The recipes

Best Eid Dessert Recipe Collection

From decadent chocolate cakes to simple fridge tarts, this collection has it all.

  1. Pineapple Fridge Tart
  2. Peppermint Crisp Tart
  3. Cremora Tart
  4. Chocolate Fudge Cake
  5. Whole Orange, Cardamom and Polenta Cake
  6. Saffron Milk Cake
  7. Basque Cheesecake
  8. My Ultimate Chocolate Brownies
  9. Orange Blossom Water Madeleines
  10. Passionfruit Cheesecake Ice Cream Cake

adventureswithsugar.com/best-eid-dessert-recipe-collection/

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The recipe

Pineapple Fridge Tart

adventureswithsugar.com/pineapple-fridge-tart/

Method

Method: pineapple fridge tart

  1. Strain the pineapple: Strain the pineapple chunks and set the syrup aside. Remove about two tablespoons of the chunks for the final decoration and set aside.
  2. Make the jelly: Add 150ml pineapple juice to a medium size saucepan and heat until it comes to a boil, then remove from heat and dissolve the jelly. Add the iced water and set aside to cool a bit.
  3. Whip the cream: In a medium mixing bowl, whip the whipping cream to soft peaks and set aside.
  4. Make the filling: In a large mixing bowl, beat the cream cheese, condensed milk and lemon juice together. Then mix the slightly cooled jelly mixture into the cream cheese mixture.
  5. Fold in the cream, pineapple and chocolate: Finally fold in the whipping cream, followed by the pineapple chunks and white chocolate.
  6. Layer the biscuits: Begin by layering your Tennis Biscuits in a 23cm by 33cm casserole dish. Dip each biscuit briefly in the pineapple juice and layer.
  7. Add half the filling: Then add half the pineapple mixture and a drizzle of about a third of the passionfruit pulp.
  8. Repeat the layers: Repeat the layer of biscuits and the remaining pineapple mixture and a third of the passionfruit pulp.
  9. Top with cream: Finish with a final third layer of biscuits and pipe on the whipped cream. Sweeten the cream with a tablespoon of icing sugar.
  10. Decorate: Then decorate with the chocolate curls, remaining passionfruit pulp, pineapple chunks and lime zest.
  11. Set in the fridge: Leave to set in the fridge for a minimum of 8 hours before slicing and enjoying.

The recipe

Peppermint Crisp Tart

adventureswithsugar.com/peppermint-crisp-tart/

Method

Method: Peppermint Crisp tart

  1. Prepare your serving dish: You will need a 23cm by 33cm rectangular dish, which is at least 6cm high in which to make and serve this. I like a glass dish as I think it looks prettier, but as a last resort an oven tray can do too.
  2. Prepare your Peppermint Crisp chocolates: Begin by chopping all of the Peppermint Crisp chocolates. I recommend chopping about 3 fairly chunky, to give some texture to the tart. The cold chocolate gives a nice crunch. Chop the remainder a bit more finely to scatter on top of the layers.
  3. Prepare the garnish caramel swirl: Remove two tablespoons of cream and two tablespoons of Caramel Treat and set aside for a garnish at the end. Heat the cream and caramel for about 10 seconds and then stir to combine. It should be a darker shade than the rest of the Peppermint Crisp filling so as to create a two-tone effect.
  4. Make the caramel mixture: Whip the cream until soft peaks form – whipping the cream separately ensures that you do not overwhip the mixture and have it turn grainy (I have seen countless failed attempts on TikTok and this is the single biggest problem). A soft peak means that if you were to lift the whisk up, the peak of the cream does not stand upright, but will fall slightly. Then, in a separate bowl, whip the caramel and mascarpone together until well combined. Mascarpone can overwhip, so be mindful not to. Add this caramel mixture to the whipped cream and continue to whip everything to stiff peaks.
  5. Layer the different components: Begin by layering the Tennis Biscuits into your dish, follow it with a third of the caramel mixture. Then sprinkle on a third of the Peppermint Crisp. Repeat the process – that is a layer of biscuits, a third of the caramel mixture and a third of the chocolate. Finally, layer on the last layer of biscuits and the last bit of caramel mixture.
  6. Garnish the dessert: Dollop a few spoonfuls randomly on the caramel mixture and swirl with a knife to create a pretty finish. Finally, sprinkle on the last bit of Peppermint Crisp chocolate.
  7. Let the dessert set: This dessert is best set in the fridge overnight, but will need at least 8 hours of chill time to ensure it is well set.

