vanilla bean paste

Who doesn't love mango? Here we have the summer cake recipe you've all been waiting for.

Matt Moran's mango and sour cream cake

(80 milliliters) milk

sour cream,

unsalted butter, softened

(330 grams) caster sugar

eggs

(450 grams) self-raising flour, sifted

mangoes, finely chopped

(360 grams) pure icing sugar, sifted

(80 milliliters) lemon juice

passionfruit, pulp removed

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Who knew it only takes five simple ingredients to create something as delicious as this crumble and rice pudding hybrid.

White chocolate, raspberry, vanilla rice pudding crumble

white chocolate

1.2kg store-bought plain or vanilla rice pudding

(80 milliliters) pure (thin) cream (optional)

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"Cupcakes take 25 minutes to cook and I just can’t wait that long to eat them! But in a jaffle maker they only take a few minutes..." - Anna Polyviou. This recipe is an edited extract from Kids’ Corner by Anna Polyviou (available 1st November).

White chocolate and raspberry jaffle cake recipe Anna Polyviou

(300 grams) plain flour

21⁄2 tsp baking powder

sea salt flakes

(220 grams) caster sugar

unsalted butter, melted

(180 milliliters) milk

(125 milliliters) vegetable oil

raspberries

white chocolate,

cooking oil spray

raspberries & ice-cream, to serve

When you have too many ripe bananas and just can’t make one more banana smoothie or loaf of banana bread, make banana jam. It’s fast, easy, and it isn’t traditional jam, and there’re no water bath or canning involved. Keep an eye on mixture while it’s boiling, stirring frequently, so it doesn’t burn. Paradoxically, the jam isn’t overly banana-ey, because the lemon juice really brightens and balances the flavors. The cinnamon flavor is present, yet subtle enough to let the vanilla flavor really shine. If you don’t have vanilla bean paste or vanilla beans, substitute with vanilla extract.

Vanilla Bean and Brown Sugar Caramelized Banana Jam

medium/large

light brown sugar, packed

unsalted butter

lemon juice (juice of half of 1 juicy lemon)

cinnamon,

vanilla extract,

In a medium saucepan (err on the side...

In a medium saucepan (err on the side of larger than smaller because mixture bubbles up), combine bananas, sugar, butter, lemon juice, and heat uncovered over medium to medium-high heat, allowing mixture to come to a rolling boil.

Allow mixture to boil uncovered for about 15...

Allow mixture to boil uncovered for about 15 to 20 minutes, or until thickened to desired level. Jam continues to thicken as it cools. Over the 15 to 20 minutes, stir frequently and make temperature adjustments to stove so mixture doesn’t burn.

Turn heat to low, and add the cinnamon,...

Turn heat to low, and add the cinnamon, vanilla extract, vanilla bean paste, and stir to combine. You may wish to add less than the full amount listed all at once, and first taste your jam and see what it needs. Then, to taste, tinker with the ratio of cinnamon and vanilla. I used the amounts listed.

Transfer jam to 8-ounce glass jar or heat-safe...

Transfer jam to 8-ounce glass jar or heat-safe container with a lid. Storage is up to you. I store mine airtight at room temp, for up to 5 days. It will likely keep longer, especially in the refrigerator, but I haven’t tested it. I have no idea about canning jam in a water bath if it will work or how long to process.

Use the jam on bread, toast, rolls, crackers, dip apples or...

Use the jam on bread, toast, rolls, crackers, dip apples or pears in in it, or make peanut butter  and banana jam sandwiches. It would make a great crepe or stuffed-French toast filling or use as the filling in One-Hour Cinnamon Rolls. Incorporating a hearty dollop of it into banana bread or banana muffins would boost the overall banana flavor and moistness of the recipe. Or just eat by the spoonful.

This tart requires a time commitment: There are several elements, and while each is simple, they need to be prepared and cooled before the tart is assembled. But it pays back in complexity of flavor and by looking particularly impressive. It will make a remarkable dessert at the end of a lavish summer feast. You can start the day before, making all the elements and baking the frangipane and apricots in the tart. Once it has cooled completely, wrap it in plastic wrap overnight. The next day, fill with the crème pâtissière and top with the remaining ingredients. Other light dessert wines can be used instead of Sauternes.

Apricot Tart With Pistachio Frangipane

All-butter pie dough, enough

Butter,

Sauternes

lime

vanilla bean paste (or 1/2 teaspoon pure vanilla extract)

granulated sugar or caster sugar

apricots

75 grams good-quality marzipan

cornstarch (cornflour)

vanilla bean paste (or 1 teaspoon pure vanilla extract)

salt

all-purpose flour (plain flour)

300 milliliters whole milk

orange blossom water

sugar sugar

Start with the pastry shell: Heat oven to 375 degrees Fahrenheit/190 degrees Celsius. Prepare a 9-inch/23-centimeter nonstick tart pan with a removable base by lining the bottom with parchment and greasing the sides with butter. If needed, on a lightly floured surface, roll out the dough to a circle roughly 1/8- to 1/4-inch/3- to 5-millimeters thick and large enough to line the base and sides of the tin, plus extra to poke above the edge by about 1/2 inch/1 centimeter. (Some store-bought doughs may be the perfect size right out of the package.) Carefully line the pan with the pastry and press it down so it covers the base and sides, with excess overhang.

