April 8, 2015 § Leave a comment
Last weekend, some 50 family and friends descended on the Northern Lake District hamlet of Fellside near Caldbeck to share our friend Bruce’s 50th birthday. As my contribution to the celebrations, I offered to cook a meal for all the guests staying over on the Saturday night.
This is the menu I put together with its foundations in the Lake District classics of Herdwick lamb sourced from Yew Tree Farm in Rosthwaite and Sticky Toffee pudding, a recipe that originated at Ullswater’s Sharrow Bay hotel.
Menu for Bruce’s Saturday night
Dukkah and olive oil
All with pitta
Herdwick lamb tagine
Seven vegetable tagine
Both with preserved lemons and harissa
Date and orange salad
Root vegetable slaw
Chargrilled broccoli with chilli and garlic
Sticky toffee pudding
Toffee sauce and cream
Cheeseboard with water biscuits and Winter Tarn Farm organic butter
Mrs Kirkham’s Lancashire
Keverigg (like Caerphilly) from Winter Tarn Farm near Penrith
Burt’s Blue from Altrincham
The lamb tagine/sticky toffee pudding formula is a tried and tested way of feeding a crowd and I’m indebted to my friend Shelley for introducing me to this lamb tagine recipe which can be made ahead of time and will appeal even to those who, like me, are not lovers of stewed lamb. The fell-bred Herdwick lamb shoulder becomes meltingly delicious, sweet and spicy after two and a half hours of slow-cooking.
And for those who prefer vegetables to lamb, I offer a recipe for a Moroccan-inspired seven vegetable tagine. The vegetables are given flavour twice over first by being marinaded in olive oil, garlic and harissa and second by being roasted in a hot oven to concentrate their flavour further. As the sauce is made from pureéd vegetables and a little stock, this recipe is both gluten and dairy-free, an added bonus when feeding vegetarians with different dietary requirements.
Both recipes are straightforward to make, freeze and reheat well and are equally good eaten for supper at home or scaled up for a celebration.
Contact details for Yew Tree Farm, Borrowdale (for Herdwick Lamb via mail order or in person from the farm shop)
Joe and Hazel Relph
Yew Tree Farm
Tagine of Herdwick lamb
Adapted from Antony Worrall Thompson recipe on the BBC Food website. Serves 6 generously or up to 10 if served with salads and side dishes. Doubled up, this fits comfortably into a preserving pan and if making ahead and freezing, the double quantity can be ladled into 5 pour and store bags each serving four people and holding 1.1 litres/kg tagine.
The quantity of spices given in the recipe if measured accurately with cook’s measuring spoons will give quite a spicy tagine, particularly so if your spices are fresh. If you prefer a milder tagine, put in a quarter (for a mild end result) or half (for a medium end result) of the stated quantities of cayenne, ground ginger and black pepper. Replace the hot spices with more of the milder ones (paprika, cinnamon and turmeric). Taste the sauce half way through the cooking time and crank up spices according to your taste at that stage.
1 teaspoon cayenne pepper
2 teaspoons ground black pepper
1 and a half tablespoons mild paprika
1 and a half tablespoons ground ginger
1 tablespoon turmeric
2 teaspoons ground cinnamon
1 boned shoulder of Herdwick lamb, trimmed carefully to remove excess fat and sinew and cut into 5cm chunks. There should be approx 1kg trimmed weight of meat
2 large onions, very finely chopped in a food processor (original recipe calls for grated onion)
2 tablespoon light olive oil
2 tablespoon argan oil
3 cloves garlic finely chopped
570ml tomato juice
400g can chopped tomatoes
115g natural colour (unsulphured) dried apricots, halved
55g Deglet Nour dates, stoned and halved
55g organic sultanas
85g flaked almonds
1 teaspoon best quality saffron stamens (I like Brindisa Belefran brand from Spain)
570ml lamb stock
1 tbsp clear strong tasting honey (I like heather honey)
1 can drained rinsed chickpeas
chopped fresh flatleaf parsley and coriander to garnish
Combine the dried spices in a small bowl and mix well to combine. Place the trimmed lamb pieces in a large bowl and toss together with half the spice mix. Cover with cling film and refrigerate overnight.
The next day, preheat your oven to 140 degrees C fan.
Heat 1 tablespoon light olive oil and 1 tablespoon argan oil in a large casserole dish. Add the finely chopped onion and the remaining half of the spice mix to the pan and cook over a gentle heat for about 7 minutes. Add the chopped garlic and cook for a further 3 minutes then turn off the heat.
While the onion and spices are cooking, heat the remaining 1 tablespoon each of olive and argan oils in a large frying pan and brown the pieces of lamb a few at a time.
Add the browned lamb pieces to the casserole along with any juices. Deglaze the frying pan with a quarter of the tomato juice and add these juices to the pan.
Add the remaining tomato juice, chopped tomatoes, dried fruits, flaked almonds, saffron, lamb stock and honey to the casserole dish. Bring to the boil, cover, place in the oven and cook for 2 and a half hours. Cool, skim off and discard any excess fat. Add the chickpeas, stir in well and heat through when ready to serve. Garnish generously with chopped fresh herbs and serve with couscous.
Seven Vegetable Tagine
Source: adaptation and combination of several recipes from Paula Wolfert’s book “Moroccan Cuisine”. Apparently, in both Fez and Marrakesh, the number 7 is considered lucky and this recipe has both seven vegetables and seven flavourings so is doubly so.
This recipe was originally devised for a Moroccan-themed party to suit a vegetarian family member who cannot eat tomatoes.
Serves 7-8 as a main course; 12-15 as a vegetable accompaniment
The 7 vegetables
1 butternut squash, peeled and quartered
2 medium aubergines
2 red peppers
1 medium turnip (not swede), peeled and quartered
3 medium onions, peeled
1 large bulb fennel, trimmed
1 can white cannellini beans (400 g can, drained weight 225g) drained and rinsed
4 tablespoons olive oil
The 7 flavourings
4 crushed cloves garlic
3 teaspoons harissa
3 tsp cumin seeds
few twists pepper
2 tsp dried thyme
1 generous pinch saffron threads
Three quarters to one pint vegetable stock (I use Marigold vegetable stock powder)
Cut all the vegetables, other than the beans, into bite sized chunks (roughly 1” cubes). Don’t worry if the the onions and fennel fall apart.
Put the flavouring ingredients except the saffron into a large mixing bow, add the olive oil and, tip in the vegetable chunks (but not the beans) and mix everything together with your hands, making sure all the vegetables are well coated with the flavoured oil.
Tip into large roasting tin – don’t cram them into too small a tin otherwise the vegetables will steam rather than roast – and roast for approx half an hour in a hot oven – 220 degrees C in a domestic fan oven. The vegetables are ready when they are soft but not mushy and the top layer are toasted and golden brown with darker brown edges – don’t let them blacken and burn. Stir them about once or twice while they are roasting.
While the vegetables are roasting, soak the saffron threads in a little hot water (1-2 fl oz) in a measuring jug for 15 minutes or so. Top up the measuring jug to the three quarter pint level with vegetable stock.
When the vegetables are cooked, remove from the oven, tip in the drained beans and stir to mix. Remove approximately one quarter of the vegetable mix and liquidize or blend with the saffron stock liquid to make the sauce. Add up to a further quarter pint of vegetable stock if the liquidized sauce seems to thick. Tip the sauce back into the roasting tin and stir gently to mix, scraping any toasty brown bits from the base of the roasting tin as you do so, but being careful not to break up the roast vegetables too much.
