CAKE HEAVENWWW.FOODHEAVENMAG.COM JUNE baking heaven 33
Jam roly-poly
SERVES 8
butter, for greasing
300g (10½oz) self-raising flour
150g (5½oz) vegetable suet
40g (1½oz) caster sugar
200-250ml (7-9fl oz) water
225g (8oz) raspberry jam
1 Preheat the oven to 180°C/Gas Mark
- Butter a 900g (2lb) loaf tin and line the
base and two long sides with one piece
of non-stick baking paper.
2 Mix the flour, suet and sugar together
in a bowl, then gradually stir in enough
water to make a soft but not sticky
dough that leaves the sides of the bowl
clean. Lightly knead the dough on a
lightly floured surface, then roll out and
trim to a rectangle 40x23cm (16x9in)
(or, if you put the loaf tin in the centre of
the pastry, the short side is the length of
the loaf tin and the long side is three
times the base width of the tin).
3 Spread the jam over the pastry
leaving a 2cm (¾in) border all round. Roll
up the dough from one short side to the
other, then lift the roll into the tin. Cover
the top of the tin loosely with buttered
foil so that it is slightly domed up and
folded over the edges of the tin. Bake in
the oven for 40-55 minutes, or until well
risen and a skewer comes out cleanly
from the centre. Remove the foil for the
last 5-10 minutes so that the top can
brown a little, if liked.
4 Leave to stand for 5-10 minutes.
Loosen the edge of the roly-poly and lift
out of the tin using the lining paper. Cut
into thick slices, transfer to serving
plates and serve with hot custard.Chocolate &
beetroot cake
CUTS INTO 10 SLICES
375g (13oz) fresh trimmed beetroot,
scrubbed, roughly chopped
3 tbsp water, optional
5 free-range eggs
250ml (9fl oz) vegetable oil
250g (9oz) caster sugar
225g (8oz) self-raising flour
100g (3½oz) cocoa powder
1 tsp baking powder
For the frosting
70g (2½oz) butter, at room
temperature
85g (3oz) full fat cream cheese
250g (9oz) icing sugar
dark chocolate shavings, optional
1 Preheat the oven to 160°C/Gas Mark 3.
Line the base and sides of a 23cm (9in)
springform tin with non-stick baking
paper. Add the beetroot to a food
processor and blitz for 30-60 seconds to a
smooth purée, adding the water if
needed. Spoon into a sieve set over a
bowl and leave for a few minutes to drain.
2 Spoon the beetroot purée back into
the food processor or a mixer bowl,
reserving the beetroot juice for the
frosting. Add the eggs, oil and sugar,
then the flour, cocoa and baking
powder and blend until smooth.
3 Spoon the cake mixture into the lined
tin and spread level.
4 Bake in the oven for 1¼-1½ hours, or
until a skewer inserted into the centre
of the cake comes out cleanly. If the
cake appears to be browning too
quickly, cover the top loosely with foil
after 45 minutes.5 Stand the cake tin on a wire rack and
leave to cool in the tin.
6 For the frosting, beat the butter and
cream cheese together until soft and
smooth. Gradually beat in the icing
sugar with 1-2 tsp of the reserved
beetroot juice to give a pale pink colour.
7 Remove the cake from the tin and peel
away the lining paper. Put the cake on a
serving plate, spread the frosting over
the top and sprinkle with the chocolate
shavings, if using.