Shows DCU Barretstown Bake Off Banner with subtitle 'Help us raise some dough!'

Shows carrot cake at DCU Barretstown Bake Off
Marcella's Carrot Bake
Shows Marcella Bannon with her carrot cake

Star Baker Marcella Bannon with her award winning carrot cake

Carrot Cake


  • 2 cups of all-purpose flour
  • 2 tsp baking soda
  • ½ tsp salt
  • 2 tsp ground cinnamon
  • ½ tsp ground cardamom
  • 2 cups of sugar
  • ½ cup butter (softened) 
  • ¼ cup oil (vegetable or olive)
  • 3 large eggs
  • ¾ cup buttermilk
  • Zest of 1 Orange
  • 2 tsp vanilla extract
  • 2 cups grated carrot
  • 1 cup crushed pineapple (drained)
  • 1 cup chopped Pecans or walnuts


Preheat the oven to 180c. Prepare desired cake tins. I used 3 six-inch tins for my recipe.

Grease tins and line with greaseproof paper. Lightly grease the greaseproof paper.

In a bowl, combine the flour, baking soda, salt, cinnamon, and cardamom. Set aside.

To your mixing bowl, add the butter, oil and sugar. Mix well until light and fluffy (1-2 minutes). Add the eggs one at a time and mix until incorporated. With the mixer on low, add in the flour mixture and the buttermilk alternating between wet and dry ingredients until both are blended. Stop the mixer and scrape the sides of the bowl.

Add in the orange zest, vanilla, carrots and pineapple. Mix until evenly incorporated. Add the nuts and fold in by hand.

Pour the mixture into the prepared tins. Bake for 25 to 30 minutes or until a wooden pick inserted in the centre comes out clean. If using bigger tins you will need to adjust cooking time. Allow the cakes to cool in the tins on a wire rack for 20 minutes. Remove the cakes from the tins and allow cooling completely on the wire rack.


Time to prepare the cream cheese icing. 

Cream Cheese Icing


  • 1 cup cream cheese at room temperature
  • ½ cup butter at room temperature
  • 2 tsp vanilla extract
  • Pinch of salt
  • 3-5 cups of icing sugar (depending on the desired consistency)


In a medium sized mixing bowl, combine the cream cheese, butter, vanilla and salt. Use an electric mixer on medium speed mixing thoroughly until smooth and creamy. Add in the icing sugar ½ cup at the time, mixing between until the desired consistency/sweetness is achieved. There are no wrong answers here.

Spread the icing evenly in between each layer (if doing a layer cake) and over the top and sides of the cake. Refrigerate until ready to serve. Decorate with pansies and carrots.

Shows Marcella's carrot cake
Shows Banoffee Pie in the DCU Bake Off for Barretstown
Philip's Original 'Love, Actually' Banoffee Pie
Shows Philip Morgenfurt with his original 'Love, Actually' Banoffee Pie

Philip's 'Original Love, Actually' Banoffee Pie

Banoffee Pie is derived from the combination of its ingredients; banana and dulce de leche, thus banoffee!

It is a very simple recipe, suitable for beginners and everyone who wants to surprise their loved ones with a nice treat.


  • For the banoffee pie, you will need the following:
  • 400g of Digestive Biscuits (these can also be self made)
  • 1/2 tsp Salt
  • 170g Melted Unsalted Butter
  • 1 can of condensed milk (397g)
  • 1-3 ripe bananas (you can decide on the ripeness of the banana, depending on your preference)
  • 460ml of double cream Vanilla sugar/extract or caster sugar, depending if you want to tune your whipped cream
  • Cocoa powder for decoration

Now let's start baking:

Dulce de Leche

We can make the dulce de leche by submerging the can of condensed milk (remove the label first if possible) in a pot of water. We will bring it to boil, and let it simmer for three-and-a-half hours. The time it is submerged inside the boiling water bath is important, as the thickness of dulce de leche changes drastically depending on the time. Let the can cool down to room temperature without opening it (it will explode if it is opened hot).

