Lemon, Raspberry and Rose Batternberg

Judging by its colour and retro design, I’d always assumed Battenberg cake was a kitsch creation of the 1960s or 70s. Upon a little light Googling, however, it transpires that the Battenberg’s conception dates back a lot further, to the 19th century. Although its exact origins are unclear, it is widely purported that the first Battenberg was baked to honour the marriage of Princess Victoria (daughter of Queen Victoria) to Prince Louis of Battenberg in 1884. Early recipes for the cake feature several alternative names, including ‘Domino Cake’ (recipe by Agnes Bertha Marshall, 1898), ‘Neapolitan Roll’ (recipe by Robert Wells, 1898) and even ‘Church Window Cake’.

Until recently, I’d never tasted Battenberg cake before – being a coeliac, I hadn’t been able to for obvious reasons. As a child, I remember being mesmerised by the pretty pinks and yellows of the supermarket version, but grew increasingly indifferent to the idea of it as I got older, suspecting that the lurid colours would give way to a saccharine-sweet cake with an artificial almond aftertaste.

Although it looks rather complex, Battenberg cake is surprisingly straightforward to make – the hardest part of the process is preparing the tin! Traditional Battenberg cakes are flavoured with almond extract and are typically held together with apricot jam before being covered in yellow marzipan. My version includes both lemon and raspberry for a bit of sharpness, complemented by the zingy lemon curd which sandwiches the cakes. I know it may seem like a faff to make your own marzipan, but it’s surprisingly easy, and yields a result which is altogether less sweet, and subtly flavoured with rose (the key word here being subtle; it’s easy to end up with soap-flavoured marzipan!).

I strongly recommend using gel food colouring here to give the sponge and marzipan a vibrant colour – it’s now widely available in large supermarkets. I find that the little bottles of liquid colouring don’t give a good quality colour to the end result.

For the cake:

200g butter, softened, plus extra to grease

200g caster sugar

50g ground almonds

3 large free-range eggs, beaten

175g self-raising flour (I use Dove’s farm gluten-free)

½ tsp baking powder

2 tbsp milk

finely grated zest of 1 lemon

10g freeze-dried raspberries, ground to a powder in a pestle and mortar or spice grinder

Pink food colouring (gel food colouring is best here)

For the marzipan:

250g ground almonds

160g caster sugar

150g icing sugar, sifted

1 tsp rose water

pink food colouring

To assemble:

