Strawberry Mousse Dessert & off on Holiday

I’m off on holiday to Chicago tomorrow!! I’m SO excited as I’ve never been to America before and can’t wait to eat my way around all the bakeries and cupcake shops. I won’t be posting for about two weeks but wanted to leave you with a lovely summery strawberry dessert in the hope that by the time I get back the weather might have improved as it’s currently pouring with rain.

This was the dessert I made with some of the remaining glut of strawberries I had leftover from the Pick-Your-Own trip I mentioned a few posts back. I wanted something that would really show off the freshness of the strawberries and concocted this dessert. The strawberries are used three times, once in the mousse, again as a fresh fruit central layer and finally as strawberry jam – of which I used my own homemade jam.

I decided to make individual desserts by layering the components in metal ring moulds and glasses, but you could easily just use one big glass dish if you wanted. The dessert comprised of a whisked fatless sponge base which was spread with a little homemade strawberry jam, followed by a ring of fresh strawberries, topped with an incredibly light and airy strawberry mousse and finished with a little extra jam to give it a nice vibrant shine. All the components were soft and light and each mouthful was bursting with the very essence of ripe strawberries.

Strawberry Mousse Dessert
Strawberry Mousse
350g strawberries
3 egg whites
150ml double cream
120g caster sugar

Whisked Sponge
4 eggs
125g caster sugar
125g plain flour
2 tbsp hot water
1 tsp vanilla

Assembly
250g fresh strawberries
8 tbsp strawberry jam

Start by making the spongePreheat the oven to 190C and line a 20cm x 30cm swiss roll tin with baking paper.
Whisk the eggs, vanilla, water and sugar together until pale and tripled in volume. This should take about 4 minutes and a ‘ribbon’ of batter should remain visible for a few seconds if streaked across the surface.
Sift over the flour and use a large metal spoon to carefully fold it through the batter, until no flour streaks remain. Don’t over mix as you want to preserve as many air bubbles as possible.
Pour the batter into the lined tray and level out the surface.
Bake for 12-15 minutes until lightly golden and springy to the touch. Lay another piece of greaseproof paper on a cooling wire and dust the top with icing sugar. Invert the sponge onto the dusted paper and carefully peel off the bottom paper. Cover with a clean tea towel and leave to cool before using.

To make the mousse Destalk the strawberries and blitz them in a food processor until smooth. Press the puree though a sieve to remove most of the seeds and set aside.
Place the egg whites in a clean bowl set over a pan of simmering water. Whisk until light, airy and soft peaks are forming. While continuing to whisk, add the sugar a little at a time until the mixture forms a thick and glossy meringue. Remove the bowl from the heat and continue to whisk until cooled.
In a large bowl, whip the double cream to stiff peak stage before whisking in the strawberry puree. Add a quarter of the meringue to the strawberry cream and fold together to slacken the mix before gently folding in the rest of the meringue to create a soft strawberry mousse.

To assemble the dessert

Wrap the bases of 8 deep ring moulds with cling film or have 8 tumbler glasses to hand. Cut out circles of sponge and place in the base of the moulds or glasses.
Heat the strawberry jam until soft and spread a teaspoonful over the tops of the sponges.
Destalk the remaining strawberries and cut in half. Place a ring of cut strawberries around the edge of the moulds or glasses, with the cut side facing out. Place another strawberry in the centre if space allows.
Spoon the strawberry mousse over the layer of strawberries until completely covered. Shake and tap the moulds/glasses gently to ensure the mousse spreads down between the strawberries. (Divide any leftover mousse between small ramekins or glasses).
Carefully spread the remaining strawberry jam over the top of the mousse. Cover with clingfilm and refrigerate for at least 4 hours to firm up before serving.
When ready to serve, remove the bottom layer of cling film from the ring moulds and place on a serving plate. Run a hot knife around the very top of the mousse and gently remove the ring. Serve with extra strawberries on the side. Any desserts made in glasses can be eaten straight from the glass.
Note: Do not attempt to place any strawberries on top of the turned out strawberry mousses, as the weight will cause the mousse to collapse.
Serves 8

The Kreativ Blogger Award

A few days ago I was given The Kreativ Blogger award by two lovely ladies, Nora from Nora The Kitchen ‘Splorer and TracieMoo from Bitter Sweet Flavours. Thanks girls, it brought a huge smile to my face.

The Kreativ Blogger Award comes with some rules:
1 Thank the person(s) who has given you the award (Thank you Nora & TracieMoo!)
2 Copy the logo and place it on your blog
3 Link to the person who has nominated you for the award
4 Name 7 things about yourself that people might find interesting
5 Nominate 7 Kreativ Bloggers
6 Post links to the 7 blogs you nominate
7 Leave a comment on each of the blogs to let them know they've been nominated


Seven Facts about me:
1) I adore cake in any form, from light and fluffy to dense, spiced and fruity – I’d have cake over a bar of chocolate any day.