The Pie Crust

While the milk is in the water bath, we can start making the crust. The crumbs for the crust can be made easily by crumbling the digestive cookies in a food processor, or by manually crushing the biscuits in a big bowl using a blunt object or a mesher, which, by the way, is an amazing way to get rid of all the stress you have accumulated on a long working day. To the crumbs, we’ll add the butter and salt, and mix it till it has the texture of wet sand (it still needs to be crumbly, but when pushed in with a spoon it smooshes together). Next, press the crumb dough into a nine inch tart pan with a removable bottom. It should have a firm crust around the side too. You can use a glass to help shape it. Place it in a preheated oven of 180°C for seven minutes, until it starts to turn darker brown and becomes fragrant. Set aside to cool completely.

The Assembly

Open the cold can of the dulce de leche, and heat it in a warm water bath (around 70°C) to make it pourable. Pour the dulce de leche onto the pie crust, spread it out evenly. With plastic wrap, wrap it tightly and let it set in the fridge for four hours.

On top of the dulce de leche, place sliced bananas in any designs you want.

The Whipped Cream

Combine the double cream with two tablespoons of sugar, and a generous splash of vanilla extract. Use a hand mixer, and beat the mixture until semi stiff peaks (stiff enough to hold its shape but soft enough to be pleasant to the mouth). You can always change the whipped cream ingredients and consistency depending on your own taste.

Spread the whipped cream on top of the bananas evenly. Dust the top of the whipped cream with cocoa powder. Slice, serve and enjoy!

Shows Philip's Banoffee Pie for DCU Bake off for Barretstown
Shows Carol's honey biscuits
Carol's Honey Biscuits
Shows Carol Grehan with her honey biscuits during the DCU Bake Off for Barretstown

Carol's Honey Biscuits



  • 1 tbsp honey
  • 1 tbsp milk
  • 75g butter
  • 75g castor sugar
  • 75g self raising flour
  • 75g rolled oats



  1. Heat oven to 180c (fan160c)
  2. Melt honey, milk and butter in a pan
  3. Mix the dry ingredients together in a bowl
  4. Add melted honey, milk and butter
  5. Form into small balls of dough
  6. Place on a lined baking sheet
  7. Cook for ten minutes until lightly brown and enjoy Image removed.Image removed.
Shows Aishling's Fairy Buns
Aishling's Fairy Buns
Shows Aishling Silke with her fairy buns during the DCU Bake Off for Barretstown event

Aishling's Fairy Buns


  • 4oz margarine, softened at room temperature 
  • 4oz caster sugar
  • 2 large eggs, lightly beaten 
  • 1 tsp vanilla extract 
  • 4oz self-raising flour 
  • 1-2 tbsp  milk


Icing - cheat (!!!) and buy the ready-made icing in supermarkets, jam (any flavour)



  1. Preheat oven 180c/350F/Gas4
  2. Cream margarine and sugar together until soft and pale. Beat in eggs, a little at a time. Mix in vanilla extract
  3. Fold in the flour, and add a little milk until the mixture is soft dropping consistency. 
  4. Place paper cases in a bun tray and spoon in the mixture till half full. 
  5. Place in oven and bake for 8 to 10 min. Use a skewer to check if cooked, insert into a bun and if it comes out clean the bun is cooked. Allow to cool for 10 min, remove from bun tray and place on a wire rack
  6. When the buns are cool - roll out the icing use a circle shape to cut out ( a glass will do), cover the top of the bun very lightly with jam ( any flavour) and place the circle on top. 
Shows Aishling's fairy buns for DCU Bake Off for Barretstown
Shows Yuhui's Raspberry Chocolate Layer Cake
Yuhui's Raspberry Chocolate Layer Cake
Shows Yuhui with her Raspberry Chocolate Layer Cake during the DCU Bake off for Barretstown

Yuhui's Raspberry Chocolate Layer Cake


Raspberry Filling

  • 1/4 cup (52g) sugar
  • 1 tbsp cornstarch
  • 2 tsp water
  • 2 cups (225g) raspberries*

