Great British Bake Off Week 5 – Recipes and Round Up


For week five, the Great British Bake Off crew hat their mettle tested with alternative recipes.

That means Mary Berry and Paul Hollywood are after some baked delights but without some fairly important ingredients, like sugar! How did people fare, read on to find out and grab some neat recipes.

The signature challenge was quite a challenge – a cake with no sugar in it! Sounds like blasphemy to us but with honey, fruit and more at the ready the gang were all in. Good remarks for Tamal, Paul, Nadiya and Alvin in this session, and the cakes looked sweet even without the sugar.

For the technical side of things, the mission was to create 12 gluten-free pitta breads – and we could all do with less gluten in our lives. The contestants don’t seem to know much about pittas or ex-gluten bread but they forge on nonetheless.

Only Flora, Paul and Nadiya came out of this relatively unscathed, the rest producing bread that was flat, or hard or just plainly the kind of thing you really don’t want to be eating.

Showstopper time – and it’s all about dairy-free ice cream rolls. Lots of fruit flavours were prepped by the bakers, including mango and raspberry and there was a positive proliferation of coconut milk in place of regular milk. Also there were two tropical islands, because that’s the obvious thing to do with ice cream.

It was all too much for Ugne, who will no longer be surprising us with bizarre flavour combinations and lashings of sugary decorations. She will be (sortof) missed.

And Star Baker was Nadiya, finally knocking Ian off that top spot after a run of great recipes, wonderful designs and strong execution. She’s definitely one to watch for the final, growing in confidence every week.

Another eventful week, next time the bakers will take on pastries.

Right now, why not check out some of the top recipes from last night’s show, with some pitta bread from Paul Hollywood and a chocolate and strawberry lime ice cream roll from Nadiya.

Gluten Free Pitta Bread
by Paul Hollywood

Speckled with oniony nigella seeds, this gluten-free flatbread is great with dips such as hummus and taramasalata or to wrap falafel or kebab. A handy recipe to have in your repertoire.

30g/1oz psyllium powder
750g/1lb 10oz gluten-free strong bread flour blend, plus extra for flouring
3 tbsp nigella seeds
15g/½oz sugar
1 tbsp salt
21g/¾oz instant yeast
3 large free-range eggs
1 tbsp white wine vinegar
6 tbsp olive oil

Preparation method
Mix the psyllium powder with 300ml/10fl oz water. Set aside to allow the mixture to thicken.

Tip the flour and nigella seeds into a mixing bowl. Add the sugar and salt to one side of the bowl and the yeast to the other. Crack the eggs into the centre of the flour, add the vinegar, olive oil and the psyllium mixture. Combine the ingredients to form a soft dough. Gradually add about 300ml/10fl oz water – you may not need it all, although the dough should be soft and slightly sticky.

Place onto a floured surface and knead to form a smooth dough. Place back in the bowl, cover and leave to rest for 1½ hours, or until doubled in size.

Heat the oven to 220C/200C Fan/Gas 9 and place 3 heavy baking trays in the oven to heat up.

Dust your work surface with flour. Divide the dough into 12 equal pieces and shape each one into a ball. Roll or press the pieces into oval shapes about 4mm thick.

Remove the baking tray from the oven and dust with a little flour. Lay four pittas on each tray and bake for 10-12 minutes, or until puffed up and cooked through. The pittas should have a slight colour to them. Remove from the oven and wrap in a clean tea towel – this helps keeps them soft.

Chocolate and Strawberry Lime Ice Cream Roll
by Nadiya

Coconut cream adds richness to the ice cream in this dairy-free dessert.

Equipment and preparation: you will need an ice cream maker, piping bags fitted with a nozzle coupler and writing tip attached (ideally Wilton 2), a sugar thermometer and a hand-held blender for this recipe.