2) I don’t enjoy shopping for clothes but will never pass up the chance to explore a food market or bakeware shop.

3) Like Nora, whenever I visit a restaurant the first section I look at is the desserts.

4) The Sound of Music is probably my favourite film – whenever I was ill off school I always used to watch it, lying on the sofa snuggled under my duvet. Even though they keep bursting into song throughout the film, I find this is part of its charm and yet modern films do this it irritates me – strange.

5) I hate throwing food away and often have lunches consisting of 2 days of previous meal leftovers, such as cold potatoes, salads, breads, quiches, even boiled carrots – they make great houmous and veg sarnies! and if breads getting a little dry then I toast it or dip it into soup.

6) I have just found out that I have obtained a 2:1 degree in Food & Nutrition from uni!! Now busy job hunting with little success (I want to do more the practical food side than the nutrition side – bakery, recipe testing, magazines etc so if anyone’s got any jobs going…)

7) I never put butter on my bread if adding another topping. I find jam, houmous or pickle etc add enough of their own moisture.



The next seven 'Kreativ Blogger' holders I would like to pass the award onto are:
The Caked Crusader – a fellow sponge pudding enthusiast and her custard tart recipe is divine!

Nic of Cherrapeno – a lovely blogger who shares my love of exploring foodie markets and shows.

Sam of Antics of A Cycling Cook – some wonderful recipes, making the most of fresh seasonal produce.

Rosie of Baking Cakes Galore – a fellow baking enthusiast with some great recipes for afternoon tea.

Snooky Doodle Cakes – a cake decorating master!

Johanna of Green Gourmet Giraffe – a fellow vegetarian and a great source of inspiration when I’m stuck for ideas of what to make for dinner.

Karina of Karina’s Kitchen – a gluten free goddess who proves avoiding gluten doesn’t mean missing out on tasty meals and treats.

All wonderful bloggers with such fun and creative flair and a great writing style.

The Cake Slice July 09: Marbled Lemon Blueberry Butter Cake

What a great choice this months Cake Slice was. Lemon and blueberries are a great flavour combination and this cake combines the two. It involves making a fresh blueberry preserve to sandwich together a light lemony cake. Some of the blueberry preserve is also swirled through the batter to create a mottled marble surface to the cake layers. The whole cake is then topped off with a creamy lemon buttercream.
I really enjoyed making my own blueberry preserve for this cake, rather than relying on a jar. Quite a thin spreading is used to sandwich the cakes together and as it’s the only filling I initially thought it looked a little stingy but the depth and intensity of the blueberry flavour really shone through and it was more than sufficient. I loved its deep purple colour too, a perfect contrast to the pale creamy cake layers and frosting.

The cake itself was very light and tender. The cake was made using only egg whites and the resulting layers rose well and had a good structure. I often have trouble with egg white only cakes, they tend to shrink on me, but this one turned out perfectly. The lemon flavour was very subtle, I think next time I will add more lemon zest as I like my lemon quite zingy.

The frosting was another success. It is an egg enriched buttercream, but unlike the buttercreams I have made in the past, this one was made using whole eggs rather than just the egg white. The results were amazing! It turned out so silky smooth and creamy and it melted on your tongue like… well like butter and it was not grainy in the slightest. My dad announced this was the best frosting he’s ever tasted so it’s definitely one I will be using again in future. It whipped up to be beautifully thick and the perfect spreadable consistency. At room temperature it was soft and creamy and after a night in the fridge it firms up, but both consistencies are wonderful. Needless to say, this cake didn’t last long in my house. Click to see the other Cake Slice cake bakers.

Marbled Lemon Blueberry Butter Cake
(Recipe from Shy High Irresistible Triple Layer Cakes by Alisa Huntsman & Peter Wynne)
Lemon Cake Layers
200g unsalted butter, at room temperature
250g caster sugar
2 tsp grated lemon zest
1½ tsp lemon extract
7 egg whites
360g American cake flour OR 280g plain flour & 80g cornflour
4 tsp baking powder
½ tsp salt
280ml milk
Fresh blueberries, for decoration

Lemon blueberry preserves (below)
Lemon buttercream frosting (below)

