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
400g ripe peaches, blitzed into a chunky puree
200g wholemeal self raising flour
1tsp baking powder
100g finely chopped hazelnuts
1 peach, finely sliced
large handful blueberries
dollop creme fraiche or greek yoghurt
drizzle of honey
Preheat the oven to 160c (325f/gas mark 3). Grease and line a 9inch spring form cake tin.
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.
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!).
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.
Bake for 1 hour or until a skewer comes out clean with just a few moist crumbs attached. Serve with creme fraiche.
I’m no macaroon master. I’ve never really committed much time to perfecting the art and will fully admit I’ve had a few disasters which have put me off practicing (not the best attitude). That said, I’ve recently been playing around with the classic patisserie staple and have become a lot more comfortable with the making process. This spiced chocolate variety is my favourite experiment to date and although they’re not entirely perfect to look at, the shells are both crisp and chewy, the fillings are well balanced and, most importantly, each mouthful is deliciously moreish.
200g caster sugar
200g icing sugar
175g ground almonds
160g egg whites
For the filling:
100g dark chocolate
100ml double cream
10-12 cardamom pods
1 punnet fresh raspberries
For decoration (optional):
some additional dark chocolate, melted
edible gold paint
Method (makes about 30 macarons):
Before I begin- you will need a sugar thermometer, an electric whisk or stand mixer, a food processor or blender, some greaseproof paper with 4cm circles traced on to use as a piping guide (see here) and piping bags.
The first thing to do is weigh out your ingredients accurately (this is something I don’t often do but for this recipe, its a necessity!) and line up to 4 baking trays with your greaseproof paper templates.
Now, place your ground almonds, icing sugar and cocoa powder in a food processor and blitz until very fine (about 30 seconds- 1 minute). Pass through a sieve into a bowl, discarding the chunky bits.
Next, pop your water and caster sugar in a saucepan and heat gently until the sugar dissolves. Once dissolved, increase the heat and boil until the temperature reads 115c on your sugar thermometer.
While your sugar syrup is heating up, stir half of the egg whites (80g) in with the ground almond mixture to create a thick paste. Place the other half (remaining 80g) in a clean bowl (or bowl of a stand mixer) and whisk to stiff peaks.
Take your sugar syrup (which should now be at 115c) and, while whisking on a high speed, pour it into your stiff egg whites in a slow stream. Your egg whites will become smooth and glossy (as you would expect from meringue). Now continue whisking for about 5 minutes until the bowl has cooled down to room temperature.
Take 1/3 of this cooled meringue and stir it into the almond paste to loosen the consistency. Once well mixed add the remaining meringue and fold, very gently, until you have a mixture which is thick enough to be piped without running but not so thick that the meringue isn’t fully incorporated.
Pile the mixture into a piping bag and snip the end off (about 1cm diameter). Take your macaroon template and pipe vertically (not at an angle) into each circle. Be sure to leave a tiny bit of space for spreading. I find that working quickly is best for consistency as you develop a bit of a rhythm.
Once you’ve piped all your circles lift the trays a few inches off the work surface and drop them down a few times- this eliminates air bubbles. Now leave them for an hour to form a bit of a skin before baking. Preheat the oven to 140c (fan).
While your macaroons are forming a skin, make the chocolate cardamom ganache. To do this, put the cream in a saucepan, crack the cardamom pods and add to the pan then very gently heat. Bring to the boil then set aside to infuse for 20 minutes. Chop the chocolate finely and scrape into a heatproof bowl.
Once infused, strain the cream into another saucepan and bring to scalding point (just before boiling) then pour over the chocolate. Leave to stand for a couple of minutes then stir together to form a smooth ganache. Set aside until cool and thickened.
Now your macaroons will be ready to bake; they will take around 18-22 minutes but check after 15. You’re looking for a crisp top and chewy middle, and they should peel off the greaseproof when ready.
Cool the macaroon shells on a wire rack when they’re baked.
To assemble the macaroons, pipe the thickened ganache in a ring around one shell and place a raspberry in the middle, then sandwich with another shell. Decorate with drizzled chocolate, edible gold paint and freeze dried raspberries.
This isn’t a sophisticated cake. There is nothing particularly fancy or groundbreaking about the flavours or decoration; however, sometimes (and by sometimes I mean far more often than is deemed acceptable) I just crave a proper, dense, delicious chocolate hit, and for that this delivers every time (whether smothered in salted caramel buttercream or chocolate ganache- I’ll take either).