100g lemon curd

  1. Pre-heat the oven to 180°C/160°C fan/gas 4 and get to work preparing a 20cm x 20cm square cake tin. Cut a sheet of greaseproof paper so it’s 38cm long (usually the width of the roll) and 20cm wide (the width of your tin). Use it to line the base and 2 sides of the greased tin, then grease the paper with butter.
  2. Now cut a second sheet of baking paper to 48cm long and 20cm wide, then cut one of foil the same size. Put the baking paper on the work surface, grease it with butter and lay the foil on top. Fold in half widthways to give a 24cm x 20cm shape, then fold over 5cm of the folded edge. Open out the paper/foil, with the baking paper side up, but keep the 5cm fold together, creasing it so it stands up as a ridge – this will be used to divide the cake tin in half.
  3. Use the paper/foil to line the base of the tin and the 2 sides that aren’t already lined, making sure the ridge is exactly at the halfway point in the tin. This will enable you to cook the 2 different coloured sponges at the same time.
  4. Weigh your mixing bowl and write down the weight – this is important!
  5. Cream the butter and sugar with an electric mixer for 5 minutes until very pale and fluffy. Mix in the ground almonds. Add the beaten eggs a little at a time, adding 1 tbsp of the flour with the last bit of egg so the mixture doesn’t curdle. Sift over the remaining flour and baking powder, then gently mix it in, followed by the milk.
  6. Weigh the bowl and mixture combined, subtract the weight of the bowl, then scoop exactly half the mixture into a second bowl. Stir the lemon zest into one half of the mixture. Stir the freeze-dried raspberry powder and a dash of pink food colouring into the other half.
  7. Spoon the cake mixtures into different sides of the prepared tin, then lightly level the surfaces with a spoon or off-set spatula. Bake for 25-30 minutes until a skewer pushed into the centre of each sponge comes out clean (turn your attention to the marzipan now). Remove from the oven and leave to cool completely in the tin, then carefully lift out the sponges (still on the baking paper/foil) and peel away the paper and foil.
  8. Whilst the cake is in the oven, make the marzipan. Put the ground almonds, caster sugar and icing sugar in the bowl of a stand mixer fitted with a beater attachment (or in a large bowl using an electric hand whisk) and mix very briefly, just to combine. Add in the egg, rosewater and a few drops of food colour, and mix on a low speed until a soft, smooth and kneadable dough has formed. You may need to knead the marzipan a little by hand in order to evenly distribute the colour. If the marzipan feels too dry or brittle, add in one teaspoon of water at a time until smooth and pliable. Wrap the marzipan in clingfilm until needed.
  9. Once the cakes are cool, trim the sides of each sponge. Put one sponge on top of the other and trim again so they’re exactly the same size (about 9cm x 18cm), then cut both sponges exactly in half lengthways to give 4 long sponges (2 lemon, 2 raspberry).
  10. To assemble the cake, spread the long sides of a lemon sponge and raspberry sponge with lemon curd, and sandwich them together, then do the same with the other pair. Brush the top of one pair with more lemon curd and place the second pair on top, alternating the colours that lie against each other to create the classic chequerboard effect.
  11. To determine the size your marzipan needs to be, cut 2 pieces of string – one as long as the cake and one that’s long enough to go all the way round the middle of the cake. Roll out your marzipan between two large pieces of cling film into the shape of a rectangle that corresponds in size to your pieces of string (around 18cm x 36cm). The thickness of the marzipan should be about 0.5cm.
  12. Peel the top layer of cling film from the marzipan, and carefully lift the cake and position it so it lies across the centre of the marzipan. Spread a thin layer of lemon curd on the top and sides of the assembled cake. Now wrap the marzipan tightly around the outside of the cake, using the clingfilm to help you. Press the marzipan it firmly to the sides of the cake as you wrap it, bringing the edges together in a neat seam along the top. Smooth all the sides with your hands (or an icing smoother, should you have one) and press the edges of the marzipan together to seal.
  13. Carefully turn the cake over onto a plate or serving dish, so the seam-side is facing down. Cut a thin slice from each side of the cake to neaten it, removing any excess marzipan to reveal the pattern. Cut yourself a slice and enjoy with a strong cup of tea. The cake will keep well in an airtight container for up to 3 days.

White Chocolate and Miso Cookies

I find it all too easy – especially in the tedium of lockdown – to become obsessed with perfecting a recipe. In January, I was determined to find the trick to making the ultimate gluten free choux pastry (still an ongoing quest). After a long conversation about cookies with my friend Anda a few weeks ago, it became my mission to make the perfect gluten free white chocolate and miso cookies. I’ve made countless classic chocolate chip cookies in the past, but I knew that the addition of miso and white chocolate would change the structure and quality of the dough.

The first batch I made were good – but not good enough. They were too thin, which made them bendy once stored, and they were ever so slightly greasy to the touch. Chocolate chip cookies are strangely deceptive – although they seem like an accessible, ‘Everyman’ bake, even the slightest change to the recipe can produce fairly drastic results. The type of sugar, for instance, is instrumental to a good cookie dough; using only white sugar will yield a pale and more brittle cookie. I find that a balance of caster sugar and dark brown sugar here gives a result that is crisp-edged, chewy in the middle and wonderfully caramelised. Some bakers barely cream the butter and sugar, others beat them together for up to ten minutes, whilst some swear by browned butter. The ratio of raising agent is also very important. Too much, and the cookies will rise too high and then deflate; too little, and the cookies will be dense and cakey.

This recipe uses the ‘pan banging’ technique popularised by Sarah Kieffer, which essentially ensures a flat cookie with a crisp edge and chewy middle. Try not to skip the chilling process here – the world won’t stop spinning if you do, but chilling the dough will drastically enhance the texture, flavour and appearance of the finished cookies.

A note about miso: brands can really vary in their saltiness and pungency (I use Waitrose white miso). I recommend adding it to the batter a teaspoon at a time and tasting as you go to find a balance that works for you.