To serve – warm through and garnish with chopped fresh coriander and offer extra harissa and chopped preserved lemons separately.
August 25, 2014 § 2 Comments
I’ve been researching Danish food over the past couple of weeks in readiness for a forthcoming special occasion and yesterday decided to try out a recipe for the charmingly named dessert “Peasant girl with veil”. In its original form, it’s layers of stewed apple, whipped cream and fried breadcrumbs arranged in decorative layers in a glass bowl. It’s a really simple and effective formula that ends up tasting a bit like a deconstructed cheesecake.
I decided to serve up my version in small glasses and decorate the layers with edible flowers to pretty it up and make it suitable for a party.
I lightened up the whipped cream by combining it with Greek yoghurt, pepped up the stewed apple with spices and Calvados and replaced the fried breadcrumbs with one of my guilty pleasures, crushed HobNob biscuits (for non-UK readers, these are an oat-crunch type biscuit made by UK manufacturer McVities).
To make the layering-up of the dessert more precise, I spooned the stewed apple and the cream into separate piping bags which worked a treat. Next time I make this I’m going to make sure the apple purée is really smooth to make the piping easier, and I won’t make the top layer of biscuit crumbs so thick as they showered everywhere when we dug our spoons in!
These tasted good yesterday after dinner and equally good 24 hours later straight from the refrigerator.
Peasant girl with veil
My version of this classic Scandinavian dessert claimed as their own by both the Danes and the Norwegians.
Serves 12 dainty portions or 8 more substantial ones.
For the apple purée
3 Bramley apples, peeled, cored and cut into rough slices
6 tablespoons golden caster sugar (or to taste)
2 tablespoons water (if required)
1-2 teaspoons mixed spice
1-2 tablespoons Calvados
For the cream
150ml whipping cream
170g Greek yoghurt
2 teaspoons vanilla extract
2 tablespoons icing sugar
8 Hobnob (oat crunch) biscuits, crushed to fine crumbs (about 120g crumbs)
fresh or dried edible flowers (optional)
Begin by making the apple purée. Combine the prepared apple, sugar and mixed spice in a medium heavy-based saucepan. Cover and place over a gentle heat, stirring regularly to dissolve the sugar and make sure the mixture doesn’t stick and burn. Add the 2 tablespoons of water if the mixture seems to dry. Cook the mixture gently for about 15 minutes, stirring the apples vigorously with a wooden spoon so that they “fall” ie become a thick puree.
If you’re going for a dainty presentation involving piping the purée into small glasses then you need to cool it then run it through a food processor to remove any lumps that would otherwise clog your piping nozzle. Set aside and chill.
Now prepare the cream. Combine the cream with half of the icing sugar and vanilla extract and whip to the very soft peak stage. In a separate bowl, beat the Greek yoghurt with the rest of the icing sugar and vanilla extract. Now carefully combine the two mixtures by folding one into the other.
You are now ready to assemble the dessert. The layering-up is made very straightforward if the apple purée and cream are decanted into disposable piping bags each fitted with a 1cm nozzle.
Spoon or pipe a layer apple purée into the bottom of each serving glass or bowl. Top with a layer of cream, again piped or spooned as you prefer. Now spoon over a thick layer of crumbs. Repeat the process to fill the glasses but keep the top layer of crumbs very thin otherwise they scatter everywhere when you dig in with a spoon. If liked, decorate the top of each dessert glass with a piped blob of the cream and one or two edible flowers. Enjoy straightaway or cover and keep in the refrigerator until ready to serve.
April 3, 2014 § 1 Comment
I baked myself a traditional simnel cake last weekend just in time for Mothering Sunday. I was pleased with the end result and felt moved, albeit prematurely, to dig out the easter eggs I’d previously painstakingly blown and painted to complete the decoration of our Sunday lunch table.
Simnel cake was traditionally made for Mothering Sunday but has now become more usually associated with easter. It struck me as I gathered together the copious quantities of marzipan, butter, sugar, eggs and dried fruit needed for the cake that these ingredients seemed very much at odds with the spirit of the Lent fasting season. After all if we can’t even eat the humble pancake comprising just milk, flour and eggs after Shrove Tuesday how on earth would a cake like this be permitted?
I did a bit of research into the subject. One commentator suggests that the simnel cake was given as a gift on Mothering Sunday but put aside and not eaten until easter . This sounds unlikely and peculiarly ungenerous. I found a more likely explanation on a website devoted to the rites of Catholicism. Mothering Sunday coincides with Laetare “Rejoicing” Sunday close to the midpoint of Lent and on this day worshippers are permitted a bit of a breather from the strictures of the Lenten fast and may have a bit of a blow-out before resuming the fast the following day. This sounds much more plausible to me.
A properly made simnel cake is a lovely thing with the buried marzipan layer a delightful and finely flavoured surprise in its centre. I’m sorry but you really should make your own marzipan as the bought stuff is much sweeter than homemade and always has far too much almond flavouring added for my taste imparting a harsh chemical flavour to your otherwise lovely mellow cake
The Four Seasons Cookbook recipe on which I based my version of a simnel cake has perfect proportions for the specified 8 inch/20cm cake tin. The completed cake is golden in colour with a distinct citrus flavour from the combination of zest and candied peel. I found some rather pleasing golden sultanas (see pic) to heighten the golden colour of the cake.
Baking the cake presents something of a technical challenge as the usual test for doneness, sticking a skewer into the cake and seeing if it comes out clean, doesn’t work. The buried marzipan layer clings to the skewer come what may so the baker has to draw on other knowhow – checking for a slight shrinkage from the side and gently pressing the cake surface feeling for just the right degree of resistance. As always with rich fruit cakes, a long slow bake works best.
Adapted from a recipe in Margaret Costa’s Four Seasons Cookery Book.
750g prepared weight of marzipan (homemade is best) divided into two pieces one slightly larger than the other plus a little sifted icing sugar for rolling out
175g unsalted butter
175g Demerara butter
1 tablespoon golden syrup
grated zest of 1 orange and 1 lemon
225g plain flour
½ teaspoon salt
¼ teaspoon each of freshly grated nutmeg, ground cinnamon and ground allspice
115g chopped mixed candied peel
up to 150ml milk
To finish the cake
The second piece of marzipan plus a little sifted icing sugar (see above)
2 tablespoons sieved apricot jam or marmalade (or light coloured fruit jelly if you have some to hand)
a few Cadbury’s mini eggs or similar
an easter chick or two
pretty ribbon to tie around the cake
Roll out the smaller piece of marzipan into a round the exact size of the cake tin. No need to trim as it won’t be visible but will form a layer baked inside the cake, just press this disc into shape with your hands. Do this before lining the tin so you can use the base as a template.
Preheat the oven to 140 degrees C fan and fully line with double thickness of baking parchment a deep 20cm/ 8 inch loose-bottomed round cake tin.
Cream together the butter and sugar until pale and fluffy. Beat in first the tablespoon of golden syrup and grated orange and lemon zests then the eggs one at a time adding a tablespoon of flour after each addition of egg to help the mixture emulsify.
Stir the salt and spices into the remaining flour and fold into the mixture with the dried fruit. Finally stir in just enough milk to make the mixture a not too soft dropping consistency like a Christmas cake batter. If it’s too soft it won’t support the weight of all that dried fruit and the internal marzipan layer.
