When it comes to the saccharine I am equally as satisfied with a lovely piece of cakey cake as I am with a cheeky biscuity biscuit. So when the opportunity presented itself to try one of the most popular of cake/biscuit hybrids needless to say I jumped at the chance (I actually did a little jump).
I concede that I was more than a little apprehensive when attempting these, as both the jelly and the sponge were somewhat of a voyage into the unknown. My fears though were no more than that, as the process was as pleasing as it was gratifying and much easier than I anticipated. However to be honest, even if the recipe did prove a toil it would certainly be worth enduring, as the resulting cakes are darned delicous!
Prep time: 25 Mins (Plus some chilling time)
Baking time: 10-12 Mins
For the Jelly
135g Orange Jelly
250ml Orange Juice
1.5tbsp Marmalade
For the cakes
110g Caster Sugar
2 Large Eggs
1tsp Vanilla Extract
140g Plain Flour (Sifted)
300g Dark Chocolate (Melted)
First things first is the jelly. Break the jelly into cubes and place in a large heatproof jug, then pour the orange juice into a large saucepan along with the marmalade and place on a low heat. Whilst the orange juice is warming you can line a 28x21cm rectangular baking tin with baking paper. Try and do this with a single sheet of baking paper if you can. When the orange juice is steaming and just bubbling at the edges remove from the heat and pour over the jelly cubes. Mix until the jelly has dissolved, which I admit can occasionally prove a bit of a botheration. If it doesn't seem to be dissolving just pop the jug into the microwave for a minute or so and stir again. When the jelly has melted into the orange juice pour into your prepared tin, leave to cool, then transfer to the fridge to chill for a couple of hours until set.
For the sponge bases preheat the oven to 180C/350F/Gas 4 and line two large flat baking sheets with baking paper. Sprinkle the sugar into a shallow heat proof dish and place in the oven for 5-10 minutes until hot to the touch. You don't want it melting, just heated. Whilst the sugar is warming crack the eggs into a large bowl then whisk on a medium speed for around 5 minutes, until pale and fluffy. Add the hot sugar a little at a time and keep whisking until combined and voluminous. Add the flour and vanilla extract, then fold through until thick and smooth, making sure you get right to the bottom of the bowl when folding. Spoon or pipe the mixture onto your prepared tray. You want to try and aim for little rounds, evenly spaced apart and you should get around 20+ out of the mixture. Bake in the centre of the oven for around 10-12 minutes, until pale golden then remove and set to one side for 15 minutes, before peeling each round from the tray and leaving to cool completely on a wire rack.
When the rounds are cool you can finish the cakes off. Carefully remove the jelly on the paper then cut into little discs, smaller than the sponge rounds. I use a little (4.5cm) pastry cutter for this. Invert the rounds then peel each jelly disc from the paper and place in the centre of the sponge. Finish by covering generously with melted dark chocolate and leaving to set. Congratulations, you are finished!
Tuesday, 27 May 2014
Tuesday, 20 May 2014
Coconut Macaroons
Macaroons are one of the first things I ever learned to bake and a recipe I always recommend if you are venturing into the wonderful world of baking for the first time. But don't let their simplicity deceive, for as modest as they may be they are absolutely delicious and a perfect tea time treat. Crisp and biscuity on the outside with a soft and chewy centre, they are sweet, satisfying and entirely charming. I've kept the base recipe relatively straightforward, but by no means should that be the end of the tale. You have my full permission to freestyle until you heart is content!
Prep time: 15 Minutes
Baking time: 15 Minutes
2 large egg whites
125g caster sugar
100g desiccated coconut
100g ground almonds
A dash of Vanilla Extract
A dash of Almond Extract
Let us retire to the kitchen once more. Preheat the oven to 180C/350F/Gas 4 and line a large flat baking sheet with baking paper. In a large mixing bowl whisk the egg whites by hand until frothy, then add the sugar and gently whisk to combine. You don't want a meringue here, so be gentle with your whisking action. Add the coconut and almonds, along with the extracts then fold through with a flat bladed spoon or spatula until you are left with a consistent, sticky mixture. With damp hands take a small amount of the mixture, roll into a little ball then flatten slightly between your palms. Place on your prepared baking sheet and repeat for the rest of the mixture, evenly spaced apart (although they shouldn't spread during baking), then bake in the centre of the oven for around 13-15 minutes until firm to the touch and a light golden brown in colour. When you are happy they are baked remove them from the oven, leave on the sheet for 10 minutes, then carefully peel each macaroon from the paper and leave to cool completely on a wire rack. I like to finish mine with a little drizzle of melted dark chocolate, but as I mentioned previously you are free to adorn as you see fit!
