I’ve been busy in the kitchen once again developing recipes for Bake with Stork and have a couple more to share with you today.
The first is a delightful Maple Apple Pecan Cake, just the perfect cake for a slice with your afternoon cuppa, plus its a quick and easy one to make too. If you fancy giving it a go then the recipe is right here – it’s baked at 160c (fan), Gas Mark 4 for 40 minutes in case you can’t spot that in the recipe.
Next up is heaven on a plate….otherwise known as a Raspberry Ombre Cheesecake
Shaded layers of light whipped raspberry cheesecake on top of a chocolate biscuit base – yes please line me up a slice! You can find the recipe plus my step by step pics just here
Ruth Clemens, Baker Extraordinaire
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Help! Link to Raspberry Ombré Cheesecake not working.
Just takes me to the pic.
Any chance you can help?
Thanks
Sorry Rachael – have updated the link and it should be working for you now xx
Your link for the Raspberry Ombre Cheesecake doesnt appear to be working!!!
Sorry Julia, gremlins in the system! Have updated the link and it should work for you now x
The Maple Apple Pecan cake looks fab and I can’t wait to bake it but what temperature do I cook it at ?
Hi Marnie, Sorry about that it’s baked at 160c(fan) Gas Mark 4 for 40 minutes, hope that helps! xx
Looks lovely and will try very soon, but can’t find an oven temp on recipe?? Am I missing it?!
It’s baked at 160c(fan) Gas Mark 4 for 40 minutes, hope that helps! xx
can’t get the instructions for the raspberry ombre cheesecake to come up
Hi, I’ve updated the link and it should work for you now x
It’s baked at 160c(fan) Gas Mark 4 for 40 minutes, hope that helps! xx