Baking Heaven April 2020

By BerryWorld (www.berryworld.com)

By BerryWorld (www.berryworld.com)

SHARP AND TANGY

redCURRANTS MAKE

THIS RICH CHOCOLATE

CAKE VERY SPECIAL

64 baking heaven APRIL WWW.FOODHEAVENMAG.COM

Strawberry &

macadamia blondies

SERVES 16

125g (4½oz) unsalted butter

200g (7oz) white chocolate,

chopped

2 free-range eggs

100g (3½oz) light muscovado sugar

130g (4½oz) plain flour

a pinch of salt

120g (4oz) BerryWorld

strawberries, chopped

100g (3½oz) macadamia nuts,

roughly chopped

1 Preheat the oven to 180°C/Gas Mark

4. Line a square baking tin, approx.
   22cm (8½in), with greaseproof paper.

2 In a pan, melt the butter and cook on

a low heat for 5 minutes until the white

solids start to turn golden. Pour into a

cold bowl, then add half of the

chocolate and stir until melted.

3 In a separate bowl, whisk together

the eggs and sugar until thick and

golden. Tip in the flour, a pinch of salt

and the chocolatey butter and fold in

with a spatula until smooth.

4 Tip in the strawberries, nuts and

remaining chocolate and stir briefly.

5 Pour the mixture into the tin and bake

for 30 minutes. The blondies are done

when they have a light golden crust but

are still a little squidgy inside. Allow to

cool in the tin, then cut into squares.

Sticky chocolate

and BerryWorld

redcurrant slice

SERVES 6-8

75g (2¾oz) plain chocolate,

broken into pieces

75g (2¾oz) unsalted butter

2 tbsp redcurrant jelly

grated chocolate (optional)

1 Preheat the oven to 180°C/Gas Mark

4. Line a 500g (1lb 1oz) loaf tin with
   greaseproof paper and lightly grease.
   2 Melt the chocolate with the butter in
   a small pan, or in a microwave on high in
   30-second bursts. When quite smooth,
   remove from the heat to cool slightly.
   3 Set aside about 50g (1¾oz) nice
   berries for serving. Cook the rest of the
   fruit with 2 tbsp brown sugar until soft,
   then pass through a sieve.
   4 Whisk the caster sugar and egg yolks
   together until light and pale, then gently
   mix in the ground almonds, cocoa, flour,
   melted chocolate mixture and sieved
   fruit. Whisk the egg whites and fold in
   at the last moment.
   5 Spoon into the tin and bake for
   30-35 minutes, or until risen and just
   firm to the touch. Cool in the tin for
   2 hours or overnight, then turn out onto
   a serving plate and peel away the paper.
   6 Cook the remaining berries with
   1 tbsp brown sugar and the redcurrant
   jelly until the fruit begins to soften.
   Sprinkle with the chocolate, if using.
   Serve sliced with the berries and sauce.

175g (6oz) BerryWorld redcurrants,

de-stalked

3 tbsp soft brown sugar

50g (1¾oz) caster sugar

2 medium free-range eggs,

separated

25g (1oz) ground almonds

25g (1oz) cocoa powder, sifted

25g (1oz) plain flour, sifted