every buffet table. Done well it is a thing of beauty. Our version embraces the Spanish flavours of smoky, spicy chorizo and buttery, sheep’s milk Manchego cheese. If you can’t find Manchego then you can always substitute Gruyère cheese.”
175g cooking chorizo, cut into small pieces (or buy pre-diced to save time) 2 tablespoon dry sherry 400g sausage meat 100g Manchego cheese, grated 1 tablespoon chopped parsley 1 x 500g block of puff pastry 1 egg yolk, lightly beaten Salt and black pepper Chilli sauce, tomato ketchup or tomato chutney, to serve
Preheat the oven to 180°C fan/200°C/Gas 6. Line a baking tray with baking parchment. In a non-stick frying pan, fry the chorizo until crispy. (As the chorizo is oily, you won’t need to add any extra oil to the pan.) Add the sherry to the chorizo in the pan, then reduce to nearly nothing. Tip the chorizo into a bowl with the sausage meat, cheese and parsley. Season and mix well. Roll out the pastry on a lightly floured surface 3a 0cm square, then cut into four equal 15cm squares. Divide the sausage mixture between the pastry squares, placing it in a long strip down the middle of each square. Roll each into a cylinder, trim the excess wrap-over of pastry, creating a seam.
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Lightly press the seam together to seal and place seamside down on the lined baking tray. Brush with egg yolk and bake for about 20 minutes, or until the pastry is puffed, crispy and deep golden. Serve with your favourite accompaniments.
Chorizo and Cheese Sausage Rolls - Extracted from The Sunday Brunch Cookbook by Simon Rimmer and Tim Lovejoy (Ebury Press, ÂŁ20).
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Biscoff Cheesecake By Sophie Bullimore
Ingredients 380g digestive biscuits, crushed 130g butter, melted 270ml plant based double cream 170g dairy free cream cheese 1tsp sugar 65g icing sugar 3 1/2 heaped tbsp biscoff spread Toppings: 70g crushed biscoff biscuits 10g biscoff spread, melted
To a large baking bowl mix together the crushed biscuits and melted butter, combine well and then add to a lined cake tin. Press the mixture down with a wooden spoon to ensure an even layer and chill in the fridge for 45 minutes. Cream together the icing sugar, cream cheese and tsp of sugar and set aside. Pour the double cream into a bowl and whisk until thick and fluffy, ideally till the peaks hold their own. Slowly add the cream cheese mix to the whipped cream and stir lightly to combine. Spoon in the biscoff spread and bring everything together until you have a smooth cheesecake texture. Spoon the filling onto the now chilled biscuit base and pop in the fridge for 1 hour for the cheesecake to set. Once set, carefully remove from the tin and sprinkle over the crushed biscuits. Slice up the cheesecake and drizzle over the biscoff spread. Top with an extra biscuit and enjoy.
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Lotus Biscoff Bars by Sophie Bullimore, a popular wellness advocate and inspiring vegan blogger (Instagram: @sophie. bullimore). All of Sophie’s recipes use everyday simple ingredients. Please visit her Instagram and follow her ‘Sunday Baking With Soph’ where she creates vegan versions of classic bakes.
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My CRY Great Cake Bake Shopping list
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Useful baking notes Volume
Spoons
When measuring liquid, cooking measurements are quite straight-forward: Metric Imperial
Ever stop to wonder about teaspoons, dessertspoons and tablespoons? Here are their metric equivalents. But first:
250ml 180ml 150ml 120ml 75ml 60ml 30ml 15ml
8 fl oz 6 fl oz 5 fl oz 4 fl oz 2 1/2 fl oz 2 fl oz 1 fl oz 1/2 fl oz
1 dessertspoon = 2 teaspoons 3 teaspoons = 1 tablespoon
Weight Check this chart for basic imperial to metric conversions: Imperial
Metric
1 teaspoon
5ml
2 teaspoons
10ml
1 tablespoon
15ml
2 tablespoons
30ml
3 tablespoons
45ml
4 tablespoons
60ml
5 tablespoons
75ml
6 tablespoons
90ml
7 tablespoons
105ml
1/2 oz
15g
1 oz
30g
2 oz
60g
3 oz
90g
Farenheit
Celsius
4 oz
110g
32
0
5 oz
140g
212
100
6 oz
170g
250
120
7 oz
200g
275
140
8 oz
225g
300
150
9 oz
255g
325
160
10 oz
280g
350
180
11 oz
310g
375
190
12 oz
340g
400
200
13 oz
370g
425
220
14 oz
400g
450
230
15 oz
425g
475
240
1 lb
450g
500
260
Temperature From farenheit to celsius the easy way.
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Competition time! We will be awarding these based on the following categories:
1.Best Cake Design for 2020
2. Most Awareness Raised - Any social media posts must be tagged with CRY Social
Media in the post: @CRY_UK #CRYGreatCakeBake
We will close this competition on Friday 31st January 2021. Good luck to everybody who is taking part in this year’s event!
Did you find the whole cake? Pg 4, 7, 9, 10, 15, 16, 18, 20, 23, 24, 26
Head Office Unit 1140B, The Axis Centre Cleeve Road, Leatherhead, Surrey, KT22 7RD Tel: 01737 363222 Email: cry@c-r-y.org.uk Website: www.c-r-y.org.uk Registered Charity Number 1050845
What your donations can do • £5: Print, post and packing of a CRY information pack (sent out free on request).
• £35: The cost of the first counselling call with CRY after a young person dies. • £50: An ECG test for 1 person. • £250: An ECG, follow up echocardiogram and consultation for 1 person. • £500: ECGs for 10 people. • £575: 20,000 CRY general information leaflets. • £800: Referral of one heart to the CRY Centre for Cardiac Pathology for expert evaluation. • £1,000: myheart support day, for young people living with cardiac conditions.
Acknowledgements CRY would like to thank: • DK for donating Nadia Sawalha & Kaye Adams’ and Chris Bavin’s recipes. • BBC Books for donating Mary Berry’s recipe. • Ebury Press for donating Simon Rimmer and Tim Lovejoy’s recipe and Ainsley Harriot’s recipe. • Sophie Bullimore (@sophie.bullimore) for donating her recipe. • Joe Wicks (@thebodycoach( for donating his recipe. • Georgina Hayden for donating her recipe.
