foil(seeMakeAhead),thenbakeon
a trayfor15-20minutesuntilthe
butterhasmeltedandthebreadis
crisp.Setasideandkeepwarm.
3 Microwavethespinachfor
2 minutesonhigh,thenputin
a colandertodrain.Usea wooden
spoontosqueezeouttheexcess
moisture,thenroughlychop.
4 Heatthebutterina large
saucepanovera mediumheat.Add
theonionandcookfor 10 minutesor
untilsoftened.Stirinthecream
cheeseandmilkuntilthecream
cheesemelts.Combinethecheddar
andflourina bowl,thenaddbitby
bittothemilkmixture,stirringin
betweeneachadditionuntilsmooth.
5 Removefromtheheat,stirinthe
feta,spinach,lemonzest,parsley,
dillandnutmeg,thenseasonwith
saltandpepper(seeMakeAhead).
Servewiththewarmbread,
scatteredwitha littleextrafeta.
PERSERVING422kcals,32gfat
(19.5gsaturated),10.2gprotein,
22.2gcarbs(3.1g sugars), 0.7g salt,
3.5g fibre
Plumandalmondcake
SERVES10-12.HANDS-ON TIME 20 MIN,
OVEN TIME 2 HOURS
MAKE
AHEAD
Starttherecipeatleast
7 hoursaheadortheday
before.Thefinishedcake
willkeepfor3-4daysina sealed
container in the fridge.
- 4 largeplums,quarteredand
stoned,or8 smallerplums,
halvedandstoned - Finelygratedzestand juice
1 smallorange - 180gunsaltedbutter,softened
- 150gsoftbrownsugar
- 150g golden caster sugar
- 450ggroundalmonds
- 3 mediumfree-rangeeggs
- 1 tspgroundallspice
- 280gGreekyogurt,plusextra
- 75gpistachios,roughlychopped,
plus a few extra to serve
YOU’LLALSONEED
- 23cmroundspringformcaketin,
baseandsidesfullylinedwith
compostablenon-stickbaking
paper;standmixer(usefulbutnot
essential); handheld electric
mixer
1 Heattheovento150°C/130°Cfan/
gas2.Puttheplumsina bowlwith
theorangezestandjuice,toss well
tocoat,thensetaside.
2 Putthebutter,bothsugarsand
350gofthegroundalmondsin
a standmixerfittedwitha paddle
attachment.Beatona medium
speeduntilcombinedandsmooth
(ordothisina mixingbowl using an
electrichandmixer).
3 Ina separatelargebowl,usean
electrichandmixertowhiskthe
eggs,allspiceandyogurtona
mediumspeeduntilcombined.Add
halfthealmondmixtureandthe
remaining100ggroundalmonds,
thenwhiskagainuntilsmooth.
4 Usinga spatulaorthebackofa
metalspoon,presstheremaining
almondmixtureevenlyoverthe
baseofthepreparedcaketin.Pour
inthecakebatterandtapthetin
gentlyontheworksurfaceto
removeanyairbubbles.
5 Arrangetheplumsevenlyoverthe
top,thenscatterwiththepistachios.
Bakefor1 hour 30 minutesoruntil
theedgesarewellset,thenremove
fromtheovenandcoverwithfoil.
Bakefor 30 minutesmoreoruntil
thecentrefeelsfirmtothetouch.
6 Removethefoil,putthepanon
a wireracktocoolcompletely,then
chillfor4 hoursoruntilcold.
Removethecakefromthetinand
transfertoa servingplatter.Serve
chilled,withyogurtandpistachios.
PERSERVING(FOR12)535kcals,
39.9gfat(11.8gsaturated),14.3g
protein,29.6gcarbs(28.5g sugars),
0.1g salt, 0.4g fibre
Herbedgarlicbreadwith
warmspanakopitadip
SERVES8.HANDS-ONTIME 35 MIN,
OVENTIME15-20MIN
MAKE
AHEAD
Preparethebreadreadyfor
bakinguptoa fewhours
ahead.Youcanmakethe
dipuptoa dayahead:cool,cover
andchill,thenwarmthrough gently
ina pantoserve.
FOOD
TEAM’S
TIP
Checkthecheddar
andfetaarevegetarian if
they need to be.
- 200gspinach
- 20gunsaltedbutter
- 1 smallonion,finelychopped
- 40gcreamcheese
- 180mlmilk
- 150gcheddar,grated (see tip)
- 1 tbspplainflour
- 100gfeta,crumbled,plusa little
extratoserve(seetip) - Finelygratedzest1 lemon
- 2 tbspeachfinelychopped flatleaf
parsleyanddill - ¼ tsp freshly grated nutmeg
FORTHEHERBEDGARLICBREAD
- 200gunsaltedbutter,softened
- Bunchchives,finelychopped
- 1 tspdriedmarjoramororegano
- 4 garliccloves,finelychopped
- 1 sourdoughbaguette or 1 small
sourdough loaf
1 Heattheovento200°C/180°Cfan/
gas6.Forthegarlicbread,combine
thebutter,chives,marjoramand
garlicina bowlandseason.Using
aserratedknife,makedeep
incisionsinthebread,3cmapart,
makingsureyoudon’t cut through
tothebottom.
2 Spreadthebuttermixturein
between the cuts. Wrap the bread in RECIPES:
JEN
BEDLOE,
KIRSTY
CHIAPLIAS,
RODNEY
DUNN,
KIRSTEN
JENKINS,
ANSON
SMART,
ELLIE
AND
SAM
STUDD.
PHOTOGRAPHS:
BEN
DEARNLEY,
JEREMY
SIMONS, MAJA SMEND, BRETT STEVENS. FOOD STYLING: KIRSTEN JENKINS. STYLING: TONY HUTCHINSON, EMMALY STEWART. ILLUSTRATIONS: ISTOCK/GETTY IMAGES
42 deliciousmagazine.co.uk
make it special.