The recipe

Cremora Tart

adventureswithsugar.com/cremora-tart/

Method

Method: base

  1. Make the crumbs: Blitz the Tennis Biscuits until they are like fine breadcrumbs, then add in the lemon zest and butter and mix to combine.
  2. Press into the tin: The mixture should resemble damp sand, but not be overly wet. Press into your 26cm tart tin, making sure to press in the edges well.

Method: filling

  1. Mix the cream, yogurt and Cremora: Place the double cream and yogurt in a large mixing bowl and mix to combine. Then add the Cremora and continue to mix.
  2. Add the condensed milk and lemon juice: Add in the condensed milk and lemon juice. It will begin to thicken.
  3. Set: Pour the mixture into your tart tin and let set for 8 hours – perfect for making ahead.
  4. Decorate: Decorate as elaborately or as simply as you like. I’ve seen people drizzle granadilla pulp on top which is great too. I have used nectarines and raspberries, with a bit of pistachio.

The recipe

Chocolate Fudge Cake

adventureswithsugar.com/chocolate-fudge-cake/

Method

Method: chocolate fudge cake

  1. Preheat the oven and prepare the tins: Preheat the oven to 180˚ Celsius. Butter two deep 20cm cake tins and line the bases with baking paper.
  2. Melt the butter and chocolate: Put the butter and chocolate into a small heatproof bowl in the microwave and melt, heating on bursts of 30 seconds to prevent the chocolate burning. Set aside.
  3. Sift the dry ingredients: Sift the cake flour, baking soda, baking powder and salt together.
  4. Add the sugar: Add in the muscovado sugar and whisk together. Make sure to break up any clumps in the muscovado sugar.
  5. Mix the coffee and cocoa: Mix the coffee with the cocoa, whisking to remove any lumps.
  6. Combine the wet and dry ingredients: Whisk the two eggs to break them up, then add in the buttermilk, vanilla essence, coffee mixture and the chocolate mixture to the dry ingredients. Mix together.
  7. Divide and bake: Divide the batter evenly between the tins and bake for 25 – 30 minutes or until a skewer inserted in the middle comes out clean.
  8. Cool and turn out: Allow to cool in the tins for 10 minutes before inverting onto a wire rack to cool completely.

Method: chocolate fudge frosting

  1. Cream the butter: Place the butter into a large bowl and beat on medium speed for 5 – 8 minutes or until very creamy.
  2. Add the icing sugar: Add in the icing sugar and mix until fully combined.
  3. Mix the cocoa paste: In a jug, mix together the cocoa powder with 75ml of boiling water, stirring until smooth.
  4. Add the sour cream: Mix in the sour cream and then pour into the butter mixture.
  5. Add the chocolate: Add in the melted chocolate and beat for 2 – 3 minutes until smooth and silky.
  6. Chill: Place in the fridge for about 15 minutes to set up, before frosting the cooled cake.
  7. Assemble: To assemble the cake, put one of the sponges onto a serving platter and top with a layer of frosting or buttercream. Put the second sponge on top and spread the remaining frosting or buttercream over the top and sides of the cake.

