S MAGAZINE ★ 11 AUGUST 2019 47
FOOD
● To cook the rice, put the butter
in a large pan on a high heat until
it is a golden-brown colour. As
soon as it does, add the rice and
salt and stir. Add the hot water
and keep stirring until it comes
to the boil. When it does, keep
stirring until all the liquid has
evaporated. Pop the lid on the pan
and leave the rice to steam on
a low heat for 10 minutes.cakes are out of the oven, drizzle
some of the milk all over the
top of both cakes and leave in
the tin for at least 10 minutes
before turning them out and
removing them to cool on a rack.
● To make the buttercream, put
the crushed cardamom pods in
a small bowl of the milk and leave
to infuse.
● Meanwhile, put the butter in a
mixing bowl and whisk until very
soft and light in colour. Add the
icing sugar a little at a time,
whisking after each addition, until
all combined. Then pour the
cardamom milk through a sieve
into the buttercream and whisk
until really light and fluffy.
● Once totally cool, place one
cake on a serving dish and spread
an even layer of buttercream over
it. Put the other cake on top. Flip
the cake over so the milk drizzletop becomes the bottom and
sandwiches the buttercream.
Spread some buttercream evenly
across the top and the sides and
use a ruler to level off the edges.
● If you have any cream left
over you can pipe little kisses
on top. Then gently take the
rose petals and pistachios and
press them into the bottom edge
of the cake.All recipes taken from Time To Eat
by Nadiya Hussain (Michael
Joseph, £20), out
now. See Express
Bookshop on
page 77. Nadiya’s
Time To Eat airs
on Mondays
at 8pm on
BBC2 and can
also be seen on
BBC iPlayer.● To make the salad, mix
together the onions, apples,
lemon juice, salt and mint.
● When the chicken is ready,
sprinkle with red chillies and
coriander and serve with the
burnt butter rice.Ras malai cake
Total time: 2 hours
(Active time: 1 hour)
Ras malai is Bengali for “juice
creams” – little bits of cake that
bob around in gently spiced milk
like a floating cheesecake thing.
This is my version without the
floating. Same delicious flavours- rich, creamy and lightly spiced
and fragrant.
For the cake:
10 strands of saffron, dropped into
4 tbsps of warm milk
250g (9oz) unsalted butter
250g (9oz) caster sugar
5 medium eggs, beaten
250g (9oz) self-raising flour
1 tsp baking powder
For the milk drizzle:
100g (3½oz) milk powder
150ml (5fl oz) boiling water
Cardamom seeds, removed from
the pods and ground
For the buttercream:
2 cardamom pods, crushed
3 tbsps whole milk
300g (10½oz) unsalted butter,
softened
600g (1lb 5oz) icing sugar, sifted
To decorate:
Edible rose petals, mixed with 100g
(3½oz) roughly chopped
pistachios
● Preheat the oven to 170°C/fan
150°C/gas mark 3. Grease and
line two 20cm (8in) sandwich tins.
● Make the saffron milk.
● Place the butter and sugar in a
bowl and whisk until light and fluffy
and almost white. Add the eggs
a little at a time, making sure to
keep whisking. Then add the flour,
baking powder and saffron milk,
and fold the mixture until you have
a smooth, shiny batter.
● Divide the mixture between the
two tins and level the tops. Bake
for 20-25 minutes.
● Meanwhile, make the milk
drizzle by mixing the milk powder
with the boiling water in a bowl.
● Add the ground cardamom
seeds and mix. As soon as the
Ras malai
cake●S