Woman’s Weekly UK – 06 August 2019

Buttermilk sponge

with Eton mess filling

Thisclassicdessertmeetsalovelylightsponge

tocreatethisstunningsummerbake.

SERVES 10

Forthesponge:

✿ 4 eggs,separated

✿250g(9oz)castersugar

✿300g(10oz)buttermilk

✿2tspvanillabeanpaste

✿300g(10oz)plainflour

✿1tspbicarbonateofsoda

Forthefilling:

✿227mlpotdouble

cream,whipped

✿ 1 tubof 16 mini

meringueshells

✿ 4 ripepeachescut

intowedges

Youwillneed:

✿ 3 x 20cm(8in)tins,

greasedandbase-lined

1

Heattheovento170C/

Gas3.Whisktheegg

whitesuntildoubledinvolume,

addthesugar1tbspata timeand

whiskuntilthickandglossy.

2

Ina separatebowlbeattheegg

yolkswiththebuttermilkand

vanillabeanpaste,foldintheflour

andbicarbonateofsodaandthen

foldintheeggwhitemixture.Pour

themixtureevenlyintothecake

tinsandbakefor 20 mins.

3

Removefromthetinsand

coolona wirerack.

4

Oncethecakesarecool,place

oneontotheservingplate,pile

overa thirdofthecream,crush 2

meringuesandarrangehalfofthe

peaches.Placethesecondcakeon

topandrepeat.Finally,placethe

thirdlayeronfollowedbythe

remainingcreamandarrangethe

leftovermeringuesontop.

SERVES 8
For the pastry:
✿ 200g (7oz) butter,
softened
✿ 80g (2½oz) light brown
sugar
✿ 75g (2½oz) caster sugar
✿ 150g (5oz) plain flour,
plus extra for dusting
✿ 1tsp baking powder
✿ 120g (4oz) ground
almonds
✿ 1 egg, beaten (1tbsp
reserved for egg wash)
✿1tsp vanilla bean paste
For the filling:
✿ 600g (1¼lb) mixture
of Granny Smith and
Braeburn apples
✿ 40g (1½oz) raisins
✿ 25g (1oz) caster sugar
✿ ½tbsp ground cinnamon
✿ 15g (½oz) panko
breadcrumbs
✿ Crème fraîche, to serve
You will need:
✿ 20cm (8in) springform

tin, greased and

base-lined

1

Cream the butter and sugars

until light and pale. Fold in

the flour, baking powder and

ground almonds.

2

Set aside 1tbsp of the

beaten egg to use as a

glaze later, mix the remainder

with the vanilla paste and

mix into the dough until just

smooth. Roll into a ball and

wrap in clingfilm. Chill in the

fridge for an hour or overnight.

3

Heat the oven to 180C/

Gas 4. Roll out the dough to

3mm thickness between sheets

of baking parchment dusted

with flour. Line the base and

sides, trimming the edge at

6cm high. Don’t worry if the

pastry tears, just patch it up

and press it together. Wrap

the leftover pastry in clingfilm

and put in the freezer while you

prepare the apples.

4

Tomakethefilling:peel,

corethencuttheapples

into2-3cmchunks.Mix

theapplesandraisinswith

thesugarandcinnamonand

breadcrumbs.Pourtheapple

mixintothecentreofthecake.

5

Rollouttheremaining

pastryasbeforetoform

a circlethatwillfitasa lidacross

thetopoftheapplefilling.

6

Bakefor 30 minsthen

removefromtheovenand

usinga pastrybrush,brushthe

topwiththeremainingbeaten

egg.Returntotheovenfora

further 30 mins.

7

Coolinthetinfor 10 mins,

thenremovefromthetin,

butleaveonthebasetocool

orservewarmwithcream.

Dutch apple cake

Inspired by the famous Dutch apple pie from Amsterdam’s
Winkel 43 café, create this deliciously spiced cake for yourself

PER SERVING:

500 cals; 15g fat;

8.5g sat fat;

81g carbs

PER SERVING:

500 cals; 30g fat;

14g sat fat;

49g carbs

COOKERY

womansweekly.com 27