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
140g cubed butter, cold
2 egg yolks mixed with 2tbsp cold milk
For the spiced fig compote
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
125g ground pistachios (I just blitz pistachios up in a food processor for this)
25g plain flour
a couple of extra figs
a few pistachios, chopped
50g dark chocolate
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.
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.
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.
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).
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.
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).
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.
Sometimes ingredients just belong together, and that is certainly the case when it comes to sticky baked apricots and almonds. With these upside down almond cakes I’ve taken this tried and tested flavour combination and made it that little bit more delicious with the addition of fragrant, slightly woody rosemary, and salty-sweet pine nut praline (which, by the way, is extremely moreish). Serve up with a generous dollop of mascarpone and a drizzle of good quality honey and take a basic, fairly retro little cake to a great seasonal dessert.
Ingredients (makes 12)
For the rosemary honey
2 sprigs rosemary
6tbsp runny honey
For the cakes
225g softened unsalted butter
225g golden caster sugar
150g plain flour
2tsp baking powder
2tsp chopped rosemary
150g ground almonds
6 ripe apricots
For the pine nut praline
100g pine nuts, toasted
125g caster sugar
generous pinch sea salt
creme fraiche or mascarpone
Preheat the oven to 170c. Grease a mini cake tray (I have a tray with 6 holes, each slightly larger in size than a muffin- I just used it twice as the recipe yields 12 mini cakes) with butter then dust with flour and shake out any excess (greasing and flouring should prevent any sticking). To be extra safe, place a little circle of greaseproof paper in the base of each hole. If you don’t have a mini cake tray, you could make these in large muffin cases, yielding about 15-18.
Before you make the cake batter, place the honey in a saucepan along with the rosemary sprigs. Heat gently until the honey starts bubbling slightly then set aside to infuse. You’ll use this later.
For the cake batter, place the butter and sugar in a large bowl (or bowl of a stand mixer) and beat until very pale and fluffy. Add the eggs in one at a time, beating well between each addition. To prevent curdling, add a little bit of the flour with each egg. Once all the eggs are incorporated, stir together the rest of the flour, almonds, baking powder, salt, and chopped rosemary in a bowl. Add half of these fry ingredients along with half of the milk and fold in, then add the rest and fold again until you have a smooth mixture.
Drizzle about half a teaspoon of your infused honey into the base of each hole in your prepared tray. Half the apricots and place one half, cut side down, on top of the honey. Top with your cake mix (about 2/3 full) and level off the top. Bake for 20-25 minutes or until the cakes are well risen and a skewer comes out clean when inserted.
While the cakes are baking, make the pine nut praline. To do this simply place the sugar in a pan and heat gently until it starts melting at the edges. Give it a swirl (do not stir) and once it’s all dissolved add the pine nuts. Stir to coat the pine nuts and once the caramel has reached a deep golden colour, scrape onto a piece of greaseproof paper and level out. Leave it to set hard (about 10-15 minutes) then blitz it up in a food processor with a very generous pinch of sea salt (don’t over blitz, it’s nice to have a bit of crunch).
When your cakes are ready, leave to cool in the tins for a while then carefully turn out. Heat the remaining infused honey, just to loosen, then brush all over the surfaces. Serve each cake with a spoonful of mascarpone and some of the pine nut praline.
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.
225g butter, softened
225g caster sugar
zest 2 lemons
1tsp vanilla extract
225g self raising flour
75g ground almonds
1tsp baking powder
250g gooseberries (blueberries, blackberries or raspberries would also work well)
3tbsp elderflower cordial
Preheat the oven to 180c. Grease and line a 9 inch cake tin.
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.
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.
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.
Meanwhile, whisk together the mascarpone, elderflower and honey. When the cake is cool, swirl the mascarpone over the cake and decorate with fresh flowers.
I’m kicking it old school today with a seasonal take on a childhood classic; baked custard. Custard is something which, until a few years back, filled me with dread. I think it has something to do with enduring memories of school puddings accompanied by lukewarm, thick skinned, unsettlingly lumpy custard… That said, a good baked custard I had at cookery school a few years back converted me after years of avoiding the stuff; it was deliciously smooth, creamy and comforting and since then I can appreciate how the simple format can make for a really versatile dessert.
In this spring recipe I’ve flavoured the custard with cardamom and paired it with some orange blossom roast rhubarb and pistachios for added texture. Once you’ve made it once though you’ll definitely want to play with other flavours. Coffee, chocolate, citrus, rose and almond are just some flavours you might like to try, but the possibilities and accompaniment choices are endless.