Makes 16-18 medium sized cookies

Ingredients:

125g unsalted butter, at room temperature

85g caster sugar

65g dark brown muscovado sugar

4 tsp white miso paste

1 large egg, at room temperature

200g plain flour (I use Dove’s Farm gluten free plain flour)

3/4 tsp baking powder

1/2 tsp bicarbonate of soda

200g good quality white chocolate, roughly chopped

  1. In a medium bowl, measure out the flour, baking powder and bicarbonate of soda and fork together to mix thoroughly. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment (you can also use a hand-held electric mixer and a large mixing bowl) beat together the butter and sugars on a medium speed until fluffy and very pale in colour – about 5 minutes. As you mix, scrape down the sides of the bowl using a spatula to ensure everything is thoroughly and evenly mixed.
  3. Add the miso, mixing until just combined, then add the egg, again scraping down the sides of the bowl.
  4. Add half of the dry ingredients and mix at a medium low speed. Beat until roughly combined, and then add the remainder of the dry ingredients and beat for about 10-15 seconds, until the mixture is smooth and homogenous.
  5. Tip in the chopped white chocolate and mix until just combined. Cover the bowl with clingfilm or a lid, and refrigerate for at least 2 hours, but preferably 8-24 hours.
  6. When you’re ready to bake the dough, preheat the oven to 160°C fan (or 180°C) and line two large sheet pans with greaseproof paper. Remove the dough from the fridge and, using a tablespoon measure or small ice cream scoop, scoop out as many cookie dough balls as you can from the dough. Arrange the balls of cookie dough on the sheets, leaving plenty of space for them to spread – I do about 4 cookies per tray. (If you have any cookie dough you don’t want to use right away, you can freeze the balls of cookie dough and bake straight from frozen at a later date).
  7. Bake the cookies for 10-12 minutes. About 8 minutes into baking, open the oven door and raise the cookie tray by a few inches, then use a little bit of force to tap the tray against the oven rack, so the cookies deflate a little. Close the oven door and let the cookies bake for another minute, then tap again. Bake them for another minute, then tap for a third time. Bake for another 30 seconds to 1 minute, until they are golden, crisp around the edges and just set in the middle. Remove from the oven and let the cookies cool on the trays for about 10 minutes before transferring to a wire rack to cool completely. Repeat as necessary until all the cookies are baked. Store in an airtight container for up to 5 days.

Damson and blackberry ricotta cake

Cooking with fruit is one of my favourite things to do in the kitchen. Whether it’s making jam, compote, crumbles, tarts or cakes, it always feels like a wonderful celebration of the season and the produce that grows here in the UK. This cake is a fantastic base or blank canvas to top with whatever seasonal fruit you have – berries and stone fruit are particularly good, but I’m sure apples and pears would work well, too. I actually made this back in September with some beautiful blackberries and damsons, but I’m tempted to make it again over Christmas using frozen cherries (available in most large supermarkets). You can also play around with the flavourings of the cake – if you’re making it with raspberries, change the cinnamon for lemon zest, or if you make it with cherries, add in orange zest and amaretto in lieu of the cinnamon and vanilla!

Ingredients

140g unsalted butter, softened
220g caster sugar
3 large eggs
165g plain flour
2 1/2 tsp baking powder
Pinch of salt
250g ricotta
1 tsp ground cinnamon
1 tsp vanilla extract
300g fruit (I used damsons and blackberries) tossed in 1/2 tbsp plain flour
Demerara sugar

  1. Preheat the oven to 180°C or 160°C fan. Grease a deep, 8-inch cake tin and line the base and sides with greaseproof paper.
  2. In the bowl of a freestanding electric mixer (or by using a hand-held electric whisk and a large bowl), beat the butter on a medium speed for a few minutes until really soft and light. Add in the sugar, and beat again for another 3-5 minutes, until very pale, light and creamy.
  3. Next, add in the eggs one at a time, mixing well in between each addition and scraping down the sides of the bowl with a spatula to incorporate any unmixed batter. Add the flour, baking powder and salt and mix gently until just incorporated. Scrape down the sides and mix again for ten seconds.
  4. Add in the ricotta, cinnamon and vanilla extract and beat very gently to incorporate. Transfer the batter into the tin and smooth it into an even layer. Scatter the fruit over the cake and press it in very lightly. Bake the cake for 40 minutes, and then quickly sprinkle over a scattering of demerara sugar whilst it’s still in the oven. Close the oven door and bake for another 25-30 minutes, until golden and a cake tester comes out clean (except for the fruit juices!). Leave to cool for about 15-20 minutes in the tin before removing and leaving to cool completely on a wire cooling rack. Dust with icing sugar, to serve.

