Easy Pear and Almond Pastries
320g puff pastry
70g Organic Ground Almonds
4 tbsp caster sugar
1 tsp vanilla extract
1 egg white
4 pears, halved and cored
2 tbsp apricot jam
1 tbsp water
1) Preheat the oven to 200°C/ 400°F/ Gas Mark 6 and roll out the puff pastry to 4mm thickness.
2) Use a cutter or bowl to cut the pastry into 8 to 10cm rounds. Place on a baking tray lined with baking parchment, allowing a little space between each round.
3) In a mixing bowl, combine the organic almonds, sugar, vanilla extract and egg white. Spoon one tablespoon of this mixture on to each pastry round, leaving a border around the edge.
4) Thinly slice the pears and arrange on top of the tarts. Bake in the oven for 10 minutes, then reduce the oven temperature to 160°C/ 325°F/ Gas Mark 3 and cook for a further 20 minutes.
5) Warm the apricot jam in a microwave for 20 seconds or so, then thin with a little water and brush over the still hot tarts.
6) Serve hot or cold.
Date, Walnut & Banana Cake
125g Crazy Jack Organic Chopped Dates
75g Crazy Jack Organic Walnut Pieces
2 ripe bananas
175g light brown sugar
225g plain flour
1 and a half tsp baking powder
1) Preheat the oven to 180°C, Gas Mark 4. Line a loaf tin with greaseproof paper.
2) In a saucepan, heat the dates with 125ml water for about 5 minutes. The dates will become soft and mushy. Mash with a fork and leave to cool.
3) Mash the bananas in a bowl.
4) Cream the butter and sugar until fluffy, beat in the eggs, then add the milk and 2/3 of the mashed banana.
5) Combine the flour and baking powder with the mixture.
6) Add the remaining banana and walnuts to the softened dates. Mix well.
7) Pour half the cake mixture into the prepared loaf tin. Layer in the date mixture, and then the remaining cake mix.
8) Cook for 1 hour 10 minutes before checking – a skewer will come out clean when the cake is ready.
Crazy Coconut and Lime Cake
50g Crazy Jack Desiccated Coconut
1/2 a Lime
Crazy Jack Toasted Coconut Chips
220g Self Raising Flour
70g Icing Sugar
1) Soak desiccated coconut in milk for at least 2 hours.
2) Cream butter and sugar together, and then gradually add the eggs.
3) Fold in the flour and the coconut and milk mixture.
4) Pour into a loaf tin, bake for 40 minutes at 160c, check it is baked by inserting a skewer into the cake. If the skewer comes out clean, remove from oven and cool on wire rack.
5) Mix the lime juice and icing sugar and pour over the top of the cake once cool.
6) Add toasted coconut chips to decorate.
Hint - why not try adding coconut oil instead of butter.
4 dessert apples
Knob of butter, plus extra to grease
200g butter, softened
200g golden caster sugar
3 eggs, beaten
140g self-raising flour
50g Crazy Jack Ground Almonds
For the Glaze
2tbsp apricot jam
1) Preheat the oven to 180°C/360°F/Gas Mark 4 and grease and line the base and sides of a 20cm round cake tin.
2) Peel, core and slice the apples. Melt the knob of butter in a large frying pan, then tip in the apples. Cook for five minutes, stirring as you do so. Add the calvados and remove from the heat.
3) Using an electric whisk, beat the softened butter and sugar until creamy and light. Add the eggs, a little at a time, beating after each addition, then fold in the flour and Crazy Jack Almonds. Finally, fold in half the cooled apples, but not their juices. Spoon the mix into the prepared tin, smooth the top and scatter with the rest of the apples, pressing down lightly into the batter. Preserve any of the apple juice for later.
4) Bake in the oven for 50 minutes and allow to cool for 20 minutes or so.
5) To make the glaze, warm the jam with the leftover calvados juices from the apple pan. When the cake is still a little warm turn it out of the tin and transfer to a wire rack.
6) Brush the glaze over the apple topping and serve warm.
Magic Blueberry Muffins
1/2 tbsp baking powder
40g caster sugar
1/2 tsp vanilla extract
100g Crazy Jack Organic Blueberries
150g plain flour
1/4 tsp sea salt
1 large egg
1/4 tsp vanilla extract
50g butter (melted & left to cool a little)
1) Preheat the oven to 200°C, Gas Mark 6. Grease a muffin tin.