Spoon half the cake mixture into the prepared tin and level off. Carefully place the preshaped marzipan round onto the cake mixture and top with the remaining cake mixture. Level off and place into the preheated oven and bake until done, up to 3 and a half hours but could well be less depending on how your oven behaves at lower temperatures.
The usual technique of inserting a skewer into the cake and seeing if it comes out clean won’t work as even when the cake is baked into oblivion the marzipan layer leaves a false trace on the skewer. Instead, press the cake top gently to make sure it resists and look to see if the cake has shrunk just a little from the sides of the lined tin.
Leave the cake to cool in its tin for several hours or overnight until it is quite cold. This gives you time to gather together the bits and pieces needed to decorate and finish the cake.
Remove the cake from the tin and peel off and discard the layers of baking parchment. Knead and roll out the reserved marzipan to a thickness of no more than 1cm.
Brush the top of the cake with warmed sieved apricot jam, marmalade, apple jelly or similar – something with a suitably golden colour.
Invert the cake onto the rolled out marzipan and trim to a neat circle, reserving the trimmings for the traditional marzipan ball decoration.
Turn the cake the right way up and gently mark the top into large squares or, prettier still, into lozenges using a large cook’s knive. Try not to cut right through the marzipan.
To mark the top into lozenges first mark horizontal lines across the cake at a distance of c.2.5cm from each other. Then rotate the cake and mark another set of lines not at a 90 degree angle but offset so that the intersecting lines form lozenge or diamond shapes.
Slip the cake under a heated grill to lightly toast the surface to give an attractive finish to the cake. Be sure to watch it carefully at this stage so that it doesn’t catch and burn.
Make 11 small marzipan balls (the traditional number representing the apostles minus Judas) with the reserved marzipan trimmings and set these evenly around the cake, sticking them into place with a little more warmed jam if you like.
Complete the decoration by adding a few pastel coloured mini eggs and an Easter chick or two to the top of the cake and tying a decorative ribbon around its sides.
September 1, 2013 § Leave a comment
The opera in question was Die Fledermaus (The Bat), Clonter Opera Cheshire’s summer production. We’ve been going to Clonter for a number of years now and theming the dessert course of our opera picnic seems to have become my speciality.
Die Fledermaus is a light-hearted operetta composed by Johann Strauss the younger in 1874. It’s location is Vienna and the plot revolves around a ball set-piece scene, lots of disguises (including the bat costume) and all the silliness ends happily with forgiveness and reconciliation.
The combination of the bat image combined with the Viennese setting led me to the idea of a chocolate-bat decorated individual Sachertorte, Vienna’s iconic cake, as the centrepiece of my dessert. The Hotel Sacher has updated its chocolate cake offering by selling indvidual ganache-enrobed cubes of chocolate cake each topped with a chocolate seal. I loved the idea of these and thought they would look great topped with a discreet dark chocolate bat rather than the corporate Sacher logo.
Where on earth would I find bat-shaped confectionery in summer? There were various Halloween-themed bits and pieces available online but nothing the right size. Then I thought of Slattery’s, North Manchester’s own chocolatier. A quick phone call to John Slattery himself and two dozen bats were lined up ready for collection in two days’ time. I was even offered a choice of sizes. What service!
A single piece of chocolate cake was not going to be a show-stopper on its own so I decided that the Sachertorte would be one component within a dessert Bento-style box.
Our local cake shop supplied me (for a price!) with 12 cupcake boxes, one per guest, in a clean white card and cellophane window design that were perfect for my requirements. Sturdy enough for stacking and transport and flat-pack disposable for an easy clean-up at the end of the evening.
Now with box dimensions to work with I could visualise more easily what else I needed to complete the box. Vienna is famous for its cakes, in particular luscious layered tortes. After researching classic Viennese cakes I chose to construct a miniaturised version of the Esterházy Torte, a multilayered construction sandwiching nut sponge layers with a vanilla and nut flavoured cream, topped with a traditional feather-iced pattern.
That was two corners of the box taken care of. Now for the other two. I needed something to offset the sweet and dense cakes. A simple fruit compôte would be perfect and I chose apricot as both the Sacher and Esterházy Tortes use lots of sieved apricot jam in their construction so the flavours should be harmonious. Also, the best reason of all, apricots were in season and in peak condition.
Next I needed cream to set off both the tortes and the compôte. Sachertorte is traditionally served with a cloud of whipped cream but I like to combine Greek yoghurt and softly whipped cream 50:50, flavour it with real vanilla extract and lightly sweeten with icing sugar for a lighter, fresher result.
The apricot compôte and whipped cream could be served in transparent deli-style sealed cartons stacked one on top of each other. That left the final corner of the box to fill. What could I do here? I thought of chocolate-dipped Viennese fingers or sandwiched Viennese whirls, but these seemed to owe more to Mr Kipling than any true Viennese heritage. I then frantically thought of mini Kugelhopfs, perhaps marbled chocolate and vanilla, then had a memory flash back to my childhood when elaborate pink decorated tins of Viennese coffee flavoured with dried fig seasoning (can that really taste good?) used to be on sale. Maybe I could come up with a mini coffee meringue topped with fresh figs?
Finally I told myself to STOP and follow my own mantra of Less is More. I need not rush round the kitchen becoming frazzled before an evening at the opera. I filled the last corner of the box with a napkin, some disposable wooden cutlery (so much nicer than plastic) and the most elegant disposable plastic wine glass I could find. I then packed some half bottles of Hungary’s famous dessert wine Tokaji to serve alongside. Perfect.
Here’s the end result first with the box open:
and then closed ready for packing and transport to Clonter:
OK so that’s the overview, now for detail on the construction of the individual elements.
The Hotel Sacher recipe for Sachertorte is a closely guarded secret but fortunately it’s Mary Berry to the rescue. I used her Great British Bake Off recipe featured on the BBC Food website as the base for my Sachertorte cubes. Interestingly this is similar but not identical to the Sachertorte recipe featured in her Baking Bible. I doubled the recipe quantity given below and baked it in two 23cm (9 inch) square tins.
I then sandwiched the cakes together a generous quantity with sieved apricot jam flavoured with a little Amaretto liqueur (perfect as it is itself made from the bitter almond flavoured apricot kernels) and sharpened up with a spritz of lemon juice.
I trimmed the cakes, cut them neatly into 16 cubes and brushed each cube generously with more of that sieved apricot jam.
It was shaping up to be a warm, humid day so rather than a classic cream and chocolate ganache icing I chose to make the chocolate and butter ganache I’ve used before on the Ottolenghi golden clementine cake. You can find the recipe here. This worked a treat setting to a glossy sheen thanks to the honey and butter in the recipe. I needed to make a double quantity of the icing to coat all of the cubes but could probably have got away with 1 and a half times the recipe.
Finally, each individual cube was topped with one of those chocolate bats carefully transported home from Slattery’s and they were left in the cool cellar until being packed up in double white fluted cake cases later in the afternoon.
Moving on the Esterházy Torte. A classic version of this cake comprises a majestic 5 layers of nut flavoured cake sandwiched with nut and vanilla flavoured cream. The nuts might be toasted almonds or hazelnuts depending on your preferred version of the cake. There seem to be countless subtly different versions of this recipe out there so I combined features of several recipes and scaled the quantities down in order to come up with the recipe I give below for mini Esterházy tortes comprising just 2 cake layers sandwiching a layer of vanilla nut cream.
These were straightforward enough to make being similar to a macaroon batter but much easier to handle thanks to the differing proportions of egg whites, nuts and sugar.