Prep time: 15 Minutes
Baking time: 15 Minutes
2 large egg whites
125g caster sugar
100g desiccated coconut
100g ground almonds
A dash of Vanilla Extract
A dash of Almond Extract
Let us retire to the kitchen once more. Preheat the oven to 180C/350F/Gas 4 and line a large flat baking sheet with baking paper. In a large mixing bowl whisk the egg whites by hand until frothy, then add the sugar and gently whisk to combine. You don't want a meringue here, so be gentle with your whisking action. Add the coconut and almonds, along with the extracts then fold through with a flat bladed spoon or spatula until you are left with a consistent, sticky mixture. With damp hands take a small amount of the mixture, roll into a little ball then flatten slightly between your palms. Place on your prepared baking sheet and repeat for the rest of the mixture, evenly spaced apart (although they shouldn't spread during baking), then bake in the centre of the oven for around 13-15 minutes until firm to the touch and a light golden brown in colour. When you are happy they are baked remove them from the oven, leave on the sheet for 10 minutes, then carefully peel each macaroon from the paper and leave to cool completely on a wire rack. I like to finish mine with a little drizzle of melted dark chocolate, but as I mentioned previously you are free to adorn as you see fit!
Monday, 12 May 2014
The Gentleman Baker's Rules of Baking
Some would have you believe that baking is all about rules. As distasteful as I find such things as rules I admit that I do have a few of my own, although they may not be what one might expect...
"By failing to prepare you are preparing to fail..." Benjamin Franklin
When baking, to adequately prepare is a simple task, yet one that many (including myself) often forego. Take time to make sure your working environment is adequate, all required equipment is available and that your ingredients are measured out prior to commencement. This will reduce both the risk of failure and any stress that may threaten.
"It is good to have an end to journey toward; but it is the journey that matters, in the end..." Ernest Hemingway
The process of baking is as important to me as the end result. It is not a chore, it is a wonderful, creative experience that is accessible and achievable by all. Enjoy baking for what it is, do not burden yourself with pressure and have fun.
"There is nothing either good or bad, but thinking makes it so..." William Shakespeare
No matter what others may say, there is no right or wrong way to bake anything. There are principles that ensure certain results, but the beauty of home baking is the freedom to create whatever you want however you want. Things may work or they may not, but do not ever think you cannot try new ingredients or methods. It is your kitchen and you are in charge.
"Anything worth doing, is worth doing right..." Hunter S Thompson
As with anything, you get out what you put in, so if you decide to bake something, commit yourself fully to the process. Try to buy the best ingredients you can afford, treat them with respect and do not cut corners without good reason. Your efforts will be rewarded by the result.
"By failing to prepare you are preparing to fail..." Benjamin Franklin
When baking, to adequately prepare is a simple task, yet one that many (including myself) often forego. Take time to make sure your working environment is adequate, all required equipment is available and that your ingredients are measured out prior to commencement. This will reduce both the risk of failure and any stress that may threaten.
"It is good to have an end to journey toward; but it is the journey that matters, in the end..." Ernest Hemingway
The process of baking is as important to me as the end result. It is not a chore, it is a wonderful, creative experience that is accessible and achievable by all. Enjoy baking for what it is, do not burden yourself with pressure and have fun.
"There is nothing either good or bad, but thinking makes it so..." William Shakespeare
No matter what others may say, there is no right or wrong way to bake anything. There are principles that ensure certain results, but the beauty of home baking is the freedom to create whatever you want however you want. Things may work or they may not, but do not ever think you cannot try new ingredients or methods. It is your kitchen and you are in charge.
"Anything worth doing, is worth doing right..." Hunter S Thompson
As with anything, you get out what you put in, so if you decide to bake something, commit yourself fully to the process. Try to buy the best ingredients you can afford, treat them with respect and do not cut corners without good reason. Your efforts will be rewarded by the result.
"Imperfection is beauty..." Marilyn Monroe
You are a home baker, you don’t work in a professional kitchen with an army of assistants to aid you, so things are not going to work out perfectly all of the time. However I believe the imperfections are what give baking such beauty. Every blemish, every crack, these are what make your creations unique and they should be something to celebrate, not be ashamed of.
"Courage is going from failure to failure without losing enthusiasm..." Winston Churchill
No matter how hard you try, no matter how closely you follow the recipe, sometimes things just don’t work out the way you planned. To fail is not an issue. I have failed countless times and continue to do so, often spectacularly, often comedically. What is crucial though is how you respond. Failing should bother you, but it should also steel you. Learn from your mistakes, grow stronger from them and if at first you don’t succeed...
"What one wants is unrestrained passion, fire for fire..." Henry Miller
The most important ingredient you’ll ever need is not something that can be purchased. It is your passion for baking, the care you take and the effort you put in that is ultimately the most telling. Something as simple as a loaf of bread can be made spectacular by the sheer will to make it so. Baking, as with life is about love. If you have it, the rest will take care of itself.
