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So you’ve heard of lemon drizzle cake right? Well soak cake is what happens when you make a little too much delicious drizzling syrup and don’t want to waste any of it! Seriously, this cake is literally drenched in deliciously fragrant, sweet, sticky syrup. Because […]
This is a lovely seasonal twist on my recipe for apricot bourbon tart (you might have seen it in The Guardian). I love anything involving frangipane and I’m always striving to attain pastry perfection. My grandma made the best pastry and whilst she may not have approved of my ‘cheat’ of using booze for extra crispness I definitely think she would have approved of this tart. Not least because the filling uses rhubarb, which she used to grow by the ton.
The ginger is a nice addition to the frangipane, adding a little bit of spice and some extra texture to the light, fluffy almond filling.
This is delicious warm or cold, served with cream or ice cream.
200g plain flour
100g cold butter
50g icing sugar
1 egg yolk
25ml of cold water or gin (gin makes the pastry lighter)
80g ground almonds
50g plain flour
1/2 tsp baking powder
1 tsp ground ginger
2 tbsp milk
2 balls of stem ginger and 1 tbsp of the syrup from the jar
Start by making the pastry. Sift together the flour, cornflour and icing sugar and then rub in the butter (or combine them in a food processor). Lightly beat the egg yolk (keep the white for later) with the water or gin and then use this to bring the other ingredients together to form a smooth soft ball of dough.
Wrap the dough in cling film and refrigerate it for 20 minutes to allow it to rest. Once it’s rested roll the dough out into a large disc, about 2-3mm thick. I like to do this between sheets of grease-proof paper so that I don’t incorporate any extra flour into the dough, which can result in tough, chewy pastry. Grease a loose bottomed tart tin and then carefully line it with the dough. Trim away any excess dough but don’t discard it, you can use it for decoration later. Cover the pastry and put it back in the fridge to rest for another 20 minutes.
Pre-heat your oven to 190°c. Cover the rested pastry with a sheet of grease-proof paper and pile on some baking beans. Bake the tart crust for 20 minutes and then for a further 10 minutes uncovered. By now the crust should be golden and crisp. If it looks like the edges are getting a bit too brown just cover them with some baking parchment. Reduce the oven temperature to 180°c and set the tart case aside.
Now you can start on the filling. Beat together the butter and sugar until they are light and fluffy. Mix in the ground almonds, ground ginger, flour and baking powder. Add the eggs, one at time followed by the milk and the ginger syrup, beating until you have a nice soft batter. Finely chop the ginger and fold it through the batter.
Pour the filling into the pastry case and smooth off the top. Give the rhubarb a wipe with a piece of damp kitchen roll and slice it to suit whatever pattern you want to make on the top. Arrange the rhubarb on the filling and push it down into it ever so slightly. Add any extra pastry decoration you might want to. The spare white left over from making the pastry makes an excellent glue for this and also gives the crust a nice shiny finish. Bake the tart for 25-30 minutes. Enjoy hot or cold with a dollop of cream.
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Is there a more comforting Autumn pud than a crumble? All that soft sweet fruit bubbling up from under a buttery blanket of crunchy crumble, steaming and hot from the oven with perhaps a dollop of clotted cream or a splash of custard. Is it bad to eat dessert first? Or maybe just instead of dinner…?
450g (ish) rhubarb
1 ½ tsp orange flower water
3 tsp cornflour
225g plain flour
75g ground almonds
handful of flaked almonds
Pre-heat your oven to 180°c. Wipe the rhubarb with a damp cloth and roughly chop it. Toss it with the 75g of sugar for the filling, cornflour and orange flower water. Put it in a baking dish or divide it between individual ramekins. Pop this in the oven whilst you prepare the topping. This gives the rhubarb a little more time to roast.
Using your fingertips, lightly rub together the butter and the flour. Mix through the remaining sugar and the ground almonds. Scatter the crumble mixture over the partly roasted rhubarb. Don’t press it down too much. Bake the crumble for 20 minutes before sprinkling on a few flaked almonds and then returning the crumble to the oven for another 5-10 minutes, until the top is golden brown. Serve whilst still warm with cream, custard or ice cream. Yum!
This is such a simple dessert, it really requires very little effort, but it tastes delicious and, if you get the charring right, looks really pretty. Ripe, sweet, stone fruit are rich with natural sugars which caramelise beautifully on a grill creating a lovely contrast […]
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Last year I was all about my gin & lemon tart but this may well be my new favourite summer dessert.
It’s indulgent and rich without being even the tiniest bit heavy. The sponge is wonderfully light and fluffy whilst the filling is creamy and sweet but not sickly with the orange and raspberries keeping everything fresh.
Yes, making a zabaglione for the filling requires a bit more effort than say, just filling it with cream but it puts the two extra egg yolks from the sponge to good use and really adds an extra depth of flavour to the whole dessert. I promise you it’s worth it (and sometimes you just have to show off!)
2 egg yolks
4 egg whites
1 tsp cornflour
1 tsp white wine/white balsamic vinegar
90g ground almonds
1 tsp almond extract
1 tsp vanilla paste
2 egg yolks
2 tbsp Cointreau (or any orange liqueur)
150ml double cream
small punnet fresh raspberries
Pre-heat your oven to 180°c and line a Swiss roll tin with parchment paper.
Beat the egg yolks with approximately half of the sugar (don’t worry about being too precise) until they are really thick, fluffy and the colour of butter. Add the almond extract and vanilla paste.
In a second bowl whisk the egg whites until they hold a stiff peak. Add the remaining sugar and whisk again until they are thick and glossy. Sprinkle the vinegar and cornflour into this meringue and briefly whisk it again.
Mix the ground almonds into the egg yolk mixture and then quickly stir in a big dollop of the meringue. This should loosen the batter a bit and then you can carefully fold in the remaining meringue, making sure that it is well combined but being careful not to knock too much air out of the batter.
Pour the batter into the prepared tin and then bake it for 15 minutes. Once the sponge is cooked leave it to cool in the tin.
Whilst the sponge bakes you can start making the zabaglione for the filling, so that everything has plenty of time to cool.
Bring a medium-sized pan of water to simmer. Put the egg yolks and sugar into a large mixing bowl and whisk them until they are pale and fluffy. Add the Cointreau (or whatever you’re using) and whisk again. Place the bowl over the pan of water and continue to whisk the mixture until it is quite hot (to cook the egg yolks),thick and fluffy. Take the bowl off the pan and then leave this to cool.
Whisk the cream until it is very thick and fold in the cold zabaglione.
Now time to assemble everything!
Liberally sprinkle the surface of the sponge with icing sugar and then place a sheet of parchment paper over it. Put a clean tea towel over this and then, quickly, whilst holding everything in place, invert it and remove the tin. Carefully peel back the lining paper from the sponge.
Make a very shallow cut along one of the short edges of the sponge, about 1” in. Be careful not to cut all the way through. Spread the zabaglione cream evenly over the surface and then top this with the raspberries (I try to keep mine in rows so I know they will be evenly spread once it has been rolled up and sliced).
Starting at the short end of the sponge with the cut in it, carefully and gently roll up the sponge, using the paper and tea towel to help you. Place the roulade seam side down on a serving plate and chill until you are ready to serve it.