bake

Gooseberry and Lemon Cake with Elderflower Mascarpone

Light, buttery sponge flavoured with lemon, tart pockets of soft, juicy gooseberries, and a generous swirl of elderflower mascarpone make up this simple summer cake and ode to the British countryside.

Ingredients

  • 225g butter, softened
  • 225g caster sugar
  • zest 2 lemons
  • 1tsp vanilla extract
  • 4 eggs
  • 225g self raising flour
  • 75g ground almonds
  • 1tsp baking powder
  • 250g gooseberries (blueberries, blackberries or raspberries would also work well)
  • 200g mascarpone
  • 3tbsp elderflower cordial
  • 1tbsp honey

Method

  1. Preheat the oven to 180c. Grease and line a 9 inch cake tin.
  2. Place the butter, sugar, lemon zest and vanilla in a large bowl (or bowl of a stand mixer with paddle attachment) and beat until very light, pale and fluffy. Add the eggs, one at a time, beating well between each addition. Add a little flour if you’re worried about curdling.
  3. Once all the eggs are well incorporated, fold in the flour, ground almonds and baking powder. Trim the tops and stalks of the gooseberries then fold them through the cake batter.
  4. Scrape the cake batter into the prepared tin and level off the top. Bake for 35-40 minutes or until the cake is springy and golden (or until a skewer comes out clean when inserted). Once baked, leave the cake to cool completely in the tin.
  5. Meanwhile, whisk together the mascarpone, elderflower and honey. When the cake is cool, swirl the mascarpone over the cake and decorate with fresh flowers.

Enjoy!

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Cherry, Chocolate and Orange Blossom Tart with Cardamom Cream

Make the most of the fleeting cherry season with this deliciously indulgent ode to my favourite things (chocolate and cherries). Great for a summer dinner party dessert or post-BBQ chocolate fix, this tart layers up cherry compote, orange blossom infused chocolate filling and cardamom cream, all encased in crisp, zesty pastry; you’d be hard pushed to find someone who’d turn down a slice.

Ingredients

For the pastry

  • 225g plain flour
  • 150g unsalted butter, chilled and cubed
  • pinch salt
  • 50g caster sugar
  • zest 1 orange
  • 1 egg plus 1 egg yolk

For the cherry layer

  • 400g cherries (de-stoned)
  • 2tbsp caster sugar
  • zest and juice 1 orange
  • 2tbsp cherry molasses (optional)

For the chocolate filling

  • 125ml double cream
  • 100g butter
  • zest 1 orange
  • 2tsp orange blossom extract
  • 300g dark chocolate
  • 1 egg plus 3 egg yolks
  • 100g caster sugar

For the cardamom cream (optional)

  • 200ml double cream
  • 1tsp ground cardamom
  • 2tbsp icing sugar

To decorate (optional)

  • whole cherries
  • edible flowers, petals only

Method

  1. Grease a 20cm deep tart tin lightly with butter.
  2. Before you make the pastry, flavour the cream for the chocolate filling. To do this just pop the double cream, butter, orange zest and orange blossom extract in a saucepan and heat until the butter has melted and starts to gently simmer. Set aside until required.
  3. Place the plain flour, butter and salt in a food processor and whizz on a pulse setting until they resemble breadcrumbs. Tip this mix into a large bowl and stir through the caster sugar and orange zest. Briefly whisk together the egg and egg yolk and add to the bowl then stir with a cutlery knife to form pastry. Once it all comes together in big lumps, shape it into one large disc (handling as little as possible) and wrap in cling film. Chill for about an hour or until the pastry is a little firmer. Preheat the oven to 180c.
  4. While the pastry is chilling, make the cherry filling. To do this just place the de-stoned cherries, caster sugar, orange zest and juice, and the cherry molasses (if using- this is optional but it really helps intensify the cherry flavour) in a saucepan. Heat gently until the cherries release their juices, then up the heat and cook, stirring occasionally, until the cherries are sticky and resemble a compote.
  5. Once the pastry has firmed up, roll out to about 3mm thick on a well floured surface. Line the tart tin with the pastry, ensuring that you push it into the corners and flutes. Trim any overhanging pastry and chill for 20 minutes.
  6. When your pastry is sufficiently chilled, line with baking paper, fill with baking beans and blind bake for 10-15 minutes until the walls of the tart case can support themselves. At this stage remove the paper and beans and return to the oven for a further 5-10 minutes or until the pastry is completely cooked through with no grey, raw areas of pastry remaining. Set aside.
  7. Now make the chocolate filling. Gently melt the chocolate in a heatproof bowl set over a pan of simmering water. Meanwhile, remove the orange zest from the cream mixture and heat up. Once the chocolate has melted pour the cream into the bowl and briefly stir to combine, then set aside to cool a little. Put the egg, yolks and caster sugar in a large bowl (or bowl of a stand mixer) and whisk until very thick, pale and voluminous (5-6 minutes). Add a large spoonful of this to the chocolate and mix in, then add the rest and carefully fold.
  8. To assemble the tart, tip the cherry compote into the pastry case and spread out in an even layer, then scrape the chocolate filling on top. Bake for 15 minutes then leave to cool completely in the tin (it should have a little wobble).
  9. While the tart is cooling, make the cardamom cream. To do this simply whisk together the icing sugar, cream and ground cardamom until soft peaks form.
  10. You can enjoy the tart at this stage- it will have a very fudgy, mousse like texture. If you chill the tart it will have a slightly different, but still delicious, texture (the cold will set it a little firmer, like a conventional chocolate tart). However you serve your tart, top it with a spoonful of cardamom cream and fresh cherries.

