fruit

Spiced Fig, Pistachio and Dark Chocolate Tart

This is a proper grown up spin on the classic Bakewell tart, with chocolate pastry encasing an earthy pistachio frangipane and sweet spiced fig filling. Served up warm with vanilla ice cream or cold with creme fraiche, it would make for the perfect way to round off a late summer lunch or dinner party.

Ingredients (serves 8-10)

For the chocolate pastry

  • 225g plain flour
  • 25g cocoa powder
  • 3tbsp icing sugar
  • pinch salt
  • 140g cubed butter, cold
  • 2 egg yolks mixed with 2tbsp cold milk

For the spiced fig compote

  • 300g figs
  • 2tbsp honey
  • 6-8 cracked cardamom pods
  • 1 vanilla pod, split
  • 1 cinnamon stick
  • zest and juice 1 orange

For the pistachio frangipane

  • 150g soft unsalted butter
  • 150g golden caster sugar
  • 3 eggs
  • 125g ground pistachios (I just blitz pistachios up in a food processor for this)
  • 25g plain flour

To finish 

  • a couple of extra figs
  • a few pistachios, chopped
  • 50g dark chocolate

Method

  1. Start off by making the pastry. To do this place the flour, cocoa, icing sugar, salt and butter in a food processor and pulse until it resembles breadcrumbs. Add the egg and milk and pulse again until the mix starts to come together and form large lumps. Tip this onto a work surface and shape into a disc, about 1.5 inches thick (handling as little as possible). Wrap in cling film and chill for 20 minutes.
  2. Preheat the oven to 170c and grease a deep tart tin with butter. Once the pastry has chilled and firmed up a little, lightly flour your work surface and roll it out to about 3mm thick. Roll up around a rolling pin then unravel over the prepared tin. Push the pastry down into the tin, using a spare piece to get it right into the corners and grooves (avoid stretching the pastry as this can lead to shrinkage when baking). Once well lined, trim any overhanging excess and return to the fridge for a further 20 minutes.
  3. Now take a piece of greaseproof paper, screw it in a ball and unwrap. Push it down into the pastry case and fill with baking beans. Blind bake for 15-20 minutes or until the sides are set. Once you reach this stage remove the baking paper and beans and return to the oven for a further 15-20 minutes, or until the pastry is cooked through and sandy to the touch.
  4. Make the compote next. To do this just slice the figs into small pieces and place in a pan along with the honey, cardamom, cinnamon, vanilla, orange juice and zest. Cook gently until it forms a sticky jam-like consistency then set aside to cool (you may have to add a little water during this process if the figs get a little dry before softening completely).
  5. By this point your pastry case will be ready, so set aside to cool a little and reduce the oven temperature to 160c. For the frangipane, beat together the butter and sugar until very pale and fluffy, then add the eggs one at a time, beating well between each addition. Once all the eggs are well incorporated, mix in the pistachios and flour to form a smooth mixture.
  6. Spoon the fig compote/jam into the base of the tart case and spread out. Spoon the frangipane on top and level off, then add a few extra fig slices in a pattern of your choice. Bake for 40-50 minutes or until the frangipane is set and golden. Set aside to cool (if serving cold).
  7. To finish the tart, melt the dark chocolate and drizzle all over the top. Sprinkle with extra pistachios and serve with cream, ice cream or creme fraiche.

Enjoy!

Advertisements

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.

 

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!

A Very Late Christmas Cake

I have got to apologise for my lack of posts over the festive period. My intentions were to share lots of recipes with you, but I’ve been a huge let down on that front! It’s not that I haven’t been baking (I haven’t stopped as a matter of fact), I just haven’t had the time between working almost full time and getting all sorts of Christmas errands organised to take photographs and upload…

Now that I have a quiet week before I go back to being a manic crazy person again, I thought I would share my Christmas cake (better late than never!) which, ironically, I made over a month ago!

DSCN9124

The cake was created for a Christmas canapé party and is made in the traditional way- i.e. lots of booze, fruit, marzipan and icing ( I used Sailor Jerry spiced rum, as it’s my favourite!).

DSCN9113

The cake topper was my own creation, crafted from ready to roll white icing which I left to harden and then painted with food colourings. The icicles are made from melted mints.

Again, apologies for the belated post- maybe you could bookmark this and recreate this wintery sleeping fox cake as something a bit different next Christmas!

My Halloween Showstopper

This toffee apple cake, sandwiched together with salted caramel and toffee frosting, makes for the perfect table centre piece, especially when topped with honeycomb, haphazard spun sugar and mini toffee apple decorations… Give it a go this Halloween and you’re guaranteed to be popular with friends and family, old and young!

DSCN8947

For the sponge, you will need: 450g plain flour, pinch salt, 3tsp bicarbonate of soda, 1tsp baking powder, 3tsp cinnamon, 1tsp ginger, 250g caster sugar, 200g light brown soft sugar, 300g melted butter, 5 eggs, 3 apples

Grease and line two 20cm cake tins. Preheat the oven to 180c (fan).

Sift together the flour, salt, bicarbonate, baking powder, spices and caster sugar. Mix to combine. In a jug, mix the eggs, melted butter and brown sugar. Chop your apples finely into chunks.

Make a well in the middle of the flour mixture. Pour in the wet eggy liquid. Stir with a wooden spoon to fully combine and incorporate. Fold through the apple.

Separate the mix between the two tins and level the tops. Bake for 35-40 minutes or until a skewer comes out clean when inserted.

When cooked, leave for 5 minutes to cool in tins then turn onto a wire rack to cool completely.

