Raspberry and Lemon Polenta Cake

Fresh raspberries are a late summer treat, vividly pink in colour, delicate to handle and exquisitely perfumed. If your lucky enough to still be able to pick fresh raspberries this late in the summer then why not try this delicious polenta cake instead of the traditional Victoria sponge for afternoon tea!!!

Ingredients
16oz  Butter plus extra for greasing
16oz  Caster Sugar plus extra for sprinkling
16oz  Ground Almonds
2teaspoon Vanilla Extract
6 Eggs
Zest of 6 lemons
Juice of 3 lemons
8oz Polenta or fine semolina
2teaspoon Baking Powder
4oz Raspberries ( freeze these before hand as they will hold their shape better in the sponge)

Filling
4oz Soft Cream Cheese
1 tablespoon Icing Sugar
Finely grated zest of 1/2 Lemon
Juice of 1 Lemon
142ml Double Cream
4oz Raspberries

Method

1. Pre- heat oven to 180C/fan 160C/gas 5 
2. Grease and line two 23cm sandwich tins. I tend to use 2 semi-deep flan tins with loose bottoms rather then sandwich tins as they work better for this mix and its easier to remove the cooked sponges.
3. In a large bowl or mixer beat the butter and caster sugar together until creamy and light. Stir in the ground almonds and the vanilla extract
4. Then gradually add the eggs, little by little, until all the eggs are worked in. Fold in the lemon juice, lemon zest, polenta and baking powder
5. Divide the cake mix into each tin and level the top (depending on the size of your cake tins you may have some mix leftover, I always have enough mix to make an extra cake**). Scatter all but a handful of the raspberries over the mix and poke in gently ( try not to break the break the berries as the colour will seep into the sponge). Sprinkle one of the sponges with about 1 tbsp sugar. Bake for 20 mins until risen and golden, but still with a little wobble under the crust.
6. Open the oven, remove the sugar-crusted sponge and quickly poke the remaining frozen raspberries into the top. Bake both sponges for 20 more mins or until springy in the middle (you can insert a skewer into the middle and if it comes out clean the cakes are done). If this sounds too tricky, just leave the sponges to bake for 40mins* (the cake won’t look as glam, but will taste great just the same(you can add the leftover berries to the filling instead). Cool in the tin for 10 mins, then cool completely on a rack. If your using sandwich tins be careful turning out the raspberry-topped sponge as it maybe better to slide it off its base rather than turning it upside down. At this stage the cakes can be kept wrapped in the fridge for 4-5 days.
7. To make the filling beat the soft cheese with the icing sugar, lemon zest and a little of the juice to loosen if needed. Very lightly whip the cream so that it just holds its shape, then fold into the cream cheese. Gently fold in the raspberries.  Spread the filling onto the bottom cake and place the sugar-crusted sponge on top. Serve dusted with more icing sugar. 

                                                                           

**   Pour the extra cake mix into a greased and lined tin and bake for 40mins, the cake should be springy to the touch in the middle. To make Lemon drizzle cake - Heat the juice of 2-3 Lemons with 1tbsp of sugar per lemon (adjust to your taste) until the sugar dissolves. While the cake is still hot pour the warm syrup over the top and leave to stand in the tin. This is a delightful lemony cake,  which is great served with creme fraiche.

I decorate my cake with candid Cinnamon sticks, Star Anise, broken and whole Cardamon pods

*NOTE 

Depending on your oven, you may want to place a piece of foil over the cakes to prevent them from getting too brown after about 30mins

This is a great gluten free cake, just substitute regular baking powder for the gluten free variety

Happy Baking!!

August Food News

 Halloumi and Blue Cheese Saltier than Sea Water

http://www.independent.co.uk/life-style/food-and-drink/news/branded-blue-cheese-and-halloumi-are-saltier-than-seawater-9652323.html

Sakura Macaron recipe by Sake No Hana

http://www.independent.co.uk/life-style/food-and-drink/recipes/sakura-macaron-recipe-by-sake-no-hana-9247093.html

Raymond Blanc Praises Macdonalds for Quality of Ingredients
http://www.telegraph.co.uk/foodanddrink/foodanddrinknews/11007680/Raymond-Blanc-praises-McDonalds-and-gives-the-organic-movement-a-roasting.html


List of Top 40 Foods that most British are Unlikely to Try

http://www.huffingtonpost.co.uk/2014/07/18/kale-celery-leeks-top-40-foods-brits-unlikely-to-try_n_5598336.html?utm_hp_ref=uk-food
Creator of the Cronut unveils His latest Snack Creation

http://www.telegraph.co.uk/foodanddrink/foodanddrinknews/11022392/Just-how-bad-for-you-is-the-cronut-creators-latest-sugary-snack.html

Easter Treats

With Easter just around the corner, hot cross buns take centre stage once again on the supermarket shelves. Although nowadays they are available all year long!
Yet nothing beats fresh homemade hot cross buns, served slightly warm with lashings of butter!!!
Try this simple recipe for pleasantly soft and moist lightly spiced buns.