 

Blood Orange and Ginger Celebration Cake

This ode to the fruits of winter will brighten any grey day with it’s sticky layers of spiced sponge, fresh ginger mascarpone cream and smooth blood orange curd. Decorate with pomegranate seeds, candied blood orange slices and chopped pistachios for a welcome explosion of colour during these colder months.

Ingredients

For the cake

  • 250g golden syrup
  • 3 tbsp ginger syrup
  • 190g butter
  • 3-4 lumps stem ginger, diced
  • 175g dark brown soft sugar
  • zest 1 orange
  • 375g self-raising flour
  • 2tsp ground ginger
  • 1tsp ground cinnamon
  • 1 1/2 tsp bicarbonate of soda
  • a pinch of salt
  • 3 eggs
  • 260ml milk

For the blood orange curd

  • juice and zest 2 blood oranges
  • juice and zest 1 lemon
  • 2 eggs
  • 2 egg yolks
  • 100g caster sugar
  • 100g butter, cubed

For the ginger mascarpone cream

  • 1tbsp icing sugar
  • 1tbsp ginger syrup
  • 300ml double cream
  • 250g mascarpone

Garnish ideas (optional)

  • pomegranate seeds
  • chopped pistachios
  • candied orange slices
  • shards of tuile or ginger biscuit

Method

  1. Start off with the ginger cake. Grease and line two 7 inch cake tins and preheat the oven to 180c.
  2. Place the golden syrup, ginger syrup, butter, diced stem ginger, dark brown sugar and orange zest in a saucepan and melt over a low/medium heat. Once the ingredients are melted bring to the boil and leave to bubble for about a minute, then set aside to cool a little.
  3. Meanwhile, in a large bowl stir together the flour, ginger, cinnamon, bicarbonate of soda and salt. Make a large well in the centre and tip in the melted butter mixture. Whisk the wet and dry ingredients together until smooth and flour lump free. In a jug whisk the eggs and milk together with a fork and add those into the mixing bowl. Whisk once more to combine then split the batter between the prepared cake tins.
  4. Bake for 30-35 minutes or until a skewer comes out clean when inserted.
  5. While the cakes are baking make the blood orange curd. To do this simply place the blood orange zest and juice, lemon zest and juice, eggs and egg yolks and caster sugar into a heatproof bowl. Whisk together to combine then set over a pan of simmering water (without the water touching the bowl). Add the butter cubes one at a time, constantly whisking. Once all the butter has been added and is melted, continue to whisk until the curd has thickened to a coating consistency (this will take between 5-10 minutes). Once the curd is ready, set aside to cool in a clean bowl with cling film flat across the surface (this will prevent a skin from forming).
  6. When the cakes are ready leave them to cool completely in the tins. Once cool, even the tops off if necessary then slice each horizontally (so you are left with 4 even cake layers).
  7. Now make the mascarpone cream; tip the double cream, icing sugar, ginger syrup and mascarpone into a bowl (or bowl of a stand mixer) and whisk until thickened and smooth.
  8. Once all your components are cool it’s time to assemble the cake. Place one layer on your chosen serving plate and pipe dots of mascarpone cream around the edge then fill the centre with blood orange curd. Repeat until you’ve used up the cake layers and decorate the top as desired.

 

Enjoy!