The recipe

Whole Orange, Cardamom and Polenta Cake

adventureswithsugar.com/whole-orange-cardamom-and-polenta-cake/

Method

Method: syrup

  1. Combine the syrup ingredients: Add the vanilla bean and seeds to a pot, along with the sugar, spices, salt and water.
  2. Simmer: Bring to a gentle simmer and simmer for about 5 minutes, until the sugar is completely dissolved. Remove from the heat.
  3. Add the brandy or juice: Add in the brandy or orange juice, whichever you choose to use.
  4. Infuse and strain: For a better depth of flavour, let the syrup infuse for a few hours, or at least 30 minutes, before straining out the spices.

Method: whole orange, cardamom and polenta cake

  1. Simmer the oranges: Place the oranges in a pot and cover with water. Gently simmer them for 75 minutes, or until a knife pierced into them goes through easily.
  2. Let cool: Remove the oranges from the pot and let them cool for about 30 minutes.
  3. Preheat the oven and prepare the tin: Preheat the oven to 180˚ Celsius. Grease and line the base and sides of a 23cm springform tin with baking paper.
  4. Purée the oranges: Roughly chop the oranges, with the skin on, remove the pips and blend in a food processor to form a smooth puree.
  5. Whisk the eggs and sugar: Place the eggs, sugar, vanilla and orange zest in a bowl and whisk on high speed for about five minutes, until it has doubled in volume.
  6. Add the oil: Stream the oil into the eggs and sugar mixture and mix until well incorporated.
  7. Fold in the remaining ingredients: Add the almonds, polenta, baking powder and orange puree to the egg, sugar and oil mixture and gently fold until everything is well combined.
  8. Bake: Pour the mixture into a baking tin and bake for about 45 minutes, or until a skewer inserted comes out clean.
  9. Cool and turn out: Leave the cake to cool in the tin for about 15 minutes, before turning it out onto a cooling rack to cool completely.
  10. Transfer to a plate: Only once completely cooled, transfer the cake to a serving plate.
  11. Soak with syrup: Prick the cake all over and spoon on the syrup, letting the syrup soak in before adding more.

Method: dried oranges

  1. Slice the oranges: Thinly slice the oranges into rounds.
  2. Dry in the oven: Place in the oven to dry at about 80˚ Celsius, turning every half hour or so.
  3. Check the timing: Depending on how thinly they are sliced, they can take up to three hours.
  4. Decorate: Add them to the cake for added decoration and brush over some of the syrup.

The recipe

Saffron Milk Cake

adventureswithsugar.com/saffron-milk-cake/

Method

Method: saffron milk

  1. Toast the saffron: Toast the saffron threads on low heat, until they begin to smell fragrant. Then crush them a bit, with the back of a spoon to release the flavours.
  2. Heat the milk: Add in the milk and turmeric and heat, until the milk just begins to boil. Do not let it boil.
  3. Infuse overnight: Remove from heat and keep in the refrigerator to infuse overnight.

Method: saffron milk sponge

  1. Preheat the oven and prepare the tin: Preheat your oven to 180˚ Celsius. Begin by preparing your bundt pan. Melt the two tablespoons of butter and generously brush the entire interior of the bundt pan. Use two tablespoons of flour to coat the inside of the bundt pan. The flour should stick to the butter. Make sure to tap out all the excess flour from the pan, so that only a thin film is left. Place the bundt pan into the refrigerator until ready to use.
  2. Strain and measure the milk: Strain out the saffron threads from the saffron milk, and measure out 275ml, to be used in the cake. Reserve the remaining milk for the glaze.
  3. Sift the dry ingredients: Sift the flour, cornflour, baking powder, turmeric and almonds into a bowl and set aside.
  4. Cream the butter and sugar: Cream the butter, orange zest and sugar until light and fluffy, this should take about 5 minutes.
  5. Add the vanilla and eggs: Then, add in the vanilla followed by the eggs. Make sure to add one egg at a time, let it properly incorporate before adding the next one.
  6. Add the dry ingredients and milk: Then add in half the sifted dry ingredients and mix until combined. Then add in half the saffron milk and mix. Repeat with the remaining half of the wet and dry ingredients.
  7. Bake: Place the batter into the bundt tin and bake for 45 – 55 minutes, until a skewer inserted comes out clean.
  8. Cool and turn out: Let the cake cool for about 15 minutes, before turning out onto a cooling rack, to cool completely.