Chocolate Cake

  • 1 3/4 cups (228g) all purpose flour
  • 2 cups (414g) sugar
  • 3/4 cup (85g) natural unsweetened cocoa
  • 2 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup (240ml) milk
  • 1/2 cup (120ml) vegetable oil
  • 1 1/2 tsp vanilla extract
  • 2 large eggs
  • 1 cup (240ml) hot water

Chocolate Frosting

  • 1 1/2 cups (336g) unsalted butter, room temperature
  • 12 oz semi sweet chocolate chips, melted
  • 5 tbsp (35g) Hershey’s dark cocoa powder
  • 6 cups (690g) powdered sugar
  • 1/2 tsp salt
  • 10–12 tbsp (150-180ml) heavy whipping cream

Chocolate Ganache

  • 9 oz (1 1/2 cups) semi-sweet chocolate chips
  • 3/4 cup heavy whipping cream


Shows Yuhui's Raspberry Chocolate Layer Cake during the DCU Bake off for Barretstown
Shows homemade apple pie during DCU Bake Off for Barretstown
June's Apple Pie
Shows June Murray with colleagues during DCU Bake off for Barretstown event

June's Apple Pie


  • 6 Large cooking apples
  • 8 oz Butter
  • 16 oz Flour (half self raising + plain mix)
  • 3 oz caster sugar
  • 4 oz sugar
  • 1 egg to bind (add milk if needed)


  1. Peel and slice apples add sugar and saute for 10 minutes
  2. Blend tog butter and flour until fine breadcrumbs
  3. Stir in caster sugar
  4. Bind tog mix with egg/milk
  5. Roll out base add apples and finish with top.
  6. Bake for 30/40 minutes at gas mark 6 /190 oC
Shows June's apple pie during DCU's Bake off for Barretstown
Shows Ian Bell's banana bread for DCU Bake Off for Barretstown
Ian's Banana Bread
Shows Ian Bell with his banana bread for DCU Bake Off for Barretstown

Ian's Banana Bread


  • 140g butter, softened, plus extra for the tin
  • 140g caster sugar
  • 2 large eggs, beaten
  • 140g self-raising flour
  • 1 tsp baking powder
  • 2 very ripe bananas, mashed
  • 50g icing sugar
  • handful dried banana chips, for decoration


  1. Heat oven to 180C/160C fan/gas 4.
  2. Butter a 2lb loaf tin and line the base and sides with baking parchment.
  3. Cream 140g softened butter and 140g caster sugar until light and fluffy, then slowly add 2 beaten large eggs with a little of the 140g flour.
  4. Fold in the remaining flour, 1 tsp baking powder and 2 mashed bananas.
  5. Pour the mixture into the prepared tin and bake for about 50 mins, or until cooked through. Check the loaf at 5-min intervals from around 30-40 mins in the oven by testing it with a skewer (it should be able to be inserted and removed cleanly), as the time may vary depending on the shape of your loaf tin.
  6. Cool in the tin for 10 mins, then remove to a wire rack.
  7. Mix 50g icing sugar with 2-3 tsp water to make a runny icing.
  8. Drizzle the icing across the top of the cake and decorate with a handful of banana chips.


Shows Ian Bell's banana bread for DCU Bake Off for Barretstown
Show's Jennifer's Citric Vegan Cake during DCU Bake Off for Barretstown
Jennifer's Citric Vegan Cake
Shows Jennifer with her Citric Vegan Cake during the DCU Bake Off for Barretstown

Jennifer's Citric Vegan Cake 


  • 225g Organic wholemeal flour
  • 120g Organic tapioca starch
  • 300g Organic moscovado sugar
  • 360g Organic almond milk
  • 120 ml Organic cold pressed olive oil
  • 1.5 tbs baking soda
  • 1 tsp rock salt
  • 1.5 tbs apple cyder vinegar
  • 1 tsp turmeric
  • 3 tsp vanilla extract
  • Zest of 1 organic lemon
  • Juice of 1/2 organic lemon
  • Juice of 1 organic orange
  • 1.5 tsp flax seeds
  • 5 tbs water


