bake

Apricot and Thyme Tart

Crisp pastry, apricot jam, almond thyme frangipane, fresh apricots and a honey glaze make up this seasonal take on a classic Bakewell tart. It works really well with a big spoonful of creme fraiche and can be enjoyed warm or cold, perfect for this unpredictable British ‘summer’.

Ingredients

For the pastry:

  • 250g plain flour
  • 140g butter
  • 2tbsp caster sugar
  • zest 1 lemon
  • 2 egg yolks
  • 2tbsp water

For the Filling:

  • 175g butter
  • 175g caster sugar
  • 175g ground almonds
  • 3 eggs
  • 1tbsp thyme, chopped
  • 5 tbsp good quality apricot jam
  • 300g apricots, sliced

For the glaze:

  • 50g honey

Optional toppings:

  • few thyme sprigs
  • some toasted almonds
  • some creme fraiche

Method

  1. Start off with the pastry. Place the flour, butter, caster sugar and lemon zest in a food processor and blitz until it resembles fine breadcrumbs (you can also do this by hand by rubbing the ingredients lightly between your fingers). Lightly mix the egg yolks and water in a cup then, with the processor running, pour in through the funnel. Stop blitzing as soon as the mixture clumps together then tip onto a clean surface and quickly shape into a disc. Wrap in cling film and chill for 15 minutes.
  2. Preheat the oven to 180c (fan) and lightly grease your tart case ( I used a long rectangular tin but this recipe will also work with a 20-22cm traditional fluted tin). Take your pastry and roll out to about 3mm thick on a  lightly floured surface. Line the tin with your pastry, using a little extra to push it right into the corners. Trim any over hanging pastry from the edges and then cover with cling film and chill again for 10-15 minutes, until firm.
  3. Line your chilled pastry case with baking paper and fill with baking beans. Bake for 10-15 minutes (or until the sides are set) then remove the paper and beans and return to the oven for around 10 minutes (or until the bottom is sandy with no grey undercooked areas). Set aside while you make the frangipane filling and lower the oven temperature to 160c (fan).
  4. For the filling, cream together the butter and sugar (in a stand mixer with paddle attachment or with electric beaters) then add in the almonds and mix briefly until well incorporated. Crack in the eggs one at a time, beating well between each addition, then finally stir in the chopped thyme.
  5. Take your cooled pastry case and dollop the jam all over the base. Spread out evenly then pile on the frangipane and level off. Top with the sliced apricots in a pattern of your choice then bake for 30-40 minutes until the top is golden.
  6. Heat the honey a little to loosen the consistency (either in a saucepan or in the microwave) then brush all over the top of the tart to add shine. Once cooled, decorate the tart with thyme sprigs, almonds and creme fraiche, if you like.

Enjoy!

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Peach and Blueberry Hazelnut Crumble Cake

Peach puree and ground hazelnuts run through this cake batter, giving it a distinctly fruity flavour and very moist crumb. I love the added nuttiness wholemeal flour brings to the end result too and think it works really well served with a tangy creme fraiche and drizzle of local honey.

Ingredients (serves 10-12):

For the crumble topping:

  • 100g plain flour
  • 50g caster sugar
  • 85g hazelnuts, chopped
  • 75g butter, melted

For the cake:

  • zest 1 lemon
  • 225g soft butter
  • 175g caster sugar
  • 3 eggs
  • 400g ripe peaches, blitzed into a chunky puree
  • 200g wholemeal self raising flour
  • 1tsp baking powder
  • pinch salt
  • 100g finely chopped hazelnuts
  • 1 peach, finely sliced
  • large handful blueberries

To serve:

  • dollop creme fraiche or greek yoghurt
  • drizzle of honey

Method:

