The recipes on page
34-35 are taken from
Summer Every Day
by Acland Geddes &
Pedro da Silva,
published by Ryland
Peters & Small
(£14.99). Photography
by Kate Whitaker
© Ryland Peters
& Small.%LVFXLW FR̆HHFDNH
SERVES 8-12
500ml (18fl oz) double cream
1 x 400g (14oz) tin of condensed
milk
6 gelatine leaves
3 x 200g (7oz) packs of plain, sweet
biscuits, such as Marie or Rich Tea
450ml (15fl oz) espresso coffee
2 tbsp dark rum
1 Whip the cream to soft peaks (it
should still be just pourable), then add
the condensed milk.
2 Soak the gelatine in a lit tle cold water
to soften it, then remove and squeeze
out any excess water. Put it in the
microwave for 15 seconds until it has
melted, then add to the cream mixture
and stir it in.
3 Now it’s time to test your bricklaying
skills! Spoon some of the cream
mixture into the base of a 25cm (10in)
sprinform cake tin, about 5mm (¼in)
deep. Mix the coffee with the rum. Take
a biscuit and dip it into the coffee
mixture. Don’t hang around in there or
it’ll get soggy. Place it on the cream
base. Repeat this process until the
whole base is covered. Proceed with a
second layer, making sure to cover the
gaps between the first layer of biscuits.
Gently press the biscuits down to
compact them. Spoon some more
cream mixture on top and repeat the
process until all the cream and 2 packs of
biscuits have been used up. Make sure
you end with a cream layer.
4 Take the remaining biscuits and crush
them to a powder (the easiest way is in a
food processor, but if you want to go
more medieval, pop them in a bag and
beat the living daylights out of them).
Cover the top of the cake with the crumbs
and put in the fridge for 2 hours to set.
5 To remove it from the tin, place a thin
knife in warm water, then run it round
the side of the cake. Gently release the
spring and sprinkle the sides with more
biscuit crumbs.%HWD¶VSHDFKFRFRQXW
YDQLOODFDNH
SERVES 8-10
240g (8½oz) plain flour
2 tsp baking powder
4 free-range eggs
240g (8½oz) caster sugar
70ml (2½fl oz) vegetable oil
70ml (2½fl oz) milk
1 tbsp vanilla extract
300g (10½oz) diced fresh peach, plus
slices or peach jam for the top
25g (1oz) sweetened desiccated
coconut, plus extra to decorate1 Preheat the oven to 180°C/Gas Mark 4.
Grease a 25cm (10in) springform cake tin.
2 Sift the flour and baking powder
together and set aside.
3 Beat the eggs and sugar together in a
large mixing bowl until light and fluffy.
While still mixing, add the vegetable oil,
then the milk, and finally the vanilla
extract. Add the flour and baking powder
and continue mixing until well combined.
4 Add the peach and coconut and stir well
to distribute the ingredients evenly. Pour
the cake mixture into the prepared tin and
arrange some peach slices on top.
Sprinkle on some more coconut and bake
for 45 minutes, or until a skewer comes
out clean. Allow to cool in the tin. Sprinkle
with some more coconut to serve.A
n^ o
ld^ Portuguese (^) r
ec
ip
e!
CAKE HEAVEN
WWW.FOODHEAVENMAG.COM OCTOBER EDNLQJKHDYHQ 35