Ingredients:  

For the Buns

500g/1lb 2oz strong, white bread flour
55g / 55g Muscovado sugar
1 tsp salt
2 tsp mixed spice
1 tsp ground cinnamon
55g / 2 oz cold butter
100g/ 3 ½ oz mixed dried fruits
25g / 1 oz candied mixed peel
7g ¼ oz dried yeast
300 ml /½ pint/ warm milk
For the Crosses
75g / 2 ½ oz all purpose plain flour
35g / 1 ½ oz cold butter
Glaze
1 ½ tbsp apricot jam, warmed

Preparation:

Mix together the flour, sugar, salt and spices. Either grate or cube the butter into the flour and rub in, until it resembles coarse sand. Stir in the dried fruits and mixed peel. 

Sprinkle the yeast over the mixture and then finally pour in the warm milk. Mix til a soft sticky dough is formed.
Tip the dough onto a lightly floured surface and knead for no less than 10 minutes or until a silky smooth dough is formed. Place in a large, lightly oiled bowl. Cover with a clean tea towel and leave to rise in a warm place until doubled in size, about 2 hours.
Tip the dough onto a lightly floured surface, knock back the air from the dough and knead again for about 2 mins. Divide the dough into 12 and roll each into a bun shape. Place the buns on a lightly oiled baking sheet. With a sharp knife cut a shallow cross, into the top of the buns covering the width Cover with a clean tea towel and leave to rise again for approx 45 mins or until well risen.
Preheat the oven to 220°C/425°F/Gas 7
To make the crosses rub the butter into the flour, add a little cold water (1/2 tbsp) and stir to make a thick dough. Add a little more water if the mix is too dry. Roll the dough into a ball, cut in half, then each half into 6. Place in the fridge for at least 30 minutes. The balls will harden, thus are easier to roll.
Roll each small dough ball into a long thin sausage, cut in half and firmly press each 'sausage' half into the cross of the buns without knocking the air out.
Bake in the preheated oven for 15 - 20 minutes or until the buns are well risen and golden brown. Remove from the oven and brush the buns with the glaze. Lift the buns onto a wire rack and leave to cool.

Here are a few variations that you make like to try:
Infuse the milk with cardamons, cloves, cinnamon, nutmeg and saffron
Pre - soak the fruit in tea thus making the buns even more moist
Change the combination of your mixed fruit to include your favourite dried fruits
Make the crosses on your buns using by using icing

In other countries around the world they have a similar traditions of  Easter sweet products with varying degrees of fruit and spice combinations

Italy - Colomba di Pasqua, 

Similar in taste to Pannetone, often shaped like a dove

Russia, Bulgaria, Georgia - Kulich, Orthodox Christian countries
Traditionally baked in large tin shape, iced and decorated with flowers

Spain - Mona de Pascua, 
Shaped like a large doughnut with a boiled egg placed in the centre

Pinca, Eastern Europe
Similar to a large Hot Cross Bun 

 

Hope these inspire you to get a little more creative this Easter with your baking........

 

 

Happy Easter!!! 

Banoffee Pie

One of my favourite desserts is Banoffee Pie, made from the simple combination of bananas, toffee(made from boiled condensed milk or Dulce De Leche), whipped cream with either a pastry base or a biscuit crumb and butter base. Some versions will also include chocolate, coffee or both.
The Banoffee Pie is claimed to have been developed in 1972 by Ian Dowding and Nigel Mackenzie, the chef and owner respectively at The Hungry Monk restaurant in Jevington, East Sussex. Said to have been inspired by an American dish known as "Blum's Coffee Toffee Pie", which consisted of smooth toffee topped with coffee-flavoured whipped cream. Dowding recalls having adapted the recipe to use the type of soft caramel toffee created by boiling a can of condensed milk and he worked with Mackenzie to add a layer of bananas. They called the dish "Banoffi" and Dowding describes the dish as proving so popular with their customers that they "couldn't take it off" the menu.
The recipe was then adopted by other restaurants, as well as a number of supermarkets which began selling it as an American pie, leading Nigel Mackenzie to offer a £10,000 prize to anyone who could disprove their claim by finding any published pre-1972 recipe for the pie. Mackenzie erected a blue plaque on the front of The Hungry Monk confirming it as the birthplace of the world's favourite pudding. The Hungry Monk was purchased in 1968 by Nigel Mackenzie and his wife, and was open for 44 years until its closure in January 2012 due to "increased running costs"
The recipe was published in The Deeper Secrets of the Hungry Monk in 1974, and  later reprinted in the cookbook  In Heaven with the Hungry Monk (1997). Ian Dowding has since posted his original recipe online because he is "pedantic about the correct version", and stated that his "pet hates are biscuit crumb bases and that horrible cream in aerosols".
The word "Banoffee" has entered the English language and is used to describe any food or product that tastes or smells of both banana and toffee.
A recipe for the pie, using a biscuit crumb base, is often printed on tins of Nestle's condensed milk.**

