Page 29 - West Dorset Living Dec:Jan 2019
P. 29

    This is an easy and delicious recipe
to keep in your back pocket if you
have unexpected guests coming. This cake is equally good made with pears, adding 1 tsp mixed spice instead of the ginger. Serves 8-10 | Prep 25 mins | Cook 1 hour 20 mins
Preheat the oven to 160˚C, gas mark 3; grease a 20cm round cake tin and line the base and sides with baking parchment. Using electric
beaters, cream the butter and sugar together until light and fluffy – about 3-4
minutes. Beat in the honey, then the eggs, one at a time. Combine the
dry ingredients, adding a pinch of salt, and fold into the creamed
mixture, then stir through the apple chunks.
Tip the mixture into the tin and arrange the sliced
apple over the top. Bake for 1 hour-1 hour 15 minutes, until set
on top and a skewer inserted into the centre comes out
clean (cover loosely with a sheet of foil after about 45-55 minutes if it starts to
look too dark on top). Cool in the tin.
Remove from the tin. Warm the remaining 50g
honey in a pan or the microwave, and spoon or
brush over the cake.
Recipe courtesy of
 Festive Pavlova
Easy peasy and with a wonderful celebratory feel. Make the meringue the day before. Serves 6-8 | Prep 25 mins | Cook 1 hour
• 4 egg whites
• 250g caster sugar
• 1 tsp white wine vinegar • 1 tsp cornflour
• 1 tsp vanilla extract
• 500g strawberries, hulled and sliced (150g for coulis)
1 tbsp water
1 tbsp caster sugar
A splash of Chambord (optional)
Heat oven to 150°C/130°C fan/gas 2. Using a pencil, mark out the circumference of a dinner plate or a rectangle on baking parchment. Whisk 4 egg whites with a mixer until they form stiff peaks, then whisk in 250g caster sugar, 1 tbsp at a time, until the meringue looks glossy.
Whisk in 1 tsp white wine vinegar, 1 tsp cornflour and 1 tsp vanilla extract. You can either pipe the meringue or spread it with a spatula inside the circle, creating a crater by making the sides a little higher than the middle. If piping, create a few small extra meringues for decoration.
Bake for 1 hr, then turn off the heat and let the Pavlova cool completely inside the oven. To make the coulis, bring the water and caster sugar to the boil, stirring to dissolve the sugar. Add the strawberries and cook for 4-5 minutes, or until soft. Purée the mixture until smooth and add a splash of Chambord if using. Whip 350ml double cream with
1 tbsp icing sugar and spread it over the meringue. Put 350g of the strawberries on the cream and finally pour the sauce over the whole lot. Dust with icing sugar and add mint sprigs if desired.
Alternative toppings: Tropical fruits with passion fruit sauce, mocha cream with chocolate shavings, Kirsh-soaked cherries with dark chocolate and coconut flakes.

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