WITH

LISA FAULKNER’S COFFEE WALNUT The ultimate cofee and walnut cake! Moist cofee sponge, soft cofee and drizzled with a cofee glaze and topped with candied walnuts.

PREP: 30 MINUTES COOK: 50-55 MINUTES

WHAT YOU NEED INSTRUCTIONS For the cake: 1. Preheat the oven to 170oC/gas mark 4. • 200g softened butter 2. Beat together the butter and sugar until light and creamy. In a small bowl beat together the eggs, then slowly whisk them into • 200g caster sugar the eggs and sugar. Fold in the four and cofee, add the walnut • 4 large eggs, beaten pieces and mix until just clear. • 220g self-raising four 3. Divide the batter evenly between the prepared cake tins and • 50g fnely chopped walnut spread level using a palette knife. Bake on the middle shelf of pieces the preheated oven for about 25–30 minutes or until golden, well • 25ml espresso or 1 tsp instant risen, and a skewer inserted into the middle of the comes out clean. Remove from the oven and carefully turn the cakes cofee mixed with 25ml of out of the tin onto wire cooling racks. Peel of the parchment and boiling water, leave to cool leave to cool. completely 4. To make the buttercream, whip together the butter, icing sugar until the mixture is light and fufy, slowly add the cofee mixture For the buttercream: until fully incorporated, scrape down and then beat for a few • 250g butter more minutes. • 500g icing sugar 5. To make the candied walnuts; place the sugar and water in a • 25ml espresso or 1tbsp of small pan and bring to a simmer. Add the walnuts and simmer in the syrup for 3-4 minutes. instant cofee (1 and a half if you 6. Drain the walnuts and place on a lined baking tray, arranging so like a stronger favour) mixed they are not all stuck together, being careful as they will be very with 25ml hot water, leave to hot and sticky. cool completely 7. Place in the oven at 170c for 5 mins until slightly caramelised. When cool, chop fve or six of the walnuts fnely and use these • For the candied walnuts with the whole walnuts to garnish • 50g walnuts 8. Place one of the cooled cakes on a serving plate or . • 50g caster sugar 9. Place the buttercream into a pipping bag ftted with a star-tube. • 50g water Pipe half the buttercream on one layer, in a circular pattern, and You will also need two 20cm (8- then repeat with the second layer. inch) sandwich tins, greased and 10. You can use the frst layer as practice, placing lined with baking parchment. on top, the layer that you like the best. Decorate with the chopped walnuts and walnut halves, Allergens in this recipe: Flour, Nuts, Milk, and serve. Eggs

Personal recipe supplied by Lisa Faulkner, for her favourite feel-good cake. Image example only WITH

SERVES 12 PEOPLE

PREP: 25 MINUTES COOK: 35-40 MINUTES

WHAT YOU NEED INSTRUCTIONS For the Cake: 1. Heat oven to 180C/160C fan/gas 4. • 235ml vegetable oil, plus extra for the 2. Oil and line the base and sides of two 20cm cake tins with tin baking parchment. • 100g natural yogurt 3. Whisk the oil, yogurt, eggs, vanilla and zest in a jug. • 4 large free range eggs 4. Mix the four, sugar, cinnamon and nutmeg with a good pinch • 1½ tsp vanilla extract of salt in a bowl. Squeeze any lumps of sugar through your • ½ an orange, zested fngers, shaking the bowl a few times to bring the lumps to • 265g self-raising four the surface. • 335g light muscovado sugar • 2½ tsp ground cinnamon 5. Add the wet ingredients to the dry, along with the carrots, • ¼ tsp fresh nutmeg, fnely grated raisins and half the nuts, if using. Mix well to combine, then • 265g carrots (about 3), grated divide between the tins. • 100g sultanas or raisins 6. Bake for 25-30 mins or until a skewer inserted into the centre • 100g walnuts or pecans, roughly of the cake comes out clean. If any wet mixture clings to chopped (optional) the skewer, return to the oven for 5 mins, then check again. Leave to cool in the tins. For the icing: 7. To make the icing, beat the butter and sugar together until • 100g slightly salted butter, softened smooth. • 300g icing sugar 8. Add half the cream cheese and beat again, then add the rest • 100g full-fat cream cheese (adding it bit by bit prevents the icing from splitting). 9. Remove the cakes from the tins and sandwich together with Allergens in this recipe: Eggs, Nuts half the icing. 10. Top with the remaining icing and scatter with the remaining walnuts. 11. Will keep in the fridge for up to fve days. Best eaten at room temperature

This recipe has been created by Macmillan Cancer Support. For further information, recipes and fundraising resources, please visit https://macmillan.org.uk/ WITH

