GBBO finalist Ruby Bhogal’s bakes are our fave showstoppers right now

Credit: Matt Russell WITH a new series of Great British Bake Off about to begin, what better way to celebrate than with a selection of recipes from 2018 finalist Ruby Bhogal? Around The World In 80 Cakes by Ruby Bhogal (Pavilion) is out now, and is a gastronomic tour of the best baking around the world. From the lemony delight that is Sicilian Cassata cake, to brilliantly mouth-watering Basque cheesecake, alongside Singapore’s beloved Pandan cake and extravagance of the layered almond French Opera Cake, it’s a feast. And after finishing as a finalist in GBBO, Ruby knows a thing or two about avoiding soggy bottoms – so you can expect star baker levels of success when attempting these recipes. Sign up for the Fabulous newsletter Thank you! Ruby Bhogal was a finalist on the 2018 series of Great British Bake Off Credit: Matt Russell With 80 recipes to choose from, you’re spoiled for choice Credit: Matt Russell We reckon new judge Nigella would approve! So, pop the kettle on and get baking… When life gives you lemons, make this delicious Sicilian Cassata cake Credit: Matt Russell Sicilian Cassata Serves: 14 Prep time: Less than 1½ hrs Cooking time: 40 mins Ingredients:For the sponge *225g caster sugar *Zest 2 lemons *5 large eggs, whole *2 large eggs, yolks only *110g plain flour, sifted *110g cornflour, sifted *¼tsp salt For the ricotta filling *1kg ricotta, fridge temp *200g icing sugar, sifted *125g dark chocolate, chunks or chips *100g candied orange peel or mixed peel *2tsp vanilla bean paste *Zest 1 extra-large orange *80g glacé cherries, roughly chopped For the soaking syrup *100ml water *75ml maraschino liqueur *125g caster sugar To decorate *300g icing sugar, sifted, plus extra for dusting *1 large egg, white only *Apricot jam, to glaze *Approx 200g marzipan *Green or yellow food colouring (optional) *2-3 maraschino cherries Most read in Fabulous Method:1. Preheat the oven to 180°C/160°C fan/gas mark 4. Grease and line a 23cm springform or loose-bottomed cake tin.2. Start with the sponge. Add the caster sugar and lemon zest to a stand mixer bowl and, using the whisk attachment, mix on a medium speed for 5 minutes to help release the oils for a punchier flavour. 3. Scrape the sides and base of the bowl before adding the eggs and yolks, then whisk on a medium-to-high speed for 8–10 minutes until you reach the ribbon stage (ie. it’s aerated, doubled in volume, and the whisk leaves a trail of batter on the surface when removed). In a separate bowl, put the flour, cornflour and salt and use a balloon whisk to mix together. Add the flour into the mixer bowl and gently fold through by working the spatula around the side and cutting through the middle, then scraping the bottom and bringing up before working the side and repeating. Try to keep as much air in the batter as possible. 4. As soon as there remain no visible streaks of flour, pour the batter into the prepared tin and bake in the oven for 32–35 minutes until the top of the sponge bounces back when gently pressed and a skewer returns no batter when inserted. 5. Place the tin on a cooling rack and allow the sponge to sit in the tin for 10 minutes. Carefully turn out the sponge on to a large sheet of cling film, then wrap and set aside to cool at room temperature. 6. Whilst the sponge is baking, make the filling. Slowly strain the ricotta through a muslin or sieve to remove excess water – this will take about 2 hours. 7. Whilst the ricotta is straining, make the soaking syrup. Add all the ingredients to a pan and bring to the boil over a medium heat. Reduce the heat and simmer for a further 5–10 minutes until you are left with a lightly thickened syrup. Remove from the heat and set aside to cool. Once strained, add the ricotta to a stand mixer bowl, along with the icing sugar, dark chocolate, candied orange peel, chopped glace cherries, vanilla bean paste and orange zest. 8. Using the paddle attachment, mix on a medium speed until smooth, then transfer to a piping bag and pop into the fridge until you are ready to construct the cake. 9. When the sponge is cool, level the top using a serrated knife, before carefully dividing the cake into three equal-sized sponges. 10. Line the tin you baked the sponge in with plenty of cling film, ensuring the edges overflow the sides and the clingfilm is pressed tightly into the base. Place one of the sponges into the lined tin and, using a pastry brush, liberally apply the maraschino soaking syrup. 11. Cut the second sponge into 5cm strips and use these to line the edge of the tin – this will be a bit like a forcing a jigsaw to work but trust the process. Fill the cake cavity with the chilled ricotta filling, using the back of a spoon or an offset spatula to condense the filling, remove any air pockets and level out the top. 12. Drench the last sponge layer with the remaining maraschino syrup, then place on top of the ricotta (soaked-side down), sandwich and seal. Bring the edges of the clingfilm over the top of the cake to wrap completely before popping into the fridge to set overnight. 13. The next day, unwrap the top of the sponge and carefully turn out the cake onto a serving plate. Remove the clingfilm. 