foodie

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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Ricotta, Raspberry and Peach Cheesecake Bars

With a light baked ricotta filling studded with fresh raspberries, crunchy almond-oat base and griddled peach topping, these cheesecake bars pay homage to 90s peach melba, and make for the perfect summer dessert.

Ingredients (makes 12 bars)

For the base

  • 150g digestives
  • 2tsp demerara sugar
  • 1tsp cinnamon
  • 50g rolled oats
  • 50g almonds
  • 140g unsalted butter, melted

For the filling

  • 500g ricotta
  • 125g golden caster sugar
  • 30g corn flour
  • 2 eggs, plus 1 egg yolk
  • 1tsp vanilla extract
  • 100g full fat greek yoghurt
  • 200g raspberries

For the topping

  • 2 peaches, sliced
  • few extra raspberries
  • decorative herbs, almonds, edible flowers (optional)

Method

  1. Preheat the oven to 160c and grease and line a 22x22cm baking tin. Place the digestives, demerara sugar and cinnamon in a food processor and blitz into crumbs. Add in the melted butter, almonds and oats and very briefly blitz again to combine- don’t over mix here, you want a nice crunchy base. Tip this mixture into the prepared tin and pack down with the back of a spoon. Chill for 15 minutes then bake for 10 minutes to set. Once baked set aside for later.
  2. Now make the filling. To do this simply whisk together the ricotta, golden caster sugar, corn flour and vanilla until very smooth, then add in the egg and egg yolk one at a time, whisking between each addition to bring the mixture together again. Lastly, whisk in the yoghurt. Roughly break up the raspberries with the back of a fork and tip them in. Ripple them through then scrape all the filling onto the base. Place the tin into another larger roasting tin and fill with water (about half way up the sides of your baking tin). Bake for 1 hour or until the cheesecake is set but still has a uniform wobble.
  3. Once baked, leave the cheesecake to cool completely then chill for 4-6 hours to set.
  4. While the cheesecake is chilling, lightly oil a griddle pan and slice the peaches into wedges. Heat the pan and char the slices on each side, then leave to cool.
  5. When your cheesecake has set, just remove it from the tin, slice into 12 bars (use a hot knife for this and you will get a cleaner result) and top with the griddled peach slices, extra raspberries and nuts.

Enjoy!

Chocolate Sesame Layer Cake

Chocolate, tahini, sesame seeds (and more chocolate). What’s not to like? With four layers of dark chocolate sponge sandwiched together with creamy milk chocolate ganache smothered in sesame-studded tahini buttercream, this little twist on a classic chocolate fudge cake makes for a great celebration centrepiece which boasts a delicious balance of  sweet, nutty and rich cocoa flavours.

Ingredients

For the cake

  • 375g plain flour
  • 300g caster sugar
  • 85g cocoa powder
  • 2tsp baking powder
  • 2tsp bicarbonate of soda
  • large pinch sea salt
  • 3 eggs
  • 325ml milk
  • 175ml vegetable oil
  • 2tsp vanilla extract
  • 100g dark chocolate
  • 325ml just boiled water
  • 2tsp instant coffee granules

For the milk chocolate ganache

  • 200g milk chocolate
  • 175ml double cream
  • pinch salt

For the icing

  • 100g tahini
  • 200g soft butter
  • 600g icing sugar
  • Pinch salt
  • 3-4tbsp black sesame seeds

For decoration (optional)

  • extra black sesame seeds

Method

  1. Preheat the oven to 180c. Grease and line two 8 inch cake tins with baking paper.
  2. Melt the dark chocolate, either in a heatproof bowl in the microwave or in a heatproof bowl set over a pan of simmering water. Once melted, set aside to cool slightly.
  3. In a large bowl stir together the flour, caster sugar, cocoa powder, baking powder, bicarbonate of soda and salt. In a jug, lightly whisk the eggs, milk, vegetable oil and vanilla extract. Make a well in the dry ingredients and pour the contents of the jug into it. Stir the wet and dry ingredients together until well combined then add the melted chocolate and stir again (I just use a balloon whisk for this- nothing electric is required as you don’t need to incorporate much air).
  4. Pour your just boiled water over the instant coffee granules and once they’ve dissolved, gradually add to the chocolate batter, stirring gently with your whisk as you go. The final cake batter will be very thin but don’t worry, it bakes beautifully.
  5. Split the mix evenly between the prepared tins and bake for 40-50 minutes ( or until a skewer comes out clean with a few moist crumbs attached). Once baked leave to cool completely in the tins.
  6. For the chocolate ganache, place the milk chocolate,salt and cream in a heatproof bowl set over a pan of simmering water. Gently melt together (ensuring that the water does not touch the base of the bowl) and once smooth and creamy, set aside to cool completely.
  7. For the buttercream, beat together the butter, tahini, salt and vanilla in the bowl of a stand mixer (or using electric beaters) until light and fluffy. Now add the icing sugar in batches, beating well on a slow speed between each addition. Once it’s all in increase the speed and beat for about 5-10 minutes until very light, smooth and creamy. Add in the sesame seeds and briefly mix again to distribute them evenly through the buttercream.
  8. To assemble the cake, slice the cooled sponges horizontally into two even layers (leaving you with four layers). Sandwich them on top of each other with a generous helping of ganache in between, then cover the whole cake with a thick coating of tahini buttercream using a palette knife (this buttercream is a little more textured than the regular kind due to the addition of tahini, so dampen the palette knife before spreading to achieve a smooth surface).
  9. To decorate, spinkle with extra sesame seeds for an understated look, or go to town which chocolate shards and sesame brittle.

Enjoy!