The original Banoffi Pie recipe as it first appeared in ‘The Deeper Secrets of the Hungry Monk’ in 1974.  
Banoffi Pie Recipe (to serve 8-10 people)
12 ounces uncooked shortcrust pastry
1.5 tins condensed milk (13.5 ounces each)
1.5 pounds firm bananas
375ml of double cream
Half a teaspoon powdered instant coffee( optional, I prefer use chocolate shavings/ curls or caramelised nuts instead)
1 dessertspoon caster sugar
A little freshly ground coffee(optional, I prefer to use toffee sauce)

Preheat the oven to gas mark 5 (400F, ). Lightly grease a 10in x 1.5in loose bottomed flan tin. Line this with the pastry thinly rolled out. Prick the base all over with a fork and bake blind until crisp. Allow to cool.
The secret of this delicious pudding lies in the condensed milk.
Immerse the cans unopened in a deep pan of boiling water. Cover and boil for 3 hours making sure that the pan does not boil dry (It is absolutely vital to top up the pan of boiling water frequently during the cooking of the cans. 3 hours is a long time and if they are allowed to boil dry the cans will explode causing a grave risk to life, limb and kitchen ceilings)
Remove the tins from the water and allow to cool completely before opening. Inside you will find the soft toffee filling.*
3 Hours = light caramel
4 Hours = dark caramel
Method
Whip the cream with the instant coffee and sugar until thick and smooth. Now spread the toffee over the base of the flan. Peel and halve the bananas lengthwise ( I prefer to thinly slice and toss in lemon juice to prevent browning) and lay them on the toffee. Finally spoon or pipe on the cream and lightly sprinkle over the freshly ground coffee or drizzle with toffee sauce and sprinkle with chocolate shavings.

SHORTCRUST PASTRY: refer to previous post on Apricot and Almond Tart, you may wish to double the quantity and use what you need. I how ever find that single quantity is enough as I roll my pastry quite thinly, thus making a light crispy pastry base and my flan tin is slightly smaller in size
BISCUIT BASE: For quickness and ease you can go with a American style biscuit crumb pie base
For this you will need
225g Digestive or Ginger Biscuits
60g-80g Melted Butter (use more butter when you require a rather solid structure to your base)
Crush the biscuits or pulse in a food processor until resembling fine breadcrumbs. Tip the biscuit crumbs into the melted butter and stir until evenly coated. Pour the mixture into the centre of flan tin, then press the mixture firmly over the base of the tin and up the sides using the back of a dessert spoon. Transfer the base to the fridge to chill for about 30 minutes, until firm.
You can also add in pulsed pecans, almond, lemon zest or cinnamon to your bases for added texture/crunch and flavor.
* Do a few tins at a time as they can be stored unopened for some time and are rather handy for when you want to make a quick dessert
Or you can simply use your microwave: Pour the contents of the tins into a bowl, heat on medium for 2mins, stir and then repeat again. Then microwave on medium-low power for 16 to 24 minutes or until milk turns thick and caramel in colour, stirring every few minutes.
You can nowadays buy the caramel already done in cans/jars, commonly referred to as Dulce de leche

VARIATIONS 

Why not make individual Pies using biscuit crumb base in martini glasses or Kilner/Mason jars

 Use muffin tins to create cupcake style pies

Use shop bought mini pastry cases to create one/two bite pies for finger food party desserts. You can also use a large pastry case to make a quick family dessert during mid week when your short on time.

Happy Baking!!

**Some information supplied by Wikipedia

Blood Orange and Olive Oil Cake

Blood oranges makes a great alternative to the traditional orange varieties available at this time of the year.
Carried in local grocery stores from January to March, the blood orange is originally from Spain and Italy. Slightly smaller than a regular navel orange, they often have pitted skin with a red blush, while the internal flesh contains dramatic crimson or maroonish tints running through it . Some blood oranges may have a slightly sour note, but are less acidic than other varieties. While having a distinctive floral aroma and sweet flavor that boasts hints of raspberry.
Blood oranges are low in calories, contain vitamin C, potassium and fibre, while the reddish flesh is loaded with anthocyanin, a protective antioxidant that is often found in cherries but not in many citrus fruits.
They make a beautiful and delicious addition to any dish that uses oranges especially salads, cocktails, seafood dishes or desserts.
Due to the short availability season, to savor blood oranges throughout the year, freeze freshly squeezed juice in ice cube trays. Add frozen juice cubes to smoothies or defrost and use in savory sauces.
When shopping for them, choose fruits that are firm and heavy. You can store them for a few days at room temperature in your kitchen/fruit bowl or refrigerate for up to two weeks by wrapping then in an airtight bag/container.

