THE SUNDAY COOK
The Sunday Telegraph
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
2