Rose Labneh with Sumac Baked Figs

I know I’m getting a few months ahead of myself by posting a fig recipe (usually they come into season around late July), but when I saw some particularly plump, dark looking figs in my local fresh produce shop, I couldn’t help but cook them up with some delicious accompaniments. You could recreate this super simple recipe using any seasonal fruit- rhubarb, greengage or peach would work particularly well.

Ingredients (serves 6)

  • 400ml Greek yoghurt
  • 3tbsp runny honey
  • 2tsp rose water
  • 10-12 ripe figs
  • 1-2tsp sumac
  • Few sprigs thyme
  • 1 pomegranate, seeds only
  • 75g almonds

Method

  1. Place the yoghurt, 1tbsp of the honey and the rose water in a bowl. Mix together then transfer to a muslin cloth and tie up the corners. Sit this in a sieve over a bowl for at least 24 hours (refrigerated).
  2. After 24 hours the liquid will have drained from the yoghurt, leaving you with a thick, smooth labneh.
  3. Once the labneh is ready, prepare the other elements of your dessert. Preheat the oven to 200c and line a high sided baking tray with greaseproof paper. Slice the figs into either halves or quarters (depending on your visual preference!) and spread out on the tray (cut side up). Drizzle with the remaining 2tbsp honey and sprinkle over the sumac. Roughly break the thyme into the tray too.
  4. Roast the figs for 20-25 minutes until very tender and sticky. While the figs are cooking, toast the almonds in a dry frying pan until lightly coloured, then roughly chop.
  5. To serve, spread a generous spoonful of the labneh onto your dessert plates and arrange some fig pieces on top. Sprinkle over the almonds and pomegranate seeds and lastly, garnish with some thyme, if you like.

Enjoy!

Tahini & Pistachio Brownies

First off, apologies for the brief recipe hiatus. I’ve recently moved house and have been trying to figure out the perfect temperature to bake with in my new (incredibly retro) gas oven. And no, it’s not been as simple as converting degrees to gas marks- this oven has its own special way of working (i.e. it’s lukewarm for the majority of settings until the last when it turns into Mordor and burns everything in sight). Anyway I think I’ve cracked it now, so here’s my first recipe a la 1980s oven; tahini and pistachio brownies. They’re really simple to make but deliver everything you’d expect from a really good brownie- a dense, moist texture with added crunch from the pistachios and a deep indulgent chocolate flavour, which is definitely enhanced by the slightly salty, nutty pockets of tahini and halva.

Ingredients

  • 250g good quality dark chocolate
  • 250g unsalted butter
  • 250g golden caster sugar
  • 4 eggs
  • generous pinch sea salt
  • 150g plain flour
  • 100g milk chocolate, roughly chopped
  • 50g dark chocolate, roughly chopped
  • 75g chopped pistachios
  • 100g halva, crumbled
  • 100g tahini, well stirred

Method

  1. Preheat the oven to 180c. Grease and line a 22x22cm brownie tray.
  2. Place the dark chocolate and the butter in a heatproof bowl and set over a pan of simmering water (don’t allow the water to touch the base of the bowl or the chocolate will burn). Melt gently, stirring occasionally, then set aside to cool a little.
  3. In a large bowl (or bowl of a stand mixer) whisk together the golden caster sugar and eggs until pale and voluminous (about 3-5 minutes). Fold in the cooled chocolate mixture followed by the sea salt and flour. Add the milk chocolate and dark chocolate chunks and most of the pistachios (reserve a few for sprinkling on the top) then stir.
  4. Tip half the brownie mix into the prepared tin then dollop over half the tahini and sprinkle on half the halva. Top with the rest of the brownie mix and repeat, then finish with the reserved pistachios.
  5. Bake for 30-35 minutes or until the middle is almost set but retains a slight wobble. Set aside to cool completely in the tin.
  6. Once cooled, slice up and serve.

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!

Spelt Banana Pancakes with Honeyed Pecans

With Pancake Day looming I thought I’d share my recipe for the best fluffy banana pancakes (even if I say so myself). The combination of spelt flour and banana makes for a nutty but naturally sweet flavour and they work really well with nut butters, maple syrup and winter produce such as forced rhubarb and pear.

Ingredients (serves 6-8)

For the pancakes

  • 175g spelt flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 2 ripe bananas
  • 175ml milk
  • 1 large egg
  • 1 tsp vanilla extract
  • knob of butter for frying

To serve

  • 100g pecans
  • 3-4tbsp honey
  • 1tsp sea salt
  • maple syrup or honey
  • either fresh banana, winter berries, finely sliced apple or pear, orange segments or poached rhubarb
  • either almond, peanut or cashew butter

Method

  1. Preheat the oven to 180c. Line a baking tray with baking paper. Toss the pecans in the honey and salt and evenly distribute on the prepared tray then bake for 10 minutes.
  2. Meanwhile, place the flour, baking powder and bicarbonate of soda in a bowl. Stir together and make a well in the centre.
  3. In a jug whisk together the milk, egg and vanilla extract then mash the bananas and add them in. Tip the contents of the jug into the dry ingredients and whisk together until you have a smooth, lump-free batter.
  4. Once the pecans are sticky and toasted set aside.
  5. Now you’re ready to cook the pancakes. Heat a large frying pan and add a knob of butter. Once the butter is gently foaming add 3 or 4 mounds of the pancake batter and cook on the first side until bubbles start to appear on the top, then turn over and cook for a couple more minutes. Continue cooking the pancakes in batches until you’ve used all the batter up.
  6. Serve with fresh banana, maple syrup and the honeyed pecans.

Enjoy!