"You have to believe in yourself, that’s the secret..." Charlie Chaplin
These recipes are my gift to you, but that is where my contribution ends. It is within you to create a limitless array of delicious delights, you just need to believe that you can. I promise that you can be a great baker, all you need to do is try...
Monday, 5 May 2014
Parsnip and Lemon Cake
Parsnip seems to be a rather divisive fellow, with as much condemnation as there is commendation for this pointy pabulum. Personally I love a good parsnip, although admit I rarely find use for them on my baking adventures. However this will most certainly change in the future, for after trying out this delightful recipe I believe the parsnip is as delicious in a cake as its more classic cousin, the carrot.
Even if you find parsnips unpalatable I implore you to still give this one a go. The parsnips add a mild nuttiness, not to mention giving the finished cake a near irresistibly moreish crumb. The parsnips though are only one chapter of this titillating tale. Sweet yet spiky lemons and plump sultanas more than play their part, as well as rich black tea, warm spicing and deep, dark brown sugar. To cut this story short, it is an absolutely fantastic cake, using relatively everyday, yet no less spectacular ingredients. Go and make it right now!
Prep time: 25 Minutes
Baking time: 50-55 Minutes
185g Unsalted Butter (Softened)
185g Soft Dark Brown Sugar
3 Large Eggs
The zest of 1 Lemon
1/2tsp Ground Ginger
1/2tsp Ground Nutmeg
1tsp Ground Cinnamon
200g Plain Flour
1tsp Baking Powder
1.5tbsp Tea (Black and Cold)
250g Sultanas
300g Parsnips (Grated)
For the syrup glaze
The juice of half a Lemon
3tbsp Golden Syrup
Let us begin you and I. Preheat the oven to 180C/350F/Gas 4, grease a 23cm springform tin and line the base with baking paper. In a large mixing bowl cream together the butter and sugar, then beat in the eggs one at a time. Add the zest and spices, then sift in half of the flour. Mix to combine, add the tea, then add the rest of the flour, along with the baking powder and mix to a smooth consistent batter. Fold through the sultanas, followed by the parsnips until you are left with a heavy, heady mixture. Spoon the mixture into your prepared tin, smooth to the edges and bake in the centre of the oven for 50-55 minutes, until a metal skewer can be cleanly removed when inserted into the middle of the cake.
When you are happy the cake is baked remove it from the oven, leave in the tin for 15 minutes, then carefully remove and place on a wire rack. Warm, then mix together the lemon juice and golden syrup, then brush generously all over the top. Leave to cool and the cake is finished. Well done you!
Even if you find parsnips unpalatable I implore you to still give this one a go. The parsnips add a mild nuttiness, not to mention giving the finished cake a near irresistibly moreish crumb. The parsnips though are only one chapter of this titillating tale. Sweet yet spiky lemons and plump sultanas more than play their part, as well as rich black tea, warm spicing and deep, dark brown sugar. To cut this story short, it is an absolutely fantastic cake, using relatively everyday, yet no less spectacular ingredients. Go and make it right now!
Prep time: 25 Minutes
Baking time: 50-55 Minutes
185g Unsalted Butter (Softened)
185g Soft Dark Brown Sugar
3 Large Eggs
The zest of 1 Lemon
1/2tsp Ground Ginger
1/2tsp Ground Nutmeg
1tsp Ground Cinnamon
200g Plain Flour
1tsp Baking Powder
1.5tbsp Tea (Black and Cold)
250g Sultanas
300g Parsnips (Grated)
For the syrup glaze
The juice of half a Lemon
3tbsp Golden Syrup
Let us begin you and I. Preheat the oven to 180C/350F/Gas 4, grease a 23cm springform tin and line the base with baking paper. In a large mixing bowl cream together the butter and sugar, then beat in the eggs one at a time. Add the zest and spices, then sift in half of the flour. Mix to combine, add the tea, then add the rest of the flour, along with the baking powder and mix to a smooth consistent batter. Fold through the sultanas, followed by the parsnips until you are left with a heavy, heady mixture. Spoon the mixture into your prepared tin, smooth to the edges and bake in the centre of the oven for 50-55 minutes, until a metal skewer can be cleanly removed when inserted into the middle of the cake.
When you are happy the cake is baked remove it from the oven, leave in the tin for 15 minutes, then carefully remove and place on a wire rack. Warm, then mix together the lemon juice and golden syrup, then brush generously all over the top. Leave to cool and the cake is finished. Well done you!
Monday, 28 April 2014
Treacle Flaps
After recent success utilising hot cross bun breadcrumbs as a single part of a greater whole, it may have been sensible to quit whilst I was ahead. Being sensible however, is not a quality often associated with myself, so with my usual reckless abandon I have again come up with another unconventional option for using up any buns that (heaven forbid) may be going to waste.
