WE LOVE…RASPBERRY HONEY CAKE pg23 // HOT CROSS BUN LOAF p24 // APPLE EVE CAKE pg27
For the oaty white chocolate cheesecake tart, see page 28
Apple crepe cake with meringue
SERVES 10
3 free-range eggs
250ml (9fl oz) milk
160ml (5¾fl oz) soda water
185g (6½oz) plain flour
½ tsp fine salt
1 tsp natural vanilla extract
430g (15oz) caster sugar
cooking oil spray, for frying
9 JAZZ™ Apples (1½kg), peeled and chopped
120g (4½oz) unsalted butter
250ml (9fl oz) water
4 free-range egg whites
½ tsp cream of tartar
1 Combine the eggs, milk, soda water, flour, salt, vanilla and tbsp caster sugar in a large bowl and whisk until smooth. Cover with clingfilm, then set aside for 1 hour. Strain through a fine sieve.
2 Set a large non-stick frying pan over a moderate heat and sprinkle with cooking oil spray. Add a small ladle of the batter at a time, swirling to coat the bottom of the pan evenly, then cook gently for 2 minutes each side. Set aside to cool. The batter will make 12 crepes.
3 Put the apples, butter and 110g (4oz) sugar in a large saucepan and cook over a moderate heat for 10 minutes. Add 125ml (4½fl oz) water, simmer for 30 minutes until well-softened, then mash roughly with a fork.
4 Pour the egg whites and cream of tartar into the bowl of an electric mixer fitted with the whisk attachment. Cook the remaining sugar and water in a saucepan over a high heat, brushing down the sides regularly with a damp brush, until the syrup reaches 119o C/246o F. At this point a drop of the syrup will form a hard ball if placed in a glass of cold water.
5 When the syrup is nearly ready, beat the egg whites to soft peaks. With the motor running, add the syrup in a steady stream and beat until cold.
6 Place a crepe on a large plate and top with some of the apple mixture. Repeat until all the crepes and apple mixture are used up, finishing with a crepe. Pipe the meringue on top, then scorch lightly under a hot grill or with a blowtorch.
By JAZZ™ Apple (www.jazzapple.com)
Raspberry yoghurt honey cake
SERVES 6-8
100ml (3½fl oz) sunflower or vegetable oil, plus extra for greasing
50g (1¾oz) unsalted butter, melted