Preheat the oven to 180C. Butter the bottom and sides of three 8 inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
In a mixer, cream together the butter, sugar, lemon zest and lemon extract until light and fluffy. Gradually add the egg whites 2 or 3 at a time, beating well between additions and stopping occasionally to scrape down the sides of the bowl.
Combine the flour, baking powder and salt, whisk gently to blend. In 2 or 3 alternating additions, beat the dry ingredients and milk into the butter mixture, scraping down the sides of the bowl several times. Beat on medium-high speed for about 1 minute to smooth out any lumps and aerate the batter.
Scoop 4 tbsp of the batter into a small bowl. Divide the remaining equally among the 3 prepared pans, smoothing the tops with a spatula. This gives you a smooth surface to work with. Add 2½ tbsp of the lemon blueberry preserves to the reserved batter and blend well. Drizzle heaping teaspoons of this blueberry mixture over the batter in the pans. Use a skewer to swirl the blueberry mixture in short strokes to drag it down through the lemon batter without mixing it in.
Bake for about 25 minutes or until a cake tester or skewer stuck in the centre comes out clean and the cake pulls away from the sides of the pan. Lat the layers cool for 10 minutes before turning out onto a wire rack, peeling off the paper and leaving to cool completely.

Lemon Blueberry Preserves
375g blueberries, fresh or frozen
165g caster sugar
2 tbsp freshly squeezed lemon juice
1½ tsp grated lemon zest
1 tsp grated fresh ginger

Puree the blueberries with any juices that have exuded in a blender. Pass the puree through a coarse strainer to remove the skins.
In a heavy medium saucepan, combine the blueberry puree with the sugar, lemon juice, zest and ginger. Bring to a gentle boil over a medium heat, stirring often for 20 minutes, or until the preserves have thickened and are reduced by half. To check the proper thickness place a small amount of a saucer and put in the freezer until cold. Drag your finger through it. If a clear path is made through the preserve then it is ready. Let the preserves cool before using. (Can be made up to 5 days in advance).

Lemon Buttercream Frosting
225g caster sugar
55ml water
2 eggs
300g unsalted butter, at room temperature
2 tbsp freshly squeezed lemon juice

In a small saucepan, combine the sugar and water. Bring to the boil over a medium heat, stirring to dissolve the sugar. Continue to boil without stirring, occasionally washing down the sides of the pan with a wet pastry brush until the syrup reaches the soft-ball stage, around 115C on a sugar thermometer. Immediately remove from the heat.
In a large mixer bowl with an electric mixer on medium speed, beast the eggs briefly. Slowly add the hot syrup in a thin stream, pouring it down the sides of the bowl; be careful to avoid hitting the beaters or the syrup may splatter. When all the syrup has been added, raise the speed to medium,-high and beat until the mixture is very fluffy and cooled to body temperature. This can take 15-20 minutes.
Reduce the mixer speed to medium-low and gradually add the softened butter 2 to 3 tablespoons at a time, beating well between additions. As you’re adding the last few tablespoons of butter, the frosting will appear to break, then suddenly come together like whipped butter. Beat in the lemon juice, and the frosting is ready to use.
To Assemble
To assemble the cake, place a layer, flat side up, on a cake stand. Spread half of the lemon blueberry preserves over the top. Place a second layer on top of the first and spread the remaining preserves over it. Finally place the third layer on top and frost the top and sides with the lemon buttercream.
Decorate with fresh blueberries and serve.
Makes one 8 inch triple layered cake

Sunny Strawberry Jam

Last week we had glorious sunshine and warm weather and I was able to spend a very enjoyable morning picking strawberries in a pick-your-own farm not too far from where I live. The strawberries tasted wonderful, so sweet and a vibrant red colour all the way through. The smell that surrounds you as you crouch down amongst the rows of plants, lifting the leaves in the hunt of the ripe red berries, is amazing. I was having such a good time that I got a bit carried away and picked rather more than is physically possible for me, or indeed my family, to eat fresh. My mum has always talked about wanting to try making homemade strawberry jam and as we had such an abundance of fresh tasty strawberries, turning them into jam seemed the ideal solution.

In order for jam to set, you need pectin, which is naturally occurring in all fruits, although in different quantities. Unfortunately strawberries only contain small amounts of pectin, meaning it won’t set into a firm spreadable jam on its own. Thanks to the cleverness of science you can now buy preserving sugar which is sugar with added fruit pectin, specially made for jam making. Some shops are also now starting to sell little sachets of powdered pectin, which can be used with normal sugar to help a jam gel/set. Lemons also naturally contain high amounts of pectin so adding the juice of one of those will also help.