Rhubarb and Ginger Cake with Cardamom Creme Fraiche

It’s hardly surprising that a combination of some of my very favourite ingredients (brilliant pink forced rhubarb, fiery stem ginger and warming cardamom) have married together to form my perfect cake (aside from fudgy, rich chocolate cake- that space in my heart will never be replaced). The recipe is super easy and the result is a moist, fruity bake packed full of flavour. Serve up with pistachio praline and additional poached rhubarb to brighten up the miserable grey that is January…

Ingredients (serves 8-12)

For the cake

  • 250g self-raising flour
  • 2tsp ground ginger
  • 1tsp ground cinnamon
  • 1tsp bicarbonate of soda
  • pinch salt
  • 175g golden syrup
  • 3tbsp ginger syrup (from a stem ginger jar)
  • 125g butter
  • 4 balls stem ginger, diced
  • 125g dark soft brown sugar
  • 2 eggs
  • 250ml milk
  • 200g forced rhubarb

For the cardamom creme fraiche

  • 300ml creme fraiche
  • 10 cardamom pods, seeds removed and ground to a fine powder
  • 1tbsp icing sugar

Optional extras

  • poached rhubarb pieces (just pop 125ml water and 125g caster sugar in a saucepan and heat to melt the sugar- once it’s dissolved, bring to the boil and add 200g sliced rhubarb. Remove from the heat and leave for 5 minutes or until the rhubarb is tender but not mushy, then drain and use as desired)
  • pistachio praline (put 100g caster sugar in a heavy bottom pan and leave it to melt, swirling occasionally. Once completely melted add in 100g pistachios and swirl until the syrup has reached a deep golden colour. Scrape onto some greaseproof paper to set hard then break into a mixer, blitz and use as desired)

Method

  1. Preheat the oven to 180c. Grease and line a 20cm cake tin.
  2. Stir together the flour, ginger, cinnamon, bicarbonate of soda and salt in a large bowl. In a saucepan melt together the golden syrup, ginger syrup, butter, diced stem ginger and sugar. Bring to the boil for a minute then make a well in the dry ingredients and add the melted mixture. Stir together to eliminate any lumps then whisk the eggs and milk in a jug and add those in too and beat once more.
  3. Slice the rhubarb into 2 inch lengths and stir through, then tip the batter into the prepared tin (the mix is quite loose but don’t worry, it bakes beautifully and the rhubarb levels out within the cake during baking and doesn’t end up sinking to the bottom!)
  4. Bake for 1 hour- 1 hour 10 minutes or until the cake has reached a deep golden colour and a skewer comes out clean when inserted (it’s quite a long cooking time but this is necessary as there is a fair amount of liquid in the fruit- if the cake starts colouring a little too much before it’s cooked through, just cover it in foil for the remaining cooking time).
  5. While the cake is baking make the cardamom creme fraiche topping. To do this simply whisk together the creme fraiche, ground cardamom and icing sugar.
  6. Once your cake is baked, allow it to cool completely in the tin before removing it and presenting it on your chosen plate. Dollop on the creme fraiche just before serving and decorate with rhubarb and pistachios. I like to be quite free with this presentation but you can make yours more refined if you like.

Enjoy!

Dark Chocolate and Salted Tahini Cookies

Tahini, a thick sesame paste commonly used in Middle Eastern cooking, is my go to ingredient for when I want to  add a deep, nutty and slightly bitter flavour to a dish. I don’t usually think of incorporating tahini into my baking (for some unknown reason), and more often than not I’ll just pop it into baba ganoush, add it into a yoghurt dressing or drizzle it neat over slow cooked lamb and roasted roots to balance out a sweet date syrup glaze. This being said, yesterday I fancied making some cookies (someone put a stop to my wild and spontaneous lifestyle please…) and decided to bring tahini into the mix alongside sea salt and rich dark chocolate- the major players in my cookie game. The resulting cookies are absolutely delicious with a good balance of sweet, savoury, nutty and salty flavours; one hundred percent give the recipe a go, it’s a real winner.

Ingredients

  • 115g tahini
  • 110g unsalted butter
  • 125g caster sugar
  • 150g dark brown soft sugar
  • 2 eggs
  • 1tsp bicarbonate of soda
  • 2tsp sea salt
  • 300g plain flour
  • 300g coarsely chopped dark chocolate, plus 50g extra for decoration (optional)
  • 2tbsp toasted sesame seeds (optional)

Method

  1. Preheat the oven to 180c. Line 3 large baking trays with greaseproof paper.
  2. Place the butter, tahini and both sugars in a large bowl (or bowl of a stand mixer) and beat until light and fluffy. Add in the eggs one at a time, beating well between each addition. If the mix curdles or you’re worried about curdling, add 2tbsp of the flour with each egg.
  3. Once the eggs are well incorporated add the bicarbonate of soda, salt and flour then mix to combine. Finally, add in the coarsely chopped chocolate and very briefly mix once more just to distribute through the dough.
  4. Pop the dough in the fridge for half an hour to firm up a little, then line even balls onto the prepared trays leaving room for spreading (I like to use an ice cream scoop for this). Bake for 12-15 minutes or until the edges of the cookies are turning a light golden colour but the middles are still very soft (they will firm up during cooling).
  5. To finish the cookies melt the additional dark chocolate and drizzle over the tops, then sprinkle with toasted sesame seeds.

Enjoy!