  1. Preheat the oven to 160c (325f/gas mark 3). Grease and line a 9inch spring form cake tin.
  2. Before you worry about the cake batter, make the crumble topping. To do this simply stir together the flour, sugar, hazelnuts and butter until you have a rough crumbly consistency. Set aside for later.
  3. Now it’s time for the cake. In a large bowl (or bowl of a stand mixer with paddle attachment) cream together the butter, sugar and lemon zest until light and fluffy. Whisk the pureed peaches and eggs in a jug and add to the creamed mixture in three additions, beating well between each. The mixture may curdle so add a small amount of flour occasionally to bring it back (don’t worry too much about this, the batter comes together nicely in the end and the cake is always moist and delicious!).
  4. Once the eggs and peaches have been incorporated into the butter and sugar, fold in the remaining flour, blitzed hazelnuts, baking powder and salt. Scrape the mix into the prepared cake tin and level out. Arrange the peach slices on top in a pattern then sprinkle over the blueberries and hazelnut crumble.
  5. Bake for 1 hour or until a skewer comes out clean with just a few moist crumbs attached. Serve with creme fraiche.

Enjoy!

Gooseberry and Elderflower Layer Cake

Layers of zesty elderflower sponge sandwiched together with tart gooseberry compote and lightly whipped elderflower cream make up this delicious nod to the British countryside. Bake it for a special mid-summer occasion or round off a Sunday lunch with a generous slice.

Ingredients:

  • 275g soft butter
  • 275g caster sugar
  • zest 1 lemon
  • 5 eggs
  • 275g self raising flour
  • 3-4tbsp elderflower cordial

For the gooseberry compote:

  • 500g fresh (or frozen and defrosted) gooseberries
  • 75g caster sugar
  • 50ml water

For the elderflower cream:

  • 600ml double cream
  • 4-5tbsp elderflower cordial
  • 1-2tbsp icing sugar

Method:

  1. Preheat the oven to 170c. Grease and line two 8 inch cake tins.
  2. Place the butter, sugar and zest in a large bowl (or bowl of a stand mixer with paddle attachment) and cream together until light, pale and fluffy.
  3. Add in the eggs one at a time, beating well between each addition to ensure they are fully incorporated. Now tip in the elderflower cordial and briefly mix once more to distribute it evenly through the batter.
  4. Sift over the flour and fold in with a large metal spoon. Split the mixture between the two prepared tins and level out. Bake for 35-45 minutes or until a skewer comes out clean when inserted.
    While the cakes are baking, make the gooseberry compote. Put the gooseberries, sugar and water in a saucepan and gently heat, stirring occasionally, until the fruits are soft and a loose compote has formed (10-15 minutes).
  5. When the cakes are ready, leave to cool completely in the tins. While they cool, make the elderflower cream. To do this simply whisk together the cream, cordial and sugar until soft peaks form.
  6. Once all your elements are cool, assemble the cake. Spread a generous layer of compote and several dollops of elderflower cream between each sponge, then finish with a few sprigs of elderflower for a simple, effortless summer pudding.

Enjoy!

Carrot, Apple and Walnut Loaf with Maple Icing

Looking at the photographs of this cake, you could be fooled into thinking it’s mid Autumn and the trees are turning. They’re not, but given the weather here in the UK (it’s pretty miserable; grey skies and that fluffy rain which get’s you far more wet than you’d think) it might as well be. With this in mind I thought I’d bake something spiced, nutty, simple and comforting to combat the bad weather blues: enter this moist carrot and apple loaf cake laced with cinnamon, ginger and walnuts topped with maple cream cheese frosting…

Ingredients:

  • 225ml vegetable oil
  • 225g soft light brown sugar
  • 4 eggs
  • 125g grated carrot
  • 125g grated apple
  • 225g self raising flour
  • 1tsp bicarbonate of soda
  • 2tsp ginger
  • 2tsp cinnamon
  • pinch salt
  • 100g chopped walnuts
  • zest 1 lemon

For the icing;

  • 5tbsp maple syrup
  • 2 heaped tbsp icing sugar
  • 250g cream cheese (full fat)
  • 100ml double cream