  1. Mix flax seeds and water. Let them soak for 5'.
  2. Mix wet ingredients.
  3. Mix dry ingredients.
  4. Add the flax seed-water to the mixture
  5. Bake at 180 degrees for 40 minutes.
  6. Enjoy!
Shows Jennifer's Citric Vegan Cake during the DCU Bake Off for Barretstown
Tom Swift's Chocolate Drip Cake
Tom's Chocolate Drip Cake
Shows Tom Swift with his Chocolate Drip Cake during the DCU Bake Off for Barretstown

Tom's Chocolate Drip Cake


For the malt sponges

  • 200g unsalted butter, softened, plus extra for greasing
  • 250g golden caster sugar
  • 3 large eggs
  • 225g plain flour
  • 25g powdered malt drink
  • 2 tsp baking powder
  • 100g natural yogurt
  • 2 tsp vanilla extract

For the chocolate sponges

  • 175g unsalted butter, softened, plus extra for greasing
  • 250g golden caster sugar
  • 3 large eggs
  • 225g plain flour
  • 25g cocoa powder
  • 2 tsp baking powder
  • 50g natural yogurt
  • 100g dark chocolate, melted and cooled a little

For the honeycomb

  • butter or flavourless oil, for greasing
  • 200g golden caster sugar
  • 5 tbsp golden syrup
  • 2 tsp bicarbonate of soda
  • 37g pack Maltesers
  • For the icing
  • 250g pack slightly salted butter , softened
  • 750g icing sugar
  • 3 tbsp powdered malt drink
  • 1 tsp vanilla extract
  • 280g tub full-fat cream cheese

For the drizzle

  • 100g dark chocolate, finely chopped
  • 75ml double cream


  • STEP 1

    First make the malt sponges. Heat oven to 180C/160C fan/gas 4. Grease and line the bases of 2 x 20cm cake tins with baking parchment. Put the butter and sugar in a large bowl and whisk until pale and fluffy. Add the eggs, one at a time, whisking well between each addition. Tip the flour, malt and baking powder into the bowl with ¼ tsp salt and fold together, then add the yogurt and vanilla, and give everything a final stir. Divide the cake mixture between the 2 tins, level the tops and bake on the middle shelf for 25-30 mins or until a skewer pushed into the centre of the cakes comes out clean. Cool for 10 mins, then remove from the tins, peel off the baking parchment and transfer to a wire rack to cool completely. Wash the tins.
  • STEP 2

    Now make the chocolate sponges. Grease and line the base of the tins as before and boil the kettle. In the same bowl (don’t worry about washing it), cream the butter and sugar as before, adding the eggs, one at a time, and mixing until combined. Sift in the flour, cocoa and baking powder with ¼ tsp salt. Fold the mixture together, then add the yogurt, melted chocolate and 100ml boiling water. Stir until combined, then divide between the tins. Bake for 25-30 mins, testing with a skewer as before. Cool in the tins for 10 mins, then turn out, remove the baking parchment and cool completely. The sponges can be made up to 2 days before being iced, cooled and wrapped tightly in cling film.
  • STEP 3

    Make the honeycomb. Grease a baking tray with a little butter or oil. Put the sugar and golden syrup in a large pan. Warm over a medium heat and leave to bubble to a liquid caramel, but don’t stir. When you’re happy with the colour (the darker it gets, the more intense the flavour will be), add the bicarbonate of soda and quickly stir into the syrup. Before the bubbles die down, pour the foaming mixture onto the baking tray, then set aside for 30 mins to cool and firm up.
  • STEP 4

    Make the icing. In your largest mixing bowl, beat the butter with half the icing sugar, the malt and vanilla until smooth. Add the remaining icing sugar and the cream cheese, and beat again until well combined – don’t overmix or the icing may become runny.
  • STEP 5

    You’re now ready to assemble. Put one of the sponges on a cake stand or cake board, sticking it down with a small blob of icing. Use ¼ of the icing to stack the cakes, alternating between the malt and chocolate sponges. Place the final sponge on top, flat-side up. When assembled, use a palette knife to cover the entire cake with a thin layer of the icing, filling any gaps between sponges, but don’t worry about completely covering the sponges at this stage. This is called a crumb coat and ensures that your final layer is crumb-free. Make space in your fridge and chill the cake for 30 mins to firm up the icing.
  • STEP 6

    Once the icing is chilled, use the remaining icing to completely cover the cake. This is easiest if you pile the icing on top of the cake, then use a palette knife to ease it over the edge and down the sides. You can make it as smooth or as rough as you like. Chill for another 30 mins.