For the filling, I reached for my failsafe Lenôtre vanilla buttercream recipe which I learned when making macarons a couple of years ago. To complete the vanilla cream I folded in some more of the toasted ground hazelnuts.
The next step before assembling the tortes was to ice the tops with the distinctive feathered icing which is an essential feature of the Esterházy torte. Despite my many years of baking this was to be a first for me and the result was going to be on show to 12 opera guests so no pressure… I decided to ice a few extra tops to make sure that at least 12 of the lids would make the grade. This proved to be a wise decision as there are plenty of pitfalls for the unwary…
The cake tops were first brushed with sieved apricot jam to create a barrier preventing the icing from being absorbed into the cake surface. I’d made my water icing using a newly available product on my local supermarket shelves, fondant icing sugar. I’d hoped this would give me the smooth glossy effect of true fondant icing but this stuff is a bit of a cheat as it’s merely regular icing sugar with a little added powdered glucose. This does give a nice sheen to the finished product but produces a slow-setting permanently soft icing which frankly is a pain to work with. Next time I will use ordinary icing sugar.
The contrasting colour in the feathered icing comes from melted dark chocolate. The addition of a little vegetable oil to the chocolate produces a softer slower-setting result giving you time to work the feathered pattern. I forgot the oil which made life difficult as by the time I had piped lines of dark chocolate onto a row of lids, the chocolate had set rock-solid before I had chance to try out my feathering skills.
I changed tack and piped a single lid with 3 neat parallel lines of chocolate and immediately ran the wooden skewer through in a perpendicular direction. This worked fine except that I set the lids down to dry at a slight angle and 5 minutes later the slow-setting fondant icing (see my comments above) had slid off onto the kitchen work surface. Very frustrating.
I managed to turn out 12 acceptable lids and left the rejects for home consumption later. Once the icing had dried for a couple of hours, it was time for final assembly. I chose to transport the Esterházy tortes in clear plastic clamshells designed for cupcakes and these proved to be perfect for protecting the delicate tortes. I place a torte base in the bottom of the clamshell, piped a disc of buttercream on top and gently placed the iced top-layer in position, applying just a little pressure to hold everything together.
On to the apricot compôte. This was relatively straightforward to make after the two complex mini-cakes, but with its sharp refreshing sweetness a very welcome element in the dessert box. I didn’t want a babyfood-smooth purée, nor did I want something resembling a can of apricot halves in syrup. What was required was something nice and thick but with a bit of chunky texture. I thought I could achieve the texture I wanted by gently poaching the peeled apricot slices in vanilla-scented sugar syrup, carefully draining the fruit then puréeing half of it before combining it with the remainder of the fruit cut into pieces. This worked a treat. The compôte was thoroughly chilled in the fridge before spooning neatly into small clear plastic deli-style containers.
The final step was to pipe my Greek yoghurt and vanilla cream into similar deli-style pots in a relaxed swirl – more elegant than just dolloping it in to the pots.
After 2 days’ work I was finally all done and packed up. The boxes and their contents travelled brilliantly and, sigh, were consumed in the interval in a matter of minutes.
Recipe for Sachertorte
Adapted from a Mary Berry Great British Bake Off recipe on bbc.co.uk/food. This quantity of cake batter makes a single layer cake. A double quantity is required to make 16 cake cubes.
140g plain chocolate broken into small pieces (or use professional baking drops or buttons)
140g unsalted butter, softened
115g golden caster sugar
½ teaspoon vanilla extract
5 eggs, separated
85g ground almonds
55g sifted plain flour
1. Preheat the oven to 170 degrees C (fan). Grease and line with silicone paper your chosen cake tin. This quantity of cake batter will make a slim single layer cake if baked in a 23cm round tin, or a chunky layer for a two layer cake if baked in a 23cm square tin.
2. Melt the chocolate over a pan of simmering water. Remove and cool slightly.
3. Cream the butter and sugar together very well until really light. There is no raising agent in this cake so the only lift comes from air incorporated at this stage and when the beaten egg whites are incorporated.
4. Add the cooled melted chocolate and vanilla extract and beat again. Beat in the egg yolks one at a time then fold in the ground almonds and sifted flour.
5. In a separate bowl, whisk the egg whites until they are stiff but not dry. Add about one third of the whisked egg whites to the chocolate mixture and stir will to mix in. This will lighten the mixture and make it easier to incorporate the remaining whisked egg white without beating all the air out.
6. Gently fold in the remaining egg whites.
7. Pour the mixture into the prepared tin and level the surface with a palette knife.
8. Bake for 40-50 minutes until well risen and the top springs back when gently pressed with your forefinger. The shallower 23cm square cake will cook more quickly whereas the deeper 23cm round cake will need a little longer in the oven.
9. Leave the cake to cool in the tin for 15-20 minutes then turn out onto a wire rack to complete cooling.
10. Glaze, ice, fill and decorate according to your chosen recipe and desired finish. A sieved apricot jam glaze topped with chocolate ganache icing is traditional.
Recipe for mini Esterházy Tortes
Makes 16-18 sandwich cakes (32-36 individual cake discs).
For the cake layers
210g egg white (whites of approx. 6 eggs)
250g golden caster sugar
125g ground hazelnuts, lightly toasted
2 and a half tablespoons flour
1 quantity vanilla buttercream
85g ground hazelnuts, lightly toasted
Sieved apricot jam
1 quantity thick water icing made with 200g icing sugar, a squeeze of lemon juice, a tablespoon of schnapps and water to mix
50g dark chocolate melted with a teaspoon of flavourless oil
Begin by making the mini cake layers. Preheat the oven to 150 degrees C (fan). Whisk the egg whites until foamy then add the sugar a couple of tablespoons at a time whisking after each addition. Continue whisking until the meringue mixture is stiff. Fold in the flour and toasted ground hazelnuts. Transfer the mixture to a piping bag fitted with a 1cm nozzle and pipe small discs 4-5cm in diameter onto baking sheets lined with silicone paper or a non-stick liner. Leave about 2cm space between each disc to allow air to circulate to achieve an even bake. They don’t spread as they bake. Bake for about 15 minutes until the discs are a light golden colour. Allow to cool on the baking sheets for 5 minutes or so before carefully transferring to a rack with a palette knife to complete cooling.
Prepare the vanilla buttercream using the recipe given in the link above. Stir in the ground almonds. Set aside.
Divide the cake discs into two halves, one group will be the tops and the other the bottoms. Brush the smooth side of the tops with sieved apricot jam and leave to set for a few minutes. Feather-ice the tops by piping 3 parallel evenly spaced lines of dark chocolate across the freshly applied thick water icing layer and immediately drawing a wooden skewer through the chocolate lines at right angles. The chocolate is easily piped from a small piping bag made from a folded triangle of greaseproof paper with a tiny hole snipped off at the pointed end. Each draw of the skewer should be evenly spaced and parallel to form the feathered pattern. Three or four draws of the skewer should be about right for these small cakes. The feathering technique is more easily explained with diagrams and pictures so I’d suggest looking first at a detailed cake decorating book or at some of the videos available online (search terms marbled or feathered icing) if you’re trying this for the first time.
Leave the iced tops to set for a couple of hours before final assembly.
Assemble the cakes by piping a disc of buttercream onto the cake base. Use a disposable piping bag fitted with a 1cm nozzle. Set the iced layer on top and press gently to adhere.