Apfel-Marzipan-Kuchen

Over the years, I have found marzipan to be a very divisive thing – it seems to be one of those contentious ‘love it or hate it’ ingredients. Luckily enough, this cake provides a happy middle ground if the jury’s out; since the marzipan is grated (and then melted) into the batter, it lends a very subtle almond flavour to the cake without being overly sweet or cloying. Plus, the marzipan gives this cake a hint of festive potential (even if you’re not ready to fully commit to Christmas quite yet).

The recipe for this apfel-marzipan kuchen (apple and marzipan cake) is slightly adapted from one from Food52 – as soon as I saw it on their Instagram in 2016, I knew I had to make it, and I’ve made it every year since. It so reminds me of the sort of cake you’d see on the side in an Alpine Swiss or Austrian restaurant. The crumb is wonderfully tender and rich, and it keeps incredibly well thanks to the moisture from the apples. This is lovely on its own with a cup of tea, but is equally delicious served warm as a pudding with some ice cream or custard.

Ingredients
  • 6 medium dessert apples (about 800 grams)
  • 200g good quality marzipan
  • 1/4 teaspoon salt
  • 200g unsalted butter, melted and cooled, plus more for the pan
  • 150g caster sugar
  • 1tsp vanilla extract
  • 4 large, free-range eggs
  • 150g plain flour (I used Doves Farm GF)
  • 85g corn flour
  • 2tsp baking powder
  • 75g apricot jam
  1. Preheat the oven to 180°C. Grease and line a 9-inch/23cm springform pan with greaseproof paper.
  2. Peel, halve, and core 3 of the apples, and cut each half into 6 even slices. Set aside.
  3. Peel, halve, and core the remaining apples, and then cut into 1/3-inch/8mm dice. Set aside.
  4. Grate the marzipan and place it in the bowl of a stand mixer fitted with the flat beater attachment (you can also use a handheld electric whisk). Add the salt and melted butter; beat for 1 to 2 minutes, until smooth. Then beat in the sugar and vanilla extract. Beat in the eggs, one at a time, beating for 30 seconds after each addition. Scrape down the sides of the bowl.
  5. In a separate bowl, whisk together the flour, cornstarch, and baking powder. Beat into the almond batter, and then fold in the diced apples. Scrape the batter into the prepared pan and smooth the top. Distribute the sliced apples decoratively in concentric rings on the top of the cake. Then, using the flat of your hand, very gently push the apples into the batter; they should not be submerged, but rather lightly anchored.
  6. Place the pan in the oven and bake for 1 hour and 10 minutes, or until the top is golden brown and a tester inserted into the middle of the cake comes out clean. Remove the pan from the oven and place on a rack to cool.
  7. Immediately heat the apricot jam over medium-high heat until just bubbling. Brush a thin layer of the hot jam over the still-hot cake. Let cool completely before removing the springform ring. The cake will keep at room temperature, lightly wrapped in plastic wrap, for several days.

Chocolate Bundt Cake

A very good chocolate cake is an elusive thing. In fact, even a half-decent chocolate cake is deceptively difficult. I find that the main issues with chocolate cake are that it is either too dry, or that is lacks a depth of flavour – and herein lies the conundrum. The more cocoa powder you add to a chocolate cake, the drier it gets, as the cocoa menacingly absorbs any liquid in the batter. This can be remedied by using varying forms and proportions of both fats and liquid in the cake – some recipes use oil rather than butter, some use hot water, some use yoghurt or sour cream – but even this can be temperamental.

This recipe is so exceptionally good because it manages to not only yield a moist chocolate cake but also one that is in bundt form (bundt cakes, incidentally, are also often rather dry due to their depth). I can’t take any credit for it – it’s written by the fantastic team at delicious. magazine – but I can say that it worked extremely well made gluten free, using (as always) Doves Farm gluten free flour and xantham gum.

