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Hannah's Bake Emporium, Devizes (2026)

Orders can be made by phone,Email or via website. Free local delivery(within Devizes) for orders worth £10 or more. Visit the Cake-Me-Away stall in the Devizes Christmas Market ,for festive cupcakes,biscuits,lollipops etc.

03/03/2024

Much as I love all the chocolatey recipes at Easter, I also like to make something traditional aswell, so if you are a fruit bat like me then why not give this Simnel cake a try !

Serves: up to 16
Equipment: 8 inch round deep cake tin, baking tray
Oven temperature: 180°c /160°c fan /gas 4
Reducing to 160°c /140°c fan /gas 3
Cooking time: 2 ½ - 3 hours

Ingredients
For the cake:
180 g dairy free soft margarine
180 g light soft brown sugar
60 g golden syrup
3 large eggs
200 g gluten free plain flour
1 tsp xanthan or guar gum
2 ½ tsp gluten free baking powder
50 g ground almonds
45 ml plant based milk, warmed
1 ½ tsp mixed spice
1 tsp cinnamon
Grated zest of 2 large lemons
540 g mixed dried fruit
150 g marzipan (almond paste)

For the top and decoration:

2 tbsp apricot jam, warmed
500 g marzipan (almond paste)
1 beaten egg for glaze

Method
Set the oven to 160°c fan.
Grease the tin and line the base and sides with greaseproof paper. Wrap a strip of brown paper around the outside of the tin, standing about 1 inch taller than the top of the tin and secure with string. Stand the tin on a baking tray.
In a large bowl, using an electric mixer, beat together the dairy free soft margarine, light soft brown sugar and golden syrup until creamy.
Lightly beat the eggs and add to the bowl along with the gluten free plain flour, xanthan gum, gluten free baking powder, ground almonds, warmed plant based milk and spices. Beat lightly until the mixture is fully combined then fold in the lemon zest and mixed dried fruit.
Spoon half of the mixture into the prepared tin and level it out.
Roll out 150 g of marzipan into a circle about 1 cm thick and slightly smaller than the circumference of the tin. Place it carefully on top of the cake mixture and spoon the remaining mixture on top of the marzipan, spreading it out evenly.
Place a foil lid over the top of the tin, tucking the edges into the string and punch a few holes in the foil to allow steam to escape.
Bake for 1 hour at 160°c fan, then reduce the oven temperature to 140°c fan for a further 1 ½ - 2 hours, or until a metal skewer inserted into the middle of the cake comes out clean.
Remove the brown paper strip and leave the cake to cool in the tin.
For the decoration, halve the 500 g marzipan and roll out one of the halves into a circle to fit the top of the cake.
Remove all the greaseproof paper from the cake and place it on a baking tray. Warm the apricot jam and brush it over the top of the cake using a pastry brush. Attach the marzipan circle.
With the remaining marzipan make 11 balls which represent the apostles and place them evenly spaced around the top.
Brush over the marzipan with the beaten egg and brown the top of the marzipan under the grill.
If you wish, extra decorations can be added to the middle of the cake and the edge can be finished with a ribbon.
Store in an airtight container then place on a cake board or plate before serving.

18/02/2024

CHOCOLATE ORANGE CHEESECAKE NEST (no bake)
Serves: up to 10
Equipment: 7 inch round deep cake tin
Preparation time: about 30 minutes
Chilling time: overnight

INGREDIENTS
For the biscuit base:
100 g dairy free dark chocolate
45 g plant butter
1 ½ tsp orange oil flavouring
225 g gluten & dairy free plain biscuits (digestives or shortbread)

For the filling:
60 ml (4 tbsp) coconut cream, chilled
190 g dairy free cream cheese
90 g icing sugar
2 tsp orange oil flavouring
170 g dairy free white chocolate
1 ½ tsp cocoa powder
1 ½ tsp boiling water