These bite sized beauties are a marriage of two of my very favourite sweet treats, treacle tart and flapjacks. The oats provide a beautifully biscuity yet chewy flapjack crust, but this then yields to a soft and syrupy centre reminiscent of a treacle tart. The buns themselves will usually add a gentle spice but I supplement this with just a hint of lemon and nutmeg. Of course you may tinker with these elements as you see fit. I personally believe a good wallop of ginger would work very well indeed!
Prep time: 20 Mins
Baking time: 30 Mins
275g Unsalted Butter (Cut into cubes)
220g Golden Syrup
75g Light Muscovado Sugar
225g Jumbo Oats
2 (Around 150g) Hot Crossed Buns, blitzed to breadcrumbs
1tsp Ground Nutmeg
The zest of 1 Lemon
This one is so easy and terrific fun! Preheat the oven to 180C/350F/Gas 4 and line a 21cm square baking tin with baking paper. If you can, try and use a single piece of baking paper to line your tin. Place the butter, sugar and golden syrup into a large saucepan and place on a low heat, stirring occasionally. Whilst that is doing its thing mix together the oats, breadcrumbs, nutmeg and lemon zest. When the syrup has become smooth and unctuous, add the oat mixture and stir together, still on the low heat. When the mixture is nice and consistent turn the heat off, tip into your prepared tin and press to the edges. It will still seem quite syrupy but this is money in the bank I promise!
Place the tin in the centre of the oven and bake for around 30 minutes, until golden brown on top and slightly springy to the touch. When you are happy, remove from the oven, leave the baked mixture in the tin for 30 minutes, then carefully lift the paper (along with its contents) from the tin and leave on a wire rack.
Once cool slice into squares and peel from the paper. Your work is complete, so why not have a flap or two to celebrate!
These bite sized beauties are a marriage of two of my very favourite sweet treats, treacle tart and flapjacks. The oats provide a beautifully biscuity yet chewy flapjack crust, but this then yields to a soft and syrupy centre reminiscent of a treacle tart. The buns themselves will usually add a gentle spice but I supplement this with just a hint of lemon and nutmeg. Of course you may tinker with these elements as you see fit. I personally believe a good wallop of ginger would work very well indeed!
Prep time: 20 Mins
Baking time: 30 Mins
275g Unsalted Butter (Cut into cubes)
220g Golden Syrup
75g Light Muscovado Sugar
225g Jumbo Oats
2 (Around 150g) Hot Crossed Buns, blitzed to breadcrumbs
1tsp Ground Nutmeg
The zest of 1 Lemon
This one is so easy and terrific fun! Preheat the oven to 180C/350F/Gas 4 and line a 21cm square baking tin with baking paper. If you can, try and use a single piece of baking paper to line your tin. Place the butter, sugar and golden syrup into a large saucepan and place on a low heat, stirring occasionally. Whilst that is doing its thing mix together the oats, breadcrumbs, nutmeg and lemon zest. When the syrup has become smooth and unctuous, add the oat mixture and stir together, still on the low heat. When the mixture is nice and consistent turn the heat off, tip into your prepared tin and press to the edges. It will still seem quite syrupy but this is money in the bank I promise!
Place the tin in the centre of the oven and bake for around 30 minutes, until golden brown on top and slightly springy to the touch. When you are happy, remove from the oven, leave the baked mixture in the tin for 30 minutes, then carefully lift the paper (along with its contents) from the tin and leave on a wire rack.
Once cool slice into squares and peel from the paper. Your work is complete, so why not have a flap or two to celebrate!
Monday, 21 April 2014
Hot Cross Bun Cake
Be it crossed or otherwise I love making the spiced, sweetened and richly fruited buns that are in such abundance at this time of year, so much so that I often find myself with a surplus. As I am always begrudged to let any of my creations go to waste, I thought it would be fun to try and come up with an interesting (and of course delicious) alternative to my usual options for any buns at risk of going stale, which previously had been either frozen or turned into bread pudding. This cake uses the breadcrumbs from a pair of hot cross buns in place of flour and is further enriched with caramelly light muscovado sugar, ground nuts and little extra hit of citrus and spice. It is packed with flavour and texture, with a syrupy crumb yielding to warming spices, toasty nuts and just a hint of orange. It at once feels curiously complex, yet wholesome and satisfying, so much so that I will no doubt be baking an excess of buns next time just so I can make it again!
Before we begin it is worth noting that there is a great deal of room for manoeuvre when it comes to the ingredients you use, be it the nuts, spices or even the bread itself. You could even make it completely dairy free if you choose a simpler sweet bread. Just let your imagination be your guide!
