Blondie Baker Bakes the Great British Bake Off


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Its the end of August which means only one thing, The Great British Bake Off is back and this year Scitec Nutrition is joining in the fun.

Each week @theblondiebaker will be baking the Great British Bake Off, creating delicious, cakes, biscuits, bread and other delights featured in the show with a Scitec Nutrition twist.

Follow @scitec_uk on Instagram and check out our stories, for the recipes as they come fresh out of the oven!



This week is one of our favourites, who doesn’t like a good cake? The signature challenge was a fruitcake, however, we feel that Scitec Nutrition Protein Powder lends itself better to a nice cake, so we have gone for the show stopper challenge with a moist and delicious protein-packed pumpkin and date cake.

Makes about 8 large slices

Ingredients Cake Batter

  • 90g Wholemeal flour
  • 90g Rolled oats
  • 50g Chunky applesauce
  • 50g Scitec Nutrition 100% Whey Protein Professional Vanilla flavour
  • 1 tsp baking soda
  • 1/4 Baking powder
  • Pinch of sea salt
  • 400g Puréed pumpkin
  • 2 tsp Mixed spice (4g)
  • 40g light muscovado sugar
  • 1 large egg
  • 75ml Milk with 5 strong tea bags
  • 90g Chopped pitted dates
  • 7g acacia honey
  • 1g Açai berry powder (optional)
  • Frylight


  • 20g Butter, vegan or dairy
  • 110g Icing Sugar
  • 1 Capful of Orange essence
  • 20g Very light cream cheese

Cake Method

  1. Preheat the oven to 160C/ 320F and add the tea bags to the measured milk and leave to stew for 15mins, then squeeze the tea bags.
  2. Add all of the cake batter ingredients into a large bowl and stir with a wooden spoon until thoroughly mixed, don’t beat.
  3. Pour into the cake tin and level out and bake for 50mins in the middle of the oven.
  4. Remove, and allow to sit for 10 mins before gently releasing the edges with a palette knife, turning out onto a wire rack.
  5. Allow the cake to cool then add the frosting, which you make using the method below.

* Note* due to the light muscovado sugar the cake looks very dark out the oven, this is normal

Frosting Method

  1. Mix all the ingredients together until combined, ensuring it is nice and smooth.
  2. Using a spatula, spread on top of the cooled cake, then sprinkle with more mixed spice and if you’re feeling creative make pumpkins out of sugarpaste!



Biscuit Week saw some contestants crumble under the pressure of creating the perfect mix of crunch, chocolate, mystery bake, and showstopper! Why not try your own with our choc chip cookie recipe with added protein with our own biscuit week from Blondie Baker.

Recipe Makes 9 cookies.

These chunky choc chip cookies pack in the protein and taste, perfect for your elevenses with a cup of Scitec Nutrition Protein coffee.


  • 65g Plain flour
  • 40g Scitec 100% Whey Protein Professional Vanilla
  • 1 tsp Bicarbonate of soda (7g)
  • 50g Caster sugar
  • 200g Porridge oats
  • 2 Medium Eggs
  • 30ml Vegetable oil
  • 20g Choc chips
  • Frylight to grease tray


  1. Heat oven to 180C / 350 F / Gas4 and grease a cookie or baking tray with Frylight.
  2. Add all the ingredients in a large bowl and mix well with a large spoon at first, then once it’s loosely mixed in use your hand to make sure it’s all together in a large ball.
  3. Divide the mix between 9, shape into balls and place them apart about 1”, then flatten them a little.
  4. Bake for 7 mins, and don’t allow them to brown too much.
  5. Allow the cookies to cool for 5 mins on the tray before removing and placing on a wire rack or eating them warm.



Nobody wanted to see burnt bread this week, and protein bread is a bit boring so we have opted for a very delicious use of stale bread, and that is to make some Protein French Toast!

Recipe Makes 1 portion

Looking for a delicious, but protein-packed breakfast treat? Then try this French toast recipe.


  • Fry Light oil
  • 1 Egg
  • 50ml Egg whites
  • 25g Scitec 100% Whey Protein Professional Vanilla
  • 3 Slices of white bread (Warburtons sliced 66cal each)
  • Cinnamon
  • Raspberries
  • Flaked almonds
  • Vanilla syrup


  1. Square off slices of bread, then whisk eggs, protein powders and egg whites together in a bowl until well combined. Place a frying pan on light heat and spray 10 sprays of Fry Light.
  2. Dip each bread slice in the egg mixture covering all sides without fully soaking, then place in the pan and spray the tops with more Fry Light. Keep turning until all sides are nicely browned.
  3. Remove from the heat and dust with the cinnamon and add raspberries and flaked almonds and drizzle with vanilla syrup.



One of our favourite weeks is Dairy Week, well every week is a favourite! And although the technical challenge was a disaster for all this lovely strawberry cheesecake is super simple!

Recipe makes 8 cheesecakes

This tiny but protein-packed treat is just what you need after a tough workout!

Ingredients (base)

  • 1g granulated sucrose sweetener
  • 100g Digestive Biscuits crumbled
  • 30g Lurpack lighter spreadable (or other light spread)
  • Frylight

Ingredients (cheesecake)

  • 20g Scitec Nutrition 100% Whey Protein Professional Strawberry White Chocolate flavour
  • 1 medium egg
  • 255g Philadelphia light (or other light cream cheese)
  • 1 tsp strawberry flavouring
  • 2g granulated sucrose sweetener
  • Optional: Icing sugar to dust and strawberries


  1. Preheat oven to 160C/320F/Gas mark 3.
  2. Use a non-stick muffin tin, using Frylight spray 8 of the cavities generously.
  3. Place a small cut out circle of greaseproof paper into each one.
  4. Add all of the base ingredients into a large bowl and microwave for 10 seconds to soften the butter, then mix to a breadcrumb texture.
  5. Divide the base mixture evenly between the eight muffin holes and press the mixture down firmly on the base.
  6. Put in the oven for 5 minutes, then remove from the oven and allow to cool.
  7. In a large plastic jug, add all the cheesecake ingredients and mix with a balloon whisk until combined.
  8. Pour the mixture carefully on to the bases in the muffin holes.
  9. Place on the middle shelf in the oven and bake for 12-13 minutes, the middle should still have a bit of jiggle.
  10. Turn off the oven, leave the door fully open and allow to cool down entirely. You know they will be cool enough when the edges of the cheesecake come away from the tin. Don’t worry if there are cracks you can hide these when you serve them.
  11. Once cooled take them from the oven and place in the fridge for at least an hour.
  12. To serve, place a board on top of your muffin tin and turn upside down. If they are a little stubborn to remove use a pallet knife to loosen the edges, being careful not to break them apart.
  13. Dust each cheesecake with icing sugar and top with strawberries to serve.
  14. These cheesecakes will keep in the fridge in an airtight container for a couple of days.

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