For the strawberry jam I used a pectin sachet with normal sugar and it did help the liquid produce more of a gel, although the overall jam was still softly set. However, as I have said in the past, this is how I prefer my jam so I was more than happy with the results. The jam turned out a deep glossy red colour and had a fantastic fresh strawberry aroma that wafted up the minute I unscrewed the lid. The strawberries retained their cut shape, although were tender enough to squish into a fruity puree when spread across some bread or toast.
If you are wanting to make your own jams using fruit that’s low in pectin then it’s best to try and combine it with a fruit that’s high in pectin. This is why you might often see blackberry and apple jam, for not only do they taste good together but the high pectin apple helps set and low pectin blackberries.
Fruits which are naturally high in pectin include:
Lemons, cooking apples, blackcurrants, redcurrants, gooseberries, quinces, limes, grapefruits, oranges, some plums

Fruits which are low in pectin include:
Blackberries, cherries, strawberries, pears, rhubarb, figs

Sunny Strawberry Jam
Ingredients
1kg fresh strawberries
1kg preserving sugar (with added pectin)
OR 1kg granulated sugar and 1 sachet pectin
1 lemon

Method
Destalk the strawberries and cut them into halves or quarters depending on their size.
Place into a large saucepan with the juice from the lemon. Heat until simmering and the fruit has started to soften and release its juices, about 15 minutes.
Add the preserving sugar or sugar and pectin, stirring until dissolved.
Allow to boil for 20 minutes, stirring every so often to prevent the fruit from catching on the bottom of the pan.
Meanwhile, place 5 clean dry jam jars and their lids into a cold oven. Heat to 120C and then allow them to heat for at least 10 minutes to sterilise them before using.
Test if the jam is ready by placing a small spoonful of the jam onto a saucer and placing in the fridge for 3 minutes. Once cool, run your finger through the jam and if it ripples and leaves a clear path, then it is ready. If not, then allow to boil for a further 5 minutes before testing again.
Once ready, remove the jam from the heat and the jars from the oven. Carefully ladle the hot jam into the hot jars and screw on the lids tightly. Wear rubber gloves to protect your hands from the heat and to give you a good grip.
Allow to cool at room temperature before storing in a cool dark place until required. The seal button in the lids will suddenly pop back down as the jam cools, as a sterile vacuum is created within the jar. They will give a loud ‘pop’ when this happens, so don’t be alarmed.
Once open, store in the fridge.
Makes 4 – 5 jars

Wholemeal Basket Bread

I woke up on Saturday with a craving for some freshly baked bread. The desire was so strong that by 7:30am I had a batch of wholemeal bread proving in the morning sunshine. You can buy good quality bread from bakeries these days but there is something so unique and enjoyable about making your own. I think it is to do with how the bread physically grows in size before your eyes and gives off different aromas during each stage that increases the anticipation of eating it and makes it taste so good once you get your reward of that first, still warm, slice.

This bread dough starts off very wet and sticky, but the more you knead it, adding just a little extra flour, it will become a soft workable dough. I have always wanted to try making bread in one of those traditional bread proving baskets, but as I don’t have one I decided to improvise with a wooden bread basket and a well floured tea towel. I’m delighted to say it worked well and produced a lovely humped shape and rustic flour dusted loaf. A few quick slashes across the top and it was ready for the oven.

Preheating the baking tray ensured a crisp and golden brown base, while a few sprits of water in the oven created a little steam which helped give the bread a thick crisp crust. As the bread baked, the aroma of hot toasting wheat was wonderful. It permeated through the whole kitchen, making my mouth water. I wandered around impatiently waiting for it to cool before cutting my first slice and eating it, no butter required. Wheaty with a moist crumb and a crisp chewy crust, delicious, and just in time for lunch.

Wholemeal Basket Bread
Ingredients
500g wholemeal flour, plus extra for kneading and dusting
450ml warm water
5g dried yeast
6g salt
1 tbsp vegetable oil

Method
Place the flour, yeast and salt in a large bowl. Mix together the oil and water and pour over the flour. Shape your fingers into a claw shape and use to swirl around the ingredients to bring the mixture to a wet and sticky dough.
Turn out onto a floured work surface and knead for 10 minutes, it will be very sticky but it will naturally become less wet as you knead it, so keep working with it. After 5 minutes, add another 50g-ish of flour to bring it to a workable dough.
Form the dough into a ball and place in large greased bowl. Cover with cling film and leave to rise for 2hrs in a warm place.
Once doubled in size, knock back the dough and reform it into a ball. Rub a tea towel with a generous amount of rye or wholemeal flour and use it to line a medium sized mixing bowl or wooden bread basket.
Place the dough ball on top of the floured tea towel and gently fold the sides over the top of the dough. Leave to rise again for another 90 minutes.
Preheat the oven to 240C and place a sturdy baking tray in the oven to get hot.
Once the dough has risen, carefully invert it out onto the hot baking tray (it should come away from the floured tea towel easily). Slash the top of the bread gently with a bread knife and spay the top with water. Place the bread into the oven and quickly spray in a mist of water before quickly shutting the door. (This helps create steam which gives the bread a thick and crispy crust).
Bake for 10 minutes before decreasing the temperature to 200C and baking for a further 30 minutes.
Test the bread is sufficiently baked by tapping the base with your knuckles. It should be crisp and sound hollow. If it sounds muffled, give it 3-5 minutes longer and try again. Transfer to a wire rack and leave to cool to room temperature before slicing.