Strangely enough, this cake is much better the day after it is made – it becomes denser and damper – but I don’t insist that you wait that long to try it!

Tempting for both humans and furry friends…
  • 200g unsalted butter, softened, plus extra for greasing the pan
  • 300g plain flour (I used Doves Farm GF plain flour + 1 tsp xantham gum)
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • ½ tsp salt
  • 100g dark chocolate (70% cocoa solids), roughly chopped
  • 1 tsp vanilla extract
  • 160ml soured cream
  • 55g cocoa powder
  • 400g caster sugar
  • 3 large free-range eggs, at room temperature
  • 150ml double cream
  • 70g dark chocolate (70% cocoa solids), finely chopped
  1. Preheat the oven to 170°C/fan150°C/gas 31/2. Make a quick lining paste by combining equal parts of soft butter, vegetable oil and flour until you get a smooth paste. Use this to generously grease the inside of a 2.4 litre bundt tin (I used a Nordic Ware one) using a pastry brush to get right into the corners of the tin. Don’t rush this stage – you need to take care and be really thorough, otherwise the cake won’t turn out of the tin.
  2. Sift the flour, baking powder, bicarbonate of soda and salt into a large bowl.
  3. Melt the chocolate in a bowl over a pan of simmering water, making sure the bottom of the bowl doesn’t touch the water. Once melted, take off the heat and sift in the cocoa powder. Add the vanilla extract, soured cream and 80ml boiling water, then stir to a smooth, thick paste.
  4. In another large bowl, using an electric whisk, cream together the butter and sugar until pale and fluffy. Add the eggs, one at a time, whisking well after each addition, then stir in the chocolate paste until well combined – but don’t over-mix. Fold in the flour mixture, using a metal spoon.
  5. Dollop the mixture into the greased bundt tin and smooth the top. Bake for 45 min or until a skewer inserted in the centre comes out clean. Leave the cake cool and firm up in the tin for 15 minutes, then carefully turn the cake out on to a wire rack and leave to cool.
  6. To make the ganache topping, heat the cream in a small saucepan until it just comes to a simmer, then remove from the heat and add the chopped chocolate. Leave for one minute so the hot cream has a chance to start melting the chocolate, then stir until the chocolate has fully melted and the mixture is smooth. You can pour this all over the cooled bundt, or drizzle it within the ridges, and leave to set.

Lemon Bars

I have long been fascinated by lemon bars, and they’ve been on my ‘must bake’ bucket list for some time now. They are a quintessentially American treat, and something that I have heard lots about – mostly from American literature and TV shows – but they’re rarely seen or tasted in the UK.

Researching what looked like a reliable recipe for these was something of a challenge; it seems the variations on lemon bars are endless (some have a thin pastry, whilst others boast a thick shortbread base; some feature a no-bake, chilled curd, some a baked lemon custard), and every American cooking icon has their own beloved version, from Pioneer Woman to Ina Garten to the team at Bon Appétit.

For those of you who have never tried a lemon bar, the best way to describe them is probably as a slightly more robust tarte au citron, in traybake form. The base here is thin and melt in the mouth, with a sharp-sweet lemon curd-like topping. In short: they’re extremely delicious.

The recipe is largely based on one by the great Alice Medrich, but I’ve tweaked it ever so slightly to make it gluten-free and UK-measurement friendly. A copious dusting of icing sugar to finish is, of course, non-negotiable.

Ingredients

For the crust:

100g unsalted butter, melted

30g caster sugar

1 tsp vanilla extract

1/4 tsp salt

125g flour (I used Doves Farm gluten free plain flour + 1/2 tsp xantham gum)

For the topping:

