Cakes, scones and fruit fool: Thalia Ho’s recipes for summer berry bakes | Food

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Raspberry fool

Prep 15 min
Macerate 30 min
Serves 4

For the berries
300g raspberries
2
tbsp caster sugar
Juice from ½ lemon
¼
tsp rose water

For the cream
240ml thickened cream
60
ml full-fat coconut cream, well-shaken
1 tbsp caster sugar
Seeds from 1 vanilla pod, or 1 tsp vanilla extract

Put the raspberries, sugar, lemon juice and rose water in a bowl, then use a fork roughly to mash the fruit until the berries release their juices. Give the mix a good stir, then set aside to macerate at room temperature for half an hour.

When you’re ready to serve, in a medium bowl whip the creams, sugar and vanilla to soft peaks – the mix should be soft and supple, but still strong enough to hold itself up. Fold the berries into the cream until rippled, then spoon into bowls and serve.

Tart blueberry and cream scones

Prep 30 min
Cook 20 min
Makes 8

120ml thickened cream
1 large egg
, plus 1 egg lightly beaten, for the egg wash
1
tsp vanilla extract
Zest of 1 lemon
315
g plain flour
70
g caster sugar, plus extra for sprinkling
1
tbsp baking powder
½
tsp salt
130
g cold unsalted butter, cubed
200g frozen blueberries

Mix the cream, egg, vanilla and lemon zest in a bowl, then chill.

In a large bowl, combine the flour, sugar, baking powder and salt, then add the cold, cubed butter and rub in with your fingertips, breaking the cubes apart as you do so, until the butter is in mostly pea-sized pieces; it’s fine if the mix is a little uneven.

Add the wet ingredients and the blueberries, and stir until the mix comes together into a rough and shaggy dough. Gather the dough together, knead to incorporate all the dry bits evenly, then tip out on to a work surface. Pat the dough into a roughly 2½cm-thick disc, then, with a sharp knife, cut into eight even triangles. Put in the freezer while you heat the oven to 200C (180C fan)/390F/gas 6. Line two trays with baking paper.

Divide the scones between the trays, brush the tops lightly with egg wash and sprinkle each one with a pinch of sugar. Bake for 20 minutes, rotating the trays once halfway, until golden brown. Remove, leave to stand on the trays for a few minutes, then lift the scones on to a rack and leave to cool further. They’re best served warm.

Redcurrant crumble cake

Prep 30 min
Cook 1 hr
Serves 8-12

For the crumble
125g plain flour
70
g caster sugar
1 pinch cinnamon
90
g cold unsalted butter, cubed
2 tbsp flaked almonds

For the cake
250g plain flour
60
g almond meal
tsp baking powder
½
tsp bicarbonate of soda
½
tsp salt
150
g unsalted butter, softened
200g caster sugar
3 large eggs
1
tsp vanilla extract
½
tsp almond extract
Zest of ½ orange
160
g (2/3 cup) creme fraiche
170
g redcurrants
Icing sugar
, to finish

Heat the oven to 180C (160C fan)/350F/gas 4, and grease and line a round 20cm cake tin with baking paper.

To make the crumble, combine the flour, sugar and cinnamon in a bowl. Toss through the butter and use your fingertips to rub it into the dry mix until everything comes together into large clumps, then stir through the almonds.

Sift the flour, almond meal, baking powder, bicarbonate of soda and salt into a bowl.

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand-held whisk), beat the butter and sugar on a medium speed for about three minutes, until light and creamy. Scrape down the sides of the bowl, then beat in the eggs one at a time, followed by the two extracts and orange zest. (The mix might look a bit curdled at this stage, but it will come together when you add the dry ingredients.)

Beat in half the dry ingredients, followed by all of the creme fraiche, then add the rest of the dry ingredients, until everything is well combined and aerated. Fold in the redcurrants.

Scrape the batter into the lined tin, smooth out the top, then scatter the crumble mix over the top. Bake for about an hour, until golden brown and a skewer inserted into the middle comes out clean. Remove and leave to cool for 15 minutes, then carefully turn out the cake on to a wire rack and leave to cool completely. Dust with icing sugar and serve.

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