Rhubarb Ripple Bundt Cake

My grandmother grows rhubarb in the garden and a few weeks ago she kindly gave me the last of her crop. I wanted to bake something with it and while I was thinking what to make I suddenly remembered I had a brand new bundt tin that I hadn’t even used since I bought it several weeks ago – how did that happen? So I knew it was going to have to be a rhubarb bundt cake. If you don’t have a bundt tine, I’m sure a deep cake tin would work just as well.

I decided to roast the rhubarb before rippling some through the cake batter and adding the rest as a fruity middle layer within the cake. The cake batter contains a lot of yoghurt which gives it a wonderfully smooth and creamy texture and helps keep it moist and tender. I also added a little glace ginger into the mix and then doused the baked cake with a fresh ginger syrup. This helped give the cake a lovely sheen and a subtle ginger flavour.

Rhubarb Ripple Bundt Cake
Ingredients
700g rhubarb
175g caster sugar
200g butter
2 tsp vanilla
3 eggs
375g self raising flour
260g natural yogurt
½ tsp baking powder
20g glace ginger, from a jar

For the syrup
45g caster sugar
50ml water
25ml ginger syrup from the glace ginger jar
20g fresh ginger, sliced

Method
Preheat oven to 180C. Trim and slice the rhubarb into 2cm slices and toss through 55g of the caster sugar. Place in a single layer in a baking tray and bake for 20 minutes until tender. Remove from the oven and set aside to cool.
Place the butter, remaining sugar and vanilla in a bowl and cream together until light and fluffy. Beat in the eggs one at a time, don’t worry if it looks slightly curdled.
Finely chop the ginger and add to the mix along with the flour, baking powder and yogurt. Beat until well combined and silky.
Stir two-thirds of the baked sliced rhubarb through the cake batter and lightly crush the remaining rhubarb until soft but not smooth.
Spoon half of the cake batter into a 23cm bundt tin or 20cm deep round cake tin. Spread the remaining crushed rhubarb over the surface and top with the last half of the cake batter.
Smooth the top and bake in the oven for 1 hour and 20 minutes, cover quickly with foil after the first 40 minutes to prevent from over browning.
Once baked, remove from the oven and allow to cool for 20 minutes until removing from the tin, drizzling with the ginger syrup and allowing to cool completely.

To make the syrup, add the water, ginger syrup, sugar and sliced fresh ginger into a small pan. Bring the boil, stirring until the sugar has dissolved.
Reduce to a simmer and allow to bubble for 10 minutes to reduce and turn syrupy.
Allow to cool slightly before using.
Makes one 23cm bundt cake or one 20cm deep round cake.

Apple & Elderflower Jam

Since the warm weather arrived my family and I have been going for walks around the village every evening after dinner. A few nights ago we were strolling down a country lane when I smelt a sweet perfume smell coming from a nearby bush dotted with clumps of tiny white flowers. It turned out to be an elderflower bush. Oh this would be perfect in some apple jam, I thought, and so I set about picking all the flower heads I could find. Unfortunately on a lot of the bushes we found the flower heads were over and the beginnings of the elderberry were starting to form. However, with the help of my dad I managed to collect quite a big bunch. It was actually rather fun as the bushes were often buried the midsts of a nettle patch or surrounded by prickly bushes, so it was a team effort to forage for the flowers.

Elderflowers look surprisingly like cow parsley (it may have another name) but be sure not to pick cow parsley as to my knowledge it’s not edible. The easiest way to tell is that elderflowers grow off the ground on a big bush, whereas cow parsley grows on a long green stem that grows directly out of the ground. Another good identifier is that elderflower smells sweet and fragrant whereas cow parsley is quite revolting with a smell of dirty farmyards, so they are easy to tell apart once you get close.

I stripped the flowers off the stems and secured them inside a muslin bag and adding them to my pan along with lots of Bramley apples to allow the flavour of the flowers to steep into the apple during cooking. Within a few minutes the aroma coming from the flowers mixed with the sharp fruity smell of the apples was wonderful. If you’ve ever smelt elderflower cordial it smelt very similar to that.

Once my jam was made and cooled I was eager to taste it. I adore the golden amber colour it turned, it almost seemed to glow. The jam itself was softly set with small lumps of apple still remaining which gave it a nice texture and appearance. The initial flavour was sweet and slightly perfumed and then the sharp tanginess of the apple came in and it ended with a lingering elderflower flavour – delicious. Jams usually call for an equal quantity of sugar to fruit but I like my jams softly set and still a little sharp so I reduced the amount of sugar, but if you want a sweeter jam then just increased the amount stated below to the weight of the prepared apple, around 750g. I’m going to go back in a few weeks and try and collect some of the elderberries – it’s so rewarding making use of things from the hedgerows.

