RECIPES:
LOTTIE
COVELL,
AMY
KINNEAR
AND
SOPHIE
AUSTEN-SMITH.
PHOTOGRAPHS:
MAJA
SMEND
AND
STUART
WEST.
FOOD STYLING: LOTTIE COVELL, KATY MCCLELLAND AND SOPHIE AUSTEN-SMITH. STYLING: VICTORIA ELDRIDGE AND DAVINA PERKINS
USE UP NUTS
Seasaltandpecanblondies
MAKES24.HANDS-ONTIME 15 MIN,
OVEN TIME 25 MIN, PLUS COOLING
MAKE
AHEAD
Oncecoolputthecut
blondiesinanairtight
container for up to 3 days.
- 250gunsaltedbutter, cubed
- ½tspseasalt
- 200gwhitechocolate, roughly
chopped - 250glightbrownsoftsugar
- 5 largefree-rangeeggs
- 1 tspvanillaextract
- 110gplainflour
- 200ggroundalmonds
- 1 tspbakingpowder
- 100gshelledpecans,macadamias,
or any nuts you have
YOU’LLALSONEED...
- 20cmx 30cmbrownietin,greased
andlinedwithnon-stickbaking
paper; electric mixer
1 Heattheovento180°C/160°Cfan/
gas4.Meltthebutterina smallpan
setovera highheat,thencookfor
around4 minutes,stirringallthe
time,untilbubbling,goldenandwith
somebrownflecksatthebottom.
Removefromtheheatandleaveto
coolforabouta minute,thenadd
thesaltandwhitechocolate.Once
the chocolate has melted, stir until
smooth,thensetasidetocool.
2 Ina largemixingbowl,usean
electricmixertowhiskthesugar
andeggsuntilpale,creamyandthe
whiskleavesa ribbon-liketrail
whenthebeatersareraised.
3 Pourthewhitechocolatemixture
intothesugarandeggmixture,
alongwiththevanillaextract,then
fold(mixgently)togetheruntil
smoothusinga rubberspatula.
4 Ina separatebowlmixtheflour,
groundalmondsandbakingpowder,
thenfoldintothechocolatemixture
withthenuts.Pourthemixtureinto
thetinandbakefor 25 minutes.
Leavetocoolcompletelybefore
removingandslicing.
PERBLONDIE276kcals,20.1gfat
(8gsaturated),5.1gprotein,
20.1gcarbs(16g sugars), 0.2g salt,
0.4g fibre
BEST FATHER’S DAY CAKE
Foolprooftriple ginger
traybake
MAKES16.HANDS-ONTIME 15 MIN,
OVEN TIME 40–45 MIN
MAKE
AHEAD
Theicedcakewillkeepinan
airtightcontainerforupto
4 days.Freezethewrapped,
un-iced sponge for up to 1 month.
- 250gunsaltedbutter,cubed
- 125ggoldensyrup
- 250g light muscovado sugar
- 1 tbspvanillabeanpaste
- 4 largefree-rangeeggs,beaten
- 300gself-raisingflour
- 1 tbspgroundginger,plusextra
- 2 ballsstemgingerinsyrup,
finelychopped,plus2 tbsp syrup - 3 tbspnaturalyogurt
- Finelygrated zest and juice 1 lime
- ½ tsp salt
FORTHEICING
- 170gunsaltedbutter,softened
- 170ggoldenicingsugar
- 340gfull-fatcreamcheese (we
usedPhiladelphia) - Gratedzestandjuice1 lime
- Smallhandfulcrystallisedginger
(optional), chopped if large
YOU’LLALSONEED...
- 20cmx 30cmshallowcaketinor
brownietin,greasedandlined
with non-stick baking paper
1 Heattheovento170°C/150°Cfan/
gas3½.Heatthebutter,syrupand
sugarina panuntilmeltedand
smooth.Removefrom the heat, then
leavetocool.
2 Oncecooled,beatinthevanilla
beanpaste,eggs,flour,1 tbsp
groundginger,choppedstem
ginger,yogurt,limezestandjuice
andsaltuntilsmoothandcombined.
3 Pourintothepreparedtinandlevel
thetop.Bakefor40-45minutes
untila skewerpushedintothe
centreofthecakecomesoutclean.
4 Removethecakefromtheoven,
drizzlethestemgingersyrupover
thetop,thenleavetocoolinthetin
for 10 minutes.Removethecake
fromthetinandputona cooling
rack,leavingthebakingpaperin
place,untilcooledcompletely.
5 Fortheicing,whiskthebutterand
icingsugarina bowluntillightand
fluffy,thenwhiskinthecream
cheeseuntilsmooth.Addlimejuice
totaste.Spoontheicingoverthe
cake,thensprinklewithcrystallised
ginger,limezestandextraground
ginger.Cutintosquarestoserve.
PERSERVING470kcals,28.1gfat
(17.3gsaturated),5.5gprotein,
51.8gcarbs(36.3gsugars),
0.6g salt, 0.9g fibre →
EASYSWAPS
Gotoddsandends
ofnutpackets?Use
a mixtureofany
youhavehandyor
leavethemoutand
replacewith
chocolatechipsor
choppedapricots
or dates.
36 deliciousmagazine.co.uk