250g caster sugar

25g plain flour

3 large, free-range eggs

Grated zest of 3 lemons, preferably unwaxed

Juice of 2 large lemons

Icing sugar, for dusting

  1. Preheat the oven to 180°C. Grease a 8 x 8 inch square metal baking tray and then line it with baking paper so that it overhangs (this will make it easier it lift the bars out of the tray).
  2. To make the crust, combine the sugar, vanilla, salt and melted butter in a medium bowl. Add the flour (and xantham gum, if using) and mix until incorporated, and you have a nice, soft dough. Press the dough evenly over the bottom of the tin, then bake for about 25 minutes until the crust is well browned at the edges and golden brown in the centre. When the crust is done, remove it from the oven and turn the oven temperature down to 150°C.
  3. Whilst the crust is baking, make the topping. In a medium bowl, whisk together the sugar and flour to combine. Next, whisk in the eggs until blended, followed by the lemon zest and juice.
  4. When the base is cooked, remove it from the oven and carefully pour the lemon mixture onto the warm crust, then return the tin to the 150°C oven. Bake for 20 to 25 minutes longer, until the topping is puffed at the edge and no longer jiggles in the centre. Transfer the tin to a cooling rack and let it cool completely. Once cooled, I like to transfer the tin to the fridge for an hour or so for the filling to firm up completely.
  5. Once completely cool, lift the baking paper liner out of the tin and transfer the bars to a cutting board. If the surface is covered with a thin layer of moist foam (not unusual), you can blot it gently with a paper towel (although if you’re covering the bars with icing sugar, this isn’t really necessary). Using a sharp knife, cut into bars and then dust liberally with icing sugar just before serving.
  6. The bars can be refrigerated in an airtight container for up to three days.

Lemon and poppyseed loaf

I am yet to meet anybody who doesn’t enjoy lemon loaf (and I’m not sure I’d like them very much if I did). There is just something so irresistibly reassuring about this cake – it is simple, yes, but could never be called boring. I can’t think of anything I’d rather have more with a cup of tea on a Sunday afternoon.

This particular loaf comes from Ottolenghi’s Sweet, and it’s the sense of safety and reliability from this recipe that provoked Ottolenghi and Helen Goh to affectionately name it their ‘National Trust’ cake. It works very well gluten free, using Doves Farm plain GF flour along with 1/2tsp xantham gum. I find that this loaf disappears incredibly quickly, and so it might be worth doubling the recipe here to stash one loaf in the freezer, un-iced, for a moment of need.

Makes 1 2lb/900g loaf

Ingredients

3 large eggs

225g caster sugar

120 ml double cream

75g unsalted butter, cubed, plus extra for greasing

10g poppy seeds

finely grated zest of 3 lemons (preferably unwaxed)

170g plain flour

1 ¼ tsp baking powder

¼ tsp salt

For the glaze

100g icing sugar, sifted

2 tbsp lemon juice

  1. Preheat the oven to 180°C/160°C fan. Grease the loaf tin and line with baking parchment, then set aside.
  2. Place the eggs and sugar in the bowl of an electric mixer and whisk on a medium-high speed for about 2 minutes, until pale and frothy. Add the cream and continue to whisk for about 2 minutes, until the mixture has combined, thickened a little and turned pale.
  3. In the meantime, melt the butter in a small saucepan over a low heat, add the poppy seeds and lemon zest and set aside.
  4. Sift the flour, baking powder and salt (plus the xantham gum, if you’re making it gluten free) together into a bowl, then use a rubber spatula to fold this into the egg mixture before folding through the butter, poppy seeds and zest.
  5. Spoon the mixture into the loaf tin. Place the tin on a baking tray and cook for about 50 minutes or until a skewer inserted into the centre of the cake comes out clean.
  6. Whilst the cake is baking, make the glaze by whisking the icing sugar with the lemon juice in a bowl. Pour this over the top of the cake as soon as it comes out of the oven, spreading it over the top so that it sinks in and creates a nice glaze. Set aside to cool for 30 minutes before removing from the tin. Leave to come to room temperature before serving. The cake will keep for 3 days in an airtight container.

Bomboloni

I can’t quite shake the way in which the name of these wonderful little Italian doughnuts reminds me of the Gipsy King’s Bomboleo. Linguistics aside, the joyfulness of the anthem is certainly reflected in the delight that these tasty morsel impart on the lucky eater.

As a coeliac, the food that I have missed the most since my diagnosis back in 2002 is doughnuts. Gluten free doughnuts are almost impossible to buy – and I mean proper fried doughnuts, not the baked, ‘healthier’ ring-shaped cakes that lurk around health food shops, deceitfully masquerading themselves as the real thing.

