The Sun­day Tele­graph

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Sun­day 4 Novem­ber 2018

round, wrap in cling film and chill for one hour. Roll out the pas­try on a lightly floured sur­face and use to line a 25cm loose­bot­tomed tart tin, trim­ming off the ex­cess. Chill for 30 min­utes, then line the pas­try case with bak­ing parch­ment and fill with bak­ing beans or rice. Bake blind for 15 min­utes in an oven heated to 180C/160C fan/gas / 4. Re­move the pa­per and beans and an bake for an­other five min­utes, mi un­til the base is dry and the edges are ar lightly coloured. Put the th prunes prune and brandy bran into a small sma pan and heat gen­tly, gen then re­move rem from fro the hea heat and let the prunes ab­sorb the brandy. To make the fill­ing, put the but­ter, sugar, ground al­monds and flour into a food pro­ces­sor and blitz un­til smooth. Add the eggs and blitz again. Spread this frangi­pane mix­ture in the pas­try case and ar­range the soaked prunes on top. Sprin­kle with any re­main­ing brandy and the flaked al­monds then bake in an oven heated to 170C/150C fan/gas 3 for about 30 min­utes, un­til risen and golden; a skewer in­serted in the cen­tre should come out clean. Re­move from the oven and leave to cool. Serve with crème fraîche.

Sun­day 4 Novem­ber 2018

quinces one at a time and im­me­di­ately drop into the pan – don’t worry about re­mov­ing the cores at this stage. Place over a medium heat and bring slowly to the boil to dis­solve the sugar. Cover the fruit with a disc of bak­ing parch­ment and sim­mer gen­tly for about 25 min­utes un­til ten­der.

Pre­pare the short­bread base. Pre­heat the oven to 180C/160C fan/gas 4 and line the base of the tin with bak­ing parch­ment. Tip the flour, but­ter, ic­ing sugar and a pinch of salt into a food pro­ces­sor and pulse un­til the but­ter has been rubbed into the flour and the mix­ture starts to clump to­gether. Tip the crumbly dough into the pre­pared tin and, us­ing your hands, press into an even layer cov­er­ing the base. Bake on the mid­dle shelf of the oven for 12 to 15 min­utes un­til pale golden.

Line a 21cm spring­form cake tin with bak­ing parch­ment. Re­move the quince quar­ters from the pan and ar­range eight in the pre­pared tin, core side up­per­most. Dot with the but­ter, spoon over the honey and marsala and tuck in the cin­na­mon stick, bay leaves and or­ange and lemon peels. Add the or­ange juice and two ta­ble­spoons of the quince poach­ing liq­uid. Cover loosely with an­other sheet of parch­ment and bake on the mid­dle shelf of the oven for 40 min­utes or un­til very soft when tested with the point of a knife. Leave to cool in the tin.

Core and slice the re­main­ing poached quinces and scat­ter over the short­bread base.

To make the cake mix­ture, whisk the egg yolks and sugar un­til thick, pale and dou­bled in vol­ume. Whisk in the lemon zest, cin­na­mon and or­ange flower wa­ter. Fold in the ground al­monds.

In an­other bowl, whisk the egg whites with a pinch of salt un­til they hold stiff peaks, then care­fully fold into the al­mond mix­ture un­til there are no streaks of egg white re­main­ing.

Spoon the mix­ture on top of the quince, spread level and bake on the mid­dle shelf for 40 min­utes un­til golden brown, well risen and a skewer in­serted into the mid­dle comes out clean. Al­low to cool in the tin.

Serve the cake in slices, dusted with ic­ing sugar, with the baked quinces.

Sun­day 4 Novem­ber 2018

Sun­day 4 Novem­ber 2018

Sun­day 4 Novem­ber 2018

Sun­day 4 Novem­ber 2018

Sun­day 4 Novem­ber 2018

1Ac­cord­ing to me­dieval his­to­rian Dr Fiona Wat­son, Robert the Bruce was born where? (a) In his mother’s cas­tle at Turn­berry, Ayr­shire (b) At the Bruce fam­ily seat of Broomhall, Dun­fermline, Fife (c) Writ­tle, near Chelms­ford, Es­sex


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