Apple & Elderflower Jam
Ingredients
1kg Bramley apples (about 5 apples, skin and core still intact)
500ml jug full of elderflower heads, stalks removed
400ml water
500g jam sugar (sugar with added pectin)

Method
Rinse the elderflower in water to remove any dirt or tiny bugs and shake dry. Pull the flower heads off the stalks and place inside a large piece of muslin cloth, make into a bag shape and tie securely with string.
Peel, core and dice the Bramley apples (you should end up with around 750g prepared weight) and place them into a large saucepan along with the bag of elderflower heads.
Add the water, bring to a simmer and allow to cook for about 20 minutes, until the apple is soft and pulpy.
Meanwhile, wash and dry 4 jam jars and place on a baking tray, with their lids on the tray next to them. Heat in the oven to 120C for 15 minutes to sterilise them. Leave the jars in the oven until ready to use. You don’t want the jars to cool before filling them with hot jam, as this may cause them to shatter.
Once the apple is softened, pour in the sugar and stir until all the granules have dissolved. Leave to bubble for 20 minutes, stirring every 5 minutes to prevent the fruit from sticking. It should start to thicken and turn sticky.
Test the jam for readiness by spooning a small amount of jam on a saucer and placing it in the fridge for 2 minutes to cool. If you are then able to run your finger through the jam, leaving a clear track, then the jam is ready. If not, then allow to cook for a few minutes more before repeating the test.
Once ready, remove the jam from the heat and take out the bag of elderflower heads. Place the bag in a sieve and use a spoon to squeeze any remaining flavoured juice back into the jam, stir.
Take the jam jars out of the oven and use a ladle to divide the hot jam between the jars, filling right to the top. Be careful as the jam will be extremely hot!
Screw the lids on tightly, wearing rubber gloves to protect your hands from the heat and to give you a good grip. Leave the jars to cool completely at room temperature before storing in a cool dark place until required. The seal button in the lids will suddenly click back down as the jam cools when a vacuum is created within the jar. They will give a loud ‘pop’ when this happens, so don’t be alarmed.
Once open, store in the fridge.
Makes 3 – 4 jars of jam.

Daring Bakers Challenge June 09: Bakewell Tart

The June Daring Bakers' challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart... er... pudding that was inspired by a rich baking history dating back to the 1800's in England.

Like many regional dishes there’s no “one way” to make a Bakewell Tart and/or Pudding, but most of today’s versions fall within one of two types. The first is the more well known “Bakewell Tart” where a rich shortcrust pastry contains jam (traditionally raspberry) and an almond frangipane topping. The lesser known “Bakewell Pudding” consists of a layer of jam covered by an almondy pastry cream and baked in puff pastry. Our challenge was to make an almond shortcrust pastry tart with a jam filling and frangipane – the more well known tart but with added almond in the pastry.

Bakewell tarts always bring back fond memories of my childhood, as my mum would often make a Bakewell tart for pudding on Sundays. I am also lucky enough to have tasted the more elusive Bakewell pudding, having visited the village of Bakewell in Derbyshire (which gave it its name) while I was at University. Both contain the same sorts of flavours but look and taste completely different, the pudding appearing a bit more like a jam and custard filled Yorkshire pudding. While both are nice, I have to say that my heart belongs to the Bakewell tart.

The jam filling for a Bakewell tart is traditionally raspberry, but we were given free reign to use whatever jam and fruit combination we wished. The recipe called for a 10inch/25cm tart tin, but I decided to make two different sizes, complete with different filings. I made one 7inch/17.5cm tart filled with peach jam and slices of peach as well as four 3.5inch/8cm tarts filled with black cherry jam.

The flavours of the peach were sweet and summery and I really loved seeing slices of actually fruit hidden amongst the frangipane when I cut a slice. The fruit gave off some juice meaning the frangipane was a little delicate when hot, but firmed up nicely when cool. I couldn’t resist the smaller tarts filled with the cherry jam – the combination of cherries and almond is always a winner in my books and the vibrant layer of jam looked so striking and pretty when cut into. So my tarts weren’t classically Bakewell, but they provided the inspiration.

I have sometimes had trouble making my own pastry in the past but this recipe came together perfectly, and didn’t tear or shrink during baking – success! The pastry was light, crisp and flaky and I loved the almond addition, which together with the almond filling made for one intensely almond flavoured tart!

Bakewell Tart - Almond Shortcrust Pastry
Ingredients
225g plain flour
30g caster sugar
½ tsp salt
110g unsalted butter, chilled
2 egg yolks
½ tsp almond extract
1-2 tbsp cold water

Method
Sift together flour, sugar and salt. Coarsely grate the cold butter into the flour mixture and using your finger tips only, rub the fat into the flour until the mixture resembles bread crumbs.
Lightly beat the egg yolks with the almond extract and quickly mix into the flour mixture using a round bladed knife. Keep mixing while dribbling in the water, only adding enough to form a cohesive and slightly sticky dough. When it still looks a little dry, use your hands to bring it together into a ball of dough.
Wrap the dough in clingfilm and refrigerate for at least 30 minutes.

