SWEET EATS
C elebrate summer with these tasty desserts from Bake Off finalist Sandro Farmhouse – who’s on a mission to share his love of baking in this indulgent and uplifting book of yummy bakes.
•Good Vibes Baking: Bakes to Make Your Soul Shine and Your Taste Buds Sing by Sandro Farmhouse, £20, Waterstones
•Follow Sandro on Instagram: @sandrofarmhouse
While we try to ensure all recipes work, we cannot take responsibility for their success. Good Vibes Bakingby Sandro Farmhouse. Published by DK, 23 May, £20.
RAINBOW CRÊPE CAKE
• 230g plain flour
• 25g sugar
• Pinch of salt
• 2 eggs
• 1 egg yolk
• 550ml whole milk
• 50g unsalted butter, melted
• Red, orange, yellow, green, blue and violet gel food colouring
• Vegetable oil, for frying
• 600ml double cream
• 100g icing sugar
• Fresh fruit of your choice
1. Add the flour, sugar and salt to a bowl and make a well in the centre. Add the eggs and egg yolk, then whisk slowly to start. Slowly add the milk in a steady stream, whisking in one direction only to avoid lumps. Stir in the melted butter and let the batter rest for two hours if you have time – resting helps create a smoother batter and lighter pancakes, but this isn’t essential if time is short.
2. After the resting time is over, split the batter evenly amongst six bowls and colour each one a different shade to make a rainbow. You can make them as pastel or as vibrant as you like.
3. Heat a large frying pan over a medium heat and brush with oil. Ladle half of one of the pancake batters in and swirl around to make a thin crêpe. Cook on low for two minutes on each side until cooked, being careful not to let it brown too much, as this will impact the colour. You should get two crêpes out of each colour, so 12 in total. Leave to cool with a sheet of baking parchment between each one.
4. To assemble the cake, whisk the double cream and icing sugar together until soft peaks form. Add one violet crêpe to the serving plate and spread evenly with about two to three heaped tablespoons of cream. Top with the other violet crêpe and spread with more cream. Repeat the crêpe and cream layers, working through the rainbow colours, finishing with red on the top. Add a final layer of cream and decorate with a circle of fruit, arranged in rainbow order, too, if you fancy!
CHERRY BAKEWELL CRUMBLE BARS
• 200g fresh or frozen cherries, pitted and quartered (defrosted and drained if frozen)
• 100g glacé cherries, halved
• 1 tsp cornflour
• 125g golden caster sugar
• 150g plain flour
• 100g ground almonds
• 50g rolled oats
• 1⁄2 tsp
