Juliet Sear's three ingredient bakes
Juliet Sear is bringing us three brilliant bakes, and even better, they only need three ingredients! From lemonade scones, to chocolate cake, and even peanut butter cookies, it's the super simple way to treat yourself and your family!
Flourless Chocolate Cake
Serves: 10-12 slices
Ingredients
6 eggs300g chocolate175g salted butter
Optional:Ice cream Icing sugar, to dustFresh berries
Method
1. Preheat the oven to 150C fan.
2. Grease and line a 20cm round cake tin. Beat the eggs in a large mixing bowl or stand mixer with a whisk attachment until tripled in volume (this will take about 10 minutes).
3. Gently melt the chocolate and butter in a pan or on a bain marie, or in a microwave. Allow to cool slightly, then carefully fold into the eggs.
4. Pour the mixture into the prepared cake tin and wrap the outside of the tin in foil. Place in a large roasting tin (or bigger cake tin) one-third filled with boiling water. Bake for 30-35 minutes or until a skewer inserted into the middle comes out clean. Leave in the tin for 15 minutes to cool, then turn out and remove the paper.
5. Serve warm with ice cream, dusted with icing sugar with fresh berries, or simply by itself.
Peanut Butter Cookies
Makes 10 cookies
Ingredients
165g golden caster sugar200g smooth peanut butter1 egg
Method
1. Preheat the oven to 160C fan.
2. Combine all the ingredients in a bowl to form a firm dough.
3. Roll the dough into balls about the size of a walnut. Flatten the balls and use a fork to press a criss cross pattern into the top.
4. Place onto lined baking sheet and pop in the oven to bake for 12 minutes.
Lemonade Scones
Approximately 11 scones
Ingredients
350g self-raising flour 150g clotted cream 165ml lemonade Egg wash (optional)
Method
1. Preheat the oven to 200C fan.
2. Place all the ingredients into a bowl, and bring together to form a dough.
3. With lightly floured hands, knead the dough very briefly on a dusted surface. Pat down to 3-3.5cm thick, and use a 5 cm fluted cookie cutter to cut out rounds.
4. Place on a lined baking tray and pop into the oven for 15-17 minutes until golden (brush with egg wash if you wish).