Mary Berry, the legendary judge from “The Great British Bake Off,” is out with a new version of her popular cookbook. “Mary Berry’s Baking Bible: Revised and Updated” features 250 of the TV personality and food journalist’s classic recipes for cakes, cookies, bars and more. Mary Berry’s Baking Bible: […]
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Mary Berry, the legendary judge from "The Great British Bake Off," is out with a new version of her popular cookbook.
"Mary Berry's Baking Bible: Revised and Updated" features 250 of the TV personality and food journalist's classic recipes for cakes, cookies, bars and more.
Berry recently stopped by "Good Morning America" to share some sweet treats from the cookbook that you can make at home.
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Check out her recipes below.
Lemon Drizzle Sheet Cake
Cuts into 16 pieces
Ingredients
1 cup + 1 tablespoon (225 grams) buttery spread, straight from the fridge
1 cup + 2 tablespoons (225 grams) granulated sugar
2 1/4 cups (275 grams) all-purpose flour
4 1/4 teaspoons baking powder
1/2 teaspoon salt
4 extra-large eggs
4 tablespoons milk
Finely grated zest of 2 lemons
For the crunchy topping
3/4 cup + 2 tablespoons (175 grams) sanding sugar
Juice of 2 lemons
Instructions
Preheat the oven to 350 F. Grease a 9-by-13-inch baking pan, then line the bottom with parchment paper.
Measure all the sponge ingredients into a large bowl and mix with an electric mixer until well-blended.
Turn the mixture into the prepared pan and level the surface. Bake for 35 to 40 minutes, or until the cake has shrunk from the sides of the pan and springs back when pressed in the center with your fingertips.
Let cool in the pan for a few minutes, then turn out. Carefully peel off the parchment paper and let cool a little on a wire rack.
To make the crunchy topping, mix the sanding sugar and lemon juice in a small bowl to give a runny consistency. Stand the wire rack with the sheet cake on a sheet pan to catch any drips, and spoon the lemon syrup evenly over the sheet cake while it is still a little warm. Allow to finish cooling on the wire rack.
Brownie Loaves With White Chocolate Chips
Makes 2 loaves
Ingredients
1/2 cup (55 grams) almond flour
1 cup + 1 tablespoon (225 grams) buttery spread, straight from the fridge
1 1/3 cups (175 grams) all-purpose flour
1 cup + 3 tablespoons (225 grams) light muscovado sugar
2/3 cups (55 grams) cocoa powder
5 extra-large eggs
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (150 grams) white chocolate chips
For the frosting
6 ounces (175 grams) dark chocolate, broken into pieces
1/4 cup (50 grams) salted butter
Instructions
Preheat the oven to 350 F. Grease and line two 8 1/2-by-4 1/2-inch loaf pans with parchment paper.
Measure all the brownie loaf ingredients, except the white chocolate chips, into a large bowl. Whisk together using an electric mixer until light and fluffy. Stir in 2/3 cup (125 grams) of the chocolate chips.
Spoon into the prepared pans and level the surfaces. Bake for about 1 hour, or until well-risen and the top of the loaves spring back when lightly pressed. Let cool in the pan for a few minutes, then turn out onto a wire rack and peel off the parchment paper.
To make the frosting, melt the dark chocolate and butter in a heatproof bowl over a saucepan of simmering water. Let cool slightly. Fold in the remaining white chocolate chips before spreading over the tops of the loaves to make a ripple effect.
Cut each loaf into slices to serve.
Tip: The loaves freeze well.
Recipe reprinted from "Mary Berry's Baking Bible" by Mary Berry. Copyright © 2023 by Mary Berry. Reprinted by permission of Clarkson Potter, an imprint of Crown Publishing Group.
