Delicious UK - (05)May 2020

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