300g caster sugar
300g soft butter
225ml soured cream
2tsp vanilla extract
75g cocoa powder
300g plain flour
1 1/2 tsp baking powder
1tsp bicarbonate of soda
For the buttercream:
100g soft butter
100g salted caramel sauce
large pinch salt
500g icing sugar
For the brittle:
200g caster sugar
Preheat the oven to 180c. Grease and line a 10 inch cake tin.
Place the sugar and butter in a large bowl (or bowl of a stand mixer) and cream together until light, pale and fluffy. In a jug whisk the eggs, soured cream and vanilla. Add to the creamed mixture in 3 additions, beating well between each to ensure they are fully incorporated (add a little of the flour if you’re worried about curdling).
Sift the cocoa powder, plain flour, baking powder, bicarbonate of soda and salt over the wet ingredients and mix to combine. Pour the batter into the prepared tin and bake for 45-55 minutes until a skewer comes out clean when inserted. Once baked leave to cool in the tin.
Now make your brittle. Line a tray with lightly oiled baking paper. Place the sugar and almonds in a heavy bottomed pan and heat until the sugar melts. Tip the pan to coat the almonds in the caramel and leave it until it reaches a deep golden brown then pour onto the prepared baking paper. Use a wooden spoon to move the almonds around into a single layer, then leave to set hard.
For the salted caramel buttercream (this is a bit of a guilty pleasure- it’s obviously very sweet so you could coat the cake in a dark chocolate ganache if you’re more grown up than me), simply beat the soft butter, caramel sauce and salt (I will be posting a recipe for salted caramel sauce soon if you’d like to make your own, otherwise just buy shop bought!) together until creamy, then gradually add the icing sugar until it reaches a light and thick consistency. Lastly, loosen up with a few drops of milk if necessary (do this by eye).
To assemble, remove your cake from the tin and smother in buttercream. Break up the brittle and use as shards, or smash into a crumb and sprinkle over the top of your finished bake.
I’ve been eating a lot of chocolate covered raisins recently (health god) and yesterday I had a brain wave (daydream) about throwing them into brownies alongside chocolate chips. I cooked a batch up today and they might just be my favourite variety ever; moist middle, crispy shell-like top, pockets of chewy chocolatey fruit and chunks of white chocolate- a definite winner. Try my recipe out and join the party.
250g dark chocolate
275 caster sugar
175g plain flour
large pinch salt
125g white chocolate, roughly chopped
125g chocolate covered raisins
Preheat the oven to 180c. Grease and line a brownie tin.
Melt together the butter and chocolate in a bowl over a pan of simmering water, stirring occasionally, then set aside to cool a little. Whisk the eggs, sugar and salt until pale and thick.
Add the melted chocolate and butter into the egg mixture and whisk to combine. Sieve over the flour and fold in then do the same with the white chocolate chunks and chocolate covered raisins.
Tip the brownie batter into a baking tin and level out. Bake for 35-40 minutes until crisp on top and fudgy in the centre.
Leave to cool in the tin then slice into squares and enjoy!
Spring has well and truly sprung here in Bucks, and the sunny weather has inspired me to make something zesty, refreshing and seasonal. This brilliant pink sorbet really hits the spot after a three course dinner or makes for a great component in a larger dessert. I’d advise preparing it a day or two ahead as it does require blitzing a couple of times (but no ice cream maker needed- result!).
250g granulated sugar
400g rhubarb, sliced into 4 inch lengths
zest and juice 3 limes
1 egg white (optional)
Place the sugar and water in a saucepan and heat gently until the sugar has dissolved. Add the rhubarb pieces and poach for 15-20 minutes until very soft.
Remove the rhubarb from the saucepan and place in a food processor along with the lime juice.
Increase the heat on the rhubarb sugar syrup and boil until it reaches ‘thread’ stage. This isn’t as complicated as it sounds; you can check it’s ready in two ways. Firstly, you could use a sugar thermometer and make sure it reads between 223 degrees and 235 degrees. Secondly, if you don’t have a thermometer just add cold water to a bowl and drop some of the syrup in- if it forms a thin thread in the water, it’s ready (I use this method).