Shows Tom Swift's Chocolate Drip Cake during the DCU Bake Off for Barretstown
Shows the Wooden Spoons' 'Rockin' Rolls'
Wooden Spoons' Rockin' Rolls
Shows the Wooden Spoons team

The Wooden Spoons' Rockin' Rolls


  • 500g sausage meat (or pack of 454g of your favourite sausages)
  • 3 tablespoons of grated parmesan cheese
  • 3 tablespoons chopped fresh flat leaf parsley
  • 1 small onion finely chopped
  • Sundried tomatoes (about 8) chopped
  • Salt and ground black pepper to taste
  • 1 egg beaten for brushing the pastry
  • 500g puff pastry (block cut into two or 2 sheets of pastry)


  1. Mix sausage meat, cheese, parsley, onion, sundried tomatoes and season to taste.
  2. Roll out one half of the pastry to 16x6in and put half the sausage meat in the centre (same with the other half).  Brush edges with egg, fold around the meat, cut into slices and brush with egg.
  3. Place sausages on baking tray (on parchment/baking paper) - Gas mark 6 / 200 electric
  4. Put in centre of oven for 20-25 mins.


Shows Rockin' Rolls from the Wooden Spoons during DCU's Bake off for Barretstown
Shows Susan's Hummingbird cake during the DCU Bake Off for Barretstown
Susan's Hummingbird Cake
Shows Susan Marron with her Hummingbird cake

Susan's Hummingbird Cake

The Hummingbird cake is a gorgeous mix of delicious tropical ingredients: bananas, pineapple, pecans and cream cheese making it moist and deeply flavoured.

Hummingbirds are characterised by the humming sound created by their beating wings, flapping at high frequencies audible to humans. They can fly forward, backward, and upside down! Brightly-coloured flowers are particularly attractive to hummingbirds. 

The bird symbolizes love and light, joy, and beauty. It is depicted as a healer in folklore. Spotting a hummingbird is considered a good omen. Often, hummingbirds are seen as angels bringing good news. 

The cake recipe from Aoife Noonan, Irish Times Feb 12, 2022


For the sponges:

  • 4 medium-sized ripe bananas
  • 4 eggs
  • 1 tsp vanilla extract
  • 250ml sunflower or light olive oil
  • 75ml milk
  • 250g pineapple (fresh or tinned), cut into small cubes
  • 375g self-raising flour
  • 1 tsp ground cinnamon
  • 325g light brown sugar
  • 75g pecan nuts, roughly chopped

For the cream cheese frosting:

  • 300g soft butter
  • 160g icing sugar, sifted
  • 160g runny honey
  • 400g cream cheese, at room temperature
  • 1 tsp vanilla extract

For the crystallised pecans: (optional) 

  • 50g caster sugar
  • 20ml water
  • 100g pecan nuts cut into small pieces

To garnish:

  • Edible flowers (optional)


For the sponges:

  1. Preheat the oven to 180 degrees, or 160 degrees if using a fan oven. Grease and line three 20cm round cake tins with parchment paper.
  2. In a large bowl, mash the bananas with a fork until smooth. Add the eggs, vanilla, oil and milk. Whisk well to combine. Add the pineapple.
  3. In another bowl, sift together the flour and cinnamon. Add the sugar and pecans. Fold the dry ingredients into the wet. Divide the batter between the baking tins.
  4. Bake for 25-30 minutes until golden, or until a skewer inserted into the centre comes out clean. Remove from the oven. Leave to cool for 10 minutes in the tin before turning out on to a wire rack and leaving to cool completely.