Blood Orange and Olive Oil Cake
1 1/2 cups chopped walnuts

1 cup flour1 tablespoon baking powder1/2 teaspoon salt 

4 eggs 

1 1/2 cups sugar 

1 tablespoon zested orange peel 

1/2 cup fresh orange juice 

1/2 cup olive oil, plus more for greasing pan  

For Topping: 

1 1/2 cups walnut halves 

2/3 cup sugar 

Coarse sea salt 

Powdered sugar

Procedures

Preheat oven to 350°F. Lightly grease 9inch spring-form cake tin with olive oil.
Finely grind the walnuts in a food processor
In a medium bowl, whisk together walnuts, flour, baking powder, and salt. Keep to one side
In a large bowl, beat eggs with a mixer until frothy, about 2 minutes.
Add sugar to eggs and beat until creamy, about 3 minutes. Stir in walnut mixture.
Then add orange zest, orange juice, and olive oil and beat until combined.
Pour batter into prepared springform pan and bake until golden and a cake tester comes out clean, about 1 hour.
While the cake is cooling down ,
Make topping. Line a baking sheet with silicone mat/paper. Place sugar in a medium, heavy bottomed sauce pan over medium high heat. Cook sugar, stirring occasionally, until completely melted and light amber in color. Immediately add walnuts, and stir to combine.
Pour walnuts onto prepared baking sheet, working quickly to spread them out. Sprinkle them immediately with coarse sea salt. 
To assemble: Dust top of cake with powdered sugar until evenly covered. Lightly break up any large chunks of walnuts and spread evenly over top of cake

Hope this brings an injection of color to your dining table during these cold and dark nights

Happy Baking!!!!

November Food News

How to make the perfect apple pie
http://www.theguardian.com/lifeandstyle/wordofmouth/2013/nov/07/how-to-make-perfect-apple-pie
From choosing the pastry, puff or shortcrust, deciding on type of apple, cooking or dessert and how to serve, with cream or custard –  can a plain old apple pie compete with tarte tatin and strudel?

World Restaurant Review

 http://www.telegraph.co.uk/foodanddrink/restaurants/10433150/Venez-avec-moi-monsieur-the-restaurant-where-looks-decide-your-seat.html

"In Paris, rumour has it that the good-lookers get seated at the top tables at Le Georges, while the 'moche' are hidden in the corner"

Pie and Mash - London's fast food

http://www.telegraph.co.uk/foodanddrink/10422491/Pie-and-mash-the-fast-food-that-built-London.html

"Taste, allure, a feast for the senses – and that was just the view through the steam clouds rising from a plate of L Manze’s prize pie and mash."

My Life in Food: Cedric Grolet, Pastry Chef
http://www.independent.co.uk/life-style/food-and-drink/features/my-life-in-food-cdric-grolet-pastry-chef-8916504.html
"Grolet is one of the finest pastry chefs in Paris. He took up the wooden spoon at 12, working in the kitchens of his grandparents' hotel in Andrézieux-Bouthéon in the Loire. At 13, he became a kitchen apprentice. By 14, he had specialised in patisserie.

After collecting a clutch of awards – including the National Trophy for Sugar Art – he went to work at Fauchon, training its chefs around the world. Since 2011, he has headed up the pastry kitchens at Le Meurice in Paris, working under Alain Ducasse. He is famed for reinventing classic French desserts."

 

November Dessert Ideas

With Halloween over and Christmas just around the corner November tends to be the filler month for many while getting ready for the holidays. However the first November frost brings the sweetest parsnips for roasting and baking, while freshly picked chestnuts should be roasted to bring forward their earthy sweetness and then use as required.
Coming into season are satsumas, pomegranates and quinces, while pears and apples are still in abundance. Here are a few ideas using this months harvest!!!

Parsnip Pound Cake

Combine two of this months harvest staples to make this delicious tart,

Pumpkin and Cranberry Tart

Poached Quince with Almonds and Autumn Apple Jelly

 Ginger Cake with Poached Pear
This is a truly winter dessert with all those warm spices, use the poaching syrup from the pears to plump up the dried fruit and to serve this dessert

Pomegranate Meringues

Chestnut Cake with Chestnut Parfait

 Cookie Dough Pizza with Dark Chocolate Mousse, Pomegrante and Toasted Mixed Nuts

 Parsnip Cake with Ginger Frosting

Happy Baking :)