BBC Good Food - 04.2020

Shoot director BEN CURTIS

 Food stylist KATY GILHOOLY

 Stylist AMY KINNEAR

90 bbcgoodfood.com APRIL 2020

ONE FOR THE CAKE TIN

Watch cookery assistant Liberty Mendez’s

live cookery masterclasses at the Show

(1821 June). See p59

for more details and

book your tickets at

bbcgoodfoodshow.com.

CARROT CAKE

MON K EY BR E A D

Put a twist on this classic

American-style tear-and-

share bread with Easter

lavours. It’s made to be

pulled apart and eaten

with your hands – like

a monkey would!

SERVES 12 PREP 1 hr 20 mins plus

cooling and 1 hr 45 mins proving

COOK 45 mins MORE EFFORT V

150ml whole milk

135g unsalted butter, softened,

plus extra for the tin

550g strong white bread lour,

plus extra for dusting

1 orange, zested

2 tsp mixed spice

200g carrots (about 2 large), grated

7g sachet fast-action dried yeast

50g golden caster sugar

2 large eggs, at room temperature

oil, for the bowl

1 tbsp cinnamon

100g walnuts, toasted

and inely chopped

150g light brown soft sugar

100g golden marzipan

For the icing

 orange, zested and juiced

100g icing sugar

1 Gently heat the milk

and 85g of the butter in

a medium pan until the

butter has melted and

the milk has started to

simmer. Leave to cool to

room temperature. Tip the

flour, orange zest, mixed spice,

carrots, yeast, caster sugar and 1 tsp

salt into a large bowl with the eggs,

then add the cooled milk mixture

and bring together into a sticky

dough using your hands. Knead

until combined, then tip onto a

floured work surface and knead

again for 5-10 mins until smooth

and springy. Transfer the dough

to a lightly oiled, large bowl, cover

and leave to prove for 1 hr, or until

doubled in size.

2 Generously butter a 25cm bundt

tin. Melt the remaining butter

and leave to cool slightly. Mix the

cinnamon, walnuts and brown

sugar together in a medium bowl.

Separate the proved dough into

40-50 x 25g pieces and roll into balls

on a lightly floured surface. Roll the

marzipan into small, pea-sized balls

and set aside. Dunk the dough

balls in the melted butter, then roll

in the walnut and sugar mixture to

coat. Drop the dough balls into the

prepared tin, dotting around some

of the marzipan balls as you go.

Repeat until you’ve used up all the

dough balls and marzipan. Cover

and prove again for 45 mins until

the dough has risen slightly.

3 Heat the oven to 180C/160C fan/

gas 4. Uncover the tin and bake for

40-45 mins, or until well risen and

golden. Carefully loosen the bread

from the edges using a skewer or

butter knife, and leave to cool in

the tin for 20 mins. Invert onto

a serving plate, keeping the tin in

place, and leave for 5-10 mins (the

bread will naturally shrink away

from the sides), then remove the tin.

4 Gradually whisk the orange juice

into the icing sugar to make a thick

icing, then drizzle over the bread,

letting it drip down the sides.

Scatter over the orange zest

and serve warm.

PER SERVING 477 kcals • fat 18g • saturates 7g •

carbs 67g • sugars 32g • ibre 3g • protein 10g

• salt 0.5g

recipe LIBERTY MENDEZ

photograph MIKE ENGLISH