Admittedly, these ricotta and orange bomboloni aren’t strictly doughnuts, seeing as they’re yeastless and therefore very low-maintenance. They’re perhaps best described as a cross between a beignet, churro, and loukoumade. I have made my own gluten free yeasted doughnuts in the past, and they were good, but labour intensive and temperamental. These bomboloni are the closest thing I’ve had to a damn good doughnut in 18 years , and they seem too good to be true – ludicrously easy and yet ludicrously delicious. In fact, they almost feel like cheating; they entail minimum effort but yield maximum satisfaction. There’s no yeast, no proving, no special equipment – the batter is literally the work of 5 minutes plus half an hour of resting time (for both you and the batter). 

I can take no credit whatsoever here for the recipe – it’s one by Ravneet Gill for the Guardian over the summer. I can, however, confirm that they adapt very well to be coeliac-friendly; simply substitute the flour for gluten free plain flour (I use the Doves Farm one). We demolished these very quickly just as they were, but I think they would also be very nice indeed served with a hot, bitter chocolate sauce.

Makes about 12-14 bomboloni

Ingredients

  • 2 large eggs
  • 40g of caster sugar, plus extra, for coating
  • Grated zest of 1 orange
  • 220g ricotta
  • 110g plain flour
  • 2 tsp baking powder
  • 1 pinch salt
  • Vegetable or sunflower oil, for frying
  • 1 tsp ground cinnamon
  1. Lightly whisk the eggs in a bowl, add the sugar and orange zest, and whisk again to combine. Add the strained ricotta and stir gently to combine – don’t overwork it because you want to keep some of the lumps intact.
  2. In a second bowl, combine the flour, baking powder and salt, then add to the ricotta mixture and whisk to combine.
  3. Scrape down the sides of the bowl, cover with a tea towel and leave to rest at room temperature for 30 minutes (or for up to two hours in the fridge).
  4. Put a medium-sized saucepan on the hob, add enough oil to come halfway up the sides and put on a medium heat. You’re ready to cook once the oil is hot enough to make a droplet of batter sizzle gently and float to the surface.
  5. Cooking the bomboloni in batches, drop small tablespoons of batter into the oil and fry for two to two and a half minutes in total, until golden – the bomboloni should naturally flip by themselves after about a minute.
  6. Use a slotted spoon to lift the cooked bomboloni from the pan and transfer to a plate lined with kitchen paper. Repeat with the remaining batter. Once all the batter is used up, toss the bomboloni in the extra sugar mixed with cinnamon, and serve. These are best eaten fresh, but they keep for a few hours at room temperature (once cooled, it’s best to store them in an airtight container).

Salted Tahini Chocolate Chip Cookies

IMG_5952

There is many a purist who would firmly contend tampering with a classic chocolate chip cookie recipe in any way. A typical cookie is formed from varying quantities of butter, sugar, flour and egg, with some form of raising agent, and, of course, chocolate. However, contrary to traditionalists, the humble chocolate chip cookie is the most perfect vehicle to experiment with, using different kinds of sugar or chocolate, distinctly flavoured flours such as rye, or adding things like nuts and dried fruit.

In any ‘classic’ chocolate chip cookie I make, I always add vanilla bean paste, espresso powder and salt, all of which enhance the flavour of the chocolate. The same can be said for the ingenious addition of tahini to David Lebovitz’s recipe for these chocolate chip cookies. The tahini creates another layer of flavour, lending a very subtle bitter, savoury note to the dough. I think chopped dark chocolate works better than commercial chocolate chips here, as the larger piece melt into little chocolate puddles within each cookie. I’ve altered the baking temperature of Lebovitz’s recipe, as I found a shorter bake in a hotter oven made for a better texture. If you can bear the wait, refrigerating the dough overnight really does yield a far superior cookie.

