FOOD + DRINK
BAKING FEVER cont .
English mustard gives the sausage rolls a subtle heat once cooked . These are always a winner at kids ’ parties , and are even better when they end up in the packed lunch the next day . They freeze really well , so they can be popped in the oven as and when you need them .
Parsnip and Orange Spiced Cake Serves 10
• 30g unsalted butter
• 100g mushrooms , finely chopped
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Tabasco , or less if you prefer , depending on your tolerance for heat
• 6 large beef sausages , taken out of the skins
• a pinch of fine sea salt
• freshly ground black pepper
• plain flour , for dusting
• 450g puff pastry ( shop bought , or you can make your own )
• 4 tablespoons wholegrain mustard
• 1 medium egg , beaten
• sea salt flakes , to sprinkle
Prep : 20 minutes / Cook : 25 minutes . Can be frozen before or after baking .
Preheat the oven to 200 ° C / fan 180 ° C .
Put the butter and the mushrooms in a small frying pan over a medium heat , and cook the mushrooms until they are soft and any moisture has evaporated . Put them in a bowl and leave to cool completely .
Once the mushrooms have cooled , add the Worcestershire sauce , Tabasco , sausage meat , salt and pepper . Give everything a good mix by hand , and set aside .
Dust your surface with flour and roll the puff pastry out into a long wide rectangle approximately 25 x 35cm . Then cut down the middle lengthways to give you three long rectangles .
Brush the pastry rectangles with a generous layer of wholegrain mustard , making sure to leave a gap of 1cm along the long edges .
Brush the exposed edges with the beaten egg . Down the centre of the pastry rectangles , lay out a generous line of sausage meat . Encase the filling with the pastry , making a seam joined with egg wash , underneath the roll .
Brush the three rolls in egg wash , and give them a light sprinkling of sea salt flakes . Cut each long roll into 8 – 10 pieces . Place the small rolls on a baking sheet and bake for 15 – 20 minutes , until golden on the outside , making sure the meat on the inside is cooked through .
Now , before you say it – yes , there are parsnips in this cake . My parents love a good carrot cake , but when it ’ s the only thing they ask me to bake because they are not adventurous enough for much else … well , I had to change it up just for my own creative sanity . Carrots may give colour , but parsnips add a similar flavour and sweetness with a whole lot more fragrance , so this isn ’ t as bold and daring as it might sound from the title . It ’ s a moist and delicious cake , and an excellent alternative to carrot . You could also give this recipe a go with courgette or beetroot . They all add different things and work equally well .
For the sponge
• 230g self-raising flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 / 2 teaspoon ground nutmeg
• 2 teaspoons ground mixed spice
• 200g caster sugar
• 100g walnuts , chopped , plus extra for topping
• 3 medium eggs
• 150ml sunflower oil
• 500g parsnips , peeled , ends trimmed and coarsely grated
• zest of 2 oranges , plus extra for decoration
For the frosting
• 50g unsalted butter , softened
• 200g full-fat cream cheese
• 150g icing sugar
• zest of 1 orange
Prep : 25 minutes / Cook : 30 minutes . Sponges can be frozen .
To make the cake : Preheat the oven to 180 ° C / fan 160 ° C . Grease and line the base of two 20.5cm sandwich tins with baking paper .
In a large bowl sift together the flour , baking powder , cinnamon , nutmeg and mixed spice . Add the caster sugar and chopped walnuts , mix through with a wooden spoon , and set aside .
Put the eggs and sunflower oil in a different bowl , and beat for a few minutes . Now mix all the dry ingredients into the egg and oil mixture , along with the grated parsnips and orange zest . Mix everything together until you have a thick batter ; about 2 minutes .
Divide the mixture between the two cake tins , and level it off using a spatula . Bake for 25 – 30 minutes . The cakes should be golden , and a skewer inserted into the centre should come out clean .
Leave the cakes in the tins for 10 minutes , then turn out on to a wire rack and peel off the baking paper . Leave to cool completely .
To make the frosting : In a bowl , beat the butter with a wooden spoon then add the cream cheese and icing sugar . Beat until it all comes together , but be careful not to overdo it , or the frosting will become runny .
Leave the frosting in the fridge until you need it , if your kitchen is really warm .
Take your cooled cakes and sandwich them together using the frosting . Top the cake with lashings of frosting and sprinkle with walnuts , and some extra orange zest .
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