Method:

  1. Preheat the oven to 170c. Grease and line a large loaf tin with baking paper.
  2. Place the oil, sugar and eggs in a large bowl (or bowl of a stand mixer with paddle attachment) and, using electric beaters, beat together until voluminous and well combined. Now add the grated carrot and apple and briefly beat again to evenly distribute.
  3. Sift the flour, bicarbonate of soda, spices and salt over the wet ingredients and beat in until just combined. Lastly, fold in the walnuts and lemon zest. Pour the batter into the prepared loaf tin and bake for 40-50 minutes until a skewer comes out clean when inserted. Cool in the tin.
  4. While the cake is cooling, make the maple cream cheese icing. Simply whisk together all the ingredients until thick and spreadable.
  5. Once the cake is completely cool, top with the cream cheese icing and some walnuts, edible flowers or apple crisps, if you’re feeling fancy.

Enjoy!

Lime, Lemon and Basil Tart

This deliciously refreshing tart is simpler to bake than you’d think, and it rounds off a summer lunch perfectly. A classic lemon and lime filling encased in sweet short pastry is always a crowd pleaser, but the basil added to this one balances the sharp citrus with a sweet aromatic flavour; a great twist on a much loved warm weather dessert.

Ingredients:

For the pastry:

  • 185g plain flour
  • 90g caster sugar
  • 90g cold, cubed butter
  • 3 egg yolks
  • pinch salt

For the filling:

  • 4 eggs
  • 175g caster sugar
  • 150ml lime juice
  • 50ml lemon juice
  • zest 3 limes
  • zest 3 lemons
  • 125ml double cream
  • large bunch basil

Decoration (optional):

  • basil leaves
  • edible flowers
  • lemon and lime zest (fresh or candied)

 

Method:

  1. First off, make the pastry (you could buy shortcrust pastry instead of making this special sweet variety yourself- if you do, just follow from step 2). The easiest way to do this is to place the flour, sugar, butter and salt in a food processor and blitz together until a breadcrumb-like consistency is achieved (or rub together with your fingertips, handling as little as possible). Once you reach this stage, add in the egg yolks and blitz again, very briefly, until the mix just comes together to form large lumps. Tip the pastry out onto a clean surface and shape (again handling as little as possible) into a thin disc. Now wrap this pastry disc in cling film and chill for 15 minutes.
  2. Preheat the oven to 190c. Very lightly grease a 22-24cm tart tin with butter. Take your pastry and roll out on a floured surface to a little under 3mm thick. Line your tart case, using a ball of spare pastry to push right down into the corners. Run a knife around the top of the case to neaten the edges. Chill for 20 minutes.
  3. Fill your pastry-lined tart case with non-stick baking paper and baking beans then blind bake for 10-15 minutes (until the walls are set). Remove the paper and beans and return to the oven for 5-10 minutes until the pastry is cooked through and the base is sandy and dry but not overly golden.
  4. Now it’s time to make your filling. Reduce the oven temperature to 150c. Place your eggs, sugar, zest, juice, cream and whole bunch of basil in a saucepan and leave off the heat for 10 minutes. After 10 minutes some scum will have formed on the surface; skim this off with a spoon then place the saucepan on a gentle heat. Warm until hot to the touch (not boiling), then sieve to remove the basil leaves and zest. Pour this filling into the prepared pastry case and bake for 15-25 minutes until the middle has a uniform and slight wobble when gently shaken.
  5. Cool completely in the tin to allow the filling to fully set (this will take an hour or so) then remove carefully, slice up and serve. Decorate as desired and keep refrigerated once cool.

Enjoy!

Orange, Dark Chocolate, Pistachio and Cardamom Cookies

This recipe takes the classic chewy chocolate cookie and turns it into something altogether more grown up with a little help from crushed pistachios, orange zest, dark chocolate chunks and ground cardamom. Stash them away from kids (and other adults- let’s be honest) and enjoy when you’ve got a quiet moment to yourself, preferably with a strong coffee.