For the cream cheese frosting:

  1. Beat the butter until smooth. Add the icing sugar and honey and beat together until well combined. Add the cream cheese and vanilla and mix well until creamy and smooth. Set aside until you are ready to assemble the cake.

For the crystallised pecans:

  • Line a baking tray with parchment paper.
  • Put the sugar and water into a small saucepan. Bring to a boil. Once the syrup starts to boil, continue to boil for about 30 seconds before adding the pecans.
  • Stir the pecans vigorously with a wooden spoon, the syrup will coat the pecans and become shiny. Continue to stir until the sugar visibly crystallises and the pecans are coated with a sugary white coating. Spread out on to the baking tray. Leave to cool.

To assemble:

  1. Layer the sponges with about a third of the frosting, then use the remaining frosting to cover the sides and top of the cake.
  2. Decorate with edible flowers and the crystallised pecans.
Shows Hummingbird cake for DCU Bake off for Barretstown
Shows the SIS Team's Lemon Yogurt Cake
The SIS Team's Lemon Yogurt Cake
Shows members of the SIS team with their lemon yogurt cake at the DCU Bake Off for Barretstown

Lemon Yoghurt Cake


For the cake: 

  • 300g caster sugar
  • 50g butter, softened
  • 3 large eggs, separated
  • 225g Greek style yoghurt
  • Zest of 1 lemon
  • 175g self-raising flour

For the icing: 

  • 100g sifted icing sugar
  • 1½ tbs lemon juice


  1. Preheat the oven to 180c / 160c fan / gas mark 4.
  2. Grease a cake tin and line the base with non-stick baking parchment.
  3. To make the cake batter, beat together sugar, butter, and eggs in a bowl. Add yoghurt and lemon zest and mix until smooth. Next, gently fold in the flour.
  4. Whisk the egg whites to a soft peak and carefully fold into the mixture.
  5. Pour mixture into the prepared baking tin and bake in the oven for 1 – 1 hour 15 minutes, or until the cake is well risen and firm to the touch.
  6. Leave to cool in the tin for a few minutes. Once cool, turn out onto a wire rack, peel off the parchment from the base and leave to cool completely. 
  7. To make the icing, mix icing sugar and lemon juice. Pour over the cake, spreading evenly with a palette knife. Leave to set. 

Cake decorations


  • 16 oz mini marshmallows
  • 32 oz icing sugar
  • 4 tbsp water
  • 1 tsp butter or margarine 


  1. Put marshmallows, water and butter in a glass microwavable bowl and cook for 20 seconds. Stir and repeat four times.
  2. Pour mixture into a mixer and mix well using a dough attachment. Add in icing sugar a cup at a time. Mix until the shine is completely gone (note: you may not need to use all the icing sugar, just keep adding until it has the consistency of playdough). The final result should not be sticky to the touch. 
  3. When the fondant becomes too stiff to mix, pull it out and knead it on the counter, adding more sugar if needed.
  4. Roll the fondant out to place on the cake and make figures for the top of cake.
  5. Be creative and remember, when working with fondant, keep all surfaces and hands lightly covered in shortening to prevent sticking. When your masterpiece is complete, slice, serve and enjoy! 


Shows Lemon Yogurt Cake by SIS team
Shows Jean's Tea Brack during DCU Bake Off for Barretstown
Jean's Tea Brack
Shows Jean Hughes during DCU Bake off for Barretstown

Jean's Tea Brack


  • 225g self-raising flour
  • 350g packet of sultanas/dried fruit mix
  • 300ml cold tea
  • 125g golden caster sugar
  • 1 egg beaten
  • Good pinch of mixed spice


  1. Place the fruit and tea in a bowl overnight, allowing the tea to soak in. Add sugar, flour, mixed spice, and egg to a bowl and mix well with a wooden spoon.
  2. Once the mixture is evenly combined, transfer to a lined and greased 900g loaf tin or a 20cm / 8-inch round tin.
  3. Bake in a preheated oven at 170c / gas mark 3 for 1 hour. If the brack is browning too quickly, cover it after 30-35 minutes.
  4. When risen, firm to the touch and when a knife comes out almost dry, it is done. Allow to cool for about 10 minutes and then turn out onto a wire tray to cool completely. 
Shows Jean Hughes' tea brack during DCU Bake off for Barretstown
Shows Debbie's Raspberry and Chocolate Meringue Tower during DCU's Bake Off for Barretstown
Debbie's Raspberry and Chocolate Meringue Tower
Shows Debbie with her cake at the DCU Bake off for Barretstown

