7 minute read
Tastes
SAVE ROOM FOR DESSERT
A feast isn’t a feast without something deliciously sweet to finish it off. These desserts will “wow” a crowd and conclude a perfectly yummy meal.
PEACH, RASPBERRY AND APPLE COBBLER
Yields: 6–8 servings
INGREDIENTS*:
For the filling:
n 1 large Bramley apple n 12 oz. peaches n ¼ cup raspberries n ½ cup caster sugar n juice of ½ lemon
For the toppings:
n 1.2 cups plain flour n 1 tsp. baking powder n pinch of fine salt n ½ cup. caster sugar n ½ cup unsalted butter, chilled and cubed n 2 Tbs. milk
DIRECTIONS:
Preheat the oven to 350°F. Peel the apple, remove the core and chop into large chunks. Stone the peaches and cut them into equal-size pieces. Mix both fruits with the raspberries in a ceramic ovenproof dish, measuring about 10x7x2 inches. Add the sugar and lemon juice and mix really well with the fruit.
Make the topping by stirring together the flour, baking powder, salt and sugar in a large bowl. Add the cold cubed butter and mix until you reach fine crumb stage. Add the milk to bring it together into a soft, thick batter (don’t mix this for too long, just until it comes together). Dollop large tablespoons of batter over the top of the fruit in the dish. There’s no need to completely cover it; the beauty of a cobbler is seeing the fruit bubble over the topping.
Bake for 35–40 minutes, until the topping is golden and the fruit is bubbling. Test that the cobbler topping is fully baked by gently lifting a bit up with a spoon: If it looks like raw cake batter inside or underneath, return it to the oven for another 10–15 minutes. Serve warm with ice cream, custard or cream.
To make this dish gluten free, substitute the plain flour for buckwheat flour, or try oat flour for more soluble fiber. If there is a lactose intolerance or food allergy, try a plant-based milk, and use coconut cream or full-fat oat milk as a vegan replacement for the double cream.”
—Janet Brancato, registered dietitian nutritionist, Nutopia, Glen Rock
MISO CARAMEL AND CHOCOLATE TART
Yields: One 8-inch tart
INGREDIENTS *:
For the tart base
n 3.5 oz. dark chocolate, chopped n 3 Tbs. unsalted butter, melted n 3¼ cup roasted hazelnuts, lightly crushed n 3½ cup bran flakes cereal, lightly crushed n pinch of sea salt flakes
For the miso caramel:
n ¼ cup caster sugar n ½ Tbs. unsalted butter n 4 Tbs. double cream n 1 Tbs. white miso paste
For the dark chocolate ganache:
n 1½ cups double cream n ½ cup milk chocolate, chopped n ¾ cup dark chocolate, chopped
DIRECTIONS:
Start with the tart base. Melt the chocolate and butter together over a bain-marie or in short bursts in the microwave. In a large bowl, mix together the hazelnuts, bran flakes and salt. Pour in the melted chocolate mixture and stir well. Press into an 8-inch tart tin, into the bottom and up the sides. It doesn’t matter if it doesn’t reach to the very top of the tin, you want just enough to give you a good edge of roughly 1-inch deep. Place in the fridge to chill for up to an hour.
For the miso caramel, make a direct caramel in a saucepan by placing it over a medium heat, sprinkling in the sugar and letting it melt to a dark caramel. Add the butter and whisk well, then pour in the cream and let it bubble for a minute. Remove from the heat and whisk in the miso paste. Set aside for a few minutes.
When the caramel has cooled slightly, pour it into a heatproof dish and allow to cool further. You want it to be at pouring consistency but not hot.
Use a dark chocolate with at least 70 percent cocoa content or higher for the most health benefits. Dark chocolate is rich in minerals, lower in sugar and contains a higher concentration of antioxidants, which are associated with a reduced risk of heart disease and have anti-inflammatory properties.”
— Michelle Rauch, registered dietitian, The Actors Fund Home, Englewood
PASSION CAKE
Yields: One 8-inch cake
INGREDIENTS*:
For the cake:
n 1½ cup walnuts n 2 eggs, lightly beaten n 1/3 cup light brown sugar n ½ tsp. fine salt n 1 tsp. ground cinnamon n ½ tsp ground ginger n ½ tsp. bicarbonate of soda n 1 tsp. baking powder n 1¼ cups plain flour n ¾ cup whole meal flour n 1 cup neutral oil n 1 ripe banana n approximately 2 cups grated carrots n a few drops of orange blossom water
For the icing:
n ¼ cup unsalted butter, softened n 1¼ tsp. caster sugar n pinch of sea salt flakes n 1½ cups cream cheese, at room temperature n 1 passion fruit n 2 Tbs. icing sugar
DIRECTIONS:
Preheat the oven to 320°F. Line two 8-inch cake tins with baking paper. Spread the walnuts over a baking tray. Toast in the oven for 12–15 minutes, stirring halfway through. Cool completely, then crush the nuts. Set aside.
Whisk the eggs with the sugar in a stand mixer on a medium speed until pale, thick and fluffy. In a separate bowl, mix together the salt, ground spices, both raising agents and both flours. Pour the oil into the egg mixture slowly, feeding it in bit by bit, and making sure it is fully incorporated before the next addition. Separately mush up the banana properly with a fork and add this to the egg mixture. Add the dry ingredients and mix well until fully incorporated.
Stir in the carrot, toasted crushed walnuts and orange blossom water. Divide the mixture between the prepared tins. Bake for 30–35 minutes, or until a skewer inserted comes out clean. Leave to cool in the tins.
For the icing, beat the butter and caster sugar together for a few minutes until fluffy. Scrape down the sides of the bowl, then add the salt and all the cream cheese. Beat this for a few minutes until it just comes together. Do not over-mix it!
Scrape out the seeds and juice from the passion fruit and tip into the mixer. Sift in the icing sugar and beat again quickly until combined. Use immediately, or store in the fridge until you are ready to spread it in between and on top of the cooled cakes. This cake will keep in an airtight container in the fridge for three days.
Swap in unsweetened applesauce or a fruit puree for the oil at a 1:1 ratio to reduce calories and fat. Fruit purees such as mango or pineapple will pair nicely.”
— Michelle Rauch, registered dietitian, The Actors Fund Home, Englewood
*Please note that all measurements have been converted from British grams and are approximate.
All photos and recipes are reprinted with permission from Sugar, I Love You by Ravneet Gill. Photos by Ellis Parrinder. Pavilion Books 2021.
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