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DENISE PHILLIPS’S WHISKY HONEY CAKE
WHISKY GIVES this yomtov treat a slight kick and an extra warming dimension.
Makes one large cake or two loaf cakes Preparation 25 minutes
Cooking 45 mins or, if you bake one large cake, increase cooking time by 15 to 20 mins.
INGREDIENTS
450g plain flour
1 tbsp baking powder 1 tsp bicarbonate of soda ½ tsp dried ginger
½ tsp salt
1 tbsp ground cinnamon
1 tsp mixed spice
200ml vegetable oil
340g clear honey
200g brown sugar
3 large eggs at room temperature 1 tsp vanilla extract
125ml warm coffee
120ml apple juice
60ml whisky
For the whisky syrup
100g caster sugar
25ml water and 1 tsp whisky
METHOD
● Preheat oven to 170°C.
● Line and grease the cake tins with baking parchment paper.
● In a large bowl, whisk together the flour, baking powder, bicarbonate of soda, ginger, salt, cinnamon and mixed spice.
● Make a well in the centre and add oil, honey, sugar, eggs, vanilla, coffee, apple juice and whisky.
● Using an electric mixer, combine until the mixture is smooth.
● Transfer batter into prepared cake tin and place on a baking tray to ensure even heat.
● Bake until the cake is done. It will spring back when you gently touch the cake centre and when a skewer is inserted it will come out clean. This will take about 50 to 55 minutes.
● Let cake stand for 15 minutes before removing from tin.
● To make the syrup, place the sugar in a saucepan with 25ml of water, bring to the boil and gently simmer for 2 minutes. Add the whisky and then pour over the cooked cake.
DENISE PHILLIPS’S WHISKY LATTICE SALTED CARAMEL APPLE PIE
APPLE PIE of all descriptions is everyone’s favourite. Add two other favourites — whisky and salted caramel — and you have a warming comfort dessert that you can add to the dessert menu any time.
Preparation: One hour plus chilling Cooking: One hour 15 minutes Serves ten
INGREDIENTS
For the salted caramel
200g caster sugar
35g unsalted butter/parev margarine Large pinch flaky sea salt
180ml double cream/non-dairy soya cream