Citrus delight This cake aims to impress with absolutely no distress.Byline: Paul Heathcote Paul Heathcote is a top chef, restaurateur and food consultant who spent twelve years under the guidance of Raymond Blanc at Le Manoir aux Quat' Saisons. He has also appeared on many UK food television shows, and currently runs several restaurants including Heathcotes, The BAKING a good cake is sometimes a real art but this recipe takes the work out of it, a food processor and a decent pair of scales is all that you need. It may seem unusual to boil lemon and lime first (and do make sure you remove all of the pips) but otherwise it is very straightforward. Serve it with some double cream, Greek yoghurt or crme fraiche and a handful of fruit, such as raspberries, would go well also. VERY SIMPLE CITRUS CHOCOLATE CAKE Ingredients (makes about 8 slices) 1 lemon and 1 lime 6 eggs 1 heaped teaspoon baking powder ' teaspoon bicarbonate of soda bicarbonate of soda: see sodium bicarbonate. bicarbonate of soda or sodium bicarbonate or baking soda Inorganic compound, white, crystalline salt of sodium, chemical formula NaHCO3. 200g ground almonds 250g caster sugar caster sugar Noun finely ground white sugar Noun 1. caster sugar - very finely granulated sugar that was formerly sprinkled from a castor castor sugar powdered sugar - sugar granulated into a fine powder 50g cocoa Pre heat oven to 180C degrees/Gas Mark 4 Method 1. Put the lemon and lime in a pan with some cold water, bring to the boil and cook for 1' hours or until soft. Drain, and when cool, cut the lemon and lime in half and remove any big pips. Place all the fruit in the food processor, blitz and allow to cool. 2. Butter and line with greaseproof paper greaseproof paper Noun any paper that is resistant to penetration by grease and oil, esp. one used for lining baking dishes or wrapping food Noun 1. a 20cm loose bottom tin. 3. Back to the process, add the eggs, baking powder, bicarbonate of soda, almonds, sugar and cocoa to the lemon and lime pulp and blend well, scraping at least once. 4. Pour into the cake tin and bake for one hour. Check after 45 minutes and lower the oven to 160C degrees for a further 15 minutes. 5. Leave the cake to get cool in the tin and remove when cold. Serve with thick double cream. CAPTION(S): Heathcote's very simple chocolate citrus cake Picture: ANDREW TEEBAY/ at141009bheathcotes-1 |
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