Paul Hollywood Cake Recipes

July 22, 2023 Post a Comment

Paul Hollywood is an iconic British baker and judge of the GBBO (Great British Bake Off). His recipes are renowned for their complex flavours, precise baking techniques and delicious results. In this article, we’ll be taking a look at some of his best cake recipes and exploring the ingredients, instructions and nutritional information you need to know to make them.

Paul Hollywood’s Carrot Cake

This classic carrot cake is a showstopper and one of Paul Hollywood’s most popular recipes. It features a moist and fluffy cake filled with deliciously spiced carrots, walnuts and dried fruit.

Ingredients:

230g/8oz plain flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
200g/7oz light muscovado sugar
4 large eggs
200ml/7fl oz vegetable oil
200g/7oz grated carrots
50g/2oz chopped walnuts
50g/2oz chopped dried fruit

Instructions:

Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in round cake tin and line with baking parchment.
In a medium bowl, mix together the flour, baking powder, cinnamon, ginger and nutmeg.
In a separate large bowl, whisk the sugar and eggs until light and fluffy. Gradually add the oil, whisking after each addition.
Gently fold in the dry ingredients, carrots, walnuts and dried fruit.
Pour the mixture into the prepared tin and bake in the preheated oven for 45–50 minutes, or until a skewer inserted into the centre of the cake comes out clean.
Leave to cool in the tin for 10 minutes, then turn out onto a wire rack and leave to cool completely.

Nutrition:

This recipe makes 8 servings of Paul Hollywood’s Carrot Cake. Each serving provides approximately:

295 calories
15.2g of fat
34.4g of carbohydrates
3.5g of dietary fibre
5.5g of protein

Paul Hollywood’s Lemon Drizzle Cake

This zesty and sweet lemon drizzle cake is a classic British bake. The cake is light and fluffy, and the lemon syrup drizzled on top adds a delicious burst of flavour.

Ingredients:

225g/8oz butter, softened
225g/8oz caster sugar
4 large eggs
225g/8oz self-raising flour
2 tbsp whole milk
2 lemons, zested and juiced
100g/4oz caster sugar

Instructions:

Preheat the oven to 190C/170C Fan/Gas 5. Grease a 20cm/8in round cake tin and line with baking parchment.
In a medium bowl, cream together the butter and sugar until light and fluffy.
Whisk in the eggs, one at a time, followed by the flour and milk until combined.
Gently fold in the lemon zest.
Pour the mixture into the prepared tin and bake in the preheated oven for 25–30 minutes, or until a skewer inserted into the centre of the cake comes out clean.
Meanwhile, make the lemon syrup. Place the lemon juice and sugar in a pan and heat gently, stirring until the sugar has dissolved. Bring to the boil and simmer for 1–2 minutes.
Remove the cake from the oven and leave to cool in the tin for 10 minutes. Pierce the top of the cake with a skewer and pour over the syrup.
Leave to cool completely in the tin before turning out.

Nutrition:

This recipe makes 8 servings of Paul Hollywood’s Lemon Drizzle Cake. Each serving provides approximately:

284 calories
13.3g of fat
37.2g of carbohydrates
0.6g of dietary fibre
3.2g of protein

Paul Hollywood’s cake recipes are some of the best around. Whether you’re after a classic carrot cake or a zesty lemon drizzle, these recipes will provide you with delicious results every time. With the ingredients, instructions and nutrition information you need to get baking, you’ll be able to recreate these cakes at home with ease.