Bake Off worthy recipes you can make with just six ingredients

Bake Off worthy recipes you can make with just six ingredients

No need to break the bank for ingredients (Picture: Getty Images/Mint Images RF)

The Great British Bake Off is back, and never has the nation needed a collective TV hug more than it does now.

But while we love the Hollywood handshake-worthy bakes the contestants make (think a Moulin Rouge windmill cake actually turned), the average home cook might have to start with something simpler.

Fortunately, you can still make a showstopper without spending a fortune on many different ingredients.


Here, professional bakers share their favorite recipes that still have the wow factor, but use just six ingredients.

Cassava Cake

Chef Zaw Mahesh, of London’s Burmese restaurant Lahpet West End, shares this recipe for a simple yet unusual bake.

Cassava cake, a traditional recipe from the northeast of Brazil.

Cassava cake can be made in a few easy steps (Credits: Getty Images/iStockphoto)


  • 500 g grated cassava
  • 200 ml coconut milk
  • 175 g caster sugar
  • 50 g ghee (clarified butter)
  • 1 egg


  1. Mix all ingredients well and bake for 27 minutes at 180C convection oven
  2. Bake for an additional 3 minutes at 200C for extra caramelization

Mixed Fruit Pie

Callum Graham, chef at Michelin-starred restaurant Bohemia, Jersey, shares an easy recipe for this traditional dessert

mixed fruit pie

You can’t go wrong with a fruit-flavored treat (Photo: The Club Hotel & Spa)


  • 225 g flour
  • 210g butter
  • 280 g caster sugar
  • 5 large eggs
  • 4 lemons


For the pastry:

  1. Crumble the flour and 100 g diced cold butter
  2. Mix 80g sugar and 1 egg
  3. Cover dough with cling film and let it rest in the fridge for 1 hour
  4. Roll out to half a cm thickness and place on a greased cake tin
  5. Place in the fridge for 10 minutes
  6. Take the dough out of the fridge and put a sheet of baking paper in it, cover with rice to bake blind at 160C for 15 minutes
  7. Remove from the oven and take out the baking paper and the rice
  8. Turn the oven to 180 degrees and then wash the bottom of the cake pan with eggs
  9. Bake for another 6-8 minutes until the dough is golden brown

For the lemon curd:

  1. Whisk together the lemon juice and zest of 4 large lemons, 200 g sugar, 3 eggs and 1 egg yolk and place in a small saucepan
  2. Place on the stove and continue beating until the mixture starts to thicken
  3. Remove from the heat and slowly beat in 100 g butter in cubes
  4. Pour into the cooled cake tin and refrigerate for 2 hours
  5. You can finish the cake by decorating with whatever fresh fruit you have around the house – strawberries, raspberries and blueberries work well

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