Recipe for stone fruit compôte
800g-1kg ripe but not overripe stone fruit (eg apricots, peaches, nectarines or plums) peeled, stones removed and sliced
750 ml water
375g golden granulated or caster sugar
1 vanilla pod, split in half
2-3 strips lemon peel
juice of a lemon
Make a syrup by bringing to the boil the sugar and water. Add the vanilla pod, lemon peel strips and lemon juice.
Poach the prepared fruit for 5-10 minutes until tender but not too pulpy. You may need to do this in batches.
Remove the poached fruit from the syrup with a slotted spoon. Purée about half of the poached fruit in a food processor or liquidiser. Cut the remaining poached fruit into bite sized chunks. Combine the fruit purée and chunks adding a little more poaching syrup if needed.
Chill until ready to serve. Don’t throw the deliciously scented poaching syrup away – keep it in the fridge and use as the base for a soft drink or cocktail.
January 6, 2013 § Leave a comment
Twelfth night is behind us, the decorations are down and I’m almost into the second week of the now traditional alcohol-free January. Time to take stock of the new year festivities which this year took the form of a German-themed 3 day event hosted by our friends Mike and Janet. We ate our fill of homemade bratwurst (and that was just for childrens’ tea!), Mike’s excellent seeded and rye breads and lots of good wine.
Here’s the menu for the main event on New Year’s Eve:
Silvestermenu und weinkarte 2012
Wurst and leberkäse canapés
2006 Joh. Jos. Prüm Zeltinger Sonnenuhr Riesling Auslese
NV René Muré Crémant d’Alsace Brut Prestige
Bräustüberl Weihenstephaner Obatzda mit Bretzeln
Soft pretzels with the original cheesy dip (Bräustüberl Weihenstephan)
1999 Joh. Jos. Prüm Wehlener Sonnenuhr Riesling Kabinett
Gugelhofer Riesling pochierte Forelle mit Thymian
Riesling-poached trout with thyme (Gugelhof, Berlin)
1999 Albert Boxler Riesling Brand
Rheinischer Sauerbraten mit Spätzle von Wolfgang Puck und Kümmel Krautsalat
Traditional beef sour-roast with spätzle and caraway cabbage salad
2009 August Kesseler Spätburgunder Cuvée Max
Roasted pears in a yeasted cinnamon-hazelnut cake
1996 Reichsgraf von Kesselstatt Scharzhofberger Riesling Beerenauslese
1976 Hugel et Fils Riesling Sélection de Grains Nobles
Käse von Deutschland,England und die Republik Irland
Tilsiter, Colston Bassett, Coolea, Westcombe, Kirkham’s, Cornish Yarg, Tunworth
1983 Grahams Porto Vintage
1977 Warre Porto Vintage
Janet blithely announced on the morning of the 31st that our work preparing this feast would be “relatively light”. As if! It took us most of the day to get everything ready, and once we were done, Janet and Shelley set up the mincer, stretched the skins and produced several pounds of home made bratwurst. I watched in amazement as Shelley and Janet coaxed the pork and veal filling into seemingly endless pink links. My contribution to the project was a bit of washing up.
Back to the main event. My task was preparing the obatzda cheese spread and home made pretzels to serve alongside. I’d made pretzels before using an authentic Greg Patent “Baker’s Odyssey” recipe which I did again, this time dipping the pretzels in a bicarb solution rather than full-on caustic soda. I didn’t want to take the risk of chemical burns to self and children and damage to someone else’s home that working with caustic soda solution entails. After the effort of making the pretzels, whizzing up the obatzda was relatively simple. It was served deumurely from a small earthenware pot rather than in great scoopfuls on a big rustic wooden board as is traditional in Munich.
Next course was the trout, poached in a delicate riesling wine along with leeks and carrots for flavour and colour.
The main course was a long-marinated and 5 hour simmered majestic beef Sauerbraten served with authentic spätzle noodles and a crunchy cabbage and caraway salad alongside, a good contrast to the meltingly soft been and noodles. Janet took charge of the spätzle, laboriously pushing the batter through a colander into boiling salted water in true Hausfrau style. The technique of cooling the cooked spätzle in iced water then briefly sautéing in hot oil and butter when ready to serve makes them practical for a dinner party.
Pudding was a magnificent yeasted pear and hazelnut cake which Shelley made. We managed to dovetail our use of the Kenwood mixer and oven very amicably. This was a truly magnificent cake, perfect served warm in delicate slices with billowy whipped cream. If there’d been any left, I’d imagine it would have been rather good served with coffee next morning!
The meal concluded with cheese and port, then a rousing team demonstration of “Gangnam Style” to bring in the New Year and embarrass the children. Start as you mean to go on.
Recipe for Obatzda – Bavarian cheese spread
Traditionally served with soft pretzels as snack. Adapted from a recipe from the Bräustüberl Weihenstephan in Munich. Serves 6 as a starter or snack.
300g piece of Brie cheese, skin and all
23 g softened unsalted butter
50 g cream cheese
1/2 teaspoon ground paprika
pinch of ground caraway seeds
2 tablespoons German beer (Weihenstephaner Vitus Weizenbock or Weihenstephaner Weißbier for authenticity)
salt and freshly ground black pepper to taste
40 g finely chopped red onion (or less depending on your preference).
Process the Brie to a mass in a food processor. Add the butter, cream cheese, seasonings and beer and process again to combine. Remember that the cheeses are already quite salty so go easy on adding salt at this stage.
Finally add the chopped red onion and process very gently once more just to combine.
Refrigerate for a couple of hours to allow the flavours to combine and mellow. You can serve the spread packed into a pretty earthenware pot as we did, or more traditionally, serve in scoops or quenelles on a rustic wooden board alongside the soft pretzels and garnish with red onion rings, chives, and lettuce – a Bavarian ploughman’s lunch I suppose.
Recipe for Spätzle – Germanic rustic noodles
Austrian born celebrity chef Wolfgang Puck’s recipe from Epicurious.com. Serves 8 as a side dish.
4 large egg yolks
1 large egg
1 3/4 cups whole milk
1 pound (about 3 cups) all-purpose flour
1/4 teaspoon freshly grated nutmeg
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup peanut oil
1/2 cup (1/4 stick) unsalted butter, melted
1 tablespoon fresh parsley, minced
In a small bowl, beat together egg yolks, egg, and milk.In medium bowl, whisk together flour, nutmeg, salt, and pepper. Add egg mixture to flour mixture and mix with wooden spoon just until well blended. Do not overmix. Refrigerate, covered for at least 1 hour.
Bring a large pan of salted water to boil. Fill a large bowl with iced water. Place a large-holed metal colander on top of the pan. push one-third of the batter through the holes into the water using a flexible spatula. We think that a food mill set on the large hole screen might do this job pretty well but haven’t tried it out yet. Cook for a minute or two then transfer quickly with a slotted spoon to the bowl of iced water. Make 2 more batches in the same way.
When the spätzle are cool to touch, drain well and toss with 1/4 cup oil. (They can be prepared up to this point and refrigerated, covered, up to 2 days.)
When you are ready to serve, place a large sauté pan over high heat and in it heat the remaining 1/4 cup oil. Add the spätzle and cook, without moving the pan, until undersides are brown, about 2 minutes. Add butter and sauté until golden brown, about 2 minutes more. Season to taste with salt and pepper. Sprinkle with parsley and serve.
Recipe for Birnenküchen – German pear cake
Serves 8 generous portions for teatime or 12 dainty portions for dessert with whipped cream. Adapted from a recipe on Epicurious.com.