Makes around 25 cookies

115g unsalted butter, at room temperature
120ml tahini, well stirred
100g granulated sugar
90g light brown sugar
1 large egg, at room temperature
1 large egg yolk
1 tsp vanilla extract
150g plain flour
3/4 tsp bicarbonate of soda
tsp sea salt
280g chopped dark chocolate 
flaky sea salt, for sprinkling

 

  1. In the bowl of a stand mixer, beat the butter, tahini, granulated sugar and brown sugar on medium speed for 2 to 3 minutes, until fluffy. 
  2. Stop the mixer and scrape down the sides. Add the egg, the yolk, and vanilla, and continue to mix for another minute, stopping the mixer to scrape down the sides of the bowl during mixing, to make sure the eggs are getting incorporated.
  3. In a small bowl, whisk together the flour, baking soda, and sea salt. With the mixer on low speed, add the dry ingredients until just combined, then add the chocolate chips. Do not overmix. Cover the dough and refrigerate overnight.
  4. When you’re ready to bake the cookies, preheat the oven to 190ºC. Line two baking sheets with greaseproof paper or silicone baking mats.
  5. Form the cookies into balls using a small ice cream scoop, a tablespoon measure, or your hands.  Sprinkle each cookie ball with a little extra sea salt, if you like. Place them evenly spaced on the baking sheets, around 8cm apart. Bake one sheet at a time, so you can keep an eye on them, in the middle rack of the oven.
  6. Bake the cookies for 8-10 minutes, until the cookies are golden brown around the edges but still pale in the centre. Remove from the oven and let the cookies cool on the baking sheet. Bake the remaining cookies the same way.

Storage: These cookies will keep for two or three days at room temperature. The unbaked dough can be refrigerated for up to one week, and frozen for up to two months.

Hazelnut meringue with roasted apricots and lavender

IMG_5905

I have historically had a very difficult relationship with making meringue. I am always painstakingly careful, diligently carrying out all of the ‘tricks of the trade’ that I’ve read up on: I whisk the meringue with spotlessly clean apparatus, ensuring there’s no fat; I use a metal bowl; I only use room temperature egg whites. And yet, more often than I like to admit, something goes wrong. My kitchen has seen all too many runny meringue mixtures or collapsed pavlovas, and a few tears of frustration along the way. This recipe, however, is fairly foolproof in that it doesn’t really matter what the meringue looks like. Mine collapsed a fair bit when it came out of the oven, and there were a few patches of meringue which had caught. None of this was a problem, of course, since it was destined to be slathered in cream and piled with fruit, and, being a flat ‘sheet’ meringue, it wasn’t as exposed as a normal pavlova.

This recipe is based on one written for Waitrose magazine by the lovely Georgina Hayden. The finished meringue has a perfect layering of flavour profiles: the combination of sweet, nutty, marshmallowy meringue, with the pillowy, tangy yoghurt-cream, finished with semi-sharp and floral apricots. Apricots are at their best at this time of year, and invariably taste better when cooked; if you can, roast them in a really floral honey (such as heather or orange blossom honey) to bring out the delicate flavour of the apricots. I’m not the biggest fan of using flowers in cooking, but lavender has a bewitching affinity with apricots – just be sparing with it so that your meringue doesn’t taste like soap!

IMG_5927

Serves 10-12

Ingredients

500g apricots, halved

3 tbsp floral honey

50ml white wine or rosé

250g caster sugar

5 large egg whites

1 tsp cornflour

1 tsp white wine vinegar

100g pack roasted, chopped hazelnuts

300ml double cream, softly whipped

1 tsp vanilla bean paste

200g Greek yoghurt

Fresh lavender flowers (optional)

 

  1. Preheat the oven to 220°C. Put the apricots in an oven-proof dish and drizzle with the honey and wine. Roast in the preheated oven for 15-20 minutes until soft but not falling apart. Set aside to cool and lower the oven temperature to 180°C.
  2. For the meringue, line a large, rimmed baking tray (about 25cm x 30cm) with baking parchment. Put the egg whites in a large bowl with a pinch of salt and whisk until stiff peaks form, then gradually whisk in 250g sugar, one teaspoon at a time. In a small bowl, stir together the cornflour and vinegar, then whisk into the egg whites. Finally, fold in the hazelnuts. Spread the mixture out on the prepared tray.
  3. Bake the meringue for about 45 minutes, or until set and golden. Remove from the oven and set aside to cool completely.
  4. Stir together the whipped cream, yoghurt and vanilla bean paste, then spoon it over the meringue. Top with the roasted apricots and any roasting juices, and sprinkle over a few lavender flowers to finish. Serve immediately.