DSCN8927

For the toffee frosting, you will need: 200g dark brown soft sugar, 100g butter, 100ml milk, 600 icing sugar, and more milk for loosening

Place the sugar, butter and milk in a saucepan and melt. Stir gently and set aside.

When cooled slightly, add the melted mixture to the icing sugar and stir until combined. If too thick, add drops of milk until a spreadable frosting consistency is achieved.

For the salted caramel recipe I use, click here. 

DSCN8952

To assemble the cake:

Trim the tops of the cakes if they’re not even, then spread 1tbsp salted caramel over the tops. Spread a generous swirl of the toffee frosting over the bottom layer and sandwich the other sponge over it. Coat the entire cake in toffee frosting, using a palette knife to achieve a smooth finish. Drizzle some salted caramel over the top.

For the crushed honeycomb recipe (optional) visit my last post and cancel out the chocolate!

Sprinkle the honeycomb in a circle around the top of the cake.

For the ‘toffee apples’, you will need: some roll out red icing, some kebab sticks and some caster sugar (amounts will depend on how many apples you would like!)

Roll the icing into small balls (slightly smaller than golf ball sized) and stick onto the end of a kebab stick. Place in the freezer to harden.

Place some caster sugar in a saucepan and melt over a medium heat. Once dissolved, let the sugar brown then remove from the hob. Take the icing balls from the freezer and dip in the sugar then leave to set. Arrange in a haphazard fashion around the top of the cake.

Enjoy!

DSCN8924

Rhubarb and Custard Eclairs

After catching up with last weeks Patisserie round on Bake Off, I decided to whip up my own eclairs using some rhubarb from the garden… What I came up with combines crisp choux pastry filled with stewed rhubarb and a delicious vanilla custard- what’s not to like?

DSCN8852

First, make the vanilla custard filling. For this you will need: 300ml milk, 2 egg yolks, 50g caster sugar, 1 vanilla pod, 4tsp plain flour, 4tsp cornflour, 300ml double cream (lightly whipped).

Mix together your egg yolks, caster sugar and the seeds from the vanilla pod in a bowl. After these are well combined gradually add the flours a little at a time, making sure you mix well between each addition.

Now heat your milk in a saucepan until just boiling. Add to the paste-like mix in the bowl and whisk, then return to the saucepan and heat for 3-5  minutes (or until well thickened). If it becomes lumpy, just whisk more vigorously.

Transfer to a bowl and cover with clingfilm to avoid a skin forming. After half an hour the custard will become almost set- now you need to stir to loosen then fold in the cream- your filling is now ready for piping!

Now prepare the rhubarb element of the filling; you will need: 3 sticks rhubarb, 3tbsp ginger syrup, 4tbsp caster sugar.

Heat the oven to 180c (fan).

Roughly chop the rhubarb and spread onto a baking tray. Drizzle over the ginger syrup and sprinkle on the caster sugar then cook for 15-20 minutes or until the rhubarb is soft.

Using the back of a fork squash the rhubarb and transfer to a bowl. It should be sticky and soft. Leave to cool.

DSCN8878

DSCN8857

For the choux pastry, I followed Paul Hollywood’s basic recipe. You can find that here .

To assemble the eclairs, you will need: your choux buns, the vanilla custard, the roasted rhubarb, a sprinkling of ginger, 5tbsp icing sugar with a little water and food dye, and some crystallised ginger for decoration (optional).

Slice your choux buns in half horizontally. Take a piping bag and fill with the vanilla custard. Pipe little dots of the filling inside the bottom half of the bun until covered.

Now take your rhubarb and place on top of the custard layer (as pictured above). Close the lids on top.

Mix the icing sugar with a little water and food dye and drizzle over the tops of the buns for added sweetness, then place a piece of crystallised ginger at one end with a mint leaf as a final flourish.

DSCN8887

I hope you enjoy this latest recipe!

DSCN8898

Blackberry and Almond Mini-Cakes

DSCN6234

Great British Bake Off viewers; cast your minds back to week one, challenge one and you might recall the miniature cakes the contestants were asked to produce. Well, today I sought inspiration from that very task and baked blackberry and almond sponges on a small scale. I do not have a sophisticated method when devising recipes, but I hope that isn’t reflected in the end result (my ideas today stemmed from the blackberries I’d just picked and I made the rest up as I went along)! If you’d like to try it, you will need:

110g self raising flour, 110g caster sugar, 110g butter (soft), 2 eggs, 2tsp almond extract, 1 cup blackberries, juice 1 lemon, 200g mascarpone, 100g icing sugar, 5tbsp apple sauce and extra blackberries for decoration (makes 10)

First of all, sift the flour and sugar together, add the butter, eggs and almond extract then mix until combined. Once mixed, fold in 2/3 of the blackberries whole. Let the mix settle whilst you carry out the next step.

Place the remaining blackberries in a pan over heat with a sprinkling of caster sugar and the juice of a lemon. Stir until boiling then sieve away the liquid (the jam-like blackberries you have left should be very soft and will cover the tops of the little cakes).

Take a silicone mould (or any small mould you have) and grease with butter. Place a teaspoon of the soft blackberries in the bottom of each hole then fill 2/3 full with the sponge mix. Bake for 15 minutes at 190 then leave to cool.

Meanwhile, make your mascarpone filling. For this, simply whisk the icing sugar with the cream and it’s done ( I added a little of the reserved blackberry liquid to give the pinkish hue but this is not necessary).

Once cooled, turn out each cake and cut in half. Spread a little apple sauce over the bottom layer, followed by a squirt of the mascarpone cream. Sandwich the two pieces together and decorate as you please.

Enjoy!

DSCN6233