Ingredients (makes 20-24 large cookies)

  • 225g butter
  • 125g caster sugar
  • 150g dark brown soft sugar
  • zest 1 orange
  • 1tsp ground cardamom (or 8-10 cardamom pods, crushed)
  • 2 eggs
  • 100g pistachios, roughly chopped
  • 1tsp bicarbonate of soda
  • 300g plain flour
  • pinch sea salt
  • 300g dark chocolate, roughly chopped

Method:

  1. Place the butter, sugars, zest and ground cardamom in a large bowl (or bowl of a stand mixer with paddle attachment) and cream together until light and fluffy using electric beaters (or a wooden spoon if you’re slightly mad/ less lazy than me).
  2. Add the eggs one at a time, beating well between each addition. Once the eggs are fully incorporated, tip in the pistachios and stir. Now sift the bicarbonate of soda, flour and salt into the batter and beat briefly to form a soft dough.
  3. Finally, add the chocolate chunks and stir with a spoon to evenly distribute. The dough won’t be firm and to make cooking easier I like to freeze it before baking. To do this simply lay a long rectangle of cling film across your work surface, spoon on the dough in a long line and roll up, shaping into a log. Chill for half an hour and at this stage preheat the oven to 180c and line some baking trays.
  4. Once your cookie dough logs have firmed up a bit, unwrap them and cut into slices (about 1.5 cm thick). Place the slices on the prepared baking trays with generous spaces between them for spreading (I usually put about 4 on each tray).
  5. Bake for 10-12 minutes until lightly golden but still soft and chewy in the middle. Leave to cool on a wire rack.

Enjoy!

Lemon, Thyme and Honey Cake

I’ve been back in my winter coat and even wore a scarf yesterday due to the fact that the weather here in the UK has been akin to a small child throwing a tantrum… that said, when I made this cake (and naturally spent the day inside) it was gloriously sunny and something light and zesty was in order. This is essentially a lemon drizzle with a couple of welcome extras; a subtle hum of thyme and a honey spiked tangy cream cheese icing- the perfect understated but delicious cake for a casual summer get together.

Ingredients:

  • 225g soft butter
  • 225g caster sugar
  • zest 4 lemons
  • 1tbsp chopped thyme
  • 4 eggs (free range)
  • 225g self raising flour
  • 2-3tbsp milk

For the lemon drizzle:

  • 3tbsp runny honey (local where possible)
  • 2tbsp caster sugar
  • 125ml lemon juice

For the lemon cream cheese frosting:

  • 300g cream cheese
  • 50ml double cream
  • zest 2 lemons
  • 3tbsp runny honey (plus extra for a final drizzle, if you like)

Method:

  1. Preheat the oven to 170c. Grease and line a square baking tin.
  2. Place the butter, sugar, lemon zest and thyme in a bowl (or bowl of a stand mixer) and cream together until pale and fluffy. Add the eggs one at a time, beating well between each addition. Once the eggs are thoroughly incorporated, sift in the flour and pour in the milk. Fold gently until well combined then scrape into the prepared tin and level off. Bake for 25-35 minutes or until a skewer comes out clean when inserted.
  3. While the lemon and thyme sponge is cooking, make the lemon and honey drizzle. To do this simply put the honey, lemon juice and caster sugar together in a small saucepan and heat until the sugar has dissolved and formed a syrup. Set aside.
  4. When the cake is ready, skewer holes all across the surface and pour the drizzle evenly over the top, allowing it to soak in. Leave to cool completely in the tin.
  5. While the cake is cooling, make the cream cheese icing. Place the cream cheese, double cream, honey, lemon zest and icing sugar in a bowl and whisk until thick. Spread a generous layer over the completely cooled cake and drizzle with any extra honey.

Enjoy!