Page 28 - Marlborough Living May June 2019
P. 28

       PEACH & ALMOND TRAY CAKE WITH CHEESECAKE FROSTING
Prep: 10 mins | Cook: 40 mins Serves: 12
I N G R E D I E N T S
25g flaked almonds 125g butter, softened 225g caster sugar 4mediumeggs,beaten 150ml soured cream 50g ground almonds 1/2 tsp almond extract 225g self-raising flour
4 peaches halved, stoned and cut into wedges Forthecheesecakefrosting
280g pack full fat soft cheese
1/2 tsp vanilla extract 2 tbsp icing sugar
M E T H O D
1. Preheat the oven to 180°C, gas mark 4. Line a 30x20cm Swiss roll tin with baking parchment.
2.Placetheflakedalmondsona separate baking tray and put in the oven to roast for about 3-4 minutes until golden then set aside.
3.Putthebutterandcastersugarin
a mixing bowl and beat until light and creamy. Gradually beat in the eggs and soured cream. Stir in the ground almonds, almond extract and flour until
SPINACH PASTA
WITH SAVOY
CABBAGE &
GORGONZOLA
Prep: 10mins | Cook: 15mins Serves: 4
INGREDIENTS
1 tbsp olive oil
2 echalion shallots, finely sliced
2 garlic cloves, crushed
1 tsp honey
1 small savoy cabbage, shredded
1⁄2 lemon, zest, plus a squeeze of juice to serve
250g Seeds of Change Organic Spinach Trottole Pasta
75g gorgonzola piccante, cut into small pieces
METHOD
1. Heat the oil in a large, wide pan set over a medium heat and fry the shallots for 8 minutes until lightly golden. Stir in the garlic and cook for 1 minute, then add the honey, cabbage and 3 tbsp water; fry for another 3-4 minutes until just wilted. Add the lemon zest and season.
2. Meanwhile, simmer the pasta in a pan of boiling salted water for 8 minutes. Scoop out a cupful of the cooking liquid, then drain. Tip the pasta into the wide pan with 3 tbsp of the cooking liquid; toss everything together over a high heat. Fold through the gorgonzola, check the seasoning and serve immediately with a squeeze of lemon juice.
COOK’S TIP
For added crunch, sprinkle some roughly chopped toasted hazelnuts over the top of the pasta.
well blended. The cake mix will be fairly stiff.
4. Dollop the mixture into the tin and spread evenly. Scatter the peaches over the top, pressing into the mixture gently. Bake for 30-35 minutes until golden, and a skewer comes out clean when inserted into the middle. Cool in the tin for a few minutes before transferring to a wire rack to cool completely.
5. Place the soft cheese, vanilla extract andicingsugarinabowlandbeat together. Spread over the cooled cake then scatter over the toasted flaked almonds. Serve cut into squares.
C O O K ’ S T I P
If preferred, you can omit the frosting and simply dust the cake with icing sugar to serve.
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