insideKENT Magazine Issue 72 - March 2018 | Page 59

PUDDING
Traditional: Simnel Cake
Ingredients:
• 175g soft butter
• 175g light muscovado sugar
• 3 eggs
• 175g self-raising flour
• 175g sultanas
• 45g dried apricots
• 45g dried apples
• 90g glacé cherries, quartered,
rinsed, and dried
• 30g candied peel, roughly
chopped
• Grated lemon zest
• 1tsp ground mixed spice
For decorating:
• 500g almond paste
• 2tbsp apricot jam
• 1 egg white
Method:
1. Preheat the oven to 165°C. Roll
out one-third of the almond paste.
Using the base of the cake as a
guide, cut out an 18cm disc.
2. Grease the cake tin, then line
the bottom and side with
greaseproof paper.
3. Combine all the cake
ingredients in a bowl. Beat well
until thoroughly blended. Spoon
half of the cake mixture into the
prepared tin and smooth the
surface. Top with the pre-cut disc
of almond paste.
4. Spoon the remaining cake
mixture on top of the disc and
smooth the surface. Bake for 45
minutes to 1 hour, or until golden
brown and firm to the touch. If the
cake is browning too quickly,
cover the top of the cake with
greaseproof paper.
5. Leave to cool for 10 minutes,
then remove from the tin, and
leave to cool fully.
6. Warm the apricot jam and brush
on top of the cake.
7. To decorate the cake, roll out
half of the remaining almond
paste and use the tin to cut out
another 18cm disc. Put it on top
of the jam and crimp the edges.
Roll the remaining almond paste
into 11 even-sized balls. Place the
balls evenly around the edge of
the cake, attaching them with egg
white. Brush the tops of the balls
and the almond paste top with egg
white. Place under a hot grill for
1-2 minutes until golden.
Alternative: Lemon Tart (6)
Ingredients:
• 120g softened, unsalted butter
• 80g icing sugar, sifted, plus extra for dusting
• 2 medium free-range egg yolks
• 250g plain flour, plus extra for dusting
• 1 medium free-range egg, beaten, for glazing
For the filling
• 5 medium free-range eggs
• 150g caster sugar
• 140ml double cream
• Finely grated zest of 3 lemons and the juice of 4
Method:
1. To make the pastry, beat the butter and icing sugar in a large
bowl until creamy, then beat in the egg yolks. Add the flour and,
with your fingertips, rub it with the butter mixture to get a
crumbly texture. Add 1-2tbsp iced water, quickly mix with a
knife, and press to form a ball. Lightly flour a work surface and,
using your palms, lightly knead the pastry until blended.
2. Flatten the dough with your palm into a thick disc, wrap in
cling film and chill for 30 minutes. Lightly flour the table and
roll out the pastry to 2-3mm thick, to fit a 21cm loose-bottomed
fluted tart tin with a depth of 2.5cm. Roll the pastry over the
rolling pin and unroll over the tin. Lift the dough with one hand
and, with the other, gently tuck it into the bottom edge of the
mould so it fits tightly.
3. Take a small ball of dough wrapped in cling film and press all
around the base of the tart to ensure a complete fit. Cut off the
excess pastry with a knife. Prick the pastry base all over and
place in the fridge to chill for 30 minutes.
4. Preheat the oven to 180°C and put a baking sheet in the oven
to heat up. Line the pastry case with baking paper and fill with
baking beans or rice. Bake on the hot baking sheet for 10-15
minutes. Remove the beans and paper, return to the oven and
bake for 5 minutes until the pastry is golden. Brush the pastry
with the beaten egg and return to the oven for 1 minute. Remove
and leave to cool a little before removing from the tin.
5. Turn the oven up to 190°C. To make the filling, put the eggs
and sugar in a bowl and whisk together. Gently whisk in the
cream, lemon zest and juice until just combined, then pour into
the case. Cook for 20-25 minutes. Remove and cool for 1 hour.
Dust the tart with icing sugar, slice and serve.
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