2 Hot Cross or Fruit Buns (Around 150g)
100g Walnuts
100g Pecans
175g Light Muscovado Sugar
1tsp Mixed Spice
The zest of 1 Orange
5 Large Eggs (Beaten)
2tbsp Golden Syrup (Warm)
Begin by preheating the oven to 190C/375F/Gas 5, greasing a 20cm deep, loose bottomed baking tin and lining it with baking paper. Also, you'll need to grab your mini-chopper/food processor/blitzer out of the cupboard. Using your mini-chopper whiz each bun to bread crumbs, then place into a large bowl. Toss each of the nuts into the mini-chopper and again give them a blast until they are loosely ground (Not finely, you'll want some lumps and bumps in there). Add them to the breadcrumbs, along with the sugar, spice and zest and give them a mix together. Add the eggs and mix to a evenly combined batter, then pour into your prepared tin. Bake in the centre of the oven for 40-45 minutes, until a metal skewer can be cleanly removed when inserted into the middle of the cake. When you are happy the cake is baked remove it from the oven, leave in the tin for 20 minutes, then carefully remove from the tin. Whilst the cake is still warm brush the golden syrup all over the top, then leave to cool completely. Finish by putting the kettle on, making yourself a lovely cup of leaf tea and treating yourself to a massive slice.
Before we begin it is worth noting that there is a great deal of room for manoeuvre when it comes to the ingredients you use, be it the nuts, spices or even the bread itself. You could even make it completely dairy free if you choose a simpler sweet bread. Just let your imagination be your guide!
2 Hot Cross or Fruit Buns (Around 150g)
100g Walnuts
100g Pecans
175g Light Muscovado Sugar
1tsp Mixed Spice
The zest of 1 Orange
5 Large Eggs (Beaten)
2tbsp Golden Syrup (Warm)
Begin by preheating the oven to 190C/375F/Gas 5, greasing a 20cm deep, loose bottomed baking tin and lining it with baking paper. Also, you'll need to grab your mini-chopper/food processor/blitzer out of the cupboard. Using your mini-chopper whiz each bun to bread crumbs, then place into a large bowl. Toss each of the nuts into the mini-chopper and again give them a blast until they are loosely ground (Not finely, you'll want some lumps and bumps in there). Add them to the breadcrumbs, along with the sugar, spice and zest and give them a mix together. Add the eggs and mix to a evenly combined batter, then pour into your prepared tin. Bake in the centre of the oven for 40-45 minutes, until a metal skewer can be cleanly removed when inserted into the middle of the cake. When you are happy the cake is baked remove it from the oven, leave in the tin for 20 minutes, then carefully remove from the tin. Whilst the cake is still warm brush the golden syrup all over the top, then leave to cool completely. Finish by putting the kettle on, making yourself a lovely cup of leaf tea and treating yourself to a massive slice.
Thursday, 17 April 2014
My Baking Adventures - March/April 2014
Here's a quick peek at some of my recent baking adventures. I love reading all of your questions and comments so if you have any please don't hesitate to get in touch...
Tuesday, 15 April 2014
Chocolate Stormcloud Cake
Above Le Chateau du Boulanger the sky was black and the air thick with menace. As I retired to the kitchen the light whisper of rain had become a vicious rasp, thrashing against the windows and seemingly hell bent on clawing its way inside. My mood was one of mischief and my intention, to create a cake as dark and as unbridled as the night outside. What resulted was this. This unashamedly adult chocolate cake, using deep dark chocolate, bitter black coffee and roasted hazelnuts. This rapscalion of a chocolate cake, so rich and indulgent that but a sliver is enough to not merely seduce, but completely debauch. Quite simply put you must make this cake.
Prep time: 30 Mins
Baking time: 35 Mins
100g Dark (70-80%) Chocolate
120g Unsalted Butter
4 Large Eggs (Separated)
200g Caster Sugar
1tsp Vanilla Extract
3tbsp Black Coffee (At room temperature)
100g Roasted Hazelnuts (Chopped)
3tbsp Plain Flour
Icing sugar (To dust)
I concede that this one does require a variety of equipment, bowls and processes but fear not, the cake is a joy in its preparation.
Begin by melting together the chocolate and the butter. This can be done in a heatproof bowl over a pan of simmering water (known as a bain-marie) or in the microwave if you are confident in your timings. Once the chocolate and butter are melted together sit to one side to cool for ten minutes. Preheat the oven to 170C/325F/Gas 3, grease a 23cm springform tin and line the base with baking paper. Add the egg yolks, caster sugar, vanilla and black coffee to a large mixing bowl and whisk by hand. Add the chocolate mixture and continue whisking until evenly combined. Using a mini-chopper blitz the nuts until roughly ground and just starting to release their oil, then tip into a small bowl and stir through the plain flour.
In a fresh, very clean bowl whisk the egg whites until stiff and holding their shape. Add a third of the egg whites to the chocolate mixture and fold through gently to combine. Add a third of the nuts/flour and do the same, then repeat for the other two thirds until you are left with a velvety batter studded with tiny flecks of ground nuts. Carefully pour the mixture into your prepared tin and bake in the centre of the oven for around 35 minutes, until the top has started to crack and a metal skewer comes out slightly sticky when inserted into the middle of the cake. When you are happy it is baked removed from the oven, leave in the tin for 60 minutes, then carefully remove from the tin and leave to cool completely on a wire rack.