Orange, Parsnip and Ginger Cake

Don’t be put off by the inclusion of parsnips in this recipe; they’re deliciously sweet root vegetables which work in the same way as carrots when baked alongside nuts, sugar and spice. I’ve filled and topped this cake with refreshing ginger mascarpone which acts as the perfect contrast to the spiced walnut, parsnip and orange sponge.

Ingredients

For the cake:

  • 4 eggs
  • 200g caster sugar
  • 50g light brown soft sugar
  • 300ml sunflower oil
  • 225g plain flour
  • 2tsp baking powder
  • 1 1/2 tsp bicarbonate of soda
  • large pinch salt
  • 2tsp ground ginger
  • 1tsp cinnamon
  • 1/2 grated nutmeg (fresh)
  • 450g grated parsnip
  • 100g sultanas
  • zest 2 oranges
  • 175g chopped walnuts

For the ginger mascarpone:

  • 450g mascarpone
  • 3tbsp ginger syrup
  • 2-3tbsp icing sugar
  • 100ml double cream

For decoration:

  • 3 stem ginger balls, diced
  • 50g chopped and toasted walnuts
  • a little caramel sauce (optional)

Method

  1. Preheat the oven to 180c. Grease and line two 8 inch cake tins.
  2. Place the eggs, sugars and oil in a large bowl (or bowl of a stand mixer) and beat until pale and thick. Stir together the plain flour, baking powder, bicarbonate of soda, salt, ginger, cinnamon and nutmeg in another bowl then add to the egg mixture and beat briefly to throughly combine. Stir in the grated parsnip, sultanas, orange zest and walnuts.
  3. Split the cake batter evenly between the two prepared tins and level off. Bake for 45-55 minutes or until a skewer comes out clean when inserted. Once baked, leave the cakes to cool in the tins.
  4. While the cakes are cooling, make the ginger mascarpone. To do this simply whisk together all the ingredients until smooth.
  5. To assemble the cake spread a generous layer of ginger mascarpone over the first sponge, sandwich on the second then spread over the remaining mascarpone. Top with stem ginger pieces, chopped walnuts and caramel sauce, if you like.

Enjoy!

Hazelnut, Blackberry, Bay and Pear Pavlova

This pavlova screams Autumn; each element contains a seasonal hero and I definitely (big statement) prefer the combination of hazelnut meringue, blackberry cream and bay poached pears over the classic summer berry meringue we all know and love here in England. Make it for an Autumn gathering (or dare I say it- Christmas) and it is sure to be a crowd pleaser.

Ingredients

For the pavlova:

  • 5 egg whites
  • 300g caster sugar
  • 1tsp corn flour
  • 1tsp white wine vinegar
  • 200g chopped hazelnuts

For the poached pears:

  • 4 pears, peeled
  • 200ml blackberry rum (or sloe gin)
  • 1 vanilla pod, split
  • 1 cinnamon stick
  • 3 bay leaves
  • 75g caster sugar

For the blackberry cream:

  • 400ml double cream
  • 2-3tbsp icing sugar
  • 1tsp vanilla extract
  • 250g lightly crushed defrosted frozen blackberries (these work really well for rippling as they are usually soft and juicy)

Method

  1. Preheat the oven to 130c and line a large baking tray with greaseproof paper. To start, make the pavlova. To do this place the egg whites in a large clean bowl (or bowl of a stand mixer) and whisk to stiff (but not dry) peaks. Once you reach this stage add the caster sugar 1tbsp at a time and keep whisking until you have a thick, glossy, grain free meringue. Now tip in the cornflour and white wine vinegar and briefly whisk once more to thoroughly combine. Finally, pour 150g of the chopped hazelnuts into the bowl and fold gently with a large metal spoon.
  2. Spoon the meringue onto your prepared tray and shape into a rough circle with a dip in the middle. Bake for 1-1 1/2 hours until the pavlova is crisp to the touch and peels away from the paper with ease, then switch off the oven and allow it to cool with the door ajar to avoid any major cracks.
  3. While the meringue is cooking and cooling, poach the pears. Pop the peeled pears in a saucepan along with the blackberry rum, vanilla pod, cinnamon stick, bay leaves and caster sugar then top up with water so that the pears are just covered. Simmer for around 25-30 minutes until the pears are tender but not mushy. Once ready, pick out the pears and leave to cool, then return the liquid to the hob, turn up the heat and boil until it reaches a syrupy consistency. Set aside to use later.
  4. For the blackberry cream, whisk the cream, icing sugar and vanilla to soft peaks then fold through the defrosted blackberries with a little juice (reserve a few whole ones for decoration).
  5. Now you are ready to assemble your pavlova. Put the meringue on a plate or serving platter and fill the dip with the blackberry cream. Pile up the pears on top, sprinkle with the remaining hazelnuts and drizzle over your syrup. Decorate with bay leaves or gold leaf, if  you like.

Enjoy!