Decoration
Gluten free / dairy free mini eggs or sugar eggs
A cube of dairy free dark chocolate for grating

Method
Grease and line the tin with greaseproof paper, making sure the paper comes right up the sides and folds over the top to help lift the cheesecake out of the tin.
For the base, in a bowl over a pan of hot water, combine the dairy free dark chocolate, plant butter and orange oil. Once the chocolate and plant butter have melted, stir until smooth.
Crush the biscuits or chop until fine in a food processor. ( I put mine in a freezer bag and break them up with a rolling pin).
Combine the biscuit crumbs and melted chocolate mixture in a bowl and mix well until all the biscuit is coated in chocolate.
Transfer the mixture to the prepared tin.
Press down firmly using the back of a spoon, pressing some of the mixture up the sides of the tin for about 2 inches. Chill in the fridge until set.
To make the filling, scoop out 60 ml (4 tbsp) of the thickened coconut cream from the top of the can or carton, leaving behind any water that has separated. Add the coconut cream to a large bowl along with the dairy free cream cheese, icing sugar and orange oil. Beat well until fully blended and smooth.
Melt the dairy free white chocolate in a bowl over a pan of hot water. Stir it into the cream cheese mixture.
Divide the cheesecake filling equally between two small bowls.
Make a paste with the cocoa powder and boiling water and add to one of the bowls. Stir well.
Pour the cheesecake filling from both bowls into the chilled base, alternating between the two bowls then swirling the filling together to create a marbled effect.
Cover and chill in the fridge overnight to set.
Decorate the top with the dairy free dark chocolate and eggs just before serving.

Tip
If you chill a can of coconut milk, a lovely thick cream will form on the top as the water separates to the bottom of the can.

05/02/2024

EASTER SCONE RING
This recipe is used frequently in my household as it is so versatile. In addition to the Easter scone ring it also makes tasty yeast free hot cross buns, just make a paste for the crosses with some gluten free plain flour mixed with water to a piping consistency.

Serves: up to 8
Oven temperature: 200°c /180°c fan /gas 6
Cooking time: 15 - 20 minutes
Freeze: yes

Ingredients
250 g gluten free plain flour
5 ml (1 tsp) xanthan or guar gum
7.5 ml (1 ½ tsp) cream of tartar
2.5 ml (½ tsp) bicarbonate of soda (baking soda)
5 ml (1 tsp) cinnamon
2.5 ml (½ tsp) mixed spice
50 g plant butter
60 g caster sugar
1.25 ml (¼ tsp) salt
Grated zest of 1 lemon
100 g mixed dried fruit
70 ml plant based milk
30 ml (2 tbsp) fresh lemon juice
1 large egg, beaten
15 ml (1 tbsp) golden syrup
Beaten egg for brushing

For the glaze: About 2 tbsp warmed apricot jam

Method
Set the oven to 180°c fan.
Line a large baking tray with non stick baking parchment.
In a large bowl, sieve together the gluten free plain flour, xanthan gum, cream or tartar, bicarbonate of soda, cinnamon and mixed spice. Mix well.
Add the plant butter in cubes. Rub the fat into the flour with your fingertips until the mixture resembles breadcrumbs.
Stir in the sugar, salt, lemon zest and mixed dried fruit.
Warm the plant based milk to tepid and stir in the lemon juice. The mixture will look curdled.
Add this to the bowl with the dry ingredients along with the beaten egg and golden syrup. Stir well to create a soft, sticky dough.
Scoop the dough out onto a generously floured surface and knead lightly until the dough is smooth.
Place the dough onto the prepared baking tray and pat down into an 8 inch circle to a depth of about 2 cm.
Using a sharp knife, mark out 8 triangles by cutting about 1 third of the way through the dough. Brush over the top with the extra beaten egg.
Bake for 15 - 20 minutes until risen and golden brown.
Transfer the scone ring to a wire rack to cool.
Warm the apricot jam and with a pastry brush coat the top of the scone ring.
Once cool cut into portions and serve with a plant based butter.
Best eaten on the day it is made or frozen without the jam glaze until required.

