2019-09-01_Food_Heaven

72 baking heaven SEPTEMBER WWW.FOODHEAVENMAG.COM

Pear & chai loaf

MAKES 1 STANDARD LOAF

4 ripe pears

2 free-range eggs

250g (9oz) brown sugar

350g (12oz) plain flour

2 tsp baking powder

150g (5½oz) butter

100g (3½oz) chai syrup

(I use Hakanoa)

100g (3½oz) milk

pear and fold through the batter.

6 Pour a quarter of the batter into the

bot tom of your tin. Stand the prepped

pears up in a row down the centre of the

tin, then pour the remaining batter

around the pears. Sprinkle the batter

with the 2 tbsp brown sugar. Put

the loaf in the oven and bake for

50-60 minutes until golden brown on

top. Give it a poke or two with a skewer,

then make sure the skewer comes out

clean – pay particular attention to the

bat ter around the pears, as this will take

longer to bake.

7 Remove the loaf from the oven and

allow it to cool slightly in the tin, then tip

it out onto a cooling rack, being careful

not to damage the pear stalks.

8 Drizzle the maple syrup over the loaf

while it’s still warm... slice and serve!

Baked butter mochi

MAKES 16 X 5CM (2IN) SQUARES

240ml (8½fl oz) whole milk

210ml (7½fl oz) coconut milk

2 large free-range eggs

1 tbsp vanilla extract

100g (3½oz) white sugar

185g (6½oz) mochiko (sweet rice)

flour

1 tsp baking powder

½ tsp kosher salt

55g (1½oz) unsalted butter, melted

melted soft whipped cream or ice

cream, for serving

1 Lightly grease a 23x23cm (9x9in)

square baking dish and preheat the

oven to 18 0 °C /Gas Mark 4.

2 In a large bowl, whisk together the milk,

coconut milk, eggs and vanilla until

combined. In a separate bowl, sift together

the sugar, mochiko flour, baking powder

and salt. Add the dry ingredients to the wet

mixture and whisk until incorporated and

smooth. Fold in the melted butter.

3 Pour the bat ter into the prepared dish

and smooth the surface using an offset

spatula. Bake for 45-50 minutes, until

the centre of the cake is set and the top

is a deep golden brown. Let the cake

cool completely and cut into squares.

Serve with the cream or ice cream.

Recipe taken from

We Are La Cocina:

Recipes in Pursuit of

the American Dream

by Caleb Zigas and

Leticia Landa,

published by

Chronicle Books

(£21.99).

Photographs by

Eric Wolfinger.

For the toppings

2 tbsp brown sugar

75ml (2½fl oz) maple syrup

1 Preheat the oven to 170°C/Gas Mark

3. Grease a standard - sized loaf tin with a
   lit tle but ter and line it with baking paper.
   2 Peel one of the pears and chop it up
   into little 1cm (½in) pieces (this doesn’t
   need to be exact – seriously, do not
   measure the diced pear!).
   3 Peel the other three pears, leaving the
   top stalk on (this is for visual effect).
   Keeping the pears whole, cut out the
   furry bit on the bottom and use an apple
   corer to remove the core. Make sure you
   are gentle when you do this, as you don’t
   want to push up too far and remove the
   top of the pear where the stalk is. Just do
   enough to remove the core.
   4 Now, beat the eggs and sugar in a
   mixer until thick and fluffy, then add the
   flour and baking powder to the mixer
   bowl and beat to combine.
   5 Place the butter, chai syrup and milk in
   a suitable bowl, then heat in the
   microwave in 30-second bursts until the
   butter has just melted. Add half at a
   time to your mixer bowl, beating well
   after each addition, then add the diced

The recipes on pages

71-72 are taken from

We Are La Cocina:

Recipes in Pursuit of

the American Dream

by Caleb Zigas and

Leticia Landa,

published by

Chronicle Books

(£21.99). Photographs

by Eric Wolfinger.