Every June, Pride Month celebrates the progress made for LGBT+ rights, with parades and parties taking place across the world.
To celebrate, serve up these baked goods by Great British Bake Off 2022 star Janusz Domagala.
Freddie Mercury Moustache Biscuits
“Freddie Mercury was not only a rock star, he was (and remains) a symbol of self-Pride today. I want to help others channel a bit more Freddie with these banana and cardamom biscuits shaped like the iconic Mercury moustache. I encourage everyone to try them on for size and live your own life unapologetically, just like Freddie,” says Domagala.
(tbc)
Ingredients
(Makes 12)
For the banana and cardamom biscuits:
125g plain flour
50g unsalted butter, room temperature, cubed
1½tbsp double cream
25g icing sugar, sifted
1tsp banana extract
½tsp ground cardamom
Pinch of salt
¼tsp yellow gel food colouring
For the moustache decoration:
25g dark chocolate (80% cocoa solids), chopped
Black gel food colouring
Method
1. Combine all the ingredients in a stand mixer with the paddle attachment and mix on high speed until a dough forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Remove the dough from the fridge and let it rest for 10 minutes.
2. On a floured work surface, roll out the dough until 5–10mm thick. Using a moustache-shaped cookie cutter, about 12cm long (or a knife and a template made from card), cut out iconic Freddie moustache shapes. Place the biscuits on the baking tray. Place the tray in the freezer for 10 minutes.
3. Meanwhile, preheat the oven to 180°C (350°F). Grease a baking tray and line it with baking paper. Remove the biscuits from the freezer and bake for 9 minutes. Leave to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
4. To make the decoration: Heat the chocolate in the microwave on High in 20-second bursts, stirring after each burst, until melted. Add two drops of black food colouring to the melted chocolate and stir until combined and the colour is even.
5. Use a pastry brush to paint the black chocolate onto the biscuits, creating a hair-like effect.
6. Allow the chocolate to set completely before handing out your Freddie Mercury moustache biscuits. Hold them in place for a great photo opportunity and go on living life a little more loud and proud! Store in an airtight container for up to 5 days.
Rainbow pavlova
“My rainbow pavlova consists of chic, pastel-coloured, peppermint-flavoured meringue, topped with whipped cream, tart mango curd and fresh fruit,” says Domagala.
(TBC)
Ingredients
(Serves 8)
For the peppermint meringue:
6 large egg whites, room temperature
Pinch of salt
300g caster sugar
½tsp peppermint essence
1tbsp vanilla bean paste
10g cornflour
1tsp white vinegar
Red, orange, yellow, green, blue and purple gel food colouring
For the mango curd:
2 egg yolks, room temperature
90ml mango pulp
1tbsp lemon juice
40g caster sugar
30g unsalted butter
1tbsp lemon juice
For the whipped cream:
300g double cream
30g icing sugar, sifted
1tsp vanilla bean paste
Method
1. Make the meringue: Preheat the oven to 140°C (275°F).
2. In a stand mixer with the whisk attachment, whisk the egg whites until slightly frothy. Add the salt and whisk until stiff peaks form. While whisking, gradually add the sugar, a tablespoon at a time, until fully incorporated and the mixture is no longer grainy. Add the peppermint essence and vanilla bean paste and mix well to combine.
3. Sift the cornflour over the mixture and fold it in gently using a spatula. Add the vinegar and fold it in gently.
4. Divide the mixture evenly among six bowls. Add two drops of a different food colouring to each portion and mix until well combined and the colours are even.
5. Draw a 20cm circle on a piece of baking paper, dark enough so you can see it when you turn the paper over.
6. Place the paper, upside down, on a baking tray and dollop all the different-coloured meringue mixtures within the circle outline to form one dome.
7. Using a cake scraper or palette knife, smooth the side of the meringue, from bottom to top, to achieve a pavlova look.
8. Put the meringue in the oven and immediately reduce the temperature to 120°C. Bake for 2 hours and 25 minutes, then leave in the oven for a minimum of 2 hours to cool. Transfer the meringue to a serving plate.
9. To make the mango curd: Place all the ingredients in asaucepan over high heat and bring to the boil, stirring constantly. Remove the pan from the heat andleave to cool to room temperature.
10. To make the whipped cream: Using hand-held electric beaters, whip the cream with the sugar and vanilla until stiff peaks form. Assemble the pavlova.
Stonewall cheesecake stack
“This cake, consisting of layers of gingery biscuit and vanilla and orange cream cheese frosting, is inspired by the Stonewall riots. The event triggered a global movement in LGBTQ+ activism. Because of the refrigeration time, this recipe is best made a day ahead.”
(tbC0
Ingredients
(Serves 8-10)
For the ginger biscuit base:
60g ginger nut biscuits, crushed to a crumb consistency
20g unsalted butter, melted and cooled
For the cheesecake:
400g cream cheese, room temperature
100g sour cream, room temperature
125g caster sugar
1tbsp orange zest
1tbsp orange juice, room temperature
2tsp natural vanilla extract
2 large eggs, room temperature
For the vanilla and orange cream cheese frosting:
90g unsalted butter, room temperature
200g icing sugar, sifted
1tsp natural vanilla extract
1tbsp orange zest
10 drops of red gel food colouring
4 drops of yellow gel food colouring
2 drops of brown gel food colouring
150g cream cheese, room temperature
To assemble:
10 pieces of white card
non-toxic coloured pens
10 toothpicks
sticky tape
Method
1. To make the base: preheat the oven to 180°C. Line two loaf tins with baking paper – leave some overhang to help you remove the cakes from the tins.
2 In a bowl, mix the crushed biscuits with the melted butter. Divide the biscuit mixture evenly between the tins, pressing it in firmly. Place the tins in the freezer for 10 minutes.
3. Remove from the freezer and bake for 10 minutes. Remove from the oven and set aside to cool completely. Leave the oven on.
4. Make the cheesecake: In a large bowl, place the cream cheese, sour cream, sugar, orange zest, orange juice and vanilla. Whisk until combined.
5. In a separate bowl, whisk the eggs just for a couple of seconds – do not whip them. Add the egg to the cream cheese mixture and whisk just until combined.
6. Divide the mixture evenly between the tins and level the surface. Place both tins into a large roasting tin and pour in boiling water to reach halfway up the sides of the loaf tins.
7. Return to the oven and bake for 5 minutes. Reduce the temperature to 120°C and bake for a further 20 minutes. Switch off the oven and leave the cheesecakes in the oven for 2 hours. Remove from the oven and refrigerate in the tins for 12 hours.
8. Make the frosting: In a stand mixer with the paddle attachment, beat the butter until pale and creamy. While mixing, add the sugar, a tablespoon at a time, until fully incorporated.
9. Add the vanilla, orange zest and food colourings and mix until combined and the colour is even. Add the cream cheese and mix until combined and the colour is even.
10. To assemble: Move the cheesecakes from the tins using the overhanging baking paper to help you. Place one cheesecake on a serving plate. Cover the top of the cake with one-fifth of the frosting, then place the other cheesecake on top.
11. Cover the cake stack with the remaining frosting, smoothing it over the top and sides. Cut out signs from the card and write your protest messages – make them colourful and use a variety of sizes and shapes. Attach them to the toothpicks with sticky tape, then insert them into the top of the cake. Store in the fridge for up to 3 days. Serve at room temperature.
(tbc)
Baking with Pride by Janusz Domagala is published by Murdoch Books, £22. Photography by Frankie Turner.