Sunday 18 March 2018

Five sweet recipes to wow your colleagues and raise money for Temple Street

Roz Purcell
Roz Purcell
Roz Purcell's Apple, Cinnamon and Walnut scones
Lemon meringue pie
Donal Skehan's take on Theordora FitzGibbon's lemon marshmallow cake
Rocky Road
Rachel Allen Newsdesk Newsdesk

Temple Street’s Great Irish Bake is on April 17 and it’s always the perfect excuse to impress your co-workers and raise funds for a vital cause.

The annual event encourages families, businesses and schools to dust off their aprons and raise funds for Temple Street. The charity is currently raising funds which will go towards the build of a vital Neurology and Renal Outpatients Unit set to change the lives of many Irish families.

To help you celebrate, has chosen some of our favourite sweet recipes from some of Ireland’s best loved chefs.

For more information about becoming involved in the Great Irish Bake visit

Roz Purcell's apple, cinnamon and walnut scones


1 cup coconut flour

2 1/2 cups almonds ground

2 tbsp baking powder

3 eggs

3/4 tbsp honey *depending how sweet you like it

1/2 tbsp grass – fed butter or coconut oil

6 tbsp milk – I used rice milk

1 tbsp cinnamon

1 apple-1/2 grated & halved chopped into small chunks

Handful of walnuts broken into pieces

Capful of almond essence

temple (2).jpg


Preheat oven to 190ºC

Stir together the ground almond, coconut flour, baking powder and cinnamon.

In a separate bowl using a fork whisk the eggs, honey,essence, melted butter or oil.

Combine the wet and dry mixtures forming a slightly crumbly dough.

Add in the rice milk or other non dairy milk, this should form a dough, not too wet or dry.

Using your hands mix in the walnuts and apple.

Taking sections, press the dough down to about 2″ and mold into your preferred shape.

Place on a lined tray and bake for 26 minutes cover after the first 15 minutes with tinfoil to avoid the tops looking over done.


Donal Skehan's take on Theodora Fitzgibbon's Lemon Marshmallow Cake

Serves 8

You will need

175g butter or margarine

175g caster sugar

3 eggs

225g self-raising flour

Pinch salt

Approx 200g split marshmallows

Lemon curd for filling

For the icing

225g icing sugar

2-3 tbsp lemon juice

Donal Skehan's take on Theordora FitzGibbon's lemon marshmallow cake


Preheat the oven to 180°C/350°F/gas 4. Grease and flour two 20cm (8in) sponge tins. Cream together the butter and sugar until light. Beat the eggs with 1 tablespoon of lemon juice.

Sieve the flour and salt, and add a spoonful each time you add some of the egg to the butter and sugar mixture.

Then fold in the remaining flour and mix well, but do not beat too hard. Spoon the mixture between the two tins and bake in the centre of the oven for about 25-30 minutes or until it moves away from the sides of the tins. Then take out and cool.

Meanwhile, cut the marshmallows in half with wet scissors. When the cakes are cooked, cover the top of one with marshmallow halves, slightly overlapping. Put back in the oven for a few minutes so that the marshmallows melt just a little.

When both sandwiches are cold, put together with a filling of lemon curd, and then, when quite cold, ice the cake.

Sift the icing sugar into a basin, add the strained lemon juice and mix into a smooth paste. Put into a saucepan and warm gently over a low heat, beating well until it is of pouring consistency. You might have to add a little water or milk, but make sure it is very little.

Do not let it get too hot or the icing will go dull. Pour warm icing over the cake, smooth the sides, then set aside to chill.


Rachel Allen's salted caramel cupcakes


For the salted caramel sauce, 
you will need:

225g (8oz) caster sugar 
or granulated sugar

75g (3oz) butter

100ml (3½fl oz) double cream 
or regular cream

1 teaspoon salt

For the cupcakes, you will need:

150g (5oz) plain flour

25g (1oz) cornflour

1 teaspoon baking powder

150g (5oz) caster sugar

Pinch of salt

100g (3½oz) butter, cut into cubes

100ml (3½fl oz) milk

1 teaspoon vanilla extract

2 eggs

For the salted caramel buttercream icing, you will need:

475g (1lb 1oz) icing sugar

200g (7oz) butter, at room temperature

¼ teaspoon salt

¼ teaspoon vanilla extract

Preheat the oven to 170°C, 325°F, Gas 3.

Rachel Allen


First, make the salted caramel sauce. Put the caster sugar or the granulated sugar, whichever you're using, in a saucepan on a medium heat. Allow it to heat up. As it gets quite hot, you'll notice the sugar melting and starting to caramelise around the sides of the saucepan. Gently shake the pan every so often until all of the sugar turns a deep golden brown and is smooth and glossy. You might need to stir it a little bit with a wooden spoon to bash out any sugary lumps. Stir in the butter and the double cream or the regular cream, whichever you're using, and keep stirring until the mixture is smooth again - it might take a minute or so. Add in the pinch of salt and remove from the heat.

Next, make the cupcakes. Put 12 paper cases in a cupcake or muffin tray. 
Sieve the plain flour, the cornflour and 
the baking powder into a bowl, then mix in the caster sugar and the pinch of salt. Rub in the cubes of butter.