Method: saffron glaze

  1. Sift the icing sugar: Sift the icing sugar.
  2. Add the saffron milk: Add in the saffron milk, a teaspoon at a time, until the desired consistency is achieved.
  3. Adjust the thickness: For a thicker glaze, you will use closer to 60ml and for a thin glaze closer to 50ml.
  4. Glaze the cake: Drizzle over the cooled cake.

The recipe

Basque Cheesecake

adventureswithsugar.com/basque-cheesecake/

Method

Method: Basque burnt cheesecake

  1. Preheat the oven and line the tin: Preheat the oven to 180˚ Celsius. Use two large square pieces of baking paper, to line a 23cm tin. Scrunch up the paper, and rustically line the tin (see pictures). Allow the pieces of paper to overlap and to crinkle around the edges.
  2. Beat the cream cheese and sugar: Beat the cream cheese until smooth, around 5 minutes. Then add in the sugar and continue to beat for a further 4 minutes.
  3. Switch to mixing by hand: Do the remaining steps by hand.
  4. Add the sour cream: Add in the sour cream and fold into the cream cheese mixture.
  5. Add the flour, custard powder and vanilla: Add in the flour, custard powder, the vanilla bean paste and the seeds from the vanilla pod and gently combine.
  6. Add the eggs: Add in the eggs, one at a time, and whisk to incorporate. Add in the next egg only once the previous one is fully incorporated.
  7. Add the cream: Pour in the whipping cream (do not whip the cream before adding it to the cheesecake batter) and gently whisk to combine.
  8. Bake: Pour the cheesecake batter into the cake tin and bake at 180˚ Celsius for 10 minutes, then increase the oven to 200˚ Celsius and bake for a further 50 – 60 minutes. If you are halving the batter and baking it in an 18cm springform tin, bake the cake at 180˚ Celsius for 10 minutes, then increase the oven to 200˚ Celsius and bake for a further 35 – 45 minutes.
  9. Check for doneness: The cake is done when the top has darkened, the cheesecake has puffed up and is still slightly wobbly in the middle.
  10. Expect it to sink: The cake will set and collapse in the middle as it cools, this is normal.
  11. If it's too dark: If you find that the cake is getting too black and almost charring on the edges, you can cover it with a piece of foil and continue to bake until done.
  12. Serve: The cake can be served from the fridge, but the creamy texture is best highlighted when you serve it at room temperature.

The recipe

My Ultimate Chocolate Brownies

adventureswithsugar.com/my-ultimate-chocolate-brownies/

Method

Method: chocolate brownies

  1. Preheat the oven and prepare the tin: Preheat the oven to 170˚ Celsius. Grease and line a 23cm square cake tin. Make sure there is enough overhang of the baking paper, so it is easier to lift out.
  2. Melt the butter: In a medium saucepan melt the butter.
  3. Bloom the cocoa: Add in the cocoa powder and whisk into the butter to “bloom” it. This releases the flavour from the cocoa, which is trapped in the solids.
  4. Add the coffee and chocolate: Then add in the coffee granules and chocolate and mix well, until all the chocolate is melted. Set aside to cool slightly.
  5. Beat the eggs and sugars: With a stand or hand-held mixer, beat the eggs and sugars for around 5 minutes until the mixture has tripled in volume and looks pale.
  6. Add the chocolate, flour and salt: Gradually pour in the melted chocolate mixture, followed by the rye flour and salt.
  7. Rest the batter: Set the batter aside to rest for 5 minutes.
  8. Fill the tin: Then pour half your batter into a lined cake tin, sprinkle on half the dark choc chunks if using, and then add the rest of the batter. Follow that with the flaky sea salt.
  9. Bake: Bake for 30 – 35 minutes, until the brownie has risen and set, and the edges begin to crack a bit. A skewer inserted WILL NOT come out clean, as you want the brownie to be fudgy. There should be a few moist crumbs.
  10. Cool and cut: Wait a few hours for the brownie to cool before cutting into it.