When the cake is cool place in a sealed container and chill in the fridge for at least 60 minutes prior to serving. I find this gives the cake an incredibly rich and fudgy texture. Finish with a dusting of icing sugar.
This one is an absolutely filthy cake so why not go all the way and break out the thick double cream!
Prep time: 30 Mins
Baking time: 35 Mins
100g Dark (70-80%) Chocolate
120g Unsalted Butter
4 Large Eggs (Separated)
200g Caster Sugar
1tsp Vanilla Extract
3tbsp Black Coffee (At room temperature)
100g Roasted Hazelnuts (Chopped)
3tbsp Plain Flour
Icing sugar (To dust)
I concede that this one does require a variety of equipment, bowls and processes but fear not, the cake is a joy in its preparation.
Begin by melting together the chocolate and the butter. This can be done in a heatproof bowl over a pan of simmering water (known as a bain-marie) or in the microwave if you are confident in your timings. Once the chocolate and butter are melted together sit to one side to cool for ten minutes. Preheat the oven to 170C/325F/Gas 3, grease a 23cm springform tin and line the base with baking paper. Add the egg yolks, caster sugar, vanilla and black coffee to a large mixing bowl and whisk by hand. Add the chocolate mixture and continue whisking until evenly combined. Using a mini-chopper blitz the nuts until roughly ground and just starting to release their oil, then tip into a small bowl and stir through the plain flour.
In a fresh, very clean bowl whisk the egg whites until stiff and holding their shape. Add a third of the egg whites to the chocolate mixture and fold through gently to combine. Add a third of the nuts/flour and do the same, then repeat for the other two thirds until you are left with a velvety batter studded with tiny flecks of ground nuts. Carefully pour the mixture into your prepared tin and bake in the centre of the oven for around 35 minutes, until the top has started to crack and a metal skewer comes out slightly sticky when inserted into the middle of the cake. When you are happy it is baked removed from the oven, leave in the tin for 60 minutes, then carefully remove from the tin and leave to cool completely on a wire rack.
When the cake is cool place in a sealed container and chill in the fridge for at least 60 minutes prior to serving. I find this gives the cake an incredibly rich and fudgy texture. Finish with a dusting of icing sugar.
This one is an absolutely filthy cake so why not go all the way and break out the thick double cream!
Monday, 7 April 2014
Meringues
Meringues are somewhat en vogue at the moment, with many the modish patisserie choosing to embellish their windows with tempting piles of these delicate and delicious beauties. This is for good reason, as despite utilising but a few ingredients and simple techniques they feel inherently sophisticated and luxurious. Light and crisp on the outside, yielding to a soft and chewy centre they are of course saccharine sweet, but are a fantastic base for a veritable kaleidoscope of flavours, aromas and even textures. The trick I find is to warm the caster sugar in the oven prior to whisking it through the egg whites, which gives the finished meringue a wonderful marshmallowy texture. Just have fun with all the whisking, mixing and shaping, as the process should be as much about whimsy as the finished article!
Prep time: 30 Mins
Baking time: 65 - 70 Mins
5 Large Egg Whites
200g Caster Sugar
100g Icing Sugar
A dash of flavouring (Such as vanilla, rose water or orange blossom)
Begin by preheating the oven to 140C/2755/Gas 1 and lining a large flat baking sheet with baking parchment. Once the oven has warmed spread the caster sugar over the parchment and place in the centre of the oven for around 5-7 minutes to warm through. At the same time add the egg whites to a large, clean mixing bowl and whisk until they are light, fluffy and hold their shape. Remove the warmed caster sugar from the oven, add a little of it to the mixture and whisk again, this time on a higher speed. Keep slowly adding the warm sugar and whisking, until the mixture is thick and glossy. Sift in half of the icing sugar, gently fold through with a metal spoon until combined then add the other half, along with your flavouring and continue folding. How much flavouring you add depends on your preference, but if in doubt restraint is always advisable. Be as gentle as you can folding the mixture but be sure there are no powdery lumps before proceeding.
Line two more large flat baking sheets with baking parchment. Take a large spoonful of the mixture and carefully dollop onto the parchment. You can be creative with the shaping, as long as you don't spread the mixture too thinly and making sure you can fit 5-6 meringues on each baking sheet. Repeat for the rest of the mixture then bake in the centre of the oven for 65-70 minutes, until they are a very pale golden and feel dry and crisp on the outside. When you are happy they are baked remove them from the oven, leave on the tray for 15-20 minutes, then carefully remove from the paper and leave to cool completely on the wire rack. You have finished, so time to break out the chopped nuts, cream, ice cream, fresh fruit, melted chocolate, or all of the above!