2) Sieve and mix all the dry ingredients in one bowl. Mix and beat all the wet ingredients in another bowl.
3) Then sieve the dry ingredients into the wet mix, folding gently to get an uneven sticky goo.
4) Throw in the blueberries and lightly fold them in. The secret is not to stir too vigorously – it will look uneven, but don't worry.
5) Dollop a spoon of the mix into each cup of a well greased muffin tin. Bake for 20 to 30 minutes and check to see when well risen and golden brown. Remove from the oven, cool for a few minutes then turn out on a wire rack.
Crazy Jack’s Christmas Cake
6 inch tin
115g self-raising flour
1/2tsp Crazy Jack Cinnamon
1tsp Crazy Jack Mix Spice
115g demerera sugar
85g Crazy Jack raisins
85g Crazy Jack sultanas
85g Crazy Jack currants
55g Mixed Peel
30g Crazy Jack Ground Almonds
1/2 tbsp brandy or orange juice
pinch of salt
1) Preheat the oven to gas mark 2, 160°C Line the inside of your tin with 2 layers of greasproof paper and line the outside to stop the sides of the cake cooking too quickly.
2) Beat the butter, sugar and eggs together mixing well.
3) Sieve all the dry ingredients (flour, cinnamon, mix spice, groud almonds, salt) and then add the egg, butter, sugar mixture.
4) Add the fruit and brandy or orange juice, mixing well.
5) Pour the mixture into your tin, and smooth the top, to make it level.
6)Bake in the oven for 3 hours. If the cake is browning too quickly, cover after 2 1/2 hours with a layer of grease proof paper.
7) To test if the cake is cooked, insert a skewer into the miiddle of the cake. If it comes out clean the cake is completely cooked.
8) Leave the cake in the tin until it has completely cooled.
Pineapple Upside Down Cake
85g butter softened, plus extra to grease
85g soft brown sugar
1x432g tin pineapple drained and juice reserved
Half a teaspoon ground cinnamon
Half a teaspoon nutmeg
Handful of Crazy Jack Flaked Almonds
Cream to Serve
For the cake mix:
175g butter, softened
175g caster sugar
175g self-raising flour
1 and half teaspoon baking powder
50g Crazy Jack Ground Almonds
2tsp vanilla extract
1) Preheat the oven to 180°C/350°/Gas Mark 4
2) Cream the butter and sugar together and use it to cover the base of a loose-bottomed cake tin. Grease the sides of the tin with more butter and arrange the pineapple rings on top of the butter and sugar base. Sprinkle with cinnamon, nutmeg and flaked Crazy Jack Almonds.
3) To make the cake mixture, beat the butter and sugar together until pal and fluffy
4) In a separate bowl, mix together the flour, baking powder and ground Crazy Jack Almonds
5) Add the eggs to the creamed butter and sugar mixture, then add the flour mixture to that. Beat gently. Stir in the vanilla extract, and if it seems a little dry, add a little pineapple juice from the tin until it reaches a good ‘dropping’ consistency. Spoon the cake mixture over the spiced pineapple slices and spread out as evenly as you can
6) Bake in the oven for 40 to 45 minutes
7) Leave to cool in the tin for 5 minutes, then carefully place a plate over the top of the cake and turn it out upside down. Remove the cake tine to reveal the spiced pineapple and Crazy Jack Almonds. Serve warm with cream or ice cream.
Crazy Jack Apricot Panforte
Butter to grease
100g Crazy Jack traditional dried apricots, chopped
100g mixed peel
100g Crazy Jack walnut pieces
150g Crazy Jack soft figs, chopped
175g runny honey
200g light brown soft sugar
Pinch of ground cloves
Pinch of ground nutmeg
1 and a half teaspoons of ground cinnamon
2 and a half tablespoons of plain flour
100g Crazy Jack blanched whole almond
175g Crazy Jack ground almonds
1) Preheat the oven to 160°C/325°F/gas Mark 3 and grease and line a shallow round tin with baking parchment paper.
2) Pulse the Crazy Jack apricots, mixed peel and walnuts in a food processor until finely chopped. Add the figs and pulse again.