What should I know about making this recipe?

Is the coffee an essential step?

I always use coffee to deepen the flavour of chocolate. You cannot taste the coffee, it just makes the chocolate, well ... chocolatier. You can skip it if you want.

What is the purpose of using a combination of milk and dark chocolate?

The dark chocolate helps balance out the sweetness. The milk chocolate has an ingredient called soya lecithin, which in part, helps to give the brownie its shiny crust.

Any other notes on the chocolate?

Please use the best quality chocolate that you can afford for best results.

Is using rye flour essential? What if I cannot find rye flour?

Rye flour helps to produce a really gooey, sticky fudgy brownie. There is less gluten in rye flour than cake flour, so the overall result of the baked good is more dense – which is what you want in a brownie. You can use normal cake flour, of equal quantity, if you prefer.

Why are there two types of sugar in the recipe?

I found that the brownie made with just white sugar was too cakey and the brownie made with just brown sugar was too gooey. So I used a combination to find a good balance.

Beating the eggs and sugar... is this necessary?

It is, if you want a nice shiny crust on the top. Also, there is very little leavening in the recipe, so the air incorporated into the sugar and the egg helps to give the brownie structure.

Why do you let your brownie batter stand for 5 minutes?

I noticed, by accident, that doing this produced a thicker batter. Possibly because there is more time for the rye flour to absorb into the batter.

How do I store my brownies?

Place them in an airtight container once they are fully cooled.

Can I enjoy my brownies straight out of the oven?

Unfortunately here, patience is a virtue. If you cut into them immediately, it's going to be a hot, gooey mess. The chocolate in the recipe does set up, as it cools however, to add some structure.

How long do the brownies last?

I have no idea, they were gone by the next day in my household! I assume a shelf life of around 5 days, stored in the fridge is reasonable. You may want to microwave them before enjoying.

Can I tailor these brownies to my own taste?

I am a firm believer in adapting recipes until they suit what I am looking for – but only after testing the original one.

Naturally, changing core ingredients like ratio of sugar, or different qualities of chocolate will impact the final bake. These ratios have specific scientific functions on the end result, so I do not suggest changing them without trying the recipe unaltered first.

That being said, this is a great base to add other accompanying ingredients. Feel free to swirl in caramel or peanut butter. For a more savoury flavour, pretzels or even potato chips are also an option. Tossing in some blueberries or raspberries will also be delicious and complement the chocolatiness.

The recipe

Orange Blossom Water Madeleines

Makes 24 madeleines

adventureswithsugar.com/orange-blossom-and-pistachio-madeleines/

Method

Method: madeleines

  1. Melt the butter, honey and zest: Place the butter, honey and orange zest in a bowl and melt. Set aside to cool.
  2. Beat the eggs and sugar: Whilst the honey and butter are cooling, place the eggs, sugar and orange blossom water in a bowl and, with an electric mixer, beat on high speed until thick and pale. The batter dropped from the beater should leave a trail on the batter (ie. ribbon stage).
  3. Fold in the dry ingredients: Sift the flour, baking powder and salt into a bowl and by hand, gently fold the dry ingredients into the sugar and egg mixture.
  4. Lighten the butter: Place three tablespoons of the egg and sugar mixture into the melted butter mixture and mix. This helps to more easily incorporate the melted butter into the mixture, without knocking out the air which has been incorporated into the eggs.
  5. Fold in the butter: Once the butter has been mixed in, add this to remaining egg and sugar mixture and mix to combine, being careful not to knock out the air in the whipped eggs.
  6. Rest the batter: Cover the bowl with cling wrap and let it sit in the fridge for at least two hours, but ideally overnight.
  7. Preheat the oven and prepare the moulds: Preheat the oven to 220˚ Celsius. Brush your madeleine moulds with melted butter and dust with flour, so that the entire mould is coated. Make sure to tap out the excess flour.
  8. Fill the moulds: Spoon the batter into the madeleine moulds. It should rise two thirds of the way up the sides of the moulds.
  9. Bake hot: Bake the madeleines for 5 minutes at 220˚ Celsius.
  10. Lower the heat and finish baking: Then drop the temperature to 180˚ Celsius and bake for another 5 minutes. The madeleines should begin to brown around the edges and spring back when tapped in the middle. Remove them from the oven.
  11. Turn out and cool: Wait for around 3 minutes, then release them from the tray. Once they are out of the tray, let them cool for five more minutes.
  12. Glaze: In this time, make the honey orange glaze by combining all of the ingredients together. Once the madeleines are cool, brush them with the glaze.
  13. Coat with pistachios: Roll them in crushed pistachios to finish.