18/01/2024

Many of us on gluten free diets have multiple intolerances and allergies, so here is a gluten free, dairy free, nut free, soya free, egg free, and oat free "Crunchy top date cake" to satisfy all those sweet cravings. This recipe can be found on page 35 of "Vegan & Gluten free Cakes".

Equipment
8 inch square deep cake tin
Oven temperature
180°c /160°c fan /gas 4
Cooking time
35 - 45 minutes
Freeze : Yes

Ingredients for crunchy topping
30 g demerara sugar
1.25 ml (¼ tsp) cinnamon

For the cake
160 g dried pitted dates, chopped
300 ml boiling water
120 g plant butter, softened
10 ml (2 tsp) sunflower oil
180 g light soft brown sugar
5 ml (1 tsp) vanilla extract
10 ml (2 tsp) glycerine (optional)
300 g gluten free plain flour
50 g gram flour
5 ml (1 tsp) xanthan or Guar gum
5 ml (1 tsp) bicarbonate of soda (baking soda)

Method
Grease and line the base and sides of the cake tin with greaseproof paper.
Set the oven to 160°c fan.
For the crunchy topping, mix the demerara sugar and cinnamon together in a small bowl and set aside.
Chop the dates into a heatproof bowl and pour the boiling water over the top. Leave to stand.
In a separate bowl combine the plant butter, sunflower oil, light soft brown sugar, vanilla extract and glycerine. Beat with an electric mixer until creamy.
Add the gluten free plain flour, gram flour and xanthan or Guar gum.
Stir the bicarbonate of soda (baking soda) into the dates and water.
Pour the dates and water mixture into the bowl with the other ingredients and beat everything together thoroughly by hand until no more dry ingredients can be seen.
Spoon the mixture into the prepared tin and spread it out to the edges.
Sprinkle the crunchy topping all over the top of the cake mixture.
Bake for 35 - 45 minutes until the cake is risen and a metal skewer inserted into the middle of the cake comes out clean.
Leave the cake to cool in the tin on a wire cooling rack.
When the cake is completely cool, cut it into squares and store in an airtight container.

07/01/2024

Many people struggle to find a good vanilla sandwich cake recipe for birthday cakes, so I am pleased to share this all in one easy vanilla cake recipe which is also nut free.

Equipment : 2 x 8 inch round sandwich tins
Oven temperature: 190°c /170°c fan /gas 5
Cooking time: 20 - 23 minutes

Ingredients
240 g dairy free soft margarine
240 g caster sugar
1 tsp vanilla extract
4 large eggs
270 g gluten free self raising flour
¼ tsp xanthan gum
60 ml (4 tbsp) plant based milk, warmed to tepid
2 tsp glycerine

For the dairy free buttercream:
30 g plant butter, softened
120 g icing sugar
About 1 tbsp boiled water
¼ tsp vanilla extract

Strawberry or raspberry jam for filling
Caster sugar for dredging

Method
Set the oven to 170°c fan.
Grease the tins and line the bases with a circle of grease proof paper.
In a large bowl, combine all the ingredients .
Using an electric mixer, beat everything together until no dry mixture can be seen and it looks smooth and creamy.
Divide the cake batter equally between the two prepared tins and spread it out to the edges.
Bake for 20 - 23 minutes until risen, golden brown and a metal skewer inserted into the middle of the cakes comes out clean.
Turn the cakes out on to a wire rack to cool.

To make the buttercream, combine all the ingredients in a bowl and beat using an electric mixer until pale and creamy, adding extra icing sugar or boiled water as needed to create a spreading consistency.
Remove the backing papers from the cooled cakes and sandwich the two layers together using the buttercream and jam.
Dredge the top with caster sugar just before serving.

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