Prep time: 30 Mins
Baking time: 65 - 70 Mins
5 Large Egg Whites
200g Caster Sugar
100g Icing Sugar
A dash of flavouring (Such as vanilla, rose water or orange blossom)
Begin by preheating the oven to 140C/2755/Gas 1 and lining a large flat baking sheet with baking parchment. Once the oven has warmed spread the caster sugar over the parchment and place in the centre of the oven for around 5-7 minutes to warm through. At the same time add the egg whites to a large, clean mixing bowl and whisk until they are light, fluffy and hold their shape. Remove the warmed caster sugar from the oven, add a little of it to the mixture and whisk again, this time on a higher speed. Keep slowly adding the warm sugar and whisking, until the mixture is thick and glossy. Sift in half of the icing sugar, gently fold through with a metal spoon until combined then add the other half, along with your flavouring and continue folding. How much flavouring you add depends on your preference, but if in doubt restraint is always advisable. Be as gentle as you can folding the mixture but be sure there are no powdery lumps before proceeding.
Line two more large flat baking sheets with baking parchment. Take a large spoonful of the mixture and carefully dollop onto the parchment. You can be creative with the shaping, as long as you don't spread the mixture too thinly and making sure you can fit 5-6 meringues on each baking sheet. Repeat for the rest of the mixture then bake in the centre of the oven for 65-70 minutes, until they are a very pale golden and feel dry and crisp on the outside. When you are happy they are baked remove them from the oven, leave on the tray for 15-20 minutes, then carefully remove from the paper and leave to cool completely on the wire rack. You have finished, so time to break out the chopped nuts, cream, ice cream, fresh fruit, melted chocolate, or all of the above!
Tuesday, 1 April 2014
Rhubarb and Custard Tart
Some of my most favourite recipes are born as much from opportunity as they are from any sort of creative 'process'. This one for instance began life as trifle ingredients remaining after what can only be described as a jelly calamity. Vexed as to what to do with the bounty of ingredients remaining I thought I'd try out my own recipe for a rhubarb and custard tart. The result is not only a beautiful combination of creamy, fragrant custard, tart rhubarb and crumbly, biscuity pastry, but a fantastic opportunity to practice an array of enjoyable techniques, from roasting, to pastry, to custard making. In fact I would even go as far as to say this recipe is the perfect introduction to some relatively simple skills that will stand you in very good stead for the future...
Prep time: Err well... best to give yourself the afternoon!
Baking time: 30 Mins (Rhubarb), 15 + 30-35 Mins (Tart)
For the Roast Rhubarb
400g Fresh Rhubarb (Cleaned and trimmed)
4tbsp Caster Sugar
The juice of half a juicy Lemon
For the Sweet Shortcrust Pastry
115g Unsalted Butter (Cubed and at room temperature)
200g Plain Flour
20g Icing Sugar
1 Egg Yolk
2-4tsp Cold Water
For the Custard
400ml Whipping Cream
A large, sticky Vanilla Pod
4 Egg Yolks
2 Large Eggs
50g Caster Sugar
The first task is to prepare the rhubarb, so preheat the oven to 190C/375F/Gas 5. Chop the rhubarb into little nuggets, no more than 2cm thick and in a clean bowl mix together with the caster sugar and lemon juice. Place the coasted rhubarb spaced out into a large glass, oven proof dish, then spoon over any leftover sugary syrup. Loosely cover with foil (Don't let the foil touch the rhubarb), then roast in the centre of the oven for around 30 mins, until the rhubarb is a light pink and soft to the touch. Remove from the oven and leave in the dish until warm.
For the pastry, rub the butter into the flour, then add the icing sugar and egg yolk. Add 2tsp of cold water, then bring the ingredients together to a loose dough. You can add a little more water if necessary. Tip the loose dough out onto a clean dry surface, then work together for a minute until smooth and soft. Wrap the dough in clingfilm and leave in the fridge for 30 mins to chill.
When the dough has had time the fun can really begin. Preheat the oven to 180C/350F/Gas 5, place a flat baking tray in the oven and lightly grease a 20cm sandwich cake tin. I prefer using one of the these to a tart tin as it allows for a nice deep filling. Remove the dough from the fridge, leave for 10 minutes to warm up, then on a lightly floured surface roll out to a large circle, big enough to fill the tin with a border around the edge. Carefully transfer the dough to the tin and gently press to edges. As I mentioned before you want to leave a small border around the lip of the tin just in case you experience unexpected shrinkage. You may have some pastry leftover, which is absolutely fine as you can use it if any cracks appear during blind baking. Speaking of which, line the the pastry with some crumpled baking paper, fill with baking beans, place on the hot tray and blind bake in the centre of the oven for around 13-15 minutes, before removing the beans and paper and returning to the oven for a further 2 minutes to dry out. Remove from the oven and set to one side. You can repair any cracks with the dough you have left over. Incidentally I use a hot tray as I think it helps cook the base thoroughly, as well as makes it easier to remove the tin from the oven.