Whisk the eggs and sugar together to combine. Heat the milk, cream, vanilla and ground cardamom seeds in a saucepan to just below boiling point then leave the flavours to infuse for 10 minutes.
Bring the cream mix back up to scalding point then pour it all over the eggs. Whisk to combine then strain through a sieve into a jug. Distribute the mixture between four individual oven proof serving dishes.
Place the dishes into a deep roasting pan and fill with enough boiling water to come halfway up the sides. Bake for 25-30 minutes or until the custards are almost set but have a gentle, uniform wobble in the middle.
The custards can be served warm or cold, so depending on your preference you might like to prepare the rhubarb and pistachio topping before baking the custards. I personally like them cold so once they’re cooked just take them out of the water bath to cool completely. Once cooled you can refrigerate the custards until required.
Meanwhile, up the temperature of the oven to 180c. Place the rhubarb in a bowl along with the sugar, orange zest, orange blossom water and orange juice. Toss to evenly coat then tip everything onto a lined baking tray and roast for 10-15 minutes.
When it’s done the rhubarb will be tender but hold its shape. Set aside to cool and make sure you reserve the delicious cooking syrup. Last of all, roughly chop the pistachios.
To serve, top the custards with a generous spoonful of roast rhubarb and some of the orange syrup. Sprinkle with chopped pistachios and enjoy!
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.
For the cake
250g golden syrup
3 tbsp ginger syrup
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
For the blood orange curd
juice and zest 2 blood oranges
juice and zest 1 lemon
2 egg yolks
100g caster sugar
100g butter, cubed
For the ginger mascarpone cream
1tbsp icing sugar
1tbsp ginger syrup
300ml double cream
Garnish ideas (optional)
candied orange slices
shards of tuile or ginger biscuit
Start off with the ginger cake. Grease and line two 7 inch cake tins and preheat the oven to 180c.
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.
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.
Bake for 30-35 minutes or until a skewer comes out clean when inserted.
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).
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).
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.
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.
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
175g golden syrup
3tbsp ginger syrup (from a stem ginger jar)
4 balls stem ginger, diced
125g dark soft brown sugar
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
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)
Preheat the oven to 180c. Grease and line a 20cm cake tin.
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.
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!)
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).
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.
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.
This Autumnal bundt cake, inspired by the humble toffee apple, is perfect for feeding a bonfire night crowd; it’s easy to make, packed with flavour and can be enjoyed hot with ice cream or cold alongside your post-fireworks drink.
For the gingerbread:
125g dark brown soft sugar
175g golden syrup
200g black treacle
4 balls stem ginger, chopped
2tsp ground ginger
1tsp ground cinnamon
1/2 freshly grated nutmeg
1tsp bicarbonate of soda
300g plain flour
3 Golden Delicious apples, peeled and chopped (about 1-2cm cubes)
For the rum caramel:
200g caster sugar
100ml double cream
2tbsp rum (or brandy)
Preheat the oven to 170c. Grease a 22cm bundt tin (or 20cm square tin) with butter then dust with plain flour and tap off the excess. Set aside.
For the gingerbread place the butter, sugar, syrup, treacle, stem ginger and spices in a large saucepan over a medium heat. Melt the ingredients together, stirring occasionally, until you have a smooth liquid. Set aside to cool for 5 minutes then stir in the milk and eggs.
In a large bowl briefly stir the bicarbonate of soda and flour to combine. Add in the warm liquid and beat until you have a smooth batter (this should only take a minute or so- I do it by hand).
Finally, add the chopped apples and briefly stir, then scrape the batter into the prepared tin and bake for 35-45 minutes until a skewer comes out clean with a few moist crumbs attached.
Leave the cake in the tin for 10 minutes to cool a little while you make the caramel. For the caramel just pop the water and sugar in a saucepan and heat gently until the sugar dissolves (do not let it boil and do not stir it at this stage). Once the sugar has dissolved up the heat and boil the syrup until it reaches a deep golden colour, then add in the cream, salt and rum and stir (it will spit a little but don’t worry, just watch your hands!). Set aside once your caramel is smooth and lump free.
Now turn out your bundt cake (it will still be warm) and prick it all over with a skewer. Pour over most of the caramel, allowing it to sink into the holes. Serve with ice cream and any leftover caramel.