For the enriched yeast dough
3/4 teaspoon fast acting instant dried yeast (2-3g – the type that can be added directly to flour)
1 1/2 cups strong plain flour, plus additional for dusting
1/2 teaspoon salt
1/3 cup milk
1/3 cup golden caster sugar
1 whole large egg
1 large egg yolk
1/2 teaspoon vanilla extract
7 tablespoons unsalted butter, cut into pieces and softened
For the pear topping
3 ripe but still firm Conference pears (about 1 1/2 lb total)
2 tablespoons unsalted butter, melted
1/4 cup packed dark brown sugar
2 tablespoons plain fine dry bread crumbs
3 tablespoons hazelnuts, toasted and chopped
1/2 teaspoon cinnamon
Begin by making the enriched yeast dough. Ideally you need a stand mixer (Kenwood or Kitchenaid ) to attempt this recipe.
In the bowl of a stand mixer fitted with a dough hook, stir together the flours, fast action dried yeast and salt. Pour in the milk, turn the mixer on to a low speed and mix for one to two minutes until the flour is moistened and you have a fairly dry shaggy mixture.
Scrape down the sides of the bowl using a plastic dough scraper or rubber spatula. Turn the mixer back on to a low speed and add the egg mixture little by little, then the sugar. Increase the speed to medium and beat for about 3 minutes by which time the dough should have formed into a ball.
Reduce the mixer speed to low and add the butter in 2 tablespoon sized chunks, beating until almost incorporated before adding the next. You will end up with a very soft cake-batter-like dough. Increase the mixer speed to medium and beat until the mixture comes away from the sides of the bowl, about 10 minutes.
Cover the bowl with cling film or a plate and let the dough prove until doubled in size, at least 1 and 1/2 hours, maybe longer.
While the dough proves, prepare the roast pear topping. Preheat oven to 180°C fan.
Peel pears, cut lengthwise into eighths, and cut out the cores. Toss pears with melted butter and 2 tablespoons brown sugar in a 13- by 9-inch glass or ceramic baking dish and arrange in 1 layer.
Roast pears, gently turning and stirring occasionally, until just tender and lightly caramelized, about 45 minutes. Transfer pears to a plate with a slotted spatula. Stir bread crumbs into baking dish, scraping up all brown bits and butter, then transfer to a bowl. Stir the hazelnuts, cinnamon, and remaining 2 tablespoons brown sugar into bread crumbs.
Line a deep 24cm round cake tin, ideally spring form, with a baking paper.
Now you are ready to assemble and bake the küchen. Reduce the oven temperature to 160°C fan.
Knock back the proved dough and transfer it to the lined cake tin and and spread it evenly across the base of the tin with a rubber spatula.
Sprinkle half of the crumb mixture over the dough, leaving a 1-inch border. Gently toss the roasted pears with the remaining crumb mixture and scatter the pears over the dough. Let the küchen rise, covered with plastic wrap for about 30 minutes.
Bake the küchen for about 40 minutes until firm to the touch and deep golden brown. Cool the küchen in its tin on a rack for about 20 minutes, then carefully remove from the tin. Serve warm or at room temperature with softly whipped cream.
December 20, 2012 § 1 Comment
I’ve been teaching some local young people simple cooking skills at our local Parish Centre/Church Hall over the past few months. To celebrate the “end of term” we congregated together for a special pre Christmas meal.
My initial idea for this meal was to showcase the 3 original Christmas gifts of gold, frankincense and myrrh. Having researched their culinary possibilities I decided that whilst it would be straightforward to decorate a dessert with real edible gold leaf, incorporating frankincense and myrrh into savoury dishes might be more challenging and maybe even downright toxic. I sourced high quality frankincense and myrrh resins the origins of which were Oman and the Yemen and decided to incorporate them into the meal by burning them over charcoal.The fragrant smoke is very atmospheric and transports you instantly to the Middle East.
Hence the inspiration for the meal – food inspired by the the Holy Land as reinterpreted by Yotam Ottolenghi and Sami Tamimi in their rather gorgeous new book “Jerusalem” featuring recipes from their respective Jewish and Arabic heritages. The book, hardback and handsomely cloth bound, was an early Christmas present to myself and I couldn’t wait to put it through its paces.
This was the menu for yesterday’s alternative Christmas dinner for 18, largely taken from the pages of “Jerusalem”:
Roasted chicken with Jerusalem artichoke and lemon
Root vegetable slaw
Roasted butternut squash and red onion with tahini and za’atar
Roasted sweet potatoes and fresh figs
Basic hummus and hummus with lemon sauce and pinenuts
Golden clementine cake
Yoghurt, honey and pomegranates
Pomegranate and rose cordial
And here we are enjoying the rather magnificent feast:
I did quite a bit of prep beforehand at home helped by Laura who made the rather beautiful roasted sweet potato and fresh figs:
and stunning root vegetable slaw, vibrant in colour and taste, combining crisp raw roots sliced on the mandolin and cut into matchsticks combined with a sharp lemony dressing and Ottolenghi’s trademark abundance of fresh herbs:
At the Parish Centre kitchen, Laura and Emma prepared the chicken with Jerusalem artichoke and lemon which baked to a toasty gold and was aromatic and delicious with lots of slow-cooked shallot, sweet garlic cloves and of course the nuggets of Jerusalem artichoke. This would be a fantastic dish for an informal dinner party or a very welcome addition to a buffet for family and friends over the holiday period.
Perhaps the best fun was preparing our own hummus, just as good as the stuff you can buy at Sainsbury’s! I’ve never had much success with homemade hummus before but I’d always started with canned chickpeas. WRONG! You need to start with dried kind, and some bicarb to help remove the skins. In fact the method is not so different from our own homegrown mushy peas. Oh, and a whole jar of tahini paste per batch, and the magic ingredient – ice cold water which turns the mix, after a whole 5 minutes of processor blasting, magically into an elegantly pale and silky smooth emulsion. Jess and Oli did a fantastic job of mixing up the two different batches of hummus, one plain and one garnished.
My simplified version of Mejadra, a spicy, oniony rice and lentil mix, was a more dramatic and interesting alternative to plain boiled rice:
The finishing touch to our feast was the chocolate ganache iced and gold leaf decorated Golden Clementine cake, sweet and citrussy. This cake, minus the decadent chocolate icing, clearly derives from the many recipes for Sephardic Jewish cakes featuring citrus and ground almonds that the Jews brought with them from Spain hundreds of years ago. Many cookbook authors give recipes for similar cakes – Claudia Roden, Nigella Lawson and of course Delia to name but three. This version is simple to make, deliciously moist with the addition of syrup and very Christmassy with its sharp citrus notes shining through. It reminds you of clementines stuffed in your Christmas stocking and pays a nod to that old British confectionery favourite, the Terry’s chocolate orange. Clemmie and James were the pastry chefs who ably prepared the chocolate icing and painstakingly applied the gold leaf with tweezers.
I give below the recipes we prepared together in the kitchen last night – maybe some of the young people will cook the dishes at home for their families over the holidays?
For the rest, you’ll need to buy the book – it would make a great late Christmas present for any keen cook.
Recipe for roasted chicken with Jerusalem artichoke and lemon
Adapted from a recipe in “Jerusalem” by Yotam Ottolenghi and Sami Tamimi.
Serves 8 as a main course or up to 16 if served as part of a buffet.
