Great baking recipes from past Bake Off contestants
Our very best recipes from previous Bake Off contestants and winners.
Frances Quinn
Frances Quinn's rainbow cake (pictured above) is a spectacular but easy way to get into a good mood. Let the clouds of cream sweep in and bring you a helping of delicious, lemon-glazed fruit.
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Cook up these miniature cakes in coffee cups for best presentation, though you could use other containers. Soaked with coffee syrup, they give you a real burst of bean.
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Edd Kimber
The Concorde cake was invented to celebrate the birth of the Concorde jet in 1969, and is made from a stack of flattened chocolate meringues with chocolate mousse spread between each layer. This means that although it has the richness of chocolate, it also has the lightness of meringue, so it isn't too heavy.
Chocolate sables (pictured above) are a type of cookie which originated in France. As you might imagine, they're made with plenty of butter and chocolate, and Edd makes his sables with spelt flour and two types of sugar. Incredible dunked in coffee!
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John Whaite
This boozy Mojito cake is ideal for sunny days, and is jam-packed with lime curd and rum cream. It's topped with lime-infused icing, and you could also add a touch of rum to this too if you fancy. Finish it all off with a fine grating of lime and lemon zest.
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Crunch! Snap! You'll be so disappointed when you run out of pistachio biscotti that you'll immediately head to the kitchen to create another batch of these double-baked wonders. A great accompaniment to Italian liqueurs or coffee.
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Jo Wheatley
Anzac biscuits are chock-full of oats and desiccated coconut. They're very easy to make, and as such would be a good one to make to keep younger fans of the show entertained. Remember to leave them to cool thoroughly on a wire rack before digging in.
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These orange and almond friands are drenched in icing and have orange blossom running through the glaze. Moist and fruity, they're a perfect party piece.
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Luis Troyano
Luis has reimagined the Battenberg cake with rose and pistachio flavours. He says it's a fragrant combination that gives the classic recipe an exotic Persian twist. He suggests using strawberry jam, but we think apricot could work really well with those flavours as well.
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This beautiful berry loaf is very simple to make and looks absolutely stunning. Lemony sponge hides a secret scattering of dark berries within, and the top is drizzled with lemon and honey icing and a little extra honey. Serve with a scattering of fresh mint for extra fresh flavour.
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