14. Now it’s time to decorate. In a bowl, put the icing sugar and egg white and mix well with a spoon to form a thick but fluid royal icing. Pour three-quarters of the icing on top of the cake and use an offset palette knife to create a smooth, even layer, taking the icing up to the cake edge. Brush the side of the cake with the apricot jam, generously coating so it can act as a glue for the marzipan. Lightly dust a worktop with icing sugar, add a few drops of food colouring to the marzipan and knead until you’re left with an even colour. Roll out the marzipan and slice a long strip, equal to the height of the cake. Carefully apply the marzipan strip around the outside of the cake, blending the two edges to conceal the joint. Using the remaining royal icing and any leftover marzipan and maraschino cherries, decorate the top as you wish. The ultimate chocolatey showstopper is a black forest cake Credit: Matt Russell Schwarzwalder Kirschtorte – AKA Black Forest Cake Serves: 12Prep time: 1½ hrsCooking time: 40 mins Ingredients:For the sponge (this recipe makes 4 sponges, but you only need 3 for this cake. Freeze the remaining sponge to use another time)*330g plain flour, sifted*3tsp baking powder, sifted*170g black Dutch processed cocoa powder, sifted*660g light muscovado sugar*¼tsp sea salt*3 large eggs*1½tsp vanilla bean paste*300g natural yoghurt, room temp*150ml vegetable oil*330ml freshly brewed coffeeFor the soaking syrup*50ml kirschwasser *50g caster sugar For the cherry filling*400g cherries (I use a mix of kirsch soaked, tinned and fresh) For the whipped cream*750ml double or whipping cream, fridge temp*2tbsp kirschwasser*40g icing sugar, sifted*1½tsp vanilla bean paste To finish*125g dark chocolate*12 cherries, fresh and whole Method:1. Preheat the oven to 170°C/150°C fan/gas mark 3. Grease and line 4 x 18cm cake tins.2. In a bowl, put the dry sponge ingredients and use a balloon whisk until combined. In another bowl, put the wet ingredients and again, use the whisk to mix until everything has come together as one smooth liquid.3. Pour the wet mix into the dry and whisk, then use a rubber spatula to scrape the bowl to ensure there are no flour pockets. Divide the batter evenly between the four tins, then bake for 30-32 minutes, or until the tops bounce back when gently pressed. Allow the sponges to cool in the tins for 10 minutes, before turning out on to sheets of cling film. Wrap the sponges and then set aside to cool completely.4. Now make the soaking syrup. Add the kirschwasser (or sub with water), 25ml water and the sugar to a pan. Give it a mix and bring to the boil over a medium heat. Reduce heat and simmer for 5 minutes, then remove and leave to cool.5. Make the cherry filling. Drain the tinned or jarred cherries (if using) and de-stone any fresh fruit, then finely chop.6. Trim any domed tops from the cooled sponges and, using a pastry brush, liberally apply the syrup over the tops.7. Make the whipped cream by adding all the ingredients to a stand mixer bowl and, using the whisk attachment, mix on a low-to-medium speed until you just hit medium peaks. You want it silky-smooth, while still having a bit of body to it.8. Place one soaked sponge on to a serving plate, and spread a quarter of the cream in an even layer. Top with a third of the chopped cherries, leaving a border around the edge. Gently press the cherries in, before placing the second sponge on top. Repeat the cream and cherry process.9. Top with the third sponge, using the remaining cream to crumb coat and final coat – but reserve a small amount to pipe rosettes on top. Transfer the cake to the fridge to set for 30 minutes.10. Flip the chocolate bar to the flat side and scrape a sharp knife across to shave. Press the shavings into the side of the cake and add the remaining chopped cherries to the cake’s top, leaving a border around the edge. Put any remaining cream in a piping bag fitted with a nozzle, and pipe around the edge, framing the cherries.11. Nestle the fresh cherries (stems on) into the cream and place in the fridge until serving. Slice with a hot knife and enjoy. Get a taste of the Basque country with this baked cheesecake Credit: Matt Russell Basque Cheesecake Serves: 10Prep time: 30 minsCooking time: 1 hr 10 mins Ingredients:For the cheesecake*650g full-fat cream cheese, at room temperature*260g golden caster sugar*70g pistachio cream*4 large eggs*250ml double cream, at room temperature*100g soured cream, at room temperature*2tsp vanilla bean paste*½tsp salt*30g cornflour, sifted For the berry compote*300g frozen berries*25g caster sugar*2tsp cornflour*200g fresh strawberries Method:1. Preheat the oven to 200°C/180°C fan/gas mark 6. Grease and line a 23cm springform tin with two sheets of overlapping greaseproof paper.2. Start with the cheesecake. Add the cream cheese, sugar and pistachio cream to a stand mixer bowl and beat on a medium speed until smooth. Add the eggs one by one, mixing well between each addition. Pour in the double cream, soured cream, vanilla and salt, and mix well until smooth. Sift in a third of the cornflour and mix on a slow speed until just combined. Repeat with the remaining two-thirds, going slow and steady to avoid the cornflour clumping. Use a rubber spatula to scrape down the sides and base of the bowl to ensure everything is well mixed, before pouring into the prepared tin.3. Place on a baking tray (this will help you remove it when the tin is hot) and pop in the oven on a low shelf. Bake for 45 minutes. If it looks slightly burnt and still wobbly in the middle, fear not – this is what we want.4. Leave to cool completely at room temperature before popping in the fridge to set overnight.5. The next day, make your berry compote. Preheat the oven to 200°C/ 180°C fan/gas mark 6. Add the frozen berries to an ovenproof dish, sprinkle over the caster sugar and cornflour and give it a good mix. Pop the dish in the oven for 15 minutes, then take it out to give it all a stir and put it back in for a further 10 minutes.6. Remove the green tops from the strawberries and slice half of them in half. Once the berries have been roasted, add the whole and sliced strawberries, and mix. Set aside to cool.7. An hour or two before serving, remove the cheesecake from the fridge and transfer to a serving plate. Use a hot knife to slice, before topping with a generous spoonful of roasted berry compote to finish. Comment now