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Tag Archives: sour cherries

Cherry and Almond Traybake

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I’m a huge fan of the Great British Bake-off. I have watched every episode of every season…a few times!

Kimberley Wilson was a contestant on GBBO in 2013, and I loved her bakes on the program. Her Very Cherry and Almond Traybake really caught my eye  – and tastebuds. The link to the recipe on Kimberley’s website is here.

Here is Kimberley’s recipe, with any tweakings that I made.

Ingredients

For the base:

90g unsalted butter, softened
90g caster sugar
1 large free-range egg, beaten
110g plain flour
20g self-raising flour
1/2 tsp ground cinnamon
Pinch of salt

For the filling:

6-8 tablespoons of morello cherry jam (I left this out)
40g dried sour cherries, chopped
5 maraschino cherries chopped

Frangipane:

90g unsalted butter, softened
80g caster sugar
2 large free-range eggs, beaten
180g ground almonds
30g plain flour
A few drops almond extract
Zest of a lemon
Pinch of salt

Topping:

60g unsalted butter
60g caster sugar
1tbsp runny honey
60g flaked almonds (I used macadamias)
40g dried sour cherries, chopped
30g glacé cherries, chopped

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Method

Heat the oven to 180 C degrees or 160 C degrees fan-forced. Line a 18cm x 27cm x 3cm baking tray with baking paper leaving 5cm excess on all sides.

Combine the ingredients for the base in a bowl and mix. Dollop the mixture into the lined tray and using the back of a spoon, smooth out the batter to create an even base.

Combine the ingredients for the filling and spoon across the base.

Combine the ingredients for the frangipane and mix until smooth. Put spoonfuls of the frangipane  over the cherry layer and then, with a fork, push the batter across to create a smooth layer. Even the surface with the back of a spoon.

Place in the centre of the oven and bake for 20-23minutes until the top is puffed and golden.

About 15 minutes into the cooking time, put all of the ingredients for the topping into a saucepan. Place over a low heat and stir gently until the butter and sugar has melted. Turn up the heat and simmer for three minutes.

Remove the traybake from the oven and pour the topping over the surface. Using the back of a metal spoon, spread and smooth the topping all over the frangipane.

Return to the oven and bake for 8-10 minutes until the nuts are golden and the honey syrup is bubbling all over.

To get a really neat finish on the portions the traybake needs to be cut upside-down, so that you are cutting the nutty topping against the firm surface of a chopping board.

Remove the traybake from the oven and cool in the tin for 15 minutes. This allows for the topping to cool and set a little so that it does not stick to the board when you turn it out. Place a clean chopping board on top of the bake and, wearing oven gloves, flip it over. Peel away the baking paper and place a wire rack, upside down, on the bake. Flip again and remove the chopping board. Cool completely on the rack.

When cool, replace the chopping board gently on top and flip the bake as above. Using a large, sharp knife trim the edges and then cut into portions.

Delicious straight away and keeps well if you put it into an airtight tin.

 

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Cinnamon Buttermilk Muffins

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I have just discovered the secret to great muffins – keeping the mixture in the fridge overnight or longer before baking. Matt Stone in his fabulous book “The Natural Cook Maximum Taste Zero Waste” gives this tip in his recipe for Greenhouse Muffins, which I recently wrote up in a post, see here. This trick of leaving the mixture in the fridge definitely gives the muffins their gorgeous flavour.

My other discovery came about when I realised that I didn’t have any buttermilk. You just add lemon juice to milk to create the separation process. So easy!

My recipe uses ground cinnamon and cinnamon honey. I bought this honey made by Beelish Honey (http://www.beelish.com.au/) at a hand-made market in the Hunter Valley recently.  It has an unusual strong cinnamon flavour. You can just use ordinary honey instead and maybe add a little more cinnamon to the mixture.

Ingredients
1 Granny Smith apple or similar tart apple
150 gms self raising flour
1/2 tsp baking powder
1/2 tsp bi-carb soda
50 gms almond meal
50 gms rolled oats
75 gms dark brown sugar
1/2 tsp ground cinnamon
50 gms melted butter
1 egg, beaten
225 mls buttermilk or semi-skimmed milk with the juice of half a lemon
1/2 tsp vanilla paste
1 tsp cinnamon honey or ordinary honey
2 handfuls sour cherries or cranberries or raisins

Crumble topping
50g cold butter
70g plain flour
50g rolled oats
3 tsp honey

Method
Preheat oven to 180 degrees C.  Line a 6 cup muffin tin with muffin papers or grease muffin pan.
Mix flour, baking powder, bi-carb soda, almond meal, rolled oats, dark brown sugar and ground cinnamon in a large bowl.
Combine melted butter, egg, buttermilk, vanilla paste and cinnamon honey or ordinary honey in another bowl.
Stir the liquid mixture into the dry ingredients, being careful not to over mix.
Fold in the chopped apple and cherries or other dried fruit. Ideally, if you can, leave the muffin mixture overnight for the flavours to develop. This will give the flour a chance to hydrate and the baking powder to activate, resulting in a more consistent muffin texture. The mix will keep for 3–4 days in the fridge.                                                                                   Fill the 6 muffin cup muffin tin with the mixture.
For the crumble topping, place the cold butter and flour in a bowl and rub together with your fingertips. Add the oats, mix well, then mix in the honey. Cover the top of the muffins with the crumbly topping mixture.
Bake for about 25-35 minutes in the preheated oven. Check after 25 minutes with the skewer test, but they will probably need a further 5 -10 minutes. These are quite big muffins and need decent cooking time.                                                                                                                                                                                                                                                                                   Serve with lashing of butter and maybe a little honey!

