PLUM SKILLET CAKE  Stone fruit are so good with almonds, which have a mild and sweet nutty flavour

PLUM SKILLET CAKE 

Stone fruit are so good with almonds, deneme bonusu which have a mild and sweet nutty flavour.If you like, add some slightly more bitter almond extract to the cake mixture to accentuate the nutty notes. Serve this cake warm, straight from the pan, with as much cream as you like. 

YOU WILL NEED: 20cm (at the base) ovenproof skillet or cast-iron pan, greased (base and sides) 

Serves 6, Hands on 30 mins, Bake 40 mins 

  • 110g unsalted butter, cubed and softened 
  • 125g golden caster sugar, plus 1 tbsp 
  • 1tsp vanilla extract
  • 2 eggs, lightly beaten 
  • 100g plain flour 
  • 50g ground almonds 
  • 1tsp baking powder 
  • A pinch of salt 
  • 75ml buttermilk 
  • 6 large ripe, purple-skinned plums, halved, stone removed and each half cut into 4-5 wedges 
  • 50g flaked almonds 
  • Vanilla ice cream, crème fraîche or softly whipped double cream, to serve 

Heat the oven to 180°C/fan 160°C/ gas 4.Beat 100g of the butter, the 125g of caster sugar and the vanilla in a stand mixer fitted with the beater, on medium speed for 3-5 minutes, scraping down the inside of the bowl from time to time, until pale and creamy. 

Add the eggs, a little at a time, beating well between each addition. 

Sift the flour, ground almonds, baking powder and salt into the bowl and mix again to combine. 

Finally, add the buttermilk and mix until smooth.Spoon the mixture into the greased skillet or pan and spread it level. 

Arrange the plums in tightly packed concentric circles on top of the cake mixture. Dot with the remaining 10g of butter and scatter with the flaked almonds and the 1tbsp caster sugar. 

Bake the cake on the middle shelf for 40 minutes, until it is golden and risen, and the plums are juicy and caramelised at the edges.Leave the cake to cool for 2 minutes, then serve in hearty spoonfuls with scoops of vanilla ice cream, or spoonfuls of crème fraîche or softly whipped double cream. 

PISTACHIO AND ELDERFLOWER ECLAIRS 

These choux slippers are filled with a pistachio cream and topped with a musky, fruity elderflower cordial icing.If you can’t find pistachio paste, make your own by whizzing blanched pistachios in a food processor – they will give you a bright green colour and an intensely clean, nutty flavour. 

YOU WILL NEED: Large piping bag fitted with a medium closed star nozzle ● Large baking sheet lined with baking paper ● Medium piping bag fitted with a medium closed star nozzle ● Small piping bag fitted with a large plain nozzle 

Makes 20, Hands on 1 ½ hours + chilling, Bake 30 mins

For the pistachio crème 

  • 2 egg yolks (see tip above right) 
  • 75g caster sugar 
  • 25g cornflour 
  • 1tsp vanilla paste 
  • 250ml whole milk 
  • 50g white chocolate, finely chopped 
  • 75g unsalted butter, at room temperature 
  • 75g pistachio paste 
  • 25g shelled unsalted pistachios, finely chopped, plus extra to decorate 
  • Finely grated zest of ½ an unwaxed lime 

For the choux pastry

  • 75g unsalted butter, cubed, deneme bonusu at room temperature 
  • 100ml whole milk 
  • 1tsp caster sugar 
  • A pinch of salt 
  • 125g strong white bread flour, sifted 
  • 4 eggs, lightly beaten Icing sugar, for dusting 

To fill & decorate

  • 250g raspberries 
  • 150g icing sugar, sifted 
  • 3tbsp elderflower cordial 
  • Green food-colouring paste 

Make the pistachio crème 

Whisk together the egg yolks, caster sugar, cornflour and vanilla in a mixing bowl until smooth.In a small saucepan, heat the milk until just boiling. 

Pour the hot milk onto the egg-yolk mixture, whisking continuously until smooth. Return the mixture to the pan and cook it over a low heat for 3 minutes, whisking until thickened and you can no longer taste the cornflour. 

Strain the mixture through a sieve into a clean bowl.Add the white chocolate, then stir until smooth and melted into the crème. 

Cover the surface to prevent a skin forming and leave the crème to cool to room temperature. 

In another bowl, beat the butter until pale and light.Gradually, add the beaten butter to the cold crème, mixing well between each addition. 

Add the pistachio paste, chopped pistachios and lime zest and mix to combine. Cover and chill for 1 hour, or until ready to use. 

Make the choux pastry 

While the crème is chilling, melt the butter with the milk, sugar, salt and 100ml of water in a saucepan over a medium heat.Stir, then quickly bring the mixture to a rolling boil. 

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