BBC Easy Cook Magazine - - NEWS -

Tom Ker­ridge, Rosie Bir­kett and Edd Kim­ber share their best cake recipes

Still walk­ing? If you’re tak­ing some­thing to eat out­doors, the food should be eas­ily trans­portable and ro­bust. Bakewells can be trans­ported in a tin, and will hold up against the heat of a sunny day.

QQMakes 16 Prep 30 mins plus chill­ing Cook 50 mins


80g but­ter

150g diges­tive bis­cuits

200g black­berry jam, warmed 200g black­ber­ries clot­ted cream, to serve


250g but­ter, soft­ened

100g golden caster sugar, plus

ex­tra for sprin­kling

5 eggs, beaten

250g ground al­monds

2 tbsp self-rais­ing flour

Q1 To make the base, melt the but­ter, then cook un­til it turns a nutty brown colour (this will give ex­tra flavour). Blitz the bis­cuits to crumbs us­ing a food pro­ces­sor, then add the melted but­ter and blitz to com­bine. Press the crumbs into a 20cm square tin lined with bak­ing parch­ment, then chill un­til set.

2 Next, make the fill­ing. Beat the but­ter and sugar un­til light and fluffy. Add the eggs grad­u­ally, then beat in the al­monds and flour. Spoon into a pip­ing bag.

3 Heat the oven to 180C/160C fan/gas 4. Re­move the tin from the fridge, then spread the jam over the base, leav­ing a gap around the edge. Pipe the fill­ing mix­ture on top, start­ing with the edge around the jam. Press in the black­ber­ries, sprin­kle over some caster sugar and bake for 45-50 mins. The frangi­pane should be cooked all the way through, with a sug­ary crust on the top. Re­move from the oven and leave to cool. This can be made the day be­fore and kept, wrapped, at room tem­per­a­ture. Bring to a pic­nic in the tin, then cut into squares and serve with a large spoon­ful of clot­ted cream.

PER BAR 390 kcals, fat 29g, sat­u­rates 13g,

carbs 24g, sug­ars 17g, fi­bre 1g, pro­tein 7g, salt 0.6g

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