900g Jerusalem artichokes, peeled and cut into 6 lengthways wedges, about 1.5cm thick
3 tablespoons lemon juice
16 chicken thighs, bone in, skin on
24 shallots, peeled and halved lengthways
24 large garlic cloves, sliced
2 medium lemons, cut in half lengthways and then into very thin slices
2 teaspoons saffron threads
100ml olive oil
300ml cold water
3 tablespoons pink peppercorns, slightly crushed
8g dried thyme or herbes de Provence mix
40g chopped tarragon leaves
4 tsp salt
1 tsp black pepper
3 further tablespoons lemon juice
further 40g chopped tarragon
Put the Jerusalem artichokes in a large saucepan, cover with plenty of water and add the 3 tablespoons lemon juice. Bring to the boil, reduce the heat and simmer for 10-20 minutes until tender but not soft. Drain and leave to cool.s
Place the Jerusalem artichokes and all the remaining ingredients except the final 3 tablespoons lemon juice and 40g chopped tarragon into a large mixing bowl and use your hand to mix everything together well. Cover, refrigerate and leave to marinate for at least 2 hours.
Preheat the oven to 240 degrees C/220 degrees C fan/Gas mark 9. Arrange the chicken pieces skin side up in the centre of a roasting tin and spread the remaining ingredients around the chicken. Roast for 30 minutes. Cover the tin with foil and cook for a further 15 minutes by which point the chicken should be completely cooked.
Remove from the oven and add the reserved tarragon and lemon juice. Stir well, taste and add more salt if needed. Serve at once.
Recipe for Mejadra
Adapted from a recipe in “Jerusalem” by Yotam Ottolenghi and Sami Tamimi.
250g green or brown lentils (we used Puy lentils which were fine)
6-8 medium onions (1.4kg before prep)
6 tablespoons light olive oil
3 tsp cumin seeds
2 tablespoons coriander seeds
400g white basmati rice
4 tablespoons light olive oil
1 teaspoon ground turmeric
2 teaspoons ground allspice
3 teaspoons ground cinnamon
2 teaspoons sugar
salt and black pepper
Chopped fresh parsley or coriander and pomegranate seeds to garnish (optional)
Place the lentils in a small saucepan, cover with plenty of water, bring to the boil and cook until the lentils have softened but still have a little bite, then drain.
Peel and slice the onions thinly. Fry in 2 large frying pans each with about 3 tablespoons light olive oil over a medium heat for about 20 minutes until the onions are soft and brown but not burnt. The original recipe requires the onions to be dipped in flour and deep-fried but I have simplified this step and the resulting slow-cooked soft brown onions still taste good mixed with the rice, spices and lentils.
Take a large heavy based lidded saucepan and place over a medium high heat. Once hot, add the cumin and coriander seeds and dry-fry to toast the seeds for a minute or two, stirring constantly with a wooden spoon. Add the rice, olive oil, turmeric, allspice, cinnamon, sugar, 1 teaspoon salt and plenty of black pepper. Stir to coat the rice with oil and then add the cooked lentils and the water. Bring to the boil, cover with a lid and simmer on a very low heat for 15 minutes.
Remove from the heat, lift off the lid and quickly cover the pan with a clean tea towel. Seal tightly with the lid and set aside for 10 minutes.
Finally, add half the fried onion to the rice and lentils and stir gently with a fork. Pile up in a shallow serving bowl and top with the rest of the onion. If like, garnish with chopped fresh parsley and or coriander leaves and a few pomegranate seeds.
Recipe for basic and garnished hummus
Recipes adapted from those in “Jerusalem” by Yotam Ottolenghi and Sami Tamimi.
Serves 12 or more if served as part of a buffer
For the basic hummus
500g dried chickpeas
2 teaspoons bicarbonate of soda
540g light tahini paste
8 tablespoons lemon juice
8 garlic cloves, crushed
200ml ice cold water
To garnish half of the batch
4 tablespoons whole cooked chickpeas reserved from the second batch
2 tablespoons pine nuts lightly toasted in the oven or dry frying pan
2 tablespoons chopped flatleaf parsley
For the lemon sauce
10g flatleaf parsley finely chopped
1 green chilli finely chopped
4 tablespoons lemon juice
2 tablespoons white wine vinegar
2 garlic cloves, crushed
¼ teaspoon salt
Start a day before by washing the chickpeas well and placing them in a large bowl. Cover them with cold water, at least twice their volume, and leave to soak overnight.
The next day, drain the chickpeas. Place a large saucepan on a high heat and add the drained chickpeas and bicarbonate of soda. Coll for about 3 minutes, stirring constantly. Add 3 litres fresh water and bring to the boil. Cook, skimming off any foam and any skins that float to the surface. The chickpeas will take between 20 and 40 minutes to cook, maybe even longer. Once done, they should be very tender, breaking up easily when pressed between your finger and thumb, almost, but not quite, mushy.
Drain the chickpeas. You should have roughly 1.2kg now. Place half of the the chickpeas in a food processor bowl. Process until you get a stiff paste then, with the machine still running, add the half of the tahini paste, lemon juice, garlic and 1 ½ teaspoons salt. Finally, slowly drizzle in half of the iced water and allow it to mix until you get a very smooth creamy paste, about 5 minutes. Transfer to a bowl, cover with cling film and refrigerate for at least half an hour.
Repeat with the second batch of ingredients (you used only half), but remember to reserve 4 tablespoons cooked chickpeas to garnish.
Shortly before you serve the hummus, combine all the lemon sauce ingredients in a small bowl.
Top the second bowl of hummus with the cooked chickpeas, drizzle generously with the lemon sauce, and garnish with chopped parsley and toasted pine nuts.
Recipe for golden clementine cake
Adapted from a recipe in Jerusalem by Yotam Ottolenghi and Sami Tamimi.
Serves 8 generously or up to 16 if cut into delicate slices.
For the cake
200g unsalted butter
300g golden caster sugar
grated zest of 4 clementines and and 1 lemon
280g ground almonds
5 medium eggs
100g plain four sifted with a pinch of salt
For the syrup
80g golden caster sugar
120ml lemon and clementine juice
For the chocolate icing (optional)
90g unsalted butter, diced
150g good quality dark chocolate broken into pieces (or Valrhona or similar buttons)
¾ tablespoons honey
½ tablespoons cognac
Long strips of zest taken from an orange using a zester
or flakes of real gold leaf (available from specialist cake decorating suppliers)
Preheat the oven to 180 degrees C/160 degrees C fan/Gas mark 4. Lightly grease a 24cm round cake tin, ideally loose bottomed and line the base and sides with a double layer of parchment.
The cake is best made in a stand mixer such as a Kenwood. Cream together the butter and caster sugar thoroughly. Add approximately half the ground almonds. Beat in the eggs gradually, scraping the bottom and sides of the bowl with a spatula from time to time.
Add the remaining ground almonds, flour and salt and work them into the mix until completely smooth.
Spread the cake batter into the prepared cake tin and level with a palette knife (a small crank-handled one does the job well).
Bake the cake for 50 to 60 minutes, checking to make sure it’s not browning too much. Test in the usual way by seeing if the sides have shrunk just a little and by inserting a skewer which should come out clean.
Towards the end of the cooking time, prepare the syrup by combining the sugar and citrus juices in a small saucepan. Bring to the boil then remove the syrup from the heat.
As soon as the cake comes out of the oven, brush it with the boiling syrup until it has all soaked in. Leave the cake in its tin to cool completely before removing it from its tin.
Either garnish with the orange strips and serve as is or coat with chocolate icing.
To make the chocolate icing, put the butter, chocolate and honey in a heatproof bowl and set OVER (not in) a pan of simmering water making sure the bowl does not touch the water.