Once you’ve reached thread stage take the syrup off the heat and cool a little, then add half to the rhubarb and lime ( too much will make the sorbet too sweet!). Blitz to a smooth puree and pass through a sieve, then add the lime zest. Pour into an ice cream tub and freeze for 4-6 hours, stirring occasionally to help break up ice crystals.
After the sorbet has frozen, break it up and return to the blender. Add the egg white (if you can’t eat these or are making this for vulnerable people, just skip this) to lighten the texture and blitz again until smooth.
These bars are the perfect grab and go treat to keep you going on a hectic day- I love my rhubarb and ginger jam sandwiched between the peanut butter flapjack and nutty topping, but you could choose any marmalade or jam in your version.
75g coconut oil
175g peanut butter (or another nut butter ie. almond, cashew)
150g dark brown soft sugar
4tbsp golden syrup
300g porridge oats
Filling and topping:
200g rhubarb and ginger jam (or your favourite jam- fig or raspberry would work well)
200g flaked almonds
75g brazil nuts
100g caster sugar
Preheat the oven to 180c. Grease and line a brownie tray.
For the base place the coconut oil, peanut butter, sugar and syrup in a saucepan. Melt together over a medium heat. Tip the oats into a large bowl and add the melted liquid. Stir together until well combined then pack down into the prepared baking tin. Bake for 25-30 minutes until golden brown.
For the topping, heat the caster sugar and water together over a medium heat. Allow the sugar to dissolve then pour into a bowl along with all the nuts. Stir together to coat.
Now you can assemble the next layers. Spread the jam all over the flapjack base and spoon on the nuts in an even layer. Press down the top then bake for 15-20 minutes, until the nuts are golden brown.
I’m a big fan of rhubarb (I’ve decided putting it in granita with lime zest is my favourite way to eat it- I’m sure that could be blitzed into a daiquiri of sorts as well… anyway I digress) and thought I’d take the last stems of the season to make some nutty frangipane tartlets. This recipe calls for pistachios and almonds in the frangipane to create an earthy flavour which I think pairs really well with the tart rhubarb.
For the pastry:125g plain flour, 70g butter, 1tbsp caster sugar, pinch salt, 1 egg yolk, 2tbsp cold water
For the rhubarb: 75g caster sugar, 100ml water, 2 stems rhubarb
For the frangipane: 50g butter, 50g caster sugar, 1 egg, 75g ground almonds, 75g shelled pistachios (blitzed until roughly ground), 1tbsp plain flour
To make the pastry, place the cold butter and plain flour in a food processor along with the salt and sugar. Blitz until the mix resembles fine bread crumbs then whisk together the egg yolk and water in a small bowl. Add half this liquid to the crumbs and pulse until they start clumping together. If it still seems a little dry, add another teaspoon of the egg and briefly pulse again. As soon as the dough forms little lumps stop the machine and tip out the contents. Press together and shape roughly into a disc (don’t overwork). Wrap in cling film and chill for 20 minutes.
Preheat the oven to 190c. Grease and flour four small (about 8cm) tart cases.
Once the pastry has firmed up a little, roll out to about 2-3mm thick. Line the tart cases, carefully using a little ball of spare pastry to get it right into the corners. Trim away any excess and chill again for 10 minutes.
For the rhubarb, dissolve the sugar in the water over a gentle heat then bring to the boil. Remove from the hob and add in the chopped rhubarb. Leave it to soften in the hot syrup until required.
Now it’s time to blind bake the tart cases. To do this just line the pastry cases with some baking paper and baking beans to ensure that the walls are supported. Bake for 10 minutes then remove the baking beans and paper and bake for a further 10 minutes until a sandy consistency is achieved with no grey areas.
While the cases are baking make the frangipane. Place the butter and sugar in a food processor and blitz until light and fluffy, then add the remaining ingredients and pulse to fully combine (this should take a few minutes). The final consistency should be smooth and creamy (remember, if you don’t have a food processor you can use a stand mixer, electric beaters or a wooden spoon!).
Now it’s time to assemble. Just place 1-2 heaped tablespoons of the frangipane into the tart cases, smooth out then top with some rhubarb pieces (don’t overfill, remember leave a little bit of room for expansion).
Bake for 15-20 minutes until the frangipane is golden. Top with some white icing if you like and enjoy warm or cold with a big dollop of creme fraiche.