For the strawberry and lime jam
200g/7oz fresh strawberries
200g/7oz preserving jam sugar
1 lime, zest and 1 tbsp juice only

For the chocolate ice cream
400g/14oz full-fat coconut cream
1½ tbsp instant coffee granules
50g/1¾oz caster sugar
1½ tbsp cocoa powder
¼ tsp table salt
1 tsp agar-agar
2 large free-range eggs

For the strawberry and lime mousse ice cream
200g/7oz coconut cream
3 tbsp agave nectar
6g freeze-dried strawberries
2 tbsp strawberry jam (from the cooled jam above)
50g/1¾oz strawberries, mashed up
1 tsp agar-agar
1 lime, zest only

For the decorative paste
1 large free-range egg white
40g/1½oz plain flour
30g/1oz caster sugar
30g/1oz dairy-free butter (soy spread), plus extra for greasing
rose pink food colouring

For the fatless sponge
4 large free-range eggs
100g/3½oz caster sugar, extra for dusting
100g/3½oz self-raising flour

For the dipped strawberries
200g/7oz fresh strawberries, hulled
100g/3½oz dairy-free dark chocolate
50g/1¾oz dairy-free white chocolate

To serve
dehydrated strawberries

Preparation method

For the jam, put the strawberries in a pan and use a potato masher to squash the strawberries. Add the sugar. Cook on a medium heat until the jam reaches 105C or test for wrinkles on a cold plate to check if the jam is ready. Add the lime zest and juice and leave to cool. Once cooled, blend using a hand-blender to get rid of any lumps. Set aside.

For the chocolate ice cream, make sure the freezing components of your ice cream maker are in the freezer and frozen.

Warm the coconut cream in pan very gently – do not boil. Once warm, add the coffee granules.

In a bowl, whisk together the sugar, cocoa, salt and agar-agar. Add the eggs and mix well. Add the warmed coconut cream gradually, whisking all the time. Transfer the mixture back to the pan and stir for 8-10 minutes, or until the mixture has thickened. Once thick, transfer to a shallow tray and leave in the freezer for the mixture to cool. Once cooled, churn in the ice cream maker for at least 45 minutes. Place the ice cream in the freezer.

For the strawberry and lime mousse ice cream, whisk the coconut cream in a bowl until light and fluffy. Add the agave nectar, dried strawberries, 2 tablespoons of the strawberry jam, strawberries, agar-agar and lime zest and mix well. Whisk until the mixture is light and fluffy and well incorporated. Transfer to an ice cream maker and churn until soft set. Place in a piping bag and pipe a line about 2.5cm/1in wide and as long as your Swiss roll tin (about 33cm/13in). Wrap the piped line in cling film in the shape of sausage. Leave in the freezer to set completely.

For the decorative paste, mix all the ingredients, except the food colouring, together to a smooth paste. Add the food colouring to make a vibrant pink colour. Put the paste into piping bags fitted with a nozzle coupler and writing tip attached (ideally Wilton 2).

Draw a paisley template onto a sheet of baking parchment. Line a Swiss roll tin with the paper and grease slightly. Pipe the design using the decorative paste. Place the tray in the freezer for 10 minutes.

For the fatless sponge, preheat the oven to 200C/180C Fan/Gas 6. Whisk together the eggs and sugar in a bowl until they get to the ribbon stage (this means that the mixture holds its shape for a few seconds when you drizzle the mixture back over itself). Sift the flour and fold it in with a metal spoon. Spread the mixture over the design and bake for 8-10 minutes on the middle shelf.

Remove the sponge from the oven and turn out onto a sheet of baking parchment on a cooling rack. Press the sponge down and trim to make slightly thinner if need be. Turn it over so that the pattern side is facing down then roll up gently and leave to cool in a clean tea towel.

For the dipped strawberries, break the chocolate into pieces and melt in separate bowls set over a pan of simmering water. Place dots of white chocolate into the dark chocolate and drag a skewer through to feather it. Dip the strawberries in the feathered chocolate and leave to set in the fridge.

To assemble, pipe the softened chocolate ice cream onto a sheet of cling film into a rectangle as long as the Swiss roll tin and approximately 12.5cm/5in wide. Place the frozen strawberry mousse on top. Wrap in cling film encasing the strawberry mousse into the chocolate ice cream. Roll into cling film and leave in the freezer to firm up again. Unroll the sponge and layer with a thin spreading of the jam.

Place the firm ice cream roll on top and roll together. Cut off any uneven ends, re-wrap in greaseproof paper and return to the freezer to freeze.

Squeeze to make everything adhere. Unwrap and place on a serving platter. Arrange the dipped strawberries on top. Scatter over some dehydrated strawberries and serve.

Author Image

Posts from the Harvey Norman blog team.

You may also like...