Reduce the oven to 180C/350F/Gas 4. Pour the cream into a medium saucepan, then split a vanilla pod, scrape out the seeds and add the lot to the cream. Turn the heat on low and warm through until just starting to steam. You don't want it to boil. Whilst this is slowly warming, remove the rhubarb from the syrupy juice it will be steeping in (you can use a fork for this) and place on the cooked based. You can pour the leftover syrup into a jar for later. In a clean bowl whisk together the eggs, egg yolks and sugar. When the vanilla cream is hot tip it over the eggs, keep whisking, then pour into the pastry case (You can remove the vanilla pod at this stage). Keeping it on the baking tray, return to the oven for around 30-35 mins until just set to a wobble and browning on top, then remove and leave to cool to room temperature. Using a sharp knife carefully trim any excess pastry from the edge of the tart, then place in a sealed container and leave to chill in the fridge for at least two hours.
To finish, carefully remove from the tin, slice and serve with a little drizzle of the leftover rhubarb syrup. This one may take a bit of time but I assure you, it is well worth the effort.
Prep time: Err well... best to give yourself the afternoon!
Baking time: 30 Mins (Rhubarb), 15 + 30-35 Mins (Tart)
For the Roast Rhubarb
400g Fresh Rhubarb (Cleaned and trimmed)
4tbsp Caster Sugar
The juice of half a juicy Lemon
For the Sweet Shortcrust Pastry
115g Unsalted Butter (Cubed and at room temperature)
200g Plain Flour
20g Icing Sugar
1 Egg Yolk
2-4tsp Cold Water
For the Custard
400ml Whipping Cream
A large, sticky Vanilla Pod
4 Egg Yolks
2 Large Eggs
50g Caster Sugar
The first task is to prepare the rhubarb, so preheat the oven to 190C/375F/Gas 5. Chop the rhubarb into little nuggets, no more than 2cm thick and in a clean bowl mix together with the caster sugar and lemon juice. Place the coasted rhubarb spaced out into a large glass, oven proof dish, then spoon over any leftover sugary syrup. Loosely cover with foil (Don't let the foil touch the rhubarb), then roast in the centre of the oven for around 30 mins, until the rhubarb is a light pink and soft to the touch. Remove from the oven and leave in the dish until warm.
For the pastry, rub the butter into the flour, then add the icing sugar and egg yolk. Add 2tsp of cold water, then bring the ingredients together to a loose dough. You can add a little more water if necessary. Tip the loose dough out onto a clean dry surface, then work together for a minute until smooth and soft. Wrap the dough in clingfilm and leave in the fridge for 30 mins to chill.
When the dough has had time the fun can really begin. Preheat the oven to 180C/350F/Gas 5, place a flat baking tray in the oven and lightly grease a 20cm sandwich cake tin. I prefer using one of the these to a tart tin as it allows for a nice deep filling. Remove the dough from the fridge, leave for 10 minutes to warm up, then on a lightly floured surface roll out to a large circle, big enough to fill the tin with a border around the edge. Carefully transfer the dough to the tin and gently press to edges. As I mentioned before you want to leave a small border around the lip of the tin just in case you experience unexpected shrinkage. You may have some pastry leftover, which is absolutely fine as you can use it if any cracks appear during blind baking. Speaking of which, line the the pastry with some crumpled baking paper, fill with baking beans, place on the hot tray and blind bake in the centre of the oven for around 13-15 minutes, before removing the beans and paper and returning to the oven for a further 2 minutes to dry out. Remove from the oven and set to one side. You can repair any cracks with the dough you have left over. Incidentally I use a hot tray as I think it helps cook the base thoroughly, as well as makes it easier to remove the tin from the oven.
Reduce the oven to 180C/350F/Gas 4. Pour the cream into a medium saucepan, then split a vanilla pod, scrape out the seeds and add the lot to the cream. Turn the heat on low and warm through until just starting to steam. You don't want it to boil. Whilst this is slowly warming, remove the rhubarb from the syrupy juice it will be steeping in (you can use a fork for this) and place on the cooked based. You can pour the leftover syrup into a jar for later. In a clean bowl whisk together the eggs, egg yolks and sugar. When the vanilla cream is hot tip it over the eggs, keep whisking, then pour into the pastry case (You can remove the vanilla pod at this stage). Keeping it on the baking tray, return to the oven for around 30-35 mins until just set to a wobble and browning on top, then remove and leave to cool to room temperature. Using a sharp knife carefully trim any excess pastry from the edge of the tart, then place in a sealed container and leave to chill in the fridge for at least two hours.
To finish, carefully remove from the tin, slice and serve with a little drizzle of the leftover rhubarb syrup. This one may take a bit of time but I assure you, it is well worth the effort.
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