Debbie's Raspberry and Chocolate Meringue Tower


For the meringue: 

  • 6 egg whites
  • 360g caster sugar
  • 700g raspberries

For the filling:

  • 300g dark chocolate
  • 90g butter
  • 150ml double cream whipped
  • Chocolate shavings to decorate


  1. Preheat the oven to 140c. Line a baking sheet with parchment paper.
  2. Draw large, medium, and small heart shapes, measuring 24cm, 20cm and 16cm in length, on the underside of the parchment paper.
  3. Place the egg whites in a clean bowl and whisk until stiff, gradually add in half of the caster sugar and fold in the remaining.
  4. Spoon the meringue mixture into a piping bag with a plain nozzle. Apply the meringue to the parchment paper, following the outline of the heart shapes and filling them in.
  5. Bake immediately for 1 hour 30 minutes or until set. Once cooked, leave the meringues in the oven to cool, with the oven door slightly open.
  6. To make the filling, melt the chocolate and butter in a bowl over a pot of simmering water. Allow to cool and then fold in the whipped cream. 
  7. Spread the meringue hearts with some of the chocolate mixture and top with raspberries. To make the tower, start with the largest heart at the bottom and pile the meringues on top of each other, largest to smallest. To finish, decorate with chocolate shavings. 
Shows Debbie's cake at the DCU Bake off for Barretstown
Shows Hazel's Raspberry & Honey Summer Torte
Hazel's Raspberry & Honey Summer Torte
Shows Hazel with her Raspberry and Honey Summer Torte for DCU Bake Off For Barretstown

Raspberry & Honey Summer Torte


For the sponge:

  • 80g unsalted butter, diced
  • 115g caster sugar
  • 75g ground almonds
  • 35g plain flour (use gluten free flour or chickpea flour to make it gluten free)
  • 4 egg whites
  • Good pinch of salt
  • Finely grated zest of 1 unwaxed lemon
  • ½ tsp orange blossom water (optional)
  • ½ tsp vanilla extract

For the lemon curd:

  • 200ml lemon juice (about 5 lemons)
  • 4g agar-agar
  • 200g caster sugar
  • 200g unsalted butter, at room temperature

For the honey set custard:

  • 6g leaf gelatine (about 3 leaves)  
  • 125g orange blossom honey (or normal honey)
  • 1 tsp vanilla extract 
  • 325ml double cream, at room temperature 
  • 90ml whole milk, at room temperature 
  • 4 egg yolks 
  • ¼ tsp salt 
  • 1 tbsp caster sugar

For the raspberry gelée:

  • 6g leaf gelatine (about 3 leaves) 
  • 350g raspberries 
  • 2 tbsp lemon juice 
  • 55g unsalted butter, at room temperature, diced 
  • 125g caster sugar 
  • 2 eggs



Preheat the oven to 180c / 160c fan. Melt the butter in a small pan and leave to bubble gently over a medium-low heat, until it turns a nut-brown colour. Set aside to cool to room temperature. 

Sift half the sugar, all the ground almonds and the flour in a bowl. In a separate bowl, whisk the egg whites with salt until they form soft peaks. Whisk in the remaining sugar, a little at a time, until the meringue stands in stiff peaks. Sprinkle the flour mixture and the grated lemon and orange zests on top and start to fold in. When the flour is half combined, add the melted butter, the orange blossom water and the vanilla bean paste, fold again to fully combine. Spoon the mixture into a cake tin and bake for 20-25 minutes, until golden brown. Transfer to a wire rack, remove the cake from the tin and leave to cool completely. 

Clean the cake tin and press the card base into the bottom. Cut a wide strip of acetate to fit inside the rim, like a collar, and secure with tape. Remove the paper from the sponge, turn the sponge top downwards and place on a card base, pressing it down firmly. Tighten the acetate to fit, if necessary. 

