2019-09-01_Food_Heaven

Recipe by BakingMad.com

Recipe by BakingMad.com

FRUITY BAKING

WWW.FOODHEAVENMAG.COM SEPTEMBER baking heaven 11

Apple crumble

loaf cake

SERVES 12
For the cake
210g (7½oz) self-raising wholemeal
flour
1½ tsp mixed spice
120g (4¼oz) unsalted butter, cut
into small pieces
120g (4¼oz) light muscovado sugar
3 free-range eggs
1 tsp vanilla extract
100g (3½oz) raisins
2 sweet eating apples
3½ tbsp semi-skimmed milk
juice of 1 lemon
For the crumble topping
2 tbsp plain white flour
15g (½oz) unsalted butter, cold, cut
into cubes
2 tbsp unrefined demerara sugar

15g (½oz) porridge oats

toffee sauce, to serve

1 Preheat the oven to 180°C/Gas

Mark 4. Line a 900g (2lb) loaf tin with

baking parchment.

2 For the topping, combine the flour,

sugar and butter and lightly rub through

your fingers until it resembles fine

breadcrumbs. Stir in the oats. Set aside.

3 Combine the flour, mixed spice and

butter in a food processor and blitz until it

resembles fine breadcrumbs. Stir in

the raisins, sugar, eggs, vanilla extract

and milk. Peel and core one apple before

chopping into small pieces. Add to the

mixture, then mix until combined and

add to the lined loaf tin. Core the

remaining apple and cut into thin slices.

Dip each slice into the lemon juice, shake

off any excess juice and lay on top of the

cake mixture. Sprinkle the crumble

Raspberry

madeleines

with rose water

SERVES 12

For the madeleines
50g (1¾oz) unsalted butter, softened
50g (1¾oz) unrefined golden caster
sugar (we like Billington’s)
½ tsp rose water (we like Nielsen-
Massey)
grated zest of 1 orange
1 large free-range egg, lightly
beaten
50g (1¾oz) self-raising white flour
1 tbsp whole milk
12 raspberries
For the rose water cream
400ml (14fl oz) double cream
1 tsp rose water (we like Nielsen-
Massey)
grated zest of 1 orange
1 tsp unrefined golden icing sugar
(we like Billington’s)
To de c orate
unrefined golden icing sugar (we
like Billington’s), to dust
a handful of small mint leaves

1 Preheat the oven to 180°C /Gas Mark

4 Lightly grease and dust a 12- shell

madeleine tin with flour.

2 Using either an electric mixer or

mixing bowl and whisk, cream the

butter, sugar, rose water and orange

zest together for a few minutes until

pale and fluffy.

3 Reduce the whisk speed and add the

egg and milk.

4 Once combined, fold in the flour until

well mixed. When you are ready to

bake, place a heaped tablespoon of

batter into each madeleine shell and

press a raspberry into the centre of

each one.

5 Cook in the oven for 12-15 minutes,

or until they are a pale golden brown and

springy to the touch. Leave the

madeleines to cool in the tin for 5 minutes,

then transfer them to a wire rack.

6 Meanwhile, make the rose water

cream. Whisk the double cream, icing

sugar, orange zest and rose water until

slightly thickened, then store in the

fridge until needed.

7 Once cool, dust with icing sugar.

Serve with a few fresh mint leaves and

the rose water cream on the side.

topping over the cake mixture, just

allowing the top of the cake to be visible.

4 Bake in the oven for 50-55 minutes,

or until a skewer inserted into the centre

comes out clean. Leave to cool on a

wire rack before removing from the tin.

Serve drizzled with toffee sauce.