Yorkshire Post - YP Magazine

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Great British Bake Off winner Edd Kimber has a new cookery book out – One Tin Bakes Easy. Photograph­y: Edd Kimber.

60-second clementine cake

SERVES 12

Ingredient­s

• 500g unwaxed clementine­s

• 8 large eggs

• 350g ground almonds

• 300g golden caster sugar

• ¾ teaspoon fine sea salt

• 2 teaspoons vanilla extract

• 4 tablespoon­s flaked almonds

METHOD

Preheat the oven to 180C/160C Fan, Gas Mark 4.

Lightly grease your 23 x 33cm (9 x 13in) baking tin and line with a large single sheet of parchment paper that fully covers both base and sides. Peel half the clementine­s and discard the peel; leave the remaining clementine­s with the peel intact. Cut all the fruit into quarters and remove any seeds (there won’t normally be any, but it’s worth checking).

Place in a food processor fitted with the blade attachment and process for 45 seconds, or until smooth. Add the eggs, ground almonds, sugar, salt and vanilla and process for a further 15 seconds, until a smooth batter forms.

Pour the batter into the prepared tin and spread evenly. Scatter the flaked almonds over the top, then bake for 35-40 minutes, or until the cake feels firm to the touch. Transfer to a wire rack and let it cool completely in the tin. Once the cake has cooled, use the parchment to carefully lift it from the tin to a serving platter. Cut into slices and serve with extra clementine segments and a dollop of very lightly sweetened whipped cream. Stored in a sealed container, this moist cake will keep for 3-4 days.

Blueberry lemonade scones

Ingredient­s

• 375g plain flour, plus extra for dusting

• 4 teaspoons baking powder

• ½ teaspoon fine sea salt

• 240ml double cream, plus extra for brushing

• 240ml fizzy lemonade or Sprite

• 300g blueberrie­s

METHOD

Preheat the oven to 200C/180C Fan, Gas Mark 6.

Lightly grease your 23 x 33cm (9 x

13in) baking tin and line the base with parchment paper. Place the flour, baking powder and salt in a large bowl and whisk to combine. Make a well in the middle and pour in the cream, lemonade and blueberrie­s. Stir together with a butter knife, just until a soft dough forms. Scrape onto a well-floured work surface and knead once or twice to bring the dough together. Lightly flour the top of the dough, then press into a circle about 2.5cm thick.

Use a 7cm round cookie cutter, dipped in flour to prevent sticking, to stamp out as many circles as possible (you should get about eight or nine on the first go). Gently knead the scraps of dough together, press into a circle again, then stamp out more scones. You should get a total of 12. Place the scones in the prepared tin – they’ll be nice and snug – and brush with a little extra cream. Bake for 15-20 minutes, or until golden brown. Set aside to cool in the tin for at least 20 minutes, then turn out and carefully separate. The scones are best served slightly warm on the day they are made, but leftovers can be stored in a sealed container for up to two days and rewarmed in the oven before serving.

Chocolate dipped honeycomb

MAKES ABOUT 25-30 CHUNKS Ingredient­s

• Oil, for greasing

• 4 teaspoons bicarbonat­e of soda

• ½ teaspoon cream of tartar

• 80ml golden syrup

• 300g caster sugar

• 300g dark chocolate, melted

METHOD

Lightly grease your 23 x 33cm baking tin and line with a large single sheet of parchment paper that stands slightly above all the sides.

Set close to your hob. Weigh out all your ingredient­s before you start because this recipe happens so quickly that you won’t have time to do any prep once the sugar is cooked to the right temperatur­e.

Place the bicarbonat­e of soda and cream of tartar in a small bowl and stir to combine. Scrape the syrup into a large saucepan and pour in the sugar. Place over a medium heat, stirring occasional­ly with a heatproof spatula, until the mixture is smooth and the sugar has dissolved.

Continue heating until the mixture is a rich caramel colour and reaches 149ºC on an instant-read or jam thermomete­r.

Remove the pan from the heat and, using a metal whisk, very briefly mix in the bicarbonat­e mixture. This action needs to be quick but without leaving lumps.

Over whisking at this point will deflate the honeycomb. Pour the honeycomb into your prepared tin and watch as it grows and expands. Set aside for a few hours or until fully set.

Put a large sheet of parchment paper on a work surface. Place the melted chocolate in a small bowl. Break the honeycomb into chunks, dip them into the chocolate, then place on the parchment paper until set. Stored in an airtight container in a cool, dry place, the honeycomb should keep for about a week.

More-fruit-than-cake cake

SERVES 8-10

Ingredient­s

• 115g unsalted butter, at room temperatur­e, plus

extra for greasing

• 110g light brown sugar

• 2 large eggs

• 225g plain flour

• 3 teaspoons baking powder

• 1 teaspoon ground cinnamon

• 1 teaspoon ground cardamom

• ½ teaspoon fine sea salt

• 2 tablespoon­s milk

• 6 Granny Smith apples, peeled, cored and sliced

• 200g mixed berries

• Demerara sugar, for sprinkling

METHOD

Preheat the oven to 180C (160C Fan) Gas Mark 4.

Lightly grease your 23 x 33cm baking tin and line the base with parchment paper. Place the butter and light brown sugar in a large bowl and beat together for about five minutes, until light and fluffy. Beat in the eggs one at a time, beating well between each addition.

Add the flour, baking powder, spices and salt and mix together to form a batter, stirring though the milk to loosen slightly. Add the fruit and fold in briefly, just to combine.

Pour the batter into the prepared tin and spread evenly, then sprinkle liberally with demerara sugar. Bake for about 30 minutes, or until the cake springs back to a light touch. There is so much fruit in this cake that it can be tricky to judge when it’s fully baked. Testing with a skewer is not totally reliable, so look for the cake starting to pull away from the sides of the tin.

Serve straight from the tin while still warm, with lashings of custard or vanilla ice cream.

The cake is best eaten on the day it is made.

■ One Tin Bakes Easy by Edd Kimber is published by Kyle Books, priced £17.99. Photograph­y: Edd Kimber.

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 ?? ?? EDD LINES: Clockwise from left, clementine cake; more-fruit-than-cake cake; chocolate honeycomb; inset, blueberry lemonade scones.
EDD LINES: Clockwise from left, clementine cake; more-fruit-than-cake cake; chocolate honeycomb; inset, blueberry lemonade scones.
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