To make the lemon set curd, pour the lemon juice into a medium pan, sprinkle over the agar-agar and place the pan over a medium-low heat. Bring to the boil without stirring, then simmer for 8 minutes, to dissolve the flakes. Break the eggs into a heatproof bowl, add the sugar and whisk for 2-3 minutes until smooth. Add the lemon mixture. Return to the pan and stir over a medium-low heat, just until it thickens to coat the back of a spoon. Remove from the heat. Stir in the butter, a little at a time, then strain the curd into a bowl. Leave to cool to room temperature, stirring as it thickens. Spoon the curd on top of the sponge and chill for 4-5 hours, until set. 

To make the honey set custard, soften the gelatine in water. Put the honey into a medium pan, add the vanilla paste and set over a medium-low heat. Simmer, stirring occasionally, until the honey thickens and darkens. Remove from the heat and hand whisk in the cream and milk. Return to the heat and whisk until smooth and hot. Remove from the heat. Put the egg yolks into a heatproof bowl, add the salt and sugar, and whisk for 2-3 minutes, until smooth. Whisk in the hot honey cream, then pour the mixture back into the pan. Return to a medium-low heat and stir until the custard thickens to coat the back of the spoon. Remove the pan from the heat. Lift the gelatine out of the water, squeeze out the excess water, and stir into the hot custard to dissolve. Strain the custard into a jug. Leave to cool and thicken, stirring frequently, then pour on top of the lemon curd. Chill to set.

To make the gelée, soak the gelatine as before. Put the raspberries and lemon juice into a medium pan over a medium heat. Stir as the berries release their juice and the mixture comes to a boil, then simmer, stirring frequently, for about 10 minutes, until the berries are very soft. Remove from the heat and mash to a thick purée, then add the butter and sugar and stir until melted.

Beat the eggs in a heatproof bowl, then whisk in the hot raspberry purée. Return to the pan and stir over a low heat until thick but not boiling. Remove from the heat, then stir in the gelatine to dissolve as before. Strain the raspberry mixture into a jug and let cool to room temperature, stirring frequently. When the gelée starts to thicken, pour it over the top of the custard, then chill to set.

To serve, carefully remove the torte from the tin, peel away the acetate and serve decorated with blackberries and dusted with icing sugar.


Shows Hazel's Raspberry and Honey Summer Torte for DCU Bake Off For Barretstown
Shows Císte Cáise Samhraidh/Summer Cheesecake
Císte Cáise Samhraidh/Summer Cheesecake
Shows staff at DCU Bake off for Barretstown event

Císte Cáise Samhraidh/Summer Cheesecake


Comhábhair/ Ingredients

For the cake: 

  • 200g digestive biscuits and 50g ginger nut biscuits
  • 100g butter, melted
  • 1 vanilla pod
  • 600g full fat soft cheese
  • 100g icing sugar
  • 284ml pot of double cream

To decorate: 

  • Edible flowers: Viola (available in garden centres)

Modh/ Method

To make the base, butter and line a 23cm loose-bottomed tin with baking parchment. Put the biscuits in a food bag and crush to crumbs using a rolling pin (or blitz in a blender). Transfer the crumbs to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hour to set firmly.

Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife. Pour the double cream into a bowl and whisk with an electric mixer until it’s just starting to thicken to soft peaks. Place the soft cheese, icing sugar and the vanilla seeds in a separate bowl, then beat for 2 mins with an electric mixer until smooth and starting to thicken, it will get thin and then start to thicken again. Tip in the double cream and fold it into the soft cheese mix. You’re looking for it to be thick enough to hold its shape when you tip a spoon of it upside down. If it’s not thick enough, continue to whisk. Spoon onto the biscuit base, starting from the edges and working inwards, making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.

Bring the cheesecake to room temperature about 30 mins before serving. To remove it from the tin, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Place the fresh flowers in a crescent shape to one side of your cheesecake. Serve with cream and a few raspberries. 

Shows Summer Cheesecake