January 28, 2022


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Nigel Slater’s recipes for Xmas desserts | Foodstuff

There’s a cake in the oven. Not the standard raisin and nut-laden Xmas cake (which is currently wrapped, to some degree untidily in almond paste, like a infant in a blanket) but a second, plainer one, for all those unmoved by the concept of a loaded fruit cake. I have baked this 2nd cake in a hollow Gugelhupf tin that will make nearly anything you place in it resemble a Xmas wreath.

I could have made use of a plain, round cake tin, but I somewhat delight in getting ready unique cake tins for these kinds of situations. There is a little something comforting about painstakingly brushing the within with butter and dusting it with flour from a sieve, shaking off any excessive, then filling the tin – in this case – with chocolate-freckled cake batter.

For those without the need of baking tins or persistence, I have also produced some Christmas tarts, their snowy-white filling aglow with enthusiasm fruit and sugared roses. You really don’t even want an oven, just a packet of biscuits, thick yogurt and a bag of ripe and wrinkled fruits. You could knock them up in half an hour if wants be.

Despite the normal glittering tree and beribboned presents, the burnished chicken in the oven and the plum pudding steaming in its pot, this is much from the normal feast. But I like (and in truth need) the steadying familiarity that goes hand in hand with the year. Even much more rationale then to present all comers a handle: a slice of cake and a glass of a thing sweet. A minor gift of sweetness and gentle.

Chocolate hazelnut bundt cake

If you don’t have a Gugelhupf or bundt cake tin, make this in a traditional round, deep-sided 20cm cake tin. You may perhaps require to bake it for a minor longer to cook dinner the middle. Take a look at from time to time by piercing the centre with a steel skewer – it ought to arrive out moist, but devoid of raw cake mixture sticking to it.

For the cake:
butter 200g, as well as a minor for the tins
caster sugar 200g
skinned hazelnuts 100g
self-increasing flour 120g, furthermore some for the tins
eggs 3
dim chocolate 100g

To finish:
dim chocolate 200g
edible food stuff paint (optional)

You will also have to have a 22cm Gugelhupf or bundt cake tin

Established the oven at 180C/fuel mark 4. Prepare the cake tin by melting a minimal additional butter, brushing the within of the tin then dusting it evenly with flour. Turn the tin upside down and shake lightly to clear away any excessive flour.

Product the butter and sugar with each other in a foods mixer right up until pale and fluffy. Toast the hazelnuts in a shallow pan until eventually pale golden brown, transferring them spherical the pan so they color evenly. Grind them to a coarse powder in a foods processor then stir in the flour. Crack the eggs into a tiny bowl and conquer with a fork. Chop the chocolate into coarse crumbs – a issue of seconds in a food items processor.

Include the flour and hazelnut mixture and the overwhelmed eggs to the butter and sugar, alternately and a minimal at a time, beating repeatedly. Fold in the chopped chocolate. Combine evenly but comprehensively then spoon into the cake tin, smoothing the surface as you go.

Bake for 25-35 minutes right up until nicely risen. (It is unlikely to appear to the top rated of the tin.) Test with a skewer. Take out from the oven and depart to settle for 10 minutes. Loosen the sides with a palette knife and flip out on to a cooling rack.

To adorn, crack the chocolate into little squares and melt it in a heatproof bowl around simmering water. Trickle it above the cake and depart to established. Beautify with food stuff paints or icing sugar if you want.

Passion fruit and cardamom yogurt tarts

‘You don’t even have to have an oven’: enthusiasm fruit and cardamom yogurt tarts. Photograph: The Observer

The sweet and crumbly biscuit crust acts as a distinction to the sourness of both of those yogurt and passion fruit in these quickly-place-collectively tarts. For some thing sweeter, stir a few of tbsp of icing sugar into the yogurt. The crispness is necessary, but use a loose-textured, buttery biscuit somewhat than a really hard gingernut. Helps make 6

For the crust:
crumbly ginger biscuits 180g
cardamom pods 10
butter 80g

For the filling:
passion fruits 6
thick (strained) yogurt 500g

To complete:
crystallised rose petals 1 tbsp
passion fruits 2

You will also need to have 6 x 10cm metallic rings or unfastened-bottomed tart situations.

Change the biscuits to good crumbs in a food items processor or by placing them in a plastic bag and crushing with a rolling pin. Crack the cardamom pods, extract the seeds and grind them to a high-quality powder working with a pestle and mortar or spice mill. Melt the butter in a smaller pan, increase the cardamom then the crumbs and stir carefully. Established 4 tbsp of the crumbs apart.

Place the tart circumstances or steel rings on a baking sheet and divide the crumb combination in between them, packing them down flippantly with the back again of a spoon to kind a slender disc. Refrigerate for 15 minutes until the butter has established.

Halve the 6 passion fruits and scoop out the filling with a teaspoon. Place a fantastic sieve about a compact bowl, then drive the juice and pulp by way of with a spoon. You need to be remaining with an pretty much dry mound of seeds which you discard. Put the yogurt in a bowl, then stir in the juice. Fill the tart cases with the passion fruits and yogurt, and refrigerate for 30 minutes.

To end: crush the crystallised rose petals to a coarse powder. Squeeze the 2 passion fruits and scatter the juice and reserved crumbs over the top rated. Sprinkle over the crushed roses, and serve.

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