Frangipane Topping

Ingredients

125g unsalted butter, softened
125g icing sugar
3 eggs
1 tsp almond extract
125g ground almonds
30g plain flour

Method
Cream the butter and sugar together for about a minute or until the mixture is primrose in colour and very fluffy. Scrape down the side of the bowl and add the eggs, one at a time, beating well after each addition. The batter may appear to curdle but don’t worry this is normal.
Add the almond extract and mix for about another 30 seconds and scrape down the sides again. Pour over the flour and ground almonds and mix well until combined. The mix may still look a little curdled but this is fine. Set aside while you prepare the tart.

To Assemble

Ingredients
Jam of your choice (raspberry is traditional)
Fruit (optional)
Flaked almonds for decoration

Method
Place the chilled dough disc on a lightly floured surface. If it's overly cold, you will need to let it become acclimatised for about 15 minutes before you roll it out. Flour the rolling pin and roll the pastry to 5mm thick, roll in one direction only. Start from the centre and roll away from you, turning the disc a quarter turn after each roll. When the pastry is to the desired size and thickness, transfer it to a 10inch/25cm tart tin and trim off any excess. Chill in the freezer or fridge for another 15 minutes.
Once chilled, preheat the oven to 200C.
Spread a generous layer of your chosen jam over the base of the pastry. Arrange any fruit (if using) over the top.
Dot spoonfuls of the frangipane over the top of the jam/fruit and spread it out evenly, make sure you go right to the edges to prevent the jam from bubbling up and out over the top.
Scatter over a handful of flaked almonds and bake for 25 minutes until the top is golden brown. Quickly, loosely cover the top with a layer of foil and bake for a further 10 minutes until the filling is set and spongy.
Remove from the oven and allow to cool until it is cool enough to handle with your bare hands. Carefully remove from the tin and serve whilst still warm with custard. Leftovers also taste great cold when it becomes a bit firmer.
Makes one 10inch/25cm tart.
I baked two different sized and flavoured tarts. One 7inch/17.5cm tart filled with peach jam and slices of peach and four 3.5inch/8cm tarts filled with black cherry jam.

Buttermilk Scones with Strawberries & Cream

The weather has been so nice this week that I decided to invite all my old friends round for afternoon tea and you can’t have an English afternoon tea without freshly baked scones! It was a nice day so we ate them outside with lightly whipped cream and fresh strawberries. The sun was shining, the berries were sweet and flavoursome and it truly felt like summer had finally arrived.

Scones are so simple to make that you can go from raw ingredients to taking a bite of scone in only half an hour. In fact the fresher they are eaten the butter. In my last post I mentioned that I would like to bake more with buttermilk and as I had some leftover buttermilk in the fridge I replaced the milk called for it the scone recipe with buttermilk. The resulting scones were wonderful. They rose well and were light and tender with a soft interior crumb. Baking scones, like when making pasty, is one of the few times when you want your butter cold. The process of rubbing cold butter into the flour helps create a light and fluffy scone, as fine buttery layers trap little pockets of air which help it bake tall. Its amazing how something so simple and containing so few ingredients can taste so good. Why not bake a batch to enjoy with your strawberries and cream while watching Wimbledon.

Buttermilk Scones
Ingredients
225g self raising flour
20g caster sugar
50g cold butter
125ml buttermilk

To serve
Strawberries
Lightly whipped cream
Strawberry jam

Method
Preheat the oven to 220C. Have a clean, dry baking tray ready, but there is no need to grease it.
Place the flour and sugar into a bowl, cut the cold butter into cubes and add to the bowl.
Gently rub the butter and flour between the tips of your fingers, lifting the mixture up to the rim of the bowl and letting it fall back into the bowl as you do so. Continue until no large butter clumps remain.
Pour over the butter milk and use a round bladed knife to bring the mixture together until it begins to form a dough.
Turn out onto a lightly floured surface and gently knead until it forms a flaky dough. Do not overwork or your scones will be tough.
Press or roll the dough out until it is around 2cm/2.5cm thick. Use a 5cm cutter to stamp out rounds. Do this by pressing down sharply with the ball of your hand to create a clean cut, do not twist the cutter or your scones will rise twisted.
Place the scones on the baking tray and brush the tops with a little milk.
Bake for 12 minutes until risen and lightly golden brown.
Transfer to a cooling rack and leave until just cool.
Serve with jam, cream and fresh strawberries.
Best eaten on day of baking.
Makes 7 – 8 scones

The Cake Slice June 09: Pina Colada Cake

The Cake Slice Bakers chose a perfect cake this month, Pina Colada cake, a great choice for the start of the summer. The cake consists of a brown sugar cake, doused in rum and sandwiched together with a pineapple and lime compote/jam and covered with a fluffy coconut buttercream. I topped my cake off with some twists of mango and some fresh passion fruit to give it that extra tropical appearance and flavour.