Cover the pastry with parchment paper or waxed paper and fill with dried beans or pie weights. Place pan on a baking sheet and bake for 20 minutes, then remove the paper with the beans. Prick the pastry base and sides with a fork about 15 times, then bake for another 10 to 15 minutes, or until golden brown. Set aside to cool.

Poach the apricots: Add Sauternes, lime half, vanilla, sugar and 3 tablespoons/40 milliliters water to a saucepan that is just big enough to hold the apricot halves in one layer. Place the pan over high heat and cook until the sugar has melted and the liquid boils.

Remove the pan from the heat and place the apricots in the hot liquid, cut-sides down. Leave them to poach in the residual heat until they are soft but still hold their shape (20 to 40 minutes, depending on how ripe they are) flipping them every 10 minutes. Transfer the apricots to a covered container and refrigerate until needed. Squeeze the lime into the syrup and then discard it; return the saucepan with the syrup to medium-high heat and simmer until reduced to 2 tablespoons, 5 to 8 minutes. Set aside at room temperature until needed.

Next, make the frangipane: Set aside 2 tablespoons of pistachios for serving. In a food processor, blitz the remaining pistachios until coarsely ground. Add the marzipan and blitz to a coarse crumb. Add all the remaining frangipane ingredients and blitz for 30 seconds, until everything just comes together.

Once the tart shell has cooled completely, spoon the frangipane back in and spread it flat with the back of a spoon. Cut 3 1/2 ounces/100 grams of the apricot halves (3 or 4 of them) into quarters (or sixths if larger) and arrange evenly over the frangipane, pushing them down gently. Bake tart for 20 to 25 minutes, until golden brown and just set. Set aside until cool enough to handle. Remove the tart from the tin and set on a wire rack to cool completely. If making the recipe over two days, wrap the pastry in plastic wrap (cling film) once it has cooled completely.

While the frangipane is baking (or the next day), make the crème pâtissière: In a medium bowl, whisk 2 tablespoons sugar with the cornstarch (cornflour), flour and yolks until smooth. Add milk, butter, vanilla and the remaining 2 tablespoons sugar to a saucepan over medium-high heat and cook until warm but not boiling. Remove the milk from the heat. While whisking, pour a third of the warm milk into the egg mix, and whisk well. Pour the mixture back into the pan with the rest of the milk and return to medium-low heat. Continue cooking, whisking vigorously, until mixture bubbles and becomes very thick. Remove pan from heat and leave to cool for 5 minutes, then spoon on top of the cooled frangipane, smoothing with the back of a spoon. Cover surface with plastic wrap (cling film) and refrigerate for 2 hours until completely set.

Just before serving, cut the remaining apricot halves into quarters (or sixths if larger). Arrange the apricots evenly in circles over the crème pâtissière, cut-side up, leaving a 2-inch/5-centimeter gap between each apricot (push them into the crème slightly as you go). Drizzle 1 tablespoon of the reduced poaching syrup evenly over the tart, then drizzle the orange blossom water over the tart. Roughly chop the reserved pistachios and mix with 1 teaspoon sugar. Sprinkle the pistachio mix in the gaps between the apricots to cover the crème pâtissière and serve at once with the remaining syrup drizzled over each piece once sliced.

This decadent custard tart is topped with a rose-flavoured jelly and finished with rose petals and pistachio nuts for a crowd-pleasing dessert.

Rose and Pistachio Custard Tart recipe

pistachios

flour

tbs icing sugar

butter

tbs iced water

x punnet edible rose petals to serve

milk

caster sugar

cornflour

tbs plain flour

tbs caster sugar

water

tsp powdered gelatine

tsp rosewater

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Emelia Jackson shares her recipe for the perfect vanilla cupcakes.

Vanilla Buttercream Rosettes On Vanilla Cupcakes

icing sugar mixture

tsp Vanilla Bean Paste

cream

Homemade Vanilla Bean Paste has a rich, robust vanilla flavor and is simple to make at home.

Easy, Homemade Vanilla Bean Paste Recipe

vanilla beans

sugar

corn syrup

Bake vanilla beans in a 150°F oven on a parchment lined baking sheet for about an hour to an hour and a half. You want them to get nice and dried out but not burnt. They will still be somewhat pliable when you take them out of the oven but will become brittle as they cool. It’s necessary for the beans to become brittle for a finely ground powder.

After they cool, cut them up into smaller pieces and grind them up in a coffee or spice grinder.

Make the Vanilla Bean Powder:

Combine the sugar, water, and corn syrup in a saucepan. Bring to a simmer and let simmer for 5 minutes.  Take off the heat.

Make the syrup:

Put the vanilla powder into a glass jar. Pour in the sugar syrup. Stir to combine.

Store at room temperature for several months.

Combine the vanilla powder and the sugar syrup:

Excellent recipe, very well presented and easy to prepare

Oh what a cool idea, Kelly!  I love using vanilla bean paste when I want a strong vanilla flavor...but I've never thought about making my own.  I'm totally bookmarking this for the next time I have some vanilla beans to use up!

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Homemade Vanilla Bean Paste has a rich, robust vanilla flavor and is simple to make at home. More intense than vanilla extract, it’s made from grinding the whole vanilla pod. Use in place of vanilla extract anytime you want luxurious vanilla flavor that won’t evaporate when heated or leave a boozy taste.

Vanilla Bean Paste

This epic Tokyo Lamington Tower will require skill, patience and a lot of time! If you're looking to challenge yourself, this recipe is it.

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