Stir until everything is melted, remove from the heat straightaway and fold in the cognac.
Pour the icing over the cool cake allowing it to dribble naturally over the sides without covering the cake completely.
Let the icing set then decorate either with strips of orange zest of flakes of gold leaf in the centre of the cake.
July 29, 2012 § Leave a comment
The challenge for this year’s Clonter Opera (Cheshire’s answer to Glyndebourne) picnic was to produce a themed dessert which could be eaten during a 30 minute interval. This year’s production was Engelbert Humperdinck’s “Hansel and Gretel”, so a selection of German mini-cakes, plus sweets and the obligatory gingerbread seemed to fit the bill.
I love proper cheesecake, so a traditional German-style baked cheesecake cooked in a rectangular tin and cut into dainty squares was first on my list. I chose my recipe from my newly acquired baking book, Dan Lepard’s “Short and Sweet” and found it to be excellent. This was the “Classic Cheesecake” from p.458 and was everything a cheesecake should be – deep cream cheese flavour with hints of orange zest and vanilla and great texture. The Hobnob biscuit base was an inspired variation on the usual digestives and was neither too hard nor too soggy, but just right. You can see the cheesecake squares presented in pink foil cases in the picture above.
Talking of which, the dinky self-assembly cardboard three tier cake stands I used attracted at least as much interest as the cakes! These were a Caroline Gardner design, stocked by online supermarket Ocado and maybe also Waitrose and John Lewis too.
That much-bastardised 1970’s dinner party favourite, Black Forest Gâteau just had to be on the menu. Forget dry chocolate cake, too much buttercream and garish decoration, my version was constructed with featherlight chocolate génoise (I used Rose Levy Beranbaum’s recipe from “The Cake Bible”); kirsch-infused syrup; luscious smooth chocolate custard (another winner from Dan Lepard’s “Short and Sweet” book); white chocolate ganache which tastes and behaves like a super-stable whipped cream, great for a cake which has to sit in a warm room for a little time. The final decoration was a griottine-style morello cherry, a chocolate stick and for a final touch of bling, a shred of real edible silver leaf. The result was a delectable little mouthful:
So good in fact that I just had to put together another batch the next day for afternoon tea, this time with a double layer of sponge, fresh cherries and grated chocolate:
Both the chocolate génoise and custard are really good versions of these classic components and I’ve given both recipes at the end of this post.
Strawberry tartlets presented German style on a sponge cake rather than pastry base, completed my trio of mini-cakes. I used more of the white chocolate ganache and incorporated my mother’s trick of glazing the strawberries with redcurrant jelly for extra sweetness and shine. The cakes were finished off with a little edible gold leaf:
You can’t do Hansel and Gretel without a gingerbread house. I didn’t think a fully assembled gingerbread house would survive the minibus journey along bumpy country roads from home to Clonter so used the templates for mini gingerbread houses from the BBC Good Food site recipe here to make house-shaped biscuits. I didn’t use their gingerbread recipe though, opting for yet another Dan Lepard recipe from “Short and Sweet”, the gingerbread biscuit recipe from p. 243. Another winner, producing a dark, deeply spicy biscuit, its colour coming both from muscovado sugar and also a tablespoon of cocoa powder added to the dough, a neat trick producing a deep colour and rich flavour pointing up the spices but not overpowering them with obvious chocolate.
I decorated the biscuits very simply with white royal icing and a number 1.5 writing nozzle producing a stylish black and white effect:
A selection of old-fashioned sweets from Altrincham market’s pick and mix stall and Hale’s fabulous Gobstopper sweet shop (sugar mice, chevron lolly pops, candy canes, bon bons, comfits, sugared almonds..) plus squares of home-made fudge completed the spread. Shame the opera director had a slightly different vision of the story and went for a pyschedelic Affleck’s Palace style emporium complete with skateboard gear rather than a recognisable gingerbread house. Ah well, you can’t win them all…
Recipe for Chocolate Génoise
Adapted from Rose Levy Beranbaum’s “Cake Bible”. I’d recommend buying the book for all Rose’s invaluable tips and tricks though. This recipe is sufficient for a deepish 23cm diameter round cake. I wanted thinner sheets of cake so scaled up the recipe to a 7 egg version and baked two 25cm square trays of cake.
37g clarified beurre noisette
28g cocoa powder (I like Valrhona or Green and Blacks)
60g boiling water
4g vanilla extract
5 large eggs (250g shelled weight)
100g golden caster sugar
75g sifted plain flour
Preheat the oven to 170 degrees C (fan).
Warm the beurre noisette until almost hot and keep warm.
In a smallish bowl, whisk together the cocoa and boiling water until you have a smooth paste. Stir in the vanilla extract and set aside, covering the bowl with the whisk still in it with cling film if you don’t plan to use it immediately.
Mix the eggs and sugar together in the large mixing bowl from your Kenwood or similar mixer. Set the bowl over, not in, a pan of simmering water and stir constantly until the mixture is just lukewarm. Take care and do not allow the eggs to coagulate or you will end up with hard little lumps in the finished cake. The heating of the eggs helps stabilise the mixture when whisked which is helpful when the dense chocolate is mixed in. I wouldn’t bother with the heating for a plain génoise.
Remove the bowl from the hot water, dry it off and return it to the mixer. Whisk at high speed until the mixture has tripled in volume and leaves a trail when the whisk is lifted.
Take a couple of big spoonfuls of the egg mixture and whisk them into the cocoa mixture using a balloon whisk.
Sift the flour over the remaining egg mixture and incorporate thoroughly but carefully using a balloon whisk. Add the cocoa and egg mixture and stir with the balloon whisk until half-incorporated. Fold in the beurre noisette in two batches by which time everything will be thoroughly combined yet still aerated.
Pour immediately into the prepared cake tin (greased and base lined for a deep round tin; fully lined with baking parchment if you’re baking a sheet of cake in a shallow square or rectangular tin as I was) and bake for about 30 minutes. You can tell when the cake is done as the cake shrinks away from the sides just a little.
Turn out straightaway onto a lightly greased cooling rack and peel off the parchment after a couple of minutes.
Recipe for Chocolate Cream Custard
From Dan Lepard’s “Short and Sweet”. Makes enough to fill 30 mini cakes with plenty left over.
100g golden caster sugar
25g cocoa powder (I like Valrhona or Green and Blacks)
2 teaspoons vanilla extract
225 ml milk (I used semi-skimmed)
2 egg yolks
50g unsalted butter cut into pieces
50g dark chocolate in small pieces (I like Valrhona Manjari buttons)
150ml double cream
In a heavy-based saucepan whisk the sugar, cornflour, cocoa powder and vanilla extract with the milk until smooth. Add the egg yolks and whisk again. Heat gently over a low to moderate heat beating with a wooden spoon all the time. As the mixture warms, gradually add the butter piece by piece, stirring all the time. As the mixture begins to thicken, beat hard to keep it smooth.
Remove from the heat, tip the mixture into a medium sized bowl (you’re going to add cream to the mixture later) and cover the surface of the custard directly with cling film to stop a sking forming. Leave to cool then chill in the fridge until completely cold.
When you’re ready to complete the custard, take it out of the fridge and remove the cling film. Using a hand-held electric whisk, whisk the custard at a slow speed. When the custard is smooth, increase the speed to medium and gradually whisk in the double cream until the mixture is very smooth, shiny and thick. The mixture will thicken up further to a consistency which can be piped and will hold its shape if returned to the fridge to chill for a while.