Woman_and_Home_Feel_Good_Food_-_October_2019

62 woman&home PASSIONATE ABOUT FOOD

Thislightlyspicedcakeis perfect

with an afternoon cup of tea.

Serves 10 • Ready in 1 hr, plus

cooling

forthecake:

125gwalnuts,toasted, plus

25guntoasted

200gself-raisingflour

8 cardamompods, shelled and

seedsground

1tspgroundcinnamon

1tbspcoffeegranules dissolved in

2tsphotwater

225glightmuscovadosugar

100gbutter, cubed

2 eggs

150mlmilk

2tspespressopowder, plus extra

fordusting

4tbspcastersugar

forthebuttercream:

125gunsaltedbutter,softened

250gicingsugar,sifted

1tspvanillabeanpaste

2tspespressopowder, dissolved in

2tsphotwater

youwillneed:

deep 18cm round tin, greased

Plumand

marzipancake

Plumsarecomingtotheendof

theirseasonsomakethebest

of them in this delicious cake.

Serves 12 • Ready in 1 hr 30 mins

300gself-raisingflour,sifted

150gbutter,cutintosmall cubes

100gcastersugar

zest1 orange

2 eggs,beaten

100mlmilk

350gfirmplums, halved, stoned

andsliced

100gwhitemarzipan, cut into

smallcubes

2tbspredcurrantorcranberryjelly

20gflakedalmonds,toasted

icingsugar,todecorate

youwillneed:

20cmdeep,loose-basedcaketin

greased, lined with baking paper

1 Heattheovento180C/Gas4.

Puttheflourandbutterin the

bowlofa foodprocessorandwhizz

untilthemixtureresemblesfine

breadcrumbs.Tipthemixtureinto

a largemixingbowlandstir in the

sugarandorangezest.

2 Mixtogethertheeggsandmilk,

andstirintotheflourmixture.If the

batterseemsdry,add2tbspmilk.

3 Put½themixtureintothetinand

coverwith½oftheplumslices,

reservingtherestforthetop.

Sprinkleoverthemarzipanand

coverwiththeremainingcake

mixture.Smoothoverandtop

withremainingplumslices.Bake

for45-55mins.Placethetinon

a wirerackandleavetocool.

4 Puttheredcurrantjellyina small

saucepanandheatgentlyuntil

melted.Liberallybrushthetopof

thecakewiththejellyandscatter

overthetoastedalmonds.When

completelycold,dustwitha little

icingsugar,sliceandserve.

Perserving:Cals300, Fat 15g, Sat

fat 7g, Carbs 35g

1 Heattheovento180C/Gas4.

Put75gtoastedwalnutsintoa food

processorandwhizztofinecrumbs,

addflour,spices,coffeeand

muscovado.Pulsetomix.Addthe

butterandpulseto formroughcrumbs.

2 Beattheeggsandmilktogether

andpourintodryingredients,

mixinguntilsmooth.Chopthe

remainingtoastedwalnutsandstir

through.Pourmixtureintothetin

andbakefor40-45minsuntilrisen.

Oncecool,sliceinto3 evenlayers.

3 Dissolvetheespressocoffeewith

2tbspcastersugarand1tbspwaterin

a cupin themicrowaveuntilit forms

a smoothsyrup,thenleavetocool.

4 Whiskbutterandsugaruntillight.

Mixin thepasteandespresso.Use

a thirdtocoverthebottomcake

layer.Putsecondlayerontop,

drizzlewithsyrupandcoverwith

½remainingbuttercream.Addfinal

layerandtopwithbuttercream.

5 Puttheuntoastedwalnutsand

remainingcastersugarin a non-stick

fryingpan,heatgentlyuntilthesugar

dissolvesandthenutsarecoated.

Cool,beforearrangingonthecake.

Dustwithcoffeepowderandserve.

Perserving:Cals568, Fat 31g, Sat

fat 14g, Carbs 54g

Coffee and walnut layer cake

TIP

Makeyourcake

extranaughtyby

replacingthecoffee

syrupwith3tbsp

coffee liqueur