Put the milk, the vanilla extract and the eggs in a separate bowl and whisk them to mix. Pour this wet mixture into the 
dry flour mixture in the other bowl, 
and mix everything together using a wooden spoon. Fill each paper case about two-thirds or three-quarters full, then bake in the oven for about 20-25 minutes until the cupcakes are cooked in the centre. There should be a light spring when you gently press the centres with your finger. Take the cupcakes out of the oven and allow them to cool.

While the cupcakes are cooling, 
make the salted caramel buttercream icing. Put the icing sugar, the butter, the salt and the vanilla extract in a mixing bowl along with 175g (6oz) of the salted caramel sauce - reserve any remaining sauce for later. Beat for about 10-20 seconds to mix everything together until the mixture is light and fluffy. Set aside.

When the cupcakes have cooled, using a small, sharp knife, cut a piece out of the centre of each cupcake, measuring about 1cm-2cm (½in-¾in) in size. Discard - or eat! - the cut-out bits of cake, then fill the holes with some of the reserved 
salted caramel sauce.

Put the salted caramel buttercream icing in a piping bag that has a plain or fluted nozzle, and pipe a swirl of icing over each cupcake. Drizzle any 
remaining salted caramel sauce over 
each iced cupcake to decorate.

This recipe appears in Rachel's book 'All Things Sweet'

Neven Maguire’s Lemon Meringue Pie


For the pastry

175g (6oz) plain flour, extra for dusting

100g (4oz) butter, chilled and diced, extra for greasing

50g (2oz) caster sugar

Pinch of salt

1 egg yolk

½ tbsp cream

For the filling

Finely-grated rind and juice of 3 lemons

4 tbsp cornflour

175g (6oz) caster sugar

50g (2oz) butter, softened

4 egg yolks

For the meringue

3 egg whites

150g (5oz) caster sugar

Whipped cream, to serve

Lemon meringue pie


To make the pastry, place the flour, butter, sugar and salt into a food processor and blend for 20 seconds.

Add the egg yolk and cream and blend until the dough just comes together. Do not overwork or the pastry will be tough. Wrap in clingfilm and chill for one hour.

Thinly roll out the pastry into a buttered 20cm (8in) fluted loose-bottomed flan tin that's about 3cm (1¼in) deep. Trim the edges and prick the base with a fork, then chill for 30 minutes. Now preheat the oven to 200°C/ 400°F/ gas mark 6.

Line the pastry case with tin foil or non-stick parchment paper and a thin layer of baking beans (also known as pie or pastry weights).

Bake for 15–20 minutes, until golden. Reduce the oven temperature to 180°C/ 350°F/ gas mark 4. Remove the pastry case from the oven and carefully remove the foil and beans, then return to the oven for 3–5 minutes, until lightly golden.

Meanwhile, to make the filling, place the lemon rind and 400ml (14fl oz) of water in a pan and bring to the boil. Remove from the heat and leave to stand for 30 minutes. Strain out and discard the lemon rind and then stir in the lemon juice.

Blend the cornflour with a little of the lemon liquid to form a smooth paste, then add to the pan with the sugar and stir well. Bring to the boil, stirring continuously. Reduce the heat and cook for 2–3 minutes, stirring until thickened.

Remove from the heat and stir in the butter until combined. Leave to cool a little and then beat in the egg yolks. Return to a low heat and cook for another 6–8 minutes, stirring constantly, until the mixture coats the back of a spoon. Pour everything into the pastry case and leave to cool completely.

Once cool, make the meringue. Place the egg whites in a large bowl and whisk into soft peaks, then gradually whisk in the sugar a spoonful at a time to make a stiff, glossy meringue. Spoon this on top of the filling, spreading it out to make sure it makes a good seal with the pastry edge.

Swirl the top of the meringue with the tip of a knife and bake for 15 minutes, until lightly golden and crisp on top.

Leave to cool slightly and then carefully remove the tart from the tin and leave to cool for up to 2 hours. Any longer and the meringue will start to weep.

To serve, cut the lemon meringue pie into slices and arrange on serving plates with dollops of whipped cream.


Sharon Hearne Smith's No Bake White Chocolate Rocky Road


Makes 12

you will need

Sunflower oil, for greasing

25g desiccated coconut

500g white chocolate

150g marshmallows (large

ones work better than mini)

150g Turkish delight

100g shelled green pistachios

100g mixed peel

Rocky Road


Grease the tin with oil and line with parchment paper, leaving 5cm excess hanging over the edges to help with lifting out later.

Toast the coconut in a wide, dry frying pan over a medium heat, tossing regularly, until golden. Remove from the heat and set aside.

Next, break the chocolate up into a large heatproof bowl. Either melt in the microwave in 30-second blasts, stirring between each go, or over a pan of simmering water, shallow enough that the water doesn't touch the bowl. When melted, remove from the heat and stir until smooth.

With scissors, snip the marshmallows in half on top of the chocolate and then add the Turkish delight, pistachios, mixed peel and toasted coconut. Stir everything together well.

Pour into the tin and spread evenly with the back of a spoon. Move any large lumps around to fill any gaps or corners as necessary. Cover and refrigerate for at least 1 hour until set.

Lift out of the tin, cut into 12 pieces and stack in a pretty pile on a board to serve. These will keep for up to a week in an airtight container in the fridge (if they survive that long!).

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