Food_Heaven_-_October_2019

By C he f Nathanie l Re id. Photos by Erik Ke llar.

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32 baking heaven OCTOBER WWW.FOODHEAVENMAG.COM

Double chocolate

pound cake

MAKES 1

For the pound cake

150g (5½oz) butter

75g (2¾oz) sugar

70g (2½oz) light brown sugar

150g (5½oz) free-range eggs

(^1) / 3 tsp kosher salt
15g (½oz) honey
½ tsp vanilla extract
105g (3½oz) plain flour
20g (½oz) cake flour
25g (1oz) cocoa powder
¾ tsp baking powder
40g (1½oz) dark chocolate chips
For the vanilla syrup
85g (3oz) sugar
125g (4½oz) water
a drop of vanilla extract
To de c orate
100g (3½oz) apricot jam
70g (2½oz) mini chocolate chips
½ tsp cocoa powder
icing sugar
1 Preheat the oven to 170°C/Gas Mark

3. In the bowl of a stand mixer,
   cream the sugar, light brown sugar,
   salt, honey and vanilla extract.
   2 Slowly add the eggs and scrape down
   the sides of the bowl as needed.
   3 Sift the plain flour, cake flour,
   cocoa powder and baking powder
   together. Gently fold the sifted
   ingredients into the batter. Fold in the
   chocolate chips. Portion the batter into a
   buttered and floured 20x9½cm
   (8x3¾in) pound cake mould.
   4 Bake for 50 minutes, or until
   a cake tester inser ted into the centre of
   the cake comes out clean. Meanwhile,
   make the vanilla syrup by bringing all the
   ingredients to the boil.
   5 Once the cake is baked, remove from
   the tin, then brush the vanilla syrup on
   all sides. Allow to cool.
   6 Warm the jam with a small amount of
   water and brush on top of the cooled
   pound cake. Cover the top of the cake in
   mini chips, then dust half of the cake
   with cocoa powder and the other half
   with icing sugar.

Earl Grey tea

pound cake

MAKES 1

For the pound cake

140g (5oz) unsalted butter

(^1) / 3 tsp sea salt
155g (5½oz) sugar
120g (4oz) free-range eggs
1420g (5oz) plain flour
½ tsp baking powder
25g (1oz) almond flour
½ tsp Earl Grey loose tea, chopped
fine
11ml (¼fl oz) cold water
8.5g (¼oz) almond butter
grated zest of 1 lemon
60g (2oz) raspberries
For the blackcurrant syrup
1 Earl Grey teabag
50ml (1¾fl oz) water
15g (¼oz) blackcurrant purée
50g (1¾oz) sugar
1 tsp lemon juice
For the blackcurrant glaze
210g (7½oz) icing sugar, sifted
40g (1½oz) blackcurrant purée
1 tsp lemon juice
1 tsp water
1 Preheat the oven to 170°C/Gas Mark

3. Soak the chopped tea in cold water
   for 10 minutes. Cream the butter,
   almond butter, zest, sugar and salt
   together in a stand mixer. Slowly add
   the eggs to the butter, scraping down
   the bowl as needed. Sift together the

flours and baking powder. Fold the

sifted ingredients into the batter gently.

Fold in the raspberries.

2 Portion the batter into a greased and

floured 20x9cm (8x3¾in) pound

cake mould.

3 Bake for 50 minutes until golden

brown and a cake tester comes

out clean.

4 For the syrup: Steep the tea in the

water for 3 minutes. Combine the

remaining ingredients and bring to a

boil. Brush the soaking syrup onto all

sides of the cake.

2 For the glaze: Put the icing sugar into

a bowl. Whisk in the blackcurrant purée,

lemon juice and water until smooth. Put

the cake on a wire rack and pour the

glaze over the cake. Remove the cake

and place onto a serving dish. Let the

glaze dry at room temperature for

2 hours. Sprinkle the tea on top of the

cake. Decorate as you wish.