SERVES 6 PEOPLE CHOCOLATE CHERRY POPCORN CAKES

PREP: 15 MINUTES COOK: 15 MINUTES

WHAT YOU NEED INSTRUCTIONS For the cakes: 1. Heat the oil in a large, lidded saucepan. Add the popping • 1 tsp vegetable oil corn and cover. Heat over a medium heat shaking the pan • 40g popping corn while the corn pops. Take of the heat, tip the popcorn onto • 1 small egg white a plate and discard any un-popped corn. Allow to cool. • 2 tsp cocoa powder 2. Preheat oven to 180C/160C fan /gas 4. Put 6 paper cases • 30g dried cherries (not glace into a mufn tray. cherries), chopped 3. Beat the egg white until stif then beat in the cocoa powder. Stir in the popped corn and cherries. Spoon the mixture into Allergens in this recipe: Egg the paper cases, pile it high and press the mixture down. Bake for 10 minutes then leave to cool in the tray. Enjoy with some fresh cherries.

This recipe has been created by Macmillan Cancer Support. For further information, recipes and fundraising resources, please visit https://coffee.macmillan.org.uk WITH

SERVES 12 PEOPLE

COFFEE WITH STREUSEL TOPPING Topped with a crunchy crumble made of hazelnuts & spiced with cinnamon, these sweet cofee mufns pair perfectly with your favourite mug of NESCAFÉ®.

PREP: 20 MINUTES COOK: 25-30 MINUTES

WHAT YOU NEED INSTRUCTIONS For the streusel topping: 1. Preheat the oven to 180°C, (160°C for fan ovens), • 25g Demerara sugar Gas Mark 4. Place the mufn cases into the tray. • 25g unsalted butter or reduced 2. Put all the ingredients for the streusel topping, fat butter spread, very cold except hazelnuts, into a food processor and pulse • 25g plain four to make coarse crumbs. Stir in the hazelnuts if using. • ½tsp cinnamon Refrigerate until ready to use. • Chopped hazelnuts (optional) 3. In a large bowl, mix together the four, sugar, and bicarbonate of soda. In another bowl or food mixer, For the cofee mufns: beat the eggs and mix in the crème fraiche, cooled butter, • 400g self-raising four cofee, and milk. • 175g light brown soft sugar 4. Stir the wet mix into the four mix, until just combined. • 1tsp bicarbonate of soda It should drop slowly from the beater; if dry, add a little • 2 large eggs, at room temperature more milk. • 300g half fat crème fraiche 5. Divide the batter between the 12 cases, flling about half (contains milk) way. Sprinkle the streusel mixture on top and bake for 25-30 • 2-3tbsp NESCAFÉ® Original, minutes, or until well risen and a skewer comes out clean. dissolved in 2tbsp boiling water • 4tbsp skimmed milk • 100g butter, melted and cooled

Allergens in this recipe: Flour, Nuts, Milk, Eggs WITH

SERVES 24 SLICES CHERRY AND ALMOND TRAY BAKE

PREP: 15 MINUTES COOK: 30-35 MINUTES

WHAT YOU NEED INSTRUCTIONS For the Cake: 1. Heat oven to 180C/160C fan/gas 4. • 300g butter 2. Grease and line a square traybake tin, about 28 x 28cm, • 300g caster sugar with baking parchment. • 375g self raising four 3. Put all the cake ingredients (apart from the cherries) in • 1 lemon, zest & juice a large mixing bowl or tabletop mixer and beat together • 85g ground almonds until thoroughly combined. • 4 free range eggs, lightly beaten 4. Toss the cherries in a little four, then fold them into the • 25g , chilled & grated cake mixture using a spatula. • 2 tsp almond extract • 1 tsp baking powder 5. Spoon the mixture into the prepared tin and bake for 30-35 • 3 tbsp whole milk mins until the cake is golden brown, springy to the touch, • 200g glacé cherries, quartered. and a skewer inserted into the centre comes out clean. Reserve 8 for decoration Leave to cool completely in the tin. • Flaked toasted almonds 6. To make the icing, sift the icing sugar into a bowl, then add the lemon juice and enough water to make a thick yet fuid For the icing: icing. Spoon the remaining icing over the cooled cake – it • Fondant icing sugar should be liquid enough to level itself out; if not, use a • Juice of 1 lemon palette knife to smooth it. 7. Cut into squares and garnish with glace cherry quarters Allergens in this recipe: Eggs, Milk, Nuts and toasted faked almonds.

This recipe has been created by Macmillan Cancer Support. For further information, recipes and fundraising resources, please visit https://macmillan.org.uk/