Bou­quet of the sea­son

Chic & Country - - In Bloom -

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)

Gas 3.

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. ama­­diKitchen-Sum­mer-Sim­ply­de­li­cious-lighter/dp/1849759324

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