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Bird Seed, Cranberry, Pomegranate and Sour Cherry Muffins + Blueberry and Yoghurt Muffins

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A mid morning snack was required for the busy creative team who met, bleary eyed on a  Sunday morning, to discuss our latest artistic venture.

Healthy muffins were the go!

Bird seed (yes, bird seed), cranberry and pomegranate muffins, and blueberry and yoghurt muffins were the offerings. The “bird seed” refers to my current favourite seed mix from The Source Bulk Foods in Balmain: http://thesourcebulkfoods.com.au/. It’s a very interesting mix called kapai puku which I use in my home-made muesli, so I thought I would give it a go in muffins!

Ingredients – Base Mixture

1 and 3/4 cups plain flour
2 tsp baking powder
1 tsp bi-carbonate soda
1/2 tsp salt
1/4 cup sugar
1/3 cup oil
1 beaten egg
3/4 cup milk
2 tbs honey

Bird Seed, Cranberry, Pomegranate and Sour Cherry Mixture
2 tbs kapai puku seed mix
1/2 cup cranberry, pomegranate and sour cherry mix (available in packets from supermarkets)

Blueberry and Yoghurt Mixture
1/2 cup fresh blueberries
2 tbs low-fat yoghurt
Candied orange for decoration (optional)

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Method

Preheat oven to 170 degrees C. Line a 12 cup muffin tin with muffin papers. Lightly spray papers with cooking spray. Expect to make 8 decent sized muffins.

Mix the dry ingredients for the base mixture with a spoon in a bowl until well combined. Divide into two bowls. In another bowl mix the oil, beaten egg, milk and honey.

For the birdseed muffins, add the birdseed mix to the dry ingredients in one bowl. Add half the liquid ingredients, stirring until barely mixed. Gently fold in the cranberries, pomegranates and sour cherries.

For the blueberry muffins, add the other half of the liquid ingredients, stirring until barely mixed. Stir through the yoghurt. Gently fold in the blueberries. Decorate the tops with candied orange if desired.

Spoon each mixture into the muffin papers. Bake for 20 minutes or until a skewer inserted in the centre of a muffin comes out clean.

Remove from the oven – best eaten while warm!

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Jamie Oliver Christmas Pudding Bombe

Christmas Pudding Bombe

Christmas Pudding Bombe
This is Jamie Oliver’s recipe. My version included half rum and raisin ice-cream with vanilla ice-cream. In retrospect the rum and raisin ice-cream was too sweet, all vanilla would work better.

Ingredients
• 1 litre good-quality vanilla ice cream
• 1 kg panettone
• 125 ml vin santo
• 3 heaped tablespoons raspberry jam
• 25 g shelled pistachios
• 75 g tinned sour cherries, drained
• 40 g glacé clementines (or other glacé fruit), thinly sliced
• 2 clementines, 1 peeled and sliced into rounds
• 200 g good-quality dark chocolate (70% cocoa solids), bashed up

Method
Get your ice cream out of the freezer so it can soften a little while you get things ready. Line a 2 litre pudding bowl with 3 layers of cling film. Use a serrated knife to slice four 2cm thick rounds off of your panettone then cut them in half. You’ll have some panettone left over, so keep this for another time. Arrange six of the slices in a single layer around the bowl and push them down if they overlap. Drizzle some Vin Santo around the sponge so it soaks in, then use the back of a spoon to smear the jam over the sponge. 

Add 1 tub of ice cream to the bowl and use the spoon to spread it around in a thick layer. Sprinkle in the pistachios, cherries and glacé fruit then layer the clementine slices on top. Add the other tub of ice cream. Spread it out, working quickly so the ice cream doesn’t completely melt. Put the rest of the panettone slices on top of the ice cream, drizzle over some more Vin Santo then cover the bowl tightly with cling film. Press a plate down on top to press everything down, then freeze overnight, or longer. 

When you’re ready to serve it, put the bashed-up chocolate in a bowl and get that over a pan of simmering water on a really low heat. Leave the chocolate to melt while you unwrap your amazing winter bombe and carefully turn it onto a beautiful serving dish. Add a few gratings of clementine zest to the chocolate and when it’s nicely melted, pour it over the top so it oozes down the sides and looks delicious.

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