Bouquet of the season
This bouquet gathers some of the best blooms of summer: yellow and white roses, pink peonies, daisies and carnations.
Serves 8–10 _______________________________ Preheat the oven to 160°C (325°F)
In a stand mixer, or using a hand-held electric whisk, beat the sugar and eggs at high speed for around 5–6 minutes until ribbon stage (the whisks should leave a trail in the mixture when they are lifted).
Sift together the flour, ground almonds and salt. Fold very gently into the egg mixture – you want to keep all the air bubbles, as this batter contains no other raising agent than your carefully created bubbles! Lastly, gently fold in the melted butter and vanilla. Pour the cake mixture into the prepared cake pan. Spread evenly and bake in the preheated oven for about 12–15 minutes or until a skewer inserted comes out clean. Remove from the oven. To minimise the chance of the cake cracking, roll it around a clean tea towel when still slightly warm and allow to cool it this way.
Meanwhile, chop the peach or nectarine into small chunks and mix in a bowl with the redcurrants and lemon thyme leaves. Place in a sieve/strainer and leave over a bowl so that the excess liquid can away from the fruit.
Once cooled, carefully unroll the cake and spread a layer of pastry cream evenly over the whole sponge, then spoon the fruit mixture evenly across, making sure there is a generous amount in what will be the middle of the roulade. Carefully start rolling the cake tightly around the fruit, using the baking parchment to help you – ending with the edge of the cake underneath. Chill until ready to eat. Garnish with more berries and dust the top with icing/confectioners’ sugar just before you serve it.
ScandiKitchen summer, by Brontë Aurell and Peter Cassidy is published by RYLAND PETERS & SMALL and is available in Amazon: https://www. amazon.co.uk/ScandiKitchen-Summer-Simplydelicious-lighter/dp/1849759324