Tips for making these orange blossom and pistachio madeleines

How long should I beat the eggs and sugar for?

The eggs and sugar need to be whipped for a good 10 minutes. They should quadruple in volume, and be pale and fluffy. It is really important to aerate the mixture.

Why do you fold in the dry ingredients?

Once the eggs and sugar have been whipped, gently fold in the remaining ingredients so as to not knock out the air in the eggs.

Do I have to rest the batter?

It is crucial to rest the batter for at least two hours. The signature hump is derived from baking a cold batter in a hot oven.

Can I use a piping bag to fill the madeleine tin?

Some people put the madeleine batter in a piping bag. It is easier than spooning it into the tin. I do however feel, that it deflates some of the air in the whipped eggs – your call!

How do I prevent the madeleines from sticking to the tin?

For the madeleines to release easily, brush the tin with melted butter. Then sift over some flour and thoroughly tap out excess. The flour helps it to release easily. Too much flour however, leaves a residue on the baked madeleine which does not look as attractive.

What happens if the madeleines still stick?

If the madeleines do tend to stick, run a knife around the rim to loosen them.

Why is the oven set to such a high temperature initially?

Turning the oven to 220˚ Celsius initially, helps the madeleines to rise up, as opposed to spread. This also helps them form their hump.

Why do you reduce the heat thereafter?

To prevent them from burning, you want to reduce the heat to 180˚ Celsius, thereafter.

How long do the madeleines last for?

Due to the fact that there is very little fat in the batter, they do dry out fairly quickly, so best to eat them as close to fresh as possible.

The recipe

Passionfruit Cheesecake Ice Cream Cake

adventureswithsugar.com/passionfruit-cheesecake-ice-cream-cake/

Method

Method: ice cream cake

  1. Make the base: Crush 160g of the biscuits, in a food processor or by hand. Add in the melted butter and mix to combine. Tip into a 20cm springform baking tin, with the base lined with baking paper, and press down to form a base. If you like, you can place half Tennis biscuits up the sides of the tin for a fancy look, but you will then need slightly more Tennis biscuits than the recipe calls for.
  2. Make the ice cream: Using an electric beater (or hand-held whisk, which will require a bit of effort), whip the whipping cream to soft peaks. You do not want to whip to stiff peaks as this produces a harder, more firm set ice cream. Then, in a separate bowl, beat the cream cheese until smooth, beat in the condensed milk. Finally, fold the whipped cream into this mixture until well combined.
  3. Begin by layering the ice cream: Pour a third of ice cream onto the biscuit base. Then coarsely crush some Tennis biscuits and drizzle on some passionfruit curd. Repeat this process again, finally ending with a third and final layer of ice cream.
  4. Set: Place in the freezer to set overnight. Slice with a warm knife when ready to serve.
  5. Decorate: Whip the cream to stiff peaks and add in the icing sugar. Pipe the cream around the cake and serve any remaining cream alongside the cake. Decorate with the mango cubes and the edible flowers.