The cake was meant to be baked in nine inch tins but I decided to do something a little different by halving the recipe, baking it in a swiss roll tin and then making it into a rectangle cake. The cake rose well and so it turned out wonderfully sky high.

The cake had a slight caramel flavour to it thanks to the brown sugar, while buttermilk kept it very tender and light. I hardly ever bake with buttermilk, but it always produces such good results that I really must use it more often. I couldn’t find crushed pineapple so I used a can of pineapple pieces and attempted to mash it, although rather unsuccessfully (I’ll blend it next time) so my filling stayed rather chunky, but this meant you got a big hit of zesty tropical pineapple every few bites. The coconut flavour in the buttercream really shone through and created a cloud of sweet smelling coconut that wafted around the cake, drawing you to it if you happened to wander past. It really made me think of sun, golden sandy beaches and palm trees – sigh, if only. The rum used to soak the layers worked with the other flavours wonderfully, creating a taste of topical holidays in every bite.

Pina Colada Cake
(Recipe from Sky High Irresistible Triple-Layer Cakes by Alisa Huntsman and Peter Wynne)
Brown Sugar Cake
400g American cake flour (or 320g plain flour with 80g cornflour)
1¾ tsp baking soda
1 tsp baking powder
½ tsp salt
450g light brown sugar
200g unsalted butter, at room temperature
380ml buttermilk
5 eggs
2 tsp vanilla extract

Method
Preheat the oven to 180C. Butter and line the base of three 9inch cake pans. Sift together the flour, baking soda, baking powder and salt into a large mixing bowl. Whisk gently to combine. Add the brown sugar, butter and 325ml of the buttermilk to the dry ingredients. With the mixer on low blend to incorporate. Raise the speed to medium and beat until light and fluffy, 2 to 3 minutes.
Whisk the eggs with the remaining 55ml buttermilk and the vanilla and add to the batter in 3 additions, scraping down the sides of the bowl well and beating only long enough to incorporate between additions. Divide the batter between the 3 pans.
Bake for 25-28 minutes or until a cake tester or wooden toothpick inserted in the centre comes out clean. Let the layers cool in the pans for 10 minutes, then turn out onto wire racks, carefully peel off the paper and allow to cool completely.

For the Pineapple Filling
560g canned crushed pineapple (no added sugar)
225g caster sugar
60ml freshly squeezed lime juice (about 2 limes)
One inch piece of vanilla bean split in half

Filling method
Combine the pineapple, sugar and lime juice in a pan. Scrape the vanilla seeds into the pan too. Warm over a medium-low heat, stirring to dissolve the sugar, 2 to 3 minutes.
Raise the het to medium and simmer, stirring occasionally, until the juices have almost completely evaporated and its turned jam-like in consistency. Let the filling cool completely before using. (Can be made a day in advance and refrigerated) (If you can’t find crushed pineapple blend a can of pineapple into small pieces)

Coconut Buttercream
3 eggs whites
225g caster sugar
60ml water
250g unsalted butter, at room temperature
150ml unsweetened coconut milk
1½ tsp coconut extract

Buttercream method
Put the eggs whites in the bowl of an electric mixer fitted with a whip attachment so they are ready to go.
Combine the sugar and water in a small saucepan and place over a medium heat, stirring to dissolve the sugar. Bring to the boil and cook without stirring until the syrup reaches the sold boil stage on a sugar thermometer, around 120C.
Beat the egg whites briefly at medium speed. Slowly add the hot syrup in a thin stream, being careful to avoid the beaters. Continue to whip until the meringue has cooled to body temperature.
With the mixer on low speed, gradually add the butter, several tablespoons at a time and continue to beat until a smooth fluffy frosting forms.
Add the coconut milk in several additions, scraping down the sides of the bowl well after each addition. Add the coconut extract and mix until smooth.

To assemble
9 tbsp rum – light, amber or dark
Coconut flakes and thin slices of pineapple

Assembly method
Place one layer flat side up on a cake stand. Sprinkle 3 tbsp rum over the cake. Spread half of the pineapple filling over the layer, leaving a small gap around the edge. Add the second layer, sprinkle with more rum and cover with the remaining pineapple filling.
Top with the third layer and sprinkle with the remaining rum. Frost the top and sides of the cake with the coconut buttercream.
Decorate with some thin shreds of coconut and slices of pineapple if wished.
Makes one 9inch triple layer cake