3) In a large pan, melt the honey and sugar until dissolved. Bring to the boil, then stir in the cloves, nutmeg, most of the cinnamon and most of the flour (leave half a teaspoon or so of both aside for later). Take off the heat and stir in the hazelnuts, blanched and ground almonds and all the chopped fruit.
4) Press this mixture into the tin. Then in a small bowl, mix the remaining cinnamon and flour. Dust over the tin, then bake in the oven for half an hour or until very slightly risen.
5) Brush off any excess flour and leave to cool completely in the tin.
6) Dust with icing sugar and cut into 20 very thin wedges before serving.
Greek Citrus Cake
175g unsalted butter, softened, plus extra to grease
175g caster sugar
175g self-raising flour
175g Greek yoghurt, plus extra to serve
100g Crazy Jack Ground Almonds
200g Crazy Jack Flaked Almonds, finely chopped, plus a few whole to serve
1 orange, zest and juice
1 lemon zest and juice
1tsp baking powder
Icing sugar, to dust
Honey to serve
1) Preheat the oven to 180°C/350°F/Gas Mark 4 and grease and line a springform cake tin.
2) Put the butter and sugar in a mixing bowl and whisk with an electric hand whisk until pale and creamy. Ass the eggs, one at a time, along with one tablespoon of flour, whisking all the time.
3) Add the yoghurt, Crazy Jack Almonds, orange and lemon zest and juice and mix well. Sift the remaining flour and baking powder and carefully fold in. Pour the mixture into the prepared tin.
4) Bake in the oven for 40 minutes, then leave to cool in the tin for 10 minutes. Release the sides of the tin and leave to cool completely on a wire rack.
5) Sprinkle with the whole flaked Crazy Jack Almonds, dust liberally with icing sugar then slice and serve with more Greek yoghurt and lots of honey.
Sultana & carrot cake
175g Crazy Jack Organic Sultanas
6 tbsp clear honey
1 tsp Crazy Jack Organic Mixed Spice
125g unsalted butter
1 egg beaten
2 tsp baking powder
125g muscovado sugar
175g carrot finely grated
Finely grated zest of 1 orange
250g wholemeal flour
1) Preheat the oven to 180°C, Gas Mark 4. Grease and base an 8 inch cake tin.
2) Place the sultanas, sugar, honey, carrot, mixed spice, orange zest, butter and water in a saucepan and bring to the boil.
3) Simmer gently for 5 minutes, stirring from time to time. Turn into a bowl and leave to cool.
4) Stir in the egg, followed by the flour and baking powder. Mix together thoroughly.
5) Turn into prepared tin and bake for 60 minutes. Cool on a wire rack and enjoy!
Sticky date & pecan cake with butterscotch sauce
250g Crazy Jack Organic Soft Dates, chopped
1.5 tsp bicarbonate of soda
250g caster sugar
250ml double cream
100g dark brown sugar
250g self-raising flour
2 tsp vanilla extract
1) Preheat the oven to 160°C, Gas Mark 3. Grease a 25cm cake tin.
2) Using a large pan, simmer the dates in boiling water for 5 minutes. Add the bicarbonate of soda and set aside to cool. It will bubble and fizz!
3) Cream the butter and caster sugar; add the vanilla extract and slowly beat in the eggs one at a time. Stir in the flour, date mix and pecans. Mix thoroughly and pour into the cake tin. Bake for 45 minutes.
4) To make the butterscotch sauce – mix the dark brown sugar and cream in a heavy pan. Slowly bring to the boil and simmer on a low heat until the cream turns a rich golden colour.
5) Turn out the cake, pour over the sauce and devour. Best served warm and sticky!
Almond chocolate cake
200g good quality dark chocolate
175g Crazy Jack Organic Ground Almonds
6 eggs separated
80g unsalted butter melted
Grated zest of 1 orange
200g caster sugar
1) Preheat the oven to 180°C, Gas Mark 4. Grease a spring form tin and sprinkle with some ground almonds to coat.
2) Melt the chocolate with 2 tbsp hot water over a low heat (or in a microwave). Beat the egg yolks with the sugar until light and fluffy. Fold in the almonds, breadcrumbs, melted butter and orange zest, followed by the melted chocolate.
3) Beat the egg whites until stiff and carefully fold into the almond chocolate mixture. Pour into the prepared tin and bake for 45-50 minutes.
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